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European Dinner on the 114th English Weekend
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Snowball soup from Estonia

Ingredients:
1 l milk
5 eggs
4 tblsp sugar
Vanilla

Preparation:
Whisk the egg whites, add 1 tbls of sugar, whisk until stiff. Slip egg white dumplings into boiling milk, heat a moment from both sides, remove and put aside. Whisk the remaining egg yolks with sugar, add a litte hot milk and vanilla, and pour the yolks into the hot milk. Stir and heat until it thickens. Serve milk with dumplings in dessert bowls.  

Cheese curds from Estonia

Ingredients:
200 g of curds
2 tbls sugar
Vanilla
50 g butter
100 g dark chocolate
50 g whipped cream  

Preparation:
Mix curds, soft butter, sugar and vanilla. Put the mixture into cupcake forms and freeze. Melt the chocolate with cream and butter. Dip the frozen curds into the mixture, cool in fridge.

 

Quick raspberry dessert from Germany

Ingredients for 24 persons                                       Ingredients for 32 persons
 750 g Quark (curd cheese)                                         1000 g Quark (curd cheese)
600 ml cream                                                               800 ml cream
600 g fresh cheese                                                      800 g fresh cheese
200 g sugar                                                                  270 g sugar
6 packets Vanilla sugar                                                8 packets Vanilla sugar
750g raspberries (frozen)                                            750g raspberries (frozen)
 

For the covering                                                        For the covering
6 ts (table spoons) butter                                             8 ts (table spoons) butter
4 ts sugar                                                                     5 ½  ts sugar
300 g almond slices                                                     400 g almond slices

 

preparation

time: appr. 15 min.  
Whip the cream. Mix curd, fresh cheese, sugar and vanilla sugar. And fold in with the whipped cream.  

Put in layers: Cream – raspberries (frozen)– cream  

For the covering:
Melt the butter in a pan, add almonds and sprinkle sugar on top Caramelize at moderate heat and allow to cool. Add the almonds on the top and decorate with another frozen raspberry.
Serve immediately.

Baked rhubarb and oatmeal

ca. 5 dl (2 cups)        sliced rhubarb stalks
1 tsp                          cinnamon or cardamom
2–3                            bananas
100 grams (3.5 oz.)   butter or margarine (low lactose, if necessary)
1½ dl (0.6 cup)          brown sugar
3 dl (1.2 cups)           rolled oat flakes
½ dl (0.2 cup)            rye bread crumbs, breadcrumbs or  buckwheat flour)

Vanilla custard
- in a pan or microwave
4 dl (1.6 cups)    milk (non-lactose if necessary) 
1 tbsp                 sugar 
2 tbsp                 potato flour 
1 dl (0.4 cup)      milk (non-lactose if necessary) 
1                         egg yolk 
1 tsp                    vanilla sugar

Peel the rhubarbs, thinly slice them and spread the slices in a buttered oven dish. Slice the bananas and spread them on top of the rhubarb. Sprinkle cinnamon or cardamom on top of the rhubarb and banana. Melt the butter or margarine and mix with the rest of the ingredients. Spread the butter mix on top of the rhubarb and the banana. Bake at 200 degrees Celsius (480 F) on the lowest tray of the oven for approximately 20–25 minutes or in a microwave at full power (ca. 800 W) for approximately 10 minutes. Serve with vanilla custard or ice cream. If you make a non-lactose dish, remember to make sure that the side dishes do not contain any lactose either.

Vanilla custard
Heat the milk up to the boil in a Teflon pan on the stove or in a glass bowl in the microwave (full power for approximately 3–4 minutes, checking every once in a while). Add the sugar and pour a mixture of potato flour and milk into the heated milk while mixing well. Take the pan off the heat as soon as the custard starts to thicken. Finally, mix in the egg yolk and the vanilla sugar. Let the custard cool. 

Tiger cake TIIKERIKAKKU

·         200g butter or margarine

·         2 dl sugar

·         3 eggs

·         3 dl wheat flour

·         2 tsp baking powder

·         2 tsp vanilla sugar (or vanilla powder, or extract)

·         2 - 3 tbsp cocoa powder

·         3 tbsp milk

Grease a cake mould and dust it with breadcrumbs. Whisk the butter and sugar together until creamy. Add the eggs one at a time whilst whisking well. Mix the baking powder with the flour and add to the mixture. Put ⅓ of the dough into another bowl and sift the cocoa powder over it. Add the milk and mix well. Place the light and dark dough in the cake mould in layers - start with half of the light dough, then pour all of the dark dough over it and finish with the rest of the light dough. Bake at 175˚C for 50-60 minutes. To check whether the cake is ready, you can stick a toothpick into it. If the dough doesn’t stick, the cake is ready.

Vanilla Skyr Cake

Ingredients

Bottom:
 1 packet of cinnamon biscuits
   Butter as needed
  Filling
 1 large (500 ml) can of Vanilla Skyr
  ¼ liter of cream (whipped)
   200 ml of sour cream
   Fruit: strawberry, blueberry or kiwi 

1.      Crush the biscuits into a baking tin (30 cm wide).  Mix melted butter together – press it down into a form.   Put sour cream into a bowl. Stir a bit. Mix whipped cream together with it and finally add Skyr.  Spread Skyr cream over biscuits. Cool it. You can keep it a fridge for some day. You can serve it with fresh fruit : strawberry, blueberry, kiwi. 

DESSERT
> Multekrem (Cloudberry cream)
 > Recipe
> 1 liter of whipping cream 
> 1 big jar of cloudberry
> 8 table spoons of sugar (could be brown sugar)
> 8 tea spoons of vanilla sugar
> We need: All of the above….
> Method
> Whip the cream lightly, then carefully fold in the preserves. For additional sweetness, add additional sugar. Refrigerate for 30 minutes. Spoon into small bowls or stem glasses and sprinkle lightly with nutmeg. Serve ice cold with a vanilla cookie if desired.