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)