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Clouds ISSUE 1 / AUTUMN 2012


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

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

Photo: Beata, Braskes su pipirais

Editor-in-Chief: Asta Eigelyte-Gunnarsson, Villa Alps, villa.alps@gmail.com Translation into English: Jule, Kepykla Nr. 5 Proofreader: Tracey Flowers Henriksen Cover photo: Giedre, g.august photography Design: Asta Eigelyte-Gunnarsson, Villa Alps Diana Zyliene, celsijusd@gmail.com


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EDITORIAL LETTER Dear readers,

Welcome to the first English issue of Lithuanian food bloggers online magazine! Gently stroked by the wind, golden leaves float to the ground as if dancing. Chilly evenings have placed their foot in the door, and we hold our mugs of steaming hot cocoa, looking out the window from our cosy armchairs. We let the autumn inside our homes and inside our hearts. "Oh, how time flies!"- we say to ourselves, glancing at the meadows covered in gold. Exactly one year ago, amongst the colorful leaves, we took our first timid step. We were simple and honest, we knew nothing about what publishing a magazine was about, and we poured our hearts to the first issue of an online food magazine in our native language... And we couldn’t have made a better choice. It is impossible to describe the excitement and euphoria we felt! In return for our efforts, for the long hours in the flour-covered kitchens, we received the greatest gift of all – many readers. They gave us the courage to aim for something greater. Each reader is very important to all of us – we cheer on your comments, feedback and impressions. We are glad that we inspire you to cook. We rejoice in being a tiny part of your lives when you prepare dinner or mix a delicious cake for that special occasion. Our first birthday brings some winds of change – we have finally decided to have an English version for our non-Lithuanian speaking friends (even though we highly encourage the learning of Lithuanian!). And we changed our title from "oC" to "Clouds". "Why?", you may ask. We chose this name because that’s how we feel upon opening the kitchen door – a bit magical, as though we were... On cloud number nine. Clouds are infinite, and we believe that it is where the dreams live. One of our dreams is very simple – we wish that when you look through the magazine, when you try a recipe that catches your interest, and when you finally taste it – that at this very moment you would feel as though you were in a cloud castle, with your feet five inches above the floor. To make this happen, we have collected a stack of delicious ideas. Pumpkins, potatoes, mushrooms, pears and apples – we have tried to highlight all of the autumn bounty! And, of course, we would like to treat you to a very special chocolate birthday cake – don’t worry, it is big enough for everyone to get a slice. We admit that we have shed a tear for the birthday that comes only once a year, but to us, every new issue of the magazine is a great feast. We hope that it’s also a feast for you!

Have a delicious autumn, and enjoy the autumn colors! Yours, Editorial Team


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Photo: Gabriele, Gabriele Photography


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CONTENTS 12

WHO WE ARE CALENDAR OF TASTES

14 22 26 28 30 32

Knowledge Day International Literacy Day Indian Summer World Vegan Day World Diabetes Day International Students' Day

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70

TAKE 1 MAKE 4 Pears Lentils Pumpkin OUR BIRTHDAY CAKE WHAT AN AUTUMN WITHOUT...

72 86 94 108

... apples ... potatos ... mushrooms ... preserves

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36 46 56 66


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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, SAULETA VIRTUVE

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 - Sauleta virtuve (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.

INDRE, GERIMU IR PATIEKALU 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 Gerimu ir patiekalu 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.

JULE, 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.

JURGITA, DUONOS IR ZAIDIMU 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.


AUSRA, VAIKAI IR VANILE

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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, BRASKES SU PIPIRAIS

DOVILE, 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-Karkle 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.

GABRIELE, 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 flavours. I call everything a flavour - 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 refined 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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GIEDRE, 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!".

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.

JULIJA, VILKO SAUKSTAI 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" lift me up, make me happy and encourage me to grow.

JURGA, SAVAITGALIO RENDEZ-VOUS Why do I write a food blog? I don't know. There was no enlightenment and I doubt if there's any magic in my refrigerator behind the blue cheese (15 Euros/kilo). I just like it, period. Some collect stamps, others pin butterflies. I cook.


MONIKA, COLLECTING BEAUTIFUL OBJECTS

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My head is full of love and song lyrics. My heart is full of watercolors, drawings, illustrations and etchings. I like to create things. Currently, my biggest passion is photography - I am collecting beautiful moments.

NERINGA, NERINGOS BLOGAS

PAULIUS, VYRAI VIRTUVEJE Vyrai virtuveje (Men in the Kitchen) page on Facebook is my space to share the masculine kitchen how-to, undiscovered recipes and new ideas. I enjoy both the traditional Lithuanian cuisine and new revelations. Here I share my successful (and, at times, not so successful) experiments, and readers' comments, praise and criticism allow me to grow.. The kitchen is my space to express myself and to relax.

RENNIE, SEZONINE VIRTUVE I like cooking, eating and sharing my food with friends and family. This love was passed on to me by my grandmothers and my mother whose homes would always smell of homemade food. My kitchen - the Seasonal Kitchen (Sezonine Virtuve) - smells of dandelion honey in spring, delicious berries in summer, and colorful vegetables in autumn and sweet-scented pies in winter. My food is as colorful and changing as calendar leaves, but at the same time, it is very simple, comforting and healthy.

SAULIUS, MANO VIRTUVE If it weren't for Mano Virtuve (My Kitchen), my diet would be extremely boring my daily bread consists 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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SKIRMANTE, 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.

CONTRIBUTORS

VIKTORIJA, RECEPTU MEDIS I am a mother, a programmer, a lecturer, and a board game geek. I like taking photographs, jumping around the kitchen and entertaining friends. My blog has been around since 2009, but recently it has undergone some major changes. I hope that the young shoot of the Recipe Tree will grow strong and will help you discover new tastes and smells in your kitchen.

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

YOUR PHOTO???


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FOR TASTY ADVERTISING

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IN AAAAAAAAA

CONTACT US FOR A MEDIA PLAN

info@cloudsmag.eu


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CALENDAR of TASTES


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autumn 09.01 Knowledge Day 09.08 International Literacy Day 09.21 Indian Summer 11.01 World Vegan Day 11.14 World Diabetes Day 11.17 International Students' Day

Photo: Jurga, Savaitgalio rendez-vous


Recipes & photos: Ausra, Vaikai ir vanile

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1/9 - KNOWLEDGE DAY. Lithuanian schools and universities reopen after summer holidays

Back to school!

W

ith the beginning of a new school year we would like to wish all the students and their teachers lots of academic success, a great deal of new, interesting, exciting and fun experiences, many strong friendships, tons of good spirit and overall – a wonderful year of learning. In addition to all the best wishes for a new academic year, we would also like to ask you all, students and teachers alike, a very simple question: “What will you have for lunch?” School lunch is extremely important. Not a bit less important than your homework, your classes and your tests. It is not enough to have just a random bite, because when the energy supply gets depleted, so does your brain, and in that condition you will not be able to learn or study. When the stomach is empty, the body gets tired and sleepy, and soon enough the long day in school can turn into a boring endless torture. So don’t let the hunger ruin your day and have a wholesome nutritious lunch. All students and all teachers must have proper nutrition. If you usually eat your lunch in the school cafeteria – great! But if you prefer packing lunch from home, we offer you a few simple but highly nutritious and super delicious ideas. They should please everyone from a preschooler to a highschooler, and everyone in between, not excluding their teachers.


09.01 Knowledge Day

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BLAT SANDWICH Serves 1 2 thin slices of bacon 1 avocado 1 medium size tomato 2 slices of bread 1–2 tsp mayonnaise 1 leaf of lettuce or a small handful of mixed salad greens

Cook the bacon in the frying pan on medium heat until crisp. Drain on a plate lined with paper towels. Slice the avocado and tomato into thick slices. Toast the bread in a toaster or on a hot frying pan. Spread both slices with mayonnaise. On one of the bread slices, arrange the avocado, bacon and tomato slices, top with lettuce or mixed greens. Place the second bread slice on top and press the sandwich lightly. Wrap the sandwich in parchment or plastic wrap and pack it into a lunch box.

CURRIED CHICKEN SALAD Serves 6 600 g boneless, skinless chicken breasts, cooked ½ cup sliced almonds 2 ribs celery ½ cup mayonnaise 2 tbs freshly squeezed lemon juice 2 tsp Dijon mustard 1 tsp curry powder ½ cup seedless raisins 2 tbs minced fresh parsley salt freshly ground pepper

Toast the almonds in a pan over medium heat. Set aside. Slice the cooked chicken breasts into ½ centimeter thick slices or into cubes. Slice the celery stalks on the diagonal into thin long slices. Toss all the ingredients together in a large bowl. Sprinkle with toasted almonds. Serve with whole-grain bread.


09.01 Knowledge Day

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TURKEY WRAP Serves 1 1 small cucumber 1 sheet lavash bread 1 tbs spreadable cheese 3–4 slices cooked turkey 1 small handful fresh spinach leaves

Thinly slice the cucumber and place the slices in a single layer on paper towels. Place another paper towel on top and press lightly to absorb most of the moisture. Spread the cheese on one side of the lavash sheet. Place cucumber slices on top of the cheese, then put the turkey slices in an even layer. Top with spinach leaves. Starting from one end, roll the lavash sheet into a tight roll by pressing lightly onto the filling. Wrap the prepared sandwich into parchment or plastic wrap and pack it into a lunch box.


09.01 Knowledge Day

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OATMEAL BARS WITH APPLE FILLING 24 bars Crust: ¾ cup (12 tbs) butter, at room temperature ⅓ cup sugar 1 ½ cups flour pinch of ground cinnamon pinch of grated nutmeg pinch of salt Filling: 1 ½ kg firm apples 3 tbs butter ¼ cup brown sugar 1 tsp ground cinnamon pinch of grated nutmeg Topping: 1 ½ cups oats 1 cup flour ¾ cup brown sugar ½ tsp ground cinnamon ¼ tsp baking soda ¾ cup (12 tbs) cold butter pinch of salt

Prepare the crust: Bring the butter to room temperature. Preheat the oven to 190°C . Line a 23-by-33-centimeter rectangular cake pan with parchment paper. Using an electric mixer, beat the butter with the sugar at medium speed until light and fluffy. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan in an even layer. Bake for about 15 minutes, or until the crust is golden and set. Let cool. Prepare the filling: Peel and core the apples, and slice them into 1 centimeter thick slices. In a large, deep skillet melt the butter with the brown sugar. Add the apples to the skillet and cook over medium heat, stirring occasionally, until softened, about 10 minutes. Stir in the cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid has evaporated. Let cool. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using your fingers, squeeze the butter into the oats and flour mixture until the mixture resembles wet sand. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake for 45-50 minutes, or until the topping is golden. Let cool completely on a rack before cutting into 24 bars. Store bars in an airtight container at room temperature (3 – 4 days) or in the freezer (up to 30 days).


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Lithuanian word ruduo means autumn.


09.08 International Literacy Day

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Photo: Giedre, g. august photography Preface: Asta, Sauleta virtuve

H

ow many new beginnings have there been in your life? How many first times which led to something huge, something life-changing? Everything has a beginning. It's the first step that eventually turns into the path of our lives. But sometimes we forget what brought us here and what made us who we are today. Whom should we thank and for what? For our homes, families, love. For our successes and achievements. For the possibilities we have today and for the promises we see in the future. Or to thank for a simple fact that we are exactly the way we are. If it weren't for those beginnings, for those scary first times and those bittersweet experiences, we might not even be here. Today we would like to talk about the International Literacy Day. We find it symbolic that we mark it by writing, and you - by reading our words, since literacy involves both the ability to read and write. And each of us fully understands how much literacy gives us, how many roads it opens and how much it lets us learn. Today let's remember where it all began. Let's thank those who taught us to read. Let's say "thank you" to our aunts and uncles who gave us slim books with more words than pictures and to our Moms who waited patiently as we read the shortest stories. Let's thank our teachers who taught us to read and write, not stopping to believe that one day we would indeed be literate, even though our tests were studded with red error marks. Finally, let's honor those who first brought literacy to our world, as this was that true beginning which gave us the possibility to be who we are.


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09.08 International Literacy Day

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DINNER ROLL LETTERS 16 rolls or letters 150 ml milk 60 g unsalted butter 2 tbs sugar 3 tsp dried yeast 2 eggs, plus 1 yolk, for glazing 2 tsp salt 550 g flour poppy seeds, for sprinkling

Bring the milk to a boil. Put 4 tablespoons of milk into a small bowl and let cool to lukewarm. Add the butter and sugar to the remaining milk in the pan and heat until melted. Cool to lukewarm. Sprinkle the yeast over the 4 tablespoons of milk. Leave for 5 minutes to dissolve. Stir once. In a large bowl, lightly beat the eggs. Add the sweetened milk, salt, and dissolved yeast. Gradually stir in the flour until the dough forms a ball. It should be soft and slightly sticky. Knead the dough on a floured work surface for 5-7 minutes until very smooth and elastic. Put the dough in an oiled bowl. Cover with cling film. Put in a warm place for 1 – 1½ hours until doubled. Grease 2 baking sheets. Put the dough on a floured work surface and knock it back. Start shaping letters on a baking sheet. For snail shaped bread, roll a piece of dough into a long rope and wind it around in a spiral. Leave in a warm place for 30 minutes. Preheat the oven to 220oC. Beat the egg yolk with a tablespoon of water. Brush the buns with the glaze and sprinkle with poppy seeds. Bake for 15 – 18 minutes until golden brown.


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Tip/

You can add a few fresh mint leaves to infuse the flavor.

Preface: Asta, Sauleta virtuve Recipe and photo: Julija, Vilko saukstai


09.21 Indian summer

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S

ome of us love a scorching hot summer; others prefer a perishing winter. But none could argue that the Indian summer is among the most charming times of the year, with the sunny days, the sun ray-kissed cheeks and the colorful leaves covering both the busy streets and the secret passages. Among the red, yellow, greenish and brownish hues, time stops, at least for a moment. The leaves rustle a gentle romantic melody which grabs you and doesn't let you go. It's the time to daydream, write diaries and draw plans for the future. It's the time to read novels with your back leaning against a solid tree. It's the time to paint the most colorful paintings and enjoy the long walks. It's the time to lay down on a leaves-studded grass and watch the clouds in the sky for the last time before the long winter nights. Limoncello, a lemon liqueur, is the perfect way to say goodbye to the sunny days. The light, mildly sweet-and-sour drink is sparkling yellow even when the sky is covered in heavy storm clouds. It will bring back the best of summer. And we all know how important it is to save one's memories when it's cold outside, they help us keep warm and survive until next summer.

LEMON LIQUEUR (LIMONCELLO) Around 1 L liqueur 5 lemons 500 ml vodka 1 cup water 1 cup sugar

Blanch the lemons and wash them thoroughly. Carefully remove only the yellow peel to prevent the drink from being bitter. Place the peels into a jar, pour the vodka over, cover and leave at room temperature for about a week. Pour water and sugar into a saucepan and cook over a low heat until the sugar dissolves. Let the syrup cool down completely. Mix the syrup and vodka. Cover, shake to mix. Leave to stand for a few more days. Strain the lemon peels and pour the liqueur into a clean bottle. Enjoy chilled.


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In

recent years, living as a vegetarian has become easier and easier. It seems that a new meat-free café springs up every month; that, with the help of the eco wave, more products than ever have been marked as "veg-friendly" and, most importantly, that you don't get weird looks when discussing falafel or soy milk. Most probably you also know that the ordinary vegetarians abstain from meat and seafood; some of them cut out eggs or dairy. But have you heard what they call people who refuse to eat any animal products? Vegans. This term was coined in 1944 to distinguish a vegetarian diet without eggs or dairy. Confused already? And by the way - do you know what is the most popular diet-related question vegans receive? "So... What do you eat at all??". To mark the 68th birthday of veganism and to brighten the moody autumn we bring you baked tofu with sunny tropical notes.

PINEAPPLE BAKED TOFU Serves 2 1 package (250 g) firm tofu ¾ cup pineapple juice or syrup from canned pineapples 1 tbs lemon juice ⅓ cup soy sauce 1 tbs neutral oil ½ tsp freshly ground black pepper ¼ tsp ground cardamom ¼ tsp ground cloves 1 tsp Hungarian paprika ¼ tsp ground coriander seeds ⅓ can coconut milk 1 tbs cornstarch ½ can pineapple rings oil for frying

Cut the tofu in half horizontally, and cut each piece diagonally so that you end up with four right-angled triangles. Place the tofu between two cutting boards lined with paper towels. Place a heavy object such as a book or a pot on top of the second board and leave for several hours – this should squeeze out the excess liquid and make the tofu absorb more marinade. For the marinade, mix the pineapple juice, lemon juice, soy sauce and spices. Place the tofu in the marinade so that it is completely covered. Leave to marinade for several hours or overnight. Pour the excess marinade into a small saucepan and heat until most of the liquid has evaporated. Dissolve the cornstarch in some cold water or pineapple juice. Pour the coconut milk into the reduced marinade and heat, stirring constantly. Pour into the cornstarch slurry and heat the sauce, mixing, until it has thickened. Heat the oil in a large pan (the bottom of the pan should be completely covered in oil, but the tofu should not float freely). Put the tofu and pineapple rings into the pan, and fry until they are golden brown. Serve over rice (you can also add some coconut milk to the rice for an added tropical feel), stewed vegetables and spinach, with the sauce on the side.


11.01 World Vegan Day

Recipe and photo: Jule, Kepykla Nr. 5


Preface: Jule, Kepykla Nr. 5 Recipe and photo: Julija, Vilko šaukštai

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11.14 World Diabetes Day

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E

ach time we prepare Calendar of Tastes, we come across occasions that make us scratch our heads: "OK, that's... Interesting. How did anyone even THINK about celebrating this?". Believe us - if we posted some of them in the magazine, we wouldn't be the only ones scratching our heads! While searching for autumn red-letter days, we found out that the 14th of November is World Diabetes Day. Even though statistics tell us that the number of people with diabetes is constantly increasing, we have our fingers crossed that you do not have to face this illness. Either way, researching it in greater detail might be beneficial - especially since this is the goal of this occasion. And by the way - the topic for 2009-2013 World Diabetes Day is indeed diabetes education and prevention. Even though we are not medics and do not wish to advise you what (not) to eat, when thinking about this day we put away our sweet pies and potato chips. We serve a bit more vegetables or lean fish and remember the beans in the cupboard. But you know what? To be honest, we just want to wish you... ... to look after yourself, and stay healthy.

MACKEREL PARCELS Serves 2 1 mackerel (about 700 g), skin on ½ lemon 1 fresh green chili a couple of fresh mint leaves 2 tbs sunflower oil sea salt freshly ground black pepper baking foil

Preheat the oven to 180oC. Trim the fins, remove the innards and rinse the fish thoroughly under running water. Make a 45 degrees incision near the head and run the knife from head to tail along the bones. Remove the fillet. Repeat on the other side. Pinbone the fillets or cut along either side of them to pull the whole strip of bones out. Finely slice the green chili. Take two pieces of foil bigger than the fillets. Place your fish fillet in the middle of the foil, sprinkle with sunflower oil, green chili, lemon juice and mint leaves. Season the fish with sea salt and freshly ground black pepper. Then bring up the sides of the foil and scrunch them together tightly to form parcels. Do this for the other fillet. Place the parcels on a baking tray and transfer to the oven. Bake for 15 minutes. Serve with a piece of lemon, rice or fresh boiled potatoes.


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It

is impossible to imagine the International Students' Day without the wild merry-making. We've seen it all: parties lasting until the early hour, last minute preparations for exams, endless chats with roommates and grandiose future plans. And, of course, occasional visits to the dorm kitchen where slight chaos rules 24/7 - a chaos that you finally get used to. We all know that the student menu has some specific requirements. Firstly, the meal has to be prepared in as little time as possible. Secondly, it should ask for minimal skills. Thirdly, it should not require an oven. Fourthly, it should be dirt cheap. Finally, it should be very filling as you never know when the student will make another trip to the kitchen, and the partying requires plenty of energy! We're ready to accept the challenge and celebrate the International Students' Day. We have prepared an easy, quick, inexpensive meal - no oven required! Actually, you will only need a quarter of an hour for preparations to make this meal, and you will surely be able to find such a gap in your schedule - especially since we know that students never say "No" to a delicious homemade meal.

STUDENTS' VEGETABLE STEW Serves 4 2 carrots 1 big red bell pepper ½ squash or 2 young zucchinis 2 lightly smoked sausages 2 cans of tomatoes 2 garlic cloves 1 big onion 2 tsp dried thyme 1 tsp sugar salt and pepper oil

Wash and peel the carrots and chop them into rounds. Clean and cube the bell pepper. Wash the squash (or zucchinis), remove the seeds and cut the vegetable into cubes. Cut the sausages and onion into cubes, smash the garlic. Once the vegetables are ready, heat a heavy deep frying pan. Roast the carrots, onion and sausages, then add the bell pepper, garlic, squash (or zucchinis) and roast, mixing, until the vegetables begin to soften. Finally, add spices, tomatoes with their juices, add half a can of water. Reduce the heat, cover the pan and simmer for 30-40 minutes. Mix the stew once in a while. If the stew seems too dry, add some more water. Remove the lid and let some water evaporate - the sauce of the stew should be thick. Serve with some crème fraîche or thick yoghurt and bread.


11.17 International Student's Day

Tip/

If you like your food spicy, add some chili peppers.

Preface: Asta, Sauleta virtuve Recipe and photo: Neringa, Neringos blogas


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Foto: Viktorija, Photo: Viktorija,Recept킬 Receptumedis medis


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TAKEA1B C D EFGH MAKE I J K4Lentils

M N O Pears Pumpkins R S T Pears / Lentils / Pumpkins UVWYZ


Preface: Jule, Kepykla Nr. 5 Photo: Egidija, Tinginiai irgi verda...


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PEARS W

hen we were little, it seemed obvious that a cow and a horse were wife and husband, and that an apple and a pear were simply a match made in heaven. With smells of apple pies tempting us from every window, we can be sure - the apple is the king of autumn bounty. No wonder we have a whole section of "What an autumn without..." dedicated to this versatile fruit - we are sure that you'll find more than a couple of astonishing ideas there. But what about pears? Perhaps you've already considered the well-known flavor combinations - pear and blue cheese salad; granma's lingonberry and pear jam; pears as snacks... But is that it? Should we draw all our attention to the mighty apple? We scratched our heads, inhaled, exhaled. We let our imaginations run wild and waited for the inspiration to come. After such a process we gathered a handful of new ideas and were pleasantly surprised. We hope that our daily menu will encourage you to search for new, unheard of and insanely delicious ways to incorporate pears. In the end, there has to be an equal queen to any king.


Pears - breakfast

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PANCAKES WITH PEARS AND OATMEAL is easy to make and delicious! The pancakes are perfect: not too sweet and Thisverydishfluffy. They are tasty alone or with some fruit or caramel sauce on the side.

15 pancakes â…” cup flour 1 egg 150 ml milk 1 big pear 35 g quick oats 2 tbs sugar oil for frying

Put the flour in a large bowl. Make a well in the middle and add the egg and milk. Grate the pear and add to the bowl. Add the oatmeal and sugar. Mix well and leave in a cool place for at least 10 minutes, so that the oatmeal is soft enough. Heat some oil in a frying pan and add the batter, one tablespoon at a time. Fry until the pancakes are golden and serve immediately.


Recipe: Indre, Gerimu ir patiekalu magija

Photo: Skirmante, Impossible is Nothing

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Tips/

Choose firm pears that do not turn too soft during cooking, so you have little crunchy pear pieces inside the pancake!


Recipe and photo: Ilona, Skanus gyvenimas


Pears - lunch

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Y

ou know what they say: opposites attract, and the gorgonzola-pear duo is no exception: the sweet, crunchy and fresh pears offset the salty and melt-inyour-mouth gorgonzola. The marriage of these two intense flavours never fails to please. Today we propose you a gourmet lunch with a dish we all love: the pizza.

GORGONZOLA AND PEAR PIZZA 2 25-centimeter pizzas 1 tbs honey ½ tsp instant yeast 100 ml wam water pinch of salt 350 g flour 2 tbs neutral oil 2 pears ½ tsp sugar 2 tsp pine nuts 200 g gorgonzola

Dissolve the honey and yeast in warm water. In a medium bowl, mix the flour, salt, oil and pour in the water mixture. Knead the dough and let it rest in a warm place for 10 minutes. Meanwhile, wash and core the pear and slice it in equal pieces. Cut the cheese into cubes. Preheat the oven to 180oC. Divide the dough in half and roll each one into a circle. Place on a parchment lined baking sheet. Place the pears on top of the dough and sprinkle with sugar, cheese and pine nuts. If you want the pizzas to have crunchy edges, lightly brush them with oil. Bake for 15 minutes.


Pears - dinner

42

If

the endless worries leave you with an empty stomach during the day, it is likely that you will try to catch up by having a substantial dinner. If you like pork or turkey dishes, we highly recommend that you try this aromatic pear chutney. The chutney can be prepared well in advance and be served just in time for dinner.

PEAR CHUTNEY 1 l chutney 1 kg pears 2 onions 100 g golden raisins 100 ml apple juice 200 g sugar 1 tsp ground ginger 2 tsp vanilla sugar 1 tbs black mustard seeds 100 ml apple cider vinegar

Cut the pears and onions into cubes. Add them to a medium pot together with the raisins. Pour in the apple juice and sugar. Bring the mixture to a boil and reduce the heat to minimum. Simmer for 40 minutes, stirring once in a while. Add the spices and vinegar, and simmer for additional 20 minutes until the chutney thickens. Serve with roasted turkey or pork.


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


Tips/

You can prepare the dish as a whole, or choose only one component – for example, poach the pears and serve them with pancakes or ice-cream; or prepare the cream and have it with any fruit or berries. In this version, the cream is frozen so that it holds its shape when served. Before serving, let it sit at room temperature for a while so that it is not ice-cold. The cream can also be served without freezing it first – you can simply leave it to chill in the fridge and spoon it. To prepare the crisps, you will need a template – use thick cardboard such as that of a pizza box. Recipe and photo: Saulius, Mano virtuvė


Pears - dessert

45

PEARS WITH WHISKY CREAM Serves 4 Pears: 500 ml water 100 g sugar mulled wine spices 4 pears

Cream Place the gelatin in cold water. Put a sieve over a large bowl where you will pour the cooked cream. Boil the milk. Place the sugar, vanilla and yolks in the bowl and mix well. Still mixing, pour some of the hot milk into the yolk mixture. Beat very well so that the yolks do not boil. Constantly mixing, pour the remainder milk into the bowl. Pour the whole mixture back into the saucepan and place over low heat.

Whisky cream: 250 ml milk 60 g sugar 1 tsp vanilla extract 2 egg yolks 3 leaves gelatin 100 ml whisky 200 ml heavy cream

It is crucial to constantly mix the cream with a spatula or a wooden spoon as it heats, otherwise the yolks may coagulate and the resulting cream have pieces of boiled egg. The cream should be cooked for 2-3 minutes or until it thickens and a line drawn with a finger on the back of the spoon remains visible. Once the cream has thickened, remove it from the heat and pour it into the bowl through a sieve. Pour in the whisky and put the squeezed gelatin leaves. Mix well. Leave the cream to come to room temperature and put it in the fridge to cool.

Crisps: 2 egg whites 50 g butter 50 g sugar 50 g flour 2 tsp ground ginger

When the cream has just started setting, beat the heavy cream until the mixer leaves traces that remain visible. Gently fold in the heavy cream to the whisky-yolk mixture. Line some pieces of plastic wrap. Put the prepared cream to a pastry bag and squeeze it on the plastic wrap. Alternatively, you can simply use a spoon to place the cream. Gently wrap the cream in plastic wrap and tie both ends. Place it in the freezer for 30 to 60 minutes so that it holds its shape when sliced. Pears Pour the sugar and water into a medium saucepan and add the mulled wine spices. Peel the pears, slice them in half and remove the cores. Slice them in half once more, so that you end up with quarters of pears. Put the fruit to the saucepan and bring to a boil. Reduce the heat and boil for 8-10 minutes. Remove from heat and leave the pears in the syrup to cool Crisps Preheat the oven to 200oC. Cut a long piece of cardboard and cut a long rectangle in the middle. Mix all of the crisp ingredients. Line a baking sheet with parchment and using the template put some of the mixture in a thin layer. Bake the crisps for 2-3 minutes or until the edges start to brown. Remove from the oven and wrap the crisps on a rolling pin while still hot. If some of the crisps become too hard to handle, heat them slightly in the oven. Slice the cream and remove the plastic wrap. Gently put the cream into the crisp and place it on a plate. Add some pieces of pear and serve.


Preface: Jule, Kepykla Nr. 5 Photo: Skirmante, Impossible is nothing


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LENTILS W

e've already lost count of all the times we've heard - "I'd love to love lentils.. I'd love to cook something with them, but they're so... Uninspiring.". It's the long cooking time that is to blame, they say. Or it's the muddy color. Or maybe the mild taste, or a name that brings anatomy lectures to mind. The scariest part is that we have murmured something similar ourselves - and quite a bit more than a couple of times. Even though we know - theoretically that lentils are oh-so-good-for-you, that they're extremely nutritious and can even replace meat for vegetarians - we still turn to something else. However, we've heard that magic happens outside your comfort zone. So we take a deep breath and close our eyes. We start researching, trying, combining spices. That's how our small miracles are born. After a couple of experiments we came to realize that we like red lentils for their quaint color and short cooking time. We also came to realise that we prefer black lentils and urad dal, used to prepare our beloved butter-and-cream-laden dal makhani. We found out how the Greeks like their lentils and we finally had the guts to draft a whole day's menu with this pulse. We hope this section amazes you and encourages you to evaluate once more how awesome lentils are. Fingers crossed!


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Recipe and photo: Jolita, Surfing the world cuisine


Lentils - breakfast

49

RED LENTIL SPREAD S

andwiches with red lentil spread are a perfect breakfast choice. The smooth and slightly piquant taste sets the mood for a productive day. We assure you – you will stay satisfied until lunch. Serves 4 1 onion 2 garlic cloves 1 red bell pepper 1 cup red lentils 3 cups water 1 tsp salt 2 tbs lemon juice parsley and mint pinch of black pepper and oregano olive oil

Peel the onion and garlic. Chop them into small pieces. Wash and drain the red lentils. Heat some olive oil in a pot and fry the onion and garlic for a few minutes, then add the red lentils and water. Season with salt and pepper. Bring everything to a boil and cook for about 20 minutes or until the lentils are cooked. Put the cooked red lentils into a bowl and add some lemon juice and oregano. Let it cool completely. Wash and pat dry the bell pepper. Using tongs, put the pepper on an open flame on the cooker and roast it until the skin is black. Peel the skin and wash the pepper under running water. Remove the seeds and cut the pepper into small pieces. Stir in the bell pepper into the lentil spread, add some chopped parsley and mint. Drizzle some olive oil on top. If you want the spread to be smoother, you can blend it with a handheld blender. Serve it with fresh bread, cheese and olives. It's also good as a spread for any sandwich.


Lentils - lunch

50

CHARD AND LENTIL SOUP J

ust like summer cannot be imagined without the freshest salads, autumn is no fun without warm and cozy soups! Perhaps not all of you have tried chard, or perhaps some of you are still not comfortable using lentils – in any case, we promise that this thick soup will leave you asking for more. Serves 4 1 l stock 3 tbs olive oil 1 onion 1 garlic clove 1 carrot 300 g chard 150 g green lentils 2 tbs tomato paste salt and pepper

Soak the lentils in water overnight or for at least 3 hours. In a large pot, heat the oil and add the finely chopped onion, garlic and carrot. Fry, mixing, for around 10 minutes. Add the chopped chard and heat for several more minutes. Then add the tomato paste, lentils, stock and bring to a boil. Cook for 15-20 minutes, or until the lentils are tender. Season with salt and pepper and serve.


Recipe and photo: Skirmante, Impossible is Nothing


Recipe and photo: Skirmante, Impossible is nothing


Lentils - dinner

53

M

ujaddara – Greek lentils with rice – is a filling and delicious meal for the cool days. Only a handful of simple ingredients, and you’ve got a nice hot plate studded with the rays of the southern sun. Have you packed your bags, ready to head to Greece?

GREEK LENTILS WITH RICE Serves 4 200 g green lentils 1 l water 100 g rice 100 ml olive oil 4 onions 2 tbs lemon juice salt and pepper

Cover the lentils with water and bring to a boil. Cook on high heat for 5 minutes. Pour out the excess water and add some clean boiling water. Cover and boil for 10 minutes. Add the rice, season with salt and pepper and cook on low heat for 20-25 minutes, until the rice is tender. Meanwhile, finely chop the onions and fry them on low heat, mixing, for 8-10 minutes. Mix into the lentils and serve hot with olives on the side.


Recipe and photo: Jolita, Surfing the world cuisine

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Lentils - dessert

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Y

ou don't often see lentils in desserts, do you? However, they are a great addition to cookies as the lentils make them softer. These cookies are extremely tasty because of the addition of cinnamon, dried fruit and nuts. We bet that no one will be able to tell that the cookies they're eating are "healthified".

LENTIL AND WALNUT COOKIES 20 cookies ½ cup green lentils 100 g room temperature butter 200 g brown sugar 1 egg 1 tsp baking powder 1 tsp cinnamon 2 cups flour 50 g dried cranberries 50 g raisins 80 g walnuts 80 g chocolate

Wash the lentils and add them to a pot. Add 2 cups water. Cook for 30 minutes or until the lentils are soft. Add the remaining water and cool. Blend the lentils using a blender until the mixture is smooth. Beat the butter and sugar. Add the egg and mix well. Add the lentil purĂŠe, cinnamon, baking powder and flour. Mix well. Add the raisins and cranberries and 50 grams of chopped walnuts. Mix again. Heat the oven to 170oC. Cover a baking sheet with baking paper. Spoon the dough onto the sheet and bake for 25-30 minutes. Let cool. Melt the chocolate in a water bath. Using a fork, drizzle the cookies with chocolate and sprinkle with the remaining chopped nuts.


Preface: Asta, Sauleta virtuve Photo: Jurgita, Duonos ir zaidimu


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PUMPKINS The

autumn winds rustle the leaves, rustle our lives. When autumn sets its foot on market stalls, walking between them becomes so enjoyable! Even though it is very difficult to say goodbye to the summer berries, the autumn pleases our eyes (and stomachs) with at least as interesting a selection of fruits and vegetables. Pumpkin is definitely one of the most prominent symbols of autumn. You simply cannot miss this huge vegetable! Hence it would be unforgivable to leave the market without grabbing a piece of a sunny-sparkling pumpkin. Likewise, we cannot have an autumn issue without turning our attention to this royal vegetable. We cannot promise you that your pumpkin will also turn into Cinderella's carriage, but you can mark our words: there will still be some magic! We believe that there is always a pinch of magic in the kitchen. It's hidden in the cupboards, in the cups and spoons. It lays in glass jars and on refrigerator shelves. It happens in your hands. When you knead some scones for breakfast or when you put a pumpkin bake in the oven. When you have pumpkin cheesecake for dessert which makes your heart race... It's all magic, don't you think? If you still haven't added pumpkin to your autumn menu - now's the time to do that. Cook it, try it, share it. Let the big round pumpkin draw a sense of miracle to your home...


Recipe and photo: Jurgita, Duonos ir zaidimu

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Pumpkins - breakfast

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W

hen autumn sets foot in our kitchens, we forget the light summery breakfasts and aim for something a tad bit more subtantial – but perhaps even more appetizing! We believe that the sunny autumn mornings are THE time of the year to enjoy some warm scones fresh out of the oven. And if there is some pumpkin mixed in, the house fills with the smell of coziness in minutes… These savoury scones with pumpkin and feta are tender and filling. They are perfect both for a weekend brunch with the family and as a tasty snack on the go.

PUMPKIN AND FETA SCONES 18 scones 200 g pumpkin 2 tbs oil 2 cups plain flour ¼ tsp salt ¼ tsp freshly ground black pepper ½ tsp baking soda 120 g cold butter 125 g feta cheese 10 g chives ¼ cup yoghurt

Peel and slice the pumpkin. Lay the slices in a baking dish. Drizzle with oil, cover with foil and bake at 150oC for about 15-20 minutes, until tender. Mash with a fork and leave to cool. Preheat the oven to 180oC. Line a tray with baking paper. Place the flour, salt, pepper and soda in a bowl. Add the cubed butter and work with your fingers until the mixture resembles fine breadcrumbs. Stir through the chopped chives and crumbled feta. In a bowl mix the pumpkin and yoghurt and pour over the dry ingredients. Mix well and knead until just combined. Shape the dough on a lightly floured table into a disc, about 3 centimeters thick. Using a cookie cutter, cut out the scones from the dough and place them on the baking tray. Bake for about 20 minutes or until lightly browned. Serve immediately or allow to cool.


Pumpkin - lunch

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BAKED SEA BREAM WITH PUMPKIN, BEANS AND MUSHROOM SAUCE Serves 4 Sauce: 200 g button mushrooms ½ tbs butter 1 tbs oil 300 ml water 1 tbs honey 1 tbs soy sauce 100 g butter Garnish: 200 g mixed forest mushrooms ½ tbs butter 1 tbs oil salt and pepper ½ small pumpkin 200 g beans 4 sea bream filet (around 200 g each) salt and pepper oil

Chop the mushrooms. Heat a skillet on medium heat and add the oil and half a tablespoon of butter. Add the mushrooms and fry for 15-20 minutes, until they are roasted. Add the honey, soy sauce and water. Reduce the heat and simmer for 20 minutes. Strain the stock. squeeze the mushrooms with a spoon to squeeze out as much liquid as possible. The leftover mushrooms will not be needed in the recipe. Add 100 g butter to a pan and heat on medium until the butter begins to brown and has a nutty aroma. Remove from heat immediately. Pour out the butter, leaving the brown bits in the pan. Add the mushroom stock to the butter and mix well with a handheld mixer. Keep warm. If the mixture separates, mix it again. Peel the pumpkin and scoop out the seeds. Cut the pumpkin into small cubes. Boil a pot of salted water, add the pumpkin and cook for 3 minutes. Put the cooked pumpkin to ice water to cool. Strain and move to a bowl. Shell the beans, add them to salted water and cook for 3 minutes. Remove the cooked beans and add them to ice water to cool. Remove the skins from the beans and mix the beans with the pumpkin. Heat a frying pan on high heat. Add a splash of oil. Add the mushrooms and roast for 1 minute, until they are lightly browned. Add half a tablespoon of butter, some salt and pepper and roast for an additional minute. Remove from heat and keep warm. Heat another frying pan on medium heat and add some oil. Salt and pepper the fish fillets and add them to the pan, skin-side down. Press the fillets lightly with a spatula, so they do not curve. Roast for 3-5 minutes until the skin is crispy. Turn and fry for 1 minute on the other side, until the fish is done. Add the pumpkin and beans to boiling water and heat for half a minute. Put the pumpkin, beans and roasted mushrooms to a plate. Place the fish on top and serve with the sauce on the side.


S

ome more advanced planning and time management shall be needed to prepare this meal. You should first boil the beans and pumpkin, fry the mushrooms, make the mushroom sauce. Every single component might taste a bit odd on its own - don't worry, once they all come together, something magical happens and all of the beautiful flavors unfold.

Recipe and photo: Saulius, Mano virtuve


Tips/

Recipe and photo: Beata, Braskes su pipirais

You can use boiled pumpkin as well, but squeeze out all the liquid.


Pumpkins - dinner

63

PUMPKIN TART In

our world, a spectacular evening meal calls for this pumpkin tart. A flaky base of puff pastry is covered with a delicate filling made of pumpkins and spices – we can already smell the subtle sweetness! 250 g frozen puff pastry 1 onion 1 carrot 1 tbs butter 1 tbs flour ⅔ cup milk 500 ml baked pumpkin pulp 2 eggs 50 g grated cheese dill parsley pinch of grated nutmeg salt and pepper oil for frying

Thaw the dough. Finely chop the onion, grate the carrot. Heat oil in a frying pan and cook the onion with the carrots until they are soft. In a saucepan, melt the butter, add the flour, stir and pour the milk in. Finely chop a few sprigs of dill and parsley. Mix the pumpkin pulp with the onions, carrots, cheese, eggs, and the butter, flour, and milk mixture. Season with salt, pepper, nutmeg. Line a cake tin with baking paper, place the dough, forming the edges. Leave a few strips of the dough for decoration. Pour into the filling and place the dough strips on top. Bake in a preheated oven at 180oC degrees for 45-55 minutes.


Pumpkins - dessert

64

Do

you know that pumpkin cubes are perfect not only for stews, and that pumpkin purée can be used not only for savoury tarts? We‘ve got a secret to tell you: pumpkin is the perfect choice as far as desserts are concerned! You can use it for pies, muffins, cookies and even… Cakes! Take our word for it: this excellent pumpkin cheesecake would beat any party cake. So what are you waiting for? Grab that pumpkin and get going!

PUMPKIN CHEESECAKE WITH LIME JELLY Serves 12 Pumpkin purée: 500 g pumpkin (taste of the cake will vary depending on the sort) 30 g butter Jelly: 2 leaves gelatin 25 ml water 2 tbs sugar 4 limes Cake: 250 g biscuits 85 g butter 250 g cream cheese 150 g mascarpone 3 eggs + 2 yolks 1 vanilla bean 100 ml sugar

Peel the pumpkin and chop it into chunks. In a saucepan, melt the butter and add the pumpkin. Cook, covered, on low to medium heat for around 20 minutes or until the pumpkin is very tender. Stir occasionally with a wooden spoon. At the end of cooking, remove the lid and let the liquid evaporate as much as possible. Set aside to cool. Purée the pumpkin. Preheat the oven to 170°C. Process biscuits to fine crumbs. Add the melted butter and stir well. Line the bottom of a 22 centimeter diameter springform pan with baking paper. Transfer crumbs into the tin and with the help of a glass or a mug make the cake shell. The sides of the crust should be around 3 cm high. Bake for 12 - 15 minutes or until golden brown. Meanwhile, blend the pumpkin purée, eggs, yolks, cream cheese, mascarpone, sugar and scraped-out vanilla seeds. Pour this mixture into the baked cake shell. Bake for 40 minutes. Check if the cake is set: it should be a bit wobbly in the middle. If needed, bake a bit longer. Remove from the oven and leave to cool completely. Refrigerate before topping with jelly. For the jelly, put the gelatin leaves into cold water. Squeeze the lime juice. Place water and sugar into a saucepan over low heat and stir to dissolve the sugar. Add the lime juice and keep heating, but do not boil. Squeeze the gelatin leaves to remove excess water. Remove the lime syrup from heat and stir in the gelatin leaves. Set aside to cool to room temperature. Pour the liquid over the cheesecake. Refrigerate to set.


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Tips/

Pumpkin purĂŠe can be substituted with various fruit or carrot purĂŠe. Lime juice can be substituted with lemon, orange, black currant or even elderflower juice as long as it is acidic. Try using chocolate or ginger cookies for the crust.

Recipe and photo: Asta, Villa Alps


Recipe and photo: Asta, Villa Alps


67

OUR FIRST BIRTHDAY! OUR FIRST ENGLISH VERSION!

It must be celebrated!


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1

It’s

such a pity that happy birthdays come only once a year! We crave a delicious cake a lot more often than that... And the more friends, the bigger the cake– it would be unacceptable to leave someone hungry! Today is our birthday. We might only have one candle on the cake, but since we consider all of our readers our friends, the cake itself has to be ENORMOUS! We’d like to invite you to blow out the candle together with us, and then grab a piece of this melt-in-your-mouth chocolate cake we’ve baked for all of you!


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Chocolate cake

3 glasses method sponge cake (22 cm): 3 eggs caster sugar to eggs level regular flour to eggs level, minus 1 tbs 1 tbs Dutch cocoa ½ tsp baking powder

Chocolate icing: 150 g dark chocolate, minimum 70% cocoa solids 250 g butter, room temperature 350 ml icing sugar

Preheat oven to 180°C.

Take 3 equal glasses. Crack the eggs into the first one. In the second one, measure sugar to the egg level. In the third glass measure flour to egg (and sugar) level. Discard 1 tablespoon of flour and replace it with cocoa. Whisk the eggs and sugar until pale and thick. Add the dry ingredients and combine. Grease a 22 centimeter spring form tin. Pour in the batter and bake for 30 minutes, or until a cake-tester comes out clean. Take out from the oven. Leave to rest for 10 minutes, then remove from the tin and leave to cool completely. Melt the chocolate over simmering water. Leave to cool slightly. Beat the butter until it's soft, add the sieved icing sugar and beat to combine. Add the chocolate and mix together until smooth. This amount is enough to sandwich two horizontally halved sponge cakes into one cake and ice the top and sides. For the cake we used 3 different size tins, but if you have only one tin, bake 5 or 6 sponge cakes and cut out different sized circles. Halve all sponge cakes horizontally. Join all pieces with sour jam (apricot, cranberry, black currant, etc.). Ice the top and sides with one and a half portion of the chocolate icing. Decorate as you wish - chocolate chips, sprinkles or fresh berries will do.


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Photo: Monika Pudlovskyte, Collecting beautiful objects


71

What

without ... AN AUTUMN


72

... apples

T

here comes a time every autumn when green meadows become red with apples. You can even hear them falling down when you sit with an open window and sip on fresh mint tea... Fully ripe apples break away from branches and fall down to the ground. Walking in these fields you suddenly find yourself with a lap full of the most perfect of all the autumn fruits. You can already imagine the smell of a warm apple pie fresh out of the oven. Without these pies - and without apples altogether- autumn is unimaginable. However, if you've already baked a dozen pies this year and you have no idea what to do with the remaining ton of apples, don't rush and give them all out to neighbors (even though sharing is caring)! Have you ever thought that you could cook a delicious soup from apples? Or perhaps prepare a light salad for dinner? Or maybe make a side dish of braised apples and red cabbage? And that's not all! It's only the beginning of a long fantasy road which leads to the most unexpected ideas, to the most interesting tastes. Even though we will never resist a simple apple pie, let's try to see these fruits from another perspective and find new undiscovered tastes of autumn.


Preface: Asta, Sauleta virtuve Photo: Beata, Braskes su pipirais


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Recipe and photo: Julija, Vilko saukstai


What an autumn without apples

75

Tips/

Try this salad with a sweeter or a more sour variety of apples, choosing a different type of salad leaves every time.

APPLE AND CAMEMBERT SALAD Serves 1 ½ apple 50 g Camembert 100 g rocket pinch of mixed seeds Dressing: 2 tsp honey ½ lemon 1 tsp Dijon mustard 2 tbs extra virgin olive oil pinch of sea salt freshly ground black pepper Garlic toasts: 1 small ficelle or baguette 1 tbs butter 1 garlic clove pinch of fresh dill sea salt freshly ground black pepper

Garlic toasts: Preheat the oven to 180oC. To make the garlic toasts, slice the bread. Add the crushed garlic, sea salt and black pepper to the butter, mix well. Put some spicy butter on the ficelle slices, put them on the baking tray and transfer to the preheated oven for about 10 minutes or until the bread gets crunchy. Take the toasts out of the oven and sprinkle with fresh dill. Dressing: Combine the lemon juice, honey, olive oil, mustard, pinch of sea salt and freshly ground pepper to make the dressing. Assemble the salad: Rinse and drain the rocket, place the leaves on the plate. Cut the apple into sticks, sprinkle them with lemon juice. Cut the Camembert into wedges. Put the apple and Camembert on the salad, sprinkle with some seeds and the dressing. Serve with the garlic toast on the side.


Recipe and photo: Asta, Sauleta virtuve


What an autumn without apples

77

FRUIT SOUP WITH APPLES Serves 4 2 large potatoes 2 small onions 2 apples 1 banana 1 nectarine juice of 1 orange 125 g natural yoghurt 1 tbs light soy sauce 1 tsp salt 1 tsp black pepper ½ tsp garlic salt

Peel the potatoes and boil them in salted water. Cube the onions and fry them in a pan with some oil. Once the onions are soft, add the peeled and cubed apples, sliced banana and chopped nectarine. Add half a cup of water and leave to stew until the fruits are tender. Once the potatoes are cooked, pour out the excess water, leaving around 1-1½ cup. Add the stewed fruit to the potatoes, pour in the orange juice, yoghurt, soy sauce and spices. Using a handheld blender, purée the soup. If you think the soup is too thick, add some more water and mix well. Heat the soup for several minutes before serving.


What an autumn without apples

78

BRAISED RED CABBAGE WITH APPLES Serves 4 1 onion 2 sour apples 1 kg red cabbage olive oil 2 tbs brown sugar salt black pepper 250 ml fresh apple juice about 250ml water 1 tbs butter a handful of parsley

Peel and slice the onion. Peel and chop the apples. Chop the red cabbage. In a saucepan, add 4-5 tablespoons of olive oil and add the onion. Put a lid on and cook for 4-5 minutes until it is soft. Add the apples, cabbage, brown sugar, salt, pepper and appple juice. Mix well. Put the lid on and continue cooking on low heat for an hour. Do not forget to check and stir every now and again. You may need to add some water if the cabbage gets dry. Finally, add the butter and chopped parsley. Stir and serve.


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Recipe and photo: Jolita, Surfing the world cuisine


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Recipe and photo: Giedre, g. august photography


What an autumn without apples

81

APPLE PIE 23-centimeter pie dish 2 ½ cups plain flour 2 tbs sugar 1 cup cold unsalted butter ¼−½ cup cold water 5 apples ½ cup sugar 1 tsp ground cinnamon ¼ cup cornstarch 1 egg

Pastry: For the dough, place the flour and sugar into a bowl and rub in the cubed butter until the mixture resembles breadcrumbs. Add the ice water, starting with just ¼ cup. Mix until the dough comes together. If necessary, add a little more water. You should not need more than ½ cup. Place one-third of the dough in the fridge. It will be used for the lid of the pie. Roll out the remaining dough on a lightly floured surface to 1 cm thickness. It should be 5-7 centimeter larger than the pie dish. Lift the dough over a rolling pin and lower it gently into the pie dish. Press the dough firmly into the dish and up the sides. Form a wavy side of the crust using your fingers. Keep both pieces of dough in the fridge for 1 hour. Preheat the oven to 200°C. Draw a tree shape on a piece of paper and cut it out. Roll out the reserved dough and place the template on top. Using a knife, follow the lines and cut out the same shape. Remove the excess dough and put the tree shaped dough in the fridge to cool. Filling: For the filling, peel, core and slice the apples. Mix the sugar, cinnamon and cornstarch in a large bowl. Stir in the apples. Place the apple filling into the pie dish. Brush the rim of the dish with beaten egg. Cover the pie with the tree shaped dough and press the edges together firmly to seal. Use a sharp knife to trim off the excess dough. Glaze the top with beaten egg. Bake for 45–55 minutes or until the crust is golden-brown all over and the apples are tender.


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Drawing: Giedrė, g. august photography Graphic design: Diana Žylienė


What an autumn without apples

83

PIE LID TEMPLATE Print out, adjust the size and cut out to make an astonishing apple pie nobody will resist to taste.


What an autumn without apples

84

CURD AND APPLE CAKE WITH MERINGUE 26 cm pie dish Dough: 300 g flour 10 g baking powder 150 g curd (quark) 75 g milk 75 g neutral flavored oil 80 g sugar pinch of salt 40 g vanillin sugar Filling: 3 eggs 3 yolks 200 g sugar 40 g vanillin sugar 750 g curd 50 g potato starch 50 g melted butter 500 g apples Meringue: 3 egg whites 100 g sugar

In a large bowl, mix all of the dough ingredients until the mixture is smooth. Put the prepared dough into a well oiled cake tin and cover the bottom and sides of the pan. Using a large grater, grate the peeled apples. Beat the eggs and yolks with the sugar and vanillin sugar. Mix in the curd, starch and butter. Mix in the apples and pour the filling into the prepared dough. Bake for 40 minutes in a 180째C oven. Beat the egg whites until they are foamy. Still beating, gradually add the sugar until the whites form stiff peaks. Remove the cake from the oven and carefully cover it with egg whites. Return to the oven and bake for additional 15 minutes. Let the cake cool before serving.


Recipe and photo: Ilona, Skanus gyvenimas


86

... potatoes

Our

foreign friends, colleagues and guests constantly ask us about what Lithuanian cuisine is all about. "Which one would you like to hear - the actual version or the tourist one?"- we ask. From here, the chat can develop in a number of ways. The bravest ones try out something from the Lithuanian restaurant menu - potato sausages or potato pancakes; others feel giddy even thinking about our purple soup. However, most of them ask the following day - "So... You only eat meat and potatoes?" - "Sometimes.."- we smile. Either way, every one of us knows a handful of ways to prepare these vegetables. Actually, we strongly believe that most of us could come up with at least a sack of ideas! In this section we present you with some of our takes on the glorious spud. Of course, nothing beats the potato chips we used to eat as students, but we hope that here you'll also find something out of the ordinary.


Preface: Jule, Kepykla Nr. 5 Photo: Neringa, Neringos blogas


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Tips/

If the potatoes are not starchy, add a tablespoon of potato starch. You can also make one large pancake instead of the smal ones.

Recipe and photo: Neringa, Neringos blogas


What an autumn without potatoes

89

POTATO PANCAKES WITH RAGOUT Serves 3−4 Potato pancakes: 8-10 bigger starchy potatoes 1 onion 2 eggs salt and pepper oil for frying Ragout: 200 g minced pork 1 small zucchini 2 cloves garlic 1 large onion 1 red bell pepper ¾ cup tomato sauce ½ tsp dried thyme ½ tsp dried oregano ½ tsp dried basil salt and pepper oil

Ragout Cut the zucchini, bell pepper and onion into cubes. Heat the oil in a large pan. Fry the onions, then add the minced pork, zucchini, bell pepper, minced garlic and spices. Cook until everything is nicely fried. Add the tomato sauce and ½ cup water. Cook on medium heat until the water has evaporated (around 15 minutes). Pancakes Grate the potatoes and onion. Beat in the eggs, add the salt and pepper and mix well. In a frying pan, heat some oil and put in tablespoon-sized portions of the potato mixture. Fry until crisp for both sides. Leave on a paper towel to drain. Serve the pancakes with the ragout.


What an autumn without potatoes

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JACKET POTATOES WITH TURKEY AND VEGGIES Serves 2 several large potatoes olive oil salt 1 turkey fillet 1 garlic clove several tomatoes 1 bell pepper 1 zuchhini 1 onion favorite spices salt and pepper handful of basil leaves

Wash the potatoes. Pierce them with a fork, lightly brush with oil and sprinkle with salt or other spices. Bake in an oven for around 50 minutes, depending on the size. Meanwhile, prepare the filling. Cut the turkey fillet into small pieces, rub them with garlic, spices, salt and pepper and cook in a frying pan. Cut all of the vegetables and also cook them in a frying pan or, better yet, on a grill pan. Mix the vegetables with the turkey, add the basil leaves and mix well. Once the potatoes are cooked, remove them from the oven and let cool slightly. Make triangular incisions on the tops of potatoes and scoop out the flesh, leaving only a thin wall. Stuff the potatoes with the turkey-vegetable mixture. If they have cooled too much, place the potatoes in the oven for a few minutes, and serve immediately.


Recipe and photo: Paulius, Vyrai virtuveje


Tips/

This salad is a perfect match to grilled meat or it could be eaten just as it is. Dill can be substituted with rosemary. You can use black mustard seeds or a mix of various mustard seeds. Mayonnaise can be substituted with sour cream.

Recipe and photo: Asta, Villa Alps


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WARM POTATO SALAD WITH BACON, TOMATO AND mustard seed-dill dressing Serves 2−4 500 g potatoes 200 g bacon 250 g tomatoes 4 tbs yellow mustard seeds 1 tbs canola oil 2 tbs apple (cider) vinegar 3 tbs mayonnaise 2 tbs chopped dill salt and pepper to taste

Peel the potatoes and boil them in salted water. Cut them into chunks. Chop the bacon and fry until crisp. Remove from the pan and keep it warm. Clean the pan with a paper towel. Heat the oil and add the mustard seeds. Cover with a lid and wait until the seeds start popping. Add half of the vinegar and fry for a short moment. Combine the rest of the vinegar with the mayonnaise and chopped dill, add the mustard seeds from the pan. Arrange the potatoes on a plate, sprinkle with the chopped tomatoes and the bacon. Top with the dressing.


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... mushrooms

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hen your family grab their baskets and leave for the forests, the air fills with something magical. The laughter, the clamor, the buzz, the keen eyes (we all know that a mushroom can hide in any moss!) and the search bring us together. And once the goal is reached and the baskets are full, the satisfied smiles can only mean one thing: a small victory. And perhaps also a big family dinner, smelling of forest mushrooms. Even though you must pay lots of attention when in the forest (by no means should you collect random mushrooms - not all of them are edible), the delicious dinner is worth every moment spent studying the mushroom guide or listening to your grandmother, a well-known mushroom picker. And how should you prepare the mushrooms? To what meal should you treat your family? Stew your fresh mushrooms with cream and potatoes, bake a savory tart with mushroom filling, make a huge pot of mushroom soup or put some mushroom spread on your breakfast toast. Whatever you decide, we are sure that the results will be scrumptious. And as fragrant as imaginable..


Preface: Asta, Sauleta virtuve Photo: Beata, Braskes su pipirais


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CHANTERELLE SPREAD 300 ml spread 100 g cleaned and cooked chanterelle mushrooms small knob of butter small bunch of fresh dill and parsley 5−8 fresh basil leaves 2−3 spring onions 1 small garlic clove salt freshly ground black pepper 200 g curd cheese or cream cheese

Sauté the chanterelles in the butter for 5 minutes. Season to taste with salt and freshly ground black pepper. Add the mushrooms, herbs and garlic clove into a food processor and process until fine. Mix with curd cheese or cream cheese, check the seasoning, and keep in a jar in the fridge for up to 1 week.


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Recipe and photo: Jurgita, Duonos ir zaidimu


Recipe and photo: Dovile, DR Food Blog


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MUSHROOM AND SORREL TOASTS 5−6 toasts 400 g champignons or other mushrooms handful sorrel 5-6 slices light bread salt and pepper parsley olive oil

Toast the bread in the oven or in the toaster and leave to cool. Wash the mushrooms and put in the bowl of an electric blender. Add the parsley and chop very finely. Fry the mixture in a pan with a splash of olive oil. Add salt and pepper to taste. Spray the toasts with olive oil. Top with shredded sorrel leaves and the mushroom mixture. Sprinkle with parsley.


What an autumn without mushrooms

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FOREST MUSHROOM SOUP Serves 6 300 g forest mushrooms (chanterelle, porcini, etc.) small knob of butter 1 tbs olive oil 1 garlic clove small bunch of fresh dill 1 sprig of fresh thyme, leaves only 4 spring onions freshly ground black pepper 2 L vegetable stock 4 medium potatoes

Clean and cook the mushrooms and slice them coarsely. Sauté the mushrooms in the butter and olive oil for 10 minutes. Crush the garlic, add it to the pan and sauté for 1 more minute. Add the chopped herbs, season with freshly ground black pepper, and sauté for 2−3 minutes. Stir in the stock, bring to a boil and add the cubed potatoes. Cover the pan with a lid and cook for about 20 minutes. Serve hot with crème fraîche.


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Recipe and photo: Jurgita, Duonos ir zaidimu


Recipe and photo: Asta, Sauleta virtuve


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TARTELETTES WITH CHANTERELLES, BACON AND SPINACH 20 tartelettes Dough: 180 g butter 2 tbs oil 6 tbs water 2 tsp salt 2 tbs sugar 300 g flour Filling: 355 g chanterelles (or other mushrooms) 180 g bacon 75 g fresh spinach 2 small onions 1 small leek 165 g hard cheese 3 eggs 180 g milk several handfuls dill 1 tsp black pepper 1 tsp salt 1 ½ tsp garlic salt

In a heatproof bowl, mix the butter, oil, water, salt and sugar. Heat in the oven orthe microwave until the butter melts and the mixture begins to bubble. Pour in the flour and mix well. Divide the dough between small baking pans and press it to the bottom and up the sides (a cupcake tin is perfect for this). Melt a knob of butter in a pan. Fry the chopped onions and leeks until they turn tender. Add the mushrooms and fry for additional 3-4 minutes until they become soft. Add the spinach and the cubed bacon and mix well. After several minutes, remove the pan from the heat. Beat the eggs, milk and spices in a separate bowl. Add the chopped dill and 100 grams of grated cheese. Finally add the cooled mushroom mixture. Pour the filling into the prepared pans. Grate some cheese on top. Bake for 30 minutes or until the filling is set and the top is brown.


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RISOTTO WITH CHANTERELLES Serves 3−4 oil for frying 1 yellow onion (or 2 shallots) 3 garlic cloves 250 g risotto rice 500 ml broth (mushroom or vegetable broth preferably) 100 ml white wine 50 g hard cheese salt and pepper ½ L chanterelles (about 300g) 2 tbs butter 50 ml cream dill spring onions

First prepare the rice. Warm the broth. Heat a splash of oil in the frying pan. Chop the onions and put them in the pan. Crush 2 garlic cloves and add them to the pan as well. Add the rice and fry them for several minutes. Reduce the heat and pour a ladle of broth into the pan. Simmer until it is absorbed. Repeat until all the broth is absorbed, then pour in the wine. Simmer until there is no more wine left. Add the grated cheese. Mix well, taste and add some salt and pepper if needed. Leave covered until serving. Prepare the mushrooms. In a separate pan add a splash of oil, some butter and the chanterelles. Crush the remaining clove of garlic. Mix well and add the cream. Add some salt and pepper. Spoon the risotto onto the plates, top with the mushrooms and garnish with dill and spring onions.


Recipe: Indre, Gerimu ir patiekalu magija

Photo: Skirmante, Impossible is nothing


Recipe and photo: Paulius, Vyrai virtuveje

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What an autumn without mushrooms

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CHICKEN POT PIE with chanterelles and vegetables 1 pie 1 L chanterelles 300 g chicken fillet 5 medium fresh carrots 1 cup fresh green peas 1 onion 1 garlic clove 1 small leek parsley 500 g frozen puff pastry 1 egg sesame seeds

Salt the mushrooms and cook them lightly. Cut the fillet into small pieces, add the spices and rub in the garlic. Let marinade for a while, then cook the fillet in a frying pan. Finely chop the carrots and onions. Fry the vegetables until they become golden brown. Add the green peas. Sprinkle with salt and pepper. Cover the bottom of the baking dish with the thawed puff pastry. Layer half of the carrot and pea mixture, the chicken, the chanterelles and the remaining vegetable mixture. Cover the pie with puff pastry and cut off the excess dough. Brush with a beaten egg and sprinkle with sesame seeds. Bake for 40 minutes in an oven preheated to 180째C.


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... preserves

E

ach summer we try to catch at least a handful of sun rays and pack them into jars together with raspberries, strawberries and black currants. And in autumn, holding them against the light, we can recall what a wonderful summer it was. We take tiny spoonfuls of the jams, we close our eyes and see large tides smashing against the beach, picnics on lakes, long walks along the evening alleys, and waiting for spring becomes a tad more managable. And don't worry if you were not too diligent and preferred loud festivals to peaceful gardens. The autumn bounty is also plentiful. Truth be told, we may not find berries of all colors of the rainbow. They give way to all the different vegetables that we miss so much in the winter months. You thought that you were finished with the canning? Not at all! We cut the carrots and garlic, we dry the pears and can bell peppers... A real orchestra of autumn hues! We wish you an autumn that is worth remembering when opening another jar of pickled carrots or sweet applesauce. It is indeed possible!


Preface: Jule, Kepykla Nr. 5 Photo: Giedre, g. august photography


Recipe and photo: Dovile, blog DR Food Blog


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PICKLED GARLIC 500 ml jar 5 heads of garlic 240 ml white vinegar 240 ml water 4 tsp sugar 4 tsp salt 20 peppercorns, multicolored 1 tsp coriander seeds 3-4 sprigs fresh thyme 2 bay leaves

Bring all the ingredients (except the garlic) to a boil. Boil for 5 minutes on a low heat, then add the peeled garlic. Bring to a boil, cover the pot and remove from heat. Let sit for 12 hours at room temperature. After the resting period, bring the mixture to a boil once more and pour into a sterilized jar. Leave to cool and screw on the top. Serve after at least 5 days. Pickled garlic can be kept in the refrigerator for up to a year.


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CARROT AND BELL PEPPER PICKLE WITH CARDAMOM 500 ml jar 1 medium carrot 1 red bell pepper For the marinade: 100 ml water 100 ml white wine vinegar 1 tbs sugar 1 tbs salt 1 cm ginger root 6 cardamom pods

Wash the vegetables, peel the carrot and cut it into slices. Cut the bell pepper in half and remove the seeds, chop the pepper into fine sticks. Fill a sterilized jar with the carrot and bell pepper. Peel the ginger and cut it into fine slices. Add the white wine vinegar, water, sugar, salt, ginger slices and cardamom pods to a small pot and bring to a boil. Reduce the heat and let the flavors infuse for a couple of minutes. Then pour the marinade over the vegetables. Leave at least one centimeter to the edges of jar. You can add the ginger and cardamom pods from the liquid to the jar. Seal the jar, carefully shake it to make air bubbles rise up to the top. When cooled, keep the pickles in the refrigerator.


Recipe and photo: Julija, blog Vilko saukstai


Recipe and photo: Jule, blog Kepykla Nr. 5


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APPLE JAM 4 - 5 500 ml jam 5 kg apples 500 g sugar (or more - depends on your taste and the sweetness of the apples)

Peel, core and cut the apples into small pieces. Pour sugar on top of the apples and let sit at room temperature overnight. The next day, squeeze the apples to extract as much of the juice as possible. Pour the juices into an ovenproof pot and heat on medium-high until only one third of the juices remain. Add the apples and mix well. Cover with a lid and transfer to the oven (preheated to 180oC). Mix the jam once in a while. The apples should beccome extra squishy and the jam should become a darker brown colour. Depending on the type of apples used, it may take anywhere from 1 to 3 hours. Pour the jam into sterilized jars, skrew on the lids and let cool.


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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: Jurga, Savaitgalio rendez-vous


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Bon appetit! NEXT ISSUE - DECEMBER 2012

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Clouds No. 1 Autumn 2012  

Free online food magazine from Lithuanian food bloggers

Clouds No. 1 Autumn 2012  

Free online food magazine from Lithuanian food bloggers

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