The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe.
sauerkraut, jellied meat and blood sausage are typical Estonian foods.
Apple coffee cake 
Preparation time: 25 minutes
Cooking time:50 minutes
For topping: 3 tablespoons granulated sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1 tablespoon melted butter
1/2 cup chopped pecans
Batter:
2 cups flour
1 1/4 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
1 cup sour cream
1/4 cup shortening
1 cup peeled grated apple
In a mixing bowl, combine the topping ingredients, mix well and set aside.
Preheat oven to 350 degrees.
In a large mixing bowl, combine flour, sugar, baking powder,
baking soda, salt, cinnamon and nutmeg.
Beat eggs, sour cream, and melted shortening in a small bowl.
Stir into dry ingredients and mix just until blended. Stir in apple.
Spread evenly in a greased 9-inch-square pan. Sprinkle topping over batter.
Bake for 45 to 50 minutes. Serve warm or at room temperature.
Preheat oven to 350 degrees.
In a large mixing bowl, combine flour, sugar, baking powder,
baking soda, salt, cinnamon and nutmeg.
Beat eggs, sour cream, and melted shortening in a small bowl.
Stir into dry ingredients and mix just until blended. Stir in apple.
Spread evenly in a greased 9-inch-square pan. Sprinkle topping over batter.
Bake for 45 to 50 minutes. Serve warm or at room temperature.
Roasted brussels sprouts with red pepper
can be prepared a few hours before serving. Reheat in the pan.
Serves: 4
4 tablespoons extra virgin olive oil
Salt
1 medium red bell pepper, diced
2 garlic cloves, minced
1 tablespoon finely chopped or grated lemon zest
1 to 2 tablespoons finely chopped mint (to taste)
Serves: 4
Preparation time: 25 minutes
Cooking time:35 minutes
1 ½ pounds small brussels sprouts4 tablespoons extra virgin olive oil
Salt
1 medium red bell pepper, diced
2 garlic cloves, minced
1 tablespoon finely chopped or grated lemon zest
1 to 2 tablespoons finely chopped mint (to taste)
Trim brussels sprouts at the base, remove unattached leaves and set them aside. Cut in half and place in a large bowl. Toss with 1 tablespoon olive oil and season with salt.
Heat oven to 400 degrees. Line a sheet pan with foil or parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet. Add brussels sprout halves to fit in a single layer, cut side down, and sear until browned, 3 to 5 minutes. Transfer to baking sheet, cut side down.
Repeat with remaining sprouts. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring for a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper.
Heat through, taste and adjust seasonings. Remove from heat and serve.
Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting.
Toss loose leaves that are set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes until brown and crisp. Serve as garnish.
Heat oven to 400 degrees. Line a sheet pan with foil or parchment. Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet. Add brussels sprout halves to fit in a single layer, cut side down, and sear until browned, 3 to 5 minutes. Transfer to baking sheet, cut side down.
Repeat with remaining sprouts. Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
Meanwhile, heat remaining oil in pan over medium heat and add red pepper. Cook, stirring often, until tender, about 5 minutes. Add garlic and cook, stirring for a minute. Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper.
Heat through, taste and adjust seasonings. Remove from heat and serve.
Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting.
Toss loose leaves that are set aside with a little olive oil and salt and spread on baking sheet in a single layer. Roast on top shelf of oven for 15 minutes until brown and crisp. Serve as garnish.
