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Cl uds ISSUE 8 / SUMMER 2014


2 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 asta@cloudsmag.eu Translation and proof-reading: Asta, Villa Alps Julė, Kepykla nr. 5 Cover photo: Asta, Saulėta virtuvė Design: Asta, Villa Alps

Photo: Jurgita, Duonos ir žaidimų


EDITORIAL LETTER Dear readers,

Summer to us is the long and warm evenings spent outside with friends and family, creating sun-kissed memories, admiring nature, tasting ripe fruit. Take your (or your neighbors’) kids to the beach, and run around like there’s no tomorrow. Wade in the salty sea water and feel the sand between your toes. Scare away the scorching heat with cold drinks and refreshing desserts. Take your grill outside, and enjoy food prepared over fire. Gather fresh berries and let their lush juices color your lips and fingers. Touch summer, tickle life, and enjoy our summer issue.

CONTENT

Enjoy the long and light summer evenings! 4 14 24 32 50 58 68 76 78 92 104 116 134 146 158

Blooming food Restaurant day. Clouds’ cupcake kiosk Life’s a beach! Long summer days picnic Drink your beer & eat it too! Marinades Summer in a Jar What a summer without... ... cherries ... broccoli ... corn ... refreshing desserts ... blackberries ... cold drinks Photo recipe


g n i m f o o o o l d B


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Recipes: Justina & Radvilė, Salierai rankinėje Photos: Asta, Villa Alps & Radvilė, Salierai rankinėje


Clove and Busy Lizzie petals can be substituted with arugula, basil, calendula, green onion, daylilies or nasturtium blooms.


Blooming food

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lowers have been part of the culinary tradition since the Victorian era. Thought to have been forgotten, they came back in 2009 and have been experiencing a true renaissance since 2013. It is important to note, however, that not all flowers are edible. We hope that our suggestions will help you make the right choices. The most important rule is to be adventurous and not afraid to experiment! Enjoy the seasonal bounty – if a recipe asks for nasturtiums that have already shed their blossoms, try other piquant blossoms. Experimenting with different flowers may indeed become a fun culinary adventure. You’ll discover a kitchen you never knew existed.

RAINBOW SALAD Serves 2 » 15 g arugula » 10 g spinach » petals of 2 Busy Lizzies (Impatiens walleriana) » 5 cherry tomatoes » petals of 1 clove (dianthus) » 1 tbs pine nuts, toasted » ¼ tsp sea salt » ¼ tsp freshly ground black pepper » 2 tbs olive oil » 2 tbs freshly squeezed lemon juice

Spread arugula, spinach and Busy Lizzie petals on two plates. Scatter halved tomatoes, clove petals, and pine nuts. Season with salt and pepper. Drizzle olive oil and lemon juice on top.

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Blooming food

LAVENDER MOUSSE WITH CRISTALLIZED PANSIES Serves 4 » 250 ml milk » 1 tsp dried lavender blossoms » 3 g powdered gelatin » 50 ml water » 2 egg yolks » 60 g sugar » 250 ml heavy cream » 4 pansies » 1 egg white » 30 g powdered sugar

In a double boiler, heat milk with lavender blossoms for 10 minutes. Mix gelatin with water and let it bloom for 20 minutes. Beat egg yolks with sugar until the sugar has completely dissolved, and the mixture is pale. Strain the milk and slowly add it to the yolk mixture, mixing constantly. Pour the custard back into the smaller bowl of the double boiler, and gently heat for 10 minute, or until the mixture has a consistency of yogurt. Let the cream cool – it should be slightly warm, but not hot. Add gelatin and mix until dissolved. Let the cream cool to room temperature. Beat cream to stiff peaks. Fold it into the custard. Divide the mousse among bowls or glasses and keep refrigerated overnight. For the crystallized pansies, beat egg white and carefully brush pansy blossoms with it. Sprinkle with powdered sugar and leave to dry. Serve the mousse decorated with crystallized pansies. Consume within 2 days.


Blooming food

LOLLIPOPS WITH EDIBLE FLOWERS Makes 5 » approx. 500 g powdered sugar » 5 skewers or sticks » a handful of edible flowers (pansies, English daisies, daisies, forget-me-nots, white deadnettles) » 3 tbs sweet syrup » 3 tbs sugar » 10 ml rose water

Pour powdered sugar on a baking sheet and create a 2,5-3 cm wide and 1-1,5 cm deep well. Place a skewer or stick into each mold. Wash blossoms and have them close to powdered sugar moulds. Once you start working with hot sugar, you have to have everything you need on hand. In a saucepan, on low heat melt sugar and syrup. Mix constantly. Let it boil, but be careful not to burn it. Hot sugar stiffens quickly. Mixing vigorously, add rose water and cook for a few more minutes. Remove the saucepan from the heat and, using a spoon, fill the molds halfway. Place the flowers on the sugar, blossom side down, and top with the same amount of hot sugar. Both the flower and the skewer should be submerged in syrup. Keep the saucepan over the heat (not touching the heat source directly) so that it doesn’t solidify as quickly. Be very careful when dealing with hot sugar! Place the baking sheet in a cool place and let harden. Depending on the humidity it may take from several hours to 1 day. Carefully lift the lollipops from the molds and dust the excess powdered sugar with a brush or a piece of dry cotton wool. Keep in a cool place. The lollipops are best enjoyed immediately. Substitute rosewater with other sweet flower syrup or lime juice.

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Blooming food

GIN AND TONIC WITH LILAC SYRUP Makes approx. 200 ml Syrup: » 200 ml water » 2 tbs sugar with pectin » a generous handful of lilac blossoms (approx. 100 g) Coctail: » 8 ice cubes » 160 ml gin » 120 ml lilac syrup » 120 ml tonic

Heat water in a pot over low heat. Add sugar and gently mix until it has dissolved. Wash lilac blossoms and discard the woody stems. Add blossoms to the water. Once it comes to a boil, cover the pot with a lid and cook for 10-15 more minutes. Remove from the heat and set aside to infuse. Strain the syrup and let it cool. It may thicken slightly as it cools. In a blender, mix half of the ice cubes, gin, and lilac syrup. Divide the remaining ice cubes between two glasses. Top with the cocktail and fill the glasses with tonic or another unsweetened carbonated drink. The syrup can be kept in the fridge for up to several months.


Cocktails can be sweetened with other flower syrups: rose, calendula, bluebottle. Gin & tonic goes well with basil syrup as well.


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15 Words: Marta, Skanios dienos Photos: Asta, Saulėta virtuvė / Marta, Skanios dienos / Viktorija, Receptų medis

RESTAURANT DAY Clouds’ cupcake kiosk Restaurant day is an event which invites people to put up their own restaurant, café or bar for one day only, be it in a busy street, in an office, on a rooftop, in the garden or anywhere where one’s creativity may guide them. This initiative was founded by a Finnish cultural activist Timo Santala who organized the first Restaurant Day in 2011. Over 1500 restaurants in more than 30 countries have been put up since then, and these numbers are constantly growing. In Finland, Restaurant Day has won several important awards, such as Cultural Event of the Year, Food Phenomenon of the Year, Best Event (of Helsinki), Social Media Event of the Year, as well as some others. Restaurant Day is slowly gaining popularity in Lithuania as well. We, cloudsters, also decided to take part in this worldwide celebration of food. We put up a cupcake kiosk in a green square in the heart of our beautiful capital Vilnius. Passers-by could choose from a handful of varieties: chocolate and cream cheese, chocolate and caramel, cashews and honey, carrot, cocoa with hidden Dumle candy, almond, marzipan, and lemon cupcakes. On the savory side of the spectrum, we offered muffins with bacon and pears, tomato and ham, and cabbage and zucchini. Even though we had intended to be open for 3 hours, more than 200 of our cupcakes were gone in about half that time. We are still excited about those who came to see us after having read about the event online, those who just happened to stumble upon us, and those who came after hearing recommendations from others strolling through the city. We’re still smiling about the support and the feedback. The next restaurant day is on 17th August. You’re also invited to take part! All you need is a team, an original menu, and a suitable place. Then, register your restaurant in the official Restaurant Day website, and let all your friends (and friends of friends) know. We’re ready to create something special again for Vilnius-siders and town guests this summer. Let us know if you intend to be in town on the day!


Baked and decorated by: Julė, Kepykla Nr. 5 Asta, Villa Alps Viktorija, Receptų medis Marta, Skanios dienos Berta, Cukrinis avinėlis Indrė, Gėrimų ir patiekalų magija Asta, Saulėta virtuvė Elinga, Spoon alley Neringa, Du mėnuliai: maisto simfonija Kristina, Su šaukštu aplink pasaulį Dovilė ir Mantas, Bajalių šeimynėlės kampelis


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Cupcake kiosk

LEMON CUPCAKES Recipe: Asta, Saulėta virtuvė Makes 12 » 1 ¼ cup flour » 1 tsp baking powder » ½ tsp salt » 115 g butter, softened » 1 cup sugar » 2 large or 3 small eggs » ½ cup milk » juice and zest of 1 large lemon

Preheat the oven to 180°C. In a bowl, mix flour, baking powder, and salt, and set aside. In another bowl, using an electric mixer, beat butter and sugar until fluffy. Still mixing, add eggs, one at a time. Add milk and beat well. Add grated lemon zest, lemon juice, and mix once more. Add the flour mixture to the wet mixture and mix until no dry flour remains. Do not overmix.

Lemon syrup: » ¼ cup sugar » juice of 1 large lemon

Spoon the mixture into paper-lined muffin cups ⅔ full. Bake for 15-20 minutes, or until a skewer inserted in the middle of the cupcake comes out clean.

Buttercream: » 1 ½ cup powdered sugar » 115 g butter, softened » 1 tsp vanilla extract » 1 tbs milk

For the syrup, combine lemon juice and sugar in a small bowl and mix until the sugar dissolves.

» rainbow sprinkles

Once the cupcakes are ready, remove them from the baking tin and place on a wire rack. Poke warm cupcakes with a wooden skewer and cover generously with lemon syrup. Set aside to cool. For the buttercream, beat powdered sugar and butter in a large bowl until smooth and creamy. Add vanilla extract and milk, and beat until smooth. If the buttercream is too thick, add a tablespoon of milk; if it is too thin, add some more powdered sugar. Spoon the buttercream into a piping bag with a star noozle and pipe the cream on the cupcakes in a large swirl. Decorate with sprinkles.


Cupcake kiosk

CUPCAKES TWO MOONS Recipe: Neringa, Du mėnuliai: maisto simfonija Makes 10 » 1 egg » 90 g sugar » 90 g dulche de leche » 100 g sour cream » 110 g flour » 8 g baking powder Filling: » 50 g dark chocolate » 20 ml milk » 30 g peanut butter Cream: » 80 g dulche de leche » 40 g sweetened condensed milk » 250 g mascarpone

Preheat the oven to 180°C. In a stand mixer, mix all the cupcake ingredients adding them in the order they are listed. Divide the batter among 10 muffin cups. Bake for 20 minutes or until a skewer inserted in the middle of the cupcake comes out clean. Set aside to cool. Make a hole for the filling in the middle of each cupcake. For the filling, heat chocolate and milk in a double boiler, mixing until smooth. Add peanut butter and mix until smooth. Put some filling in the holes and top the cupcakes with the remaining filling. Keep cupcakes in the fridge until ready to decorate. For the caramel cream, beat dulce de leche and sweetened condensed milk. Add mascarpone and beat until smooth. Spoon the caramel cream into a piping back and decorate the cupcakes.

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Cupcake kiosk

COCOA CUPCAKES WITH HIDDEN TOFFEE Recipe: Asta, Villa Alps Makes 12-14 » 2 eggs » 200 ml sugar » 175 g butter » 175 ml milk » ½ tsp vanilla sugar » 350 ml plain flour » 2 tsp baking powder » 100 ml unsweetened cocoa » ½ tsp salt » 6-7 soft toffee candies (Dumle or other) Cream: » 200 ml mascarpone » 150 ml heavy cream » 60 g powdered sugar » chocolate sprinkles or shaved chocolate

Preheat the oven to 175°C. Beat eggs and sugar until pale and fluffy. Melt butter and let it cool slightly. Add milk and vanilla sugar to egg mixture. Gradually add the butter and mix well. In another bowl, mix flour, baking powder, cocoa, and salt. Add to the wet mixture. Divide batter among baking cups, filling upto ⅔ full. Press half a toffee candie into each cupcake (use a whole toffee candy if you wish). Bake for 20-25 minutes. Set aside to cool. Using an electric mixer, beat mascarpone, heavy cream and sifted powdered sugar. Do not overbeat. Spoon the cream into a piping bag and pipe it on the cupcakes. Decorate with chocolate sprinkles or chocolate shavings.


Thank you for being our cupcake kiosk customers, sharing smiles and laughter with us!


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’ e iL f

! h c a e b a s


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Words: Miglė, My Kitchen Affair Photo: Dovilė, Letters from Coffee Street

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here‘s something magical and fascinating about the sea. Perhaps it’s the salty smell or grains of sand stuck in the hair. Or maybe it’s the monotonous dance of wind and water somewhere in the middle of the horizon, so near, so far. The sea calms us and enchants us. It tempts us to come back, to wade our feet in the freezing waters, to hear once more a seagull’s scream. As John F. Kennedy put it, “We are tied to the ocean. And when we go back to the sea, whether it is to sail or to watch - we are going back from whence we came.” Let’s go to the beach together; let’s take some lightly salted butter cookies, as delicate as the sand; let’s catch the wind with puffed up windmills; let’s pack some waffles and berries. Whatever you choose to take as a snack, let’s enjoy the sun, the sea, the sand.


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Life’s a beach!

PUFF PASTRY WINDMILLS AND WAFFLES 600 g puff pastry Puff pastry: » 250 g flour » 200 g butter » 100-120 ml cold water » a pinch of salt Windmills: » milk chocolate » jam » 1 egg » a pinch of salt » bamboo skewers » powdered sugar Waffles: » 250 ml heavy cream » 30 g powdered sugar » strawberries

Sift flour onto a clean surface and make a well in the center. Cube 100 g of butter. Pour cold water and add butter and salt to the well. Knead the dough. Once kneaded, wrap the dough ball in cling wrap and place it in the fridge for a minimum of 1 hour. Place the remaining cold butter between two sheets of parchment paper and roll it to 2 cm thick. Shape the butter into a square similar in size to the dough ball. Keep the butter in the fridge until needed. Lightly dust the work surface with flour. Place the dough on the work surface. Using a knife, make a deep cross and roll the dough. You should get a cross shaped piece of dough. The center of the dough should be slightly thicker than the arms. Place the butter in the center of the dough and fold in the arms to form an envelope. Lightly press the dough to avoid air bubbles. Turn 1 and 2 Roll out the pastry in one direction until it is two or even three times longer than its width. Brush off the excess flour and fold the pastry: fold the bottom third up and then the top third down. With the open edge on the left side, roll and fold the pastry once again. Wrap in a cling wrap and keep in the fridge for 20-30 minutes. Turn 3 and 4 With the open edge on the left side, roll and fold the pastry like the first two times. Repeat once more and place it in the fridge for 2030 minutes. Turn 5 and 6 Roll and fold the pastry for the last two times, wrap in cling wrap and keep in the fridge for 1 hour or preferably overnight. Divide the pastry in half. Prepare windmills and waffles.


Recipe & photos: DovilÄ—, Letters from Coffee Street


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Life’s a beach!

Windmills Preheat the oven to 200°C. Roll out the pastry into a big thin square. Divide the pastry into small squares. Use a knife to make an incision from each corner towards the center. Place a teaspoon of jam or a piece of chocolate into the center of each square. Fold the corners to get a windmill shape. Beat egg with a pinch of salt and brush the prepared windmills. Bake for 10-15 minutes until golden brown. Place wooden sticks into each windmill and dust with powdered sugar.


Life’s a beach!

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Waffles Roll out the pastry and cut it into squares or rectangles of the same size as your waffle iron. Heat a waffle iron and bake each waffle until golden brown. Meanwhile, prepare the whipped cream. Whisk heavy cream with powdered sugar to medium peaks. Serve the waffles with the whipped cream and fresh strawberries.


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Life’s a beach!

SHORTBREAD COOKIES WITH LIME AND SMOKED SEA SALT Recipe & photo: Miglė, My Kitchen Affair

10-20 cookies (depending on the size of cookie cutters) » 120 g soft butter » 35 g light brown sugar » 35 g sugar » 160 g flour » 20 g corn flour » zest of ½ lime » 2-3 tsp smoked sea salt

In a bowl, cream together butter and both sorts of sugar. Sift in flour and corn flour, add grated lime zest and 1 tsp of salt. Mix everything thoroughly to a smooth paste. Shape it into a ball, wrap tightly in cling wrap and let the dough chill in the fridge for at least 30 minutes. Preheat the oven to 170°C. Roll the chilled dough into a 4-5 mm thick sheet. Using cookie cutters, cut out the shapes, place them on a parchment paper lined baking tray, sprinkle with smoked sea salt (reserving some for sprinkling afterwards) and bake in the oven for about 15-20 minutes, until pale golden. Once the cookies are done, sprinkle them with the remaining sea salt and transfer to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 4 weeks.


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g n Lo r e m m u s s y da C I N C PI Words: JulÄ—, Kepykla Nr. 5 Photo: GabrielÄ—, Gabriele photography

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n Lithuania, summer days are long and nights are pretty short. Just a few hours of darkness. We get out of towns into the big outdoors, gather together with family or friends, start bonfires and enjoy long light evening talking, laughing and eating.


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Summer picnic

MARINATED OLIVES Recipe & photo: Asta, Villa Alps ½ L jar » green olives » extra virgin olive oil » juice of ½ lemon » a pinch of coriander seeds » 2 pinches of sweet paprika flakes » fresh parsley » 2 bay leaves » 4 garlic cloves

Loosely fill a jar with olives. Combine the remaining ingredients with 50 ml oil and pour over olives. Add more oil to cover the olives. Place the lid on and leave to marinate in the fridge for at least 1-2 days. Keep refrigerated and consume within 2 weeks.


Summer picnic

BEEF AND ASPARAGUS ROLLS Recipe & photo: Martynas, Popietė virtuvėje

Serves 6 » 500 g beef tenderloin » 50 g pesto » 15 asparagus spears

Cut beef into 1 cm thick slices. Rub one side of the meat with pesto and leave to marinate for several hours. Roll asparagus in the beef slices and grill. Alternatively, preheat the oven to 200°C and roast for 10-12 minutes. Serve immediately.

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Summer picnic

BARLEY SOURDOUGH BREAD Recipe & photo: Aušra, Tarp vėjo gūsių 1 loaf » 90 g lukewarm water » 100 g active wheat sourdough » 25 g honey » 1 ½ g fresh yeast » 50 g barley flour » 125 g bread flour » ½ tsp salt

In a bowl, combine water, sourdough, honey, and yeast. Add both sorts of flour and salt, and knead a sticky dough. Transfer it to a lightly oiled flat surface and knead briefly, for about 10 seconds. Place the dough back in the bowl, cover with a clean towel and leave for 10 minutes. Repeat two times. After the final kneading, cover the dough and let it rest for 1 hour. Transfer the dough to a lightly floured surface. Knead it well, form a loaf, cover with a floured towel and leave for 1 - 1 ½ hours until it doubles in volume. Preheat the oven to 220°C. Place a deep ovenproof dish filled with water on the bottom rack. Transfer the prepared loaf to a lightly floured baking sheet, lightly sprinkle with water and place in the oven. Bake in the middle of the oven for 50 minutes, until the loaf is light brown. Let the bread cool and wrap it in parchment paper. Serve it the following day. Keep the bread wrapped in parchment paper and consume within 3 - 4 days.


Summer picnic

PORK SKEWERS (SHASHLIK) Recipe & photo: Indrė, Gėrimų ir patiekalų magija Serves 4 » 1 kg pork neck Marinade: » 5 tbs soy sauce » juice of 1 lemon » 3 tbs oil » 1 tbs runny honey » 2 tbs brown sugar » a pinch of ground ginger » a pinch of ground black pepper » 2 garlic cloves

Cut meat into smaller bites. In a dish, combine soy sauce, lemon juice, oil, honey, sugar, ginger and pepper. Add minced garlic. Stir and taste for sweetness and sourness. Add the meat and marinate in the fridge for 6 hours or overnight. Put the meat on skewers, but do not place the pieces too tightly. Grill over charcoal until all sides are brown and the meat is cooked through. Serve with grilled vegetables.

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Summer picnic

TURKEY AND BRIE PIES Recipe: Asta, Villa Alps Photo: Gabrielė, Gabriele photography Makes 18 » 12 sheets (9x18 cm) frozen puff pastry » 360 g turkey breast » 200 g brie cheese » 1 tbs lemon infused olive oil » dried estragon » fresh thyme » fresh parsley » salt » freshly ground black pepper » 1 egg

Preheat the oven to 200°C. Lightly thaw pastry sheets and cut each into 3 equal pieces. Chop turkey breast, combine with chopped brie, oil, and herbs and spices. Distribute the meat on half of the pastry rectangles, leaving ½ cm edges. Cover with the rest of the pastry rectangles and secure the edges with a fork. Brush each pie with egg wash and pierce the top a few times with a fork. Bake for 25 minutes, or until puffy and golden brown. Serve warm or cold on the same day.


Summer picnic

BROWNIE, RICOTTA AND STRAWBERRY TRIFLE IN A JAR Recipe & photo: Viktorija, Receptų medis

Serves 6 Brownie: » 1 cup flour » ½ tsp baking powder » ½ tsp baking soda » ¾ cup sugar » ½ tsp vanilla sugar » 90 ml unsweetened cocoa powder » 1 tsp instant coffee » ¼ cup water » ⅓ cup oil » ¼ cup milk » ¼ cup natural yogurt Ricotta layer: » 250 g fresh soft ricotta » 50 g powdered sugar » 1 tsp vanilla extract » 200 ml heavy cream » juice of ½ lemon Strawberry layer: » 300-400 g strawberries » ¼ cup sugar

Preheat the oven to 170°C. For the brownie, sift and combine all dry ingredients. Dissolve coffee in hot water and add to the dry ingredients. Add oil, milk, and yogurt. Stir to combine, pour into a 23 cm spring form and bake for 30 min. Leave to cool. Whisk ricotta with sugar and vanilla extract. In another bowl, whisk cream until stiff peaks and add into the ricotta. Gradually add lemon juice to taste. Combine mashed berries with sugar. Cut the brownie into small pieces and divide among jars. Top with ricotta and strawberry layers. Put the lids on and take the mess-free desserts straight to your picnic.

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Summer picnic

WHITE SANGRIA Recipe & photo: Dovilė & Mantas, Bajalių šeimynėlės kampelis Serves 5 » 3 large oranges » 3 tbs sugar » 1 cinnamon stick (optional) » ¾ L white wine » ½ L white sparkling wine » 2-3 nectarines » 200-300 g strawberries

Segment 2 oranges and lightly press with a spoon to let the juice out. Combine orange flesh with sugar, cinnamon stick, and white wine. Refrigerate overnight to develop flavor. Discard the cinnamon stick, sieve and add sparkling wine, sliced remaining orange, nectarines and strawberries. Serve cold with ice cubes.


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Summer picnic

GRILLED BANANAS WITH DARK CHOCOLATE Recipe: Asta, Villa Alps Photo: Mantas, Bajalių šeimynėlės kampelis

Serves 1 » 1 banana » 4-6 dark chocolate pieces

Make a cut in the banana peel on the inner side of the curve. Squeeze in chocolate pieces as deep into the cut as possible. Grill until the chocolate has melted. Using a spoon, scoop the dessert from the banana peel while still hot.


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DRINK YOUR BEER & EAT IT TOO! Words: Asta, Villa Alps Photo: Jurgita, Duonos ir žaidimų

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he history of beer would definitely fill thousands of pages. It started in Egypt several millennia ago, and today beer is the most popular alcoholic beverage in the world. What really excites us is the fact that the beer culture is foregoing a real renaissance, with small local breweries producing ever more interesting flavors of beer – slightly sour, smoked, fruity, especially fragrant, light, or dense. You should certainly find one that you like, or one that truly surprises you! Just like most alcoholic beverages, beer can be used not only as a drink, but also as an ingredient in many recipes. We have decided to share a few, where beer does not overpower the dish, but rather complements it.


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Drink you beer and eat it too!

WELSH RAREBIT Recipe & photo: Jurgita, Duonos ir žaidimų

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elsh rarebit is a dish made with a savory sauce of melted cheese, beer and other ingredients, and served hot. The preparation of Welsh rarebit is similar to the classic bechamel sauce, except here it is complemented with beer and mustard.

Makes 4 » 40 g butter » 1 tbs flour » 50 ml milk » 50 ml ale beer » 200 g Cheddar cheese, grated » 1 tsp mustard » freshly ground black pepper » 4 slices white bread

In a medium saucepan, melt butter over medium heat and whisk in flour. Cook, whisking constantly, for a few minutes. Stir in milk and beer, and cook, whisking, until you have a thick sauce. Simmer for a few minutes, add cheese, mustard, season with black pepper. Stir until melted. Pile up the cheesy mixture on each bread slice. Cook under a hot grill for a few minutes, until browned and bubbling. Serve hot.


Drink your beer and eat it too

HONEY AND BEER CHICKEN Recipe & photo: Julė, Kepykla Nr. 5

Serves 3 » 3 tbs olive oil » 1 red onion » a pinch of salt » a pinch of pepper » 2 garlic cloves » 1 cup smoked beer » 1 tbs balsamic vinegar » 2 tbs honey » ½ - 1 tsp Tabasco sauce » 6 chicken thighs » freshly ground black pepper » salt » flour » oil for frying

Heat oil in a heavy pan over medium heat. Add sliced onions, salt, and sugar, and fry on low heat until the onions soften and become golden and sweet, about 10 minutes. Add finely chopped garlic, ½ cup of beer, balsamic vinegar, honey, and Tabasco sauce. Cook on low heat until the sauce thickens. Pour it into a small bowl. Clean the pan. Skin chicken thighs and remove the bones. Sprinkle both sides with salt and pepper. Roll in flour. Add some oil to the pan. Fry the thighs from both sides until they have browned nicely, about 3 minutes. Add the sauce back to the pan and mix in the remaining beer. Lightly cover the pan with a lid, reduce the heat and stew until the chicken is ready, for about 10 minutes, turning halfway. Remove the lid before finishing and let the excess moisture evaporate. Serve with a simple green salad and toast.

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Drink your beer and eat it too!

DARK BEER TRUFFLES WITH PINE NUTS Recipe & photo: Aušra, Tarp vėjo gūsių Serves 3 » 100 g dark chocolate (70%) » 50 ml heavy cream » 2-3 tbs dark beer » a pinch of coarse sea salt » 30 g pine nuts » unsweetened cocoa powder

Break chocolate into pieces and melt it together with cream in a double boiler, stirring frequently. Stir in beer, sea salt and pine nuts. Refrigerate the mixture until set, for about 2-3 hours. Using a spoon, scoop out a small amount of chocolate, form a truffle and roll it in cocoa powder. Place in a paper candy liner. Repeat with the remaining mixture. Place the truffles in the fridge and chill until set and ready to serve. Keep refrigerated and consume within 2-3 days.


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Marinades Words: Julė, Kepykla Nr. 5

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n summer, grilling is probably our favorite way to prepare food. We’re not sure whether its distinct taste comes from the smoke, from the dark brown grill lines, or from the memories that we create at the time. Either way, we always look forward to weekend outings and choosing the marinade for the main dish – a sweet and spicy one, a savory yogurt one, or a refreshing citrus one – and we prepare meat, vegetables, cheese, or fish. Let yourself experiment!


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Marinades

MARINADE FOR PRESSED COTTAGE CHEESE OR MOZZARELLA Recipe & photo: Radvilė, Minčių terasa

» 200 g pressed cottage cheese or mozzarella » a pinch of salt » 5 oil packed sun-dried tomatoes » 1 tbs capers » 1 tbs caper marinade » 5-7 tbs olive oil » 1 tbs balsamic vinegar » dried chili flakes or ground black pepper » a pinch of dried lemon thyme » zest of ½ lemon

Slice mozzarella or cut cottage cheese into bite sized pieces. Sprinkle the cheese generously with salt and set aside. In a bowl, combine cubed tomatoes, capers, their marinade, olive oil, and balsamic vinegar. Pour the mixture over the cheese and mix well. The cheese should be covered in marinade, yet it should not float in it. If there is not enough marinade, add some lemon juice. Sprinkle the cheese with chili flakes or black pepper, and thyme. Grate lemon zest on top and mix. Refrigerate for 1 day. Marinated cottage cheese is a wonderful snack to try with dry white wine or champagne. Marinated mozzarella can be eaten with fresh tomatoes and basil for an extraordinary breakfast. Marinated cheese can be kept in the fridge for 1 week.


Marinades

MARINADE FOR VEGETABLES Recipe & photo: Elinga, Spoon alley » 2 limes » 4 tbs olive oil » 1 tbs soy sauce » 4 cm fresh ginger root » 2 garlic cloves » salt » pepper » 1 young zucchini » ½ cauliflower » 10-12 green onions, green parts only » 400 g cherry tomatoes » 250 g button mushrooms

Grate zest of 1 lime. Squeeze juice of both limes. Mix juice and zest with soy sauce and olive oil. Peel and finely chop ginger root. Peel and squeeze garlic. Add ginger and garlic to the lime and oil mixture, season with salt and pepper. Wash vegetables. Cut zucchini into 1 cm thick slices. Cut cauliflower into 3-5 cm florets. Cut green onions into 5-7 cm pieces. In a large bowl, mix the vegetables with the marinade and leave for at least 1-2 hours. Mix several times so that the marinade covers all the vegetables. Soak wooden skewers in water for 10-20 minutes so that they do not burn. Put the vegetables on the skewers and grill for 5-10 minutes, depending on the heat. Serve with rice and grilled meat or fish.

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Marinades

KOREAN MARINADE FOR STEAK Recipe & photo: Nida, Nidos receptai

» beef or pork » 1 pear » ½ small white onion » 5 garlic cloves » ½ cup soy sauce » 1 tbs fresh ginger, grated » 2 tbs brown sugar » 2 tbs toasted sesame seeds » 2 tbs sesame oil » 1 tbs ground sweet paprika » ¼ tsp dried chili » ¼ tbs freshly ground black pepper » 2 tbs chopped green onions

Grate unpeeled pear and peeled onion with a fine grater. Chop garlic. Mix soy sauce with pear, onion, garlic, and ginger. Add sugar, sesame seeds, sesame oil, sweet paprika, and chili. Season with black pepper and green onions. Mix well. Cut beef or pork into fine slices (in Korea, meat is sometimes frozen beforehand to make the cutting easier). Generously brush the meat with marinade and put into freezer bags. Marinade for at least 1 hour, or up to overnight.


In Korea, fruit are added to marinades in order to soften the meat. You can substitute an apple, pineapple or kiwi for the pear in this recipe.


Marinades

YOGURT, CURRY AND MANGO MARINADE FOR CHICKEN Recipe & photo: Esta, Valgau be sąžinės graužimo » 700 g chicken thigh fillet » 7 tbs natural yogurt » 2 heaped tbs mango chutney » 3-4 tsp curry powder » juice of 1 lime » 1-2 tsp ground cayenne pepper » salt » a bunch of coriander » lime Lime and coriander rice: » 150 g Basmati rice » salt » zest and juice of ½ lime » a bunch of coriander » 1 tbs extra virgin olive oil

Cut chicken into medium pieces. Mix yogurt with mango chutney and curry. Squeeze in lemon juice, add salt and cayenne pepper. Gently rub the marinade into the chicken and leave in the fridge for at least 2 hours. Put the chicken on skewers and grill until done. Serve with fresh lime and coriander, or lime and coriander basmati rice. For the rice, wash it under cold running water and cook following the packaging instructions. Add grated lime zest, coriander leaves, lime juice, and oil. Mix and serve with chicken skewers.

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Photo: GabrielÄ—, Gabriele photography


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Summer in a jar Words: Asta, Saulėta virtuvė

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ho said it was impossible to stop time? Who said that once summer is over, we were condemned to six months of darker days? It is indeed possible to stop time and tightly seal summer and its bounty in a pretty jar. Hide it away from the curious eyes for now. Later, in surly autumn or winter, when the rain or snow is falling outside, and when we feel the poignant longing for summer and sunshine – it is then that we shall find these magical jars, unscrew the caps and scoop out a spoonful of summer. Even if it doesn’t brighten the weather outside, it will for certain soothe the soul.


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Summer in a jar

HUNGARIAN PEPPERS WITH GINGER AND ORANGE JUICE Recipe & photo: Aušra, Tarp vėjo gūsių

O

n a cold winter’s evening, open a jar of sweet and sour Hungarian peppers, as yellow as the Sun. As the aroma of oranges, ginger and garlic fills the room, your heart will be flooded by sunny memories. You definitely won’t find peppers such as these in a supermarket! Treat your loved ones with these homemade goodies. 1½L » 60 g fresh ginger root » 5 garlic cloves » 1 kg Hungarian peppers » 50 ml oil » 250 ml fresh orange juice (from 3 large oranges) » 250 ml water » 200 g sugar » 1 tsp salt » 3 allspice peppercorns » 6-9 black peppercorns » 100 ml vinegar (9%)

Peel ginger root and garlic, and slice them. Deseed Hungarian peppers and cut them into rings. In a large saucepan, heat oil, add ginger and garlic. Fry until fragrant. Add the peppers, orange juice, water, sugar, salt, and peppercorns. Cook for 5-7 minutes. Finally, add vinegar. Pour into sterilized jars and seal. Store in a cool, dry place and consume within 1 year.


Summer in a jar

RHUBARB PICKLES Recipe & photo: Aušra, Tarp vėjo gūsių

S

weet and sour rhubarb stalks, soaked in savory marinade, will bring back childhood memories of sugar dipped rhubarb and will surprise those looking for extraordinary tastes. Rhubarb pickles go well with herring or salmon rolls, soft cheeses, poultry or stake, or even a glass of wine. Once you’ve tried them, you won’t be able to stop! 2L » 1 kg rhubarb stalks » 1 tbs coriander seeds » 1 tbs mustard seeds » 2 tsp black peppercorns » 3 cardamom pods » 1 tsp pink peppercorns » 1 star anise » a few basil leaves » ½ L water » 250 ml apple cider vinegar » 1 tbs salt » 8 tbs sugar

Peel, cut and place rhubarb stalks into sterilized jars. Top with coriander, mustard, shelled cardamom seeds, peppercorns, broken pieces of star anise, and basil leaves. Pour water, vinegar, salt, and sugar into a medium pot and simmer until the sugar dissolves. Pour hot liquid over rhubarb and close lids. Cover jars with a towel or rug and leave until cool. Keep the pickles in the fridge. Marinate for at least one week, or set aside for several months for a more mature flavor. These pickles are the most delicious in the middle of winter!

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Summer in a jar

RASPBERRY BLACKBERRY JAM Recipe & photo: Dovilė, Letters from Coffee Street

O

n the dreariest days, we dream of summer: of sunny days, sun-kissed cheeks and handfuls of the freshest berries. Clever foodies know what should be done to make life from one summer to the next one more manageable – one should pack sun rays in a jar and let them out when they can’t handle the yearning anymore. Let’s pick the raspberries and blackberries, and let’s make them into a jam as sweet and vivid as summer itself. 400-500 ml » 250 g raspberries » 250 g blackberries » 400 g sugar » juice of ½ lemon » 1 tsp lemon zest

Put berries in a saucepan. Add sugar, lemon juice and zest, and bring everything to a boil. Reduce to medium heat and simmer for 30-40 minutes. Remove from heat. The jam will thicken as it cools. Pour into sterilized jars and seal.


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without...

WHAT A SUMMER

Photo: Asta, Villa Alps


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... cherries Words: Indrė, Gėrimų ir patiekalų magija Photo: Jurgita, Duonos ir žaidimų

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an there be anything more tempting than ripe sweet and sour cherries? The only thing we can think of is even more cherries with whipped cream! We promise you’ll immediately start looking forward to cherry season after flipping through our recipes with sweet and sour delights.


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What a summer without cherries

TOMATO &CHERRY CHUTNEY Recipe & photo: Aušra, Tarp vėjo gūsių

350 ml » 1 red onion » 1 garlic clove » 1 large apple » 6-8 soft dried figs » 200 g cherry tomatoes » 50 g golden raisins » 200 g fresh cherries, pitted » juice and zest of 1 lemon » 5 tbs brown sugar » 1 tbs grated ginger root » 1 tbs balsamic vinegar » 1 cinnamon stick » ⅓ tsp salt » ½ tsp mustard seeds » ½ tsp fennel seeds » a pinch of ground cayenne pepper

Peel and roughly chop onion, garlic, and apple. Cut figs into quarters and tomatoes in halves. Add all the ingredients to a saucepan and bring to a boil. Reduce the heat and simmer for about an hour, stirring occasionally, until the chutney thickens. Make sure it does not stick to the bottom. Fill a sterilized jar with the hot chutney and seal. For a better, more mature flavor keep the chutney refrigerated for at least one week. Consume within two weeks once opened. Serve with roasted poultry or pork, soft or cottage cheeses, or liver pâté.

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ARUGULA, CHERRY AND PRAWN SALAD Recipe: Neringa, Du mėnuliai: maisto simfonija Photo: Asta, Villa Alps Serves 2 » 16-20 fresh raw unpeeled prawns » Mediterranean herb mix » chili infused olive oil » 2 tbs pine nuts » olive oil for frying » 150 g cherries » 1 tsp brown sugar » ½ tbs balsamic vinegar » 3 tbs olive oil » ½ tsp mustard » a pinch of salt » 75 g arugula

Shell and wash prawns. Sprinkle with Mediterranean herbs and olive oil. Divide the prawns among 4 wooden skewers. Toast pine nuts in a preheated dry pan and set aside. Add some olive oil to the pan and add the prawns. Fry them on both sides for several minutes. When ready, set aside. Pit cherries. Put them into the pan (no need to clean it) together with the brown sugar. Heat the cherries for several minutes and remove them from the pan. Transfer the pan juices to a bowl and add balsamic vinegar, olive oil, salt, and mustard. Mix the sauce well. Divide arugula between plates. Top each plate with half of the cherries and 2 shrimp skewers. Finally, sprinkle the salad with the pine nuts and sauce.


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What a summer without cherries

SWEET AND SOUR CHERRY SOUP WITH RHUBARB Recipe & photo: Dovilė & Mantas, Bajalių šeimynėlės kampelis

Serves 5 » 400 g cherries, pitted » 300 g rhubarb » 1 L water » 1 cinnamon stick » 1 tbs vanilla sugar » 5 tbs sugar » sweetened whipped cream

Reserve some cherries for decoration. Blend the remaining cherries with a handheld blender. Peel and slice rhubarb into small chunks. Bring water, cinnamon stick and sugar to a boil in a medium saucepan. Once boiling, add cherries and rhubarb, and cook until the mixture is tender. Taste and add more sugar, if necessary. Serve warm or cold, topped with whipped cream and fresh cherries.

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What a summer without cherries

CHERRY CHEESECAKE Recipe & photo: Julija, Vilko šaukštai

Serves 6-8

»

» 400-500 g cherries, pitted » 250 g sugar » a splash of lemon juice » 1 tbs corn flour or potato starch » a splash of vanilla extract » 2 tbs powdered gelatin » 230 g chocolate biscuits » 70 g butter, melted » 250 g ricotta » 500 g cream cheese » 120 g powdered sugar chocolate s h av i n g s

Bring cherries, sugar and lemon juice to a boil. Stirring occasionally, simmer for about 20 minutes. Add corn flour or potato starch and cook for a few minutes, until the sauce thickens. Add vanilla extract and remove from the heat. Allow to cool. Bloom gelatin in a small amount of cold water. Save some biscuits for decorating and crush the rest. Add butter and combine with the crushed biscuits. Transfer to a round baking tin and press firmly. Spread a couple of tablespoons of cherry sauce over the base. Slightly heat the gelatin to dissolve and let it cool to room temperature. Beat ricotta, cream cheese and powdered sugar until smooth. Slowly add the gelatin and whisk to combine. Pour the filling onto the prepared biscuit base. Cover with cling wrap and refrigerate overnight. Before serving, remove the cake from the tin, sprinkle with biscuit crumbs, pour the remaining cherry sauce on top and sprinkle with chocolate shavings.


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What a summer without cherries

CHERRY COBBLER Recipe & photo: Asta, Saulėta virtuvė

Serves 3-4 » butter for greasing » 400 g cherries, pitted » 100 g sugar » 2 tbs corn flour » juice of 1 lemon » a pinch of salt Dough: » 1 cup flour » 1 tsp baking powder » 1 tsp vanilla sugar » ½ tsp cinnamon » ½ tsp salt » ¼ cup sugar » zest of 1 lemon » 100 g cold butter, cubed » 50 g natural yogurt » a handful of sliced almonds » powdered sugar

Grease a 16 cm baking dish. Preheat the oven to 180°C. In a bowl, mix cherries, sugar, corn flour, lemon juice, and salt. Spread the cherry mixture on the bottom of the baking dish. In a bowl, combine flour, baking powder, vanilla sugar, cinnamon, salt, and sugar. Add lemon zest and butter, and rub in with the fingers until the mixture resembles breadcrumbs. Add yogurt and mix well to form a soft dough. Roll out the dough on a lightly floured surface to about 5mm thick. Cut the dough into rounds using a pastry cutter or a glass. Re-roll the trimmings and cut out more rounds until all the dough is used up. Top the cherries with the dough circles. Sprinkle sliced almonds on top. Bake for 30-35 minutes until the top is golden. Turn off the heat and leave the cobbler in the oven for 10-15 minutes. Let cool slightly before serving. Serve warm or at room temperature with ice cream. Dust some powdered sugar on top.

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What a summer without cherries

BLACK FOREST CUPCAKES Recipe: Neringa, Du mėnuliai: maisto simfonija Photo: Asta, Villa Alps Makes 12 » 70 g soft butter » 70 g powdered sugar » 10 g vanilla sugar » a pinch of salt » 4 eggs, separated » 70 g dark chocolate » 50 g sugar » 80 g flour Cherry sauce: » 150 g cherries, pitted » 15 g sugar » 4 g corn flour Cream: » 300 ml heavy cream » 1 ½ tbs powdered sugar » 1 tsp vanilla sugar

Preheat the oven to 175°C. Combine butter, powdered sugar, vanilla sugar, and salt. Add egg yolks one by one, and mix well. Melt chocolate and add to the yolk mixture. Beat egg whites. Once they have foamed, slowly add sugar and beat until stiff peaks form. In batches, add egg whites and sifted flour to the batter, and mix well. Line muffin tin with paper liners. Divide batter evenly among liners, filling papers about ⅔ full. Bake for about 20 minutes. Transfer to a rack to cool before decorating. In a saucepan, bring cherries and sugar to a boil on low heat. Use some juice from the saucepan to dissolve corn flour. Return to the saucepan and simmer until the sauce thickens. Let the filling cool. Set aside 12 cherries from the sauce. Core cupcakes in the center. Fill the cupcakes with the cherry sauce. Whip cream, powdered sugar and vanilla sugar until stiff peaks form. Spoon the whipped cream into a piping bag and pipe on top of the cupcakes. Decorate with the reserved cherries. Refrigerate and consume the cupcakes within 2 days.


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... broccoli Words: Indrė, Gėrimų ir patiekalų magija Photo: Jurgita, Duonos ir žaidimų

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roccoli resemble tiny fantastical oaks – just take a look at their sturdy trunks and lush foliage!.. If we were to serve this vegetable to children, we would attempt to create a real forest fairy tale on a plate. But wait, broccoli are great for adults too! They are full of calcium, vitamin C, selenium. Have we convinced you that broccoli will make you as strong as an oak?


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What a summer without broccoli

HOT BROCCOLI SALAD Recipe & photo: Justina, Ropė Šnopė

Serves 3-4 » 1-2 broccoli heads » 1 shallot » olive oil » salt » 100 g feta » 7 cherry tomatoes » a handful of pine nuts » 2 cups cooked pasta Dressing: » 2 tbs lemon juice » 1 tbs wholegrain mustard » 1 tbs extra virgin olive oil » salt

Preheat the oven to 180°C. Chop broccoli and slice onion. Transfer vegetables to a baking tin, drizzle with some olive oil and sprinkle with salt. Bake in the oven for 20 minutes. Crumble feta cheese and chop tomatoes. Spread on top of the broccoli and bake for 10 more minutes. Set aside to cool slightly. Toast pine nuts. Mix the hot vegetables with pasta, sprinkle the pine nuts on top. Combine all the dressing ingredients. Serve it on the side.

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What a summer without broccoli

BROCCOLI FLATBREAD Recipe & photo: Jolita, Surfing the world cuisine Makes 8 Dough: » 2 cups whole wheat flour, plus ½ cup extra » ⅔ cup water » 2 tbs natural yogurt » ½ tsp salt » 1 tsp sunflower oil Filling: » 300 g broccoli » 1 onion » 2 garlic cloves » 1 small green bell pepper » ¼ tsp ground cummin » ¼ tsp ground sweet paprika » salt » black pepper » 2 ½ tbs sunflower oil

In a bowl, combine 2 cups of flour, water, yogurt, and salt with a spoon. Once the dough has come to a ball, transfer it to a flat surface. Brush your hands with some sunflower oil and knead the dough for 3-4 minutes, until smooth. Cover with a kitchen towel and set aside for about 30 minutes. Finely chop broccoli stems and florets, onion, and garlic. Discard seeds from bell pepper and finely chop it into small pieces. In a pan, heat sunflower oil and add the broccoli, onion, garlic, and green pepper. Season with salt, pepper, ground cumin and sweet paprika. Stir and cover with a lid. Sauté the vegetables for about 5 minutes, or until the broccoli starts to soften, but still remains crunchy. Cool the filling to room temperature. Divide the dough into 8 equal pieces. Shape a round flatbread with your hands. Put 1 tbs of the filling in the centre of the flatbread and fold over the sides towards the centre to cover the filling. Turn the flatbread upside down and use your palms to flatten it. Try to make the flatbreads ½ cm thick. Preheat the remaining ½ tsp of sunflower oil in a pan, and fry the flatbreads on medium-low heat until golden brown, for about 3 minutes on each side. Stack the flatbreads on top of each other and keep them warm until serving. Serve as a snack or an appetizer with garlic and lemon yogurt.


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BROCCOLI IN ORANGE SAUCE Recipe & photo: Aušra, Tarp vėjo gūsių

Serves 2 » 250 g broccoli florets » 10 g butter » 1 garlic clove » 100 ml orange juice » 100 ml Riesling » zest of 1 orange » 1 tbs brown sugar » salt

Cook broccoli florets in lightly salted water until tender, for about 3 minutes. Rinse under cold water and cool. In a small saucepan, melt butter and briefly fry crushed garlic. Add orange juice, wine, orange zest, and sugar. Bring to a boil and simmer over medium heat until reduced by half. Season with some salt. Add broccoli and simmer a few more minutes. Serve as a side dish with veal, lamb or rabbit, or simply on toasted bread.

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MACARONI AND CHEESE WITH BROCCOLI Recipe & photo: Asta, Saulėta virtuvė Serves 8 » butter for greasing » 700 ml milk » 50 g butter » ¼ cup flour » 1 tsp salt » ½ tsp ground nutmeg » 1 tsp freshly ground black pepper » 250 g hard cheese, grated, plus 150 g hard cheese extra, grated » 250 g macaroni » 1 small broccoli head

Preheat the oven to 180°C. Grease a 20x30 cm baking dish. Pour milk into a saucepan and heat on medium heat until hot. Turn off the heat. Melt butter in a pan. Once it starts to bubble, add flour and heat on medium heat, stirring constantly, until no dry flour remains. Still stirring, slowly add hot milk to the pan to get a thick and smooth mixture. Remove the pan from heat. Add salt, nutmeg, pepper, and cheese. Stir and set aside. Cook pasta following the packaging instructions. Strain it from the water. Rinse the pasta with cold water to stop it from cooking. In another pot, cook broccoli florets until they soften slightly. Do not overcook. Rinse under cold water and strain. Combine the pasta, broccoli and cheese sauce. Transfer into the prepared baking dish. Sprinkle the extra cheese on top. Bake in the oven for 30 minutes, until the top is golden brown. Turn off the oven and leave macaroni in the oven for 5-10 minutes, until it sets slightly. Serve immediately.


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BROCCOLI MUFFINS Recipe & photo: Indrė, Gėrimų ir patiekalų magija

Makes 12 » 1 medium broccoli » 50 g butter, melted » 50 ml oil » 100 ml milk » 3 eggs » 200 g whole wheat flour » 2 tsp baking powder » a pinch of salt » a pinch of freshly ground black pepper » a pinch of dried basil » 100 g hard cheese, grated » 50 g green onions

Preheat the oven to 190°C. Cut broccoli into florets and cook in boiling water for 5 minutes. Rinse under cold running water to stop the cooking process. In a small bowl, beat butter, oil, milk, and eggs. Add flour, baking powder, salt, pepper, and basil. Add grated cheese and mix until no dry flour remains, but do not overmix. Chop green onions and add to the batter. Set aside 12 small broccoli florets for decoration. Finely chop the remaining broccoli. Add to the batter and mix to combine. Divide batter among paper lined muffin cups. Decorate with the reserved broccoli and bake for 20-25 minutes until the tops are golden brown. Consume within 2 days.

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... corn Words: Asta, SaulÄ—ta virtuvÄ— Photo: Nida, Nidos receptai

S

ome people just cannot pass by a field of corn. Their heartbeat rises and hands shiver. They just want to dive in and grab an ear of corn.

We can understand this weakness. The diversity of dishes with corn kernels or cobs is endless: salads, salsa, soups. Cooked or grilled corn is delicious either way.


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CORN SALSA Recipe & photo: Dovilė, DR Food Blog

1 bowl » 300 g sweet corn » 4-5 cherry tomatoes » 1 red onion » 1 pickled Jalapeño chili » juice of 1 lime » fresh coriander » salt

In a bowl, mix corn with chopped tomatoes, finely diced onion, and chili. Add lime juice, chopped coriander leaves, and salt to taste. Mix well. Serve the corn salsa with grilled meat, poultry or alongside Mexican dishes.

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What a summer without corn

CORN AND ZUCCHINI SALAD Recipe & photo: Berta, Cukrinis avinėlis 1 bowl » 1-2 ears of corn or 280 g canned sweet corn » 1 zucchini » a knob of butter » 1 small garlic bulb » a pinch of salt » a splash of olive oil » a splash of wine vinegar or lemon juice » fresh mint or basil » hard cheese shavings

Slice kernels off the cob with a knife. Slice zucchini. Shortly sauté zucchini slices and garlic cloves in butter. Discard the garlic cloves. Add the corn kernels. Cook briefly, then add salt, drizzle olive oil and wine vinegar, and sprinkle with fresh mint or basils leaves. Serve with hard cheese shavings.


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SWEET CORN AND CHILI SOUP Recipe & photo: Julija, Vilko šaukštai

Serves 4 » 1 white onion » oil for frying » 2 large potatoes » 1 L vegetable or chicken stock » 400 g sweet corn » ½ red chili » ½ green chili » 2 tbs chopped fresh parsley » ½ tsp ground turmeric » salt » freshly ground black pepper

Finely chop onion and fry until soft. Add chopped potatoes and pour in stock. Bring to a boil and simmer for about 10 minutes, add sweet corn and cook until vegetables are tender. Add finely chopped chilies and remove from heat. Coarsely crush the soup with a potato masher. Season with parsley, turmeric, salt, and pepper.

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CORN MASALA Recipe & photo: Elinga, Spoon alley Serves 3-4 » 300 g baby corn » 2 large onions » 2 tbs oil or ghee » 3 large tomatoes » ½ green bell pepper » 3 cm fresh ginger root » 4 garlic cloves » 1 tsp garam masala or other Indian spice mix » ½ tsp ground turmeric » 1 tsp ground chili » 3 tbs coconut milk » salt » 200 ml water » a bunch of coriander

Cut corn into 2-3 pieces and cook in salted water for 20 minutes. Chop onions and fry in oil or ghee until soft. Dice tomatoes and bell peppers. Finely chop ginger and garlic. Blend all vegetables untill smooth. Transfer to a pan and simmer for 10 minutes. Add all spices, coconut milk, and salt to taste. Add cooked corn, 200 ml water and simmer for 5-7 more minutes. Serve with chopped coriander and basmati rice or Indian bread.


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GRILLED CORN Recipe & photo: Dovilė & Mantas, Bajalių šeimynėlės kampelis Serves 2 » 2 ears of corn » 20 g coriander leaves » 5 garlic cloves » 2 tbs soft butter » ½ tsp smoked paprika » salt

Cook corn for a few minutes, drain and set aside to cool slightly. Chop coriander, grate garlic and mix with butter. Add smoked paprika and salt to taste. Rub the corn with the butter and roll into a piece of foil. Grill for 10 minutes. Serve hot with more coriander butter on top. If you do not own an outdoor grill, preheat the oven to 200°C and grill the corn in the oven.

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... refreshing desserts Words: Julė, Kepykla Nr. 5 Photo: Jurgita, Duonos ir žaidimų

I

n summer, we all crave something light – perhaps a salad for lunch or a bowl of strawberries before going to bed. It’s no surprise that rich chocolate cakes and caramel sauces give way to red, purple, yellow and pink fruits and berries. A pinch of sugar, a mound of cream, a squeeze of citrus fruit – and you’re in heaven. It would be a grave sin to miss out on such bounty. The desserts we offer you in the following pages are light, refreshing, colorful and inventive. We play around with temperatures, using a kitchen torch on a frozen desert; we sprinkle white chocolate on pink bavarois; we mix crunchy granita crystals with a fork. Get ready for refreshing bites!


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RASPBERRY BAVAROIS Recipe & photo: Miglė, My Kitchen Affair

Serves 4-5 » 3 gelatin leaves » 2 egg yolks » 50 g sugar » 200 ml full fat milk » 160 g raspberry purée* » 300 ml heavy cream » white chocolate shavings » fresh berries

* Raspberry purée can be made by mashing 250 g of fresh or frozen raspberries with 90 g of sugar. To get rid of the seeds, force the fruit purée through a very fine sieve. Soak gelatin in cold water. Cream egg yolks with sugar until thick and light. Bring milk to a boil and slowly stir it into the egg yolk mixture, beating constantly to prevent the eggs from curdling. Pour the mixture into a saucepan and bring it back to the stove. Cook, stirring constantly, until it thickens slightly. The mixture should lightly coat the back of a spoon. Remove from the heat, add gelatin and stir to dissolve. Strain the mixture, let it cool slightly and add the raspberry purée. Let the mixture cool just to the point of setting, stirring occasionally to keep it smooth. You can speed up the process by putting the dish with the raspberry custard into a bowl with crushed ice. Whip the cream until soft peaks form. Once the custard is very thick but has not yet set, carefully fold in the whipped cream. Pour the mixture into molds or serving dishes and chill in the fridger until completely set, preferably overnight. Unmold the desserts by putting the molds in hot water for a few seconds. Quickly wipe the bottom of each mold and turn them over onto the serving plates. If it does not unmold after a gentle shake, repeat the procedure, but do not keep the molds in hot water for more than a few seconds, as this will cause the gelatin to melt. Decorate the bavarois with fresh berries and white chocolate shavings. Unmolded desserts can be kept in the fridge for up to 3 days.

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RED GRAPEFRUIT SHERBET WITH GINGER Recipe & photo: Indrė, Gėrimų ir patiekalų magija 800 ml » 400 ml freshly squeezed red grapefruit juice » 200 ml + 1 tbs sugar » 1 tsp vanilla sugar » 1 tbs orange liqueur » 200 ml heavy cream » 1 tbs grapefruit zest » 3 cm fresh ginger root

Place 200 ml of juice, 200 ml of sugar and vanilla sugar in a small saucepan. Heat over medium low heat, stirring, until the sugar has dissolved. Pour the mixture into a bowl and let it cool to room temperature. Add the remaining grapefruit juice, zest, and liqueur. Beat cream with the remaining 1 tbs of sugar. Add it to the juice mixture. Peel and grate ginger. Add the ginger to the sherbet mixture, mix well and place in the fridge to chill for at least an hour. Once the mixture has chilled, pour the sherbet into an ice cream maker. Churn the ice cream to the desired consistency. The sherbet should be ready in 30 minutes. Transfer it to a cold freezer safe bowl and freeze. If you do not have an ice cream maker, put the sherbet in the freezer and whip the mixture with a fork every 30 minutes. Repeat 6-7 times. Remove the sherbet from the freezer 5-10 minutes before serving. Keep the sherbet in the freezer for up to 2 months.


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MATCHA ICE CREAM Recipe & photo: Nida, Nidos receptai 1½L » 8 egg yolks » 1 cup sugar » a pinch of salt » 3 tbs matcha powder » 2 cups heavy cream » 2 cups milk

Beat yolks with sugar and salt until the mixture is pale and the sugar has dissolved. In a bowl, combine matcha powder and ½ cup of heavy cream until a smooth paste. Add another ½ cup of cream, and mix once more. Heat the remaining heavy cream and milk in a medium heavy bottomed pot. Once the mixture is almost boiling, add the matcha mixture in a steady stream, mixing constantly. Beat it until homogenous and uniformly green. Cook the mixture until it almost boils and remove from the heat. In a steady stream, add a ladle of the hot matcha mixture to the yolks. Beat constantly to prevent from curdling. Add another ladle of the matcha mixture. Finally, slowly pour the yolk mixture back to the pot, beating constantly, so that the yolks blend into the liquid and do not curdle. Heat the pot over medium heat, mixing constantly, until the mixture begins to thicken. The mixture has the right consistency when a line traced on the backside of a spoon with a finger remains visible. Remove the pot from the heat and transfer the mixture to a large bowl set over ice water. Mix constantly, so that the custard cools evenly. Leave it for at least an hour or until completely cooled. Cover the bowl and place it in the fridge for at least 6 hours, or up to 2-3 days. Pour the cooled custard into the ice cream machine and churn until fluffy, following the manufacturer’s instructions. Transfer to a cooled dish, tightly cover the surface with parchment paper and leave in the freezer for up to 2 months.

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BLACK CURRANT MOUSSE CAKES Recipe & photo: Aušra, Be vėjo gūsių Serves 3 Mousse: » 2 tsp powdered gelatin » 100 g black currants » 3-4 tbs sugar » 150 g thick natural yogurt » 100 ml heavy cream » 1 tsp vanilla sugar Crust: » 50 g butter » 50 g sugar » 1 egg » 70 g dark chocolate » 40 g flour Decorating: » black currant purée » heavy cream » black currants » fresh mint

Pour cold water over gelatin just to cover the crystals. Leave to dissolve. Purée black currants with sugar (adjust the amount of sugar depending on the acidity of the berries) and force through a sieve to remove the skins. Stir in the yogurt. Beat cream with vanilla sugar until stiff peaks form. Blend with the yogurt mixture. Heat the gelatin until dissolved, cool slightly and add to the yogurt mixture. Pour the mixture into small cups and place in the fridge for several hours, until firm, or best overnight. For the crust, preheat the oven to 180°C. Beat soft butter with sugar, add egg and mix well. Melt chocolate over simmering water and pour into the batter. Add flour and mix gently. Spread the dough in a 15 cm square baking dish lined with parchment paper. Bake for 20 minutes. Allow to cool. Then, using the same cups as for the mousse, cut out three circles. Put the mousse on each of them. To remove the molded mousse easily, place the cup in a hot water bath for a few seconds before removing. Decorate with black currant purée, cream, and mint leaves. Store in the fridge before serving.


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LEMON TARTLETS WITH BLUEBERRIES Recipe & photo: Valerija, Cukerka Serves 6-8 Crust: » 125 g flour » 47 g powdered sugar » 15 g almond meal » 75 g butter » 1 egg Lemon curd: » juice from 2 lemons » 3 egg yolks » 6 tbs sugar » 56 g butter » blueberries

For the lemon curd, combine lemon juice, yolks and sugar in a heatproof bowl. Set the bowl over a pot of simmering water and heat, stirring, over medium heat for 7-10 minutes. Once the mixture has thickened add butter cubes and mix well. Transfer to a jar and leave in the fridge overnight. For the crust, in the bowl of a stand mixer, combine flour, powdered sugar, and almond meal. Add cold butter cubes and process until the mixture resembles crumbs. Add egg and mix until the dough begins to come together. Transfer the dough ball on a flat surface between two sheets of parchment paper. Sprinkle the bottom sheet and the top of the dough with some flour. Roll out the dough to 5-7 mm thickness and leave it in the fridge for 1-2 hours. Preheat the oven to 170°C. Using a knife, cut out the dough circles according to the baking tins. Place the dough in the tins and bake for 15-17 minutes, or until the edges are lightly brown. Let the crusts cool and remove from the tins. Fill the crusts with lemon curd and decorate with blueberries.

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What a summer without refreshing desserts

GRAPEFRUIT AND CAMPARI GRANITA Recipe & photo: Valerija, Cukerka Serves 4 » 125 ml freshly squeezed grapefruit juice » 125 ml water » 100 g sugar » 5 mint leaves » 2 tbs Campari » 1 tbs freshly squeezed lemon juice

In a heatproof bowl, mix grapefruit juice, water, sugar, and mint leaves. Place the bowl over the hot water bath and bring to a boil. Keep boiling for several minutes, until the sugar dissolves completely. Discard the mint leaves, add Campari and lemon juice. Transfer to a cold bowl and leave to cool. Transfer the mixture to a wide shallow plastic dish and place in the freezer. Using a fork, mix it every hour so that no large crystals form. The granita will be ready in 5-6 hours. Divide the granita among serving bowls and serve immediately.


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LEMON AND RASPBERRY CURD TART Recipe & photo: Valerija, Cukerka


What a summer without refreshing desserts

Serves 6 Crust: » 125 g flour » 47 g powdered sugar » 15 g almond meal » 75 g butter » 1 egg Lemon curd: » juice of 2 lemons » 3 egg yolks » 6 tbs sugar » 56 g butter Raspberry curd: » 230 g raspberries » 145 g butter » 100 g sugar » 4 egg yolks Meringue: » 2 egg whites » 100 g sugar

For the lemon curd, combine lemon juice, yolks and sugar in a heatproof bowl. Set the bowl over a pot of simmering water and heat, stirring, over medium heat for 7-10 minutes. Once the mixture has thickened add butter cubes and mix well. Transfer to a jar and leave in the fridge overnight. For the raspberry curd, blend raspberries and force them through a sieve to get rid of seeds. Add butter cubes to a heatproof bowl. Set the bowl over a pot of simmering water and let the butter melt. Add raspberries, yolks and sugar. Mix well and heat, stirring, over medium heat for 10-15 minutes. Once the mixture has thickened transfer to a jar and leave in the fridge overnight. For the crust, in the bowl of a stand mixer, combine flour, powdered sugar, and almond flour. Add cold butter cubes and process until the mixture resembles crumbs. Add egg and mix until the dough begins to come together. Transfer the dough ball on a flat surface between two sheets of parchment paper. Sprinkle the bottom sheet and the top of the dough with some flour. Roll out the dough to 5-7 mm thickness and leave it in the fridge for 1-2 hours. Preheat the oven to 170°C. Remove the chilled dough from the fridge and cut out a circle the size of the baking tin bottom. Place it in the tin. Separately cut out long 1,5-2 cm wide ribbons and use them to form the sides of the crust. Bake for 15-17 minutes or until the sides brown slightly. Remove the tart crust from the oven, let cool and remove from the tin. Once the pastry case has cooled, fill it halfway with the lemon curd. Top with the raspberry curd. For the meringue, combine egg whites and sugar in a heatproof bowl. Place it over a pot of simmering water and heat, stirring, for about 5 minutes, or until the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer and beat until the meringue has a rich shiny white color and does not fall from the beaters. Place the meringue in a pastry bag, cut 2-3 cm of the tip of the bag and squeeze out meringue clouds. Preheat the oven to 200°C (grill function). Place the dessert in the oven for 1-3 minutes. The surface of the meringue should brown slightly, but it should not burn. Alternatively, you can use a kitchen torch to brown the meringue.

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What a summer without refreshing desserts

BAKED ALASKA Recipe & photo: Valerija, Cukerka Serves 8 Vanilla parfait with raspberry syrup: » 200 g sweetened condensed milk » 50 g cream cheese » 1 tbs vanilla extract » 300 g heavy cream » 4 tbs raspberry syrup Chocolate sponge cake: » 1 egg » 50 g sugar » 2 tbs mascarpone » 60 g flour » 7 g unsweetened cocoa powder » ½ tsp baking powder Meringue: » 2 egg whites » 100 g sugar

For the parfait, in the bowl of a stand mixer, combine sweetened condensed milk, cream cheese and vanilla extract until smooth. Do not beat. Add heavy cream and mix until the mixture has the consistency of whipped cream. Pour into a silicone mold or plastic dish and add syrup. Mix and leave in the freezer overnight. For the sponge cake, preheat the oven to 165°C. Beat egg and sugar for 7-10 minutes, until light and fluffy. Fold in mascarpone. Sift the remaining ingredients into the bowl and mix well. Pour the batter in a parchment lined baking tin and bake for 15-17 minutes. Remove the cake from the oven. Discard the parchment paper and let the cake cool. Cut the sponge cake to the shape of the parfait dish. For the meringue, in a heatproof bowl, mix egg whites and sugar. Place the bowl over simmering water and heat for 5 minutes, until the sugar has dissolved. Transfer the whites to the bowl of a stand mixer and beat until the meringue has a rich shiny white color and stays on the beater without falling. Finally, assemble the dessert. Put the parfait dish in a hot water bath for several seconds and remove the parfait. Place it on the sponge cake. Using a spatula, cover the parfait with meringue. Heat the surface of the meringue with a kitchen torch. If you do not have one, preheat the oven to 190°C (grill function). Place the dessert in the oven for 1 minute. As soon as the tops begin to brown, take out the dessert and serve immediately.


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... blackberries Photo: Asta, Villa Alps

You ate that first one and its flesh was sweet Like thickened wine: summer’s blood was in it Leaving stains upon the tongue and lust for Picking. Seamus Heaney. Blackberry Picking


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What a summer without blackberries

SALAD WITH SERRANO HAM AND BLACKBERRIES Recipe & photo: Asta, Villa Alps Serves 2 » 60 g mixed salad » 50 g thinly sliced Serrano ham » a handful of blackberries » 20 g hard aged cheese Dressing: » 5-6 blackberries » 2 tbs extra virgin olive oil » 2 tbs apple juice » 2 tsp balsamic vinegar » salt » pepper

In a bowl, combine salad leaves, berries, torn ham and shaved cheese. For the dressing, smash blacberries and combine them with the rest of the dressing ingredients. Drizzle on salad.

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What a summer without blackberries

SUMMER PIZZA Recipe & photo: Asta, Villa Alps Makes 2 Dough: » 4 ½ tsp instant dry yeast » 3 tsp sugar » 500 ml lukewarm water » 1 L whole wheat flour Topping: » 2 tbs olive oil » 1 garlic clove » dried basil » 240 g shredded mozzarella » 2 nectarines » 2 handfuls of blackberries » ½ grilled chicken » fresh basil leaves » 5-6 balls bocconcini

In a mixing bowl, dissolve yeast and sugar in a few tablespoons of lukewarm water, and leave for a few minutes, until it begins to froth up. Add the rest of the water, salt and almost all flour. Mix and knead everything together until soft, smooth dough. If needed, add more flour. Cover the mixing bowl with plastic foil and leave to prove for 60 minutes. Preheat the oven to 225°C. Knead the dough for a few times, divide it in half and strech each half into the desired shape. Brush the top side with olive oil and crushed garlic mixture. Sprinkle dried basil, mozzarella, nectarine slices, a handful of blackberies and shredded chicken. Bake for 12 minutes. Sprinkle the rest of the blackberries, fresh basil leafs and bocconcini slices on top. Serve immediately.


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What a summer without blackberries

YOGURT AND BLACKBERRY TRIFLE Recipe & photo: Asta, Villa Alps Serves 4 Blackberry sauce: » 250 ml fresh blackberries » 50 g coconut sugar » 50 ml water » a handful of fresh blackberries » 4 lady fingers or plain granola » 500 ml thick vanilla yogurt

For the sauce, heat up blackberries, sugar and water. Lower the heat, cover with the lid and simmer for 10 minutes, until berries are soft and the sauce has slightly thickened. Leave to cool. Leaving some blackberries for decorating, divide fresh berries and crumbed lady fingers or granola among 4 serving glasses. Drizzle some sauce on top. Add 2 tbs of yogurt. Repeat several times. Top with the remaining fresh blackberries.

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What a summer without blackberries

MELON AND BLACKBERRY SALAD WITH MINT Recipe & photo: Asta, Villa Alps Serves 4 » 1 melon » 250 g blackberries » zest of 1 orange or lemon » mint leaves

Cut melon into cubes and transfer to a serving bowl. Add all the liquids from the chopping board. Add blackberries, orange or lemon zest and chopped mint leaves. Mix lightly and serve immediatelly. For variaty, sprinkle some fresh ricotta cheese on top.


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What a summer without blackberries

BLACKBERRY OAT SLICES Recipe & photo: Jolita, Surfing the world cuisine Serves 8-10 Crust: » 1 cup flour » 1 cup rolled oats » 125 g cold butter » ½ cup brown sugar » a pinch of salt » 2 tbs water Blackberry layer: » 1 L blackberries » ½ cup sugar » 3 eggs » 2 tbs flour » 1 tbs corn flour » ½ tsp lemon zest

Preheat the oven to 170˚C. Line a 28x18 cm square baking dish with parchment paper. In a bowl, combine flour and oats. Add grated butter, sugar and salt. Rub butter with the rest of ingredients until crumbs form. Add water and mix. Pour the crumbs into the baking dish and distribute evenly. Press down and bake for 20 minutes. Blend blackberries and sieve the purée (optional). You should have about ¾ cup purée. Add sugar, eggs, flour, corn flour and lemon zest. Pour on top of the crust. Lower the heat to 150˚C and bake for 20 minutes, until the top is quite firm. Leave to cool. Slice into squares and sprinkle with powdered sugar before serving.

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What a summer without cold drinks

... cold drinks Words: Asta, Saulėta virtuvė Recipes & photos: Dovilė, DR Food Blog

C

old refreshing drinks that help you to replenish your energy sources on the hottest days are a MUST HAVE summer elements. Can you imagine a summer morning without a fruit smoothie? And is there anything you’d rather have on a scorching afternoon than ice tea? Even though cold drinks don’t seem essential, believe us – they will fill your summer days with new colors and flavors! We highly recommend a mango smoothie or melon drink. To finish off the work week, try a beer and lemonade cocktail. Finally, raise a glass of refreshing apple drink for an awesome summer.


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AGUA DE MELON Serves 6-7 » ½ Cantaloupe mellon » 1 L water » 70 g sugar Peel melon, remove seeds and cut into chunks. Place all the ingredients in a blender and process until smooth. Pour into glasses and serve immediately with ice cubes.


ALSERWASSER Serves 4 » ½ L pilsner beer » ½ L lemonade or carbonated mineral water » 4 lemon slices Pour beer and lemonade into glasses. Serve cold with a slice of lemon.


APPLE SPRITZER Serves 6-7 » 1 L apple juice » ½ L lemonade or carbonated mineral water » 1 apple » fresh mint Pour apple juice and lemonade into a big jug. Chop apple into small cubes and add to the jug. Add mint leaves. Serve with ice. If needed, sweeten the punch with some runny honey.


MANGO LASSI Serves 3-4 » 300 g mangoes » 3-4 tbs sugar » 300 ml low fat natural yogurt » a pinch of cardammom Blend mangoes, sugar and yogurt until smooth. Pour into glasses, sprinkle with cardamom and serve immediately.


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What a summer without cold drinks

Cold coffee Recipes: Taste Map Coffee Roasters Photos: Asta, Villa Alps


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Affogato Serves 1 1 scoop vanilla ice cream 60 ml freshly brewed black coffee Scoop ice cream into a glass or coffee cup and pour the espresso over the ice cream. Sprinkle with chopped nuts or shaved chocolate. Serve immediately.


Frappe Serves 1 100 ml freshly brewed black coffee 1-2 scoops vanilla ice cream 4-5 ice cubes cinnamon whipped cream Blend coffee, ice cream, ice cubes, and some cinnamon. Pour into a glass, top with whipped cream and sprinkle some cinnamon.


Black coffee with lime Serves 1 100 ml freshly brewed black coffee 10 ml freshly squeezed lime juice 20 g brown sugar 6 ice cubes brown sugar or 1 lime wedge for decorating Pour coffee into a shaker, add sugar and shake for a moment. Add 5 ice cubes and shake, until coffee feels cooler. Serve with the remaining ice cube in a whiskey glass, decorated with brown sugar or lemon wedge.


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Reverse coffee Serves 1 100 ml black coffee sugar to taste (optional) milk of your choice Pour sweetened or unsweetened coffee into ice cube tray and freeze. When coffee ice cubes are ready, put a few into a glass and pour the desired amount of milk on top. The remaining coffee ice cubes can be stored in a freezer for a quick coffee fix any time.


What a summer without cold drinks

Coconut coffee Serves 1 ice cubes condensed milk to taste 100 ml coconut milk 150 ml freshly brewed black coffee Fill a jar with ice cubes. Drizzle condensed milk on top. Add coconut milk. Slowly add coffee. Sprinkle desiccated coconut in top.

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PHOTO RECIPE COLD CUCUMBER SOUP Recipe & photo: Dovilė, Letters from Coffee Street

● 2 English or Persian cucumbers ● a bunch of dill ● 1 tsp lemon zest ● 2 cloves garlic ● 500 ml Russian kefir or buttermilk ● 500 g natural yogurt ● a pinch of salt ● a pinch of peppers ● 4 tbs olive oil ● a handful of pecans or walnuts Keep refrigerated for at least 30 minutes before serving.


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EDITORIAL

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!

JULĖ, KEPYKLA NR. 5 Where am I? Among contradicitions - 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.

Like us on Facebook! https://www.facebook.com/Cloudsmag Have a look at previous issues and our recipes on http://www.cloudsmag.eu/en/

Cl uds We are looking forward to reading your comments and critique about the tried out recipes. Follow us on Pinterest http://www.pinterest.com/cloudsmag/


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ASTA, SAULĖTA VIRTUVĖ 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.

AUŠRA, TARP VĖJO GŪSIŲ

BERTA, CUKRINIS AVINĖLIS I love sinking into clouds of aromas coming from my quaint little kitchen. I am glad to be able to experiment all I want, to be able to dream and carry out small deeds which at times turn out to be true miracles. When I write in Cukrinis avinėlis (Sugar lamb), I always think of smiling warm lovely people. People who cook, who decorate, who organize and who truly celebrate life – each and every day of it.

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.

DOVILĖ, LETTERS FROM COFFEE STREET I write because I am far away; because I long, love, dream and discover. I write because there is someone who awaits my letters. Mixing, kneading, discovering new tastes and sharing these joys with my loved ones is my biggest passion and inspiration. My blog consists of warm and fragrant letters about the everyday life in Belgium, with stories from pastry school and the most delicious recipes.

CONTRIBUTORS

I write my blog about a windy life in a place where my feet wade the waters of the Baltic sea, pockets are full of holey rocks and heavy thoughts are let alee... I write about what my kitchen smells of, what is delicious and what I treat people with; about things that are simple but not necessarily ordinary; about what is new or discovered de nouveau, about what is forgotten. I write my virtual recipe book, decorating it with colorful blossoms and sprinkles of everyday joys.


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DOVILĖ & MANTAS, BAJALIŲ ŠEIMYNĖLĖS KAMPELIS We are a tandem of two Aquariuses who are submerged in joys of different flavors, photography and travelling! When we noticed memories and travelling moments pilling up, we were eager to find a way to share them with our friends and this is how our blog was launched. By the end of 2010, we had made our first culinary attempts and started not just tasting but also cooking. We believe that a man, who thinks only about himself and looks for benefit everywhere, cannot be happy, so if you wish to live for yourself - live for others. That is why we consider sharing bits of our life to be the greatest joy.

ELINGA, SPOON ALLEY

CONTRIBUTORS

You’ll meet me smelling homemade soup, vanilla or mint tea more often than perfumes. I confess I have positive viruses - cooking and photography, and I hope I’m not a terribly boring person when speaking mostly about food. I am quiet only when cooking...

ESTA, VALGAU BE SĄŽINĖS GRAUŽIMO Can good taste and health go hand in hand? Can I eat and still lose weight? I still pose myself these questions, but now I look for answers in the kitchen. From now on my approach to food will not be painful abstinence from food, but cult of food and eating. And I am certain that food is necessary for both the body and soul.

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, the other day - Chinese, Greek, Italian, Middle Eastern dishes. Finally, sometimes I even get back to the treasures of Lithuanian cuisine.


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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 experience in Vilko šaukštai (Wolf’s Spoons) lift me up, make me happy and encourage me to grow.

JURGITA, DUONOS IR ŽAIDIMŲ

JUSTINA, ROPĖ ŠNOPĖ I take some love, food, sleep, pleasure, music and… Mania. I then challenge the oven. That’s how my blog Ropė Šnopė came to be. It is a mixture of oven-friendly recipes, fairytales, the desire to improve and the pleasure to create for myself and for others.

JUSTINA & RADVILĖ, SALIERAI RANKINĖJE Salierai rankinėje (Celery in the Purse) is the most serious story about the inspiring and fragrant things in the lives of two girls. The most important rule in our kitchens is to stay slow and to thoroughly enjoy making food. We experiment with new flavors and smells, we interpret our mothers‘ and grandmothers‘ experience. We aim for aesthetics and are conscious of our surroundings. With our ideas, we want to inspire all food lovers to cook at home more often, to choose healthy local ingredients and to leisurely enjoy their taste discoveries.

MARTA, SKANIOS DIENOS Some people are drawing, singing, dancing, others build houses or make new inventions. I cook. And no one dare to say that food is intended only to satisfy one’s hunger! For me, it’s more. And, when I gradually realized it, my talks my future husband will definitely have the cook! lost the significance. My blog Skanios dienos (Tasty Days) is not only about pots and pans, but also about all the surrounding delicious life.

CONTRIBUTORS

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.


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MARTYNAS, POPIETĖ VIRTUVĖJE I’ve never asked the question when to go to the kitchen, or whether to enter it at all. When I was little, my creations were born in the sunny afternoons. To this day my greatest inspiration comes after lunch. I am not sure why I am so amazed by food and its preparation, but I am certain that I highly enjoy sharing food seasoned with love and warmth.

MIGLĖ, MY KITCHEN AFFAIR

CONTRIBUTORS

I don’t remember exactly how, where, or when, but one moment in the silent past food simply enchanted me. I was charmed and intrigued by its enormousness, infinite space for creativity, endless layers of ideas, and constan joy brimming with delicious surprises. Since then, my thoughts started spinning like crazy in a whirl of vanilla flavored dance, and my life became unimaginable witout pots, spoons and pans filling every corner; without shelves bending from the abundance of cookbooks. This is my kitchen affair.

NERINGA, DU MĖNULIAI: MAISTO SIMFONIJA I’ve discovered passion for cooking and baking just a few years ago and it surrendered me with such energy that unintentionally I’ve created a blog. I cook everything, but my biggest passion is sweet things. I like to improvise and create the most beautiful symphony of food. Next to a great dish there should be a glass of good wine. Wines attract me since my husband shared his knowledge and passion with me.

NIDA, NIDOS RECEPTAI I cannot stop myself from cooking, writing and taking photographs. Food has always been dear to my heart. I started sharing my culinary impressions in my blog three years ago. Living in Israel, it is impossible not to enjoy cookery – it’s the season for all produce the year around, and peoples’ lives revolve around food!

RADVILĖ, MINČIŲ TERASA I am an aesthete, thus I see the world first, and only then do I smell, touch, and taste it. I adore colors everywhere. They form my mood, they make my day, and they inspire me the most. I am surrounded by colors all the time and I never get tired of them. You know, once we decided to repaint the walls of our house. I suggested giving it a shot and going white. Oh well, we ended up going green! I also love colors on my plate. Believe me, the most delicious dish for my eyes is fresh garden vegetable salad. But after all I enjoy all kinds of food and I will eat almost anything as long as it looks nice


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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.

VIKTORIJA, RECPET킨 MEDIS I have liked being in the kitchen since my childhood. With my grandmother I used to knead dough for bread rools, with my father I used to cut vegetables for salads. Now love for food and cooking is growing day by day. I started writing my blog by mere accident. I had never thought it would bring so much to my life: pleasant meetings, interresting events. It also encourages me to learn more about food photography and healthier, more exciting and tastier ways of cooking.

WOULD YOU LIKE TO CONTRIBUTE? We invite all food bloggers and not only them to contibute their stories, recipes and photos. We would love to share you travelling and food tasting experience; show off your kitchen and food related handmade art or veggie patch in a balcony. Got interessted? Please contact Editor-in-Chief, asta@cloudsmag.eu

YOUR PHOTO


166 Photo: Jurgita, Duonos ir 탑aidim킬

MEASURMENT UNITS USED IN THE MAGAZINE tbs - tablespoon, 15 ml tsp - teaspoon, 5 ml cup (250 ml), if not indicated otherwise ml - milliliter L - liter g - gram kg - kilogram


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Bon appÊtit! 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

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Clouds No 8 Summer 2014  

Quarterly Lithuanian food bloggers' magazine

Clouds No 8 Summer 2014  

Quarterly Lithuanian food bloggers' magazine

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