<p><strong>Shortcrust pastry</strong></p>
<p>Make the shortcrust pastry – mix up the flour and sugar, add cold diced butter and chop up with a knife. Add a slightly whisked up egg and press into even pastry (you can also prepare it in a food processor). Place into the fridge for half an hour.</p>
<p>Then roll up the dough and cover an oven tray with it, punch a few holes into it with a fork and bake under 190 °C for 10 minutes or until the pastry starts to turn brown.</p>

<p>Melt the butter in a saucepan, add the pieces of apple, blueberries, lemon zest and juice and sugar, and then stew until the apples are more or less soft. Dissolve the corn starch in a little bit of cold water and add to the mixture. Heat up once more and then set aside to cool down. Place slices of bread at the bottom of an oven dish, spread the apple-blueberry filling on top and add another layer of bread. Mix up the eggs, sugar, cinnamon and vanilla, pour the mixture evenly into the dish. If you wish, sprinkle with sugar and cinnamon.

<p>Dilute 200 ml of concentrated juice with water and season with sugar. Bring the juice to the boil and add the semolina while constantly stirring. Boil on low heat for about 10–15 minutes, until the semolina has expanded. The porridge must be rather liquid, like a soup, for making a mousse. Let it cool down a little and whisk into a fluffy foam with a mixer. Serve with cold milk and berries.</p>

<p><strong>Dough</strong></p>
<p>Mix the yeast with hand-warm water, add salt, grated cardamom, egg and melted butter. Knead until even and let rise under a towel, at a warm place.</p>
<p><strong>Täidis</strong></p>
<p>For the filling, grate the carrots and stew on a pan until soft, add a bit of water if necessary. Season with sugar, salt and nutmeg, add the grated boiled eggs. Let the filling cool down before you make the pie.</p>

<p><strong>Herring</strong></p>
<p>Clean the Baltic herrings, remove the heads and vertebra. Season the flour with salt and pepper. Dip both sides of the Baltic herring fillets into the flour and fry on a pan until golden brown.</p>
<p><b>Sauce</b></p>
<p>To prepare the sauce, chop the pickles into cubes, add the mayonnaise and sour cream. Season with salt, pepper and lemon juice.</p>

<p>Melt the butter at the base of the pot and stew the chopped onions and garlic in butter. Add the pork hock and pour cold water (about 3–4 litres) on top. Bring to the boil on gentle heat and cook for 1–1.5 hrs until the meat separates from the bone. Take the pork hock out of the broth and let it cool down. Add the dried peas to the broth and cook until soft. Then add the sliced carrots and continue cooking until the carrots also soften up. Finally, pour in the frozen peas and continue cooking for a few minutes. If you want a creamier soup, then you can purée it slightly.

<p>Estonians are keen gatherers, children learn about forest mushrooms and berries already at an early age. Which ones are poisonous, which ones need to be blanched and which ones can go straight to the pan. When foreigners see how Estonians sort out their mushrooms, they are often quite surprised at how we are not afraid to mix them up and end up with a serious poisoning. The golden rule is to only pick the mushrooms you really know. Mushrooms can be frozen, dried, salted and fermented, but the most popular option is to marinate them.</p>

<p><strong>Pork</strong></p>
<p>Cut a diamond-shaped pattern into the rind. Mix up the salt, pepper, mustard and oil and spread the mixture onto the meat. Place in the oven under 160 °C and roast until soft. Moisten with the broth every now and then to prevent the meat from drying out. You can use an oven bag for a juicier result.</p>
<p><strong>Estonian sauerkraut</strong></p>

<p>Boil the unpeeled potatoes and carrots soft on the previous day in salted water. Let them cool down completely. To make the salad, peel the boiled potatoes and carrots and chop into fine cubes. Grate the boiled and cooled eggs. Chop the cucumber, apple and sausage into fine cubes, add the tinned peas. Mix the sour cream and mayonnaise together into a sauce, season with salt and pepper. Pour the sauce onto the salad and mix up gently. Let the salad season for a few hours.</p>