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Clouds ISSUE 2 / WINTER 2012 - 2013

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Free online food magazine Clouds Published by Imbiero debesys UAB, Lithuania ISSN 2029-980X http://www.cloudsmag.eu/en/ https://www.facebook.com/Cloudsmag

© All rights reserved. Reproduction in part or whole is prohibited without written consent of the publisher. Address copyright queries to info@cloudsmag.eu

Editor-in-Chief: Asta Eigėlytė-Gunnarsson, Villa Alps, villa.alps@gmail.com

Proofreader: Tracey Flowers Henriksen Cover photo: Giedrė, g.august photography Design: Asta Eigėlytė-Gunnarsson, Villa Alps Diana Žylienė, celsijusd@gmail.com

Photo: Neringa, Neringos blogas

Translation into English: Jolita, Surfing the world cuisine Julė, Kepykla Nr. 5


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EDITORIAL LETTER Dear readers,

It seemes that only yesterday we said “Hello!” to the warm summer’s breeze, and now we are already tearing the last calendar sheets. We reconcile the accounts of events, stories and experiences; we clean and decorate our homes; we feverishly search for Christmas presents. We take on more than we can handle, only to avoid the winter blues. If we pretend it doesn’t exist, it will go away, won’t it? But you know what? Feelings cannot be silenced and hidden under heavy sheets of distraction. They have to be felt and undergone. The same with each season – it has to be lived through. Each of them is charming in its own way, and none of them is worthless. In winter we sleep more, we rest, we gather energy for the industrious spring. We spend time with our loved ones and remember the small tasks burried in the drawers. We read more books, we write more letters. And thus the lazy, yet cozy winter days pass. In order for those days not to be too cold and gloomy, we bring you mugs of steaming hot soups and stews. Together with You, dear readers, we give the most hearty handmade Christmas gifts and prepare an unforgettable New Year’s party. We explore new ways to use old ingredients and we travel to Denmark, Estonia, Norway and Finland. This year has brought so many challenges, changes and joys. Let’s prepare ourselves to welcome the upcoming year, let’s open our hearts and accept everything it has to offer.

Wishing you joyful cooking on Holiday season! Get together and celebrate! Yours, Editorial Team


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CONTENTS 6 12

WHO WE ARE CALENDAR OF TASTES

14 18 20 36 52 54 56

World Tango Day Light Day, Saint Lucia Christmas - Presents from the pantry New Year International Hot & Spicy Food Day Lithuanian Bread Day Chinese New Year

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TAKE 1 MAKE 4 Norway Goat cheese Pistachios WHAT A WINTER WITHOUT...

60 70 82 92 94 106 120

... dried fruit

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CHRISTMAS TREATS

136 140 144

Denmark Estonia Finland

... soups ... stews


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ASTA, VILLA ALPS I've loved being in the kitchen since childhood, but only in recent years did it become a true passion. I have a light addiction to buying and reading cookbooks and cooking magazines. I experiment with tastes and forms, and guests are always welcome at my table!

ASTA, SAULĖTA VIRTUVĖ

EDITORIAL

I used to swear that "never ever will I jump around with pots and pans", but today I profess a deep love to the kitchen, and am ready to be faithful until the end of time. My blog - Saulėta virtuvė (The Sunny Kitchen) - reflects the way I live, the things I love and what I dream about. And I dream often: I dream of fluffy cupcakes, soft cakes and gorgeous pies... And of a sweet life.

INDRĖ, GĖRIMŲ IR PATIEKALŲ MAGIJA When I found the freedom to choose what I want and when I want, I quickly noticed that cooking was magical! Sweet goes perfectly with salty, and a pinch of cinnamon adds that special something to any cake. That's the reason why my blog is called Gėrimų ir patiekalų magija (Food and Drink Magic) - because there is some magic every day on refrigerator shelves and in the cupboards, and I merely need to wake it up with my fingers and recipes.

JOLITA, SURFING THE WORLD CUISINE I started my blog when I moved to Istanbul because the bounty of fresh vegetables the year around and the new dishes tempted me to try and cook. However, I enjoy various foods - not only Turkish cuisine. So one day it might be Turkish, then Chinese, Greek, Italian, Middle Eastern dishes. Finally, sometimes I even get back to the treasures of Lithuanian cuisine.

JULĖ, KEPYKLA NR. 5 Where am I? Among contradictions - in the middle of numbers and dictionaries, black-rimmed glasses and bee stings, bikes and planes. But mostly - in the kitchen or in bakery number five, where for four years I've been co-writing about food, cities, sleep, maths and other essential ingredients of life.


AUŠRA, VAIKAI IR VANILĖ

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I became responsible for nourishing our large family at the age of fourteen. Since then, my obligations have remained the same. I cook a lot and for big crowds. I can proudly say that I've stuffed bellies of picky children and adults alike. The kitchen is my daily work and relaxation, my happiness, my love; it's my element. I live in an American village where I spend the majority of my time over pots, and from time to time I share my kitchen creations with the rest of the world.

BEATA, BRAŠKĖS SU PIPIRAIS

DOVILĖ, DR FOOD BLOG Cooking is my biggest passion. I have a food mania: I love making it, talking about it, tasting it and reading all about it. Each time I enter the kitchen, I open a jar of the most important ingredient - love. Recently my husband and I have started living in a foreign country, so you might also find Danish recipes in DR Food Blog occasionally.

EGIDIJA, TINGINIAI IRGI VERDA... I live, I cook, I write from Palanga. There you're most likely to meet me in the biggest tourist gathering, on the bike lane Palanga-Karklė or in the marketplace. I am miss lazybones extraordinaire! But all of this goes away when a thought about beet chips or cucumber ice-cream springs up in my brain.

GABRIELĖ, GABRIELE PHOTOGRAPHY I'm not really skilled in writing about myself - and I am as much of a good cook as an orchestra conductor! However, I enjoy capturing whatever my mother makes. I often dream of professional food photography and life in Finland - with a bull terrier and baskets full of freshly-picked blueberries.

CONTRIBUTORS

I could probably say that I love my life and its abundance of flavors. I call everything a flavor - feelings, emotions, events, travels, people met and known, mornings and evenings, days and nights. Finally - the actual tastes that charm when tasting new dishes and enjoying sophisticated drinks. That's why I love cooking. Perhaps that is the way I express my lust for life and for what I experience.


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GIEDRĖ, G. AUGUST PHOTOGRAPHY Photography is my passion, and the search for recipes and ideas, as well as food decoration, is my newly found hobby. I created my blog as an alternative to an assignment in a photography course. I used to photograph everything, but now I concentrate on sweets. I create a cosy, comforting and sweet environment. Bon appétit!

ILONA, SKANUS GYVENIMAS

CONTRIBUTORS

My tasty life dates back to my childhood when my mother used to cook. Later, in my teens, when I stopped being scared of holding a knife and a hot pan, my interest grew... And then it reduced slightly. Now, as a mother of two, I am going mad because of this desire to live deliciously! I cook, I experiment, I enjoy, and I live so that my family could proudly say Life is Tasty!

INDRĖ, KEISTAI PAPRASTA A friend encouraged me to start my blog, Keistai paprasta (Curiously Simple), after seeing my enthusiasm to cook, bake and stew healthy and sometimes weird dishes, and create simple desserts. I grew up eating homemade food, so that is what I believe in – I cook even when I am very tired! In addition, I believe in the impact of food to our health, our looks and our overall well-being. When I cook and try out new recipes, I relax, I express myself, I improvise and create.

JULIJA, VILKO ŠAUKŠTAI I have been drawn to cooking for only a short period of time, but I dived deep. Stacks of cookbooks, blogs I follow and experiments in my kitchen satisfy me both literally and figuratively. Cooking, photographing and sharing my experiences in Vilko šaukštai (Wolf’s spoons) lift me up, make me happy and encourage me to grow.

JURGITA, DUONOS IR ŽAIDIMŲ I write about bread and circuses. About tastes, colors and dreams. About what’s in my cup of tea - not only figuratively, because making and serving food is one of the most enjoyable ways to express myself. And, undoubtedly, the most delicious.


KAROLINA, CITRINOS ŽIEVELĖ

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Each of us has a specific image in the eyes of others. Some are known as sportsmen, others – as geeks or housewives. I am known as the girl who loves to cook; the girl who brings apple pies to work and who gives out cookies at Christmas.

NERINGA, NERINGOS BLOGAS

RENATA, VALGOM EUROPĄ I’ve loved cooking since I was little. Back then I used to read cookbooks and even write my own recipes! Truth be told, they were not that impressive – who would enjoy eating a spicy omelette with strawberries? My other passion is travelling. More than a year ago, I linked these two hobbies, and so Valgom Europą (Eating Europe) was born. And now I am happy to be able to participate in the first Lithuanian food bloggers’ magazine!

RŪTA, KAS NUTIKO VIRTUVĖJE? I live not in order to eat, but in order to eat well! I love experimenting in the kitchen, and I read cookbooks as though they were novels. I cannot resist the temptation to try out new tastes and I am extremely happy when I can share them with my friends and family. And four years ago, my love for the kitchen inspired me to start my blog.

SAULIUS, MANO VIRTUVĖ If it weren’t for Mano Virtuvė (My Kitchen), my diet would be extremely boring my daily meals consist of eggs, chicken, vegetables, lentils and bread, and recipe writing spices it up a lot! Of course, the variety of food is an advantage, but not the main objective. I find cooking food and sharing my experience is the most important. I try to write simple recipes with ordinary products, even though once in a while I do mix in a more laborious recipe for those who love challenges. The French and modern European cuisines are closest to my heart.

CONTRIBUTORS

I’ve loved a tasty meal since I was little. However, I cannot boast about my childhood obsession with the kitchen - my mother played first fiddle. My love for kitchen was born only a short while ago, and cooking became a part of my life which makes me and the people around me happy. I hope to entice you with the dishes I cook!


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SKIRMANTĖ, IMPOSSIBLE IS NOTHING My motto is impossible is nothing. In my kitchen, I steam cakes, press yoghurt cheese, make peanut butter halva and prepare plenty of delicious and slightly unexpected dishes.

VALERIJA, CUKERKA

CONTRIBUTORS

Even though I have chosen a serious life path – I am a lawyer – I miss everyday discoveries. As a result, I try to find them in my children, in creative thoughts, and… in the kitchen. I love sweet macaroons, homemade ice cream, the smell of a summer morning and my kids’ laughter. I cook for myself, my husband and my children; I cook so that every day would be sweet.

DO YOU WANT TO CONTRIBUTE? Contact the editor Asta: villa.alps@gmail.com

YOUR PHOTO


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Photo: Asta, Villa Alps


Photo: Asta, Villa Alps


CALENDAR of TASTES WINTER 12.11 World Tango Day 12.13 Light Day, Saint Lucia 12.25 Christmas 12.31 New Year 01.27 International Hot & Spicy Food Day 02.05 Bread Day 02.10 Chinese New Year


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angoTangoTangoTangoTan Preface: Asta, Saulėta virtuvė

Recipe: Indrė, Gėrimų ir patiekalų magija

Photo: Mantas Bajalis


12.11 World Tango Day

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t first sight it is not that difficult to miss the parallels between tango and cooking. However, we have already got a response to the question why such an occasion should be mentioned in a culinary magazine. And quite frankly, it is elementary. In our opinion, tango and cooking have a lot in common. Passion. Flight. Expression. Omit one of these from your favorite dish – and it will never be the same. It will not make people gasp in amasement and you will not notice curious stares asking for recipes. Because anyone can cook – but special spices are needed to create exceptional tastes. Moreover, cooking is like dancing. Lids are lifted, spoons and forks are clanked, we mix, we beat, we slice and grate, cook and bake to the kitchen rhythm. And even though improvisations are very welcome in the kitchen, it is none the less important to not mix up the steps – always remember that we want to bring something impressive to the table. So, in short, yes – tango and cooking have plenty in common. At least once a year, bring some tango to your kitchen: don’t forget the passion, the flight and all the other important spices. Prepare a striking appetizer – especially delicious and endearing with its powerful flavors.

ngoTangoTangoTangoTan


12.11 World Tango Day

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MINI EMPANADAS WITH CHIMICHURRI SAUCE Makes 32 empanadas & 1 bowl of sauce Dough: 500 g flour ½ tbs salt 70 g butter 2 large eggs ½ tbs vinegar 95 ml cold water Filling: 1 large onion 1 carrot 1 red pepper a handful of black olives oil 150 g minced beef 150 g minced pork 2 garlic cloves a pinch of white pepper a pinch of rosemary a pinch of salt a pinch of sweet red pepper powder Chimichurri sauce: 50 g flat-leaf parsley 4 garlic cloves 3 tbs red wine vinegar 100 ml olive oil a pinch of salt 2 small chili peppers a pinch of black pepper a pinch of oregano

Make empanada dough. In a large bowl add flour and butter. Use your hands to make crumbles. In a small bowl whisk eggs and vinegar, then add water and stir a bit. Pour the mixture over the flour and butter crumbles. Mix the dough to combine. Transfer the dough onto a flat surface and knead it by folding. You should end up with elastic and not sticky dough. Shape it into a square and cover with a clingfilm. Refrigerate the dough for 30 minutes. Meanwhile, prepare the filling. Finely chop onion. Grate carrot. Cut red pepper into pieces. Pit and chop olives. Heat a pan over a medium heat and coat with some oil. Add minced beef and pork and break it with a wooden spoon. Then add the onion and cook until softened. Next add grated carrot, red pepper, olives and minched garlic. Season with white pepper, finely chopped fresh or dried rosemary, salt, and red pepper powder. Stir it well and cook until the meat and vegetables are done. Adjust the seasoning to your taste. Turn off the heat and let cool for a few minutes. Divide the dough into 32 pieces. Work with 4 pieces at a time while the rest of the dough is in the fridge. Roll each piece of the dough between your hands into a ball. Then flour your working surface and roll out the dough circles. Top each circle with filling. Fold the dough over it into a half moon shape and pinch it shut. Repeat with the remaining dough. Preheat the oven to 200°C. Arrange the empanadas on a baking tray lined with a parchment paper and bake for 20 – 25 minutes until golden brown. Prepare the chimichurri sauce. Put all sauce ingredients into a food processor and pulse to blend them. Season to taste. Serve the sauce the same day or freeze it for future.


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W

e’ve all had this experience: we leave the house early in the morning, with the rooms still bathing in dusk; and in the evening, stepping out of our offices or universities, we can barely see the tips of our noses. Sadly, there are even those days when we don’t have a minute of sunshine! “Light, light!” – cries our heart. Even though light cannot be bought in the supermarket, we know for certain that each of us can invite it to our homes… Same as previous year, we would like to celebrate St. Lucia’s – the light bringer’s – day. It’s not necessary to adopt the Scandinavian traditions, but on dark evenings there’s nothing better than to stretch your feet on the couch wearing woolen patterned socks, tucked under a warm blanket, sipping a steaming cup of tea in candlelight, and having a bite of fresh pastry with saffron. … Let the light fill your homes!

SAFFRON BRAIDED BREAD WITH COCONUT Makes 2

To a large bowl, add the yeast.

Dough: 50 g fresh or 12 g dry active yeast 100 g butter 500 ml full-fat milk 150 ml sugar 150 g sourcream 1 g saffron ½ tsp salt 1 egg 1,3-1,4 l flour

In a pot, melt the butter, then add the milk and heat it to 37°C. Test it by putting your finger in the milk, the liquid should not be hot. Pour some warm milk and butter mixture onto the yeast, add some sugar and stir to dissolve. Leave it to proof for a few minutes.

Filling: 100 g butter 125 g fine dessicated coconut 80 ml Demerara sugar

Prepare the filling by mixing the melted butter with the dessicated coconut and the sugar.

Glaze: 1 egg

Add the remaining sugar, salt, saffron, milk and butter mixture, whisked egg and sourcream. Stir everything well to combine. Then add 1,2 l flour and start kneading the dough. Slowly add the rest of the flour and knead until the dough is not sticky any more. Transfer the dough into a bowl and cover with clingfilm. Let it proof in a warm spot for 45 minutes.

Take the dough out of the bowl, punch it several times and divide into two pieces. Roll each piece into a large rectangle. Evenly spread each piece of dough with the filling. Roll them up. Using a knife, cut each log in half lengthwise. Leave 1-2 cm on one side and cut to the end of the log. Twist the two halves together, keeping the open layers exposed. Give a round shape and connect the sides. Repeat with the second piece of dough. Cover the bread with a clean towel and leave it for 30 minutes. Preheat the oven to 180°C. Brush the bread with beaten egg and bake in the lower part of the oven for 25-30 minutes until golden brown. Store the bread in a bread box and a plastic bag for up to one week.


12.13 Light Day, Saint Lucia

Preface: JulÄ—, Kepykla Nr. 5 Recipe and photo: Asta, Villa Alps


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Tips Remember to indicate the expiry day and storing conditions on the packages.

Preface: JulÄ—, Kepykla Nr. 5 Photo: Neringa, Neringos blogas


12.25 Christmas

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CHRISTMAS

Presents from the pantry S

ome things need no introductions – they become clear once you glance at the eyes scintillating with warmth, trust and happiness.

Hence this year we shall not tell you stories about Santa who’s parked his reindeers on your roof; about snowflakes drifting from the sky; or the greatest joy of giving and sharing. We hope that this warm and cozy spirit reaches your hands, hearts and eyes with our every issue – and especially on this magic morning. Be merry!


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CRANBERRY AND ALMOND FLORENTINES T

hese are very fragrant Christmas cookies which can be wrapped as a gift to friends or relatives. You can also take them to someone who is sad or lonely to share the Christmas spirit. Makes 30 4 tbs butter 150 g sugar 4 tbs flour 150 ml double cream 100 g almond flakes 50 g dried cranberries 50 g raisins a handful of cashew nuts a handful of hazelnuts several drops of almond essence 100 g bitter chocolate

Put the raisins and cranberried in a bowl. Pour some boiling water over them and leave to soak for a few minutes. Drain the fruit. In a saucepan, combine the butter and sugar. Add the flour and cream. Mix and bring to a boil. Put the nuts, cranberries, raisins and almond essence in the butter mixture. Stir to coat. Line a baking tray with parchment paper and place spoonfuls of the florentine mixture onto it at 1 cm interval. Bake in a preheated 180째C oven for about 12-15 minutes. Cool. Melt the chocolate in a bowl over a steam bath. Coat the bottom of the florentines with chocolate. Leave to cool.


12.25 Christmas

Recipe and photo: Beata, Braškės su pipirais


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Recipe and photo: Jolita, Surfing the world cuisine


12.25 Christmas

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CARDAMOM COOKIES T

hese cookies smell Christmas. And who wouldn’t like to lick off the ‘‘snow’’ from the tops?

Makes 30 250 g butter 200 g powdered sugar 10 g vanilla sugar 100 g ground almonds 1 tsp ground cardamom ½ tsp grated orange zest 350 g flour ½ tsp baking powder

In a large bowl, mix the soft butter, vanilla sugar and 100 g powdered sugar until fluffy. Then add the ground almonds, cardamom, grated orange zest, baking powder, and flour. Mix to combine. Leave the dough to rest for 30 minutes in the fridge. Preheat the oven to 200°C. Line a baking tray with parchment paper. Shape the cookies into walnut-sized balls. Arrange them on the parchment. Use a fork to flatten the cookies a bit. Bake in the oven for 12-15 minutes. Let them cool and then sprinkle generously with the rest of the powdered sugar.


12.25 Christmas

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CHOCOLATE SUNFLOWER SEEDS T

asty gifts are usually associated with something sweet. Chocolate is everyone’s favorite gift, but why not to jazz it up a bit by adding sunflower seeds. Luscious chocolate and earthy flavor seeds will guarantee some pleasant moments on Christmas. Makes 16 200 g hulled sunflower seeds 1 tsp butter 200 g dark chocolate 50 g raisins

In a dry pan, toast the sunflower seeds. Melt the chopped dark chocolate with butter in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Mix carefully, then add the raisins and toasted sunflower seeds. Mix well. Use a tablespoon to shape 16 candies and put them on a tray lined with parchment. Let them cool, then put in the fridge to set completely.


12.25 Kalėdos Recipe and photo: Julija, Vilko šaukštai

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Tips

Dark sugar syrup can be substituted with runny honey.

Recipe and photo: DovilÄ—, DR Food Blog


12.25 Christmas

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CHOCOLATE FUDGE WITH PEANUTS F

rom childhood we remembers the taste and smell of homemade fudge. Now it‘s time to make it yourself. Even though the fudge is quite tricky to make and requires lots of attention and even more stirring, trust us, it is definitely worth it.

Makes 20-30 100 g dark chocolate 80 g peanuts 50 g cream 60 g dark sugar syrup 70 g sugar 75 g butter

Roast the peanuts in a dry pan. Once cool, remove the skins. Melt the dark chocolate over a steam bath. In a small saucepan, combine the cream, dark sugar syrup, sugar and butter. Cook on low heat for about 20-30 minutes until it turns to light brown caramel. Keep stirring all the time. Remove from the heat. Add the melted chocolate and roasted peanuts. Mix well. Put the mixture back on the heat and cook for 5 more minutes, stirring vigorously, until the mixture is smooth. Pour it into a small baking tray lined with parchment paper. When it cools and becomes firm, cut it into small pieces and wrap them in parchment or cellophane. Caramels can be stored for two weeks in an airtight container.


12.25 Christmas

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VANILLA EXTRACT V

anilla extract presented in a lovely bottle will remind you of baking the whole year round. And any kind of dessert is impossible without vanilla! Makes 200 ml 3 vanilla beans 200 ml vodka

Take the vanilla beans and split them lengthwise. Scratch the seeds with a knife. Add the vanila beans and the seeds to a bottle filled with vodka. Close the bottle and keep it in a dark place for 2 months. Shake the bottle every two days. The extract can be used in any dish which asks for vanilla. The longer you keep the vanilla extract, the more flavorful it will be.


Recipe and photo: Egidija, Tinginiai irgi verda...

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VANILLA EXTRACT


Recipe and photo: GiedrÄ—, g. august photography

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12.25 Christmas

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CHOCOLATE NUT TRUFFLES S

weet powdered sugar dust, bitter cocao powder and a hidden nut inside. Can you resist the temptation of these one bite truffles? Makes about 30 50 g toasted hazelnuts 50 g pistachios 200 g plain chocolate 25 g butter 142 ml double cream 3tbs cocoa powder, sifted 3 tbs icing sugar, sifted

Put aside 15 hazelnuts and 15 pistachios. Finely chop the rest of the nuts separately. Melt the chocolate over a steam bath. In a separate pan, melt the butter and cream together. Bring just to a boil and then remove from heat. Carefully stir into the melted chocolate. Whisk until cool and thick, and then chill for 1-2 hours. Sift the cocoa and icing sugar to separate shallow dishes. Put chopped pistachios and hazelnuts into separate shallow bowls. Scoop a teaspoonful of the truffle mixture and push a whole hazelnut or pistachio into the centre. Shape it into a ball, then roll in the cocoa, icing sugar or chopped nuts. Repeat with the rest of the mixture. Chill until set. The truffles will keep in an airtight container in the fridge for up to 2 weeks.


12.25 Christmas

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CRANBERRIES WITH HONEY AND GINGER M

ake a jar of healthy cranberry goodness to put under the Christmas tree so runny nose and cough bypass your beloved ones.

Makes 350 ml 300 g cranberries 5-7 tbs honey 1 lemon juice 2 cm piece of fresh root ginger

Put the cranberries in a blender and puree. Squeeze the lemon juice. Peel and finely grate the ginger. Put the ginger and lemon juice into the pureed cranberries, add the honey and mix it all together. Pour the cranberries into a jar and cover with a lid. Store in the fridge for up to 1 month. Eat 1 tablespoon of the mixture once a day to boost your immune system.


Recipe and photo: Neringa, Neringos blogas


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Recipes ir photos: AuĹĄra, Vaikai ir vanilÄ—


12.31 New Year

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New Year


12.31 New Year

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Y

ou are going to celebrate New Year’s Eve with friends and decided to host them a party – fantastic! For your late night festivities we suggest an appetizer menu where traditional and everyone’s favorite dishes and flavors are presented as bite-size snacks. Serve your salads in small verrines, shrimps – in martini glasses, and spiced pork tenderloin presented as small cone-shaped cornets. Miniature dishes and tiny silverware of a tasting party will fit amazingly well into your late night gathering. Brightly colored dishes and an abundance of spices and exciting sauces will spice up the party. It will create an extravagant, festive mood and will also add delicious fun to your otherwise perfect celebration. And most importantly – all these dishes can be made ahead, so the hosts will be able to spend time with the guests by enjoying their company and pouring them tasty cocktails, rather than fussing in the kitchen.

Menu Beet and Goat Cheese Napoleons Pork Tenderloin Cornets Filled with Dried Cherries and Madeira Bloody Mary Shrimp Grapefruit, Mango and Arugula Salad with Olives, Capers and Mustard Vinaigrette Bourbon Manhattan Chocolate Panna Cotta Cake


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12.31 New Year

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BEET AND GOAT CHEESE NAPOLEONS Makes 6−8 6 medium size beets 1 cup rice vinegar 1 cup sugar 170 g goat cheese 2 tsp. minced chives 2 tsp minced parsley 2 1/2 tsp minced thyme 1 tsp. minced sage 3/4 cup orange juice 1/4 tsp grated orange zest 1 shallot 3 tbs olive oil 3 tbs hazelnut oil 1 tbp white wine vinegar 2 – 3 tbs. chopped pistachios salt ground white pepper

Scrub and trim beets. Place them, unpeeled, into a deep baking dish. Pour enough cold water to reach about one quarter of the way up the sides of the beets. Cover the dish with aluminium foil and roast in 200°C oven for about 50 – 60 minutes, until the beets are tender and show almost no resistance when pierced with a wooden skewer. Remove the beets from the oven, allow them to cool and then peel. Slice peeled beets cross-wise into 5 mm (1/4 inch) thick slices. Using a round cookie cutter cut out circles from beet slices. Put aside. In a small sauce pan bring vinegar and sugar to boil. In batches, boil beet rounds for about 1 minute, then remove from the boiling syrup and place them on the baking sheet, lined with paper towels, to drain. Place goat cheese in a small bowl and mash it slightly with a fork. Add 2 teaspoons of minced thyme, the rest of minced herbs, and mix well. Place a sheet of parchment paper onto a dry flat surface. Transfer herbed goat cheese onto one sheet then cover with another sheet of parchment paper. Press with your hands or roll it with a rolling pin into a flat disc, about 5 mm (1/4 inch ) thick. Refrigerate until needed. Prepare sauce by boiling orange juice in a small saucepan until it reduces to about 1/3 cup. Allow to cool. Add remaining thyme, grated orange zest, minced shallot, vinegar, olive and hazelnut oil, and whisk until you have smooth vinaigrette. Season with some salt and ground white pepper. On a plate or a platter arrange the beet slices, spacing them about 2 cm (1 inch) apart. Using the same cookie cutter as was used for the beets, cut out goat cheese circles. Place one cheese round on the top of the beet layer; then place another beet round on the top of the cheese. Continue layering beets and cheese until you have 5 – 7 layers, finishing with the beet layer. Top the stacks with about ½ teaspoon of orange sauce. Sprinkle with chopped pistachios.


12.31 New Year

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PORK TENDERLOIN CORNETS FILLED WITH DRIED CHERRIES AND MADEIRA Makes 18−20 1 pork tenderloin (about 1,5 kg) 2 tsp. fennel seeds ½ tsp. black peppercorns 1 tsp. coarse salt 4 – 5 shallots 1 tbs olive oil 1 cup Madeira wine ½ cup dried cherries without the pits 1 tbs sugar 22 long rosemary sprigs

In an electric spice or coffee grinder grind fennel seeds, peppercorns and salt. Rub spice mixture all over pork. Start making the filling by peeling and quartering shallots. Toss them with oil and spread in a deep roasting pan. Nestle tenderloin among shallots and roast until thermometer inserted into the thickest end of pork registers 68°C (155°F), for about 25 to 35 minutes. Remove roasting pan from the oven and transfer pork onto a sheet of foil. Cool to room temperature, for about 1 hour, then wrap in foil and chill until cold, for about 2 hours or overnight. Add wine to the roasting pan with shallots, stir and transfer all contents into a medium size saucepan. Add cherries, sugar, two springs of rosemary and boil until liquid thickens, for 8 to 10 minutes. Discard rosemary sprigs. Transfer mixture to a food processor and pulse until coarsely chopped. Transfer to a bowl and chill it uncovered. Cut chilled pork with a sharp knife diagonally into 5 mm-thick slices. Roll up each slice into a cornet (cone) shape and pierce in the center with a rosemary sprig to secure. Fill opening of each cornet with about 1/2 teaspoon cherry sauce. Place prepared cornets onto a plate or a platter and serve right away.


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12.31 New Year

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BLOODY MARY SHRIMP Makes 20–25 1 pound cooked shrimp 3 celery stalks 1/2 cup scallions 1/2 cup ketchup 1/4 cup vodka 2 tbs. grated horseradish 1 tsp. Worcestershire sauce 1 tsp. Tabasco sauce salt and black pepper Cut shrimps into thirds. Finely chop the celery stalk. Transfer everything into a bowl. Add thinly chopped scallions, ketchup, vodka, grated horseradish, Worcestershire and Tabasco sauces. Season with salt and pepper. Mix it all together. Serve in shot glasses or in tasting spoons.


12.31 New Year

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GRAPEFRUIT, MANGO AND ARUGULA SALAD WITH OLIVES, CAPERS AND MUSTARD VINAIGRETTE Makes 8 1 pink grapefruit 1 handful arugula 1 mango 1 tbs. capers 6 olives 1 shallot 1 tbs. Dijon mustard juice of 1 lemon 1/4 cup olive oil salt and white pepper

Peel grapefruit and supreme it by cutting between the membranes. Discard the membranes. Cut each segment in half. Peel mango and cut it into bite size cubes. Mince shallot and olives. Make vinaigrette by putting the minced shallot, olives and capers into a small container or a jar with a tight-fitting lid. Add oil, lemon juice and mustard. Cover and shake well. Season with salt and ground pepper. In small glasses layer grapefruit, mango and arugula. Right before serving drizzle the salad with a teaspoon of vinaigrette. Serve in small glasses or bowls.


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12.31 New Year

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BOURBON MANHATTAN Makes 2 75 ml bourbon 15 ml sweet vermouth Couple dashes Angostura bitters ½ cup ice cubes 2 maraschino cherries Place ice cubes into a cocktail shaker. Add bourbon, vermouth and bitters. Cover and shake well. Drop a cherry on the bottom of each cocktail glass. Fill with prepared cocktail. Serve in martini glasses.


12.31 New Year

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Serves 12 Cake: 120 g bittersweet chocolate 3 tbs cocoa powder ½ cup hot coffee ½ cup hot water 1 cup plus 1 tbs. flour 1 tsp. baking powder ½ tsp. baking soda A pinch of salt ⅓ cup vegetable oil ½ cup sugar ½ cup brown sugar 3 eggs ½ cup sour cream

For cake: Preheat the oven to 175°C . Oil two 25-cm-diameter springform pans. Line the bottoms with parchment paper rounds. Oil the parchment. Place chopped chocolate and cocoa in a medium bowl. Pour hot coffee and hot water over and whisk until smooth. Sift together flour, baking powder, baking soda, and salt in another medium bowl. Using an electric mixer, beat oil and both sugars in a large bowl for 1 minute (mixture will be crumbly). Add eggs, one at a time. Beat in sour cream. Mix in half of dry ingredients. Beat in chocolate mixture. Add remaining dry ingredients; beat on low speed just to blend. The batter will be thin. Divide the batter between pans. Bake cakes until a tester inserted into the center comes out clean, for about 20 minutes. Cool in pans on a rack. When the cakes are baked, loosen the edges and carefully remove them from the pans. Put them upside down onto a dry surface, peel off the parchment and turn back again onto a flat tray or a rack.

Panna Cotta: ½ cup water 5 tsp. unflavored gelatin 200 g bittersweet chocolate 150 g milk chocolate 2 ½ cups heavy cream 2 ½ cups milk ½ cup plus 2 tbs. sugar 1 tsp. vanilla extract 1 vanilla bean

For panna cotta: Place ½ cup of water in a small bowl. Sprinkle gelatin over it; let it soften for 10 minutes. Place both chopped bittersweet and milk chocolates in a large metal bowl. Combine cream, milk, sugar, and vanilla extract in a large saucepan. Cut vanilla bean lengthwise, scrape the seeds out and add them and the vanilla bean into the cream mixture. Bring it to boil, stirring until sugar dissolves; remove from the heat. Add the gelatin mixture; whisk to dissolve. Pour the cream mixture over the chocolate in a bowl; whisk until completely melted. Place the bowl over a larger bowl of iced water. Stir often until the mixture is as thick as a pudding. Remove from the iced-water bowl.

Chocolate Band: 100 g bittersweet chocolate 50 g bittersweet chocolate, the whole bar

Assembling the cake: Place one cake layer onto the bottom of the spring form pan. Put on the removable sides of the pan. Pour half of panna cotta over the cake, smooth the top. Place another cake layer on the top of panna cotta layer. Pour the remaining panna cotta over it, filling the pan completely. Chill over night. When the cake has chilled, carefully remove the sides of the pan, dust the top of the cake with cocoa powder. For chocolate band: Line a large baking sheet with parchment paper. Cut out two parchment strips: the width must be about 1–2 cm wider than the height of the cake, and the length of the strips must be exactly the half of the cake’s circumference. Place both strips on a parchment lined baking sheet. Place chopped chocolate in a medium size bowl and heat over water bath or in a microwave just until the chocolate begins to melt. Remove from the heat and stir vigorously until all the chocolate melts. Drop in the entire bar of chocolate and continue stirring until most or all of the chocolate has melted and the temperature of the melted chocolate is close to the body temperature. Spread the melted chocolate in an even layer onto strips of the parchment by covering the entire surface of the strips. Place the baking sheet with chocolate-covered parchment strips into the freezer for about 30 – 40 seconds, until chocolate firms slightly but does not harden. Peel the parchment strips from the baking sheet and wrap them around the cake, paper side facing outside. Place cake into refrigerator for 15 – 20 minutes until chocolate hardens completely. Carefully peel off the parchment from the chocolate band. Refrigerate until serving.


CHOCOLATE PANNA COTTA CAKE

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01.27 International Hot & Spicy Food Day

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“O

pposites attract,” they say. It might be a plus and a minus (hello, high school physics!) – or something as extraordinary as sweet caramel with a flake of salt. So it’s no wonder that during the cold months, we crave hot food – and by hot, we mean both very warm and spicy. It is said that spicy food can even improve digestion or kill microbes – and you will probably agree that this is a very useful feature in winter! Of course, such food warms us and lights a fire within – and in a moment, all you’ve got left of the snow around your feet is water… We might be overdoing it (a bit), but hot spices – garlic, chili, and ginger – really help when dealing with the common cold. Of course, as always, moderation is key – eating cayenne by the spoonful might cause your stomachs to go awry. The International Hot and Spicy Food Day is celebrated on the coldest month of the year, and we have merged two esential features to celebrate it: the extra-warming spice mixture and the mood improving chocolate. And to make it a bit more interesting, we have added a beautiful airy topping. We are most certain that all of the winter meanies will run away screaming from this gang of superheroes!

HOT CHOCOLATE CAKE WITH MERINGUE Serves 20−30 165 g butter 200 g bitter chocolate 5 eggs 130 g + 3 tbs sugar 2 tbs flour 1 tbs bitter cocoa a pinch of cayenne powder a pinch of chili powder ½ tsp cinnamon 20-30 hazelnuts

Melt butter with chocolate over a steam bath. Let it cool. In a large bowl, beat 2 eggs and 3 yolks with 130 g sugar until fluffy. Add melted chocolate and stir to combine. Mix flour with spices and cocoa, add it to the egg mixture and stir to combine. Beat 3 egg whites with the rest of the sugar until stiff peaks form. Line a 25x25 cm baking tray with parchment paper. Pour the prepared chocolate batter into it. Add nuts so that there is one nut in each serving. Spread the whisked egg whites on top. Bake in a preheated oven at 180°C for 45-55 min.


Preface: Julė, Kepykla Nr. 5 Recipe and photo: Beata, Braškės su pipirais


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L

ithuanians from ancient times used to bake bread on 5th of February. It was believed that bread which was sanctified during the ceremonies for the gods Zemyna and Zemepatis helped during a fire and protected against illnesses. When Lithuania was christened, this day was identified with St. Agatha’s, and bread was sanctified in churches. Our grandparents still carry small pieces of the holy St. Agatha’s bread. Respecting the old tradition, let’s also bake some bread on this day.

GARLIC-HERB BREAD 1 loaf Dough: 350 ml water 25 g fresh yeast 500 g flour 1 tbs sugar 1 tsp salt Filling: 75 g butter 3-4 garlic cloves a handful of herbs (parsley, rosemary, thyme, oregano) For glaze: 1 egg yolk 2 tbs oil

In a bowl combine fresh yeast, lukewarm water, sugar and salt. Stir everything to dissolve. Leave it to sponge for 15 minutes. Put flour in a large mixing bowl. Make a well in the centre and add the yeast mixture. Stir with a spoon to combine, then knead the dough until soft and smooth. Leave it to rise in a warm part of the kitchen for an hour. In a bowl combine butter with chopped herbs and grated garlic. Divide the dough into 7 parts. Take each piece of dough and flatten it with your palms, then add a spoonful of filling. Fold the dough in half and use a fork to press the sides. Put filled pieces of dough into an oiled loaf tin. Brush the bread with egg mixture. Leave to proof in a warm spot for 15 minutes. Preheat the oven to 180°C and bake the bread for 40 minutes.


Recipe and photo: Ilona, Skanus gyvenimas

02.05 Bread Day in Lithuania

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Preface: JulÄ—, Kepykla Nr. 5 Recipe and photo: Jolita, Surfing the world cuisine


02.10 Chinese New Year

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W

e talk a lot about our New Year’s resolutions and the symbolism of the last evening of the year. However, to us this date is first of all a celebration, a party with our friends. Of course it is extremely fun, but you will most probably agree that there are far more important celebrations. And in China, it is completely different! Chinese New Year – also called the Spring Festival - is the longest and most important Chinese celebration. It last for several weeks! Everything breathes novelty – the new clothes, the clean houses. Relatives are visited, and the air fills with unprecedented happiness. The New Year’s Eve dinner (reunion dinner) is a huge family gathering. Since even a full magazine could not cover its full menu, we’ve chosen one of the most important meals of the celebration – pot stickers. Believe us – the preparation seems more complicated than it actually is… And it’s totally worth it!

CHINESE POT STICKERS Makes 25 Dough: 300 g flour 150 ml water 2 tbs oil ½ tsp salt Filling: 200 g chicken fillet 200 g Chinese cabbage 3 tbs soy sauce 1 tbs rice vinegar 2 spring onions 2 cm piece of ginger 1 tsp black pepper 2-3 tbs oil and some water for frying

Mix flour, water, oil and salt in a bowl with a spoon and then use your hands to knead a dough. It should take about 5 minutes. Cover the dough with a clingfilm and let it rest in the fridge for 15 minutes. Prepare the filling. Cut chicken into very small pieces. Chop Chinese cabbage and spring onions. Put the chicken, cabbage, and onions in a bowl, add soy sauce and rice vinegar. Peel and grate ginger, then mix it in the filling together with ground black pepper. Use your hands to make a dough rope. Then cut it into small pieces. Take each piece and roll out a circle. Place a teaspoon of filling onto each circle. Bring up opposite sides and pinch the dough in the middle. Pleat the upper half of the dough, first to the left, then to the right. Pinch tight. Pleats should look towards the centre. You will end up having a dumpling which looks like an old fashioned purse. Continue making the rest of the dumplings. Preheat a pan with a lid. Coat it with some olive oil. Put about 10-11 dumplings in the pan and let them fry for 2 minutes over medium heat until the bottoms get light brown. Then carefully but quickly pour in 250 ml of water and quickly cover the pan. Reduce the heat and let the dumplings cook for about 5 minutes. Then remove the lid and let the remaining water evaporate. You will have to cook your dumplings in batches. Chinese dumplings are usually eaten by dipping into soy and chili sauces flavored with spring onions.


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TAKE 1 MAKE 4 Norway Goat cheese Pistachios


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Photo: GabrielÄ—, Gabriele Photography


Preface: Asta, SaulÄ—ta virtuvÄ— Photo: Aidas Jankauskas


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NORWAY W

hat could you tell about Norway? For us, there are three things that immediately come to mind: the unmistakably beautiful nature, the fish bounty, and... the perishing cold.

This third feature is what makes the Norwegian cuisine the way it is: hearty, filling, warming. The Norwegians probably need more energy than anyone else to keep warm and to combat the snowdrifts and cold! Since here in Lithuania we at times experience the same frightening weather conditions, we suggest to add some Norwegian dishes to the daily menu. We greet the morning with some melt-in-your-mouth sour cream waffles. Such a delicious royal breakfast simply has to bring on a wonderful day, doesn’t it? For lunch, we offer a traditional Norwegian fish soup, and we dine on kjottkaker – hearty meatbals with cranberry sauce. We find another interesting word – fattigmann – on the dessert menu, and we assure you that you’ve never tasted anything similar! The menus from Northern countries simply have to be satisfying and tasty. We highly recommend you to enjoy these dishes whenever the winter chills come...


Norway - breakfast

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SOUR CREAM WAFFLES N

orwegians, like Lithuanians, sometimes cook heart-shaped waffles for breakfast. Sour cream waffles are probably the most popular. And that comes as no surprise - these waffles are soft, satisfying and very tasty. Makes 8 400 g sour cream 3 eggs 2 cups plain flour ½ tsp baking powder ½ cup milk pinch of salt

Mix all ingredients in a big bowl and let stand for 20 min. Cook in a hot waffle maker. Serve immediately.


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Recipe and photo: Renata, Valgom EuropÄ…


Norway - lunch

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W

hen icicles drip from rooftops, when evening comes quicker than you manage to build a snowman, when you come home all wet - there is nothing better than a bowl of steaming soup. If you have already tasted a dozen different soups, give this subtle and interesting Norwegian fish soup a try. There are different variations of this soup which originated in the city of Bergen. Traditionally it is made from several different types of fish, and has the perfect balance of sweet and sour.

FISH SOUP Serves 4 1 ½ L good quality fish stock 1 medium carrot 2 celery stalks 1 small celery root 400 g frozen or fresh fish fillets (different kinds would be perfect) 1 tbs flour 200 ml sour cream 1 tbs plain flour 2 tbs red wine vinegar (or to taste) 2 tsp sugar (or to taste) salt and black pepper to taste

If using frozen fish fillets, thaw them. Slice carrots, celery and celery root into small cubes. Bring stock to a boil, add vegetables and cook for 5 minutes. Mix sour cream with flour and add mixture to the stock. Bring to a boil, then cut fish into pieces and add to the soup. Cook for about 10 minutes. Add vinegar and sugar. Taste to balance the sweet and sour. Add pepper and salt to taste. Serve with bread, sprinkled with herbs if you like.


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Recipe and photo: Julija, Vilko šaukštai


Norway - dinner

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BEEF MEATBALLS (kjøttkaker) M

eatballs are one of the most typical dishes in Norway. They are often served with potatoes, green peas and lingonberries.

Serves 4 500 g ground beef 2 tbs potato starch ½ cup water ½ tsp nutmeg ½ tsp ginger powder salt and pepper to taste butter for frying 1 cup beef stock lingonberry sauce mashed peas

Mix meat with spices and potato starch. Gradually add water. Using damp hands, form into meatballs. In a hot frying pan, fry meatballs in butter until golden brown. Add beef stock to the pan and simmer for 15-20 minutes. If you want the sauce to thicken, blend a tablespoon of flour with a little cold water and add mixture to stock. Stir until combined. Serve meatballs with lingonberry sauce, mashed cooked peas and boiled potatoes (if desired).


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Recipe and photo: Renata, Valgom EuropÄ…


Norway - dessert

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F

attigmann are traditional Norwegian Christmas cookies. Even though they came to Norway from Italy, these cookies have been baked in Norway for so many years that they have become a traditional pastry. In Norwegian, fattigmann means “poor man”. Some say that there is no real explanation for the name as the ingredients used in these cookies used to be rather expensive back in the day. Others say that people could have become poor when baking these Christmas cookies.

FATTIGMANN Makes 60−70 5 egg yolks 1 egg white about 300 g flour 5 – 6 tbs sugar 5 tbs heavy cream 1 – 1 1/2 tbs cognac 1/3 tsp cardamom oil for deep frying powdered sugar for dusting

Beat egg yolks and sugar together. Stir in cream, cognac and cardamom. In another bowl, whip egg white until stiff peaks and fold it carefully into the batter. Mix in 200 grams of flour. Cover the dough and place it in a cool place overnight. Use the remaining flour to roll out the dough. The less flour you use, the better the final result will be. Roll the dough out a little at a time and as thinly as possible. Use a fattigmann cutter or a simple knife to cut out diamond shapes. Make a slit in the middle with a knife and pull one point of the dough through the slit to create the traditional look. Use a heavy pot filled with oil. Heat oil and drop cookies carefully into oil and fry until light golden. Place the finished cookies on paper towels to drain. Cool and dust them with powdered sugar. Note: More flour may be needed, depending on the size of the eggs. Once cool, store cookies in a parchment lined airtight container.


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Recipe and photo: DovilÄ—, DR Food Blog


Preface: Julė, Kepykla Nr. 5 Photo: Saulius, Mano virtuvė


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GOAT CHEESE W

e never stop wondering how much we’ve learned since we became interested in the culinary arts. Now vinegar is not some pungent liquid to marinade herring in, but also the sweet balsamico which brightens the taste of fresh summer strawberries. Oil is not the tasteless yellow fat, but an ingredient that deserves its separate shelf in the kitchen. Nuts are not only hazelnuts that we tasted right before Christmas; now to each dish we choose a different kind of nut, highlighting its particular flavor. And cheese? Forgive us if we’re wrong, but it probably wins the medal for the most diverse product – well, there might be a draw between it and wine… When we were little, cheese only meant one type of bright yellow product, studded with smallish holes. We used to put it on everything: pizza, sandwiches, snacks – and we never got tired of it! And now, upon opening the kitchen door only a little bit wider, we’ve realized…. There are probably a million types of cheese! It’s like opening a dictionary of an unknown foreign language – Parmigiano-Reggiano, Pecorino, Mozzarella... And don’t get us started on Beaufort, Manchego or Castelrosso... And today we’d like to talk about goat cheese. Of course, there exist more than a handful of its varieties typical for each region. But in our recipes, we’ve tried to highlight the chèvre, the type of goat cheese you are most likely to find in any supermarket – white, soft, and not aged. Such cheese has a characteristic tart flavor of goat’s milk. Even though not everyone likes it, its strength gives dishes some additional particularity. Dare to try it – for breakfast, lunch or with a glass of wine – and enjoy your discoveries!


Recipe and photo: Saulius, Mano virtuvÄ—

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Goat cheese - breakfast

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E

ither an ordinary pumpkin or a squash can be used for this recipe. If possible, buy the pumpkin a few days in advance and keep it at room temperature– the pumpkins sold in supermarkets are often not ripe enough, and giving them some time at home will provide a better, stronger taste.

BAKED PUMPKIN WITH GOAT CHEESE Serves 4 ½ squash or pumpkin 2 tbs olive oil salt and pepper to taste 150 g goat cheese 1-2 tbs pine nuts handful of fresh mint leaves 2 tbs extra virgin olive oil

Peel pumpkin. Cut it in half and scoop out the seeds. Cut pumpkin in 1 cm wide slices. Heat oven to 200°C. Place pumpkin into a baking dish, sprinkle with salt, pepper and olive oil, and bake for 35-40 minutes – you should be able to pierce the pumpkin with a knife with no resistance. Remove the baking dish from the oven, sprinkle with crumbled cheese and nuts, and bake for additional 5 minutes until the nuts begin to brown. Remove from the oven, sprinkle with chopped mint and extra virgin olive oil, and serve immediately.


Recipe and photo: Karolina, Citrinos ĹžievelÄ—

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Goat cheese - lunch

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S

avory pies and tarts are so universal! Each time you can select a different flavor combination as to your taste (and the contents of your fridge). In addition, the crust can be prepared several days in advance and kept in the fridge until needed, saving you so much time on a busy day.

GOAT CHEESE AND TOMATO TART Serves 8 Crust: 250 g flour pinch of salt 100 g butter 1/3 cup water Filling: 100 ml milk 100 ml sour cream 100 g goat cheese 3 eggs 2 tomatoes 1 tsp mustard fresh rosemary salt and pepper

Place flour, butter, and salt in a bowl. Rub the mixture between your fingers until it resembles breadcrumbs. Add water and knead the dough until it comes together to form a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes before rolling out. Meanwhile, preheat the oven to 180째C. After 30 minutes, bake the dough until it begins to brown. While the crust is baking, prepare the filling. Mix milk, sour cream, eggs, chopped rosemary, mustard, salt, and pepper in a big bowl. Slice tomatoes. Place goat cheese on the baked crust, pour the milk mixture on top. Top with tomatoes and bake until the filling is baked through, about 30 minutes. Cool for several minutes and serve.


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Recipe and photo: IndrÄ—, Keistai paprasta


Goat cheese - dinner

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I

n the winter, we miss the colors both outside and on our plates. This simple and colorful dish will be a nice treat for lunch or dinner, and will amaze you and your guests. In addition to this, the vitamins in the sweet potatoes and the nutritious goat cheese will give you all the energy necessary to wait for spring!

SWEET POTATO WITH GOAT CHEESE AND BAKED RED GRAPES Serves 2 Wash and dry grapes. Put a piece of foil or parchment on a small baking tray. Put grapes on the tray, drizzle with oil and sprinkle with salt and pepper. 1 big sweet potato 70 g goat cheese Cut sweet potato in half the short way. Wrap each half in foil. 1 tsp cinnamon ½ tsp ground nutmeg Preheat the oven to 180 ̊C. Put the tray with grapes and sweet potato into 2 tbs runny honey the oven. Bake grapes for about 15 minutes, and let potato bake for about 15-20 more minutes. Let baked grapes cool. 100 g seedless red grapes 2 tsp oil Unwrap the baked potato and scoop out flesh to a bowl, leaving some of it on salt and pepper the bottom and the sides. Be careful not to pierce the potato skin. Add spices to potato flesh and mix well. Put potato mixture into the empty potato halves. Top with crumbled goat cheese and decorate with baked grapes and a drizzle of honey. Serve immediately. Potatoes can also be eaten cold as a flavorful dessert.


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tapenade

artichokes + capers

sun-dried tomatoes + pesto

mushrooms + balsamic glaze


Goat cheese - appetizer

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gremolata

Recipes and photo: Saulius, Mano virtuvÄ—


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W

hen it comes to goat cheese, many perfect pairings exist - garlic, olives, sun-dried tomatoes and mushrooms, just to name a few. The following recipes utilize all of them! Since sandwiches are supposed to be a simple meal that can be prepared in mere minutes, we let ourselves use store-bought ingredients where possible.

SANDWICHES WITH GOAT CHEESE ... ... & gremolata

goat cheese baguette

Prepare the gremolata: chop parsley, mash garlic, grate lemon zest and mix everything with a little olive oil.

Gremolata: handful fresh parsley (leaves only) 1 lemon 1 garlic clove 1 tsp olive oil micro greens (optional)

Slice the baguette and toast in an oven or a toaster. Top with a piece of goat cheese, some gremolata and micro greens, if desired.

... & tapenade goat cheese baguette

Prepare the tapenade: add all ingredients to a food processor and pulse until combined. Do not overdo it – the spread should stay chunky.

Tapenade: 4 tbs pitted black olives 1 tsp capers 2 oil-packed anchovy fillets 1 garlic clove 2 tbs olive oil micro greens (optional)

Slice the baguette and toast in an oven or a toaster. Top with a piece of goat cheese, some tapenade and micro greens, if desired.


Goat cheese - appetizer

... & sun-dried tomatoes + pesto goat cheese baguette sun-dried tomatoes pesto

Slice the baguette. Top with a piece of goat cheese and a tomato. If the tomatoes are large, cut them in smaller pieces. Bake until edges begin to toast. Remove sandwiches from the oven, top with some pesto.

... & artichokes + capers goat cheese baguette marinated artichokes capers

Slice the baguette and toast in an oven or a toaster. Top with a piece of goat cheese, some artichokes and capers.

... & mushrooms + balsamic glaze goat cheese baguette 100 g button mushrooms or forest mushrooms 1 tbs olive oil 1 tbs butter salt and pepper 3 tbs balsamic vinegar

Slice the baguette and toast in an oven or a toaster. Top with a piece of goat cheese. Slice larger mushrooms, and cut smaller ones in half – tiny ones can even be left whole. Heat a pan over medium heat and add oil. Add mushrooms to the pan and fry until brown. Be careful not to over-crowd the pan, as it will cause mushrooms to release some moisture and to stew instead of frying. Flip mushrooms over, add the butter, salt and pepper, and fry for an additional minute. Remove to a plate lined with paper towels to absorb the excess oil. In a small saucepan, bring vinegar to a boil and cook until half of the liquid has evaporated. Remove from heat and let cool. Top each sandwich with a few mushrooms and some balsamic glaze.

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Preface: Asta, Saulėta virtuvė Photo: Julija, Vilko šaukštai


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PISTACHIOS N

uts are a healthy, nutritious and filling snack. We often grab a handful or two of them between meals, but rarely do we think of using the nuts themselves in preparing our daily meals. However, we believe that would be a great idea! Nut-studded meals are more nutritious and filling. In addition, they add a certain twist which at times can even become the main axis of the meal, making it simply exclusive. This is especially true if the nuts of your choice are not the traditional almonds, hazelnuts or peanuts, but the playful green pistachios. Truth be told, they are extremely rare guests in the kitchen. Due to this we believe that by preparing a delicacy with pistachios, you will surely surprise your friends and family. What to cook? There are plenty of ideas. This time we propose to you a full menu: breakfast to dinner, dessert included. The breakfast muffins will please the adults and kids alike, and the pistachio cheesecake will leave everyone who tries it in awe... If you are longing for aromas from far-flung places, give the pistachiocoated chicken with a hot dipping sauce or the pistachio couscous a try – they both are equally pleasing to the eye and the stomach. Let the nuts into your kitchen. Discover them once more. Create millions of new tastes.


Pistachios - breakfast

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P

istachios go so well with anything baked and their green color brightens your mood instantly! These muffins can be made not only with apples but also with pears, plums, raspberries or blueberries. Muffins filled with vitamins from pistachios and fruit fiber are essential to a great start of the day.

BREAKFAST MUFFINS WITH PISTACHIOS Makes 12 200 g flour 50 g oatmeal 50 g flax seeds 50 g shelled pistachios 4 tbs brown sugar ½ tsp ground cinnamon 2 apples ½ tsp baking powder 2 eggs 150 ml yogurt 6 tbs oil

Sift flour to a bowl and add oats, flax seeds, chopped pistachios and baking powder. In another bowl, whisk eggs with brown sugar until foamy, then add cinnamon, yogurt, and oil. Pour the egg mixture into the flour mixture and stir well to combine. Peel apples and slice them into small pieces or sticks. Stir apple into the batter. Preheat oven to 180°C. Divide the muffin batter between muffin tins and sprinkle with some pistachios and oats. Bake muffins for about 25 minutes. Muffins can be served slightly warm or completely cooled with honey or jam and tea or coffee.


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Recipe and photo: Jolita, Surfing the world cuisine


Pistachios - lunch

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C

hicken and pistachios are a perfect combination. When marinated in yogurt, the chicken breasts remain juicy, and the nutty pistachio crust gives a subtle flavor. If you want a more pronounced taste, dip the chicken in your favorite hot sauce. This spectacular chicken dish is great even for a festive dinner.

PISTACHIO-CRUSTED CHICKEN Serves 2 2 chicken breasts 100 g salted hulled pistachios 75 ml natural yogurt a pinch of ground coriander a pinch of black pepper a pinch of salt

Preheat oven to 160째C. Mix yogurt and spices in a bowl, add chicken and let it marinate for about 30 minutes. Roughly chop pistachios. Dip chicken breasts into the nuts and place on a parchment lined baking sheet. Bake for about 25 minutes or until golden brown. The dish can be served with tomato and avocado salsa, and boiled rice.


Recipe and photo: Julija, Vilko šaukštai

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Pistachios - dinner

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COUSCOUS WITH ZUCCHINI, PISTACHIOS AND RAISINS T

his dish is equally tasty served hot or cold. It can serve as a main meal or as a great accompaniment to any meat dish. Serves 2 (or 4 as a side dish) 250 g couscous 2 tbs oil 200 g leek 200 g zucchini 1 cinnamon stick 4 cardamom pods 2 cloves a pinch of chili pepper a pinch of black pepper 50 g pistachios 50 g raisins handful of fresh parsley

Prepare couscous as indicated on the package. Soak raisins in cold water. Blend all spices – except cinnamon. Slice leek and cube zucchini. Heat oil and fry spices. Once you can smell the spices, add vegetables to the frying pan. Fry until tender. Mix prepared couscous with vegetables, pistachios, raisins and chopped parsley. Serve hot or cold.


Recipe and photo: RĹŤta, Kas nutiko virtuvÄ—je?


Pistachios - dessert

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P

re-made pistachio paste can be purchased in some specialty shops, but if it is hard to find, you can make it by grinding nuts with some oil. Even though nut oil is preferred, neutral-flavored oil will also do. Caramelised pistachios are used for decoration. Be extremely careful when working with hot caramel – splashing sugar may cause serious burns.

PISTACHIO CHEESECAKE Serves 8−10 Base: 100 g amaretti cookies 50 g butter

For the base, grind cookies in a food processor. Melt butter and add it to cookies. Mix well. Place the cookie mixture to the bottom of a cake pan and, using your fingers, press into an even layer. Place in fridge to cool for 30 minutes.

Cheesecake: 300 g pistachios 80 ml nut oil 100 ml heavy cream 100 g mascarpone 100 g sugar 2 eggs 1 tsp vanilla extract

For the pistachio paste, grind nuts with oil. The paste should be as smooth as possible. Pass it through a fine sieve. The remaining nut pieces can be ground once more with some additional oil.

Decoration: powdered sugar 3 tbs sugar 2 tbs water handful pistachios

Pour mixture to the prepared cake pan and bake for 45-60 minutes. Baking time depends on the size of the pan. It will take 55-60 minutes in a 20 centimeter pan, and less in a larger one. Top of baked cake will rise somewhat, and middle will still be jiggly.

Preheat oven to 140 ̊C. Mix eggs with sugar and vanilla. Add cream, mascarpone and pistachio paste, and mix well.

Let cake come to room temperature and place in fridge to set. If you choose to decorate the cake with caramelised nuts, stick some pieces of modeling clay to the edge of a kitchen counter. Stick a toothpick into each pistachio. In a small saucepan, mix sugar and water. Heat, without stirring, until sugar turns brown. Remove from heat immediately. Dip nuts in caramel, and press toothpicks into modeling clay. Caramel will drip and cool. Dust the top of the cheesecake with powdered sugar (use a sieve to avoid clumps). Slice the cake and top with caramelized pistachios.


Recipe and photo: Saulius, Mano virtuvÄ— Pistacijos - desertas

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Photo: Neringa, Neringos blogas

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What

without ... A WINTER


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... dried fruit

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t seems that the fruit and vegetable shelves less and less reflect the changing seasons. Be honest – have you never tried (and been disappointed with) the bright red strawberries to decorate the New Year party table? On that important evening, it seems that you would give anything to be able to return to the time when those berries were aplenty. Oh, if only one could pick and preserve at least a tiny basket! Our ancestors, willing to save the bounty and have some resources for the harsh winter, discovered many ways of preserving the goods. Fruit and vegetables were frozen, marinated, salted, cooked, smoked, dried… We now know that some modes of preparation are more beneficial than others – the largest amount of nutrients remain in frozen goods. Drying is another wonderful method. Of course, not many of us locals could boast about home-grown dried peaches (but maybe?), but who of us has not tried dried apples from Grandma’s garden? Dried fruit is an excellent source of vitamins and minerals. In addition, they are so sweet and delicious that they might become a great alternative to chocolate bars (no no no, we are not judging candy bars – we’re all for variety!)… Dried fruit is also very common in the kitchen – in the previous year’s winter issue, we suggested a full day’s menu around it! During the year, we snatched some new ideas and experiences, and we hope that this will inspire you to bring back at least a handful of sun to the winter table.


Preface: JulÄ—, Kepykla Nr. 5 Photo: Asta, Villa Alps


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Recipe and photo: Jolita, Surfing the world cuisine


What a winter without dried fruit

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LAMB RICE PILAF WITH DRIED CURRANT AND RAISINS Serves 4 2-3 tbs olive oil 1 onion 2 garlic cloves 300 g lamb fillet 1 cinnamon stick 1 tsp ground allspice a pinch of red pepper flakes salt and black pepper 300 g basmati or baldo rice 50 g raisins 50 g dried black currants 500 ml water 100 g mixed almonds and pine nuts some parsley and mint 150 g natural yogurt 1 pomegranate

Cut lamb fillet into small pieces. Peel and finely chop onion and garlic cloves. Preheat some olive oil in a pot and add the lamb, onion and garlic. Season well with salt and black pepper. Fry the meat over low heat for about 15 minutes until the meat is tender and nicely browned. Break cinnamon stick in half and add to the pot with lamb together with allspice, red pepper flakes, dried currant, raisins, and 30 grams of nut mix. Stir well. Rinse rice in cold water and transfer them to the pot. Stir the pilaf well and fry for about 2 minutes. Then pour in water, stir well, bring to a boil and cook the pilaf over medium heat for 15 minutes. Then stir the pilaf again with a fork, remove from the heat, cover the pot with a clean paper towel and put a lid on. Let it stay for about 10 minutes. Meanwhile, toast the remaining nuts in a hot pan until golden brown. Before serving, put the lamb pilaf onto a serving plate, sprinkle with some fresh mint and parsley, add toasted almonds and pine nuts together with some pomegranate seeds. Serve with natural yogurt and fresh vegetable salad.


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In these recipes 1 cup = 236 ml

Recipe and photo: IndrÄ—, Keistai paprasta


What a winter without dried fruit

GINGERBREAD BARS Makes 4 - 6 2/3 cup dried pitted dates 1 cup oats 12 almonds ¼ tsp fresh grated ginger or ginger powder ½ tsp cinnamon powder 1/8 tsp grated nutmeg 1/8 tsp. ground cloves ½ tsp gingerbread spice mix A pinch of salt

Soak dates in warm water for 15 minutes. Then drain and transfer them to a food processor. Puree until smooth. Add chopped almonds, oats, salt and spices into the food processor. Pulse to combine. Put a sheet of baking paper onto 12x15 cm size dish and tranfser the date-nut mixture in it. Press it evenly with a spoon or a wet hand. Put the dish into the fridge or a freezer for several hours, then take it out and cut the mixture with a sharp knife into desired size bars. Bars can be stored in a fridge for several days.

MINTY CACAO BARS Makes 4 - 6 1 ½ cup walnuts 12 hazelnuts ¼ cup dried pitted dates ¼ cup dried apricots 1 tsp vanilla extract 5 tbs cacao powder ½ tsp peppermint extract a pinch of salt

Soak dried dates and apricots in warm water for about 15 minutes. Drain and transfer to a food processor. Cut hazelnuts with a knife into smaller pieces. Put walnuts, cacao powder, salt, vanilla and peppermint extracts into a food processor with dates and apricots. Blend everything together until you get a sticky dough. Put the hazelnut pieces into the dough and mix well with a spoon. Take a desired size dish and put a piece of foil or parchment into it. Transfer the dough into the prepared dish and spread it evenly. Put the dish into a freezer for 3-4 hours, then cut the mixture into smaller bars with a sharp knife. Serve immediately. Store leftover bars in the freezer.

LEMON COCONUT BARS Makes 2 - 3 ½ cup oats ½ cup unsweetened desiccated coconut flakes 2-3 tbs runny honey 2 tsp lemon juice 1 tsp grated lemon zest 1 tsp vanilla extract ¼ tsp grated fresh ginger 4-5 tbs coconut oil

Melt coconut oil and add all other ingredients. Mix with a spoon or with your hand until everything is combined. Put the dough into a small dish, and press everything with a spoon. Put the dish into the freezer for several hours. Then cut the bars into desired shapes and serve at once. Store leftover bars in the freezer.

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What a winter without dried fruit

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APPLE STRUDEL WITH RAISINS AND SWEETMEATS Serves 8 Dough: 125 g flour 1 tbs olive oil 100 ml water ⅓ tsp salt Filling: 6 medium apples 50 g raisins 50 g mixed candied fruit 2 slices one-day-old bread 2 tbs sugar 1 tbs cinnamon 1 tbs butter Glaze: 50 g butter powdered sugar, ice-cream and/or whipped cream to serve

Make the dough for the strudel. Sieve flour and salt onto a flat surface, make a well in the centre and add olive oil and water. Start kneading the dough. It will be sticky at first, but keep kneading and it will turn into soft dough. You can add a few tablespoons of flour if nescessary. When the dough is ready, brush it with olive oil, put it in a bowl and cover with clingfilm, set aside for 30 minutes. Meanwhile, prepare the filling. Wash, peel and core apples. Cut them into 1- 1,5 cm cubes. Soak raisins in boiling water for 10 minutes, then drain. Put white bread slices into a food processor and pulse to make crumbles. Melt 1 tablespoon of butter in a pan and toast the crumbles in it, up to 3 minutes. In a large bowl combine apples, raisins, candied fruit, and breadcrumbs. Take the dough out of the bowl. Take a clean kitchen towel and put it on a clean working surface, evenly sprinkle it with 1 tablespoon of flour. Start rolling the dough until it is very thin, then use your palms or fingers to stretch the dough as much as possible. You should be able to see the pattern of your kitchen towel through it. The dough should be thin and without holes or any tears. You will end up with a rectanguar sheet of dough as big as your kithcen towel. If the sides are still thick, cut them off. Arrange the filling on one side of the dough, evenly spread the cinnamon and sugar. Use the towel to help you roll the strudel. Do it slowly to avoid any tearings. When you have a rolled strudel, roll and pinch the sides carefully. Brush the top of the strudel with ⅓ of melted butter. Preheat the oven to 195°C. Bake the strudel for 40 minutes. Keep brushing it with the rest of butter every 15 minutes until the top is nicely golden brown. Dust the strudel with powdered sugar and serve it warm with ice-cream or whipped cream.


Recipe and photo: Valerija, Cukerka

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Tips

Other dried fruit can also be added to the filling.


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Recipe and photo: Ilona, Skanus gyvenimas


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DRIED FRUIT BARS WITH CHOCOLATE Makes 6 6 crackers 1 tbs dried cherries 1 tbs dried pineapples 1 tbs sunflower seeds 1 tbs hazelnuts 130 g sugar 75 g honey 75 g butter 3 tbs heavy cream Glaze: 200 g dark chocolate 50 g butter

Combine butter, sugar and honey in a saucepan over medium heat. When everything melts, add chopped nuts and fruit. Stir the mixture well. Cook until it thickens and then add cream. Top each cracker with a spoonful of nut, dried fruit and caramel mixture. Make glaze by melting butter and chocolate over a steam bath stirring often. Spread the melted chocolate over the bars and cool.


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B

ara Brith is a traditional Welsh bread with dried fruit. Fruit is soaked in strong tea and cinamon adds a wonderful flavour to this bread which makes it a perfect food for winter days. You can serve bara brith warm with a glass of milk or cold spread with butter and a slice of cheese. You can vary fruit and tea and get different versions of the same bread.

BARA BRITH Makes 1 80 g prunes 80 g dried apricot 60 g raisins 1 tbs candied orange peel 350 ml strong tea 450 g flour 50 g brown sugar 1 tsp salt 1 tsp cinamon 2 ½ tsp dried yeast 50 g butter some milk – if needed

Chop dried fruit and soak them and candied orange peel in hot tea. Mix flour, sugar, salt, spices and yeast in a bowl. Add soaked fruit with the remaining liquid and melted butter. Stir well using a mixer until you get a smooth dough. If the dough is too hard, add some milk. Cover the dough and leave it in a warm place for about an hour until it doubles in size. Butter a loaf tin and place your loaf in it. Bake it in a preheated 200°C oven for about 40 minutes.


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Recipe and photo: RĹŤta, Kas nutiko virtuvÄ—je?


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... soups

O

n those extremely cold, dark and white winter evenings when snowflakes fall from the sky and all you want is to cover yourself in your favorite blanket and settle in front of the heater, you have to think real hard to find ways to avoid the slothful hibernation. Of course, there are several solutions. For example, a ticket to the warm and sunny South. Truth be told, however, you would need quite a bit of time, a pocketful of money and a companion – and matching all three might be difficult. We can also hope that the new coat will be at least a bit warmer than the ones we already have in the wardrobe. But we are old and wise and we realise that a thicker piece of cloth will not really make any difference... But maybe a mug of the most fragrant tea could bring life back on track again? But... Could there be winter without soup? Warm, delicious, filling... When you clasp the bowl that warms your freezing hands, the cold world becomes colorful... again. Choose your favorite – maybe a foreign pumpkin soup with prawns, or maybe a delicious fish soup, or the traditional Borsch – and show the cold winter that you’re not at all afraid! Armed with a spoon, we can beat even the harshest winter, can’t we?


Preface: Asta, Saulėta virtuvė Photo: Jurgita, Duonos ir žaidimų


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Tips

You can also add some herbs to your taste, such as rosemary or oregano. During the winter, when tomatoes are not in season, you can substitute them with canned tomatoes. It is important to add the vegetables in the specified sequence as it ensures the right cooking time for each vegetable and gives enough time for flavors to mix.

Recipe and photo: Valerija, Cukerka


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CHERNIGOV BORSCH Serves 10−12 4 duck thighs 6 large potatoes 2 medium carrots 2 large onions 3 garlic cloves 2 boiled beetroots 1 tomato ½ white cabbage ½ chili pepper 3 tbs olive oil salt a few black peppercorns a few bay leaves ½ celery stalk 1 leek some parsley, dill and thyme sour cream, dill or parsley and garlic clove for serving

First of all, prepare the duck stock. Remove skin from duck thighs and rinse them. In a large pot, add 3-4 liters of water, duck thighs, salt, black peppercorns, onion, celery stalk, leek, bay leaves, parsley, dill and thyme. Bring water to a boil, and then carefully remove and discard the fat and foam from the top of the stock. Cook until duck is tender and cooked through. Take out the meat, remove the bones, and leave it to cool. Strain the stock and discard all the cooked vegetables and herbs. Return the stock to the pot. Peel and cut potatoes into small pieces, grate carrots, chop cabbage. Preheat a saucepan with 3 tablespoons of olive oil, add finely chopped onion and fry until tender. Then put in grated carrots and garlic cloves. Continue cooking for 4-6 minutes. Check the vegetables every now and again, keep stirring to prevent from burning. Add chili pepper and grated beetroot. Pour about 3 ladles of duck stock into the vegetables and let them simmer for 10 minutes. Add peeled and pureed tomato, season with salt and pepper and cook for a few more minutes. To the pot with duck stock, add potatoes and cook for 10 minutes. Add chopped cabbage with vegetable stew. Cook the soup until potatoes are tender. Adjust the seasoning. Finally, shred the duck meat and return it to the soup. Ladle soup into bowls and serve with some sour cream, parsley or dill and a garlic clove on top. It is even better the next day. Cool the soup and keep it in the fridge overnight, then warm it up and enjoy one of the best soups ever.


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DRIED MUSHROOM AND BUCKWHEAT SOUP Serves 4−6 2 medium potatoes 4 tbs buckwheat 2 l stock 3 celery stalks 1 large onion 2 handfuls of dried mushrooms 2 bay leaves 2 tbs oil salt and pepper

Peel and cube potatoes. Pour the stock into a large pot, add potatoes and buckwheat. Bring to a boil. Soak dried mushrooms in a bowl of boiling water for 10 minutes, then drain. Cut celery stalks and soaked mushrooms into small pieces, chop onions. In a pan preheat some oil and fry the vegetables for a few minutes. Then pour everything to the pot with soup. You can also add the water where mushrooms were soaked. Bring the soup to a boil and cook for 30 minutes. Divide soup between bowls and top with a few celery leaves.


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Recipe and photo: Egidija, Tinginiai irgi verda...


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CREAMY SWEET CORN SOUP WITH CHICKEN Serves 4−6 500 g sweetcorn (fresh, frozen or canned) 1 large potato 1 tbs butter 1 tbs olive oil 3 garlic cloves 1 L chicken stock ½ leek ½ celery root 180 ml cream ½ tsp turmeric 500 g chicken fillet 1 tsp red pepper powder ½ tsp ground coriander seeds 1 tsp ground caraway seeds salt and black pepper ½ bunch of fresh parsley for serving oil for frying

Heat some butter and olive oil in a large pot. Cut leek and celery root into small pieces and add them to the pot. Cook everything over medium heat for about 5 minutes. Then add 2 minced garlic cloves. Put sweetcorn and sliced potato to the pot, add stock, bring it to a boil and cook for 40 minutes. Once the soup is cooked, blend it with a hand-held blender. Strain it to get rid of small pieces. Add turmeric and cream, season with salt and pepper if needed. Bring the soup to a boil. While the soup is cooking, prepare the chicken by cutting it into strips. Then put it into a bowl and season with salt and pepper, add some ground coriander, caraway seeds, and minced garlic. Stir it to coat the meat and leave it to marinate for half an hour. Finally, fry the chicken in a pan with some oil. Divide the soup between bowls and top with chicken strips. Sprinkle with some chopped parsley and toasted garlic bread.


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Recipe and photo: Neringa, Neringos blogas


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Recipe and photo: Karolina, Citrinos ĹžievelÄ—


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INDIAN LENTIL SOUP Serves 6 200 g red lentils 3 medium potatoes 3 carrots 3 tomatoes 1 onion 4 cloves garlic 1 tbs garam marsala 1 tbs curry powder 1 tsp chili pepper 1½ L vegetable stock a pinch of salt olive oil onion chips (to serve)

Peel potatoes, carrots, onion and garlic. Dice potatoes and tomatoes, slice carrot, finely chop onion and garlic. Heat some olive oil, add onion, garlic, and all the spices. After about a minute add potatoes, carrots, lentils and vegetable stock. Bring it to a boil and cook over low-medium heat for 30 minutes. Season the soup to your taste with salt and pepper. Then add tomatoes and let it boil for 10 more minutes. When lentils are cooked through, remove the soup from the heat. Divide the soup between bowls and top with onion chips.


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Recipe and photo: Renata, Valgom EuropÄ…


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WINTER MINESTRONE Serves 4 2 tbs olive oil 1 garlic clove 1 onion 1 carrot 1 celery stalk 100 g pancetta ¼ cabbage 1 L vegetable stock ½ pack of small pasta 1 small can (400 g) of beans 1 small can (400g) of chickpeas ½ small can of tomatoes a pinch of salt and pepper 1 tsp dried oregano

Heat some olive oil in a large pan and add diced pancetta, chopped onion and garlic. Fry them until vegetables are just tender. Then add cubed carrot, finely sliced celery stalk and continue cooking for a few more minutes. Transfer fried vegetables and pancetta to a large pot. Pour in vegetable stock, season well with salt, pepper and oregano. Cook over medium heat for 20 minutes. Add finely chopped cabbage, pasta, and canned tomatoes. Continue cooking for 5 more minutes. Finally add canned beans and chickpeas. Cook for a few more minutes. Adjust the seasoning. Divide the soup between bowls and serve with garlic bread.


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Recipe: Indrė, Gėrimų ir patiekalų magija

Photo: Mantas Bajalis


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PUMPKIN SOUP WITH SHRIMPS Serves 2 oil 2 onions Âź medium pumpkin 2 carrots 200 ml vegetable stock 2 oranges a pinch of smoked red pepper powder salt and pepper 100 g fresh or pickled shimps 2 garlic cloves 1 tbs butter some lemon juice

Finely chop onion. Cut pumpkin into 2 cm cubes. Grate carrot. In a heavy-bottomed pot preheat some oil. Add onions and cook over low heat until tender and translucent. Put grated carrots, stir well and cover the pot with a lid. Cook for a few more minutes. Add pumpkin cubes, stir well again and continue cooking for 2-3 minutes. Then add vegetable stock and cook until the pumpkin is tender and cooked through. Grate most of the orange zest, squeeze the juice and add it all to the soup. Bring it to a boil, then season to your taste with salt and pepper. Meanwhile, melt some butter in a pan and fry cleaned shrimps. Turn them several times and cook just until they are cooked. Add some minced garlic and drizzle with some lemon juice. Divide the soup between bowls and serve the soup immediately with some shrimps on the top.


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... stews

W

hen winter is the way it is depicted on postcards – perfect! – there is nothing to be sad about. Why worry when you see kids rolling around in the snow, a happy snowman family in your back garden, followed by long evenings with a glass (or mug) of mulled wine. Isn’t it wonderful – the clear skies, the bright red cheeks, White Christmas and your other favorite holiday tunes. However, upon mentioning winter, chills run down quite a few spines. We are sad to admit that the last several years have been quite a trip! We have had to take our boots and raincoats when striding to buy the Christmas tree; and we’ve also had snow fights on the Easter morning. How can you NOT be sad when upon the first snow in mid-October, the prime thought that came to mind was – oh hello, dear six months of winter… That is why we prepare for the winter chills and blues in advance. We knit (or buy from grannies at the marketplace) the warmest mittens; we fill our wardrobes with stockings and caps that can be pulled down right to our noses. We stock our cupboards with canned beans and vegetables, and have a drawer – or at least part of it – dedicated to warming spices. And when we long for something warm, calming, simple yet filling and infinitely delicious – we make stews. Either for lunch, dinner or whenever we enter our cozy homes – a bowl of soft vegetables or meat in thick sauces will sooth the soul and warm the hands.


Preface: JulÄ—, Kepykla Nr. 5 Photo: Neringa, Neringos blogas


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WHITE CHICKEN CHILI Serves 4 400 g chicken fillet (baked or cooked chicken leftovers may also be used) 1 small can of white beans 1 onion 1 bell pepper 100 ml cream a pinch of ground cumin a pinch of ground cayenne pepper a pinch of dried oregano salt, pepper water or chicken stock a chunk of any hard cheese oil for frying

Peel and finely chop onion, cut bell pepper in cubes, cut chicken into pieces. Sprinkle the chicken with salt and pepper. Preheat a pan with some olive oil and put the onion, pepper, and chicken in and fry until golden brown. Add vegetables to the pot. Shred the chicken and put it into the same pot. Add spices, pour in water and cream. Simmer for about 10-15 minutes. Strain beans and add them to the stew. Season with salt and pepper. Cook for a few minutes until the beans are warm. Pour the soup into serving bowls and generously top with grated cheese.


Recipe and photo: Beata, Braškės su pipirais

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What a winter without stews

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WINTER VEGETABLE STEW WITH PEARL BARLEY Serves 4 1 medium onion 1 garlic clove 4 carrots 2 parsnips 4 medium potatoes 1 celery root 4 tbs oil or butter 1 cup pearl barley 1 1/2-2 L vegetable stock 2 tbs tomato paste 2 bay leaves 1 tsp dried thyme salt and black pepper to taste

Soak pearl barley overnight. Cook in salted water until half done. Finely dice onion and garlic. Preheat some oil in a pot, add onion and garlic and fry until they start to soften. Place cubed carrots, parsnips, celery root and cook, stirring, for several minutes. Stir in pearl barley, tomato paste, thyme, bay leaves, add boiling stock and cook for 10 minutes. Add cubed potatoes, salt and simmer until vegetables are tender and the stew is thick. Season with black pepper.


Recipe and photo: SkirmantÄ—, Impossible is nothing

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Recipe and photo: Asta, Villa Alps


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CHICKPEA, LENTIL, QUINOA CURRY WITH TOMATOES AND SPINACH Serves 4-6 2 tbs rapeseed oil 2 large onions 6 garlic cloves 1 tsp curry powder 1 tsp ground corriander seeds a few sprigs of fresh corriander 1 tsp turmeric 1 tsp ground cumin 1 tsp yellow mustard seeds a pinch of red pepper flakes a pinch of salt 400 ml low-fat coconut milk 2 cans of chickpeas (about 800 g) a handful of red lentils a handful of quinoa 3-4 large tomatoes or about 25 cherry tomatoes 120 g fresh baby spinach

Chop onions and garlic. In a thick-bottomed pot preheat some oil and fry onions until they are tender. Add garlic, ginger, and all spices. Fry for 30 seconds until spices become fragrant. Add coconut milk, lentils, and quinoa. Cover the pot with a lid and let it cook over low heat for 10 minutes. Add chickpeas and continue cooking for a few minutes. Meanwhile, cut tomatoes into 8 slices and then cut each slice in half. If you use cherry tomatoes, just cut them in half. Remove the curry from heat and stir in the tomatoes and spinach. Serve with boiled potatoes, couscous or rice. You can also add a can of diced tomatoes, some fried chicken or sausage, cubed pumpkin or sweet potatoes.


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K

azan is is a type of large cooking pot used throughout Central Asia and in Russia, roughly equivalent to a cauldron, boiler, or Dutch oven. Before cooking, it should be preheated so that the temperature is be able to distribute evenly. Note that the meat is not seasoned with any spices. They are only added to the rice. Pork or beef can also be used in the pilaf. Spices can vary in the pilaf. You can also add cardamom or turmeric, which will add a yellowish color.

RICE PILAF IN KAZAN Serves 10-12 500 g lamb 500 g onion 300 g carrot 2 cups long-grain rice 5 tbs oil 1 large garlic spice mix: salt, black pepper, cumin, ground caraway seeds, red pepper powder

Rinse and drain rice 5-6 times. Cut meat into small chunks, slice onions, cut carrots into strips. Preheat some olive oil in kazan, cut one onion in quarters and add it to the pot. When it is browned, remove it and add meat. Fry the meat until it turns golden brown on all sides. Then add carrots and onions. Continue frying for 5-10 minutes. Pour water into kazan just to cover the meat and vegetables. Season with salt and pepper, add all spices, bring it to a boil and simmer for 15-20 minutes. Reduce heat, spread the stew evenly in the kazan and add rice. Put the whole garlic (only outer leaves discarded) in the centre of the pot. Then slowly pour water in, about 1,5–2 cm above the rice. Try not to move the rice while pouring. Increase heat and cook until water evaporates. Reduce heat. Use a wooden spoon to make a few holes in the pilaf, taste the rice, if it is still not done, you can add some more hot water and continue cooking until it is tender. Cover the pot with a lid and finish cooking. Pilaf is served hot on a large serving plate topped with a cooked garlic head. You can also add some herbs, such as dill, parsley or corriander. The pilaf can be reheated and served another day.


Recipe and photo: Valerija, Cukerka

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Recipe and photo: Julija, Vilko šaukštai


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CHICKEN, TOMATO AND COCONUT CURRY Serves 3 3 tbs vegetable oil 1 medium onion 2 garlic cloves 3 tbs mild curry paste half of red chili pepper 1 can of peeled tomatoes (400 g) 100 ml chicken stock 200 ml coconut milk 300 g chicken fillet salt a bunch of fresh parsley

Cut chicken into small pieces. Heat half of the oil in a frying pan, add chicken and cook for a few minutes until nicely browned. Slice onions, garlic and chili pepper. Heat remaining oil in a thick-bottomed saucepan, add onion, garlic and chili pepper and fry until everything is tender. Add curry paste and cook for about 1 minute. Add canned tomatoes, coconut milk and stock. Simmer over medium heat for about 10 minutes. Add the fried chicken and season the stew with salt. Cook for a few more minutes. Divide curry between bowls and top with chopped parsley. Serve with boiled or fried rice.


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TURKISH WHITE BEAN STEW Serves 6 2 cups white beans 1 onion 3 garlic cloves 300 g beef fillet 2 carrots 2 bay leaves 1 tsp dried thyme 1 tsp red pepper flakes salt and black pepper 2 tbs tomato paste about 2 l water a handful of parsley olive oil

Soak white beans in boiling water overnight or at least for 5 hours. Then drain and cook them in fresh water for 50 minutes until they are tender. Drain the beans. Cut beef into small pieces. Peel and chop onion and garlic. In a large pot preheat some olive oil, then add beef chunks, onion and garlic. Fry over medium heat for about 10 minutes, stirring every now and again. Peel and cut carrots and peppers into small pieces. Transfer vegetables into the pot with beef, season with salt and pepper, add bay leaf, thyme, and red pepper flakes. Stir and keep cooking for about 5 minutes. Add boiled beans, tomato paste and water to the stew. Bring it to a boil, then reduce heat and let simmer for 40-50 minutes until the meat is tender and the stew thickens. Stir every now and again. Finally top with some chopped parsley. Serve the stew with boiled rice or fresh bread. You can also squeeze some lemon juice or sprinkle some feta cheese if you want.


Recipe and photo: Jolita, Surfing the world cuisine

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Photo: Jurgita, Duonos ir 탑aidim킬


Christmas treats We are visiting Danish, Estonian and Finnish food bloggers to get some new ideas on Christmas food.


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Denmark GLÆDELIG JUL! (meaning MERRY CHRISTMAS! in Danish)


THE FOOD CLUB http://www.thefoodclub.dk

I love food and besides eating food, I’m very interested in nutrition as I have a Bachelor in health and nutrition. My blog, The Food Club, is a personal space where I get to share my recipes and pictures and write about food, health and even reviews of restaurants, books, etc. Through my blog and writing I’m always trying to reflect the love and passion I have for fresh ingredients and good taste, while at the same time keeping it creative and fun. Currently I’m working on my first cookbook, which is going to be filled with delicious salad recipes. The book will be out in Danish bookstores in May 2013. Christmas is my favorite holiday – I love the mood, all the decorations, presents, and, of course, the good food. Christmas is very special to me because my mother was born on Christmas Eve and even my own birthday is on the 26th of December. So in my family we celebrate both Christmas and birthdays throughout the holidays. Ditte Ingemann Thuesen


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ĂŚbleskiver (pancake puffs)


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Æ

bleskiver means ‘‘apple slices’’ in Danish Pancake puffs are sphere-shaped Danish pancakes and are light and fluffy. In Denmark we eat pancake puffs at Christmas when they are mostly served with powdered sugar, jam and mulled wine. To make the pancake puffs, you will need a special pan to give the cakes their characteristic spherical shape. Pancake puffs were traditionally cooked with small bits of apple inside, hence the apple in the name, but apples are rarely included in modern Danish pancakes. I like mine with a little piece of apple, so I make them the traditional way. My recipe has been in my family for a long time and we love to make and eat puffed pancakes in December and during the holidays.

Makes 30 340 g flour a pinch of salt 1 tbs sugar 1/2 tsp baking powder 1 tsp cardamom 400 ml buttermilk 3 eggs 65 g butter 2 apples

In a bowl, combine the flour, salt, sugar, baking powder and cardamom. Mix with a fork until all the ingredients are incorporated. In another bowl, lightly beat the 3 egg yolks and the buttermilk. Slowly pour the egg mixture into the bowl with the dry ingredients. Combine and mix the ingredients until lumpy. In a third bowl, using an electric mixer fitted with a whisk attachment, beat the egg whites on high speed until stiff, but not dry, peaks form, 2-3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions. Chop the apples into smallish slices. Put 1/2 teaspoon of butter in each well of a filled-pancake pan. Place over medium heat and heat until the butter begins to bubble. Pour 1 tablespoon of batter into each well and cook until the bottoms are golden brown and crispy, 2-3 minutes. Put 1 piece of apple in the center of each pancake and top with 1 tablespoon of batter. Using 2 forks or a knitting needle, flip the pancakes over and cook until golden and crispy, about 3 more minutes. Serve with jam and powdered sugar.


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Estonia HÄID JÕULE! (meaning MERRY CHRISTMAS! in Estonian)


141 The full name of my blog is Tassike elu topelt koorega, which in English means A cup of life with cream. I am a freelance food photographer, living in Estonia, working for different Estonian magazine and cookbook publishers. Christmas is all about family, close friends and the things that are important to me - taking some time off, good company, interesting talks, and making and sharing food. For me, Christmas always starts in mid- November, because that is when I start thinking about decorating the home and Christmas presents. I love receiving handmade and personal gifts, so I always try to make presents (at least partly) with my own hands or in my kitchen. Welcome to my kitchen this Christmas! Marju Randmer

TASSIKE

http://www.tassike.ee


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Salted mushroom salad


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Tips

Thick natural yoghurt can be used instead of sour cream.

Serves 10-15 300 g salted mushrooms 100 g smoked beef 2 sour pickled cucumbers (or sour apples) 1 red onion a small handful of parsley 4 tbs sour cream freshly ground black pepper For serving: rye bread (optional)

Drain the mushrooms and put them in a bowl. Cover them with cold water and let stand for 5-10 minutes (this reduces the saltiness). Finely chop the mushrooms, beef, pickles, onion and parsley. Mix the chopped ingredients in a bowl, add the sour cream and season with black pepper. Serve as an appetizer - either as a salad or as a topping on rye bread.


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Finland HYVÄÄ JOULUA! (meaning MERRY CHRISTMAS! in Finnish)


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SISKOT KOKKAA

htt://siskotkokkaa.blogspot.com

Let it snow, let it snow, let it snow! In Finland, we are living pretty much the coldest and darkest time of the year when the Christmas holidays start. And if you think about food - nothing is really in season. Of course today, almost anything can be bought imported, but traditionally Finnish Christmas treats are made of ingredients that are dried, salted or otherwise easily preserved for the long and cold winter. Root vegetables, dried fruit, jams and marmalade, nuts, mushrooms, cheese, salted fish and different kind of grains and flours are the core ingredients of the Finnish Christmas treats. In addition to our undying love of tradition, respect for local produce and seasonal ingredients has lately become very trendy. You could say that currently the affordable, clean, and admittedly tasty root vegetables and grains are experiencing a renaissance in our culinary scene. Traditional savory bits are often made from puff pastry and classics like joulutorttu - a star shaped Danish usually filled with prune jam - is a musthave sweet delight in most households. But salty pies made from puff pastry are equally popular and often eaten as a snack between meals during the long holidays. Happy holidays and seasons greetings, Nelle


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I

d ecided to update the salty version and offer two variations of the traditional pie which is usually filled with minced pork, onions and rice. This time, puff pastry is filled with cold-smoked reindeer, smoked root vegetables, dried mushrooms and barley. The filling can easily become vegetarian by substituting the reindeer with fairly strong flavored cheese like goat cheese and/ or Parmesan. The smoked beets and carrots have a special sweet and smoky flavor that, paired with the nutty and earthy tasting wholesome barley, gives character to these pies, whether you use reindeer or cheese.

�

Use puff pastry decorations, nuts or seeds to garnish, and serve with hot drinks by the fireplace or campfire.


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Smoked root vegetable and reindeer pies 1 kg of puff pastry Base filling: about 130 ml of whole or crushed precooked barley 3-4 carrots 2 medium beets 100 ml dried funnel chantarelles 3 tbs lemon thyme salt black pepper Reindeer pie filling: knob of butter 1 red onion 1 shallot 2 garlic cloves 1 egg 150 g cold-smoked reindeer flat leaf parsley, optional

Cook for 10 minutes or until the barley is cooked. Cooking time depends on whether you are using crushed or whole barley. Turn off the heat and let the barley set in water for 5 minutes. Drain and let cool. Peel the vegetables and slice them roughly, about 1-1,5 cm slices. To smoke the root vegetables, use a smoking bag intended for vegetables or improvise with three layers of foil and wood chips. Follow the manufacturer’s instructions, if given. The ground rules are, however, to heat the oven first to maximum temperature, then place the smoking bag, chips down, on a hot oven pan to the lowest level of the oven. Bake for 10 minutes to get the smoke going. Then lower the temperature to 200°C and bake the vegetables for additional 20 minutes. Then take the bag out of the oven and let it set for 10 minutes to let the taste even out. Dice the vegetables to smallish chunks. Then mix the base filling ingredients together. 1) For the reindeer filling, chop the red onion, shallot and garlic and mince or finely chop the reindeer. Melt the butter in a hot pan and sauté the onions for a couple of minutes in the butter, not letting them brown. Then mix the onions, reindeer, egg and chopped herbs into the base filling.

OR Vegetarian filling: 150-200 g strong flavoured cheese (goat cheese or aged hard cheese) 100 ml roasted nuts (pecans or hazelnuts) 2-3 tsp dried or 2-3 tbs fresh rosemary 1 egg Add the barley to boiling salted water.

2) For the vegetarian filling, first roast the nuts in the oven, not letting them burn. Cool and coarsely crush the nuts. Finely chop the rosemary. Tear the goat cheese to smallish nobs or grate the hard cheese. Mix all ingredients into the base filling. Taste the filling and season with salt and pepper. Warm the oven to 225°C and use a rolling pin to roll out the puff pastry. You can use pastry molds if you have them, or you can simply cut the puff pastry into squares and place a tablespoon of filling in the middle of each square. To seal the pastry, wet your finger tip in water and moisten the edges of the square around the filling. Then fold the diagonal corner over the filling, making triangle shaped pastries, and press the edges together. Baste the pies with egg yolk to get the crust golden. Sprinkle or arrange the decoration on top of your pastries and bake in a hot oven for 10-15 minutes until the pastries are puffed up and golden. Cool the pastries and serve with hot drinks.


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Tips

It is very important that the oven is hot when you put the pastries in, as baking the puff pastry in too low a temperature ends up with flat and hard pastries. Also be careful with the yolk - baste it only on the top surface of the pastry, avoiding the edges. Any yolk on the edges will only seal the pastry layers together and the puff pastry will not puff up to its full potential.


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TASTE THIS http://tastethiseetu.blogspot.com

Taste This is a blog for all your senses. Since I am a passionate and exuberant foodie, the articles explore multiple food-related subjects from various perspectives. Through my writing, I wish to envelop the reader in my daily luxuries – the culinary experiences I encounter in my everyday life by simply stopping and maximizing moments of epicurean pleasures. I think, I talk, and I write about food as I would about the love of my life. In fact, my relationship with food stands on a solid 10 year base and it’s going strong. Taste This should make you smile, think, and above all, hungry for delicious food. Enjoy! Edith


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Munajuusto


152

Sallatti


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C

hristmas – a hectic holiday of indulgence, overeating, and quality time spent with the family. For me, Christmas means big-time cooking. When Christmas is around the corner, the most important thing on my agenda is to feed my family with the most delicious treats. I’m extremely stubborn and unconditional about preparing each single dish all the way from start to finish without using any shortcuts. In Finland, real cooking and the tradition of preparing food from scratch is on the verge of extinction. Christmas food is to some extent still prepared with the help of the whole family, as it has been done in the past, but it is frightening to see how many rely on supermarkets for the Christmas dinner. Due to this, it is my duty as a Finnish foodie to cherish culinary Christmas traditions and, by doing so, to encourage others to do the same. Even though all members of my family agree each year to not overdo it, the Christmas feast remains a Christmas feast. The Finnish Christmas feast is composed of many tasty bits and each family combines them in their own way. In my family, most of the classics are on the table each year, but there are a few delicacies that I daydream about weeks before D-day. Having said that, I decided to share two of my favorite recipes with you, sallatti and munajuusto. Both dishes are known all over Finland, but are made using slightly different recipes depending on where in Finland one comes from. These recipes come from the region my Mother is from, Southwest Finland. Both are very easy and, most importantly, both are fantastic examples of simple deliciousness. Christmas without these two dishes is like winter without snow. Hyvää Joulua!


154

Sallatti

Munajuusto

5 medium beets 3 medium carrots ½ red onion 2 tsp salt

3 l whole milk 1 l sour milk 3 eggs 1 tsp salt 1 tsp cane sugar

Cream: 100 ml cream 2 tsp apple vinegar 1 tsp cane sugar ½ tsp salt Boil the beets and carrots (with peels) until they are cooked. Strain and set aside to cool. Make sure to get a tablespoon of beet juice to color the cream later on. Chop the red onion in small pieces. Do not use a blender, for the onion gets too bitter. Finely chop the cooled down beetroots and carrots. Mix all the ingredients and add salt. Finally, prepare the cream. Whip the cream and spice it with vinegar, salt and sugar. Add the beet juice to obtain a lovely pink color. Do not worry - the vinegar makes the cream harden slightly! Sallatti can be made a day in advance and it can be kept in the fridge for a few days.

Bring milk to a boil and remove from the heat. In a bowl, mix the eggs and sour milk. Add the mixture to the warm milk. Bring it to a boil again, but do not let it boil for long. Set aside and let it cool down for about 45 minutes. The mixture will start curdling. Collect the curd with a slotted spoon and place in a strainer with a gauze. Press the cheese substance gently to remove the extra liquid. Sprinkle salt and sugar between layers of the cheese substance. Place a weight on the cheese and store in fridge overnight. Turn the cheese over, remove gauze and decorate with lingonberries.


Merry Christmas!


156 MEASUREMENT UNITS USED IN THE MAGAZINE tbs - tablespoon, 15 ml tsp - teaspoon, 5 ml cup (250 ml) ml - milliliters l - liter g - grams kg - kilograms

Photo: GabrielÄ—, Gabriele Photography


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Bon appetit! NEXT ISSUE - FEBRUARY 2013

Š All rights reserved. Reproduction in part or whole is prohibited without written consent of the publisher. Address copyright queries to info@cloudsmag.eu


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Clouds No. 2 Winter 2012-2013  

Quarterly Lithuanian food bloggers' magazine

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