An old traditional Latvian recipe for any feast in year. If you want to enjoy healthy country style food in a sense of folklore, then try this! Sklandrausis is an appetizer as well as a main dish. Instead of honey you can take brown sugar.
In Latvian: 'grudenis' or 'zidenis'. Simple and slow food which my grandfather often made on cold winter days. This Latvian traditional recipe is also prepared at celebrations (example, on Metenis) between Christmas and spring. Earlier this porridge was boiled with a pig's head, but nowadays we can replace it with streak of lean or smoked pork. Last time I tried without meat - it was delicious too!
There are many ways to dye eggs naturally, including herbal, bark, beet, berries, onion skin solutions. This is a boiled method in which the eggs are wrapped up in onions skins and fabric. Although there are various egg-dyes available nowadays, most of Latvian families are still continue the ancestral tradition of coloring Easter eggs with the gifts of nature. By the way, amber comes from the Baltic Sea shores.
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