Archive | Recipes

Natural frosting birthday cake

Spiced honey cake with turmeric soft cheese frosting & plum jam filling Few weeks ago we celebrated Tomas birthday, which is why I baked the cake. Anyone who knows me I like the cakes with minimum frosting, made with natural ingredients and most of all I like good flavours. This cake ticks all the boxes for me!!

When I was thinking of Tomas birthday party theme I was thinking of something cheerful, exciting and bold (exactly how I would imagine Tomas when he grows up). This is why I thought bright yellow frosting on the cake would be ideal. But what natural colouring could I use for a bright yellow? I did not need to think for too long, I suddenly remembered the power of turmeric that is vibrant with not much taste to it. The flavour of the cake followed of course. I thought what goes better with turmeric then other spices such as cinnamon, clove and nutmeg. I was completely right, when testing the cake I realised everything just work really well together. I used plum jam to neutralise the taste of richness which also turned out a very good choice.

Hope I got you seduced to try to bake this cake yourself. You will find the recipe below ;-).Spiced honey cake with turmeric soft cheese frosting & plum jam filling HONEY SPICED CAKE WITH TURMERIC FROSTING AND PLUM JAM FILLING

(for the cake)

  • 200g butter
  • 100g light brown sugar
  • 100g dark brown sugar
  • 170g honey
  • 2 eggs
  • 260ml milk
  • 325g flour
  • 1/2 tsp salt
  • 3tsp baking powder
  • 3tsp mixed spice
  • finelly grated zest of 2 oranges

(for the frosting)

  • 150g softened butter
  • 150g soft cheese
  • 150g icing sugar, plus a bit more for white frosting
  • 1tsp turmeric
  • 1/2 jar plum jam

1. Over the hob melt the butter together with sugars and honey till everything is incorporated and the sugar is dissolved.

2. Add the rest of the cake ingredients and mix again to combine everything well.Spiced honey cake with turmeric soft cheese frosting & plum jam filling 3. Split the cake mixture into two ready tins (same size, springform are the best). Bake in 150C preheated oven for 1h and 15min.Spiced honey cake with turmeric soft cheese frosting & plum jam filling 4. Sandwich the cake with some plum jam. My tip is to put the cake upside down so the top is completely flat (really felpful when you do frosting).Spiced honey cake with turmeric soft cheese frosting & plum jam filling 5. To make the frosting place all the ingredients except turmeric into the mixer and let it run for few minutes. Put few table spoons of frosting aside for the white frosting. Add turmeric and let the mixer do its job one more time.  Spiced honey cake with turmeric soft cheese frosting & plum jam filling 6. Next job is to apply the frosting. I always add almost all the frosting on top to begin with and then push it down gently to the sides and then I work with frosting palette knife to the top again (I make the frosting thin for a reason so it flows easily). Once the base frosting is done I recommend to place the cake into the fridge so it sets.Spiced honey cake with turmeric soft cheese frosting & plum jam filling 7. Meanwhile add more icing sugar to the frosting left on the side. Continue adding the sugar till you are satisfied with the stiffness of the cream. Transfer white frosting into the piping bag with large round nozzle attached. Carefully pipe your decorations on the cake.Spiced honey cake with turmeric soft cheese frosting & plum jam filling 8. Finally decorate with any cake toppers. I used water balloons to make these mini balloon cake toppers which made the cake look very fun like I expected :-).Spiced honey cake with turmeric soft cheese frosting & plum jam filling Spiced honey cake with turmeric soft cheese frosting & plum jam filling Hope you like it too!!

Rasa xoxo


Breakfast banana bread

Breakfast banana bread recipeI am not going to lie, last week was a bit difficult. Coming back from holidays straight to real word is overwhelming! And we are going for another holiday again next week so not sure how I am going to cope to do this all over again. One thing is certain, I am trying to prepare as much as I can for it. Last week I had a meltdown when I find out we have no bananas left for breakfast. This is why this time round I am making banana bread to put in the freezer just in case so I can toast it if I am in banana emergency again (sounds funny, but it was seriously an emergency because banana is a very important staple in our house). I made this banana with porridge oats and replaced sugar with honey, so it is sort of healthier than regular banana bread. It's not like I am giving cake to kids for their most important meal!


  • 160g honey
  • 100g butter
  • 2 eggs
  • 2 tbsp yogurt
  • 500g ripe bananas (4-6 bananas) + 1 for the decoration
  • 100g porridge oats
  • 150g plain flour
  • 2tsp baking powder

1. in the blender or food processor cream butter with honey then add eggs and yogurt and whizz once again.Breakfast banana bread recipe2. Add remaining ingredients, including pealed bananas and turn the food processor on to make a smooth banana bread mixture. Breakfast banana bread recipe 3. Pour the mixture into the prepared baking tin. Top it with sliced banana and bake it in preheated 180C oven till it is baked through.Breakfast banana bread recipe 4. Don't slice baked banana bread while it is still hot like me here. It wont cut well as it is a very very moist banana bread. Once it's cool it can be eaten straight away or frozen ready sliced.Breakfast banana bread recipeHope January is treating you well!

Rasa xoxo


Croissants with poppy seed filling

Croissants with poppy seed filling recipe  In Lithuania we are big on poppy seed, especially when it comes to Christmas. This is why I feel that these croissants filled with poppy seed goodness is very appropriate for this season. I have been wanting to make this hundred leaves cake to begin with (It's so traditional in Lithuania like fruit cake in England), but I felt it was too time consuming. This is when this croissant idea came around! You see the dough of hundred leaves cake is kind of similar to croissant dough so I decided to incorporate it with the shop bought dough. Everything went swimmingly well and the rest is history.


makes 6

  • 100g poppy seed
  • 50g raisins
  • 1tbsp honey (optional)
  • uncooked croissant dough ( I used Jus-Rol brand as it seem the only one available in the shops)
  • 1 egg, whisked for egg wash

1. Place poppy seeds and raisins into the bowl and pour over boiling water over it. Let it sit for an hour or so till it is well soaked and doubled in size.

2. Using the blender whizz poppy seeds and raisins till it becomes like a paste. Add honey if needed for the sweetness, otherwise it is quite sweet from the raisins.Croissants with poppy seed filling recipe  3. Roll out the dough and cut into triangles. Spoon some poppy seed mixture into each triangle and wrap it using the corners. Place croissants parcels into lined baking tray and brush it with egg wash. Bake the croissants in preheated 180C oven for 10-15min.Croissants with poppy seed filling recipe Croissants with poppy seed filling recipe Croissants with poppy seed filling recipe Happy Christmas waiting!

Rasa xoxo


Woodland themed birthday cake

Woodland themed chocolate birthday cake (dairy and gluten free version) recipe Although we celebrated Lukas birthday together with Granny birthday last weekend he is officially turning 2 today (wow, where does the time go!). It was good to get together with the family in Devon, staying here a little longer with the kids while Joni is sorting out our new kitchen (hopefully will share about it more soon).

As for a birthday cake I am very very pleased that I was not asked to bake him a cake in Paw Patrol theme (or something along those lines), so I chose to make woodland themed one. Which is much prettier and tasteful in my opinion. I really dislike heavily iced cakes! I also decided to keep it simple as I am quite busy these days (bringing up baby and toddler at the same time is no joke).


(for the cake)

  • 6 eggs
  • 300ml oil (I used olive oil)
  • 400g caster sugar
  • 300g ground almonds
  • 3tsp baking powder
  • 50g cocoa powder mixed with 125ml boiling water

(for the frosting)

  • 1 avocado
  • 85g dairy-free sunflower spread
  • 200g dairy-free chocolate, melted (do it carefully if doing in microwave)
  • 50g cocoa powder mixed with 125ml boiling water
  • 150g icing sugar, sifted (+100g extra for thicker frosting)

(for the decoration)

  • woodland themed gingerbread cookies
  • rosemary stalks

1. First bake a cake. Whisk the eggs with sugar and oil until you have custard like consistency. Add almonds, baking powder and cocoa powder liquid. Mix everything again to combine. Woodland themed chocolate birthday cake (dairy and gluten free version) recipe 2. Pour equal amount of cake mixture into two lined baking tins. Bake in 180C oven for 40-45min.Woodland themed chocolate birthday cake (dairy and gluten free version) recipe3. While waiting for the cake to bake, prep gingerbread cookies. You may be able to buy yours in store, but I needed dairy free ones at least so I ended up baking my own. I used this recipe and replaced butter with sunflower spread. Woodland themed chocolate birthday cake (dairy and gluten free version) recipe 4. Finally, time to make the frosting. Place all the ingredients (only 150g icing sugar at this stage) into electric mixer/processor and whizz. The mixture should turn into smooth frosting .Woodland themed chocolate birthday cake (dairy and gluten free version) recipe Spread half of the frosting in between the cake layers, top and sides.Woodland themed chocolate birthday cake (dairy and gluten free version) recipe Use pallet knife to smooth the frosting on the cake.Woodland themed chocolate birthday cake (dairy and gluten free version) recipe 5. To decorate add 100g more icing sugar into the remaining frosting to make it thicker. Pipe it on top to make a decorative texture. Top the cake with woodland themed cookies and rosemary stalks to represent trees/bushes. Woodland themed chocolate birthday cake (dairy and gluten free version) recipe Woodland themed chocolate birthday cake (dairy and gluten free version) recipeHope I inspired you ;-)

Rasa xoxo


Pinterest challenge: apple and butternut squash soup

Apple and Butternut Squash soup recipe 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 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.Apple and Butternut Squash soup recipe2. In large pot fry the onion for 5 min and add the mixed spice.Apple and Butternut Squash soup recipe 3. Add roasted veg (and fruit) together with chicken stock. Bring everything to boil and simmer for 20min.Apple and Butternut Squash soup recipe4. 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. Apple and Butternut Squash soup recipeEnjoy!

Rasa xx


Pinterest challenge: broccoli, cumin and yogurt soup

Broccoli, cumin and yogurt soup 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.Broccoli, cumin and yogurt soup2. 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.

Broccoli, cumin and yogurt soup3. Blend the soup and stir in the yogurt. Season and serve it while still hot! Broccoli, cumin and yogurt soupEnjoy xx

Rasa :)


Cheesecake for breakfast

Fit-for-breakfast cheesecake recipe When in Lithuania we were eating loads. No wonder I gained so much weight! Never the less I am missing Lithuanian food, especially the cheesecake (technically it's a curd cake) that is fit to eat for breakfast. I was so eager to try and make one myself that as soon as I got home I tried making it using more available alternative, Ricotta (so it is a cheesecake after all!). I would personally say that I could not notice any difference between two. I love that it is not too sugary and can be dressed up as you like. I love it with cream fraiche and pureed strawberries. Next time I shall try with honey me thinks ;-).


makes a very small cheesecake that makes up breakfast for two (feel free to double up)

  • 2tbsp semolina
  • 4tbsp full fat milk
  • 50g butter
  • 2tbsp sugar
  • 2 eggs, separated
  • 250g ricotta cheese

1. soak semolina in milk for at least 30min or overnight in the fridge.

2. Cream butter with sugar than gradually add egg yolks, soaked semolina, ricotta cheese and mix everything to combine well. Carefully fold in whisked egg whites.Fit-for-breakfast cheesecake recipe3. Spoon the cake mixture into lined spring form. Bake in 180C preheated oven for 25-30min.Fit-for-breakfast cheesecake recipe4. Meanwhile prep your toppings. I pureed strawberries with a little sugar (you need it somewhere sometimes).Fit-for-breakfast cheesecake recipe5. Serve it warm or cold the next day. Fit-for-breakfast cheesecake recipe Fit-for-breakfast cheesecake recipeEnjoy!

Rasa xoxo


BBQ Lithuanian style (volume 2)

Chicken Shashlik recipeWe are off to Lithuania today so I thought to I will share another Lithuanian recipe for the barbecue (last year we shared a recipe for these pork shashlik that was a hit).

Few weeks ago we had some family over and of course we wanted to do bbq again since the weather has been great. Was not sure about pork so I thought of making them with safer meat option such as chicken (who does not like chicken?!). These are lovely and moist, can be served with rice and salad, same way as the pork ones.

CHICKEN SHASHLIK feeds about 4

  • 1kg chicken breasts, chopped into chunks
  • 4 tbsp mayonnaise
  • 3 cloves of garlic, minced
  • 1 large onion, finelly chopped
  • 1 handful fresh parsley, chopped
  • 1 tbsp curry powder
  • salt and pepper

1.Place all the ingredients into a large bowl, mix it well and cover it with plate so it is well compressed. Refrigerate the meat overnight.Chicken Shashlik recipe2. The following day, put the meat onto the skewers and you are ready to bbq.  Chicken Shashlik recipe3. Serve it with plain rice, green salad and good quality ketchup or tomato salsa. Chicken Shashlik recipeEnjoy those lovely summer days while it last ;-)

Rasa xoxo


My favourite kids lunch on the go

Full of veg savoury muffins recipe We have been traveling lots lately (I am talking day trips not an actual holiday) and to have something handy for lunch is essential (unless you want to spend the money at the cafe or something). This is why these muffins are amazing for obvious reasons. They are dry meaning the mess don't stick to clothes, they are full of hidden veg (so hard to make Lukas eat veg these days) and they can be frozen for whenever you need them. Besides, they are carbs that children love to eat, su no fuss here ;-). Full of veg savoury muffins recipeFULL OF VEG SAVOURY MUFFINS

makes 12 muffins

  • 2 handfuls of chopped veg of your choice (I had broccoli and cherry tomatoes)
  • 230g plain flour
  • 3tsp baking powder
  • 140g grated cheese
  • 200ml milk
  • 3tbsp olive or sunflower oil
  • 1 egg, beaten

1. First, finelly chop all the veggies. Especially broccoli as it needs to cook through when baked.Full of veg savoury muffins recipe Full of veg savoury muffins recipe 2. Combine the veggies with the rest of ingredients.Full of veg savoury muffins recipe 3. Mix everything well before spooning the mixture into 12 hole muffin tin (all lined and ready). Bake for around 30min in 180C preheated oven.Full of veg savoury muffins recipe Full of veg savoury muffins recipeEnjoy your lunch!

Rasa xx


Caribbean chicken curry with pineapple

Caribbean chicken curry with pineapple recipeThe other day I tried curry on the waffle? What? Yes, me and my sister in law visited waffle house few weekends ago and this is what Waffle House had on offer! I absolutely loved it and tried to repeat the same at home. Except I did not have so much luck with waffles, but otherwise it makes a great family meal. Mild and sweet, something that is ok with kids. Caribbean chicken curry with pineapple recipe CARIBBEAN CHICKEN CURRY WITH PINEAPPLE

makes 3 meals for a family of three

  • 2 tsp sunflower oil
  • 5 chicken tights, diced (about 1 kg)
  • 2 large red onions, chopped
  • 2 red peppers, sliced
  • 3 tbsp mild curry powder (could be more if prefer more spicy)
  • 2 X 400g can coconut milk
  • 2 X 400g can black eyed beans, drained
  • 1 pineapple, pealed cored and diced
  • small bunch coriander, chopped
  • cooked rice or waffles to serve with

1. First fry the chicken, then transfer to the slow cooker or a large pot (if not using slow cooker). Add the onions and peppers to the same frying pan, and cook for 5 mins until the veg starts to soften.

2. Transfer the veg to the slow cooker together with chicken. Then add beans, curry powder and the coconut milk. Season and cook as required. If you are using slow cooker then cook it on low all day, medium half day or on high three hours. If its in the pot then for about 40min-1h. You get the idea?Caribbean chicken curry with pineapple recipe3. Serve it with chopped pineapple, coriander and rice or waffle if you are brave ;-). Caribbean chicken curry with pineapple recipe Caribbean chicken curry with pineapple recipeEnjoy!

Rasa xx


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


Chocolate oat porridge with dates and bananas

Chocolate oat porridge with dates and bananasAfter drowning my post pregnancy sorrows in sugar (as I often say) for past few months, I finally feel like ready to go sugar free again. Ok, maybe not totally cutting out sugar just yet, but definitely reducing it by at least removing added sugar. Here is what I have been having for most of my breakfasts past two weeks, which is a simple porridge that is sweetened with just dates and bananas. Chocolate for breakfast have not been more satisfying than this, yum!


  • 1 sachet of 27g oats porridge + milk according to package instructions
  • 1 tsp coco powder
  • 1 tsp coconut oil
  • 3-4 dates, chopped
  • 1 banana, sliced

1. Place all ingredients into microwavable bowl (except dates and banana) and mix briefly to combine.

2. Microwave for 2min or according to the oat porridge package instructions

3. Top the porridge with chopped dates and banana

Chocolate oat porridge with dates and bananas Chocolate oat porridge with dates and bananasSorry but not sorry that it is so simple. I thought I need to share this recipe anyways as it makes a very satisfying breakfast, without giving into sugar

Rasa :-)


Nicola’s birthday cake

Nicola's birthday cake Last weekend we headed down to Devon again to celebrate my sister in law Nicola's 30th birthday and I was asked to bake a cake (what a privilege!!). It had to be gluten and dairy free so it was a fun challenge to accept. If you have been following me on social media then you probably have seen me doing bake tests over the past few weeks. I originally wanted to make a matcha cake, but was not sure if that would have been a crowd pleaser. At the end I decided to go with more simple flavours such as lemon and poppy seed. I used a very similar method to this chocolate orange cake which essentially uses citrus fruit pulp instead of butter or oil. This method has never let me down producing a very moist and tasty cake. I just need to find a way to reduce the amount of sugar (hmmm...a tough one to do in cake!).Nicola's birthday cake GLUTEN AND DAIRY FREE LEMON POPPY SEED CAKE WITH COCONUT BUTTER FROSTING

(for the cake)

  • 16 lemons
  • 18 eggs (it's a very large cake!)
  • 750g golden caster sugar
  • 750g ground almonds
  • 6tsp baking powder
  • 4tbsp poppy seeds + for decorating

(for the frosting)

  • 1/2 cup virgin coconut oil (butter)
  • juice from 2 lemons
  • about 1kg icing sugar

1. First things first, cook the lemons as that takes the longest. Peal them and try to pick out any pips out of them (I know I know this might take forever, but its worth it as your cake might end up tasting a little bitter). Boil the lemons for about 30 min. Once they are cooked, drain them and check any leftover pips. By now your lemons should look like puree, but whizz them anyways with the hand processor just to get it extra smooth.

Baking with cooked lemon2. Whisk the eggs with sugar till its pale and creamy. Add the rest of ingredients into eggs (including lemon puree) and mix to combine everything well. Split the cake mixture into three lined baking springform tins. Bake the cakes in 150C preheated oven for 1.5h.Baking with cooked lemon3. Meanwhile make the frosting. Sift the icing sugar into the coconut oil and add lemon juice. Mix everything using electric mixer until smooth and creamy.Lemon poppy seed cake with coconut butter frosting4. As for frosting the cake I did it very lightly. I applied thin layer of frosting between the layers and more on the sides so I could scrape it off later (still keeping a natural "naked" cake look). Lemon poppy seed cake with coconut butter frosting5. Decorate it with poppy seeds, berries and flowers in keeping with the "au naturel" look ;-).Lemon poppy seed cake with coconut butter frosting Lemon poppy seed cake with coconut butter frostingHope you are feeling inspired.

Rasa xoxo


Easy slow cooker moroccan chicken

Easy slow cooker moroccan chicken recipeLet's be honest, life is already complicated to cook complex dinners. I even struggle to make myself cup of tea! No wonder I often rely on slow cooker. Few weeks ago I came up with this recipe, which is even easer than my usual slow cooker recipe. I did not even spend any time for pre-frying anything or transferring. I just quickly chopped everything and thrown into one pot. At the end I was surprised with the results as it was very flavoursome yet a very lazy way to cook.Easy slow cooker moroccan chicken recipe  EASY SLOW COOKER MOROCCAN CHICKEN serves 8

  • 1kg chicken breasts, chopped
  • 1 butternut squash or 2-3 sweet potatoes, pealed and chopped
  • 2 large onions, chopped
  • 6-7 garlic cloves, crushed
  • 2 handfulls dried apricots, chopped
  • 500ml chicken stock
  • freshly ground black pepper
  • 2 x 400g can chopped tomatoes
  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 4 tbsp clear honey
  • bunch fresh coriander or parsley, chopped, to serve
  • couscous, to serve
  • natural yoghurt, optional, to serve

1. Place all the ingredients (except coriander, couscous and yogurt) into slow cooker in the morning or lunchtime on high or medium setting. To be ready for dinner. Easy slow cooker moroccan chicken recipe 2. Serve cooked chicken stew with couscous, fresh herbs and yogurt. And that's it! Easy slow cooker moroccan chicken recipeEnjoy!

Rasa xoxo


Pancake day in a French style

Pancake day in a French styleSince the pancake day is approaching soon (the day surely not to be missed) I have been practicing making pancakes the French way. I of course were learning from the best, Rachel Khoo and her book “Little Paris Kitchen”, that I am reading right now. It turns out that French don’t only live on crepes but also galettes, which is tricky type of pancake made purely from buckwheat flour. While I have made similar pancakes to crepes before, I was clueless about the galettes. This is why I decided to share the recipe with you here.

GALETTES adopted from Rachel Khoo book "Little Paris Kitchen"

  • 200g buckwheat flour
  • a pinch of salt
  • about 600ml water
  • melted butter for frying

1. Mix the flour and salt in the bowl (or jug). Gradually mix in the water, adding only enough for the batter to have consistency of double cream. Don't overdo as this will make rubbery galettes. Place the bowl into the fridge for an hour at least.French galettes recipe2. Melt the butter in well heated frying pan. Pour one spoonful of batter and immediately start swirling round the pan to get nice even layer. Loosen around the edge with a spatula once the top "dries up", then turn the galette and cook for further 1 minute.French galettes recipeThese can then be eaten with sugar and cinnamon, French galettes recipe or any other filling, I think savoury ones suits best. Like the cream cheese with salmon, Yum!Happy pancake once it comes!

Rasa xoxo