Archive | Lunch or Dinner

Savoury oat breakfast (leftovers for lunch)

By Rasa Pelham on November 13, 2014 in Break-the-fast, Healthy, Lunch or Dinner

As you know, my favourite meal is breakfast. In fact I love it so much that I sometimes have it for lunch as well! These oat fritters have been introduced to me by my dear friend Vicki. We used to have this type of breakfast every time I used to sleepover at her place (good old days!). This is diffusion breakfast between porridge and classic fry-up as it taste a little meaty. Very good vegetarian recipe from Vicki’s mum!VICKI’S MUM’S SAVOURY OAT FRITTERS enough for 2-3 brunch lovers

2 cups basic oats
1 egg
3 shallots, finely chopped
1 tsp moroccan or cajun spice
1.5 cups (375ml) boiling chicken stock
1-2tbsp coconut oil (or any other oil if you prefer)

1. Mix all the ingredients (except oil) together into sticky oat mixture.2. Heat the oil in the pan and then spoon the mixture in, leaving gaps in between. Fry the fritters while occasionally turning them over to ensure they cook on both sides. 3. Serve with cream fresh and tomato salad!Enjoy!

Rasa xoxo

Pinterest challenge: apple and cheddar quiche with hash-brown crust

By Rasa Pelham on November 7, 2014 in Autumn, Lunch or Dinner

This time I took a double challenge. I practically combined two recipes from Pinterest! I loved the flavour match in this quiche, but I did not want all that dough at our dinner table, so I have decided to seek for alternative. I once baked this quiche that had hash-brown crust. I loved the idea of making quiche gluten free by adding extra vegetables. It’s like the pizza I made once with courgette crust!It turned out well (luckily!) and we did end up having a nice dinner! The only thing I can say about the hash-brown crust is that it does not go with all quiche fillings out there. I thought apple and cheddar filling was just ok with that kind of crust, but if you made it let’s say with pears or something than this would be totally wrong. But then again, it’s up to you! You may have completely different taste to me ;-). Joni did not like apples in the quiche as much as I did, so there we are… everybody have a different taste!

APPLE & CHEDDAR QUICHE WITH HASH-BROWN CRUST

(for the crust, adopted from Martha Steward

420g grated raw potatoes (about 3 large ones)
1 egg
30g butter, softened + some for greasing

(for the filling, adopted from Bob Vivant)

1 tbsp butter
2 shallots, finely diced
1 apple, chopped
120g ham, diced
pinch of cinnamon
115g grated cheddar cheese
3 eggs
110g sour cream
190ml milk
1 tsp salt
1 tbsp finely chopped sage leaves

1. Line a pie dish (or any other baking tin) and grease the baking paper as well.

2. Combine grated potatoes with butter and egg, and press the mixture into lined baking dish. No need to blind bake, yey!2. Fry the onions and apple in butter for few minutes, than add it together with cinamon and cheese into baking dish on top of the hash-brown mixture

3. Lightly whisk the eggs together with sour cream, milk, salt and chopped sage.4. Pour the egg mixture over ham, cheese and apples (and all the rest). Bake the quiche in preheated 180C oven for 30-40min. Enjoy!

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: Chinese dumplings

By Rasa Pelham on October 27, 2014 in Lunch or Dinner, Pinterest challenge

I have wanted to learn how to make Chinese dumplings for a while now. My father in law gave me a dumpling cube for my birthday (yey!) and that spurred me into my Pinterest challenge to make this type of dumplings. I was nervous to begin with as I had never made Chinese dumplings before and they looked quite tricky to shape. Luckily it turned out ok, although I almost used a few profane words along the process (oops!). Overall I would say this could be fun activity in relaxed setting (with a glass of wine in the hand) when not pressured to make it for dinner. So making these dumplings when hungry is not recommended!

PORK & SHIITAKE MUSHROOM DUMPLINGS adopted from Two Loves Studio

I made a lot of substitutions, so you are aware! Because I don’t see myself running a Chinese restaurant or cooking mostly Chinese. Basically I did not want to end up with lot’s of oriental ingredients that I am not going to use again. Some ingredients has been replaced just because they were difficult to find in shops.

(for dumpling wrappers)

300g ’00’ flour
150-250ml boiling hot water

(for pork & shiitake mushroom filling)

200g pork mince
0.5 cup shiitake mushrooms, finely chopped
0.5 cup celery sticks, finely chopped
0.5 cup spring onions, finely chopped
2 tsp fresh ginger, minced
2 tsp balsamic vinegar
3 tsp soy sauce
2 tsp chilli puree
1 egg, lightly beaten

(for dipping)

3 tbsp soy sauce
2 tbsp toasted sesame oil
1 tsp sesame seeds

1.First make the dough by mixing flour with very hot water. Do this gradually as you may not need the whole amount. Kneed the dough for 10-15min, wrap it and place it in the fridge for 1 hour to rest. I was really pleased with my dough, it came out silky smooth as described!2. Second, make the filling (one day ahead if possible so flavours get a chance to marinate). Mix the minced meet with finely chopped mushrooms, celery and spring onions. Add ginger, vinegar, soy sauce, chilli puree. egg and combine everything well.3. Split the dough in two and roll each piece into tube with a diameter of about 3cm (or 1inch). Cut the tubes into evenly sized pieces. Squish each disk with the palm of your hand with little flour and roll out the dumpling wrapper into the thin circle, working from the outside of the circle to the middle. Since I have been using a dumpling cube, I had to trim the circles into squares (luckily square cutter included in the kit) and place them onto the dumpling moulds. If you don’t have a dumpling maker then this video should be useful to you ;-). I spooned small amount of filling onto each dumpling wrapper square and folded the cube inwardsI stamped the cube couple of times to make sure it has pressed the dumpling edges securely. The dumplings came out well, except some dough kept sticking into the cube hinges! Not a huge problem as I cleaned it all out at the end of the day.Made quite many dumplings, although I am not too sure if I made my life easer with this dumpling cube. I guess I will have to find out next time and try shaping them by hand. 4. I wanted my dumplings steamed, so I lined my steamer with baking paper (did not have any bamboo steamer) and cooked the dumplings that way for about 10-15 min. However you can boil them or fry them as well (will try frying next time!). My dumping liquid have leaked out a little bit, but they still tasted really good. Will definitely try shaping them by hand next time to see if that makes any difference! Have a lovely week!

Rasa :-)

Handmade pasta (without pasta machine)

By Rasa Pelham on October 21, 2014 in Learn something new, Lunch or Dinner

I will admit that making your own pasta is a lot of hassle! It takes long and it is soooo messy (with all that flour). But I still like making it as things made from scratch are the way of life for me. Like most of types of pasta such as gnocchi or skryliai (Lithuanian pasta) you can make lots of it over weekend and then freeze it for a quick lunch or dinner later in the week. I have not tried doing this with this pasta, but I believe it should work. Will let you know if I try that out! My favourite pasta is with cabbage (this one is with kale actually, but it is as good!). I know, I know this is a weird preference, but after trying out this recipe I just keep coming back to it!!! I have learned making Italian fresh egg pasta while in Tuscany. Me and Joni took some cooking lessons while on honeymoon. Luckily Joni had some experience with pasta machine before, while I just stood and watched. “Dust the pasta machine with a lot of flour to avoid the dough sticking to it” apparently thats the most important tip! However today I will show you how I made pasta by hand. Same tip applies here as well (lot’s of dusting with flour indeed)!BASIC HANDMADE PASTA serves one, multiply as needed!

1 medium egg
95g ’00’ flour

1. In the food processor or by hand combine egg with flour. The dough will be crumbly at this stage.2. Kneed the dough into the ball and wrap it into cling film. Let it rest for 1 hour.3. Flatten the dough ball with the rolling pin on the well floured surface (flour the rolling pin as well). Roll and lift the dough as many times as it needs. The dough should become as flat as a piece of fabric. 4. Roll the dough into the roll. If I did this stage again, I would have rolled it into looser roll. Would have been easer to unroll it later on!

5. Slice the roll into the 7mm slices. This has been observed by Leia of course :-)6. Unroll the pasta while keeping it well floured. And that’s how it is done!Cook pasta for 4 min in boiling water (longer from frozen) and serve it with your favourite sauce.Enjoy!

Rasa xoxo

Healthier chicken and chips

By Rasa Pelham on October 14, 2014 in Healthy, Lunch or Dinner

Since I made a mental decision to eat healthier I have started to look for the ways to make the food I crave healthier. One of them is using substitutes (worked best with the cakes) or changing the way the food is prepared. For this instance I thought baking is better that frying! No brainer right? Anyway, if you are the fast food chain fan, that this is for you ;-). BAKED CHICKEN AND CHIPS serves two

2 skinless chicken breasts, cut into strips
1 cup crumbed tortilla chips (basic ones are the best!)
1 egg whisked with some seasoning
2 large potatoes, cut into chips (I like to leave the skin on)
2 tbsp olive oil
salt and pepper to taste
lettuce and sliced tomato to serve (optional, but highly recommended)

1. Start with the potato chips as that takes the longest. Toss the chips together with oil and salt&pepper in the large bowl. Lay them evenly (in single layer) on the baking tray. Bake them for about 45ming in 180C preheated oven turning now and then.2. Meanwhile prepare the chicken. Dip the chicken strips into egg mixture and then into the crumbs. Lay the well coated chicken strips onto the baking tray. Bake the chicken for 30min.Then wait…. or prepare the side salad. Simply arrange sliced tomato and lettuce on the plate.Enjoy!

Rasa xoxo

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 ;-)

Mexican Breakfast

By Rasa Pelham on October 1, 2014 in Break-the-fast, Lunch or Dinner

I got this breakfast idea from my old flatmate long time ago. She was making lunch for her friend and I just watched (she was amazing cook, so I used to copy her a lot). The recipe have evolved since and I eat this not only for breakfast! I made this for lunch last weekend and Joni have confirmed that this is his favourite “breakfast” so far. I hope you will enjoy it too!MEXICAN BREAKFAST

1 tbsp coconut oil (I try to use only coconut oil for frying as I believe it’s healthier)
1 onion, chopped
3 garlic cloves, crushed and finely chopped
3 slices of bacon
1tsp chilli powder (can be fresh too)
1 red or yellow pepper
1 tin of chopped tomato
1 tin of kidney beans
salt and pepper to taste
5 eggs
sour cream
5 tortillas

1. Gently fry onions with garlic and bacon until golden and then add chilli powder

2. Add pepper, chopped tomatoes and kidney beans and cook for further 10 min or so. Season to taste.

3. Transfer the contents into oven proof dish (unless you fried everything in the skillet like me) and crack in five eggs on top.

4. Bake in preheated 180C oven for 5-10min. Warm the tortillas in the oven as well for 1-2mins.Serve everything together with sour cream!Enjoy!

Rasa xx

Pinterest challenge: ginger soy sessame fish in a pouch

By Rasa Pelham on September 29, 2014 in Healthy, Lunch or Dinner, Pinterest challenge

These couple of months I have been desperate to start eating healthily. I have been tempted too many times by cakes and wine! My common excuse is to find something to celebrate. Every time I let myself eat pretty much everything I want I hear myself saying ‘Never mind, I will start new a diet next monday’. Why monday? Because I guess thats a start to a new week and there is likely to be less temptations to nibble on something naughty (you know, nothing is really happening on mondays).

Anyways, I came across this fish in a pouch recipe through Pinterest on Table for Two website and my first thought was ‘Great! A quick and healthy dinner idea!’. I have made fish in pouch before, but I liked the combination of ingredients in this recipe. The only thing I changed is that I sprinkled the fish with coriander instead of spring onion. Overall, good recipe, but don’t expect to indulge in this!

GINGER SOY SESSAME FISH IN A POUCH adopted from Table for Two

2 fresh white fish filets (cod, halibut, your favourite)
4 tsp. sesame oil, divided
2 tbsp. soy sauce
20 thin slices of ginger root
1 tbsp chopped coriander
salt and pepper

1. Place each fish fillet on separate sheet of foil. Leave enough of space around it so it can be wrapped.

2. Drizzle 2 tsp. of sesame oil on top and gently rub it all over the fish with your fingertips then flip the filet over to coat the other side with the excess sesame oil that has dripped onto the foil. Drizzle 1 tbsp. of soy sauce on top then add 10 slices of ginger, half the chopped coriander and season with salt and pepper.3. Bring up the two long sides of the aluminum foil to a tent then together, roll them down while bringing the two other sides up so the liquid doesn’t drip out. You should get a nice little pouch/packet. Repeat with the other filet.

4. Place both foil packets on a baking sheet and bake fish in preheated 180C oven for 10-15 minutes or until fish is cooked through and flaky.

5. Carefully unwrap the fish from the package. There is HOT liquid that may come out from either side so be careful!6. Serve hot over a bed of rice, veggies, or a salad.Happy, hopefully not so boring, Monday!

Rasa xoxo

Bill’s Japanese Curry

By Rasa Pelham on September 16, 2014 in Lunch or Dinner, Winter Warmers

To be completely honest I am not big on oriental cuisine, but Joni loves it very much, so I have been quite eager to learn. This is why I was really happy to receive Bill’s Everyday Asian cook book as a gift from Amanda and Dan. I came across Bill’s restaurant over a year ago and tried one of their cook books almost straight away. Just sort of wondering how do they manage to make all these different types of food so amazing?!Anyhow, I have decided to go with Japanese Curry as I am quite familiar with the curry right now. I am actually really surprised that Japanese have a curry dish! However, it’s quite mild and heartwarming, perfect for cooling down weather ;-).BILL’S JAPANESE CURRY

2 tbsp light-flavoured oil (I used coconut oil)
800g pork, cubed
30g butter
1 onion, thinly sliced
1 garlic clove, crushed
1 tsp grated fresh ginger
2 tbsp plain flour
1 tbsp curry powder
1l chicken stock
2 carrots, pealed and sliced
450g potatoes, pealed and cut into chunks
1 green apple, pealed and grated (granny smith is perfect for this)

1. Heat half the oil in a large saucepan over medium-high heat. Cook the pork in two batches for 4-5min or until lightly browned all over. Repeat with the remaining oil. Repeat with the remaining oil and pork. Set aside.

2. Melt the butter in the same pan over low heat. Add the onion, garlic and ginger and cook, stirring occasionally, for 3-4 min or until soft.

3. Add the flour and curry powder and cook for 1-2 minutes, stirring frequently. Gradually add the stock, whisking constantly.

4. Add the pork, carrots, potatoes and apple and simmer for 2-2.15 hours (longer if using slow cooker) until the potatoes break down and meat is very tender. Serve with steamed rice.

Enjoy!

Rasa xoxo

Courgette pizza crust

By Rasa Pelham on September 12, 2014 in Lunch or Dinner

I believe that pizza is everyone’s favourite meal, well except in Joni’s childhood (he used to dislike tomatoes, can you believe that?). Have you tried making your own at home? We had and this is just another version of it. Although you should not expect courgette crust taste like flour crust, it it is still very satisfying in healthier way.

COURGETTE PIZZA CRUST

3 courgettes
2 eggs
1tsp rosemary
salt to taste

1. Shred the courgettes in the bowl and mix it together with eggs, rosemary and enough of salt. 2. Spread the courgette mixture evenly on the baking paper. Bake it in preheated 200C oven for 30min until the edges becomes slightly coloured.3. Cover it with a little sauce (I mixed some tomato puree with pepper pesto), cheese and your favourite pizza toppings. Bake it for another 10 min or so untill it becomes all melty.Enjoy!

Rasa xoxo

Pinterest challenge: chicken piccata

By Rasa Pelham on September 9, 2014 in Lunch or Dinner, Pinterest challenge

I chose this recipe the other day when Joni felt like chicken for dinner. It turned out really tasty, and creamy, and everything you want from dinner! This recipe from the clever carrot (love the title) is definitely going to my commonly cooked food list :).CHICKEN PICCATA adopted from The Clever Carrot

680g boneless, skinless chicken breasts
1 cup flour
1 tbsp. olive oil
2 tbsp. butter, divided
¼ cup shallots, diced
1 garlic clove, finely minced or crushed with a garlic press
¼ cup white wine
1½ cup chicken stock
2 lemons
¼ cup brined capers, drained
salt + pepper
lemon slices
¼ cup fresh flat-leaf parsley, roughly chopped

(for couscous)

1½ cup couscous
1½ cup chicken stock
1 bag baby spinach

1. Butterfly the chicken by slicing each breast in half horizontally. Place in between 2 sheets of parchment paper (or plastic wrap). Gently pound with a meat mallet to about 1cm thick.

2. Season the chicken with salt and pepper and dip it in the flour.

3. In a large skillet, warm the olive oil and 1 tablespoon of butter over medium heat. Add the chicken and brown on both sides, about 3-4 minutes per side. Work in batches if necessary. Remove the chicken to a plate and cover it with foil to keep warm.

4. Add the shallots to the pan; if it seems a bit dry, add a splash of olive oil. Sauté until soft, but not colored, about 2 minutes.

5. Add the garlic and cook until fragrant, about 30 seconds.

6. Add the wine and bring to a boil, scraping up any brown bits stuck to the bottom of the pan. Reduce the liquid by half.

7. Add the chicken stock and bring to a boil. To thicken the sauce, add a splash of stock to the leftover flour and whisk well to dissolve any lumps. Add the flour mixture to the pan, whisking constantly until the sauce is slightly thickened.

8. Reduce to a simmer and stir in the remaining 1 tablespoon of butter.

9. Add the juice of half a lemon and sprinkle in the capers.

10. Return the chicken and any accumulated juices to the pan. Taste the sauce; season with extra lemon juice, salt and pepper if desired. Garnish with lemon slices and fresh parsley.

11. To make couscous side pour boiling stock onto the dry couscous with spinach and cover for 3-5min. Serve it with chicken.

Enjoy (because it really ment to be enjoyed!!)

Rasa xoxo

Slow cooker cabbage rolls (called little pigeons in Lithuanian)

By Rasa Pelham on August 29, 2014 in Lithuanian, Lunch or Dinner

I loved cabbage rolls when I was a kid and this was my first Lithuanian dish that I learned to make all by myself! I am proud to even say that my dad doesn’t even know how to make them and he is big on patriotic food! We call cabbage rolls ‘balandeliai’ which actually means ‘little pigeons’. Cute isn’t it? Here I share my new version via slow cooker, because I am mad about slow cooker these days. It’s like revolution to me…. ok, ok, I will get over it soon!SLOW COOKER CABBAGE ROLLS

1 Savoy cabbage
70g risotto rice (dry)
500g minced pork
2 carrots, shredded + 2 sliced for the pot
2 celery sticks, shredded
1 bunch of dill
salt and pepper
3 heaped tbsp tomato puree
1 tsp paprica
1l beef or chicken stock
boiled potato to serve

1. First cook the cabbage, but only lightly, this is because we want the leaves become all flexible (easy for rolling). So with knife cut around the cabbage stalk so its easy to remove the leaves later on. Dip the cabbage in boiling water and simmer it slightly. The water should cover the cabbage and if it doesn’t then turn it in the pot while cooking so it gets cooked evenly.2. Meanwhile, get ready!!! Mix minced meat together with rice, shredded carrots, celery and chopped dill until well incorporated. Season it well.2. Set the workspace right! Have slow cooker ready, meat stuffing, cooked cabbage (rinsed under cold tap), all on the same table. 3. Before wrapping thin the cabbage leaf stalk so it is even easer to roll meat in it. Simply just run the knife along side to cut a hard piece away. 4. Wrap the stuffing into the cabbage leaves.5. Place the cabbage rolls into the bottom of the pot.6. Cover the bottom layer of cabbage with chopped carrots and repeat the same again creating a second layer of cabbage rolls. 7. Spoon tomato puree on top, sprinkle paprika and cover with stock. Cook for 3-5 hours according to your slow cooker guidelines.Gero apetito!

Rasa xoxo

Pinterest challenge: bacon, egg and cheese pastry wrap

By Rasa Pelham on August 25, 2014 in Break-the-fast, Lunch or Dinner, Pinterest challenge

Extended weekend often means we can enjoy brunch! Wake up late and eat full on breakfast, what’s not to like? Me and Joni prefer breakfast that has egg and bacon with it! No wonder why I tried this bacon, egg & cheese pastry wrap from The Kitchen Life of a Navy Wife. I took this to a breakfast meeting with our friends the other day and it was gone fast!

After looking through The Kitchen Life of a Navy Wife I have realised that this recipe originated from crescent pastry breakfast ring (or wreath) and have been linked and linked back from another blogs. I guess I am linking it and blogging about it again! The only thing I changed is that I made it slightly smaller (no longer a ring) and I added some dill into it (because I am Lithuanian… Ha ha!). I hope you try it, like it and create your own version!BACON, EGG & CHEESE PASTRY WRAP adopted from The Kitchen Life of a Navy Wife

1 puff pastry roll, cut into triangles
7 bacon slices, cooked
50g strong cheddar cheese, shredded
small bunch of dill, finely chopped
4 eggs, scrambled (Joni does it best! although he scrambled 5, I would say 4-3 would work just as well)

1. Place the pastry triangles on the baking paper in the round, in the shape of a star.

2. Place the bacon slice on each triangle.

3. Sprinkle shredded cheese on top together with chopped dill.

4. Arrange scrambled egg on top in the shape of a ring.5. Fold over the triangles to the centre to form a parcel.6. Bake the wrap in 200C oven for 20 min or so. Cut into 7 peaces to serve.Enjoy!

Rasa xoxo

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Archive | Lunch or Dinner

Savoury oat breakfast (leftovers for lunch)

Pinterest challenge: apple and cheddar quiche with hash-brown crust

Autumn vegetable risotto

Savoury sweetcorn muffins

Pinterest challenge: Chinese dumplings

Handmade pasta (without pasta machine)

Healthier chicken and chips

Pinterest challenge: green chickpea & chicken coconut curry

Mexican Breakfast

Pinterest challenge: ginger soy sessame fish in a pouch

Bill’s Japanese Curry

Courgette pizza crust

Pinterest challenge: chicken piccata

Slow cooker cabbage rolls (called little pigeons in Lithuanian)

Pinterest challenge: bacon, egg and cheese pastry wrap