Nami-nami

Are you familiar with the British pub classic, Welsh Rarebit? It's a slice of toasted bread topped with a melted cheese, mustard and beer concoction. Excellent, if rich, comfort food. Those three flavourings are all present in this soft yeast bread that's been a favourite for years - I even included a recipe in my first cookbook. It's soft and tender, with plenty of gutsy flavours going on. It's obviously not a bread that you'd toast and slather with jam, but with some extra cheese or a slice...

In the ideal world, of course, I would use freshly picked and cleaned proper crab meat to make this open sandwich. However, good-quality crab meat (actually, any crab meat) is hard to come by here in Estonia. Instead I have to settle for imitation crab, or surimi. Here's a quick and simple topping for a slice of toast or soft roll that I quite happen to like. Imitation Snow Crab Sandwich (Lumekrabist saiakate) Makes four 120 g packet snow crab (surimi; make sure you use the best one...

(This recipe was originally posted in December 2006. Fully updated in May 2012).   Here's a recipe for a soup that must have frequently featured in one disguise or another in every single canteen and many households across the former Soviet empire: solyanka (see also this informative article about Russian soups). A hearty soup originally from Russia and Ukraine that can be just as humble or elegant as you want. If you're a flashy Slav, you use seven types of meat (incl. kidneys) and...

The wild garlic season has began here in Estonia. For almost a fortnight I see people foraging for the pungent wild leaves in a nearby forest, and I've been picking a small brown paper bag full of leaves twice myself. The other day I was browsing on Pinterest for lovely wild garlic ideas, and came across this lovely recipe for wild garlic hummus on Shaheen's blog Allotment2Kitchen. I used my regular hummus recipe and simply added a generous handful of wild garlic leaves. The result was a...

I admit that this is basically a re-posting - recipe was already featured on Nami-Nami back in 2007 - but it's been a while and I've tweaked the recipe during those years. Hope you'll forgive me :) I liked the original version quite a bit, but think this modified one is even better. Curiously, I've halved the amount of coconut. If you let it cool completely before tucking in - preferably overnight - it's still immensely coconut-flavoured, yet delicately letting the rhubarb shine as well....

You can tell that the tourism season has started in earnest here in Estonia by the fact that I received no less than three e-mails from Nami-Nami readers this week alone, asking for my advice regarding where to eat out in Tallinn (and beyond) during the next few weeks. It's easier for me to write one blog post as opposed to reply to individual emails, so that's what I do. I'll include a link to this post on my sidebar later, so you can find it easily. I'll be updating it over the Spring...

April 2012 Our daughter is 3 years and 2 months now, our son 1 year and 3 months. They both adore mussels. We discovered our daughter's love for the shellfish back in October 2010, when testing recipes for my first cookbook. She was 1 year and 8 months at the time - way too early for enjoying mussels, I thought for some reason. We gave her one, just for fun, and she was immediately taken: October 2010 She had 35 mussels in one go that night. I know, we counted them, amazed. She would have...

Here's a cake we served on this year's Easter Brunch. It's a simple and very popular curd cheese cake that's usually made with canned/preserved apricots or peaches, but I've recently fine-tuned the recipe by adding a generous amount of ground cardamom to the crust and topping the cake with sliced almonds before baking. Make the cake day before you plan to serve it - it's much easier to cut into slices when completely cooled, and the flavour improves as well. Cardamom-scented apricot and...

On Easter Sunday we hosted yet another Easter brunch to our dear friends - something of a tradition by now, as we've done this for almost five years, I believe (see overview of 2009 and 2010). This year we were twenty people in total - 16 guests and our own little family of four. Here's an overview of this year's table: And here are the individual dishes, with links to recipes, where appropriate. We started with Mimosa cocktails, using freshly squeezed orange juice and Spanish cava....

Our Easter eggs were dyed with saffron, onion peels, karkade (flor de jamaica) and frozen blueberries. Aren't they pretty'© 2007 Nami-nami foodblog, nami-nami.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at may be guilty of infringing upon terms of copyright.