Yorkshire'i pudingud / Yorkshire puddings

Tegelikult on toidu nimi klienti eksitav (mis on seadusega keelatud, kui niiviisi vaadata), sest tegu on klassikalise Inglise saiaga. Täpsemalt muna saiaga, mis on küll seest veidi pehmed, kuid pudingut neis kindlasti pole. Tavaliselt serveeritakse neid röstitud liha, moosi või jäätisega, meie aga sõime neid mango-ingveri maitselise pehme stiltoni juustuga ja hea oli küll. Mulle meeldis, et nad olid pealt mõnusalt krõbedad ja seest pehmed, seega erinevaid nüannse oli kindlasti. Kel soovi neid magustoiduna serveeriga, võib lisada tainasse suhkrut soola asemel.

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The name of the food is actually slightly confusing as there is no pudding involved in these traditional English breads. Instead they are crispy on the outside and softer inside and have a slight egg taste. They are usually served with meat, or jam and ice-cream although we ate them with white stilton with mango and ginger. And boy, that was yummy! I hear some less traditional people also make their Yorkshires dessert-like by adding sugar.

Filotaigna-õuna saiakesed / Phyllo Dough Apple Turnovers

Enne USAsse sõitu oli külmkapis järgi pakk filotainast ja mõned õunad, millel ma ei tahtnud äraolekul roiskuda lasta, niiet otsisin välja nendest kahest koosneva retsepti ja panin põidlad pihku, et tuleb hea. Ja tuli! Lausa nii hea, et me sõime need otse ahjust võetuna paljalt ära, vaevu jõudsin taldrikule tõsta, enne kui kõik otsas olid. Siiski proovisime ka vanillejäätisega ja see, õuna-jäätise kominatsioon ei vea kunagi alt.

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Before our trip to the USA I had some leftover phyllo dough and apples that I didn't want to let rot while away. So I looked up a recipe that called for both of these and hoped for the best. And it was delicious! They were so good we ate them straight from the oven. However, I did try them with vanilla ice cream and this vanilla-apple combination never lets me down.

The Story of Bottled Water

Õpetlik lühifilm pudeli- ja kraaniveest.

A short movie about bottled and tap water.

Pukkola

Pukkola koosneb öö läbi piimas leotatud erinevatest hommikusöögi-helvestest, kuivatatud puuvijadest ja pähklitest/seemetest. Põhimõtteliselt külm puder: järjekorde mõnus vaheldus tavalisele pudrule. Ja hommikul jääb sättimiseks aega üle, kuna toit valmib ise öö jooksul.

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You might be wondering what Pukkola is. It's rolled oats, cereals, dried fruit and nuts soaked in milk overnight. Like cold porridge or soaked cereals. Saying soaked cereals doesn't do justice to any food, does it?

Mustikamuffinid sidruniga / Blueberry Muffins with Lemon

Advanced ehk "edasijõudnute" inglise keele klassis on meil tore traditsioon pakkuda ige reede, korda-mööda, erinevaid maiustusi. Ja just enne USAsse sõitu oli minu kord. Kuna meid on päris palju siis otsustasin minna mööda lihtsat, läbiproovitud teed ja teha mustikamuffineid.

Sidrunikoor annab koogikestele värske ja erilise maitse, mida teistest mustikamuffinitest ei leia.

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We have a lovely tradition in advanced English to take turns in bringing something to snack for the whole class every Friday. And before I left for the states it was my turn to bake something. Muffins are super easy to make, especially when you have a whole bunch of people, so I took the easy route and chose a recipe I had tried out numerous times.

From the taste of these muffins one could never tell they contain lemon peel, but that is exactly what gives them the fresh taste one wont find in all blueberry muffins. Probably thanks to that these are the best ones I have had so far.

Suitsulõhepasta / Smoked Salmon Pasta

Mereannid ja pasta moodustavad harjumatu, kuid väga maitsva kombinatsiooni. Huvitava nüansi lisavad ka krõmpsuvad seemned.

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I think seafood in pasta is something you either love or hate, as it gives an unusual taste that can seem strange with pasta. Nevertheless, I have two seafood pasta recipes that I can't get enough of. This is one of them. I love every aspect of it, including the crunchy nuts. 

Kodujuustu ja valge šokolaadi juustukook / Cottage cheese and White Chocolate Cheesecake

Tegu on tõesti maitsva ja erilise juustukoogiga, mis kaob laualt nii kiiresti, et on raske seda üleöö külmkapiski hoida. Ema käis ja kiitis veel, et see on see kõikse parem.

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This cheesecake really is something special and different to what I have had before, in a good way. Even my mother kept coming back to the kitchen to cut just a tiny piece more, claiming that this is the best one. It's not like I could resist either.

Peedi-šokolaadikook / Beetroot-Chocolate Cake

Selle kauni peedikoogi retsepti leidsin veebruarikuu Oma Maitsest. Nimelt on tegu Kolme Sõsara koogiga, mis pälvis "Kuldne Maius 2010" tiitli. Kõlab ju nii hästi, et lausa peab järgi proovima? Nagu ajakirjaski mainitud on kook parim alles mõne päeva pärast, kuna siis pääsevad maitsed paremini esile. Ja glasuuri võib ka juba siis ette ära teha, et ta kooki imbuks.

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This recipe is from "Oma Maitse", an Estonian food magazine. This cake won what you would call the "Golden Dessert 2010" prize if translated. I found that exciting enough to try out and it was quite good, especially on the second day as the tastes get more intense after a few days. It would probably have been even better on the third, if it would have lasted that long. I will certainly make it again.

Krõbe kana magushapus kastmes / Crispy Chicken in a Sweet-Sour Sauce

Tegin minagi selle kuulsa ja kiidetud hiinatoidu ära. Kui aus olla siis ma ootasin midagi vürtsikamat. Kuid hea oli ta sellegipoolest ja maitse sarnanes tõesti hiina restoranides pakutava toiduga. Eriti maitses sööjatele krõbe kana.

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I have seen this recipe in quite a few Estonian foodblogs, and it has been talked about in the superlative so many times that I had to try it out too. As promised it tasted just like in a Chinese restaurant. However, I expected something spicier, even thought the recipe says sweet-sour. The crispy chicken was absolutely addictive so all in all this dinner was a success.

Grillitud pikk küüslaugusai / Grilled garlic baguette

Hästi lihtne ja maitsev küüslaugusai, mis sobib grillroogade kõrvale, kuid maitseb ülihästi ka niisama. Soojalt on ikka parim, siis tulevad ürtide maitsed kõige paremini esile. 

Mina olen retsepti veidi muutnud, kuid algretsept on pärit raamatust "100 grillrooga", kust leiab igasuguseid huvitavad lihamarinaade ja muid grillroogi, kaasa arvatud grill-magustoite. Ühesõnaga ühe suveköögi asendamatu osa. Ja kuna siinkandis on juba mõnusalt soe, siis avasime ka grillihooaja.

Vaja läheb:
1 pikk sai (kasutasin kolme väiksemat)
25 g võid (toatemperatuuril)
25 g ürdi-toorjuustu
3-5 küüslauguküünt
peotäid värsket basiilikut või 1.5 spl kuivatatut
(0.5 tl soola)

 

Lõika saia sisse 2 cm vahedega sälgid. Lõika nii sügavalt, kui saad ilma, et sai katki läheks. Aseta fooliumile. Sega omavahel pehme või, toorjuust, purustatud küüslauguküüned ja hakitud basiilikulehed. Määri segu sälkude vahele. Kata fooiumiga kinni ja grilli umbes 15 minutit või seni, kuni sai muutub pealt kuldseks ja krõbedaks. Ahjus võib seda teha 220 kraadi juures, mis võtab aega umbes 20-30 minutit. Selleks, et sai pealt krõbedaks läheks, võib fooliumit veidi paotada.

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This bread is a delicious must have an any of our grillfests and already quite a few people are hooked. A  crunchy, salty, garlickly spicy and buttery bread is certainly not the healthiest but the taste makes up for that. It's great with grilled foods and meat but perfectly gratifying on its own too. I advise you eat it while it is warm because that's when it's at it's best as the herbs taste the strongest. 

You'll need:

a baguette

25 g of butter (room temp)

25 g of cream cheese with herbs

3-5 gloves of garlic 

a handful of fresh basil or 1.5 tbsp of dried

(o.5 tsp salt)

Cut deep slits into the baguette, each 2 cm apart, but don't cut through the bread. Place it on foil. Mix the butter, cream cheese, mashed garlic and chopped basil. Spread into the slits. Wrap in the foil and grill for about 15 minutes or until the bread is golden and crispy. This can also be done in the oven at 220 degrees for about 20-30 minutes. Unwrapping the foil slightly will make the bread crispy faster.

Ahjulõhe / Oven Cooked Salmon

Kuigi ülalolev pilt ei vasta mitte mingil moel minu ootustele, on see lihtne ja maitsev lõheroog juba ammustest aegadest minu kulunud lemmikute-nimekirjas. Igati pidi on see järele proovitud ja teiste sarnaste retseptidega proovile pandud, kuid selle juurde tuleme ikka ja jälle tagasi ja sööme seni, kuni kõhud punnis.



Kolmele näljasele läheb vaja:

600 g puhastatud lõhefileed (mul oli kolm umbes 200 g kaaluvat tükki)

soola, pipart

poole sidruni mahl

2-3 keskmist sibulat

peotäis tilli

400 ml (hapu)koort

Pane ahi 200 kraadi peale soojenema. Aseta lõhefilee nii suurde ahjuvormi, et ruumi jääks ka kastme ja sibulate jaoks, kuid mitte liiga suurde, sest muidu voolab kaste laiali. Pritsi peale sidruni mahl ja puista igale fileele umbes näpuotsatäis soola, soovi korral ka veidi pipart. Haki sibul pool-ratasteks, aseta kala peale. Sega hapukoor tilli ja vähese soolaga, vala lõhele nii, et ka sibulad oleks täielikult kaetud. Küpseta umbes 40 minutit või seni, kuni lõhe on heleroosa ja sibulad pool-pehmed. Serveeri riisiga.

Even thought the first picture doesn't do any justice to the dish, this is the great oven salmon recipe that has been in my mental favourites list for quite a few years now. It has been tried out in a number of ways and confronted with other salmon recipes, but this is the one I keep coming back to.
For three hungry persons you'll need:

600 g of cleaned salmon fillets (I had three that weight about 200 g)

salt, pepper

juice of half a lemon

2-3 mid-sized onions

a handful of dill

400 ml of sour cream or about 15% cream. 

Preheat the oven at 200 degrees. Place the fillets into an oven form big enough to fit the sauce as well, but not so big that the sauce will spread without covering the fish and onions. Sprinkle on the lemon juice and a pinch on salt and pepper on each fillet. Chop the onions into crescents and place on top of the fish. Mix the cream with the chopped dill and some salt, spread on the onions so that they are fully covered. Bake for about 40 minutes or until the fish is light pink and the onions soft but still slightly crunchy. Serve with rice.