Shakshuka
This is a fantastic option for breakfast in tomato season! Shakshuka is a way of cooking eggs, traveled all the way from the Middle East. This dish plays with all the amazing flavors of tomato and paprika contrasting with the mild taste of eggs and topped off with the spices. This is a fresh and healthy breakfast to enjoy with the whole family.
1 large onion, chopped
2 sweet paprika, cut in straws
6 medium tomatoes, blanched, diced
2 medium tomatoes, blanched, sliced
1 chili, chopped
3 garlic cloves, peeled, pushed through garlic press
2 tsp ground cumin
2 tsp sweet paprika powder
Salt, pepper, sugar to taste
Handful of greens- parsley or coriander, chopped
6 eggs, room temp
Olive oil for cooking
1. In a large frying pan with a lid, heat the oil and cook the onion and chili until fragrant and translucent.
2. Add paprika and cook for a few more minutes.
3. Then add the spices, tomatoes, greens, pressed garlic and stir. Place lid on the pan, lower the heat and sautée for about 10 min until veggies become soft but not mushy.
4. Taste and add salt, pepper and a tsp of sugar. Evenly cover everything in the pan with the tomato slices and sprinkle salt and pepper again. Put the lid back on and sautée for 2-3 more min.
5. Create 6 holes in the cooked veggies around the whole pan and crack an egg in each hole, add salt and put the lid back on.
6. Sautée for 3 min until the egg whites are firm, but the yolks are still soft and a bit runny. Remove from heat immediately.
7. Serve with greens on top and with a slice of fresh bread.
Recipe: Ārija Avota
Photo: Ieva Andersone
Artichoke and Parma ham galette
A great breakfast or snack idea! You can add and combine any flavors over the cheese- asparagus, tomatoes, squash, eggplant, salmon, sun dried tomatoes, olives, etc. My favorite combos are with artichoke (as in the top picture) and asparagus in the spring. What will be your favorite combination?
400 g puff pastry, if using frozen type- remove from freezer 20-30 min before baking to let defrost in room temp
200 g Cheddar cheese, grated
A few tbsp extra virgin olive oil
Oregano
100-150 g canned artichokes in oil
1 small tomatoe, sliced
5-6 slices Parma ham
Basil, torn in pieces
Salt to taste
For serving
Arugula, soft boiled eggs, olive oil
1. Preheat the oven to 190 degrees (celsius).
2. Create a 20x40 cm base either rolling out the pastry or sticking the defrosted squares together. Place on a baking sheet.
3. Use a brush to evenly distribute olive oil all over the pastry.
4. Sprinkle the torn basil and other spices- oregano, salt and cheese.
5. Drain the canned artichokes and cut the biggest ones in half. Slice the tomato.
6. Place the artichokes and tomato slices evenly all over the galette.
7. Roll up the Parma ham in “roses” and place on top of the galette.
8. On a baking pan, place in center of oven to bake for 25-30 min until top and bottom of pastry is nicely browned.
9. If desired, sprinkle the arugula and olive oil over the baked galette. If served for breakfast- then cover with the soft boiled eggs, cut in 4 pieces.
Recipe: Ārija Avota
Photo: Ārija Avota
Variation for spring, when it is asparagus season:
5. Wash and pat dry the asparagus, if not using baby asparagus, then cut off 2 cm from the ends.
6. Toss the asparagus with olive oil in a bowl and place on top of the cheese on the galette.
Lingonberry/apple jam
The lingonberry jam is my absolute favorite! The berries have so many health benefits upon being very delicious- something like a cranberry, but with a little more variety. It goes perfectly with hash browns, pork roast, or any type of pancakes. That is why this is the only jam I try and make every year.
2 kg lingonberries, washed
1 kg sour apples, peeled and diced
600 g + jam sugar
100 ml water
Makes 6 0.5l jars
1. Wash the berries through a sift, drain water and let dry.
2. In the meantime, peel and dice the apples.
3. In a large pot, put the berries and diced apples in water and simmer on medium heat. Stir occasionally and let it simmer until you see the juices coming up.
4. Lower the heat and let it cook for 15 more minutes, stirring and removing the foam from the top occasionally.
5. Add the sugar and keep cooking until the jam thickens.
6. Taste the jam and add more sugar if necessary.
7. In total the cooking time is about 50 min, but you can keep cooking for an extra 10 min if you want it thicker.
8. Pour the jam in jars while still hot, put lids on and set aside to cool. This will help preserve the jam.
9. Store the jars in a cool place.
Recipe: Ārija Avota
Photo: Ārija Avota
Quick lingonberry and buttermilk cake
This is oh so good- it’s like a huge muffin! The buttermilk makes it very moist and fluffy, the lemon zest adds aroma and the lingonberries give that amazing sour flavor. This can also be made with blueberries.
Maybe you want to make this for someone special this evening?
120 g butter, room temp
200 g sugar + 1 tbsp for sprinkling
1 egg, room temp
The zest of one lemon (only the yellow part)
1 tsp vanilla paste or vanilla sugar
250 g all purpose flour
2 tsp baking powder
Pinch of salt
150 ml buttermilk
1.5-2 cups of lingonberries, cranberries or blueberries
Butter or oil for greasing the pan
1. Grease a 20X22 cm square baking pan.
2. Preheat the oven to 185 degrees (celsius).
3. In a medium bowl beat together the soft butter with sugar until light and fluffy, add the vanilla, lemon zest and egg, beat until well incorporated.
4. In a smaller bowl, whisk together the flour, baking powder, salt and berries.
5. Add the dry ingredients to the butter mixture alternately with the buttermilk (gently stir in a little flour, then buttermilk, then flour and so on). Do not overmix as the dough will not be as fluffy.
6. Pour the dough in the prepared pan and sprinkle with a tbsp of sugar.
7. Bake in the center of the oven for 35-45 min until toothpick comes back clean.
Recipe: Ārija Avota
Photo: Ieva Andersone (IG: @photoievaandersone)
Burrata with tomatoes
1 package burrata cheese, drained
2 large, juicy tomatoes, cut into thick slices
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar cream
Handful of basil leaves, torn
Salt and pepper
1. On a large plate arrange the tomatoes around the sides. .
2. Put the burrata in the middle and tear it apart with a fork.
3. Sprinkle with the torn basil leaves.
4. Drizzle with olive oil and Balsamic vinegar cream.
5. Add salt and pepper to taste.
6. Serve with toasted bread.
Recipe: Ārija Avota
Photo: Ārija Avota
Bruschetta with porcini mushrooms
A Friday snack for two? Don’t feel like cooking? This recipe is more like meditation instead of intense cooking :)
In Latvia we have many forests full of different mushrooms every fall- most of us love going out to pick some wild mushrooms. But if you have the option to buy some fresh from the market- it is just as good. This recipe is very easy and also a nice snack to have along with the chilled Sauvignon Blanc left from the cooking process.
4 large slices of Italian bread
4 garlic cloves
Thyme, a few branches
4 small porcini mushrooms
50 ml dry white wine, like Sauvignon Blanc
2 tbsp olive oil for cooking
1 tsp butter for cooking
Parsley or sage, chopped
Salt and pepper to taste
A tbsp of Balsamic vinegar cream
1. Preheat the oven to 210 degrees (celsius).
2. Place a baking sheet on the ovens baking tray and arrange the bread slices on it. Add crushed garlic cloves and the thyme branches, drizzle olive oil on top and then just use your hands to mix it all together (so the bread is soaked in oil and all the seasoning).
3. Place the baking tray in the oven and bake until the bread turns slightly golden, do not burn.
4. Clean and wash the porcini mushrooms, pat them dry in a paper towel. Cut into thin slices 3-5 mm and chop the greens and spices.
5. Heat a frying pan on medium heat and add both the oil and butter- cook the mushrooms to quickly become golden, around 2 min, add salt, pepper and wine.
6. Lower the heat and sautée for a bit until the sauce starts to reduce about 5 min, then add the greens and spices.
7. Put the mushrooms on the toasted bread, add the baked garlic cloves on top too. Drizzle the Balsamic vinegar cream over everything.
8. Serve with cooled Sauvignon Blanc.
Recipe: Ārija Avota
Photo: Oto Avots
Crêpes
In Latvia, it seems that crêpes are one of the first things we learn to cook. And now the options of ingredients are so broad, we can adjust those basic recipes to our current flavor preferences.
One of my classic favorite variations is this: I replace part of the flour with wholegrain flour and add just a little melted butter.
The pancake dough can be prepared the day before and kept in the fridge overnight in an airtight container. In the morning you just add a bit more milk and stir everything before use.
For the dough
4 eggs
500 ml milk
250 g all purpose flour (1/3 can be replaced with healthier options- wholegrain, buckwheat, oat flours)
60 g butter, melted
1-2 tbsp sugar
Pinch of salt
Olive oil for cooking
For serving
Maple syrup or honey
Favorite jam
Cream cheese or greek yoghurt
Fresh seasonal berries or fruit
Tuna or caviar
1. Beat the eggs along with the sugar. Mix in 100 ml of milk.
2. Stir in sifted flour and salt. Be careful to not create lumps, keep a smooth consistency. Add the melted butter.
3. Pour in rest of the milk and mix well.
4. Leave it to set for at least an hour.
5. When ready to cook, heat the frying pan to medium heat and pour some olive oil to grease.
6. Using a ladle, pour the dough evenly on the heated pan as thin as possible. Cook one side until golden and flip with a spatula. Grease the pan after every crêpe.
Serve with favorite condiments
Recipe: Ārija Avota
Photo: Ārija Avota
Grilled cheese sandwich
Ah, the grilled cheese sandwich. So simple but if prepared correctly can really blow your mind!
If you have seen the movie Chef with Jon Favreau, you will understand what I am talking about…
The bread, soaked in the butter all golden and crunchy, the cheese, melted and creamy, running like hot lava once the sandwich is cut in half. Just heaven :)
4 slices of bread made for toasting
80 g Cheddar cheese, cut in thin slices (can be mixed with Gruyere and Parmesan)
2 tbsp soft butter
Serves 2 people
1. Cover all the slices of bread evenly with butter, be generous.
2. Using a cast iron pan (or a griddle, if you have one) toast all the slices of bread (buttered side down) keeping an eye on them the whole time.
3. Place the slices of cheese on two of the four pieces of bread, while still cooking. Place the other two pieces of bread on top of the cheese and press down lightly, keep cooking. If the bread starts to brown too fast, turn down the heat. Patience is needed here- the bread needs to cook slowly so the cheese can melt and the toast not burn.
4. Turn the sandwiches over and keep cooking slowly, let the bread soak in the butter on the pan.
5. Keep turning the sandwiches over watching for them not to burn, but waiting for the cheese to melt completely.
6. Once golden brown and ready to be removed from pan, let the sandwiches rest for a few minutes. Cut in half with a sharp knife and serve with a few slices of fresh tomato sprinkled with basil or dill.
Recipe: Ārija Avota
Photo: Oto Avots
Avocado hummus
What can make our breakfast fresh and more healthy? Avocado humus, of course!
If you enjoy hummus in general, I suggest to get a whole jar of tahini paste- it gives that tangy taste to the hummus and can stay in the fridge for quite a while.
Anytime you come across some ripe avocados, make some hummus!
400 g canned chickpeas
4 ripe medium sized avocados
1 garlic clove
Handful of coriander or parsley
2-3 tbsp extra virgin olive oil, plus a little extra for serving
3 tbsp lime juice
1-2 tbsp tahini (sesame paste)
¼ tsp cumin
Chili to taste
Salt and pepper to taste
1. Using a food processor pulse together the chicpeas, olive oil, garlic, chopped coriander, chilli, tahini until it forms a smooth paste.
2. Add cumin, salt and pepper and the avocados- blend together until incorporated.
3. Serve with olive oil and fresh pepper on top.
Recipe: Ārija Avota
Photo: Ārija Avota
Buttermilk pancakes with maple syrup and bacon
In our family we enjoy these buttermilk pancakes with maple syrup or soft honey and a side of crunchy salty bacon. What a combo!
Sometimes I add blueberries to this dough- fresh or frozen both work great. You mix the berries in the flour mixture before adding that to the wet ingredients. And the frozen berries don’t need to be defrosted.
2 large eggs
80 g butter, melted
500 ml buttermilk or keffir
260 g all purpose flour (can replace half with wholegrain flour for a healthier option)
2 tsp baking powder
½ tsp baking soda
2 tbsp sugar (or honey)
Pinch of salt
Olive oil for cooking
For serving
Maple syrup
Bacon, cooked
1. In a medium bowl, whisk together the dry ingredients- flour, baking powder and soda, salt, sugar.
2. In a smaller bowl beat the eggs and add the melted butter. Then slowly mix the buttermilk in as well.
3. Create a pit in the dry ingredients and pour the egg mixture in there. Slowly stir them together and do not overmix. It’s completely fine if some lumps are left as those will mix throughout the cooking process.
4. Grease the frying pan with olive oil and use a tablespoon or ice cream scoop to put the dough on the pan. The number of pancakes you can cook at one time depend on how big of a frying pan you have. Cook on medium heat until golden brown, from both sides.
5. Serve while hot with maple syrup and few bacon strips (or any other condiments you like).
Recipe: Ārija Avota
Photo: Ārija Avota
Rhubarb muffins
This is a great way how to finish off rhubarb season- baking some juicy rhubarb muffins 👌
320 g all purpose flour, I like to replace 1/3 with whole grain flour
150 g sugar
¼ tsp salt
2 tsp baking powder
½ tsp baking soda
grated lemon peel of 1 lemon
250 ml buttermilk
1 large egg, room temp
120 ml vegetable oil
300 g fresh rhubarb, cut into small pieces
Optional: add 100 g frozen (no need to defrost) blueberries, raspberries or black currants
Makes 12 muffins
1. Preheat the oven to 190 degrees (celsius). Place muffin liners in the muffin pan.
2. In a large bowl stir or whisk together the flour, sugar, baking powder and soda, salt and lemon peel. Set aside.
3. In a medium bowl beat the egg and then add oil and buttermilk.
4. Take the large bowl and create a pit in the middle of the flour mixture. Pour in the egg mixture and stir everything very gently.
Be careful not to over mix the batter, there might be some lumps left and that is ok. If over mixed, the muffins could turn out dense and not as fluffy.
5. Add the rhubarb and berries (if chosen to use) to the batter and stir in slowly.
6. Pour the batter in the muffin tin, spread it evenly. Place the tin in the middle of the oven and bake for 25 min. The muffins will be well risen and a little golden brown on the top. Check the center with a toothpick.
7. When removed from the oven, let the muffins cool for 5-10 min and then serve.
Recipe: Ārija Avota
Photo: Oto Avots
Omelette
I am learning to cook the perfect omelette my whole life- turns out it isn’t that easy! An omelette needs to be soft, melting in the mouth, fluffy and with the beautiful taste of butter. It should not be golden brown- that indicates it is overcooked.
Some advice: 1) the eggs should be room temp before cooking, then the omelette will cook more evenly, 2) use the correct size pan- 25 cm pan for a 3 egg omelette, 20 cm for a 2 egg omelette, 4) if you are cooking the omelette using the folding method, fold the omelette while the surface is still moist. Once folded it will still keep cooking and be nice and juicy.
3 eggs, room temp
2-3 tbsp full fat milk, heavy cream, sour cream or water
20-30 g grated cheese (cheddar, gruyere or parmesan)
1 tbsp butter for cooking
Salt and pepper to taste
Options for serving:
Cooked onions
Bacon strips
Cooked tomatoes with mushrooms
Serves two people
1. Heat a 25 cm frying pan on medium heat.
2. Lightly beat the eggs, add the salt and milk and mix together.
3. Grease the frying pan with butter and pour the egg mixture on- then turn down the heat to medium low.
4. Wait a minute for the eggs to raise on the edges, then using a spatula, pull the edges to the center so the liquid part can flow underneath.
5. Now sprinkle the cheese (and other condiments- greens, spices, cottage cheese, tomatoes etc) and put the lid on the pan, let it cook. Another version- put the pan in the preheated oven (175 degrees celsius) for 2-3 min with no lid on. This can be done even with pans that have plastic or wooden handles.
6. After 2-3 min cooking under the lid, use a spatula to fold the omelette in half. Take the pan off the heat and add salt and pepper to taste.
7. Serve with one of the chosen options and some toasted bread.
Recipe: Ārija Avota
Photo: Ārija Avota
