Granola that smells with honey, but very crunchy and addictive like sunflowers. Everytime I prepare it, half of it I eat alone – without milk, just like crunchy cookies. Even my hubby loved it, just honey is not recommended for him, so next time I will prepare it with golden syrup instead of honey. And I like this granola without any mix-ins!

3 cups old fashioned rolled oats

2 Tbsp. brown sugar

1 tsp. ground cinnamon

1/4 tsp. salt

1/3 cup honey

1/3 cup oil

Preheat oven to 150°C. In large bowl combine oats, brown sugar, cinnamon and salt. In another bowl, combine honey and oil. Pour mixture over oat mixture. Stir until well-combine. Use hands, if necessary. Pour mixture into a baking tray lined with baking paper. Spread into a thin, even layer. Bake 40 minutes or until golden brown, stirring once halfway through. Remove from oven and cool completely. Stir the mixture once or twice while it cools (it will harden as it cools). Once cooled, you can add in desired mix-ins. Store in an airtight container.

Source: Expresso and Cream

The tastiest pâté for my family. After I prepare this pâté, the others became not suitable for us I think this is becaus of lemon given freshness. Just don’t put lemon juice too much. We lowered the amount of them, and we can’t get enough of this.

(8 servings)

2 x 125 g cans of sardine in oil, drained

125 g butter, room temperature

125 g not fat cream cheese

3 tbsps. lemon juice (for us 1 tbsp. is enough)

black pepper

salt

In a blender mix sardine, butter, cheese and lemon juice, till the solid mixture. Season with peppers and salt. Put mixture to the dish, flatten the top. Cover and refrigerate not less then 30 minutes. Serve cold, garnished with parsleys and slice of lemon.

Source: Mary Berry. Klasikinė virtuvė (2005)

Tasty and easy Put ingredients to the forms and while baking in an oven, you can go wake up your family. I prepared them already two times, but both times I overbaked it a little bit and the egg yolks were strong. But neglecting that we liked it, especially my hubby liked the eggs with a feta. And my parents said that these eggs are very solid.

(4 servings)

15 g butter

4 eggs

salt

peppers

4 tbsps. cream

125 g feta (optional)

1 tbsp. chopped parsley or 2 v.š. chopped onion springs (if using feta)

Melt the butter and devide to four small forms. If using feta, crumble it to the forms. Every egg beat in a small bowl and then carefully pour in a form. Season with salt and peppers. Pour one tablespoon of cream over every egg. Put forms in a big baking dish and pour in it boiling water till half of the small form will be covered. Cover with foil. Bake in preheated to 200°C oven about 10 minutes or till egg white will be strong and egg yolk will still be soft. Or you can put small forms in a big pan, pour boiling water till half form will be covered. Cover with a lid and boil on a medium heat for about 10 minutes – water will be boiling and steam will boil eggs. When 1-2 minutes will be left till the end of boiling time, sprinkle with chopped parsley or onions springs.

Source: Mary Berry. Klasikinė virtuvė (2005)