Archive | Recipes

Breakfast banana bread

By Rasa Pelham on January 18, 2018 in Break-the-fast, For little ones :), Recipes, Sweet Treats

I 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!

BREAKFAST BANANA BREAD

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.2. Add remaining ingredients, including pealed bananas and turn the food processor on to make a smooth banana bread mixture. 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. 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.Hope January is treating you well!

Rasa xoxo

Croissants with poppy seed filling

By Rasa Pelham on December 12, 2017 in Christmas waiting, Lithuanian, Recipes, Sweet Treats

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.

CROISSANTS WITH POPPY SEED FILLING

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. 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. Happy Christmas waiting!

Rasa xoxo

Woodland themed birthday cake

By Rasa Pelham on October 24, 2017 in Cake decorating, For little ones :), Recipes, Sweet Treats

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).

DAIRY AND GLUTEN FREE CHOCOLATE BIRTHDAY CAKE

(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. 2. Pour equal amount of cake mixture into two lined baking tins. Bake in 180C oven for 40-45min.3. 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. 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 . Spread half of the frosting in between the cake layers, top and sides. Use pallet knife to smooth the frosting on the cake. 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. Hope I inspired you ;-)

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 :)

Cheesecake for breakfast

By Rasa Pelham on August 17, 2017 in Break-the-fast, Recipes, Sweet Treats

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 ;-).

FIT-FOR-BREAKFAST CHEESECAKE

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.3. Spoon the cake mixture into lined spring form. Bake in 180C preheated oven for 25-30min.4. Meanwhile prep your toppings. I pureed strawberries with a little sugar (you need it somewhere sometimes).5. Serve it warm or cold the next day. Enjoy!

Rasa xoxo

BBQ Lithuanian style (volume 2)

By Rasa Pelham on July 26, 2017 in Lithuanian, Outdoors, Recipes

We 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.2. The following day, put the meat onto the skewers and you are ready to bbq. 3. Serve it with plain rice, green salad and good quality ketchup or tomato salsa. Enjoy those lovely summer days while it last ;-)

Rasa xoxo

My favourite kids lunch on the go

By Rasa Pelham on July 6, 2017 in For little ones :), Lunch or Dinner, Recipes, Savoury Delights

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

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. 2. Combine the veggies with the rest of ingredients. 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. Enjoy your lunch!

Rasa xx

Caribbean chicken curry with pineapple

By Rasa Pelham on June 27, 2017 in Lunch or Dinner, Recipes

The 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

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?3. Serve it with chopped pineapple, coriander and rice or waffle if you are brave ;-). Enjoy!

Rasa xx

Pinterest challenge: savoury waffles with blue cheese and bacon

By Rasa Pelham on June 2, 2017 in Break-the-fast, Pinterest challenge, Recipes, Savoury Delights

Lately 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 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 bowl2. 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. Hope you all have a fab weekend!

Rasa xx

Chocolate oat porridge with dates and bananas

By Rasa Pelham on May 9, 2017 in Break-the-fast, Healthy, Recipes, Sweet Treats

After 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!

CHOCOLATE OAT PORRIDGE WITH DATES AND BANANAS serves one

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

Sorry 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

By Rasa Pelham on May 3, 2017 in Cake decorating, Let's Celebrate!, Recipes, Sweet Treats

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!). 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.

2. 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.3. 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.4. 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). 5. Decorate it with poppy seeds, berries and flowers in keeping with the “au naturel” look ;-). Hope you are feeling inspired.

Rasa xoxo

Easy slow cooker moroccan chicken

By Rasa Pelham on April 5, 2017 in Lunch or Dinner, Recipes

Let’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 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. 2. Serve cooked chicken stew with couscous, fresh herbs and yogurt. And that’s it! Enjoy!

Rasa xoxo

Pancake day in a French style

By Rasa Pelham on February 24, 2017 in Book worm, Break-the-fast, Recipes

Since 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.2. 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.These can then be eaten with sugar and cinnamon, or any other filling, I think savoury ones suits best. Like the cream cheese with salmon, Yum!Happy pancake once it comes!

Rasa xoxo

Pinterest challenge: sweet potato and chickpea moroccan style stew

By Rasa Pelham on January 19, 2017 in Lunch or Dinner, Pinterest challenge, Recipes

I have made this vegetarian stew before (technically Joni made it since I was not up for cooking that day) and I fell in love with it. Its full of contrasting flavour, not much prep and it’s very easy to serve to babies. I made it again few days ago and it was as before very enjoyable meal (more for me than Joni as he prefers meat).SWEET POTATO AND CHICKPEA MOROCCAN STEW practically copied from vegan Lauren Caris Cooks

Serves 6

2 onions, diced
2 garlic cloves, minced
1 celery stick, sliced
1tsp ground turmeric
1/2tsp cinnamon
1/2tsp ginger
1/2tsp cumin
100g red lentils
500ml tomato passata
1 tin (400g) chickpeas
300g sweet potato, pealed and diced
800ml veg stock
1 bay leaf
1 pomegranate
ready made couscous (we make it fresh for each use depending on how many portions are needed)
1 bunch of fresh parsley, chopped

1. Sautè the onion in a large pot for 3-5 minutes until it begins to soften. Add the celery and garlic and sautè for a further 3 minutes.2. Add the turmeric, ginger, cinnamon and cumin and stir to coat everything. Add the lentils, passata sweet potato, chickpeas, bay leaf and vegetable stock, reduce the heat to low and simmer for 1 hour or until the stew is thick.3. When it comes to removing pomegranate seeds it is pain in the butt. But it is totally worth it for this meal! My friend suggested easer method how to remove pomegranate seeds (apparently she learned it from YouTube). Remove the top and bottom with knife. Lightly slice the sides like an orange. Carefully “peal off” the skin and there we go seeds will come out in more orderly fashion! 4. to serve dish couscous into the bowl, then the stew. Top it with parsley and pomegranate seeds. Enjoy!

Rasa xoxo

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