Chocolate chip cookies with M&M's
This is a spin on the classic chocolate chip cookie- the M&M’s actually make them even more appealing (if that is even possible). This recipe is simple and makes the perfect chewy cookie- just be sure to find the right timing for your oven, because if you bake for a minute too long the cookies will turn out crunchy (not a bad thing either way).
260 g all purpose flour, 1/3 can be replaced with whole grain
1 tsp baking soda
¼ tsp salt
170 g unsalted butter, room temp
120 g sugar
120 g ligth brown sugar
1 large egg
1 large egg yolk
1 tsp vanilla paste or vanilla sugar
200 g chocolate chips (can chop a chocolate bar into chunks)
2 handfuls of M&M’s
Makes 18 large cookies
1. Preheat the oven to 180 degrees (celsius). Line two baking trays with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt and set aside.
3. Chop the chocolate into chunks and set aside too.
4. In a large bowl beat the soft butter and both sugars using a mixer until light and fluffy (2-3 min). Add the egg and egg yolk along with the vanilla and beat until incorporated and smooth.
5. Use a spatula to gently stir in the dry ingredients to the butter mixture. Then stir in the chocolate chips or chunks. Do not overmix and do not use a mixer!
6. Use an ice cream scoop or a regular spoon to create balls of dough and place 9 on each baking tray. Flatten the balls a little bit.
7. Place the M&M’s on top of each cookie and press it in the dough (3-4 candies for each cookie).
8. Bake the cookies one tray at a time for approximately 12 min. When they are done the edges will be golden, but the center still soft. They will set as they cool and still be chewy. Leave them to cool before removing from the tray.
9. If you prefer crunchier cookies- bake for a minute or two longer.
Recipe: Ārija Avota
Photo: Oto Avots
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
Chocolate mousse
This mousse is amazing- it has a silky smooth texture, but still is packed full of intense chocolatey flavor! Paired with fresh seasonal berries this is just a summer dessert must-have.
When served in beautiful glasses and decorated with berries this simple dessert can become very fancy and beautiful. If you want to bring the mousse to an event- to work or anywhere else- you can use transparent plastic cups and transport them easily.
For this type of desert you really need to pay attention to what type of chocolate you use- choose one that has a higher cocoa content to achieve a deeper, richer flavor. It also wont create little clumps of fat when chilled, that can happen with lower quality chocolate.
200 g dark chocolate (approx 70% cocoa content)
40 g butter
4 eggs
2 tbsp sugar
300 ml heavy cream
1 tsp vanilla paste or vanilla sugar
Pinch of salt
A few tbsp cocoa powder for sprinkling
For serving: assorted berries- blueberries, raspberries, cut strawberries; in winter- clementine.
Makes 8-10 portions
1. Melt the chocolate with the butter using the over water method and set aside to cool.
2. Separate egg whites from yolks.
3. Using an electric mixer beat the egg whites in a clean bowl with the pinch of salt until foamy. Then add half a tbsp of sugar and keep beating until stiff peaks form and the whites hold in the bowl when turned over.
4. In another bowl beat the egg yolks and gradually add the 1.5 tbsp of sugar and keep beating until it doubles in volume and sugar dissolves.
5. Slowly beat in the heavy cream to the egg yolk mixture just until incorporated.
6. Now gradually mix in the cooled chocolate to the egg yolk and heavy cream mixture in 3-4 portions. Use a whisk for this task and do not mix too strongly, you just want everything mixed well together, but keeping the lightness.
7. Fold in the egg whites very carefully.
8. Now fill the chosen molds or glasses.
9. Place the molds in the fridge overnight or at least 4 hours.
10. Before serving, sift over some cocoa powder and decorate with berries.
Recipe: Ārija Avota
Photo: Ārija Avota
BBQ ribs
This is the best bbq rib recipe ever (well at least up until now). Through trial and error I have come to this recipe and absolutely love it.
What should perfect bbq ribs be like? They are packed with flavor and are slightly spicy (thanks to the marinade, cumin, cayenne pepper), they are soft and juicy, they are literally falling off the bone (by being sautéed for such a long time), they have this sweet and yet savory taste of that smokey homemade bbq sauce.
I recommend making a large batch of these, since they are oh so good and can be eaten later on as well 😆😋😇
3 kg pork ribs
For the marinade
4 garlic cloves, pushed through a garlic press
2 tsp paprika powder
1 tsp cumin
1 tsp cayenne pepper
2 tbsp sea salt
2 tbsp brown sugar
3 tbsp olive oil
For the bbq sauce
3 tbsp apple cider vinegar
5 tbsp ketchup
2 tbsp brown sugar
5 tbsp rum
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
3 garlic cloves, pressed through a garlic press
Ginger, the size of your thumb, peeled and finely grated
½ chili with seeds, chopped
1. Wash and pat dry the ribs. Cut in pieces so they fit in a shallow oven baking pan. Turn with the rib side up and use a knife to pull off the membrane. If that is not possible, just puncture it all over so the marinade has a chance to get through. If the top part of the ribs is too fatty, cut most of the fat off, leaving about 0.5 cm of fat for better taste.
2. Make the marinade. Mix together all the ingredients except olive oil and use that to rub in all of the ribs generously. Then drizzle olive oil on top at the end and rub that in too.
3. Preheat the oven to 160 degrees (celsius).
4. Place the ribs in thicker foil and tightly wrap each piece separately. Leave the opening on top (the bone part stays up) so that all the juices don’t leak out.
5. Put in baking pan and place in the oven for 2-2.5 h, depending on the meat.
6. Check on the ribs after 2 h. The foil should be full of juices and the meat should be stewing in it. If the meat seems to be coming off the bone, it is time to remove from the oven. If not- leave for 20-30 min more.
7. When the ribs are cooked, remove from oven and drain the juices, but leave the meat in foil to rest up until the moment you plan to start grilling.
/If you don’t plan on grilling and want to continue to cook in the oven, then brush the bbq sauce on the meat in the foil and put it back in the oven on the grill setting for 5 min, turn them over, cover that side in sauce and cook for 5 min again./
8. You can use the store baught bbq sauce, but you can also try and make it yourself.
9. In a small pot mix all the sauce ingredients and put it on low heat on the stove. Keep stirring every once in a while until the sauce reduces to a creamy, sticky consistency, about 20 min.
10. Put the ribs on a preheated grill on medium heat and grill until golden on both sides. Then brush both sides with the bbq sauce and lower the grill heat to finish the ribs off (the sauce gets sticky and thick).
11. Serve with grilled corn or potatoes and a green salad.
Recipe: Ārija Avota
Photo: Oto Avots
Tomato soup
We make this soup very often. When it is tomato season- I use fresh tomatoes, if it is off season, then canned tomatoes. And it tastes great in both versions.
I really enjoy the strong flavor of the tomato soup, so I rarely use the heavy cream. I use the saved calories to eat a chocolate fondant instead :)
When cooking this soup, the most important part is to balance the flavor- using brown sugar for sweetness, salt for saltiness and lime or balsamic vinegar for the sour.
800 g canned tomatoes, peeled
2 medium onions, chopped
2-3 large garlic cloves
½ chili with the seeds, chopped or ¼ tsp chili paste
2 tbsp tomato paste
2 tsp oregano
1 handful fresh basil
500 ml vegetable broth
Salt, pepper, sugar to taste
4 tbsp olive oil
2 limes for serving
Optional: add 100-150 ml heavy cream and bring soup to boil, creating a cream soup
1. In a large double bottom pot heat some olive oil and on low heat sautée the chopped onions. Stir occasionally and check to see if the onion is slowly turning translucent instead of cooking golden brown.
2. After about 10 min add the garlic, pushed through a garlic press, chopped chili (or paste) and oregano, and sautée a bit more. Then stir in tomato paste and cook.
3. In a separate bowl blend the canned tomatoes (or in a blender) with the fresh basil. Then pour in the pot.
4. Add the vegetable broth and bring the soup to a boil. Then lower the heat and slowly let the soup cook for 5-10 min. Add salt, pepper and sugar to taste.
5. If you want the soup to be smoother, use a hand blender to blend the soup right in the pot. This is when to add the heavy cream, if you choose to make a cream soup version.
6. Let the soup rest for 15 min.
7. Serve with a lime wedge and toasted bread or croutons.
! It is possible to drizzle a little olive oil, balsamico or pesto on the soup. You can add roasted seeds, crumbled blue cheese or even pieces of mozzarella.
Recipe: Ārija Avota
Photo: Ārija Avota
Chili con carne
O, chilli con carne! Our family has really come to love Mexican food, even all the kids enjoy it (when not too spicy). This chilli recipe has been modified and made better over the years and now it is here for you to use!
The distinct taste this chilli has couldn’t be possible without using coriander. And- if you want this chilli to be more like a soup- add more water and serve it in a bowl.
The serving is quite generous which is great because we always come for seconds and also is super delicious when served the next day.
600-700 g ground beef or veal
200-300 g tomato paste
400 g (1 can) canned peeled tomatoes
480 g net (2 cans) canned kidney beans, water drained
2 onions
3 garlic cloves
3 celery sticks
2 carrots
1 green paprika
A handful of coriander or parsley
1 chili or 1 tsp chili paste
1-2 tsp cumin
2-3 tsp paprika powder
1 tsp cinnamon
4 + tbsp olive oil for cooking
Salt, pepper, Balsamic vinegar, sugar to taste
500 ml hot water or vegetable broth, if you want it more of the consistency of a soup
For serving
2 limes
A handful of coriander or parsley
Sour cream
Corn chips or nacho chips
Canned jalapeno, if you want it spicier
1. Finely chop the onions, garlic cloves, carrots, celery sticks, paprika, chilli with the seeds, coriander or parsley. Leave these separately as they will be cooked at different times.
2. In a deep frying pan, pour the olive oil and cook the onions, celery, carrots and paprika for 7-10 min on medium heat. Then add the chilli, coriander, garlic.
3. Add all the spices- cumin, paprika powder, cinnamon and cook a little.
4. Now you can add the ground meat and cook while stirring constantly. Add more olive oil if necessary.
5. When meat is cooked, pour in the tomato paste along with the canned tomatoes (with the juice) and beans (rinsed). Mix well and lower the heat to minimum, put the lid on pan and leave to simmer for about 40 min. Add the hot water or vegetable broth if the mixture gets too dry or starts cooking too fast.
6. Taste the chilli con carne and start looking for your own taste- add salt, pepper, balsamico and sugar as necessary. When you find the perfect balance for your needs, take the pan off heat and let it rest for 15 min. This will allow all of the ingredients to come together better.
7. Serve with the chips, sour cream, slice of lime and sprinkle with fresh coriander or parsley.
Can also be served on a tortilla or rice.
Recipe: Ārija Avota
Photo: Oto Avots
Adding more water- as a soup
Hamburgers with caramelized onions
This is a nice classic summer hamburger recipe that has all the good stuff- the caramelized onions, crunchy bacon and melted Cheddar cheese.
It’s best to make these in good company, there are a lot of parts in this recipe and together it just is way more fun. That can make the whole evening turn out great 😇
For the burger meat
500-550 g ground beef, if possible, ask to have 10-15% lard or 30% fattier beef ground into the mass
Salt and pepper
For the caramelized onions
2 tbsp olive oil for cooking
1 tbsp butter for cooking
4 medium onions, cut in half rings
1 tbsp sugar
2 tbsp Balsamic vinegar
For the additives
1 medium tomato, cut in fat slices
8 bacon strips, fried crispy
4 slices of Cheddar cheese, matured is best
The sauces
4 tbsp ketchup
4 tbsp mayo or Greek yogurt mixed with 1 tsp Worchestire sauce
The bread
4 burger buns, cut horizontally and toasted
Optional: pickles, mustard salad
Makes 4 burgers
1. Peel the onions and cut in half rings. On a frying pan, heat the oil and butter and cook the onions on medium heat until they turn golden. Then add a tbsp of sugar and let it caramelize. Then add 2 tbsp Balsamic vinegar, stir everything and on low heat sautée for about 20 min.
2. In the mean time- prepare the meat. Mold 4 equal sized patties and create a little pit in the center. Each burger should have at least 125 g of meat.
3. When the patties are prepared, generously sprinkle both sides with salt and pepper.
4. Slice the tomato starting at the bottom (instead of the side) in large slices.
5. Mix the Worchestire sauce with the Greek yogurt, or you can use a delicious high quality mayo.
6. Preheat the oven to 200 degrees (celsius) and place the bacon strips on a baking sheet. Bake in the oven until crunchy and golden.
7. Heat the grill you will be using and place the meat patties with the pit down first. To get the meat to a medium,leave it to cook on each side for 3-4 min.Once the patty is turned over, place the cheese slice on top to melt. Close the lid of the grill so the cheese can melt better.
8. 2 min before the meat is done, place the burger buns on the grill to toast slightly.
9. Time to assemble the hamburgers! Put sauce on the bottom bun, then caramelized onions, then meat, tomato, bacon and pickles if desired. Ketchup goes on the top bun and place that on the stacked burger, press down firmly so it holds together better.
Recipe: Ārija Avota
Photo: Ieva Andersone (IG: @photoievaandersone)
Lasagna
This is the classic lasagna- based on Bolognese type sauce, very mild but yet full of aroma. This is personally my absolute favorite recipe for lasagna- I got it years ago from USA and was the first time I had ever tried lasagna in my life.
The cooking part itself is easy, but takes time. It is best to cook this on a weekend when you have plenty of time, you don’t have to rush and can actually enjoy the cooking process.
In this recipe the classic Beshamel sauce is replaced with a similar sauce that requires cottage cheese- you need to try this version since it is truly the best. The lasagna can be served with crunchy ciabatta bread with butter and a glass of red wine.
For the Bolognese sauce
500 g ground beef or veal
400-500 g classic tomato sauce
250-300 g tomato paste
400 g canned peeled tomatoes
1 large onion, chopped
4 garlic cloves
½ chilli or ½ tsp chilli paste
Salt, pepper and sugar to taste
1 tsp Italian spices (basil and/or oregano, thyme)
4 tbsp olive oil
For the white sauce
400 g cottage cheese (2-9% fat)
8 tbsp sour cream
3 eggs
100 g cheese, grated (parmesan or cheddar)
2 tsp Italian spices (basil and/or oregano)
8 lasagna noodles
300 g cheese, grated (parmesan or cheddar)
1. Start by cooking the Bolognese sauce. Heat a large frying pan and cook the chopped onions until they turn translucent. Then turn the heat on low and cook for a bit longer. Add the garlic (pushed through a garlic press), chilli, Italian spices and sautée for a while. Bring the heat back up a little to medium and add the ground beef- it needs to be constantly stirred to cook evenly. Add salt and pepper to taste and drain any oil or liquid if that has showed up at this point. Now you can slowly star adding the tomato paste, then tomato sauce and finally the canned peeled tomatoes. When the sauce starts to bubble, turn the heat down, put the lid on the pan and leave it to stew for another 30 min. Then you can add more salt and pepper as necessary and the sugar too (to remove acidity).
2. Prepare the white sauce. In a medium bowl beat the eggs and then stir in the cottage cheese along with sour cream, grated cheese (100 g), Italian spices. Set aside.
3. Boil water in a medium sized pot and add salt. When the water is boiling, add the noodles one by one and boil them as directed on the packaging. Stir the noodles once in a while to prevent them from sticking. When done- rinse the noodles in cold water and pour over some olive oil- again so they do not stick together.
4. Heat the oven to 180 degrees (celsius). Grease the baking pan 30x20x5 cm.
5. Now it’s time to start layering:
Noodles, Bolognese sauce, white sauce, grated cheese. Repeat once more and sprinkle the most cheese on top. Cover the baking pan with tin foil and place in the center of the oven to bake for 30 min.
6. When it is done, leave the lasagna to rest and cool for about 15-20 min. This way it will also hold together better when cutting.
7. You can make the lasagna on the previous day and keep it in the fridge for serving the next day. Remember to keep it in room temp for at least an hour before cooking.
Recipe: Ārija Avota
Photo: Ieva Andersone
Published: Ievas Receptes, santa.lv
Chocolate fondant
This is the real deal- easy to make with that gooey melted chocolate center, just how it was meant to be. I feel that this is my favorite, especially when you consider the investment vs the gain. It is super easy to make and it just melts in your mouth, has a perfect balance of butter, chocolate and sugar. Yummmm :)
250 g dark chocolate (cocoa content at least 50%)
250 g unsalted butter
5 eggs, room temp
200 g sugar
130 g all purpose flour
1 tsp vanilla paste or vanilla sugar
Makes 10 servings
1. Melt the chocolate with butter in a saucepan on very low heat- be careful not to burn it. Set aside to cool a little.
2. In a medium bowl, beat the eggs with sugar and vanilla with a mixer until the sugar has dissolved.
3. Add the melted chocolate with butter to the egg mixture and mix until incorporated.
4. Add the flour, but best to sift it in. Slowly stir the dough, but do not overmix.
5. Fill the baking molds slightly over half way. We use tin foil ones, that can be discarded afterwards- this makes storage easier. Ceramic molds can be used just as well.
6. Put the fondants in the fridge for at least 30 min or overnight.
7. Meanwhile heat the oven to 200 degrees (celsius). Bake the fondants in that heat 17 min precisely.
8. Let the fondants set for 5 min before serving- then turn the molds over and transfer the fondants to a plate. Serve while still warm with fresh berries or vanilla ice cream.
Recipe: Anna Inne-Smilga
Photo: Oto Avots
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
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
Summer pavlova
Light meringue that’s crunchy on the outside but is marshmallow soft in the center, covered with cold whipped cream and topped with sour seasonal berries. That is what a real summer pavlova is!
I have published this recipe years ago in the magazine “Ievas Virtuve” and it hasn’t changed one bit since then. That means it is perfect.
Many recipes tend to use powdered sugar for the meringue, but I like to use plain sugar since I feel it makes the taste better and more real. Also, this recipe has gotten many compliments over the years from my friends I have shared it with. That it is easy and turns out perfectly every time you try it. So don’t be afraid to try it for yourself, good luck!
For the meringue
4 large egg whites, room temp
200 g fine granulated sugar
1 tsp vanilla paste or sugar
1 tsp vinegar (9%)
1 tsp corn starch
For the cream
300-350 ml heavy cream
2-3 tsp sugar
1 tsp vanilla paste or sugar
For decorating
Seasonal berries- strawberries, raspberries, currants, black berries etc.
1. Preheat the oven to 130 degrees (celsius).
Prepare the meringue
2. Beat the egg whites until light and fluffy, then gradually add the sugar and keep whisking. Finally add the vinegar and whisk until the sugar dissolves (feel between the fingers) and the whites are very stiff. When you turn the bowl around, the meringue holds in the bowl and nothing drips.
3. Stir in the vanilla paste and corn starch very slowly.
4. Draw a 20-22 cm circle on a baking sheet. Turn the sheet over so you can use the circle as a baking form.
5. Place the meringue in the center of the circle and spread it evenly around the circle. Create a bit higher edges so that it is easier to hold the cream when baked.
6. Bake in the middle rack of the oven for about 70 min. The meringue will turn a slightly cream color. Once done baking, turn off the oven and leave a small crack open (put a spoon in the door, just so the hot air can escape). Leave the meringue to cool completely, about 2h. This can be done the day before as well.
Make the cream
7. When the meringue has cooled, and shortly before serving the pavlova, start preparing the cream.
8. Using an electric mixer beat whip the heavy cream until it starts doubling in size. Then gradually add the sugar and keep beating until nice and gentle peaks form. Add the vanilla. Be careful not to over mix.
Assemble the cake
9. Gently remove the meringue from the baking sheet and transfer to the plate or stand you will be serving it on.
10. Spread the cream on top of the meringue evenly.
11. Decorate generously with seasonal berries.
Recipe: Ārija Avota
Photo: Ieva Andersone
Published: Ievas Virtuve, santa.lv
Peach galette
This is a great dessert for the summer season! When gardens and the woods are full of berries and fruit, it is time to make this galette.
A galette is basically the very origin of a classic pie- just without the use of that perfectly round pie tin.
The peach galette isn’t very sweet, you can definitely add more sugar to the recipe if you are feeling up to it. It is very juicy and with nice pieces of fruit that dance in the mouth. The dough is light and a slightly crumbly- and it pairs perfectly together with any other seasonal fruit, like plums, blueberries or apples. If you decide to try this recipe with nectarines, you can skip the part of blanching and peeling the skins off.
For the filling
700 g peaches, approximately 5
40 g sugar
40 g light brown sugar
1 tsp vanilla paste or sugar
½ tsp ground cinnamon
Pinch of salt
the peel of 1 lime, grated
2 tbsp corn starch
1 tsp butter
For the dough
200 g all purpose flour, 1/3 can be replaced with whole grain flour if desired
160 g unsalted butter, cold
80 ml ice cold water
Pinch of salt
1 tbsp sugar
Optional: a handful of berries like currants, blueberries, raspberries etc.
Make the dough
1. In a large bowl or on a clean counter surface stir together the flour, sugar and salt.
2. Cut the cold butter into 2-3 cm large cubes and put it in the flour mixture. Start by flattening the butter cubes and then slowly kneading the dough, add the ice cold water and knead until the dough holds together but is still flaky. No need to over mix.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 min.
Make the filling
4. Blanch the peaches. Boil water and pour it immediately over peaches placed in a deep bowl or pot. Drain the water a minute later and rinse peaches in cold water.
5. Peel the skin off the peaches and cut them into 1 cm segments, place them in a bowl and cover with sugar, salt, cinnamon, vanilla and corn starch. Mix together.
Assemble the galette
6. Preheat the oven to 200 degrees (celsius).
7. Sprinkle a baking sheet with flour and flatten the refrigerated dough on it. Use a rolling pin to roll out the dough in a round shape about 5 mm thick.
8. Place the peaches in the middle of the dough circle and spread out evenly, leaving 5-6 cm free from the edges.
9. Fold the edges of the dough to the center and press together the folds so they hold together better and don’t open when baking.
10. Put small clumps of butter on top of the peaches and the sides of the galette and then sprinkle brown sugar over everything.
11. Place the galette in the middle of the oven and bake for 40-45 min. The bottom must be golden brown too, not only the top, so be sure to check before removing from oven.
12. Remove from the oven and top off with fresh berries, let it all rest for 15 min.
Recipe: Ārija Avota
Photo: Ārija Avota
Green salad with basic sauce
This salad will save the world and all of us along with it :) If we are looking for a magic key to healthy lifestyle and regulating weight- this salad is that key! This basic salad recipe should be taught to every family member, so we can all live healthier and learn more healthy habits. This is the only time when the bigger the portion- the better!
The main part of this salad is the sauce, however for the salad itself- any in season greens and veggies will work.
Different seasonal salads and greens (rucola, spinach, dill, basil, chives, etc)
4 fresh cucumbers, peeled, sliced
2 tomatoes, diced or a few handfuls of cherry tomatoes sliced in half
1 sweet onion cut into rings
Options to add: bell pepper, avocado, mango, apple, pear, leek, carrots (grated), strawberries, sun dried tomatoes, capers, feta cheese, blue cheese, cooked chicken or shrimp etc.
For the basic sauce
¼ tsp salt
¼ tbsp lemon juice or vinegar (balsamico, apple or red wine vinegar)
1 tsp raw honey, jam, syrup or sugar
4+ tbsp extra virgin olive oil
For extra flavor: chopped anchovies, blue cheese, pressed garlic, Dijon mustard, etc.
1. On a wide plate or large bowl, place the teared salad and chopped greens.
2. Add the tomatoes, cucumber, onions and all other chosen options.
3. In a small bowl make the sauce: add salt, squeeze in the lemon juice and stir in the honey until it dissolves. Then drizzle in the olive oil slowly while stirring constantly with a fork. This is when to add the additional flavor option.
4. Pour the sauce over the salad only before serving.
Recipe:: Ārija Avota
Photo: Oto Avots
Apple crumble
Oh yes, yes, yes! During apple season baking an apple crumble is a MUST!
So you are left with fond memories and a wonderful aftertaste of the end of summer and the harvest season. And that amazing smell- my family has a smile on their faces as they come right through the door.
800 g sour apples, peeled and cut into pieces
100 g light brown sugar
Optional- cinnamon
For the crumble
200 g all purpose flour (or use wholegrain flour)
200 g old fashioned rolled oats
200 g unsalted butter, cold and cut into pieces
100 g light brown sugar + 1 tbsp to sprinkle
Pinch of salt
1. In a medium bowl, mix together all dry ingredients- flour, oats, sugar, salt. Add the cold butter and using your hands mix everything together until crumbles form.
2. Peel the apples and cut into pieces. Mix together with the brow sugar and add cinnamon if using.
Only mix the apples with the sugar right before use so that the apples don’t lose their juices.
3. Heat the oven to 180 degrees (celsius).
4. Butter a 30x20x6 cm pan.
5. First place the apples on the bottom of the pan and then evenly cover with the crumble dough. Now sprinkle over the extra tablespoon of sugar for more crunchiness.
6. Bake in the middle of the oven for about 25-30 min. The crumble is ready when the top is golden brown.
7. Can be served hot or cold, vanilla ice cream or whipped cream can be added.
Recipe: Ārija Avota
Photo: Oto Avots
Tiramisu
This is as classic as it gets- a very traditional tiramisu, that is the best I’ve ever tasted. Also great point- it has little ingredients and is easy to make. Many recipes suggest to cover the tiramisu with grated chocolate, but I prefer using cocoa powder that makes the chocolate taste less dominant and over powering.
Sometimes I like to take this dessert to work and enjoy it with a cup of coffee.
For the cream
500 g Mascarpone cream cheese
250 g sugar
4 egg yolks
2 egg whites
2 tbsp cocoa powder for sprinkling
3 cups strong, black coffee (cold)
1 tbsp brandy or whiskey
400 g ladyfinger cookies
1. Brew the coffee and set it aside to cool (you can make it using any method you prefer).
2. In a large bowl mix together the egg yolks with sugar and beat until the mixture turns light and fluffy. Then gradually add the mascarpone cream cheese one tablespoon at a time, beating in between every time.
3. Using clean and dry whisks, beat the egg whites in a smaller and also clean bowl until stiff peaks form.
4. Slowly stir in the egg whites into the cream cheese mixture. Be gentle not to lose the fluffiness.
5. Pour the cooled coffee and the brandy (or whiskey) in a shallow bowl.
6. Prepare the baking pan 30x20x5 cm to start layering the tiramisu.
7. One by one take the ladyfinger cookies, dip in the coffee and place on the bottom of the pan tightly side by side. You only need to dip the cookie for a second, otherwise it can get too soggy and the tiramisu wont hold together as well as it should.
8. On top of the first layer of ladyfingers, spread half of the cream cheese mixture evenly. Then repeat a layer of ladyfingers and again the cream cheese. Use a sift to sprinkle cocoa powder on top of the tiramisu at the end. The cocoa is supposed to cover the whole tiramisu.
9. Place it in the fridge for at least 2 hours or overnight.
Serve with fruit and some coffee or by it self, of course.
Recipe: Ārija Avota
Photo: Ārija Avota
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
Potato salad
This salad is something straight from my childhood in Latvia, I love them for any occasion. With a cold and sparkling pickle straight from the jar! My grandmother and mom sometimes used linseed oil that gives the salad an interesting but really good taste. I mostly use extra virgin olive oil, sometimes pumpkin oil and also update the salad with cold smoked salmon for more spiciness.
I feel like this is a very healthy and real type of dish. You can just feel the strength it gives you when eating it!
8 medium potatoes, approximately 800 g
1 large onion, better sweet
50 ml pumpkin seed oil or extra virgin olive oil
Salt and pepper to taste
1. Wash the potatoes with a brush and boil them in a pot until soft. Drain and set aside to cool.
2. Peel and chop the onion.
3. When the potatoes are cool, peel and cut them into 1.5-2 cm cubes. If you want to have the salad warm, then use gloves to peel the potatoes sooner. Place in a large bowl and add the chopped onion, salt and pepper to taste and mix everything with olive oil.
4. Serve with pickles. Can also sprinkle with cold smoked salmon.
Recipe: Ārija Avota
Photo: Oto Avots
Chicken wings in bbq sauce
This recipe is simple- the wings can be eaten immediately as a main course with a side dish of your choice, or cold as a snack. Usually no one is left indifferent and the cook receives a lot of compliments. The key is to use a high quality soy sauce and ketchup. Also- the wings need to be cooked long enough for the sauce to start thickening and the wings are almost falling apart (and off the bone). After removing from the oven you need to stir the wings several times to let the sauce cover the wings completely and nothing is left at the bottom of the pan.
2 kg chicken wings (cut into 3 pieces, don’t use the tip)
For the marinade
100 ml ketchup
100 ml 9% vinegar
4 tbsp soy sauce
4 tbsp sugar, best to use brown sugar
1. Preheat the oven to 180 degrees (celsius) with fan. If you don’t have the fan option- heat it to 200 degrees (celsius).
2. Cut the wings in three pieces each (we don’t use the small tip), rinse and pat them dry. Arrange the wings in a 26x18x6 cm deep pan and set aside for now.
3. In a small pot mix together all the ingredients for the marinade sauce. Bring to a boil and pour it over the wings while still hot. Stir the wings so that everything is covered in sauce. Place the pan in the oven in the middle rack and cook for approximately 1 hour (stirring every once in a while). It is crucial to get the wings to brown and the marinade to thicken so it holds to the wings like a glaze instead of dripping off.
Recipe: Ārija Avota
Photo: Oto Avots
Spaghetti Carbonara
This is a recipe for those times when you have nothing at home to cook dinner from. And really, spaghetti, eggs and a piece of bacon is something you should have lying around to be cooking from scratch in the first place :) And if you have some cheese to grate over this dish- perfect! This is a great classic pasta recipe- creamy, rich in flavor and without using any heavy cream! It really is possible.
100 g bacon
1 garlic clove
200 g spaghetti
1 egg
40 g (2-3 tbsp) Parmesan or Cheddar cheese, grated
Salt and pepper
1. Cut the bacon into 5-7 large squares.
2. Heavily salt a large pot of water (general rule when cooking any kind of pasta) and bring to boil, add the spaghetti and cook as directed on package.
3. In a small bowl, lightly beat the egg and add the grated cheese, set aside.
4. Fry the bacon on a pan and once the pieces are golden, press the garlic clove through the press, add pepper and stir. When the garlic becomes fragrant, remove pan from heat.
5. Drain the spaghetti, but leave a little of the water in a cup (approx 150 ml).
6. Add the cooked spaghetti to the pan with the bacon and put the pan on the heat again. Add a little of the pasta water- just enough to make a sauce.
7. Remove from heat and slowly add the egg and cheese mixture, stir to create a creamy sauce. If necessary, add more pasta water.
8. Serve while hot.
Recipe: Ārija Avota
Photo: Ārija Avota