Archive | Winter Warmers

It’s not too late to knit a hat!

By Rasa Pelham on January 3, 2019 in Crafts!, For little ones :), Knitting, Winter, Winter Warmers

kids bear hat knitting instructions First of all, Happy New Year everyone!

Secondary, just because it’s winter, that does not mean it’s over very soon. I hope I am not sounding too negative for some (I know some of you are really looking forward to Summer already), but we only had one winter month and there are two left to go. My point is that we should enjoy this weather and make the most of it!

I personally love love January (I learned to love every season), because it’s time for refocusing, spring cleaning (would like to call it winter cleaning but it sounds weird), detoxing (If you are into it) and knitting of course. I love January because it is a beginning of the year and the plans are not strictly set therefore it is often not a busy month. kids bear hat knitting instructions Over holidays I have started knitting because we have gone away and I was free from doing all the house tasks. I find knitting (or any other crafting) is something I can do while chatting or watching a movie. I find it very relaxing! I knitted this hat for my nephew that Tomas is modelling here, hence blurry pics because he can’t stay still. If you fancy knitting this hat then you can access the project here! kids bear hat knitting instructions Have an enjoyable January!

Rasa xoxo

Pinterest challenge: apple and butternut squash soup

By Rasa Pelham on October 10, 2017 in Autumn, Healthy, Lunch or Dinner, Recipes, Winter Warmers

So the soup season is continuing here and I am trying to explore more and more flavours to stock up with (for the freezer). I find these soup portions very handy for lunches (super kid friendly too!!).

Apple and butternut squash seemed like a great match, was very eager to go and try it out as soon as I saw it on Pinterest. Made few changes, because I needed dairy free option as well as keeping it rich in flavour (I am talking about butter here). Hope you like it too as much as I did. Scroll down for the recipe ;-). APPLE AND BUTTERNUT SQUASH SOUP adopted from Foodess

serves 6 adults (you are welcome to double it up!)

1 medium butternut squash, peeled and chopped
1 large cooking apple, cored and chopped
1tbsp fresh sage, or 1 tsp dried
olive oil for roasting and frying
1 onion, diced
1/2 tsp mixed spice
1l chicken stock
double cream (optional)
salt and pepper to taste

1. Place butternut squash and apple into the baking tray, sprinkle with sage and drizzle with olive oil. Roast the veg for 25min.2. In large pot fry the onion for 5 min and add the mixed spice. 3. Add roasted veg (and fruit) together with chicken stock. Bring everything to boil and simmer for 20min.4. Puree soup using a blender. Stir in cream, if using, and return to a simmer (although it tastes totally wonderful without the cream as well). Season with salt and pepper. Enjoy!

Rasa xx

Pinterest challenge: broccoli, cumin and yogurt soup

By Rasa Pelham on September 20, 2017 in Autumn, Healthy, Lunch or Dinner, Recipes, Winter Warmers

So the chill is on and I thought to better start the soup season (well… I have started it a while ago actually). Joni cooked this soup last year for Lukas dedication and I have been revisiting it ever since. Its my favourite soup at this moment! Whats not to like, its flavoursome (sorry to say it is better than stilton and broccoli soup), kids love it, packed with all the green veg and its freezable (lunches sorted in advance). It’s found on Pinterest but it is not challenging at all ;-).

BROCCOLI CUMIN AND YOGURT SOUP adopted from Trois Fois Par Jour (thank goodness for Google Translator)

serves 12 adults or makes many many portions for kids lunches

50g butter
2 large onions, chopped
2 large potatoes, sliced or cubed
1-2 tsp cumin
2 large handfulls spinach
2 large broccoli heads, chopped
5 garlic cloves, crushed and chopped
2l vegetable stock
2 tbsp maple syrup
salt and pepper to taste
200ml yogurt

1. In the largest pot you can find, melt the butter and fry the onions for 3 to 4 minutes. Add potato and cumin, continue cooking for about 3 minutes.2. Add broccoli, spinach and garlic then mix well so that broccoli is soaked in spices and spinach has wilted. Cover everything with vegetable stock, then add maple syrup and simmer for 25 to 30 minutes.

3. Blend the soup and stir in the yogurt. Season and serve it while still hot! Enjoy xx

Rasa :)

Pinterest challenge: “love it or hate it” vietnamese beef stew

By Rasa Pelham on January 26, 2015 in Lunch or Dinner, Recipes, Winter Warmers

This may have been the love of first sight but definitely not the love of the first taste. As soon as I saw One-pot Vietnamese Beef Stew pic on Pinterest I was sure I wanted to try it straight away. I was particularly interested in trying all those spices that I have never used before (such as lemon grass or kaffir lime leaves), so I followed the recipe quite literally (not substituting a thing!). The result? Well, it was something that me and Joni was not quite prepared for! Aniseed taste took over the overall flavour. Maybe I have overdone with star anise? So my initial response was to add more sugar to reduce that strong flavour, but nothing helped. Eventually realised that if you eat it on toast with some soft cheese on top then the stew taste blends in quite nicely. So you could say that we got used to taste! I cooked quite a lot of that stew so had a chance to eat it in many ways although I was so tempted to throw it away (even if I hate waste). So there you go, thats my feedback. So if you like that kind of flavour, then go ahead, it was fun cooking it!VIETNAMESE BEEF STEW practically copied from Supergolden Bakes

900g beef, cut into cubes
2 tbsp plain flour
1 tsp Chinese five spice powder
1 tsp ground pepper
2 lemongrass stalks, finely chopped
3 large garlic cloves, minced
2 tbsp soy sauce
1 tbsp palm sugar (or dark brown sugar)
4 banana shallots, peeled and roughly chopped
2 green chillies, finely chopped
4 large tomatoes, chopped
2 tbsp tomato paste
4 carrots, peeled and chopped
1 cinnamon stick
2 star anise
2 kaffir lime leaves
625ml | 2 1/2 cups hot beef stock
450g | 1lb butternut squash, peeled and cubed
2 tbsp rapeseed oil
Basil leaves, chopped to garnish

1. Combine the beef, flour, spice, pepper, lemongrass, garlic, soy sauce and sugar in a bowl and mix well. Leave to marinate for an hour.2. Preheat the oven to 160C and have all your vegetables prepared. Place chopped chillies and shallots separately from tomatoes and carrots (you don’t have to, but it helped me to keep organised as these were going to the pot at separate times). 3. Put the oil in the frying pan and heat over medium high heat. Once the oil is hot, lower the temperature to medium-low and brown the beef cubes. Add the shallots and chillies and fry for a couple of minutes.

4. Add the tomatoes, tomato paste, carrots, cinnamon stick, star anise, kaffir lime leaves and stock and bring slowly to a rolling simmer. Transfer to the casserole and to the oven.5. Cook for an hour then add the butternut squash (be careful the pot will be very hot) and give the stew a stir. Return to the oven and cook for a further 45 minutes to 1 hour until meat is very tender.6. Add some chopped basil leaves, check the seasoning and serve with crusty bread.And try it on top of the bread with some crumbled soft cheese on top!Have a lovely week!

Rasa xoxo

Heartwarming chicken tomato soup with brussel sprouts

By Rasa Pelham on January 22, 2015 in Healthy, Lunch or Dinner, Recipes, Winter Warmers

When it is so cold outside it’s difficult to stay on diet. You just want to stuff yourself with food and roll into bed. Can you relate? Or maybe it’s just me! But I did find a solution to it! A soup! Soups based on broth (not chowders, purees, or cream soups) have an extremely high water content yet can be filling and warming. Here is a chicken soup that originally started as a stew but have been modified sooo many times and now it’s just a soup (a very lovely soup). I hope you like it ;-). CHICKEN TOMATO SOUP WITH BRUSSEL SPROUTS

1 onion, chopped
2 garlic cloves, crushed
1 carrot, pealed and grated
2 celery sticks
a knob of butter
1kg chicken drumsticks
1.5l-2l chicken stock
8 tomatoes, chopped
1 large potato, pealed and cubed
200g brussel sprouts, pealed and sliced
salt and pepper to taste

1. Heat a knob of butter in a large pan and add the onion, garlic, carrot and celery. My granny used to always say that fried carrot in butter gives that sunny colour in soup… awww!

2. Add the chicken drumsticks and stir until coated in butter as well.

3. Add the stock and bring it to the boil.

4. Add tomatoes, potato and brussel sprouts. Simmer everything slowly for up to an hour, on the low heat with the lid on.5. Once all cooked, have a quick taste to check the seasoning, pull the meat from the bone (unless you want to eat drumsticks whole) and serve.Enjoy!

Rasa xoxo

Biscuits or scones?

By Rasa Pelham on January 15, 2015 in Lunch or Dinner, Recipes, Savoury Delights, Travel, Winter Warmers

We 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.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 ;-).I 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!

BASIC COCONUT OIL SCONES

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. Enjoy!

Rasa xoxo

Sister hats!

By Rasa Pelham on January 10, 2015 in Crochet, Knitting, Outdoors, Winter Warmers

I was so super happy to get a sister last year! When you’re the only girl in your family getting a sister is a big deal. So when it came to deciding on what gift to give to Nicola a little lightbulb lit up and I started making these cute pom-pom hats so that we would both have something matching(not identical though! That would be a bit weird..). I needed a good hat as my old one had had its days and Joni’s hats… well… they did not quite make a fashion statement. Unfortunately we did not have a chance to take a pic of us together with these hats, but we did spend a day shopping and while we shopped these hats were very useful for spotting each other in the crowd! I hope you like these hats as much as we did. You can find the pattern and instructions for them here. Just so you are aware, you will need knitting, crochet and pom-pom making (real easy!) skills to complete this project.Good Luck!

Rasa xoxo

12 days of overnight porridge

By Rasa Pelham on December 12, 2014 in Break-the-fast, Healthy, Lithuanian, Winter Warmers

I am not always a morning person and very often I just prefer to snooze instead of having more time to eat breakfast. And I do LOVE breakfast! But since I have tasted overnight porridge at grannies, I have started experimenting with different types of grains for a simple morning breakfast. My mum also makes porridge a lot and I did grow up on that type of breakfast. And porridge does’t just stop with oats! You can also use barley, rice, quinoa, buckwheat and many more. I only tried out few and I am really glad I did. I feel much more organised when I prep my breakfast the night before :-).

And this is how my lovely warm porridge breakfast journey went:

Day 1: I have mixed steel cut (pinhead) oats with 3 parts of water (1:3 ratio) and added a pinch of salt. Next morning I added yogurt, mixed berries, seeds and honey. The best oats ever!Day 2: It’s a spiced apple morning. The night before I have added one cored and sliced gala apple into 1:3 ratio oats (you can try other apple types, but if you pick a cooking apple such as bramley or granny smith then your porridge might need some sugar). I also added some ground cinnamon together with the pinch of salt. This also came out wonderfully well! I had it with some yogurt and honey :-).

Day 3: I don’t know what came to me, but I got attracted by the idea of adding spinach into the porridge (crazy, I know!). I have seen this “green monster” overnight oats recipe and I just wanted to try it in porridge form. I mixed oats with almond milk, added chopped banana and some frozen spinach. Little did I know that in heat banana discolours and spinach turns all khaki. So if you can guess, we could not eat it, even if it had a wonderful banana aroma…

Day 4: Another unlucky day. I decided to try out rice pudding grains, so I mixed 1/2 cup of rice with 3 cups of almond milk as I would with oats. Turns out rice requires more liquid when slow cooked, so rice burned in the slow cooker by the next morning!

Day 5: I mixed 1/2 cup pudding rice with 4 cups of almond milk.The consistency turned out great! Served it with cherries, yogurt and almonds. Although I think this would be soooo nice with some condensed milk and cherries. But then this would be a pudding, not a breakfast. But maybe pudding for breakfast is not that unacceptable?

Day 6: This time I used a regular milk instead of almond milk and mixed it with some molasses. I suggest you don’t do it! It’s too rich while maple syrup would compliment this sooo much better. Anyways sliced banana and pecan nuts are good match! Don’t you think?

Day 7: I used my mum’s recipe. I finely chopped 1/5 butternut squash, added 1/2 cup rice, 1/2 cups raisins, 4 cups of milk, 1tbs sugar and pinch of salt. It’s lovely just as it is as it has sweetness of it’s own! Day 8: Tried out barley grains today! But not pearl barley, but the flaked ones. We usually have them savoury in Lithuania, but decided to have sweet this time. I mixed 1/2 cup barley with 2 cups of water and a pinch of salt. In the morning I had it with some yogurt, pouched pear, honey and some poppy seeds. I loved pouched pear, even if I don’t like pears in general!

Day 9: Decided to have barley the traditional way: savoury! In Lithuania we usually add fried onions and carrots on top of cooked barley porridge. But I wanted to keep it simple and healthy! So I added some butter (butter has lots of goodness in it!!) and sprinkled with some chopped carrot and cucumber. Indian or moroccan spices go really well here too!

Day 10: tried out quinoa. I have mixed quinoa with 3 parts of water (1:3 ratio) and added a pinch of salt. Next morning I added yogurt, chopped pineapple, seeds and honey. I found quinoa tasting dry and a bit bitter. Day 11: Went all Christmasy! I mixed 1/2 cup quinoa and 2 cups of milk with some dried cranberries. Next morning I added a little bit more milk, pecan nuts, clementines and maple syrup. It was fab!

Day 12: Had the best of all! I mixed 1/4 cup steel cut oats, 1/4 cup quinoa and 2 cups of milk. In the morning I had it together with cherries, extra milk and some maple syrup. It was quite filling indeed!So I tried overnight porridge with steel cut oats, rice, barley and quinoa. I loved oats the best. No wonder it’s the most popular. But I guess it is nice to have some variation sometimes. I really hope you found this inspiring!Enjoy healthy breakfast running up till Christmas :)

Rasa xx

My favourite mulled wine recipe this year

By Rasa Pelham on December 8, 2014 in Christmas waiting, Drinks, Winter Warmers

I lost the count how many mulled wine glasses (or bottles) I drank this year. Many many glasses for sure! That’s because I like mulled wine very much. So of course I have experimented with it a lot. Because I don’t always have ready mulled wine in hand, I often make my own when in need. I have been inspired by Jamie Oliver mulled wine recipe this year. I came up with very smooth and thick mulled wine because of that. It almost taste like a spiced jam! JAM MULLED WINE

2 clementines, cut in half
2 handfuls of mixed berry mix (frozen works well)
100g sugar
3 cloves
1 star anise
1 cinnamon stick
1 bottle of red wine (I like merlot most)

1. First heat sugar with clementines, berries and spices. Mash clementines and berries so the juice come out and the sugar dissolves in it.

2. When everything dissolves, pour the wine in. Heat further till it warms but does not boil (you want to make sure that alcohol does not evaporate!). Pour the mulled wine into the glasses and enjoy Christmas!

Rasa xoxo

Autumn vegetable risotto

By Rasa Pelham on November 5, 2014 in Autumn, Lunch or Dinner, Winter Warmers

Since november is a last month in autumn, I though I will make something special and heartwarming. This autumn vegetable risotto is the best risotto I ever made (and I made quite many in my lifetime). I picked roasted root vegetable for the topping and that went like a dream with goooeeey risotto.AUTUMN VEGETABLE RISOTTO

3 carrots, sliced
4 beetroots, pealed and chopped
1 large parsnip, pealed and sliced
1 tbsp chopped fresh rosemary
4 garlic cloves, minced
1 tbsp chopped fresh sage
pepper and salt to taste
olive oil
1 onion, finely chopped
300g risotto rice
200ml white wine
700ml chicken (or vegetable) stock
20g butter
70g parmesan cheese

1. First make the vegetable topping. Place all chopped/sliced vegetables into the oven proof dish. Sprinkle everything with garlic (reserve one for the rice) and herbs, season it and drizzle it with olive oil. Bake it in preheated 200C oven for 30min. 2. Meanwhile cook risotto rice. Fry the onions and remaining garlic clove in the pan with generous mount of oil. Then add rice, continue frying for a minute until rice become sort of transparent and then pour in the wine.

3. Now reduce the heat and add the stock gradually while stirring the rice constantly. This process should take about 15min or so. Every time you add some stock just wait until everything becomes thick again. At the end of this process the rice should be cooked and nice!

4. At the end add butter and some grated parmesan cheese into the rice and let it rest. Remove roasted vegetables from the oven and serve it with rice.

Enjoy!

Rasa xoxo

Savoury sweetcorn muffins

By Rasa Pelham on October 29, 2014 in Lunch or Dinner, Savoury Delights, Winter Warmers

I’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 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.Serve warm! Oh, did I mentioned that it tastes heavenly with soup? Should definitely try that out! Enjoy!

Rasa :)

Pinterest challenge: green chickpea & chicken coconut curry

By Rasa Pelham on October 7, 2014 in Lunch or Dinner, Pinterest challenge, Winter Warmers

I picked this recipe from The Crepes Of Wrath because I was yearning for something warm last weekend (really chilli here in Bedford!!!). It did came out great! We loved every bit of it and had some for lunch as well! I used kale leaves to substitute the swiss chard (did not have any in store) and made it a little bit creamer by substituting coconut milk with creamed coconut. Read on for my version of this recipe.GREEN CHICKPEA & CHICKEN COCONUT CURRY adopted from The Crapes Of Wrath

2 tablespoons coconut oil
6 chicken thighs, cut into bite-sized pieces
1 onion, thinly sliced
3 tbsp green curry paste
1tbsp chilli paste (should be more, but ooops… I guess I chickened out!)
salt to taste
½ teaspoon ground ginger
100g creamed coconut, grated and dissolved in warm water to make up 400ml
2 cups water
1 400g can chickpeas, rinsed and drained
1 small bunch kale leaves, cleaned, trimmed and thinly sliced

1. Heat the coconut oil in a large, heavy bottomed pot. Add in the cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes.

2. Add in chopped onion and continue to cook until softened, about another 5-6 minutes.

3. Add in the curry paste, chilli paste, kosher salt, ginger, creamed coconut, and 1 cup of water. Stir to combine, then bring to a boil.

4. Add in the additional cup of water. Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes.

5. After simmering, add in the trimmed and sliced kale leaves. Simmer for an additional 10-15 minutes. Taste and adjust seasonings as desired.

We had it with poppadoms, but we thought plain basmati rice would go absolutely great!

Enjoy!!!

Rasa ;-)

Things I look forward to in October

By Rasa Pelham on September 30, 2014 in Autumn, Inspiration, Knitting, Pretty patterns for crafts, Updates, Winter Warmers

October may be uneventful, but there are plenty of things to look forward to… such as autumn itself! :)

1. AUTUMN is a beautiful season. Look at all the colours! And it’s not only orange, brown and yellow…. I love the combinations of pink, forest green, orange and cream. And lets not forget purple! I have been so inspired by it all that I have been painting last night like mad (and that does not happen very often). I love creating new patterns. New autumn pattern bellow is here for you to nick, use it to wrap a gift or put in on the wall ;-). 2. KNITTING JUMPERS is almost my part time job. I took on three (yes, three) jumper knitting projects so far. But that’s quite enjoyable as I can do it while watching a movie or chatting with a friend! Here is my first cardigan in progress, can you guess what part it is? Yes, it’s a sleeve! Many more parts to go :-).3. DRINKING HOT DRINKS kind of goes with knitting. It’s important to keep yourself warm and all snuggled up while doing some crafty work! My favourite hot drink at the moment is spiced coffee (although I haven’t had any this year yet, but will make some soon!). It’s one of those drinks that is satisfying and not too fattening (minding my figure right now!). Click here for the recipe ;-).Happy October!!!

Rasa xoxo

Apple & berry crumble and ice cream dessert

By Rasa Pelham on September 26, 2014 in Autumn, Sweet Treats, Winter Warmers

This year (especially in the summer) I was really addicted to ice cream! I have made few of my own such as Banoffee ice-cream sandwiches, super easy fresh strawberry ice cream and my favourite goat’s milk and roasted rhubarb ice-cream. While in Italy we both (me & Joni) tried many gelato flavours, on some occasions 5 flavours in one go! Have you ever tried red wine tasting ice-cream? Our newest finding is Kelly’s Clotted Cream & Honeycomb ice cream (actually Joni found it first), you should definitely try it ;-).

Although Ice cream may not be the most suitable dessert for this weather, we have been enjoying this warm crumble and ice cream dessert. You see, I quite like a contrast in food and this combination is definitely contrasting. If you are like me you would understand what I mean!APPLE & BERRY CRUMBLE AND ICE CREAM DESSERT serves 2 generously

2 granny smith apples
1 handful of mixed berries (can be frozen ones)
100g brown sugar
50 ground almonds
20g oats
50g flour
60g coconut oil
60g caster sugar
2 tbsp poppy seeds (optional)
good quality vanilla ice cream (with vanilla seeds if you can find it)

1. First, make an apple and berry filling. Peel, core and chop apples into the saucepan together with berries and brown sugar. Cook it for 5 min until sugar dissolves and the mixture becomes jam-like. Spread the filling into the baking dish. 2. Mix coconut and caster sugar together with almonds, flour and oat. Combine everything well by working it with hands. If using, mix in poppyseed as well (it just makes everything look prettier!).

3. Cover the fruit filling with the crumble. I like the filling overflowing, therefore I make very little amount of topping. If that’s not the case for you, then double the amount of ingredients for the crumble. 4. Bake the apple & berry crumble in 180C oven for 30min until the top is lightly golden. Serve it in the bowls with at least 3 scoops of vanilla ice cream on top of each.Enjoy your weekend ;-)

Rasa xoxo

Autumn wardrobe inspiration

By Rasa Pelham on September 23, 2014 in Autumn, Inspiration, Knitting, Winter Warmers

First things first, happy happy first day of autumn! Aren’t you loving this? If you asked me this question 5 years ago I would ask what is there to like about autumn? I really disliked the cold wether (still do). But recently somehow I have learned to love autumn. I guess I have to thank my friend Vicki here, who claims to like all the seasons :-). I finally see what she means! Autumn brings rich amber colours, reminds you that there is Christmas to look forward to, inspires you with new wardrobe to wear and makes you to snuggle in comfortable chair with some knitting project + cup of hot chocolate. Yey, about the last bit! We (me, Vicki and her mum) are even thinking to knit together some day over Skype!

Anyhow, today I have been looking for some autumn wardrobe inspiration. This time I ditched Pinterest and browsed trough my old knitting books instead. I used to laugh at these old clothes styles thinking “who would actually wear these hideous looking sweaters?”. But now I have complete different outlook on them. I think the clothes can be quite wearable if only they were styled differently. I guess dieting were not an option those days ;-).

My dream right now is to knit an autumn dress. But to be completely honest, this is one of my high sky dreams. To knit a dress in fine stitches would take forever considering I have three other jumper projects on the queue! Oh, well… I still like dreaming about it and you never know what will happen in next few months… One thing I must note about old books, they are brilliant in explaining how to knit. There are so many things I have learned from them! They all have very clear illustrations and actual written pattern with no abbreviations! This is what I call straight forward knitting!Hope you enjoyed having a glimpse at my old (Lithuanian) kitting books ;-)

Rasa xoxo

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Archive | Winter Warmers

It’s not too late to knit a hat!

Pinterest challenge: apple and butternut squash soup

Pinterest challenge: broccoli, cumin and yogurt soup

Pinterest challenge: “love it or hate it” vietnamese beef stew

Heartwarming chicken tomato soup with brussel sprouts

Biscuits or scones?

Sister hats!

12 days of overnight porridge

My favourite mulled wine recipe this year

Autumn vegetable risotto

Savoury sweetcorn muffins

Pinterest challenge: green chickpea & chicken coconut curry

Things I look forward to in October

Apple & berry crumble and ice cream dessert

Autumn wardrobe inspiration