Archive | Savoury Delights

Pinterest challenge: savoury waffles with blue cheese and bacon

Savoury waffles with blue cheese and baconLately we have been very tired. One moment I thought we were handling our lot as parents of two really well, the next day I feel like I am back at square one. Tomas is going through a bad sleep patch (hope thats temporary) and I for the first time ever have got a painful back.

At least one thing have not changed! We are still having our luxurious breakfast every Saturday that have become a tradition in our family. We always start our weekend with something special ;-). Here is what we had last weekend, savoury waffles with blue cheese and bacon, from Pinterest of course! I thought they were little rich so serving it with tomato salsa or salad is perfection.Savoury waffles with blue cheese and bacon SAVOURY WAFFLES WITH BLUE CHEESE AND BACON adopted from What Should I Eat for Breakfast Today

serves two exhausted parents

  • 130g flour
  • 1 egg
  • 250ml buttermilk (or 125ml milk mixed with 125ml yogurt)
  • 3 slices bacon, fried and cut into small pieces
  • 50g blue cheese, cut into small pieces
  • 1 tbsp maple syrup
  • 3 tsp baking powder
  • 30g butter, melted
  • tomato salsa or salad to serve (optional)

1. Mix all the ingredients in the bowlSavoury waffles with blue cheese and bacon2. Heat the waffle iron pan or the waffle maker, grease it liberally (I do it with butter) and pour the waffle mixture in ready to fry (1-2 spoons at the time). I use fork to detach the waffles from the pan but this probably would not work with the non stick pans, so be careful.Savoury waffles with blue cheese and bacon Savoury waffles with blue cheese and baconHope you all have a fab weekend!

Rasa xx


Garlic rye bread and bean salad

Rye garlic bread and bean salad recipe It's becoming to look like Christmas and I decided to share a recipe for a salad that is traditional to have for Christmas Eve. It is that simple and tasty that my brother used to voluntarily go on salad making duty because of that. Hope you like it as much as we do! Rye garlic bread and bean salad recipe GARLIC RYE BREAD AND BEAN SALAD

Makes one medium serving bowl (I made half portion here)

  • 1 medium rye bread loaf
  • 6 cloves of garlic, crushed and chopped
  • generous amount of oil for frying
  • salt and pepper to taste
  • 2 onions, finelly chopped
  • 2tsp caraway seeds, soaked in water
  • 2 cans of butter beans or cannellini beans, rinsed under cold water
  • bunch of parsley, finelly chopped (optional)

1. Slice the bread and then chop the slices into 1cm cubes.Rye garlic bread and bean salad recipe2.Fry the bread together with garlic in generous amount of oil (very necessary, sorry for dieters). Season to taste and put it aside.Rye garlic bread and bean salad recipe3. Fry the onion together with caraway seeds until onions are nice and slightly transparent. Add the beans and take the pan off the heat.  Rye garlic bread and bean salad recipe4. Mix everything together.Rye garlic bread and bean salad recipe Rye garlic bread and bean salad recipeHope you don't miss this humble salad at your Christmas table ;-).

Rasa xx


Pinterest challenge: spanakopita mini tarts

Spanakopita tarts recipeThis time round on my weekly Pinterest challenge I have decided to have a look at the pins that I liked long time ago. In fact I went back to the pin that I saved when I just joined Pinterest almost three years! This recipe is cool, because it needs filo pastry, which I don't have much experience with. I made filo pastry once from scratch for a layered Slovenian pie where the dough were concealed in between the fillings. With these Spanakopita mini tarts (I changed from strudels to tarts as I find that easer and prettier) the filo pastry is coating the filling therefore the effect is completely different. And this is what I wanted to challenge myself with. The turnout was great and crispy. Joni loved it of course and I thought this would be great served at the party!Spanakopita tarts recipeSPANAKOPITA MINI TARTS makes 12

  • 115g cottage cheese
  • 150g (or more) frozen spinach, defrosted
  • 170g feta cheese
  • 3 eggs, beaten
  • 1 roll of filo pastry (although you will only need about half of it)
  • 50g butter, melted in cup or mug

1. First make the filling by combining cheeses with spinach and eggs.Spanakopita tarts recipe Spanakopita tarts recipe2. Set up your work station: muffin baking tray, melted butter with pastry brush, filling and ready cut pastry into 10cmX10cm squares.Spanakopita tarts recipe3. Push one dough square at the time into the muffin hole and brush it with melted butter. Repeat this for about 5 times (which makes about 5 layers of the dough with butter in between).  Spanakopita tarts recipe4. Spoon enough of filling into each tart and press the dough sideways to close.Spanakopita tarts recipe5. Bake the tarts in preheated 180C oven for about 30min until golden and crispy.Spanakopita tarts recipe Spanakopita tarts recipeEnjoy!

Rasa xoxo


Biscuits or scones?

Biscuits or scones? Basic coconut oil scone recipeWe recently have visited States and I finally had a chance to taste a biscuit... for breakfast, with the gravy!!! What? If you come from America than this might not be that surprising to you. But here in England biscuit has a complete different sense and purpose. It even looks different! The biscuit that I had in States reminded me of scone that we have over here. Maybe we don't eat scones with the gravy, but we certainly have cheesy types as well. I must admit eating the biscuit with gravy inspired me to try and marry the scone with the soup! Not just any soup, but the most british one: broccoli & stilton soup.Biscuits or scones?I of course tried to determine the differences between american biscuit and british scone, but did not found that many. Although the ingredients are practically identical, the scone recipe might call for buttermilk, oatmeal or even barley (especially the most traditional recipes). So I guess the choice is yours how to call this baked delight ;-).Biscuits or scones? Basic coconut oil scone recipeI often bake these basic type of scones, because they are that basic that you can add any flavour you want to them. You want them sweet = add a 1-2tbsp sugar and handful of dried sultanas, you want them cheesy = add any cheese you want! I replaced butter with coconut oil, just because I believe that make the scones feel a little bit less naughty. And it works every time! Oh, I just love the consistency and the benefits of the coconut oil!


  • 150g flour
  • 1 tsp baking powder
  • 45g coconut oil
  • 30ml milk (can be substituted with coconut milk)
  • 1 medium egg (or add another 25ml of milk if you want to keep it even more basic)

1. Mix all the ingredients together (mix flour and baking powder separately first) until everything combines well and shapes non-stick dough.

2. Roll the dough 1 cm thick and by using cookie cutter cut the dough into the circles.

3. Bake the scones for about 10-15 in the preheated 180C oven. Biscuits or scones? Basic coconut oil scone recipe Biscuits or scones? Basic coconut oil scone recipeEnjoy!

Rasa xoxo


Savoury sweetcorn muffins

Savoury sweetcorn muffins: perfect for soup dippingI've wanted to make these since the first time I tasted them. Once while out with the girls we ordered them at this american style restaurant (don't remember the name). Now when it's getting wintery outside (almost), I thought these muffins would be perfect with soup. We dipped them in spicy Mexican soup and we absolutely loved them (especially Joni).Savoury sweetcorn muffins: perfect for soup dippingSAVOURY SWEETCORN MUFFINS makes 12 muffins

  • 245g superfine cornmeal
  • 3 tbsp caster sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 egg, beaten
  • 4 tbsp coconut oil
  • 250ml milk
  • 50g grated cheddar cheese
  • 100g sweetcorn kernels (used frozen ones)

1. Measure all the ingredients into the mixing bowl and combine everything well.

2. Spoon the mixture into lined cupcake tinned. I used silicon cupcake baking pan this time, so did not need to use any liners. Bake the muffins in preheated 180C oven for 20 min.Savoury sweetcorn muffins: perfect for soup dippingServe warm! Oh, did I mentioned that it tastes heavenly with soup? Should definitely try that out!Savoury sweetcorn muffins: perfect for soup dipping Savoury sweetcorn muffins: perfect for soup dippingEnjoy!

Rasa :)


Life in UK

London in dimmed lightLove the pic above taken by my friend Jacolien from Stuff to Love! It reminds me of what a great multicultural city I used to live. This is where I lived most of my time while in UK!

Yesterday I passed my life in UK test!!!!! I just thought that I might as well become a british citizen after living here for 14 years and after getting married to my most wonderful english husband. Here are few fundamentals I learned while living in UK.

1. BEEING PART OF COMMUNITY, and this what we are trying to create at Friendly Nettle, a craft community that inspires you to craft :).

Online Cafe Community2. COOKING. Now, I know Britain is not famous for it's cuisine, but you would be surprised there are many english dishes you can enjoy! Here are few I have tried: Steak and Ale PiesSteak and ale piesEnglish BreakfastBaked English Breakfastand Plum Steam Puddinga healthier plum steamed pudding3. GARDENING. I know that not many of us can enjoy this, but there are plenty of allotments available to rent! Here is how I grew tomatoes this year...tomatoes 101Enjoy your weekend!

Rasa xoxo


Tuscan bread salad

Tuscan bread salad recipe While in Tuscany we took some classes in cooking. Although the most intricate food we learned to make was fresh pasta, my favourite thing to eat and to make was bread salad (otherwise called Panzanella). It's a perfect summertime appetiser and in my opinion this can be served with meat dishes as well!


  • 3 slices harden stale bread (good quality, home baked not the regular shop bought sliced bread)
  • 3 medium sized tomatoes (my favourite is beefsteak tomato if you can find them in stores)
  • 1/2 red onion
  • 1 cucumber
  • 1-2 celery sticks
  • Balsamic vinegar
  • Extra-virgin olive oil
  • Salt

Tuscan bread salad recipe 1. Soak Bread in water for about 15 min. I recently have been trying to bake focaccia bread so this is what I used to make the salad this time. Tuscan bread salad recipe 2. Meanwhile slice tomatoes, cucumber, onion and chop celery. Place everything in one salad bowl. Tuscan bread salad recipe 3. Drain the bread and squeeze out the excess water and coarsely crumble with your hands. Place in a bowl with vegetables.Tuscan bread salad recipe 4. Season with salt and pepper and drizzle with vinegar and olive oil.

Tuscan bread salad recipe 5. Mix carefully and refrigerate.Tuscan bread salad recipe Tuscan bread salad recipe Tuscan bread salad recipe


Buon Appetito!

Rasa xoxo


Pickled radish spread

Pickled radish spreadIt is not exactly pickling or preserving season, but I totally had to do that with my homegrown radishes. This spread is perfect for a quick toast, a cracker or cheddar cheese. I even tried it as a salad dressing, that was really yum!pickled radish spreadPICKLED RADISH SPREAD

  • 2 handfuls of radish
  • 1 cucumber
  • 6 garlic cloves
  • 2 tbsp brown sugar
  • 4 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • salt to taste
  • chives (or other of your favourite herbs)

pickled radish spread1. Grate the radishes, cucumber and garlic. pickled radish spread2. In separate bowl or glass mix sugar with vinegar and oil. Pour it over the radishes.

3. Add salt to taste and sprinkle some chives on top (I added chive flowers to complete the prettiness!). pickled radish spread4. Jar it or eat it straight out, decision is yours ;-)

Rasa xoxo


Savoury tea cakes

Savoury tea cakes

Sometimes, don't you want savoury food looking as pretty as cakes? Well, here is your solution making sandwich cake like ;-).

savoury tea cakes


  • sliced bread (I used German style rye bread)
  • your favourite sandwich filler (I chose simple egg mayo)
  • edible flowers such as pansies or chive flowers

1. Using cookie cutter cut out even circles out of the sliced bread

Savoury tea cakes2. Prepare the sandwich filler you likeSavoury tea cakes Savoury tea cakes Savoury tea cakes3. To assemble the cake just spread the sandwich filler on each bread circle and stack it upSavoury tea cakes4. Decorate the cake with edible flower

Savoury tea cakesSavoury tea cakes


Rasa xoxo


Deviled eggs

devilled eggs with sprats

If you did paint a lot of eggs for Easter like I did, then this snack is perfect to use up all those unwanted boiled eggs. This is big thing in Lithuania and it comes with many type of fillings. I like the ones with sprats (little fish that comes in the tins packed with sunflower oil). These are the simplest of all! If you can't find sprats, then skippers will be as nice ;-).

devilled eggs with sprats


  • 4 boiled eggs
  • 1 tin of sprats or kippers in oil
  • 1 tbsp mayonnaise
  • Salt and pepper to taste
  • 4 cucumber slices to decorate

1. De-shell the eggs carefully. Cut the eggs in half and remove the egg yolks.

devilled eggs with sprats

2. Crumble the egg yolks and mix it together with fish, it's oil and mayonnaise. Add salt and pepper to taste.

devilled eggs with sprats

3. Pipe the filling onto the egg halves.

devilled eggs with sprats

4. Decorate the eggs with the cucumber slices.

devilled eggs with sprats

devilled eggs with sprats

Enjoy and Happy Easter!

Rasa xoxo


Unconventional Pancake Day

Zemaiciu pancakes

First of all, happy Pancakes Day! You are probably looking for pancakes recipes right now... Although these pancakes are not the sweet ones, they offer more than an afternoon treat. They are great for dinner too! Žemaičių pancakes have originated from Lithuania, the region where my Grandma lives. They have meaty filling in the potato case. Basically, worth to try ;-).

Zemaiciu Pancakes


  • 800g potatoes (cooked, mashed and cooled)
  • 1 egg
  • salt and pepper
  • 1 tbsp corn starch
  • 1 tbsp plain flour
  • oil for frying

(for filling)

  • 200g pork meat (cooked and minced)
  • 1 carrot (cooked and mashed)
  • 1 onion, chopped
  • 1 tbsp butter

1. Make the filling by frying an onion with butter and mixing it with the rest of the ingredients. Season everything well!

2. Make the pancake dough by combining the ingredients together.

3. Take a lump of pancake dough, flatten it in the hand and insert some filling in the middle. Fold the filling in by covering with another small lump of dough.

Zemaiciu pancakes

4. Fry the Pancakes on the medium heat flipping sides until both of them turns golden.

Zemaiciu Pancakes

Enjoy your pancakes today ;-)

Rasa xoxo


♥ ♥ ♥ Love is in the air ♥ ♥ ♥

Hey! it's February already (doesn't the time flies??) and I thought it is time to gear up for Valentines day. So first things first, I started to get the bakery ready with new bake lines. So pop-in when you are in need for something sweet :-).

Friendly Nettle Bakery

I am still in love with the hot beverages (still very cold outside).  If you are the same, then check out this spiked cinnamon malted drink. I am sure you will love it ;-)

spiked cinnamon malted drink

If sweet is not your thing, then it can be savoury. Check out this steak and ale pies... super yum!

Steak and ale pies

I am thinking to make more soap. I thought these citrusy heart shaped soap bars are great as gifts.

citronella, lemon and orange soap DIY

And finally, if you are planning to bake your own cake then you should defiantly try to make these cake toppers that I have recently created :-).

Heart cake toppers DIY... using washi tape!

Have fun with Valentine's day preparation!

Rasa xoxo


Lost and found recipies

Apple and potato rosti

Recently I have been going through my old diary and came across this recipe for apple and potato rosti. The funny thing is that I don't even remember writing it, but I do recognise my scribbles :D. Has this ever happened to you?

Anyhow, I went ahead and tried this recipe for brunch and it turned out a treat!

apple and potato rosti


(will serve at least 4 people)

  • 6 tbsp oil
  • 3 potatoes (pealed and grated)
  • 1 apple (pealed, cored and grated)
  • 4 tbsp flour
  • 1 egg (beaten)
  • 2 tbsp chives
  • salt and pepper to taste
  • 8-12 grilled bacon rashers to serve

apple and potato rosti

1. preheat oil in the frying pan.

2. mix all the ingredients except bacon and spoon out the mixture into frying pan. Make sure there is enough of space between every rosti. Fry for 1-2 minutes on each side.

3. Serve on top of bacon rasher.


Rasa :)


Something for Bonfire Night

Spanish Tortilla with pasta

So what are your plans for tonight? Are you going to watch the fireworks or are you settling in for private party with bonfire? Whatever you are doing, making snack size tortilla is always a good way to go! Here is how I have made mine today, with pasta, leeks and bacon. You can pretty much substitute any ingredient with something that you already have in the fridge and this is why I love this dish! I believe every food deserves a second chance ;).


  • 6 eggs
  • 1tsp dijon mustard
  • 3 cooked bacon rashers
  • 20g grated cheese (I used parmesan)
  • 1tbsp chopped chives
  • 130g cooked pasta
  • 1 leek (chopped and fried)
  • 2 tbsp rapeseed oil
  • 20 cheery tomatoes
  • a handful of fresh spinach leaves

1. Beat the eggs with the mustard and some seasoning if you would like, then add bacon, chives, pasta and leek.

2. Set the grill on high. Heat the oil in medium frying pan (iron pan preferably). Cook the egg mixture on low heat for about 5-10min.

spanish tortilla with pasta

3. Once the tortilla is set in the pan, place the pan under the grill to finish off cooking the top.

spanish tortilla with pasta

4. Remove the tortilla by placing plate or chopping board on top and flip it.

spanish tortilla with pasta

5. Slice the tortilla into the squares and serve it with spinach and cherry tomato skewers on top.

picking food

Enjoy your Bonfire Night!

Rasa :)


Easy chickpea crepes

chickpea crepes

Today I had chickpea crepes for brunch (I know I know, but sometimes it is just nice to start late). I make crepes quite often in general as it is great with many fillings, can be served sweet or savoury and it is quite instant. However today I am going to speak about the chickpea crepes that have an interesting flavour twist and go really well with fresh salad, yogurt, guacamole, hummus and so on... the possibilities are endless! To make proper chickpea crepes is not that easy and quick as it is egg and gluten free and has to be prepared the night before. Therefore I did come up with this quick and easy recipe that is halfway a regular crepe and socca (chickpea crepe in french). Of course if you want to do it the proper way than check out this website, but if you want quick breakfast or lunch then continue on ;)

chickpea crepes


  • 50g chickpea flour
  • 50g plain flour
  • 1 egg yolk
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • about 200ml water

1.  Mix the flours, egg yolk, oil and seasoning together.

2. Gradually add water while mixing it until it becomes runny, but not too watery (something like double cream).

3. Heat up the oil in the frying pan. Tip: make sure you heat the pan properly as the crepes mixture will stick less to it.

4. Pour a spoon of the mixture to the pan and spread evenly around with the spatula (use the silicon one if you have it). Otherwise if you find it easer then swirl the whole pan to make the mixture run evenly to cover the whole pan.

5. Once the top surface is dry (nothing runs on top) then the crepe is ready to turn. I carefully slide the spatula under the crepe and flip it. You may want to try to flip it in the air by tossing the pan, but that's if you feel brave enough...ha ha

Have fun and enjoy!

Rasa :)