Broiler fillet (Sous Vide)

In Estonian

Let´s end this year with something salty.
Thank you, Santa Claus, for wanderful presents (Sous Vide stuff). Here's the first test.

You need:
2 broiler fillets
salt, pepper
garlic pellets
lemon
thyme

Season the broiler fillets. Add thyme and lemon slice.
Pack with vacuum sealer.
Bake 65 C for 1 hour.

The result is an incredibly juicy and delicious chicken fillet :)

Cake with strawberries and whipped cream

In Estonian

I share my cake recipe, made in the sixth edition of "Eesti Parim Pagar". When summer arrives and fresh strawberries available, enjoy the taste of summer:)

Photos: Mardo Männimägi

Cake
5 eggs
5 tbsp of sugar
5 tbsp of flour
Half lemon grated peel

Curd Cream:
300g curd
200 ml whipping cream
100 g sugar

Strawberry jam:
300 g of strawberries
100 g sugar
2 tsp of Cointreau liqueur

Cream:
400 ml whipping cream
70 g of crushed Marianne candy
30 g of icing sugar

To decorate a cake:
300 g strawberries
Lemon balm leaves
200 ml whipping cream

Cake
Foam eggs with sugar.
Add lemon pork and flour.
Bake at + 180-200°C for up to 30 min.

Curd Cream
Whip up the cream.
Add sugar and curd, whip more.

Strawberry jam
Crush strawberries.
Add sugar and liqueur.

Cream
Whip up the cream.
Mix with icing sugar, Marianne crunch and whip until the desired strength.

Cake decoration
Cut strawberries and place on the cake
Decorate with whipped cream

Party bread with marzipan and lingonberry sauce

In Estonian

Plait is made of yeast dough, between layers is grated marzipan and lingonberry sauce.

Ingredients for dough:
700 g wheat flour
100 g sugar
1 tsp salt
230 ml milk (body temperature)
120 ml vegetable oil
50 g fresh yeast
1 egg

For fillling:
300 g lingonberries
60 g farine sugar
100 g butter ( room temperature)
200 g marzipan
1 tsp vanilla sugar
0.5 tsp of cinnamon

For decoration:
1 egg
2 tbsp sugar
2 tbsp almond slices

Mix yeast with sugar and add milk, salt, egg, oil and flour.
Mix into dough. Lace dough in bowl and cover with a kitchen towel. Let stand until doubled in size.
Boil the lingonberries with sugar until these are soft. Crash in the blender to make a sauce. Let it cool.
Grate marzipan.
Roll the dough into a rectangle, add the grated marzipan and lingonberrie sauce. Roll it to a roll.
Cut the roll lengthwise into half and shape into plait. Put it on baking tray for about half an hour.
Grease plait with egg, put sugar on the top and cook in the oven for about 40 minutes at 200 C. In the middle of baking time grease the plait second time with egg and add almond slices.
Remove the plait from the oven and allow it to cool and cover with icing sugar.

Chocolate cream with Liqueur and lingonberries

In Estonian

Recipe idea is from Ants Uustalu's training at Tartu Toiduakadeemia. I have added winter tastes to the recipe: Old Tallinn liqueur, lingonberries and cardamom.
Recipe for 10.

Ingredients:
450 g white chocolate
1 tbsp gelatin
100 ml water
150 ml milk
250 ml whipping cream
2 tbsp Vana Tallinn liqueur
5 digestive biscuits
0.5 tsp ground cardamom
150 g lingonberries
50 g farine sugar

Soak gelatin in water.
Heat milk to boiling and melt the gelatin in hot milk.
Melt white chocolate and add to milk and gelatine.
Add Old Tallinn liqueur and let the mixture cool.
Whip the cream and add to cold mixture.
Put the cream to the dessert bowls and keep in freezer for few hours.
Prepare the lingonberry sauce. Boil lingonberries and when these are soft, crush in blender.
Add farine sugar and boil some minutes. Let it cool.
Crush digestive biscuits and mix with cardamom.
Add 1 tbsp of lingonberry sauce and 1 tsp bisquit mix on the top of chocolate cream.
ENJOY!

Strawberry and White Chocolate Mousse Cake with Mirror Glaze

In Estonian

For this year Christmas dinner I made Strawberry and White Chocolate Mousse Cake with Mirror Glaze.

Recipe I used is from Carina Stewart's home page:

Cake:
http://carinastewart.com/strawberry-and-white-chocolate-mo…/
Mirror glaze:
http://carinastewart.com/mirror-cake-recipe/

MERRY CHRISTMAS!

Sandwich for Christmas morning (for one)

In Estonian

You need:
1 slice of rye bread with seeds
2 slices of blood pudding
2 tsp of lingonberry jam
ca 50g sour cream
1 tsp of horseradish preparation
1 egg
salt, pepper
oil for frying

Warm up bread slice in a toaster.
Stir sour cream with horseradish preparation and season with salt.
Spread the lingonberry jam to bread.
Fry blood pudding slices and egg (egg yolk must remain liquid).
Place slices of blood pudding on the bread, add sour cream-horseradish sauce. Finally, add the fried egg.
Decorate with herbs and ENJOY YOUR MEAL!