Recipe #322 in my 1926 cookbook Vārīšanas un cepšanas māksla is šokolādes ķīselis (chocolate kissel). The recipe goes like this: “boil 1 stops* of water with 1/2 pod of vanilla, add 4 spoons of cocoa, bring to a boil, add sugar. Dissolve 3-4 spoons of potato flour into a 1/2 glass of water, add slowly while stirring. Serve with vanilla sauce”.| Latvian Eats
Continuing the breakfast and open sandwich theme, this post will contain all open breakfast sandwiches made with white bread. Surprisingly, vast majority – 8 out of 11 – of breakfast sandwiches in Vārīšanas and cepšanas māksla are made with white bread.| Latvian Eats
Open sandwiches. Food that is mostly associated with Danish cuisine, yet is so common in Latvia. So common, that it seems hilarious to find breakfast sandwich recipes in a cookbook. But here they are – Chapter 1 Brokastu ēdieni un sviestmaizītes (Breakfast dishes and sandwiches). I will work my way through them, based on the bread used, be it white bread (baltmaize), rye bread (rupjmaize) or sweat and sour rye bread (saldskābmaize).| Latvian Eats