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Poppyseed lady fingers

Poppyseed lady finger recipeI decided to try and bake these crispy and light biscuits because I had few ideas on cake decorating with it (although they may not look suitable for decorating yet). Lady fingers (so they called) taste quite plain, but because of it’s consistency they are perfect for making fresh summer desserts such as very famous tiramisu. This is my first time making these macaroon like biscuits and I am quite pleased with the outcome even if they did not come in the perfect uniform shape (more practicing needed I guess!). Overall I prefer these to compare to shop bought as they taste better and it can be custom made such as these – with poppyseed!

POPPYSEED LADY FINGERS makes about 24 lady fingers

  • 2 eggs, separated
  • 70g caster sugar
  • 55g plain flour
  • 2 tbsp poppyseed
  • a pinch baking powder (for cheating)

1. First whisk the egg white. Make sure eggs are in room temperature before whisking. Add 2 tbsp sugar into egg whites gradually while whisking. Well whisked egg whites should be stiff and shiny. Poppyseed lady finger recipe2. In separate bowl whisk egg yolks with the reminder sugar untill pale and creamy. Gradually fold in egg white as well as flour mix (with poppyseed and baking powder) till everything is well incorporated.

3. Next, transfer the mixture into the piping bag. On lined baking tray pipe 1 cm thick and 5cm long lady fingers. My first batch was unsuccessful as I piped 2 cm thick and too close together (these biscuits do expand when baking!). Bake in preheated C200 oven for 10-15min. Very important not to under-bake as they need to come out crispy and not spongy! Let it cool for further 10 min or so while on baking sheets.My second batch looked better, but practicing is still needed as some are still wonky :-D. Poppyseed lady finger recipeHope my experience with these helps you ;-)

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Orange and white chocolate cake with raspberries

Orange and white chocolate cake with raspberriesAs I am writing this post I am munching on this cake for breakfast. It’s actually not such a big disaster after all as it taste quite nice. However there are few things  I would do differently now.

One year ago, on my hen do I tasted a very similar cake and I promised to myself to recreate it. So this is how I got on…Orange and white chocolate cake with raspberriesFor the sponge I chose a gluten free option (I am on trial now to find out if I am actually gluten intolerant), very similar to this chocolate orange cake. I boiled three pealed oranges and pureed them. Whisked 375g sugar with 9 eggs (I know I am CRAZY!!!). Then I added pureed orange, 375g ground almonds, 2tsp baking powder and mixed everything until mixture became well incorporated. I divided the cake mixture into lined baking tins and baked them in 180C oven for 1hour. The cakes came out great, but If I did it again I would have added orange zest into the mixture as well to make it more orangey (you know what I mean!). Orange and white chocolate cake with raspberriesI made pastry cream for the filling (my first time ever making it!!). I followed this recipe from BBC food, so it must be trustworthy. However I think I poured hot milk into egg mixture too quick, because I could still taste the egg in it (only slightly). I spooned the pastry cream on the bottom cake and decorated it with raspberries. Yum!Orange and white chocolate cake with raspberriesFinally I have covered pastry cream and raspberries with the second cake. I covered the top of the cake with white chocolate glaze (or ganache some may call it) that was obviously too thin and runny. This is where I messed up most! I followed my original dark chocolate glaze recipe here which worked on so many occasions. I guess with white chocolate I need to add more of it to compare to dark chocolate glaze cream:chocolate ratio. Maybe 200g of white chocolate into 90ml double cream?Orange and white chocolate cake with raspberries Orange and white chocolate cake with raspberriesHope my mistakes helped :-)

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Easy rhubarb and almond cake squares

Rhubarb and almond cake squares recipeApparently rhubarb is in season (how would I know, I no longer have my garden to refer to) and my mum started using it in her bakes. This very simple rhubarb and almond cake is very popular. My mum says that a lot of people are already asking for the recipe. So today I thought I will try. Rhubarb and almond cake squares recipeAfter baking this cake I can confirm that it is very easy and uncomplicated to make. Although I did find it little tart (maybe a little bit too tart). So do try it out and be generous with sugar since it’s very low in fat (no butter or oil found).

RHUBARB AND ALMOND CAKE SQUARES

  • 3 eggs
  • 1 cup icing sugar/125g icing sugar (I used 225g golden caster sugar) + some for dusting
  • 1 cup plain flour/125g plain flour
  • 450-500g rhubarb stalks
  • 1 tsp vanilla extract (I used one vanilla pod seeds instead)
  • 3-5 tbsp almond flakes

1. Whisk eggs with sugar till pale.

2. Add flour, finely chopped rhubarb and vanilla extract. Mix everything to combine well. Rhubarb and almond cake squares recipe 3. Empty the cake mixture into lined baking tin. Scatter almond flakes all over the top.

4. Bake in preheated 180C oven for 40-50min. Check if the cake is baked with the skewer (it should come out clean).

5. Let the cake cool before slicing it into squares. Remember to dust it generously with icing sugar!Rhubarb and almond cake squares recipe Rhubarb and almond cake squares recipeEnjoy!

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Clean-out-the-cupboard granola

Clean-out-the-cupboard granola recipeOnce in the blue moon I like to organise my cupboard so it is easy to find stuff I need. The cupboard gets usually cluttered with small random packages of of seeds, nuts and dry fruits (all that just from trying many baking recipes). But once in the while I feel like cleaning it all out by using it up on one something big. That tends to be granola!Clean-out-the-cupboard granola recipeI must admit that granola is not the healthiest breakfast item (even though some people consider it to be on the healthy side), but it so tasty! It transforms a very boring yogurt and fruit into something more pudding like. And it is soooo useful when you run out of your regular cereal!Clean-out-the-cupboard granola recipeSo here is what you can use up and how to make your Clean-out-the-cupboard granola…

CLEAN-OUT-THE CUPBOARD GRANOLA

  • 500g oat flakes (or any other flakes, I used barley flakes here)
  • 450g seeds, nuts and fruits (will try to mention as much as I can remember):
    • sunflower seeds
    • poppy seeds
    • sesame seeds
    • pumpkin seeds
    • hazel nuts, chopped
    • walnuts, chopped
    • pecan nuts, chopped
    • almond flakes
    • coconut flakes
    • raising
    • apricots, chopped
    • dried cranberries
    • dried mango, chopped
  • 200ml coconut oil (or any other oil that does not taste strong and overpowering)
  • 300g honey (or golden syrup or brown caster sugar)
  • 1/2 tsp salt
  • spices (I used 1tsp cinnamon, but you can use ground cloves, nutmeg or few tbsp cocoa power)

1. Place all ingredients (except dried fruit if using) into the pot and “cook” it on the low heat for 5-10min till honey disappeared into the mixture and everything is well combined.Clean-out-the-cupboard granola recipe2. Now spread the mixture onto large baking tray (use two trays if possible so it bakes evenly) and bake it in 180C oven for 30-40min. Check granola every 15 min to check if it’s not burning and mix it to turn around. Add dried fruits 20min before the finish. The granola should be golden colour, it will become crunchy once it cools down.Clean-out-the-cupboard granola recipe3. Once it cools down store it in jars and enjoy it with yogurt (or milk) and fruits.Clean-out-the-cupboard granola recipe Clean-out-the-cupboard granola recipeHave a lovely weekend!

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Pinterest challenge: chilled cucumber soup

Chilled cucumber soup recipeAlthough it went chilly outside, I have been craving for refreshing foods such as salads or chilled soups like this one. Chilled soups aren’t common in England but because I am Lithuanian I am quite familiar with it. My favourite was chilled beetroot soup until I came across chilled cucumber soup here on this adorable blog! I slightly modified the recipe and served it with roasted new potatoes (just what any other Lithuanian would do). Chilled cucumber soup recipeCHILLED CUCUMBER SOUP adopted from Dishing Up The Dirt

Serves 2

  • 1 large cucumbers, sliced
  • 300ml natural yogurt
  • 1.5tbsp lemon juice
  • 1 garlic clove, sliced
  • small handful of dill, (plus some for the garnish)
  • small handful of parsley (plus some for the garnish)
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 2-3 sliced radishes for the garnish (optional)

1. In a blender combine cucumber, yogurt, lemon juice, garlic, dill, parsley and olive oil. Blend until smooth.Chilled cucumber soup recipe2. Season to taste with salt and pepper.Chilled cucumber soup recipe3. Garnish with herbs and sliced radish if using. Serve it with roasted potatoes and drizzle of oil.Chilled cucumber soup recipeEnjoy!

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Varškėčiai with pesto (Lithuanian curd cheese dumplings with the twist)

Varškėčiai with pesto (Lithuanian curd cheese dumplings with the twist)From all the foods I liked in childhood I loved my mums cooked food the most. My mum was never a good cook, in fact only recently she started feeling passion for baking. But I really liked varškėčiai that she used to make (although I realised that they were slightly different to compare to other curd cheese dumplings that I have ever tasted). Traditionally varškėčiai are soft type dumplings that are often served with jam and sour cream. My mum used to add more flour into them making them more pasta like and served savoury with sour cream and butter. So it’s up to you what way you want to make them (less flour or more), but I decided to go with savoury and serve it with pesto (oh it was so yummy! I think I might be the first one to try them this way!).Varškėčiai with pesto (Lithuanian curd cheese dumplings with the twist)Varškėčiai are very simple to make, almost like gnocchi, except no need to prep anything ahead. Just mix three ingredients together into the dough and make the dumplings.

VARŠKĖČIAI serves 2

  • 250g plain quark (it came slightly different to what I am used to, but it works as fine)
  • 1 egg
  • 5-8 heaped tbsp plain flour

Varškėčiai with pesto (Lithuanian curd cheese dumplings with the twist)1. Mix the egg with the quark and gradually add flour into the mix until the dough can be handled (so it does not stick too much onto the fingers).

2. Make varškėčiai dumplings  in the same way as you would make gnocchi dumplings. Roll the ball of dough into the “sausage” and slice it into small bits. Lay the dumplings onto floured plates ready to be cooked.Varškėčiai with pesto (Lithuanian curd cheese dumplings with the twist)3. To cook varškėčiai drop them into the salted boiling water and cook them this way for 2 minutes until the dumplings float to the top (I usually fish them out from the top with the slotted spoon when they rise). Varškėčiai with pesto (Lithuanian curd cheese dumplings with the twist)Serve with sour cream and pesto of your choice.Varškėčiai with pesto (Lithuanian curd cheese dumplings with the twist)Enjoy!

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One ingredient ice cream (well… almost)

One ingredient ice cream (well... almost) Although I eat ice cream any time of the year, I think today is a special ice cream day. For a long time I wanted to make one of those one ingredient ice creams, so I had a look here and there and realised it is quite quick and simple to make! So here is ho I made it…One ingredient ice cream (well... almost) So if you have not checked the links above maybe you have already guessed what this one magical ingredient is? Yes, it’s just a banana! I have been freezing my unused bananas for quite some time now so I had a good amount to play with.

ONE INGREDIENT ICE CREAM

  • Frozen bananas, chopped

1. All you need to do is put the frozen bananas into the food processor and blend it!One ingredient ice cream (well... almost) It takes some time for the bananas to blend but eventually it turns into this creamy mass that can be enjoyed straight away. One ingredient ice cream (well... almost) Unless you want to play with some other flavours!

You can add any of the following

  • peanut butter
  • Nutella
  • chopped nuts
  • biscuits
  • honey
  • caramel
  • cocoa powder
  • cinnamon, cardamom or ginger
  • frozen berries

I tried out few flavour combinations myself

  • Peanut and chocolate chip (our favourite!)
  • Nutella with chopped hazelnuts (I loved it even when I dislike chocolate ice cream)
  • Digestive and caramel (almost like banoffee pie)
  • Pecan and honey (we found this tasting a bit plain)
  • Cherry and almond (we liked the least as we could taste the banana which did not suite the overall taste)

One ingredient ice cream (well... almost)

Enjoy hot weather!

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Pinterest challenge: Chickpea flour cookies (not gluten free)

Chickpea flour cookies recipeHey everyone and welcome to my Pinterest challenge! Have not had one for a while so I though I will do it today. I picked this recipe for few reasons. One was that I had some chickpea flour left in my cupboard. I was experimenting with different flours to make a gluten free brownie while ago and chickpea did not work quite well there as the flavour of it is quite strong. But I definitely think that chickpea go well in these cookies, although you might find it a bit overpowering. Do you like chickpeas? Now imagine them sweet. Nice thoughts? Then definitely make them! Another reason for going for this challenge is because these cookies seemed so Easter-friendly. I am saying that because Easter do relate with truffles to me. And making these cookies felt a bit like making truffles!

I made a small batch of them as I did not know how successful will they be. Also because I did not have THAT much of chickpea flour! Anyways if you want to make more of them feel free double or triple the recipe.

CHICKPEA FLOUR COOKIES adopted from Give Recipe

(for the dough)

  • 25g chickpea flour
  • 45g whole wheat flour
  • 30g icing sugar
  • 1 egg yolk + some egg white if needed
  • 35 butter
  • 0.5 tsp baking powder

(for coating)

  • 1 egg white, whisked
  • 3 tsp chickpea flour
  • 3 tsp cocoa powder
  • 3 tsp poppy seeds

Chickpea flour cookies recipe1. Mix all ingredients of dough and combine them very well with your hand. Add extra egg white if needed to form smooth and soft dough like in the picture bellow. Chickpea flour cookies recipe2. Make mini balls from the dough. Dip them into whisked egg white first and then coat them with cocoa powder, poppy seeds and chickpea flour. Place them into lined baking pan.

3. Keep the cookies in the fridge for an hour before baking.Chickpea flour cookies recipe4. Bake them in preheated 180C oven for 10-15 minutes. Let it cool before eating ;-).Chickpea flour cookies recipe Chickpea flour cookies recipeEnjoy!

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Chilled beetroot soup (šaltibarščiai)

chilled beetroot soup (šaltibarščiai)First of all, happy Saint Patrick’s day! Sadly we haven’t got even a touch of irish so I thought I will make something pink instead of green :D.

Chilled beetroot soup is a proper Lithuanian summer soup, because it tastes soooo refreshing. However I have been missing it and I thought to myself why to wait if I can make it now. It’s not like I need to wait till beetroot is in season. Therefore I recovered my old recipe that I adapted for cooking in UK (you know, with the ingredients available here) so I could make this soup straight away. I hope you like it too ;-). chilled beetroot soup (šaltibarščiai)CHILLED BEETROOT SOUP serves 4

  • 4 large potatoes
  • 4 eggs
  • 2 packs of vacuum packed cooked beetroot (600g in total), or you can cook it yourself if you wish (however, don’t forget to peal it)
  • 1 cucumber
  • 1/2 bunch spring onions
  • 1 pack dill (30g)
  • 500g yogurt (Yeo Valley is my favourite) or 900ml buttermilk (then don’t use milk or cold water)
  • 300-400ml milk or cold water
  • juice of 1/2 -1 lemon
  • 1 tsp vegetable bouillon powder (optional)
  • salt to taste

1. Boil potatoes (with the skin on) and eggs in separate pots.

2. Grate the beetroot into the large bowl or pot.

3. Finely chop cucumber, spring onion and dill and add into the pot with beetroot.chilled beetroot soup (šaltibarščiai)4. Add yogurt into the beetroot mixture, stir gently to combine. The soup is very thick at this stage so thin it down with cold water or milk. Traditionally we use buttermilk, but the choice of it in UK is so small and besides I always seem to have yogurt in stock.

5. I like adding lemon juice into my soup just because we often use pickled beetroot (not pickled in vinegar) to make this soup and I feel that soup made with regular beetroot is missing some acidity. So add lemon juice carefully to your personal taste. If too sour then add some salt to balance it out.

6. Serve the soup with quartered  eggs on top and pealed potatoes on the side.chilled beetroot soup (šaltibarščiai)Enjoy!

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Blackberry breakfast biscuits

Blackberry breakfast biscuits recipeLately I haven’t been feeling well, so blogging did not come easy (especially blogging about food). Eating became a chore (can you believe that?), so my favourite meal of the day have been replaced with some biscuits that are the only enjoyment I get these days from food. I will have to admit that I have been a good and loyal “Belvita” customer these days, until I thought I could make my own batch of breakfast biscuits! I baked my biscuits with blackberries, very low in sugar and no butter (no wonder why they do feel quite light and moreish).

BLACKBERRY BREAKFAST BISCUITS makes about 25-30 biscuits

  • 110g coconut oil
  • 80g golden caster sugar
  • 1 egg
  • 160g flour
  • 80g oats
  • pinch of salt
  • 1/2 tsp baking powder
  • 100g blackberries, chopped into smaller pieces

1. First make the dough (of course). Mix coconut oil with sugar then add egg and mix again. While mixing gradually add flour, oats, salt and baking powder. Finally add blackberries! Combine everything well (don’t worry when it all becomes slightly purple, it’s how it should be!). Blackberry breakfast biscuits recipe2. Using a large-ish teaspoon spoon the dough mixture on to the baking sheet. It really helps to have another teaspoon in hand to scrape the dough off the main teaspoon (if you know what I mean). Blackberry breakfast biscuits recipe3. Bake the biscuits for good 15 minutes in preheated C180 oven until the edges of the biscuits become lightly golden. Blackberry breakfast biscuits recipe4. Let it cool and enjoy!Blackberry breakfast biscuits recipeHappy weekend everyone! xx

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Pinterest challenge: spanakopita mini tarts

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

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

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

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Skillet scones

skillet scones recipeLast month I have baked really basic scones so this time round I decided to experiment. However I experimented not with ingredients but with the method. Basically I tried “frying” scones in the skillet instead of baking them in the oven. I thought what if  your oven breaks and you don’t have any bread anywhere found (because I find scones are great replacement for bread, even if they are crumbly)? This method worked for me well once for breakfast when I could bother with oven and I used the same skillet to fry bacon as well (easy peasy!).

ROSEMARY SKILLET SCONES makes ones small skillet scone

  • 150g plain flour
  • 1 tsp dried rosemary
  • 1 tsp baking powder
  • 50g butter, soften
  • 30 ml milk
  • 1 egg

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 (try to roll into the round) and place it into the skillet.skillet scones recipe3. “Fry” the scone while turning over so it cooks on both sides. skillet scones recipeWe had it with bacon, hard-boiled eggs, mayo, avocado tomato and sliced apples (on the side). But I would recommend buttering it generously or serving it with lots of sauce, because it can be dry as it’s very crumbly.skillet scones recipeEnjoy!

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Buckwheat, roasted veggies and avocado hummus bowls

Buckwheat, roasted veg and avocado hummus bowlsSomebody once asked me what food is like in Lithuania…. and after a quick think I said that traditional Lithuanian food is generally very fatty and rich in taste, and doesn’t look ascetically pleasing (I don’t think I sold Lithuanian food well here!). However I have shared many Lithuanian recipes on the blog here that are slightly edited and presented in a more appealing way. For instance we do eat a lot of buckwheat in Lithuania (almost like rice here), but it is usually served with fried onion and pancetta type bacon cubes which if you can imagine would look a bit brown and dull (and very unhealthy). However I used to love eating cooked buckwheat with sliced avocado and some tomatoes in the very beginning when I moved to England. I love the taste of buckwheat so I am happy that I started cooking with it again!   Buckwheat, roasted veg and avocado hummus bowlsBUCKWHEAT, ROASTED VEGGIES AND AVOCADO HUMMUS BOWLS makes about 3-4 bowls

(for veggies)

  • 1 courgette
  • 1 red pepper
  • 1 tomato
  • 1 tsp cajun spices (or any other spices such as curry or Moroccan spices)
  • salt and pepper to taste
  • 2 tbsp olive oil

(for buckwheat)

  • 200g buckwheat
  • 1l water
  • 1tsp salt

(for more hummus than you need for 4 portions)

  • 1 can (400g) chickpeas, drained
  • 1  ripe avocado, stone removed and flesh scooped out with the spoon
  • 2 cloves garlic, pealed
  • 8 tbsp olive oil
  • 1 lemon juice
  • 1 tbsp sesame seeds
  • 1 tsp ground cumin
  • 1tsp ground paprika
  • salt to taste

(extras)

  • 100g feta cheese, crumpled
  • handful dill, finely chopped (very Lithuanian)

1. First prepare the veggies. Slice courgette, tomato and red pepper and place them into the baking dish. Season the veggies and drizzle oil over them, toss well to coat. Roast in C200 preheated oven for 30 min or so.Buckwheat, roasted veg and avocado hummus bowls2. Meanwhile cook the buckwheat (in Lithuania I am used to seeing dark brown buckwheat, but here they are much lighter in colour, although it taste the same). Add the water, salt and buckwheat into medium size pot and cook it as you would cook rice. I usually start with cold water, bring it all to boil and then reduce the heat to simmer for 20 min or so. Cooked buckwheat usually soaks up all the water and becomes really soft.Buckwheat, roasted veg and avocado hummus bowls3. Next make the hummus. Just pull all the ingredients to the food processor and whizz… ta da! Buckwheat, roasted veg and avocado hummus bowls4. To combine the bowls just add a little bit of everything: roasted veggies, buckwheat and avocado hummus. Sprinkle the bowls with some feta cheese and dillpomegranate Buckwheat, roasted veg and avocado hummus bowls Buckwheat, roasted veg and avocado hummus bowlsSkanaus! (“Bon appetit” in Lithuanian)

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Savoury or sweet pancake day (depending on the filling you choose)

Buckwheat batter pancakes recipeOh, and happy Pancakes Day once again! This day is never to be missed! Last year I have made unconventional Lithuanian pancakes and they were delicious (almost made a proper meal!) . This year however I decided to keep it simple. I went with the recipe that I often make. Whenever I have some buckwheat flour in the house I would throw some in to otherwise very basic pancake batter. The cool think about these pancakes is that you can eat them savoury or sweet depending on the filling you choose.Buckwheat batter pancakes recipeBUCKWHEAT PANCAKES

  • 80g buckwheat flour
  • 120g plain flour
  • 2 eggs
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tbsp coconut oil + more for frying
  • about 350ml water or milk

1. Place the flour into the bowl together with eggs, sugar, salt and oil. Whisk everything together into the dry mass. While whisking begin pouring the water gradually into the flour mass (not all in one go because you might not need it all). You are aiming for a batter consistency that easily drips down the whisk when held up but still leave temporary traces when whisked. making the pancake batter2. You need to fry pancakes in well heated pan with oil (although to fry without oil is quite possible after much practicing). Pour one spoonful to the pan and immediately start swirling round the pan to get nice even layer.Buckwheat batter pancakes recipePancakes then can be eaten savoury. I like it with ham or bacon with cheese. I usually serve it with cream fresh and dill (this is such a Lithuanian thing to do!)Buckwheat batter pancakes recipeOr if you prefer it sweet then blueberries, banana, and maple syrup ticks my boxes ;-).Buckwheat batter pancakes recipeBuckwheat batter pancakes recipeHappy Pancake Day!

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Pinterest challenge: curry grilled vegetables with creamy polenta

The main reason for trying out this recipe is because I have never cooked with the polenta. Ok I did bake or made porridge with it in the past but having polenta for dinner never crossed my mind (especially the creamy type). The outcome? Even though I forgot to add chickpeas, it turned out to be a nice meal (at least for me)! I added some tomatoes as well, which gave some freshness to the taste. Overall really recommended the recipe from Naturally Ella (feel sort of bad that my pics don’t look as good as theirs).  Curry grilled vegetables  with chickpeas and creamy polenta

CURRY GRILED VEGETABLES WITH CREAMY POLENTA adopted from Naturally Ella

(for polenta)

  • 900ml vegetable stock
  • 200g coarse cornmeal
  • 2 tbsp butter

(for vegetables)

  • 1 medium courgette
  • 1 red pepper
  • 1 tomato (optional)
  • 1 tbsp coconut oil, melted
  • 2-3 tbsp curry powder
  • 1/2 can chickpeas, drained and rinsed – forgot to add mine :-(
  • Feta cheese and coriander leaves to garnish

1. Bring the stock to a boil. Stir in the cornmeal and whisk (this is what I found best when I don’t want big lumps stuck together). Cook until polenta begins to thicken. Cover and reduce heat to lowest setting. Simmer polenta for 25 to 30 minutes, stirring and scraping the pan bottom and sides every 8 to 10 minutes. Remove from heat and stir in butter.

2. Preheat grill. Slice the courgette and pepper into strips; toss with oil and curry powder. Grill until zucchini and peppers are slightly charred.Curry grilled vegetables  with chickpeas and creamy polenta3. Roughly chop the vegetables and toss them with the chickpeas. (I forgot to do this step, therefore my veg is left with no chickpeas!)

4. Divide polenta among individual serving bowls. Top with grilled vegetables, coriander leaves and feta.Curry grilled vegetables  with chickpeas and creamy polentaEnjoy!

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