Despite Latvians being passionate and dedicated mushroom pickers, mushroom soup is not something you will encounter at cafes, bistros and restaurants often. I have only ever...
Red currant jelly (Jāņogu želeja)
Summer in Latvia brings an abundance of berries, fruit and vegetables. Anyone who has lived in Latvia for a while, especially if they had a kitchen...
White bread breakfast sandwiches
Continuing the breakfast and open sandwich theme, this post will contain all open breakfast sandwiches made with white bread. Surprisingly, vast majority – 8 out of...
Rye bread breakfast sandwiches
Open sandwiches. Food that is mostly associated with Danish cuisine, yet is so common in Latvia. So common, that it seems hilarious to find breakfast sandwich...
Honey cake (Medus kūka)
Honey cake… While living in Latvia, I often overlooked honey cake (medus kūka) as I preferred other pastries. Then this cake became more popular in Australia,...
Semolina porridge (Mannas putra)
I am willing to bet that every Latvian growing up has eaten, or at least has been served, copious amounts of semolina (cream of wheat) porridge...
Easter Eggs
The most prominent Latvian Easter tradition is to dye eggs with natural ingredients – onion skins, parsley, frozen or preserved blueberries and blackberries, grass, leaves, rice,...
Lieldienas (Easter)
Lieldienas (Easter) is a celebration of the arrival of spring and sun, the spring equinox. With the rise of Christianity, Lieldienas was celebrated on the day...
Cottage cheese and semolina cake (Biezpiena plācenis)
Traditionally, round dairy dishes would be served on Palm Sunday (Pūpolsvētdiena) and Easter (Lieldienas). You could make cottage cheese pancakes, or go up a step and...
Pūpolsvētdiena (Palm Sunday)
Pūpolsvētdiena (Palm Sunday, while it is more commonly known as “Pussy Willow Sunday” in the northern part of Europe) marks the beginning of the Holy Week....
Māras diena
Māra is one of the ancient Latvian deities – mother of the land, protector of women and guardian of livestock. In the modern times, Māras are...
Pork aspic (Galerts)
Recipe #20 in my 1920ies cookbook “Vārīšanas un cepšanas māksla” is Suckling Pig Aspic (Sivēna galerts). The original recipe leaves a lot of room for imagination:...