tag:blogger.com,1999:blog-13695947.post113803653500596765..comments2024-03-16T11:43:21.644+02:00Comments on NAMI-NAMI: a food blog: Cooking Estonian: sõrnikud alias curd cheese pattiesPillehttp://www.blogger.com/profile/05817049547134774699noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-13695947.post-1141666802449323922006-03-06T19:40:00.000+02:002006-03-06T19:40:00.000+02:00Pene - what did your non-Estonian friends in Eston...Pene - what did your non-Estonian friends in Estonia think of "sõrnikud"? I haven't tried the sweet version with raisins myself yet, but will soon.<BR/><BR/>Anonymous - I read about Crowdie in Sue Lawrence's Scots Cooking, where she says it's a traditional ingredient in Cranachan. I haven't come across it in Edinburgh stores yet, but maybe I haven't been looking properly. <BR/><BR/>Brixx - have we met here in Edinburgh? Fromage Fraise is great indeed, and can be used instead of kohupiimakreem - to make days happier:) However, it would be way to creamy for sõrnikud, as these work better with drier and crumblier curd cheese (pakikohupiim).Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1141666254747292422006-03-06T19:30:00.000+02:002006-03-06T19:30:00.000+02:00Sadly, I didn't discover it back then when I was "...Sadly, I didn't discover it back then when I was "up there"...,so have no idea if it exists in Scotland. But- here, in London, to my greatest amazement I've found marvellous stuff! -it's called Fromage Frais, &it is identical (frighteningly so!!) to Estonian kohupiimapasta. Yammmm. <BR/><BR/>Just thought would make ur days happier, perhaps.<BR/><BR/>Here I get it from -Tesco, Sainsbury's, Waitrose, Morrisons, etc, etc. So, everywhere, actually. <BR/><BR/>(Oh, they also have this in tiny pots, flavoured!!!, some with jam beneath it)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1141044044894472722006-02-27T14:40:00.000+02:002006-02-27T14:40:00.000+02:00Although Polish "tvarog" is now widely available a...Although Polish "tvarog" is now widely available and probably cheaper there is a Scottish curd cheese called Crowdie. It can be found in lots of delis and cheese shops e.g. Real Foods in Edinburgh. I think it is more of a highland foodstuff. Of course if you can find whole unpasteurised milk you can make your own.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1140006931864879292006-02-15T14:35:00.000+02:002006-02-15T14:35:00.000+02:00I grated the carrots & mixed in the raisins with h...I grated the carrots & mixed in the raisins with honey & butter yesterday. Today it tasted sweeter. I was able to cook them before I had to run an errand. I made small thin patties so that they would cook quicker. Gave each son one to try this afternoon. Eldest son asked if there were more? He liked them. Younger son ate his piece & said it was OK. I rather liked the flavour.<BR/>I bought some storemade sõrnikud to take tonight so that my friends can see what they traditionally look like. I'll let you know what they say.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1139768634857590552006-02-12T20:23:00.000+02:002006-02-12T20:23:00.000+02:00Hi Pene, I use the microwave only to heat up lefto...Hi Pene, I use the microwave only to heat up leftovers. But of course you can cook your veg in the microwave if you prefer. <BR/>Looking forward to reading about your Wednesday cooking!Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1139748157942204022006-02-12T14:42:00.000+02:002006-02-12T14:42:00.000+02:00Do you use a microwave at all? I prefer to cook ve...Do you use a microwave at all? <BR/>I prefer to cook vegetables in mine because they are warmed but still crunchy & healthier. So I was thinking of warming the grated carrot with the honey in the microwave. I'll be making these for Wednesday evening. I'll let you know what happens.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1139701254710745402006-02-12T01:40:00.000+02:002006-02-12T01:40:00.000+02:00Dagmar - have you checked out the Polish deli in S...Dagmar - have you checked out the Polish deli in Stockholm yet? I'm sure you'll become a frequent customer there!<BR/><BR/>Pene - there's no reason why you couldn't add some raisins and use honey instead of sugar. <BR/>For a packet of "kohupiim", I'd take 1 egg yolk, 3-4 Tbsp flour or semolina, a pinch of salt, 1-2 Tbsp of honey and a handful of raisins.Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1139659481956907822006-02-11T14:04:00.000+02:002006-02-11T14:04:00.000+02:00Tere Pille,I've been wanting to know how to make t...Tere Pille,<BR/>I've been wanting to know how to make these since I discovered them last summer in Rimi Hypermarket in Tartu. The ones I bought had raisins in them & were silghtly sweet. Can I use honey instead of sugar to sweeten them?<BR/><BR/>Thanks ever so much for posting the recipe in English.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1138616184199620782006-01-30T12:16:00.000+02:002006-01-30T12:16:00.000+02:00Oh, Polish deli? I'm soo soo envious. I would love...Oh, Polish deli? I'm soo soo envious. I would love some of that cheese. I really hope that the Polish food store in Stockholm have a lot of goodies when I move there.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1138202607403843982006-01-25T17:23:00.000+02:002006-01-25T17:23:00.000+02:00Antti - welcome to my blog! I guess it's inevitabl...Antti - welcome to my blog! I guess it's inevitable that you'd find a lot of Estonian cooking homely - but with a twist. Apparently our foods are very similar - it's just that your food is a bit sweeter:)<BR/><BR/>Relly - nope, I don't speak a word Polish, as it's totally unrelated to Estonian (which is very similar to Finnish though). I was taught Russian at school as a foreign language, but as I was a very reluctant learner (it was during the national reawakening in 1980s and 1990s, so we didn't really have to learn it anymore), Russian is my weakest language. I speak much better English, Finnish and Danish, for sure. But I do remember enough to recognise some Polish/Czech/other Slavic words.<BR/>We'd serve this either as a first course/light meal or a dessert - it's not really substantial enough for a proper main course.Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1138119931517380512006-01-24T18:25:00.000+02:002006-01-24T18:25:00.000+02:00dzien dobre pille, i have lived almost a year in P...dzien dobre pille, i have lived almost a year in Poznan do you speak the language? I have learned a few market word when i was there.<BR/>I have just tasted Bigos.. do they have similar dishes with Estonian?<BR/>Is this dish main or first course? I'd love to try that and side with salads.<BR/><BR/>Dzienkujie bardzo!rlfhttps://www.blogger.com/profile/09916969543732738488noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1138109601649582522006-01-24T15:33:00.000+02:002006-01-24T15:33:00.000+02:00Hi Pille! I found your fab-looking blog thru delic...Hi Pille! I found your fab-looking blog thru delicious days, and will keep reading your postings for sure :) <BR/><BR/>I have a Finnish food blog at http://www.keski-rahkonen.com/doughboy/, and I'll definitely try something Estonian in the very near future; many of your dishes feel so homey but with a nice exotic twist :)Anttihttps://www.blogger.com/profile/04564074229972415929noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1138105043867038842006-01-24T14:17:00.000+02:002006-01-24T14:17:00.000+02:00Sha - you should check the shop out then:) AK - ye...Sha - you should check the shop out then:) <BR/><BR/>AK - yes, curd cheese is 'rahka' in Finnish. I've used a mixture of quark and ricotta previously to bake curd cheese cakes here in Edinburgh. But now that I can buy the right stuff at my doorstep, I'm even happier:)<BR/><BR/>Maya - this is a very humble and simple dish indeed. I find it funny that we'd usually serve it for dessert (well, the non-caraway version that is), as it's not sweet at all. Consider it kind of Estonian cheese course at the end of the meal:)<BR/>And of course it's alright to include me in your friends' list. Thanks!Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1138080857105145432006-01-24T07:34:00.000+02:002006-01-24T07:34:00.000+02:00Hi Pille, this recipe seems very very simple...but...Hi Pille, this recipe seems very very simple...but yummy. I might try this out since I'm not a cook pro like you guys here ;-) A little step for a beginner amateur. <BR/><BR/>Btw, I hope it's ok that I include your blog in my Friends section. I really enjoy your blog and thanks for sharing it all...thanks again. Happy Cooking.Adminhttps://www.blogger.com/profile/12806734134046839131noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1138053999830013812006-01-24T00:06:00.000+02:002006-01-24T00:06:00.000+02:00Hei Pille -- Is the curd what Finns call 'rahka'? ...Hei Pille -- Is the curd what Finns call 'rahka'? If so, a foodie friend who lives in Helsinki suggests that we might substitute things called quark or baker's cheese. If not, she says that you can supposedly make your own from buttermilk, as here: http://www.gourmetsleuth.com/quark.htm. Naturally I'm especially intrigued by the carrot version!!Alanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-1138037388174264472006-01-23T19:29:00.000+02:002006-01-23T19:29:00.000+02:00just 2 blocks from where I live is a Polish store....just 2 blocks from where I live is a Polish store... I have not ventured there yet not just yet.Anonymousnoreply@blogger.com