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:...
Carrot pudding (Burkānu pudiņš)
Recipe #295 in my Latvian cookbook project is carrot pudding (burkānu pudiņš). First, I have to clarify that “pudding” in this book does not mean dessert....
Wax beans (Vaska pupas)
Wax beans, also known as butter beans, are my favourite summer vegetable. Softer and sweeter than their green bean cousins, they were served at lunch or...
Roast chicken (Cāļu cepetis 6 personām)
How many chickens does it take to feed 6 people? I would have thought 2 would be enough. Yet, to my initial amusement, the 1920s cookbook...
Sauteed green peas (Saldie zirņi)
Green sweet peas… In my opinion, they are the best straight from the plant, shelled and eaten while still out in the garden. But with their...
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...
Cauliflower with brown butter (Puķu kāposti ar brūnu sviestu)
Cauliflower is one of my favourite vegetables, so I was naturally attracted to trying this recipe as soon as I can (Recipe #37). The original recipe...
Stuffed rissoles (Graši)
Graši 5 personām (Rissoles for 5 people) is recipe #111 in the book. Although I have never heard of the word graši in food context (it...
The 1926 Cookbook Project
You may be familiar with the premise of this project – take a classic cookbook, cook your way through it, and learn what there is to...