{"id":16820,"date":"2024-11-11T13:11:09","date_gmt":"2024-11-11T11:11:09","guid":{"rendered":"https:\/\/blog.erm.ee\/?p=16820"},"modified":"2024-11-12T10:13:00","modified_gmt":"2024-11-12T08:13:00","slug":"kogukokad-kakki-ja-kaabet-notti-ja-rokka","status":"publish","type":"post","link":"https:\/\/blog.erm.ee\/?p=16820","title":{"rendered":"\u201eKogukokad\u201c: k\u00e4kki ja kaabet, notti ja rokka!"},"content":{"rendered":"<div class=\"fcbkbttn_buttons_block\" id=\"fcbkbttn_left\"><div class=\"fcbkbttn_like \"><fb:like href=\"https:\/\/blog.erm.ee\/?p=16820\" action=\"like\" colorscheme=\"light\" layout=\"standard\"  width=\"225px\" size=\"small\"><\/fb:like><\/div><div class=\"fb-share-button  \" data-href=\"https:\/\/blog.erm.ee\/?p=16820\" data-type=\"button\" data-size=\"small\"><\/div><\/div><p><em>Tekst: <\/em>\u00dclle J\u00e4e, 50% muhulast, 50% saarlast, 100% ERMi koguhoidja<\/p>\n<p><em>Kaamera ja montaa\u017e: Ange Nimeta, ERMi infos\u00fcsteemide haldur<\/em><\/p>\n<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/zYYaj-rV8EY?si=gXW4jubMH7pumh1D\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>Tere tulemast videosarja \u201eKogukokad\u201c!<\/p>\n<p>Iga video selles sarjas on nagu kulinaarne ajar\u00e4nnak, kus kogude osakonna t\u00f6\u00f6tajad valmistavad h\u00f5rgutisi, mille retseptid on p\u00e4rit ERMi arhiivist. Nende k\u00f6\u00f6giseiklustega saad nautida p\u00f5nevaid maitseelamusi ja \u00fchtlasi n\u00e4ed, kuidas minevik ja t\u00e4nap\u00e4ev kohtuvad kulinaarsete traditsioonide kaudu. Avasta unustatud retseptide maailma koos \u201eKogukokkadega\u201c!<\/p>\n<p>K\u00e4kki ja kaabet, notti ja rokka, Ei k\u00f5la just eriti isu\u00e4ratavalt? Niisiis saatsin kolleegidele men\u00fc\u00fc, mis ka peenemaid maitsepungasid k\u00f5netab.<\/p>\n<p><strong>Eelroog<\/strong><\/p>\n<p><em>Boudin noir a la Mohnsund<\/em><\/p>\n<p><strong>Pearoog<\/strong><\/p>\n<p><em>Sacre gratin pommes de terre au boeuf, bechamel a la orient \u00d6sel<\/em><\/p>\n<p><strong>Dessert<\/strong><\/p>\n<p><em>Grand-mere creme de pomme au lait<\/em><\/p>\n<p>Ehk siis maakeeli:<\/p>\n<p>Verik\u00e4kid Muhu moodi<\/p>\n<p>Tuhlikaabe P\u00fcha moodi Ida-Saaremaise jahunotiga<\/p>\n<p>Vanaema \u00f5unarokk<\/p>\n<p>Nende maal\u00e4hedaste nimede taga varjavad end road, mida on Muhus ja Saaremaal juba sajandeid tehtud-s\u00f6\u00f6dud ja mis on veel t\u00e4nap\u00e4evalgi paljude sealsete perede men\u00fc\u00fcs.\u00a0 Tegemist on ehedate p\u00e4rimustoitudega, mille retseptid tuletasin ise \u2013 vanaema \u00f5petused olid stiilis \u201epeot\u00e4is jahu\u201c, \u201eesimeste popsudeni\u201c, \u201ekuni issameie loetud\u201c jne.<\/p>\n<p><strong>Verik\u00e4kid<\/strong><\/p>\n<p>0,5 l lamba- v\u00f5i seaverd<\/p>\n<p>0,25 l vett v\u00f5i puljongit<\/p>\n<p>2 tl soola (kui veri varem soolatud, pole soola vaja lisada)<\/p>\n<p>pisut pipart<\/p>\n<p>200 g suitsupekki<\/p>\n<p>1 suur sibul<\/p>\n<p>500 g odrajahu<\/p>\n<p>500 g nisujahu<\/p>\n<p>Pruunista pekikuubikud, lisa hakitud sibul ja prae, kuni sibul klaasjas. Sega veri, vesi ja sool, lisa praetud ning pisut jahutatud peki-sibulasegu, pipar. Lisa jaokaupa jahud, sega ja s\u00f5tku, kuni tainas on paras paks. Pane supilusikaga\u00a0 paraja kotleti suurused k\u00e4kid keevasse vedelikku, keeda tasasel tulel\u00a0 10\u201315 minutit. Serveeri kohe hapukoorega. Sobivad ka teisel p\u00e4eval, eriti praetuna.<\/p>\n<p><strong>Tuhlikaabe<\/strong><\/p>\n<p>500 g veisehakkliha<\/p>\n<p>500\u2013800 g kartuleid<\/p>\n<p>100\u2013200 g suitsupekki<\/p>\n<p>3\u20134 suurt sibulat<\/p>\n<p>k\u00fc\u00fcslauku maitse j\u00e4rgi (v\u00e4hemalt 1-2 suurt k\u00fc\u00fcnt)<\/p>\n<p>soola, pipart<\/p>\n<p>1\u20132 muna<\/p>\n<p>2 sl nisu- v\u00f5i odrajahu<\/p>\n<p>Toores kartul riivi v\u00f5i aja l\u00e4bi hakklihamasina. Pigista k\u00e4te vahel pisut kuivemaks. Pekk, sibul ja k\u00fc\u00fcslauk haki v\u00e4ga peeneks v\u00f5i lase hakklihamasinast l\u00e4bi. Sega k\u00f5ik ained kokku, pane saadud tainas rasvainega m\u00e4\u00e4ritud pannile umbes 4 cm paksuselt. K\u00fcpseta 180\u2013200 kraadi juures umbes tund. Serveeri hapukoore v\u00f5i notiga. J\u00e4relej\u00e4\u00e4nud kaape v\u00f5ib teisel p\u00e4eval viilutada umbes 1 cm paksusteks viludeks ja praadida. Maitseb v\u00e4ga h\u00e4sti!<\/p>\n<p><strong>\u00d5unarokk<\/strong><\/p>\n<p>1 liiter \u00f5unamahla<\/p>\n<p>500 g \u00f5unu<\/p>\n<p>200 g jahu<\/p>\n<p>L\u00f5ika \u00f5untel s\u00fcda v\u00e4lja (kui kasutad peenikest s\u00f5ela, pole vaja seda teha), \u00e4ra koori! Keeda \u00f5unu \u00f5unamahlas, kuni need on pehmed. Suru l\u00e4bi s\u00f5ela \u2013 mida rohkem viljaliha l\u00e4bi surud, seda siidisema roka saad. Klopi sisse jahu. Klimpide v\u00e4ltimiseks v\u00f5id segada algul jahu hulka v\u00e4hehaaval \u00f5unamahla ja selle pasta omakorda kuuma \u00f5unamassi sisse. Kuumuta vaiksel tulel pidevalt segades keemiseni \u2013 esimeste popsudeni. J\u00e4ta veidikeseks jahtuma ja jaota siis magustoidupokaalidesse. Serveeri piimaga. Enne v\u00f5id peale karamellistada suhkrukihi (nagu br\u00fcleekreemil) \u2013 seda vanasti muidugi ei tehtud!<\/p>\n<p>ERMi arhiiv on ammendamatu inspiratsiooniallikas k\u00f5igile, kes soovivad avastada oma kodukandi toidup\u00e4randit.<\/p>\n<div class=\"fcbkbttn_buttons_block\" id=\"fcbkbttn_left\"><div class=\"fcbkbttn_like \"><fb:like href=\"https:\/\/blog.erm.ee\/?p=16820\" action=\"like\" colorscheme=\"light\" layout=\"standard\"  width=\"225px\" size=\"small\"><\/fb:like><\/div><div class=\"fb-share-button  \" data-href=\"https:\/\/blog.erm.ee\/?p=16820\" data-type=\"button\" data-size=\"small\"><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Tekst: \u00dclle J\u00e4e, 50% muhulast, 50% saarlast, 100% ERMi koguhoidja Kaamera ja montaa\u017e: Ange Nimeta, ERMi infos\u00fcsteemide haldur Tere tulemast videosarja \u201eKogukokad\u201c! Iga video selles sarjas on nagu kulinaarne ajar\u00e4nnak, kus kogude osakonna t\u00f6\u00f6tajad valmistavad h\u00f5rgutisi, mille retseptid on p\u00e4rit ERMi arhiivist. Nende k\u00f6\u00f6giseiklustega saad nautida p\u00f5nevaid maitseelamusi ja \u00fchtlasi n\u00e4ed, kuidas minevik ja t\u00e4nap\u00e4ev&hellip;<\/p>\n","protected":false},"author":1,"featured_media":16821,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[33,41],"tags":[],"class_list":["post-16820","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-kogude-osakonna-videoblogi","category-toit","post_format-post-format-video"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u201eKogukokad\u201c: k\u00e4kki ja kaabet, notti ja rokka! 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