Those who have visited Latvia know that there is more than one way to fill a pīrāgs. Bacon (or speck) and onion is the traditional way,...
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:...
Lilac Ice Tea
Last year I happened to be in Riga when the lilacs (ceriņi) were in full bloom. The scent and cloud like blooms is one of the...
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 –...
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...
Baked cheese toasties
My mum is not much of a cook (and she knows it), and this is the only recipe I ever learned from her. I remember her...