Sunday hamburger



Hamburger patty(4):

500 g of beef(70%) pork (30%) mince

– 1 tsp of mustard

– 1 tsp of onion powder

– 0,5 tsp of garlic powder

– 0,5 tsp of smokey paprica

– herbsalt and pepper

– 1 egg

I like to use a mix of beef and pork or beef and lamb mince for my burgers as they get juicier. The key to a super juicy burger is to after half of the cooking time put on a lid and let it steam until juicy perfection.

Take out the mince, add spices and the egg and stirr well until all the spices are combined evenly. Let the mince sit in room temperature for 15 minutes before forming four patties and frying them. I made quite thick patties, so they needed about 6-7 minutes per side. I first fried them on both sides in a hot pan until golden, then turned down the heat and put on a lid and let them steam. The result was super duper juicy burger which I topped off with American cheese. Yum! 

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Dinner recipe



Asparagus, egg and bacon vinaegrette salad:

Asparagus

– 2 eggs

– cherry tomatoes 

– mixed salad

– 1 avocado

Vinaegrette:

5 strips of bacon

– juice of half a lemon

– olive oil

– salt and pepper

– drizzle of honey

Vinaegrette: start with chopping the bacon into thin strips and fry until crisp, then drain from excess fat and set aside. In a bowl, squeeze the juice of the lemon, add then olive oil, the ratio should be 1/3 lemon 2/3 olive oil and a drizzle of honey. Season with salt and pepper and add the bacon just before serving. You can also add some finely chopped red onion if you like.

For the salad, place the eggs in salted boiling water and cook for 6-7 minutes, then put in ice cold water and let cool down before pealing. Boil the asparagus for 2 minutes until al dente. Then just assemble the salad, lettuce, avocado, cherry tomato, asparagus and egg, then drizzle over the vinaegrette! Voilá!



For main course I made a potato rösti/hashbrown that I topped off with salmon roe, créme fraiche and red onion. This is a good appertizer aswell! Recipe for hashbrown here. Enjoy your weekend!

Dinner

My sister and her little family visited this weekend us in Tallinn, so I made them some dinner. As appertizer I made scallops, pea puré and crispy chorizo, recipe Here!



For main, I made a fresh duck dish with butternut squash and a herb vinaegrette. 



Duck with oven roasted butternut squash and herb vinaegrette:

Roasted butternut squash: peel and cut one butternut squash into smaller pieces, put in an oven tray and drizzle with olive oil, salt, 2 tsp coriander powder and chili flakes. Bake in a 220 degree oven for about 30-40 minutes until golden.

Herb vinaegrette:

– juice of half a lemon

– 0,5 dl olive oil

– 0,5 dl chopped fresh coriander

– about 3-4 tbsp of chopped parsley

– 1 garlic clove

– salt and pepper

Squeeze the juice of the lemon into a bowl, add the olive oil and chopped herbs. Press or grate the garlic and add salt and pepper. Stirr well and taste that the acidity is good, othervise add more lemon. Toast some sunflower seeds in a dry pan and season with salt and chili flakes. 

The duck I simply seasoned with salt and pepper, then scored the skin. Heat up a large pan and fry the duck with the skin side down for about 4 minutes until golden and crisp, then 1 minute on the other side. Then remove from the pan and finish the cooking in a 200 degree oven for about 10 minutes for medium rare, 15 for pink. Then let rest wrapped in tin foil for 10 minutes before slicing. 

Plate up the butternut squash and duck on a bed of arugula, drizzle over the vinaegrette and toasted sunflower seeds. Voilà! 

Kaks Kokka

Last friday I went on a tripple dinner date to Kaks Kokka, which is situated in Rotermanni. The restaurant opened its doors maybe a year ago, but it was my first time there. 



The interior is very scandi clean and minimalistic, yet contemporary and cosy. The restaurant is a more relaxed version of Ö, which is a more fine dining place with the same owner (and actually next door). 

The service was nice, the food was good, big portions and not that expensive. Appertizers (which were huge) cost from 5-11€ and main courses cost from 9-16€. The wine selection was quite narrow, but very drinkable. 



Prawn (marinated in mango) salad. This would be nice for lunch, quite big as an appertizer. 



Elk tartar with tomato chutney and smoked egg yolk. Such a visually pleasing dish!



Home made cottage cheese salad. I don’t know why but I started craving herring with this dish?! Weird. 



Mussels in a delicious tomato and herb broth.



Atlantic cod, potatoes, fennel and beurre blanc.



Lamb with artichoke mash, oven roasted beets and port wine sauce. 

All in all, I liked Kaks Kokka and I will definitely visit again. It is a nice place to go on a date, take your parents out to dinner or to grab lunch. 

Kaks Kokka, Mere puiestee 6E

Hash brown with crayfish and avocado

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Crayfish and avocado topping:
– 150g of crayfish
– 1 big avocado or 2 smaller
– 1/2 red onion
– 1 chili
– juice of 1/2 lemon
– 1 tbsp of mayo
– 2 tbsp of sour cream

Slice avocado into cubes, chop chili and red onion. Mix in the rest of the ingredients and let sit in the fridge for 30 minutes.

For the hash browns, peel 4 mid sized potatoes, shred the potatoes with the smallest blade in the food processor, add a pinch of salt and pepper. Form the shredded potato into four patties, fry in butter on a hot pan and press them flat. Fry until crisp and golden! Serve with crayfish or avocado topping or fish roe and smetana.

The best roast beef

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You know, sometimes you eat something that you can’t get out of your mind – for several years! So about 6-7 years ago, in upper secondary school, Linn made this double marinated roast beef. Last week I found myself craving this particular dish, so I asked her for the recipe. I made some small modifications to it.

This is a two-day recipe, which is easy to prepare in advance for e.g. a dinner party.

1st marinade:

– 800g beef fillet (rump or sirloin)
– 2 tbsp of soy sauce
– 2 tbsp of hoisin sauce
– 0,5 tsp of salt
– 2 tbsp of oil
– 1 tsp of sugar

Combine all ingredients for the marinade in a small bowl, put the meat (clean if theres excess tendons) into a plastic bag and pour over the marinade. Press out any excess air and tie. Let sit over night in the fridge, turn the meat every once in a while.

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When cooking the meat, take it out from the marinade, tap it dry with paper. The meat gets a nice dark color from the marinade. Then fry quickly in a hot pan to get color, put in a 150 degree oven for about 30 minutes until the inside temperature of the meat is 55 degrees. If you want it more cooked, let it get to 65 degrees. But I think that roast beef is more tender and juicier when left a bit more red.

When the beef is cooked, let it rest wrapped in tin foil for at least 15-20 minutes before slicing it into thin strips.

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2nd marinade:

– 0,5 dl water
– 0,5 dl white wine vinegar ( I added a squeeze of lemon for freshness)
– 2 dl of oil
– 1 tsp salt
– 1 tsp of ground pepper
– 2 garlic cloves (grated or pressed)
– 0,5 dl of chopped parsely
– 2 tbsp of chopped capers
– I had some fresh oregano in the fridge which I added a handfull of

Add all ingredients to a bowl and stirr well. Then dress the meat with the marinade, let sit for 1-2 hours in the fridge before serving.

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I served the meat with oven roasted veggies (red onion, squash, carrot and paprica, chili, garlic, fresh oregano, olive oil, salt and pepper)! This was super yummy!

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Easy peasy

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I’m trying not to eat any wheat flour anymore, which means no pasta, which is actually fine by me. I don’t eat either way pasta that often, exept when being lazy or in a hurry. I love potato and sweet potato, I love them in all forms.

Today I cooked a quite quick and easy dinner, pesto-pine seed-salmon in the oven and mashed potatoes and boiled broccoli. Easy peasy!

Start with peeling and cutting the potatoes (4 floury potatoes, mid size) and let boil until over cooked. Meanwhile prepare the salmon.
When the potatoes are cooked, drain, mash them, add about 2 tbsp of butter and 0,5 dl of milk to it and a lot of salt. Potatoes need salt.

For the salmon you need (400g chunk of fish) 2 tbsp of greek yoghurt, 3 tbsp of pesto and some pine seeds. And some salt and pepper ofcourse.
I have been wondering for a while why there isn’t any smetana or creme fraiche in the food stores in Estonia? I find it so wierd that there is only soured cream (habukoor)… Well, tell me if you know!

Okey, so basically combine the yoghurt and pesto and season with salt and pepper and sprinkle over the pine seeds. Bake in 180 degree oven for 10-15 minutes depending on the thickness of the fish.

Boil the broccoli for max 5 minutes until al dente, drain and squeeze some lemon ontop and season with some salt. Ahh, love simply boiled broccoli with a squeeze of lemon juice. Yum

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