The weather is getting cold so I was looking for the warm food, but I didn’t want anything heavy so I suggest you to try this pasta dish with vegetabes. It’s satisfying but refreshing at the same time (because of tomatoes).

(4 servings)

200 g pasta

1 zuchhini (about 200 g)

1 yellow bell pepper

10 black olives, pitted

2 tomatoes

200 g feta

2 cloves garlic

fresh basil

oil for frying

Boil the pasta. Meanwhile cut zuchhini and bell pepper and fry in oil for a few minutes. Slice olives in thin rings. Cut tomatoes and feta in small squares, crush the garlic. Drain pasta and mix with other ingredients, except feta. Put feta at the end – if the pasta will be warm enough, feta will melt and will be like a sauce.

Source: Lengvi receptai II

Easy but substantial soup. Because of vinegar you can feel mild sourness, so you better pour vinegar not by milliliters but by your taste. And I can say one more thing – I’ve tasted delicious soup like this long time ago.

(4 servings)

400 g minced meat

1 tbsp. oil

1 onion

2 carrots

1/4 small cabbage

6 potatoes

5 boiled beetroot

1 tbsp. salt

/4 tsp. peppers

1/2 tsp. sugar

50 ml apple vinegar

In a pot pour some oil and 2-3 minutes fry minced meat. Put chopped onion, shreddered carrots and cabbage cut into stripes, season with salt and peppers. Heat for 2-3 minutes. Then pour water just to cover vegetables. Put potatoes, cut in cubes, and boil for 5 minutes. In the meantime peel beetroots, shred them an put into the soup. Boil till all vegetabes are tender, season with salt sugar and apple vinegar. Serve sprinkled with chopped parsleys.

Source: Nebrangi namų virtuvė (2009)

I thought to bake these cookies for a long time, but… And one day I took the cup of pumpkin puree from the freezer and used only a half. So the day of that cookies has come I rolled those cookies very thinly because I like thin cookies Happy that I halved the recipe because I made a lot of cookies, really a lot. I give you the halved recipe.

1 3/4 cups all-purpose flour

1/2 tsp. ground ginger

1/2 tsp. ground allspice

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

115 g butter, softened

1/3 cup light-brown sugar

1/4 cup pumpkin puree

1/4 cup honey

In a medium bowl combine flour, ginger, allspice, salt, baking powder, cinnamon and cloves. In a large bowl with electric mixer at medium speed, cream butter and sugar until light and fluffy. Add pumpkin, honey and beat well. Add flour mixture to liquid ingredients. Beat on low speed until well mixed, scraping down sides of bowl with rubber spatula. Wrap the dough in plastic and refrigerate about 2 hours, or until firm.
Preheat oven to 175°C. Line baking tray with baking paper. Place dough on floured surface. With floured rollin pin, roll out dough 6mm thick (or if you like thicker). With floured cookie cutters, cut dough into desired shapes. With spatula, carefully place cookies on prepared cookie sheets. Bake until edges are lightly browned. Remove cookies to wire racks to cool for about 5 minutes. If you want to frost, do it while cookies are still warm.

Source: Gifts from the Christmas Kitchen. Woman’s Day Special Interest Series (1994)