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Bread & Circuses

Issue No.3 Summer 2015


Bread and circuses free quarterly online magazine. Food + Travel + Stories The sweet side of life. Blog: Editor-in-Chief: Jurgita Vaskel


Dream Team:

Photos: Giedrė Augustinavičiūtė Miglė Šeikytė Jurgita Vaskel Questions & contributions:

© All rights reserved. Reproduction in part or whole is prohibited without written consent of the publisher. Made in Lithuania.

Giedrė Augustinavičiūtė

Miglė Šeikytė

Instagram: @gi.august E. mail:

Blog: My Kitchen Affair Instagram: @_migle__ E. mail:

Cover photo: Farmers cheese, meringue and redcurrant semifreddo p. 122.


And so with the sunshine and the great bursts of leaves growing on the trees, just as things grow in fast movies, I had that familiar conviction that life was beginning over again with the summer. F. Scottas Fitzgerald. The Great Gatsby

W hen the city smells after the rain, and the narrow

street is flooded with jasmine aroma; when the midday air is thick as syrup, and the light from thin, translucent clouds is falling down like sugar; when the sea is blue like an old fashioned bottle of ink, and freckles are sprinkled all over the face; when we are dancing on our bare feet and drinking wine in the sunset, here’s „cheers to the summer!“ I have read somewhere that to have a rest means to take whatever the world is offering you. Splash the water. Sunbathe on the bridge. Cycle. Race with the wind. Enjoy the ice cream and berries. Get up early in the morning, that yet another summer day would extend to a long, never ending day like a long way and will not hurry to an end. Everyone is planning summer vacations, some may go to play with the sand by the seaside, or go fishing and camping by the beautiful lakes. Others may choose countrysides and farmlands where they can pick their own fruits or maybe exciting canoe and kayak trips down the turbulent rivers... Unknown countries and familiar meadows. Unexplored cities and nearby towns and villages... Summer has so many choices to offer and later so many stories to tell. Colourful, delicious, fragrant, crazy and sentimental. Go and choose the right one for you. Have a summer to remember,



in this is Stories 10 Summer and the Books 12 the Big and Colourful Giedre’s World .

travels 22 Coffee Break in Barcelona 38 Crete 60 A Postcard from.. St. Ives (Cornwall, Great Britain) 6




36 Tarta de Santiago 58 Yogurt + honey 78 Basil, honey and ricotta bruschette 78 Pink & green smoothies 80 Summer berry parfaits with yogurt & granola 84 Fruit and berry salad with chia 88 No-bake yogurt cake with strawberries 90 Mascarpone, toffee & strawberry tart 94 Cheesecake with strawberry jam 100 Rhubarb ice cream 102 Coconut milk & strawberry ice cream 104 Raspberry & sour cream ice cream 106 Farmers cheese, meringue and redcurrant Semifreddo 112 Eton Mess 116 Hazelnut meringue Torte 120 Pavlova 130 Farmers cheese bake with berries 132 Bilberry dumplings 134 Rye bread dessert with jam 136 Biscuit dessert with wild strawberries 7

swim in the sea

go out on a boat

fly a hot air balloon attend summer festivals climb the mountains watch movies outside under the stars ride a bike


Su mmer bucket list:

shop at farmer’s market go berry picking make smoothies & ice cream

picnic under blooming trees

wear flowers in your hair dance on your bare feet


Summer and

THE MATCHMAKER OF PERIGORD by Julia Stuart Barber Guillaume Ladoucette has always enjoyed great success in his tiny village in southwestern France, catering to the tonsorial needs of Amour-sur-Belle’s thirty-three inhabitants. But times have changed. His customers have grown older—and balder. Suddenly there is no longer a call for Guillaume’s particular services, and he is forced to make a drastic career change. Since love and companionship are necessary commodities at any age, he becomes village’s official matchmaker and intends to unite hearts as ably as he once cut hair. But Guillaume is not nearly as accomplished an agent of amour, as the disastrous results of his initial attempts amply prove, especially when it comes to arranging his own romantic future.

Julia Stuart has created a charming and farcical comedy of rural France that could not fail to delight. The story is very light and fluffy, like a croissant. And sometimes there is a bite of chocolate in it as well. Try it, and we are sure you will love it.

DANDELION WINE by Ray Bradbury Dandelion Wine is a 1957 semi-autobiographical novel by Ray Bradbury, taking place in the summer of 1928 in the fictional town of Green Town, Illinois — a pseudonym for Bradbury’s childhood home of Waukegan, Illinois. The novel developed from the short story “Dandelion Wine” which appeared in the June 1953 issue of Gourmet magazine. The title refers to a wine made with dandelion petals and other ingredients, commonly citrus fruit. In the story, dandelion wine, as made by the protagonist’s grandfather, serves as a metaphor for packing all of the joys of summer into a single bottle. The main character of the story is Douglas Spaulding, a 12-year-old boy loosely patterned after Bradbury. It is a beautiful, poetic and magical book, containing many stories. The vivid images in the book bring you back to the carefree, enjoyable summer days of your childhood. Bradbury does an excellent job of capturing the feeling of summer.


the Books

SEACROW ISLAND by Astrid Lidgren

The four Melkerson children were a little bit worried the day they arrived on Seacrow Island. After all, their impractical father had rented the cottage for the whole summer without ever setting eyes on it. And a man on the boat had told Pelle, the youngest Melkerson, that the cottage had a leaky roof. And here they are getting off the steamer and it is pouring rain... Seacrow Island is a remarkable story, filled with sweetness and sorrow, humor and suspense, and peopled with the vivid, unexpected, wonderfully winning characters. The book makes you cry and laugh at the same time. If you still have not read this book in your childhood, give it a try. And keep it in your bookshelf for your children - they will love it.

THE ISLAND by Victoria Hislop On the brink of a life-changing decision, Alexis Fielding longs to find out about her mother’s past. But Sofia has never spoken of it. All she admits to is growing up in a small Cretan village before moving to London. When Alexis decides to visit Crete, however, Sofia gives her daughter a letter to take to an old friend, and promises that through her she will learn more. Arriving in Plaka, Alexis is astonished to see that it lies a stone’s throw from the tiny, deserted island of Spinalonga - Greece’s former leper colony. Then she finds Fotini, and at last hears the story that Sofia has buried all her life: the tale of her great-grandmother Eleni and her daughters and a family rent by tragedy, war and passion. She discovers how intimately she is connected with the island, and how secrecy holds them all in its powerful grip... The Island basically has everything a good holiday novel needs: family saga, love, hope, courage. It is a sensitive and very feminine story.






Giedre ‘s colourful



Text: Jurgita Vaskel

Photos: Giedrė Augustinavičiūtė

Please meet Giedrė Augustinavičiūtė a Birmingham (UK) based traveler, talented (food) photographer and inspirational instagrammer. She loves her coffee sweet. She’s fascinated by maps. Her photos are a mixture of memories, travels and flavours. Need to know more? Start reading!

I got into food photography when I was doing a photography course at college. One of the topics was food photography and that was it, I was hooked on it. I started taking shots of cakes that I would buy in the shops but quickly realised that cooking is so much fun and since then I would bake and then photograph homemade food. I have a massive sweet tooth so no wonder why most of the stuff was cakes, biscuits, cupcakes… For my final subject I chose food photography as I was enjoying it so much and along with my portfolio I’ve created a blog to show and to share my photos. I always knew that I wanted to see food in photos in a bit „different“ and creative way but wasn’t sure it existed so I’ve started looking up on Internet for some ideas and trying it out myself. After writing blog for some time I’ve decided I wanted to do photography for someone else rather keep writing blog for me. So I started looking up with whom I could work. At that time the online magazine trend just started developing so I’ve joined few as a contributor. It was fun to meet new people and share the passion for food and creative photography. In my 20s I used to do some creative writing but now I put untold words into photography. One of the creative spaces that I love is a social network Instagram. It’s a place where you can do and achieve a lot. You can meet people from all over the world, make friends and meet them in real life. You can share your creative photography and ideas with others, be inspired and inspire hundreds of others who are just like you – looking for a place to be creative. You do need words next to your photos. This way words explains the nature of photo, makes it stronger and people connect better with what you want to show and to say. You can write your own words, share some quotes or personal stories because people want to know you and your story. Sometimes I feel like I give too much of me to Instagram as each square is very well thought out. I look into the colours, composition, theme and how all of this match in the gallery.


Clifton suspension bridge. It was unbelievably windy day with rain and sunshine


Milky and sweet

Coffee and Coconut cake

5am and a misty weather start this morning was just right for a 5 hour hike to the Snowdon (1,085m), the highest mountain in Wales. Can’t feel my toes but my heart is really happy



“Living in dreams of yesterday, we find ourselves still dreaming of impossible future conquests.� - Charles Lindbergh

Magic little blue door.


I love travelling! But who doesn’t? I like long journeys and city breaks, anything that takes me out of the routine, brings me into unknown, unseen and exciting. Each journey inspires the next one. I’ve just came back from Australia and Germany and I am already planning the next one. Barcelona is the only one city so far that I would like to come back. It’s a place where you can find history, architecture, busy city life and seaside. Can it be more perfect than this? My dream is to travel around the world in one go. But someone has told me that every time when you make a little journey you are already travelling the world. I am happy with this as long as I keep moving. Although a lot of my travels to the destination are on my own, more than likely someone will be waiting for me on the other side. I would like to make a solo journey and I hope one day I will achieve it. The idea to have a tattoo as a map of world came to me a long time ago, probably 7 – 8 years ago. Meaning of the tattoo to me is very simple and I relate it with traveling. I am also quite fascinated by maps. I could stare at the map for ages and every time I would notice something new. But I always have people asking what does it mean or will I colour or put dots to mark the places that I’ve been to. And the answer is no, because it’s the simplicity that makes it beautiful. When I work I create on the spot, it is frustrating sometimes but that’s my style. The more props I use, the more ideas I get with the great final results. Love Pablo Picasso words „inspiration exists, but it has to find you working“, and it is so true. Inspiration will not come to you if you will sit and wait for it. The more you will work, the more ideas you will generate. I always loved to read. Reading was my second nature, my escape to the dreamland. I started reading when I was 4 years old. At that time I couldn’t write so my mom started a journal of the books that I’ve read. And now, 30 years on I still have that journal and I still write down each book that I read. I feel quite proud of it.

More about Giedrė:


travel with us





Great Britain


Coffee break in

Barcelona Going to Barcelona? Great! Summer is a perfect time for that. Just make sure you prepare yourself for a few hot sunny days, stunningly clear blue sky disturbed only by a light breeze and lazily advancing warm evening reluctantly letting the day go from this goddess of Apennine peninsula. Text ir photos: Miglė Šeikytė


Have you already checked the Sagrada Familia, walked around the Guell Park, visited the Picasso museum, climbed onto Monjuic hill, admired a spectacular water, light and music show of Magic Fountain of Monjuic, marched the famous Las Ramblas boulevard, got lost in the maze of narrow streets in Gothic Quarter, spent a siesta in one of the golden sandy beaches allocated not far from the city center, drown into the noise of the famous La Boqueria market, got a snack at „Cal Pep“ restorane, tasted snails at one of the oldest and most charismatic city’s restaurant „Los Caracoles“ and chilled out with a glass of sangria at „Bar Celoneta Bar Sangria“? If yes, then it is time for a coffee and dessert break! There are a few places which, in my mind, are definitely worth visiting (or sometimes even making a detour) if you are looking for a good coffee and sinfully delicious dessert. and caramelized sugar nougat, xuxos de crema - soft, fluffy, sugar-crusted fingers filled with orange-cinnamon pastry cream, coca de llardons - flat rather cookie-like cake made with eggs, sugar, pork crackling and pine nuts, and brazo de gitano - a typical Spanish roll stuffed with cream.

Bubo (Caputxes, 10, 08003 Barcelona) Modern and sophisticated, it is certainly one of the best cafes in Barcelona where award winning pastry chef Carles Mampel creates rather Paris atmosphere. Unique flavours and their combinations, unprecedented shapes, striking compositions and palate flattering sensation. If you come here for breakfast, make sure you try his mouth-watering croissants, raviolo gianduja - flat cylindrical puff pastry stuffed with hazelnut and milk chocolate cream, and sneken - spirally twisted danish filled with chocolate and rum soaked raisins and then dusted with green tea crumbs.

Oriol Balaguer (Pl. Saint Gregori Taumaturg, 2, 08021 Barcelona) Run by the award winning confectioner and former Ferran Adria scholar, Oriol Balaguer pastry shop is worth a visit for the unique flavours, stunning aromas, contrasting shapes and textures, creative sophistication, unique and exclusive relationship between tradition and modernity. Make sure you try a Chocolate Paradigm – chocolate cake composed from 8 different textures of chocolate that in 2001 was recognized as the best dessert in the world. Or you can try some desserts in a glass where next to typical chocolate and tiramisu flavors, there are more exotic cocktail-based mojito or gin and tonic options.

Meanwhile, during the day, the cup of coffee would be perfectly accompanied by the Namelaka – an individual cake where silky hazelnut and milk chocolate cream is elegantly laid over light green tea sponge and crunchy chocolate biscuit base. Whereas chocolate lovers would instantly fall in love with Xabina that has been accredited with the Press Award for the „World’s best chocolate cake” in Lyon 2005. It consists of a spiced sponge of olive oil, a crisp layer of praline with cocoa beans, a capuccino sponge soaked in Madagascar and a light, creamy chocolate mousse, covering all that with a dark chocolate mirror glaze.

Chök (Carrer del Carme, 3, 08001 Barcelona)

La Colmena (Plaça de l‘Anfel, 12, 08003 Barcelona) This is one of the oldest pastisserias in town, where the third generation of the Roig family produces traditional Catalan sweets using the same original recipes that date back more than hundred years. Do not pass by without trying their yema tostada turron - egg yolk


For those who are mad about chocolate. Here, one can find chocolate in various form, starting with candies, cookies, truffles, chocolate bars or muffins and finishing with oil, crackers and noodles. It is a very cosy, but quite small chocolate shop-café. If you are lucky enough to secure a table, make sure you try traditional Spanish churros which will be served with several different chocolate sauces. Meanwhile, among the locals Chök is known as a place to go to for delicious donuts and cronuts.



You’d have a hard time finding anything better than Barcelona for food. Anthony Bourdain



Now, it’s time for a cup of coffee!

from the well worldwide recognized roasters (such as, London’s Workshop Coffee Co.).

Cafés el Magnífico (Carrer de l‘Argenteria, 64, Barcelona) Operating for almost a century Cafés el Magnifico today is much talked about as the best coffee place in town, and maybe even in the whole country. Around 37 different kinds of green coffee beans from South and Central America, Africa and Asia are being purchased in small quantities and roasted right in front of the customers while Carolina Hernández, named the best barista of Barcelona in 2013, ensures that each cup of coffee that leaves the bar is perfect. Carefully prepared espresso (using only filtered water) and silky milk foam (using only fresh full-fat milk) will make all the milky coffee lovers sigh with excitement. In the meantime, more serious coffee enthusiasts will be pleasantly surprised to find filtered, French press or siphon coffee options on the menu.

Nømad Coffee Productions (Passage Sert, 12, Barcelona) No food. Coffee only, roasted locally and prepared according to your wishes. On the menu, there are always several different single origin coffee options as well as a few different ways to prepare it, such as using Harrio V60 filter, Aeropress, or Chemex. Whereas, on the counter, there are three coffee grinders lined up next to the glowing Dalla Corte / Pro coffee machine. As soon as you open the door, it’s clear that there are some serious coffee affairs going on. Onna Cafe (Pujades 126, 08005 Barcelona) If you love coffee from Costa Rica, or you just love a good coffee, this is the place for you to be. Collaborating directly with Costa Rican coffee growers and purchasing green coffee beans without any intermediaries, Onna Cafe owner Anahi ensures coffee reaches the final consumer in its peak perfection. And it doesn’t matter if it’s a silky flat white or fruit-scented South-American elixir carefully prepared with chemex.

Skye Coffee (Carrer de Pamplona, 88, 08018 Barcelona)


Indie-style coffee place with minimalist decor, communal tables and wonderful coffee. This is one of the most original coffee shops in Barcelona, since its bar is fitted into a 1972 Citroen H van which is parked in an open warehouse-type space. Unfortunately, they do not roast their coffee themselves; however the beans are being carefully selected and bought only







tarta de santiago Photo and recipe: Giedrė Augustinavičiūtė


If you are planning to head North from Barcelona towards El Camino de Santiago where the relics of the apostle Saint James are believed to be buried, you will see the Tarta de Santiago in the windows of every pastry shop and restaurant. The cake is usually marked with the shape of the cross of the Santiago. With its wonderfully moist almond, citrus and cinnamon flavours, this torte makes a perfect dessert. Serve the cake with whipped cream.

250 g ground almonds 250 g caster sugar 6 large eggs. separated zest of 1 orange zest of 1 lemon 1 teaspoon ground cinnamon icing sugar, for dusting

Line a 20-22 cm springform cake tin. Preheat the oven to 180C. Beat the caster sugar and egg yolks with an electric mixer until pale and fluffy, then beat in the orange and lemon zests. Add ground almonds and cinnamon, and mix together well. In a separate bowl, beat the egg whites into soft peaks. Fold 3 tablespoons of the beaten egg white into the almond mixture, to loosen it, the carefully fold in the rest of the egg whites. Pour the cake mixture into the prrepared tin and bake for 40 minutes until firm and golden. Allow to cool in the tin, then turn out and remove the paper. Cut a Cross of Santiago from card and place it on the centre of the cake. Dust the cake with icing sugar and remove the card.



Text ir photos:


: Jurgita Vaskel





I felt once more how simple and frugal a thing is happiness: a glass of wine, a roast chestnut, the sound of the sea. Nothing else. Nikos Kazantzakis. Zorba the Greek


or Megalónisos (Great Island) - that is what Cretans call their home - is the largest Greek island surrounded by four crystal-clear seas. Landscape and history have collaborated to make it one of the most evocative and multi-faceted of the Greek islands, with canyons, mountains, blissful beaches and significant historic monuments. Probably because of repeated occupations by foreigners, modern Cretans have a reputation for being fiercely proud and ruggedly independent. In remote mountain villages far from the tourist places elderly men still gather in the kafeneia (cafés) wearing black shirts with pants tucked into their boots, just as their fathers and grandfathers did before them. Life is slow here and everyone, it seems, has time for a chat, coffee or raki. Crete’s picturesque south coast is untamed by mass tourism and has remote mountain settlements surrounded by olive trees and sweet-scented wild herbs, with views that will make your heart sing. Roads corkscrew through sparsely populated mountains before dead-ending in the deep blue Libyan Sea. Footprint-free beaches here are reachable only by boat or walking trails. The small villages with whitewashed houses are basking in splendid isolation. While holidaying in Crete, try to paraphrase Admiral David Farragut: Damn the waistline. Full speed ahead! The food is too tasty here. The secret is in the ingredients: wild mountain herbs, thyme honey, sunkissed tomatoes, homemade olive oil and homemade cheeses. The Cretan Diet is a combination of foods and lifestyle. And some say it is miraculous! It is not difficult to fall in love with Crete. Adventures leave their homes behind and settle down in the island for good. Here, in the island, tranquillity may be absolute. Half of cultivated Crete is covered in olive groves, and in the village of Ano Vouves stands the world’s oldest olive tree. Lemons ripen in the sun and the sea never fails to enchant...




To my mind, this Cretan countryside resembled good prose, carefully ordered, sober, free from superfluous ornament, powerful and restrained. It expressed all that was necessary with the greatest economy. It had no flippancy, nor artifice about it. It said what it had to say with a manly austerity. But between the severe lines one could discern an unexpected sensitiveness and tenderness; in the sheltered hollows the lemon and orange trees perfumed the air, and from the vastness of the sea emanated an inexhaustible poetry. “Crete,” I murmured. “Crete...” and my heart beat fast. Nikos Kazantzakis. Zorba the Greek

Crete is a huge island. It definitely will take time to travel around. Plan ahead your trip: think about the places you would like to see, historic monuments you would like to visit, food you would like to try. Hire a car. Getting a car rental in Crete is very easy. However it is very important that you pay close attention to the terms and conditions of the contract before signing your name on it. Keep in mind that narrow winding roads can often mean that journey times are rather longer than might be expected from distances calculated from a map. Plan ahead your trips to the further parts of the island (e.g. Elafonisi beach) and try to leave earlier as the sun goes down suddenly. Driving on the narrow roads up in the mountains is quite a challenge. Still not sure about your plans in Crete? Then take a map from your hotel’s reception and travel along. Bask on a golden-sand beach shaded from an azure sky by swaying palms, relax in olive groves, make a beautiful walk through the gorges and on the mountains. And do not forget to try the Cretan food. Cretans are masters at taking a few simple ingredients and turning them into something magical. The best food places are far away from tourist spots. Drive deep down the island and stop for a relaxing lunch at a traditional mountain village. And try to learn some Greek. Even a few words will warm your welcome and may even inspire a lasting friendship


the Samaria gorge




the Monastery of Preveli


top (tourist) attractions in crete:

Balos lagoon - clear waters and desert-isle sand, an exceptional place in a wind-protected area of the sea. Elafonisi beach - the romantic getaway to the beautiful sandy beach fringed with pink coral sand. The Samaria gorge - great walk if you are physically fit (hiking boots, bottle of water and hat are essential!) Matala beach & Roman graves - if you still are hippie at heart. Rethymno & Chania - for those who adore the spirit and architecture of the old cities. Festos (gr. Phaistos) - if you want to feel a real Cretan history. The Monastery of Preveli & the palm beach - there are many, many steps down on the old stairs if you want to reach the beach, so it is a bit of a climb up and down in the heat! Spinalonga - an island in the East of Crete, former leper colony. Knossos palace - if you like history, archaeology and ancient myths.

Crete is full of stories and adventures. Go on and discover some of them!


Elafonisi beach


Balos lagoon


Every journey has a flavour, every place a taste. When I remember Crete, I can almost still taste melting in the mouth stifado with pearl onions, rich moussaka, traditional gyros pita, sweet, crunchy and moist baklava, samali (semolina cake) infused with flavourful syrup. However, good food is very often, even most often, simple food. In Crete, we loved purple-black, almond-shaped kalamata olives, feta cheese and rustic Greek bread, which we had on the beach at dusk. Plates of Greek salad. Greek yogurt panna cotta, served by the owner of taverna at the end of our dinner. And we absolutely adored thick, rich Greek yogurt which we had for our breakfast. We drizzled it with fragrant golden honey - as simple as that. You can buy the Greek yogurt in the store or make it at home. Place the collander inside the large bowl. Line the collander with the double cheesecloth. Pour 2 liters of plain yogurt into the cheesecloth. Set the bowl and collander into the refrigerator or leave it at the room temperature and let it strain overnight or for 24 hours. Save the whey drained from yogurt to make smoothies! (see the recipes on page 78) It is the simple things in life that are the most extraordinary.


yogurt +



A Postcard from...

St. ives

Cornwall, Great Britain

...I could fill pages remembering one thing after another. All together made the summer at St. Ives the best beginning to life imaginable. Virginia Woolf

Photos: Giedrė Augustinavičiūtė












Desserts 73


bright slow and

mornings Morning could be the most heavenly moment of the day, a beginning to a chaotic day or anything in between. The summer morning routine is a leisurely affair. Choose the colourful, lighter, fresher, healthier meals: bright fruit and herbal smoothies, crunchy, honey sweetened granola and toasts, juicy fruits and berries... Enjoy the sweet and simple pleasures of the summer morning. Photos and recipes: Jurgita Vaskel


coconut milk + blueberries + blackcurrants + cardamom


. spinach + basil + banana + celery stick + yogurt 77

bruschette pink smoothie

2 slices of whole wheat bread 90 g ricotta cheese 1 tsp grated lemon zest 250 ml coconut milk or plain pink peppercorns, crushed Greek yogurt basil leaves a small handful of blueberries runny honey a small handful of blackcurrants Preheat the oven to 180C. a pinch of ground cardamom Brush each side of the bread lightly with oil and cook for Put all the ingredients in a blender. Blend until smooth. 1–2 minutes each side. If the smoothie is too thick, Spread each slice with ricotta add more water. Serve and sprinkle with the lem- immediately. on zest, basil, peppercorns. Drizzle with the honey.


green smoothie 35 g fresh spinach 5 basil leaves 1 celery stick 1 banana 250 ml plain Greek yogurt Put all the ingredients in a blender. Blend until smooth. If the smoothie is too thick, add more water. Serve immediately.

ricotta + basil+ pink peppercorns + lemon +honey


Summer Berry Parfaits with Yogurt Granola






parfaits with yogurt and berries are a simple yet luxurious morning pleasure. It is a stove top version of granola that takes less than 10 minutes to make. Granola can be made days before and stored until required. The recipe is really versatile - you can use whatever nuts or seeds you have on hand. I like to add sesame seeds, sunflower seeds, flaxseeds, a pinch of ground cardamom... And do not skip the berries. Wild strawberries, currants, blueberries, blackberries, raspberries, cherries are in season now. Enjoy the guilt-free breakfast! •••

1 serving: 2 tbsp almonds 2 tbsp walnuts 2 tbsp pumpkin seeds 2 tbsp grated coconut 4 tbsp rolled oats 1/2 tsp ground cinnamon 1 tbsp coconut oil 2 tbsp honey 200 ml of plain Greek yogurt berries of your choice Dry-toast the nuts, seeds and cinnamon in a large nonstick frying pan over medium heat for 5 mins stirring constantly. Make a well in the center, and add in the coconut oil and honey. Continue to stir for another 5 mins, making sure the mixture is well coated and beginning to toast and turn brown. Remove from the heat and allow the granola to cool. When ready to assemble, begin to layer the parfaits using the granola, yogurt and berries. Serve immediately.


fruit and b with 84

Chia seeds are among the healthiest foods on the planet and are a true super food. They are one of the best sources of soluble fiber and omega acids. Use the seeds in your smoothies, salads, breakfast porridge. •••

1 serving: 2 apricots, halved 5 strawberries, quartered a small handful of cherries, halved 1 tbsp runny honey 2-3 tbsp fresh lemon juice 2 tbsp chia seeds In a bowl, combine the apricots, strawberries and cherries. Stir to mix. Mix the honey with lemon juice and chia seeds. Drizzle the dressing over the fruit salad and toss lightly to coat.

berry salad chia 85

Stra 86

awberries 87

no-bake yogurt cake + strawberries Photos and recipe: Jurgita Vaskel


For the base: 150 g biscuits, crushed 70 g butter, melted For the cake: 400 g farmers cheese 900 ml strawbery yogurt 2 tbsp vanilla sugar 4 tbsp gelatin 60 ml water 300 g fresh strawberries a piece of white chocolate Mix the biscuit crumbs with melted butter. Tip the crumbs into the 20 cm wide springform tin and press firmly down into the base to create an even layer. Place in the fridge until you make the filling. Pass the farmers cheese through a sieve. Beat the farmers cheese, yogurt and vanilla sugar in a deep bowl until smooth. Pour gelatin with water and leave it to swell for a few minutes. Dissolve the gelatin in a hot water bath or on the very low heat. Once cooled, pour the gelatin into the yogurt mass and stir thoroughly. Set aside 6 best looking strawberries. Wash the remaining strawberries, remove stems and place them on the biscuit base. Carefully pour yogurt mix on top and refrigerate the cake overnight. On the next day, rinse the remaining strawberries and cut them in halves. Place them on the cake in a circle. Melt the chocolate in a warm water bath and drizzle over the strawberries. It will be easier to remove the cake from the tin if you gently run a knife soaked in the hot water around the tin edges.



mascarpone, toffee and stra wberry


Photos and recipe: Jurgita Vaskel


For the base: 100 g rice flour 100 g plain flour 1 tbsp sugar 100 g cold butter, diced 1 egg For the filling: 500 g mascarpone cheese 125 ml yogurt 2-4 tbsp icing sugar 1/2 tsp vanilla extract 500 g strawberries 100 g toffees 90 ml milk Sift the rice flour, plain flour and salt into a large mixing bowl. Add the butter and rub into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the egg, until the mixture clumps together. Bring the dough together into a ball. Wrap in cling film and chill in the fridge for 30 minutes to firm up. Preheat the oven to 180C. Roll out the pastry between 2 sheets of floured cling film, to hold the pastry together. Line a 20 cm tart tin. Line pastry case with a round of baking parchment and fill with baking beans. Bake in the preheated oven for 15 mins. Then remove the paper and beans and bake for about 10 mins until the pastry is cooked and pale golden. Take off the oven and leave to cool completely in the tin. Beat the mascarpone with yogurt, icing sugar and vanilla sugar. Slice three quarters of the strawberries and mix into the mascarpone filling. Put the toffees and milk in a small pan and gently heat, stirring until the toffees have melted and you have a smooth glossy sauce. Set aside. Set the pastry case on a serving plate. Spread over the filling. Slice the remaining strawberries and scatter over the filling. Drizzle the toffee sauce over the strawberries. Serve refrigerated.



cheesecake with stra wberry jam Photos and recipe: Giedrė Augustinavičiūtė




For the base: 220 g digestive biscuits 100 g unsalted butter, melted For the cheesecake: 200 g fresh strawberries, hulled and chopped 30 ml water 180 g caster sugar 600 g full-fat cream cheese 2 large eggs For the topping: 100 g mascarpone cheese 20 g icing sugar 100 ml double cream 100-200 g strawberries whole or cut in half to decorate Use a 20 cm spring-form cake tin. Blitz the biscuits into crumbs in a food processor or place them in a plastic bag, seal and crush with a rolling pin. Pour the biscuit crumbs into a bowl, add melted butter and stir together, then tip into the tin and press into the base with the back of a spoon or using hands. Place tin in the fridge for 20-30 mins to allow the base to set. Meanwhile, place strawberries in a saucepan with 80 g of the sugar and 30 ml of water and bring to the boil. Reduce the heat and cook until the strawberries are soft and the liquid has reduced by half. Take off the hob and set aside until completely cold. Preheat the oven to 160C. Whisk together the cream cheese and remaining sugar until smooth. Add the eggs one at a time, mixing well after each addition. Tip in strawberries and stir into the cream cheese mixture. Pour the mixture into the prepared tin – it should be about two-thirds full. Place in a roasting tin (first wrap the cake tin in foil) and fill this with water up to about 5mm from the top of the cake tin. This creates a water bath in which to bake cheesecake, preventing it from drying out and cracking in the oven. Bake approximately 30 mins or until firm on top with a very slight wobble in the centre. Allow the cheesecake to cool to room temperature still in the tin, then place in the fridge to chill and set for 1-2 hours. Whisk the mascarpone and icing sugar until smooth. In a separate bowl, whip the double cream until soft peaks form, and then fold it into the mascarpone. Remove the chilled cheesecake from the fridge and pour the mascarpone cream on top, spreading it evenly. Place back in the fridge for a few hours, or preferably overnight, to set. Carefully remove the cheesecake from the tin and top with fresh strawberries.


Photo: Giedrė Augustinavičiūtė

ice-c 98

crea m 99

Rhu b arb

ice-cream Photos and recipe: Giedrė Augustinavičiūtė


450 g rhubarb, chopped 250 g sugar 200 ml whole milk 3 egg yolks 400 ml double cream red food colouring (optional)

Sweat the rhubarb with the sugar and a tiny splash of water in a pan on a medium heat until the mixture is pulpy, about 10– 15 mins. If the fruit isn’t as pink as you’d like, add a drop of food colouring. Pour the stewed rhubarb into a measuring jug – it should give you about 400 ml. Make it up to 600 ml with the milk. Puree in a food processor or with hand blender until smooth. Put 3 yolks into a bowl, or straight into a cold saucepan, and stir in the rhubarb mixture slowly. Place the pan over a low heat and stir until the custard has thickened. The custard is ready when you notice a change in consistency on the back of your spoon. Leave to cool completely, then whisk in the cream. Churn in a machine, or stir-freeze: put the tub in your freezer, then every 30 mins mash the frozen edges or fork or hand blender, until smooth and firm.


3 cups coconut milk (whole fat not reduced) 3-4 tbsp raw honey 2 cups fresh or frozen strawberries

Put the coconut milk, honey and strawberries in a high speed blender and blend until smooth. If you have unwanted chunks you can pour the mixture through a fine mesh sieve or cheesecloth. Pour mixture into a bowl and chill in the fridge for 1 hour. Once chilled, place mixture into ice cream maker and follow the manufactures instructions. Store in the freezer. Let it rest on the counter for a few minutes prior to scooping.


coconut milk & strawberry ice-crea m Photos and recipe: Giedrė Augustinavičiūtė


Lactose & sugar free


raspberry &

sour cream ice cream Photos and recipe: Jurgita Vaskel


400 ml 30 % fat sour cream 60 ml milk 100 g sugar (depending on the sweetness of the berries) 300 g raspberries a pinch of vanilla sugar

Beat the sour cream, milk, sugar and vanilla sugar in the deep bowl. Leave for 10 mins until the sugar dissolves. Rinse and crush the raspberries. If you don’t like raspberry seeds, run the berries through the sieve. Stir the crushed raspberries into the cream mixture and pour into the sealable container. Place it in the freezer for an hour. Take the container out and whisk ice cream with an electric mixer. Place the container back in the freezer and repeat the process 3-4 more times. Then leave the ice cream to solidify. If you’re using an ice cream making machine, follow manufacturer’s instructions.


farmers cheese, meringue& redcurrant se mifreddo Photos and recipe: Jurgita Vaskel


Cover recipe!


Semifreddo (it. half cold) - is not quite an ice cream. No churning required as it freezes, which makes life very much easier. What you get is a smooth, soft block of chilled, almost frozen cream, with a texture of deep velvetiness. Semifreddo is usually a rich enough dessert. I love the lighter version, where I use yogurt instead of heavy cream. Either way, it works wonderfully.

2-4 servings: 180 g farmers cheese 80 ml milk 125 ml yogurt 80 g icing sugar 1/2 tsp grated lemon zest 1/2 tsp vanilla extract a small handful of redcurrants 3-4 small meringues Line a small, aproximately 15x6 cm loaf pan with plastic wrap. Combine farmer’s cheese, milk, yogurt, icing sugar, vanilla extract and lemon zest in a blender, process until smooth. Break up the meringue and stir in with currants. Spoon the mixture into the prepared pan. Cover and freeze for at least 8 hours or overnight. Remove semifreddo from the freezer, and let it stand at room temperature before slicing.

NOTE: Farmers cheese is a Lithuanian specialty. You can use ricotta or quark instead.




Meringues 111


Eton Mess 113

Photos and recipe: Jurgita Vaskel


Eton Mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue and whipped cream. The dish has been known by this name since the 19th century, and was originally made with either strawberries or bananas mixed with ice-cream or whipped cream. Meringue was a later addition. I changed the classic recipe and chose Greek yogurt with a pinch of vanilla sugar instead of whipped cream. Delicious! 2 servings: 200 g strawberries (or any other berries of your choice), washed and hulled 250 ml Greek yogurt a pinch of vanilla sugar 8-10 small meringues (store bought or homemade, see the recipe on p. 134) Set aside 5 bigger strawberries and mash them with a fork. Spoon the puree into a plate. Mix the yogurt with vanilla sugar. Break the meringue up into pieces and quarter the remaining strawberries. Place half of the quartered strawberries into a plate, spoon the yogurt on them. Sprinkle with meringues. Decorate with remaining strawberries. Serve immediately.



hazelnut meringue


Photos and recipe: Jurgita Vaskel


For the sponges: 115 g butter, softened 125 g hazelnuts 100 g sugar 5 medium eggs zest of 1 orange, grated 30 g plain flour 125 g ricotta cheese 2 tbsp poppy seeds pinch of salt For the frosting: 4 tbsp apricot jam 250 g ricotta cheese 1-2 tbsp icing sugar For the meringues: 3 egg whites 175 g icing sugar a pinch of vanilla sugar a pinch of salt

Preheat the oven to 180C. Put the hazelnuts on to a baking tray and roast in the oven for about 5 mins. Whizz up them in a food processor until you have a fine powder. Beat the butter and sugar until pale. Add the egg yolks one by one and the orange zest. Sieve in the flour, add the ricotta, stir in the hazelnuts and poppy seeds. In a separate bowl, beat the egg whites with a pinch of salt, until they are stiff. Fold them slowly into the batter. Butter two 18-20 cm tins and line them with greaseproof paper. Divide the batter into the tins and bake in the preheated oven for 25-30 mins. Allow to cool and take off the tins. Place the jam in the little pan with 3 tablespoons of water and bring slowly to the boil. Take the pan off the heat and leave to cool.


To assemble the cake, place one sponge on a plate Bake for 30-40 mins, or until the meringues are or cake stand and brush the jam over the top. Top pale and dry. Turn off the oven and allow the with the remaining sponge. meringues to cool in the oven with the door slightly ajar. Mix the ricotta with icing sugar. Spread the mixture over the top and sides of the cake. Re- Store meringues in an airtight container for 1 frigerate for 1 hour. Decorate with meringues week. before serving. For the meringues, preheat the oven to 120C. Line a baking tray with greaseproof paper. Beat the egg whites with a pinch of salt for 1 minute on a low speed. Then increase the speed to medium and whisk for another 2-3 mins, or until the egg whites form stiff peaks. Then, while continuing to whisk, gradually add the sugar (and vanilla sugar) a tablespoon at a time, until the mixture is stiff and glossy. Using a large spoon, place freeform shapes on to the prepared baking tray.


More desserts with :


Eton Mess (recipe on p. 112 + Semifreddo (recipe on p. 106)


Pavlova Photos and recipe: Giedrė Augustinavičiūtė


Named after Russian ballerina Anna Pavlova, a traditional pavlova is a meringue dessert that is crisp on the outside and light and soft on the inside. Topped with whipped cream and berries, it is transformed into a perfectly elegant beauty.

6 egg whites pinch of salt 300 g caster sugar 2 tsp vanilla essence grated zest of 1 lemon 350 ml double cream 2–3 tbsp icing sugar 450 g mixed fruits (blueberries, raspberries, strawberries) few mint leaves for decoration Preheat the oven to 120C. Line a large baking sheet with baking paper and draw a 23 cm circle in the centre. Whisk the egg whites with a pinch of salt until they form stiff peaks, then gradually pour in the caster sugar, whisking constantly. Once all the sugar is added, whisk for a further 5 mins until the mixture is glossy, then stir in the vanilla essence and lemon zest. Spoon the meringue onto the circle. Bake for 2 hours 30 mins, then turn off the oven and leave the meringue inside until cold. Whip the cream until it forms soft peaks, then beat in the icing sugar. Pile the cream into the centre of the meringue, and then scatter over the blueberries, raspberries and strawberries. Decorate with mint leaves.




at home There are recipes that will always remind you of Mom’s kitchen. Made with love and passed from generation to generation, these are some of my most treasured recipes... The ones that taste like home and cosy, long summer mornings. When the scent of freshly brewed tea is the first highlight of the day and the aroma of sweet breakfast is tantalizing and fresh... Photos and recipes: Jurgita Vaskel



Farmers cheese bake with berries, p. 130


Bread crumb dessert with jam, p. 134 127

Bilberry dumplings p. 132


Biscuit and wild strawberry dessert, p. 136 129

farmers cheese bake with



Farmers cheese bake. Just a few words, bringing back childhood memories. My mum taught me how to make it, and that’s how I make it for my little boy. Some recipes are timeless. I made only one change and use coconut oil instead of butter. 4-6 servings: 125 ml fine semolina 250 ml milk 80 g butter, melted (or 4 tbsp of coconut oil) 800 g farmers cheese 3 eggs, separated 130 g sugar 1 tbsp vanilla sugar Preheat the oven to 180C. Pour the milk over semolina and let it steep for 10 mins. Mash the farmers cheese with a fork. Beat the egg yolks with sugar and vanilla sugar until pale. Beat the egg whites until stiff peaks form. Stir the farmers cheese, semolina, melted butter and beaten egg yolks. Gently stir in the beaten egg whites. Grease the baking tin with butter. Pour in the batter. Bake for 40-45 mins until golden brown and not wobbling when shaken slightly. Leave in the oven for 5 mins before serving. Serve hot or warm with sour cream and fresh summer berries.


When bilberies are in season, you don’t need to turn on the oven to make a delicious dessert - make the bilberry dumplings for your breakfast or dinner. This is a charming recipe from my childhood. I simply can’t imagine the summer without making them! Never fear if bilberries are not in season — the recipe can last all summer long if you substitute other fresh fruits like tart cherries and blackberries. 4-6 servings For the dumplings: 210 g plain flour 1 egg 1 tbsp oil a pinch of salt 125 ml boiling water For the filling: 500 g bilberries 4-5 tbsp sugar To make the dough, sift the flour into a bowl. Add the egg, oil and salt and mix. Pour in the boiling water and stir with a spoon, then knead the dough. Cover the bowl with kitchen towel and leave for 30 mins. Mix the bilberries with sugar in a bowl. Place a circle of dough into the palm of your hand and place a teaspoon of berries into the centre. Fold the dough over the filling, in half, to make a semi-circle that encloses the bilberries. Pinch the dough along the semi-circular edge with your thumb and finger so that the dough is well sealed. Lay the dumplings in rows onto a board lightly dusted with flour. To cook the dumplings, bring a large pan of water to the boil. Carefully drop the dumplings in one at a time. Cook until they float up to the top, then cook for 7-8 mins. Drain and set aside. For the bilberry jam, cook remaining bilberries in a pan for about 10 mins on the medium heat. Add the sugar to your liking. Serve the dumplings hot with the jam and/or sour cream.


Bilberry dumplings 133

bread crumb dessert

with jam


The dessert has all the magical flavors and scents of a real gingerbread cake. Black rye bread is so versatile, and it is unbelievably suitable for the desserts. Try to sprinkle ready-made bread crumbs over the ice cream or other fresh desserts. 4-6 servings: 300 g fresh black rye bread 30 g butter 100 g sugar 2 tsp cinnamon 300 g farmers cheese 200 g 30 % fat sour cream 1 tbsp vanilla sugar 250 ml cranberry, lingonberry or cherry jam Cut the bread into slices and rub them with your fingers into crumbs. Melt the butter in the large frying pan, add the crumbs, 50 g of sugar and cinnamon. Stir and fry for 5 mins while constantly stirring. Take the pan off the heat and leave to cool. Run the farmers cheese through a sieve. Beat it with sour cream, remaining sugar and vanilla sugar in a large bowl. Layer the dessert in glasses: add a layer of crumbs, a layer of farmers cheese mixture and a layer of jam. The top layer should be the farmers cheese mixture. Refrigerate for at least 3 hours or overnight.


biscuit dessert with

wild strawberries



This layered dessert resembles an Italian tiramisu. However, it also has all ingredients a good summer dessert needs: fresh berries, light and creamy cheese filling, infused with the slight flavour of chamomile... 2 servings: 80 ml brewed and sweetened chamomile tea, cooled 250 g mascarpone cheese 60-70 g biscuits, ground few small handfuls of wild strawberries Add the mascarpone to the bowl. Slowly pour in the tea whisking constantly until you have a smooth and thin cheese paste. You probably will not need all the tea. Wash and drain the wild strawberries. Layer the ingredients in the cups. Cover the cups with cling film. Refrigerate overnight. Serve chilled.



Have a sweet summer! 139

thank you!



Bread & Circuses Summer 2015 No. 3  

Life is sweet. Food + travel + stories. Free quarterly magazine.

Bread & Circuses Summer 2015 No. 3  

Life is sweet. Food + travel + stories. Free quarterly magazine.