spoon

Debessmanna Recipe

Posted on 24-02-2011 | By: Allnet

Category : Latvian Recipes

Debessmanna - Whipped Cranberry Dessert With Milk

Ingredients

Cranberries 75g (2.65oz) (or other berries),

Water 200g (7oz) ,

Sugar 50g (1.75oz) ,

Semolina 30g (1.05oz)
 

Debessmanna Recipe

Debessmanna

Directions

Rinse cranberries. Crush and squeeze out juice. Place cranberry solids in a saucepan, cover with water, boil for five minutes and strain. Add sugar. Gradually add semolina, stirring constantly. Heat until semolina thickens, then add cranberry juice. Pour mixture into a bowl and cool rapidly. Whip mixture until it becomes light and airy and has doubled or tripled in volume. Serve in deep dessert dishes with cold milk.
Debessmanna Dessert From Latvia: This dessert  is prepared using cranberries, black or red currants, strawberries, raspberries or other berries or juice. Usually water, sugar and semolina are added. Debessmanna is served in deep dessert dishes and eaten with cold milk.

Tags:

Debessmanna, sakarbura, latvian food recipes, persian semolina cold pudding, norwegian food semolina, latvian food, latvian dessert recipe, latvian dessert recipes

Sorrel Soup

Posted on 24-02-2011 | By: Allnet

Category : Latvian Recipes

Ingredients

pork 250g (8.75oz) ,

water 800g (28oz) ,

sorrel 300g (10.5oz) ,

carrot 30g (1.05oz) ,
onion 20g (0.7oz) ,
parsley 10g (0.35oz) ,
fat 20g (0.7oz) ,
pearl barley 20g (0.7oz) ,
1-2 eggs,
salt, sour cream,
dill and parsley

NOTE: the dark green sorrel leaf resembles spinach in look and taste. However, sorrel has a lovely tart flavour that can’t be replaced in this recipe..

Directions

Soak pearl barley for 6-8 hours in cold water. Dice pork. Put pork and grits in a saucepan, add water to cover and cook until the meat is almost tender. Chop sorrel, onions and carrots and sauté in butter. Add sautéed vegetables, parsley and salt to the saucepan, and continue cooking until meat is tender. Before serving, sprinkle with chopped dill or parsley and add sour cream. You may substitute 200g (7oz) of diced potato instead of pearl barley. Boil potatoes with the meat. Steam sorrel separately and add it to the soup when the meat and potatoes are tender. Decorate with a boiled egg.