Listing all posts with label Polli Talu Arts Center. Show all posts.
  1. Lady Slippers in bloom near my farm in Estonia

  2. Polli Talu Style Greek Salad

    Serves 4
    This is a lovely salad for a hot summer day. Instead of the customary iceberg lettuce, we use Chinese cabbage, which is a lot more flavorful and much more nutritious.
    1 small Chinese cabbage, cut into bite-size pieces
    4 tomatoes, cut lengthwise into wedges, then cut crosswise into halves
    1 long cucumber, peeled and cubed
    2 smal red onions, quartered lengthwise, then sliced into very thin crescents
    ½ cup (120 ml) pitted kalamata olives
    1 scallion, chopped
    3 tablespoons olive oil
    1 tablespoon dried thyme
    pepper to taste
    9 ounces (250 g) feta cheese, cubed
    1 Combine the vegetables in a bowl.
    2 Add the olives, oil, thyme and pepper to taste. Mix well.
    3 Just prior to serving, add the feta and toss gently.

    Serve the salad with oven-roasted small new potatoes

  3. Rainbow Chard - edible beauties at Polli Talu's garden

  4. Summer Berry Cake

    You can make this cake in a 10” (26 cm) springform pan or double the recipe if you want to bake it on a 13” x 15” (34 cm x 38 cm) cookie sheet  
    3.6 oz (100 g) butter
    1.8 oz (50 g) whole wheat or spelt flour
    1.8 oz (50 g) rye flour
    1.8 oz (50 g) barley flour
    ½ teaspoon baking powder
    3 tablespoons maple syrup or honey
    1 pinch salt
    13 oz (375 g) sour cream
    14 oz (400 g) farmer’s cheese or ricotta
    3 eggs
    4 tablespoons maple syrup or honey
    3 teaspoons vanilla extract
    2 pinches salt
    3 handfuls currents or halved gooseberries
    1/2 cup (120 ml) almond slivers
    1. Preheat the oven to 400° F (200° C)
    2. Whip the butter. In a separate bowl mix flours and baking powder
    3. Gradually stir the flour mixture into the butter. Add the maple syrup and salt. Mix until the dough becomes uniform.
    4. Cover the bottom and sides of the springform pan with the dough.
    5. Combine the sour cream, farmer’s cheese, eggs, maple syrup, vanilla and salt.
    6. Sprinkle about half of the berries over the crust, then pour the filling over them. Sprinkle remaining berries over filling.
    7. Sprinkle with almond slivers and bake until the filling is set, 40 – 60 minutes.

  5. Estonian Summer Magic

  6. Sourdough Rye Bread Polli Talu Style 

    1. pour 500 ml warm water into a big glass bowl
    2. add 150 g starter – dilude it in the water, add 2 teaspoons salt and 3 tablespoons sweetener (rye or barley malt, maplesyrup or honey) – stir with wooden spoon
    3. add enough rye flour until batter becomes like a thick pancake batter
    4. cover the bowl with saran wrap – let it sit in a warm place for 9 – 16 hours (to ferment)


    1. add more rye flour and mix with wooden spoon until dough becomes quite thick – but you can still stir it with a spoon
    2. take away 150 g of the dough to use as starter for your next bread, wrap it in the saran wrap and place in refridgerator
    3. add 2 handfuls of roasted sunflower- and pumpkinseeds – mix
    4. butter a bread baking dish (about 14 cm x 30 cm)
    5. pour the dough into the baking dish
    6. wet your fingers and even out the top of the dough, create a smooth surface
    7. with the back of a knife draw a diagonal pattern into the dough
    8. let the bread rise in a warm place, covered with a clean dish towel, for 1.5 - 2 hours
    9. place into cold oven and turn oven to 225º C. bake 40 min.

    1. take the bread out of the oven – let it cool a little
    2. take the bread out of the baking dish and place it on a grate to air. brush the top with butter while still warm. 
  7. My Passion, Purpose & Pleasure Wellness Retreat starts August 12
    ... a few pictures from last year's retreat (courtesy of Bob and Lynne Kopac) to wet your appetite:

    For details click here - to book, click here
    Last minute special: book by July 31 and save $ 100 off total. Pay only $ 849.00
    Friend discount: 
    Bring your friend or spouse and both of you will save an additional $ 50 off total.
  8. Happy to be back at my beloved farm in Estonia!
    Went for a walk with my cat and took in all the beauty:

    Cowslip flowers are in bloom - great as tea and in salads! As you can see, I went to pick some right away.

  9. Discover the story behind the cover image of Essential Nourishment
    by visiting Donna Currie's Food Blog

  10. Off to Estonia, my summer paradise 
    where we conduct yoga, dance, tai chi, wellness and cooking retreats

    Check out the Passion, Purpose and Pleasure Wellness Retreat package here
    See entire summer schedule here

    Hope to welcome you at Polli Talu Arts and Wellness Center this summer!

Copyright © 2018 Marika Blossfeldt, HHC, AADP
36 Lincoln Ave    Beacon NY 12508    646-241-8478
A Division of Delicious Nutrition