Recipes from The Cookbook Project
Baked cheese toasties (Ceptas siermaizītes)
Beef turnovers (Buljona pīrādziņi)
Bilberries and milk (Mellenes ar pienu)
Breakfast sandwiches (Brokastu sviestmaizes)
Cabbage rolls (Kāpostu tīteņi)
Cabbage rolls – lazy version (Slinkie kāpostu tīteņi)
Carrot pudding (Burkānu pudiņš)
Cauliflower with brown butter (Puķukāposti ar brūnu sviestu)
Cottage cheese cookies (Biezpiena cepumi)
Cucumber salad (Latgales salāti)
Cured salmon (Mazsālīts lasis)
Fish in carrot and tomato sauce (Zivs burkānu un tomātu mērcē)
Garlic Bread (Ķiploku grauzdiņi)
Hazelnut meringue chocolate cake (Cielaviņa)
Honey on rye bread (Rupjmaize ar medu)
Jam tea cake (Iavārījuma kēkss)
Lazy cabbage rolls (Slinkie tīteņi)
Lilac ice tea (Ceriņu ledus tēja)
Marinated pumpkin (Marinēts ķirbis)
Meatball soup (Frikadeļu zupa)
Milk dumpling soup (Piena klimpu zupa)
Milk vegetable soup (Piena dārzeņu zupa)
Pickled cucumbers (Mazsālīti gurķi)
Poppy seed scrolls (Magoņmaizītes)
Potato pancakes (Kartupeļu pankūkas)
Potato salad (Kartupeļu salāti)
Rye bread with honey (Rupjmaize ar medu)
Rye bread breakfast sandwiches
Sauteed green peas (Štovēti zirnīši)
Sauteed sauerkraut (Štovēti kāposti)
Stuffed peppers (Pildīti pipari)
Summer slaw (Jauno kāpostu salāti)
Tomato scrambled eggs (Olu kultenis ar tomātiem)
White bread breakfast sandwiches
Yeast pancakes (Rauga pankūkas)
Zucchini relish (Kabaču salāti)
February 7, 2019
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February 5, 2020
Tik jauki redzēt klasiskas latviešu receptes vienā vietā, un tik jauki formatētas! :)
December 15, 2020
I read through some of your recipes and realised how “Latvian I was brought up (fed) – mum (Scheluchin)was born in Riga and married an Australian. The “new Australian ” attitude prevailed around the time (1950’s)so sadly I was never taught Latvian. My grand mother (Erpik) was a fantastic cook – very inventive with ingredients, with twists on a lot of the recipes here. Little wonder as her mum was a french pastry cook. Reading the recipes made me laugh and saddened me at the same time, reminding me of my life as a child eating granma’s wonderful inventions and the vacuum left by her death. Crumbs on the table swept by the hand was money from the house. When using salt – a pinch was always thrown over the left shoulder by right handed person, “salt in the devils eye, she would say” If you got a fright – you must immediately begin spitting ( like in my greek wedding ) this is to rid yourself of the fright?……so many weird things.
March 4, 2021
I remember some of those! If we swung our feet at the table, our vecamama would say, “Velns šūpojas us kājām,” (the devil is swinging on your feet.” Always made us stop, ha ha!
February 15, 2021
Liva! I am so grateful to you for doing this. I am a 1/2 Latvian on my mothers side (she was born in Riga and at age 5, was moved to a refugee camp in Germany where she stayed 8 years before migrating to the U.S.) she passed away last Thursday and I find myself wishing to grieve with Latvian food. do you have a recipe for Galerts? it was what we prepared when my Omite died and I’m craving it. also, do you have other suggestions for Latvian foods that would be typical for mourning?
thank you.
Laura
February 16, 2021
Dear Laura, I am so sorry to hear about your loss. I’ve done mourning through food too, although in my case it was hamburgers and passionfruit lemonade as that is how I will remember my father. From Latvian point of view, a funeral is followed by a big feast where your usual celebratory dishes will be served – karbonāde (crumbed pork chops), potatoes, all sorts of salad, including potato salad or rosols and pīrāgi wth various fillings. Galerts could make an appearance as appetiser. I’ll send you a recipe, I hope it helps a little bit. Liva
March 12, 2021
I was just perusing your receipe file looking for a receipe for “galarts”. Could you post it in your file. It would be greatly appreciated.
March 14, 2021
It will be available very soon!