Somehow I baked pancakes long time ago. So came the time when I started to miss them. And I guess my all falimy miss them too, because these polenta pancakes disappeared very quickly. If you don’t have polenta or lazy to grind corn groats, you can use corn flour. You just have to use more milk.

(4 servings)

2 eggs

250 ml milk

100 ml polenta

200 ml wheat flour

1 tsp. baking powder

1/2 tsp. salt

oil for frying

Beat egg and milk. Put polenta, flour, salt and baking powders. Mix very well, the mixture have to be solid. Bake on the middle heat about 2 minutes per side.

Source: Didžioji virtuvės knyga (2004)

(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)

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

Sad, but true… I have to go to work again… After more than two years of vacations. But let’s look at everything from another point of view – I have to think what to take to work for lunch and what to prepare for very quick dinner. Also from now on I can bake more sweets because to drink coffee gathers many girls But let’s talk about this dish. I boiled buckwheats yesterday, so today I made everything in 15 minutes. You can call this dish stew or cereal with chicken We’re not used to eat buckwheats with meat, but this new taste was good Just my hubby wanted grated cheese on top and maybe some chilli

(2-3 servings)

100 g buchwheat

250-300 ml water

1 carrot

1/2 onion

200 g minced chicken

1 tbsp oil

1 small can tomatoes without skin

salt

black pepper

chopped fresh parsley

Boil buckwheat in water, season with salt. Peel the carrot and grate it. Chop the onion. Fry carrot, onion and minced chicken in oil for about 3-4 minutes. Season with salt and peppers. Put chopped tomatoes and pour their liquid and heat for 3-4 minutes more. Pur buckwheat, mix well and stew for some time. If needed season with salt and peppers again. Sprinkle with chopped fresh parsley.

Source: Virtuvė taupantiems 1 dalis

Lately my family doesn’t want any bakes. But this recipe was the only one that I liked and wanted to prepare for the Rice week. I said that I’m gonna make it you like it or not And only when I saw how my family was eating this bake I remembered that rice and curd are the most favourite ingredients so this bake had to be a hit from the beginning. And one more point for this bake – it’s just slightly sweet. That’s why I heard compliment from my hubby. He said that this bake is probably the best that he ever ate So you look at the last piece of bake and it disappeared very quickly after I did some shots.

(2-3 servings)

1/2 glass rice

3/4 glass water

1 glass milk

250 g curd

1 tbsp raisins

1 tbsp sugar

2 eggs

1 tbsp sour cream

butter for greasing baking dish

dried bread crumbs, for coating baking dish

Boil rice on water and milk. Let cool. Mix in one egg, beaten with sugar, curd and raisins. Grease baking dish with butter and coat with dried bread crumbs. Pour rice-curd mixture. On top pour egg, beaten with sour cream. Bake in 200°C preheated oven about 20 minutes.

Notes: glass is 250 ml

Source: Drąsutienė E. ir kt. Valgių gaminimas (1992)

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