It was once mentioned to me that potato pancakes to Latvians is what spaghetti Bolognese is to Australians – it is a fairly quick mid-week meal...
Herb dip (Zaļā mērce)
Herb dip or green sauce (zaļā mērce) may not be a very traditional or common Latvian recipe, however, it is made from truly Latvian ingredients –...
Summer slaw (Jauno kāpostu salāti)
Anyone who has been to Latvia and dined in one of many roadside and country pubs (krodziņš) will know that pretty much any meal is served...
Tangy soup (Pikantā zupa)
Some may argue that this tangy soup (Pikantā zupa) is not entirely Latvian. They would be correct, but it is something that is served in pretty...
Honey on rye bread (Rupjmaize ar medu)
A memory… Thick slice of rye bread, soft butter, and sweet, golden honey… Complemented with a glass of milk…...
Tomato scrambled eggs (Olu kultenis ar tomātiem)
This recipe or tomato scrambled eggs (olu kultenis ar tomātiem) is another childhood memory and one of couple recipes I picked up from my mum by...
Garlic Bread (Ķiploku grauzdiņi)
Latvian garlic bread is not your regular white bread smeared with garlic herb butter and eaten as entree before pizza. Latvian garlic bread is made from...
Bilberries and milk (Mellenes ar pienu)
Berries and mushrooms… I miss them from Latvia the most. Picking wild strawberries and bilberries in a forest and arranging them on a grass stem, gooseberries,...
Rasols
When food is involved, every Latvian will have their own recipe for everything and anything. Most heated discussions, however, revolve around the best pīrāgi dough and...
Lazy Cabbage Rolls (Slinkie tīteņi)
Cabbage rolls – what’s not to love? But what do you do when it is Monday night, no Latvian deli in sight, and no energy to...
Biezpiens (Cottage Cheese)
Biezpiens (also known as cottage cheese, curds, quark and farmer’s cheese) is a staple in Latvian kitchen. Mixed with sour cream, dill, parsley, cucumber or radish...
Lauku Torte
When you look at a recipe that requires a dozen eggs as a minimum, you know you have hit Latvian cooking gold. The name has it...