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Bangor, Maine 04401
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Personal ads with photos: Aina, one of single Russian ladies from Anastasia International
Aina
ID: 1116855
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Character:
I am a calm, romantic, communicative, loyal, tender, calm, soft, sensitive, with good sense of humor, caring, tactful, communicable, understanding, kind, interesting and natural.
Interests:
I like spending time with my friends as I am communicable, I like having a rest with someone very special, to talk, to listen… I enjoy reading interesting books and I like going to cinemas and theatres.
Looking For Type:
I would like to meet a calm, romantic, communicative, loyal, tender, calm, soft, sensitive, with good sense of humor, caring, tactful, communicable, understanding, kind, interesting and natural man
Looking For Age:
38 - 55
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.
Alexander�s Cake
Ingredients:
1 pound soft butter
grated rind of one lemon
3/4 cup sugar
4 cups all-purpose flour
2 eggs
Preheat oven to 375F. Cream the butter and sugar with an electric mixer. Add the eggs, one at a time, mixing well. Add the lemon rind and flour. Mix until a smooth dough is formed.
Grease 2 9 x 13-inch sheet cake pans and line each with waxed paper. Divide the dough evenly between the two pans. Using a spatula, spread the dough smoothly and evenly. Bake for about 13 to 15 minutes, or until just golden brown. Allow the cakes to cool in the pans.
the filling:
1 10-ounce jar of red currant or red raspberry jelly
Invert one cooled sheet cake onto a serving platter and peel off the waxed paper. Whisk the jelly to thin it out, and then spread it evenly over this first sheet. Carefully invert the second sheet cake on top of the first and peel off the waxed paper.
the glaze:
juice of two lemons 1 pound of powdered sugar, sifted
Prepare the glaze by stirring the lemon juice gradually into the powdered sugar with a fork. If it does not spread easily, add water, one teaspoon at a time, until you get an icing that is easy to work with. Spread the top of the cake with icing and allow it to set. Cut into diamonds or 1-inch by 3-inch pieces.
Preeyatnava apetita! (bon appetite) your Anastasia Web Aina 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
Aina
ID: 1116855
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Anastasia Team, I thank you very much for my time on your site. It has been a fascinating experience.
Ian S., UK
Febuary 2006
Thanks for your attention! I must tell you, these Russian ladies are too beautiful for words. They also sound like good women of heart if I look through their profiles. Thanks for the good service. Much appreciated. Keep smiling. Sincerely.
Johan S.,
January 2005