tag:blogger.com,1999:blog-82619435584328428712024-02-20T22:08:20.213+01:00Lime or Lemon?Food blog with recipes and food for thought. Like words into novels or notes into melodies there are thousands of tastes out there to be explored, combined and enjoyed. Happy cooking!Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comBlogger146125tag:blogger.com,1999:blog-8261943558432842871.post-4148253256876702322017-05-06T22:46:00.001+02:002017-05-06T22:46:33.831+02:00Rhubarb-Mango DessertAnother rhubarb season is upon us. We´ve already had the <a href="http://lime-or-lemon.blogspot.ch/search/label/Rhubarb" target="_blank"><span style="color: blue;">rhubarb crumble tart</span></a> and <a href="http://lime-or-lemon.blogspot.ch/2011/06/rhubarb-strawberry-cake.html" target="_blank"><span style="color: blue;">cake</span></a>. Tick. They taste as good as unforgettable classics ever. <div>
This time we are bringing the tart rhubarb taste together with sweet mango and spice it up a bit in a rhubarb-mango dessert.</div>
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Ingredients:</div>
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<b>150 g rhubarb, peeled and sliced</b></div>
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<b>1 dl water</b></div>
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<b>25 g brown sugar</b></div>
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<b>1 large ripe mango</b></div>
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<b>a piece of cinnamon stick (ca 4 cm)</b></div>
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<b>5-6 cardamom, crushed open</b></div>
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<b>1 dl cream with 28-35% fat content</b></div>
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In a small pan bring the water to boil, add sugar and spices and boil for a few minutes into a syrup.</div>
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Add the sliced rhubarb and cook for 3 minutes.</div>
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Remove from heat and let cool.</div>
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Remove the cinnamon sticks and cardamom seeds.</div>
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Peel and cut the mango. Leave a slice for decoration for later.</div>
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Place the pieces into a food processor.</div>
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Add the cooled down rhubarb to mango and pulse into a thick puree.</div>
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Whip the cream until hard.</div>
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Serve in dessert bowls either with whipped cream on top ....</div>
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.....or combine the whipped cream with the fruit mixture and decorate with small cubes of mango. For an extra kick sprinkle a tiny bit of cayenne pepper on top or a crushed biscuit for texture variation.</div>
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Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-21611755758355844672016-04-03T21:50:00.001+02:002016-04-07T14:21:38.909+02:00"I Love Juice" or I really love juice<div class="separator" style="clear: both; text-align: center;">
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The Old Town of Bern is awakening from its static tradition and on the brink of being boring glory into a more vibrant existence. The kilometers of beautiful arcades are lined with several antique shops, designer furniture, various ateliers and small galleries, a marionette shop, a hunting shop, florists, watches and jewelry, hairdressers, restaurants, a horse meat delicatessen, a cheese shop one can smell from a block away. The rows of these boutiques have tattooed themselves in memory over the years. They have always been there as long as I can remember and I bet they were there decades before I first moved here. The shopkeepers as well as their customers have probably grown old running and visiting these places. Until now!<br />
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The UNESCO cultural heritage protected Old Town .has opened a new cafe here, a new Turkish or a sushi restaurant there. A couple of clothes brands have appeared. On the window of a hipster atelier a poster printed in a very modern font is inviting for a sewing course. Even a muesli boutique has recently made its debut. A wine bar on corner has closed down. Change is in the air. I am weighing the probability of the reasons for these new places opening up. Is it because after all these decades the shopkeepers have retired or have they gone out of business?</div>
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There is a lovely little juice bar between Münster and Kulturcasino. "I Love Juice" is another invigorating discovery and promises an immediate fix to anyone suffering from the winter fatigue. Cold pressed unpasturised juices, fresh salads and soups made from locally grown vegetables and fruits are there to pull anyone out of vitamine drained winter weariness. The juice menu is encouraging with a variety of choices for different tastes. I can feel how the "young glow" is making my "heart beet". I discover that my own current favourite juice is called Flying Dutchie at "I Love Juice" and wonder if it is so because of the beta-carotene or the Dutch connection of the people running the place.<br />
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Even though the juices are inviting to inject a cannonball of health into my veins, I feel like experimenting and opt for the more adventurous create -your-own smoothie.</div>
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The friendly and glowing bar girl guides me through the steps of the creation process. Select the base liquid from orange juice, almond milk, coconut or filtered water, choose the fruits, herbs or vegetables and add a touch of sweet or sour. My smoothie ends up green and is a mix of almond milk, apple, mint and lime juice. I get a full glass and later on a top-up of another half. I skip the lunch as after the smoothie the hunger doesn´t return until later in the evening. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlnWzeLBuKGnQurN1q4fWk1FhpBsmixMdUWS6KNAxCUv7JhmBYnHslj-gcRS-5dqWe_-6FnOm0GoEbSzajAVDSe2wsTQSQntgFJSKPOi-yuLFfgww2-0bcfkbQXGRO-2MtY4Jq3W1UbBT/s1600/IMG_3719.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlnWzeLBuKGnQurN1q4fWk1FhpBsmixMdUWS6KNAxCUv7JhmBYnHslj-gcRS-5dqWe_-6FnOm0GoEbSzajAVDSe2wsTQSQntgFJSKPOi-yuLFfgww2-0bcfkbQXGRO-2MtY4Jq3W1UbBT/s400/IMG_3719.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My almond, apple, mint and lime smoothie</td></tr>
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During the week there is a lunch offering of a soup, salad and a juice. There is a rainbow of colourful bottles, larger and smaller, lined up in the fridge. Juices, smoothies, soups, salads can be enjoyed in the bar, grabbed as take-away or even have them delivered to your home or office. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WTSiMOaSqXIP_UGVDjNcT9sBKpOfLinRcE8_yert_utZSbgMAJ_oIKFx6k9Vd2imed-EWd2-sTthko163QAOfJY8qav8gfyY7ShnalEo4tYAWdH4i5Kze-gTGHnepqEtuJvnJ1lCGujW/s1600/IMG_3720.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WTSiMOaSqXIP_UGVDjNcT9sBKpOfLinRcE8_yert_utZSbgMAJ_oIKFx6k9Vd2imed-EWd2-sTthko163QAOfJY8qav8gfyY7ShnalEo4tYAWdH4i5Kze-gTGHnepqEtuJvnJ1lCGujW/s400/IMG_3720.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And the top-up</td></tr>
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I can see how in summer the place will be swarming with tourists and local regulars looking for a refreshing cold energy booster and a shelter from the heat. Perhaps "I Love Juice" will add fruit and berry sorbets to their menu in summer. Until then I´m going to get some more of the Young Glow and enjoy the Boostylicious as I really love juice in the otherwise traditional and slow paced Old Town in Bern.</div>
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<b>Website: <span style="color: blue;"><a href="http://www.ilovejuice.ch/" target="_blank">www.ilovejuice.ch/</a></span></b><br />
<b>Address: Herrengasse 10, Bern</b></div>
Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-44529293839885694252016-03-28T21:49:00.001+02:002016-03-28T21:49:27.846+02:00Sweet Lemon Bread - Estonian Sidrunikeeks <div class="separator" style="clear: both; text-align: center;">
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A friend of mine recently injured his knee while snowboarding. I promised some cake as appropriate mood raiser and "medicine". This sweet lemon bread is based on an old Estonian recipe from an old book of baking recipes by Ida Savi. Most food bloggers in Estonia have made it and published their versions of it. Its popularity speaks for itself. It is moist and carries a noticeable taste of lemon.<br />
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To the international audience who is wondering which colour lemons to use, here is a reminder about the <span style="color: blue;"><a href="http://lime-or-lemon.blogspot.ch/2011/05/lime-or-lemon.html" target="_blank"><span style="color: blue;">difference of green and yellow lemons</span></a> </span>and how a simple lemon can cause a whole lot of misunderstanding. I have made this recipe many times with yellow lemons, the type we know as lemons in northern European.<br />
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Even though there are many more words in the English language than there are in Estonian there is one word that we have and English doesn´t. It is <i>"keeks"</i>. In English it seems the type of sweet cake baked in a rectangular form is often called bread. Like banana bread has typically this shape. In German this type of baking form is called either <i>"Kastenform"</i> or <i>"Brotbackform"</i>. We even call this form <i>"keeksivorm"</i>.<br />
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<u>Sweet Lemon Bread</u><br />
Ingredients<br />
<b>200g butter, at room temperature</b><br />
<b>200g sugar</b><br />
<b>200g flour</b><br />
<b>5 eggs</b><br />
<b>peel and juice of 1 yellow lemon</b> (use bio lemon or wash the lemon carefully)<br />
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Pre-heat the oven to 180 degrees Celsius and fit a baking form with baking paper.<br />
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Beat the butter and sugar in a mixer until soft, fully combined and the mixture turns into lighter colour.<br />
Separate the egg yolks and egg whites.<br />
Add the egg yolks to the butter-sugar mixture and combine.<br />
Add the flour and mix again.<br />
Beat the egg whites into a hard foam and add into the mixture. Make sure to combine well without too much mixing especially with the dough at the bottom of the bowl.<br />
I noticed that when I was pouring the dough into the baking form there were some small parts that were not fully mixed with the egg whites. That created the darker bits in the cake that you can see in the picture.<br />
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Pour the dough into the baking form and bake in the middle of the oven for 45-50 minutes.<br />
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Check the readiness with a wooden match in the middle.<br />
When ready leave it in the form for 10-15 minutes to cool down, then take it out of the form to avoid the "sweating".<br />
A light touch of powder sugar adds a little extra before serving.<br />
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<br />Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-81475291832202253462016-03-13T20:41:00.002+01:002016-03-13T20:42:00.690+01:00Sweet Oat Biscuits<div class="separator" style="clear: both; text-align: center;">
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I had an opportunity to meet with some oat growers in Scotland recently. Some of them are farming and growing oats for several generations. We talked about different oat varieties. Yes, there are many different ones. Some are winter, some spring varieties and they vary in yield and other qualities. Agriculture is simply fascinating!<br />
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While people in the northern countries have grown up on morning porridge for centuries there was a risk not long ago that oats were pushed out of the mainstream, grown as animal food or as a bit of help for the necessary crop rotation as wheat had become much more profitable. Fortunately oats have gone through a bit of a rebirth recently and the world is recognising oats as one of the superfoods now.<br />
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Inspired by the visit I am sharing a simple recipe of oat biscuits today.<br />
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<u>Oat Biscuits </u><br />
Ingredients (makes about 40)<br />
<b>100g butter at room temperature</b><br />
<b>75g (brown) sugar</b><br />
<b>3 eggs</b><br />
<b>a pinch of salt</b><br />
<b>250g rolled oats</b><br />
<b>50g flour</b><br />
<b>a pinch of baking powder</b><br />
<b>a good pinch of cinnamon, optional</b><br />
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Preheat the oven to 180 degrees Celcius. Prepare a baking sheet with a baking paper.<br />
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Measure butter, sugar and salt and mix in a mixer until well combined.<br />
Add eggs and mix again.<br />
Add oats, flour, baking powder and cinnamon and mix everything together into a rather thick dough.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucJzgmPImflOy7zu_wcTjUidDZ9El8XrhshU0L3shBNww_cO46ilEPP0QLQbTclrew69YIIsYZV3pk4UlPM2hVhUdapK6NksjfU6nOdHCv3gUpxwaF7wzK0Ek-91BaVjh1z57izqB_HKL/s1600/Oat+biscuit+dough+%2540LimeOrLemon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucJzgmPImflOy7zu_wcTjUidDZ9El8XrhshU0L3shBNww_cO46ilEPP0QLQbTclrew69YIIsYZV3pk4UlPM2hVhUdapK6NksjfU6nOdHCv3gUpxwaF7wzK0Ek-91BaVjh1z57izqB_HKL/s640/Oat+biscuit+dough+%2540LimeOrLemon.JPG" width="425" /></a></div>
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Using a spoon portion the dough and with your hands form the shape you like for your biscuits.<br />
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Bake about 20-25 minutes checking that the biscuits are nicely brown at the bottom.<br />
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<br />Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-90061954668330906332015-11-01T19:50:00.000+01:002016-01-17T09:09:28.379+01:00Liptauer: A Savoury Bread Spread from Austria<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9iJpq3G1VGoH9rY5-KPwotUqAvu48-z3bsALmEaXNN4jFzL47H8ZItOkhPJWu5xqjrUCvEfj0rUMZmSg-3oqSN_XBuBaBriMA1Xppvl5Vm9HIKVf5fVsY_zJJ3EfTI94655ajT4gSjaQ/s1600/IMG_0130.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC9iJpq3G1VGoH9rY5-KPwotUqAvu48-z3bsALmEaXNN4jFzL47H8ZItOkhPJWu5xqjrUCvEfj0rUMZmSg-3oqSN_XBuBaBriMA1Xppvl5Vm9HIKVf5fVsY_zJJ3EfTI94655ajT4gSjaQ/s400/IMG_0130.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Austrian fresh cheese spread - Liptauer</td></tr>
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Recently I was invited to an Austrian dinner. The dishes served were entirely vegetarian which some might find surprising. It is often the famous Wiener Schnitzel that pops to mind first when thinking about Austrian cuisine. That dinner however was a testimony that an entirely vegetarian Austrian menu is possible and needless to say delicious to the degree of culinary achievement higher than some of the vegetarian restaurants can boast with.</div>
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This was the first time the host introduced me to Liptauer. Despite that the name Liptauer funnily had something of a military sounding quality in it (some Austrian - Hungarian officer perhaps who used to dip his bread into such spread every Sunday morning?) I was reaching out for a second helping of that smooth and utterly flavourful orange sauce. </div>
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While I was spreading the bright orange Liptauer on a piece of bread, the host was explaining that it was made of Topfen, the Austrian word for quark (or fresh cheese if quark is not known in your country), paprika powder, garlic, soft butter, .... Voil<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">à</span>. That explained why it tasted so smooth and had almost a melting quality to it. Butter, say no more, gives every dish a lift-up. </div>
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I bet every household in Austria has their own favourite Liptauer recipe. I have made it for a few times now and my recipe, if you really need the measurements, is here as a start to bring you closer to your own favourite version of it.</div>
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<u>Liptauer - a savoury bread spread </u></div>
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Ingredients</div>
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<b>250g Topfen or quark or fresh cheese, at room temperature</b></div>
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<b>50 g soft butter</b></div>
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<b>1,5 tsp sweet paprika powder</b></div>
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<b>0.5 tsp hot paprika powder</b></div>
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<b>1 tsp caraway seed powder (or whole caraway seeds)</b></div>
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<b>a good pinch of salt</b></div>
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<b>a pinch of black pepper</b></div>
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<b>1 tbsp mustard</b></div>
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<b>1 small clove of garlic, crushed</b></div>
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<b>2 small marinated cucumbers, cut into small cubes</b></div>
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<b>0.5 red sweet bell pepper, cut into small cubes</b></div>
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<b>1 -2 tbsp finely chopped chives</b></div>
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In a bowl mix together quark, soft butter, paprika powders, caraway, salt, pepper, mustard, garlic and whisk into a smooth mass.</div>
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Add the vegetable cubes. </div>
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Garnish with chives and serve with fresh bread or toast.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-zTfmXSDehHrIVRiajEiyg2kfQ2_hjbGGVb4XprJ8vSm5SgE5MLbrdU1Jsmk2ZabUOvqk96msHhwLdf5KjZZmiw11Bdnzi7-QD_bh3hgJoAxqcc7GhekN2c-U2xJpN9S51miLlSUrpjq/s1600/IMG_0137.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF-zTfmXSDehHrIVRiajEiyg2kfQ2_hjbGGVb4XprJ8vSm5SgE5MLbrdU1Jsmk2ZabUOvqk96msHhwLdf5KjZZmiw11Bdnzi7-QD_bh3hgJoAxqcc7GhekN2c-U2xJpN9S51miLlSUrpjq/s640/IMG_0137.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Liptauer spread</td></tr>
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Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-84688099129858376322015-08-30T15:02:00.003+02:002015-08-30T15:02:37.552+02:00Cucumber and radish salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnDWyLwPZaUHI53APIwiXqha_k8FMI3MBMqKV1OPkHC659JLsty3EM8WD9Zfec7brYreJ4qZKEYEXUtjKpRgfyT5V_6tw0Z9C9HTxvHdZxkLsQByY7HaBsQG1TSzAvbO-Nlu-ZrHiD3Uo/s1600/Radish-cucumber+salad+%2540LimeOrLemon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnDWyLwPZaUHI53APIwiXqha_k8FMI3MBMqKV1OPkHC659JLsty3EM8WD9Zfec7brYreJ4qZKEYEXUtjKpRgfyT5V_6tw0Z9C9HTxvHdZxkLsQByY7HaBsQG1TSzAvbO-Nlu-ZrHiD3Uo/s400/Radish-cucumber+salad+%2540LimeOrLemon.JPG" width="400" /></a></div>
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Radishes are bitter, you say? Indeed, on their own they can be. That bitterness can bring a blessing when combined with other ingredients that are mild and benefit from a stronger companion. One of such ingredients is cucumber. Garlic, red onion, mint or radish render a supporting arm to the slender cucumber in popular salads.<br />
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When I was a child, the radishes were more of a late spring and early summer vegetable. Further into the summer they developed a bitter taste that no one enjoyed. The weather or the varieties of those days somehow were not suitable to grow a young second crop. Now one can find the young radishes at the market almost throughout the year.</div>
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On a hot day cucumber is an additional source of hydration thanks to its high water content.</div>
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Breathing in the smell of freshly cut cucumber and eating a cold <a href="http://lime-or-lemon.blogspot.ch/2012/08/cold-cucumber-and-melon-soup-with-hint.html" target="_blank"><span style="color: blue;">cucumber soup</span></a> or <a href="http://lime-or-lemon.blogspot.ch/2011/08/cool-as-cucumber-in-30c-degrees-in.html" target="_blank"><span style="color: blue;">salad</span></a> refreshes like a gust of cool mist bursting from nozzles onto sweating customers in a terrace restaurant on a piazza in Italy in the August heat.</div>
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<u>Cucumber and radish salad</u></div>
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Ingredients for 2-3</div>
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<b>1 long salad cucumber, peeled and thinly sliced</b></div>
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<b>1 bunch of ca. 10 radishes, cleaned and thinly sliced</b></div>
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<b>a few sprigs of fresh dill, chopped</b></div>
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<b>(optional: young dill flowers)</b></div>
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Sauce</div>
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<b>1 tsp honey</b></div>
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<b>1tbsp (Dijon) mustard</b></div>
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<b>1 tbsp apple vinegar</b></div>
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<b>3-4 tbsp rape seed oil</b></div>
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<b>salt</b></div>
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<b>freshly ground black pepper</b></div>
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Place the cucumber and radish slices into a bowl.</div>
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For the sauce mix all ingredients together until a thicker sauce is formed.</div>
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Mix the vegetables and dill with the sauce. </div>
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Leave to marinate in a fridge for 5-10 minutes.</div>
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Or serve separately as I have done here.</div>
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You may also like:</div>
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<a href="http://lime-or-lemon.blogspot.ch/2013/06/roasted-potatoes-and-radishes.html" target="_blank"><span style="color: blue;">Roasted radishes</span></a></div>
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<span style="color: blue;"><a href="http://lime-or-lemon.blogspot.ch/2012/08/cold-cucumber-and-melon-soup-with-hint.html" target="_blank"><span style="color: blue;">Cucumber and melon soup</span></a></span></div>
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<a href="http://lime-or-lemon.blogspot.ch/2011/08/cool-as-cucumber-in-30c-degrees-in.html" target="_blank"><span style="color: blue;">Cucumber salads and chilled soup</span></a><br />
<a href="http://lime-or-lemon.blogspot.ch/2013/06/cold-cucumber-and-strawberry-soup.html" target="_blank"><span style="color: blue;">Chilled cucumber and strawberry soup</span></a></div>
Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-52320455396276566872015-08-09T18:56:00.001+02:002015-08-09T18:56:39.019+02:00Mushroom and blue cheese crostinis<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwvHzILPTu3wM1F4Y7zUQeD7ohRYpKzwzWzEsxpYd1eshephGkU5ktCplljwat4conJuWB5okjQhpMvIxI06JNXt061sblSkkFaOMUTcsZliAyCgtRYJiw50F1SNfUc5WdJWZA-zv1zYy/s1600/Mushroom+crostinis%2540LimeOrLemon+blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguwvHzILPTu3wM1F4Y7zUQeD7ohRYpKzwzWzEsxpYd1eshephGkU5ktCplljwat4conJuWB5okjQhpMvIxI06JNXt061sblSkkFaOMUTcsZliAyCgtRYJiw50F1SNfUc5WdJWZA-zv1zYy/s640/Mushroom+crostinis%2540LimeOrLemon+blog.JPG" width="426" /></a></div>
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A true Italian Mamma will probably call my way of making bruschettas a blasphemy, but since I don´t own a brustolina, I am not going to go without serving these crispy slices of bread with simple toppings of tomato and basil or more special goat cheese and pears. </div>
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Brustolina, a grill pan for grilling slices of bread for bruschettas, would be another gadget in the kitchen that would claim space that is already at limit of scarcity and fortunately it is impossible to get one here. Clear that a gas top would bless even a slice of bread with that special taste created by real fire but you can´t always have everything. At the end it is just food. </div>
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So an oven will do or a toaster in a breakfast hurry. The result is jolly crispy anyway. </div>
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Let me call them crostinis then - grilled or toasted bread with a topping.</div>
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<br /></div>
<div>
<u>Mushroom and Gorgonzola crostinis</u></div>
<div>
Ingredients for ca. 10:</div>
<div>
<br /></div>
<div>
<b>Base:</b></div>
<div>
<b>1 baguette bread or other bread, sliced</b></div>
<div>
<b>olive oil</b></div>
<div>
<b>garlic</b></div>
<div>
<b><br /></b></div>
<div>
<b>Topping:</b></div>
<div>
<b>2 tbsp olive oil</b></div>
<div>
<b>200g champignons or other mushrooms, sliced </b></div>
<div>
<b>white part of 1 leek, thinly sliced</b></div>
<div>
<b>50g blue cheese like gorgonzola</b></div>
<div>
<b>black pepper</b></div>
<div>
<b>dill</b></div>
<div>
<br /></div>
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<div>
<br /></div>
<div>
Place the bread slices that have been sprinkled with a few drops of olive oil and spread with a clove of garlic on a baking tray and bake in an oven at 180 degrees Celsius until slightly brown and crispy. Alternatively toast the slices of bread in the toaster. For the extra taste spread a little olive oil and garlic on the bread after toasting. </div>
<div>
<br /></div>
<div>
Heat 2 table spoons of olive oil in a pan, cook the sliced leek in the oil for 5 minutes, then add mushrooms and cook another 5 minutes. Take off the heat and let cool for a couple of minutes.</div>
<div>
<br /></div>
<div>
Transfer the slightly cooked mushrooms and leek into a food processor bowl and crush them into a rough paste. Add the blue cheese and black pepper and mix everything into a smooth paste. Taste, if a little extra salt is required.</div>
<div>
<br /></div>
<div>
Serve on grilled or toasted bread. Tastes especially good with dill.</div>
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<br /></div>
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Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-64430680990675526152015-05-31T12:04:00.000+02:002015-05-31T12:04:28.105+02:00Potato and asparagus salad with fresh garlic sauce<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
The farmer´s market is getting busier and more colourful as the summer advances.<br />
Strawberries from local farms in Thurgau or Seeland have almost elbowed out the earlier Italian imports. Special stands are put up for local asparagus. Side by side potatoes from the previous crop stored over winter and the half thumb sized new cuties are claiming their space next to radishes, young carrots and various greens.<br />
Early summer is the best time for fresh garlic. At our market it is often an import from neighbouring France.The plump bulbs range from whitish to purple. The elastic skin hides the cloves so full of juice that it drips when you slice them. The young garlic is a happy companion to new potatoes and other young vegetables.<br />
<br />
<u>Potato and asparagus salad with fresh garlic sauce</u><br />
<br />
Ingredients (2 potions)<br />
<b>300g blue potatoes, boiled</b><br />
<b>300g new yellow potatoes, boiled</b><br />
<b>300g asparagus (thin stalks)</b><br />
<b>1 tbsp vegetable oil</b><br />
<br />
Sauce:<br />
<b>1 tsp mustard</b><br />
<b>1 clove of fresh garlic, chopped</b><br />
<b>1 egg</b><br />
<b>2 tbsp lemon juice</b><br />
<b>3 tbsp rape seed oil</b><br />
<b>salt and pepper</b><br />
<b><br /></b>
<b>Fresh dill</b><br />
<br />
Prepare the asparagus by bending or cutting off the hard ends (ca 1-2 cm).<br />
Heat the oil in a grill pan. Place the thin asparagus stalks into the pan and fry ca. 5-7 minutes turning them on all sides. Drain on a kitchen paper.<br />
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<br />
Tip:<br />
Boil the different colour potatoes separately to preserve the colour. Add 1 teaspoon of vinegar into the salt water when boiling the blue potatoes.<br />
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<br />
For the sauce fry 1 egg on one side for 1 minute. The egg should still be runny on the surface.<br />
Measure all ingredients into a container and add the half fried egg.<br />
Mix into a smooth sauce with a hand mixer.<br />
<br />
Serve warm or cold. Place asparagus and potatoes on a serving platter, spoon the sauce onto the vegetables and sprinkle some chopped fresh dill on top.<br />
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<br />Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-22427977685468773042015-04-26T10:34:00.000+02:002015-04-26T10:34:52.529+02:00Yeast pancakes with raspberry sauce<div>
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Yeast pancakes with raspberry sauce? Because....</div>
.... it is Sunday and an opportunity to take more time to make my breakfast, the most important meal of the day.<br />
<div>
.... it is fascinating to see the science perform in a bowl and the yeast dough develop its own life growing twice in size when lovingly kept in a warm place out of the way of draft.</div>
<div>
.... they are sort of a memory from childhood but I can´t remember my Mom actually ever making them. </div>
<div>
.... the fluffy yeast pancakes are an under rated equal to the more famous thin crêpes.</div>
<div>
.... pancakes are also an alternative for people who occasionally suffer from the "lack of cake syndrome" and need a shot of gluten but are lazy to decide between the innumerable possibilities of which cake to make that may be further complicated by the potential need of a special ingredient they may not have at home once they´ve cast the decision.</div>
<div>
.... a plate of plumpish pancakes with a crust is a small achievement.</div>
<div>
.... the raspberries make a just right thick sauce that slowly drips down a pile of pancakes.</div>
<div>
.... they are best enjoyed in no hurry with a hot cup of coffee or strong black tea with milk...on a Sunday morning.</div>
<div>
<br /></div>
<div>
<u>Yeast pancakes with raspberry sauce</u></div>
<div>
Ingredients (makes )</div>
<div>
<b>15 g fresh yeast</b></div>
<div>
<b>4 tbsp sugar</b></div>
<div>
<b>0.5 tsp salt</b></div>
<div>
<b>3 dl luke warm milk or half-half milk and water (I use warm water from the kettle to get milk to luke warm temperature)</b></div>
<div>
<b>2 dl butter milk (or thicker kefir)</b></div>
<div>
<b>2 large eggs</b></div>
<div>
<b>250-300 g all purpose flour</b></div>
<div>
<b>vegetable oil (eg. rape seed oil) for frying</b><br />
<b><br /></b></div>
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<div>
Dissolve the yeast with sugar, salt and the liquids in a large bowl. </div>
<div>
Mix in the eggs.</div>
<div>
Add flour and combine into a smooth dough.</div>
<div>
Cover the bowl with a kitchen towel and leave to rise in a warm place.</div>
<div>
When the dough has risen twice in volume, heat a couple of table spoons of oil in a low frying pan</div>
<div>
and portion the dough with a large spoon into suitable size pancakes.</div>
<div>
Fry on medium heat to allow the dough to cook slowly.</div>
<div>
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<div>
<u>Raspberry sauce</u></div>
<div>
Ingredients</div>
<div>
<b>500g fresh or frozen raspberries</b></div>
<div>
<b>5 tbsp powder sugar</b></div>
<div>
<br /></div>
<div>
Pureé the raspberries with a hand mixer. </div>
<div>
Drain the sauce through a sieve stirring the mixture with a spatula or a wooden spoon to remove the seeds.</div>
<div>
Add the powder sugar and mix.</div>
<div>
Taste. If not sweet enough, add more sugar to your own personal taste.</div>
<div>
Voil<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">à</span>!</div>
<div>
<br /></div>
<div>
Serve warm. </div>
<div>
A second portion, if some still left over, may be eaten cold later on being fully aware that a second portion indeed is an excessive Sunday indulgence. Oh well....<br />
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Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-9585890289272434622015-03-29T22:06:00.002+02:002015-03-29T22:06:51.624+02:00Fresh Juice Cocktails: Apple - Cucumber - Celery<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
After a period of contemplation whether I need another kitchen gadget I took the decision to invest in a juicer. I had managed through a couple years making smoothies with my all purpose hand blender and another kitchen machine seemed unnecessary. I thought, not yet.<div>
<br /></div>
<div>
At the start of the winter, if we may call the slightly colder weather a winter, my mind kept turning around carrot juice. I had developed a craving for carrot juice. The hand mixer is of no use for hard carrots or apples for that matter. My foodie friend Mark advised to get one that is able to crush and squeeze hard veggies if I decided to spend the money. I waited until the department store had another day of -20% discount for membership customers and tried to pick a juicer to fit my needs. The young salesman was not very confident in the technical capabilities of the machine, but he was very helpful in carrying about three kilos worth of my new equipment to the cash desk. I concluded that people must buy a lot more cheese fondue sets than juicers in Switzerland. I´m sure he would have given me an in depth induction into caquelons and rechauds.</div>
<div>
<br /></div>
<div>
My new kitchen toy has served me well through all winter and is here to stay. </div>
<div>
<br /></div>
<div>
Combining fruit with vegetable juice makes a refreshing and satiating cocktail. More and more supermarkets are offering fruit and vegetables that are a bit deformed in shape but otherwise perfectly fine in nutritional quality. They are perfect for juice making.</div>
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<u><br /></u></div>
<div>
In winter combine apple and cucumber with a knob of fresh ginger to heat up inside. In spring replace the ginger with a stalk of green celery.</div>
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<u>Freshly Pressed Apple - Cucumber - Celery Juice</u></div>
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ingredients for 250ml</div>
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<b>2 apples</b></div>
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<b>1/2 salad cucumber</b></div>
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<b>1 stalk of green celery</b></div>
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Wash and cut the fruit and veggies into suitable pieces for your juicer and extract the juice.</div>
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Serve and feel the vitamins and minerals boost your body.</div>
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Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-88326099090828020802015-02-22T17:43:00.004+01:002015-02-22T17:43:57.072+01:00Beetroot carpaccio with goat cheese and Estonian "kilu"<div class="separator" style="clear: both; text-align: center;">
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On the 24th of February 2015 Estonia is celebrating it´s 97th birthday.<br />
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In the era of global access to everything we are exposed to innumerable possibilities. A perfect Indian curry in England, decadent Austrian cakes, the freshest seafood served in Barcelona, a delightful plate of simple pasta in Florence or divinely delicious scoop of freshly made ice cream that hooks you into its spell and leaves you wanting more at Lago Maggiore, indescribably seductive eclairs in Paris, the best oven roasted lamb one can imagine in northern Spain, the delicate fatty herring in the streets of Amsterdam, the best bread in the world made by masters in Germany, tantalizingly tempting chocolate in Belgium, a glass of mango lassi that you never forget in Interlaken and many many many more delicacies of different cuisines in Europe are within one or two hour flying or train ride away. One can play the game of tastes, give in to curiosity and invite yourself or be invited to experiment and entertain your palate in any way you wish.</div>
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There is theoretically no reason to ever eat the same food again, the possibilities to experience new tastes are endless. </div>
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And yet, every now and then we get bored or tired of the culinary affairs and indulgent episodes of excitement and we go back to some foods and dishes we have grown to...................love.</div>
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So it does not come as a surprise that thinking of the menu for this anniversary of Estonia I am tending towards the down to earth ingredients that are widespread in our northern cooking. At the moment I haven´t got further from the starter, but I am thinking beetroot, garlic, horseradish, little salty fish we call <i>"kilu"</i>. <i>Kilu</i> is similar to anchovies, but made slightly differently with spices like allspice, bay leaf, pepper and canned in salt brine. Some goat cheese to give the dish a special modern flavour. Keep it simple and let the ingredients do the talking.<br />
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Ingredients for 2:<br />
<b>a handful of lamb lettuce (<i>Feldsalat</i> in Germany, <i>Nüssler Salat</i> in Switzerland), or rocket (Rucola) as an alternative</b><br />
<b>2 beetroots, boiled and sliced into very thin slices</b><br />
<b>goat cheese, cut into 0.5 cm slices</b><br />
<b>2 cloves of garlic, cut very thinly or crushed</b><br />
<b>honey</b><br />
<b>walnuts</b><br />
<b>1tsp horseradish paste or grated horseradish</b><br />
<b>3 tbsp creme fraiche</b><br />
<b>1 can <i>"vürtsikilu"</i> filets or anchovies</b><br />
<b>black pepper</b><br />
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For the dressing combine:<br />
<b>1 tbsp apple vinegar</b><br />
<b>1 tbsp cold pressed rape seed oil or olive oil</b><br />
<br />
Heat the oven to 200 degrees Celcius.<br />
Place the slices of goat cheese on a sheet of baking paper on a baking tray.<br />
Spread a little honey and a little crushed garlic or some slices of garlic and a half of walnut on each piece of cheese.<br />
Grill the cheese in the oven until the top is bubbling as it melts or slightly golden.<br />
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Mix the horseradish with creme fraiche and a pinch of salt.<br />
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To serve place a small handful of lamb lettuce on the plate, arrange the beetroot slices in one or two layers in a circle.<br />
Version 1: Top the beetroot carpaccio with grilled goat cheese<br />
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Version 2: Top the beetroot carpaccio with horseradish cream and fish filets<br />
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Sprinkle with the dressing and season with freshly ground black pepper.<br />
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<b>Happy Birthday Estonia!</b><br />
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For more<i> "kilu"</i> and beetroot recipes check out:<br />
<span style="color: blue;"><a href="http://lime-or-lemon.blogspot.ch/2012/05/changes-in-food-world-across-two.html" target="_blank"><span style="color: blue;"><i>Kilupirukad</i> - pies with kilu filets</span></a></span><br />
<a href="http://lime-or-lemon.blogspot.ch/2011/11/beetroot-soup-with-sauerkraut.html" target="_blank"><span style="color: blue;">Beetroot soup with sauerkraut</span></a><br />
<br />Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-42252122703873101332015-01-25T14:43:00.001+01:002015-01-25T16:49:52.149+01:00Sweet Poppy Seed Rolls<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChUeDK9BJu1GPowftPKM9TnvtZiTkTZlqUjCcsQ_klRf8tuOEgLC0KkACiOhIgUzlNTnt6ySTCdWSBlWrEVDAzi1iWJsmr4DU7Ivdnew4pDIqEGrIwxE-Nx5U6j3ACpFHtRCguhMAkIkM/s1600/Breakfast+rolls@LimeOrLemon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Sweet Poppy Seed Rolls @LimeOrLemon" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChUeDK9BJu1GPowftPKM9TnvtZiTkTZlqUjCcsQ_klRf8tuOEgLC0KkACiOhIgUzlNTnt6ySTCdWSBlWrEVDAzi1iWJsmr4DU7Ivdnew4pDIqEGrIwxE-Nx5U6j3ACpFHtRCguhMAkIkM/s1600/Breakfast+rolls@LimeOrLemon.JPG" height="640" title="Sweet Poppy Seed Rolls" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Poppy Seed Rolls</td></tr>
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The first blog post of this year is inspired by the culinary fascination of poppy seeds that the Austrians are maintaining in their cuisine.<br />
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I had the opportunity to visit Austria this week. A lovely country and friendly people. This time I didn´t see much of Vienna, the cake capital of Europe if you ask me, but spent a few days in Waldviertel in Lower Austria.<br />
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I found out that Waldviertel is an area where up to 700 hectares of poppy fields are cultivated per year. Imagine when in July these fields are blooming. Not a gram worse a picture than the tulip fields in Holland. The seeds are used both in sweet as well as in savoury dishes. A whole lot of cakes are made with poppy seeds. You may find on the menu <i>"Mohntorte"</i> and it is likely that you get a different cake in each place, but for sure with generous amount of poppy seeds in it.<br />
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Another interesting fact that talks about the popularity of this ingredient is that poppy seeds were traded on London Commodity Exchange until early 1930s.<br />
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I found a local saying on Internet (www.mohndorf.at) that says that if you eat poppy seeds on New Year´s Day the money will not run out the whole year. <i>"Isst man am Neujahrstag Mohn zuhaus, geht das ganze Jahr das Geld nicht aus".</i><br />
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I don´t know if Austrians make poppy seed rolls like these or not. My Mom used to make such poppy seed rolls when we were young. It always felt like there wasn´t enough poppy seeds in them even though they tasted wonderful.<br />
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<u>Sweet Poppy Seed Rolls</u><br />
Ingredients for 10-12 rolls<br />
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<b>For the dough:</b><br />
<b>20g fresh yeast</b><br />
<b>1dl sugar (brown)</b><br />
<b>1.5dl warm milk</b><br />
<b>a pinch of salt</b><br />
<b>1 egg</b><br />
<b>1 dl vegetable oil (eg. rape seed oil)</b><br />
<b>6 dl flour ( I used half whole wheat flour, <i>Halbweiss</i> in German)</b><br />
<b>0.5tsp finely ground cardamom</b><br />
<b>0.5tsp vanilla extract</b><br />
<b><br /></b>
<b>For the filling:</b><br />
<b>70g poppy seeds</b><br />
<b>100g soft butter</b><br />
<b>1dl powder sugar</b><br />
<b><br /></b>
<b>To finish:</b>
<b>1 egg, beaten</b><br />
<b>almond flakes, totally optional</b><br />
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Mix the yeast, sugar, milk and salt until sugar and yeast have dissolved. Mix in the egg.<br />
Add flour and combine all together into a dough.<br />
The dough should not be too runny, as this recipe is for 1 raising cycle only. Some yeast doughs call for a pre-raising and main raising., but we keep it simple here as nobody wants to wait too long for a warm poppy seed roll.<br />
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Put a plastic bag on top of the dough bowl and cover with a kitchen towel.<br />
Place the bowl in a warm place. Strictly avoid draft. Leave it to do its work for about 1 hour.<br />
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In the meantime prepare the filling.<br />
Mix the soft butter with sugar and poppy seeds in a bowl.<br />
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Heat the oven to 200 degrees Celcius. Place a baking paper on the baking sheet or butter the ramekins and sprinkle a little flour or poppy seeds on the buttered walls.<br />
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When the dough has grown twice its original size, place it on a floured surface and roll or stretch it out to a thickness of about 7 mm.<br />
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Spread the poppy seed mix on the dough and if you are in a hurry roll the dough lengthwise and cut rolls of about 3 centimeters thick.<br />
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If you have more time and want to add a little extra to your rolls then from the short side of the rolled out dough cut a ca. 6-7 cm wide piece of dough, cut 3 stripes of 2 cm wide into it, except at the top leave 2 cm together and make a plait. Roll the plait together and put it in a ramekin.<br />
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Brush the rolls with the beaten egg and place them on the baking sheet. Leave to raise for 15 minutes. Optionally sprinkle a few almond flakes on top and bake for 20 minutes until nicely brownish on top and cooked inside.<br />
If you are using ramekins, the rolls need 5-10 minutes longer in the oven.<br />
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For an extra sweet touch pimp up the rolls with powder sugar.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sweet side of life </td></tr>
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<br />Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-17998797670742248632014-12-23T11:29:00.001+01:002014-12-23T16:55:28.890+01:00Estonian Christmas Tradition<div class="separator" style="clear: both; text-align: center;">
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The shortest day of the year is over and on the first day of astronomical winter the snow finally came making the day brighter and magical. Last night I was walking in Tallinn old town with my dear friend Piret. Fresh snow was falling, children were throwing themselves into the snow and both of us sighed wishing we had more suitable clothes on to join them and make a proper snowman.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBVMUUoYkIVkd-GCcvo-iAAGLzI_i3S0gdGeUQCR29F7ZCg4bEyzOE2meczye-zQ3xfpNN5sdyX7WLBZwVmAYxCSHqNSUwxIp_FYfWEBibxAVxHUsHdAf3f5meuIeocGTBuDzbOg_Bw3h/s1600/2014+lumehanges.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipBVMUUoYkIVkd-GCcvo-iAAGLzI_i3S0gdGeUQCR29F7ZCg4bEyzOE2meczye-zQ3xfpNN5sdyX7WLBZwVmAYxCSHqNSUwxIp_FYfWEBibxAVxHUsHdAf3f5meuIeocGTBuDzbOg_Bw3h/s1600/2014+lumehanges.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let it snow! Let it snow! Let it snow!</td></tr>
</tbody></table>
City side walks, busy side walks, dressed in holiday style....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVHzSOG6tJFi6mkyV4ypblRt9OZO43wqCDGCkNJABWhr7S37ISFBnZqhl8r6waJMNKKydowxJRBlguqzfk7CWRfU2LutR42vLeuuqFsqHmbbJsh_TSbJjmK1ApcOMfrouhlCRH4Q8TIZ-/s1600/lumine+Tallinn.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVHzSOG6tJFi6mkyV4ypblRt9OZO43wqCDGCkNJABWhr7S37ISFBnZqhl8r6waJMNKKydowxJRBlguqzfk7CWRfU2LutR42vLeuuqFsqHmbbJsh_TSbJjmK1ApcOMfrouhlCRH4Q8TIZ-/s1600/lumine+Tallinn.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tallinn old town</td></tr>
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<br />
We exchanged the opposite views of Christmas being too commercial, the pain of listening to Jingle Bells all day in every shop versus how beautiful and essentially good the messages of the songs were and how nice it was to sing along to a catching melody of Rudolph and its shiny nose on the mission to guide Santa´s sleigh or seeing Mommy tickle Santa last night. Later on in the car we both agreed that Wham´s Last Christmas is not bad at all.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH3FitdISJahXW8Y1ue6ggMry1hyphenhyphen0Z6j1_0ww3MhIBwSQmVfBgRd2AEkCD3NxQmz0_wN0gdNzWVctawFHyIrcFTizYopXjSzs_VO3M5Gd-F1P7j1M7dbAGS_4lqpUq-iQx7phGPZNLsX61/s1600/IMG_9031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH3FitdISJahXW8Y1ue6ggMry1hyphenhyphen0Z6j1_0ww3MhIBwSQmVfBgRd2AEkCD3NxQmz0_wN0gdNzWVctawFHyIrcFTizYopXjSzs_VO3M5Gd-F1P7j1M7dbAGS_4lqpUq-iQx7phGPZNLsX61/s1600/IMG_9031.JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Christmas cookies 2014</td></tr>
</tbody></table>
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At the end of the year there are many different traditions of giving presents. The Dutch, Germans and Swiss have Nikolaus come by with presents on the 6th December, in the UK and US it is the 25th of December, in the Spanish speaking countries you have to wait until the Three Kings come in January....and many many others depending on the calendar and religion.<br />
<br />
In Estonia small elves start dropping small presents into the shoes that children have placed on the windowsills as early as late November, early December. The main Santa Claus visit falls on the Christmas Eve on the 24th December.<br />
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Traditionally in Estonia a little effort is required and you have to do something special to get a present. Reading a poem, singing a song, dancing with your Mom, guessing a riddle or some other little performance, as amateur or professional as it may be, would usually be enough.<br />
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This year I have an old poem I used to know in my childhood. A friend of mine recently reminded me about this one. It talks about a dog whose name is Muri, who doesn´t let strangers in but wags its tail friendly when Santa Claus comes.<br />
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The best things in life are free and can be practiced and shared all year round. One can even listen to Christmas songs in June :)<br />
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Give someone a free hug, read a children´s poem, stay healthy and positive and be good for goodness sake!<br />
Happy holidays! <br />
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(No recipe today as Mom is cooking)<br />
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<i><u><b>Meie Muri</b></u></i><br />
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<i><b>Küll on kuri meie Muri</b></i><br />
<i><b>Võõraid tuppa ta ei lase</b></i><br />
<i><b>Esikus just ukse taga</b></i><br />
<i><b>on tal pehme ase</b></i><br />
<br />
<i><b>Jõuluvana koputab</b></i><br />
<i><b>Mida teeb nüüd Muri?</b></i><br />
<i><b>Muri saba liputab</b></i><br />
<i><b>Pole üldse kuri</b></i><br />
<br />
<i><b>Rõõmsalt talle vastu ruttab</b></i><br />
<i><b>nagu oleks vana tuttav </b></i><br />
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<br />Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-5304090136341247042014-12-14T19:21:00.001+01:002014-12-14T19:21:30.143+01:00Pearl Barley Soup (Kruubisupp) and an Estonian tradition<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2cOT7bIWXPpl9h2Hu7LIMN9-P61x_t7-TNGMu0gwcy302gjUmUwdyr9gN9_YLNdyaWfpQejqHRgEH7z7pYUlTeqjm6xcIMxaUIIGPJqkz497w3NRx-tTG8oh4JoPGOWRR8fHNZvYlmdal/s1600/Estonian+Kruubisupp.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2cOT7bIWXPpl9h2Hu7LIMN9-P61x_t7-TNGMu0gwcy302gjUmUwdyr9gN9_YLNdyaWfpQejqHRgEH7z7pYUlTeqjm6xcIMxaUIIGPJqkz497w3NRx-tTG8oh4JoPGOWRR8fHNZvYlmdal/s1600/Estonian+Kruubisupp.JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Estonian pearl barley soup <i>"Kruubisupp"</i></td></tr>
</tbody></table>
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Probably the most popular pearl barley soup in Switzerland is the <i>Bündner Gerstensuppe</i>. When I moved to Switzerland I was pleasantly surprised to find that the Swiss honour this lovely grain in their cooking as much as the Estonians do. Pearl barley is a favourite for many in Estonian cooking too. Some best Estonian home cooking recipes use pearl barley. Barley was used in the old days as a nutritious filling ingredient in soups and stews. It keeps the belly full and gives energy for a long time, a lot like oats do.<br />
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Talking about energy foods in today´s post, I allow myself to take a short diversion into comparative linguistics here, my other hobby horse.<br />
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In Estonia when a passer-by sees people working hard, be it physical work like cutting wood, working in the field, shoveling snow or in modern days even doing work of less difficult nature, it is customary to wish them <i>"Jõudu!"</i> (Strength!) or <i>"Jõudu tööle!"</i> (Vigour to your work!... or something like that). The idea is that the person passing or equally when joining in in the work he or she wishes strength to finish the work or that the work goes well to those already working. The other person usually would respond with <i>"Jõudu vaja"</i> or <i>"Jõudu tarvis"</i>, both meaning "Strength is needed".<br />
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I tried to find an equivalent to this saying in other languages or cultures I know. Didn´t come across much.... The English would say perhaps "Good luck" or "Fingers crossed" or in German one could perhaps say "Ich wünsche Dir Kraft". The closest saying I have seen in practice has been in Holland where I have heard many many times people wishing each other "Succes!" with a task or an assignment in a business context.<br />
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Words and expressions gain foot in a language because the action happens frequently or phenomenon they describe is wide spread. My so far unsuccessful search for equivalent expressions in other languages clearly hints to the Estonians having work, work, work on their mind. Throughout the years, decades and centuries, Estonians have had to work hard either to survive the cold winters or to survive as a nation. <br />
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Not long now until holidays. I wish everyone has a chance to pause and enjoy some rest at the end of the year. The winter is coming in the north, so keep warm and strong with some pearl barley soup.<br />
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<u>Pearl barley soup (<i>Gerstensuppe</i> in Switzerland or <i>Kruubisupp</i> in Estonia)</u><br />
<u><br /></u>
Ingredients (enough for 4 portions):<br />
<b>2 tbsp vegetable oil (eg. rape seed or sunflower oil)</b><br />
<b>150g carrots, cut into small cubes</b><br />
<b>150g celeriac, cut into small cubes</b><br />
<b>100g leek, cut thinly</b><br />
<b>150g potato, cut into small cubes</b><br />
<b>70g pearl barley</b><br />
<b>1.5l water or strong meat stock</b><br />
<b>1 teaspoon salt</b><br />
<b>pepper</b><br />
<div class="MsoNormal">
<b>crème fraîche</b></div>
<div class="MsoNormal">
<b>parsley, thinly chopped</b></div>
<b><br /></b>
<b>smoked meat or bacon (optional)</b><br />
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In order to reduce the cooking time, soak the pearl barley in cold water for a few hours.<br />
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Heat the oil in a pan. Add the vegetables and cook for a about 5 minutes.<br />
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Add the pearl barley onto the vegetables but do not mix.<br />
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Pour the water/stock into the pan, Season with salt if using water.<br />
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Cook at low heat for an hour until barley is soft. Season with pepper and additional salt if necessary.<br />
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Serve with crème fraîche and parsley.<br />
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For a meaty option, add some smoked meat, cut into cubes or stripes, during cooking or fry bacon cubes separately and serve on top with crème fraîche and parsley.<br />
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<br />Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-80079356907291977142014-11-29T08:28:00.001+01:002014-11-30T21:36:17.379+01:00Eating dal bhat in Mustang, the country of Tashi, a young buddhist monk. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52dKaY6f6oBz0GGyqJ9-x3zoOajmNkrkX6hxum4Rgnf88SCp-nLQYdJXsdKzlPShMKJ4DETlT4qbPkLGxk2QeIfYF7ZkqYNdCButHDzzWV5-3hRJkFsvvwZEIzVFe5g8CxD7BHWFViJPB/s1600/Mustang+in+Nepal.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52dKaY6f6oBz0GGyqJ9-x3zoOajmNkrkX6hxum4Rgnf88SCp-nLQYdJXsdKzlPShMKJ4DETlT4qbPkLGxk2QeIfYF7ZkqYNdCButHDzzWV5-3hRJkFsvvwZEIzVFe5g8CxD7BHWFViJPB/s1600/Mustang+in+Nepal.JPG" height="285" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The only available road to Lo Manthang is this ancient mountain path</td></tr>
</tbody></table>
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<span style="font-family: inherit;">"Tashi Delek" is a documentary about a teenage monk Tashi in Mustang, the Forbidden Kingdom of Lo. Tashi Delek is a traditional way of greeting. The film is in the final stage of production and the small team of creators is looking for support at <span style="color: blue;"><a href="https://www.kickstarter.com/projects/1275018624/tashi-delek-story-of-a-young-buddhist-monk" target="_blank"><span style="color: blue;">Kickstarter</span></a>.</span> The documentary is directed by an Estonian director <b>Peeter Rebane</b>, music by a Brazilian composer and solo guitarist <b>Eduardo Agni</b>.</span><br />
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">I am extremely pleased to share an interview with the producer of the film, <b>Priit Rebane</b>. I hope that the culinary excursion will create appetite for you to see the documentary and <a href="https://www.kickstarter.com/projects/1275018624/tashi-delek-story-of-a-young-buddhist-monk" target="_blank"><span style="color: blue;">support it</span>.</a> </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<b><span style="font-family: inherit;">Priit, What is the typical food on the table of the people of Mustang?</span></b></div>
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;"><b><i>Priit:</i></b> Local people typically eat only one type of food, which is dal bhat, rice with
lentil stew. If available, a little bit of cooked spinach or some other greens is added
and sometimes you even get some marinated vegetables like carrot or radish.
Occasionally the meal contains a scoop of cauliflower or potatoes in a curry sauce. A
bit of chili or pickle is usually available to spice it up if you wish since the lentil stew
is usually quite mild.</span></div>
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;">It is customary to eat dal bhat two times a day. In the morning before going to work
they eat a large portion and in the evening they eat the same food again. There is no
significant lunch as such. And the same happens every day and every week. Very
simple basic food. </span></div>
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit; text-indent: 0mm;">In the mountains people also drink tea with milk or yak butter. The latter is a
traditional </span><span style="font-family: inherit; text-indent: 0mm;">Tibetan </span><span style="font-family: inherit; text-indent: 0mm;">tea. It is made with greasy yak butter, savoury and really tastes
like salty broth with tea. It was a bit unusual for us, but obviously a cup of such brew
contains a lot of energy.</span></div>
</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xwVpCoCnAuB7MFJIucZK2N_vvs3xQxE92qS0uqnBgLHsV7ncUmCx2LTDWE1J0x3h31HxdEFdHN-Tt6zQyOINihlU0pYHGSjB6XDcYycbmr9EL7YS1MkSucZFUpwBOyxt2-cXnvU3TS8y/s1600/Dal+bhat,+rice+with+lentil+stew.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xwVpCoCnAuB7MFJIucZK2N_vvs3xQxE92qS0uqnBgLHsV7ncUmCx2LTDWE1J0x3h31HxdEFdHN-Tt6zQyOINihlU0pYHGSjB6XDcYycbmr9EL7YS1MkSucZFUpwBOyxt2-cXnvU3TS8y/s1600/Dal+bhat,+rice+with+lentil+stew.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A beautifully arranged dal bhat, clearly displaying all the ingredients</td></tr>
</tbody></table>
<div>
<br />
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;">It is my belief, that up in the high Himalayas this dish was traditionally made with
barley instead of rice. We had a chance to try such a version once. Barley or
<i>tsampa</i> is a grain that grows high up in the mountains. Rice doesn´t. However, these
days rice is clearly a lot cheaper, it is often imported from China. </span></div>
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;">Rice is grown down in the valleys. In the Kathmandu or Pokhara valleys there are
rice fields and on the edges of the rice parcels lentil is grown. This means that they
grow everything they need locally. Life in the villages is based on a self sufficient
goods exchange economy without much money involved. If someone works for you,
you pay him in foodstuff or owe him a day of labour.</span></div>
</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1hKKKPeUxu6ZvW1q7gtORLDlLVYzsxVuGIAAMbdo_SUi_rMzSMXkaegEuTzEhSypOGSZreYpYofeUV8fAnek1ilaZfpxI3MITg0jyCtMx-m-bnQmTayJuNPa-44CvyNdvc1efXroYxcL/s1600/A+view+of+a+Mustang+village.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1hKKKPeUxu6ZvW1q7gtORLDlLVYzsxVuGIAAMbdo_SUi_rMzSMXkaegEuTzEhSypOGSZreYpYofeUV8fAnek1ilaZfpxI3MITg0jyCtMx-m-bnQmTayJuNPa-44CvyNdvc1efXroYxcL/s1600/A+view+of+a+Mustang+village.JPG" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A street view of a village at 4000m</td></tr>
</tbody></table>
<div>
<br />
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;">So, people eat a predominantly vegetarian diet. Yaks, sheep or goats provide some
milk, meat is rare. According to Buddhist tradition fish is generally not eaten and there
isn´t much fish in the mountains anyway. </span></div>
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;">There are also Tibetan momos that remind you of large ravioli, usually made with a
vegetarian filling. Sometimes a bit of meat or even mushrooms could be added.
The momos are very tasty.</span></div>
</div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<b><span style="font-family: inherit;">What did the film crew eat when you were working there?</span></b></div>
<div>
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;"><b><i>Priit:</i></b> Normally we ate the same food as the people of Mustang.</span></div>
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;">Nowadays it is possible to have a slightly more diverse menu in the inns and
guesthouses, but your best bet is local food - they know how to make this well.</span></div>
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;">A couple of times we did offer our local crew to try something else, but their answer
was that they prefer their dal bhat and they didn´t want anything else. </span></div>
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit; text-indent: 0mm;">So we got used to dal bhat and had it once or even twice a day. Tasty and nutritious
food, not too heavy or spicy either.</span></div>
</div>
<div>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPgvQ7no5oXxo-XxdIBGE7ckJXuOdh71O2JAUXKZx8mEPTNgm3N9NJvYfoPLRJGCsxGpSAGnoz4gmDTR8vMMHWuKyjrr0vqTP2Yv3CKcTmWOuiwNNBXwhOGG-4G6t6J-16zfoisAhcoZF/s1600/Dal+Bhat,+everyday+meal+in+Mustang.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPgvQ7no5oXxo-XxdIBGE7ckJXuOdh71O2JAUXKZx8mEPTNgm3N9NJvYfoPLRJGCsxGpSAGnoz4gmDTR8vMMHWuKyjrr0vqTP2Yv3CKcTmWOuiwNNBXwhOGG-4G6t6J-16zfoisAhcoZF/s1600/Dal+Bhat,+everyday+meal+in+Mustang.JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jamyang, one of the two monks in the film, having dal bhat at a local inn</td></tr>
</tbody></table>
<div>
<br />
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;">We preferred to have some alternative foods for breakfast when possible. Usually we
had thick barley porridge as our breakfast meal and it was really good, just like we know it
in Estonia too. Once it was served as "a Do It Yourself kit " with barley
flour in one bowl and a cup of hot water next to it. </span></div>
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;">Up to about 2800 meters it is possible to grow apples and in these lower villages
apples were ripe in October. Fresh apples on the <i>tsampa</i> porridge tasted good.</span></div>
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit; text-indent: 0mm;">Boiled or fried eggs in the morning was a luxury we as tourist could enjoy with our porridge and tea. </span></div>
<span style="font-family: inherit; text-indent: 0mm;">Sea-buckthorn grows very well at 3000-4000 m altitude and we had some fresh
buckthorn juice which contains a lot of vitamins and antioxidants. If not available
fresh, they had made syrup out of it and we mixed it with hot water.</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<b><span style="font-family: inherit;">Please describe the local way of cooking.</span></b></div>
<div>
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;"><b><i>Priit: </i></b>Guesthouses are typically inns along the mountain path at about one day
walking distance, like it used to be in medieval Europe. There is a big kitchen with a
stove or fireplace. In some inns they have started to carry liquid gas tanks up on horseback
and use that for cooking. It is not easy to find wood in the high mountains, almost
nothing grows above 2500 m, no trees and almost no bushes. </span></div>
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;">Local fields, where they
exist at the bottom of a valley, are irrigated by glacial water streaming down from the
snowy peaks. Due to global warming, there is less and less of this water today and
many fields are now deserted as a result.</span></div>
</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3fNdgCGs5HmnjAZKW-TK7VA_ZSgXDcUBhrJZtz22poxzmTNZOh0xxta8oaRsEstNqzqYpWRXT08Z2JYNU3bLBormIfC4rnbWlGqTr2fMiUskTloIBGAtghGCVAuyXtg5ql5Jvmy5VE93/s1600/A+kitchen+in+a+guest+house.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3fNdgCGs5HmnjAZKW-TK7VA_ZSgXDcUBhrJZtz22poxzmTNZOh0xxta8oaRsEstNqzqYpWRXT08Z2JYNU3bLBormIfC4rnbWlGqTr2fMiUskTloIBGAtghGCVAuyXtg5ql5Jvmy5VE93/s1600/A+kitchen+in+a+guest+house.JPG" height="288" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kitchen of a guest house in Tsarang, Upper Mustang</td></tr>
</tbody></table>
<div>
<br />
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;">The people of Mustang use dried yak manure to make a fire and cook food. They
cant´t heat their houses since there is no wood to burn. Thus there are no ovens, just a
fireplace on the earthen floor to cook food and boil water. Smoke goes out of the
window or the door. In winter it can be very windy and freezing cold. Temperature
drops below -20 degrees Celsius.</span></div>
<div style="margin-bottom: 1.76mm; margin-left: 0mm; margin-right: 0mm; margin-top: 1.76mm; text-indent: 0mm;">
<span style="font-family: inherit;">Living conditions are very limited and medieval, seems like going back in time
400-500 years. It really makes you appreciate more all the comforts that we have in
the modern world and not take these for granted.</span></div>
</div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<b><span style="font-family: inherit;">Priit, thanks a million for taking us on this wonderful culinary journey to Mustang, the Forbidden Kingdom of Lo. </span></b></div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRfcr7vAFYQR4l6VvFazKkh1QjaUGWRPvoB8Mz-Z6od_pthHUsnD5CzQ_EpOvWIaXKECxR6RiZ564CvuwJQCg222o8vhX939k-bJHUtxLx7aUpzOy5xRdrQXZkQDcSlz5WoAd6T548dLH/s1600/Breathtaking+Mustang+landscape.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRfcr7vAFYQR4l6VvFazKkh1QjaUGWRPvoB8Mz-Z6od_pthHUsnD5CzQ_EpOvWIaXKECxR6RiZ564CvuwJQCg222o8vhX939k-bJHUtxLx7aUpzOy5xRdrQXZkQDcSlz5WoAd6T548dLH/s1600/Breathtaking+Mustang+landscape.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picturesque and harsh landscapes at the outskirts of the city of Lo Manthang</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<span style="font-family: inherit;">Dear reader, I hope that you found this interview exiting and eye-opening.</span><br />
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">You can see the official trailer of the documentary <a href="https://www.youtube.com/watch?v=NRw6BP3GGUg" target="_blank"><span style="color: blue;">here.</span></a></span></div>
<div>
<span style="font-family: inherit;">The link to more information and the director explaining the story on how the project started is here:</span></div>
<div>
<a href="https://www.kickstarter.com/projects/1275018624/tashi-delek-story-of-a-young-buddhist-monk" target="_blank"><span style="color: blue; font-family: inherit;">Tashi Delek - Story of a young buddhist monk</span></a><br />
Take a few minutes to enjoy the talent of Eduardo Agni, the Brazilian composer behind the music of the documentary, in these two examples of his previous work: <a href="http://www.youtube.com/watch?v=GcibnZ-GALU" target="_blank"><span style="color: blue;">RED</span></a> and <span style="color: blue;"><a href="https://www.youtube.com/watch?v=9ZVhdM8taKo" target="_blank"><span style="color: blue;">ANOTHER SILENCE 2</span></a>.</span> It is awesome.<br />
<br /></div>
<div>
<span style="font-family: inherit;">The project needs support to be finished at the highest quality so that the story of Tashi Delek can be enjoyed by us who will most likely never visit the far away Mustang.</span><br />
<span style="font-family: inherit;">Please share this with your friends on Facebook, Twitter or e-mail and if you feel you want to be part of making the documentary happen and you feel this project is worth a contribution of 5, 10, 25, 50,... USD in return for various rewards like a free HD download of this documentary or HQ soundtrack</span><span style="font-family: inherit;">, your contribution on </span><a href="https://www.kickstarter.com/projects/1275018624/tashi-delek-story-of-a-young-buddhist-monk" style="font-family: inherit;" target="_blank"><span style="color: blue;">Kickstarter</span></a><span style="font-family: inherit;"> will be most deeply appreciated. Thank you!</span><br />
<br /></div>
Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-74364799056164874882014-10-26T21:46:00.001+01:002014-10-26T22:05:09.942+01:00Roasted figs with goat´s cheese and thyme<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuHUtwPtg8iQFy4jISnxxCJ3S2jJREQcZH2ZaQ0e4gdt4FzO6Qk2ar0yp3YZTc3ZoeVHRet4dceg3MRqL3Ct8C-Y5Fe2JAYarjMYytyNJ7YUCP0TYs4u9PiEcvxLwFEqboCMxu77R0dlE/s1600/Golden+crust+of+cheese@LimeOrLemon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuHUtwPtg8iQFy4jISnxxCJ3S2jJREQcZH2ZaQ0e4gdt4FzO6Qk2ar0yp3YZTc3ZoeVHRet4dceg3MRqL3Ct8C-Y5Fe2JAYarjMYytyNJ7YUCP0TYs4u9PiEcvxLwFEqboCMxu77R0dlE/s1600/Golden+crust+of+cheese@LimeOrLemon.JPG" height="640" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Figs with Goat´s Cheese @ Lime Or Lemon</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Compared to a few years ago figs are conquering the way more and more into my kitchen. Starting in August I look forward to the fig season that culminates in late September and October. It has been a generous crop this year.</div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS61OsWfvposW9gVeUI_BeqQw9c31v34_yp-ZHWS9OTjizMOEXdaj8_5VkaoeBunWNHxrxs-yMT3UDnoxI7YteO_58GVlY_8Zmo03Mps3Mg91yK5gy9TwW89iKxrLZbBz804e4bWHfYK5X/s1600/Fresh+figs+@LimeOrLemon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS61OsWfvposW9gVeUI_BeqQw9c31v34_yp-ZHWS9OTjizMOEXdaj8_5VkaoeBunWNHxrxs-yMT3UDnoxI7YteO_58GVlY_8Zmo03Mps3Mg91yK5gy9TwW89iKxrLZbBz804e4bWHfYK5X/s1600/Fresh+figs+@LimeOrLemon.JPG" height="303" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turkish figs</td></tr>
</tbody></table>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Just last weekend a colleague of mine kindly gave me jar of self-made fig chutney. Her fig tree has blessed them this year with abundance of figs. Now I am looking for a suitable occasion to untie the red ribbon of the jar with a self decorated label and try her spicy chutney.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I have confessed <a href="http://lime-or-lemon.blogspot.ch/2011/10/frightening-figs-fresh-figs-with-feta.html" target="_blank"><span style="color: blue;">earlier on the blog</span></a> that the fresh figs used to look kinda scary to me. I think the bizarre scariness came from their unique softness that no other fruit really has. They possess certain seductive and addictive qualities, it seems. Dish after dish the love of figs has grown and by now I am a convinced fig worshipper. Figs are truely wonderful! </div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
They taste great both in sweet and savoury dishes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I don’t have a fig tree, but was happy to grab some plump and syrupy figs of Turkish origin from a supermarket sale. I made a portion of fig jam, my first ever. </div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Gn0Omydhm53s-VCYHXUAhPxEUZljbdxNjthXgBnUQlxCAXs6FgokxsCIjyOTowY2YJwOyBw2uj5AkaWDGT708EQGwU9hMW6Tks2NaNSUu01CM5vUWsBxr-0Bgkyrll0aUC-rzXNceWv6/s1600/Fig+jam+@LimeOrLemon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Gn0Omydhm53s-VCYHXUAhPxEUZljbdxNjthXgBnUQlxCAXs6FgokxsCIjyOTowY2YJwOyBw2uj5AkaWDGT708EQGwU9hMW6Tks2NaNSUu01CM5vUWsBxr-0Bgkyrll0aUC-rzXNceWv6/s1600/Fig+jam+@LimeOrLemon.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lime Or Lemon´s first fig jam</td></tr>
</tbody></table>
<div class="MsoNormal">
While cutting the figs for the jam, their succulent purple flesh was so appetizing that I left a few for a quick lunch or supper later on.<o:p></o:p></div>
<div class="MsoNormal">
<o:p> </o:p></div>
<div class="MsoNormal">
<o:p><u>Roasted fresh figs with goat´s cheese:</u></o:p></div>
<div class="MsoNormal">
<o:p><b>100g goat´s cheese, cut into chunks </b></o:p></div>
<div class="MsoNormal">
<o:p><b>6 fresh figs, cross cut on top</b></o:p></div>
<div class="MsoNormal">
<o:p><b>thyme (or rosemary)</b></o:p></div>
<div class="MsoNormal">
<o:p><b>olive oil</b></o:p></div>
<div class="MsoNormal">
<o:p><b><br /></b></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-Oghzi2PchyphenhyphenJCBMHIm2KTv5bq6omRFwCLJgsHUVorV-wKhqrN2mjyQtcR8Zyqu5SEsj3pKBSa5V18belUeq_vQKEj-RsCSvrMBGN_p9_fv9FdOUVNkcDT5BrXWs3vu9VhEBA27QpVxvW/s1600/Cut+a+cross+on+top,+place+figs+into+a+baking+form.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-Oghzi2PchyphenhyphenJCBMHIm2KTv5bq6omRFwCLJgsHUVorV-wKhqrN2mjyQtcR8Zyqu5SEsj3pKBSa5V18belUeq_vQKEj-RsCSvrMBGN_p9_fv9FdOUVNkcDT5BrXWs3vu9VhEBA27QpVxvW/s1600/Cut+a+cross+on+top,+place+figs+into+a+baking+form.JPG" height="640" width="426" /></a></div>
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<o:p><br /></o:p></div>
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<o:p>Preheat the oven to 220C.</o:p></div>
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<o:p><br /></o:p></div>
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<o:p>Fit the bottom of a baking form with baking paper.</o:p></div>
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<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p>Place the figs into the baking form.</o:p></div>
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<br /></div>
<div class="MsoNormal">
Divide the cheese between the figs and put a piece or two on each fruit.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CUYjKt1huxzNq5alhekLTM-Kbp7xpmyiFOm0uxeGbYY4OZSSBUFVbRMB7r1cKcxc6Eb0OFR-syJJdxyGbfjYMqDDsm2r4eUc4R4Z8aavkizTp4qJZEQycvHYrZv0Eg5Mb__hBHCIGTc4/s1600/Goat%C2%B4s+cheese+and+figs,+a+heavenly+pair@LimeOrLemon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8CUYjKt1huxzNq5alhekLTM-Kbp7xpmyiFOm0uxeGbYY4OZSSBUFVbRMB7r1cKcxc6Eb0OFR-syJJdxyGbfjYMqDDsm2r4eUc4R4Z8aavkizTp4qJZEQycvHYrZv0Eg5Mb__hBHCIGTc4/s1600/Goat%C2%B4s+cheese+and+figs,+a+heavenly+pair@LimeOrLemon.JPG" height="640" width="426" /></a></div>
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Season with a little thyme and drizzle with olive oil.</div>
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Roast in the oven until the cheese melts or takes on a golden crisp.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47GRdNN2G6STvK2_fRkSda086fP9UnB-4Pi_a-Y0SjKO-iR5dq_7FOIp_n-LTGbyTGx25YySp4nG0PKYojctL8zcC5pPOGGFV6vTR8pwzXRl_EiBC0xurxl5HILZPw989N8cwGDQ-Gopm/s1600/Roasted+figs+with+goat%C2%B4s+cheese+@LimeOrLemon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47GRdNN2G6STvK2_fRkSda086fP9UnB-4Pi_a-Y0SjKO-iR5dq_7FOIp_n-LTGbyTGx25YySp4nG0PKYojctL8zcC5pPOGGFV6vTR8pwzXRl_EiBC0xurxl5HILZPw989N8cwGDQ-Gopm/s1600/Roasted+figs+with+goat%C2%B4s+cheese+@LimeOrLemon.JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy goat´s cheese and roasted fresh figs</td></tr>
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Serve warm just like that or with some fresh olive bread.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAN_xStI_mcf-mxb6kqXG0xMxupoo6feUprAlkw8IER6l0FUpZoJRmvp1iWJ_9b4Jw8Vsl3F_E1CPW3MfKNcwFpKHKXJutJZg6FKEY7DnJpkQl4CBH3hpTNRxkCWXnyTgKkIMDDTgIGP61/s1600/Roasted+figs+seasoned+with+thyme+@LimeOrLemon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAN_xStI_mcf-mxb6kqXG0xMxupoo6feUprAlkw8IER6l0FUpZoJRmvp1iWJ_9b4Jw8Vsl3F_E1CPW3MfKNcwFpKHKXJutJZg6FKEY7DnJpkQl4CBH3hpTNRxkCWXnyTgKkIMDDTgIGP61/s1600/Roasted+figs+seasoned+with+thyme+@LimeOrLemon.JPG" height="640" width="426" /></a></div>
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More fig recipes:</div>
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<span style="color: blue;"><a href="http://lime-or-lemon.blogspot.ch/2011/10/frightening-figs-fresh-figs-with-feta.html" target="_blank">Fresh figs with feta cheese</a></span></div>
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<a href="http://lime-or-lemon.blogspot.ch/2013/09/sweet-and-savoury-fig-and-feta-tart.html" target="_blank"><span style="color: blue;">Sweet and savoury fig and feta tart</span></a></div>
Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-60525896447113477812014-09-21T10:58:00.000+02:002014-09-21T11:39:26.199+02:00Food From The Forest: Cep Mushroom Cream Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhua-b4FSUNlnKORghRspJR1Vwv86dq5xIYrpu9DYfmJyXxOPtXBIjY-xoYZMporRJEkLgBgtOY581jhQY4p6Lmm2oU-9nafq0o98vK6e2UbgVRXMgjnLufe4U1D71T0T8se9xEZWel4qp6/s1600/Mushroom+picking+in+Estonia@LimeOrLemon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhua-b4FSUNlnKORghRspJR1Vwv86dq5xIYrpu9DYfmJyXxOPtXBIjY-xoYZMporRJEkLgBgtOY581jhQY4p6Lmm2oU-9nafq0o98vK6e2UbgVRXMgjnLufe4U1D71T0T8se9xEZWel4qp6/s1600/Mushroom+picking+in+Estonia@LimeOrLemon.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lime or Lemon & Co mushroom picking in Estonia ... Oh look, there is more...and there...Look what I found ... Is it edible?</td></tr>
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September is mushroom season in Estonia. One can call this season a nationwide mushroom marathon. If in other years true enthusiasts were into the mushroom picking sport, this year, being a super generous cep year in some places, even two of my friends who I have never seen go mushroom picking put on their rubber boots, grabbed a beaming pink bucket and set their steps on a forest path with us. The cool thing was that after an hour the buckets were full with more than usual ceps among the bounty.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXg8H1XL6WS5-2GtcyVjxMGrDWJz9vThvBWRtlGjhEor5ZCPBQjKIW4bJCs34sRXTDKwpbsUGLuFDYXr9BwlH17fYdiUa09yXLAErYSnj4B2_tMYvufYiVAA6M77-kYKMnHNQQWwcKYKu/s1600/Cleaning+the+mushrooms+of+forest+debris+@LimeOrLemon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXg8H1XL6WS5-2GtcyVjxMGrDWJz9vThvBWRtlGjhEor5ZCPBQjKIW4bJCs34sRXTDKwpbsUGLuFDYXr9BwlH17fYdiUa09yXLAErYSnj4B2_tMYvufYiVAA6M77-kYKMnHNQQWwcKYKu/s1600/Cleaning+the+mushrooms+of+forest+debris+@LimeOrLemon.JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh well, cleaning the mushrooms is less enjoyable than wondering around the forest finding something at every step ... but necessary</td></tr>
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Everyone is posting pictures on Facebook of the mushrooms they have picked or selfies from trips to the forest. A popular TV morning show dedicated a week on mushroom recipes in the cooking section. Some shops have run out of vinegar for a short while as people are marinating the mushrooms for winter in vast quantities.<br />
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<tr><td class="tr-caption" style="text-align: center;">Job done, stretching the backs...off to the kitchen</td></tr>
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Like every year some incidents of people getting lost in the forest or someone having a mushroom poisoning have made it to the news headlines. Fortunately most of the time people enjoy an energizing walk in the fresh air and the joy of a delicious meal of fresh mushrooms is well worth the effort.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLAl2Byw3OCXlw_ltWCHojUnRbLQHUOHkZhOJ8v8aV1ajwdB3t4SKtsVA5r-uybk6hhqGK6bhg6aWMG2FYPQlB6Jf1ZS6vypMHf8YypELP4tSCqP5_SyGC-77uU4ab8JXf9DnHMQZw8Mk/s1600/More+than+usual+cep+mushrooms+in+the+bounty+@LimeOrLemon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhLAl2Byw3OCXlw_ltWCHojUnRbLQHUOHkZhOJ8v8aV1ajwdB3t4SKtsVA5r-uybk6hhqGK6bhg6aWMG2FYPQlB6Jf1ZS6vypMHf8YypELP4tSCqP5_SyGC-77uU4ab8JXf9DnHMQZw8Mk/s1600/More+than+usual+cep+mushrooms+in+the+bounty+@LimeOrLemon.JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lime Or Lemon´s mushroom crew was happy to find more than usual ceps <em> (puravikud)</em></td></tr>
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Cep mushrooms are known as a sort of the king or queen of the mushroom world for their luxurious taste and because they are rather rare to find. Cep mushrooms are known as<i> 'porcini' </i>in Italian. In Germany you'd be eating <i>Steinpilze</i>. The Latin name is <i>Boletus edulis</i>. In Estonia you can buy them on the farmers' market under the name of <i>'puravikud' </i>for 15-20 Euros a kilo or best of all you can go to the forest and pick some yourself.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLFSejL0Khwfu32ZDTw1D5jWkoaELW76rm1YdvPabp1fyfG_HCZ0Y0AkKuP9bNcxAxDTlnRPHYVNyfn44AbrQRHjDopYEI5u2g8cKSwmM4xGgRNJX-1JPV9fTGPIJ10mUgUf8lRNab1s7/s1600/Cep+Mushroom+soup+@LimeOrLemon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLFSejL0Khwfu32ZDTw1D5jWkoaELW76rm1YdvPabp1fyfG_HCZ0Y0AkKuP9bNcxAxDTlnRPHYVNyfn44AbrQRHjDopYEI5u2g8cKSwmM4xGgRNJX-1JPV9fTGPIJ10mUgUf8lRNab1s7/s1600/Cep+Mushroom+soup+@LimeOrLemon.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lime Or Lemon´s cep mushroom cream soup </td></tr>
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<u>Cep mushroom cream soup</u><br />
Ingredients for 2 large portions or 4 small ones:<br />
<b>400g cep mushrooms, roughly chopped</b><br />
<b>1 medium potato (100g), cut into small (1cm/0.5in) cubes</b><br />
<b>0.75l vegetable or mushroom stock</b><br />
<b>1dl fresh cream (10-15% fat)</b><br />
<b>salt and pepper</b><br />
<b>1-2 gloves garlic, thinly chopped</b><br />
<b>1-2 tbsp rape or sunflower oil</b><br />
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Optional:<br />
<b>100g chorizo, cut into small cubes</b><br />
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Place the chopped mushrooms with a tablespoonful of oil into a pan on medium heat and cook until the water comes out of the mushrooms. When most of the the water has evaporated take out a spoonful of chopped mushrooms for each portion you plan to serve.<br />
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Add the stock and the potatoes and cook until potatoes are soft.<br />
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Puree with a mixer until smooth. Add the cream and salt and pepper to taste.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbv6PUPxbj66b-311UPOe3vCvs5z6qhbmAoKdmAwXIaSUk9xuEwhuhHlHSDcd76-OsAuUmFCmdFAuFs2Wo8FPZBXJMSkQuOn6EsDHKCmVBCW1FNSqNS-ZqpoJb1uFLXI4gF_1VTJqAARV/s1600/Add+pieces+of+cep+to+the+mushroom+soup+@LimeOrLemon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsbv6PUPxbj66b-311UPOe3vCvs5z6qhbmAoKdmAwXIaSUk9xuEwhuhHlHSDcd76-OsAuUmFCmdFAuFs2Wo8FPZBXJMSkQuOn6EsDHKCmVBCW1FNSqNS-ZqpoJb1uFLXI4gF_1VTJqAARV/s1600/Add+pieces+of+cep+to+the+mushroom+soup+@LimeOrLemon.JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add texture to the cream soup with garlicky chopped ceps </td></tr>
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For a vegetarian version heat a spoonful of oil in a pan. Cook the chopped garlic and the chopped mushrooms for a few minutes. Serve on top of the soup to add a bit a texture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsopsRSj3mw4gl9FVl4XRURA3m9SHCSUYOD-9Hg0Ik5yYnUsYinpxdRYFzLNjaSw3rht6zhUlqMmKEG_X9zZwZeAua-P2h_Owb09iBWKX2s-ZX3qdvM5nvHh_w4jdFybqMadFEk1hDwvf/s1600/Cep+or+porcini+mushrooms@LimeOrLemon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsopsRSj3mw4gl9FVl4XRURA3m9SHCSUYOD-9Hg0Ik5yYnUsYinpxdRYFzLNjaSw3rht6zhUlqMmKEG_X9zZwZeAua-P2h_Owb09iBWKX2s-ZX3qdvM5nvHh_w4jdFybqMadFEk1hDwvf/s1600/Cep+or+porcini+mushrooms@LimeOrLemon.JPG" height="266" width="400" /></a></div>
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For a slightly meaty version cook the chorizo cubes in a pan until the fat starts to melt, add the garlic and cook for a couple of minutes. Serve on the soup.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2D1WIStppT9QK7oB9ZDlN_0hD1ymxa82hwW5ky0SG9ji8p_xFm_rVEdnUyr0Pjw4c2g9tmX0bYE95PW_bQJXqJSrcmdKk3w9thl5M1ZEE5lECX6N5eBU-mwF9ax5dzUMDsavedSh5ziol/s1600/Chorizo+with+garlic@LimeOrLemon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2D1WIStppT9QK7oB9ZDlN_0hD1ymxa82hwW5ky0SG9ji8p_xFm_rVEdnUyr0Pjw4c2g9tmX0bYE95PW_bQJXqJSrcmdKk3w9thl5M1ZEE5lECX6N5eBU-mwF9ax5dzUMDsavedSh5ziol/s1600/Chorizo+with+garlic@LimeOrLemon.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy chorizo with garlic adding meaty flavour to the mushroom soup</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPukQFI2Uc4Zrqh5I7ukXin8C_lpEdhJleszo4dRb_ZGRJ1TTEV2mc8YWUTN1HwL0asmVaNwd0_4wRAOt6bp27tntYVx6ZsVMf5Kdbok69JWp10MU5Ys3JjwH9xDVxhNClLKJeWQ4axGNM/s1600/Chorizo+flavoured+cep+mushroom+soup+@LimeOrLemon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPukQFI2Uc4Zrqh5I7ukXin8C_lpEdhJleszo4dRb_ZGRJ1TTEV2mc8YWUTN1HwL0asmVaNwd0_4wRAOt6bp27tntYVx6ZsVMf5Kdbok69JWp10MU5Ys3JjwH9xDVxhNClLKJeWQ4axGNM/s1600/Chorizo+flavoured+cep+mushroom+soup+@LimeOrLemon.JPG" height="640" width="425" /></a></div>
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More Food from the Forest:<br />
<a href="http://lime-or-lemon.blogspot.ch/2012/09/food-from-forest-3-wild-mushroom.html" target="_blank"><span style="color: blue;">Mushroom Schnitzel</span></a><br />
<a href="http://lime-or-lemon.blogspot.ch/2011/09/food-from-forest-2-wild-mushrooms.html" target="_blank"><span style="color: blue;">Mushroom salad, chanterelle soup, mushroom burgers</span></a><br />
<br />Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-65056760839156976902014-08-31T20:42:00.000+02:002014-08-31T20:44:02.793+02:00Eton mess<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjHCx0W7aQ2vdiZB8IJ6koKRL61jrWaZghicUFib5pbU8IQFljEP8diqcdFooJchlb4IjcV2_YxMYuk2jWpAaKBPWZ9Nd8MMzyKeYFh5FpTaDELUes4RsEfaylJwAmJ7R34qVM0ZZdlMA/s1600/Eton+Mess+@LimeOrLemon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjHCx0W7aQ2vdiZB8IJ6koKRL61jrWaZghicUFib5pbU8IQFljEP8diqcdFooJchlb4IjcV2_YxMYuk2jWpAaKBPWZ9Nd8MMzyKeYFh5FpTaDELUes4RsEfaylJwAmJ7R34qVM0ZZdlMA/s1600/Eton+Mess+@LimeOrLemon.JPG" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eton mess, a traditional English dessert</td></tr>
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Berries are health bombs. They hide a wealth of antioxydants, vitamins and lots of vitally important nutrients. People who like berries know what I am talking about. To people who are still wondering what to do with berries and how to eat them, I would like to recommend a simpler than simple delicious dessert that anyone can make in a few minutes. This dessert is Eton mess.<br />
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Pick a handful of currants, raspberries or strawberries if you are blessed with a garden of your own or go for a walk in a forest and bend your back to gather wild blueberries, some tangy lingonberries or wild strawberries or venture out to a farmers' market to fetch a box of any berries currently in season. If none of the above seems inviting, a supermarket would be the way out to mix together this dessert. Some of my friends use superlatives to describe this sweet decadent creamy enjoyment.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzy9JB621XjgLMDAjrmQZ5WORde1Kx0zhU0fmJ2AzHs09QGhZRiZyFIt7Z1z-Zrfs2gpY0kPlBMEvzSJrBwsaUUAGtVApiu2eQhSc_nVycuiIMVXPUdkXsGKAJkqoqgUcdRDp1tASBBt4g/s1600/Raspberries@LimeOrLemon.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzy9JB621XjgLMDAjrmQZ5WORde1Kx0zhU0fmJ2AzHs09QGhZRiZyFIt7Z1z-Zrfs2gpY0kPlBMEvzSJrBwsaUUAGtVApiu2eQhSc_nVycuiIMVXPUdkXsGKAJkqoqgUcdRDp1tASBBt4g/s1600/Raspberries@LimeOrLemon.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Berries, small health bombs</td></tr>
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Strawberries are the traditional ingredient for the original dessert served at Eton college in England.<br />
I had a chance to visit Harper Adams Univeristy, also in England and there I ate Eton mess with cooked mixed berries. If the English use other fruit than strawberries, so can we.<br />
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Ingredients per person:<br />
<strong>a handful of berries </strong><br />
<strong>1 medium meringue (half a palm size)</strong><br />
<strong>100ml fresh cream (35% fat)</strong><br />
<strong>1 tsp sugar</strong><br />
<br />
Break the meringue into smaller pieces with a fork. <br />
Beat the cream with sugar.<br />
<br />
Arrange berries, meringue and cream in layers in each serving bowl or mix everything together in a bigger bowl and serve portions from there.<br />
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Enjoy with friends!<br />
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<br />Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-59994718985569397372014-06-22T20:57:00.001+02:002014-06-22T20:59:40.140+02:00Rhubarb crumble tart<div class="separator" style="clear: both; text-align: center;">
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<br />
Rhubarb season has passed its peak. The glossiness and juices start to disappear from the pinkish-crimson stalks. To celebrate the beginning of the summer that astronomically started yesterday I thought a cake with a suitably seasonal vegetable like rhubarb would crown the coffee table well. <br />
<br />
In the UK crumble is a dessert where the baking form is filled with fruit or berries, topped with the crumble and baked in the oven. Pages of recipes for rhubarb crumble can be found.<br />
<br />
In Estonia a crumble is traditionally a sort of tart, a cake with a dough at the bottom, fruit, berries or in this case rhubarb in the middle, topped with crumble and baked until crispy.<br />
<br />
<u>Ingredients for a baking form of 12 x 35 cm</u><br />
<br />
Dough<br />
<strong>100g butter</strong><br />
<strong>50g sugar</strong><br />
<strong>a pinch of salt</strong><br />
<strong>0.5 teaspoon vanilla extract</strong><br />
<strong>1 egg</strong><br />
<strong>125g flour</strong><br />
<br />
<strong>200g rhubarb, cleaned and cut</strong><br />
<br />
Crumble<br />
<strong>75g flour</strong><br />
<strong>4 tbsp sugar (brown or white)</strong><br />
<strong>a pinch of baking powder</strong><br />
<strong>a pinch of cinnamon</strong><br />
<strong>40g melted butter, cooled</strong><br />
<br />
<strong>Baking beans and a sheet of foil</strong><br />
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For the dough whisk the butter, sugar, salt and vanilla together until creamy and pale. Add the egg and whisk until combined, then sift in the flour and mix into a smooth dough quickly. <br />
Form the dough into a ball and cover with clingfilm. Refrigerate for an hour or longer.<br />
<br />
Preheat the oven to 200C.<br />
Depending on the form you are using it may be necessary to butter the form before spreading the dough on it to avoid sticking. <br />
After the dough is in place, make a few holes with a fork in the dough and cover it with the aluminium foil. Then place the baking beans on the foil and precook the base of the cake for 10-12 minutes.<br />
<br />
In the meanwhile prepare the crumble. <br />
Melt the butter.<br />
In a bowl combine all dry ingredients.<br />
Pour the slightly cooled melted butter on the flour mix and with a spoon or spatula mix the ingredients until a crumble forms.<br />
<br />
Remove the beans and foil. <br />
Arrange the rhubarb on the dough and the crumble on top of rhubarb.<br />
<br />
Bake for 20-25 minutes until the sides start to brown and the crumble feels crisp.<br />
Serve slightly cooled or cold with whipped or ice cream or some icing sugar on top.<br />
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<span style="font-size: large;">You may also like </span><a href="http://lime-or-lemon.blogspot.ch/2012/01/estonian-apple-crumble-cake.html#links" target="_blank"><span style="color: blue; font-size: large;">Estonian apple crumble cake</span></a><span style="font-size: large;"> or </span><a href="http://lime-or-lemon.blogspot.ch/2011/05/classic-rhubarb-cake-klassikaline.html" target="_blank"><span style="color: blue; font-size: large;">Estonian classic rhubarb cake</span></a>Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-38726503499577650322014-04-30T21:58:00.001+02:002014-04-30T21:58:04.751+02:00Easy champignon (side)dish and a reflection on breakfast<div class="separator" style="clear: both; text-align: center;">
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If you have questions like "What to do with a box of small champignons?", "Any ideas for an easy side dish?", "What should I do with all the <em>herbes de Provance</em> I bought at Lafayette at my food adventure trip to Paris?" bouncing in your mind then read on...<br />
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Eat breakfast yourself, share lunch with a friend, and give your supper to your enemy - a common sense food mantra that has stood the test of time.<br />
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Anyone who travels a lot for work and does not have time to wonder around the place you are visiting looking for a nice corner caf<span style="font-family: Calibri;">é</span>, they face the decision of taking breakfast at the hotel. The hotel breakfasts trigger a ton of emotions: "Too expensive", "I don´t eat that much as the buffet offers", "Oh, it takes too long when they fry the eggs and toast the toast", "Yum, look at all the choice", "Who eats all these cakes for breakfast?", "I´m going for full English breakfast", "This coffee is rubbish", "Do you serve haggis at breakfast?", "Don´t embarrass yourself asking for a cappucino after 10am", "Oh, this freshly made bread is delicious", "I am definitely having breakfast, it´s not every day I get the catalan <a href="http://en.wikipedia.org/wiki/Pa_amb_tom%C3%A0quet" target="_blank"><span style="color: blue;">pa amb tomàque</span></a>", "<a href="http://lime-or-lemon.blogspot.ch/2012/10/who-or-what-are-toast-soldiers.html" target="_blank"><span style="color: blue;">Toast soldiers, old school</span></a>", "A view to the Alps and what a choice of cheeses, paradise on earth", "Do they really have freshly pressed carrot juice here, incredible!", etc, etc. <br />
<br />
In fact, as breakfast is such an important element for a successful day, the ease of getting hold of breakfast and what the breakfast offers is an essential component in choosing the hotel.<br />
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In my food memory bank there is one from the richest choice breakfast buffets from Sobieski hotel years ago in the Polish capital Warsaw that now is a SAS Radisson hotel. Last year I had a chance to stay there again and the change of the name had not changed their focus from offering great breakfast to their customers. The large breakfast room was packed with happy eaters.<br />
<br />
In Barcelona, the right crusty toasted bread with fresh tomato is simply addictive like valerian for a cat.<br />
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In small hotels in the UK, if you are lucky, the traveller can enjoy a plate of freshly prepared full English breakfast, with bacon and eggs, mushrooms, tomato, beans, sausage and black pudding. I leave the English breakfast for the pleasures of travelling. I wonder who cooks a full English breakfast at home. I probably never will. Too many calories and quite a lot of effort with all those pots and pans. Oat porrige gets a thumbs up for home breakfast any time, especially in the northern latitudes.<br />
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The sauteed button mushrooms provide a nice alternative for bacon to pair with the eggs. At home having mushrooms for breakfast is probably less common. More often they figure at lunch or dinner, often as a replacement for meat or as a side dish. This brings us to today´s recipe. An easy to prepare way of <br />
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<u>Sauteed champignons</u><br />
Ingredients for 2 portions as side dish:<br />
<strong>250g smaller size champignons, cleaned, halved or quartered</strong><br />
<strong>25g butter</strong><br />
<strong>1 tbsp lemon juice</strong><br />
<strong>1 tsp honey</strong><br />
<strong>sea salt</strong><br />
<strong>black pepper</strong><br />
<strong>1/2 tsp dry herbes de Provence</strong><br />
<br />
Heat the butter in a low pan.<br />
Add the champignions and cook on one side for a couple of minutes before stirring to let them take on a brownish colour. Stir and cook for 2 more minutes. The champignons should become slightly moist.<br />
Add lemon juice, let it evaporate.<br />
Add herbes de Provance, the honey and stir.<br />
Season with sea salt, freshly ground black pepper.<br />
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Serve immediately.<br />
If you need to serve later, I would let the champignons cook for longer and cook out the water. The mushrooms will let out some water and keep cooking without a lid to let the liquid evaporate.<br />
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<br />Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-52219277599167186052014-03-23T21:11:00.000+01:002014-03-23T21:11:07.214+01:00Wild Garlic and Broccoli Dip<div class="separator" style="clear: both; text-align: center;">
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<br />
Spring began this week. I noticed this at the market because the wild garlic had arrived. I also noticed that in a small supermarket where I and my colleagues sometimes buy soup for lunch a new spring selection included wild garlic soup. <br />
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Wild garlic is also known as ramsons but as I understand not many people know what ramsons is <span style="font-family: inherit;">(are?). Let´s stick to wild garlic in English then. In Estonian as well as in German this green garlicky leaf is linked to bears and is called "karulauk" <em>(Est.)</em> and "Bärlauch" <em>(Ger).</em> In fact the question is why in English it is not relating to bears? The Latin name of wild garlic is <em>"Allium ursinum"</em> where "allium" is leek and "ursus" is a bear. In Finnish it is called "karhunlaukka", in Lithuanian it is "meškinis <span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ET; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit;">česnakas</span>", <span style="font-family: inherit;">in Polish</span> "<span style="font-size: small;"><span style="font-family: inherit;">Czosnek niedźwiedzi</span> ", <span style="font-family: inherit;">all include a mention of a bear</span>.</span></span></span><br />
<span style="font-family: inherit;">
</span><br />
<span style="font-family: inherit;">In Danish it is "ramsl<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ET; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">øg", <span style="font-family: inherit;">in Swedish</span> "<span style="font-family: inherit;">ramslök</span>",<span style="font-family: inherit;"> in Norwegian</span> "<span style="font-family: inherit;">ramslauk</span>", <span style="font-family: inherit;">all have a similar word root of</span> "<span style="font-family: inherit;">rams</span>" <span style="font-family: inherit;"><span style="font-family: inherit;">as is found</span> in the English ramsons</span>. </span></span><br />
<span style="font-family: inherit;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ET; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ET; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit;">So here is my personal etymological theory, the vikings from Scandinavia knew wild garlic and while they were ravaging on the island now known as Brittain around the 8-10th century somehow perhaps seasoned the game they caught with ramsons that they knew from back home.</span></span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ET; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit;">In many other countries on the European continent the etymological linkage must have spread from German, Latin or Slavic languages where this forest herb is mentioned in relation to bears who after waking from the winter sleep are looking for the wild garlic bulbs in the forest. And bears in these countries are common forest inhabitants.</span></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ET; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: ET; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Times New Roman;">Enough of etymology, now back to food...</span></span><br />
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<br />
<u>Wild Garlic and Broccoli Dip</u><br />
<br />
Ingredients:<br />
<strong>1 broccoli head</strong><br />
<strong>a small bunch of wild garlic (ca. 20 leaves)</strong><br />
<strong>3 tbsp </strong><strong>crème fraîche</strong><br />
<strong>1-2 tbsp lemon juice</strong><br />
<strong>salt</strong><br />
<strong>pepper</strong><br />
<br />
<strong>Ciabatta or sliced bread, toasted</strong><br />
<strong>Extra virgin olive oil</strong><br />
<br />
Cut the broccoli into smaller pieces and steam for 5-10 minutes until soft. I recommend steaming to boiling to avoid that broccoli becomes too watery. Let it cool down or quickly cool it by dipping it into ice water and pat dry.<br />
Place the broccoli, wild garlic, crème fraîche, lemon juice, salt and pepper into a food processor and crush the ingredients into a smooth spread like paste. <br />
Taste and season as you and your fellow eaters please.<br />
<br />
Instead of broccoli kohlrabi or cauliflower can be used as well.<br />
<br />
Serve it with toasted slices of ciabatta or any bread.<br />
Sprinkle a little olive oil on the bread and either spred the dip on the bread or just dip pieces of bread into the dip.<br />
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Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-33298995840100699232014-03-02T12:39:00.001+01:002014-03-02T12:39:48.903+01:00Traditional Estonian yellow pea soup<div class="separator" style="clear: both; text-align: center;">
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Pea soup is one of the traditional dishes that is eaten at Vastlapäev. <a href="http://lime-or-lemon.blogspot.ch/2012/02/14th-february-2012-vastlad-in-estonia.html" target="_blank"><span style="color: blue;">Vastlapäev (Shrove Tuesday)</span></a> is a moving day in the Estonian folk calendar and is the day before the seven week fasting starts. The time of this moving day follows the Christian calendar, however in practice, most Estonians are not giving this day any religious meaning but rather link it to the old folk traditions, predicting the success of the farming crops in the coming season, taking care of the farm animals and women used to go to the pub for a drink. By this time of the year most of the stored meat would have been finished and the last cuts like trotters, tail, ribs were used in cooking.<br />
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As the modern time celebration of this day is mostly done outside sledging and skiing and having fun in the snow, a bowl of hot hearty soup is something to look forward to to warm up the body, once back inside.<br />
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<u>Traditional Estonian yellow pea soup</u><br />
Ingredients<br />
<strong>250g dry yellow peas </strong><br />
<strong></strong><br />
<strong>1.5l stock</strong><br />
<strong>1 dl pearl barley</strong><br />
<strong>1 carrot, cut into small cubes</strong><br />
<strong>250g smoked ribs, already cooked</strong><br />
<strong>1 bay leaf</strong><br />
<strong>salt and pepper</strong><br />
<strong>parsley or chives, finely chopped</strong><br />
<br />
Soak the peas and barley in water separately in two bowls overnight.<br />
If you have smoked raw ribs, cook stock the night before using the ribs.<br />
<br />
Next day, heat the stock, add the rinsed peas, barley and bay leaf and cook at medium-low heat for about 60 minutes until almost soft. <br />
Then add the carrot and ribs and cook until carrots are soft and the meat comes off the bone easily. Cut the meat into small pieces and add back to the soup.<br />
Season with salt and pepper.<br />
Serve hot with parsly or chives<br />
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More traditional Vastlapäev dishes:<br />
<a href="http://lime-or-lemon.blogspot.ch/2012/02/14th-february-2012-vastlad-in-estonia.html" target="_blank"><span style="color: blue;">Estonian bean soup for Vastlapäev</span></a>Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-65836911810640402872014-02-16T13:10:00.000+01:002014-02-16T13:10:09.963+01:00Salcify pie <div class="separator" style="clear: both; text-align: center;">
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The winter vegetables still rule at the farmer´s market. Salcify, aka vegetable oyster or Schwarzwurzel in German, is one of them. The roots with pitch black skin, often covered with rests of soil, may seem rather frightening, if you have never cooked it before. Don´t let the dark and gloomy looks of sticks that resemble Harry Potter´s dark magic wands put you off from trying one of the most wonderful vegetables. Preparing salcify demands 20 minutes more work than carrots, but the tender taste and the feeling of experiencing something new is well worth the effort.<br />
For anyone who would like to pimp up their menu, I can recommend salcify whole heartedly.<br />
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<u>Salcify pie</u><br />
<br />
Ingredients<br />
Dough<br />
<strong>115g cold butter, cut into small cubes</strong><br />
<strong>1dl rye flour</strong><br />
<strong>1dl whole wheat flour</strong><br />
<strong>1dl wheat flour</strong><br />
<strong>1 egg yolk</strong><br />
<strong>a pinch of salt</strong><br />
<strong>1 tbsp cold water</strong><br />
<strong></strong><br />
Filling<br />
<strong>500g salcify, thoroughly washed</strong><br />
<strong>salt water for boiling</strong><br />
<strong>2 tbsp lemon juice or vinegar</strong><br />
<br />
<strong>10g butter</strong><br />
<strong>salt, pepper</strong><br />
<strong>the remaining egg white</strong><br />
<strong>50-75g parmesan, grated</strong><br />
<strong>parsley stems, finely chopped</strong><br />
<strong>(smoked) sea salt</strong><br />
<strong>3 tbsp pumpkin seeds</strong><br />
<strong>parsley leaves, finely chopped</strong><br />
<br />
It is difficult to peel raw salcify. An easier way is to boil the thoroughly washed salcify and then peel the cooked roots like carrots, cutting out the dark eyes with a sharp vegetable knife.<br />
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Place all ingredients for the dough into a bowl and mix them together by hand or a mixer. <br />
Keep the dough ball in the fridge until the rest of the preparation is done.<br />
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Bring water to boil, add salt and salcify and cook for 15 minutes.<br />
Drain the boiling water.<br />
Peel the salcify and keep the peeled roots in water with lemon juice or vinegar.<br />
Cut the salcify diagonally into 5mm thick slices.<br />
Heat the butter in a pan, cook the salcify slices in butter until they start to take on a light brown colour.<br />
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Heat the oven to 180C Celsius.<br />
Fit a baking form with baking paper or butter it to avoid sticking.<br />
Roll the dough to fit the form.<br />
Stab the dough a few times with a knife.<br />
Pre-bake the dough in the oven for 5 minutes.<br />
<br />
Take the pre-baked dough out of the oven, spread the remaining egg white on the dough.<br />
Spread half of the grated cheese on the bottom of the pie, then add the salcify and parsley stems.<br />
Sprinkle a pinch of sea salt on the salcify. Smoked salt gives the pie a slight flavour note, but if not available, just plain sea salt will do fine.<br />
Cover the salcify slices with the rest of the parmesan and scatter pumpkin seeds on top.<br />
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Bake for ca. 30 minutes until the cheese has taken on a nice colour.<br />
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Serve with green salad or a cup of tea.<br />
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If salcify is your thing, you may also like <br />
<a href="http://lime-or-lemon.blogspot.ch/2012/02/farmers-market-in-winter-very-cold-one.html" target="_blank"><span style="color: blue;">Salcify cream soup</span></a>Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-35550421176382662552014-01-19T12:41:00.000+01:002014-01-19T12:41:28.355+01:00Chickpea and kidney soupA new year is well on its way and half of January is already gone. According to the Estonian folk calendar January 14th was the day when winter´s back was broken. This meant that half the winter was over and half of the food supplies planned for the winter were supposed to be still in the pantries. Equally for the farm animals, half the feed should be still available. <br />
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Taking inventory of my supplies, I concluded that I was well covered with honey and self made jam until next season and dry ingredients and a few emergency cans of tuna would take me through February. It is the vegetables that I would need to rely on the farmers to still have in their storage and come to the market every Saturday to feed the hungry town crowd and save them from vitamin C deficit.<br />
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Even though there almost hasn´t been a proper winter yet, the warming soups have their place on the Lime Or Lemon blog in 2014 too.<br />
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<u>Chickpea and kidney soup</u><br />
<br />
Today we have something in the spirit of "If you decide to kill (ie. eat meat), dare to eat the whole animal". Kidneys fall into the Love or Hate category of the ingredients.<br />
A few years ago, before the whole sustainability and bio mentality became more popular, the secondary cuts of meat were difficult to find in the latest cookbooks and restaurant menus. Recently I saw pig´s ears and blood risotto on a menu in a Lisbon restaurant and these days pages after pages of recipes of liver, kidneys, pig´s ears, tongue and other specialty meats are finding a come back in the food magazines.<br />
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Ingredients for 4 portions:<br />
<strong>4tsp vegetable oil (eg. rape oil)</strong><br />
<strong>2 small onions, thinly sliced lengthwise</strong><br />
<strong>250g rabbit´s kidneys, rinsed and patted dry</strong><br />
<strong>1 carrot, chopped</strong><br />
<strong>3 stalks of Swiss chard (mangold), chopped</strong><br />
<strong>0.5 dl sherry</strong><br />
<strong>0.75l water</strong><br />
<strong>1 tomato, peeled and chopped</strong><br />
<strong>1 bay leaf</strong><br />
<strong>1 can of 400g of chickpeas, rinsed in cold water</strong><br />
<strong>salt and black pepper</strong><br />
<strong>Dill, finely chopped</strong><br />
<br />
Heat the oil in a pan and cook the onions on medium heat until they turn soft and brownish. Remove the onions from the pan.<br />
Fry the kidneys in the same oil for 5 minutes, then remove from the pan and put aside.<br />
Place the carrots and Swiss chard into the pan, cook for 2 minutes, then add the sherry and let it evaporate. <br />
Add the bay leaf.<br />
Pour the water onto the vegetables and let simmer for 10 minutes until soft.<br />
Add 2/3 of the chickpeas and cook for a few more minutes.<br />
Remove the bay leaf.<br />
Pur<span style="font-family: Calibri;">é</span>e the vegetables into a smooth soup.<br />
Season with salt and black pepper<br />
Now add the remaining chickpeas and the kidneys to the soup.<br />
Bring to boil.<br />
Mix in the chopped fresh dill.<br />
Taste and season to your taste and serve with the fried onions.<br />
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<strong></strong><br />Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.comtag:blogger.com,1999:blog-8261943558432842871.post-31260011772761332742013-11-25T16:31:00.001+01:002013-11-25T16:31:30.639+01:00Onion Market: Zibelemärit in the Swiss capital<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Dcg0j5DClhKKUsY4tu3nL7yf_QMV1144N1aDt4bXE_R1LjEKXinhQ0PurehIYkubV-hak1Cp5GgwKjTAR95OrHZu3UEa6ek0Xf0djBtVLJBjzbnDWZd-xhU9lMxXGtt6JqsC4Vn8l-RB/s1600/Onions+in+all+sizes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Dcg0j5DClhKKUsY4tu3nL7yf_QMV1144N1aDt4bXE_R1LjEKXinhQ0PurehIYkubV-hak1Cp5GgwKjTAR95OrHZu3UEa6ek0Xf0djBtVLJBjzbnDWZd-xhU9lMxXGtt6JqsC4Vn8l-RB/s400/Onions+in+all+sizes.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was not the longest arrangement, a 2 m long one carried a lable "SOLD"</td></tr>
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The last Monday in November is Zibelemärit (Onion market for the less eloquent in Swiss German) in Berne, the Swiss capital. This is a big event for the locals. We are even granted half a day public holiday and some schools let the children to mark and enjoy the event. The true fans of this day start off at four or five in the morning, the public transport starts an hour earlier than on other days. It is a good idea to come by public transport as many will be keeping themselves warm drinking Glühwein (mulled wine) or Punsch.<br />
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<tr><td class="tr-caption" style="text-align: center;">Stalls and people everywhere</td></tr>
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The market really is about lots of stalls selling onion wreaths and garlic wreaths and all sorts of creative onion and garlic decorations. Funny enough, the market does not smell of onion at all. Occasionally the nose catches the inviting garlic bread aroma from some catering stalls.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtUVfqxeBBNVJluWzRSeJI6xHI1aLRu3H5VQ4TFiBorlqab2BLdLh9sLDC6vBmQvrvOmQS-5NWZMcRnfq83-W6p46JsEezX-QkpyXt1-u1c7zqOaM_b9NJjaIIzAGCbP-wFdcia7Zf786/s1600/Onion+decorations.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxtUVfqxeBBNVJluWzRSeJI6xHI1aLRu3H5VQ4TFiBorlqab2BLdLh9sLDC6vBmQvrvOmQS-5NWZMcRnfq83-W6p46JsEezX-QkpyXt1-u1c7zqOaM_b9NJjaIIzAGCbP-wFdcia7Zf786/s400/Onion+decorations.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smiling onion ladies</td></tr>
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There is lots of typical food to choose from on the onion market: onion pie, cheese pie, fondue, potato rösti, bratwurst, Lebkuchen. Specialties from other Kantons (Counties) can be bought as well.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLRZE-myDZN37fwu29QKtCHb2KcWwCnPYYnXs74oc4t2JVu88WgcEaUWPTXMeXV9bPHy6BrCxqEylNhwhpSnrROK09xjwvbev6s_H_yqvsJbd_HxJsqBAX4drDyOPottW72km0Zc81Spk/s1600/Onion+and+cheese+pies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLRZE-myDZN37fwu29QKtCHb2KcWwCnPYYnXs74oc4t2JVu88WgcEaUWPTXMeXV9bPHy6BrCxqEylNhwhpSnrROK09xjwvbev6s_H_yqvsJbd_HxJsqBAX4drDyOPottW72km0Zc81Spk/s320/Onion+and+cheese+pies.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Onion and cheese pies in all sizes</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Speck from Kanton Glarus</td></tr>
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If the Swiss food is not your favourite, burgers, hot dogs, roasted almonds, chinese fried specialties or even Dutch sweet poffertjes will not leave you hungry.<br />
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<tr><td class="tr-caption" style="text-align: center;">Roasted almonds and Lebkuchen</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Even the Dutch are claiming a stand at the onion market</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaiqGr2AhvkKnFOZZUo0c0LscI0QrhoUYZlktxxysw2xfHm7m9UCMiRCDWy5W3WUP3GraKxuObc8kSxXs09muXBa75pcN0cqyt8iLRBa6fcRDfLSe4A05JOUx0y2if9f8kVMaduKPI9q8/s1600/Dutch+sweet+poffertjes.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaiqGr2AhvkKnFOZZUo0c0LscI0QrhoUYZlktxxysw2xfHm7m9UCMiRCDWy5W3WUP3GraKxuObc8kSxXs09muXBa75pcN0cqyt8iLRBa6fcRDfLSe4A05JOUx0y2if9f8kVMaduKPI9q8/s400/Dutch+sweet+poffertjes.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A portion of 5 poffertjes with sugar and butter go for 6 Francs</td></tr>
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Over the years the market seems to have expanded and is now occupying most streets in the city center including the Parliament square.<br />
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<tr><td class="tr-caption" style="text-align: center;">Garlic, Onions and Lavender from Provence, France</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A loooong salami that was</td></tr>
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I mentioned that most of the children are free from school on this day. To fill their time adequately, they walk around throwing confetti at everyone and hitting the passers-by with plastic hammers. Confetti and hammers are probably the best sellers in the non-food segment items on this day. A day well spent.<br />
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Walking around the streets in the city center the scents and sensations of the brewing wine in huge kettles is inebriating the market visitors to the beat of the 80´s "Voyage, Voyage" or to Lenny Kravitz´s desire to get away and fly away. Listening to some of my non-Swiss friends they would join in with Lenny trying to escape the crowds and being hit on the head with a hammer.<br />
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The colourful confetti is cleaned fast in the evening and before the night falls the streets shine as a new pair of glasses.<br />
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A piece of cheese pie and that´s dinner sorted. If you´d like to learn a Swiss German word, try "Chäschueche", it means cheese pie.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHa248s-AlNjeW5KF8JviWO7LQWI2x4PKPes-D57tZy6B-YsRp_aIpJNJlYUISniXGnX2oZf7BMzfH4TxJ50C3mC42xHfa9N7EmfjaB0q_XCIM77lhIDrSLXho0iKzNUN3-KzYFurqg6ey/s1600/Ch%C3%A4schueche+-+cheese+pie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHa248s-AlNjeW5KF8JviWO7LQWI2x4PKPes-D57tZy6B-YsRp_aIpJNJlYUISniXGnX2oZf7BMzfH4TxJ50C3mC42xHfa9N7EmfjaB0q_XCIM77lhIDrSLXho0iKzNUN3-KzYFurqg6ey/s400/Ch%C3%A4schueche+-+cheese+pie.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swiss chäschueche or cheese pie</td></tr>
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Kailihttp://www.blogger.com/profile/14768930695682304478noreply@blogger.com