I wanted something new, not usual to us. So I prepared this chicken and I’m happy about that. At first the process looked very difficult and long, but in one hour everything was finished and we could enjoy the meal.

(2 big or 4 small servings)

300 ml chicken stock

75 ml polenta

2-3 dried tomatoes in oil

4 sprays of basil

salt

pepper

1 leek

1 tbsp oil

2 chicken breasts

1 garlic clove

100-200 ml grated cheese

In a pot boil chicken stock. Pour polenta and mixing boil for about 6-7 minutes on a low heat. Chop tomatoes and basil. Mix them with polenta, season with salt and peppers.
Trim and cut in stripes the leek. Saute in a pan with half of oil. Put leek in baking dish.
In another half of oil fry chicken breasts for 3 minutes from both sides. Season with salt, peppers and crushed garlic. Put chicken breasts on the leek. Put over the chicken polenta and sprinkle with cheese. Bake in 225°C preheated oven about 15 minutes. Serve with salads.

Source: Didžioji virtuvės knyga (2004)

Once great grandparents brought from the farmer market home made cottage cheese for there beloved grandchildren. But the cheese wasn’t so delicious as everyone wanted so for a long time it sat quitely in the corner of a fridge and waited. But the day has come when this cheese was used for unsweet cookies, that tasted something between cookies and baked cottage pancakes. Everyone was happy – children, because they got tasty snack, cottage cheese – because at last he was useful, and parents – that didn’t thow away the spend money.

250 g flour

300 g low-fat cottage cheese, blended

200 g butter

1 egg

a pintch of salt

a pintch of dried paprika

sesame seeds to sprinkle cookies

Mix flour, cottage cheese and butter with spices in a blender till crumbs. Put egg yolk and knead till the dough will be solid. Fold it in a foil or plastic food film and put in a fridge for an hour. Roll the dough to 5 mm thick sheet. Cut with cookie forms cookies or just cut with a knife in to rectangulars. Bake in a 180°C preheated oven till cookies lightly browns.

Source: Magazine Pagrandukas. Tea (from very old old times…)