Oven baked chicken in herbs and veggies
This is again a very simple recipe, but creates the perfect explosion of flavors- the buttery onions, garlic and eggplant; the sourness of the lemon and tomatoes; the saltiness of olives and sweetness of dates and the aromas of all the herbs to bring it all together. The chicken and potatoes bring richness and nourishment.
Vegetarians can skip the chicken and add goats cheese and eggplant!
I could eat this dish every day because when you change the sides you add (look in the optional section) you get a completely different range of flavors. I have sometimes divided everything in two trays and varied what I add to the chicken- chili for spice lovers and eggplant with dates for a sweeter option.
This truly is the recipe where you use whatever you have t make a dish- it creates a surprise every time. I hope the surprise is a good one though :)
6 pieces of chicken, drumsticks or thighs
6 small new potatoes
2 handfuls of green olives with the pits
Handful of cherry tomatoes
8 garlic cloves
2 small onions
½ lemon
Herbs like thyme, parsley or sage
Salt and pepper
Olive oil
Optional: chili, dates, carrots, eggplant, capers, sun dried tomatoes, pumpkin, etc.
If you decide to use the eggplant- it must be cut in large pieces, salted and left for 20-30 min, then rinse and pat dry. Cook in olive oil on the pan along with the chicken.
1. Wash and pat the chicken dry, put salt and pepper on, rub it in.
2. Wash all the veggies and maybe cut the potatoes if necessary, cut the onion in 4 segments. Squeeze out the seeds of the cherry tomatoes in a bowl. Cut the half lemon in 4 segments.
3. In a large pan with a removable handle (if you don’t have one, just transfer everything after cooking to a deep oven dish) cook the chicken in olive oil until nice and golden on both sides.
4. When the chicken is almost done, add pressed garlic cloves, the onion and lemon to the pan. At the very end add the olives, herbs and cherry tomatoes. Just cook a little longer and stir together.
5. Heat the oven to 200 degrees (celsius).
6. Add the potatoes to the pan or if the pan isn’t suitable for the oven- transfer everything to a deep oven dish. Transfer everything to a larger dish also when you just have more of everything and it is a larger portion.
7. Place in the oven and cook until chicken and potatoes are ready.
Recipe: Ārija Avota
Photo: Oto Avots
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Beef slices in tomatoes
When it’s tomato season you want to use them in as many ways possible and here is another option- this time with juicy beef. As usual, the quality of the meat is of high importance. I usually go get it in specialized stores or markets and ask for beef or veal chops. That part of the animal isn’t as expensive and with this recipe is still very juicy and soft. It pairs very nicely with pasta or good bread (to soak up all the juices).
8 beef or veal chops, slices without the bone, cut very thinly
2 eggs, lightly beaten
1 cup breadcrumbs
Olive oil for cooking
Salt and pepper
600 g tomatoes, blanched and diced, or use canned
Large handful of parsley, chopped
2 garlic cloves, pushed through garlic press
Salt and pepper
Sugar to taste
Olive oil for cooking
1. Slice the beef chop in very thin slices using a large sharp knife and tenderize both sides of each slice. If it is difficult to cut the chop, place it in the freezer for a while and then slice it. In a medium bowl lightly beat the eggs and put the breadcrumbs on a baking sheet.
2. In a large thick bottom frying pan heat up 6-8 tbsp of olive oil. Soak the meat in the egg first and then cover in breadcrumbs before placing on the pan. While it is cooking, sprinkle with salt and pepper from both sides. Do not overcrowd the pan- cook the meat in portions so it doesn’t start to sautee, but does fry. The meat should be cooked for approximately a minute on each side until golden. Before cooking the next portion, wipe the pan clean with a paper towel and heat fresh oil each time.
3. Place the cooked meat slices on a paper towel to remove excess oil.
4. Place the tomatoes in a bowl and blanche them with boiling water, peel the skins off and dice in large chunks.
5. On a pan with a lid, heat 4-6 tbsp olive oil and cook the pressed garlic and chopped parsley on medium heat until fragrant. Add the tomatoes, salt and pepper, a bit of sugar and sautée on low heat for about 10 minutes. Taste and add more salt if necessary.
6. Place the meat slices on top of the tomatoes, put the lid on the pan and sautée on very low heat for about 20-30 minutes, stirring occasionally so the tomatoes don’t burn. Veal needs less time- about 20 min.
7. If for some reason (heat too high or tomatoes not juicy enough) there is too little liquid in the pan, you can add clean water during the cooking process.
8. Serve with ciabatta bread and sautéed veggies or if you want it to be more filling- with pasta. Pair with a nice glass of red wine.
Recipe: Ārija Avota
Photo: Ieva Andrsone (IG: @photoievaandersone)
Marinara sauce
The marvelously versatile Marinara sauce!
You can use it in a large portion of my recipes- the lasagna, chili, different pastas, lentil and tomato soup, curry etc.
When tomato season is coming to its end- there usually are those last not so pretty tomatoes left over. This Marinara sauce is where you can use those and be super practical. Make a huge batch and freeze the sauce in zip lock bags to be used for any recipe any time. Maybe for Christmas for a special meal? Or maybe for your kids that come home from school super hungry and can get something healthy made very quickly? This is perfect for those who are busy and want a healthy and wholesome meal.
1 kg fresh tomatoes, blanched, cut in large chunks (in winter time you can use canned tomatoes)
2 onions, peeled, chopped
4 garlic cloves, pushed through garlic press
Handful of basil leaves, torn
2 tsp oregano
Salt, pepper and sugar to taste
4 tbsp oil for cooking
Option:
Chili, few tbsp tomato paste or sauce
1. Blanch the tomatoes, pouring over boiling hot water and then after 30 sec cold water. Peel off the skin and cut in large chunks.
2. Peel the onion and chop finely, peel the garlic too.
3. In a deep, large frying pan pour the oil and sautée the onions on low heat until translucent.
4. Press the garlic in the pan and once that gets fragrant, add the tomatoes, basil, oregano and chili.
5. Stir everything and let it reduce for about 20-30 min.
6. Taste and add salt, pepper and sugar. If desired- this is when you add tomato paste or sauce. Cokk a bit longer and remove from heat, set aside to cool.
7. Can be served along with any pasta. Just reheat the sauce in a large pan and then add the boiled pasta, stir and sprinkle with grated Parmesan or Cheddar cheese.
8. Use the sauce immediately or put it in zip lock bags and in the freezer to use later.
Recipe: Ārija Avota
Photo: Ārija Avota
Squash gratin
I have come to this recipe gradually through trial and error and can finally say I am happy with my squash gratin. I put finely sliced tomatoes (can use canned tomatoes too) on the bottom of the pan and then the potatoes and squash go on top. It is key to cut the potatoes and squash in very fine slices so that they cook better, can soak up all the flavors and hold together stronger.
Squash gratin pairs well with fish and meat dishes, but can also be a vegetarian main coarse when necessary.
1 small squash, cut in fine slices, 1-2mm
4 medium potatoes, peeled, sliced in fine slices, 1-2mm
1 large onion, cut in fine slices
4 medium tomatoes, cut in fine slices
Handful of greens- parsley, basil, thyme or rosmary
2 garlic cloves, finely chopped or pushed through garlic press
1 tsp oregano
4 tbsp olive oil
Salt, pepper, sugar to taste
1. Peel and slice the vegetables.
2. Heat the oven to 200 degrees (celsius) preferably on the fan setting (convection).
3. On the bottom of a 20x30 cm baking pan evenly spread out the tomatoes, sprinkle with chopped greens and salt, pepper, sugar.
3. Place the sliced squash, potatoes and onions in a bowl and mix with the spices, garlic, salt and pepper, olive oil.
4. Assemble the gratin- alternately place the potatoes, squash and onion slices on top of the tomatoes, press down gently in the end.
5. Place in the oven (not necessary to cover the pan) and bake for 20-30 min.
6. Let it rest when done and then serve.
Recipe: Ārija Avota
Photo: Ārija Avota
Tomato lentil soup
It took a while to get to this recipe that I find very delicious and that I want to keep making again and again. And most importantly- the whole family loves it too!
Another thing- this soup is very healthy, filling and creamy in taste. You can make it very quickly and it has room for variation in the added spices, diversifying it every time you make it- one night you are in Italy and the next in India or even Mexico.
800 g tomatoes blanched, peeled, diced (can use canned or fresh)
150 g red or green lentils, soaked in water 20-30 min
1 medium carrot, cut in thin slices
1 medium onion, chopped
2 garlic cloves, finely chopped
1 tsp curry
1 tsp ground cumin
½ tsp oregano
1 tbsp tomato paste
800 ml vegetable broth + water if necessary
2 tbsp olive oil for cooking
Salt, pepper and sugar to taste
Optional: 2 handfuls of spinach or kale
1. Soak the lentils in water and in the meantime chop the onion and cut the carrot.
2. In a large pot heat the olive oil and on small heat sautée the onion until transparent, 5-7 min.
3. Add carrots, stir and on medium heat cook for 3 more minutes.
4. Add all the spices, garlic and once the garlic starts to become very fragrant, add the tomato paste and cook for a minute.
5. Stir in the diced tomatoes.
6. Add a tbsp of sugar.
7. Add the lentils and broth, put on the lid and on medium heat simmer for 20-25 min until the lentils get soft but don’t become mushy.
8. Put ¼ of the soup in a blender and blend completely smooth, then add back to the pot.
9. Stir, taste, add salt and pepper. If desired, add a dash of lime or lemon juice to bring out the flavors.
10. Now add the spinach or kale, if you have chosen to.
11. Let the soup rest for 15 min before serving.
Recipe: Ārija Avota
Photo: onemilk
Creamy chickpea curry
This amazing recipe has only recently come in my kitchen. However, the fact that I made it at least 3 times along the course of the last month means it is staying in my recipe book for good. And it seems very unbelievable that such a creamy and filling dish can actually be very healthy! You get energy for your brain and protein for your muscles.
In my personal opinion- it is healthy also because the great balance of the flavors in this curry means you may not even want to have dessert afterwards! For some, this vegetarian dish may even overthrow a meat dish from the TOP of most often used recipes.
300 g tomatoes, blanched, peeled and diced
300-400 g canned chickpeas, drained
2 tbsp tomato paste
1 tsp ginger root, finely chopped
1 handful of parsley, chopped
2 tsp curry, 3 if you want it stronger
1 medium onion, chopped
2 garlic cloves, finely chopped or pushed through garlic press
100+ ml coconut milk
The juice of 1 lime, to taste
Salt and pepper to taste
Olive oil for cooking
For the Basmati rice
1 cup of rice
2 cups water
1 tbsp olive oil
Salt to taste
For serving
Couple tbsp Greek yogurt
1 handful of parsley, chopped
Make the curry
1. Blanche the tomatoes, covering them with boiling hot water and keeping them in that water for 30 s. Drain the water and let cool, then peel and dice, set aside.
2. Chop the onion, garlic, parsley, ginger and set aside.
3. Heat the oil in a pan and on medium heat cook the onion until translucent.
4. Add the ginger, garlic, curry and cook a little, then add tomato paste and also let cook for a bit.
5. Add tomatoes and greens and keep cooking for 2 min. If the tomatoes aren’t juicy enough, add a bit of water to create a sauce.
6. Add the chickpeas and sautée for about 5 min.
7. Add salt and pepper, taste if that is enough to bring out the flavor and then pour in the coconut milk. Lower the heat to very low and sautée until the curry turns creamy, 2-3 min.
8. Taste the curry and squeeze in the lime juice as necessary.
Make the rice
9. Put the rice in a pot and add the water and oil, stir.
10. You can add the salt immediately or when the rice is done, your choice.
11. Put a lid over the pot and leave to simmer on medium heat. You need to check on the rice occasionally, because it may overflow when boiling.
12. Once it starts bubbling, lower the heat and sautée for 20 min without stirring.
13. Remove from heat and use a fork to fluff up the rice carefully.
14. If you need to keep the rice warm before serving, wrap the pot in a blanket.
15. Serve the curry with the rice and add Greek yogurt on top, along with the chopped greens.
Recipe: Ārija Avota
Photo: onemilk
Crispy chicken Parmesan
The special thing about this recipe is the trick of soaking the fillet in Greek yogurt instead of egg before the bread crumbs. The yogurt gives this dish another layer of taste- fresh, tangy and juicy. Of course the Parmesan mixed with the bread crumbs add the crispiness necessary.
While the chicken is baking in the oven, you have time to make a seasonal salad from anything fresh and green available. What elevates the salad is the horseradish and lemon sauce, it gives even more flavor to this amazing dish.
4 small chicken breasts
2 tbsp Greek yogurt
4 tbsp Parmesan cheese, grated
1 tbsp bread crumbs
Salt and pepper to taste
4 tbsp oil for cooking
For the salad
4 handfuls of seasonal salad, torn
1-2 bunches of radish
For the sauce
4 tbsp sour cream or Greek yogurt
2 tsp horseradish
4 tsp lemon juice
Salt to taste
Dill and/or parsley, finely chopped
1. Preheat the oven to 200 degrees (celsius).
2. Grease a deep frying pan with the cooking oil.
3. In a bowl, pour the Greek yogurt and whisk gently using a fork to make it more liquid.
4. Place the chicken breasts on a cutting board and tenderize them using a mallet or your hand.
5. Mix the grated Parmesan and bread crumbs in a bowl.
6. Take the chicken breasts one by one and dip both sides in the Greek yogurt, then in the Parmesan and breadcrumbs and place on the baking pan. Do not stack the chicken breasts on top of each other.
7. Bake in the oven for 25-35 min depending on the size of the chicken breasts.
8. Place the salad and cut radish in a large dish you will be serving in.
9. Make the sauce. Add all the ingredients to the sour cream or Greek yogurt and mix well.
10. Pour the sauce over the salad just before serving.
Recipe: Ārija Avota
Photo: onemilk
Publication: Ēdiens kā zāles
Pear risotto with Gorgonzola cheese
This risotto has a very interesting and sophisticated taste combination- the sweet pear with the tangy Gorgonzola. It may seem weird, but this actually is an amazing marriage of flavors that comes together so fully you can even skip dessert. The recipe is very easy but the flavor is so good it will surprise even the most fancy guests. Everyone always asks me for this recipe after dinner parties so here I finally share the details.
200 g risotto rice
2 medium pears, ripe (e.g. conference)
150 g Gorgonzola cheese
1 medium onion, chopped
150 ml dry white wine
300 ml vegetable broth
Branch of thyme
1 tbsp olive oil
1 tbsp butter
1. Prepare the ingredients. Chop the onion, wash, peel and dice the pears. Make the broth. Open the wine.
2. In a large pan, heat the olive oil and butter and on low heat cook the onion until translucent. Add half the pear, thyme leaves and cook for 2-3 more minutes.
3. Add the rice and raise the heat to medium and cook the rice until fragrant and translucent.
4. Pour in the white wine and let the alcohol evaporate. Add 1/3 of the broth, lower the heat, add the rest of the pears and put the lid on the pan to let it sautée for 20 minutes until the rice is done. Gradually in 3-4 attempts add the rest of the broth and stir the risotto after every addition. Do not flood the risotto, only add more broth when the moisture has evaporated. The rice should be soft, but not mushy, the risotto should be creamy and moist.
5. When the rice is done, stir in the Gorgonzola cheese cut in 2x2 cm cubes, remove the pan from heat with the lid on and let it rest until cheese has melted (5-10 min).
Recipe: Ārija Avota
Photo: Ārija Avota
Trout soup
This is a quick fish soup, tastes best when made with fresh carrots, new potatoes and dill. It almost feels healing in a way- so eat this slowly to savor every spoonful.
For the broth
A whole fish bone with the head, approx 500-800 g
2 carrots, cut in 2 cm pieces
2 sticks of celery, cut in 2 cm pieces
1 onion, cut in 4 pieces
A handful of parsley
2 bay leaves
For the soup
1 small onion, chopped
300 g trout fillet, no skin, cut in 2 cm pieces
2 medium carrots, peeled, cut in thin slices
4 medium potatoes, peeled, cut in 2-3 cm cubes
A handful of dill
2 tbsp olive oil
Salt and pepper to taste
Optional: 150-200 g melted cheese
1. Make the broth. Thoroughly wash the fish bone and place it in a large pot, add all the veggies, parsley and bay leaves, pour over 1,5-2 l cold water and bring to boil. Remove the foam and let simmer for approximately 30 min.
2. Remove the fish bone and keep any fish meat (if there is any)
3. In a medium pot, cook the chopped onion in the olive oil until transparent.
4. Then lower the heat and cook the carrots a little bit, add the broth and potatoes and bring to boil. After 10 min add the trout fillet pieces, boil for 3-5 min,add the saved pieces from the broth (if you had any).
5. Taste and add salt and pepper, if you choose to- add the melted cheese.
6. Serve with chopped fresh dill.
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
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
Chanterelles with new potatoes in aromatic sauce
The mushrooms still have a little crunch to them, the potatoes have soaked up all the flavors of the greens and sauce and that amazing fragrance this dish leaves in the house!
Even if you don’t get a hold of a lot of chanterelles to use, you can still make a great dish with this recipe. This is my moms recipe- she created it for times when mushrooms weren’t that easily available, but you needed to feed the whole family.
The technique used is actually very similar to that of making a risotto (my mom definitely didn’t know about risotto back then), but instead of rice this uses new potatoes, genius!
400-500 g chanterelles
6 medium new potatoes
1 large onion
250 g heavy cream
300-500 ml vegetable broth
2-3 tbsp butter for cooking
2 tbsp olive oil for cooking
Greens- scallions, dill, thyme
Salt and pepper to taste
1. Clean and wash the chanterelles, pat them dry with a paper towel and cut into medium pieces.
2. Wash the new potatoes and scrub them with a brush to clean off the skin. Cut in thin slices 1-2 mm.
3. Chop the onions and greens, make the broth (if using cubes).
4. Heat a deep frying pan with a lid on medium heat and cook the onions in both the butter and olive oil, add the thyme too.
5. Then cook the chanterelles until golden brown, add salt.
6. Add the new potato slices and fry for a few minutes.
7. Now pour in half of the broth and stir everything, put the lid on and lower the heat. Keep cooking while stirring every once in a while, adding more broth when necessary until the potatoes are almost ready (and not yet mushy).
8. Now add the heavy cream, stir again, taste and add salt and pepper if necessary and let it simmer for a few minutes until potatoes are completely done.
9. Sprinkle with greens and serve.
Recipe: Ārija Avota
Photo: Ieva Andersone (IG @photoievaandersone)
Vegetable stew with cheese
When it is harvest season and a lot of fresh delicious veggies are available, it is very easy to make a rich and filling dinner without meat. The cheese is what helps create the full flavor and the pickle is just a great addition to make it the perfect vegetarian dish!
I borrowed this recipe from friends that are lifelong vegetarians and have figured out a way to feed their always hungry meat-eating friends that come over for dinner parties 😆
8 medium new potatoes
8 medium carrots
1 cauliflower or cabbage head
1 medium eggplant
1 medium squash
4 medium tomatoes
200 g fresh yellow wax beans
150-200 g fresh peas
2 medium onions
1 garlic clove
1 tbsp cumin
2 tbsp Indian spices garam masala (cumin, nutmeg, cinnamon, cardamom, cloves, etc)
200 g cottage cheese
Seasonal greens (thyme, parsley, basil, dill)
1 chili pepper
100 g butter for cooking
4 tbsp olive oil
1 cup boiling water
Salt and pepper
1. Wash all the veggies, peel the potatoes and carrots and cut into medium pieces. Cut the eggplant (and immediately place in water so it doesn’t brown), squash, tomatoes and cauliflower similarly.
2. Cut the ends off the wax beans and cut them in half (or three pieces if the beans are very large). Peel the peas, peel and cut the onion and leave the garlic cloves separated but unpeeled.
3. Wash and pat dry the greens and then chop finely. Deseed the chili and chop finely, leave the seeds if you want it spicier.
4. On medium heat place a cast iron pot and melt half of the butter, watch for it not to burn. Cook the onions, later the garlic cloves with the peel still on, chili pepper and the spices (cumin and masala).
5. Once the onions are transparent, remove the garlic cloves, add olive oil and start gradually adding the veggies. Carrots first, then potatoes, stir and after 3-5 min add cauliflower and wax beans. Watch for the stew not to get too dry and add boiling water if and when necessary. Add the rest of the vegetables and sautée until everything is soft.
6. While stewing the veggies, add the greens gradually. When almost done, add the cooked garlic cloves and cheese (cut in pieces). Add salt and pepper to taste.
7. Once the stew is ready, stir in the rest of the butter and sprinkle greens on top.
8. Serve with pickles, if desired.
Recipe: Ārija Avota
Photo: Ieva Andersone
Split pea porridge with Greek sauce salad
I didn’t use to make split pea porridge too often, since it usually was served with meat or other foods that made the whole dish seem a little heavy. This all changed once I traveled to Greece and discovered you can have the porridge on its own, just drizzled with a little olive oil and onions- that is just the kind of food you want in hot weather!
This recipe is currently very popular in my mother in laws household- hot weather outside, lots of garden work to be done, so this is the perfect dish- both rich and light at the same time.
And turns out, a salad of any kind pairs well with this porridge- I like a classic Greek salad with olives, tomatoes and fresh cucumber.
500 g split peas
1 medium onion for cooking
2 tbsp olive oil for cooking
Salt and pepper
For serving
Extra virgin olive oil
1 medium onion, chopped
For the salad
1 small head of lettuce
1 sweet onion
4 medium cucumbers
100 g feta cheese
2 handfuls of cherry tomatoes, cut in halves
2 handfuls Kalamata olives
1 sun dried tomatoes, cut in strips
200 g Greek yogurt
Juice of 1 lemon
Salt and pepper to taste
1. Rinse the split peas several times in fresh water. Chop the onion finely.
2. In a pot heat the olive oil and cook the chopped onion until transparent, add the split peas and add cold water so that the peas are covered 2 cm above. Rapidly bring to boil and then turn the heat down and keep cooking for about 40 min until the peas become soft while stirring every once in a while.
3. Once almost ready, add the salt. The porridge will be runny so set the pot aside with the lid on and covered in a blanket for at least 20 min.
4. In the mean time prepare the salad.
5. Tear the lettuce and arrange on the bottom of the plate or bowl the salad will be served in.
6. Grate the onion and cucumber, drain the juice and add to the lettuce.
7. Mix the Greek yogurt with lemon juice, salt and pour over the salad. Add olives, cherry tomatoes, sun dried tomatoes and sprinkle the feta cheese on top. Add fresh pepper to taste.
8. Chop the fresh onion and set aside.
9. Serve the porridge in bowls and drizzle over with olive oil and chopped onions, add pepper to taste.
10. Serve with the salad.
Recipe: Ārija Avota
Photo: Ieva Andersone
Salmon with mango salsa and sweet potato
4 pieces of fresh salmon fillet, approximately 3-4 cm wide
½ chili, chopped
Few branches of thyme
Olive oil
Tbsp butter
Salt and pepper
For the salsa
1 large, ripe mango, half finely chopped, other half pureed
Small bunch of fresh parsley, chopped
½ fresh chili pepper, deseeded, very finely chopped
½ sweet onion, finely chopped
¼ lime juice
Salt
1. Remove the pin bones from the salmon, clean the scales and cut off the uneven edges. Cut in 3-4 com pieces.
2. Place the salmon pieces on a baking sheet and season with the chopped chili, thyme, olive oil and rub that in, leave for a while to marinate.
3. Peel the mango, finely chop one half and puree the other using a blender. Add chopped parsley, chili, onions, salt and lime juice to the mango. Stir everything together and the salsa is ready.
4. Preheat the oven to 200 degrees C.
5. Peel the sweet potatoes and cut in 0.5 cm slices. Place the slices in a bowl and season with cumin, thyme, pressed garlic and add olive oil, stir well. Add salt and pepper too.
6. Place a baking sheet on a deep baking tray and arrange the sweet potato slices along with the garlic in one layer.
7. Place the potatoes in the oven and bake until golden and soft.
8. Heat a frying pan on medium heat with the olive oil and butter, when the butter begins to foam, cook the salmon. Both sides need to be cooked only until golden brown. The in the end, fry the skin side until crunchy, but be careful not to overcook. Rest for 5 min after cooking.
9. Serve salmon with the salsa on top and sweet potatoes on the side.
Recipe: Ārija Avota
Photo: Ieva Andersone (IG: photoievaandersone)
Published: Ievas Virtuve, santa.lv
Beans and chicken with a crunchy corn chip and cheese crust
When it is rainy or cold outside, it’s really nice to turn on the oven and bake something just like this- a little spicy, creamy, rich, crunchy and very very delicious. The perfect comfort food!
2 (480 g net) cans of kidney beans in saltwater, drained
2 (480 g net) cans of white beans in saltwater, drained
2 (800 g) cans tomatoes whole or chopped, peeled
500 g cooked chicken meat, cut in 1.5 cm cubes or pulled. You can boil a whole chicken the day before in greens, carrots and onions and get a real broth along with the process.
250 g hard cheese, grated
300 ml chicken or vegetable broth
1 red bell pepper, cut in strips or diced
1 large onion, chopped
2 garlic cloves, chopped or pressed through garlic press
large handful of parsley or kinza, chopped
3 tsp ground cumin
1 chili pepper, chopped or tsp of chili paste
4 tbsp olive oil for cooking
Salt, pepper and sugar to taste
For the crust
1 (200 g) pack tortilla chips, slightly crushed
250 g hard cheese, grated
200 g sour cream for serving
Canned Jalapeno peppers, chopped for serving
1. Get a large cast iron pot or a deep pan with a lid (it needs an iron handle to be put in the oven, if not, then this will need to be later transferred to a baking dish 22x30 cm) and heat the olive oil. On low heat cook the onion until it becomes soft and transparent.
2. Add the cumin, chili, garlic, pepper and sautée for approximately 5 min.
3. Then add the canned tomatoes and stir.
4. Gradually add the rinsed beans, chopped parsley and half of the broth, stir and sautée for 5-7 min.
5. Stir in the chicken strips and the rest of the broth, put the lid on and let it simmer on low heat for 10-15 minutes so the flavors can be absorbed.
6. Stir in the grated cheese.
6. Heat the oven to 200 degrees (celsius).
7. Cover the stew with the crushed tortilla chips, press down lightly.
8. Place the pot in the oven and bake for 20-30 min. Then sprinkle the grated cheese on top and put back in the oven for a few more minutes until cheese has melted.
9. When removed from oven, let it rest for 10 min and then serve along with the sour cream and chopped jalapenos.
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
Fettuccine with mushrooms
It’s best to cook fettuccine in one pan for 2-3 people at a time. If you cook for larger groups of people, the mushrooms can turn out not as golden or the sauce could be a little off and not as aromatic. If everything is done right- this is a very wonderful and amazing dish!
Even better if this is cooked by a man and he can use the big knife to slice the cheese on top- very very romantic :)
150 g mushrooms, champignons or portobello
2 garlic cloves
300 g fettuccine noodles
150 ml heavy cream
50 g grated cheese, Cheddar or Parmesan
2 tbsp olive oil and 1 tbsp butter for cooking
Salt and pepper to taste
1. In a large pot, boil water and add salt generously. Cook the fettuccine noodles as instructed on packaging.
2. Cut the mushrooms in slices and cook them in olive oil and butter until golden brown (in a large pan with high edges). Add the garlic, pushed through a garlic press, salt and pepper and sautée for a little bit. Then stir in the heavy cream and lower the heat to a minimum, let everything simmer for about 2 min. Taste and add more salt if necessary. Set aside.
3. Drain the noodles and stir in together with the sauce in the pan.
4. Serve hot on a plate topped with grated or shaved cheese.
Recipe: Ārija Avota
Foto: Oto Avots