Clouds No 7 Spring 2014

Cl uds ISSUE 7 / SPRING 2014

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2 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: Jurgita, Duonos ir žaidimų Design: Asta, Villa Alps

Photo: Jurgita, Duonos ir žaidimų

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EDITORIAL LETTER

Dear readers, It seems that spring has come at last! We put away our heavy winter coats and wool socks and rummage the internet in search of the best holiday deals.

We’d like to go outside and celebrate spring with each and every one of you. We’d eat pancakes on Mardi Gras or nibble on some knishes while browsing spring fair stalls. We’d share an egg-citing family meal on Easter Sunday. We’d hand you a bouquet of the freshest baby leaves. Afterwards we’d go back home to support our singers in the Eurovision song contest. Or we’d enjoy a simple movie night, tasting flavorful pasta and sweet chocolate desserts.

And for those of you who have got their head in the clouds and hearts full of love, we’d offer the sweet combination of strawberries and cream to share with your other half.

Dear readers, can you feel it?

Spring is all around!

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EDITORIAL

ASTA, VILLA ALPS I’ve loved being in the kitchen since childhood, but only in recent years did it become a true passion. I have a light addiction to buying and reading cookbooks and cooking magazines. I experiment with tastes and forms, and guests are always welcome at my table!

JULĖ, KEPYKLA NR. 5 Where am I? Among contradicitions - in the middle of numbers and dictionaries, black-rimmed glasses and bee stings, bikes and planes. But mostly - in the kitchen or in bakery number five, where for four years I’ve been co-writing about food, cities, sleep, maths and other essential ingredients of life.

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Cl uds Have a look at previous issues and our recipes on http://www.cloudsmag.eu/en/

We are looking forward to reading your comments and critique about the tried out recipes.

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ASTA, SAULĖTA VIRTUVĖ I used to swear that “never ever will I jump around with pots and pans”, but today I profess a deep love to the kitchen, and am ready to be faithful until the end of time. My blog - Saulėta virtuvė (The Sunny Kitchen) - reflects the way I live, the things I love and what I dream about. And I dream often: I dream of fluffy cupcakes, soft cakes and gorgeous pies... And of a sweet life.

BERTA, CUKRINIS AVINĖLIS

DALIA, GERA VIRTUVĖ My kitchen is where I rest and relax. No, I don’t spend my time in an armchair with a cup of coffee. I take a breath and calm myself down by cooking. I enjoy throwing a dinner party for my friends or planning a picnic. I’m full of ideas for surprises and meals for every occasion. I cannot resist new crockery, tablecloths or spices. I cook everyday: we have breakfast and dinner at home. And I never get tired of such routine! Maybe that’s because I travel quite a lot, and in my travels I visit the most gourmet places. Travel brings me inspiration, and I enjoy recreating foreign dishes.

DOVILĖ, LETTERS FROM COFFEE STREET I write because I am far away; because I long, love, dream and discover. I write because there is someone who awaits my letters. Mixing, kneading, discovering new tastes and sharing these joys with my loved ones is my biggest passion and inspiration. My blog consists of warm and fragrant letters about the everyday life in Belgium, with stories from pastry school and the most delicious recipes.

DOVILĖ & MANTAS, BAJALIŲ ŠEIMYNĖLĖS KAMPELIS We are a tandem of two Aquariuses who are submerged in joys of different flavors, photography and travelling! When we noticed memories and travelling moments pilling up, we were eager to find a way to share them with our friends and this is how our blog was launched. By the end of 2010, we had made our first culinary attempts and started not just tasting but also cooking. We believe that a man, who thinks only about himself and looks for benefit everywhere, cannot be happy, so if you wish to live for yourself - live for others. That is why we consider sharing bits of our life to be the greatest joy.

CONTRIBUTORS

I love sinking into clouds of aromas coming from my quaint little kitchen. I am glad to be able to experiment all I want, to be able to dream and carry out small deeds which at times turn out to be true miracles. When I write in Cukrinis avinėlis (Sugar lamb), I always think of smiling warm lovely people. People who cook, who decorate, who organize and who truly celebrate life – each and every day of it.

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ELINGA, SPOON ALLEY You’ll meet me smelling homemade soup, vanilla or mint tea more often than perfumes. I confess I have positive viruses - cooking and photography, and I hope I’m not a terribly boring person when speaking mostly about food. I am quiet only when cooking...

ESTA, VALGAU BE SĄŽINĖS GRAUŽIMO

CONTRIBUTORS

Can good taste and health go hand in hand? Can I eat and still lose weight? I still pose myself these questions, but now I look for answers in the kitchen. From now on my approach to food will not be painful abstinence from food, but cult of food and eating. And I am certain that food is necessary for both the body and soul.

GELMINA, TARTAMOUR I am an incurable dreamer. I am the one who rarely feels the ground under feet.

I am currently dreaming of a couple of very earthy things: a bigger kitchen and at least a small vegetable garden. A few years ago, after completing my fashion design studies, I moved to live and dream in Italy - a country where it is hard to resist the food cult. I travel, taste and pry a lot, so recently I decided to share it all on my blog TartAmour. It is a place where I reveal my everyday joys, tell about my travels and make your mouth water!

GIEDRĖ, STORAS POMIDORAS Love for food is an indispensable part of me. Food preparation takes me on the journey through paths of Imagination, where I collect a twig of Creativity at every bend. I have a dream that the flag of love for food flutters in each of us, and that it gives us an inspirational whiff of creativity and the wish to live even more deliciously.

GINTARĖ, GOURMANTINE I love sharing my passion for food, arts and ways to find inspiration in the most ordinary details of our lives. When I’m not busy creating a recipe or eating my way through a new country, I dive into different creative mediums to find the beauty and magic in everyday life.

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INDRĖ, GĖRIMŲ IR PATIEKALŲ MAGIJA When I found the freedom to choose what I want and when I want, I quickly noticed that cooking was magical! Sweet goes perfectly with salty, and a pinch of cinnamon adds that special something to any cake. That’s the reason why my blog is called Gėrimų ir patiekalų magija (Food and Drink Magic) - because there is some magic every day on refrigerator shelves and in the cupboards, and I merely need to wake it up with my fingers and recipes.

INDRĖ, KEISTAI PAPRASTA

JOLITA, SURFING THE WORLD CUISINE I started my blog when I moved to Istanbul because the bounty of fresh vegetables the year around and the new dishes tempted me to try and cook. However, I enjoy various foods - not only Turkish cuisine. So one day it might be Turkish, the other day - Chinese, Greek, Italian, Middle Eastern dishes. Finally, sometimes I even get back to the treasures of Lithuanian cuisine.

JURGITA, DUONOS IR ŽAIDIMŲ I write about bread and circuses. About tastes, colors and dreams. About what’s in my cup of tea - not only figuratively, because making and serving food is one of the most enjoyable ways to express myself! And, undoubtedly, the most delicious.

JUSTINA, ROPĖ ŠNOPĖ I take some love, food, sleep, pleasure, music and… Mania. I then challenge the oven. That’s how my blog, Ropė Šnopė, came to be. It is a mixture of oven-friendly recipes, fairytales, the desire to improve and the pleasure to create for myself and for others.

CONTRIBUTORS

A friend encouraged me to start my blog Keistai paprasta (Curiously Simple), after seeing my enthusiasm to cook, bake and stew healthy and sometimes weird dishes, and create simple desserts. I grew up eating homemade food, so that is what I believe in - I cook even when I am very tired! In addition, I believe in the impact of food to our health, our looks and our overall well-being. When I cook I try out new recipes, I relax, I express myself, I improvise and create.

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MARTYNAS, POPIETĖ VIRTUVĖJE I’ve never asked the question when to go to the kitchen, or whether to enter it at all. When I was little, my creations were born in the sunny afternoons. To this day my greatest inspiration comes after lunch. I am not sure why I am so amazed by food and its preparation, but I am certain that I highly enjoy sharing food seasoned with love and warmth.

MIGLĖ, MY KITCHEN AFFAIR

CONTRIBUTORS

I don’t remember exactly how, where, or when, but one moment in the silent past food simply enchanted me. I was charmed and intrigued by its enormousness, infinite space for creativity, endless layers of ideas, and constan joy brimming with delicious surprises. Since then, my thoughts started spinning like crazy in a whirl of vanilla flavored dance, and my life became unimaginable witout pots, spoons and pans filling every corner; without shelves bending from the abundance of cookbooks. This is my kitchen affair.

NERINGA, DU MĖNULIAI: MAISTO SIMFONIJA I’ve discovered passion for cooking and baking just a few years ago and it surrendered me with such energy that unintentionally I’ve created a blog. I cook everything, but my biggest passion is sweet things. I like to improvise and create the most beautiful symphony of food.

Next to a great dish there should be a glass of good wine. Wines attract me since my husband shared his knowledge and passion with me.

NIDA, NIDOS RECEPTAI I cannot stop myself from cooking, writing and taking photographs. Food has always been dear to my heart. I started sharing my culinary impressions in my blog three years ago. Living in Israel, it is impossible not to enjoy cookery – it’s the season for all produce the year around, and peoples’ lives revolve around food!

ODETA, COCINA RENDEZ-VOUS I like travelling, tasting, experimenting and creating in the kitchen. While skimming through the books brought home as souvenirs, I attempt to adapt the tried dishes in my own kitchen. And I am so glad that my friends and family are happy to taste my dishes and are always waiting for the results of my experiments. Even a dish which is not 100% successful can inspire to keep on looking, learning and going on journeys to better know the foreign cuisines.

PAULIUS, KITCHEN OBSESSION I am 20 year old novice cook passionate about food since my early childhood. I remember myself always being in the kitchen, surrounded by food. Once I finished high school, I started my culinary studies, and I have been working in a professional kitchen for a year. However, that’s not the only place where I cook. On my days off, I cook at home and write my blog. I often get a question what cuisine I like the most, and I always answer that there is none. I like merging several countries’ traditions into a single delicious meal. I love experimenting, but only recipes that can be made by a home cook are published in the blog.

RADVILĖ, MINČIŲ TERASA

CONTRIBUTORS

I am an aesthete, thus I see the world first, and only then do I smell, touch, and taste it. I adore colors everywhere. They form my mood, they make my day, and they inspire me the most. I am surrounded by colors all the time and I never get tired of them. You know, once we decided to repaint the walls of our house. I suggested giving it a shot and going white. Oh well, we ended up going green! I also love colors on my plate. Believe me, the most delicious dish for my eyes is fresh garden vegetable salad. But after all I enjoy all kinds of food and I will eat almost anything as long as it looks nice

SKIRMANTĖ, IMPOSSIBLE IS NOTHING My motto is impossible is nothing. In my kitchen I steam cakes, press yoghurt cheese, make peanut butter halva and prepare plenty of delicious and slightly unexpected dishes.

VIKTORIJA, RECPETŲ MEDIS I have liked being in the kitchen since my childhood. With my grandmother I used to knead dough for bread rools, with my father I used to cut vegetables for salads.

Now love for food and cooking is growing day by day. I started writing my blog by mere accident. I had never thought it would bring so much to my life: pleasant meetings, interresting events. It also encourages me to learn more about food photography and healthier, more exciting and tastier ways of cooking.

WOULD YOU LIKE TO CONTRIBUTE? We invite all food bloggers and not only them to contibute their stories, recipes and photos. We would love to share you travelling and food tasting experience; show off your kitchen and food related handmade art or veggie patch in a balcony.

Got interessted? Please contact Editor-in-Chief, asta@cloudsmag.eu

YOUR PHOTO

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CONTENT 12 20 22 26 42 46 54 66 72 76 84 88 96 98 108 124 134

Vilnius Spring Fair Calendar of Flavors Holi Easter Saint Mark or Gardening Day Mother's Day Eurovision Song Contest Europe Day Love Day Movie Night Thyme Pancakes on a Rainy Day What a Spring without ... ... dill ... baby leaves ... Jerusalem artichokes Meatless Days

Photo: GabrielÄ—, Gabriele photography

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Vilnius Spring Fair

Words: Asta, Villa Alps Photo: Berta, Cukrinis avinėlis

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airs are one of the reasons why spring weekends are so exciting. They bring together artists, artisans, craftsmen and curious passers-by, the old and the young.

Here you’ll find exclusive crafts, dance to cheerful folk music, or taste homemade gingerbread. Walking among stalls of lovely trifle – both practical and unnecessary – you’ll see honest smiles and smell freshly baked bread.

Lithuanian capital Vilnius starts each spring with Kaziuko mugė (St. Casimir fair) famous for heart gingerbreads and bread rings necklaces. But you certainly will find more street food to enjoy wondering through Vilnius Old Town streets.

To celebrate spring fairs, we’ve selected several snacks that will either curb your cravings during a walk in the city, or bring the authentic atmosphere to your cosy home. Either way, don’t miss these cheerful celebrations!

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Vilnius Spring Fair

BREAD STICKS WITH CHEESE Recipe & photo: Radvilė, Minčių terasa Makes 50–60 » 15 g fresh yeast » 1 tbs sugar » 150 ml lukewarm water » 50 g hard cheese, plus extra to sprinkle » 360 g flour » 1 tsp salt » 1 egg » 3 tbs olive oil » favorite spices

Combine yeast, sugar and water. Let rest for a few minutes until activated.

Finely grate cheese. In a separate bowl, combine flour, salt and cheese.

Add egg and olive oil to the yeast mixture. Mix to combine.

Pour the egg mixture in the flour bowl and stir with a spoon until combined. Knead the dough. If the dough is still too sticky, add some additional flour, but do not overdo, as the dough may become rubbery. The dough has to be pleasantly soft and tender.

Cover the dough with a towel and leave to prove for at least one hour in a warm place.

Preheat the oven to 200°C. Place the dough on a surface sprinkled with flour and roll a 5 mm thick circle. Brush with olive oil and grate some cheese on top.

Sprinkle your favorite spices - cumin, pepper, herbs etc. Cut the dough into 1 cm wide strips, twist them and place on a baking sheet.

Bake for 10-15 minutes, or until golden brown.

These bagels are nothing fancy, yet their charm lies in their simplicity.

They are best eaten fresh out of the oven or slightly cooled, with a cup of milk or coffee with milk. The milk chocolate chips and the brown sugar glaze give these bagels a pleasant sweetness, but they’re far from being too sweet: those with a sweet tooth can surely slice the bagel in half and spread some jam or chocolate spread.

Vilnius Spring Fair

BREAKFAST BAGELS Recipe & photo: Asta, Saulėta virtuvė Make 8 » 2 ½ tsp (11 g) dry yeast » 2 tbs (40 g) sugar » ½ cup (125 ml) warm water » 3 ½ cup (490 g) flour » 1 tsp salt » 2 tbs (40 g) brown sugar » ¾ cup (190 ml) lukewarm water » ¾ cup chocolate chips » 6 cups (1,5 L) water » 1 tbs (20 g) sugar Glaze: » 1 egg white » 30 butter, room temperature » 2 tbs flour » ¼ cup (50 g) brown sugar » ½ tsp cinnamon ¼ tsp salt

In a small bowl, combine yeast, sugar and water. Cover with a clean kitchen towel and leave in a warm place for 10-15 minutes until the volume of the liquid increases and the mixture foams up.

In a large bowl, combine flour, salt, sugar and chocolate chips. Add the yeast mixture and mix. Knead a soft dough: knead it for around 10 minutes until it becomes elastic and is no longer sticky. Cover with a clean kitchen towel and leave in a warm place for an hour.

Knead the dough once more and divide into 8 equal parts. Form each one into a ball. Using your palms, slightly flatten one ball and make a hole in the center. Carefully stretch it out to around 3-5 cm.

Be careful not to tear the bagel.

Place the formed bagels on the baking sheets lined with parchment paper, leaving around 5 cm space in between. Cover with a clean kitchen towel an leave in a warm place for around 20 minutes.

Preheat the oven to 180˚C. In a large pot, bring water and sugar to a boil.

For the glaze, place all the ingredients in a small bowl and whisk with a fork until you obtain a homogenous paste.

Once the bagels have risen, place them in a pot 1-3 at a time so they do not touch. Cook for 1 minute, flip over and cook for 1 more minute. Take them out of the pot, shake off as much water as possible and place on baking sheets. Baste each one with the glaze.

Bake for 20-25 minutes, until golden brown.

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Vilnius Spring Fair

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nishes are probably the most fashionable food in New York streets. But rarely does anyone know that they were brought to the States by Lithuanian immigrants.

Whichever filling you choose – farmer’s cheese, ground beef, smoked salmon or the traditional potato one – you’ll be sure to crave more than one!

Makes 25 Dough: » 620 g (4 cups) flour » 1 tbs dry yeast » 1 tbs runny honey or sugar » 1 cup lukewarm milk or water » 2 eggs » 1 tsp salt » 60g (4 tbs) olive oil or melted butter » 1 egg » poppy seeds Filling: » 4 medium potatoes » 2 medium brown onions » 2-3 tbs olive oil or melted butter » salt » black pepper » ½ tsp freshly grated nutmeg

In a small bowl, combine 1 tablespoon of flour, yeast, honey or sugar and warm milk or water (the temperature should not be above 40°C). Stir and leave in a warm place for 10-15 minutes, until the mixture foams up.

In a large bowl, whisk eggs and salt. Add oil or butter and continue whisking. Add the yeast mixture and gradually add flour. Fold and knead until you obtain a smooth elastic dough. Form it into a ball and place in a lightly oiled bowl. Cover and leave in a warm dry place for at least an hour or until it doubles.

For the filling, wash potatoes and boil, skin-on, until tender. Once they have slightly cooled, peel the potatoes and mash them.

Finely chop onions. In a large skillet, heat oil or butter and fry onions until translucent and soft, but not fried. Remove from heat, add mashed potatoes, salt, pepper and nutmeg.

Preheat oven to 180˚C. Line two baking sheets with parchment paper.

Remove the dough from the bowl and briefly knead it. Roll it out to 0,5 cm thickness. Using a 7 cm diameter plate, cut 25 equal circles. Divide the filling among circles, lightly dampen the edges of the circles, fold and press to close. Place the knishes on the baking sheets, cover with a kitchen towel and leave for at least 30 minutes.

Brush each knishe with egg wash and sprinkle with poppy seeds.

Bake for 20-30 minutes until they are golden brown. Serve warm or at room temperature.

POTATO KNISHES Recipe & photo: Nida, Nidos receptai

CALENDAR OF FLAVORS SPRING 03.17 Holi 04.20 Easter 04. 25 Saint Mark / Gardening Day 05.04 Mother's Day 05.06–10 Eurovision Song Contest 05.09 Europe Day 05.13 Love Day

Photo: Dovilė, DR Food Blog

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03.17 Holi

HOLI Words: JulÄ—, Kepykla nr. 5 Photo: Asta, Villa Alps

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owadays Holi, an ancient Hindu religious festival, is well known and celebrated in Southern Asia. It takes place every spring and is known as the festival of love, colors, songs and dances. To feed the colorful crowd, the streets are always full of vendors selling traditional deep fried Indian appetizers - pakoras, which are eaten right in the street. Palak bhajia, filled with chickpeas, warming spices and spring greens, is one of the most traditional pakoras. Let’s celebrate spring!

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03.17 Holi

CHICKPEA FRITTERS (PALAK BHAJIA) WITH MINT YOGHURT Recipe & photo: Giedrė, Storas pomidoras

Serves 2 (makes 14) Fritters: » 200 g toasted besan (chickpea flour) » 1 tsp turmeric » 1 tsp ground cayenne pepper » ½ tsp asafoetida powder » salt » 1tsp grated fresh ginger » 1 tsp ground cumin » 1 tbs vegetable oil » 50 g fresh spinach » water » oil for deep frying Mint yoghurt: » 20 g fresh mint » 10 g fresh coriander » 1 green chili » 3 tbs lemon juice » a pinch of asafoetida powder » 50 g natural yoghurt » salt » ground black pepper

Combine besan, turmeric, cayenne pepper, asafoetida and salt in a mixing bowl. Add ginger. Toast ground cumin in a dry pan and add to the mix. Heat 1 tablespoon of vegetable oil in the same pan until smoking, pour it into the mixing bowl and combine all the ingredients. Hot oil in the batter will make your fritters crispy.

Rinse and drain spinach leaves. Roll them up tightly and chop coarsely. Put spinach into the batter. Slowly add water to make the batter as thick as a sour cream.

In a heavy-bottomed pot, heat oil for frying. Heat over medium heat. Add a large spoonful of the batter. Repeat until the pot is full of fritters, but they still have space to float around. Fry for 2-3 minutes on both sides, or until golden brown. Drain on paper towels. Repeat with the remaining batter.

For the mint yoghurt, rinse and drain greens. Slice green chili.

Remove the seeds for a less spicy sauce. Squeeze lemon juice. Add all the ingredients to a blender and blend for about 1 minute, or until smooth. You can adjust the thickness and spiciness of the sauce by adding yoghurt and/or lemon juice.

Serve fritters on a platter with mint yoghurt on the side. Eat with hands.

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04.20 Easter

Words: Berta, Cukrinis avinėlis & Esta, Valgau be sąžinės graužimo Photo: Dovilė, Letters from Coffee Street

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aster is one of the brightest celebrations of the year. During this sacred time, you can almost touch spring. And just like nature, kitchens come to life.

No doubt that the humble egg is the king of the Easter table. We dye them, fry them and stuff them with different fillings. Dyeing eggs brings the family closer together, and the eggs become both a table decoration and an expression of our creativity.

As a general rule, there will be some hard boiled eggs left after the Easter breakfast.

We’ve gathered some ideas of inventive meals that will breathe some new life into them!

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04.20 Easter

SPINACH SALAD WITH WARM BEETROOT AND EGG Recipe & photo: Berta, Cukrinis avinėlis

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elicious, playful, and flavorful salad of spinach, caramelized beetroot and egg is a great choice for spring festivities.

Serves 2 » 2 eggs » a handful of cashews » 1 large boiled beetroot » a pinch of salt » a pinch of ground black pepper » 1-2 tsp balsamic vinegar reduction » 70 g fresh spinach » 50 g feta cheese » a few slices of orange » olive oil » 1 dash of orange juice

Boil, peel and cut eggs into medium thick slices.

Toast cashews in a pan.

Slice beetroot. Preheat a frying pan and add beetroot slices. Pour balsamic vinegar reduction, season with salt and black pepper, and let the beetroot caramelize slightly on both sides.

Distribute spinach among plates. Top with egg and beetroot slices, feta cheese, cashews and chopped orange strips. Sprinkle with olive oil and orange juice.

Serve with bread.

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04.20 Easter

BLUE CHEESE DEVILED EGGS Recipe & photo: Berta, Cukrinis avinėlis

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f you‘ve grown tired of the traditional fillings for deviled eggs, this rich blue cheese variation will surprise all of your guests.

Serves 4 » 4 hard-boiled eggs » 2 tbs mayonnaise » ½ tsp wholegrain mustard » a pinch of salt » 50 g blue cheese

Peel and halve eggs. Remove and mash the yolks with mayonnaise until smooth. Season with mustard and salt.

Finely crumble cheese. Stir part of it into the yolk mixture and stuff the egg halves. Top the eggs with the remaining blue cheese and serve.

04.20 Easter

BELL PEPPER AND CARROT DEVILED EGGS Recipe & photo: Berta, Cukrinis avinėlis

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nly a handful of simple ingredients and a few minutes in the kitchen, and you can invite your family to the table to try out something new.

Serves 4

» 4 hard-boiled eggs » ½ bell pepper » 1 small carrot » a knob of butter » a pinch of salt » a pinch of sweet paprika » a handful of fresh parsley » 2–3 tbs mayonnaise » 1 tsp prepared horseradish » a pinch of ground black pepper

Peel and halve eggs. Remove the yolks.

Finely cube bell peppers and carrots. Melt butter in a pan and add the vegetables. Season with salt and paprika and fry until they soften slightly.

Add the yolks, vegetables and parsley in a blender and blend until smooth. Add mayonnaise and horseradish, and mix well. Season with black pepper and salt to taste.

Stuff egg halves with the prepared vegetable mixture.

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04.20 Easter

SALSA DEVILED EGGS Recipe & photo: Berta, Cukrinis avinėlis

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alsa deviled eggs are an unexpected spicy Mexican addition to your Easter menu, and its abundance of colors is sure to please. The corn chips add variety to both the flavor and texture.

Serves 4 » 4 hard-boiled eggs » 2 tsp mayonnaise » a pinch of chili powder » 1 tomato » ½ small red onion » 1 chili » a pinch of chopped fresh parsley » a pinch of salt » 1 tsp lime juice » corn chips

Peel and halve eggs. Remove the yolks. Mash the yolks with mayonnaise and season with chili powder.

Blanch and peel tomato, remove the flesh and cut into small cubes.

Finely cube onion and chili. Mix with the tomato. Season the salsa with parsley, salt and lime juice.

Stuff the egg halves with the yolk mixture, top with salsa and garnish with corn chips.

04.20 Easter

AVOCADO AND ALFALFA DEVILED EGGS Recipe & photo: Esta, Valgau be sąžinės graužimo

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eetroot soup is often made the day after a feast. The liquid that remains from marinated beetroot can be used to dye eggs. The pretty pink color is impossible to resist!

Serves 6 » 6 hard-boiled eggs » 200-250 ml liquid from marinated beetroot » 1 avocado » 1 tbs light mayonnaise » 1 tbs lemon juice » a pinch of salt » a handful of alfalfa sprouts

Peel eggs and let them sit in liquid from marinated beetroot, gently stirring once or twice, for 10-15 minutes. Wash eggs under running water. Pat dry and halve them. Transfer the yolks into a bowl.

Cut avocado in half lengthwise, from stem to bottom. Remove the pit and scoop out the flesh. Mix it with the yolk and mayonnaise until smooth. Season with lemon juice and salt.

Fill egg halves with the avocado mixture. Transfer them to a serving plate and decorate with alfalfa sprouts.

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04.20 Easter

EGG AND CRESS SPREAD Recipe & photo: Esta, Valgau be sąžinės graužimo

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ou’ve still got leftover eggs? Use them to top a breakfast sandwich, or serve as an appetizer for unexpected guests.

Serves 4 » 4 hard-boiled eggs » 1-2 tbs light mayonnaise » ½ tsp curry powder » a pinch of sweet paprika » a pinch of salt » a handful of garden cress » 8 slices sandwich bread or 16 bite-size rye bread circles

Peel and cube eggs. Add mayonnaise and spices, and mix. Add garden cress and mix well. If you decide to serve it as a spread on rye bread, leave some of the cress for decoration.

For sandwiches, spread the egg mixture on half of the bread slices and top with the remaining slices. Toast the bread for added flavor.

Cut sandwiches in half if you prefer.

For bit-size appetizers, divide the spread among bread circles and decorate with cress.

04.20 Easter

BABY POTATO, SMOKED SALMON AND EGG SALAD Recipe & photo: Esta, Valgau be sąžinės graužimo

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perfect choice to start your day healthy with a satisfying potato, salmon and egg salad for breakfast.

Serves 4 » 400 g baby potatoes » 200 g broccoli florets » a bunch of asparagus (approx. 200 g) » 4 handfuls of baby spinach (approx. 80 g) » 4 hard-boiled eggs » 4 slices smoked salmon Dressing: » 4 tbs natural yoghurt » juice and zest of ½ lemon » a few sprigs of dill » salt » fresh ground black pepper

Cook unpeeled baby potatoes and set them aside to cool.

Cut asparagus into small pieces and cook with broccoli florets for a few minutes. Blanch the vegetables. Set aside.

For the dressing, mix yoghurt, lemon juice and dill tops. Add lemon zest and season with salt and pepper.

Cut the potatoes in half lengthways. Quarter eggs. Divide spinach, potatoes, broccoli, asparagus and eggs among four salad plates.

Garnish with a slice of smoked salmon and drizzle some dressing on top.

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05.25 St. Mark's / Gardening Day

ST. MARK'S / GARDENING DAY Words & photo: Asta, Villa Alps

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n Lithuania St. Mark's Day is not celebrated as in Venice. It is not celebrated widely at all. It is the day when the soil in Lithuania is warm enough to plant seeds outdoors.

Lithuanians used to seed carrots first. Strangely enough, St. Mark is called Morkus and carrots are called morkos in Lithuanian. Is this only a coincidence?

As foodies, we think this is the perfect day to celebrate the early spring produce baby carrots.

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04.25 St. Mark's or Gardening Day

CARROT, LEEK AND DATE SALAD Recipe & photo: Radvilė, Minčių terasa

Serves 4 » 5-6 baby carrots » 15 cm thin leek, white and light green part only » 12 dried dates » olive oil » salt » pepper » fresh thyme

Grate carrots. Cut leek in rather thin half rings. There should be roughly the same amount of both vegetables. Slice dates into thin strips. Add some olive oil and mix the ingredients in a large bowl.

Season the salad with salt, pepper and thyme. Remember to be generous with the thyme – it is the secret ingredient for this salad.

The salad is a perfect choice for a quick and light dinner, or it can be served as a side dish to a heartier meal.

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05.04 Mother's Day

MOTHER'S DAY Words, reccipes & photos: Jolita, Surfing the world cuisine

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he longer I’ve been a mother, the better I understand that the small things are what matters on Mother’s day. It may be a warm hug, a handmade greeting card or even a small flower, picked outside in the garden.

In any case, what every mother really wants is a bit of alone time, a cup of delicious coffee and a day to do something she really loves. No Mom has ever said “no” to a nice breakfast in bed!

Breakfast in bed doesn’t have to be fancy. It’s simply a way to show your Mother love, care and attention. To make the breakfast exceptional, choose something she really likes - it’s definitely not a day for kitchen experiments. Squeeze a glass of orange juice, prepare a cup of cappuccino, a fried egg sandwich and some fresh fruit salad with granola. Don’t forget her favorite magazine or book and some flowers.

Simply let your Mom relax and enjoy the beautiful moment… And don’t forget to tidy the kitchen after your efforts!

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05.04 Mother's Day

EGG CROISSANT SANDWICH Makes 2 » 2 croissants » 1 tsp oil » 2 eggs » 1 tsp butter » 1 tbs cream cheese » salt » pepper » 1-2 green onions (green parts only) » 4 slices smoked turkey ham » a handful of salad blend

Cut croissants in half lengthwise.

In a pan, heat oil and toast the croissants on cut-side. Remove the croissants from the pan. Add butter and crack in eggs to the pan.

Mix until the eggs begin to curdle and the butter melts. Add cream cheese and finely chopped green onions. Season with salt and pepper, and mix gently.

Serve scrambled eggs on the toasted croissant halves, top with turkey ham and cover with the top halves of the croissants.

Serve with salad blend.

05.04 Mother's Day

FRUIT SALAD WITH GRANOLA AND YOGHURT Serves 4 Granola: » 1 tbs butter » 1 cup rolled oats » 2 tbs sesame seeds » 1 tbs sunflower seeds » 2 tbs honey » a pinch of cinnamon » a pinch of salt » a handful of nuts (almonds, walnuts or hazelnuts) » a handful of dried fruit (raisins, cranberries, plums etc.)

Fruit salad: » 3-4 strawberries » 1 banana » 1 kiwi » 3-4 tbs granola » 200 ml natural yoghurt » fresh mint leaves

For the granola, heat a pan and add all the ingredients except the dried fruit. Toast, stirring, on medium heat for 5 minutes or until the oats are toasted. Transfer the granola to a bowl and add dried fruit.

For the salad, cut fruit into smaller pieces. Divide yoghurt among small bowls or glasses, top with fruit and granola. Decorate with mint leaves.

You can use the leftover granola in chocolate granola fudge (recipe follows).

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05.04 Mother's Day

JUICE COCTAILS Makes 2 of each Pink coctail: » 1 tsp grated ginger » 1 beetroot » 4 carrots » 1 apple » 1 cup water

Peel vegetables. Cut fruit in smaller pieces. Add all the relevant coctail ingredients to a juicer and squeeze juice. Sieve. If the juice is too thick, add some water. Mix and serve.

We recommend serving the coctails immediately, but they can be refrigerated for up to 2 days. Mix before serving.

Orange coctail: » 2 oranges » 4 carrots » 1 apple Green coctail: » 1 cup chopped spinach » 1 cucumber » 3 green apples » ½ cup water

CAPPUCCINO 1 large mug » 100 ml espresso » sugar » 150 ml milk » a pinch of cinnamon or chocolate shavings

Add the desired amount of sugar to coffee.

Heat milk. It should be steaming, but not boiling. Pour it into the coffee mug. Whisk the milk for about 1 minute or until a thick foam forms on top. Slowly add the coffee, but do not stir. Top with cinnamon or chocolate. Serve immediately.

CHOCOLATE GRANOLA FUDGE Serves 4 » 100 ml heavy cream » 50 g butter » 200 g dark chocolate » 2 tbs granola » 1 tbs cocoa Add cream, butter and chopped chocolate in a small saucepan.

Heat over low heat, stirring constantly, until the chocolate melts and the mixture is smooth. Do not let it come to a boil!

Once the chocolate has melted, add granola and stir.

Line a rectangular baking dish with parchment paper. Add the chocolate mixture and let it cool to room temperature. Transfer to the refrigerator for at least 3 hours.

Remove from the refrigerator and cut into small squares. Dust with cocoa.

The granola fudge can be kept in the refrigerator for 2 weeks.

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05.06-10 Eurovision

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05.06-10 Eurovision

EUROVISION Words: Asta, Saulėta virtuvė Photo: Asta, Villa Alps (above), Ieva Jonelytė (below)

L

ove it or hate it – once spring comes, Europe is consumed by the Eurovision Song Contest or simply Eurovision.

Since its birth in 1956, Eurovision has become one of the most popular non-sports events in the world. We could compare it to our beloved basketball field, but a microphone is held instead of a ball!

Eurovision is very entertaining. It’s a perfect occasion to throw a party while listening to cheerful songs on the TV. And no party is complete without snacks. Tiny delicious bites are inherent to an evening with friends.

Since Denmark won the competition last year, it is there that we looked for inspiration for our table. Let it be our greeting to this year’s hosts and an opportunity to get to know Danish cuisine.

Have a joyful evening!

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Words & recipes: Paulius, Kitchen Obsession Photo: Ieva Jonelytė

T

he Danish are proud of their open sandwiches smørrebrød. For a long time they‘ve been a staple for breakfast, lunch or dinner. Tiny sandwiches are a very popular choice for parties as well, so let's start out Eurovision get together with two sorts of open sandwiches.

05.06-10 Eurovision

DANISH OPEN SANDWICHES Makes approx. 15 Sandwich No. 1 » sliced sour-dough rye bread » 2 tbs mustard » 1 medium eggplant » 3 tomatoes » ½ red onion » a small piece of leek » a pinch of freshly ground black pepper » 100 g feta cheese Sandwich No. 2 » 1 hard-boiled egg » sliced white bread » 2 tbs mayonnaise » lettuce leaves » 4-6 radishes » ½ red onion » 10-12 shrimp

Sandwich No. 1 Cut dark bread into desired shapes and put some mustard on top.

Slice eggplant and tomatoes. Cook, in a pan, from both sides. Put fried vegetables on bread slices.

Slice onion and leek, and put it on top of the sandwiches. Sprinkle with black pepper.

Cube feta cheese and sprinkle on the sandwiches.

Sandwich No. 2 Spread mayonnaise on white bread slices. Top with washed lettuce leaves, thinly sliced radishes and onion.

In a pan, briefly cook shrimp (around 30 seconds on each side). Peel and slice egg. Top the sandwiches with shrimp and egg.

Serve all the sandwiches immediately.

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P

ork is popular in both Lithuania and Denmark, so I‘ve decided to make something that would be common for both countries. Both Lithuanians and Danish like rich food, making this a perfect party dish.

05.06-10 Eurovision

KIWI STUFFED PORK LOIN ROLLS Makes 4 » 500 g pork loin » 3 tbs wholegrain mustard » 2 kiwis » 4 tbs grated hard cheese » 1 cup almond flakes » 1 eggs » salt » olive oil Garnish: » 1 beetroot » olive oil » a pinch of cumin » a pinch of salt » a pinch of ground chili » 100 g feta cheese

Divide pork loin into 4 pieces and pound each piece with a hammer.

Rub with mustard on both sides and set aside.

Peel and cut kiwis into thin strips. Divide the kiwi among the meat pieces. Top with grated cheese. Roll up 4 rolls.

Preheat the oven to 170°C. Pour chopped almonds to a plate. In a small bowl, whisk egg with salt. Dip each roll in the egg and roll it in the almonds.

Heat oil in a heavy-bottomed skillet and fry the rolls from all sides.

Transfer the rolls to a roasting pan and roast for about 30 minutes.

For the garnish, peel beetroot and chop it into medium cubes.

Transfer to a baking dish and drizzle with olive oil. Sprinkle with cumin, salt and chili. Roast the beetroot in the oven for 15 minutes.

Sprinkle the beetroot with crumbled feta and bake for 10 more minutes. Serve the pork rolls and beetroot together.

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A

traditional Danish dessert that has been prepared by hostesses all over Denmark for quite a while.

05.06-10 Eurovision

RICE PUDDING Serves 4 » 1 L milk » 1 cup short-grain rice » 1 tsp salt » 3 tbs almonds » 3 tbs walnuts » 1 cup heavy cream » 2 tbs vanilla sugar » 4 tbs red currant jam

In a large pot, bring milk, rice and salt to a boil. Simmer over medium heat for 40 minutes. Once the rice is ready, cover it and put in a cool place for 1 hour.

Chop nuts. Beat heavy cream until stiff. Then add vanilla sugar and chopped nuts.

Fold the cream mixture into the cooled rice. Serve in dessert glasses with a tablespoon of currant jam.

Keep refrigerated.

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EUROVISION Semi-final 1: Tuesday, 6th of May Semi-final 2: Thursday, 8th of May Grand Final: Saturday, 10th of May

Photo: Dennis Stachel (EBU)

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05.09 Europe Day

EUROPE DAY Words: Asta, Villa Alps Photo (on left): Mantas, Bajalių šeimynėlės kampelis Recipes & photos: Odeta, Cocina rendez-vous

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e’ve been presenting you cuisines of members of the European Union for three years. It’s now time for two Southern cousins: Spain and Portugal. Different as they may be, they both share a love for seafood and snacks. Spain has brought us the ever-so-popular tapas, but Portuguese petiscos are not yet that common. Are they the same? YES and NO; but it takes some travelling around these two countries (and more than a couple dinners) to really feel the difference.

But let’s try, at least once!

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05.09 Europe Day

BAKED MUSSELS I

n Spain, mussels are cooked a little bit differently than in Belgium, where mussels are so popular. They are usually eaten simply steamed with lemon or baked with tomato, pepper and breadcrumbs. In this dish, the aroma of smoked paprika goes perfectly with the acidity of lemon, the sweetness of paprika and the crunchy breadcrumbs.

Serves 4 » 1 kg mussels » 1 red bell pepper » 1 green bell pepper » 1 yellow bell pepper » 3 cloves garlic » 2 tomatoes » oil » ½ tsp ground smoked paprika » ½ tsp ground chili » salt » 6 tbs breadcrumbs » juice of ½ lemon

Carefully wash mussels and discard the open ones. Cook the mussels in a food steamer over low heat until the mussels open.

Take the mussels out, let them cool slightly and separate the shells with mussels intact. Arrange them in a baking dish.

Finely chop bell peppers and garlic. Blanch and peel tomatoes, remove the seeds and chop.

Heat oil in a pan, add the bell peppers and garlic, and fry until soft.

Add the chopped tomatoes, smoked paprika, chili, salt and stir. Fry for additional 2 minutes. Set aside to cool.

Preheat the oven to 220°C. Divide the vegetable mixture among the shells with mussels.

Sprinkle breadcrumbs on top. Bake for 5 minutes and sprinkle with lemon juice before serving.

05.09 Europe Day

BACALAO & VEGETABLE ROLLS B

acalao is salted dried cod. It is extremely popular in Portugal, where it is eaten as a raw fish snack or a hot dish, usually with eggs and potatoes. This snack is a true rainbow of flavors – it is pleasantly salty, sweet, spicy and a tad sour.

Serves 4 » 200 g bacalao » 1 onion » ½ red bell pepper » ½ green bell pepper » ½ chili » 2 tomatoes » vegetable oil » 1 bay leaf » salt » pepper » red wine vinegar » extra virgin olive oil

Soak salted cod in cold water for 48 hours.

Finely chop onion, bell peppers and chili. Blanch and peel the tomatoes, remove the seeds and chop.

Heat oil in a frying pan. Add the chopped onions, bell peppers, chili, bay leaf, salt and pepper. Fry, stirring, for 1 minute. Add the chopped tomatoes and fry for another 1-2 minutes. Sprinkle with red wine vinegar. The vegetables should be pleasantly crunchy. Leave to cool.

Cut the cod into very thin strips, roll in vegetables and sprinkle with extra virgin olive oil.

This is a great appetizer with a glass of wine.

TIPS If you don’t have salted cod on hand, you can salt it yourself: generously season a fish fillet with salt and leave for 5-7 days. The cod should be very firm after washing. Soak it in cold water to achieve the desired salinity.

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05.13 Love Day

LOVE DAY Words, recipe & photos: Neringa, Du mėnuliai: skonio simfonija

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n Lithuania, the day of love is celebrated on 13th of May. This day is also known as goddess Milda’s feast. Milda’s feast is dedicated to freedom and love, introduction and befriending. It is thought that goddess Milda accompanies those who celebrate this day the following year.

First introduction or befriending is often accompanied by a cup of tea or coffee.

And if the heart you are trying to disarm is extremely hard, an exceptional dessert is necessary. Offer a piece of this melting silky panna cotta and strawberry mousse cake, and you will surely win more than one heart.

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05.13 Love Day

1 heart shaped cake Sponge cake: » 60 g eggs » 44 g sugar » 5 g vanilla sugar » 40 g plain flour » 10 g cornstarch » ⅙ tsp salt Panna cotta: » 7 g gelatin » 2 tbs cold water » 200 ml milk » 200 ml heavy cream » 2 tsp vanilla sugar » 60 g sugar Strawberry mousse: » 10 g gelatin » 2 tbs cold water » 200 g strawberries » 100 ml water » 75 g sugar » 5 g vanilla sugar » 150 ml heavy cream Decorating (optional): » 30 g milk chocolate

For the sponge, combine eggs and sugar in a saucepan. Whisking constantly, heat the mixture until it reaches 45°C. Transfer it to the bowl of an electric mixer and beat the mixture until its volume triples. Add vanilla sugar and beat briefly. Sift flour, cornstarch and salt into the egg mixture. Gently fold in the flour. You should try to prevent lumps, yet save as much volume as possible.

Preheat the oven to 180°C. Grease the sides and line the bottom of a heart shaped baking tin with parchment paper. Pour the batter in the tin and bake for about 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool slightly. Remove the sponge from the tin. Remove the parchment paper and let the sponge cool completely.

Line the same baking tin with cling wrap. Place the sponge in the prepared tin.

For the panna cotta mousse, soak the gelatin in iced water until softened.

Pour milk, heavy cream and sugars to a saucepan. Bring the mixture to a boil. Remove the milk mixture from the heat and add the gelatin. Stir until it is completely melted. Strain the mixture and let it cool. Pour cooled mixture onto the sponge and refrigerate for 2-3 hours.

For the strawberry mousse, soak the gelatin in iced water until softened.

Mash strawberries until smooth. Add 100 ml of water and sugars to the mashed strawberries and bring the mixture to a boil. Set a couple of tablespoons of the strawberry mixture aside and melt the gelatin in it. When the gelatin is melted, strain it to the remaining strawberry mixture and stir. Let it cool.

Whip the heavy cream until stiff and stir it into the strawberry mixture. Pour the mousse over the panna cotta and place the cake for 2-3 hours in the refrigerator. Carefully remove the cake from the baking tin. Remove the cling wrap.

Decorate with melted chocolate.

The cake can be kept in the refrigerator for 3 days.

● meaning Wit

h Love in Lithu

anian

PANNA COTTA & STRAWBERRY MOUSSE CAKE

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Movie night

Words: Julė, Kepykla nr. 5 Photo: Inga Jankauskaitė

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ovies are magic. Once the lights are out, we enter an alternative reality. For at least one hundred minutes we’re immersed in the lives of others. Sometimes those lives pass us by and let our busy minds relax; sometimes they inspire us and give us astonishing ideas; sometimes they charm us and give us perspective; other times movies are not unlike a therapy session: they raise questions and let (or perhaps force) us sort out the answers.

The list of movies that concentrate on food is probably endless. Selecting only a couple was a difficult task, but we’ve shared some of them that mean a lot to us.

Enjoy.

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CHOCOLATE SOUFFLÉ WITH COFFEE CRÈME ANGLAISE Recipe & photo: Miglė, My Kitchen Affair

Movie night

I

Iove that when I breathe you in you smell like cake batter.

Movie: Because I said so.

Makes 6 (5 cm high ramekins, 7 cm in diameter) Soufflé: » butter and sugar for ramekins » 180 g dark chocolate » 70 g butter, room temperature » 2 tbs dark Muscovado sugar » 4 egg yolks » 6 egg whites » 15 g powdered sugar Crème anglaise: » 125 ml full fat milk » 125 ml heavy cream » 2 egg yolks » 50 g castor sugar » 1 tbs instant coffee

Preheat the oven to 200°C. Grease ramekins and sprinkle with sugar.

Melt chocolate in bain-marie. Remove from heat and stir in butter.

Combine yolks with Muscovado sugar and stir with wooden spoon into the chocolate mix.

In another bowl, whisk egg whites with powdered sugar until stiff.

Gently fold them in the cooled chocolate mix.

Fill ramekins with the mixture. Bake for 15-20 minutes.

For the sauce, bring milk and cream to a boil in a medium saucepan over medium heat.

Beat yolks with sugar until white. Slowly, mixing constantly, add the hot milk mixture. Pour the mixture back to the saucepan and gently heat, stirring constantly, for 2-3 minutes, until the sauce thickens. It should cover the back of a spoon and a line drawn with your finger should stay visible. Don’t let the sauce boil as it will curdle. Once thickened, remove the sauce from heat, strain and mix in instant coffee. Stir and leave to cool.

Serve the soufflé still warm with the sauce on the side, sprinkled with powdered sugar.

TIPS Try not to overbake the soufflé. Only the crust should be firm and crisp, and the middle should be soft and perhaps even liquid like.

Do not open the oven door while the soufflés are still baking: the cold air will make the soufflés sink. It’s best to wait until the soufflé rises about twice, turn off the oven and leave the ramekins in for another 3-5 minutes.

You can use one baking dish instead of the ramekins. Increase the baking time to 30-35 minutes.

Try out some variations of the traditional soufflé: mix in a tablespoon of orange zest or brandy.

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Movie night

CHOCOLATE CUPS Recipe & photo: Gintarė, Gourmantine

H

appiness. / Simple as a glass of chocolate or tortuous as the heart. / Bitter. Sweet.

Alive.

Movie: Chocolat Serves 4 » 150 g quality dark chocolate » 70 g white chocolate » ½ tsp orange blossom water » 160 ml heavy cream » 1 tbs dried rose petals

Melt dark chocolate in a bain-marie. Brush miniature cupcake liners with the chocolate. Place the liners on a tray and freeze for 15 minutes.

Warm the remaining dark chocolate and brush a second layer of chocolate. Return to the freezer for another 15 minutes.

Melt the white chocolate in a bain-marie with 2 tablespoons of cream and orange blossom water. Let it cool slightly.

Whip the remaining cream in a chilled bowl and stir into the white chocolate.

Peel the paper liners off the chocolate cups and pour some of the white chocolate mousse in each of them. Chill for 1-2 hours.

Decorate with dried rose petals before serving.

Keep the chocolate cups in the fridge.

Movie night

GORGONZOLA AND ROSEMARY PASTA Words, recipe & photo: Jurgita, Duonos ir žaidimų

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ome movies inspire, some movies have a scent. They smell of chocolate, Eastern spices, lemon pies, and wine; or they emit the manly smell of rosemary, Gorgonzola, and fried chili, and garlic, as well as hearty pasta. What am I talking about, you wonder? The movie that’s on my mind is Estômago, an especially aromatic and ironic Brazilian drama about (prison) kitchens. Eat before you’re eaten could definitely be its keynote, and this fatal idea is generously sprinkled with passion: passion for women, Italian kitchen and life itself.

I’ve never had pasta as delicious and fragrant as this one. I’m most certain that Raimundo Nonato, the protagonist who’s accidentally nicknamed Rosemary, would definitely love it. I suspect that he would change the elegant farfalle with penne that’s easier to acquire behind bars, and he would go heavy on the Gorgonzola.

And here’s a little hint: don’t burn the garlic.

Serves 2 » 1 tbs olive oil » 2 cloves garlic » 2 tsp chopped fresh rosemary » a pinch of chili flakes » 100 g cream » a piece of Gorgonzola » 250 g farfalle pasta » a few fresh basil leaves

In a deep pan, heat oil. Fry chopped garlic, rosemary and chili. Add cream and heat on very low flame as you prepare the pasta.

Boil a big pot of generously salted water. Add pasta and cook according to the package instructions. Strain.

Add chopped Gorgonzola to warm cream and mix until the cheese melts. Add pasta, mix and serve immediately, topped with chopped basil.

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Thyme Words: Julė, Kepykla nr. 5 Recipes: Indrė, Keistai paprasta Photos: Indrė, Keistai paprasta & Jurgita, Duonos ir žaidimų

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hyme is a very diverse spice, and it may liven many a meal. It’s a traditional ingredient in several spice mixtures, such as Herbes de Provence (used in meat and fish dishes, and vegetable stews) and bouquet garni (used for stocks and sauces). Fresh thyme can be used whole, without removing leaves from the sprigs – just don’t forget to remove the herb before serving! Thyme is a very intense spice. This means that they preserve their natural aroma, but it’s also easy to go too far when seasoning dishes.

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LENTIL SOUP WITH THYME Serves 1 » 3 cloves garlic » ½ small onion or leek » 500 ml homemade vegetable or chicken stock » 1 large tomato » 50 g red lentils » a handful of fresh thyme » ¼ tsp ground turmeric » ½ tsp mustard seeds » 1 tbs coconut oil or ghee Sauté chopped onion and garlic in coconut oil or ghee.

Cook stock with chopped tomato, add the sautéed onion and garlic. Cook for 5 minutes, add spices and blend everything in a food processor.

Add washed lentils into the stock and cook until the lentils are tender. Turn off the heat. Sprinkle thyme into the soup. Cover the pot and leave the soup to infuse with thyme for 10 minutes.

Serve immediately.

SAUTÉED VEGETABLES WITH THYME Serves 2 » 1-2 sweet potatoes » 300 g radishes » 1 tbs coconut oil or ghee » ¼ tsp ground chili

» salt » black pepper » 2 tbs fresh lemon thyme Thinly slice sweet potato and radishes.

Heat coconut oil or ghee in a frying pan, add the sliced vegetables. Cover with a lid and simmer over medium heat until the sweet potatoes are tender.

Season with spices. Stir the vegetables, sprinkle thyme leaves and sauté for 5 more minutes. Serve immediately.

FRUIT SALAD WITH THYME Serves 2 » 1 pomegranate » ½ melon » 2 kiwis » 1 grapefruit » 2 ripe mangoes » 1 ripe avocado Dressing: » 2 tbs tahini or sesame oil » 1 lemon » 2 tbs honey » a handful of fresh thyme Open pomegranate and take out the seeds. Peel other fruit and cut into chunks.

Mix honey, lemon juice, tahini (or oil) and thyme leaves until smooth.

Pour the dressing over the fruit and mix.

Serve immediately.

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CHOCOLATE TRUFFLES WITH THYME Serves 4 » 100 g dark chocolate (70-80 % cocoa) » 1 can coconut cream » 2 tbs fresh lemon thyme » 1 tsp lemon zest » cocoa for coating Chop chocolate, pour coconut cream over it and melt it in a baine marie until the ganache is smooth and thick.

Add lemon zest and thyme leaves. Stir to combine.

Leave the bowl with the chocolate to cool down until you can easily form truffles with your palms. This should take several hours.

Scoop the ganache with a teaspoon, and form it into a truffle using your palms. Do the same with the remaining chocolate ganache. Roll each truffle in cocoa and transfer to a platter.

Place the truffles in the fridge to firm up.

Store the truffles in an air tight container in the fridge or freezer.

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Pancakes ON A RAINY DAY Words: Asta, Villa Alps Photo: GabrielÄ—, Gabriele photography

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e love a good hearty spring rain, umbrellas and rainboots! Splish, splash! So refreshing. The air becomes more clear. You can smell the nature blooming.

On such days it is great to have a family tradition to eat pancakes on a rainy day.

Especially if family includes little kids.

Each family certainly has its best ever pancake recipe, which is used again and again, but sometimes it is nice to try out something new. Turn the pages and find out what we recommend for a rainy spring day.

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CRÊPE ROLLS IN SWEET CUSTARD Recipe & photo: Dovilė & Mantas, Bajalių šeimynėlės kampelis

Serves 4 » 3 eggs » 600 ml milk » 3 tbs sugar » 3 tbs oil » 1 tsp salt » 300 ml flour » 200 g sweet cream cheese » zest of 1 lemon » 2 tbs peanut oil » 2 large eggs » 200 g condensed milk

Whisk eggs with milk and sugar. Add oil, salt and flour, and mix well until smooth. Leave to rest for 20 minutes.

Heat a skillet over high heat. Add 2 tablespoons of the batter to the center of the pan and immediately swirl to cover the base. Cook for 1 minute on each side. Repeat with the remaining batter. Keep crêpes warm.

Preheat the oven to 180°C fan-forced.

Mix cream cheese with lemon zest. Spread the cream cheese evenly over the warm crêpes. Roll up firmly. Cut into 3-4 pieces, depending on the height of your ramekins. Place the rolls, up-right, into the greased ramekins.

Combine eggs and condensed milk. Divide the mixture among the ramekins. Bake for 20-30 minutes (longer if using a single ovenproof baking dish).

The sauce may seem too sweet, but once it’s absorbed by the crêpes, the dish comes out just right.

The rolls are best served hot with frozen berries.

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BELGIAN WAFFLES Recipe & photo: Asta, Saulėta virtuvė

Makes 14 (9x14 cm) » 1 ½ tsp dry yeast » 1 cup warm water » 2 tsp sugar » 3 cups (420 g) plain flour » ½ tsp salt » ¾ cup (190 ml) milk » juice of 1 orange » 120 g butter » 3 tbs brown sugar » 1 tsp vanilla extract » ½ tsp ground cinnamon (optional) » 2 large eggs To serve: » butter » caramel or golden syrup » favorite nuts

In a bowl, mix yeast, lukewarm water and sugar until the yeast dissolves. Cover with a clean towel and leave in a warm place for 10-15 minutes, until the surface foams up and the yeast activates.

In a large bowl, mix flour and salt. Add the yeast mixture and mix.

Add milk, orange juice, melted butter (room temperature), brown sugar, vanilla and cinnamon. Separate eggs. Add yolks to the batter and reserve the whites. Mix the batter until smooth. Using a handheld blender, beat the whites until stiff and gently fold them into the batter.

Cover the batter with a clean towel and leave in a warm place for about an hour until the batter doubles in volume.

Grease and heat a waffle iron. Add around a cup of batter to the iron and spread it out as evenly as possible using the back of a spoon or a spatula. Close the iron and cook according to the manufacturer’s instructions until the waffles are golden.

Serve the waffles warm with a knob of butter, caramel and golden syrup and a handful of walnuts.

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CHESTNUT PANCAKES WITH APPLES Recipe & photo: Indrė, Gėrimų ir patiekalų magija

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ust because you’re allergic to gluten or lactose you haven't to leave out the festive joy of eating pancakes on a rainy day. Try these fluffy chestnut and corn flour pancakes with apples – you’ll be satisfied and pleasantly surprised. They are especially tasty with fresh fruit or hot tea.

Makes 15-16 » 1 cup chestnut flour » ½ cup cornstarch » 2 tsp baking powder » a pinch of salt » 1 tsp cinnamon » 4 large eggs » 1 tbs dark agave syrup » 1 tbs water » 1 tsp apple cider vinegar » 1 medium apple » oil

In a big bowl, mix all dry ingredients and set aside.

In another bowl, mix all wet ingredients.

Combine the dry and wet mixtures, and mix well.

Core and chop apple into cubes. Stir the apple in the batter.

Fry in a lightly oiled pan over medium heat from both sides.

Substitute the agave syrup for maple syrup or a pinch of stevia.

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Photo: Jurgita, Duonos ir 탑aidim킬

wi

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ithout ...

WHAT

A SPRING

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... dill

Words: Indrė, Gėrimų ir patiekalų magija Photo: Asta, Villa Alps

D

ill is an integral part of Lithuanian cuisine. Our ancestors used to grow them in the patches around the houses and generously add them into cold and hot soups, flavor meat and fish dishes, and sprinkle them on top of boiled potatoes.

Turn the pages and find more ideas how to boost the flavor with dill.

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EGGPLANT AND DILL SPREAD Recipe & photo: Justina, Ropė Šnopė

Serves 6 » 1 large or 2 small eggplants » 2 cloves garlic » 1 tbs extra virgin olive oil » 2 tbs full-fat mayonnaise » 1 bunch fresh dill

Halve eggplant lengthwise, season the cut side with salt and leave to rest. Pat off the excess water with a paper towel.

Preheat oven to 180°C. Wrap the eggplant in aluminum foil and bake for 30 minutes.

Leave to cool, then chop.

Finely chop garlic and dill. Combine the eggplant, garlic, dill, olive oil and mayonnaise. Spread on bread.

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What a spring without dill

HOVMÄSTARSÅS OR SWEDISH BUTLER SAUCE Recipe & photo: Asta, Villa Alps

T

he name comes from the practice used in Swedish hotel restaurants, where butlers (hovmästare) used to make the mustard and dill sauce in front of the customers.

Hovmästarsås is a perfect companion for gravlax, but also goes well with smoked salmon or seafood.

Serves 4-6 » 3-4 tbs chopped fresh dill » 100 ml Dijon mustard or Swedish sweet mustard, if available » 2 tbs caster sugar » 2 tsp white wine or apple cider vinegar » a pinch of salt » a pinch of ground white pepper » 150-200 ml extra virgin olive oil

Combine dill, mustard, sugar and vinegar in a bowl. Season with salt and pepper. Whisking, gradually add oil. Taste and adjust the taste with more sugar, salt or pepper, if needed. Leave for 20 min to develop the taste. Keep refrigerated and consume within a week.

TIPS Acidity and sweetness in mustards from various producers vary a lot.

When making the sauce for the first time, we recommend adding only half of the sugar and vinegar in the beginning and gradually adjusting the taste after the oil is combined into the sauce.

If the mustard separates from the oil, add a splash of water or some more mustard and whisk until combined.

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What a spring without dill

DILL AND CHEESE SCONES Recipe & photo: Asta, Saulėta virtuvė

Makes 16-18

Preheat oven to 200°C. Line two baking trays with parchment paper.

» 1 ¼ cup flour » 1 tsp baking powder » ½ tsp baking soda » ½ tsp salt » ½ tsp ground black pepper » 2 tbs butter » ½ cup chopped fresh dill » ½ cup grated hard cheese » ½ cup buttermilk

In a bowl, combine flour, baking powder, baking soda, salt and pepper. Add cold butter cubes and rub with fingers until dough crumbs form. Add dill and cheese. Stir to combine.

» 1 egg yolk » 1 tbs buttermilk

Pour buttermilk and stir to combine. Knead with hands. The dough should be soft, but not sticky. If the dough is too dense, add 1 tablespoon of buttermilk. Do not overwork the dough.

Sprinkle some flour on the work surface. Transfer the dough on it and form a 4 cm thick circle with your palms. Cut out round scones (5-6 cm in diameter) and transfer them onto baking trays.

Combine egg yolk and buttermilk, and brush the scone tops with this mixture.

Bake for 20−25 minutes, or until golden brown. Leave to cool on a rack.

TIPS If you do not have a round cookie cutter, slice the dough circle into triangle shaped scones.

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What a spring without dill

DILL GRISSINI Recipe & photo: Martynas, Popietė virtuvėje Makes approx. 40 » 25 g fresh yeast » 200 ml warm water » 50 ml olive oil » 1 egg » ½ tsp salt » 2 tsp sugar » chopped fresh dill » 550 g regular flour » 1 cup milk

In a bowl, crumble yeast and add some warm water. Stir until smooth and pour the remaining water and oil. Add egg, salt, sugar, and dill.

Gradually sift in flour and knead the dough. Cover with plastic wrap and leave to prove for 45 minutes.

Sprinkle some flour on the worktop and form thin, oblong dough stripes.

Place the formed grissini on a baking tray lined with parchment paper, cover with a tea towel and leave to prove for 20 minutes.

Preheat oven to 190°C. Brush the grissini with milk. Bake for 18 minutes, or until lightly browned. Leave to cool.

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... baby leaves Words: Asta, Saulėta virtuvė Photo: Jurgita, Duonos ir žaidimų

I

n the end of winter we all long for many simple things: sunshine, pleasant warmth, lighter shoes, and lightness in our hearts and minds. But most of all we long for colors: bright blue sky and blooming nature.

It is pretty easy to let some color into daily life. Hide all dark warm clothes in wardrobes and forget them until next winter. Buy a colorful spring flower bouquet and highlight the living room with it. Get some bright green baby leaves, fresh herbs and sprouts and let them rule in the kitchen. There are so many baby leaves to choose from! Nettles, dandelion greens, sorrel, spinach, parsley, arugula, spring onion greens, beetroot leaves and many more.

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What a spring without baby leaves

DANDELION LEAF SALAD WITH WALNUTS Recipe & photo: Dalia, Gera virtuvė

Serves 2 » a handful of spring mix salad blend » a handful of baby dandelion greens Dressing: » 1 tbs lemon juice » 2 tsp honey » ½ tsp mustard » a pinch of salt » 1 tbs walnut oil » 2 tbs yoghurt » salt » pepper » 1 tsp chopped fresh dill or parsley 2 tbs walnuts

Wash and drain salad and dandelion leaves. Tear bigger salad leaves.

Cut dandelion greens into bite-size pieces. Transfer all greens into a bowl.

Combine lemon juice, honey, mustard and salt. Whisk until honey dissolves, then add oil and whisk until smooth and thick. Drizzle on greens.

Combine yoghurt, salt, pepper and dill or parsley. Drizzle on salad and scatter walnuts on top.

TIPS Allergic to walnuts? Use cubed radishes instead.

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What a spring without baby leaves

ARUGULA, POMELO AND SERRANO SALAD Recipe & photo: Elinga, Spoon alley

Serves 2-3 » 100 g arugula » ½ pomelo » 80 g Serrano ham » ½ lemon juice » 70 ml olive oil » salt » fresh ground black pepper » a handful of almonds

Wash and drain arugula. Transfer to a big bowl. Peel pomelo, remove bitter membranes and cut sweet flesh into bite-size pieces.

Slice ham into long strips. Combine pomelo, ham and arugula in a bowl. Drizzle with lemon juice, oil and season with salt and pepper.

Crumb almonds in a blender. Stir into the salad.

The salad stays crispy and juicy for quite long time, therefore it is perfect for lunch boxes.

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GARDEN HERB OMELETTE Recipe & photo: Dovilė, Letters From Coffee Street

Serves 2 Omelette: » 1 small onion » a handful of parsley » a handful of dill » a handful of chives » 2 tbs butter » 4 eggs » 2 tbs heavy cream » a pinch of salt » fresh ground black pepper Salad dressing: » 5 tbs olive oil » 2 tbs white wine vinegar » 1 tsp mustard » 2 cloves garlic » a pinch of salt » freshly ground black pepper Salad: » 100 g salad blend » 6-8 cherry tomatoes

Finely chop herbs and onion.

Sauté the onion in 1 tablespoon of butter until golden and soft. Add the herbs and cook together for a few minutes. Set aside.

Whisk eggs together with heavy cream, season with salt and pepper. Heat a non-stick pan and melt the rest of the butter. Pour half of the egg mixture and swirl quickly to form an even layer. Cook for about two minutes, until just set. Sprinkle with the onion and herb mixture, and fold. Keep the omelette in a warm oven while cooking the second one.

For the salad dressing, combine olive oil, vinegar and mustard in a small bowl. Add minced garlic and season to taste.

Wash and drain salad leaves and place in a big bowl. Cut tomatoes in half and add to the salad bowl. Drizzle with dressing and mix well.

Serve omelette with salad and toasted soldiers.

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What a spring without baby leaves

NETTLE RICOTTA GNOCCHI Recipe: Skirmantė, Impossible is nothing Photo: Indrė, Gėrimų ir patiekalų magija

Serves 4 Gnocchi: » 150 g nettle » 500 g ricotta » 1 large egg » ½ cup finely grated hard cheese » ½ tsp salt » 1-1 ½ cup flour, plus extra Tomato sauce: » 2 tbs olive oil » 2 medium onions » 4 cloves garlic » 2 cans (400 g each) diced tomatoes » salt » pepper » basil

Wash nettles and blanch them for 1 minute in boiling water.

Drain and leave to cool. Combine ricotta, eggs and nettles until homogeneous. Add grated cheese, salt and 1 cup of flour. Set aside.

For tomato sauce, sauté chopped onions in oil, add garlic and cook for one more minute. Add tomatoes, bring to boil and simmer for 20 minutes on medium heat. In the end season with salt, pepper and basil.

While the sauce is simmering, sprinkle some flour on the working surface and roll the dough out into log shapes. Cut the logs into small equal pieces. If the dough is too soft, gradually add 1 tbs flour, knead and decide if more flour is needed.

Boil gnocchi in a big pot of salted boiling water. Once they float to the surface, let cook for 2-3 minutes. Remove with a slotted spoon and serve with hot tomato sauce.

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SORREL AND NETTLE SOUP WITH SMOKED SALMON Recipe & photo: Dalia, Gera virtuvė

Serves 4 » 1 potato » 1 small carrot » ¼ leek (approx. 4 cm long) » salt » pepper » 2 tsp butter » 1 L chicken or veal stock » a handful of sorrel » a handful of nettle, top leaves only » 2 tbs full fat sour cream » 4 slices smoked salmon

Peel and cut potato and carrot into small cubes. Thinly slice leek.

In a heavy-bottomed pot, melt butter and fry the vegetables. After a few minutes pour stock and season with salt ant pepper. Be moderate with salt as salty smoked salmon will be added in the end. Cook vegetables until tender.

Rinse and drain sorrel and nettle leaves. Chop the leaves and add them to the almost cooked vegetables. Boil for 3 minutes, then add sour cream and stir to combine. Blend the soup with a handheld blender to the preferred consistency.

Divide the soup among plates, add sliced salmon pieces. Serve with toasted bread.

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SPINACH SOUP Recipe & photo: Elinga, Spoon alley

Serves 2-3 » 2 tbs oil » 1 onion » 5 cm of ginger root » 3 potatoes » 1 ½ cup vegetable stock » 1 ½ cup water » 200 ml coconut milk » 100 g spinach » 1 clove garlic » ½ lime juice » salt » ½ tsp chili flakes » ½ tsp turmeric

In a heavy-bottomed pot, sauté chopped onions in oil. When the onion is soft, add finely chopped ginger. Cook for 2 more minutes.

Peel and cube potatoes. Pour stock and water into the pot with onions, and add potatoes. Cook over medium heat, covered, until the potatoes are soft. Add coconut milk and spinach. Bring to a boil and simmer for 2−3 minutes. Add minced garlic and lime juice, season with salt, chili flakes and turmeric.

Cook for 1−2 minutes, remove from heat and blend until smooth.

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What a spring without baby leaves

GREEN SALAD WITH MUNG BEAN SPROUTS Recipe & photo: Giedrė, Storas pomidoras

Serves 2 Salad: » 2 handfuls of salad blend » 7 cm long cucumber » 2 tbs mung bean sprouts » 8 cherry tomatoes Arugula dressing: » a handful of arugula » ¼ clove garlic » 10 ml extra virgin olive oil » 1 tsp lemon juice » salt » pepper

Rinse and drain salad leaves. Transfer to a big bowl. Tear larger leaves, if necessary.

Peel and ribbon cucumber with a vegetable peeler. Add the cucumber ribbons and sprouts into the salad bowl.

Combine arugula, garlic, oil and lemon juice in a blender. Season with salt and pepper.

Pour ⅓ of the dressing onto the salad. Stir with hands until distributed throughout the whole salad.

Halve tomatoes and add to salad. Drizzle the rest of the dressing on top and serve immediately.

The arugula dressing can be refrigerated for up to 5 days.

TIPS It is easy to sprout mung beans at home. Wash a small amount (e.g. 50 g) of beans well in cold water.

Drain and then place the beans in a bowl or sprouter if you possess one. Fill it with cold water until immersed well. Cover and soak overnight or at least 8-12 hours. Drain and rinse well with cold water.

Drain again. Cover with a thin tea towel. Rinse twice a day for 2-3 days or 4-5 days for bigger sprouts.

Stop rinsing when you are satisfied with sprouts' length. Keep refrigerated and consume within 7 days.

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Words:Asta, Villa Alps Photo: Nida, Nidos receptai

... Jerusalem artichokes J

erusalem artichokes have many names – sunchokes, topinambours, sunroots and earth apples, but they do not come from Jerusalem nor have much in common with globe artichokes or apples. Just like parsnips, swedes, turnips, celeriac, kohlrabi and carrots, they belong to the root vegetables family. As they contain no starch, Jerusalem artichokes are perfect for diabetics, but being very nutritious and tasty, they should be enjoyed by everybody and in different ways: boiled or baked, or grated raw in salads when very fresh. But be careful - even though this vegetable is served in many good restaurants around the world, but recently, the Jerusalem artichoke has come to be known by another, darker name: the Fartichoke.

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What a spring without Jerusalem artichokes

WARM LENTIL SALAD WITH JERUSALEM ARTICHOKES Recipe & photo: Elinga, Spoon alley

Serves 3-4

For the dressing, combine all the dressing ingredients until smooth.

Dressing: » 1 ½ tbs lemon juice » 1 tsp Dijon mustard » 70 ml olive oil

Thoroughly wash Jerusalem artichokes and put them into a pot with salted water. Squeeze some lemon juice into the pot and cook until the Jerusalem artichokes start to get soft, but are not done yet. Drain the Jerusalem artichokes and peel of the skin. Slice into 5−7 mm thick slices.

» 300 g Jerusalem artichokes » 1 ½ tbs lemon juice » 100 g lentils » ½ onion » 2 tbs oil » 1 tbs parsley » 1 clove garlic » 2 tbs butter » 100 g pancetta » 150 g chanterelles » 80 g spinach

Cook lentils in salted water. Chop and fry onions until soft in a pan with oil. Add chopped parsley, minced garlic and the cooked lentils.

Stir in half of the dressing.

In another pan, melt butter and fry pancetta and Jerusalem artichoke slices on both sides, then remove from the pan and fry chanterelles in the remaining fat.

In a serving bowl, distribute lentils, spinach, Jerusalem artichokes, pancetta and chanterelles. Drizzle the remaining dressing on top.

Serve warm.

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JERUSALEM ARTICHOKE SOUFFLÉ Recipe & photo: Elinga, Spoon alley

Serves 4 » 300 g Jerusalem artichokes » salt » juice of ½ lemon » 50 g butter » 1 tbs flour » 1 cup milk » 3 eggs » zest of 1 lemon » ½ tbs ground chili » ½ tbs fresh thyme leaves » 100 g hard cheese » 10 g butter » 30 g hazelnuts

Scrub and cube Jerusalem artichokes. Cook them in salted water with lemon juice. Drain and mash.

Melt butter in a pan and add flour. Stirring constantly, slowly pour milk. When the sauce is thick and bubbling, remove from heat.

Separate eggs. Combine the mash with yolks, lemon zest, chili, thyme and cheese. Set aside.

Preheat the oven to 200°C. Insert a baking tray in the oven. Grease ramekins with butter and sprinkle with finely chopped hazelnuts.

Whisk egg whites until stiff peaks form and carefully fold in the mash, taking care to retain as much air as possible.

Fill up the ramekins with the mix. Place ramekins on the hot baking tray. Bake for 18−20 minutes, or until golden brown and well-risen.

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JERUSALEM ARTICHOKE JAM Recipe & photo: Martynas, Popietė virtuvėje

J

erusalem artichoke jam is a perfect sweet companion to porridges, desserts or pancakes. Make it when the last summer berry and fruit jams are gone from the kitchen cupboards or your daily routines need to be shaken with something new.

500 ml » 500 ml water » 1 kg Jerusalem artichokes » 2 apples » 150 g sugar » 1 ginger root » 1 lemon

Peel and cube Jerusalem artichokes and apples. Cook in boiling water for about 25 minutes. Stir occasionally.

Finely grate ginger and add 1 ½ tablespoon of it into the pot.

Squeeze in lemon juice. Cook for 5 more minutes and remove from heat. Blend and leave to cool.

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JERUSALEM ARTICHOKE SOUP Recipe & photo: Nida, Nidos receptai

Serves 4-6 » 750 g Jerusalem artichokes » 1 small onion » 4 cloves garlic » 2-3 tbs olive oil » 500 ml (2 cups) vegetable stock » salt » black pepper » 125 ml (½ cup) heavy cream

Peel and coarsely chop Jerusalem artichokes. Finely chop onion and garlic.

In a heavy-bottomed pot, heat oil and sauté onions over medium heat until soft, translucent, but not browned. Add the garlic, cook for a minute and add the Jerusalem artichokes. Stirring, cook for a few more minutes.

Pour in stock , bring to a boil, season with salt and pepper. Cover and cook over low heat for 30 minutes, or until the Jerusalem artichokes are soft.

Blend until smooth and bring to a boil. Taste and adjust the seasoning. Serve hot.

TIPS Serve the soup with Jerusalem artichoke chips: peel and, using a vegetable peeler, thinly slice 2 Jerusalem artichokes..

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Meatless days Words: Julė, Kepykla nr. 5 Photo: Jurgita, Duonos ir žaidimų

I

t doesn’t matter if you’re eagerly counting down the days to summer, or if each day is the same and you’re only trying to stay afloat; if you’ve already got your thongs ready, or if you’re still wearing your warmest socks. We all know that once time comes our warm jackets will give way to light raincoats and running shoes will rule the shoe drawer. Warmer winds will revive our kitchens as well. We will bring back baby greens and wave goodbye to hearty stews. You’ll probably agree that the closer summer gets, the less meat we consume.

However, while we’re gradually shifting from winter, comfort food is still necessary.

We want to prove you that vegetarian meals can also be hearty and satisfying – we’re sure you won’t miss the meat!

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SPINACH AND THREE CHEESE LASAGNA Recipe & photo: Asta, Saulėta virtuvė

I

f you’ve only tasted lasagna with ground beef, give this vegetarian version a try. It might just prove you that meat is not necessary in this staple Italian meal, and that the right choice of ingredients will make a delicious and hearty meal.

Serves 8 » 2 tbs oil » 2 onions » 3 cloves garlic » 2 eggs » 50 g hard cheese » 100 g mocarella » 500 g ricotta » 200 g fresh spinach » 1 tsp salt » 1 tsp black pepper » 2 tbs butter » ½ cup tomato passata » 16 lasagne sheets (320 g) Béchamel sauce: » 50 g butter » ½ cup (70 g) flour » 800 ml milk » 150 g hard cheese » ½ tsp ground nutmeg » ½ tsp salt » ½ tsp ground black pepper » ½ cup tomato passata » 150 g hard cheese

Heat oil in a pan. Add chopped onion and crushed garlic. Fry for several minutes, until the vegetables soften. Turn off the heat and set aside.

In a large bowl, beat eggs until foamy. Add hard cheese, mozzarella, ricotta and coarsely chopped spinach. Season with salt and pepper.

Mix in cooled onion and garlic.

Preheat oven to 180°C. For the sauce, melt butter in a pan over medium heat. Add flour and mix well. Reduce the heat to lowest possible. Gradually add milk, mixing constantly, so that the sauce doesn’t curdle. Heat until the sauce starts to thicken. Add grated cheese, season with spices and mix well. Remove from heat.

Grease a 20x30cm baking dish. Evenly spread tomatoes on the bottom. Cover all the tomatoes with a single layer of lasagna sheets. Top with one third of the sauce, plus one third of the cheese and spinach mixture. Repeat with the remaining pasta, sauce and cheese and spinach mixture. Makes 3 layers.

Cover the top spinach and cheese layer with pasta. Spread puréed tomatoes on top. Sprinkle with grated cheese.

Bake for 40-45 minutes, or until the pasta is done and the top is nicely browned. Turn off the oven and leave the lasagna in for 10-15 minutes. Remove it from the oven, cut into pieces and serve.

Meatless days

SPAGHETTI WITH ALMOND AND TOMATO SAUCE Recipe & photo: Gelmina, Tartamour

T

he almond tree reached Europe at the beginning of the 15th century by the Phoenicians in the island of Sicily, where it soon found a good habitat. Almonds quickly spread through most of the continent and became an essential ingredient of fine pastries.

Like many dried fruits, almonds are not only suitable for sweets, but can also be used for savory dishes, boosting their originality. This unexpected flavor spaghetti sauce combines irreplaceable and sunny Southern Italian flavors. Fresh tomatoes and basil simply scream spring!

Serves 2 » olive oil » 4 tbs breadcrumbs » 40 g blanched almonds » 2 small tomatoes » a handful of fresh basil leaves » ½ clove garlic » a pinch of salt » a pinch of ground chili » 160 g spaghetti

Toast breadcrumbs in a thick-bottomed pan with a tablespoon of extra virgin olive. In another pan, lightly toast almonds and let cool.

Coarsely chop 4 nuts and set aside for serving.

Blanche tomatoes and peel off the skin. Coarsely chop the tomatoes.

Leave a few tomato slices and some basil leaves for serving. Remove germ from garlic. Put the remaining tomatoes, toasted almonds, basil, garlic, salt, pepper and 2-3 tablespoons of olive oil into a food processor Blend until smooth. If the sauce is too thick, add a bit of oil or spaghetti water.

Bring a pot of salted water to a boil. Cook pasta al dente, drain it and put back into the pot. Add the sauce and mix well.

Divide the spaghetti among individual plates, sprinkle with breadcrumbs, remaining tomato slices, almonds and basil leaves.

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TWICE BAKED POTATO CNOCCHI Recipe & photo: Neringa, Du mėnuliai: skonių simfonija

L

ithuanian ethnographic region Dzūkija (pronounced Dzookia) is famous not only for its berries and mushrooms, but also for potato dishes. In Lithuania, almost everyone has heard of potato bandos (potato pancakes on cabbage leaves), and I still remember their taste, straight from a wood fire oven. Šiuškės (twice baked potato gnocchi) are also an important part of my childhood. They do not require a wood fired oven, yet they taste as good as bandos. Only a few simple ingredients, a little bit of effort - and you will have a fascinating potato dish that will be liked by the old and the young alike. Serve it with a cup of cold milk!

Serves 2 » 500 g potatoes » salt » 1 egg » black pepper » dried dill » 110 g flour, plus extra » 30 g butter » 80 g sour cream

Peel and boil potatoes in salted water. Mash them and let cool.

Add egg add spices to the potatoes, and mix well. Add flour and knead dough.

Preheat the oven to 180°C. Generously sprinkle the tabletop with flour. Form 1 cm thick logs and cut them into 1 cm wide pillows. Put the potato pillows on the baking sheet sprinkled with flour. Bake for about 25 minutes, turning after 15 minutes.

Transfer the baked potato pillows to 2 oven-proof baking dishes.

Top with butter and sour cream. Bake for about 10 more minutes.

Served immediately with a glass of cold milk.

Meatless days

FRIED WHITE CHEESE WITH PESTO AND TOMATOES Recipe & photo: Dalia, Gera virtuvė

A

cold appetizer is inspired by both Italian and Lithuanian traditions. Quick to prepare, yet tastes elaborate.

Serves 2–3 » 1 (approx. 350 g) fat white cheese / hard cottage cheese » 1 egg » ¼ tsp salt » 1 tbs melted butter or 2 tbs oil Garnish: » 2 tbs pesto » salt » pepper » 2 medium tomatoes

Slice cheese into finger thick slices. Whisk egg with salt. Heat melted butter or oil in a pan. Place the cheese slices in the egg mixture and fry over medium heat until the slices are golden brown.

Cube tomatoes. Season with salt and pepper.

Serve the fried cheese with tomatoes and pesto.

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HEARTY VEGETABLE PIE Recipe & photo: Radvilė, Minčių terasa

Serves 6 » 3 large sheets frozen puff pastry » 1 large brown onion » 5 cloves garlic » 1 chili » 1 cauliflower » 10 button mushrooms » 100 g fresh or frozen spinach » fresh coriander or parsley » fresh dill » green onions » 3 eggs » 100 ml milk » 100 g hard cheese » salt » pepper

Thinly slice brown onion rings, chop garlic, slice chili (remove seeds or skip the chili for less spicy version).

Fry the onion in a skillet until golden, add garlic and chili. Cook over low heat. Watch carefully as the garlic burns very quickly. Set aside.

Cut cauliflower and mushrooms. Whisk eggs, milk, salt and pepper.

Chop herbs.

Preheat the oven to 200°C. In a baking pan with high edges, place one sheet of puff pastry in the bottom of the pan. Place half the cauliflower, mushrooms, fried onions, spinach, chopped herbs on top, pour half of the egg mixture and sprinkle half of the grated cheese. Place the second pastry sheet and the remaining ingredients. Place the third pastry sheet on top.

Bake for 40 minutes.

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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

Photo: Jurgita, Duonos ir 탑aidim킬

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