Recent forays into Estonian cooking include ableskivers, meatballs and nettle soup. Ableskivers, a Danish pancake like a little round ball of fluffy deliciousness that Matt and I got hooked on via Broder and decided to make at home after finding a pan specifically designed for them (made in Norway) at William Temple House. Matt made this round, delicious! Mom and I made meatballs for the March Homeschool event "Dinner and a Movie" that we served with sour cream and dill accompaniments, a Scandinavian combination, and I ate the leftovers at home in a similar style, with a sour cream and dill cream sauce atop egg noodles. Matt and I had a Sauvie Island adventure in nettle picking, and although we forgot to photograph our loot we did manage capture our favorite moss! Not sure what we were going to do with the bounty, we ended up finding a nettle soup recipe on Nami-Nami that even Jess could eat (vegan). Turns out nettle picking is popular in Estonia as well, or at least with Pille. The soup was very simple, pureed nettles with a bit of broth and salt. I ended up adding a little bit of hemp milk to give the soup a little more body, and Matt pinched in some flax meal for "nuttiness." Upon serving, I garnished with dill, pimento d'esplette, and some chopped hard-boiled duck egg. Sadly, we forgot to photograph the soup, too, but as I am planning on going nettle picking again tomorrow - I guess we'll just have to repeat it!
No comments:
Post a Comment