It was compiled by Ilze Kalniņa and in the short introduction she stated that in the proposed recipes “everything is not weighed with precision to the gram”, but is left to the taste and taste of the cooks themselves.
Quote: “Because often a better measure is hard to find. These skills develop with experience, because work teaches the doer.”
Next, an interesting remark that was relevant 33 years ago, but now makes you smile, namely: “Don’t be annoyed that some of the components mentioned in the recipes are not yet available in our stores.” And consolation:
“Already resourceful housewives will know how to replace them. Good comes with waiting.”
The compiler has not indicated from which countries, from which cookbooks the recipes were taken.
The fact that they are not from Europe is evidenced by a note with a call to be careful, because the baking temperature is shown not in Celsius, but in Fahrenheit.
On the Celsius scale, the temperature would be about half that!
It is also interesting that 33 years ago the text used the words “speed blender” and “wax paper”, which today we call a blender and baking paper.
The range of recipes is quite wide, starting with drinks, snacks, soups, meat and fish dishes, and ending with salted concoctions, roots, salads, sweet dishes, cakes, sweet breads, and finally the section “From everything as”.
We offer readers to try some, in our opinion, the most interesting recipes. We will publish the rest another time.
Recipes
Stuffed tomatoes
You will need: 24-30 small tomatoes, 120 g of chopped dried salmon, 1 small, chopped onion, 1 green, chopped pepper.
Cut off the tops of the tomatoes, remove the cores with a small spoon and put them in a separate bowl. Turn the tomatoes over on a paper towel to drain excess juice.
Chop the midges, mix with salmon, onion and green pepper. The mixture is poured into the medium. Serve chilled.
Tomatoes can be stuffed an hour before serving, but peeled tomatoes can be stored without filling for six hours.
Spicy rounds
You will need: 10 thin slices of white bread, 3/4 cup of mayonnaise, 1/4 cup of grated cheese.
From the slices of white bread, use a glass or a cookie cutter to squeeze out round balls and toast them in the oven. Mix cheese and mayonnaise. The buns are coated with the mixture and baked in the oven.
It tastes very good with a very thin slice of onion, which can remain under the cheese-mayonnaise mixture.
Ham rolls
You will need: 250 g of thin slices of ham, 200 g of soft cream cheese, horseradish to taste.
Cream cheese is mixed with horseradish. Each slice of ham is carefully coated with the ham mixture and rolled up. Cool in the refrigerator for 2 hours, in the freezer for 20 minutes.
Cut each roll into finger-width pieces and place on toothpicks.
Mocha coffee with nut cream
You will need: 1 cup of whipped cream, 2 tbsp. powdered sugar, 1/2 tsp. vanilla, 1/2 cup roasted, ground hazelnuts, 3 tbsp. semi-sweet chocolate, 5 cups of strong and hot coffee.
Whip the cream with sugar and vanilla. Stir in the nuts, stir the chocolate into the hot coffee until it melts. The coffee is served in cups topped with a generous amount of whipped cream.
Peach dressing
You will need: 250 g of frozen peaches, 150 g of concentrated, frozen lemonade, 150 g of vodka, 6 pieces of ice.
Put all the ingredients in a high-speed blender and beat until the ice disappears. Serve in low glasses. Frozen strawberries or pineapples can be used instead of peaches.
Irish-style chicken stew
You will need: 1.3 kg of chicken in pieces, 4 tbsp. butter, 1/4 cup flour, 1 onion, 1 chopped green pepper, 2 tbsp. chopped parsley, 2 green, peeled, chopped apples, 1 tbsp. salt, 1/4 tsp. ground pepper, 2 tsp. Indian spices, 1/8 tsp. nutmeg, 2 cloves, 500 g of canned tomatoes, 4 cups of water.
Roll the chicken pieces in flour and fry in butter, put the other ingredients in a pot and mix. Add the fried chicken. Bring to a boil and continue to simmer for 1-1.5 hours.
Take out the meat, peel it from the bones and finely chop it. The boiled roots and apples are pressed through a strainer or beaten in a high-speed blender. Put everything in a pot and mix, heat.
Hearty Swiss potato soup
You will need: 4 peeled potatoes cut into pieces, 2 chopped leeks, 2 sliced onions, 2 tbsp. butter, 2 cups chicken broth, 1 cup milk, 1/2 cup coffee creamer, salt to taste, 1/8 tsp. nutmeg, 1/2 cup grated Swiss cheese, chopped scallions.
Boil potatoes in water for 5 minutes, drain. The leeks and onion are stewed until they are soft, the broth is added to the grated potatoes, the fried leeks and onion are added.
Cook over low heat until the potatoes are completely soft. Then grind in a high-speed blender. Put back in the pot, add milk, cream. Add pepper, salt to taste. Stir in nutmeg and cheese. Heat while stirring to melt the cheese. Do not boil!
Serve hot, sprinkled with scallions.
Transylvanian goulash for eight people
You will need: 2 kg of pork, cut into pieces, 6 chopped onions, 1 tsp. chopped dill seeds, 1 chopped clove of garlic, 1 tsp. cumin, 1 tbsp. salt, 400 g of beef broth, 4 teaspoons of paprika, 500 g of drained sauerkraut, 4 cups of sour cream.
Put meat (without fat), onions, spices, broth in a large pot. Simmer for 1 hour.
Stir the paprika into 1 cup of the boiled liquid and pour into the pot. Add the cabbage, continue boiling for about 1 hour – until the meat is soft. Stir in sour cream.
Served with boiled potatoes.
Reuben’s Roll
You will need: 1 kg of ground beef, 1.5 cups of crumbled wholemeal bread with cumin, 1 egg, 1/2 cup of chopped onions, 1/4 cup of sweet and sour cucumber mixture, 1/4 cup of salad dressing, 1.5 tsp. salt, 400 g drained, chopped sauerkraut, 1.5 cups of grated cheese.
Mix all ingredients except sauerkraut and cheese. Knead thoroughly by hand.
Pour the mixture onto wax paper, flatten and form a rectangle. Top with sauerkraut and cheese, roll into a roll, helping with wax paper.
Bake in the oven at 350 degrees (Fahrenheit!) for 45 minutes. Serve sliced.
For reference
What is an aperitif?
An aperitif is one of the ways to entertain guests, lead to an interesting conversation, and whet the appetite.
Aperitif in French means to open, to reveal.
Most often, an aperitif involves treating guests before going to the table of drinks. Offers alcoholic beverages in small quantities. As well as chilled dessert or aromatic, refreshing drinks.
In Latvia, aperitif is usually offered at large celebrations, such as weddings. Guests are invited to a separate table with drinks and snacks.
A glass of drink cheers up those who feel a little tired, helps to relax those who feel timid and insecure, encourages to start conversations.
In many places in America, it is customary to serve an aperitif before any meal, except the first breakfast.
Many stick to the tradition that before going to a restaurant with friends, relatives invite everyone to their home for an aperitif hour. Only then go to a restaurant for dinner.
What drinks to offer? Before lunch, it is recommended to serve a little vodka or bitter herbal infusions. Before dinner – rare brands of strong wine, bitter infusion or vermouth (diluted with juice and ice).
Source: S. Liba’s book “Welcoming guests”
The taste of my childhood
“I licked the pile and the bowl!”
Owner of “Cīrulīšu cepņa”, actress Sigita Jevglievska-Pļaviņa: “My grandmother Katrína Rosenthal was the daughter of owners and a very good owner herself. She was often asked to bake a delicious cake for various occasions, and grandmother did.
I not only really enjoyed watching my grandmother work in the kitchen, but also helping her. I remember how I whipped the eggs and also helped whip the whipped cream by hand.
Once upon a time, an electric mixer appeared, but it broke so often that it was safer to beat by hand – like in the old days. This work was not easy at all! However, I was able to lick the rest of the bowl afterwards!
It is the taste of whipped cream that I remember from my childhood.
I liked it then and I still like it to this day. A few days ago I baked my favorite cake – charlotte. With biscuit dough, lots of apples and whipped cream.
When preparing it and whipping the sweet cream, I do not add sugar at all. Only for the taste of natural vanillins.
Tags: Peach dressing Transylvanian goulash recipes unknown foreign countries
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