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Latvian salad with fetta

3 large iceberg lettuce leaves
1 large tomato
1 Lebanese cucumber (or ½ continental cucumber)
1 carrot
100g Greek fetta
Oregano (dried)
1 Lemon
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
¼ cabbage
Cauliflower, broccoli or any other available vegetable
750g goat
2 - 3 tablespoons tomato paste - or any tomato based pasta sauce
Worstershire sauce
Cajun spice mix
Curry powder
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.


2 eggs
1 cup sugar
1 cup flour
150g butter
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 creamy).

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 minutes.

Cool on wire rack. Dust with icing sugar if desired.


6 medium sized potatoes (or more – depending on craving)
1 egg
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.

Latvian mashed-potato-cakes

For the Latvian version of this recipe prefry chopped-up bacon and add to the above mixture.

Future recipes:

Latvian bread soup
Kom Morgen vieder
Potato pancakes
Baked ricotta cheesecake
Chocolate mousse
Crème caramel


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