Latvian salad with fetta
3 large iceberg lettuce leaves
1 large tomato
1 Lebanese cucumber (or ½ continental cucumber)
100g Greek fetta
Bartoli Classico olive oil
Cut the lettuce into 1.5cm X 10cm strips.
Chop the tomato into 1cm cubes. Slice the cucumber in half lengthwise
then chop into .5cm slices. Rough grate the carrot.
Place all the vegetables into a mixing bowl.
Crush the fetta cheese into smallish pieces
while it is still in the bag and add to salad. Throw in a couple of pinches
of oregano, grind on some pepper, squeeze the lemon and add the juice
and a couple of glugs of olive oil.
Mix all together and serve.
Latvian goat stew
2 medium sized onions
3 cloves garlic
2 large tomatoes
3 large potatoes
Cauliflower, broccoli or any other available vegetable
2 - 3 tablespoons tomato paste - or any tomato based pasta sauce
Cajun spice mix
2 cups water
Melt butter in heavy enamel cooking pot.
Chop up onions and garlic and lightly brown in the butter. Cube the goat
meat and add it and the spices and stir while cooking for 5 to 10 minutes.
Chop up the tomatoes and add, along with the tomato paste and about 2
cups of water. Bring to boil then reduce to simmer.
Cut the cabbage into strips. Add the diced
potatoes and vegetables and a couple of glugs of Wostershire sauce. Stir
the lot in and put on the lid and let it cook for around half an hour,
stirring from time to time.
Check that the potatoes are cooked then serve.
The taste is improved on reheating.
1 cup sugar
1 cup flour
Lots of lemon rind
1 teaspoon vanilla essence
Melt the butter and let cool.
Slightly beat the eggs then place them in
the top of a double saucepan with the sugar and stir until luke-warm.
Remove from heat and beat for about 10 minutes or until thick (light and
Gradually fold in the sifted flour and add
vanilla essence and lemon rind. When smooth, spoon into prebuttered Madeline
moulds and bake in preheated, moderately hot (190C) oven for 10 to 15
Cool on wire rack. Dust with icing sugar
6 medium sized potatoes (or more – depending on craving)
1 small onion (grated)
2 sprigs of continental parsley (finely chopped)
Salt & pepper (to taste)
Cut up the potatoes and steam them until soft.
Fry the grated onion in butter until golden brown
Place the potatoes in a bowl then mash them with a bit of butter, some
milk and salt and pepper.
Crack in the egg and start mixing. Add the cooked onion and chopped parsley
and continue mixing perhaps adding more milk until the mixture is smooth
and ready to fry.
Form the potato cakes into the required size and fry in butter on a fry
pan. Turn after a few minutes when they begin to brown. Do it gently for
these potato cakes are fragile.
For the Latvian version of this recipe prefry chopped-up
bacon and add to the above mixture.