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Bread & Circuses

Issue No.1 Winter 2014



Bread & Circuses!

...and welcome to the first issue of My name

is Jurgita and my love for baking & dessert making led to this lit-


tle creation. The magazine is filled with

spirit and


recipe ideas for your festive tables.

I hope you enjoy reading the magazine and flipping through pages as much as I enjoyed creating it.

Very Merry

The sweetest side of life. Blog: Idea, photos, texts, style, design: Jurgita, Questions, offers, wishes, candies: Š All rights reserved.


Wish you all a

XX Jurgita Welcome to my





in this issue: 64


30 poppy seed cheesecake 34Linzertorte 38Panforte P


10 Christmas Eve dessert Ë™ gingerbread 12 Lithuanian 18 cottage cheese stollen 22gingerbread cake 24 cinnamon wreath

ostcard from... 40 London

W 52 orange tea 56 banana chai latte 58 lavender hot chocolate

arm me up:

Cover recipe: Lithuanian gingerbread, p.12


Home made gifts: 64 lemon tarts 68 coconut macaroons 70 candied orange peel New Year cake: 74 Ferrero Rocher ~7~

when Christmas


Christmas Eve dessert


{no bake energy bites} 3/4 cup desiccated coconut 3/4 cup rolled oats 1/2 cup flax seeds and ground almonds 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/4 teaspoon each ground cloves, ground liquorice, ground cardamom 1/2 teaspoon ground ginger 5 tablespoons tahini 3 tablespoons honey Combine all the ingredients in a bowl. Refrigerate for 30 minutes.

Once the mixture has cooled, use a spoon or cookie scoop to shape it into your desired size of energy balls.

Enjoy! ~11~

Cover ~12~




500 ml runny honey 3 eggs 80 g sugar 250 ml cottage cheese 250 ml sour cream 2 teaspoons gingerbread spice mix (ground cinnamon, ground cloves, ground cardamom, ground allspice, ground ginger) 1 teaspoon baking soda 350 g flour


Preheat the oven to 180C.

Pour the honey into a saucepan and heat over medium heat. Let it boil then lower the heat and simmer for 10 minutes. Allow to cool slightly. Beat the eggs with sugar, add the cottage cheese, sour cream, spices, baking soda, flour and cooled honey. Mix thoroughly with an electric mixer. Spoon the mixture into the greased 22-24 cm round cake tin. Bake in the preheated oven for about 45 minutes.


{Lithuanian gingerbread } ~15~

white glaze + fragrant buns ~18~



& delicious stollen buns without yeast. Cottage cheese, ginger wine and dried fruit goodness.


{cottage cheese stollen} 100 g dried diced pineapples 80 g sultanas few tablespoons of candied orange peel ginger wine 250 g flour 1 teaspoon baking powder 50 g unsalted butter 1 egg 180 g cottage cheese 50 g sugar

Place the dried fruits in the clean bowl and pour over the ginger wine. Stir gently and cover the bowl. Refrigerate until needed or overnight.

Preheat the oven to 180C.

Melt the butter. Sieve the flour and baking powder into a bowl. In a separate bowl mix together egg, cottage cheese, melted butter and soaked dried fruit. Sprinkle the flour and baking powder over the dried fruit mixture and knead into a smooth dough. Using a rolling pin, roll the dough out to a 30x40 cm rectangle. Starting with the longer side of the dough, roll carefully until a log is formed. Cut the dough roll into 12 even buns. Line a 20 cm springform tin with baking parchment. Arrange the buns in the tin. Bake in the preheated oven for about 40 minutes, until golden brown. Mix a little milk into the icing sugar keeping the consistency on the thicker side. Drizzle over the buns.


{gingerbread cake with orange mousse}


Preheat the oven to 180C. Butter and line a 22 cm springform tin with baking parchment.

gingerbread dough: 100 g hazelnuts, finely chopped 200 g brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves pinch of ground cardamom and nutmeg 3 eggs 180 g single cream 200 g flour 1/2 teaspoon baking powder

orange mousse: 2-3 oranges 180 g sour cream, at room temperature 90 g icing sugar 3 teaspoons of gelatine 4 tablespoons of milk 200 g double cream strong black tea or alcohol drink of your choice

With electric mixer, mix the sugar, spices, eggs until combined. Stir in the sour cream. In a separate bowl, mix the flour with the baking powder and chopped hazelnuts. Gradually add the flour mix. Pour the batter into the prepared tin. Bake in the preheated oven for about 30 minutes. Leave to cool completely. Gently remove from the tin and peel off the baking parchment. Grate the zest of 1 orange and squeeze the juice of 2 or 3 oranges - you' will need 200 ml orange juice for the mousse. Whip the sour cream with icing sugar, orange juice and grated zest. Soak the gelatine in milk and melt in bain marie. Pour the gelatine to the sour cream and juice mixture, stir and refrigerate for 10 minutes until the mass starts to harden slightly. Beat the double cream until stiff peaks form. Add the beaten cream into sour cream and juice mixture and stir gently. Refrigerate for 1020 minutes until the mousse starts to harden.

Return the gingerbread to the springform tin. to finish the cake: runny honey, orange marmalade or peanut butter Cut off the top of the cake. Drizzle over the black tea or chosen alcohol drink. Pour over the mousse. Refrigerate for 2 hours or overnight. Crumble the leftover gingerbread. Lift the gingerbread from the tin. Spread some honey, marmalade or peanut butter over sides of the gingerbread and cover with gingerbread crumbs. Refrigerate for 1 more hour.


{cinnamon wreath} ~26~

300 ml milk, warmed 2 teaspoons dried yeast Preheat the oven to 180C. 2 tablespoons sugar 450 g flour (+ some more for knead- Once the dough has doubled in ing) size, return it to a floured tab1 egg letop and roll out into a large rectangle. filling: Spread the filling and sprinkle 75 g unsalted butter, softened the chopped hazelnuts and dried 100 g sugar fruits over the filling. 3 teaspoons ground cinnamon 2 tablespoons chopped hazelnuts Starting with the longer side of few tablespoons sultanas, chopped the dough, roll carefully until dried pineapples a log is formed. Slice the log down the centre and roll open 30 ml ginger wine each side so that the filling is 5 g unsalted butter facing the top. Join the two 1/2 teaspoon ground cinnamon pieces at the top and fold each side back over the other till 1 tablespoon sugar you have plaited both pieces toPlace the dried fruits in the gether. clean bowl and pour over the gin- Take a 22 cm spring ger wine. Stir gently and cover the bowl. Refrigerate until needform pan and remove the ed or overnight. base. Take one end of the plait and place it in the middle of Combine milk, yeast, sugar in a the base. Roll the plait around bowl and set aside for 10 minutes itself until it has filled the or until frothy. base tucking the end under. Then lock in the sides of the spring Sift flour. Pour in the yeast mix- form pan. Set aside for 20 minture and the egg. Mix until well utes to rise again. combined then transfer to a floured tabletop and knead for 10 minutes until dough is elastic and pli- Melt 5 g of butter with sugar and able. cinnamon. Pour over the wreath. Bake in the preheated oven for Put the dough back into the bowl, about 40 minutes until golden cover with cling film and set aside brown. until it has doubled in size (for about 40 minutes). Cream together butter, sugar, cinnamon to a paste.




{poppy seed & chocolate cheesecake with coffee syrup}


350 g poppy seeds 100 g icing sugar 50 g dark chocolate 2 tablespoons double cream 120 g desiccated coconut 2 eggs 50 g white chocolate 2 tablespoons double cream 500 g cottage cheese 150 g ricotta 1 tablespoon potato starch 2 eggs 180 g sweetened condensed milk 6-8 tablespoons cranberry jam 50 g sugar 50 ml water 2 tablespoons ground coffee Preheat the oven to 180C.

Spread 3-4 tablespoons of jam and pour over one half of the cheese batter. Bake for 15 minutes. Put the second half of the poppy seed mixture and spread evenly. Bake for 15 minutes. Spread the jam, pour over the second half of the cheese batter. Bake for 20 minutes. Remove from the oven and leave to cool completely. Refrigerate overnight. Boil the water with sugar. Add the coffee and simmer until thickens.

Melt the chocolate with cream. Scald poppy seeds with boil- Strain through a sieve. Leave ing water, drain and grind. Mix to cool and pour over the with icing sugar, melted choco- cheesecake. late, coconut and eggs. Divide the mixture in half. Melt the white chocolate with cream. In a bowl beat the cottage cheese, ricotta, starch, eggs, condensed milk and melted chocolate. Line the bottom of 20 cm springform tin with baking parchment. Put half of the poppy seed mixture into the tin. Spread evenly and bake in the preheated oven for 15 minutes.





inzer torte Austriancurrant raspberry is an




pie tradition-

ally filled with jam and baked during Homemade jam or the best one you will find in a store is a great option. Try ground almonds instead of wheat flour for more traditional bake.

rohe Weihnachten!



200 g flour 45 g ground almonds 1/2 teaspoon baking powder 1 teaspoon cinnamon 90 g sugar 100 g cold butter, diced 1 egg, lightly beaten grated zest of 1/2 lemon 400 g raspberry jam 1 tablespoon cornstarch 4 tablespoons flaked almonds milk for the brushing Sift the flour into a large bowl and mix with ground almonds, baking powder, cinnamon and sugar. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add the egg and lemon zest, and mix to a soft dough. Knead lightly, roll to a ball. Wrap in cling film and chill for 30 minutes.

Roll out the reserved pastry and cut it into strips, cutting them to fit across the pie and form a lattice. Press ends on to the top, to seal. Brush the top with milk and sprinkle with flaked almonds.

Put the pie on to the baking sheet, place it near the bottom of the oven and bake for 25 minutes, and then a Cut off 125 g of the pastry. further 15 minutes nearer the top. Set aside for the lattice. Roll the rest of the pastry into Leave the pie in the tin to set rectangle and line the base and dust with icing sugar. and sides of the 34x12 cm tin. Trim excess from the top edge. Preheat the oven to 190C. Mix the jam with cornstarch. Spread the jam over the base of the pastry case.




Tuscany Panforte Chocolate

from is made with nuts, candied peel and flavorful spices. is not a traditional ingredient but it compliments the other flavours.

Nuts + choc? Such a lovely combination! Buon Natale!


180 g almonds 40 g walnuts 100 g flour 2 tablespoon cocoa powder 1 1/2 teaspoon ground cinnamon 1 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg pinch of freshly grated black pepper 3 tablespoons candied orange peel {see on p. 70} grated zest of 1 lemon 120 g sugar 1 tablespoon honey 40 ml water 50 g dark chocolate 2 tablespoons double cream Preheat the oven to 160C. Toast the nuts and mix in a bowl with flour, cocoa, spices, candied peel and grated lemon zest. In a saucepan, bring the sugar, honey and water to a boil. Simmer on the low heat until sugar dissolves and the mixture is clear. Melt the chocolate with cream. Pour the melted chocolate and syrup into the dry ingredients and stir until well combined. Line a 18 cm springform tin with baking parchment and sprinkle the bottom with cocoa. Spoon mixture into the tin spreading evenly with back of a spoon. Bake in the preheated oven for about 25 minutes. Leave to cool and slice. Dust with icing sugar.

postcard from






warm Me up



{orange tea} ~54~

1 cup of water 1 teaspoon loose red tea 2 cloves 1 cinnamon stick 1/2 teaspoon ground ginger 2-3 cranberries few slices of orange

The recipe is purely simple. Boil the water in a teapot. Add the tea, cloves, ginger, berries, cinnamon stick. Cover the teapot and leave to steep for a few minutes. Strain the tea into a cup. Add the orange slices. Lightly squeeze them with a teaspoon. Enjoy.


{banana chai latte} ~56~

{ } 1 teabag Earl Grey 1/2 big banana 1/2 tablespoon condensed milk 1/2 teaspoon each ground cinnamon, cardamom, ginger, cloves 125 ml milk

Bring 125 ml of water to a boil. Add leave to steep. Discard the teabag. Slice the banana.

Put the banana, spices and small metal teapot.

the teabag and

condensed milk into a

Fry stirring constantly for

a few minutes over low heat.

Pour in the tea and milk.

Warm the chai latte up and take off the heat.

Puree with a hand blender.

Serve while still hot!

Sprinkle extra cinnamon on top.


{lavender hot chocolate} ~58~

serves 2

100 ml double cream 1 teaspoon vanilla sugar 1 tablespoon sugar 500 ml milk 1/2 teaspoon dried lavender buds 150 g dark or milk chocolate

Beat the cream with vanilla sugar and sugar in a bowl until stiff peaks form. Refrigerate. Heat the milk with lavender in the saucepan until the milk begins to simmer. Remove from the heat, cover the saucepan and leave to steep for 5 minutes. Strain the lavender and return milk to the saucepan. Add the chocolate and let it melt over medium heat stirring constantly. Pour the drink into mugs and cover with whipped cream.




HomeMade gifts








can't imagine my everyday life without Lemons. Especially in winter. Love that bittersweet ginger + cinnamon + honey tea; love the lemony salad dressings and the refreshing taste of a lemon cake. And Yes, I absolutely adore lemon tarts.

A bit of sweet mouth.

Sunshine ~65~

in your


{24 lemon tarts}

115 g unsalted butter, softened 50 g sugar 1 egg 190 g flour 1/2 teaspoon baking powder lemon filling: 2 eggs 3 egg yolks 60 ml double cream 1 large lemon 60 g sugar


Press each ball of dough into a space of the muffin tin. Using your thumbs, press the dough into the tin so that it is evenly distributed along the sides and bottom. For the lemon filling, whisk together the eggs, egg yolks, double cream, lemon juice and sugar until smooth. Pour the lemon filling into the center of each dough cup.

Bake until the filling is set and the crust begins to turn Beat the butter and sugar until golden, for about 15 minDo not over bake. light and fluffy. Add the egg and utes. mix until fully incorporated. Add the flour, baking powder, Allow to cool completely and with whipped double and mix just until combined. serve Wrap the dough in cling film cream. and refrigerate for 30 minutes. Use leftover egg whites for coconut macaroons {see on Preheat the oven to 180C. p.68} Remove the dough from the refrigerator. Divide the dough into quarters and divide each quarter into six even balls of dough.




coconut + lemons


{coconut macaroons} 220 g sugar grated zest of 1/2 lemon 3 egg whites 1 teaspoon vanilla sugar 1 tablespoon lemon juice 200 g desiccated coconut In a large bowl, mix together the sugar and zest. With a fork, slightly crush the zest into the sugar to infuse the sugar with the lemon rind. Let sit for 5 minutes. In a stainless steel saucepan, placed over a pot of simmering water, whisk together the egg whites, infused sugar and vanilla sugar (the bottom of the saucepan shouldn’t reach the water!). When the mixture is nice and creamy, remove the saucepan from the heat and gently stir in the coconut and lemon juice. Refrigerate for 10 minutes. Preheat the oven to


With wet hands to prevent sticking, shape the coconut mixture into small balls. Space them on the baking sheet dusted with flour. Bake in the preheated oven for about 15 minutes until lightly golden.


{candied orange peel }


1 orange 100 g sugar 150 g water

Dissolve a few tablespoons of baking soda in a bowl and soak up the orange. Alternatively, use unwaxed orange. Dry up and peel the orange. Using a small sharp knife, dice the peel of the orange and scald with boiling water. Combine the water, sugar and diced peel in a saucepan. Cook over medium heat until the peel is tender and the syrup thickens, about 40 minutes. Transfer the peel and syrup to a small jar, leave to cool completely and refrigerate. Smell it. Taste it.

Make a gift for a friend.

a sweet thing for baking, for your tea, for you ~71~

New Year cake:

Ferrero Rocher ~74~



50 g flour 20 g cocoa powder 2 teaspoons baking powder 150 g toasted and chopped hazelnuts 5 eggs 90 g sugar 1 teaspoon vanilla extract

Melt the chocolates in milk or single cream. Cream the butter until light and fluffy. Crush the wafers.

Combine chocolate together with butter cream: and Nutella. Set aside 1/4 of the cream 150 g dark chocolate for decorating. Stir 50 g milk chocolate the rest of cream with 3 tablespoons milk or single cream wafers. 200 g unsalted butter, softened 150 g Nutella Cut the cakes into 2 layers. Place 100 g hazelnut wafers 1 cake layer on a serving plate and spread 1/3 of the cream with truffles: wafers evenly on the top. Repeat with the remaining cake layers. 50 g toasted hazelnuts Decorate outside of the cake, us30 g hazelnut wafers ing the leftover cream. Refriger60 g Nutella ate. 20 g dark chocolate 1 tablespoon oil set aside 8 hazelnuts and finely chop the rest. Preheat the oven to 180C. Crush the wafers. Combine wafers, hazelnuts and Nutella in a bowl. Sift flour, cocoa and baking pow- Refrigerate for 30 minutes. der. Mix in the ground nuts.

For the truffles,

Melt the chocolate with oil. Scoop Whisk eggs with sugar and vanil- up a heaping teaspoon of firmed la for 5 minutes until light and truffle mixture. Place one hazelfluffy. nut in the center of each truffle. Roll truffles into smooth balls, Gently fold in dry ingredients. enclosing the hazelnut. Dip each truffle into melted chocolate and Line the bottoms of two 17 cm decorate the cake. springform tins with baking parchment. Divide the batter into 2 Refrigerate the cake for 2 hours. equal parts and pour into tins. Bake in the preheated oven for Right before serving, remove about 20 minutes. Carefully turn the cake from fridge to the cakes out. Leave to cool com- soften. pletely.


THANK YOU for reading

See you next year!

Bread & Circuses Winter 2014 No 1  

First Lithuanian digital baking & dessert magazine.

Bread & Circuses Winter 2014 No 1  

First Lithuanian digital baking & dessert magazine.