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A Wild Mushroom Meatloaf Recipe for the National Meatloaf Appreciation Day

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The good people over at Serious Eats: A Food Blog & Community have declared coming Friday the National Meatloaf Appreciation Day . I take the 'national' here to mean 'US American', but assume that foodblogging is a borderless activity and they accept my humble Estonian submission, too. Here's a meatloaf I made few months ago. I wanted to blog about it in Spring, I did, as it was a really tasty meatloaf. However, I used some spring mushrooms that according to all Estonian, Finnish & Swedish mushroom experts classify as 'delicious eating mushrooms' (and I've got no reason to doubt the expertise of region's mushroom guidebooks), but by Northern American mushroom guides should be avoided at any cost*. I didn't want my Northern American readers to worry about me, so I didn't post about the meatloaf back then :) However, as you can use any other spring, summer or autumn mushrooms here (morels would be especially suitable because of their v...
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Meatless Monday: Chickpea and Tomato Soup with Pimentón

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I needed to look up some Portuguese recipes for a friend last weekend and obviously I turned to the very helpful Leite's Culinaria website. I did find the recipes I was looking for, plus a lot more. One of them was this simple, yet delicious soup recipe, originally from Tamasin Day-Lewis's book "Supper for a Song: Creative Comfort Food for the Resourceful Cook" . I've adapted the recipe a little to suit our tastes, and we'll be definitely making this again. Puréeing some of the chickpeas/garbanzos to thicken the soup was a neat idea, and you can add more or less pimentón (aka smoked paprika) depending on the freshness and strength of your paprika powder. While it's filling, it's also gluten-free and vegan, so perfect recipe for a Meatless Monday . Chickpea and Tomato Soup with Smoked Paprika ( Kikerherne-tomatisupp, kergelt suitsune ) Serves four 1 Tbsp extra virgin olive oil 1 red onion, finely chopped 3 garlic cloves, finely chopped 2 celery sticks,...
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North meets South: Lingonberry and Coconut Friands

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Friands again. I wrote about these dainty Australian cakes just a short time ago when posting a recipe for blueberry and lemon friands . This is the same basic recipe, but I wanted to use coconut this time and paired the pure white coconut with bright red  lingonberries . The combination worked like a dream! I am pretty sure that lingonberries - while widely available and used here in Estonia - are hard to come buy Down Under, so in a way it's a North-meets-South fusion recipe :) Again, it's an excellent recipe for using up those egg whites, when you're tired of making meringues and mini-Pavlovas. Coconut and Lingonberry Friands ( Pohla-kookosefriandid ) Makes 8 regular-sized friands 100 g unsalted butter, melted 125 g icing sugar/confectioner's sugar 30 g plain flour/all-purpose flour (50 ml or 3 Tbsp + 1 tsp) 50 g finely ground almonds 50 g grated/desiccated coconut 3 medium-sized egg whites a very generous handful of lingonberries Preheat the oven to 200C. Generously...
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