This is a Latvian Specialty. I have searched to find out the origin of the name without any success. All I know is that the Latvians that left Latvia in the 40's call them "Komm Morgen Wieder" which means "come back tommorow" in German, and the Latvians that stayed in Latvia call them "Pildītas pankūkas" ...
This used to be my childhood's favorite soup! My Latvian great-grandmother used to make it when I was very, very young, and then my mom took over the recipe. I just learned it from her! Here's the recipe:
Consommé - see yesterday's post
3 Tablespoons flour
1/4 cup water
My mom has always made sauerkraut this way. I am assuming it is the way it is made in Latvia, since she learned how to make it with her grandmother.
1/2 Cabbage - thinly sliced
1 can sauerkraut
1 onion - chopped
1 teaspoon salt
4 bay leaves
4 dried juniper berries
I adjusted one of my great-grandmother's cake recipes to please my kids... they wanted chocolate!
I will eventually post the original recipe.
7 oz (200 gr) Butter
1 cup sugar
1.5 cups flour
1/2 cup milk
1 teaspoon baking powder
1 teaspoon vanilla
3.5 oz (100 gr) melted chocolate
These meat patties can be found all around Europe with small variations from country to country. They taste great alone with some mustard or ketchup, or eaten with a bun "hamburger style".
2 lbs ground meat (1/2 pork, 1/2 beef)
2 Tablespoons sour cream
1 Onion - finely chopped and fried in a ...
The canapé in the middle is a classic at any Latvian party! It is actually a classic at any northern European gathering, but my latvian grandmother tought me how to make them. The other 2 are just variations made with creamed herrings...
It is also a good excuse to finish those Easter eggs... ;-)
This has been a tradition in my family for generations! It is very popular in Latvia and in other Baltic countries.
Onion skins - just the outer darker ones, as many as you can gather.
White eggs - as many as you want for Easter.
Parsley, marjoram and dill. You can use other edible leaves ...