FOOD

Our apple cider vinegar is not just a condiment – it is the result of patience and pure nature. Made from apples grown in our own orchard, naturally fermented and carefully nurtured. We do not filter it, so as to preserve the valuable nutrients and that authentic, autumn apple orchard flavour.

WHERE TO USE VINEGAR IN FOOD

ADD TO SMOOTHIES

ADD TO WARMED MILK TO MAKE BUTTER MILK

FOR MARINATING MEAT

FOR PRESERVING VEGETABLES

FOR MAKING SALADS

FOR COLD SOUPS

FOR STEWSAS A SUBSTITUTE FOR LEMON JUICE

FOR DRINKS AND LEMONADES

Add a touch of nature to your everyday life!

I am truly delighted that this apple cider vinegar has found its way into your kitchen. It has been made slowly, with respect for nature and the apples from our garden. 

I hope it becomes your favourite ingredient in your morning rituals or delicious meals. 

With love from the Latvian countryside, the owners of "Dzilnas"

Recipe 1: Try this morning drink

A glass of warm water + 1 tablespoon of ‘GOLDLANDE’ vinegar + a teaspoon of honey. 

Energy guaranteed for the whole day!

Recipe 2: Classic ‘Country Garden’ vinaigrette dressing

This dressing will bring out the flavour of any fresh salad, giving it a pleasant tang and aroma.

Ingredients:

3 tablespoons of extra virgin olive oil

1 tablespoon of “GOLDLANDE” apple cider vinegar

1 teaspoon of honey (or maple syrup)

1 teaspoon of mustard (optional, for a milder flavour)

A pinch of salt and freshly ground pepper 

Preparation: Place all the ingredients in a small jar, screw the lid on and shake well until a creamy emulsion forms. Pour over the salad just before serving

Recipe 3: Weed mayonnaise

1 large egg at room temperature

1 tablespoon of French (Dijon) mustard

1 tablespoon of apple cider vinegar

1/4 teaspoon of salt, or more to taste

1 glass (240 ml) of neutral-tasting oil; grape seed, sunflower or rapeseed oil are best suitedHerbs: lovage, yarrow leaves, Ribwort Plantain, ground ivy 

1. Place the egg (use the whole egg) in a food processor and blend for 20 seconds. Add the mustard, vinegar and salt. Blend for a further 20 seconds.

2. Start adding the oil, pouring it in slowly in a thin stream, until about a quarter of the oil has been added (this is very important for proper emulsification).

3. If the mixture starts to thicken, you can increase the flow slightly.

4. Once all the oil has been added, scrape down the bottom and sides of the bowl and continue blending for a further 10 seconds. Taste the mayonnaise; you can add salt, lemon juice or vinegar if required. 

NB. Please note: if the mayonnaise seems too runny, slowly add a little more oil and whisk until the mixture thickens. 

6. Add the chopped herbs and stir through.

Recipe 4: Hummus with herbs

100g grey peas (black badger peas)

2 garlic cloves

4 tbsp olive oil

4 tbsp sunflower oil

1 tbsp apple cider vinegar

4 tbsp herbs: dill, oregano, marjoram, red sorrel

Salt, pepper 

Soak the peas in water overnight, then boil them in salted water the next day until tender.

Add oil, chopped herbs and garlic, and mash into a smooth paste.

Add vinegar, pepper and salt.

* Dried herbs can be boiled together with the grey peas.

Recipe 5: A recipe for yeast-free bread

320 g (~2½ cups) plain flour or any other type of flour

1 tsp bicarbonate of soda½ tsp salt

250 millilitres (1 cup) warm milk

1–2 tbsp apple cider vinegar

A little oil or butter 

Sift the flour. Mix all the ingredients thoroughly. Leave to stand for 5 minutes. After 5 minutes, mix everything thoroughly once more. Dust the work surface with flour. Shape the dough into a ball. Place the dough on a baking tray lined with baking paper. Use a sharp knife to cut a deep cross into it. You can also place the dough in a baking tin and bake it in that. Bake in a preheated oven at 220◦C for 20–25 minutes.

Recipe 6: Salted dandelion buds (dandelion capers)

1/2 glass of clean, fresh dandelion buds

1/2 glass of apple cider vinegar

1/2 glass of water

1 tablespoon of salt 

Blanch the dandelion buds: first pour boiling water over them, then immediately rinse them under cold, icy water. Drain them in a colander. Prepare a brine using 1/2 glass of apple cider vinegar, 1/2 glass of water and 1 tablespoon of salt. 

Place the dandelion buds in a glass jar and pour the brine over them. Leave for 3 days, then taste. If you like the flavour, start using them. 

Once you’re happy with the flavour, store in the fridge. Keep in a cool place over the winter. Serve as an accompaniment to various dishes; you can add them to a salad instead of gherkins.

Recipe 7: A tasty cucumber recipe with onions

2 kg of cucumbers – they can be large

3 large onions

Half a head of garlic125 g of apple cider vinegar

2 tablespoons of salt 

Slice the washed cucumbers, with their skins on, into thin strips. Slice the onions into thin strips. Crush the garlic with a garlic press. Mix everything together, add vinegar and salt – mix thoroughly, then leave to marinate overnight. Can be eaten straight away. Fill any leftovers into jars; no need to heat them. If you wish to store them for longer, sprinkle 5 cloves or some powdered sweet flag root on top of the jars.

Recipe 8: Spicy rhubarb sauce

1 kg rhubarb

100 g onions

100 g raisins – some of these can be replaced with cranberries

250 g/ 1 cup apple cider vinegar

2 tablespoons chopped ginger root

2–3 star anise pods1 cinnamon stick

A handful of fresh cherry leaves1 tsp chilli powder

1 tsp salt

Preparing:

Cut the unpeeled rhubarb into small pieces; peel the onion and chop it finely.

Bring the vinegar, onion, cinnamon and aniseed to the boil in a saucepan, then continue to simmer over a low heat for about 10 minutes. Add the honey, ginger and cherry leaves. Simmer for a further 10 minutes. Add the rhubarb, raisins and salt – stir occasionally and simmer for about 45 minutes. Pour into small jars whilst still hot and seal.

Recipe 9: A slightly spicy plum sauce

600 g pitted red plums

2 garlic cloves

1/4 teaspoon ground chilli pepper

150 g sugar

100 g blackcurrant or redcurrant vinegar

3 tablespoons peanut oil or olive oilsalt, pepper 

Cut the plums into pieces, chop the garlic, and blend everything together. Add chilli powder, sugar, oil and vinegar, half a teaspoon of salt and pepper, place in a saucepan and bring to the boil.

Then reduce the heat and stir occasionally at first; once the sauce has thickened a little, stir more frequently, and simmer for 50–60 minutes until it has thickened slightly. You can add more sugar, salt or vinegar to the sauce to taste, then bring it back to the boil.Bear in mind that the sauce will thicken further as it cools.Pour the hot sauce into clean, dry jars and seal them.

Recipe 10: Tomato and basil sauce

1 glass of plum tomatoes, deseeded and chopped

1 glass of basil leaves, roughly chopped

1/4 glass of blackcurrant or redcurrant vinegar

2 tablespoons of balsamic vinegar

1 tablespoon of Dijon mustard

2 garlic cloves,

1 glass of olive oil

salt and pepper to taste

Place the tomatoes, basil, blackcurrant or redcurrant vinegar, balsamic vinegar, Dijon mustard, garlic and half a glass of olive oil in a blender or food processor. Blend for about 2–3 minutes. Whilst the machine is still running, add the remaining half a glass of olive oil and blend until the mixture is well combined. Season with salt and pepper to taste. Add to salads straight away, or pour into a sealed container and store in the fridge until needed. Can be prepared up to a day in advance.

Recipe 11: Apple cider vinegar and honey salad dressing

3⁄4 glass of olive oil (Extra Virgin)

1⁄4 glass of apple cider vinegar

2 tablespoons of water

2 tablespoons of honey1⁄2 teaspoon of salt

1⁄4 teaspoon of pepper 

Add the vinegar, water, honey, salt and pepper to the blender.Add the olive oil to the blender and blend until smooth.

It goes wonderfully with salads made from fresh greens, apples, sugared roasted walnuts and soft, mild cheese.

Recipe 12: Goatweed pesto

2 cups of fresh dill,

1/3 cup of peanuts, almonds or other nuts,

½ cup of hard cheese (Džiuga, Parmesan or similar),

½ cup of olive oil,

2 cloves of garlic,

¼ cup of apple cider vinegar

Salt, black pepper 

Prepare the dry mixture: Toast the nuts in the oven for 10 minutes. Place the goatweed, toasted nuts, garlic, apple cider vinegar and salt in a food processor or blender. Blend until the ingredients are finely chopped.Whilst the food processor is running at a low speed, slowly pour in the extra virgin olive oil until the sauce reaches the desired consistency (some people prefer a slightly chunkier texture). Add freshly grated Parmesan cheese.Taste the pesto and, if necessary, add more salt and black pepper. 

Pesto is used on pizzas, with pasta dishes, sometimes in soups, with egg and fish dishes, or simply on bread.

Instead of goatweed, you can use fresh nettles, dandelion flowers or leaves, other herbs, or mix them together.

Recipe 13: Posca, the drink of Roman gladiators

1.5 cups of fruit vinegar

0.5 cups of honey

1 teaspoon of coriander seeds

4 cups of water 

Bring all the ingredients to the boil and leave to cool. Strain.

Recipe 14: Apple cider vinegar and honey drink

Apple cider vinegar and honey drink is rich in potassium, which is essential for the body to stay healthy. Millions of people nowadays rely on commercial, processed foods, which is why their bodies lack potassium. 

Some symptoms indicating a potassium deficiency:

Bone and muscle pain

Dizziness upon standing, dull headaches

Dull, lifeless hair that tangles easily; dandruff; hair loss

Eyes tire quickly, blurred vision, gritty eyelids

Physical and mental fatigue without any particular physical exertion

Loss of mental clarity, inability to make decisions, deteriorating memory

Irritability and impatience, nervousness and depression

Hands and feet are very cold 

Potassium restores vitality and alleviates chronic fatigue and stiffness. Its effects are enhanced by the powerful enzymes, minerals and trace elements contained in natural, unprocessed apple cider vinegar. Unprocessed honey contains miraculous nutrients: vitamins, potassium, enzymes, etc. It is a natural antibiotic and anti-inflammatory agent. 

Recipe: add 2 teaspoons of apple cider vinegar and 2 teaspoons of honey to a glass of water, stir thoroughly and drink slowly.