We just love tortillas. I tried this recipe more than once. Everytime disappears very quickly, because my kids and me just eat them warm plain. My hubby doesn’t adore pastry, but he enjoys eating tortillas with some filling. So I really recommend to try – it’s simple, quick and better one hundred time than store bought.

(12 units 15 cm diameter tortillas)

2 1/4 cups flour

2 tsp. baking powder

1 tsp. salt

2 tbsps. oil

3/4 cup milk

Heat milk in microwave or on stove till boiling. Mix all dry ingredients in mixer bowl. Pour oil. Let mix a little bit and slowly pour hot milk. Mix till the dough will not stick to the sides of bowl, about 3-4 minutes. Sprinkle some flour on clean surface, take the dough out of mixer bowl and kneat a little bit with hands. Devide dough to 12 parts (I devide to 8 parts because my pan is 26cm diameter). Roll out the dough to 15 cm diameter circles. Bake tortillas in a hot pan for 30 seconds from both sides, or till the tortilla will brown nicely.

Source: Sonatinos receptai

This meal is for cauliflower lovers One of them is my little daughter. The other – me The fact that my daughter ate this dish the next day too, shows that it is very delicious Only I used only cauliflowers, but believe that with broccoli the taste would be great also.

1 small cauliflower head

salt

250 ml milk

400-500 g broccoli

40 g butter

40 g flour

white peppers

nutmeg, grated

pinch of curry (optional)

150 g grated cheese

2 eggs

butter for coating the baking form

Clean cauliflower, wash and put in to the salted water for 10 minutes. Boil water with milk, salt to taste, put cauliflower florets and boil a few minutes. Let cool.
Repeat everything with broccoli, just boil 6 minutes.
Melt butter in a pan, pour flour and heat. Then mix in milk. Season with salt, peppers, nutmeg and curry. In medium heat boil for 8 minutes. Then mix in 100 g of cheese and take off from the heat.
Heat oven to 200°C. Coat baking dish with butter. Put in to it cauliflower and broccoli florets. Beat into the cheese sauce eggs, mix and pour over the vegetables. Sprinkle with the left cheese and bake about 25 minutes or till the top will brown nicely.

Source: Renata Kissel. Apkepai

Before baking this case, I couldn’t decide – it’s a cake or a pie. But when I baked it no questions were left – it’s really a cake and the good one. Crispy top, tender egg while layer and sour cherries makes very good combination. But if you are afraid of sour cherries, you can use preserved cherries. The next time egg white layer I will make smaller or will use bigger cake form (now I used 24cm). I know, the photos are horrible, but I had to do some photos in a rush, because I try to bake less sweets and the next time this cake will be baked after long time.

For the base:

5 egg yolks

300 g butter, room temperature

100 ml sugar

600 ml flour

1/2 tsp. baking powders

For the filling:

1 kg fresh or frozen cherries (or 1,5 can of preserved cherries)

6 egg whites

200 ml sugar

2 tsps. vanilla sugar

Mix egg yolks with sugar till solid mixture. Add room temperature butter and proceed beating. Sift the flour with baking powders and mix in to the butter mixture in two parts. Devide the dough in two pats – one part has to be bigger. The smaller part put in the freezer. The bigger part roll out and line with it 26cm diameter cake form, lined with baking paper, botton and sides. Beat egg whites to the stiff foam. Carefully mix in sugar and vanilla sugar. Put cherries on the dough in baking form in one layer. Pour egg white mixture. Take the frozen dough from freezer and grate on top of the cake. Bake for an hour in 180°C preheated oven.

Source: Lengvi receptai III