Sunday, January 21, 2007
Estonian & Scottish Recipes
My friend Julie is a rich resource of unique recipes. Being of Scottish & Estonian descent she has tried many Scottish & Estonian recipes and has made many wonderful meals. Below are some recipes that have been passed down to her from her family :)

ROSOLJE (Estonian Vinaigrette with Herring and Beets)

To serve 6 to 8
3 teaspoons of powdered mustard
1 ¼ teaspoons of sugar
1 to 2 tablespoons of warm water
1 cup of sour cream
In a small bowl, combine the dry mustard with ¼ teaspoon of sugar and stir in 1 to 2 tablespoons of warm water, or enough to make a thick paste. Set aside for 15 minutes. Then stir in the sour cream and the remaining teaspoon of sugar.

2 hard-boiled eggs, finely chopped
2 large or 4 small boiled and peeled fresh beets, or canned beets, cut into ¼-inch dice.
1 pound (about 3 medium) boiled potatoes, peeled and cut into ¼-inch dice
2 pound (about 2) sour dill pickles, cut lengthwise into narrow strips, then crosswise into ¼-inch-wide bits
3 fillet of pickled herring, drained and cut into ¼-inch dice.
4 pound of diced pork or boiled beef, or cooked ham, veal or lamb, (whichever kind you prefer) trimmed of fat and cut into ½-inch dice. 5 large, tart red apple, cored, peeled and cut into ¼-inxh dice
3 hard-cooked eggs, cut into quarters
In a large mixing bowl, combine the finely chopped eggs, diced beets, potatoes, herring, meat and apple. Add sour cream dressing and toss together lightly but thoroughly until all ingredients are well moistened with the dressing.
Traditionally, rossolye is mounted high on a square or round serving plate, garnished with sliced hard-cooked eggs, and chilled. Serve as a first course or a part of zakuska table.


Coffee Bread Ring(Pulla)

Preparation time: 30 minutes Rising time: 1-l/2 + 1-1/2 hours
Baking time: about 30 minutes Oven temperature: 400 degrees F (200 degrees C) Suitable for freezing

2 eggs
2/3 cup (2 dl) sugar
2 cups (1/2 l) milk
1-1/2 oz (50 g) yeast
3 tsp salt 1 tablespoon crushed cardamom
1/2 lb (250 g) butter or margarine or 3/4 cup (2 dl) cooking oil
about 2-1/4 lb (1 kg) white flour
1/3 cup (1 dl) raisins
Egg yolk for glazing
Almonds for decorating

1. Get the ingredients for the dough ready in the kitchen the previous evening. If they are cold the dough will take too long to rise.
2. Heat the milk to hand temperature.
3. Beat up the eggs and sugar, add the milk, yeast, salt and cardamom. If oil is to be used, add it at this stage.
4. Add enough of the flour to give a thick, elastic mixture. Beat it vigorously to get air into the dough. This will enhance the glutination of the flour and make the dough rise well.
5. Mix in the rest of the flour and finally the butter or margarine. Knead the dough until it separates completely from your hands and sides of the bowl. Add the raisins just before shaping the ring.
6. If you make the dough with an electric dough mixer, follow closely the instructions for preparing dough.
7. Cover the dough with a cloth and leave to rise in a warm place. When the dough has doubled in bulk, place on a lightly floured surface and knead well. Add the raisins. 8. Form the ring by braiding together three or four strands of dough. If you think it is too difficult to make a ring like this, form into two or three separate curved sections and place on a baking tray.



2 cups Milk, scalded & cooled to lukewarm
(2) 1/4 oz. pkts. Active Dry Yeast
1/2 cup warm water (105 to 115F)
1 cup Sugar
1 tsp. Salt
7-8 whole Cardamom pods, de-husked & crushed (about 1 tsp.)
4 Eggs, beaten
8 to 9 cups sifted all-purpose flour
1/2 cup melted Butter or Margarine

1. Scald milk and set aside to cool to lukewarm. 2. Dissolve the yeast in the warm water, stir in the milk, sugar, salt, cardamom, eggs and enough flour to make a batter (about 2 cups). Beat until the dough is smooth. Add about 3 cups more of the flour and beat well; the dough should be quite smooth and glossy in appearance. Add the melted butter and stir in well. Beat again until the dough looks glossy. Stir in the remaining flour until a stiff dough forms.
3. Turn out onto a lightly floured board and cover with an inverted mixing bowl. Let the dough rest 15 minutes. Knead until smooth and satiny. If you like raisins, add them now to taste (appx 1 cup). Place in a lightly greased mixing bowl, turn the dough to grease the top, cover lightly and let rise in a warm place (about 85 degrees) until doubled in bulk (about 1 hour). Punch down and let rise until almost doubled (about 30 minutes). An oven with a pilot light is a good place to let the dough rise, otherwise a sink full of warm water works.
4. Turn out again onto a lightly floured board, divide into 3 parts, then divide each of these parts into 3 parts. Shape each into a strip about 16 inches long by rolling the dough between the palms and the board. Braid the 3 strips together into a straight loaf, pinch the ends together and tuck under. Repeat for the second and third loaves. Lift the braids onto lightly greased baking sheets and cover with clean dish towel. Let rise for about 20 minutes (the braids should be puffy but not doubled in in size).
5. Bake in a hot oven (400 degrees) for 15 minutes until lightly browned then lower temperature to 350 and bake for 10 or 15 minutes more. Do not over bake or bread will be too dry.
6. When cooled slightly brush with syrup and sprinkle with sugar. Make syrup bringing 1/2 cup water or leftover coffee and 1/4 cup sugar to a rolling boil.
7. Plan on 4 hours to complete.


Edinburgh Fog

A deliciously light dessert.

300 ml (1/2 pint) double cream
15 g (1/2 oz.) caster sugar
Few drops vanilla essence
50 g (2 oz.) ratafia biscuits (coarsely crushed)
25 g (1 oz.) flaked almonds (roughly chopped)
15 g (1/2 oz.) flaked almonds (for decoration)

Place the cream, sugar and vanilla essence in a bowl and beat until stiff. Fold in the crushed biscuits and nuts, then divide between four serving dishes. Decorate with the flaked almonds for decoration, chill and serve.


Edinburgh Rock

1 lb sugar
8 ozs water
good pinch cream of tartar
flavours and colours; to taste *
* raspberry and pink colouring
lemon and yellow colouring
peppermint and green colouring
vanilla (white)
ginger and coffee (for colour)

Mix the sugar and water in a large pan, allow the sugar to dissolve completely. Stir the contents of the pan with a spatula, draw it gently from side to side across the base of the pan so that the sugar is prevented from settling in a cake at the bottom.
Immediately the sugar is dissolved, add the cream of tartar, cover and bring to the boil. When the liquid boils, remove the lid and skim well. Boil to 126 C (259 F).
Pour out onto an oiled slab. Cool slightly and turn the edges to the centre with an oiled scraper. Continue like this but avoid stirring.
Directly syrup is cool enough to touch, pour whichever flavour and colour you choose into the middle and continue turning the edges to the middle. Take it up and pull it quickly and evenly over an oiled candy hook.
Continue until it becomes cloudy and dull. Do this in a warm kitchen and if it becomes very stiff, re-heat slightly. Draw out the candy evenly, snip off into lengths with a pair of oiled scissors.
Leave in a warm kitchen for about 24 hours, when the rock will become sugary and 'short' when broken. Put into a paper-lined airtight tin to store.

The candy must be pulled sufficiently, otherwise it will remain sticky instead of 'short'.


Whim Wham

A very simple recipe for a delicious and swiftly made trifle. It originates from 18th century
Scotland, when the word whim-wham was used to describe something light and fanciful.

Serves 6
Butter - 25g (1 oz)
Blanched almonds - 50g (2 oz)
Sugar - 25g (1 oz)
Trifle sponge fingers - 30
Sweet sherry - 150ml (¼ pint)
Brandy - 4 tbsp
Orange - 1 large, zest and juice
Double cream - 300ml (½ pint)
Natural yogurt - 300g (11 oz)


Melt the butter in a heavy-based frying pan and fry the almonds until golden brown. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated.
Tip on to a greased baking sheet and leave to cool.
About 30 minutes before ready to serve, break the sponge fingers in half and put into a serving bowl. Pour the sherry, brandy and orange zest and juice over and leave to soak for 30 minutes.
Whip the cream until it just holds its shape, then gently fold in the yogurt. Spoon it on top of the sponge. Roughly chop the almonds, sprinkle on top and serve immediately.


"Scones With Strawberries & Cream"
(And a trusty can of IRN-BRU on the side!)

This recipe originally calls for "Clotted Cream" which is made from fresh unpasteurized milk. It is mainly made this way in the UK. For an easier way you can make fresh cream using "Half and Half" which tastes very similiar to "Clotted Cream". To cut your time in half you can also use "Odlum's Plain Scone Mix" if you do not want to make your Scone's from scratch.

What you will need:

2 Cans of Strawberry Preserves
1 Pint of Half And Half
1 Cup of Sugar


8oz/250g or two cups of self raising flower (Or "all-purpose" flour with 3 teaspoons baking powder in North America)
1 oz/25g (¼ stick) of butter or margarine.
¼ pint (140ml or half to ¾ cup) sour cream
One beaten egg
Pinch of salt

Preheat the oven to 400F/200C/Gas Mark 6. Sift the dry ingredients together and then rub in the butter. Pour in the sour cream and then the beaten egg in the centre of the mixture and mix to obtain a soft elastic dough. Turn out onto a floured surface and roll out to about ½ inch (1.2cm) thick. Prick over with a fork and cut into small rounds with a cutter about 1½ inches (3.8cm) in diameter. Bake in the preheated oven for 10-15 minutes. Scones are delicious if served warm. Cut in two and spread with butter and/or jam (preserves) to add even more flavour and moisture.

When finished cut Scones in halves, Then place 2-3 Halved Scones in each bowl. Pour a generous amount of Strawberry preserves (Chilled)and Cream on top & Enjoy :)


Scottish Sparkle

A really refreshing punch great to drink on a hot summers night.

1 bottle dry white wine
1 bottle sparkling white wine
Juice of 1 lemon
pt Drambuie (2/3cup)
2-3 cups lemonade

Mix the dry white wine. Lemon juice, and Drambuie together and chill. Just before serving add sparkling wine and lemonade with plenty of ice.


Scotch Eggs

5 eggs
1 lb. pork sausage meat
approx 1/3 cup flour
1/2 tsp. salt
freshly ground black pepper to taste
2 oz. brown breadcrumbs
fat or oil for deep frying

Boil four of the eggs for 12 min. until hard. Shell and cool in cold water. Mix flour (less 2 tbsp.), salt, and pepper and sprinkle on a cutting board. Divide the sausage into four parts and flatten on floured board into round cakes large enough to cover eggs.
Roll the eggs in the reserved flour and then wrap the sausage cakes around each egg to completely encase them.
Flatten the end so that the eggs will stand upright. Lightly whisk the remaining egg. Put the breadcrumbs on a piece of foil or in a foil pie dish. Brush the coated eggs with the whisked egg and then roll them in the bread crumbs to cover. Heat the oil until hot. Carefully lower the Scotch eggs into the oil and cook for about 5 min. Remove and drain on paper towels. Serve hot or cold.