Anastasia International: Recipe collection of a mail order bride VELTA from Riga

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Russian women personals with photos: VELTA, mail order bride from Riga

VELTA	ID: 73195

Mail order bride VELTA from Riga and her traditional dishes

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Character:
I am a simple, cheerful, open-hearted, original person, I like to help people. I like, cooking, children, to design my own flat, bowling, billiard.
Interests:
I am interested to read philosophical books, listening to popular music, watching TV especially I prefer to watch news. I like spending time near seaside, swimming and watching sunrise.
Looking For Type:
I would like to meet a man in order to create a serious relationship. I wish to meet a special and original, intelligent, eager, sincere, faithful, open-minded, loyal person with rich soul and without bad habits.
Looking For Age:
35 - 45

The Latvian cuisine has been influenced by the neighboring countries. Common ingredients in Latvian recipes are found locally - such as potatoes, wheat, barley, cabbage, onions, eggs, and pork. Latvian food is generally quite fatty, and with few spices. A typical example would be boiled grey peas with pieces of bacon.

LATVIAN POTATO AND WILD MUSHROOM SOUP

This is a potato soup to top all potato soups. Thick and creamy, it has the woodsy aroma of wild mushrooms that are enlivened by bacon cracklings and paprika.

Ingredients:

1 ounce imported dried wild mushrooms (such as Polish, porcini, or cepes), well rinsed
5 1/2 cups water
Salt, to taste
6 medium size russet potatoes, peeled and cubed
4 slices bacon, finely diced
1 small onion, finely chopped
2/3 cup heavy or whipping cream
Sweet Hungarian paprika, to taste
Freshly ground black pepper, to taste
Chopped fresh dill for garnish

DIRECTIONS:

Soak the mushrooms in 1 cup of the water for 2 hours. Drain the mushrooms and strain the liquid through a coffee filter (this is to remove any sand). In a large soup pot, bring the mushrooms, their soaking liquid, and the remaining water to a boil over high heat. Add salt, then reduce the heat to low and simmer, covered, for 30 minutes. Add the potatoes, increase the heat to medium low, and cook until the potatoes are tender, about 15 to 20 minutes. Remove from the heat. With a slotted spoon, remove the mushrooms. When they are cool enough to handle, chop them very fine. Using the slotted spoon, transfer the potatoes to a food processor. Add 1 cup of the cooking liquid and process until pureed. Whisk the potatoes back into the cooking liquid in the pot. You will have to stir them thoroughly with a fork or wire whisk until there are no lumps. Set aside. In a small skillet, sauté the bacon until it renders its fat. Drain off all but 1 Tablespoon of the fat, then add the onion and the mushrooms. Saute, stirring occasionally, over medium high heat until the mixture is well browned, about 15 minutes. Return the soup to low heat. Add the cream and simmer gently for 2 minutes, until the soup is about to boil. Stir in the sautéed onion, mushroom, and bacon mixture. Season with a few dashes of paprika and salt and pepper, then simmer for another 3 to 4 minutes. Serve garnished with fresh dill.

Pretzel Roll

Ingredients:

1 cup milk
2 tablespoons caraway seeds
2 tablespoons butter
1.25 cups water
2 tablespoons sugar
1 package quick-rising yeast
2 teaspoons salt
6 cups all-purpose flour

In a small saucepan, heat the milk, butter, sugar, salt, caraway seeds and water. When the butter is melted and the sugar and salt are dissolved, set the pan aside to cool to warm, about 105F.
When the liquid mixture reaches this temperature, place it in a heavy-duty mixer (Kitchen Aid works well) and add the yeast to the liquid. Stir to dissolve thoroughly.
Add 5 cups of flour to the bowl and mix on low until the dough begins to pull away from the side of the bowl, about ten minutes. Using the dough hook, knead in the remaining cup of flour until the dough is very smooth, another five minutes.
Place on a plastic cutting board or sheet, cover, and allow to rise until doubled, about one hour. Punch it down.
For each pretzel, cut off a piece of dough about the size of a golf ball. Roll it into a snake about 10 inches long and form into a pretzel, looping one end just past the middle of the snake and crossing the other end over it, pinching the dough slightly where the ends meet. Place the pretzels on a floured tea towel and allow to rise for about 15 minutes.
Preheat oven to 400F. Bring 8 quarts of water to a boil and gradually boil the pretzels, about 5 at a time, until they float. Remove them carefully from the water with a slotted spoon and place them on a greased baking sheet. Bake at 400F until golden brown, about 20 to 25 minutes.
These can be frozen right when they come out of the oven, and reheated later in a 350F for just a few minutes.

Latvian apple loaf

Ingredients:

5 oz. butter
1/2 cp. sugar
3 eggs, separated
1 cp. flour
2 tsp. baking powder
2 tsp. vanilla
3 Tbsp. milk or cream
6 medium apples, peeled and thickly sliced (Granny Smith or Macintosh are best)
1 Tbsp. sugar mixed with 1/4 tsp. cinnamon

Directions:

Making the batter:
Preheat oven to 375 degrees F. Grease a loaf pan. Sift flour with baking powder. Cream butter. Slowly add sugar to butter, beating well after each addition. Add egg yolks to butter mixture, one at a time, and beat well after each addition. Add vanilla. Add dry ingredients in 2 or 3 parts, alternating them with the milk. Whip egg whites until stiff. Gently fold them into the batter. Turn the batter into the loaf pan. Press the apple slices deeply into the batter. Sprinkle with sugar & cinnamon mixture.
Baking the loaf:
Bake about 30 - 50 minutes, or until tester comes out dry.

Preeyatnava apetita! (bon appetite) your Anastasia Web VELTA will tell you while serving this wonderful dish.
You answer should be "Balshoye spasiba, daragaya moya!" (Thank you so much, my darling!)

ea - Each;

tb - Table spoon;

ts - Tea spoon;

c - Cup

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