The Cuisine of Latvia (Latvijas virtuve). Latviešu gatavošanas tradīcijas un ēšanas paradumi, tipisku latviešu ēdienu un dzērienu receptes. Valoda: angļu; Izdots: 2004-2008.
Latvian bacon buns (Pīrāgi) are a huge favourite in our family and taste like home. Mom would say, they are a "pig to make" but I say, totally worth it.
Mūsu ģimenē iecienītakā ir ābolu plātsmaize no rauga mīklas. Visgaršīgākās izdodas no skābeno šķirņu āboliem – labi piemēroti ir Baltie Dzidrie, rožāboli vai rudens svītrotie, to šķēlītes cepoties …
Piragi are traditional Latvian bacon buns. They smell and taste incredible, there is a reason why they are so popular.Original Recipe makes 40 bunsBig Batch filling and Sour Cream Dough Recipe makes 75 buns
Šis ir diezgan vienkārši pagatavojams deserts, tāpēc, manuprāt, jebkurš to var pagatavot. Nuuu...varbūt vienīgi želatīns kādam var sagādāt grūtības. Receptes autors: Breezy18
Debesmanna is a staple of the Latvian kitchen and THE childhood dessert for most Latvians. Learn to make this simple dish consisting of only 3 ingredients.
Zirnīšus kopā ar 15 g sviesta vai margarīna sautē vienā katlā, bet notīrītus un gabaliņos sagrieztus burkānus ar atlikušajām taukvielām sautē otrā katliņā.
Latviešu virtuves pērle - čagana un garda debesmanna. Vislabāk garšo, piestrebjot aukstu pienu.
When the days start getting longer and spring is just around the corner, Latvians celebrate Meteņi. Seven weeks before Easter, it is celebrated the day before Catholic Ash Wednesday. In other countries this day is called Shrove Tuesday, Pancake Tuesday, Pancake Day, Mardi Gras, and Fat Tuesday. The coming of spring is associated with old fertility rituals to promote and enrich the new growing season, and one of these rituals is sledding. During meteņi the higher the hill and the faster the sled, the higher and faster your crops will grow. Lauris and Mikus have already commenced with the growing, no sledding necessary; yesterday came the moment I put away a good portion of Mikus's 0-3 month clothes and sorted through Lauris's old clothes for all the 3-6 month outfits. Baby boot camp: Mikus doing his daily pushups We celebrated Meteņi with the traditional foods, Latvian pancakes and Meteņa maizītes, or as called in my family, štopkūkas, and a few guests to help eat them (instead of going sledding). The ladies came over with Lauris’s best buddies, and in no time the living room was transformed into a crèche, with toys spread evenly over the floor like a carpet, the decibel reading at levels just under “earplugs needed”, and unbelievably, only one ice-pack required over the course of the afternoon. The three amigos reunited So back to the štopkūkas*... Our adventure with whipped cream continued as we bought several varieties of cream and did some research. A comment left on the Bizet day post mirrored what my friend Evdoxia had advised, to use a powder with the cream to help it whip better, while another friend recommended buying cream over a 30% fat content (whipping cream in the US I believe is 36%). So we searched our local stores but didn’t find the powder, and we now have at least five different types of cream in the refrigerator. Our luck turned when Evdoxia showed up Thursday with a bottle of the needed cream (crème fluide with a fat content of 30%) and a box of the Chantifix (Vahiné brand in this case), and we were able to finish the štopkūkas without using the back-up bottle of onctuesuse (Reddi-wip in the US) I had found. This recipe is my mother’s, and I’ve noted the minor modifications we made to utilize it here in France. Ingredients for Latvian Meteņu maizītes: ¾ cups milk ¼ cup sugar 1 tsp. salt ¼ cup butter (unsalted) 1 tsp. lemon zest ¼ cup warm water 1/3 of a 2 ounce cake of fresh yeast (we used 1 envelope of dry yeast) 1 egg + egg for brushing the tops 3 ½ cups sifted flour (we used only about 3 as the flour is finer) 1-2 tbsp. chopped or sliced almonds 1 cup whipping cream (we used 20 cl crème fluide + 1 packet Chantifix) 3 tbsp. powdered sugar + more for final decoration vanilla is optional 1. Preheat oven to 400º. 2. Heat milk to almost boiling, then add sugar, salt, butter and lemon zest. Stir until sugar has melted and then set aside to cool. 3. Proof the yeast in the warm water with a little sugar. 4. Beat the egg, and once the milk mixture has cooled add the egg and the yeast. Slowly, and mixing the entire time, add the flour until it becomes too stiff to mix, then knead with hands. Be careful not to add too much flour. 5. Once the dough is smooth, place in a greased bowl with a towel covering it and let rise in a warm spot until doubled. Lightly knead, then let rise another half an hour. 6. Divide the dough into 12-15 pieces. Stretch each piece into a square, then fold corners under to form a sort of ball before placing on a greased cookie sheet. Brush lightly with egg yolk, sprinkle with almonds and let rise another thirty minutes. 7. Cook in preheated oven 15 minutes or until lightly browned. 8. Whip cream with powdered sugar and vanilla. 9. When the little breads have cooled, cut the very top off with a sharp knife and scoop out the insides. Fill with whipped cream, place the top back on and decorate with powdered sugar. Labu apetīti! Un daudz laimes dzimšanas dienā manai mīļai māšelei Annai Pannai!!! Ieēdīšu štopkūku tev par godu! * My French friend Marion informed me that there is something similar in look (but is in fact a pastry, more than a bread) to the štopkūka here in France, the choux à la crème.
Tā kā ir kabaču laiks, īstais brīdis pagatavot kabaču pankūkas! Vispirms šīs pankūkas pagaršojām esot ciemos pie vīramammas, pēc tam nolē...
Zemnieku Brokastis means Farmers Breakfast. It’s simple and hearty, making use of what is on hand.
We celebrate my wife's Latvian heritage with her mom’s famous shortbread cookies known as Alexander Cake.
by Zinta Aistars PĪRĀGI 3/4 cup milk 1/4 cup butter, softened 2 teaspoons salt 2 tablespoons of sugar 1 envelope dry yeast 1/4 cup warm water 2 eggs, beaten 3 cups flour 1 pound bacon, diced 1/2 medium onion, diced salt and pepper to taste Heat milk to almost boiling. Remove from heat and add butter and salt. Allow to cool, add sugar. In a small bowl, prepare dry yeast in warm water and allow to expand. Add to milk mixture. Add one beaten egg to milk mixture, then add flour one cup at a time. Dough will be stiff but sticky. When it begins to leave the sides of the bowl, turn it out onto a lightly floured pastry board or table top. Work enough flour into the dough so that it does not stick to hands or board. Knead for 5 to 10 minutes. Cover bowl with a towel and leave in a warm place to double in size (about 1 1/2 hours). In a hot pan, fry the diced bacon for about five minutes without letting it get crisp. Season bacon with salt and pepper. Place in bowl (blot with paper towel if too fatty) and cool in refrigerator. In the same pan and in the bacon fat, fry onions until they are almost clear, but again without letting onions crisp. Pour off any remaining fat (if there’s a lot of fat, may blot onions with paper towel) and add onions to cooled bacon. Split the dough into two portions and roll each into 20" long strand. Cut each into one inch portions. This will give you 40 pieces. With your hands briefly roll, then flatten into a thin circle of dough, large enough to put a teaspoon of filling into the middle. Don’t touch edges of circle with greasy fingers. Fold edges over and pinch tightly together. It is important to make a tight seal around the filling so that the dough doesn’t separate during baking. Place on greased or non-stick cookie sheet (or cover pan with aluminum foil), pinching the seam of the dough under to prevent separating during baking. Shape the rolls into a crescent. Brush tops of crescents with a beaten egg (for shine) and bake in a preheated oven at 400 degrees Fahrenheit for about 12 to 15 minutes until golden brown. It's a week to my daughter's wedding, and on the Friday before, family, hers and his, are meeting for dinner after the rehearsal. We are all gathering first at the church in Chicago (where the soon-to-be-wedded couple live) so that everyone can go through the steps. My son will walk my daughter down the aisle, and that's the moment I expect I will be in danger most—of turning into a sopping mess of motherly tears. It's a bit of a break with tradition, but some traditions are meant to be broken. It's right that those two make that walk together. Growing up, we were the three musketeers, mama and her two babies, and it wasn't an easy life. Sibling closeness was especially important. Those two were, and still are, always there for each other when the rest of the world went missing. And then, the new couple will join their lives, stand at the altar side by side. With that moment, with the promises made, two families will be connected. My daughter wanted to bring something of her heritage to the new family she will be joining with this marriage. She asked me and her grandmother, my mama, to bake a favorite, classic Latvian treat: pīrāgi. Mama (Mam-mam to her) and I got busy. It was a particularly hot Saturday, hitting 90 degrees Fahrenheit outside, but we cranked up the air conditioning in mama's house and got busy. Mama was a bit worried; she hadn't been baking for a while, years making themselves known to her. Her energy was not what it used to be. But we both wanted to do what we could for my baby girl's special day. I couldn't even remember the last time I had made pīrāgi. Certainly years. But they were the first treat I reached for on a Latvian table, and they appeared on all of them whenever Latvians gathered for a special occasion. Mama opened her Latvian cookbook (see recipe above), and we measured, diced, minced, beat, mixed, kneaded. During the hour and a half when the dough had to rise, we had glasses of wine, merlot with plums and black cherries, and talked about what we would wear. I had just picked up my dress from the store that morning, but wasn't sure about jewelry. I'm not much for frill, and over the years had actually sold a lot of my jewelry, finding it of little use as I got more and more into a simpler lifestyle, now living on a 10-acre farm in southwest Michigan. Digging my hands into garden dirt left little use for rings and bracelets. But oh my mama loves her jewels! Latvian amber especially. She brought out her collection and let me sort through to find something that would go well with my new dress. And I found it! A piece as if created for my dress, with tiny beads strung on rows of tiny chains, glittering blues and blacks. Perfect. Back to kneading. The dough had risen to double its size. I loved the feel of it. Years before, when time seemed less rushed, I used to bake my own bread, and kneading the dough lightly now with floured hands brought back memories of warm bread fresh from the oven. Surely nothing as delicious. I must get back to baking bread again ... For all her wondering if she had the energy anymore to make and bake more than 100 pīrāgi, my mama got busy, rolling dough in her hands, flattening it out into neat little circles, spooning in filling, shaping crescents on the cookie sheet. I made rows beside hers, and I painted beaten egg with a small brush over each one. Something about working in the kitchen together ... magic happens. We started cracking jokes, mama got flour all over her nose, the delicious pīrāgi came out golden from the oven, and our bowl filled with more and more of them. We had a few to spare, and we ate, sharing them with my father, who was a very willing taste-tester. "I should make these more often," mama said, wiping flour off her nose and getting more on instead. "Me, too," I popped another one in my mouth, steaming hot. Food bonds. Shared meals, the trading of recipes, families sitting down together at a table. Every culture has its own favorite dishes, and with these dishes comes a history of families and nations. I look forward to that moment of two families sitting down to one table and breaking bread together.
Esmu pūce. Ar to mana ģimene ir samierinājusies. Ja nu akurāt dienas gaitas darba dēļ jāsāk agri, mūsu mājās ir svētki, jo es vāru brokastīs auzu putru ar zemenēm.
Silly, but I still get excited when it's egg dyeing time ... Yesterday, we woke to snow! What, you say? I was just waxing eloquent on how ...
Viltotais zaķis ir latviešu kulinārijas klasika. Mani vienmēr saista klasisko ēdienu ‘uzlabošana’ – šoreiz zaķīti noglazēju ar pasaldu lipīgu mērci, kas garšoja vienkārši lieliski. Laika gaitā esmu izmēģinājusi vairākas glazūras un to sastāvdaļas. Domāju, ka eksperimentējot un garšojot arī jūs atradīsiet savu ideālo garšu un sastāvdaļu kombināciju. Zinu, ka viltoto zaķi var cept vienkārši izveidojot...lasīt talāk »
Sāls papildus nav nepieciešams, pietiks no siļķes un majonēzes. Pagatavošanas laiks līdz baudīšanai norādīts, ņemot vērā faktu, ka nepieciešamie produkti iepriekš jau sagatavoti un atdzesēti.
Trakoti garšīgs biezpiena našķis. Citrona miziņas vietā var likt arī apelsīna - citrusu nots ļoti piestāv šim gardumam. Es gatavoju tā, lai panašķēties var 5 pieaugušie un bērns. Mazākam cilvēku lokam visas sastāvdaļas liek uz pusi mazāk.
Tāpat kā kotletes, arī karbonādes savu vietu uz svinību galdiem allaž atrod. Klasika nenoveco, bet karbonādi noteikti var papildināt ar dārzeņiem, sieru, kādu īpašu garšvielu un šo baudījumu padarīt vēl īpašāku. Lai labi garšo!
Zirņus pasniedz karstus vai aukstus abejādi ir gardi. Atsevišķi pasniedz pienu vai alu.
lai pelēkie zirņi ātrāk izvārītos, vēlams tos iemērkt ūdenī vismaz uz 4-5h, labākajā gadījumā uz visu nakti;
Šīs receptes saknes meklējamas Vācijā, kur tā pieskaitāma vecām un klasiskām kūku receptēm. Tās oriģinālais nosaukums ir Bienenstich jeb Bišu dūriens.
Our Southern neighbours Latvians are celebrating their independent statehood again today. Last year I shared a recipe for delicious light pork dish, Kurzeme Stroganoff, to mark the occasion. This time you'll get a recipe for a Latvian pudding, kind of rye and cranberry trifle, called rupjmaizes kārtojums (rupjmaize is the Latvian word for dark rye bread) or "Latvian Ambrosia" among English-speakers who know the stuff. Cream, rye bread and cranberries is apparently a classic Latvian flavour combination. My local supermarket has a freezer selling Latvian ice cream, including a delicious (and deliciously large) tub of "Rupjmaizes kārtojums ice cream". Latvian popular dairy giant, Karums, has at least one Rupjmaizes kārtojums (scroll down here for the photo). A quick googleing revealed many other commercially made rupjmaizes kārtojums derivatives. You can serve it in a large glass bowl, like I've done, or in pretty dessert glasses (like on this Latvian website). I've seen recipes that are using just whipped cream for the cream part, and recipes that are using just curd cheese for the cream part. I've gone the Estonian route and mixed the two :) Latvian sweet rye trifle (Läti leivadessert) about 200 g grated dark rye bread (shop-bought and make your own) 2 tsp ground cinnamon 4 Tbsp caster sugar, divided 400 g curd cheese cream 200 g whipping cream (35%, optional) 1 tsp vanilla extract or sugar 150 g cranberries, crushed and sweetened according to taste Place the rye bread crumbs onto a non-stick frying pan. Add 2 Tbsp of sugar and the cinnamon. Stir, then slowly toast the breadcrumbs for about 10 minutes, stirring every now and then, until the bread is aromatic and, well, toasty :) Remove the pan from the heat and let the breadcrumbs cool completely. Meanwhile, mix the curd cheese, sugar, vanilla and whipped cream (if using). Layer the dessert into a large bowl or individual dessert glasses. Start with about a third of the bread mixture, then half of the cream mixture, half of the cranberries, then another third of the breadcrumbs, then the other half of the cream, then cranberries and finally top the dessert with the rest of the cinnamon-scented caramelized breadcrumbs. Leave to stand for about 4-5 hours in the fridge before serving. Garnish with some whole cranberries.
Do you know that smell that instantly takes you back to your childhood? The one where you are 7 years old all over again watching your grandma whip up your favorite treat? For me that is the smell …
This traditional Latvian dessert is so airy and light, you'd never guess the key ingredient is stodgy cream of wheat cereal.
Lienei ir daudz mīļu, no savas mammas pārņemtu ģimenes recepšu. Starp tām ir arī mannas buberts. Putainais un maigais kārums kopā ar garšas ziņā stiprāku skābenu ķīseli vai ogu mērci raisa siltas u…
Starp siltiem pīrādziņiem, cepešiem, šķovētiem kāpostiem un pelēkajiem zirņiem uz galda savu vietu atrod arī iecienītu salātu bļodas. Kurus gatavot šoreiz - izvēlies tu!
Rasols latviešu gaumē. Ar mizu vārītus kartupeļus un bietes nomizo, atdzesē un sagriež mazos gabaliņos. Tādos pašos gabaliņos sagriež ...
Growing up I ate these and we all loved them and knew they were something special from the old country, Latvia. Not until I first came to ...
My grandma Milda Narbatovics brought this coffee cake to every family gathering. Äpple torte Makes 8 servings SUPPLIES 1/8 teaspoon salt 1 teaspoon baking powder 1 teaspoon ground cinnamon 2 cups flour, plus 1 tablespoon (divided) 1 cup sugar, plus 2 tablespoons (divided) 1 cup (2 sticks) butter, room temperature, plus 1 tablespoon (divided) 3 eggs 4 cups apples, peeled and sliced (about 5 medium) DIRECTIONS Preheat oven to 350 degrees. Combine salt, baking powder, cinnamon and 2 cups flour in a bowl. In another bowl, cream 1 cup of sugar with 1 cup of butter until smooth, then add eggs, one at a time, beating well after each addition. Stir in dry ingredients by hand, stirring just to combine. Do not overwork or mixture will be tough. Stir in apples. Prepare a 9 x 13 pan by rubbing it with remaining 1 tablespoon butter and dusting with remaining 1 tablespoon flour. Knock out excess. Add cake mixture to pan, spreading it out evenly. Place sliced apples in rows on top of batter, then sprinkle top with remaining 2 tablespoons sugar, and an extra sprinkle of cinnamon for color. Bake in preheated oven about 45 minutes, or until toothpick inserted into center comes out clean. Cool on rack, then remove from pan for slicing and serving. Serve with ice cream, if desired.
Sīpolklopsis ir kārtīgs, sātīgs aukstā laika ēdiens. Rosīšanās, līdz viss ir katlā, neprasa daudz laika, bet vārīšana ir ilga, tāpēc labāk šo ēdienu gatavot brīvdienās.
Gaļas pankūkām mūsu tautā ir populārs otrs nosaukums vācu valodā „Komm Morgen Wieder”, kura izcelsme ir neskaidra. Interesanti, ka vācieši šāda nosaukuma ēdienu nepazīst. Jādomā, ka dīvainā kārtā t…
Zaļus kabačus nomizo, izņem sēklas, sarīvē uz rīves, samaisa ar miltiem, olu dzeltenumu, sasmalcinātām dillēm un pieliek sāli.
Learn about the most important Latvian Christmas traditions - decorating late, Father Christmas, rhymes by the tree, 9 dishes, and baking pīrāgi.
Medus kūka ir mums latviešiem sirdī un ar to varam lepoties. Tāpat kā ar rupjmaizi, ar medus kūku varam cienāt ārzemju viesus. Lūk mana, nedaudz modernizētā, recepte. 2 lielas olas 4 ēd.kar. medus …
Vakar plosījos pa virtuvi. Bija iedvesma un arī laiks aiz loga nerādija pagalm iepriecinošu ainu. Pie tam nākošnedēļ skolā brīvlaiks, tātad ...
Here is an easy-to-make version of this classic Latvian bacon buns baked snack but I have also included the original recipe too!
