It’s classic Venice rice dish. Usually it’s served with more liquid than in risotto. And the most important – it’s really easy and quick. We made it a few times, and always family is delighted.

(6 servings)

60 g butter

1 finely diced onion

60-90 g ham, cut in cubes

2 finely diced garlic clove

300 g risotto rice

300 g frozen peas

salt

black pepper

1 l hot chicken or vegetable stock

60 g grated parmesan cheese

2 tablespoons choped parsley for decoration

In a big pot melt butter. When it will start to bubble, put onions, ham, garlic and fry on low heat for about 3-5 minutes till onions become soft but don’t change it’s color. Don’t forget to mix from time to time. Pour rice and mix to coat with butter. Pour frozen peas and seasonings. Pour half stock and constantly mixing stew on low heat till there will be no liquid. Then pour a little bit more stock and heat again till it soak to rice. Repeat it till rice become soft and the mixture – thick. It will take about 25 minutes. Serve hot, sprinkled with parmesan and parsleys.

Source: Mary Berry. Klasikinė virtuvė. 2005

For the first time in my life I ate sweet buckwheat bake I don’t use buckwheat preparing food. Mostly we eat them only cooked with a lot of butter, and sometime we add some curd into them. But it’s boring, and this bake was something new. We ate it with strawberry jam and it was really tasty. I made a photo of the last piece that I grabbed from my husband plate That means that this recipe is really great. Though in the beginning I was very sceptical.

1 glass cooked buckwheat

200 g curd

1/2 glass sour cream

2 eggs

2 tablespoons sugar

1/2 teaspoon salt

butter for baking tin greasing

Mix all ingredients. Pour the mixture into the greased with butter baking tin. Bake in the oven for 30-40 minutes.

Source: Sena gera virtuvė

There’s no secret – we like groats with curd . Long time ago I tried this recipe, so this time I made it again. It was very tasty for all of us. We ate with sour cream. Only next time I will try to make porridge not so stiff . I need more practice cooking porridge because I never get the same consistence .

(4-6 servings)

1,5 glass corn groats

2,5 glass water

2 tablespoons butter

300 g curd

2 egg yolks

0,5 glass sour cream

salt

seasoning

Boil corn groats in salted water with a little bit of oil and then put it in the warm place for about 30 minutes. Grease baking dish and put half of porridge in it. Mix curd, ont egg yolk, salt and seasoning. Place the mixture on top of the porridge in the baking dish. Put the second half of the porridge to the baking dish. Mix sour cream, egg yolks and salt, pour it over porridge. Bake about 20 minutes at 180°C. Serve with fresh vegetables or with sour cream

Source: Paragaukite 2000/5