Kitchen Stories: Four Simple Recipes Made from Fridge Leftovers
In its food column, the regional paper Ziemeļlatvija shares four home recipes: a potato skillet with sausages, fried cottage cheese with eggs, egg and cucumber salad, and a sour cream cocoa dessert.
The lifestyle section of Ziemeļlatvija, a newspaper from northern Latvia, has published four home recipes in its "Kitchen Stories" column. The author says she cooks with whatever she finds in the fridge at the time, so exact quantities are given for only some of the dishes.
Potatoes with sausages, eggs and cheese
The base is a 400-gram pack of ready peeled and boiled potatoes. They are cubed and fried in butter, then seasoned with a spice mix meant for potato dishes and combined with sliced hunter's sausages. Frankfurter-style sausages or smoked meat also work. Beaten eggs are poured over the pan, tomato wedges are added, and grated cheese goes on top. The pan is covered for about a minute so the cheese melts, and the dish is finished with dill and chives.
Fried cottage cheese with eggs and cheese
This dish calls for 200 grams of 9% cottage cheese, two eggs, 100 grams of mozzarella, herbs, sesame seeds and salt. The cottage cheese is spread in a heated pan, eggs are mixed in, and the mixture is heated for at least a couple of minutes until the eggs set. Chopped mozzarella, sesame seeds, salt and herbs are then added. The author describes it as rich in protein.
Egg, cucumber and corn salad
The salad needs a fresh cucumber, four boiled eggs, a small can of sweetcorn, fresh dill and mayonnaise. The eggs and cucumber are cut up, the corn is drained, and everything is mixed with a little mayonnaise. The author did not add salt, since the mayonnaise provided enough flavour; quantities can be adjusted to taste.
Sour cream and cocoa dessert
For 500 millilitres of sour cream, the recipe uses sugar to taste (the author used about 50 grams), a teaspoon of vanilla sugar, two tablespoons of cocoa and a tablespoon of gelatine. The gelatine is soaked in cold water, dissolved, cooled and folded into the sour cream mixture. It is poured into a dish lined with cling film and chilled until set. The cream is suggested as an accompaniment to kissel, a thickened fruit dessert; if no ready-made kissel is available, it can be cooked from cranberries, other berries, juice or quince syrup.
