4.5 fl oz of curd (cottage cheese or ricotta) (1/2 cup)
8.5 fl oz of milk (1 cup)
1 egg
3.5 fl oz of wheat flour (1/2 cup)
½ tsp. of baking soda
1 tsp. of salt
1 tbsp. of sugar or honey
2 tbsp. of butter
8.5 fl oz of barley flour (1 1/8 cup)
Instructions
Mix the curd with whipped eggs, milk, salt, and sugar. Add melted butter and flour mixed with soda. Immediately place the dough into the cooking form, greased with butter and lightly coated with flour and cook in an oven of 350 °F for about 30-40 minutes. The readiness of the cake could be checked with a wooden toothpick in the middle of the cake.
Serve with butter and boiled egg or with smoked sprats or sardines in oil.
Ingredients
2.5 lbs of pork with rind
2 tbsp. of salt
1 tbsp. of pepper
2 tbsp. of mustard
2 tbsp. of oil
Instructions
Cut a diamond-shaped pattern into the rind. Mix up the salt, pepper, mustard, and oil and spread the mixture onto the meat. Place in an oven with a temperature less than 320 °F and roast until soft. Moisten with the broth every now and then to prevent the meat from drying out. You can use an oven bag for a juicier result. (Don’t forget to boil some potatoes!)
Ingredients
2.5 lbs of sauerkraut (5 cups)
water
3.5 fl oz of lard
9 tbsp. sugar
Instructions
Drain the sauerkraut in a colander and place in a large saucepan. Add the water and bring to a boil. Reduce the heat and simmer for 1.5 - 2 hours. Drain the sauerkraut in a colander, making sure no excess liquid is left.
Melt the sugar in a large frying pan until it is golden brown. Add lard and gently stir until the sugar and fat have melted together. Add the sauerkraut to the pan and cook, stirring occasionally, for 10-15 minutes until golden brown.
Ingredients
13.5 fl oz whipped cream
3 tbsp. of sugar
4 tbsp. of flour of mixture of rye-oat-barley and peasemeal (a flour made out of peas)
To garnish
powder sugar
Instructions
Whip the cream with sugar into firm foam. Just before serving add the flour mixture of rye-oat-barley and peasemeal and stir carefully into even mixture. Divide the foam into dessert dishes and add either jam, syrup or liquor and minced nuts.
You can download and print the file of the Estonian flag from here.
The flag was made in Tartu and consecrated on 4 June 1884 in Otepää as the flag of ethnic Estonian students. As the idea of Estonia as a free nation spread, these three colours became established as the national colours, and almost immediately after the achievement of independence 1918, the blue, black and white flag was made the national flag.
Blue represents the sky, but also the future and the truth; black represents the soil, the past and also love; and white represents the snow, spiritual light and hope.
