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)

(2 servings)

4 slices or rye bread

75 g tomatoes

50 g black olives

50 g parmesan cheese (I used simple cheese)

black peppers

some basil leaves

Cut tomatoes in small cubes, olives – in rings. Chop basil leaves. Mix in a bowl tomatoes, olives, basil and season with black peppers. Put mixture on bread and sprinkle with grated cheese. Put sandwiches in the microwave for 1 minute or under the grill in an oven till the cheese melts.

1 serving – 119 kcal.

Source: 200 рецептов по 200 калорий. Вкусные блюда для завтрака, обеда и ужина

This our new breakfast. It’s quick, easy, fresh and tasty. Now the weather is too cold for smoothies, baked eggs are boring and my family doesn’t eat much sandwiches. But these are different because greens brings freshness. So if you are bored from sandwiches with ham or cheese, you should try these.

(2 servings)

4 slices of rye bread

3 tbsps. (100 g) light curd

5 g dills

5 g parsley

2 big salad leaves

1 tbsp. sour cream (optional)

salt

Chop greens and mix in curd. If mixture is too dry add sour cream. Season with salt. Put curd with greens on slices of bread and serve.

1 serving – 124,5 kcal.

Source: 200 рецептов по 200 калорий. Вкусные блюда для завтрака, обеда и ужина

Simple but satisfying salads. I liked them a lot. My hubby said that he needs more moisture, but everything can be fixed by adding sour cream or mayonnaise to your taste.

(6 servings)

200 g not too salty herrings

6 boiled small potatoes

1 red onion

1 onion

fresh chopped dills

200 g sour cream

100 g mayonnaise

2-3 boiled eggs

Mix sour cream, mayonnaise, chopped onions and dills. Cut herring and potatoes into small chunks and mix with the dressing. Chop boiled eggs and mix in the salads.

Source: Lengvi receptai I

Everyone was happy to eat them Of course – it doesn’t contain onion or garlic, which my children don’t like. I did only a half of portion, but after a few minutes my hubby rolled up the sleeves and made these salads again just all by him self because it’s hard to narrate how he liked them A lot of products have a strong taste, so I recommmand you to substitute some mayonnaise with sour cream or natural yoghurt. And I say that you can have these salads in a blink

(4 servings)

400 g cheese

300 g ham

3-4 pickled cucumbers

200-300 ml mayonnaise

100 ml natural yoghurt

dills, chopped

Cut cheese, ham and cucumbers in stripes or cubes. Mix mayonnaise with natural yoghurt and pour it over salads.

Source: Virtuvė taupantiems 1 dalis

Sometimes happens that you buy something and forget where you were planning to use it. The same happened with cherry tomatoes. So I used this easy recipe. I was surprised when my hubby liked it, because he doesn’t like basil and oregono.

1 package cherry tomatoes

2-3 small puff pastry sheets

olive oil

salt

pepper

1/4 cup chopped herbs (I used basil, oregono and parsley)

1 tbsp mustard

1 cup cheese (I used in equal parts mozzarella, Rokiskis cheese and Parmesan

Thaw the frozen puff pastry. Preheat the oven to 200°C. Meanwhile, cut the cherry tomatoes in half and toss in a bowl with some olive oil, salt, pepper and the chopped herbs. Place the thawed puff pastry on a baking tray lined with baking paper. With a very sharp knife, score the puff pastry all along the sides about 1 cm, to just make a small border. Inside the border, dock the pastry with a fork. Very thinly spread the mustard on the pastry. Sprinkle the cheeses on the mustard and top with the tomatoes (make sure the cut side of the tomatoes are all facing up so that their juice doesn’t make the pastry too soggy). Bake for 15-20 minutes until golden.

Source: The Italian Dish

Super easy and quick appetizer, if you have some boiled rice leftovers. Even children could prepare it. But also it’s tasty and with freshness

6 cucumbers

3 tbsps boiled rice

100 g smoked ham or sausage

2-3 tbsps mayonnaise

Cut ham into small chunks, mix with rice and mayonnaise. Cut cucumbers in halves and gouge out the pulp. Fill cucumbers with the filling and decorate with greens.

Source: my old magazines or papers archive

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