theworldfrommykitchen

My Global Food Challenge

Estonia (2)

Estonia-Inspired Meatballs (Estonia)

Yield:  8-10 Servings

Ingredients

1 lb ground beef
1 lb ground veal
1 onion, finely minced
3 cloves garlic, finely minced
1 stalk celery, finely minced
2 tbsp ketchup
2 tbsp Worcestershire sauce
1 tsp barbecue sauce (or Heinz 57 sauce)
2 tsp parsley
1 tsp dill weed
Salt and pepper to taste
Breadcrumbs

Directions

Combine all the ingredients in a bowl (except the bread crumbs), and mix well by hand.  Do not overwork the meat mixture.

Add breadcrumbs to the meat mixture to the desired consistency. Form meatballs and saute in olive oil until done.  Simmer in sauce or brown gravy (optional).

Link to My Post on Estonia:  https://theworldfrommykitchen.wordpress.com/2015/01/06/estonia/

Cuisine: Estonian

Main Ingredient: Ground Beef/Veal

© 2015 abettica – theworldfrommykitchen, All Rights Reserved.

Estonian Kringel (Estonia)

Yield: 6 Servings

Ingredients

Dough

300 g flour (2 cups)
1/2 tsp salt
120 ml lukewarm milk (1/2 cup)
15 g fresh yeast (0,6 OZ fresh yeast or 1 envelope active dry yeast)
30 g melted butter (1/8 cup)
1 egg yolk
1 tbsp sugar

Filling

50 g softened butter (1/4 cup)
4-5 tbsp sugar
3 tsp cinnamon

Directions

Mix the lukewarm milk along with the yeast, sugar, melted butter and the egg yolk, and leave it for 10 minutes to activate and bubble.

Place the sifted flour and the sea salt into the mixing bowl, then knead the dough and shape into a ball. Put the dough into a lightly greased bowl, cover with cling-film and set aside in a warm place, and let rise until doubled in size (about 1 hour).

Preheat oven to 200°C (about 400° Fahrenheit).

Whisk together the butter with sugar and cinnamon for the filling. Dust your work surface with flour, and roll the dough out to a rectangle of about 20×30 cm or so, with a thickness of 1cm. Spread on top 3/4 of the cinnamon filling, leaving 1 good teaspoon, for brushing at the end.

Roll up the dough, and using a knife, cut the log in half length-wise, leaving one edge uncut for a few cm. Twist the two halves together, keeping the open layers exposed as described in the photo tutorial. Give it a round shape, then transfer to a baking tray (buttered or covered with cookie sheet). Brush with the remaining cinnamon/butter mixture.

Bake for 25 minutes, until golden brown. Drop the heat for the last 10 minutes to 180°C (350° Fahrenheit). Sprinkle some icing sugar or with some lemon glaze.

http://www.cookandpost.com/GoToRecipe.aspx?ric=http://seattlepastrygirl.blogspot.com/2012/06/estonian-kringle-one-gorgeous-cinnamon.html

Link to My Post on Estonia:  https://theworldfrommykitchen.wordpress.com/2015/01/06/estonia/

Cuisine: Estonian

Main Ingredient: Cinnamon Pastry

File:Estonia in Europe (-rivers -mini map).svg

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