European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

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I Feel GREAT!

SIA Firma ED Latvia

SIA Firma ED

Food in…

Starters

Main Courses

Desserts

What's On YOUR Plate? I Feel GREAT!

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

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SIA Firma ED

SIA „Firma ED“is the small, independent enterprise founded in 2007 and is located in Bauska – one of the towns in Zemgale Region. The enterprise is basically being occupied with elaboration and implementation of education and development projects in the local and European level. Besides, collaboration partner search abroad, organisation of seminars and workshops, and translation services are offered to the clients. The enterprise has several long-term collaboration partners in the county and state level: society „Latvia SOS CVA”, Bauska County Social Department, Museum of Local Studies and Art of Bauska, society „Magnēts”, as well individual merchants and agricultural farms. The enterprise has good collaboration partners also abroad: in Poland, the Netherlands, Lithuania, Estonia, Portugal and Norway. Since 2010 the enterprise is adult informal education establishment offering the following adult education programmes: English language teaching, Computer Studies, Project Planning and Management, Inclusive Education.

What's On YOUR Plate? I Feel GREAT!

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

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Food in…

Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia's location on the east coast of the Baltic Sea. Latvian cuisine has been influenced by neighboring countries in the Baltic region. Common ingredients in Latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs and pork. Latvian food is generally quite fatty, and uses few spices. Contemporary Latvians usually eat three meals a day. Breakfast is normally light and usually consists of sandwiches or an omelet, with a drink, often milk. Lunch is eaten from noon to 3 p.m. and tends to be the main meal of the day; as such it can include a variety of foods, and sometimes also soup as an entrée and a dessert. Supper is the last meal of the day, with some choosing to eat another large meal. Consumption of ready-made or frozen meals is now common. Caraway cheese is traditionally served on the Latvian festival Jāņi. Potatoes and meat are generally considered staple food of Latvians. Soups are commonly made with vegetables and broth or milk. Noodle soup, beet soup and sorrel soup are also consumed by Latvians. A traditional Latvian cheese that is in the picture to the right is Jāņu siers (caraway cheese); this is traditionally served during the celebration of Jāņi or midsummer. There is also a Latvian version of the smorgasbord, Aukstais galds. Latvia has an original version of pīrāgi, which are baked. Kvass is often considered as a traditional Latvian drink, however it is quite popular in neighboring countries as well, and it is hard to establish its origin. Popular alcoholic beverages are beer, vodka and balzam. Sautéed sauerkraut is a food preparation that was inherited from Germans in the Latvian region. Pickled mushrooms are another Latvian speciality. Rupjmaize is dark bread made from rye, and is considered a national staple. Kliņģeris is sweet pretzel-shaped bread that is usually served as a dessert on special occasions, such as name day.

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

1

FIRSTS

Devilled eggs

Pīrāgi (bacon rolls)

Galerts

MAINS

Salmon in onion with sauerkraut

Potato pancakes

Potatoes with herring and curds

DESSERTS

Layered rye bread dessert

Fruitjelly (Ķīselis)

Poppy seed rolls

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

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INGREDIENTS DIRECTIONS

Devilled eggs

- 6 eggs - 3 tablespoons mayonnaise - 1/2 teaspoon mustard - salt, pepper - 1-2 smoked or a tin of pickled herring

1. Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 minutes. Drain eggs, and let cool. 2. Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the mayonnaise and mustard; add a little salt and pepper. Spoon mixture into the egg whites; cool and serve with pieces of smoked or pickled herring.

Presented by Firma ED, SIA, Bauska, Latvia

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

1

DIRECTIONS

INGREDIENTS

Pīrāgi (bacon rolls)

Yeast dough:

- 1 cup of warm milk

20g yeast

1 table spoon of sour cream

50g butter

25g sugar

salt

approx. 350g wheat meal Filling:

smoked bacon

onions

black pepper

1. Prepare the filling by cutting the bacon and onions into

cubicles and mix those with ground pepper. 2. You will need freshly prepared yeast dough. Put the dough on the table, use the fingers to press one corner of the dough flat until you get ~4x4cm surface (0.5cm width), put on the surface 1/2 teaspoon of filling and roll it up - lift the front edge of dough over the filling and press to the far end of the surface. Use a glass to squeeze off a half-moon shaped roll - you have made the first Pīrādziņš. Repeat the activity until all dough and filling is used up. 3. Put Pīrādziņi on the pan and let them rise before the

baking. Bake until ready.

Presented by Firma ED, SIA, Bauska, Latvia

Pīrāgi (bacon rolls) This is one of the most traditional Latvian staple, consumed in every major Latvian festivity. http://www.cookinglatvia.com/p299r257gi-bacon-rolls.html

In summer we usually serve Pīrādziņi with the birch tree juice – it is refreshing and tasty

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

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DIRECTIONS

INGREDIENTS

Galerts

1 kg pork (specifically "sivēna," meaning young or suckling pork) 1-2 pc. onions

1-2 pc carrots garlic, celery, parsley Water — just to cover the meat

Salt — to taste

1. Use young, medium fatty pork, usually heads, feet [pigs knuckles], neck meat, etc., put it into a kettle, fill with cold water so that all the meat is covered (don't add too much water!) and boil. 2. To the boiling meat add salt, skinned whole onions, the rest of the vegetables and simmer [boiling] until the meat is soft. It's advisable to keep a lid on the kettle, to not lose the aroma. 3. Take the meat that's ready out of the bouillon and leave the rest to simmer slowly [until done], then let stand to cool and for it to settle. Separate the meat from the bones, cut into neat, even cubes, or you can use it with all the bones having prepared beforehand medium sized bowls (rinsed out with cold water) or into metal forms. 4. For a neater look, before filling decorate the bowls with greens, neatly sliced carrots, egg slices, etc.. Fill the dishes with meat, but not quite full, and finally pour over the bouillon through a sieve. If the bouillon is very fatty, then spoon the excess fat off the top. 5. Take your prepared galerts dishes and put in a cool place to cool and congeal. Before serving at the table, unmold out of the dish onto a suitably shallow dish and decorate with greens; serve with horseradish, vinegar, and other strong garnishes or salad.

Presented by Firma ED, SIA, Bauska, Latvia

Galerts Pig aspic, or more fondly "pig jello", food of the gods! http://www.latvians.com/index.php?en/CFBH/LatviskaVirtuve/virtuve-01-sivena-galerts.ssi

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

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DIRECTIONS

INGREDIENTS

Salmon in onion with sauerkraut

- 600gr salmon - 800gr onion - fresh lemon juice - thyme or other greens - 400gr Sauerkraut - olive oil - 1 fresh onion

1. Onions are chop into thick slices and start stewing,

pour a little of hot water.

2. The slices of salmon put on the onion, pour fresh

lemon juice, sprinkle thyme over, and stew for 10-15

minutes.

3. Serve with sauerkraut mixed with tiny sliced fresh

onion and olive oil.

Presented by Firma ED, SIA, Bauska, Latvia

Salmon in onion with sauerkraut!

100gr of sauerkraut contain just 17 calories – 90% water, 1,5% protein, very little carbohydrates and almost no fat.

FOOD WITHOUT

SALT!

Nutritional value=

good fatty acid

Omega-3

(especially in

salmon meat).

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

1

DIRECTIONS

INGREDIENTS

Potato pancakes

- 5 potatoes

- 1 cup of milk

- 2 eggs

- 1 onion

- wheat meal

- salt

- ground pepper

1. Peel potatoes and grate finely, squeeze off the

potato juice (put it aside in a separate bowl). Then

you need to be pretty fast - cover the potato mass

with boiling milk to prevent them from getting dark.

2. Take the bowl with the potato juice and carefully

pour off the liquid until you see starch in the bottom.

Add the starch to the potato mass.

3. Add eggs, salt and stir well. Add finely chopped

onion and ground pepper. Add wheat flour to make

the dough more tick.

4. Fry pancakes in preheat oil from both sides until

golden. Eat hot with sour cream or cowberry jam.

Presented by Firma ED, SIA, Bauska, Latvia

Potato pancakes (Kartupeļu pankūkas) Potatoes have become the “second

bread” to Latvians. http://www.cookinglatvia.com/potato-pancakes.html

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

1

DIRECTIONS

INGREDIENTS

Potatoes with herring and curds

- 5 potatoes

- 1 salted herring

- 200g curds

- 3 table spoons of sour cream

- salt

1. Peel the potatoes, cut in half and put in cold water

to boil until soft. Add salt to the potatoes just before

they are ready. Pour off the water and leave the pot

with the potatoes on the fire for a couple of seconds

so that potatoes get floury.

2. Remove the fish bones from the herring and cut it

in pieces.

3. Smash curds with sour cream and salt. In the

season you can add finely chopped dill as a dressing.

Serve potatoes, herring and curds and enjoy!

Presented by Firma ED, SIA, Bauska, Latvia

Potatoes with herring and curds This combination of the three most typical Latvian cuisine products will reveal the basic formula of Latvian cuisine taste. http://www.cookinglatvia.com/potatoes-with-herring-and-curds.html

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

1

DIRECTIONS

INGREDIENTS

Layered rye bread dessert

CHOCOLATE

- 10 slices coarse rye bread (about 350g in total), slightly dried and crust removed - 250g mascarpone cheese - 4 tbsp sugar - 1 tbsp ground cinnamon - ½ tsp vanilla sugar - 6 tbsp mashed cranberries (with sugar) - 3 tbsp cream.

1. Grate slices of bread on a hand grater. 2. In a non-stick pan, mix breadcrumbs, 2 tablespoons sugar, and cinnamon, and toast the mix on a medium heat for 20 minutes. Some lumps might appear as the sugar slightly melts. Keep stirring and breaking any lumps with a spatula. Set to cool (it’s better to cook the breadcrumbs in advance). 3. Mix mascarpone cheese, 2 tablespoons sugar, cream, and vanilla sugar. Cream is used here to make the cheese more elastic (can be used also whipped cream instead). 4. Divide the breadcrumbs in 3 parts, two of which are equal and one is slightly smaller in size (we’ll use it for topping). Divide the mascarpone mix in two parts. Put one part of the breadcrumbs on the bottom of your bowl. With a spatula or spoon, gently spread the mascarpone mix over them. Spread 3 tablespoons of mashed cranberries over the mascarpone mix. Repeat with bread, mascarpone, and cranberries. Top the dessert with a thinner layer of remaining breadcrumbs. 4. Cover the bowl and set it in the fridge. Chill the dessert for 5 to 10 hours.

Presented by Firma ED, SIA, Bauska, Latvia

Layered rye bread dessert

http://www.russianseason.net/index.php/2009/12/rupjmaizes-kartojums-layered-latvian-rye-bread-dessert/

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

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DIRECTIONS

INGREDIENTS

Fruit jelly (Ķīselis)

dried apples, raisins, dried plums, dried quince, dried cranberries etc., handful of each (alternative ingredients can be rhubarb, apples, any fresh berries, preferable somewhat sour, e.g. the most famous is Ķīselis from cranberries)

5 tbsp of potato starch water sugar lemon skin clove sweet cream or milk

1. If to use dried fruit, cover them with warm water and leave for a while. Then put everything into a pot, add water and sugar and boil for 5-10 minutes while the fruit get soft (add lemon skin, clove). 2. In a cup, mix potato starch with some cold water, and pour this gradually into the boiling fruit water (extensively stir to avoid clots) - the fruit water will thicken. Stop adding the potato starch mixture when the fruit water has gotten so thick that it is difficult to stir it with the spoon. 3. Switch off the heat and let the pot to cool. Meanwhile, beat cream for dressing with sugar (can add a little vanilla sugar). 4. When jelly is in room temperature, serve it with the whipped cream or milk.

Presented by Firma ED, SIA, Bauska, Latvia

Fruit jelly (Ķīselis) This very traditional recipe shows German influence in the Latvian

kitchen. http://www.cookinglatvia.com/fruit-jelly.html

European Commission’s Lifelong Learning Programme 2007-2013 - Grundtvig Learning Partnerships

2012-1-GB2-GRU06-08436

1

DIRECTIONS

INGREDIENTS

Poppy seed rolls

- 5 g dry yeast - 1/2 glass warm water (room temperature) - 2 tablespoons sugar - 250 g wheat flour - salt - 50 g butter - 1 egg - 30 g poppy seeds

1. Mix yeast with sugar, flour and salt. Add melted butter and water. Brake well while the dough does not stick at your hands. If needed, add more flour or water.

2. Leave the dough for one hour covered with a towel. 3. When the dough is risen, turn dough out onto a floured

work surface and knead until smooth and slightly springy, about 5 minutes. Roll it out into a rectangle shape. Brush it with beaten egg.

4. Then sprinkle sugar and poppy seeds on. 5. Pick up the shorter side of a dough rectangle and roll it

like a jelly roll. Pinch ends together or tucks ends under.

6. Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet.

7. Preheat oven to 175 degrees C. 8. Brush the roll with rest of the beaten egg. 9. Bake in oven (200 degrees C) until dark golden brown

on top (20 to 30 minutes). Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

Presented by Firma ED, SIA, Bauska, Latvia

Poppy seed rolls