Long before I was looking for the recipe of those square cookies that we all know from our childhood. Those store bought square cookies my little boy loves to eat up. So I don’t say that these cookies are like those square cookies, bet they’re good too - cookies are not very sweet, not very crispy, but breaks easily, and the most important that when my little one eats them I don’t have to run after him with a dustpan and sweep the crumbs.

100 g flakes (oatflakes, 4 grain flakes or whatever)

200 g allpurpose flour

1/2 glass sugar

100 g margarine or butter

2 eggs

1 teaspoon baking powder

Mix margarine and sugar, eat in eggs. Then pour flakes, flour, baking powder and knead. If the dough is too stiff, add a little bit of sourcream or sourmilk. Thinly roll the dough, cut rounds or other figures and bake in the hot oven (I bake in 200 degrees of Celsius), till they gently bown.

Source: unknown

This week in supermarket we bought some peaches and they were all so ripe that I grabbed some from my children and decided to try Dorie Greenspan recipe. Some weeks ago it was introduced in Thuesdays with Dorie project These ice creams are very creamy, with a mild taste of honey and peach. Just we all agreed that next time I will puree all peaches, because those that I chopped became like little ice cristals and were very very cold And in the photo you can see what conditions I have almost all the time photographing my creations

4 large ripe peaches (about 2 pounds), peeled and pitted

1/4 cup honey

1 cup whole milk

1 cup heavy cream

3 large egg yolks

1/2 cup sugar

2 teaspoons pure vanilla extract

Coarsely chop half the peaches into 1 cm chunks and toss them into a small saucepan. Add the honey and bring to a boil, then lower the heat, cover the pan and cook, stirring occasionally until the peaches are soft but not mushy, about 10 minutes. Scrape the mixture into a blender or food processor and whir to puree. Set the peach puree aside while you make the custard.
Bring the milk and cream to a boil in a medium heavy-bottomed saucepan.
Meanwhile in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid - this will temper, or warm, the eggs so they don’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly. The custard should reach at least 75 degrees С, but no more than 80 degrees С. Immediately remove the pan from the heat and pour the custard into clean heatproof bowl. Stir in the vanilla and the peach puree. Refrigerate the custard until chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an ice cream maker and churn according to manufacturer’s instructions. While the ice cream is churning, finely dice the remaining 2 peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to bland. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.

Source: Brown Interior

I must confess - I have never ate the real kibinai But this weekend we had some guests who likes kibinai a lot, and they said that these kibinai are very good (kibinai also agreed with guests ’cause they disappeared from the plate very fast )

Dough:

1 kg all-purpose flour

450 g butter or margarine

4 eggs

200 g sourcream (30% fat)

salt

Filling:

1 kg pork collar butt

3 onions

50 g butter or margarine

salt

ground black pepper

splash of cold water

Cut butter into cubes and put it in the flour. Grind thoroughly, till crumbs forms. Then put three eggs and one egg white, sourcream, salt and mix well. Put prepared dough in the fridge and start preparing filling. Cut meat into small bits. Put cut onions, butter, seasonings, splash of water and mix well. Take the dough from the fridge, divide it to 30-35 balls (for me one ball weighted about 50 g). Roll out balls into sheets, put some filling in the center of these sheets and press the edges to form kibinai (you can see how to do it in these recipes’ source). Put kibinai on the baking paper and coat with the left egg yolk mixed with a splash of water. Bake in 200 degrees oven about 30-35 minutes.

Source: Pavaryk!

For the first time in my life I ate sweet buckwheat bake I don’t use buckwheat preparing food. Mostly we eat them only cooked with a lot of butter, and sometime we add some curd into them. But it’s boring, and this bake was something new. We ate it with strawberry jam and it was really tasty. I made a photo of the last piece that I grabbed from my husband plate That means that this recipe is really great. Though in the beginning I was very sceptical.

1 glass cooked buckwheat

200 g curd

1/2 glass sour cream

2 eggs

2 tablespoons sugar

1/2 teaspoon salt

butter for baking tin greasing

Mix all ingredients. Pour the mixture into the greased with butter baking tin. Bake in the oven for 30-40 minutes.

Source: Sena gera virtuvė

Very juicy, fragrant chicken. Even little eaters can easily chew it. I tried both, chicken and turkey, and both tasted incredibly good.

500 g chicken breast

1 big onion

3 tablespoons mayonnaise

1 teaspoon chicken seasoning

1/2 teaspoon salt

1 teaspoon dried oregano

1 tablespoon finely cut parsley

1 tablespoon oil

Cut chicken breast into thin slices. Mix mayonaisse, salt, chicken seasoning, dried oregano. Pour marinate over chicken and mix well. Let marinate chicken for at least 6 ours. Spread oil in the baking dish. Put chicken slices, on top put onion, cut into half-rings, and parsley. Bake in 180 degrees temperature for about 30-40 minutes.

Source:kuking.net