Cold sauce with herring and boiled new potatoes

In Estonian

I have decided to share with you recipe from my childhood. This food was made in our home often in summer time. This dish was always prepared by my Dad, who brought this recipe from his home. 
In one word the recipe creator is my grandmother who lived in Virumaa- they had small farm there.

So actually  I do not have ingredient amounts to share- all ingredients were added by the taste 😊

Ingredients:
Herring, what is soaked in a slightly  sour vinegar solution (for this dilute vinegar (concentration 30%) with water). Soaking time ca 10 minutes.
Tomatoes
Dill
Spring onion or chives
Sour cream
Kefir or sour milk
Salt if needed

Chop all ingredients, what needed and mix together.
Put ready sauce to refridgerator for 30 minutes until the sauce is cold and all tastes are strongly expressed. 
Serve with boiled new potatoes. I also added some drops of parsley oil to get more colourful result.

As you see, you can serve also simple food in fancy way 😊

Cherry tomato Tarte Tatin

In Estonian

Just great with summer ripened and sweet cherry tomatoes. These will give to the Tarte Tatin especially flavourful and sweet taste.

Ingredients:
250 g piece of puff pastry
500 g cherry tomatoes with different colours
salt
pepper
2 tbsp oliive oil
20 g butter
1 pcs red onion
3 garlic gloves
1 tbsp dark Muscovado sugar
1,5 tbsp Balsamico vinegar
rosemary leaves

Cut cherry tomatoes into halves and mix with olive oil, pepper and salt.
Put tomatoes into the cake tin (diameter ca 20 cm) and bake at 200 C approximately 25 minutes, until most of the juice from tomatoes has evaporated.
Fry finely chopped onion and garlic in the butter. Add Muscovado sugar and Balsamico vinegar and rosemary leaves.
Add tomatoes and let the mix cook for some minutes,
Put mix back to the cake tin and divide evenly to the tin bottom.
Put appropriate piece of puff pastry to the tomatoes and press pastry edges firmly against cake tin edges.
Make small holes with the fork into the puff pastry and bake in 225 C about 20-25 minutes.
Take Tarte Tatin from oven and let it cool some minutes.
Put it to the plate so the puff pastry will be in the bottom and tomatoes on the top.
Let it cool completely. Serve with Cheddar and Gouda cheese and decorate with rosemary leaves.

Zucchini and lemon bread with lemon glaze

In Estonian

Very moist and light zucchini bread, lemon gives slighty sour taste nuance to it. This bread stays moist even after one day of baking. 

Ingredients:
150 g vegetable oil
170 g greek yoghurt with orange taste
1 tbsp lemon juice
3 eggs
400 g sugar
410 g flour
1 tsp baking soda
0,5 tsp baking powder
2 tl grated lemon zest
ca 400 g grated zucchini
1 tsp vanilla extract

Glaze
200 g powdered sugar
1-2 tbsp lemon juice


Mix yoghurt, lemon juice, vegetable oil and sugar.
Add eggs one by one and mix after every adding.
Mix dry ingrediens and grated lemon zest.
Mix liquids and dry ingredients into even batter.
Squeeze most of liquid out from grated zucchini and add zucchini to the batter. Also add vanilla extract to the batter.

Divide batter into to bread tins and bake for  60 minutes in 175 C.
The bread is ready if the wooden stick inserted into bread stays clean.

Take bread out of oven and let it cool for 5 minutes.

At the same time make the the glaze. For glaze mix together powdered sugar and lemon juice. The glaze should be even and shiny. It should be so liquid so you could pour it over the bread.

Let the bread cool completely before serving.

Smoked fish salat with zuccini and egg noodles

In Estonian

Something light and tasty to summer evening.

Salad ingredients
190 g zucchini
100 g egg noodles
250 smoked fish (I used ocean perch)
200 g cherry tomatoes (different colours)

Dressing:
juice and peel of 1 big lime
1 crushed garlic clove
1 tsp wholeseed mustard
4 tbsp olive oil
0,5 tsp white wine vinegar
1 tbsp dark sugar syrup
1 tbsp chopped capers

a handful of rucola
garden cress blossoms
1 tbsp  rosted pumpkin seeds

Boil egg noodles, strain and cool these.
Chop zuccini to thin sticks.
Clean and chop fish. Cut cherry tomatoes into halves.

For dressing mix all the ingredients.
Add dressing to salad ingredients and to rucola leaves.
Mix carefully and let salad stand before serving about 10-15 minutes.
Decorate with cress blossoms and roasted pumpkin seeds.

Gooseberry jam with peppermint

In Estonian

 My summer is in can 😊

From gooseberries you will get strong and slightly spicy taste and peppermint gives summery fresh taste.

Ingredients:

600 g of cleaned gooseberries (I used red gooseberries, but you could use also green ones. You will just get the jam with different colour)

about half glass of water

200 g sugar

big bunch of peppermint

Put berries with water to boil and add peppermint.

Boil in low heat, until the berries are soft. Add sugar and boil jam until it is thick.

Throw away the peppermint. Put jam to cans.

You could eat jam with cheese, porridge, pancakes and etc.