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 1. If you walk slowly…
 Answer: 6.66 km
 2. If you bike slowly…
 Aswer: 12.15 km
 3. How many sneakers ….
 Answer: ...
The culture in Latvia has a strong influence by Latvian folklore and by the
people of the country and how attached they ar...
 We treat food, especially bread, with great respect ― because we know
it's not something that can be taken for granted. ...
 In the winter we eat more meat and root vegetables, in
summer dairy products predominate: cheese, milk
soups and porridg...
In late summer we get down to stock up for winter with considerable
enthusiasm ― we make jam, fruit preserves and pickles....
• Cooking 100 years ago
At 19th centuary a plant from North America was spreading quickly- the
potato.Thanks to potato far...
 Special foods were eaten at the winter solstice, a celebration to mark
the days becoming longer. Many of these foods can...
At the time of the spring solstice, or Easter, food stores would usually have been
running low, so eggs were saved for som...
 Today the most popular celebration in Latvia is Jāņi or the summer
solstice. This marks the shortest night of the year.T...
Prepare dough without a starter (see
above).After dough has risen ,divide
into 30-35g(1.05 – 1.225oz) pieces, roll
into ro...
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
Latvian culture (2) (1)
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Latvian culture (2) (1)

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Latvian culture (2) (1)

  1. 1.  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  We disagree  Fat? – Lazy?  4.How many percent …  Answer: Girls - 65,6%
  2. 2. 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 of Latvia.
  3. 3.  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.
  4. 4.  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
  5. 5. 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.
  6. 6. • 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.
  7. 7.  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.
  8. 8. 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.
  9. 9.  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.
  10. 10. 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 oven. 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 1 egg Filling: 350 (12.25oz) smoked streaky bacon 50g (1,75oz) onion Ground pepper

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