Welcome to the vlog! I’m heading back to Finland in a few days, but first, I have some tasks to complete in Estonia. My mother and I go mushroom picking in the beautiful forests by Lake Võrtsjärv. Later, I cook a popular summer dish in Estonia using these mushrooms. I also do some work at my childhood home, like harvesting herbs and picking berries. I hope you enjoy this calm vlog! ❤

#estonia

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Chanterelle Sauce
Ingredients:
Chanterelle mushrooms, cleaned and chopped
1 onion, finely chopped
2 tbsp extra virgin olive oil
1 tbsp butter
Salt to taste
Cream of your choice

Instructions:
Sauté the onion in olive oil until soft.
Add butter, then mushrooms, and cook until the water evaporates and mushrooms are browned.
Add salt and cream, then simmer until thickened.
Serve with boiled new potatoes and sour cream salad.
Enjoy!


Fresh Salt Pickles
Ingredients:
1 kg fresh cucumbers
Fresh dill
Garlic cloves
Black currant leaves
Mustard seeds
1 liter water
2 level (not heaped) tbsp sea salt

Instructions:
Layer cucumbers, dill, garlic, black currant leaves, and mustard seeds in a clean glass jar.
Dissolve 2 tablespoons of sea salt in 1 liter of boiling water.
Pour the brine over the cucumbers, ensuring they are completely covered.
Let the pickles cool down. You can eat them the same day once the water has cooled down.
Enjoy!