Top

Archive | Recipes

Homemade Solero

Passion fruit & cream popsicles recipeIf you have been reading this blog for a while, you probably know that I looooooove ice-cream (not only in summer)! I have made many type of ice-creams in the past, although I feel there are so many types still to try. During weekend I made my first batch of popsicles! I sneakily tried to copy Solero ice-cream, because that is my favourite popsicle in the whole world (I first tasted it when I was 14 years old and I basically fell in in love with it!).

To make these popsicles was quite a challenge. I wanted plain ice-cream completely concealed in frozen fruit juice. Since I never buy special equipment to make the ice-cream I thought of first freezing cream part in smaller cups and then dip them in fruit juice that is in bigger cups. For the smaller cups I used plastic disposable cups that made it difficult to remove the ice-cream pops from them, especially when Ice-cream is softer than ice. For the bigger cups I used silicone cupcake moulds that worked so much better!

PASSION FRUIT & CREAM POPSICLES

(for ice-cream)

  • 250ml whipping cream
  • 200g condensed milk

(for fruit juice ice)

  • 60ml (1/4cup) orange juice
  • 170g passion fruit pulp (either from a can or from around 6 passion fruits)

1. First make the ice-cream part. Whisk the cream and carefully combine it with condensed milk. Spoon the mixture into the smaller cups than the cups for the final freezing (it’s best to use silicone ones for easy removal). Insert popsicle sticks into each filled cup before freezing (I used coffee stirrers instead since I had some leftover at home). For best result freeze it overnight. Passion fruit & cream popsicles recipe2. Once the ice-cream is completely frozen then prepare the second cups for the final freezing. Pour a small amount of orange juice mixed with passionfruit pulp into each cup. Passion fruit & cream popsicles recipe3. Dip the ice-cream pops into prepared cups. pour some extra fruit juice on top if it does not cover the cream completely. Freeze them for at least 3 hours.Passion fruit & cream popsicles recipeThese may not look exactly like Solero, but they taste amazing!Passion fruit & cream popsicles recipe Passion fruit & cream popsicles recipeEnjoy!

Rasa xoxo

1

Funnel cakes

Basic funnel cake recipeI wanted to try making funnel cakes for ages, but what was stopping me is the fear of deep-frying. I imagined overheating the oil and burning myself with it! It turned out it was’t the case. The oil heated quite gradually and it wasn’t spitting at me as I though it would (although I made Joni to stay the whole time with me in case of any emergencies :-D).

The process of deep-frying was so fun that I even started thinking of other things I could deep-fry. First I thought that funnel cake batter is pretty basic that could easily be manipulated for different flavours. Then I remembered Joni’s favourite deep-fried courgettes in batter (one of his favourite foods in Italy).  Then I thought of Lithuanian desert “Antfill”, donuts, cronuts, churros and so on… If only deep-frying did not cause so much oil waste :-(. Basic funnel cake recipeFUNNEL CAKES

  • 1 egg
  • 2 tbsp sugar
  • 225g plain flour
  • pinch of salt
  • 1 tsp baking powder
  • 250ml milk
  • oil for deep-frying
  • icing sugar for dusting

1. First make the batter by beating eggs with sugar until light and fluffy. Then add flour, salt, baking powder, milk and mix everything to combine.

2. Transfer the batter into the piping bag or squeeze bottle.

3. Heat a pan with 3cm of oil to 180-190C. I used a stick thermometer to make sure the oil does not overheat.

4. Cook until golden on one side then carefully using tongs turn the funnel cake over and cook on the other side until golden.Basic funnel cake recipe5. Remove and drain on paper towel, then top with powdered sugar.Basic funnel cake recipe Basic funnel cake recipe Basic funnel cake recipeEnjoy!

Rasa xoxo

0

Happy marriage cake

Happy marriage cake recipeHappy marriage cake it is not a made up name for a cake, it’s a traditional Icelandic name for rhubarb jam tart. I first tried this cake on an airplane (a location not generally associated with fine patisserie, but I was craving something sweet) and I was’t impressed. But I saw potential in this cake and I knew that I could make it taste moist and wholesome. After all this cake needed to live up to it’s wonderful name!Happy marriage cake recipeFor the filling I have made a strawberry and rhubarb jam because I wanted it in pink colour and I was never able to get that colour just from rhubarb (I don’t know how other bakers do it?!). I added oatmeal to the crust as that seemed traditional for this cake.Happy marriage cake recipeHAPPY MARRIAGE CAKE

(for the filling)

  • 220g rhubarb, chopped
  • 120g strawberries
  • 150g sugar

(for the crust)

  • 200g butter, softened
  • 130g sugar
  • 2 egg yolks
  • 85g oats
  • 170g flour
  • 1tsp cinnamon

1. Make the jam filling first. Place the chopped rhubarb, strawberries and sugar into a small pan and bring to the boil (splash some water to begin with so it does burn). Cook for about 10-15 minutes until the mixture is thick and jammy. You then can puree the mixture with the hand processor if you prefer smooth texture.

2. Make a crust dough by creaming butter with sugar till it is light and fluffy. Gradually add egg yolks, oats, flour and cinnamon and mix everything to combine.

3. Spread the crust dough at the bottom and sides of lined baking tin reserving small amount for later. Happy marriage cake recipe4. Pour the jam filling into the dough. Dot the remaining crust over the top. Bake the cake in the preheated 180C for 25-35 minutes.Happy marriage cake recipe Happy marriage cake recipeHappy weekend everyone!

Rasa xoxo

0

Joni’s birthday trifle cake

Trifle cake, perfect summer occasion cake!I know this might be a bit delayed, but I thought I will share what cake I baked for Joni’s birthday. This year Joni wanted a trifle (he mentioned that long time ago), but as you may all know it’s a difficult one to transport (We celebrated the birthday in Mudeford). I instantly thought I of making a cake version of trifle dessert! I decided to use a basic sponge as a base and lady fingers holding the cake’s shape (hence me experiments of baking lady fingers last week). Basically the aim was to make an edible dish if you know what I mean ;-). The result was great, however if I made this again, I would have filled it with more filling (the recipe edited accordingly). Unfortunately I wasn’t prepared for such a large trifle “dish” :-D. Here it’s how I got on… Trifle cake, perfect summer occasion cake!RASPBERRY TRIFLE CAKE

(for the sponge)

  • 225g butter
  • 225g sugar
  • 4 eggs
  • 225g plain flour
  • 2tsp baking powder

(for the filling)

  • 500g mascarpone and 500g fresh custard mixed together
  • 100ml sweet fruity liquor (such as cherry or  blackberry liquor)
  • 500g or more raspberries, drizzled with 2 tbsp elderflower cordial and lightly mashed

(extras)

  • lady fingers, enough to cover the cake sides (try baking your own or just buy them ready baked)

1. Bake the sponge. Cream butter with sugar then gradually add eggs, flour and baking powder. Mix everything to combine well. Spoon the cake mixture into lined round baking tin and bake it in the preheated 180C oven for 45min or so.

2. Once the sponge has cooled I have cut the top away with the knife. The reason for this was so there would be no “hill” caused by the rising cake and because I did not want the crust stopping the sponge from absorbing the liquor.Trifle cake, perfect summer occasion cake!3. Next I have arranged the lady fingers around the sponge base sides. I used a bit of filling cream to make them stick. I tied the ribbon to fix everything in place.Trifle cake, perfect summer occasion cake!4. Layer the filling! Started with the cream layer then the raspberries (then the cream and raspberries again and so on), just because I thought cream would seal the sides better and stop the raspberry juice running through the lady finger gaps. Trifle cake, perfect summer occasion cake! Trifle cake, perfect summer occasion cake!Chill the trifle cake in the fridge before serving. Enjoy!

Rasa xoxo

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 ;-)

Rasa xoxo

0

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 :-)

Rasa xoxo

0

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!

Rasa xoxo

0

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!

Rasa xoxo

1

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!

Rasa xoxo

1

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!

Rasa xoxo

3

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!

Rasa xoxo

1

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!

Rasa xoxo

0

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!

Rasa xoxo

1

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

Rasa

0

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!

Rasa xoxo

0