Lately we have been very tired. One moment I thought we were handling our lot as parents of two really well, the next day I feel like I am back at square one. Tomas is going through a bad sleep patch (hope thats temporary) and I for the first time ever have got a painful back.
At least one thing have not changed! We are still having our luxurious breakfast every Saturday that have become a tradition in our family. We always start our weekend with something special ;-). Here is what we had last weekend, savoury waffles with blue cheese and bacon, from Pinterest of course! I thought they were little rich so serving it with tomato salsa or salad is perfection. SAVOURY WAFFLES WITH BLUE CHEESE AND BACON adopted from What Should I Eat for Breakfast Today
serves two exhausted parents
250ml buttermilk (or 125ml milk mixed with 125ml yogurt)
3 slices bacon, fried and cut into small pieces
50g blue cheese, cut into small pieces
1 tbsp maple syrup
3 tsp baking powder
30g butter, melted
tomato salsa or salad to serve (optional)
1. Mix all the ingredients in the bowl2. Heat the waffle iron pan or the waffle maker, grease it liberally (I do it with butter) and pour the waffle mixture in ready to fry (1-2 spoons at the time). I use fork to detach the waffles from the pan but this probably would not work with the non stick pans, so be careful.Hope you all have a fab weekend!
I have made this vegetarian stew before (technically Joni made it since I was not up for cooking that day) and I fell in love with it. Its full of contrasting flavour, not much prep and it’s very easy to serve to babies. I made it again few days ago and it was as before very enjoyable meal (more for me than Joni as he prefers meat).SWEET POTATO AND CHICKPEA MOROCCAN STEW practically copied from vegan Lauren Caris Cooks
2 onions, diced
2 garlic cloves, minced
1 celery stick, sliced
1tsp ground turmeric
100g red lentils
500ml tomato passata
1 tin (400g) chickpeas
300g sweet potato, pealed and diced
800ml veg stock
1 bay leaf
ready made couscous (we make it fresh for each use depending on how many portions are needed)
1 bunch of fresh parsley, chopped
1. Sautè the onion in a large pot for 3-5 minutes until it begins to soften. Add the celery and garlic and sautè for a further 3 minutes.2. Add the turmeric, ginger, cinnamon and cumin and stir to coat everything. Add the lentils, passata sweet potato, chickpeas, bay leaf and vegetable stock, reduce the heat to low and simmer for 1 hour or until the stew is thick.3. When it comes to removing pomegranate seeds it is pain in the butt. But it is totally worth it for this meal! My friend suggested easer method how to remove pomegranate seeds (apparently she learned it from YouTube). Remove the top and bottom with knife. Lightly slice the sides like an orange. Carefully “peal off” the skin and there we go seeds will come out in more orderly fashion! 4. to serve dish couscous into the bowl, then the stew. Top it with parsley and pomegranate seeds. Enjoy!
I will be honest, it’s not our favourite meal I ever made but it is sure easy! I found it too tomatoey and Joni thought it was too plain (maybe bacon would sort it out!). But if you are fan of something basic and loaded with mozzarella cheese I think this dish might be for you ;-).
EASY BAKED GNOCCHI WITH TOMATOES AND MOZZARELLA adopted from Floating Kitchen
2 tbsp olive oil
4 garlic cloves
1 tbsp tomato paste
salt and pepper to taste
pinch ground nutmeg
1 tsp Herbs de Provence
300 cherry tomatoes (about one pack)
1 can chopped tomatoes
2 tbsp balsamic vinegar
handfull chopped basil
handfull chopped parsley
1 tbsp double cream
250g mozzarella cheese (about one pack)
1. First prep the sauce (while gnocchi is cooking away of course). heat the olive oil in a large frying pan, add the sliced shallots and garlic and cook for about 3 minutes. Stir in the tomato paste, salt, black pepper, nutmeg, Herbs de Provence, cherry tomatoes, can chopped tomatoes and balsamic vinegar. Bring the sauce to a simmer and cook, stirring occasionally, for about 5-7 minutes. Remove the sauce from the heat. Stir in the fresh herbs, cream and the cooked gnocchi. 2. Transfer about half of the gnocchi/tomato mixture to the baking dish. Top with about half of the torn mozzarella cheese. Then add the remaining gnocchi/tomato mixture and top with the remaining mozzarella cheese. Place the dish to 200C pre-heated oven and cook for 10 minutes. For the light crust place the dish under the grill for further 1-2 minutes.3.Top with additional fresh herbs if desired and serve.Hope you like it 😉
So here I am on the hunt for family recipes. Something simple, quick and mild! So even Lukas could eat it. I decided if I make a folder of recipes than it will be even easer to plan our meals and do Tesco order in lightning speed (well…not really, but still).
I chose this chicken peanut curry recipe because it is promising exactly that. Although it may not be a quick one to make, I found it easy to adapt it and cook it using slow cooker. So its ready when you are, just need to remember to prepare it sometime during the day (I usually do it during nap time). This chicken is also very mild, but flavoursome and Joni loves peanut butter! CHICKEN PEANUT CURRY adopted from Simply Recipes
600g chicken thigh fillets, cut into chunks
80g plain flour
4 tbsp curry powder
salt and pepper to taste
generous amount of oil for frying
2 tbsp fresh ginger, grated
3 cloves of garlic, finely chopped
1 green chilli, sliced (optional)
1l chicken stock
200g crunchy peanut butter
juice of half lime
handful finely chopped coriander and mint for serving
1. In a large bowl, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat.2. Fry the chicken in a large frying pan until the coating sets and browns a little. Once it is done place it into the slow cooker.
3. Add the ginger, garlic, chilli and peanut butter on top of the chicken. Mix everything well to combine. Gradually whisk in the stock, stirring continuously to maintain an even texture. 4. Set the slow cooker on low, medium or high depending on when you are planning the dinner. I tend to set it on high if the dinner is served in three hours.
5. Right before serving add salt and lime juice to taste. Serve with rice and herbs on top.Enjoy!
We called this a fake cheesecake as it actually has no cheese (or any other dairy)! But to my surprise it tasted very cheesecake like and they were quite addictive. I made them for friends get together and by the end of it it was all gone! I adjusted the recipe a little bit to make the process of making go quicker but you can’t skip soaking cashew nuts overnight (they become so creamy when pureed). So before you make them make sure to prepare for it the night before. Other than that I am already searching for another occasion to make them again ;-). RAW BERRY BURST CHEESECAKE adopted from Pure Ella
(for the base)
3 tbsp water
(for the middle layer)
120g extra virgin coconut oil (important to get a quality one for the taste)
160ml agave nectar
(for the topping)
260g mixed berries (I used frozen ones)
1. First, soak the cashews for 4 hours or more in the fridge, or overnight.
2. Make the base, middle layer and the topping. For each layer combine all ingredients and whizz them in the processor in separate bowls. Make sure you process middle layer really well so it comes out all creamy. 3. Line the baking tin with grease paper and cover the bottom of it with the base layer. Follow it with middle layer and the topping. 4. Use the table spoon to smooth the top of the cheesecake. Pop the tin into the freezer for at least one hour or whenever you want to eat it (30 min before).5. When ready leave it to defrost it for 30 min before cutting it into squares. Enjoy!
Since our new arrival is due in the moment, I started to think of simple recipes for dinners to come. You know, the ones does not require slow cooking or lots of preparation. The recipe that I found on The Kitchen Paper have promised it all! This chicken was definitely the quickest dinner I have ever made (almost). The recipe is bellow.
PAPRIKA CHICKEN & SPINACH WITH WHITE WINE BUTTER SAUCE adopted from The Kitchen Paper
2 large chicken breasts, cut into strips (even quicker to cook!)
2 tsp paprika
salt & pepper (don’t be stingy here)
2 knobs of butter butter, about 70g (I used oil instead, but butter would have been better)
small bunch fresh thyme leaves
3 large garlic cloves, minced
1 glass of dry white wine
1 large handful of frozen spinach
1. Season the chicken breasts pieces with the paprika, salt and pepper2. Melt the butter in a large skillet over medium-high heat, add the chicken breast pieces and fry them for 3 min before adding thyme and garlic. Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine and frozen spinach.3. Bring the wine to a gentle simmer and let cook for 20 minutes. Season with salt and pepper, make sure the chicken is done, and serve with couscous or other grain of your choice.Enjoy!
I have not done Pinterest challenge for a while now and since I was experimenting with ice cream lately, I thought I will try to make another form of ice cream – cake. Last weekend we went to friend’s B&Q, so ice cream cake was quite appropriate! I came across this recipe and I was sure I wanted to make it straight away. Peaches (although I prefer Nectarines) is something that I am addicted to right now (it’s in season!). The cake turned out to be glorious! However the only thing I would change is make half less of the cake base and double amount of the ice cream. Yum!BROWN BUTTER PEACH ICE CREAM CAKE adopted from O&O Eats
(for the ice cream)
4 large ripe nectarines
juice of 1/2 a lemon
150 g caster sugar (100g for nectarines and 50g for egg cream)
300 ml double cream
1/4 tsp salt
2 large egg yolks
(for the cake)
170 g unsalted butter
150 g caster sugar
3 large eggs
180 g plain flour
2 tsp baking powder
1/2 tsp salt
80 ml whole milk, room temperature
hand full assorted stone fruits and berries for topping
1. Peel and roughly chop nectarines, place in a medium bowl then add lemon juice and 100g sugar. Stir to combine, then cover and let sit for 20 to 30 minutes. Puree nectarines with hand blender or food processor.2. Combine remaining 50g sugar, cream, and salt in a medium saucepan. Warm the mixture over medium low heat. Whisk egg yolks in a medium bowl. While continuously whisking, slowly ladle a half cup of the warmed cream to the eggs. Scrape the egg mixture back into the saucepan with the rest of the cream and stir with a wooden spoon or spatula. Continue stirring, until the mixture thickens enough to lightly coat the spoon (this will take about 10 min). Immediately take off heat and pour over the peach puree. Stir to combine and place in fridge until completely chilled.3. While the ice cream is chilling, make the cake. Place the butter in a stainless steel saucepan or skillet. Turn the heat to medium and melt the butter. While occasionally swirling the pan, continue cooking until it becomes foamy on top. Keep swirling until the solids at the bottom of the pan take on an amber colour and the butter smells nutty, this will happen quickly so keep a watchful eye. Immediately turn off heat and transfer to a heatproof bowl to cool at room temperature for 10 to 15 minutes. Transfer to fridge and chill until solid, about 1 hour. If you wish, you can make the brown butter a day in advance.4. Preheat oven to C180 degrees. Prep a springform pan by greasing it with butter and lining the bottom and the sides with baking paper. Remove the brown butter from the fridge and place it into the mixer. Add sugar and beat it for 2 to 3 minutes until smooth. Add eggs one at a time, scraping down the sides of the bowl each time, and mix until just incorporated. Add flour, baking powder, salt and mix to combine. Transfer batter to the springform pan, level it with your spatula, and bake for 25 to 30 minutes, until golden and a toothpick inserted in the middle comes out clean. Remove the cake from the oven and let it cool to room temperature.5. Churn the peach ice cream base in your ice cream machine. Since I have no ice cream machine I placed nectarine cream mixture into baking tin and freezer and whisked it every 30 min till the ice cream has reached soft serve consistency. Spread the ice cream over the cake in one even layer and place it in freezer and let it harden for at least 4 hours.6. Place any kind of stone fruits or berries your heart desires on top, slice, serve, and enjoy!Rasa xoxo
Although it went chilly outside, I have been craving for refreshing foods such as salads or chilled soups like this one. Chilled soups aren’t common in England but because I am Lithuanian I am quite familiar with it. My favourite was chilled beetroot soup until I came across chilled cucumber soup here on this adorable blog! I slightly modified the recipe and served it with roasted new potatoes (just what any other Lithuanian would do). CHILLED CUCUMBER SOUP adopted from Dishing Up The Dirt
1 large cucumbers, sliced
300ml natural yogurt
1.5tbsp lemon juice
1 garlic clove, sliced
small handful of dill, (plus some for the garnish)
small handful of parsley (plus some for the garnish)
2 tbsp extra virgin olive oil
salt and pepper to taste
2-3 sliced radishes for the garnish (optional)
1. In a blender combine cucumber, yogurt, lemon juice, garlic, dill, parsley and olive oil. Blend until smooth.2. Season to taste with salt and pepper.3. Garnish with herbs and sliced radish if using. Serve it with roasted potatoes and drizzle of oil.Enjoy!
Hey everyone and welcome to my Pinterest challenge! Have not had one for a while so I though I will do it today. I picked this recipe for few reasons. One was that I had some chickpea flour left in my cupboard. I was experimenting with different flours to make a gluten free brownie while ago and chickpea did not work quite well there as the flavour of it is quite strong. But I definitely think that chickpea go well in these cookies, although you might find it a bit overpowering. Do you like chickpeas? Now imagine them sweet. Nice thoughts? Then definitely make them! Another reason for going for this challenge is because these cookies seemed so Easter-friendly. I am saying that because Easter do relate with truffles to me. And making these cookies felt a bit like making truffles!
I made a small batch of them as I did not know how successful will they be. Also because I did not have THAT much of chickpea flour! Anyways if you want to make more of them feel free double or triple the recipe.
CHICKPEA FLOUR COOKIES adopted from Give Recipe
(for the dough)
25g chickpea flour
45g whole wheat flour
30g icing sugar
1 egg yolk + some egg white if needed
0.5 tsp baking powder
1 egg white, whisked
3 tsp chickpea flour
3 tsp cocoa powder
3 tsp poppy seeds
1. Mix all ingredients of dough and combine them very well with your hand. Add extra egg white if needed to form smooth and soft dough like in the picture bellow. 2. Make mini balls from the dough. Dip them into whisked egg white first and then coat them with cocoa powder, poppy seeds and chickpea flour. Place them into lined baking pan.
3. Keep the cookies in the fridge for an hour before baking.4. Bake them in preheated 180C oven for 10-15 minutes. Let it cool before eating ;-).Enjoy!
This time round on my weekly Pinterest challenge I have decided to have a look at the pins that I liked long time ago. In fact I went back to the pin that I saved when I just joined Pinterest almost three years! This recipe is cool, because it needs filo pastry, which I don’t have much experience with. I made filo pastry once from scratch for a layered Slovenian pie where the dough were concealed in between the fillings. With these Spanakopita mini tarts (I changed from strudels to tarts as I find that easer and prettier) the filo pastry is coating the filling therefore the effect is completely different. And this is what I wanted to challenge myself with. The turnout was great and crispy. Joni loved it of course and I thought this would be great served at the party!SPANAKOPITA MINI TARTS makes 12
115g cottage cheese
150g (or more) frozen spinach, defrosted
170g feta cheese
3 eggs, beaten
1 roll of filo pastry (although you will only need about half of it)
50g butter, melted in cup or mug
1. First make the filling by combining cheeses with spinach and eggs.2. Set up your work station: muffin baking tray, melted butter with pastry brush, filling and ready cut pastry into 10cmX10cm squares.3. Push one dough square at the time into the muffin hole and brush it with melted butter. Repeat this for about 5 times (which makes about 5 layers of the dough with butter in between). 4. Spoon enough of filling into each tart and press the dough sideways to close.5. Bake the tarts in preheated 180C oven for about 30min until golden and crispy.Enjoy!