Ingridients: fish

A warming Baltic sprat pie.

More on those pesky Baltic sprats. A pie, a warming layered pie with potatoes, cream and butter. I’ve mentioned my weakness for these little, salty, slippery things (for examples, see here when combined with baked milk..). Well, since I’ve brought

Ingridients: fish

Estonian breakfasts: sprats and baked milk.

My favourite way to breakfast has long been to crunch on something salty and pickled in the wee hours. Now, in this glorious and frankly bizarre hot autumn weather, there’s no better way to greet a morning than a couple

Ingridients: fish

Salmon Kulebyaka – a layered temptation.

‘The Kulebyaka should be appetizing, shameless in its nakedness, a temptation to sin.’ Anton Chekhov, ‘The Siren’ And so we did. Me and my Salmon Kulebyaka, whilst remaining fully clothed, we made my guests rather happy and gidderly full. Following

Ingridients: fish

To things porcine

Monday nights are often tough on me, and so to lift my spirits I often succumb to Vodkatinis (on which,  I promise, later) or copious amount of food tv watching. Watching illustrious Clarissa Dickson Wright’s latest fight to revive the

Ingridients: fish

The Taste Awards – Kafka would have had a feast…

Hell with it. I’m going to let go, gorge, indulge myself, over-do it, envelop inside and out with this voluptuous feeling of a total surrender to food. I am going to enjoy every molecule of it, slowly and quickly at the same time, anticipating the guilt to come and saying hell with it.

Ingridients: fish

A Tallinn market and its local fruits

Meet Alexander, a former ‘designer-modelier’, a navy officer and presently an artisan of all things pickled. Alexander is clearly a dandy with a keen eye for style – just look at his cap and artfully laid table of home-grown herbs and ‘conservanty’.