Nice snack or light lunch. I prepared it long time ago, but when I remember mild taste of beetroot I feel good. And that’s why it deserves to be in my blog

(4 servings)

6-7 (800 g) fresh beetroots

1 onion

2 tbsps. oil

2 tbsps. red wine vinegar

1 tbsp. honey

1 tsp. salt

pinch of black peppers, coarsly ground

4 big corn tortillas (I used wheat tortillas)

200 ml grated cheese

Peel and grate beetroot. Peel onion and cut in rounds. Put beetroot and onion in a pan with oil and bake on a middle heat while they become soft. Pour red wine vinegar and honey. Season with salt and peppers. Put beetroot filling on the tortillas and roll. Put rolls on a baking tray and sprinkle with the cheese. Bake in preheated to 250°C oven about 10 minutes. Serve with salad leaves and a tablespoon of yoghurt.

Source: Didžioji virtuvės knyga

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

Bored of eating potatoes and cabbages? Don’t know what to do with them? This is the solution I found yesterday on the internet. It’s a little bit time consuming, but it’s cheap. A day before a boiled potatoes and an egg, braised cabbage with onion. So the next day I had only to form pancakes and bake. My hubby was nicely surprised with the taste, and I – with the smell (I remember it from my childhood).

(8 big pancakes)

600 g bulvių

1 egg

200 g cabbage

1 onion

1 hard boiled egg

3 tbsps. flour

butter

salt

Peel and boil potatoes. While still hot mash them, add flour and salt, beat an egg and mix everything. From the dough prepare oval cakes. Prepare the filling – cut cabbage and onion in straws and boil in small amount of water and butter till cabbage will be soft. Add to the filling chopped boiled egg, salt and mix. Put some filling on the cakes and join the sides. Put pancakes in a greased baking dish, put a bit of butter on every pancake top. Bake in a preheated oven to 200°C untill pancakes nicely browns. Serve with sour cream.

Source: Skaniausias.lt

These mini pies are very delicious and warm, and cold. I thought I will miss meat, but I didn’t. I thought to bring them to work for lunch, but I couldn’t because we ate them all for breakfast…

(4-6 mini pies or servings)

Dough:

300 ml flour

salt to taste

100 g margarine or butter

2-3 tbsps. water

Filling:

1 onion

1 red bell pepper

200 g pumpkin (I used zucchini

1 tbsp. oil

50 ml tomatoes paste

50 ml water

1 tsp. thyme

1 tsp. salt

pinch black pepper

200-300 ml grated cheese

Cut butter with flour and salt. Use blender if you have one. Pour water and knead the dough. Fold in plastic film and chill about 30 minutes in the fridge.
Meanwhile prepare the filling. Peel and chop onion. Rinse, deseed and cut in small cubes bell pepper. Rinse and cut in small cubes pumpkin or zucchini. In a pan heat the oil and braise onions, bell pepper and pumpkin or zucchini. Pur tomato paste, season and pour water. Then boil everything uncovered on the low heat about 10 minutes or till almost all the liquid will sink into the vegetables. Cool vegetables.
Put the dough on a baking tray lined with baking paper and roll out about 25 cm diameter circle. Turn down edges an form small border. Or you can devide the dough to 4-6 parts and line with it 10 cm diameter mini pie forms. Prick the bottom with a fork. Turn the oven to 225°C heat and bake pie crust about 10 minutes on the middle rack. The put the filling and sprinkle with cheese. Bake 10-15 minutes more. Serve still warm with green salads.

Source: Didžioji virtuvės knyga (2004)

At first when I saw this combination it looked a little bit weird. But then I thought that we all like cauliflowers, cottage cheese and cheese separately, so why not to try it all in one dish. My hubby was very happy He ate really a lot. Children also evaluated this dish very good.

(4 servings)

400 g cauliflower

2 eggs

200 g cottage cheese or curd

50-70 g cheese, grated

salt

Cut cauliflowers into florets, boil, chop and mix with eggs, cheese and strained cottage cheese. Salt to taste, mix very good and pour mixture into buttered heat proof baking dish. Bake about 25 minutes in the preheated till 200°C oven. Sprinkle on top some greens and serve with sour cream.

Source: Moters savaitgalio priedas. Lietuviški valgiai. 2009-03

Last weekend, while my children were sleeping in the afternoon, I wanted to bake something sweet. But I was angry at my self, because I didn’t know what can I bake. So I started to browse in my computer looking for something suitable. And I saw these cakes. I decided to make them. I know, that they’re not sweet, but I had everything they needed in my fridge. I just didn’t make baskets out of rice, just did two layer cakes. And they tasted very good. At first I was afraid that my hubby will miss meat in them, but I was wrong

(12 cakes)

1 1/2 cup cooked rice

2 tbsps grated parmesan

1 kiaušinis

Filling:

20 g butter

50 g mushrooms, chopped

200-300 g zucchini, grated

1/2 small chopped tomato

1/2 cup ricotta or cottage cheese

1 egg

Coat muffin pan with butter. Mix rice with an egg and cheese. Devide rice mixture between muffins pan, press a little bit. In the sauce pan melt the butter. Braise mushrooms, zuccini and tomato till tenderness. Then take off the heat and mix in ricotta and an egg. Spread filling on the rice. Bake in 200°C preheated oven about 25 minutes, till filling will be firm the the top till be nicely brown.

Source: kuking.net

Very moist meatloaf. The taste is very mild so very delicious with hot tomato sauce.

(6 servings)

2 eggs

1/2 cup milk

1/2 cup oatmeal

1 cup shredded zucchini

1/3 cup finely diced onion

2 tablespoons chopped fresh parsley

1 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/8 teaspoon dry mustard powder

700 g ground meat

1/2 cup hot tomato sauce

1 tablespoon grated Parmesan

Preheat oven to 175°C. Coat a large loaf pan with the vegetable cooking spray and set aside.
In a large bowl beat the eggs with a fork. Mix in milk, oatmeal and allow to rest for a few minutes. To the egg mixture stir in zucchini, onion, parsley, salt, pepper, basil, oregano and mustard powder. Add ground meat and gently combine. Place in prepared pan and press down slightly.
In a small bowl combine the marinara sauce and Parmesan cheese. Spread on top of meat. Bake for 1-1 1/4 hours. Allow meatloaf to rest for about 5 minutes before slicing.

Source: Eating Well… Living Thin

Very delicious cake. I never have a chance to photo it because every time it disappears very quickly. It’s so juicy, not dry at all. And my husband can eat almost half of the pie at once

Dough:

225 g flour

1 teaspoon baking powder

¼ teaspoon salt

¼ teaspoon sugar

75 g butter

100 g sour cream

Filling:

1 medium onion

1 (~250 g) medium zucchini

1-2 carrots

1 can tuna

2 eggs

100 g sour cream

100 g cheese, grated

salt

black pepper

curry

Place to the blender bowl flour, baking powder, salt, sugar, solf butter and blend till crumbs. Pour mixture the bowl, add sour cream and mix quickly. Fold dough to the plastic film and chill about 30 minutes.
Prepare filling: chop onion, grate carrots and zucchini. Pour some tablespoons oil to the pan and fry onion and carrots till they become soft. Then put zucchini and braise 4–5 minutes more. Let cool and mix with canned tuna (pour off water or oil). In the other bowl mix eggs with sour cream, salt, pepper and curry. Then mix in cheese and braised vegetables.
Heat oven to 190 C. Dough roll out to circle and line with it 26 cm diameter pie dish botton and borders. Prick with a fork and bake 10 minutes. Then take pie crust from the oven, put the filling and bake again about 20 minutes, till cheese browns nicely.

Source: Skanaus! (Sonatinos receptai SuperMamos forume)

So, maybe I should try to come back from my holidays. It’s very hard but when I feel coming autumn in the morning and see yellow leaves in the garden I understand that I should move on. I was at home very rarely, and when I was at home I had no time to be in the kitchen, and when I had time to be in the kitchen I didn’t like tried recipes But today I say that everyone who wants light dinner, or solid breakfast should make this omelette with zucchini.

(2-3 servings)

1 onion

1 glass grated zucchini

50 g grated cheese

2 tablespoons flour

4 eggs

oil for frying

salt

pepper

Saute onions. Strain off zucchini juice. Mix all ingredients and fry on low heat. When the bottom will be lightly brown, carefully flip omelette and fry from other side till it will be brown. Server with tomato sauce

Source: SuperMamų forumas