Kedgeree is an Anglo-Indian dish that was a popular breakfast item during the Victorian era. It's a rice dish with smoked fish and soft boiled eggs, seasoned with curry and herbs. I had seen various kedgeree recipes during my years in Edinburgh, yet I hadn't had a chance to try, yet alone make it myself. The opportunity finally knocked at my door during Easter, as I had all those colourful Easter eggs needing to be used up.I cannot really tell you the origin of this recipe any more. I wasn't sure I will be able to find smoked haddock here, so I decided to go with salmon - the post popular and common smoked fish in Estonia. I searched the web and my bookshelf and printed out several recipes for a smoked salmon kedgeree. Eventually, I did find smoked haddock after all, and after some...
Cabbage rolls are a winter-time staple in Estonian kitchens. Usually stuffed with a mixture of rice and mince, these are simmered in broth either on the stove or in the hot oven, and served with boiled potatoes and sour cream. That's indeed what I did - but inspired by an inspirational fellow foodblogger, I used a red cabbage for dramatic colour effect this time. They tasted just like the real thing, just looked blue:)Estonian Cabbage Rolls with Rice and MinceServes 4a head of cabbage, about 700-900 gramswater and saltFilling:75 grams of rice (uncooked weight)300 grams minced pork or beef or a mixture of bothsaltfreshly ground black pepper1 (red) onion, finely chopped1 garlic clove, finely chopped1 eggfresh parsley and/or dill, choppedabout 300 ml boiling water or stock25 grams butterTo...
For the first round of Waiter, there is something in my ... ! I made Anthony Bourdain's boeuf bourgoingnon. For the second round of this new foodblogging event - in February focusing on pies and hosted by CookSister's Jeanne - I made something from the Russian cuisine: kulebyaka. Kulebyaka should have been on my 2007 list of foodie resolutions, as I had been thinking about making it for months, but somehow it slipped my mind when I wrote the post. But better late than never, and now was my chance to make that festive Russian pie. Kulebyaka is a high and oblong closed pie with different types of fillings. When looking for the perfect recipe, I came across kulebyakas stuffed with fish, mushrooms, meat, cabbage, even apples. I realised that it is the shape of the pie (enclosed, high, long)...
At the dinner party almost a fortnight ago, the smoked salmon and dill tartlets were followed by a plate of creamy red risotto. The inspiration for this dish came from Anne's beet risotto with garlic, fava beans and goat cheese. However, as I had realised during a recent beetroot and cheese experiment, I knew I wanted to use a blue cheese in my beetroot risotto. Furthermore, the dish had to be vegetarian. Some recipe twisting and tweaking later, I served the following dish to my guests. .Beetroot & blue cheese risotto(Peedi- ja sinihallitusjuusturisoto)Serves 62 Tbsp olive oil1 Tbsp butter4 medium red onions, peeled, halved and finely chopped2 garlic cloves, finely chopped3 large raw beets (about 600 grams), peeled and cut into small cubes350 grams risoto rice (I used carnaoli)2 litres...
