Julia Chiles - Latvian Style Recipes: An Extravagant Cookbook of Baltic Dish Ideas!
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Latvian Style Recipes
An Extravagant Cookbook of Baltic Dish Ideas!
BY
Julia Chiles
Copyright 2020 - Julia Chiles
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
Do you want to share your love of Latvian food with your family and friends?
Can you put authentic dishes on your table that everyone will enjoy?
Will you be able to source the proper ingredients or suitable substitutes?
Today, the cuisine of Latvia has become a melting pot, with various influences on it. The original staple foods were dictated by the families nutritional needs and the harsh climate of the country. Their cooking has also been influenced by many years under the rule of the Soviets, and the original dishes brought to the country by crusaders from Germany.
If bread is the most important food source in Latvia, potatoes take second place, and in fact, are often called second bread. Grains are still used in many dishes, from the breading on pork cutlets to porridge.
Latvians also love using dairy products in their dishes, including milk and cottage cheese. Their herds of dairy cows supply the country with reliable milk supply. Latvians were once hunter-gatherers, as well, and meat and game are still popular in meals, as are mushrooms and berries.
The coastline of Latvia is dotted with small fishing villages. They provide cod, flounder, and eel for use in their seafood dishes. Learn more about Latvian cuisine, as we move forward
If youve ever had these wonderful pancakes before, each bite will bring back pleasant memories. The apples, cardamom, and cinnamon make them a special breakfast.
Makes 2-4 Servings
Cooking + Prep Time: 35 minutes
Ingredients:
- 1 cup thin-sliced apples, peeled
- 1/2 tsp. of cardamom, ground
- 1/2 tsp. of cinnamon, ground
- 1/8 cup of sugar, granulated
- 3 eggs, large
- 2 tbsp. of melted butter, unsalted
- 1/2 cup of milk, whole
- 1 cup of flour, all-purpose
- A pinch of salt, kosher
To cook: extra butter
For Topping
- Powdered sugar, jam, honey and/or yogurt
Instructions:
1. Mix apples, sugar, cinnamon and cardamom in small sized bowl.
2. Mix flour and eggs together till you have a paste free from lumps.
3. Whisk in butter and milk slowly till batter has a gravy-like consistency. Add apples.
4. Cook pancakes in lightly buttered skillet till both sides are golden brown. Serve.
This is a hearty and simple breakfast, which Makes use of foods most farmers already have on hand. The preserved meats, along with milk, eggs, butter, and potatoes, are freshened with dill, the most popular herb used in Latvia.
Makes 2 Servings
Cooking + Prep Time: 50 minutes
Ingredients:
- 8 3/4 oz. of potatoes
- 6 1/3 oz. of sausage, smoked sliced to 1/10-inch thickness
- 1 tbsp. of butter, unsalted
- 3 eggs, large
- 1/2 cup of milk, whole
- 3 tbsp. of dill herb
- Pepper, ground
- Salt, kosher, as desired
Instructions:
1. Preheat the oven to 360F.
2. Peel slice potatoes into slices of 1/3-inch thickness. Place them in pot of salted, cold water. Bring to a boil. Cook for three to five minutes. Youll be blanching the potatoes, rather than cooking them through. Strain potatoes in colander. Set them aside.
3. Fry sausage slices in non-stick frying pan till they brown and release their fats. Remove the sausage from the pan and retain the released fat. Add some butter to pan oils. Add the potatoes. Fry till they begin coloring and crisping.
4. Remove the potatoes from heat. Arrange them with sausage in small, oven-proof dishes.
5. Beat the milk, eggs dill in medium-sized bowl. Season as desired. Pour the mixture of milk and egg over potatoes sausage evenly.
6. Place bowls in oven. Cook for 20-25 minutes. Serve along with some crusty bread.
Porridge or oatmeal is a classic breakfast in Latvia. Its consumed year-round, but especially during the bitter winter months.
Makes 1-2 Servings
Cooking + Prep Time: 40 minutes
Ingredients:
- 5 fluid ounces of water, filtered
- 1 3/4 ounces of oats, rolled
- 3 1/3 fluid ounces of milk, whole
- A pinch salt, kosher
- A pinch of sugar, granulated
Instructions:
1. Place water and oats in small-sized pan. Add pinch of kosher salt. Then bring to a simmer over med-low heat. Cook for three minutes.
2. Add the milk and sugar. Stir while simmering for a couple more minutes.
3. Turn heat off. Place lid on pan. Cover with clean towel. Allow to set for 10-15 minutes, while occasionally stirring.
4. Place in bowl. Add the butter, then honey, jam or berries. Serve.
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