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! 




Yesterday me, Mette and Martina went for a nice dinner to Frenchy in Telliskivi. Frenchy is a french restaurant, quite small but yet trendy and fresh. I really like the restaurants in Telliskivi, as they are situated in old industrial facilitues, which makes it charming and interesting. So, back to Frenchy, the food was tasty and a good value for money ratio and the staff friendly. We shared a starter, a cheeseplate, charcuterie and some camembert cheese (8€ and 6€). Yum! As main I ate filet mignon (16€)with herbbutter and homecut french fries, the beef was delicious! Martina ate duck with cabbage and pumpkin and Mette ate a sallad with different meats. I really recommend this place, book a table during weekends.





Kolm Sibulat





Yesterday, me and my lovely dinner company ate a nice dinner at Kolm Sibulat ( Telliskivi 2). It was my first visit , and I was positively surprised even though everybody has been complimenting the place. The place itself is cosy, staff is friendly and the food was tasty. Definetly in my top 3!



Some appertizers, goatscheese salad with beetroot and carpaccio, yum!





We took all different main courses, I ate duck with noodles and plum sauce (delish)!





And the desserts……oh my the passion fruit cheese cake, it was right to my taste! And the Bailey’s tiramisu was reaaally good!
So, next time when you are in Tallinn, book a table to Kolm Sibulat! x


Duck with chanerelle risotto and brussel sprouts


What you need for two:

– 2 duckbreasts
– 1,5 risotto rice
– 0,75 l water + 1 vegetable stock cube
– 2 dl chantarelles
– 0,5 dl parmiggiano
– 1 small yellow onion
– brussel sprouts

Start with get the water and stock cube to the boil. Score the duck breast and trim off access fat from the side of the filet. In a cold frying pan, add the duck with the skin side down and heat up the pan. You want the fat to render from the duck, so fry on the skin side longer. Fry the duck for about 10 minutes, and set aside to rest in tin foil for 15 minutes. Boil the brussel sprouts for 5 minutes until al dente and fry chantarelles for a couple minutes. Start then with the risotto, chop onions and start frying in oil, add the risotto rice and stirr well so the rice gets coated with the oil. Add a little stock, stirr and add a little more every now and then as it reduces. Do this for about 15 minutes, depending on how thick you want it. Then add chantarelles and the cheese at 18 minutes. Fry the brussel sprouts until crisp in the duck fat. Slice duck and plate up!

Hoisin duck with noodle salad



Haha, okay, so this dish has gotten me the most hate-mail on Instagram; Sticky and crispy hoisin duck with a noodle salad! 

Duck marinade (for 2-4 duckbreasts):

  • 1/2 can of hoisin sauce (used Blue Dragon)
  • a thumb sized piece of ginger, pealed
  • 2 garlic cloves
  • 1 chili

Before placing the duck into the marinade, cut off some excess fat from the sides of the skin, make scores in the skin (not so deep that it goes to the flesh). Chop ginger,chili and garlic,add it to a plastic bag and pour on the hoisin sauce. Place the duck breasts in the bag and give it a good rub and seal the bag thightly, let sit in the fridge for about 2-3 hours.

When frying the duck, first of all begin frying with the skin side down, as then the fat renders and melts away and gets crispy! So hot pan, dry off the excess marinade, skin side down and let it fry until really crisp for about 5-7 minutes before turning and continue to cook for about 5-7 min on the other side, depends on the size of the breast. Be careful to not burn the skin as there is quite much sugar in the hoisin sauce = burns easily! If you feel unsure when the duck is ready, use a meat thermometer. And before slicing the duck, let it rest for at least 5-10 min wrapped in foil.

Noodle salad;

  • some form of noodles 
  • one pot of coriander (use half if for 2 pers.)
  • 2-3 stalks of spring onion
  • thai basil or regular basil
  • chili
  • cashew nuts
  • 2 tbsp soy sauce/fish sauce
  • 1 tbsp sesame oil
  • 1/2 lime 

Boil the noodles according to instructions on package, let them be a bit al dente. Chop coriander, spring onion, basil and chili. In a large bowl, add the soy sauce and sesame oil, then squeeze half a lime and stir. Add hot noodles and let cool before adding herbs and chili etc. Top it off with toasted cashews or sesame seeds.


The only element that can fail in this dish is the duck, but with a little bit of care and cautiousness you will succeed!