1. If you walk slowly…
Answer: 6.66 km
2. If you bike slowly…
Aswer: 12.15 km
3. How many sneakers ….
Answer: Girls: 6,7 = 7 Boys: 7,6 = 9
Fat? – Lazy?
4.How many percent …
Answer: Girls - 65,6%
The culture in Latvia has a strong influence by Latvian folklore and by the
people of the country and how attached they are to their homeland.
Many Christian rituals are intertwined with ancient customs. Pagan
symbols, which are geometric, are still seen throughout the applied arts
We treat food, especially bread, with great respect ― because we know
it's not something that can be taken for granted. We have always made
do with what we can grow ourselves. The traditional Latvian cuisine is
shaped by the seasons. In the autumn we are at our most extravagant.
Much to the horror of vegetarians, the gurus of Latvian cuisine have
proclaimed meat the king of all food. We eat lots of potatoes and often
call them "the other bread". Our cooks are practical but very generous.
We tend to go for dishes that do not take much time to prepare.
In the winter we eat more meat and root vegetables, in
summer dairy products predominate: cheese, milk
soups and porridges. In the autumn we butcher pigs.
Our cooks don’t just use the choice cuts; they know
how to make delicious treats from anything
In late summer we get down to stock up for winter with considerable
enthusiasm ― we make jam, fruit preserves and pickles. Home-made
food always tastes much better. And every Latvian knows of a secret
mushroom-picking place and a very special recipe for a mushroom dish.
• Cooking 100 years ago
At 19th centuary a plant from North America was spreading quickly- the
potato.Thanks to potato farming, Latvian peasant no longer had food shortages
in winter and spring, when stores of grain had been depleted.It is belived that
the most common meal for Latvian coastal fishing families in the 19th century
was boiled potatoes with cottage cheese and herring or pilchards.
• The harvest festival
In autumn, when the harvest had been brought in and food was abundant, farms
with usually celebrate the harvest festival. After the harvest, a piglet or ram was
often slaughtered and a feast was organised. The new season’s sauerkraut was
eaten and bread was baked from the newly harvested grains.
Special foods were eaten at the winter solstice, a celebration to mark
the days becoming longer. Many of these foods can still be found on
contemporary Latvian Christmas tables. In the last 100 year it has also
become popular to bake gingerbread at Christmas, and other tradition
inherited from the Germans. We also eat grey peas with bacon at
Christmas table, it’s really Latvian.
At the time of the spring solstice, or Easter, food stores would usually have been
running low, so eggs were saved for some time before Easter.
Boild eggs, coloured with brown onions skins and decorated with scratched
designs have been the main Easter food for many centuries. Many families still
boil and eat their own home coloured eggs at Easter.
Today the most popular celebration in Latvia is Jāņi or the summer
solstice. This marks the shortest night of the year.The main “Jāņi” foods
are fresh caraway cheese and beer, wich is found on every Jāņi festive
table. Usually the table will also be laden with pīrāgi, sweet platter
breads, various meats and many other modern foods, wich suite
contemporary Latvian celebration.
Prepare dough without a starter (see
above).After dough has risen ,divide
into 30-35g(1.05 – 1.225oz) pieces, roll
into round balls and leave on a pastry
board for 10-15 minuetes to rise.Press
each piece flat, place bacon filling in
the centre , press together edges of
dough above or at the side of filling .
Roll with both hands to even out
filling ; make the shape long with
slender ends and bend into a half-
moon. Place on a greased baking tray,
leave to rise ,brush with beaten egg
and bake in a hot oven. Brush with
melted butter once removed from the
Bacon filling :
Cut rind off bacon.Dice bacon and onion
and saute(saute only for a short
period, so that fat does not run off),
add pepper and mix well.
450-500 (17,5oz) flour
250g (8,75oz) milk or water
25g (0,87oz) yeast
75g (2.62oz) margarine
25g (0,87oz) sugar
5g (o,87oz) salt
350 (12.25oz) smoked streaky
50g (1,75oz) onion