(8 servings)

Base:

180 g flour

60 g potato mash powders (I had only 30 g)

1 tsp. baking powder

100 g butter

100 ml water

pintch of salt

Mushrooms filling:

1,5 l chantarelles

1 onion

3 tbsps. butter

0,5 tsp. salt

0,5 tsp. white peppers

Filling:

200 ml milk

100 ml 10% fat cream

3 eggs

0,5 tsp. salt

Spinkle:

100 g grated cheese

Mix flour, potato mash powders, baking powder and salt. Mix in melted butter, then – lukeworm water. Knead dough, then form the ball and put in a refrigerator for an hour.
Clean mushrooms, cut and heat 7-8 minutes in a pan without fats, while water evaporates. Put chopped onion, butter and braise 5 minutes more. Season with salt, white peppers and cool.
Line dough in a 26-28 cm diameter baking form and gore with a fork. Bake 10 minutes in a preheated to 200°C oven. In a bowl beat eggs, mix in milk and cream. Season with salt and white peppers. Mix mushrooms with eggs mixture and pour on the pie base. Spirnkle with grated cheese and bake 30 minutes in 200°C oven. Enjoy!

Source: Lengvi receptai II

When I saw brinza in a store, I bought it without thinking. But it rested in a fridge for a while. Then I searched my recipe archive and found one recipe with this cheese. So I prepared this dish the same day. My hubby liked it, even a lot Children ate a lot too, so I think they liked it too. The taste reminded us stewed curd lasybones, which we like the same as marmots The next day I sliced left overs and fried with a little bit butter in a pan. Kids liked it too. So I think this recipe has full right to be in my blog

(4-5 servings)

250 g brinza

250 g sourmilk or buttermilk

250 g flour

2 eggs

2 tbsps. butter, melted

pinch of salt

Put brinza and sourmilk in bender and blend till solid mixture. Add eggs, flour and salt. Mix well. Pour mixture to the baking dish, lined with baking paper. Bake in preheated till 180°C oven till bake top nicely browns. For me it took about an hour. Enjoy!

Source: some russian forum

This pizza dough is for those who always don’t have time to prepare pizza dough with yeast. It helped me several times, when I suddenly understood that I want pizza for friday night and there was no yeasted pizza dough frozen in a freezer. My family liked it also and I’m very happy about that

(3-4 pizza doughs)

350-400 ml flour

1 1/2 tsps. baking powder

1/2 tsp. salt

50 g butter

150 ml milk

Mix flour, baking powder and salt. Gradually mix in butter. Pour milk and knead soft dough. Devide the dough to smaller pieces. Flatten and roll 20 cm diameter circles. Put on a baking tray, greased or lined with baking paper. Put on the dough desired filling. Bake till 225-250°C preheated oven about 15 minutes (for me it took only 10 minutes).

Source: Didžioji virtuvės knyga (2004)

Once great grandparents brought from the farmer market home made cottage cheese for there beloved grandchildren. But the cheese wasn’t so delicious as everyone wanted so for a long time it sat quitely in the corner of a fridge and waited. But the day has come when this cheese was used for unsweet cookies, that tasted something between cookies and baked cottage pancakes. Everyone was happy – children, because they got tasty snack, cottage cheese – because at last he was useful, and parents – that didn’t thow away the spend money.

250 g flour

300 g low-fat cottage cheese, blended

200 g butter

1 egg

a pintch of salt

a pintch of dried paprika

sesame seeds to sprinkle cookies

Mix flour, cottage cheese and butter with spices in a blender till crumbs. Put egg yolk and knead till the dough will be solid. Fold it in a foil or plastic food film and put in a fridge for an hour. Roll the dough to 5 mm thick sheet. Cut with cookie forms cookies or just cut with a knife in to rectangulars. Bake in a 180°C preheated oven till cookies lightly browns.

Source: Magazine Pagrandukas. Tea (from very old old times…)

We’re getting used to make pizza every weekend. Maybe because I prepare pizza dough in bread machine and freeze for later use. So when friday comes, I take one pizza dough ball from the freezer and put it in the fridge. Next day I just have to stretch it out and put all the leftovers from the fridge. But it’s an other story

(300 g x 4 big pizzas)

400 ml warm water

2 1/2 tbsps. olive oil

2 1/2 tsps. salt

800 g flour

2 1/2 tsps. dried active yeast

Put all ingredients to the bread machine bowl in the same sequence as they are listed above. Switch the dough kneading program and wait. Then devide dough in the desirable size balls (for small pizza I take 100 g dough, and for big – 300 g). One dough ball leave to make pizza, and others fold in the foil and put in the freezer.

P.S. This is how we spent this weekend Daddy narrated kids how cartoons are created. And how we all know – learning in action is more powerful. So we made animated film. And I was really surprised that my kids could take more then an hour of photographing. I hope in the future we will be able to make more sophisticated projects together with our kids.

Source: club-paneo

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)

Delicious little pies. If I have Vienna sausages, I put them in the filling too and all you have to do is to take tomato sauce for the great food

200 g flour

120 g margarine

30 g fresh or 2 tsps. dry active yeast

90 ml milk

2 tsps. sugar

salt

100 g grated cheese (I used Gouda)

1 egg

Put flour, margarine, salt to the blender bowl and blend till crumbs. Rub yeast with the sugar and milk. Pour milk to the flour and knead the dough. Then roll the dough thinly, cut in squares (about 10x10cm). In the middle put cheese and press opposite coners of the dough to make an envelope. Put pies on baking tray lined with baking paper. Coat pies with beaten egg. Bake 15-20 minutes in 180°C preheated oven.

Source: alfa.lt

We don’t eat smoked bacon with onions and bread often, just sometimes But after visiting family in farm we got a big cut of smoked bacon. So I baked buns with bacon. I just love them, but my hubby don’t. Anyway, I baked and froze a lot of buns, so now I have snack or breakfast for a long time:)

Dough:

500 g flour

250 ml milk

15 g fresh or 1 tsp dry active yeast

15 g sugar

50 g margarine

pintch salt

Filling:

250 g smoked bacon

1 onion

1/2 tsp allspice

50 g dried bread crumbs

1/2 tsp cinnamon

1/2 tsp clove

Coating:

1 egg + 1 tbsp water

Heat milk and pour into the bowl. Put yeast and one teaspoon of sugar into the glass and rub, till yeast becomes fluid. Then pour in milk (milk should be less then 35°C), put half of the flour and whisk. Sift with the flour, cover with towel and put bowl in the warm place to rise. After 2-3 hours put the rest flour, salt, sugar and knead. At the end of kneading pour melted margarine. Knead the dough untill it won’t stick to the bowl and your hands and you’ll see air bubles. Even the dough in the bowl, coat with fats and put in the warm place to rise again.
Chop onion and saute in a pan with a little bit of butter. Into the same pan put fine-cut bacon and let them warm (don’t fry). Take off the heat. Put seasonings, bread crumbs and mix.
Roll the dough to 1 cm thickness. Cut with the glass rounds. Fill the dough round with one teaspoon of the filling and press the edges well. Put buns in the baking tray with the joint down. Let rise, coat with an egg and bake till the buns browns.

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

Yesterday for dinner we had only soup, so I decided to bake these coissants for stronger food. Coissants and soup were perfect together.

(24 (or 12) croissants)

Dough:

450 g (225 g) flour

200 g (100 g) butter or margarine

35 g (17 g) fresh or 3 tsp (1 1/2 tsp) dry yeast

250 ml (125 ml) milk

1/2 tsp (1/4 tsp) sugar

1/2 tsp (1/4 tsp) salt

Filling:

250 g (125 g) feta

2 tbsp (1tbsp) fresh or 1tsp (1/2 tsp) dried basil

Coating:

1 egg

Put dry ingredients and butter to the blender bowl. Blend till you get crumbs. Pour lukewarm milk and knead soft dough. Devide dough to three (two) balls and roll 30 cm diameter circles. Cut them in 8 parts. Crush feta and mix with basil. Put teaspoon of filling on each dough part and roll into croissants. Put croissants on baking tray, let rise and coat with an egg. Bake 12-15 minutes at 225°C in the oven.

Notes: I usually make half portion of recipes, so I hate to half every thing every time and this time I wrote half portion quantities in brackets.

Source: Lengvi receptai I

We like to eat these muffins for afternoon snack when we don’t want anything sweet. I make mini muffins so they are perfect for little children hands. They disappear very quickly.

300 g zucchini

120 g grated cheese

1/2 middle-sized onion

2 tbsp cornstarch

1/2 tsp black pepper

1 tsp sugar (optional)

50 ml dill and parsley, chopped

3 middle or 2 large eggs

Grate zucchini and squeeze out the liquid. Using a bit of butter stir-fry the onion, then add grated zucchini and stir-fry for 3-5 minutes more, add pepper, sugar and leave to cool. Whisk the eggs together with cornstarch, add chopped herbs, grated cheese and zucchini. Mix well until combined and spoon into the greased muffin tins. Bake at 180°C for 15-18 minutes. Serve muffins with sour cream, as a separate meal or as a garnish.

Source: Carina-forum