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ISSUE 10 / WINTER 2014
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Photo: Gelmina, Tartamour
HELLO
Dear readers,
Autumn has been so sunny and warm that it’s hard to believe the winter cold is again upon us. In the dark evenings, all we crave is a warm blanket, a comfortable sofa and a captivating read – perhaps a new novel, a beloved poem, the latest cookbook from the bookstore shelves or an eye-catching food magazine. This issue is VERY sweet. We have prepared and packed edible Christmas gifts, mixed, kneaded and baked winter cakes, cooked porridges, sprinkled cinnamon and drizzled honey. We have decorated our homes and magazine pages. We are ready for Christmas! Once the flour and spice clouds have settled, we magically appear with hands full of delicious baked goods, our hearts filled with joy and eyes glistening with the wish to share. However, we are firm believers in balance – well, at least we try hard to be during the season of cakes and cookies! So we have added a generous pinch of salt and a whole bunch of onions. As far as we have tasted, the outcome is delicious.
Enjoy your time in warm kitchens!
Free online food magazine Clouds Published by Imbiero debesys UAB, Lithuania ISSN 2029-980X http://www.cloudsmag.eu/en https://www.facebook.com/Cloudsmag © All rights reserved. Reproduction in part or whole is prohibited without written consent of the publisher. Address copyright queries to info@cloudsmag.eu Editor-in-Chief: Asta Eigėlytė-Gunnarsson, Villa Alps asta@cloudsmag.eu Translation and proof-reading: Asta, Villa Alps Julė, Kepykla nr. 5 Cover photo: Gelmina, Tartamour Design: Asta, Villa Alps
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Photo: Viktorija, Recept킬 medis
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WHAT'S INSIDE 6 7 11 24 34 46 56 57 60 64
ISSUE THEME. Sweet Delicious Christmas DIY Christmas Decorations Edible gifts Christmas on a Budget
COZY WINTER BAKING MORNING PORRIDGE TASTY HAPPENINGS Wine + Dessert Chocolate Tasting Workshop with Dom Ramsey
ONIONS & CO.
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! s a m t s i r h Merry C
S T F I G E L B I ED Ho Ho Ho
Words: JulÄ—, Kepykla nr. 5
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or some, a thought of Christmas gifts brings an annual migraine while nervously exploring the sparkling shop windows and struggling with crowds in shopping malls. For others, a thought of Christmas gifts brings joyful inner feelings, wakes up imagination and creativity.
We suggest filling the gift socks and baskets with edible homemade gifts. There is really no need to overspend during the winter holidays, so make some delicious personal gifts, packed with love.
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HUNGARIAN NON PLUS ULTRA COOKIES Recipe: Neringa, Du mėnuliai: maisto simfonija Photo: Asta, Villa Alps Makes 40-50 Cookies: » 150 g butter, room temperature » 2 egg yolks » 150 g flour » a pinch of salt Meringue: » 2 egg whites » 150 g powdered sugar » 40 g blackberry jam
Beat butter and yolks. Gradually sift in flour and add salt. Quickly knead the dough until homogenous, wrap it in cling wrap and leave in the fridge for 1 hour. Preheat the oven to 120°C. Roll the chilled dough to 3 mm thick. Cut out small circles (2-3 cm in diameter) and transfer them to the baking sheet lined with parchment paper. Beat egg whites until foamy. Gradually sift in powdered sugar and beat until stiff peaks form. Transfer the meringue to a piping bag and top the cookies with some meringue. Bake for 1 hour. Leave the cookies to cool to room temperature. Sandwich them together with some jam. Keep in an air-tight container for up to 4 weeks.
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erta, Cukrinis avinėlis otos: B h p &
Christmas on
THE TRUTH IS, NOT EVERYBODY CAN AFFORD A SHINY SPARKLY CHRISTMAS WITH MANY GIFTS, GOURMET FEAST AND GLASSES FULL OF BUBBLY DRINKS. SOMETIMES CHRISTMAS IS FILLED WITH LOVE, JOY, HONEST SMILES AND HUGS AROUND A FAMILY TABLE WITH SIMPLE CHRISTMAS DISHES AND MOST PRECIOUS HANDMADE PRESENTS. SIMPLE DOESN’T HAVE TO BE BORING OR TASTELESS! WE HAVE CREATED A MENU TO PROVE THAT.
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n a Budget
Menu
PUFF PASTRY ROLLS WITH BLUE CHEESE, SPINACH AND SUN-DRIED TOMATOES APRICOT STUFFED PORK TENDERLOIN HONEY ROASTED VEGETABLES HOT CHOCOLATE WITH MARSHMALLOWS
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Cozy Winter Baking
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Morning porridge
COCONUT AND BERRY RICE PORRIDGE Once the nature has let go of its colors, it’s time to open a freezer and take out the frozen summer bounty. Upon raiding our freezers, we have found some blueberries, sweet cherries and red currants. Inspired by the sweet rice porridge with mango which is oh so popular in the Caribbean, we have prepared a Northern version of this breakfast staple with frozen local berries and added coconut for an exotic touch. Serves 4 » 600 ml coconut milk » 200 ml white and wild rice mix » 1 tsp sugar » 50 ml desiccated coconut » coconut chips » frozen sweet cherries, red currants and blueberries
Bring 400 ml of coconut milk to a boil. Add rice, cover and cook on low heat until no more liquid remains and the rice is tender. Add the remaining coconut milk, sugar and desiccated coconut. Cook on low heat for 15-20 more minutes. Mix occasionally, making sure the porridge doesn’t stick to the bottom. Divide the porridge among bowls. Top with coconut chips and frozenor thawed berries. Serve immediately.
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Recipes: Asta, Villa Alps & Lina, KiaunÄ—s reikaliukai Photo: Asta, Villa Alps
Onions & Co.
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GOAT CHEESE AND CARAMELIZED ONION ROLLS Serve the rolls with soup or cut in half and serve with salted butter before dinner. Makes 12-16 » 6 g dry yeast » 300 ml lukewarm water » ½ tbs honey » extra virgin olive oil » 1 tbs salt » approx. 700 ml spelt flour » 3 red onions » 2 tbs extra virgin olive oil » 2 tsp brown sugar » a pinch of salt » a pinch of pepper » 100 g soft goat cheese
Dissolve the yeast in 2-3 tablespoons of water. Add honey, oil, salt, and the remaining water. Gradually add flour and knead a soft dough. Cover the bowl with a clean kitchen towel, and leave to prove for 60 minutes. Dust a clean working surface with flour. Transfer the dough to the working surface and divide into equal pieces. Form rolls between your palms. Place them on a parchment paper lined baking sheet, drizzled with olive oil. With a thumb press indentation in the center of each roll. Cover with a kitchen towel and set aside for 30 minutes. Finely cut onions. Heat a splash of oil in a pan and fry onions on low heat until crunchy. Add sugar, salt and pepper. Stir and transfer to a kitchen paper towel lined plate to drain. Fill the indentions with some cheese and top with onions. Sprinkle with thyme. Cover with a kitchen towel and leave to prove for 30 minutes. Preheat the oven to 220°C. Bake buns for 10-12 minutes. Drizzle with some olive oil once done.
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Foto: Monika PudlovskytÄ—
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MEASURMENT UNITS USED IN THE MAGAZINE tbs - tablespoon, 15 ml tsp - teaspoon, 5 ml cup (250 ml), if not indicated otherwise ml - milliliter L - liter g - gram kg - kilogram
Bon appétit! HAVE WONDERFUL WINTER HOLIDAYS!
© All rights reserved. Reproduction in part or whole is prohibited without written consent of the publisher. Address copyright queries to info@cloudsmag.eu
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Clouds
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