Old posts, new photos

Most of the dishes that make it to Nami-Nami are true favourites, not just one-off cooking experiments. The recipes I share are ones that I make regularly at home (like the rhubarb muffins below - I've made them FOUR times this month alone!). Nami-Nami will be five years in a few weeks, and during that time my picture-taking skills have improved (well, at least I'd like to think so!). While remaking old favourites, I've also been taking new photos. I've recently replaced the photos in many old posts, and here are links to just four of them. Enjoy!

Roasted peppers with cumin-scented halloumi cubes


Chickpea (Garbanzo) and Tuna Salad


Small tuna omelettes


The best rhubarb muffins ever

Estonian Eurovision Party

Yes. I've got a whopping three email requests during the last week from people across the world who have accepted a task to provide some Estonian food for the Eurovision party this weekend. Instead of writing individual responses to all three of them, I've decided to suggest some dishes in a blog post. So here's a selection of Estonian appetizers and fingerfood that would be easy to recreate elsewhere in the world, as well as couple of salads.

Devilled eggs, Estonian style:


Small ham rolls with garlicky cheese filling (finely grated cheese, crushed garlic, some mayonnaise to bind). You could cut them diagonally into half, if you wish:


Pork liver paté canapés (form shop-bought pork paté into small balls and then roll them in grated cheese):


Estonian soda bread:


Oven-baked chips with caraway:


Estonian oatcakes:


You could always make a large bowl of potato salad (sorry, I haven't blogged about it, but it's not so different from what's known as "Russian salad" in many parts of the world. Here's an excellent photo of the salad by a brilliant Estonian food blogger, Mari-Liis). But you could make one of these two salads:

a layered beetroot salad:


beetroot and potato salad:


For more recipe ideas, either browse the Cuisine: Estonian category or check out the Estonian Food photo pool over @ Flickr.

Have fun this weekend!

Quail Eggs with Smoked Paprika (Pimentón de la Vera)

I love quail eggs in all their disguises - whole quail eggs served with Egyptian dukkah-dip, as a component in a "mushroom canapé", as topping on an Estonian wild mushroom crostini, Swedish-inspired quail egg topped with whitefish roe, as a filling inside salmon kulebyaka, or as a garnish on top of Estonian seven-layer salad or smoked salmon and spinach salad.

Here's a neat idea for a tasty morsel from Jill Dupleix - boiled quail eggs are dipped in smoked paprika powder, Pimentón de la Vera, and then sprinkled with Maldon sea salt flakes.

(Vutimunad suitsupaprikaga)