RAVIOLI´S WITH SMOKED CHICKEN AND CHEESE FILLING. SERVED WITH FRESH CREAM-SUNDRIED TOMATO SAUCE AND PARSLEY OIL.

In Estonian

For today´s evening I offer something from Italian cuisine. It is not quick recipe, but the dish is full of amazing flavors.

For 6-8 persons

Pasta ingredients:
6 eggs
300 to 500 g of durum wheat flour

Pasta dough:
Mix in a food processor 300g flour and 6 eggs. Add flour if necessary. The same operation can be done also manually.
1. Put the dough on the table and knead it with your hands. If needed add more flour.
2. Form balls and wrap in plastic foil.
3. Place the dough balls to refrigerator for 20 minutes.
4. Form from dough thin sheets with pasta machine.

Filling ingredients:
1 onion
Vegetable oil
300g of smoked chicken thigh meat (without skin)
75 g grated Forte cheese

Filling:
1. Cut the onion to small pieces and brown it in the pan.
2. Cut chicken smaller pieces.
3. Crush chicken with onion in food processor to homogenous mass.
4. Add grated cheese and mix with a food processor. The filling should be homogenous and dry.
5. Season with salt and pepper.

Sauce ingredients:
800 ml whipping cream
4 garlic cloves
6 sundried tomatoes in oil
Salt, pepper

Cream sauce:
1. Lightly heat crushed garlic cloves and sun-dried tomato pieces.
2. Add the whipping cream and boil at low temperature for about 30 minutes,when the sauce will become thick.
3. Season with salt and pepper.

Form ravioli´s and boil these in sligtly salted water for about 5 minutes. Serve with sauce, grated cheese and basil. Add also a little parsley oil.

Bisquits

In Estonian

Today's recipe is something from history. I do not remember from where I have got this recipe. I just remember, that when I was a kid, these cookies were often made in our home. Probably because these were so easy to prepare.

100 g sugar
200 g butter
300 g wheatflour
0.5 tsp salt
2-3 tsp cocoa powder
1 egg yolk

1. Mix butter, flour, sugar and salt . Add 1 egg yolk and knead it into a dough.
2. Share the dough in two and mix cocoa powder to one part.
3. Put the doughs for 30 minutes to refrigerator.
4. Roll the pieces into the same size and put them top of each other. Roll into the sausage and cut into pieces of about 0,5 cm thickness.
5. Bake in oven for about 10 minutes at 200 C.

Raspberry mousse cake with chocolate mirror glaze

In Estonian

Here is recipe of one beautiful cake, if you like to offer something amazingly good to your friends :)

Cake bottom
250g digestive cookies
100 g butter
100g raspberry jam
1tsp of gelatine

Raspberry mousse
600 g raspberries
200 g sugar
4 tsp of gelatin
4 tbsp water
500 g whipping cream

Chocolate mirror glaze
10 g gelatin sheets
210 g sugar
110 g water
65 g cocoa powder
65 g whipping cream
50 g dark chocolate, good quality with high cacao content

1.To make bottom of cake, crumble the cookies and mix with melted butter. Strongly press mix to the bottom of the baking form and put baking form to cold place for cooling.
2. To prepare a raspberry filling, bloom gelatine ca. 10 minutes with water (small amount water as possible) and heat the mixture until the gelatine is dissolved. Add the mixture to the raspberry jam. Cover cake bottom with the raspberry filling.
3. To make raspberry mousse, cook the raspberries with small amount of water and sugar until the raspberries are soft. Crush with the hand blender – until you get a homogenous mix. Bloom gelatine ca. 10 minutes with water and add it to the crushed raspberries. Mix well. Leave mixture to cool.
When the mixture is cooled, add foamed whipping cream and put the mixture to the cake bottom. Place the cake for about 1 hour to refrigerator. Then place cake to freezer for about 3 hours. This is necessary to be able to cover the cake with mirror glaze.
4. To make a chocolate mirror glass, bring the sugar, water, cocoa powder, and whipping cream to boil while stirring constantly. When it comes to boil, stir in the chocolate and mix until dissolved. Bloom the gelatine sheets in plenty of cold water. Let the gelatine bloom for at least 10 minutes before using. Squeeze the excess water off the bloomed gelatine, add it to the mix and stir until dissolved.
Pass the mixture through a fine-mesh sieve until it is smooth and glossy. With sieving you will get rid of air bubbles. Allow the mixture to cool to 44 degrees. If necessary, pour the mixture again through sieve to remove air bubbles before pouring it to cake.
5.Take the cake from the freezer, remove the bottom and sides of baking form and place the cake on the grilling rest. Place the baking tray under the grilling rest. That helps to collect the leftovers of mirror glass. Pour mirror glaze on the cake. Place cake to the cake plate and decorate.
Keep the cake in refrigerator before serving.

Barley flour bread

In Estonian

One of my old recipes- barley flour bread with poppy seeds and dried cranberries.

Recipe you can find here:

http://toidutare.ee/enim_otsitud/argitoidud/1BFB9/…

300g curd
1 dl caffee cream ( 10% fat)
1 egg
3 tbsp sugar
2 dl wholegrain barley flour
1 dl wheat flour
1 tsp salt
1 tsp sodium bicarbonate
3 tbsp olive oil
3 tbsp different seeds (pumpkin, sesame, linseeds, hemp and etc.)
2 tbsp poppy seeds
1 dl dried cranberries

1. Mix egg with cream, sugar, curd and olive oil. Mix flours with sodium bicarbonate, salt, cranberries and seeds. Combine both mixtures and mix when you get homogenous mixture.

2. Cover bread baking form with baking paper (you could wrinkle baking paper, then it fits better to the baking form).

3. Bake at 200 C for 25-40 minutes. You can check with wooden stick, whether the bread is cooked. If stick stays dry the bread is ready.
Take the bread out of oven and let it cool a little before serving.
The taste is amazing:)

Buns with lingonberry jam and salted caramel flavoured whipping cream

In Estonian

Dough
700 g of flour
50 g of sugar
1 tsp salt
230 ml milk
100 ml vegetable oil
50 g fresh yeast
1 egg

Filling
1 dl lingonberry jam
200 ml whipping cream
30 g sugar
2 tsp of salted caramel (self-made, recipe below)

1. Mix yeast with sugar.
2. Mix all the ingredients (except flour).
3. Flour add in parts. Adjust the amount of flour according to the strength of the dough.
4. Put the dough warm place to rise for 60 minutes.
5. Remove the air from the dough by pressing it down and allow it to rise for another 60 minutes.
6. Make the balls from the dough and place them on the baking pan. Let them rise for about 30 minutes.Grease with egg.
7. Bake in the oven at 210 C for about 15 minutes.
8. Let the buns cool down.
9. For the filling , whip the cream with sugar and add salted caramel. Whip more. Put the filling to a cake derorating bag.
10. Cut off the upper part of bun and scrape out a little content to make a place for jam and whipped cream. Add 1 teaspoon to the lingonberry jam to the bottom of bun and fill with whipped cream. Place the cutted part to the filling and decorate bun with powdered sugar.

Making of salted caramel

150 g sugar
100 g whipping cream
100 g butter
1-2 tsp of salt (according to taste)

1. Melt sugar in pot.
2. Heat the cream in another pot.
3. When sugar has melted completely add hot cream and cook for a few minutes.
4. Add the butter (cuted into cubes) and salt. Let the butter completely melt.
5. Put salted caramel to the jar and let it cool in fridge. Mixture thickens in time of cooling.

Curd pastries with raisins

In Estonian

Dough
700 g of flour
50 g of sugar
1 tsp salt
230 ml milk
100 ml vegetable oil
50 g fresh yeast
1 egg

Filling
400 g traditional quark
100 g sugar
3 eggs
2 tbsp flour
150 ml raisins ( washed and soaked)
0,5 tsp salt

1. Mix yeast with sugar.
2. Mix all the ingredients (except flour).
3. Flour add in parts. Adjust the amount of flour according to the strength of the dough.
4. Put the dough warm place to rise for 60 minutes.
5. Remove the air from the dough by pressing it down and allow it to rise for another 60 minutes.
6. Make the balls from the dough and place them to the baking pan. Let them rise for about 30 minutes.
7. To make the filling, mix the eggs with sugar. Add curd, flour, raisins and salt. Mix.
8. Press the hole to the bottom of dough balls (using drinking glas) and fill it with curd filling. Grease edges of dough balls with egg.
9. Bake in the oven at 210 C for about 15 minutes.

Pastries with a sprat-egg and salmon-cottage cheese filling.

In Estonian

This my recipe from 9-th edition of „Eesti Parim Pagar“ (Estonian Best Baker). The idea was to offer something to Estonia´s 100-th birthday banquet / party. In my opinion, such small pastries would be suitable and will give a pleasant sweet touch to birthday party. I love the so called „homemade“ tastes and what would be better than soft and tasty pastry.
HAPPY BIRTHDAY ESTONIA!

Dough
700 g of flour
25 g of sugar
1 tsp salt
230 ml milk
100 ml vegetable oil
50 g fresh yeast
50 g sesame seeds
1 egg

Sprat-egg filling
200 g spicy sprat fillets
5 eggs
100 g sour cream
Chives

Salmon- cottage cheese filling
500 g salmon fillet
50 g of vegetable oil
200 g cottage cheese
Salt, pepper

DOUGH
1. Mix yeast with sugar.
2. Mix all the ingredients (except flour).
3. Flour add in parts. Adjust the amount of flour according to the strength of the dough.
4. Put the dough warm place to rise for 60 minutes.
SPRAT-EGG FILLING
1. Cut the sprat filles into small pieces.
2. Boil eggs and cut into small pieces.
3. mix all ingredients.
SALMON-COTTAGE CHEESE FILLING
1. Bake the salmon fillet and cut into small pieces.
2. Mix with other ingredients.
3. Season with salt and pepper.
PASTRY PREPARATION
1. Roll dough on the table.
2. Make small pastries.
3. Cover with egg-water mixture.
4. Let the pastries rise for about 30 minutes.
5. Bake at 200 for about 10-15 minutes.

Cardamom waffles

In Estonian

This recipe is for thin crispy waffles.
These are almost ordinary waffles, but the taste of cardamom makes these special😊

3 eggs
150 ml sugar
100 g butter
0.25 tsp salt
400 ml of flour
300 ml of milk
0.5 tsp ground cardamom
Whip the eggs lightly with light sugar. Add salt, cardamom and milk. Mix with flour and melted butter. Bake waffles with a waffle maker and turn into the roll.

Pancakes from yeast dough with cottage cheese

In Estonian

5 g dry yeast
100 ml whipping cream
100 ml water
2 tbsp sugar
0.25 tsp of salt
1 egg
2 tbsp vegetable oil
200 g cottage cheese
250 ml of wheat flour

Mix dry yeast with water and whipping cream. Keep the mixture few minutes at room temperature.
Add sugar, salt and egg. Mix well.
Add flour, cottage cheese and vegetable oil and mix altogether.
Cover dough with towel and let it raise for 1 hour in warm place.
Bake pancakes in hot oil. Serve warm. Pancakes are especially good with cloudberry jam.

Pasta with shrimp and parsley oil

In Estonian

300 g spaghetti
2 tsp olive oil
100 g butter
6 bigger garlic cloves
3 tbsp sweet chili sauce
300 g pre-cooked and peeled shrimp
salt and pepper
70 g grated Forte cheese
3 tbsp finely chopped leaf parsley
1 tbsp lemon juice

For parsley oil, blend 100 g of oil and a larger bunch (about 25 g) of leaf parsley leaves for homogenous mass. Allow the mixture to pass through the sieve and use the oil for flavouring and decorating .

1. Cook the spaghetti according to package instructions. Drain and set aside.
2. Heat olive oil and 2 tbsp of butter. Add garlic and heat a little.
3. Add sweet chili sauce and shrimps and heat more some minutes. Then add salt and pepper to taste.
4. Add the spaghetti, remaining butter, parmesan, and parsley. Mix well.
5. At the end add lemon juice to the dish. Serve hot. Decorate with parsley oil.

Coffee mousse cake, with cherry jelly

In Estonian

One cake recipe for today's cold and beatiful day.

The sides of the cake
For colour paste:
30 g sugar
20 g wheat flour
1 egg white
30 g butter
For dough:
90g sugar
3 eggs
90 g wheat flour
a little salt

Cake bottom
200g digestive cookies
75 g butter

Coffee mousse
200 g white chocolate
150 g whipping cream
2 tsp soluble coffee powder
2 tsp of gelatin
2 tbsp water
250 g whipping cream

Cherry jelly
10 g of gelatin
700 g jar of cherries in light syrup
sugar to taste

To decorate
100 g of fresh cheese
100 g whipping cream
vanilla sugar
30 g sugar

Preparing the sides of the cake:
1. Make colour paste.
2. Select the appropriate pattern and put it under baking paper. Draw pattern with colour paste to the baking paper. Use smaal nozzle to get nice lines.
3. Put the baking sheet to the freezer for 15 minutes.
4. At the same time, make a dough. Whisk eggs with sugar and add flour and salt. Sieve flour into the dough and try to mix a little as possible, so that air will not come out of the dough.
5. Take baking paper with pattern from freezer and add a dough.
6. Bake at 200 ° C for about 10 minutes.
7. When the sides are baked and cooled, cut the strips and line the sides of baking form so that the pattern will stay visible from outside.

To make a bottom of cake, crumble the biscuits and mix with melted butter. Strongly press mix to the bottom of the baking form and put baking form to cold place for cooling.

To make a coffee mousse, melt chocolate in 150 g whipping cream. Add coffee powder. Put the gelatin in water and let it soak then add to hot mix. Leave the mixture to cool.
When the mixture is cooled, add whipped cream and put to the cake. Place the cake for 1 hour to cold place for cooling.

Prepare for cherry jelly. Drain cherries from syrup. Take 50 g of syrup, add gelatin and let it soak. Add the mix to the rest of syrup. Heat in medium heat until gelatin is completely dissolved. Let it cool.

Put cherries on the cake and cover with a jelly. Let it cool . If you like, you can also decorate the cake with cream. Whip cream and add fresh cheese, sugar and vanilla sugar. Whip more until everything is mixed well. Decorate the cake.

Apple crumble with roasted rye flakes

In Estonian

This recipe is very popular in our family and it is suitable for cold and dark winter evenings. It is also very easy to prepare.

Ingredients:

Crumble
3 dl of rye flakes
1 dl sugar
2 dl wheat flour
100g butter
0.25 tsp of salt

Filling
500 g sliced sour apples
50 g butter
100 g of dark muscovado sugar

Roast the rye flakes in a hot and dry pan.
Stir in a bowl hot rye flakes with sugar. The tip of hot mixing is that sugar melts around the flakes and forms a nice crunchy consistency.
Add flour, salt and butter and make a crumble.
Melt butter in pan and add muscovado sugar and heat a little until you get a homogeneous mixture. Add apples and heat until some juice will come out of the apples and apples will be slightly soft.
Add the apple mixture to the bottom of the baking tray and cover with crumb. Bake about 25 minutes and 200 C until crumble will have a beautiful, slightly brown color.
Serve warm and with vanilla ice cream.

Bread with chantarelles and shrimps.

In Estonian

Here's my recipe from the seventh edition of „Eesti Parim Pagar“ ( TV-show)- „Grazy Bakers“
Photos by Stanislav Moshkov

Dough
700 g of wheat flour
50 g sugar
1 teaspoon salt
230 ml milk
120 ml of vegetable oil
50 g fresh yeast
1 egg

Filling
400 grams of raw chicken fillet
200 g fried chanterelles
1 onion
150 g of smoked pork/ham
100 g shrimp (peeled, cooked, small)
Vegetable oil for frying
200 g grated cheese
200 g sour cream
150 g butter for spreading
Salt, pepper

Dough
Mix yeast with sugar.
Mix all the ingredients (except flour).
Add the flour to the dough in parts. Adjust the amount of flour according to the strength of the dough.
Put the dough for resting to warm place for 75 minutes.

Filling
Fry chicken fillet .
Fry onions, smoked pork and chantarelles.
Add other ingredients and mix into a homogeneous mass.
Season with salt and pepper.
Assembling
Roll dough into a rectangle.
Spread the butter to dough.
Spread the filling to dough
Turn dough into a roll and shape into plait.
Cover with egg-water mixture.
Let it rise for about 30 minutes.
Bake at 200 at about 20-30 minutes.

Chocolate pots..

In Estonian

Again something from Jamie Oliver
https://www.jamieoliver.com/…/chocolate-rec…/chocolate-pots/

This dessert suits perfectly to all chcolate lovers. Chocolate and clementine syrup - Marriage made in heaven! 😋

Osso bucco

In Estonian

Jamie Oliver, Osso Buco and the slow cooker.
What connects these three?
The answer is simple - Sunday dinner 😀
I took the Osso Buco's recipe from Jamie Oliver's page https://www.jamieoliver.com/…/member-rec…/recipe-detail/995/ , tuned some tastes and used a slow cooker instead of oven.
I put double amount of garlic. I added also some amount of brown unrefined sugar and big handful of capparis to the sauce.
It cooked in slow cooker for 6 hours. The result was a amazingly tasty dish.

I served it with mashed carrots and potatoes. I boiled the potatoes and carrots together until these were soft. The carrot pieces in mash are stronger and bigger than potatoes, which give to mash interesting consistency. Also pleasantly sweet flavor comes from carrots. After mashing carrots and potatoes, I added 35% whipping cream for taste and consistency.

Cronuts

In Estonian

I found an interesting recipe on internet. It seemed so interesting, that I wanted to try it right away. Its name is "Cronut", which by its nature is a hybrid of the croissant and donut. The author of the idea is Dominique Ansel from New York, who in 2013 also registered it as a trademark.
The recipe is from here:
http://abcnews.go.com/…/home-cronut-recipe-dominique-ansel-…
I tested the Cronut with lemon-white chocolate ganache filling.

Porridge from roasted rye flakes, carrot chips and dried cranberries.

In Estonian

Porridge from Eesti Parim Pudrumeister 2017 (Best Estonian Porridge Maker 2017)

Porridge story:
I used only ingredients what are common to make porridge: rye, carrots and cranberries. The carrots were in the form of chips (Mulgi chips) and dried cranberries. To give porrige a nutty taste, I roasted rye flakes. The carrot and cranberry give a delicious flavor and structure to porridge. Serve porridge with salted butter or homemade strawberry jam. All this makes it a delicious and nutritious dish, which is great to start your day.

Ingredients:
Porridge for 3
600 ml of milk
250 ml of rye flakes
Salt to taste
1 tbls of sugar
0.75 dl carrot chips (size of the piece approx. 1x1 cm - crush - larger pieces in the original)
0.75 dl of dried cranberries

1. Roast the rye flakes in a dry pan.
2. Heat the milk to boil. Add salt, sugar, cranberries, carrot and roasted rye flakes.
3. Boil for 3 minutes and take it from the cooker.
4. Keep the porridge approx. 3 minutes covered.
5. Serve with strawberry jam or salted butter.

Cruffins

In Estonian

Yesterday I made "cruffins."
Recipe was taken from here 😊
https://niftyrecipe.com/recipe-6-cruffin.html
"Cruffin" is a hybrid of croissant and muffin. However, there is a little difference with the original recipe. I made two different flavors of "cruffins" I also added cinnamon and poppy seeds between layers.
"Cruffins" are worth to try 😋

Liisa`s White Chocolate Biscuits

In Estonian

This time, I combined two most pleasant activities: reading and baking :)
I have always liked to read the crime novels and this time I found one very exciting novel, which also includes nine great baking recipes.

225 g butter

150 g sugar
165 g farine sugar
2 tsp vanilla extract
1.5 tsp of baking soda
0.5 tsp salt
2 eggs
280 g flour
225 g of white chocolate
360 ml macadamia nuts

Melt butter.
Stir in sugars, vanilla extract, salt and baking soda.
Add eggs and flour. Mix well.
Add chopped chocolate and nuts.
Put the dough balls to baking plate and bake at 175 ° C for about 10-12 minutes.
These Bisquits are delicious:)