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