Elite life
Latvia (Latvian Recipes)
Ingredients:
6 potatoes
6 eggs
6 pickles, optional
6 pickled beets, or equivalent in sliced pickled beets, optional
1 apple, optional
Dressing:
3 large dollops of mayonaise
1-2 large dollops of sour cream
1-3 tsp. mustard
1-3 tsp. vinegar
1/4-1/2 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce, optional
Cooking Instructions:
Boil potatoes until soft (but not until they are falling apart). Hard boil eggs. Remove skins from potatoes, and shells from eggs. Dice into fairly large chunks (about 1/2 inch in diameter). Dice optional ingredients into smaller pieces. Put all diced ingredients into a very large bowl. Make salad dressing. Start with smaller amounts, and keep adding sour cream, vinegar, mustard, etc. until it tastes good to you. The salad dressing should taste somewhat salty and tart. Add salad dressing to diced ingredients. Stir well. Cover. Refrigerate at least overnight.
Ingredients:
38 g. pickled, coarsely diced beets
19 g. beet marinade (pickling juice)
6 g. chopped dill
25 g. chopped fresh cucumber
150 ml sour milk
18 g. sour cream
Pinch salt
3.5-4 g. sugar
3-4 hard-boiled egg slices
3 g. chopped green onion
Cooking Instructions:
In a bowl, add salt to sour milk, and mix well; also add beets, cucumber and dill. To the marinade beet, add the sugar and mix well until the sugar dissolves (the less sweet the marinade, the more sugar you will need; this will call for taste-testing). Add the sweetened marinade and sour cream to the sour milk mixture, mix, and place in the refrigerator until ready to serve. When ready to serve, pour into a serving bowl, float egg slices on top and sprinkle with green onion. Serve with boiled potatoes on the side.
Makes 3 dozen
Ingredients:
1 cup milk
2 tablespoons butter
2 tablespoons sugar
2 teaspoons salt
2 tablespoons caraway seeds
1 ¼ cups water
1 package quick-rising yeast
6 cups all-purpose flour
Cooking Instructions:
In a small saucepan, heat the milk, butter, sugar, salt, caraway seeds and water. When the butter is melted and the sugar and salt are dissolved, set the pan aside to cool to warm, about 105F. When the liquid mixture reaches this temperature, place it in a heavy-duty mixer (Kitchen Aid works well) and add the yeast to the liquid. Stir to dissolve thoroughly. Add 5 cups of flour to the bowl and mix on low until the dough begins to pull away from the side of the bowl, about ten minutes. Using the dough hook, knead in the remaining cup of flour until the dough is very smooth, another five minutes. Place on a plastic cutting board or sheet, cover, and allow to rise until doubled, about one hour. Punch it down. For each pretzel, cut off a piece of dough about the size of a golf ball. Roll it into a snake about 10 inches long and form into a pretzel, looping one end just past the middle of the snake and crossing the other end over it, pinching the dough slightly where the ends meet. Place the pretzels on a floured tea towel and allow to rise for about 15 minutes. Preheat oven to 400F. Bring 8 quarts of water to a boil and gradually boil the pretzels, about 5 at a time, until they float. Remove them carefully from the water with a slotted spoon and place them on a greased baking sheet. Bake at 400F until golden brown, about 20 to 25 minutes. These can be frozen right when they come out of the oven, and reheated later in a 350F for just a few minutes.
Servings: 4
Ingredients:
1 Pound Beef, Cubed
1 Stalk Celery, Chopped
2 Medium Carrots, Chopped
1 Bunch Parsley, Chopped
1 Medium Onion, Chopped
1 Pound Beets, Grated
1 Tablespoon Flour
1 Tablespoon Sour Cream
1 Tablespoon Wine Vinegar
Salt And Pepper, to taste
10 Cups Beef Broth
Cooking Instructions:
Bring beef to a boi in the broth. Simmer for 20 minutes. Add celery, carrots, parsley, onions and beets. Simmer for 30 minutes. Mix flour with sour cream and add to the soup. Add vinegar, salt and pepper. Simmer for 5 minutes. Serve.
Servings: 4
Ingredients:
4 Large Chicken Breast, Cubed
2 Large Beets, Grated
2 Medium Carrot, Chopped
3 Tablespoons Olive Oil
1 Medium Onion, Chopped
Salt And Pepper, to taste
5 Medium Potatoes, Cubed
1 Clove Garlic, Chopped
1 Bunch Green Onion, Chopped
1/2 Cup Sour Cream
1 Cup Parsley, Chopped
10 Cups Chicken Broth
Cooking Instructions:
Saute chicken, carrots and onion in oil until chicken is well browned. Season with salt and pepper. Add broth and beets. Bring to a boil and simmer for 15 minutes. Add potatoes and simmer for 15 minutes. Add garlic and green onions. Simmer for 20 minutes. Add parsley and simmer for 5 minutes. Serve with a dollop of sour cream
Servings: 4
Ingredients:
1 Pound Ground Beef
1 Cup Bread Crumbs
2 Medium Eggs
Salt And Pepper, To Taste
3 Medium Potatoes, Grated
5 Medium Carrot, Chopped
1/4 Cup Chives, Snipped
1/4 Cup Parsley, Chopped
10 Cups Beef Broth
Cooking Instructions:
Mix together beef, bread crumbs and eggs. Season with salt and pepper. Add potatoes to broth and simmer for 10 minutes. Add carrots and simmer for 10 more minutes. Make small meatballs with the beef and add to the broth. Add chives and simmer for 30 minutes. Serve sprinkled with parsley.
Ingredients:
500 g water
150 g bacon
175 g sauerkraut
15 g onions
10 g carrots
5 g wheat flour
15 g tomato mash
10 g fat
15 g sour cream
Salt
Greens
Cooking Instructions:
Put sauercraut in a saucepan, pour a necessary amount of water and boil until it is half-ready. Than add chopped pork, fried culinary roots, tomato mash, a little salt and boil until sauerkraut and meet are soft. After that add heated up, diluted wheat flour and boil. Add some sour cream and chopped greens before severing.
Servings: 4
Ingredients:
2 Medium Eggs, Beaten
2 Cups Bread Crumbs, Toasted
6 Medium Potatoes, Boiled And Peeled
1 Can Tomatoes, Chopped
3 Tablespoons Butter
Salt And Pepper, to taste
Cooking Instructions:
Mix eggs and bread crumbs together. Roll each whole potato in the egg mixture. Bake for 45 minutes in a 375 degree oven. Saute tomatoes in butter. Add salt and pepper to taste. Top potatoes with tomatoes and serve.
Ingredients:
1 package cranberries (fresh or frozen)
1-2 cps. water
1/4-1 cp. sugar
clean, empty jam or mayonaise jar with lid
2 Tbsp. corn starch
1/4-1/2 cp. cold water
Cooking Instructions:
Wash cranberries. Add some water, and boil until berries are soft. Put in blender or Cuisinart and liquefy. Put through a sieve. Add sugar to taste. Heat until boiling. Put cold water in empty jar, add cornstarch, put lid on tightly and shake well. Add to boiling cranberries and stir until thickened.
Ingredients:
500 g (17.5oz) fish (mackerel, perch, pilchards, etc.)
140 g (4.9oz) flavouring vegetables (onion, parsley, carrot)
260 g (9.1oz) milk
2 tablespoons vegetable oil
2 tablespoons sour cream, chopped parsley or dill
Salt
Pepper
Bay leaves
Cooking Instructions:
Cut fish into pieces, cut onion into rings, coarsely grate carrot, chop parsley. Layer fish pieces with vegetables in a saucepan, sprinkling each layer with vegetable oil, salt and pepper. Pour over hot milk, add bay leaf and simmer over low heat for 10-15 minutes. Add sour cream at the end of cooking. Serve fish with the cooking liquid and boiled potatoes. Sprinkle with chopped herbs before serving.
Ingredients:
150 g rye bread
100 g honeys
50 g cranberries
1 glass of water
50 g whipped cream
1 tea-spoon of sugar
Cooking Instructions:
Grate rye bread. Boil some water with cranberries, and then strain the mass. Add honey and pour it over bread. Serve with whipped cream.
Ingredients:
1 glass of milk
½ teaspoon salt
100 g butter or margarine
500 g wheat flour
25 g yeast
Filling:
1 onion
300g smoked bacon
Salt
Pepper
1 egg for smearing
Cooking Instructions:
Make dough: mix warm, salt and lard. Put a part of flour and shake it, pour yeast and put the remaining flour. Mash it, put in a warm place to ferment. Later roll dough. 1cm thick and cup it into small rounds. Put filling on every small round and make small pies. Ferment them, smear with a beaten egg. Fry half brown.
Ingredients:
200 g gray peas
100 g potatoes
1 onion
25 g smoked bacon
50 g hemp
Salt
Cooking Instructions:
Boil soaked peas until they are soft. Then mince peas together boiled potatoes. Cut smoked bacon in cubes and fry them together with chopped onion. Add some salt to the minced peas and prepare smoked bacon and hemp. Knead and roll round balls with your hands. Dry them up and put in a pottery. You can serve them with kefir or buttermilk.
Servings: 12-16
Ingredients:
1 pound soft butter
¾ cup sugar
2 eggs
Grated rind of one lemon
4 cups all-purpose flour
Filling:
1 10-ounce jar of red currant or red raspberry jelly
Glaze:
Juice of two lemons 1 pound of powdered sugar, sifted
Cooking Instructions:
Preheat oven to 375F. Cream the butter and sugar with an electric mixer. Add the eggs, one at a time, mixing well. Add the lemon rind and flour. Mix until a smooth dough is formed. Grease 2 9 x 13-inch sheet cake pans and line each with waxed paper. Divide the dough evenly between the two pans. Using a spatula, spread the dough smoothly and evenly. Bake for about 13 to 15 minutes, or until just golden brown. Allow the cakes to cool in the pans.
Invert one cooled sheet cake onto a serving platter and peel off the waxed paper. Whisk the jelly to thin it out, and then spread it evenly over this first sheet. Carefully invert the second sheet cake on top of the first and peel off the waxed paper.
Prepare the glaze by stirring the lemon juice gradually into the powdered sugar with a fork. If it does not spread easily, add water, one teaspoon at a time, until you get an icing that is easy to work with. Spread the top of the cake with icing and allow it to set. Cut into diamonds or 1-inch by 3-inch pieces.
Ingredients:
75 g (2.65oz) cranberries or other berries
200 g (7oz) water
50 g (1.75oz) sugar
30 g (1.05oz) semolina
Cooking Instructions:
Rinse cranberries. Crush and squeeze out juice. Place cranberry solids in a saucepan, cover with water, boil for five minutes and strain. Add sugar. Gradually add semolina, stirring constantly. Heat until semolina thickens, then add cranberry juice. Pour mixture into a bowl and cool rapidly. Whip mixture until it becomes light and airy and has doubled or tripled in volume. Serve in deep dessert dishes with cold milk.
Ingredients:
75 g (2.625 oz) dry rye bread
50 g (1.75 oz) loganberry jam
20 g (0.7 oz) sugar
60 g (2.1 oz) cream, cinnamon
Vanilla essence
Cooking Instructions:
Finely grate rye bread, mix with cinnamon and half of the sugar. Beat cream, adding sugar and vanilla essence gradually, until mixture forms stiff peaks. On a shallow dish arrange layers of bread, jam and whipped cream, finishing with a layer of bread which is decorated with whipped cream. Serve with a drink of milk.
Ingredients:
450-500 g (17.5 oz) flour
250 g (8.75 oz) milk or water
25 g (0.875 oz) yeast
75 g (2.625 oz) margarine
25 g (0.875 oz) sugar
5 g (0.175 oz) salt
1 egg
Filling: 350 g (12.25 oz) smoked streaky bacon
50 g (1.75 oz) onion, ground pepper
Cooking Instructions:
Prepare dough without a starter (see above). After dough has risen, divide into 30-35g (1.05 - 1.225oz) pieces, roll into round balls and leave on a pastry board for 10-15 minutes to rise. Press each piece flat, place bacon filling in the centre, press together edges of dough above or at the side of filling. Roll with both hands to even out filling; make the shape long with slender ends and bent into a half-moon. Place on a greased baking tray, leave to rise, brush with beaten egg and bake in a hot oven. Brush with melted butter once removed from the oven. Bacon filling: Cut rind off bacon. Dice bacon and onion and sauté (sauté only for a short period, so that fat does not run off), add pepper and mix well.
