Someone said that Sesame candies are very healthy But they were wrong! These candies are really super healthy because they don’t need sugar – everything in them is natural (except coating). With the hubby we decided that next time we will make these candies smaller (about 10 cents diameter) and coat with melted chocolade.

1/2 cup dried dates

1/2 cup dried apricots

1/4 cup raisins

cake sprinkles, coconut or chopped nuts for coating

Mince dried fruits and mix with wet hands in a solid ball. Make small balls and roll in coating of your choice.

Source: kuking.net

When I saw this recipe the first thought was that onion and sunflower seeds are strange combination. But it was so simple that I couldn’t resist trying it. And I can say that it’s very good snack. I just wanted to use coarse salt but I don’t have it, so I used fine salt and it was ok.

2 small sheets puff pastry

1 egg, beaten

1 middle size onion

2-3 tbsps sunflower seeds

salt

Thaw puff pastry sheets, roll a little bit to make them thinner. Coat with an egg. Sprinkle with onion, cut in half rings, sunflower seeds and salt. Cut in desired size squares and put them on baking sheet. Bake in preheated to 200°C oven about 20 minutes, or untill puff pastry nicely browns.

Source: kuking.net

I put a star on this recipe long time ago in Google Reader, but only Tasty weeks encouraged me to try to make my first candy They were delicious – disappeared in a few minutes (maybe because I make only a quarter the recipe). Nice! Tomorrow I have to look for another candy recipe. And meanwhile I can say that these candies are like kozinaki with a mild flavour of honey. And they are not very hard (in a fridge they became crunchy).

2 cups sesame seeds

2 tbsps black sesame seeds (optional)

1/2 cup honey

1/2 cup brown sugar (I used white sugar)

1/2 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp salt

Prepare two baking sheets (The source recommends to butter them, but I didn’t do that). In a large skillet toast the sesame seeds on medium heat until golden and aromatic (Caution, they get burned very quickly if not stirring).If using both light and dark sesame seeds, toast them separately so the changing color is more obvious. Set aside. In the same skillet, mix the remaining ingredients. Bring to a boil on medium heat, stirring continuously, then let boil for 2 minutes, still stirring. Remove from heat. Working quickly, stir seeds into the sugar mixture. Transfer immediately to the baking sheet, cover with another baking sheet then using rolling pin make thin, even pieces. Let cool a little bit. Take off the top baking sheet and cut with a knife in desired shape candies. Let cool completely. Store in layers separated by wax paper.

Source: Kitchen Parade

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)

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 10×10cm). 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

At last I found bread that my hubby really enjoyed eating it Yeah… For long time I baked only bread without the crust. But now I have big hopes that we will make a break with it and start baking this potato bread. By the way, the taste of this bread is slightly similar to “švilpikai”

(2 small loaves or 1 kg loaf)

500 g superior grade flour

1 tsp salt

15 g butter

7 g active dry yeast

250 g cold mashed potatoes

about 250 g warm water or milk

sunflower oil for greasing baking forms

Pour flour and salt to a bowl, rub in butter, mix in yeast. Put mashed potatoes and rub in the flour. In the middle make a hole and pour water just to make soft and quite sticky dough. On the floured surface knead the dough till it becomes smooth and tensile. Form a ball and put it in the oiled big bowl. Cover with the oiled cling film and let rise in the warm place for an hour or till the dough will double. Take out the dough on the litely floured surface and punch a few times. Knead untill the dough will be smooth and tensile. Grease with the oil baking tins. Devide the dough in halves, form loaves. Put them in baking tins, cover with oiled cling film and let stand for 30 minutes or till the dough will rise. Bake in 230°C preheated oven 10 minutes, then low down the heat to 200°C and bake for 20-25 minutes more or till the bread will brown. Knock the loaves bottom. If you hear hollow sound – it’s ready.

Notes: I prepared dough in bread machine. Then took the dough, kneaded a little bit, formed a loaf and put it to bread machine form just without mixers. Left to rise for an half-an-hour, then baked about 40-50 minutes.

Source: Mary Berry. Klasikinė virtuvė (2005)

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)

Quick dish if you prepare a day before. We liked it because it tasted differently as we used to.

(2 servings)

300 g chicken breast

200 ml yoghurt

1 big onion

2 cloves garlic

1 red bell pepper

1 green bell pepper

1/2 tsp. dried ginger

1 tsp. wine vinegar

salt

pepper

Cut chicken to thin strips. Put onion, garlic and ginger to the blender bowl, pour a little bit of water and blend till solid puree. Put onion puree, yogurt, wine vinegar, cut into stripes bell peppers and chicken. Mix everything, season with salt and pepper to taste. Leave to marinate for 6-8 hours. Then pour chicken with the marinade in a hot pan and stew till the chicken will be tender, about 15-20 minutes.

Source: Delfi gyvenimas

Very good snack. Kids came from the kindergarden and ate only these sticks till none was left. I had to hide some for photosession. I baked them already two times. The first time I rolled sticks in sesame seeds, but the next day I had joy cleaning all house with vacuum-cleaner from the seeds The next time I put sesame seeds inside the dough and it was more practical and the taste didn’t differ very much.

(20-22 sticks)

250 g flour

5 g dry active yeast

1/2 tsp. salt

2 tsps. paprika

175 ml warm water

25 g sesame seeds (if you want to roll sticks in sesame you gonna need 25 g sesame seeds more)

Sift the flour, salt and paprika. Put yeast, sesame seeds and water. Knead the dough and let rise for an hour in warm place. Then on the floured surface form from the dough 15 x 30 cm rectangular. Cut dough in about 1cm thickness sticks. If you want to roll sticks in the sesame, now you have to do it. Overwind the sticks and put on the floured (or lined with the baking paper) baking tray. Cover and let rise for 20 minutes. Bake in 220°C preheated oven for 8 minutes.

Source: Школа гастронома 2010-03 (149)

This is the first salad with pasta and also with tuna Bet it was good, really good We already made it for a few times. But next time I’ll put only half portion of celery because we discovered that my hubby doesn’t like it.

(3-4 servings)

300-400 ml pasta

1 (185 g) can of tuna

1/2 onion

1 paprika

1-1 1/2 celery stalks

chopped dills

Dressing:

150-200 ml mayonnaise

1 garlic clove

1 tsp. Dijon mustard

salt

pepper

Boil pasta, then douche with the cold water and drain. Chop onions, mix with the drained tuna, chopped paprika and celery stalks. Prepare the dressing: mix mayonnaise with crushed garlic and mustard, salt and pepper to taste. Mix pasta with tuna mixture. Pour over the dressing and mix well again. Sprinkle with dills.

Source: Sveikos šeimos virtuvė. Žurnalo “Sveika” serija. 2008