Anastasia International Inc.
40 High St Suite #1
Bangor, Maine 04401
+1 (207) 262-9595
+1 (800) 356-3130
+1 (877) 345-1677
Search
Sign Up
Login
Yummy perspectives
Personal ads with photos: Elena, one of pretty Russian women from Riga
Elena
ID: 76247
Send Me an Email
Call Me
Add to Favorites
Send to a Friend
Character:
I am a slender, tall lady with good personality and soul. I am life-loving, romantic, sociable, I love children and I think that I can communicate with them rather well.
Interests:
I love traveling, I like swimming, I like diving very much. I also enjoy mountains, caves, fishing I love animals and nature. I am interested in history, design, eastern philosophy. In my free time I go to theatres, exhibitions I like listening to relaxing or jazz music. I know what a happy family life filled with love happiness and care is, so I want to meet my only one, who can be my caring and reliable friend and loving husband in one person.
Looking For Type:
I would like to meet a kind, spiritually rich and tender man, who is ready to pamper his lady, and who is ready to find a contact with my only son, who lives with me. He must be intelligent and life-loving.
Looking For Age:
41 - 53
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 sour cream soup
Ingredients:
4 cps. water
1/3 cp. barley
2 cps. buttermilk
4 cps. milk
1/4 cp. soured milk
1/2 cp. sour cream
Directions:
1. Wash barley. Place in saucepan, add water, and cook until tender. Let it cool until it has reached a temperature of about 85 degrees F (30 degrees C). Meanwhile let all remaining ingredients (except sour cream) come to room temperature.
2. To the lukewarm cooked barley and water, add the buttermilk, (sweet) milk, sour milk, and leave it all to ferment in a warm place (about 6 - 12 hours). Then chill for 6 - 12 hours. Before serving, add the sour cream. Serves 4.
This soup is eaten cold, with herring, or bread and butter, in hot weather.
Preeyatnava apetita! (bon appetite) your Anastasia Web Elena 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
// Provide alternate content for browsers that do not support scripting // or for those that have scripting disabled. Alternate HTML content should be placed here. This content requires the Macromedia Flash Player.
Get Flash
Elena
ID: 76247
Print profile
Send Me an Email
Call Me
Add to Favorites
Send to a Friend
<< Back
To the kind people of Anastasiaweb, From the bottom of my heart I would like to thank you for your wonderful service. You have helped me find the love of my life and true soul mate. Recently we met in Kiev for the first time. It was so romantic and wonderful.
alan l., Utah, USA
May 2005
Hello, my name is john and i have been a client of anastasiaweb for over 3 years and have found my future wife and for that i thank you, you have been a great service and would recommend it to anyone to find a quality lady for marriage.
John F., Oregon, USA
May 2005
// Provide alternate content for browsers that do not support scripting // or for those that have scripting disabled. Alternate HTML content should be placed here. This content requires the Macromedia Flash Player.
Get Flash