Information portal about food and confectionery production45. Rye pie with pork Prepare the dough from rye flour with sourdough. Pork is cut into small pieces, fried, then combined with oatmeal, salt, pepper and mixed. The dough is rolled out into layers with a thickness of G - 1,5 cm. Place the layer on a baking sheet, on it with an even layer - prepared filling, cover with a second layer., Pinch the edges of the cake and make 2-3 punctures. Greasing the cake [...]
36. Rutabaga porridge Boil rutabaga in water, make mashed potatoes from it, add onion, salt fried in butter, pour in milk with pre-mixed flour. Put the porridge on low heat and, stirring it, heat it up for 5-7 minutes. Rutabaga 250, onion 35, milk 380, flour 5, butter 10. 37. Rutabaga-potato porridge From boiled rutabaga and potatoes [...]
6. Syyr Curd is rubbed through a sieve, boiling milk is introduced and heated over low heat until it becomes viscous, like rubber, and the milk thickens. The resulting mass is poured onto a sieve. Melted butter in a saucepan, put the curd mass in it and heat it, stirring it for 8-10 minutes, then add beaten eggs, salt, caraway seeds and pour [...]
5. Pork legs in jelly Chop the pork legs in half and cook with the addition of salt, onions, carrots, parsley and celery. At the end of cooking, add bay leaves. The boiled legs are put in a mold, poured with broth and placed in a cool place to solidify. Pork legs 1100, carrots 25, onions 25, parsley 15, celery 15, bay leaves 0,3, pepper 0,5, salt. […]
1. Pickled herring Prepared herring is breaded in flour, salted and fried, then poured with warm marinade and kept in the cold for 120 hours. Baltic herring 5, flour 5, vegetable oil 3; for the marinade: vinegar 50% 3, sugar 2, pepper, bay leaf, salt. XNUMX. Roll pug (pickled herring) Fillet of soaked herring is rolled up into tubes, poured with warm marinade, and kept in it [...]
Estonian cuisine The most typical foods for Estonian cuisine are milk, sour cream, cream, cottage cheese, yogurt, cheeses, fish, lean and bacon pork, meat offal, potatoes, rutabaga, cabbage, peas. Milk and potatoes are usually an integral part of the vast majority of dishes, combined with almost all types of raw materials and finished products, even those with which they [...]