Estonian national cuisine
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Estonian National Cuisine - PowerPoint PPT Presentation

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Estonian National Cuisine Black Bread The word „bread“ came to Estonian from Germanic languages. Traditional black bread spread in Estonia in the second century. In a peasant household people usually baked bread on Saturdays.

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Recipe of Bread loaves of bread.

  • 5 l of warm water

  • 100 g leaven

  • 6 - 7 kg rye flour

  • 1 tablespoon of salt

  • 2 tablespoons of fennel seeds

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Beliefs and habits loaves of bread.

  • There were many beliefs and habits related with bread:

    • If a piece of bread was dropped, it had to be picked up and given a kissso that hunger would not come to the house.

    • A loaf of bread was never put on a table upside crust down. That would predict a family member’s death.

    • It was not allowed to lay a loaf of bread with its cut side to the door, because then the house would run out of bread.

    • People imprinted a cross on a loaf of bread before they baked it, because it would protect the family from an evil eye.

    • Eating the crusty end of bread would give a girl nice breasts.

    • Warm bread was supposed to be broken not cut.

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Christmas bread loaves of bread.

  • Christmas bread had to be different from everyday bread.

  • It was made of rye or wheat flour and it was usually in the shape of a lying pig.

  • Christmas bread was also fed to the animals in the stables and barns

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Kama (flour mix) loaves of bread.

  • Kama is a mixture of boiled, dried and roasted coarse-ground grains, mixed with water, buttermilk or yoghurt.

  • Kama flour was initally made after sowing from the remnants of the seeds.

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Estonian Fish Culture and cooling.

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The Baltic Herring and cooling.

  • The Baltic herring has been the main fish dish on Estonians’ table for centuries.

  • It is the main fish that is caught in the Baltic Sea.

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Baltic Sprat and cooling.

  • A sprat sandwich is a traditional snack on Estonian food table.

  • Sprats are usually salted with all kinds of spices.

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A sprat sandwich: and cooling.

  • black bread

  • salted sprats

  • boiled eggs

    All you have to do now is just make a sandwich.

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Pork and cooling.

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Beliefs and habits: long time.

  • The pig’s snout was given to a child, because people believed that it helped the child to become a writer.

  • Eating the heart gives strength.

  • The kidneys were boiled in soup and were eaten with somebody else to get well along with.

  • These traditions are old and mostly forgotten, but pork has still a very important place in Estonian cuisine.

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    Jellied meat long time.

    • In Estonian sült.

    • A traditional Estonian dish - boiled pork with vegetables in jelly.

    • The jelly is made by boiling the pig bones, sometimes trotters and heads.

    • Estonians eat jellied meat at Christmas time, on Shrove Tuesday, New Year’s Eve and at Easter.

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    Milk long time.

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    Milk production started in farms. Estonia has a fat content of 2.5% which is unique in the EU. The 2.5% milk can only be marketed in Estonia.

    A metal milk jug was used to collect milk from farms.

    Piimapukk is a simple wooden construction.

    Farmers brought their milk jugs there for collecting and selling the milk.

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    Soured milk Estonia has a fat content of 2.5% which is unique in the EU. The 2.5% milk can only be marketed in Estonia.

    • Soured milk is called hapupiim in Estonian

    • Soured milk is a general term for milk that has acquired a tart taste through bacterial fermentation

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    Curd centuries

    • Curd is made from soured milk by heating it on a low temperature.

    • Curd is a popular diet food because of its high calcium and phosphorus content and low energetic value.

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    • Curd centuriesmight be flavoured with salt or sugar and it is used in many different dishes like curd cheese patties.

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    Curd snack centuries

    • A curd snack is a sweet snack about five centimeters long.

    • It is made of milled sweet curd or curd cream and usually covered with chocolate glaze.

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    Thank you like jam, marmalade or raisins.