Lapsas Maja

Tags

, , , ,

20160614_122357

I first noticed this cafe a long time before I had the time to go in as I would pass it every time I had to visit my midwife.

I finally had the time parking wise to stop in and I was SO glad I did. I had salad with chicken, and a mushroom pastry which was out of  this world. I loved that they had options that other bakeries do not have- like the mushroom filled pastry. Yum! I also had a lovely Illy coffee latte and some of the best biezpien (quark) cake that I have ever had. It still lives on in my memory – moist, delicate, fresh!

So if you are in Aganskalna, on Marupe street be sure to stop in to this cute cafe bakery for a light lunch, or some tasty pastries!

20160614_122917

Mom’s Buttermilk Waffles

Tags

, ,

From the time I was a kid I remember loving waffles. Perhaps it’s because a family with 4 kids rarely makes them due to the time it takes to cook enough for everyone to eat and the wait time involved.

When I was in England visiting my cousin I loved their family tradition of having the waffle iron on the table and cooking and eating them together thus avoiding the work of one person cooking for the hungry tribe and never getting to sit down. Also waffles are best right off the iron and having everyone at the table together makes a nice family meal with time to talk while waiting.

I am lucky enough to have a waffle iron which cooks two waffles at the same time, which moves things along.

When I first moved to Latvia I could not find a Belgium waffle iron anywhere. I wanted at best something with deep squares- but no such luck for me as at that time they  were hard to find and expensive.

With 4 kids of my own, I seldom make waffles. Especially because our pancake cook in the house is usually my husband on Saturday mornings, and he doesn’t like making waffles. Therefore I use this  morning tradition of ours as a chance to sleep in a few extra minutes with the baby.

So here is a good waffle recipe, tried and true from my Mom.These will be soft unless you cook them longer and browner until crispy (which is the only way to eat a waffle in my mind). However, if you want it crispy then you must eat it immediately as when it cools it will be soft again. I love to eat them with a dab of butter and maple syrup like my Mom used to. As a kid the whole butter on pancakes and waffles was weird- but now it reminds me of my childhood in the USA and my Mom.

20170310_090531

Ingredients:

2 eggs

2 cups buttermilk (I used kefirs, or a mix of kefirs and milk)

1 t. baking soda

2 cups flour

2 t. baking powder

6 T.oil

Dash of salt

 

Method:

Whisk eggs, then whisk in milk and oil.Add baking powder and soda and whisk to avoid clumps. Gently stir in flour- being careful not to over stir. Ladel onto hot waffle iron and cook according to your liking and as required by your waffle iron.

Enjoy!

 

 

 

Princess Cakes

My latest orders have included a couple of princess cakes, which have been a fun change.

These were both honey cakes. Honey cake is my ALL time favorite cake and yesterdays had a7 layers to it with the delicious sweet yet sour filling.

Everyone seemed to enjoy it and the little girl’s were delighted.

Here is to lots more princess cakes in the months to follow!

A Soup a Day

Tags

,

Our 3rd child likes to say he doesn’t like foods. Even before he has tasted them. He likes to do this especially if he sees soup set before him.

Now I love soup, especially now when it is winter. Pair that with fresh bread or crackers and I am all set. But soup is not only comforting, and great for those colds, but is also practical. . .

My kids have been sick one by one for the last 3 weeks and that is so draining. Now the baby has it and that is just so sad when baby has his first cold. . .For me soup is easy, make a big pot and eat leftovers. 🙂

img_20170104_121500

 

I have also made crackers 2 times this month because they are just so tasty and we have been stuck at home for so long.

I have been making pumpkin soup quite a lot lately to use up those last little pumpkins from the garden and my husband said it was the best he had ever had. That was the last time when I garished it with pumpkin seeds- but I was out this time because those went into the crackers 🙂

When serving a blended or creamy soup I love to garnish with something crunchy. Yesterday our pumpkin soup was garished with crushed chips, and sunflower seeds. The kids get excited to eat the soup when the see the little pieces of chips  in it.

And if that doesn’t inspire those little ones like my boy- try a competition. He hates to be last and when challenged to eat his soup before his big brother got to the table he jumped in and ate the whole (little) bowl in record time!

20170116_175108

The pumpkin soup recipe I used for my base is this one by Jamie Oliver– but I added 1-2 potatoes, and celery root instead of celery stalks because that is what I had at home.

What are your favorite soups?

I’d love to get your recipes, share in the comments below.

 

Crackers

Tags

, , ,

20170116_175537

These have been a favorite cracker in our home for a long time now. Thanks to Elina for the recipe she copied out of a magazine and gave me. My friend Gunta inspired me to make a larger batch and freeze some for later- thus always having some dough on hand.

You can divide the dough in balls and roll each one individually or roll it out and cut them with cutters like we did.

Healthy, and yummy and sure to please even the youngest in the family.

Ingredients:

250 g. flour ( 2 1/4- 2 1/2 cups)
50 g. flax seeds ( 1/2 cup) ( I use other seeds too depending on what I have at home, sesame, pumpking, sunflower, etc)
150 g. whole wheat or rye flour ( 1 1/2 cups)
1/2 t. salt
20 g. sugar (3-4 T)
1/2 t. baking soda
50 g. melted butter (6 T)
240 ml. kefirs, sour milk, buttermilk ( 1 cup)

Method:

  1. Mix dry ingredients.
  2. Mix wet ingredients and stir into dry to form ball.
  3. Knead as necessary, and divide into balls of teaspoon size.
  4. Roll dough in balls, or roll and cut.
  5. Place on lightly greased cookies sheet.
  6. Prick with a fork.
  7. Bake at apx. 175 degrees C or 350 degrees F until golden.

 

Malpils Manor , A Romantic Getaway

Tags

, , , , ,

dsc_9704

When my husband and I got to deliver a wedding cake to Malpils Manor back in March I never dreamed I myself would get to be there celebrating our own marriage.

This Christmas we celebrated 10 years of married life and though I knew my husband was planning a surprise, I had no idea where.

He told me I had to bring fancy clothing; and not knowing how fancy I took 4 dresses with me for our overnight mini vacation.

The older 3 kids were taken to a friend’s home and we headed out for lunch with the baby and made our way to our destination which was for me still unknown. I had a few ideas- but was very surprised when we meandered our way through the countryside to end up arriving at the manor from the back. Smart man- I would have known much early had he driven familiar roads.

The whole experience at the manor was like stepping into a fairytale movie for me. I felt so special, and pampered by my husband.

Our room was so elegant, and luxurious!The whole manor is beautiful boasting a large collection of paintings which we were allowed to admire at leisure. (The blanket is a bit rumpled since I didn’t make as nicely as they did and forgot to take a photo the first evening).

20161227_125137

The whole place was so quiet- I felt like they were open for us exclusively, which as it turns out was almost true.  But not quite.  . but they aren’t usually open Mondays 🙂

After we had looked at the paintings and taken a walk to get our baby to sleep I dressed for dinner. I was glad I had brought an evening dress along.

dsc_9628

Compliments of the Chef

We had a fantastic dinner, with a very courteous waiter. I chose the pheasant, which was scrumptious! We also were brought some delightful bread, and this sampler of various tastes- compliments of the chef.

dsc_9629

Pheasant

We throughly enjoyed our dinner- and despite being full we wanted to taste their homemade icecream, delicious!

dsc_9634

Malpils Icecream

The next morning we awoke to snow- which made our morning so much more special since it 1000x times better than mud.

Breakfast was beautifully laid, generous and very delightful! Since a wedding was to take place later in the day there were alot more people buzzing about which made the quiet evening prior that much more memorable!

We had a lovely walk around the premises outside with out baby in the pram while enjoying the snow and taking photos.

I highly recommend Malpils Manor if you are looking for a romantic place to spend a weekend, or celebrate your special occasion.

The food was fantastic. 5 stars

The atmosphere enchanting. 5 stars

The service also was top notch for us! 5 stars

The romantic package is a lovely way to spoil your parter, complete with candles to light in their elegant rooms, and a fruit tray with sparkling wine later in the evening.  I don’t know if all of their rooms are equally lovely, but ours was magnificent!

Perhaps I am overly generous in my praise- but you should go ahead and check it out for yourself. I went a way feeling like I had stepped into a romantic movie, only this time I was the one in it, not the one watching it.

5 stars for my husband for spoiling me and reminding me he can be romantic, even 4 kids and 10 years in married life!

Malpils Manor Webpage

Debesmanna, a Latvian dessert

Tags

, , ,

From the time I was a little girl growing up in an American home in the USA but with a Latvian Dad and Grandparents I feel like I knew something about or had heard of this dessert. My Grandma always told how in her childhood they had whipped it with a spoon, which took forever and made it VERY special!

Personally I always loved the name of it, because debesmanna  translates perfectly from the Bible as manna from heaven. In other words the bread God sent the Israelites to provide their daily needs.

This dessert has nothing to do with bread, but is a fruit juice based, cream of wheat dessert, which though it seems like a strange combination whips up into a delightfully light, airy dessert which is served with milk.

When my family lived in Latvian in the 90s a Latvian lady came over to teach me how to make this for our family. Usually this is made from red berries- either wild cranberries, red currants, or some other sour berry. I use frozen rhubarb regularly with a handful of red currants thrown in to give it the customary pink color.

The recipe below is graciously provided by my friend Gunta; with my notes and photos. Thanks Gunta for sharing! If you want it in Latvian click HERE

Ingredients x 10 of original recipe because we have kids and they love this  🙂

350 g. cranberries or another sour fruit or berry.

1 liter of water

250 g. sugar

150 g. cream of wheat

Method:

  • Rinse berries if need be. Cover with the water and bring to boil. Boil until they are soft.
  • Pour thru a sieve and use back of spoon to get as much juice as possible from the berries.
  • Return the juice to the pot and add sugar, stir to dissolve. Bring to boil.
  • Whisk in cream of wheat stirring constantly so as to avoid lumps. Bring to a boil while stirring. Remove from heat. Cool.
  • Pour into a stand mixing bowl and whip till light and fluffy. It will become much lighter in color and texture. If it isn’t sweet enough you can add more sugar at this point. I usually make it with less and my husband always seems to sweeten it up at this point 🙂
  • Serve in bowls or decorative cups with milk poured over it.
  • Enjoy!

 

 

 

 

 

Hot Cheese Sandwiches- Latvian Style

Tags

, ,

When I first was getting to know my good friend who would later become my Latvian host for a whopping 14 months she made these quick cheesy bread snacks. I loved them then and love them now.

They are easy and fast. filling and great to take along. You don’t need a recipe for these- so here is the process in photos.

  1. Layer a baking tray with slices of bread. As many as you think you and your family/friends will eat.

Preparing the slices

2.  Grate cheese (any kind will do or a mix is even better) Grate at least 300-400 grams if you plan on doing a whole sheet of sandwiches. You will need more cheese or less cheese depending on how many slices of bread you are using.

IMG_1490

3.   Add eggs. I used  3 for this 9 slices of bread . Again it depends on how much cheese. You can also add chopped chives, or dill or a bit of mayo or other spices to this. Doctor it up the way your taste buds desire 🙂

IMG_1491

4.  Stir and spread on bread.

IMG_1492

5.   Bake in the oven on 180-200 degrees C (350-375 F)

Cheese bread Latvian style

6.   Remove from oven when golden.

Latvian cheese sandwich snack

7. Enjoy !

Did you make this recipe?

How did you like it? How did you doctor yours up? Share in the comments 🙂

Tomato Soup with Meatballs

Tags

, , , , ,

Winter has come early here in Latvia- usually we do not get snow before my birthday in mid November . But we have had it since the beginning of the month here and soup season has officially started in my book.

I love having soup and fresh bread and have already made that meal twice this week. Having a new baby makes soup an easy reheatable leftovers meal and I sure appreciate that now with four kids 🙂

I was very excited to snag a new soup magazine at the store last week with 50 recipes to try- they look easy and practical. I adapted this one and am translating it into English for you here with my notes.

This recipe is from the Ievas Magazine Soups- November edition

Ingredients:

400 g tomato pieces in juice (I used 700 g of frozen tomatoes)

200 ml. water or broth ( I used a bit more. I also added a few tablespoons of tomato sauce/paste I had open)

300 g. ground beef

1 stalk of celery chopped

1 onion chopped

1 clove of garlic, chopped

2 carrots, grated

150 g. frozen peas ( I used green beans instead because that is what i have and my kids prefer beans over peas)

1 small zucchini grated

1 egg

1t.balsamic vinegar

3 T. bread crumbs

Salt, pepper, garlic powder (my edition)

Sour cream, dill, green onions for garnish

Method:

  1. Chop veges and cook in a bit of oil (not including beans or peas)
  2. Add tomatoes and water or broth.Boil about 30 min till tomatoes start to dissolve.
  3. While the soup is boiling prepare meatballs. Mix meat, salt, pepper, bread crumbs and egg.Stir or mix with hands to make a well blended mass.
  4. When soup has boiled 30 min- remove from heat and use a hand blender or stand blender to puree. Be careful- this is HOT.
  5. Return to boiling and drop meatballs into broth, add frozen peas or beans. Cook for at least 10 min. more until meatballs are thoroughly cooked.
  6. Serve and garnish.

My older kids; ages 8 and 6 and my husband and I really enjoyed this soup. My 4 year old always turns up his nose at soup- but did eat it in the end. I liked that I snuck the zucchini into their stomachs without them knowing.

Let me know how you like this soup!

Stay warm and enjoy your day!

What kind of soup do you LOVE?

Coping With Gestational Diabetes

Tags

, , , , ,

Despite the fact that I was diagnosed with only BORDERLINE diabetes, I was encouraged to live as if I really did have diabetes.

I was really sad to discover I needed to make such drastic changes to my diet. But I also felt this was a good time to make some perhaps much needed changes. Afterall I am a baker and that alone says that sometimes there are too many sweets passing through our lives.

From the moment I was diagnosed I entirely cut sugar out of my diet. This was easier than I expected in some regards- but watching out for it showing up in various things took more work than I had thought.

My friend and dietitian sent me LOTS of information and charts on what I could and couldn’t eat. The first days and weeks were the most difficult as it felt like I couldn’t eat anything.

I also bought a glucose meter so that I could measure my blood sugar at home.

I came to learn what I could eat and was able to keep my sugar levels very good because I took this all very seriously and wasn’t willing to risk my baby’s health.

For breakfast I usually ate:

  • 1-2 eggs (boiled, fried or scrambled)
  • sliced tomatoes from my garden
  • a wholegrain cracker or wholegrain rye bread with cheese

My snacks were:

  • nuts
  • a bit of dried fruit on occasion.
  • blueberries
  • sugar-free peanut butter on a whole grain cracker

My meals were very simple, I ate a lot of buckwheat as it was one of the staples I was given free rein to eat. I ate some noodles, and brown rice and lots of meat and salads!

I learned a few things about myself during these restrictions and things that I simply cannot live without in my diet. Those things are peanut butter and cheese. I don’t need sugar in my peanut butter- but there is just something about it that satisfies my craving for something sweet.

I tried a lot of natural or semi-natural sweetenerss while on this diet. Those included were Stevia, Truvia, and Natvia. I must say that I didn’t like any of them or the taste they had or the aftertaste though in a pinch for cake Natvia/Truvia were the better options. Stevia made my tea/coffee so nasty I just poured it out.

Being able to go on a sugar strike for 6-8 or more weeks was very empowering to me. I felt like if I could do this then I was going to be ready to have my baby once more on my own with my strength of mind and body.

Have you had to give up sugar? How did you cope?