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palomita
Thursday 24th of November 2005 03:05:05 PM
Lithuanian: CEPELINAI (POTATOES BALLS)
1.5 kg potatoes, 350 g beef meat, onion, 80-100 g fat, salt, pepper, butter,

Peel, grate and squeeze out 0.75 kg potatoes (half of all). Boil the rest of potatoes and grind when ready. Add not boiled potatoes and salt. Boil the meat and then grind it small, add salt and pepper. Chop onion into small pieces. Fry until tender. Mix the onion with the meat mass. Make potatoes balls (Cepelinas) from the potatoes mass and fill in with the prepared meat. Be sure meat is not going to go outside the potatoes mass. Make boil salted water and carefully put the Cepelinas (potatoe balls) into it. When the Cepelinas (potato balls) are showing up in the water surface it means they are ready. Cut flitch in small pieces and fry a bit. Serve Cepelinas with fried flitch and sour cream.



Pyramus
Thursday 24th of November 2005 11:39:41 PM
Dėkui, palomita :). Nors aš cepelinų niekad nemėgau. Apskritai bulvės man kažkokios beskonės.


Gijs
Friday 25th of November 2005 12:34:17 AM
Palo! Ačiū už receptą. Man malonu čia skaityti Lietuvių receptus. :)
Man gaila,kad aš negaliu gerai virti pusryčių / vakarienės.
Jei aš gerai suprasti supratau, Pyramui tai tas receptas nepatinka.
Norečiau išbandyti ką:)


PS:Jei padariau klaidą, prašau pataisykite klaidas šioje žinutėje.

pastaba Palomitai;
Apie tavo naują nuotrauką: :D Esi gera dailininkė! šitą kartą taip buna ;)




Pyramus
Friday 25th of November 2005 12:59:35 PM
A nice piece of Lithuanian, Gijs. The only mistake was in this sentence:

Pyramui tai receptas nepatinka.

Should be: Pyramui tas receptas nepatinka.
Or: Pyramui šis receptas nepatinka.
Or even: Pyramui anas receptas nepatinka.


palomita
Friday 25th of November 2005 01:33:26 PM
oh you :)): oh guys, nice that your notes made me laugh :p, well Gijs, try something tasty...;)
P.S. thank you for the compliment:)


palomita
Friday 25th of November 2005 01:34:46 PM
Ĺ ALTIBARĹ ČIAI: COLD BORSCH (ŠALTIBRAŠČIAI - [shaltibarshtchiai])
Usually Lithuanians eat cold bortsch (saltibarsciai) in summer time when it is hot and nice to have a cold dish.
2 cucumbers, 4 radishes, 2 fresh tomatoes, 150 g ham, 4 boiled red beets, 0.5 liters kefir, bunch of fresh dill, salt and pepper, 4 boiled potatoes.

Preparation time: 25 minutes
Cube cucumbers, radishes and fresh tomatoes into small pieces. Do the same with a ham. Chop boiled red beets. Add salt and pepper. Pour kefir, add chopped dill. Mix well and keep in a cool place for half an hour. Serve with hot boiled potatoes.



palomita
Friday 25th of November 2005 01:36:36 PM
CARAWAY LIQUEUR
50 g caraway, 1.5 l spirit, 3-4 cups of sugar, water.

Take caraway and add the spirit. Them keep in a warm and dark place for 2-3 weeks. After that time make sugar syrup by using 3-4 cups of water and same amount of sugar (add sugar into water and let it boil couple of minutes). Note. You may take more water in order to get the liqueur less sweet). Add boiled syrup into spirit. It is ready! Keep in a cool place. Drink chilled. :p

P.S. Pyram, next time will try to tell how to make "naminuke" or "samagona":p


palomita
Friday 25th of November 2005 01:58:48 PM
Gijs, have a look: http://ausis.gf.vu.lt/eka/EWG/default.htm
:)


Pyramus
Friday 25th of November 2005 11:43:43 PM
Nice website indeed. Naudingas :).

Palomita, somogonas gal nebūtų labai lietuviškas patiekalas.


Gijs
Saturday 26th of November 2005 02:53:59 AM
Ačiū jums už nuorodą ir pataisymą! Pyram & Palo :)

I like that website very much.
(I recognized the purple cold-soup from the picture! which I tried this summer in Lithuania.)



Pyramus
Saturday 26th of November 2005 03:53:37 PM
Originally posted by Gijs
(I recognized the purple cold-soup from the picture! which I tried this summer in Lithuania.)

Yes, that one is one of my favourites :).


debeselis
Monday 28th of November 2005 05:53:27 AM
heh virtuvės šturmuotojai ir šturmuotojos:)
šaltibarščiai va neblogas daiktas - puodais galiu valgyt, o gal kas žino žemaitiško kastinio receptą?:) prie bulvyčių;) kad ir lietuviškai..


palomita
Monday 28th of November 2005 01:14:30 PM
to debeselis: na, tiesa pasakius lietuviškai tai galiu surasti, va o anglų ar kokia kita kalba jau sunkiau, na bet pabandysiu...jei rasiu, tai būtinai įdėsiu:)
jei norit, galit ir jūs kokių patiekalų receptus įdėti, bus tik fainiau, reikia i pasaulį supažindinti su mūsų Lietuva, kad negalvotų, kad čia arklieną valgom ir su vėzdais lakstom.
Linkėjimai Gijs, Pyramui ir Debesėliui


palomita
Monday 28th of November 2005 01:23:44 PM
to pyramus: ok pyramus, ne somogonas, o naminukė :))


Pyramus
Monday 28th of November 2005 09:13:30 PM
Originally posted by palomita
reikia i pasaulį supažindinti su mūsų Lietuva, kad negalvotų, kad čia arklieną valgom ir su vėzdais lakstom.
Linkėjimai Gijs, Pyramui ir Debesėliui
Tiesa, bet tie, kas jau nutarė mokytis lietuviškai, manau nebemano, kad mes arklieną valgom :). Pavyzdžiui Gijso tikrai tuo neapkaltintum ;). Nors teko kažkada kažką girdėt, kad yra taip svetur manoma...

Beje, dar kartą ačiū už receptėlius, nes vieną panaudosiu anglų kalbos atsiskaitymui ;). Šaltibarščius ;).


Gijs
Monday 28th of November 2005 09:19:50 PM
Originally posted by palomita
Linkėjimai Gijs, Pyramui ir Debesėliui

Kas yra naudininko linksnis vardo Gijs? :D ->:p
Aš irgi nežinau :(



palomita
Monday 28th of November 2005 09:21:51 PM
to pyramus: oi tu :), tai gerai, kad nors tiek galiu padet ;) siaip tai as irgi ieskau receptu atsiskaitymui, tik ispanu kalbai :p, na nieko:) o kad mes arkliena valgom, tai Melas Gibsonas taip spaudai pareiske pries kelis metus:(
tai iki ;)


palomita
Monday 28th of November 2005 09:22:52 PM
to gijs: naudininko linksnis - kam? Gijsui:)


Pyramus
Monday 28th of November 2005 11:56:50 PM
Oi lopas Gibsonas...

Gijsai, tavo vardas vardininku turbūt turėtų būti Gijsas :).


palomita
Tuesday 29th of November 2005 01:10:10 PM
to pyramus: hei vaikine, taigi Gijsas klausė, koks jo vardas turėtų būti naudininko linksnyje, o ne vardininke ;) ok, kad išvengtų nesusipratimų išlinksniuosiu:
To Gijs:
Vard.kas? - Gijsas
Naud.kam? - Gijsui
Kilm.ko? - Gijso
Gal.ką? - Gijsą
Įnag.kuo? - Gijsu
Viet.kur kame? - Gijse
Šauksm.- Gijsas!
Dabar manau aišku visiems :D
iki


palomita
Tuesday 29th of November 2005 01:14:57 PM
Poppy "milk": Aguonu pienas (Poppy "milk")
Ingredients: 1l water, 100g sugar, 120g poppy-seeds.

Brew poppy-seeds with boiling water for a 2-3 hours. When seeds bloat out, pour out water and grind seeds with sugar through meat-chopper several times. Then add cold boiled water and mix.
Poppy "milk" is necessary during Christmas Eve and is used as soaking liquid for "kuciukai" ( slizikai, preskuciai). Poppy "milk" also is used for drink or is added to the soup.
Kuciukai is small (~2x2x2 cm), sometimes sweet, baked dough pieces. It could be with poppy-seeds mixed in or without ones.

P.S. nesistebiu, kad per kūčias šio pieno prisigėrę girdi, kaip gyvuliai kalbasi;) tikriausiai haliucinacijos pradeda kankinti:D



Pyramus
Tuesday 29th of November 2005 10:48:38 PM
Aš tik norėjau pasakyti, kad Gijso vardininkas nėra Gijs, bet Gijsas :). Be to, šauksmininkas Gijsai!!! Neskubėk kitą kartą, Palomita :).

Gavau devintuką iš šaltibarščių ;). Devynis todėl, kad nesimokiau žodžių, susijusių su kulinarija ir maistu ;).

Gijsai, kaip sekasi? :)


Gijs
Wednesday 30th of November 2005 12:17:08 AM
Labas!

Ačiū, man sekasi gerai. :)

Šiandien nedaug galiu rašyti,nes aš dabar taip pat skubu.
Gero vakaro / geros dienos! :)

Iki kito karto!


palomita
Wednesday 30th of November 2005 06:37:59 PM
Acorn Coffee: ACORN COFFEE
Gilių kava

1 l (1 quart) acorns
1 l (1 quart) milk

Dry freshly picked acorns at room temperature for a couple of days. Shell and cook in milk until soft, about 45-60 minutes. Remove acorns from milk and blot dry, saute in a dry skillet until golden brown. Grind scorched acorns and store in a tight container.
To make acorn coffee, take 1 part water, 2 parts sweet cream or milk. Place 3 teaspoons acorn coffee in boiling water, boil 2-3 minutes, whiten with milk or cream and add sugar to taste




palomita
Wednesday 30th of November 2005 06:39:58 PM
to Gijs: Labukas Gijsai,

Būtų malonu, jei įdėtum kokį olandiškų patiekalų receptą :D.Manau, kad tiek Pyramas, tiek aš išmėgintume :D
Sėkmės :);)



Pyramus
Thursday 01st of December 2005 12:03:15 AM
Aš galbūt susilaikyčiau ;).


Gijs
Thursday 01st of December 2005 04:44:29 AM
Labas! :)

Gal galiu čia rašyti Olandiškų receptą lietuviškai.
Ar maistas protui gerai? ->:D

I have so much trouble to understand what you two write in here...I am still working on it..:)

Iki!




palomita
Thursday 01st of December 2005 01:12:02 PM
to Gijs: Labas Gijs,
jo, suprantu, kad sunku mus suprasti, bet nieko...su laiku ateis ir žinios ;) o valgyt tikrai reikia, nes be maisto smegenys nedirba (žinau iš patirties studentiškos):p
Some corrections: Olandiškų receptų (plural), Olandišką receptą (singular) combine endings;))
Gijs, you are doing very well in Lithuanian,glad to see it;)


palomita
Thursday 01st of December 2005 01:14:08 PM
to pyramus: O ko jau taip baisu? ar valgio gamint nemoki ar su viduriais kas negerai :D (juokauju žinoma)
būk atsargus, kai kepsi blynus, kad skalbimo miltelių vietoj miltų nepripiltum ;))
Sėkmės ir lauskiu žinių dėl gramatikos;)
ikiukas


palomita
Thursday 01st of December 2005 01:16:18 PM
Strong Lithuanian Drinks: DRINKS
Gërimai
Mead and beer are ceremonial and traditional drinks. Mead, midus is the oldest and noblest drink, served during banquets and special occasions. Travelers and chroniclers wrote about the manufacture and use of mead by Lithuanians and Prussians as early as the eleventh century. Good conditions existed to make mead because Lithuanians since early times took honey from wild bees in tree hollows. Today people have several hives on their farmsteads, to satisfy their family needs. Mead ten or more years old was the landlord's pride, for mead's quality increases with age.
Often to celebrate the birth of a child, the father made a batch of mead. This batch was kept and aged until the child's wedding.
There was a time when mead took second place to vodka. However about 30 years ago there was a revival and mead was made again, using ancient recipes. Mead is again found on holiday tables, together with songs about mead and its traditions.
Beer has been brewed in Lithuania since ancient times and even today is a popular, traditional drink. It is always brewed for family celebrations, feast days, barn raisings and funerals. Beer is brewed from sprouted barley malt. The most popular malt beer is made in Central and North Eastern Lithuania, where a strong beer is popular. In Samogitia, eemaitija, beer is brewed using dried bread, hops and sugar. Most often the man of the house brews his own beer. However, for special occasions, to brew extra good beer, a well known brew master is hired. During festivities, the brew master's other job is to make sure that pitchers are always full.
The making of home made wine in Lithuania was begun at the beginning of the twentieth century. Most wine was made in the South Western region, Suvalkija, from forest and orchard fruits and berries.
Another ancient drink is made from birch and maple sap, collected in early spring. Sap is drunk fresh and fermented for summer drinking.
To satisfy thirst, Lithuanians brew a semi sour drink, gira - kvass.
Much appreciated from ancient times are linden, thyme, caraway seed, mint, raspberry, strawberry, camomile, dill seed and other herb teas, which not only refresh but also have healing properties.

MEAD
Midus

True mead is made with natural, light honey. In Lithuania and neighboring countries home made mead varies because of different seasonings used.


LITHUANIAN MEAD
Lietuviđkas midus

10 k (20 lbs) honey
10 l (10 qts) water
1cup dried hops
1 tablespoon dried juniper berries
8 teaspoons wine yeast

Pour honey into stainless steel or enameled pot, cover with spring water, mix well and bring to a boil on low heat. Place hops and juniper berries into a linen bag and drop into boiling honey-water solution. Skim off scum and continue to boil until no more scum forms, about 1/2 hour. Cool solution to 85F/30C, add yeast, mix well and pour mixture into a glass carboy. Close bottle with cork, run a small hose or glass tube through the cork, one end of which is placed in a jar with water. This will allow the release of fermentation gases. Keep the fermenting carboy in a warm spot for about 3 weeks. As fermentation comes to an end, a deposit will form at the bottom of the carboy, decant mead into another carboy, stopper and keep at same warm temperature for about 3 months. Decant again and pour into an oak barrel. Close barrel and set in a cool spot. To obtain strong mead, age up to 5 years.




Pyramus
Thursday 01st of December 2005 07:23:29 PM
Taip taip, malonu, kad yra toks Gijsas, kuris gerai duoda lietuviškai. Manau, taip pat galėtų pavaryt ir Kea :).

Palomita, aš tiesiog nepratęs pats kažką gamintis. Viską už mane padaro mama :). Be to, aš dar ne studentas, dar meteliai mokykloj liko ;).

LABAI geras straipsnelis apie gėrimus ir midų. Kur galima gaut midaus šiaip? :)


debeselis
Friday 02nd of December 2005 01:37:03 AM
aš irgi norėčiau va. tiek Lietuvoj gyvenu, o midaus net neuosčius. tik gamintis tingiu:) išlepęs jaunimas..

gal savaitgalį kokį gerą daiktą suveiksiu psl mūsų,Pyramus. apie veiksmažodį. tik kad ten viskas lietuviškai, tai verst šiek tiek reik ir sutvarkyt... o dėl tų paveikslėlių irgi pažiūrėsiu. įdėk tu juos atskirai kokion skiltin. tegul mokosi. neseniai windows 'griuvo', tai nieko neliko iš mano darbų[na nemažai ten buvo, nemažai...].
va, dar gavau prašymą iš vieno besimokinančiojo, kad reiktų mūsų psl skiltį 'frazės' įgarsint:) ką manai?
savanorių reik;]


Pyramus
Friday 02nd of December 2005 02:37:23 AM
Žinoma, būtų jėga įgarsinti frazes. Bet mes ir anksčiau mąstėm panašų dalyką, pameni? Taip ir liko tie visi žodžiai žodelyčiai be garso :)


debeselis
Friday 02nd of December 2005 02:50:21 AM
savanoriu reikia:)
labai
labai
labai
tik kad niekas nesutinka,vaaa... :(

tavo 500-asis atsakymas lietuviškame pb buvo ;]


palomita
Friday 02nd of December 2005 02:04:04 PM
oi chebryte :): na jūs abu ir duodat :D faina skaityt :) abu esat šaunuoliai:) Šiaip midaus galit nusipirkti alkoholinių gėrimų skyriuje. Stiprus, bet lietuviškas gėrimas.

;) ikiukas


Pyramus
Friday 02nd of December 2005 10:39:34 PM
Širdingai dėkui už pagiras :). O midaus tai progai pasitaikius nusipirksiu :).


palomita
Saturday 03rd of December 2005 12:53:10 AM
To pyramus: Na žiūrėk, kaip Tau išeis jo nusipirkt...jei dar 18 neturi, tai ne kas tada :D gal žinai tašką, kur parduoda?;) juokauju!:)
Šiaip kiek teko girdėt, tai visada naminis midus yra geresnis už pirktinį;) čia kaip ir visur...ir maistas namie skanesnis;) ane?:)
iki


Pyramus
Saturday 03rd of December 2005 03:24:29 PM
Turiu aš tuos aštuoniolika :P.


palomita
Sunday 04th of December 2005 12:55:26 AM
to pyramus: faina, kad turi 18 :D okis dokis, matau, kad esi online:)
vėliau užsuksiu į sharedtalk'ą, tai gal ir susimatysim;)
sėkmės,
gero vakarėlio :)


palomita
Sunday 04th of December 2005 05:04:21 AM
LITHUANIAN TRADITIONAL FOODS (hope the picture will be here too)







































The table in the Festival town. World Lithuanian Song Festival 1998.


BAKED GOODS AND SWEETS

Kepiniai ir saldumynai

Lithuanian people do not have a sweet tooth. Baked goods and sweets are not a part of daily eating. However each homemaker does her very best to be creative and to pamper the family especially during holidays and special occasions. Formerly, for holidays and weddings a variety of cakes, cookies and sweet rolls was baked. Tables were laden with beautifully decorated, delicious masterpieces. At wedding receptions, all eyes would be on the ''karvojus'', a large wedding tart which was decorated with a variety of dough birds and animals. Earlier all cakes and dainties were baked by the homemaker herself or a person, famous for her culinary prowess would be hired.

At the beginning of this century, many new foods came to Lithuania, among them tortes and the famous baumkuchen from Germany, which now is a must for every special occasion.

Today Lithuanian homemakers have many recipes for all occasions. Most popular baked goods are made commercially from recipes based on traditional and newly arrived sweets.

However, the most appreciated baked goods are homemade and for this reason each homemaker is intent on creating recipes which will awe everyone and will please her family.



HOLIDAY YEAST CAKE

Šventinis pyragas

1 k (2 lbs) flour

1/2 cup milk

4 teaspoons fresh yeast

2 teaspoons salt

4 tablespoons sugar

6 tablespoons butter

3 eggs; 1 teaspoon vanilla extract

Dissolve yeast in sweetened, warm milk, sift in half of the flour, mix well. Sprinkle top of batter with flour and let rest in warm spot for 2-3 hours, until batter has doubled. Add remaining flour, salt and egg yolks beaten with sugar and vanilla. Mix well. Beat egg whites and fold into dough. Add melted butter and knead dough until it is no longer sticky. Cover and set in warm spot for another rising. Place dough into a round, greased baking pan, let rise one more time. Brush top with egg wash and bake in preheated oven at 375F/190C, for about 1 hour.





Bereza
Monday 05th of December 2005 04:39:07 AM
Dear Palomita: I please you to write your Lithuanian dishes only in Lithuanian. I think that this reading of Lithuanian dishes in Lithuanian will be best for learning Lithuanian grammar!!!



palomita
Monday 05th of December 2005 01:20:38 PM
to bereza: ok, i will try to write in lithuanian;) or mixed-in lithuanian and in english, will be easier:)
see you;)


palomita
Monday 05th of December 2005 06:39:19 PM
To Gijs: Su gimimo diena:) Happy birthday to you Gijs:)



palomita
Monday 05th of December 2005 06:46:15 PM
Bereza, eto dlia tebia:): LIETUVIŠKI BARŠČIAI


1 stiklinė rūkyto kumpio sultinio
pusė rauginto burokėlio
griežinėlis rūkyto kumpio
1 svogūnas
1 morka
2 lauro lapai
petražolių, pipirų



Rūkyto kumpio ar kitų rūkytų produktų sultinys iškošiamas ir į jį sudedamos šiaudeliais supjaustytos morkos, vėliau - šiaudeliais supjaustyti svogūnai. Kai morkos išvirs, sudedami šiaudeliais supjaustyti rauginti burokėliai. Kad spalva būtų gražesnė, įpilama pusė stiklinės raugintų burokėlių rūgštymo ir užvirinama. Jei reikia pagal skonį įberiama cukraus.
Sriuba tiekiama su grietine, supjaustytu virtu kumpiu bei atskirai virtomis karštomis bulvėmis. Gardinama smulkiai kapotais krapais ir petražolėmis.




Gijs
Wednesday 07th of December 2005 02:18:39 AM
Berezai;

Labas,
Ačiū jums!! ->dabar nebegaliu skaityti Palomitos receptų!:(.........:D *juokauju!* -> žinoma gerai pasakėte.
Man malonu čia susipažinti su jumis. ;)
kaip sekasi?

Mano draugei Palomitai;
Ačiū tau už sveikinimą! Mano gimtadienį nemačiau tavo sveikinimo,nes nebuvau čia, tik šiandien mačiau. :)

Pyramui; (yes, I will talk to everyone today*lol :D )
Taip, aš visiškai sutinku! Mūsų draugė Kea iš Estijos gerai gali išmokti lietuvių kalbą.
Ji taip pat moki gana gerai Olandų kalbą. :)
Ar tu žinai? mes vasarą susipažinome Vilniaus katedros aikštėje prie bokšto...Gerai atsiminu, kad buvo tipiškas Lietuviškas oras,->labai labai lijo, Nuo ryto lig vakaro visą kiaurą dieną.
Ar Atsimini Kea?

Debesėliui dar kartą ačiū už sveikinimą mano gimtadienį :)

Iki kito karto!



Bereza
Wednesday 07th of December 2005 04:13:18 AM
To Palomita: Labai ačiū už jūsų reseptą, bet kodel tik šaltibarščiai. Lauke dar žiema. Man nuo jūsū šaltibarščių šalta. Ar neturite ko povalgyti ko karštesne? Šaltibarčiai, br-br-br, iškkart atsiverčiau į ledo varveklį.

To Gijs,

Ačiū mano sekasi normaliai, kaip matote.

Viso, viso labo!

:)


palomita
Wednesday 07th of December 2005 07:01:32 PM
to all: sveiki visi, na ir faina gi skaytiti jūsų visų pasisakymus:)))
gerai bereza, parašysiu ką nors karštesnio, kad sušiltumei;)...o jei kol lauksi, kad nesušaltum tai 3o g lietuviško midaus išgerk;):D
ikiukas,susimatysim:)


palomita
Wednesday 07th of December 2005 07:06:32 PM
to bereza: Aluje kepti maltiniai su voveraičių įdaru
Receptą atsiuntė: Kviečiu prie stalo 2002-3

700 g kiaulienos faršo, 1 kiaušinis,
2 piene mirkytos juodos duonos riekelės,
kiaulienos prieskonių,
2-3 šaukštai krakmolo,
1 svogūnas, 30 g sviesto.
1 butelis alaus.
Įdarui:
1 svogūnas, 1 stiklinė voveraičių,
50 g sviesto, 1,5 šaukšto krakmolo, druskos.
Papuošimui šviežių daržovių.



Faršą sumaišome su kiaušinio plakiniu, duonos riekelėms, prieskoniais, krakmolu ir svieste pakepintais svogūno kubeliais.
Įdarui svieste pakepiname susmulkintą svogūną su voveraitėmis, paskaniname druska, sumalame mėsmale ir sumaišome su krakmolu.
Formuojame maltinius įdėdami po šaukštą įdaro. Maltinius sudedame į skardą, supilame alų ir kepame 220° C temperatūros orkaitėje apie 1 vai.
Maltinius patiekiame su bulvių koše papuošę šviežiomis daržovėmis.





Bereza
Wednesday 07th of December 2005 08:33:58 PM
To Palomita: Klausite, ar iš tikrųjų jūs nenorite tapti kulinare?
Vis tiek apie pateikalų receptus be galo rašote. ;) O kada mes kalbesime apie lietuvių gramatiką. Gal būt turite kol ką idėją?

Iki :)


palomita
Thursday 08th of December 2005 03:01:35 PM
to bereza: sveikute,
šį forumo puslapį padariau speciaiai receptams, o ne gramatikai:)
nesusimaišyk:)
pažiūrėk kituose lietuviškuose forumuose, rasi truputėlį gramatikos;)


palomita
Thursday 08th of December 2005 03:01:44 PM
to bereza: sveikute,
šį forumo puslapį padariau specialiai receptams, o ne gramatikai:)
nesusimaišyk:)
pažiūrėk kituose lietuviškuose forumuose, rasi truputėlį gramatikos;)


Bereza
Thursday 08th of December 2005 03:37:01 PM
Aišku, Palomita, ką pasakumet apie bulvių sklindius. Tas pateikalas yra lietuviškas. ;)

Viso labo!


palomita
Thursday 08th of December 2005 05:22:35 PM
to bereza: na ką gi aš galiu pasakyti apie bulvinius sklindžius ;) taip, tai lietuviškas patiekalas:)
iki greito:)


palomita
Friday 09th of December 2005 01:10:59 PM
to bereza: labukas,
tiesa, tas receptas nėra šaltibarščiai;) tai barščiai, kuriuos reikia virti - karšta sriuba:D taigi nesušalsi;)
iki greito;)


palomita
Friday 09th of December 2005 01:24:16 PM
Traditions from Lithuania: Lithuanian traditional food
Lithuanians like to eat good, tasty and filling foods. The tradition of eating well is inherited from our ancestors, who would say, he who eats well, works well.
Lithuanian cooks prepare simple but tasty foods. A good cook can create delicious meals using simple ingredients. It is said that each cook stirs the cookpot in her manner.
Before food was prepared using only seasonal products, however during the last twenty-five years, fresh fruit, vegetables and herbs have been available all year round, imported or grown locally. The same applies to meat, now more fresh meat is used than salted or smoked.
Lithuania is divided into five ethnic regions. This regional division is evident in foods that are particular to each region. The Highlanders, Aukštaičiai(Aukshtaichiai), live in the rich loam, northeast region, and are known for their various pancakes and cottage cheese dishes. The Samogitians,Žemaiciai, inhabit the northwest region and have their special sour butter, porridges and many gruels. Dzūkai are the people of the southeast region, where the soil is sandy and forested. They are main growers and users of buckwheat in all its forms, as well as mushrooms and potatoes. Suvalkiečiai, people of the southwestern region favor smoked meats, sausages and zeppelins. Fish plays an important role in the diet of the seacoast Lithuanians and also of those living near lakes and rivers. These differences are less evident today than they were in olden times. However, the tradition of regional foods continues.

P.S. this is what related traditions, but for sure in Lithuania you will find different countries cuisines;)




debeselis
Sunday 11th of December 2005 04:05:47 AM
Originally posted by Gijs

Mano gimtadienį nemačiau tavo sveikinimo,nes nebuvau čia, tik šiandien mačiau. :)


Mūsų draugė Kea iš Estijos gerai gali išmokti lietuvių kalbą.
Ji taip pat moki gana gerai Olandų kalbą. :)
Ar tu žinai? mes vasarą susipažinome Vilniaus katedros aikštėje prie bokšto...Gerai atsiminu, kad buvo tipiškas Lietuviškas oras,->labai labai lijo, Nuo ryto lig vakaro visą kiaurą dieną.
Ar Atsimini Kea?

Debesėliui dar kartą ačiū už sveikinimą mano gimtadienį :)

Iki kito karto!


pataisymai;)
'Per savo gimtadienį'
'tik šiandien pamačiau'
'taip pat gana gerai moka'
'gerai atsimenu'
lietuviškas,olandiškas' lietuvių kalboje nepriimta tautybės ir kalbas rašyti didžiosiomis raidėmis, ne taip, kaip anglų k.;)
'aratsimeni'

vat...;) :)
tik šiandien radau laiko kai ką pataisyti. Gijsai, tikiuos, nesupyksi...


debeselis
Sunday 11th of December 2005 04:10:39 AM
Originally posted by Bereza

Labai ačiū už jūsų reseptą, bet kodel tik šaltibarščiai. Lauke dar žiema. Man nuo jūsū šaltibarščių šalta. Ar neturite ko povalgyti ko karštesne? Šaltibarčiai, br-br-br, iškkart atsiverčiau į ledo varveklį.

To Gijs,

Ačiū mano sekasi normaliai, kaip matote.

Viso, viso labo!

:)

ir dar pataisymų;)
'receptai'
'kodėl'
'jūsų'
'neturite ko nors karštesnio pavalgyti'
'pasiverčiau'
'man sekasi'
'kaip matote' - vertinys iš rusų kalbos, ir, mano nuomone, lietuvių kalboje nevartotinas.
'viso, viso gero' nebūtina kartot. galimi variantai: 'viso', 'viso gero', 'viso geriausio'

sėkmės;)


Pyramus
Sunday 11th of December 2005 04:09:19 PM
O man atrodo, kad galima sakyti 'kaip matote'. Tai ne rusiškas, o bendražmogiškas pasakymas :).


debeselis
Sunday 11th of December 2005 09:50:56 PM
bet iterpineti ji kur reikia ir nereikia tai jau tam tikros kalbos bruozas:P


palomita
Monday 12th of December 2005 01:21:18 PM
Soup (Sriuba)


Lithuanians eat soup every day. Soup is the main dinner and supper food. In olden times, soup was also eaten for breakfast.
Rich soups are served for dinner and easily digested milk soups are supper fare. Most popular are sour soups, sauerkraut, beet and sorrel, with smoked meat stock as the base. Sauerkraut soup is also made with goose pieces. Meat cooked in soup is often eaten as a second course. Meatless soups are eaten on fast days. Most soups are served with bread or potatoes. Sauerkraut and beet soups are eaten in winter, while sorrel, beet greens and milk soups are eaten in spring and summer. Cold beet soup with hot potatoes is a very popular summer fare.
Cold sweet soups are also popular, especially in summer. In olden times and now, sweet soups made with berries, fruit and tiny dumplings are a treat. Another summer soup, mutinys, made with dried black bread, water, sugar and crushed fruit is very refreshing on hot summer days.




palomita
Monday 12th of December 2005 01:22:58 PM
debeseliui ir pyramui: Jūs abu išdykėliai :), kada kokį receptą "įmesit" į šį forumą;)
sėkmės, greit susimatysim,
;)


palomita
Monday 12th of December 2005 09:05:26 PM
Bread (Duona)

One of the oldest and most fundamental Lithuanian food products was and is rye bread. Rye bread is eaten every day for breakfast, lunch and dinner. Two kinds of bread are traditional, plain fermented and scalded. Plain fermented bread has been baked from earliest times, while scalded bread has only been baked since the start of the 20th century. Plain bread ferments overnight but needs to be kneaded for a long time, while scalded bread fermentation takes almost 3 days.

Ingredients:
3 k (6 lbs) coarsely ground rye flour
1 l (1 quart) water
starter, salt


Starter
1/2 k (1 lb) rye flour
50 g (2 oz) fresh yeast
1 l (1 quart) warm water

Starter is used to leaven black rye bread. Starter is usually a leftover of dough from the last bread baking. Just before baking, the saved piece of dough is dissolved in warm water and is added to the newly mixed dough. Should there be no starter a new starter is prepared before mixing new dough. Mix all starter ingredients, keep in a warm spot to ensure maximum fermentation. This starter should be ready in 24 hours. Starter gives bread an agreeable, pleasant sour taste. Every starter has its own particular taste. Some homemakers add sour milk in place of water.

To make dough, heat water to 100-110F/40-45C, pour half of the flour, starter and mix well. Sprinkle dough with flour and set in a warm spot to ferment. During fermentation the volume of dough will almost triple. Fermentation is complete after about 14 hours. Then beat dough, add remaining flour, salt and knead well. Smooth top of dough, dampen with wet hands, cover and set in warm spot to rise for about 3 hours.

Prepare baking pans by lining them with maple or cabbage leaves or dust with flour.

Form oblong loaves, smooth tops with damp hands. Bake in preheated oven at 400F/200C, for about 2-3 hours. Bread is done when it gives off a solid sound. Dampen tops of loaves with cold water, cover loaves with a light linen cloth and let cool at room temperature. Do not place freshly baked loaves in a cold place for that will cause the crust to separate.
Black rye bread remains fresh for up to 2 weeks when refrigerated.

P.S. especially good for those people, who are "sitting on diet"
(i don't need to sit):D ;) :p




palomita
Tuesday 13th of December 2005 05:26:44 PM
Meat (Mësa)

Lithuanians consume a lot of meat and meat by-products. Pork has always been the most widely used meat, fresh, brined or smoked, and continues to be so to this day.
For longer keeping, many varieties of sausage are made. One of them, skilandis, was mentioned as early as 16th century. Skilandis, also known as kindzius, is made of coarsely chopped, top quality pork meat, highly seasoned, tightly stuffed into a pig's stomach and intensely smoked. Skilandis and other smoked meats are robust and delicious, very popular foods.
The traditional smoked meat technology has remained the same throughout the years.
Fowl meat is also popular. Domestic birds are cooked, smoked and baked. Game birds appear rarely in the Lithuanian kitchen. They are the domain of hunters

Ingredients
5 k (10 lbs) fresh, lean pork ham
1 k (2 lbs) fresh pork side
200 g (6 oz) salt
1 tablespoon pepper
5 cloves garlic, minced
5 g (1 teaspoon) saltpeter
50 g (2 oz) 96% alcohol (to remove excess moisture)
1 teaspoon sugar
1 pork stomach

Chop meats, add garlic, pepper. Heat salt in skillet and add to meats. Mix well. Add saltpeter, sugar and alcohol. Mix gently. Stuff meat mixture tightly into prepared pigs stomach, so that no air pockets remain. When stuffing is complete, sew up opening and place between 2 boards and tie tightly. Keep in a cool, dry place for 8 to 10 days, then cold smoke, with alder wood for 3 weeks. Towards end of smoking, add juniper branches to give that special flavoring.

Skanaus!:)




palomita
Thursday 15th of December 2005 01:35:20 PM
Bulviu Blynai (Potato Pancakes)
2 lbs. potatoes
1/4 cup potato starch (1/2 cup flour can be substituted)
1 small onion
2 eggs
Salt, pepper
Oil for frying
Traditionally, the potatoes are peeled and grated and the onion chopped fine. Then, the egg/salt/pepper are mixed in.
I use my blender. I have never peeled the potatoes or chopped the onions. I just cut them in chunks and throw them in the blender. To date, no one has who has eaten my blynai has noticed that I don't peel the potatoes or grate them with my fingers until the traditional drops of blood fall in the mixture! The choice is yours.

Once you have the batter prepared, heat your griddle or frying pan. Add a generous amount of cooking oil. Drop by spoons-full or pour pancake mixture on the hot griddle. Fry until golden on both sides.

Place cooked blynai on paper towels or newspaper briefly to absorb the excess grease. Serve with a dollop of sour cream and/or applesauce.




palomita
Friday 16th of December 2005 01:31:51 PM
Tell us about your Christmas traditions in your country:): CHRISTMAS SEASON

Christmas season lasted until the Feast of Epiphany on January 6. Every evening during this period was devoted to recreation and merryment. Christmas trees were kept decorated throughout this time. Christmas Eve is more important than Christmas day in Lithuania. Dec. 24th is the shortest day of the year. All traditions are related to it.

CHRISTMAS EVE
The Christmas season begins with Advent, the four weeks before Christmas. In Lithuania this was also a time to stay in the home after dark because evil spirits were very active at this time of year. Children and young adults were these creatures favorite prey. Preparations for Christmas started early in the morning on Christmas Eve: the house was thoroughly cleaned, all bed linen were changed, food was prepared for several days, the livestock were tended to, water was heated and everyone bathed and dressed with clean clothes. Family members who were away made every effort to come home. The Christmas Eve is a time of magic and secrecy. It is thought that the spirits of the dead return home on this night. To commemorate baby Jesus in the manger, a handful of fine hay was spread evenly on top of the supper table before covering it with a white tablecloth. The table was then set with plates and decorated with small fir tree branches and candles. A plate of Christmas wafers was placed in the center. A crucifix and a plate containing blessed wafers (Plotkelė) are placed in the center of the table, and candles are placed on the table as well. An empty place is left at the table if a family member has died during the year. It was believed that the spirit of the departed joined the family at the table on this sacred evening. If you know that there is a person alone anywhere, you must invite him/her to Christmas Eve supper. Eating together and sharing with others is the most important thing.
At sunset, a special meal (Kūčios -Kuchios) is served.
Supper started when the sun went down and the first stars appeared in the sky. When everyone was assembled by the table, the head of the family said a prayer of thanksgiving for the blessings of the past year and added a wish that the family would stay together and would be present at next year’s Christmas Eve supper. Then he (she) broke and shared his (her) Christmas wafer (Plotkelė) with everyone present and wished them a merry Christmas, and they, in turn, shared their wafers with each other and exchanged Christmas wishes. Now it was time to eat.
The meal served on Christmas Eve did not include meat, milk products or eggs. Even so, the meal was memorable. It consisted of twelve dishes, one for each Apostle. Typical dishes were beet soup, mushroom-filled dumplings, herring and other fish, bread, boiled or baked potatoes, cooked sauerkraut, mushrooms, dice-sized hard biscuits with poppy seed “milk”, cranberry pudding, and whole wheat with honey. Food was washed down with homemade cider. The meal was eaten leisurely and solemnly. Everyone was expected to eat some of each dish served; it was considered unlucky to skip a dish. Leaving the table before everyone was finished eating was also considered unlucky. In keeping with Lithuanian Christmas tradition, only the dishes as they were prepared in Lithuania for this meal should be eaten and fresh fruit, fresh vegetables, exotic seafood should be left for another meal. It must not be forgotten that Lithuania is a northern European country where cucumbers, tomatoes, grapes, etc., do not grow in winter. The people whose lifestyle produced the Kūčios traditions made do with foodstuffs prepared in the summer and fall: dried, pickled and otherwise preserved for the winter. The meal is eaten solemnly, there is little conversation or joking and alcoholic beverages are not served. If anyone needs to drink, water, homemade cider or fruit juice is served.
For a hot meal, I usually prepare dumplings, shaping them into ears, with dried boletus inside. These dumplings are served with hot broth make from red beet roots and boletus broth. It is particularly tasty.
In earlier times, the man of the house always took food from the Christmas Eve table for the animals to the cattle shed. The belief was that people and animals would be friendly in the year to come, doing nothing bad to each other.

Waiting ;)


Rhayader
Saturday 17th of December 2005 05:48:38 PM
Christmas Season (2): December in the Netherlands is a busy, busy period. The month starts off with the celebration of Saint Nicholas (Sinterklaas) on December 5th, a man who has held all young children under some kind of a magic spell since his arrival by boat in mid-November. After the rather hastily and extremely silent departure of St. Nicholas people start thinking of Christmas. Everywhere you can see Christmas decorations appear, shopping areas are lined with various illumination and branches of fir… Christmas trees are for sale on each and every street corner and the windows of homes are often illuminated by many coloured lights and stars.
The shorter the days get, the more lights are on. In Christian church this period is called advent. During the four weeks before Christmas people prepare for the birth of Jesus. Every Sunday a huge candle gets lit in church, so that during the last week before Christmas, four candles are burning. Also in people’s homes you may find advent wreaths hanging from the ceiling, and advent-calendars of which you may open one hatch every day until Christmas eve. Then December 24th arrives and many families celebrate Christmas eve. The Christmas tree is the centrepiece of the room, brightly illuminated and all decorated with balls, angels and bells and on top a shiny peak. Under the Christmas tree often a Christmas stable can be found, with the figures from the biblical story in it. The rest of the house is abundantly decorated with fir branches, garlands, balls, bells and candles. It is a time of festive meals and people tend to dress up in their Sunday best.
It is good custom to celebrate Christmas with the family. For some the height of Christmas is celebrating Christmas eve, for others it is the first day of Christmas. Not all Dutch are churchgoing anymore, but on Christmas eve churches are welcoming an unusual amount of people. There is not one Dutch person who doesn’t know any carols.
Christmas is not complete without the traditional Christmas tree, widely available at every street corner, and those who don’t want to find pine-needles in the carpet until the next century buy an artificial tree, which lasts for years. In olden days the lights of the Christmas tree were real candles and it was considered a special moment when the tree would be lit… a bucket of water was never far away, just in case.
The giving of presents at Christmas goes back to olden days, but in the Netherlands it has been the privilege of Saint Nicholas to bring the presents. Santa Claus seemed to chase away Saint Nicholas at the end of the 20th century, but it didn’t quite come to that, although the giving of presents under the Christmas tree is gaining in popularity which led to the criticism about the commercialisation of Christmas.
Santa is a descendant of Saint Nicholas, as in turn Saint Nicholas descends from the Bishop of Myra in Turkey. The Saint Nicholas (Sinterklaas) tradition was brought to America by emigrants. There Sinterklaas became Santa Claus. Santa more or less has the same customs as the good Saint, such as giving presents, the long white beard and the red suit, but is stripped off all religious symbolism. The image of Santa Claus as we now know it was invented in the thirties of last century by copywriters of the Coca Cola company.
On a more personal note… I vividly remember Christmases from a long time ago… when my family would gather around the Christmas tree and sing carols, my mother would have prepared a wonderful Christmas dinner with turkey, rabbit or chicken and there were large quantities of Christmas cookies. The highlight of Christmas would be the family walk through the wood… especially when there was snow.. which as I remember was not at all uncommon in those long gone days…. And of course there would be Billy Smart’s Christmas circus on TV….No matter how you celebrate your Christmas, remember it is a time for remembering, a time for gathering with your loved ones and a time to think.






palomita
Sunday 18th of December 2005 06:05:00 AM
CHRISTMAS EVE MIRACLES AND PROGNOSTICATIONS
When eating stopped, the mood lightened and diners turned to old legends and to prognostications about the coming year. This was a very special night and on such nights extraordinary things were thought to be possible. Children were told that at one mystic moment that evening the water in the well would turn to wine and that the animals in the stable would speak like humans. Marriageable daughters would go outside and bring in kindling wood to be counted – even number indicating a marriage in the coming year. Straws of various lengths were placed under the tablecloth and drawn to predict the length of one’s life or the length of one’s single life in the case of the young family members. A clear and starry sky on Christmas Eve was thought to portend a good year. Christmas Eve is a time of magic and secrecy. It is thought that the spirits of the dead return home on this night.
CHRISTMAS EVE NIGHT
As midnight approached, the uneaten food on the supper table was left to stand overnight and the family left for midnight mass, known as Shepherds’ Mass. It was believed that souls of departed family members, relatives, and ancestors would visit the house during the night and the table set with food would make them feel welcome. In the country the trip to church was by horse-drawn sleigh accompanied by the jingling of tiny bells on the horse’s harness.
FIRST DAY OF CHRISTMAS
In the country on Christmas morning, the hay used on the supper table was taken to the stable and fed to the cows, oxen and sheep, the animals present at the birth of baby Jesus. The supper table was then examined for hay seed, numerous seed left on the table portended a plentiful harvest next year.
The first day of Christmas was considered most sacred and, therefore, all unnecessary work was avoided. Only food prepared days in advance was eaten. Much of the morning was spent at home singing Christmas hymns and carols. As the day progressed neighbors would start to visit each other and exchange Christmas greetings. And finally, usually at the home of the most prosperous neighbor, the musicians would appear, signalling the end of the Advent season and the return of entertainment and all types of merrymaking.
It should be mentioned here that at Christmastime Lithuania is already in the grip of winter.
The fields are covered with sparkling snow, streams, rivers and lakes are under ice. Country roads were also snows covered and the people usually traveled in sleighs. On Christmas Eve night bells were attached to the horses' harnesses: sometimes one or two or an entire string of bells. Sometimes small, high-pitched handballs or a good-sized bell. From all sides on Christmas Eve night resounded with the chiming and tinkling of bells: near and far, soft and loud . . . The mysterious, quiet night air of Christ's Birth resonated with endless ringing, the murmur of sliding sleighs and Christmas joy.







palomita
Wednesday 21st of December 2005 01:38:08 PM
MUSHROOMS
Grybai
Lithuania is rich in mushrooms, more than four hundred edible varieties are found in the forests. The most popular are boletes, the kings of all mushrooms. Also collected are chanterelles, blevits, morels and many others. Mushroom season begins early spring and continues till late autumn, autumn being most abundant season. Then entire families go mushrooming and return with overflowing baskets.The most abundant forests are in Dzukija, the south eastern region. Traditionally the inhabitants of this part of the country are the most prolific mushroom gatherers and this region's cooks are known for the most creative mushroom recipes.
All over Lithuania mushrooms are used in many dishes, to add special flavor to meat, fish and potato dishes. Mushrooms are used fresh, dried, salted or marinated.

Some traditional dishes for the Christmas Eve

FRIED MUSHROOMS WITH ONIONS
Kepti grybai su svogūnais

1/2 k (1 lb) fresh boletus or white or brown, mushroom caps
200 g (3/4 cup) vegetable oil
3 onions, diced
several bay leaves
pinch of salt and pepper

Drop dry mushroom caps into hot oil and fry on low heat, about 20 minutes. Add onions, seasonings and fry for 5 more minutes.
Serve warm fried mushroom caps with hot potatoes and cold caps with toasted black bread.

FRIED MUSHROOM CAPS
Keptos grybų kepurėlės

1/2 k (1 lb) fresh boletus or button mushroom caps
100 g (6 tablespoons) butter or margarine
2 tablespoons flour
salt and pepper to taste

Wash mushroom caps, blot dry and roll in flour, seasoned with salt and pepper. Fry floured mushroom caps in butter on low heat until nicely browned, about 20 minutes.
Serve with hot potatoes or bread for lunch or as a late afternoon snack.






palomita
Friday 23rd of December 2005 02:23:43 AM
CHRISTMAS EVE BISCUITS

Kūčiukai

1/2 k (1 lb) flour; 1 cup milk

50 g (4 tablespoons) vegetable oil

20 g (4 teaspoons) fresh yeast

2 tablespoons poppy seed; 1/4 cup sugar

Blend yeast with sugar and dissolve in warm milk. Add half of the flour to yeast and mix well. Dust top of batter with flour, let rise in warm spot for 1 hour. Beat dough, add remaining flour, oil and scalded poppy seed. Mix well and knead until dough is not sticky, about 30 minutes. Let rise in warm spot for 1 hour. Roll dough into 1cm/
1/2 inch thick rolls and cut into same lengths. Place dough pieces on floured baking sheet and bake in preheated oven at 350F/160C, until golden brown.

These biscuits are baked for Christmas Eve supper, when they are served with poppy seed milk.




Pyramus
Saturday 24th of December 2005 04:04:56 AM
O taip, ryt prisirysiu kūčiukų :).


palomita
Saturday 24th of December 2005 04:06:22 AM
FISH

Žuvys

In Lithuania most fish eaters live along lakes or the sea coast. Along with fresh water fish, salt water fish are also popular.

Fish are much used for food reserves, small fish are dried, while larger ones are salted. Some salted fish are hot smoked for immediate use. Fish for salting are seasoned with black pepper, powdered bay leaf, crushed juniper berries and ground cardamom.

Herring are popular throughout Lithuania.



FISH BAKED IN HOT COALS

Žarijose kepta žuvis

1 fresh fish

100 g (3 oz) bacon,

cut into thin strips

1 onion, sliced

salt and pepper to taste

Prepare fish for baking. Stuff fish with bacon, onion and pepper. Sprinkle salt on the outside. Wrap stuffed fish in brown paper and place into hot coals and bake for about 30 minutes.

Eat with black bread or with hot potatoes baked in same coals.

This fish is a favorite among fishermen, hunters and campers.



BAKED STUFFED PIKE

Kepta įdaryta lydeka

1 fish, pike, about 1 k (2 lbs)

1 onion, diced

50 g (2 oz) bacon, finely cut

1 carrot, coarsely grated

1 hard boiled egg, chopped

100 g (6 tablespoons) butter

1 raw egg

chopped parsley

salt and pepper to taste

Clean fish, remove gills but do not cut off the head. Make filling by mixing bacon, onion, chopped egg, grated carrot, salt and pepper. Mix well. Stuff fish and sew up to keep stuffing from falling out. Melt butter in baking dish, place fish in baking dish and bake in preheated oven at 350F/180C, for about 30-45 minutes. Baste fish with butter, several times during baking. When fish is done, sprinkle with chopped parsley and serve with hot cooked potatoes or with mashed potatoes.






palomita
Sunday 25th of December 2005 03:00:58 AM
:)) Oi Laimi, tai į sveikata"prisiryt" kūčiukų su kisielium:)))

Wish to all of this forum visitors to experience the mirracle of Christmas Eve:)
Good luck:) and do not over eat:);):p


debeselis
Sunday 25th of December 2005 03:34:38 AM
ramių Kūčių, mielieji ;)


palomita
Sunday 25th of December 2005 03:59:19 AM
Nepamirškit, šiandien stebulkų naktis, kai vanduo virsta vynu...:);)
Don't forget, it is a magical night, when teh water turn into the wine and beasts starts tom talk...
Catch your happiness:)
;)


palomita
Sunday 25th of December 2005 05:25:37 PM
Su Ĺ v. Kalėdom: Su Šv.kalėdom Mielieji,

Kai puošnios snaigės krinta žemėn tyliai,
Ir medžių šerkšnas spindi mėnesienoj sidabru,
Laimingi būkite sulaukę Šv.Kalėdų ryto,
Lai laimė, meilė supa jus visus metus:)))

Merry Christmas :)
Feliz Navidad:)
C Razhdestvom :)



Pyramus
Sunday 25th of December 2005 11:10:24 PM
Persivalgiau aš tų kūčiukų ir visa kito, nors ir kaip bandžiau valdytis. Žodžiu, būna taip kiekvienais metais. Visgi būta ir blogiau, kai paeit negaliu nuo persiėdimo :). O kaip jūs? :)


debeselis
Monday 26th of December 2005 02:27:14 AM
Ridenuos dar:D


palomita
Monday 26th of December 2005 03:56:16 AM
oi, mano skrandis susitraukęs nuo studentiško gyvenimo, tai stengiausi "neėsti"kaip beprotė:D, ale gi žinot, kaip būna:D
tai todėl vakare ėjau sniego kast, gera mankšta ir šiaip jaučiuosi, kaip naujai gimus...įdomu kaip ryt jausiuos, ar nugarą ir rankas jausiu nuo sniego kilnojimo;)))
valgykit valgykit, valgyti sveika:D


palomita
Wednesday 28th of December 2005 02:58:44 PM
Potato Casserole with meat
You’ll need:

1 pound boiled meat (beef or pork)

10-12 boiled potatoes

2 boiled carrots

1 large onion. chopped and sautéed

2 eggs

2 onions

4 table spoons sour cream

3T butter

salt, pepper


Pre-heat oven to 400 degrees.

Grind the boiled potatoes and carrots with a meat grinder, add half the onion, eggs, salt, pepper and mix very well.

Grind the boiled meat, mix it with the remaining onion, salt and pepper.

Grease the bottom of a large casserole pan with some of the butter. Layer the bottom of the pan with 1/2 of the potato mixture. Spread 2 Tablespoons of sour cream on top. Layer the meat mixture next, dot it with butter and spread the remaining sour cream on top. Layer the top with the remaining potato mixture. Lightly score the top for decoration.

Bake for 40 minutes.

Garnish with a leek.

Skanaus;)


palomita
Wednesday 28th of December 2005 03:05:35 PM
Lithuanian Vodka History
Lithuanians were the first to find the production of the grain vodka

Before starting to read this essay about the ancient Lithuanian strong drinks, take the heated, thick-walled cup and pour in a splash of the real home-made Krupnikas (the Lithuanian liqueur, made out of honey and herbs) warmed up until 50 degrees of Celsius (and only at the worst it can be a very poor Krupnikas made by Kaunas’s "Stumbras", but by no means it can be a disgustingly sweet, glycerine, washed-out drink that is being produced by "Vilniaus Degtine"). Breathe in and feel the bitter and amazing aroma of honey, that is being spread by the warmth of the cup. Take a sip, hold it in Your mouth for some time, swallow slowly, press the tongue to the palate to feel its bitterly fantastic taste with all the parts of Your tongue, close Your eyes, and when You will be surged over with the aroma of Lithuanian meadows and will hear the buzz of the bees working in the grasses, open Your eyes wider, and...You can already start reading...

In 1523 the geographer from Cologne, George Brown, published the atlas of the world cities. The 59th plan of the Part Three is dedicated to Vilnius, the capital of Lithuania. The careful description of the life of Vilnius’s town-people in the 16th century is given together with the plan. Besides, presenting the royal Upper and Lower castles, aristocracy, and churches, G.Brown also depicts the life of the lower class (the Plebs)of the city. G.Brown writes about the townsfolk of Vilnius: "Everyone is allowed to come into the house, sit down near the fire, and have a sip of beer, vodka or mead for free, and then leave. But if somebody drinks more, and has breakfast or supper with the host, he or she must pay. Only the price is so low that, to tell the truth, the strongest man can buy so much food for four small coins , that it will be more than enough for the whole day."

Lithuanians were the first in the world to start distilling vodka from grain!!!

However hard the Russians propagandize that, they were the ones who started producing vodka in the 17th century, neither historical, nor any other source can confirm that. The Russians never knew how to make real vodka, until the Russian chemist D.Mendeleev (1834-1907) found the rectification of the alcohol. He also was the first, who suggested to mix alcohol and water according to the weight, and not volume, what is not known to the manufacturers of the poor vodkas in Western Europe up to now. (Having bought some of the "gorbachiovka", "yeltsinovka", or "kremliovka" You will never find the same percentage of alcohol there. This shows that in Belgium, Germany or any other place, such a wish-wash is being made for a "little bit touched" ones. To tell the truth, the poor alcohol is being diluted with water from the tap - the drunkards will drink it anyway, they feel no difference...)

Both in the old times and nowadays, Russian villagers can not make vodka. In the old times they drank an oversoured drink - "sivuha", "samagon", "brandahlist". The Ukrainians in the 17th century learned how to distil vodka from Lithuanians, but having no experience they distilled a whitish drink "gorilka", that kept all the alcohols and the water steam inside, and which contained about 25-30 per cent of alcohol. And in spite of the fact that the Ukrainians were under the rule of the Grand Lithuanian Principality for three hundred years, they have not learned to distil good vodka. Most probably it was cheaper to buy vodka, which was brought by the Lithuanian merchants, than to make it. Knowledge and experience were needed for this.

In Lithuania vodka was being distilled from grain already at the beginning of the previous millenium. Sour drink "gira", beer, mead were being made, but vodka was being distilled. The specially prepared barley was being burnt (heated)so that it by no means boiled, but vodka evaporated. From this process vodka gets its Lithuanian name - "DEGTINE". (By the way, this is the only term, describing the process of the production of the strong drink(!). This linguistic-semantic argument is the most archaic in the world. Whisky - means "water" in old English, le de vi - "water" in old French, vodka - "water" with a little bit negative meaning in old commonfolk Russian.) Ancient Lithuanians in their experience knew that ethyl alcohol evaporates at the temperature of 78.3 degrees. Even now the very good distillers of the home-made vodka determine and control the time of the barley burning (heating), in order to get a clear as a tear home-made vodka, without any additional smells (of other alcohols), dashes, and with the alcohol percentage of

60-70. But, vodka distillers know, that while distilling vodka the poisonous methyl alcohol exudes earlier at the temperature of 71 degrees. The technlogists of the modern vodka production, especially from Russia and Europe, where nobody knew how to make vodka, can not understand how Lithuanians could rectificate vodka, though the rectification itself was not known to the world yet.

The Lithuanian ancestors rectificated the dangerous methyl alcohol very simply. It was a taboo for the distillers to drink the first dipper of vodka, which had to be, and still has to, be sacrificed to the gods by pouring vodka on the ground. This custom is still alive and obligatory in Lithuania. The first dipper of vodka can not be drunk. It is being poured over the shoulder, simultaneously saying "For Gods!" Up till now, in the villages of the Lowlands, You can hear the distillers saying in the Lowlandish dialect: "Give the first cup to the gods"; "Who does not give to gods, gets his eyes dripped"; "First cheers to gods, then to a person"; "First cheer the god, then god will give you health"; "Pour the first vodka to gods, if you do not do this, they will take your health away."

The most famous Irish and Scottish whiskey (whisky) manufacturers are deprived of speech when they hear such an elementary rectification dictated and learned by the practice and experience. They incline their heads low, and award the Lithuanians with all the laurels. While the Irish (the first to start making whiskey in the British Isles) come straight to the point. They say, that the beginning of whiskey and beer production, in the 13th century, was not spontaneous. It was started using the recipe, originally brought from somewhere, most probably from Lithuania. This proposition is not made up, because the Irish legends that St.Patric tought the Irish folk to make whiskey, remain ony legends. The written sources point out, that in 1250 the monks started selling whiskey to the folk. It should not be so astonishing, because in 1236 the Pope Gregory IX signed the bull, and announced the Crusade against the Lithuanians. The warlike Irish monks took part in it too...

By the way, after visiting Lithuania and seeing how vodka can be distilled, Irish and Scottish whiskey manufacturers confess that they know this method only from the written sources, and they could neither understand nor master this ancient technology. The technology, that is known to every Lithuanian villager, and, of course, every villager can make some really good vodka for himself.





palomita
Saturday 31st of December 2005 05:54:51 PM
FRIED LITHUANIAN CHEESE SLICES

1 egg
4 tbsp. milk
Salt
4 tbsp. flour
Cheese slices, 1/4 inch
Bread crumbs

Beat egg, milk and flour and salt. Dip cheese slices in batter - then bread crumbs. Fry in hot fat and serve with sour cream or sprinkled sugar.
VARIATION: Omit sugar - place dot of butter on each slice. Bake at 300 degrees for 30 minutes. Serve immediately on rye bread.




palomita
Saturday 31st of December 2005 05:57:22 PM
HONEY MUSHROOMS

Meduoliai grybukai

1/2 k (1 lb) flour; 2 egg yolks

1 whole egg; 3 tablespoons butter

1 cup honey; 1 cup sugar; 1 teaspoon baking soda

2 tablespoons sour cream; 2 teaspoons seasonings

ICING

1 cup powdered sugar; 1 egg white

juice of 1/2 lemon; 1 teaspoon cocoa powder

Heat sugar in skillet until dark brown. Make dough using all ingredients. Dough should be quite hard. Let dough rest in cool spot. Divide dough in half. From one half make mushroom caps, walnut size rounds with an indentation on one side, place hole down on baking sheet. Make stems from other half of dough. Roll finger thick pieces, about 4 cm/2 inches long. Place next to caps and bake in preheated oven at 325F/160C, for about 25-30 minutes. To make icing beat egg white with powdered sugar and lemon juice. When caps and stems are done, glue stems into caps with white icing, and ice stems with white icing. Add cocoa powder to remaining icing, mix well and ice mushroom caps. Place iced mushrooms in warm oven to dry icing.






palomita
Saturday 31st of December 2005 06:11:12 PM
999: Trejos Devynerios"("Triple Nine") - the oldest bitter in the world

"Trejos Devynerios" is the bitter of 27 herbs. In the old times it was made right after St.John’s night, at the sunrise. The herbs were being collected in the way, known only to the priests (earlier - to the senior priests). Then the herbs were being conformably dried, specially put together,and infused with vodka (60% of alcohol), distilled at that shortest night of the year. Only the priests could know the proportions. The ritual was always performed outside, for the bitter had to get more power and energy of the Sun. After the sunset, the bitter was being poured into the hornbeam barrels. Later on the barrels were poured over with the melted beeswax and dug in the cellars. There the hermetically sealed bitter was being kept for three years, three months, and three weeks.

In the 13-17th centuries, Lithuania was one of the biggest and the greatest countriesin Europe, with the territory from the Baltic till the Black Sea (including the present Belorussia, Ukraine, and Western Russia). The Grand Lithuanian Principality was often at war: protecting Europe from the Tatar-Mongol hordes from the East (in the 13-17th centuries, having the the most modern armaments in Europe, using the war leading tactics and strategies foun by the talented Lithuanian commanders, Lithuanians beat the Army of Batijus, and stopped their invasion into the Europe). And also for those long ages Lithuanians were fighting with the aggressive crusader and sword bearer orders, holding out the onslaught to Lithuania from the West, blessing by all the knights of the Europe and the Pope. The Lithuanian knights and the warriors were using "Trejos Devynerios" as a universal remedy from cold and joint illnesses, as a disinfection and a treatment mean for war wounds, and also as a tonic for the organism and the prophylactic. Lithuanian men the bigger part of their lives spent in wars, so the healing bitter "Trejos Devynerios" was even included into the army proviant (the list of food supplies for the army), what is shown in the old Lithuanian amy’s proviant lists of the 15th century.

(It is obligatory to make one more excursus here. The innate Lithuanian warlike character is known for the whole world up to now. After the Second World War, when Lithuania was occupied by Russia, Lithuanians were the only ones in the whole Europe, who continued the partisan struggle against Russia. In spite of being betrayed by all the bigger nations of the Europe and the U.S.A., Lithuanians were fighting alone, without any foreign support, against the most powerful army in the world at that time. This war, as it is known to everybody, finished with the Lithuanian victory. With the price of 300.000 fallen people (both, in the war and in the exile), Lithuania finished off the power of the Soviet Union, and won the independence, freedom, and democracy not only for itself, but also to other European nations, occupied by Russia. Just it would be interesting to know, if those nations will ever remembr the Lithuanian partisans, who gave lives for their freedom?)

Six centuries later, in 1878, "Trejos Devynerios" showed up in a small German town Welfenbüttel, just with a different name: "Jegermeister." After the German taste, it was much sweeter, but still there was a note on the label, that the recipe was received from the Lithuanian monasteries. But when "Jegermeister" became famous in the rest of the world, the note, that the drink was being made according to the Lithuanian recipe, was not on the label any more. Anyway, there is still "Kreuter Mieke" in Germany. It is made out of herbs and it is used in the production of "Jegermeister." On the label of "Kreuter Mieke" there is a note that this is a mixture of 27 herbs after the original recipe of the old Lithuanian monastery.

Lithuania, in the meanwhile, produces a cheap bitter "trejos devynerios", of a doubtful origin, and approved in Moscow (!). And with this liqueur, beloved by alcoholocs (especially the one, that is produced by "Vilniaus Degtine"), Lithuania now can only prove the fact, that vodka factories (the ones that still exist from the times of the Soviet occupation) not only no longer know how to make the old good Lithuanian vodkas, but also continue to fulfill the instructions from Moscow (to discredit the national Lithuanian vodka-distilling). Remember, how the unique Caucasian, Crimean, and Moldavian vineyards were cut down under the command of Andropov, the secretary of the Russian communist central committee. This act not only destroyed the priceless flora recources of this region, but also in the main harmed the economics of these countries. The same is in Lithuania. The bureaucrats of the old vodka factories, most probably, are still under the control of Moscow, and carry out its economic policy: do not make the ancient Lithuanian vodka products of high quality, so that they coul not compete with the poor Russian, potato-grain alcohol vodkas "Moskovskaya" and "Stolychnaya." Just in the case of need to prove the image and production, Lithuanians "make" some "better", but certainly the worse drinks, such as "Gedimino", "KarvedZio", or "Bajoru",raise their prices, and once more show to the whole world, that the Republic of Lithuania can not make vodka any more, and its products are not worth being noticed.

Now in Lithuania only Alytus "Alita" could make "Trejos Devynerios." And it could be made according to the "Trejos Devynerios" recipe, which was included into "The List of the Patented Medicines, Allowed to Be Produced in Lithuania." This list was announced in 1931 in the publication "The Pharmacy News." This recipe was recreated by Kaunas’s pharmacists. According to the recipe, those 27 herbs should be poured over with the rye vodka (60% of alcohol), and kept in the hornbeam barrels for three years, three months, and three weeks... Those, who do not keep these instructions, should get the heaviest fines for the discreditation of the name of the ancient Lithuanian vodka "Trejos Devynerios." And those,who speculate in this name and carry out the genocide of the nation (turning people into alcoholics), must be punished also. The Lithuanian nation was creating and perfecting "Trejos Devynerios" for hundreds of years. This was the process for people to be healthier and more active, but not for getting drunk and degrading. At least for one thousand years Lithuanians used "Trejos Devynerios as a medicine. But during the years of Soviet occupation (50 years), when the Soviet bootlickers were carrying out the commands of the bolsheviks (to turn Lithuanians into alcoholics), "Trejos Devynerios" has become a poison...




palomita
Thursday 05th of January 2006 01:53:38 PM
Mišraine (Vegetable Salad)
Combine:
4 cooked, diced potatoes
3 cooked, diced beets
3 cooked, diced carrots
1 small, chopped onion
2 chopped, hard boiled eggs
1 chopped pickle (or sub 1 tablespoon sweet relish)
1 cup cooked white beans
1 cup sour cream
Season with sugar, salt and pepper to taste.
From the misraine's I have seen brought to Lithuanian club functions made by various women, I don't believe there are any hard and fast rules on the ingredients of this dish. I usually see misraine made in the fall or winter. I have seen any ingredient that is available around that time of year thrown in from diced apples to shredded cabbage. Even shredded radishes and frozen peas for added color. This is an "anything goes" dish.




palomita
Thursday 05th of January 2006 01:54:17 PM
Šaltanosiai (Cold Noses)
1-package won-ton wrappers
Berries (blueberries, raspberries or blackberries)
Sugar
Sweetened Sour Cream (Stir in approximately 1 teaspoon honey or sugar per 1/4 cup sour cream.)

Use an inverted glass like a cookie cutter to cut the won-ton wrappers into rounds. Or, if you prefer, wrappers can be left square.
Place lightly salted water on the stove to boil while preparing the dumplings. Use enough water so the dumplings can move freely about without crowding, otherwise they will stick together.
Place about one teaspoon of berries in the center of the won-ton wrapper. Be careful not to use so many berries that they are likely to leak out during cooking. Place about one teaspoon of sugar on the berries.
Moisten the edges of the won-ton wrapper. Fold over the edges sealing well. If you used round wrappers, your dumplings will now be in half circles. If you used square wrappers, you will have triangular shaped dumplings. Repeat until won-ton wrappers or berries are used up.
Reduce the heat on the boiling water to a gentle simmer. Drop the dumplings in the hot water one at a time. To prevent the dumplings from sticking together, stir once around the pot with a wooden spoon. Do this only when necessary, as you do not want to break open the won-ton wrapper and have the filling leak out. Simmer gently about 5 minutes.
When done, remove dumplings from water using a slotted spoon. Drain well.
Using small serving bowls; place 2-3 dumplings in each bowl. Top the dumplings with a dollop of the sweetened cream


palomita
Monday 09th of January 2006 02:03:45 PM
Bulnių sriuba -potato soup: Potato Soup

3 medium potatoes, peeled and cubed
1 stalk celery, diced
2 onions, sliced thin
2 carrots, peeled and diced
2 quarts water
Salt and pepper to taste
3 tablespoons butter
2 tablespoons flour
1 cup half-and-half
1 sprig finely chopped parsley

Cover vegetables with water, add seasonings and cook until tender.

Heat butter until light-brown, stir in flour and keep stirring until flour is browned.

Add about 1/2 cup of cold water and blend until smooth, then gradually add the half-and-half, stirring constantly to avoid lumps.

Add mixture to soup, and cook a few minutes more to blend thoroughly.

Serve with chopped parsley.

Makes 6 to 8 servings

Per serving (1/8 of soup): 154 calories; 3 grams protein; 7 grams fat; 5 grams saturated fat; 19 grams carbohydrate; 2 grams fiber; 26 milligrams cholesterol; 65 milligrams sodium.



palomita
Monday 09th of January 2006 04:37:15 PM
http://www.lithuanianholidays.lt/index.htm
welcome to Lithuania:)


palomita
Monday 09th of January 2006 04:40:33 PM
OLD-FASHIONED LITHUANIAN CRACKER STUFFING

INGREDIENTS:


1 Cup chopped celery
3/4 Cup chopped onion
4 tbsp. oleo
2 Cups Saltine cracker crumbs
3/4 Cup Milk
1 beaten egg
1 tbsp. minced parsley
1 tsp. sage
1/4 tsp. thyme
1/2 tsp. salt
Dash of pepper
Chopped giblets (optional)
Cook celery and onions in oleo until tender, adding chopped giblets if desired.
Add milk to coarsely crushed cracker crumbs. Stir in onion mixture, egg, parsley, sage and thyme, salt and pepper. Mix well.

Makes 2 1/2 cups stuffing, enough for 3-4 pound chicken.

;)


palomita
Tuesday 10th of January 2006 04:02:05 PM
LITHUANIAN APPLE CRUMB CAKE

1 3/4 sticks butter, softened
3 eggs
4 c. flour
1 c. sugar
2 tsp. baking powder
1 tsp. vanilla or lemon juice (can also use nutmeg or cinnamon instead of vanilla)
8-10 apples, shredded
3/4 c. sugar

Preheat oven to 350 degrees. With your hands, mix butter, eggs, flour, sugar and baking powder until crumbs. Sprinkle half of the crumbs in the bottom of a 11 x 16 inch cookie sheet pan.
Shred the apples and toss with 3/4 cup sugar and lemon juice. Put on dough, then spread rest of crumbs on top. Bake at 350 degrees for 50-60 minutes until brown.




palomita
Tuesday 10th of January 2006 04:04:22 PM
niam niam :)): VARŠKĖČIAI (Lithuanian)

2 c. flour
2 lbs. cottage cheese
1/2 lb. butter, melted
6 eggs
2 tsp. salt

Mix together above ingredients, except butter, and form into a ball and put in refrigerator overnight. Cut ball of dough into four parts and form four balls. Roll out dough to a desired thickness. Cut into 2 inch squares and cook in boiling water for 5 minutes. When cooked remove from water. Pour melted butter over them and mix gently. Serve hot. May use sour cream instead of butter, if desired.



palomita
Friday 13th of January 2006 03:25:59 PM
LITHUANIAN SWEET CHEESE "SURIS"

2 lbs. cottage cheese
1 pt. sweet milk
1 egg
1/3 c. cream
1 tbsp. butter
1 tsp. caraway seed

Bring milk to boil with cottage cheese. Heat mixture slowly until whey appears and strain with cheesecloth bag. Melt butter in large pan, add drained cottage cheese, egg, cream, salt. Heat mixture until it becomes thin and then becomes a thickened, gummy mass.
Put into wet cheese bag, press out air spaces and tighten with string. Dip bag into cold water for a few minutes. Drain and press between 2 boards to get a smooth cheese. Remove cloth and put in refrigerator. It will keep up to two weeks.




palomita
Friday 13th of January 2006 03:26:49 PM
LITHUANIAN WEDDING COOKIES

1 c. butter
2 c. flour
2 tsp. vanilla
2 tsp. (heaping) powdered sugar
1 c. pecans or walnuts, chopped

Blend ingredients together, form into walnut size balls. Bake at 275 degrees for 45 to 55 minutes or until golden brown. While warm roll in powdered sugar.



gijs
Sunday 15th of January 2006 04:37:07 AM
Orinta! Labai geras darbas! tai receptai:) Ačiū;)

Šeštadienį buvo tavo gimimo diena!
Tikiuosi buvo labai linksma!! :) Sveikinu su gimtadieniu!! :D :D :)
Rozės yra tau:)
[img]http://www.geocities.com/gijsas/bloemen.jpg[/img]

Tikiuosi kad, tave greitai čia matysime :)



palomita
Tuesday 17th of January 2006 05:08:41 PM
Rūkytas ungurys:))) for Gijs: Gijs, ačiū labai :))) rožės labai gražios, tik gaila, kad negaliu pajusti kvapo ;)
Ar kada valgei rūkyto ungurio?;)

SMOKED EEL

Rūkytas ungurys

1 fresh eel; 1/4 teaspoon pepper

powdered bay leaves; cloves

5 juniper berries

Clean fish and blot dry. Rub with mixed, powdered seasonings, then weigh down fish and keep 3 days so that it is well seasoned. Then blot dry, insert thin pieces of wood to keep sides of fish open and hang to cold smoke for 5-6 days. Hot smoking takes a shorter time, 2-3 days. End smoking with juniper twigs, to obtain juniper flavored smoke. Cold smoked eel can be kept longer, while hot smoked eel should be eaten within a few days.

Serve smoked eel, cut into medium slices with lemon. It is eaten as a special treat on holidays and to entertain guests.



COOKED CRAWFISH

Virti vėžiai

1 k (2 lbs) crawfish; 50 g (4 tablespoons) butter

1/2 l (2 cups) beer; 5 bay leaves

10 black peppercorns

medium piece of horseradish root

parsley and dill; 3 l (3 qts) water; salt to taste

Soak crawfish in cold water for about 10-15 minutes to remove sand. In a large pot, bring water to a boil, add beer, bay leaves, peppercorns, parsley, dill and horseradish root. Bring to a boil and add crawfish, cover pot and cook on low heat for about 15 minutes. Remove pot with crawfish from heat and let sit covered, so that crawfish is well seasoned. After 1 hour, remove crawfish from cooking water, paint crawfish with melted butter to give them a shine and sprinkle with finely chopped dill and parsley.






palomita
Thursday 19th of January 2006 06:46:50 PM
DRIED SMELTS AND OTHER SMALL FISH

Džiovintos stintos ir kitos smulkios žuvytės

Fish are cleaned and blotted dry. A dry marinade is prepared with black pepper, bay leaves and much salt. Rub fish with dry marinade and keep fish in marinade for 48 hours. Then scrape off marinade. Blot fish and thread fish through eyes on wire or string and hang in the sun, in a windy spot. The fish can also be dried in an oven on low heat.

Such dried fish are eaten cold. They are also used to make fish chowders.



SALTED VIMBA (A fresh water fish)

Sūdyti žiobriai

These fish are not scaled, just cleaned and washed. Place fish in a non-metallic container and cover with a dry marinade made with salt, pepper, ground bay leaves, crushed juniper berries and crushed cardamom seeds. Next day, scrape off the dried marinade, place fish in same container, weigh down and set in cool place. Before eating the fish is soaked in cold water. Salted vimba is used for fish chowders and is simmered in fat with carrots and fresh dill.




palomita
Thursday 19th of January 2006 06:50:03 PM
BEETS WITH FAVA BEANS
Burokëliai su pupomis

2 cooked, pickled beets, cubed
1/2 l (2 cups) cooked fava beans
3 onions, sliced
1/4 teaspoon pepper
3 bay leaves
3 tablespoons vegetable oil
1 tablespoon caraway seed
salt to taste

Peel cooked favas, cut into halves. Fry onion slices in hot oil with pepper, salt, and bay leaves. Mix beets, favas and onions, sprinkle with caraway seed.


BEET SALAD
Burokëliř salotos

2 cooked pickled beets, cubed
4 tablespoons vegetable oil
3 onions, sliced
1/4 teaspoon pepper
salt to taste

Fry onion slices in hot oil. Cool and mix with cubed beets, adjust seasonings and mix well.

BEETS WITH HERRING
Burokëliai su silke

2 cooked beets, peeled and coarsely grated
2 onions, finely chopped
1 cup sauerkraut juice
1/2 k (1 lb) smoked herring,
skinned and boned
1/2 teaspoon sugar

Cover grated beets with sauerkraut juice, sugar and onions. Cut smoked herring into small pieces and mix with beats. Blend well.
This salad is served with black bread, fried in oil.

:)) Very tasty:))


palomita
Friday 20th of January 2006 02:49:44 PM
OMELET WITH HEMP SEED
Kiaušinienė su kanapėmis

4 eggs
1/2 cup hemp seed
3 tablespoons water
1 onion, chopped
3 tablespoons vegetable oil
pinch of salt

Fry hemp seed with onion and salt until seeds are crisp. Pour fried mixture into a mortar and make a fine powder. Beat eggs with water, hemp seed powder, mix well. Pour eggs into frying pan with hot oil, fry both sides until golden brown.
Serve with hot potatoes.

OMELET WITH CHEESE
Kiaušinienė su sūriu

6 eggs; 5 tablespoons milk
300 g (9 oz) farmer's cheese, sliced thin
50 g (4 tablespoons) butter
pinch of salt
onion greens and dill, chopped

Melt butter in frying pan, bake cheese slices. Beat eggs with salt and milk. Grease a shallow baking dish, layer baked cheese slices and cover with beaten eggs. Bake in preheated oven at 325F/165C, for about 10—15 minutes.
Sprinkle with chopped herbs and serve with bread and fresh vegetables.





palomita
Monday 23rd of January 2006 06:38:41 PM
HERRING IN SOUR CREAM

Silkė grietinės padaže

3 whole herring or 6 herring fillets

1 cup sour cream; 1 onion, finely chopped

scallions or chives, finely chopped

parsley sprigs

1 hard boiled egg, finely chopped

If using whole, salted herring, soak in cold water, skin and bone. Cut herring into bite size pieces and cover with sour cream. Sprinkle with onion, scallions or chives. Garnish with parsley and chopped egg.

This is eaten as a snack or a light meal with hot, cooked potatoes in their skins/jackets.

HERRING WITH HEMP SEED

Silkė su spirgyne

8 herring fillets; 3 onions, sliced

1 cup hemp seed; 2 tablespoons vegetable oil

salt to taste

Cut herring fillets into small pieces and place on a serving platter. Fry 2 sliced onions in hot oil, add pepper. Cool and pour over herring pieces. Fry hemp seed together with 1 finely chopped onion and salt until hemp seed are crisp. Then pour hemp seed mixture into mortar and grind to a fine powder, and pour over herring.

This herring is eaten as a snack or light meal with bread or with hot potatoes, cooked in their jackets.




palomita
Monday 23rd of January 2006 06:40:23 PM
EGGS IN HORSERADISH SAUCE
Kiaušiniai krienų padaže

8 eggs, hard boiled
200 g (6 oz) white or black bread, cubed
30 g (2 tablespoons) butter
50 g (2 oz) farmer's cheese, Swiss or parmesan
SAUCE
50 g (4 tablespoons) butter
2 tablespoons flour
1 cup sour cream
3 tablespoons freshly grated, horseradish root
salt and sugar to taste

Fry bread in butter. To make sauce fry flour in butter until golden color, add sour cream, butter, sugar, salt, horseradish and continue heating on low heat for several minutes. Place fried bread and quartered, hard boiled eggs in a serving platter, cover with hot horseradish sauce, sprinkle with grated cheese.
Serve with hot potatoes and fresh or dilled cucumbers.
Note: if farmer's cheese is not obtainable, parmesan cheese can be substituted. For less flavor use Swiss cheese.




palomita
Tuesday 24th of January 2006 02:26:43 PM
CRANBERRY PUDDING

Spanguolių drebučiai

2 cups cranberries; 1 cup sugar

1 cup potato starch

2 pieces of cinnamon

4 whole cloves

Place cranberries into a pot, pour enough water to cover, add cinnamon and cloves, heat until cranberries begin to break up. Remove from heat, put everything through food mill. There should be about 4 cups of juice and pulp. Return juice and pulp to pot, add sugar. Dissolve starch in chilled cranberry juice and add to pulp and juice. Bring to a gentle boil, stirring constantly, heat until the mixture becomes clear. Pour hot pudding into individual glass bowls, cool until it gels.

This is a favorite dessert.


:):):););););)

HOLIDAY DONUTS

Spurgos

1 k (2 lbs) flour; 2 cups milk

100 g (3 oz) fresh yeast; 8 egg yolks

1 cup sugar; 30 g (1 oz) rum; 1 teaspoon salt

2 teaspoons vanilla extract; 2 tablespoons sugar

powdered sugar; oil for deep frying

Make dough with warm milk and one third of flour, add blended yeast with sugar, mix well. Cover and let rise for 1/2 hour. Beat egg yolks with salt, add to risen dough, mix well. Add melted butter, rum, vanilla and remaining flour. Mix well. Knead dough until it looses shine. Cover dough and let rise for 1 hour. Take walnut size pieces of dough and form round donuts, let rise. Heat oil, drop donuts and fry on both sides until golden brown, about 8 minutes for each side. Drain donuts on paper towels or brown paper, dust with powdered sugar while still warm.




palomita
Thursday 26th of January 2006 08:17:20 PM
ROASTED PARTRIDGE
Kepta kurapka

1 partridge
100 g (3 oz) fresh pork side,
thinly sliced
50 g (4 tablespoons) butter
ground seasonings,
1 teaspoon caraway seed,
1 bay leaf, salt and pepper

Rub partidge with powdered seasonings and wrap with pork side slices. Tie with kitchen string, place in roasting pan, cover with melted butter. Bake in preheated oven at 350F/180C, for about 1 hour.
Serve hot out of oven, covered with pan juices, baked potatoes and marinated fruit.




palomita
Thursday 26th of January 2006 08:18:04 PM
BRAISED WILD DUCK
Troškinta laukinė antis

1 wild duck
300 g (9 oz) fresh pork side,
cut into medium pieces
2 tablespoons butter
1 carrot, sliced
1 parsnip, sliced
powdered bay leaf to taste
salt and pepper to taste
1 l (4 cups) butter milk or strongly acidulated water

Soak dressed goose in butter milk or acidulated water for 5 hours. Remove goose from soaking, blot dry, cut into pieces and brown in butter. Cover bottom of roaster with pieces of pork side, add goose pieces, carrot and parsnip, powdered seasonings. Pour 1/2 cup water and braise in a preheated oven at 350F/180C, until meat is tender. Season with salt at end of braising.
Serve hot or cold with baked sour apples and lingonberry sauce.





palomita
Saturday 28th of January 2006 03:23:47 AM
PORK FEET BRAISED WITH SAUERKRAUT
Kiaulės kojos troškintos su kopūstais

2 pork feet, cut in half, lengthwise
1 l (4 cups) sauerkraut
100 g (6 tablespoons) fat, butter or vegetable oil
bay leaves
salt and pepper to taste

Place pork feet into cooking pot, add fat, cover with sauerkraut, pour 2 cups water. Cover and simmer. When meat is soft, add bay leaves, salt and pepper, simmer for another 15 minutes.
Serve covered with stewed sauerkraut and hot potatoes.





palomita
Saturday 28th of January 2006 03:25:20 AM
HODGEPODGE
Šiupinys

pork snout, cut in half, lengthwise
1 pork foot, cut lengthwise
1 pork tail
1 cup barley
1 cup dried peas, soaked
1 cup dried navy beans, soaked
3 potatoes, peeled and diced
3 onions, chopped
3 bay leaves
10 peppercorns
salt to taste

Place all meats into cooking pot, cover with water and cook on low heat until meat is soft. Add salt and cook for another 15 minutes. Remove meats from cooking liquid, there should be about 3 l (12 cups) of cooking liquid. Cook soaked legumes and barley in meat cooking liquid. When legumes and grain are done, add potatoes and cook until potatoes are soft and all cooking liquid has evaporated. Pour hodgepodge into a deep bowl, make hole in the center and place all cooked meat in it.
This is a favorite holiday dish.





palomita
Sunday 29th of January 2006 03:12:11 PM
Ĺ altanosiai:): Šaltanosiai (Cold Noses)
1-package won-ton wrappers
Berries (blueberries, raspberries or blackberries)
Sugar
Sweetened Sour Cream (Stir in approximately 1 teaspoon honey or sugar per 1/4 cup sour cream.)

Use an inverted glass like a cookie cutter to cut the won-ton wrappers into rounds. Or, if you prefer, wrappers can be left square.
Place lightly salted water on the stove to boil while preparing the dumplings. Use enough water so the dumplings can move freely about without crowding, otherwise they will stick together.
Place about one teaspoon of berries in the center of the won-ton wrapper. Be careful not to use so many berries that they are likely to leak out during cooking. Place about one teaspoon of sugar on the berries.
Moisten the edges of the won-ton wrapper. Fold over the edges sealing well. If you used round wrappers, your dumplings will now be in half circles. If you used square wrappers, you will have triangular shaped dumplings. Repeat until won-ton wrappers or berries are used up.
Reduce the heat on the boiling water to a gentle simmer. Drop the dumplings in the hot water one at a time. To prevent the dumplings from sticking together, stir once around the pot with a wooden spoon. Do this only when necessary, as you do not want to break open the won-ton wrapper and have the filling leak out. Simmer gently about 5 minutes.
When done, remove dumplings from water using a slotted spoon. Drain well.
Using small serving bowls; place 2-3 dumplings in each bowl. Top the dumplings with a dollop of the sweetened cream.



palomita
Sunday 29th of January 2006 03:13:42 PM
BULVIU MALTINIAI (Fried Potato Patties)

To serve 8 to 10

3 pounds of potatoes, peeled and quartered
4 egg
˝ to ľ cup of flour
5 teaspoons of salt
6 tablespoons of butter for frying

Bring 4 quarts of water to a boil in a 6- to 8-quart pot and drop in the potatoes. Boil briskly, uncovered, until they are soft enough to be easily pierced with a fork. Drain them thoroughly in a large sieve and force them through a ricer or mash them in a bowl with a fork. Beat in the egg, ˝ cup of flour and salt, and continue to beat vigorously until the mixture is smooth and dense enough to hold its shape almost solidly in a spoon. (If the mixture seems too fluid, beat in the remaining flour, a tablespoon at a time.)

Gather the potato dough into a ball, place on a heavily floured surface and pat it into a thick rectangle. With a floured rolling pin, roll it into a larger rectangle about 1 inch thick, dusting it frequently with a little flour to prevent it from sticking to the rolling pin or board. With a sharp knife or pastry wheel, cut 2-inch wide strips down the length of the dough, then slice diagonally into 2 ˝-inch wide lengths. Gently score the top of each diamond-shaped patty by making shallow lines down its length.

Melt 2 tablespoons of butter in a heavy 10- to 12-inch skillet set over high heat. When the foam has almost subsided add 6 or 8 of the patties and brown them 3 to 5 minutes on each side, turning them over carefully with a large spatula. Transfer the patties to a serving platter and cover them loosely with foil to keep them warm while you fry the rest of the patties, adding more butter to the pan as needed.






palomita
Saturday 04th of February 2006 07:32:36 PM
Tasty:): BUCKWHEAT BUNS WITH MUSHROOM FILLING
Grikių pyragėliai su grybais

1 1/2 cups buckwheat groats
2 cups milk; 2 cups water
2 eggs beaten with salt
4 tablespoons wheat flour
20 g (4 teaspoons) butter
oil for frying
FILLING
30 g (1 oz) dried mushrooms
30 g (2 tablespoons) butter
1 onion, finely chopped
2 tablespoons sour cream
1 tablespoon bread crumbs
salt

Cook soaked mushrooms, drain and chop finely, fry in butter together with onion, add sour cream, bread crumbs, salt and blend well. Use 1 teaspoonful for one bun.

SAUCE
3 onions, sliced
30 g (2 tablespoons) butter
2 tablespoons flour
1/2 cup sour cream
mushroom cooking liquid
salt

Fry onions in butter, add flour and fry 2-3 minutes more. Pour in mushroom liquid and cook until sauce thickens, add sour cream, continue to heat until sour cream is well blended, but do not boil.
To make dough begin by cooking buckwheat in boiling water, on low heat until the groats thicken, about 15-20 minutes. Add milk, butter, salt and continue to cook until all liquid is absorbed. Cool cooked groats then add flour, beaten eggs. Mix a medium hard dough. Take walnut sized pieces of dough, flatten and place mushroom filling, fold over and form small buns. Fry buns in hot oil until golden brown.
Serve covered with onion sauce.




palomita
Sunday 05th of February 2006 05:35:04 PM
MILK

Pienas

Lithuanians eat sweet and sour milk. Milk is used to whiten soups, make cheese, cottage cheese and churn butter. Milk products have been popular since ancient times. However, in some regions milk products are more popular. Dishes prepared with cottage cheese are favored among the Highlanders, Aukštaiciai. The Samogitians, žemaiciai, prepare an ancient, original butter, kastinis, with butter, sour cream and a variety of seasonings.

Most popular is Lithuanian cheese, fresh or dried, which can be sour, sweet or flavored with caraway seed.



SOUR CREAM BUTTER

Kastinys

1 l (4 cups) sour cream

1 tablespoon butter

1/2 cup caraway seed

salt to taste

Float an earthenware bowl in a hot water bath, add butter and 1 tablespoon of sour cream at a time. Blend with wooden spoon until all sour cream has been added and a white, solid mass is formed. Then add caraway seed and a pinch of salt. Blend the last 2 ingredients well. Place kastinis into small bowls and refrigerate 2-3 hours.

Kastinys is somewhat salty, with a delicate sourness. Its taste depends on the seasonings used. Samogitian cooks use a variety of seasonings, mint, allspice, garlic, poppy seed and onion greens.

Sour cream butter is served with hot boiled potatoes, black bread and cake.



SEASONED BUTTER

Sviestas su prieskoniais

200 g (3/4 cup) butter

1 onion, finely grated

2 garlic cloves, minced

1 tablespoon freshly grated horseradish root

2-3 sprigs dill, finely chopped

pepper and salt to taste

Add all ingredients to butter and blend well.

This butter is eaten with black bread and with hot potatoes.



palomita
Monday 06th of February 2006 05:42:23 PM
SEASONED BUTTER

Sviestas su prieskoniais

200 g (3/4 cup) butter

1 onion, finely grated

2 garlic cloves, minced

1 tablespoon freshly grated horseradish root

2-3 sprigs dill, finely chopped

pepper and salt to taste

Add all ingredients to butter and blend well.

This butter is eaten with black bread and with hot potatoes.




palomita
Monday 06th of February 2006 05:43:38 PM
CREAMED COTTAGE CHEESE :)

Varške su grietine

200 g (3/4 cup) dry cottage cheese

1 cup heavy cream

salt to taste

Blend cottage cheese with cream until smooth. Season with salt.

This is eaten with bread or cooked potatoes, also as a sauce with pancakes



palomita
Monday 06th of February 2006 05:43:39 PM
CREAMED COTTAGE CHEESE :)

Varškė su grietine

200 g (3/4 cup) dry cottage cheese

1 cup heavy cream

salt to taste

Blend cottage cheese with cream until smooth. Season with salt.

This is eaten with bread or cooked potatoes, also as a sauce with pancakes



palomita
Tuesday 07th of February 2006 02:39:13 PM
COTTAGE CHEESE WITH BUTTER

Varške su sviestu

200 g (3/4 cup) dry cottage cheese

100 g (6 tablespoons) butter, room temperature

salt to taste

Blend cottage cheese with butter and salt.

This spread is eaten with bread as a late afternoon snack.



GARLIC COTTAGE CHEESE

Varške su cesnaku

200 g (3/4 cup) dry cottage cheese

1/2 cup sour cream

2 garlic cloves, minced

salt to taste

Add garlic and salt to cottage cheese and blend well. Add sour cream and mix well.

This is eaten with hot potatoes as an afternoon snack or for supper.






palomita
Tuesday 07th of February 2006 02:40:53 PM
Tasty morning:): BAKED CURD CHEESE

Pakepintas varškes suris

500 g (1 lb) curd cheese

100 g (6 tablespoons) butter

Cut fresh, salted curd cheese into thick, 1 in. slices, put single layer in shallow baking dish. Dot cheese slices with butter and bake in preheated oven at 300F/150C, about 10 minutes.

This is served for breakfast and to entertain unexpected guests.

;)


palomita
Thursday 09th of February 2006 02:25:39 PM
CURD CHEESE FRIED IN EGG

Kiaušinyje apkeptas suris

200 g (6 oz) curd cheese, thinly sliced

1 egg, beaten with a pinch of salt

100 g (6 tablespoons) butter

Soak cheese slices in egg and fry in hot butter until both sides are nicely browned.

This makes a good breakfast.




palomita
Thursday 09th of February 2006 02:26:10 PM
BAKED DRY CURD CHEESE

Keptas džiovintas suris

1 dried curd cheese

100 g (6 tablespoons) butter

1/2 teaspoon pepper or allspice

1 teaspoon caraway seed

Cover cheese with melted butter on all sides. Sprinkle with pepper or caraway seed and bake in preheated oven at 325F/165C, until cheese has softened and is nicely browned.

Cut into thin slices, this cheese is a delicious accompaniment to beer.




palomita
Saturday 11th of February 2006 04:07:52 PM
BAKED RABBIT
Kepta kiškiena

1 k (2 lbs) rabbit meat, cut into medium pieces
200 g (3/4 cup) bacon, sliced
50 g (4 tablespoons) butter
1/2 cup bread crumbs; 1 cup sour cream
2 tablespoons vegetable oil
seasonings, pepper, 10 juniper berries, 1 teaspoon caraway seed, salt
MARINADE
4 cups water
1 cup vinegar
1 teaspoon sugar
bay leaves, salt and pepper to taste

Cook marinade, cool and soak rabbit pieces 24-48 hours, refrigerate.
Remove rabbit from marinade, blot dry, lard pieces with bacon slices, rub pieces with oil and ground seasonings. Layer remaining bacon on bottom of roaster, place rabbit pieces on top, pour 1/2 cup of marinade and bake in preheated oven at 350F/180C, basting with pan juices until rabbit is soft. Serve baked rabbit pieces covered with bread crumbs and sprinkled with melted butter. A sauce made with pan juices and sour cream is served together and mashed potatoes and stewed beets.




palomita
Saturday 11th of February 2006 04:08:19 PM
ROASTED TURKEY WITH PRUNES
Keptas kalakutas su slyvomis

1 turkey
1 k (2 lbs) prunes
200 g (3/4 cup) butter
seasoning mixture, ground cloves, bay leaves, pepper, salt to taste

Rub turkey, inside and out, with seasonings and fill with prunes. Place turkey into roaster, brush with melted butter, pour 1/2 cup water into bottom of roaster, bake in oven, basting often with pan juices. Just before turkey is done, cover with sour cream several times.
To serve, cut bird into serving pieces, arrange in form of bird on platter, cover with pan juices and surround with baked prunes. Hot or cold turkey is delicious with cranberry or lingonberry sauce.




palomita
Monday 13th of February 2006 07:52:36 PM
GOOSE OR DUCK CRACKLINGS
Žąsienos arba antienos spirgučiai

duck or goose skin with fat
fat layers from intestines
1 onion, finely chopped
bay leaves; salt and pepper to taste

Save skin from very fat ducks or geese, cut into small pieces. Remove fat from insides, soak in cold water, blot dry, cut into small pieces. Fry all pieces in a heavy bottomed, deep frying pan, on low heat and stirring constantly. When pieces are browned, pour off rendered fat. Season remaining crackling pieces with salt, pepper and fried onion, blend well. Cracklings are eaten with black bread or cooked potatoes with dill pickles and sauerkraut.




palomita
Monday 13th of February 2006 07:55:39 PM
ROAST DUCK WITH POTATO STUFFING
Kepta antis įdaryta bulvėmis

1 duck
6 potatoes, peeled and cubed
1 onion,
finely chopped
1 teaspoon caraway seed
marjoram
salt and pepper to taste
100 g (3 oz) bacon, finely chopped
1 cup sour cream

Rub duck with a mixture of salt, onion, pepper, caraway and marjoram. Salt potatoes and fry with bacon. Stuff duck with fried potatoes, bacon, place into roaster, pour in 1/4 cup water or vegetable stock, bake in preheated oven at 350F/180C, until duck is nicely browned and tender, baste with pan juices several times during baking. Just before end of baking, cover duck with sour cream and bake for 5 minutes.
Serve cut into pieces, covered with pan juices.


SAUERKRAUT STUFFING FOR DUCK OR GOOSE
Raugintų kopūstų įdaras

1 l (4 cups) sauerkraut
5 dried boletus mushrooms
1 onion, finely chopped
2 tablespoons butter or vegetable oil
pepper and salt to taste

Simmer sauerkraut in 1/4 cup water or vegetable stock. Soak mushrooms, cook in soaking liquid. Cut into thin strips and fry in hot butter or oil with onion and pepper. Add mushroom-onion mixture to simmering sauerkraut, mix well. Simmer for another 10 minutes. Stuff duck or goose.




palomita
Tuesday 14th of February 2006 04:15:15 PM
BUTTER BRAISED HEN WITH LINGOBERRY
Svieste kepta višta

1 hen
1/2 l (2 cups) lingonberry sauce
200 g (3/4 cup) butter
juice of 1 lemon
salt to taste

Cut hen into medium size pieces, sprinkle with lemon juice and brown pieces in butter. Place chicken pieces into a deep pot, add 1/4 cup of water or vegetable stock, salt, cover and braise on low heat until chicken is tender. Arrange chicken pieces on serving platter, cover each piece with lingonberry sauce, serve hot or cold.




palomita
Saturday 18th of February 2006 04:14:06 AM
SMOKED BROILERS
Rūkyti viščiukai

2 broilers
2 onions, sliced
4 garlic cloves, minced
1 teaspoon caraway seed
1 teaspoon sugar
bay leaves
pepper and salt to taste
juice of 2 lemons

Wash broilers and blot dry. Rub inside and out with mixture of garlic, caraway and several tablespoons lemon juice. Keep seasoned broilers in a cool place for 2-3 hours.
To prepare marinade take 8 cups of water, add salt, pepper, bay leaves, onion, sugar and lemon juice. Bring to a boil, cook about 10 minutes. Place broilers into hot marinade and soak for 5 hours. Then cook broilers in marinade, for about 10 minutes, let cool in marinade. Remove broilers from marinade, blot dry inside and out and hot smoke until broilers are dark brown.

;)))



palomita
Saturday 18th of February 2006 06:14:03 PM
BRAISED BEEF WITH HORSERADISH FILLING
Troškinta jautiena su krienų įdaru

1 k (2 lbs) beef rump
50 g (2 oz) butter
pepper and salt to taste
1 onion, finely cut
1 carrot, sliced
1 parsnip, sliced
1 leek, sliced
1 celery root, diced
FILLING
1/2 cup freshly grated horseradish root
50 g (2 oz) butter
50 g (2 oz) bread crumbs
1 teaspoon sugar
2 egg yolks
juice of 1/2 lemon

Rub meat with salt and pepper, brown in hot butter. Place browned meat into a deep baking pan, add 1/2 cup of meat or vegetable stock and vegetables, bay leaves. Place in preheated oven and braise at 325F/165C, until meat is half done.
To make filling melt butter, add bread crumbs, horseradish, sugar, lemon juice and yolks beaten with salt. Mix all ingredients well and put on low heat, stirring continuously until yolks are cooked.
Make several cuts in meat, fill with horseradish mixture. Return meat to oven and braise until meat is tender. Then slice meat, cover with pan juices, and serve with potatoes and fresh vegetables.

;)


palomita
Sunday 19th of February 2006 02:26:18 PM
BEEF COOKED IN FERMENTED BEET JUICE
Jautiena virta burokėlių rūgštyme

1 k (2 lbs) beef brisket or pot roast
1 l (1 quart) fermented beet juice
2 onions, sliced
1 parsnip, sliced
1 teaspoon caraway seed
3 garlic cloves, minced
1 tablespoon flour
bay leaves
salt and pepper to taste

Rub meat with pepper, caraway, garlic and salt. Soak in fermented beet juice for 24 hours. Cook meat in soaking liquid, on low heat. Halfway through cooking, add onion and parsnip. When meat is fully cooked add flour mixed with small amount of water. Blend flour solution and cook for about 10 minutes or until cooking juices have thickened.
To serve, cover meat with thickened cooking juices and cooked potatoes.

:)



palomita
Monday 20th of February 2006 01:40:56 PM
COOKED BEEF WITH MUSHROOMS
Virta jautiena su baravykais

1 k (2 lbs) beef brisket
5 dried boletus mushrooms
2 onions, finely chopped
1 each, carrot, parsnip,
celery root
1 tablespoon flour
50 g (2 oz) butter
1/2 cup sour cream
1/2 cup meat broth
salt to taste

Prepare vegetable broth with aromatic vegetables, strain. Bring broth to a boil, place meat in broth and cook for about 1 hour, until tender. Simmer soaked mushrooms in meat broth, when mushrooms are soft, add fried onion, flour, sour cream, mix well and heat until sauce thickens.
To serve: slice brisket, arrange on platter, cover with mushroom sauce and mashed potatoes.




palomita
Thursday 23rd of February 2006 02:12:28 PM
BRAISED VEAL WITH APPLES AND PRUNES
Tro6kinta veršiena su obuoliais ir slyvomis

1/2 k (1 lb) boneless veal
4 sour apples, peeled and sliced
1 cup pitted prunes
100 g (6 tablespoons) butter
200 g (3/4 cup) sour cream
1 teaspoon caraway seed
salt to taste

Cut veal into medium thick slices, sprinkle with salt and caraway seed, fry slices in hot butter. Braise veal slices, covered with sour cream, on low heat for 30 minutes. Place apple slices into a deep skillet, add butter and simmer on low heat until apples are mushy, remove from heat, add prunes, mix with apples, cover skillet and let rest until prunes are softened, about 10 minutes.
Serve veal covered with apple-prune sauce and braising juices.




palomita
Thursday 23rd of February 2006 02:13:08 PM
VEAL CASSEROLE WITH MUSHROOMS
Veršienos apkepas su grybais

300 g (9 oz) veal, shoulder cut
200 g (6 oz) calf liver, sliced
100 g (3 oz) pork, shoulder cut
50 g (2 oz) bacon, chopped
1 onion, finely chopped
30 g (1 oz) dried boletus mushrooms
aromatic vegetables, 1 each, carrot,
onion, parsnip
2 eggs, beaten
100 g (3 oz) bread crumbs
seasonings, pepper, nutmeg, coriander, salt

Bring water to a boil, cook pork for about 15 minutes, add veal, soaked mushrooms and finely cut aromatic vegetables. Cook until meats are tender. Fry liver slices with bacon and onion. Grind or process in food processor cooked meats, liver, mushrooms and vegetables. Do not overprocess. Add bread crumbs, salt. Mix well until light and fluffy. Line a greased baking pan with bread crumbs, fill with meat mixture. Bake in preheated oven at 350F/180C, until top is nicely browned, about 30 minutes. Remove from oven, invert baking pan over serving platter and serve with lingonberry sauce or marinated fruit and mashed potatoes.
:)


palomita
Monday 27th of February 2006 02:19:41 PM
SHROVE TUESDAY
[ seven weeks before Easter ] [ a.k.a. UŽGAVĖNĖS]

Shrove Tuesday – not a holiday but is singled out as the day which puts to end meat eating and the time of merrymaking – Tuesday before Lent. At the beginning of this century, in Eastern and South Eastern regions, people celebrated three meat eating days, Sunday, Monday and Tuesday. Visitors to Vilnius’ Academy mentioned that at the beginning of 17th century, Shrove Tuesday carnival walks lasted three days, they were similar to carnivals taking place in other parts of Europe.

Information about Shrove Tuesday happenings in the country side shows that in the first part of 19th century, carnivalers dressed up to imitate different nationalities and trades.

Shrove Tuesday is a folk celebration not connected with any church rites and only its time is defined by the church calendar, for it depends on the time of Easter. Easter is a moveable feast, from ancient times it is connected to the moon calendar. Shrove Tuesday usually occurs between February 5th and March 8th . The earliest Shrove Tuesday date is celebrating the end of winter. During this celebration attention is concentrated on chasing away winter with all her evils.



These rituals took place in ancient times:

1 – eating enormous amounts of food

2 – ridding through fields and constant visiting

3 – carting around male and female idols and murdering them

4 – masqueraders’ shams

5 – the struggle between winter and spring, wrestling between Fatso [ a.k.a. Lašininis ] and Hemper [ a.k.a..Kanapinis ]

6 – pouring water over everyone

7 – casting and drawing lots

On Shrove Tuesday attention is paid to the weather in order to be able to foretell the weather for spring and the rest of the year. It was most important to determine the right time for spring planting, especially for flax.

Since Shrove Tuesday is the last day of meat eating period, it obliges people to gorge themselves, they eat as many as twelve times that day, so that they are sated all throughout the year.

The ancient food of that day is hodgepodge, [ a.k.a. Šiupinys ], made of peas, beans, grits, potatoes with pig’s feet, tail or head. Pig’s tail was very special in this dish. It was said that if he while eating this hodgepodge, was first to find the tail, he would be the first to marry. Others gave the tail to the shepherds so that the pigs would be well herded.

Pancakes are the other ritual food. Starting with Thursday, every day till Shrove Tuesday was called a fat day, people ate much meat. No food remained on the table after the meal.

The most common Shrove Tuesday tradition was to ride in fields, villages and go visiting neighbors and family. One did not sit at home if a good flax harvest was expected. It was best to ride standing up in the sleigh, to fall overboard and roll in the snow. In the region of Marijampolė, three lads rode around with nut tree whips in their hands, prepared to whip those who poured water on them. Driving through villages they demanded : “ water, water, water! Oi people, water, water!” if no one poured water, they cried: “ we traveled throughout the village and did not receive even a pail of water”.

Another Shrove Tuesday tradition was to give rides to bees. Children palyed bees, sat in a tub and made buzzing noises like bees. People poured water on them. Due to this, bees collected copious amounts of honey.

In the region of Vilnius, it was tradition on this day for newlyweds to visit family, where they ate pancakes, sausages and meat. This again was to assure a good grain harvest.

Youngsters rode sleds down hillsides. Large youth groups collected on higher hilltops. Girls were asked to climb to the top of the highest hill, for this would assure very tall flax growth. In some regions of Dzūkija, youngsters slid downhill on spindles and daughter-in-laws took mother-in-laws for rides on spindles. This once again was done to assure abundant flax crops.

Swinging to all heights was another happening with flax growth. Swingers sang, “ he who built swings will have silken flax, however he who built none will have woody flax”.

In many regions of Lithuania it was common to soak and wash clothes on Shrove Tuesday. Again, this was done so that linen would be whiter than ever. In order to weave very thin linen fabric, girls made sure that there were no cobwebs in the house, they also spun for a while to assure that there will be soon a visit from the matchmaker.

Another traditional Shrove Tuesday event was masqueraders’ strolling about, which had the task of awakening spring and plants. Old writings show that masqueraders wore terifying masks, made from tree barks, sheep skins or animal skulls, all showing brutal hatred. The masks were of strange colors, their beards, eyebrows and hair of horse, dog and even bear hair, mostly brown, black or white. The masks represented elders, beggars, people of different nationalities, birds and animals. They also dresed as devils, angels and symbols of death.

At the beginning of 19th an 20th centuries, the struggles between Fatso [ a.k.a.. Lašininis] and

Hemper [ a.k.a. Kanapinis ] , were acted outthroughout Lithuania. Fatso symbolizes meat eating and overeating. He was dressed as a fat man. Hemper symbolizes modesty, diligence and fasting. He was slim, raggedy with hemp filament around his hat with a hemp rope and whip in his hands. They push each other, threaten each other until Hemper wins. This struggle took place in streets, yards, even indoors so as to be seen by all.

All masqueraders ended Shrove Tuesday strollings taking part in joyful evening games, jokings and dances which continued on till midnight or until roosters’ crowings.

L.Jucevičius writes that in Samogitia masqueraders cart about a woman’s idol with huge breasts, called Boba, “ Woman”, “ Morė”, “ Kotrė”. Different regions had different women’s idols, even today on Shrove Tuesday they are carted about all the villages and are burned in the evening in the far end of the village.

In the region of Šiauliai, the Woman, [ a.k.a. Boba], was a live woman and was dragged about in a wooden trough, giving nuts to children. In the middle of Lithuania, there was a young, live, male idol called “Gavėnas”. They tied his hands and legs with straw and adorned his head with ribbons. He was ridden about in many villages, then taken to a barn where he was hung and burned. This was done by removing the straw and ribbons, hanging them on the beams and sometimes setting them on fire.

Other regions made this idol entirely of straw and at the end burned or drowned him.

On Shrove Tuesday, future conjectures, casting lots were bound with wedding and work successes. On that day young women did the following: took three plates, filled one with soil, placed a ring in another and a wreath of rue in the third one. With covered eyes the young woman selects a plate. If she picks the one with the ring, she will be married soon after Easter. Picking the plate with the wreath of rue, she will remain an old maid and picking the plate with soil means death soon after Easter.

Certain works were forbidden on Shrove Tuesday: mending, sewing, hair combing, rope twisting and grindstone milling. Disobeying these bans will bring about summer storms, winds will rip off roofs, chicken will scratch in gardens, meat will have worms and fingers will swell.






palomita
Monday 27th of February 2006 02:21:56 PM
YEAST PANCAKES
Mieliniai blynai - blynai UŽGAVĖNĖMS

2 cups flour; 50 g (2 oz) fresh yeast
2 eggs; 2 cups milk
2 tablespoons sugar
salt to taste
oil for frying
100 g (3 oz) sour cream
3 tablespoons sugar or fruit preserves

Heat milk to 95F/35-40C, add yeast mixed with sugar, 2 tablespoons flour. Mix all ingredients well. Sprinkle top with flour and let rise in warm spot for 30 minutes. Beat egg yolks with salt, blend into risen dough and add remaining flour, mix well. Let rest for another hour. Beat egg whites and fold gently into risen yeast dough. Drop dough by spoonful into hot oil, bake on low heat.
Serve hot with sugar or fruit preserves.
These pancakes are traditional Shrove Tuesday food, served to visiting masqueraders.




palomita
Wednesday 01st of March 2006 02:52:56 PM
ASH WEDNESDAY ( a.k.a. Pelenų Diena )
First day after Shrove Tuesday ( a.k.a. Užgavėnės )




Ashes from last year’s burned Palms are sprinkled on peoples’ heads in church. This is a reminder that being made of dust, we will become dust very soon. Those returning from church bring aches home and sprinkle heads of those who remained at home.
This is a day of "black fast". Women boil water, wash all utensils, scrub tables and benches so that there would be no remains of dairy or meat.
Together with Christian traditions, Lithuanians continued ancient agrarian beliefs. The tradition of dressing up as an old man or Uncle Ash ( a.k.a. Pelenium ), still remains. He would dress in rags, add a long nose and a humpback, carried a bag of ashes, a long cane and walked through villages. He sprinkled ashes on passers by and entered each home where he received food or money. If some households did not receive Uncle Ash, he spread ashes on windows and doors of that house.
Widely practiced traditions of bringing a stone or a wood stump into the house on this day, assured good summer crops of flax. In Samogitija this act was called "carting herring". Some twelve masked persons rolled these upon arrival at the house. In other areas, women tied a herring head to a string and dragged it across neighbor’s doorstep calling "here, here, here".
On this day men searched for an old maid, tied a wooden stump to her waist and drove her from one house to another, hitting her with ashen bags. This went on until another old maid was found, then the first one was released, while the second inherited the first one’s fate.
Young men drove around in sleighs or dragged a bundle of dry branches. When they found old men, they took the bundle of dry branches into their houses, insisting that they chew on them. To those over fifty years old, a piece of wood was left to chew on. If one of the old men had agreed to wed after Easter, he would place a liter of whiskey so that the piece of chewing wood would be removed.
After overeating of fat foods on Shrove Tuesday, many became ill. Numerous homesteads were visited by masqueraders dressed as Hungarian - Doctors, wearing black or blue trousers, tall hats and painted faces. They carried canes with an axe butt, also carried a bag filled with clattering medicine boxes. They knew how to palm read the future. They also took payment for supposed cures and were treated to strong drinks.
There are many beliefs connected to this day and to ashes. One should sleep in on this day, rise with the sun so that all household work would be good. Women took naps at noon, to prevent their waists from hurting. Blessed ashes were sprinkled into wells to make water clean and tasty, also sprinkled on top of the head to prevent headaches. On this day, before sunrise ashes were sprinkled over gardens to keep out worms from them. Ashes were placed in glasses to stop those from drinking who abused alcohol.
In the morning the master of the house took a pail of water and poured it into four directions from the well, so that there would be no water shortage in the summer.
Last century, girls collected hemp and flax fibers, from which they wove ropes to be used for Easter swings. People said that potatoes will rot, if it rains, is foggy and damp on Ash Wednesday.




palomita
Wednesday 01st of March 2006 02:54:19 PM
HERRING POTATOES

Silkių bulvytės

10 potatoes, cooked in their skins

4 herring fillets; 2 cooked carrots,

coarsely grated

3 tablespoons vegetable oil

1 onion, finely chopped;

1 sour apple, peeled and coarsely grated

1 cup sour cream

1 tablespoon caraway seed

salt and pepper to taste

Fry herring fillets in hot oil. Cut fried fillets into very small pieces and mix with 2 coarsely grated, cooked potatoes, carrots, apples and onion. Season with salt and pepper and mix well. Scoop out centers of 8 remaining cooked potatoes and fill with herring-potato mixture. Pour sour cream over tops of filled potatoes and sprinkle with caraway seed.

Serve as a snack or light lunch.




palomita
Thursday 02nd of March 2006 01:30:36 PM
BAKED VEAL HAM WITH APPLES
Keptas veršienos kumpis su obuoliais

veal ham; 10 sour apples
200 g (3/4 cup) butter
1 tablespoon caraway seed
1 teaspoon allspice
bay leaves; salt to taste
1 onion, grated and juiced
vinegar

Rub veal ham with mixture of allspice and salt. Soak meat in small amount of acidulated water, turning meat over several times. Before baking meat, poke small holes in it and fill with butter. Place meat in greased baking pan, pour onion juice on top, sprinkle with caraway seed, add some of the soaking water and bake in preheated oven at 375F/190C, for about 1 1/2 hours, basting with pan juices as meat bakes. Butter whole apples and bake separately.
To serve, slice meat and cover with pan juices, surround with baked apples. Lingonberry sauce goes well with this dish.




palomita
Thursday 02nd of March 2006 01:31:23 PM
VEAL COOKED WITH VEGETABLES
Veršiena virta su daržovėmis

600 g (1 1/2 lb) veal shank
800 g (1 3/4 lbs) vegetables, carrots, black salsify, kohlrabi, celery
50 g (4 tablespoons) butter
dried farmerŐs cheese
salt to taste
1 cucumber and 1 tomato, 1 lemon
dill and parsley

Place meat, seasonings and aromatic vegetables into lightly salted water, cook on low heat for 1-1 1/2 hours. When meat is done, place on serving platter, surround with sauteed, cooked vegetables. Pour melted butter over meat and sprinkle with grated cheese.
Decorate platter with tomato, cucumber and lemon slices.




palomita
Monday 06th of March 2006 02:18:44 PM
BRAISED LAMB WITH MUSHROOMS
Aviena troškinta su grybais

1/2 k (1 lb) lamb, shoulder cut
1 onion chopped; 5 dried boletus mushrooms
1 tablespoon flour
2 tablespoons sour cream
seasonings, juniper berries,
salt and pepper to taste

Cook lamb in salted water, but do not overcook. Cut into serving pieces. Cook soaked mushrooms, julienne. Place lamb pieces into a braising pot, cover with onion, mushrooms and seasonings, pour 1/2 cup mushroom cooking water, cover and braise for 25-30 minutes. When braising is almost done, add sour cream blended with flour, stir to blend. Simmer for 5 more minutes.
Serve with potatoes and dill pickles.




palomita
Monday 06th of March 2006 02:19:18 PM
ROAST LEG OF LAMB
Avienos kepsnys

1 k (2 lbs) leg of lamb; 1 carrot, cut finely
1 onion, cut finely; 1 parsnip, cut finely
6 garlic cloves, 3 cut in half, 3 minced
seasonings, bay leaves, salt and pepper to taste
1 l (4 cups) sour milk or buttermilk
30 g (2 tablespoons) fat

Soak meat in sour milk or buttermilk for 4 hours. Blot dry, rub with minced garlic, poke 6 small holes in meat and insert the remaining garlic halves into the meat. Place seasoned meat into greased baking pan, sprinkle meat with pepper and powdered bay leaves, add aromatic vegetables and bake in preheated oven at 350F/180C, basting with pan juices. Bake for about 1 hour.
Serve hot with potatoes and dill pickles.

:)


palomita
Tuesday 07th of March 2006 05:42:23 PM
COOKED LAMB WITH ONION SAUCE
Virta aviena su svogūnų padažu

1 k (2 lbs) lamb shoulder or ribs
aromatic vegetables, 1 each, carrot, onion, parsnip; seasonings, bay leaves, coriander,
salt and pepper to taste
ONION SAUCE
1 tablespoon flour; 6 onions, finely chopped
2 tablespoons butter
1 cup meat or vegetable broth
2 tablespoons sour cream
vinegar or lemon juice; sugar
salt and pepper to taste

Cover meat with cold water, add chopped aromatic vegetables and seasonings, cook on low heat until meat is tender, do not overcook.
To make sauce fry onions in butter, add flour and fry until golden brown. Stir in 1 cup broth, vinegar or lemon juice, season to taste and simmer until sauce has thickened.
Remove cooked meat from cooking liquid, cut into serving pieces, cover with hot onion sauce, serve with cooked potatoes, hot braised beets and dill pickles.





palomita
Thursday 09th of March 2006 02:58:19 PM
BRAISED PORK WITH MUSHROOMS

Troškinta kiauliena su grybais

1 k (2 lbs) boneless pork,
cut into medium pieces
6 dried mushrooms
1 l (4 cups) sauerkraut juice
1 onion, finely chopped
1 tablespoon flour
1 tablespoon caraway seed
bay leaves
salt and pepper to taste

Cook mushrooms, julienne and place on top of meat pieces in cooking pot. Cover meat with sauerkraut juice and braise on low heat until meat is soft. Beat flour in
1/4 cup water, add to meat, add onion, bay leaves, salt and pepper. Simmer for 15 minutes.
Serve hot with potatoes cooked in their jackets.




palomita
Thursday 09th of March 2006 02:59:18 PM
PORK DUMPLINGS WITH CABBAGE
Kiaulienos kukuliai su kopūstu

1/2 k (1 lb) ground pork
1 onion, finely chopped
3 garlic cloves, minced
marjoram
dill and parsley, finely chopped
salt and pepper to taste
2 slices white bread
1/2 cup milk
200 g (3/4 cup) butter
1 egg, beaten
100 g (6 tablespoons) flour
1 medium cabbage
juice of 1 lemon

Soak bread in milk and squeeze dry. Fry onion in butter. Add 1/4 cup butter, fried onion, bread, beaten egg and seasonings to ground pork. Blend all ingredients and form medium dumplings, roll in flour and fry dumplings in hot butter. Place fried dumplings into baking dish, cover with butter left over from frying, add several spoonfuls of water or broth, cover and bake in preheated oven at 350F/180C, for about 25-30 minutes.
Cook whole cabbage in acidulated, salted water. When cabbage is done, drain well and place cabbage on serving platter, sprinkle with melted butter, cut into serving portions but do not undo cabbage shape. Surround with pork dumplings, cover dumplings with braising juices.




palomita
Saturday 11th of March 2006 03:09:41 PM
HOMEMADE SAUSAGE IN CARAWAY SAUCE
Naminės dešrelės kmynų padaže

800 g (1 3/4 lbs) ground pork
1 onion, finely chopped
3 garlic cloves, minced
1/4 teaspoon pepper
100 g (6 tablespoons) butter
salt to taste
pork casings
SAUCE
20 g (4 teaspoons) butter
20 g (4 teaspoons) flour
1 cup stock
1/4 grated nutmeg
30 g (2 tablespoons) caraway seed
1/2 teaspoon sugar
salt and pepper to taste

Add onion, garlic, pepper and salt to ground meat, mix well and stuff casings. Cook sausages in salted water for 30-45 minutes, then fry cooked sausages in butter until lightly browned.
To make sauce simmer caraway seed in sausage cooking water for 10 minutes, strain. Fry flour in butter, add caraway water, stir well. Add sour cream, season with sugar, salt and heat on low heat until sauce has thickened.
Serve fried sausage covered with caraway sauce, with mashed potatoes and braised cabbage.




palomita
Saturday 11th of March 2006 03:10:43 PM
PORK FEET BRAISED WITH SAUERKRAUT
Kiaulės kojos troškintos su kopūstais

2 pork feet, cut in half, lengthwise
1 l (4 cups) sauerkraut
100 g (6 tablespoons) fat, butter or vegetable oil
bay leaves
salt and pepper to taste

Place pork feet into cooking pot, add fat, cover with sauerkraut, pour 2 cups water. Cover and simmer. When meat is soft, add bay leaves, salt and pepper, simmer for another 15 minutes.
Serve covered with stewed sauerkraut and hot potatoes.





palomita
Friday 24th of March 2006 02:05:52 PM
PORK FEET BRAISED WITH BACON
Kiaulės kojos troškintos su lašiniukais

4 pork feet
200 g (6 oz) bacon, finely chopped
1 whole garlic, minced
4 onions, finely chopped
salt and pepper to taste
bay leaves

Cook meat in salted water with bay leaves. Fry bacon, add onion and fry until onion is lightly browned. Place cooked meat into a pot, cover with minced garlic, fried bacon-onion mixture and braise covered for about 15 minutes.
Serve pork feet surrounded with onions and hot potatoes.





palomita
Friday 24th of March 2006 02:06:32 PM
BAKED PORK IN MUSHROOM SAUCE
Kepta kiauliena grybų padaže

1 k (2 lbs) pork, any cut
juice of 1 lemon
powdered bay leaves
salt and pepper to taste
100 g (6 tablespoons) fat, vegetable oil or butter
SAUCE
100 g (3 oz) dried mushrooms
2 onions, finely chopped
1 cup mushroom cooking juice
2 tablespoons sour cream
1 tablespoon flour
20 g (4 tablespoons) butter

Rub meat with lemon juice and sprinkle with salt, pepper and bay leaf powder. Pour fat into baking dish, place meat, cover and bake in preheated oven at 350F/180C, basting several times with pan juices.
To make sauce cook mushrooms. Julienne cooked mushrooms, fry mushrooms with onions in butter, add flour, mushroom cooking juice, sour cream, salt and pepper. Mix well and put on low heat until sauce thickens.
Cut baked meat into serving portions, cover with mushroom sauce and serve with cooked potatoes and dill pickles.




palomita
Monday 27th of March 2006 12:24:00 PM
BRAISED PORK WITH HORSERADISH
Troškinta kiauliena su krienais

1/2 k (1 lb) pork, cut into small rectangles
2 onions, finely cut
8 potatoes, peeled and cubed
1/2 cup freshly grated horseradish root
1/2 cup sour cream
salt and pepper to taste
3 bay leaves
fresh dill, parsley, onion greens, finely chopped
1 teaspoon sugar
juice of 1 lemon

Rub meat with salt and pepper, sprinkle with lemon juice, marinate for 1 hour. Bring 2 cups of water to a boil and cook marinated meat until it is soft. Add potatoes, onions, bay leaves and cook for another 20 minutes. Place meat onto serving platter, cover with sour cream mixed with horseradish, sugar and salt. Sprinkle with dill, parsley and onion greens.
Serve hot with cooked potatoes.





palomita
Monday 27th of March 2006 12:24:42 PM
PORK COOKED IN SOUR MILK
Rūgusiame piene virta kiauliena

600 g (1 1/4 lb) lean, boneless pork pieces
30 g (2 tablespoons) butter
4 garlic cloves, minced
2 tomatoes or 1/2 cup tomato sauce
1 tablespoon flour
1 cup sour milk or buttermilk
2 onions, chopped
1 carrot, finely cut
3 celery stalks, finely cut
2 leeks, finely cut
1 parsnip, finely cut
seasonings, pepper, bay leaf, salt

Cover meat with sour milk or buttermilk, add salt, cover pot and cook on low heat. Fry onion in butter, add vegetables, cook all until vegetables are soft. Add cooked meat to vegetables and simmer on low heat for about 10-15 minutes.
Serve with potatoes and sauerkraut.




palomita
Tuesday 28th of March 2006 01:32:19 PM
PORK ROULADE
Kiaulės vyniotinis

2 pork ears
4 pork feet
3 onions, chopped
3 carrots, sliced
bay leaf
parsley sprigs
salt and pepper to taste

Cover meat with water and bring to a boil, remove scum. When meat has softened add vegetables and seasonings. Cook for 30 minutes. Remove meats from stock, flatten ears and let cool. Cut up meat from cooked feet and layer on each ear. Roll up each ear and tie with string, keep weighed down for about 30 minutes. Remove strings, place roulades in a deep dish, cover with cooking liquid, chill for several hours.
Slice roulades, place on serving platter, surround with jelled cooking liquid, sprinkle with cooked carrot slices and decorate with parsley sprigs.
Serve with marinated beets.




palomita
Tuesday 28th of March 2006 01:32:57 PM
COOKED OR BAKED SMOKED SAUSAGE
Virtos ar keptos rūkytos dešrelės

1 k (2 lbs) ground pork
300 g (9 oz) fresh side pork, cubed
seasonings (powdered allspice, pepper, coriander, salt, sugar)
minced garlic to taste
natural casings

Add seasoning to meats, mix all ingredients well. Stuff into casings. Hang and let dry for 48 hours, then hot smoke for several hours. Cook smoked sausages in a small amount of water, on low heat. They can also be baked.
Serve cooked sausages with braised fresh cabbage or sauerkraut, dill pickles and cooked potatoes.
These sausages are a favorite meat dish among all Lithuanians and a special holiday food.



palomita
Thursday 30th of March 2006 12:30:43 PM
SMOKED PORK SAUSAGES
Rūkytos kiaulienos dešros

5 k (10 lbs) ground pork
1 k (2 lbs) fresh pork side, finely cubed
1/2 teaspoon pepper
1/2 teaspoon allspice
1/2 teaspoon coriander
1/2 nutmeg, grated
5 garlic cloves, minced
10 g (2 teaspoons) 96% alcohol (to remove excess moisture)
180 g (3/4 cup) salt
2 g (1/2 teaspoon) saltpeter
10 g (2 teaspoons) sugar

Heat salt in skillet, cool and add to meats with seasonings, mix well. Stuff meat mixture into clean, natural casings, leave no air pockets. Tie ends to make a circle. Hang sausages on a pole and let dry and ripen in a dry area, for
4-5 days. Then cold smoke for 4-5 days using alder wood, with juniper branches towards end of smoking.




palomita
Thursday 30th of March 2006 12:31:31 PM
SKILANDIS
Skilandis

5 k (10 lbs) fresh, lean pork ham
1 k (2 lbs) fresh pork side
200 g (6 oz) salt
1 tablespoon pepper
5 cloves garlic, minced
5 g (1 teaspoon) saltpeter
50 g (2 oz) 96% alcohol (to remove excess moisture)
1 teaspoon sugar
1 pork stomach

Chop meats, add garlic, pepper. Heat salt in skillet and add to meats. Mix well. Add saltpeter, sugar and alcohol. Mix gently. Stuff meat mixture tightly into prepared pigs stomach, so that no air pockets remain. When stuffing is complete, sew up opening and place between 2 boards and tie tightly. Keep in a cool, dry place for 8 to 10 days, then cold smoke, with alder wood for 3 weeks. Towards end of smoking, add juniper branches to give that special flavoring.



palomita
Friday 31st of March 2006 11:55:38 AM
EGGS IN HORSERADISH SAUCE
Kiaušiniai krienų padaže


8 eggs, hard boiled
200 g (6 oz) white or black bread, cubed
30 g (2 tablespoons) butter
50 g (2 oz) farmer's cheese, Swiss or parmesan
SAUCE
50 g (4 tablespoons) butter
2 tablespoons flour
1 cup sour cream
3 tablespoons freshly grated, horseradish root
salt and sugar to taste

Fry bread in butter. To make sauce fry flour in butter until golden color, add sour cream, butter, sugar, salt, horseradish and continue heating on low heat for several minutes. Place fried bread and quartered, hard boiled eggs in a serving platter, cover with hot horseradish sauce, sprinkle with grated cheese.
Serve with hot potatoes and fresh or dilled cucumbers.
Note: if farmer's cheese is not obtainable, parmesan cheese can be substituted. For less flavor use Swiss cheese.




palomita
Friday 31st of March 2006 11:56:18 AM
EGG CROQUETTES
Kiaušinių maltiniai

5 eggs, 4 hard boiled and 1 raw
2 cooked potatoes, peeled and riced
1 tablespoon sour cream
1 onion, finely chopped
100 g (6 tablespoons) butter
100 g (6 tablespoons) bread crumbs
fresh parsley and dill, finely chopped
salt to taste

Add finely chopped, hard boiled eggs to riced potatoes. Beat raw egg with sour cream and add to potato mixture. Fry onion and add to potato mixture, season with parsley and salt and blend well. Form small croquettes, roll in bread crumbs and fry in hot butter until golden on both sides.
Sprinkle hot croquettes with dill and serve with mashed potatoes and horseradish sauce.




palomita
Monday 03rd of April 2006 01:45:02 PM
OMELET WITH MUSHROOMS
Omletas su grybais

6 eggs
6 tablespoons milk
1 tablespoon flour
100 g (6 tablespoons) butter
salt to taste
FILLING
200 g (3/4 cup) fresh or dried mushrooms, cooked and cut into small pieces
50 g (4 tablespoons) sour cream
1 tablespoon flour
2 tablespoons sweet cream
1 onion, finely chopped
salt and pepper to taste

Beat eggs with milk, flour, salt and blend well. Melt butter in frying pan and pour eggs. Bake on both sides until golden brown. To make filling fry onion, add flour, stir well and fry until flour has browned. Add mushrooms, sour cream, salt and simmer for 3—5 minutes.
Cover omelet with mushrooms, roll it up, top with melted butter.
Serve with hot potatoes.




palomita
Thursday 06th of April 2006 02:26:08 PM
BAKED APPLE SAUCE
Kepta obuolienë

8 sour apples, peeled and thinly quartered
6 tablespoons butter
1/2 teaspoon ground cinnamon
2 tablespoons sugar

Melt butter in a heavy bottomed skillet, add apples, bake on low heat until apples are soft. Sprinkle with sugar and cinnamon, bake for 10-15 minutes.
This is served with chicken, turkey and veal dishes.




palomita
Monday 10th of April 2006 01:45:39 AM
LITHUANIAN CUSTOMS AND TRADITIONS





PALM SUNDAY PALMS [ a.k.a. VERBOS ]

The Christian world celebrates Jesus' noble entry into Jerusalem on the last Sunday befor Easter. In Lithuania this day is called Verbř Sekmadienis – Palm Sunday. When Christianity came to Lithuania, plants which sprouted earliest were honored during spring feasts. Even now, willows, osiers and weeping willows are consecrated on Palm Sunday. Mythological folklore relates that one of the willows, called Blindë, had been a very fertile woman, bearing numerous children. Earth, the most fertile mother was jealous of her. When Blindë walked through a wetfield, her feet sank into the mud. Blindë turned into a willow tree out of great sadness.
The osier, with male spores was regarded as an unusual tree. Folklore tells that the osier grew out of a secretly murdered man. A fife made of osier wood, speaks in a man's voice. Evil spirits avoid it because of its red color.
Most palm bunches have a branch of juniper in them. Juniper is green year round, with late ripening berries and with a peculiar odor. All these plants are principal components of palms, however cranberry, mistletoe, filbert and oak branches together with dried baby's breath and ferns are among the odd numbered pieces in the palm. Pussy willows, hepaticas and some indoor plants are added to give color to the palms. When Christianity was established in Lithuania, palms were consecrated in church. The ancient tradition of whipping each other with palms, still exists, takes place on Palm Sunday or on Easter Sunday. Having returned home with consecrated palms, one whips the head, back shoulders of those who stayed home, repeating all the time, " illness out, health return". The following words were spoken or sung, when striking with the palm:
I am not the one striking
The Palm is striking
You are not in pain
The Palm is in pain
Soon it will be Easter
OR
It is not I who is thrashing, but the rod
It will thrash until it breaks
The great day is in a week
It will entertain everyone
Remain the same as you have been
Be healthy as a fish.
The first lines of these charm words are the same throughout Lithuania, the rest changes. Ancient writings of 1573 say that to protect from devils and thunder, crosses were made from the consecrated palms and were thrust behind doors, windows and gated. Most often the palms were placed behind pictures of saints until the junipers dried and began shedding. The juniper branches are burned and together with juniper sheddings are placed in attics to protect roofs from storms. As thunder knocks, a palm is placed on the windowsill, on the side of the storm. The smoke of a burning palm, scents all corners of the house and protects from thunder. Palms were nailed to beehives so that bees would swarm in great numbers. Palms were tied with colored, wooly yarns. This yarn was used to bind women's wrists, to keep away pain. That was the most popular healing method during harvest work. Before animals were let out of barns in the spring, they were incensed with a burning palm. It was also said that if a palm was planted near water and it began to sprout, there would be no water shortage.
Here are several interesting beliefs:
1 – he who goes to church on Palm Sunday without a palm in his hands, the devil will shove his tail into the hands.
2 – collecting branches to make palms, select those with many buds. The more buds, the longer will be your life.
3 – if you plant consecrated palms on both river banks, when it is the end of the world and all waters vanish, there will be drinking water where the palms are growing.
4 – one should not comb hair on Palm Sunday, because fleas will grow to the size of the palm, or buds on the branches.
5 – if the palm lasts three years, then when black clouds cover the skies, take the palm and cross the clouds with it.
6 – old palms should be burned and their ashes sprinkled over cabbages, to protect them from worms.


PALMS of VILNIUS [ a.k.a. VILNIAUS VERBOS ]
These decorative, dried plant bouquets had no ritual purpose earlier. However now with the addition of juniper and osier branches they have become Palm Sunday tokens.
Now Vilnius' palm production takes place in fifteen villages of Vilnius region. Painters were among the first to show interest in palms. In 1847 K.Ruseckas painted a young girl with a bunch of palms held in her hands and in 1913 he represented palms in colorful folk art and trade show posters. The origin of Palms of Vilnius has not been determined. It is thought that they could have been ancient Vilnius trade guilds' processional adornments, manufactured mimicking Jesus' entry into Jerusalem. Vilnius' Palms are created using dried wild plants, forest and garden blossoms and other plant parts. About thirty different plants are used, among them are mosses, berry greens, timothy grass, St. John's worth, tansy, yarrow and many others.
The making of palms begins the day after Shrove Tuesday and continues till Palm Sunday. This is a project that involves the entire family, however most often it is women's work. The most popular palms are roller shaped. Now there are wreath and whip shaped, flat and puffed out.
The palms are made this way: take a straight nut tree branch, 30-40 cm.[ 12-16 in.] long, begin tying from the top with thread, to hold the numerous plants. The top is usually composed of bent grasses and reeds. Some use oat wisps, rye or barley ears. Twisting the palm to the right, different plants are added and arrangements made. Small wreaths, of various sizes are added at different levels.
The shape of flat palms, a reminder of bird feathers, is tied of timothy grass and grain ears, took shape in 1970. Later, in 1979, in the village of Kriaučiunai, huge 2 meter/ 80 inch long palms were created, using a paper cylinder filled with dried plant scraps, with a wide crown of reeds and a continuous wreath with blossoms between.
Ancient traditional palms are not long, they measure 30-40 cm.[ 12-16 inches ] .






palomita
Wednesday 12th of April 2006 01:54:01 AM
FAVA BEAN GRUEL
Pupų košė

1/2 l (2 cups) fava beans, soaked
3 potatoes, peeled and grated; 1 cup milk
100 g (3 oz) bacon, chopped; 1 onion,
finely chopped; salt to taste

Cook well soaked favas until soft. Mash beans, add milk, salt and grated potatoes. Stirring with wooden spoon, cook until potatoes are done. Pour gruel into a bowl, cover with fried bacon and onion mixture.





palomita
Saturday 15th of April 2006 01:51:34 AM
TRADITIONS





Easter eggs made by Ada Mickuvienë.





EASTER [ a.k.a. VELYKOS ]
Easter is the greatest annual church and national calendar, spring holiday. This date is set according to the moon cycle after March 21st , first Sunday of the full moon. The sowing of spring crops starts after Easter.
On this holiday the Christian elements [ resurrection of Jesus Christ ] merge with ancient national traditions, the rebirth of nature when the goddess " Žemyna" was honored. Easter rituals start one week before Easter, on Palm Sunday [ a.k.a. Verbos ]. That week is called the Great Week [ a.k.a. Didžioji Savaitë ] , it is full of prohibitions, beliefs and archaic traditions. At the end of 19th century, in the region of Lyda, on Holy Wednesday, Lithuanians heated the bathhouses so that men could bathe from midnight to dawn and women on the morning of Holy Thursday. Until the end of 19th century, Holy Wednesday was a dry day of fasting, with no milk, meat, butter and on this day no one left the house while chewing on something so that rats would not enter the house. On Holy Wednesday, in villages of Samogitija, there was the tradition of dragging a herring around the church. Children drew a picture of a herring on a flat board and dragged it around the church, in the churchyard. The draggers were followed by a crowd, all whipping the fish.
On the last Thursday before Easter, women cleaned houses, washed windows, whitened walls and stoves, washed clothes. Spinners hid spinning wheels and spindles because should they be seen by anyone, the spinner would have great difficulty with her work during the coming year.
L.Jucevičius writes that when wishing to avoid meeting with evil souls, the head of the household lights a candle on Holy Thursday, extinguishes it and throws it into a corner saying, " as this candle extinguished, let our eyes close and disappear from our enemies forever".
Those with skin diseases and other illnesses, bathed before sunrise in rivers, lakes and springs with the hope that they would be cured. Water was believed to be miraculous on that day, healing, protecting from evil eyes and evil spirits.
Here are several examples of behavior and work on Holy Thursday:
1 – on this day, one ran, not looking sideways, to wash before sunrise in swiftly flowing river water. This will make a healthy body, and wearing shirts inside out will make the body function well.
2 – in the morning, away from anyone's eyes, one washed with snow so as to be clean all year.
3 – comb hair thoroughly so that there would be no fleas all year.
4 – cobwebs are removed from barns, this cleans piglets, so they heal easier.
5 – rise early, sweep the house and pour the sweepings on the boundary with the nearest neighbor. Having done that, return home without looking back, this will assure a year with no fleas.
6 – on this day one must go to the forest, make an alder broom and sweep the house with it. Someone should ask, " what are you up to ?" You answer, "I'm chasing away the fleas, why are you asking me?" A spot is shown and the fleas all gather there.
7 – rise early but quietly, so that no one hears you. Fill your apron with wood chips and place in all corners of the house, then a duck, sitting on eggs will be found.
8 – go to your neighbor and steal a handful of firewood, this will assure that you will find many birds' nests in summer.
9 – place a handful of salt on a piece of cloth, tie it and hide it so that no one sees it or touches it during the year. This helps protect children and animals from evil eyes.

Holy Friday was also held to be an unusual day. People cast spells, chased witches and other evils. To make insects disappear from houses, stoves were heated with the herb artemisia and all house bugs and insects were thrown into the fire. Ashes were removed, taken far away from the house and dug under.
This day's unusualness is evident in wide beliefs throughout Lithuania:
1 – the house has to be clean by Holy Friday, for if on this day chimney is swept or cobwebs are removed, Christ's eyes will be bewitched and the flax harvest will be poor.
2 – if from midnight to noon you do not speak with anyone, you can expect fulfillment of all your desires.
3 – no laundry is done on this day so that ice does not destroy the grain fields.
4 – one should not grind with millstones, so that thunder would not knock.
5 – on this day one should wash up outside, so that in the spring the water would warm up fast.
In the region of Këdainiai, on Holy Friday, eyes were covered and pots were smashed. An immediately smashed pot brought good fortune. People from this region took porridge and buried it in the fields expecting a good harvest. Women endeavored to bake good bread, so that family members would be healthy and strong.
Holy Saturday. On this day, no lending took place, so that the borrower would not take away the good harvest or other successes. So that witches would not spoil cows' milk on this day, cows were milked with milk going through a branch of the rowen tree. It was thought that the rowen tree leaves and red berries will frighten away all evil spirits.
On this day, a bonfire built of old crosses was set in the church yard. The fire was lit striking a piece of flint and blowing the sparks into a dry wood fungus. Everyone rushed to snatch the fire and hurry home with it. To carry the live fire some brought a dried birch fungus, others a tow rope, a metal can or rag. To keep the fire burning while going home, it had to be continuously twisted about.
In the eastern regions of the Highlands [ a.k.a. Aukđtaitija ], carriers of the holy flame, would start a small fire outside their property borders, so that the ills of the year would burn away. Hurrying home with the flame, they rode around, smoking the fields, to assure a good harvest. Arriving home, the old fire was put out in the stove and new fire was started with the Easter flame. Some homemakers, following ancient traditions, kept the Easter fire burning in the stove till next Easter, Pentecost or at least till the Sunday after Easter. It was believed that thunder did not hit the home where the annual Easter flame burned in the stove, for it brought luck and harmony to the family. Desiring to protect their homes from disasters, ashes were strewn in the house so that there would be no fires and in the garden, so that vegetables would grow well. When building a house, coal from the Easter fires was placed in corners. In the Tverečius region tree branches were placed on the burning, holy flame so that snakes would run away. Ashes were rubbed onto the scalp, to chase away pain.
Blessing of water takes place on Holy Saturday. It was tradition to bring back holy water in a hurry, so that farm chores would be done faster that year. On Easter, morning the house, fields, orchards and barns were all sprinkled with holy water. Some holy water was poured into wells, lakes and ponds. Old people washed their eyes and skin with holy water. Homemakers wet cows' udders, vegetable seeds and seedlings. The sick and dying were also sprinkled with holy water. People in the regions of Këdainiai and Pasvalis, kept a clay container in the center of the house, filled with holy water, where fingers were dipped before crossing themselves, at the beginning and end of the day. Even today holy water is taken home and widely used and is kept till Pentecost.
The last days of Holy Week were linked with the souls of the dead, for it was thought that they were loitering about the homes. In some regions of Lithuania, on Holy Saturday, tables were not cleared away after meals, churches were not locked to allow the souls to congregate inside. In the region of Veisiejai, during breakfast on Easter, three teaspoonfuls of food were poured under the table for the souls. It was thought that on Holy Friday and Holy Saturday the souls were unconstrained and it was not proper to speak ill of dead family members.
Traditions of the night of Easter are very interesting, church rituals are intertwined with early beliefs. In 1933 newspapers wrote how people went to church Easter night, but did not pray. They dressed up as scarecrows and jested about. The guards at Christ's tomb were dressed as soldiers, holding guns and swords. In Samogitia and in other regions, people blew horns, dressed as devils. The principal disguiser had sooth on his face, cow horns on his head, with cow's tail hanging from his back, biting a huge pipe and holding a bottle of vodka in his hands. A masked woman would stick dead crows under noses of women, asleep in church.
Another type of disguisers wore masks with needles in the nose, dressed in rags, carrying whips. If they found anyone outside during the night, they chased them into church.
Before the First World War, throughout Lithuania , food was blessed on Easter morning. This tradition has remained in the region of Dzűkija. Easter eggs, salt, bread, cakes, ham, bacon, sausage, butter and cheese were foods to be blessed. Blessing eggs and bread would assure plenty of food all year. Butter and cheese were blessed to make sure that cows would give much milk.
The folks from Kurđënai placed three eggs, red, yellow and black into a basket, decorated with willow branches, filled with hay or moss and took the basket to church to be blessed. In Dzűkija, foods to be blessed were placed in straw baskets with removable covers. In other regions foods were carried to church in specially woven kerchiefs. It was believed that if it was a cloudy day, this kerchief should be taken outside and spread in the middle of the yard – then the clouds would disperse.
After the mass on Easter, some placed foods near Virgin Mary's altar, while others placed food in the churchyard. After the blessing of the food, everyone hurried home with the belief that those who got home first, they will be first in all their endeavors and that their bees will swarm faster.
Having returned with the blessed foods, everyone sat at the table, laden with traditional foods: eggs, pig's head or roast piglet, cheese, butter and baked lamb. If there was no baked lamb, there was a lamb made of butter or sugar placed on top of sprouted oat greens. This was a symbol of Easter. Before eating began, the family stood around the table, saying three prayers and wishing peace to the home. Eating began with eggs. If your egg shell is stronger, you are destined to live longer. The Easter egg shells were collected and half of them were fed to the hens, so that they would be good layers. The other half was burned in the stove, to make sure that trees will bud earlier. Meat bones and remaining egg shells were dug in the fields, so that mice would not eat the grain and hail would not be destructive to the grain fields.
In some regions, a tree made from nine or twelve fir branches, with woven nests to hold Easter eggs, was placed on the Easter table. It was also decorated with dough birds and colored papers.
It was said that on the first day of Easter, no visiting should take place till noon. If anyone came before noon, it was said that he brought flees from his home.
Children visited godparents and relatives to collect Easter eggs. A child upon entering the house, says nothing, just puts one finger into his mouth and receives an egg. If he places two fingers, two eggs are placed in his basket. Giving eggs to the children means that hens will be prolific layers.
The tradition of egg gathering still exists. In all of Lithuania, the act of hitting Easter eggs is known and practiced, especially by men and teenagers. The egg is placed in the palm of the hand with thumb and forefinger holding the pointed end of the egg, which is the hitting area. The cracked egg is taken by the person whose egg did not crack in the process of hitting.
Egg rolling is also popular throughout Lithuania. A thick tree bark with a smooth inside is placed at an angle and eggs are rolled down through it. When the egg hits another egg, which had rolled down earlier, the egg's owner takes possession of both eggs.


EASTER WOMAN
[ a.k.a. VELYKË, VELYKŘ BOBUTË ]
Easter eggs were taken to children by the imaginary Easter woman, who was not to be seen by the children. Children usually found two Easter eggs, in places like wooden shoes, baskets and even in bed. These eggs were very different from those that were dyed at home. Most often mothers exchanged eggs with neighbors or secretly used different dyes.
Children began to wait for the Easter Woman on Holy Saturday afternoon, prepared egg nests and placed them in flower gardens, bushes, between wall logs and even on doorsteps. Each child tried to make most beautiful and colorful nests.




STROLLERS and SINGERS while collecting Easter eggs
[ a.k.a. LALAUNYKAI ]
Groups of young men on the night of the First Day of Easter, visit villages, extend greetings and for that are given numerous gifts. The night was filled with men's compelling voices, travelling from village to village. This tradition still continues in many villages even today.
These groups are made up of musicians, singers and a bag carrier, who will carry all the gifts. Their greetings began with the following words: " dear auntie and uncle, may we entertain your household", followed by: " Happy Easter Greetings". After this, they sang songs meant for unmarried girls:
A pear tree stands in the center of the manor
Under which grows a garden filled with rue
Young maiden, Anne walked there
Made paths and picked rue.
When gifts were received, they thanked the owners saying, " may God give you as many piglets to equal the number of nibbles you gave us". It also happened that the owners gave nothing, then a spell was put on them: " may your chicken swell under the stove, like the stove, so that you could not pull them out using even horse's strength". Girls who refused to receive these strollers – singers, were wished to remain single and to spend the rest of their lives sitting on the stove.
When their bag was filled with eggs and other goodies, the strollers – singers would stop at someone's home to party. They would then select the most beautiful Easter egg, calling its creator
" Queen of Eggs". If this woman was married, they crowned her with a crown that they carried, she in turn would place the crown on her unmarried daughter's head. This second Easter Day's festivity of strollers – singers, soon became the time of selecting daughters-in-law. Soon after matchmakers would do the rounds. For this reason young women tried to give their best Easter eggs to the stroller-singers.


THE DAY of HAIL [ a.k.a. LEDŘ DIENA ]
The fourth day of Easter and later the third day, in the first part of 18th century, according to ancient pagan traditions, was called ICE DAY, DAY of HAIL. No work was done on that day, to keep hail from destroying grain fields. Even on any Wednesday until Pentecost no work was done. This behavior was honoring the memory of the Goddess Lada. In ancient times, seed oats and other grains were taken to church to be blessed on this day.


EASTER EGGS [ a.k.a. VELYKAIČIAI ]
The egg being the symbol of life and rebirth of nature is given special meaning in Easter traditions. The tradition of egg dyeing and exchanging is much older than Christianity. In Lithuania, eggs were dyed not only before Easter but also before St.George's day and Pentecost.
There were two methods of egg decorating: drawing designs with wax or scratching designs on dyed eggs. Numerous designs consisted of blossoms, snakes, wheel and cog, stars, branches of rue, snowflakes and many others.
Most common dye used was onion skins. A pot was filled with dry onion skins and water and allowed to soak for several hours, then brought to a boil, then raw eggs were placed for seven or ten minutes, later the pot was removed from the heat, but eggs were left in the dye for some time, to intensify the reddish brown color. Nettles were used to obtain green color. Nettles were covered with cold water, then boiled for twenty minutes. Eggs were placed in the strained nettle dye and boiled. If the solution was nor strained, the eggs would be spotted Adding alum to the nettle solution intensifies the green color. Red color was obtained by slicing raw beets, covering with cold water and bringing to a boil. The red solution was strained and eggs boiled in it. A reddish yellow color was obtained from a solution made from a mixture of chopped birch lichen, fir and black alder trees. Very popular black and dark brown colors were obtained by soaking black alder bark with rusty metal pieces in boiling water and adding fermented juices of beets or sauerkraut. This mixture was left to ferment two to three weeks and boiled eggs would be soaked in it until good color was obtained.
The tradition of swinging on Easter was practiced throughout Lithuania. Ethnographers believe that swinging had magical powers to awaken the plant kingdom, which helped grain to sprout and grow faster. Swings were built in the village outskirts or near forests. The swing seat could accommodate several people at a time. People swung so high that some even fell off and were killed instantly. Girls on swings were swung by boys and for this the boys received many Easter eggs.
On the Second and Third Day of Easter, it was tradition to pour water on each other. Sometimes young men would throw young women into water. Once again, this watering forecasted a goodgrain harvest and a washing away of evils accumulated during winter.




palomita
Monday 17th of April 2006 02:18:29 AM
The Lithuanians, as many other nations of the world, considered Easter eggs a symbol of life, the Good, and nature awakening. They are used in ceremonies and rites on St. George's Day, Easter and Sunday after Easter. These are one of the most fragile folk articles. Their earliest samples have survived only from the end of the 19th century. Their ornamentation, however, is encountered in the decorations and ceramics of the primitive communal period.
According to the ancient customs, eggs in Lithuania are painted with natural, more rarely with aniline dyes. They are ornamented with melted wax or by scratching with a sharp object. Coloured eggs are traditional for the spring holiday in almost every family in towns or villages. This art is also popular with numerous folk masters engaged in various branches of folk art. Eggs are parti-coloured, ornamented with wax, or they are scrapped with the sharp edge of a knife. Various grasses, flowers, beans, tree-cores and onion peels are used as dyes. Geometrical ornaments that have emerged through the centuries thanks to lively imagination and deft hands acquire endless variations... Eggs ornamented with graceful lines give delight to visitors of exhibitions and museums and guests from abroad.


[img]http://discovery.ot.lt/cfair2000/margucia/marg1.gif[/img]



palomita
Monday 17th of April 2006 02:22:32 AM
[img]http://discovery.ot.lt/cfair2000/margucia/marg4.gif[/img]
[img]http://www.lietuvostautodaile.lt/paprotiniai/marguciai1/8.JPG[/img]
[img]http://www.lietuvostautodaile.lt/paprotiniai/marguciai1/P4170381_tm.jpg[/img]


palomita
Monday 17th of April 2006 02:24:23 AM
[img]http://www.lietuvostautodaile.lt/paprotiniai/marguciai1/83.JPG[/img]
[img]http://www.lietuvostautodaile.lt/paprotiniai/marguciai1/5.JPG[/img]


palomita
Wednesday 19th of April 2006 01:47:18 PM
WHISTLERS
Švilpikai, bulbonai

10 potatoes, cooked in their skins
1 cup flour
3 eggs
50 g (4 tablespoons) butter
2 tablespoons sour cream
salt to taste
SAUCE
100 g (3 oz) cottage cheese
1/2 cup milk
100 g (3 oz) bacon,
finely chopped
scallions
several sprigs of dill
salt to taste

Peel and rice potatoes, add flour, 2 beaten eggs and salt. Mix well and make a pliable dough. Roll out dough to a medium thickness and cut into medium squares, paint with egg wash and bake in a preheated oven at 325F/165C, for 15 minutes. Place baked cwhistlersÓ into a deep dish, cover with melted butter and sour cream or with fried bacon and sour cream. Cover dish and simmer on low heat for 10 minutes.
The Highlanders call these pastries cbulbonaiÓ, and eat them with cottage cheese sauce. They blend cottage cheese with milk, add fried bacon and salt. They also flavor the sauce with chopped scallions and dill.





palomita
Thursday 20th of April 2006 01:40:58 PM
Lithuanian Bacon Buns

List of Ingredients



1 1/2 lb Bacon, finely minced
1 Large Onion, finely minced
2 Cup Milk
1/2 lb Butter
1/2 Cup Sugar
1 Tsp Salt
1 Pkg Fresh or granulated yeast
5 Eggs, slightly beaten
6 Cup All-purpose flour



Recipe


Put minced bacon and onion in skillet; cover with water. Cover pan; simmer
until water evaporates. Put complete mixture into a loaf pan and cool in
refrigerator.

Heat milk and butter; add sugar and salt. Dissolve yeast in 1/2 cup of this
lukewarm liquid. Add eggs to remain- dissolved yeast mix. Stir in sifted
flour; beat vigorously. Cover; let rise in warm place until doubled (2 hours). Punch down; cover and let rise again.

Cut dough into four sections. Roll each section on lightly floured board until 3/8-inch thick. Cut circles with cookie cutter. Put a teaspoon of cooled bacon mixture in center of each; fold sides over. Put seam side down
on lightly greased cookie sheet; let rise again until doubled. Bake at 375
degrees for 15 to 20 minutes until lightly tanned; brush with mix of egg yolk and 2 teaspoons water. Continue baking until golden brown, 10 minutes.
Serve hot or reheat. Makes 5 dozen. Try it with quick-acting yeast.



palomita
Thursday 20th of April 2006 01:43:32 PM
Lithuanian Naploleonas Torte
This receipe is from my mom who got it from her mom. It was brought
over to the US when they immigrated here during WWII from Lithuania.

It does take some time to make but it is just wonderful.

Lithuanian Naploleonas Torte

Dough
1 cup of unsalted butter
4 cups Wondra flour
1 cup sour cream
2 tablespoonfuls cold water

Filling Ingredients:
2 cups whipping cream
1 cup sugar
3 egg yolks
6 oz of Land of Lakes whipped butter unsalted
1/2 to 1 tea of vanilla flavoring

Bake each layer of dough at 400 for 10 min until lightly brown Making the dough:
combine the flour, butter and sour cream and water on a butcher block board and
chop with a clever turning often until it become a dough constancy taking 1 to 2
hr. long (not knead but chop). If the dough is to stiff it will take longer to
chop and if the dough is to soft it will take a shorter time to chop. Wondra
four works better and gives a more flaky dough then regular flour. Separate the
dough into 8 equal parts and wrap each portion in plastic wrap or waxed paper.
Place the wrapped dough portions in the refrigerator overnight. The next morning
roll the dough portions the size of a large pizza pan and place the dough on the
pan and pierce the dough with a fork very often to get a flaky crust. Then bake
at 400 for 10 min until lightly brown one layer at a time. Filling
directions: beat the whipping cream and sugar together until it is stiff and
cool in the refrigerator. Mix the egg yolks and butter together then add the
vanilla flavoring and mix with a small fork. Layer the baked dough portions and
filling and top the torte with crumbs from the baked dough portions.





palomita
Tuesday 25th of April 2006 02:04:54 PM
[img]http://www.svyturys.lt/img/logo.gif[/img]

ABOUT THE BREWERY

ABOUT US


About the brewery

There has been an old tradition in Lithuania to bring home brewed beer to relatives and nearest neighbours on every season. That is why beer in Lithuania has always been a symbol of close relationship and friendship.

The first brewery was established by Merchant J.W.Reincke in Klaipeda in 1784. Certainly, the enormous commercial success has followed and remained with SVYTURYS brewery ever since - for 220 years now.

The first medal – an award for beer quality and taste - was awarded to SVYTURYS brewers even in 1883. Since then the brewery received lots of various prizes. The most honours ones are: Gold Medal awarded to SVYTURIO EKSTRA at the World Beer Championship (USA, “Dortmunder” category) in 2001, Silver Award granted to the same beer at the World Beer Cup (USA, “Dortmunder/European Export” category) in 2000 and the winning of Bronze Award for SVYTURIO BALTIJOS beer in the World Beer Cup (USA, Aspen, „Marzen/Octoberfest“ category) in 2002.

According to the research carried out by AC NIELSEN, today SVYTURYS beer is not only considered as the best beer produced in Lithuania, but also as a Lithuanian product that is worth our national pride (96% and 83% of respondents accordingly).

The history of SVYTURYS

The oldest functioning brewery in Lithuania

1748 was a remarkable year in Klaipeda. That winter storms were severe as never and the summer was so hot as nobody could remember. And the most important thing – the citizens of Klaipėda got tired of bringing German beer from Tilze and decided to make their own. The kind of beer that the whole seacoast could be proud of. The beer that could be used to treat overseas merchants and get a better deal.

The business was started by the real seacoast region patriot and merchant of Klaipeda J.W.Reincke. This heavy-set man was not an ordinary trader. His family has been shipping all over the Baltic sea for a hundred years. The family blazon was decorated with sea eagle – the symbol of brave seamanship. This symbol was included in the new brewery’s emblem and remained in SVYTURYS logo until now.

Reincke’s beer from Klaipeda became so popular that breweries started to appear one after the other across the whole seacoast. However, they were not able to offer a beer that was as good as Reincke’s. Maybe only one noble seacoast brewer Theodor Preuss could compete with Klaipėda beer’s perfect taste and quality. Once the two men sat down with the pint of beer and decided that there is no need to compete and it is possible to work together. The two companies merged and the new brewery became the leader without a rival in the whole region.

The beginning of SVYTURYS era

After the war SVYTURYS brewery was rebuild and the beer was brewed again in 1946. At the beginning it was distributed to Klaipeda pubs only in barrels. In 1950 the company was equipped with a bottling line. As the demand of Klaipeda beer grew, the line was constantly replaced with new, more powerful equipment.

The recipe of BALTIJOS beer was developed by SVYTURYS specialists in 1960. It became the flagship beer of the whole group of SVYTURYS beers. SVYTURYS was one of the first in Lithuania to produce scalded beer. It started this activity in 1973 and brewed even 2.76 million dekalitres in 1975.















The decade of SVYTURYS take-off
When Lithuania’s independence was restored, SVYTURYS was reorganised into a joint stock company. Almost all shares were owned by company’s employees who decided to allocate company’s profit for reformation. The brewery started to barrel SVYTURYS beer in 30 and 50 litre kegs in 1995 and soon it became one of the most popular beers on tap in bars and restaurants. The brewery was equipped with state-of-the-art filtering system that was available for brewing industry in 1996.

CARLSBERG enters Lithuania

The magnificent financial indicators of the company and the popularity of it’s beer in Lithuania generated interest of foreign investors and spring of 1999 brought one of the largest beer companies in the world - CARLSBERG A/S (Denmark) that acquired the controlling interest in the company. The Danish investor considered the achievements of the Lithuanian company and neither changed an activity of SVYTURYS nor the beer it produced. CARLSBERG shared it’s enormous experience with the company, renewed it, increased the production volumes and trained it’s employees.

CARLSBERG had a lot of expectations related to this investment – the first investment of the concern in the Eastern Europe – the expectations were justified. Mr Nils S. Andersen, President of CARLSBERG once said: “I am very happy with ŠVYTURYS results that exceeded our expectations substantially”.

SVYTURYS and UTENOS ALUS breweries merged into public company SVYTURYS-UTENOS ALUS in 2001. On February 2003 the company was reorganised into a public limited company.

At the moment CARLSBERG BREWERIES concern controls SVYTURYS-UTENOS ALUS through the holding company BALTIC BEVERAGES HOLDING (BBH). The shares of the BBH are divided in equal parts (50/50%) to CARLSBERG BREWERIES and SCOTTISH & NEWCASTLE, the leader of the United Kingdom’s beer market.

International recognition

ŠVYTURYS is the first Lithuanian brewery that received highest international acknowledgement.

International awards received by ŠVYTURYS:

June 2000
ŠVYTURIO EKSTRA
World Beer Cup (New York, USA) Silver award (“Dortmunder/European Export“ category)

November 2001
ŠVYTURIO EKSTRA
World Beer Championship (USA) Gold medal (“Dortmunder“ category)

June 2002
ŠVYTURIO BALTIJOS
World Beer Cup (Aspen, Colorado, USA) Bronze award (“German Style Marzen/Octoberfest“ category)



International recognition has helped ŠVYTURYS brewers to increase exports significantly. At the moment ŠVYTURYS beer is exported to the largest beer markets in the World: USA, Canada, United Kingdom, Ireland and Russia.

[img]http://www.svyturys.lt/repository/boxes_images/1087827527499.jpg[/img]

[img]http://www.svyturys.lt/repository/boxes_images/1087827299581.jpg[/img]


[img]http://www.svyturys.lt/repository/boxes_images/1087827112895.jpg[/img]




palomita
Friday 28th of April 2006 01:14:31 PM
Šakotis

Is a popular Lithuanian traditional cake, a version of German Baumkuchen. It is known in Lithuania since the times of Polish-Lithuanian Commonwealth

Its name means "branched", and it is about its distinctive shape. Such shape is made by a specific technology. Because of this shape, šakotis resembles "tree cake" (that is meaning of Baumkuchen) more than the original German version.


Šakotis is also more dried and harder than Baumkuchen.

It can be decorated with chocolate and flower ornaments, but usually it is served as it is, without decorations. Šakotis is one of the most important desserts in Lithuanian celebrations, especially during wedding parties or birthday anniversaries.

[img]http://upload.wikimedia.org/wikipedia/en/b/b8/Sakotis2.jpg[/img]


Pyramus
Friday 28th of April 2006 06:37:29 PM
Baumkuchenas - gėris :).


palomita
Tuesday 02nd of May 2006 12:49:12 PM
Taip Laimi, sutinku :)




palomita
Tuesday 02nd of May 2006 04:20:18 PM
Kibinai.

Kybyn (Karaits national food)
For 20 pies

Dough:
560 g flour
125 g single cream
250 g margarine
2-3 medium eggs
salt ( don't forget about salt).

Filling:
500 g ground lamb
2 medium onions finely chopped
salt
black pepper

Brush with: 1 egg yolk beaten

After filling, bake on baking parchment at 425F/225C about 15-18 min, depends on their size.


****
Trakai – the only insular castle throughout Eastern Europe. Trakai is a town built on water surrounded by three lakes up to 48 m deep. This is the birthplace of the most famous ruler of Lithuania – Vytautas Didysis, who built the ancient peninsular castle and the island castle, a quite extraordinary Gothic brick building which was the principal residence of Grand Dukes.

The summer course participants visit the castle, taste special Karaite (Ancient Oriental minority which lives in Lithuania since the 14th century) food "kibinai".

[img]http://www.sintagma.lt/u/renata/receptai.nsf/0/137244b36d2f5eda42256b010053601d/Photo/0.84?OpenElement&FieldElemFormat=jpg[/img]

Visit this site : http://www.kybynlar.lt/

[img]http://trakai.info/trakai/en/e107_plugins/kig_menu/_imagefiles/mini15_copy1.jpg[/img]




Pyramus
Tuesday 02nd of May 2006 09:24:03 PM
Kibinai - skanumėlis :). Čeburekų neaprašei dar?


palomita
Wednesday 03rd of May 2006 06:07:58 PM
Laimi, specialiai Tau:D

http://giedrius-v.livejournal.com/30220.html

apsilankyk čia :)


palomita
Friday 05th of May 2006 05:37:31 PM
Lithuanian Strawberry Torte
Lietuviškas braškių (žemuogių)tortas

1 3/4 c Sugar

1 c Butter or margarine

6 Egg yolks

2 c Sifted cake flour

1/2 ts Baking powder

6 Egg wites

3 c Whipping cream

1 ts Vanilla

1/2 c Currant jelly

1 c Coarsely chopped pecans

1/2 c Strawberry preserves


In large mixing bowl cream together 1 1/4 cups of the sugar and the butter till very light and fluffy. Add egg yolks, one at a time, beating well after each; continue beating till very fluffy, about 5 minutes. Sift together flour, baking powder, and 1/2 teaspoon salt; stir into creamed mixture. Beat egg whites till soft peaks form; gradually add remaining 1/2 cup sugar, beating to stiff peaks. Fold into creamed mixture. Pour into 3 lightly greased and floured 9 x 1 1/2-inch round baking pans. Bake at 350 till done, about 20 minutes. Cool 10 minutes; remove from pans. Cool on rack. Whip cream and vanilla just to soft peaks. Place a cake layer on serving plate. Spread with currant jelly and then with 1 cup of the whipped cream. Sprinkle with 2 tablespoons pecans. Spread second layer with 1/3 cup of the strawberry preserves, then with 1 cup of the whipped cream; sprinkle with 2 tablespoons pecans. Gently place atop first layer. Carefully top with third layer. Frost top and sides with remaining whipped cream; coat sides with remaining pecans. Using tip of a small spoon, dot top with remaining strawberry preserves.

[img]http://www.sintagma.lt/u/renata/receptai.nsf/0/59e9cb94164a755942256ad900689bdd/Photo/0.84?[/img]




palomita
Thursday 11th of May 2006 01:12:52 PM
Antienos sriuba
Duck soup

Ingredients

1 Duck, Cut Up
1 Onion, Large
6 Allspice Berries
2 Bay Leaves
Available Duck Blood
4 Ribs of Celery
2 Carrots
1 Slice of Rye Bread, Dark
1/4 Cup Vinegar
Salt To Taste
Variation: Omit carrots and celery, add 5 or 6 prunes.
Directions

In glass or porcelain container, collect blood from a freshly killed duck.
Immediately add 1 TBSP vinegar to keep blood from coagulating.
Place cut-up duck into pot with 3 to 4 quarts of hot water.
Add onion, spices, celery and carrots.
Salt to taste.
Cook about 2 hours.
Skim as necessary to keep broth clear.
When meat is tender, remove from broth, place in oven to keep hot.
Strain broth into a stainless steel or enameled pot. DO NOT USE ALUMINIUM.
Crumble bread, add remainder of vinegar and duck blood to the broth.
Bring to boil and reduce to simmer for about 15 minutes, stirring constantly with a wooden or stainless steel spoon.
Serve hot.



palomita
Thursday 11th of May 2006 01:22:32 PM
Šokoladinė "dešrelė"

Chocolate sausage

1 egg
1 glass of sugar (200 ml)
300 g hard (non-fragile) biscuits, chopped
200 g hazelnuts
200 g butter
3 big spoons of milk
30 g cocoa


Mix the egg with 2 spoons of sugar and mix in the chopped biscuits. Chop the hazelnuts (raisins can be used instead of nuts). Separately mix the butter, the milk, the cocoa and the sugar and heat it on a medium hot stove until the sugar completely melts. Then pour the mass on the mixture of crackers and mix well. Form a sausage, or any other preferred shape, out of the mass, and wrap it in aluminum or plastic foil. Cool it in the refrigerator.




palomita
Monday 15th of May 2006 05:54:25 PM
Lithuanian Labas

4 lg. eggs
1/2 sm. onion
3 (3" long) green pepper slivers
1 lg. mushroom
Salt & pepper to taste
4 slices bacon
3-6 strips cheddar cheese
1-2 tbsp. picante sauce (to taste)
2 lightly toasted rye bread slices
Sour cream

Fry bacon until crisp. Crumble. Set aside. Drain or blot dry. Use large diameter shallow pan. (Melt enough butter to coat bottom and sides thoroughly.) Saute finely diced onions until ready to brown. Add diced green pepper for short cooking time. Mix eggs, diced mushrooms, picante sauce, salt and pepper. Pour over onions and peppers, making sure ingredients are evenly distributed. As mixture begins to cook and set, lift edges to allow runny portions to fill and set. Do continuously until just barely set. Sprinkle bacon bits over half of one side. Lay cheese strips over same half. Cover and let cook enough to begin cheese melting, but not overcook on eggs. Slide off onto plate while folding one half over on other. Serve portions on rye bread, cover with dollops of sour cream (on the eggs).


palomita
Monday 15th of May 2006 05:54:58 PM
LITHUANIAN MEAT FILLED PASTRY

2 c. flour
1/2 lb. butter
1 egg
Salt and water

Take first 3 ingredients, add dash of salt and knead together carefully. Chill. Roll out, cut in circles with cookie cutter.
Place filling in center of circles, and fold over to make oblong cakes, brush with beaten egg and bake in medium oven. Serve warm.


FILLING:

1 1/2 lbs. boiled meat (from broth)
1 onion
1 egg
2 tbsp. bread crumbs
2-4 tbsp. butter
Salt and pepper

Grind the meat, finely chop onion and saute in butter. Add to meat and saute again. Add bread crumbs, dash of salt and pepper, if dry add small amount of broth. Add egg and mix well.



palomita
Tuesday 16th of May 2006 02:11:02 PM
LITHUANIAN VEAL STEW WITH MUSHROOMS
AND SOUR CREAM

2 1/2-3 lbs. stewing veal
3 carrots, cut up
3 potatoes, cubed
2 ribs celery, sliced
1 lg. onion, chopped
2 tsp. butter
2 (4 oz.) cans or 1 lb. fresh mushrooms
1 bay leaf
Salt and pepper to taste
1 pt. sour cream

In boiling water, quickly boil off veal (4-6 minutes). Do not put meat in until water is at full boil. Remove from water, drain and wash veal.
In large stew pot, place all ingredients, except mushrooms, butter, and sour cream. Add just enough water to cover. Cover and cook 45 minutes until meat and carrots are nearly done. Then mix 1/2 cup broth in a bowl (so the cream does not curdle). Add sour cream and mix to make a gravy. Add to stew with mushrooms and butter and simmer 15 to 20 minutes. Remove bay leaf. Serve with fresh rye bread.




palomita
Tuesday 16th of May 2006 02:12:33 PM
PYRAGAS - LITHUANIAN COFFEE CAKE

2 cakes yeast, softened in 1/4 c. lukewarm water sweetened with 1/4 tsp. sugar
1 c. milk
1 stick butter
1 c. sugar
1 tsp. salt
2 eggs
5 c. flour
2 tsp. vanilla
1 c. golden raisins

Soften yeast in water and sugar; set aside. Heat milk below boiling, add butter, sugar and salt. Cool and add eggs, 1 at a time, beating in bowl. Add flour, softened yeast and vanilla. Wait 15 minutes and knead dough until dough becomes satiny. Place dough in a greased bowl in a warm place. After it doubles in bulk (about 2 hours) punch down. Add 1 cup golden raisins and knead to distribute them. Divide in half and form 2 loaves. Allow to rise 1 hour. Bake 350 degrees about 45 minutes.



palomita
Friday 19th of May 2006 12:55:37 PM
LITHUANIAN WEDDING COOKIES

1 c. butter
2 c. flour
2 tsp. vanilla
2 tsp. (heaping) powdered sugar
1 c. pecans or walnuts, chopped

Blend ingredients together, form into walnut size balls. Bake at 275 degrees for 45 to 55 minutes or until golden brown. While warm roll in powdered sugar.



palomita
Friday 19th of May 2006 01:04:59 PM
Šaltiena

Lithuanian Koseliena Saltiena (Jellied Pig'S Feet)

Ingredients

3 lb pigs feet (cut in half,
1 lengthwise)
1 water
1 tb salt
18 black peppercorns
2 ribs of celery, including
1 leaves, cut into large
1 chunks
1 md yellow onion, peeled
1 carrot, scrubbed and cut
1 into about 4 pieces

Instructions

Singe the feet by holding over a gas flame. Then was, place in a
stock pot and bring to a boil. Boil for about three minutes. Then
pour off the water. Add fresh water, salt, and 9 to 12 peppercorns,
celery, onion and carrots and return to boil. Simmer slowly for about
two hours, until meat starts to become tender. Remove from heat.
Discard vegetables and pepper corns. Allow to cool until fat congeals
at top. Skim off fat layer. Add Take out meat and vegetables and
allow cooling liquid to cool so you can skim fat.

Add six fresh black pepper corns and return to boiling. Reduce heat
and simmer for another two to three hours, until bones are falling
apart. Let cool and skim fat. Then pour into soup dishes about 1
1/2 inches deep, making sure feet are covered with liquid and
refrigerate overnight covered with plastic wrap or foil.

(If you choose you may separate meat and bones once the pigs feet are
cool enough to handle, then pour meat and liquid into bowls and
refrigerate. Deboning, however, is not necessary and not really
traditional.) Serve with fresh baked rye bread, and whipped unsalted
butter (for those who want it.)




palomita
Monday 22nd of May 2006 01:01:01 PM
Lithuanian Tsimmes with Beef and Beets

3 teaspoons salt
1/2 teaspoon pepper
3 pounds flanken, chuck, or brisket of beef
2 onions, chopped
2 tablespoons flour
3 cups boiling water
1/4 cup honey or to taste
8 carrots, coarsely grated
1 turnip, coarsely grated
1 beet, coarsely grated
1 sweet potato, peeled and quartered (optional)

Mix 2 teaspoons of the salt and pepper and rub it into the beef. Place in a Dutch oven or heavy pot with the onions and brown slowly over a medium heat. Add the flour, mixing well. Add the water, stirring, until it reaches the boiling point. Cover and simmer slowly for about 1 hour.
Mix the honey in with the meat, then add the vegetables and remaining salt. Cover and bake in a preheated 375*F (190*C) oven for an hour and a half, removing the cover for the last 15 to 20 minutes. Taste and adjust seasonings, if necessary.
Yield: 6 to 8 servings (M).




palomita
Tuesday 23rd of May 2006 02:01:12 PM
Lithuanian Pork Spareribs and Sauerkraut Soup

INGREDIENTS:
1 pound cubed beef stew meat
1 pound pork spareribs
1 pound pork chops
1 pound smoked pork butt
1 cup water
4 pounds sauerkraut
1 cup water
4 pounds finely chopped cabbage
1/4 pound bacon
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 pound kielbasa sausage, sliced thin
1 (29 ounce) can diced tomatoes
salt and pepper to taste



palomita
Wednesday 24th of May 2006 01:19:27 PM
Chicken Noodle Soup with Homemade Noodles

4 qts. water
1 chicken, 3-1/2 to 4 pounds
1 large onion
2 cloves
5 carrots, peeled and coarsely chopped
5 stalks celery, tops left on, chopped
4 cloves garlic
1 tsp. salt
pepper to taste
5 sprigs of fresh flat parsley
4 carrots, peeled and chopped
3 Tbsp. chopped parsley
Place water and chicken in pot, stud the onions with the clove, add onion,
carrots, celery and garlic to soup and boil for 2 hours. Let cool. The bones
should easily be removed from the chicken. Discard the bones with the skin.
Be careful to remove all the gristle. Chop the meat and let the broth cool.
Skim off the fat. Add the meat and remaining carrots. Boil for another 15
minutes and add the noodles.

To prepare the noodles:


2 large eggs
1/4 teaspoon salt
11/3 cup all purpose flour
Whisk the eggs and salt for 2 minutes. Add the flour, gradually working it
with your fingers until you make a ball of dough. Knead the dough for 4 to 5
minutes.

On a flour-dusted surface, roll out the noodles to a thickness of about
1/8". Lightly dust the top of the noodle dough and roll the mixture up as if
you were making a jellyroll. Slice into 1/3" strips, then unroll the noodle.
Add to the soup in the final minute of boiling, along with the fresh
parsley. Do not overcook!



palomita
Wednesday 24th of May 2006 01:20:02 PM
Homemade Chicken Noodle Soup

Ingredients for Noodles
2 eggs
1c. flour
pinch salt
Combine eggs, flour and salt; dough will be sticky. Roll out as thin as you
can on a floured board. Fold in half; fold in half again. Slice real thin,
open up noodles and let dry on a floured surface. Cook quickly in boiling
water when soup is done.

Ingredients for Soup Broth
2 chicken leg quarters
1 bay leaf
1 onion, chopped into chunks
1-2 carrots, chopped into chunks
1 celery stalk, chopped into chunks
salt
pepper
poultry seasoning
Combine chicken, bay leaf, onion, carrots, celery, poultry seasoning, salt
and pepper. Boil covered until chicken is tender (falls off bone),
approximately 30-40 minutes. Take chicken out and cut up. Strain juice,
retaining broth
Ingredients for Soup
2 carrots, minced
2 celery stalks, minced
2 medium onions, minced
butter or margarine
salt
pepper
poultry seasoning
italian seasoning
2 cans chicken broth
Saute carrots, celery and onions in butter or margarine. Add sauted
vegetables to broth; add chicken and remaining ingredients



palomita
Thursday 25th of May 2006 06:33:46 PM
Beef Stroganoff with Tomatoes


1 x top sirloin steak - (1 1/2 lbs) halved lengthwise,
cut crosswise into 1/4"-thk slices
1 tsp dried thyme
4 tbl olive oil
1 lrg onion thinly sliced
1 lb mushrooms sliced
3 x garlic cloves chopped
2 tbl all-purpose flour
1 can diced tomatoes in juice - (14 1/2 oz) drained
1/2 cup beef broth
1 pch cayenne pepper - (large)
Egg noodles freshly cooked
Chopped fresh parsley

Method :
Sprinkle meat with thyme and salt and pepper. Heat 2 tablespoons oil in heavy large deep skillet over high heat. Add 1/3 of meat and stir just until meat is no longer pink, about 1 1/2 minutes. Using slotted spoon, transfer meat to medium bowl. Repeat with remaining meat in 2 batches.
Heat 1 tablespoon oil in same skillet. Add onion and saute over medium-high heat until brown, about 8 minutes. Using slotted spoon, transfer onion to bowl with meat.
Add remaining 1 tablespoon oil to skillet, then mushrooms and garlic. Cover and cook until mushrooms are tender, stirring occasionally, about 4 minutes. Uncover and cook until liquid evaporates, about 3 minutes. Sprinkle mushrooms with 2 tablespoons flour; stir 1 minute.
Return meat and onions with accumulated juices to skillet. Add tomatoes, broth, and cayenne; bring to boil. Reduce heat to medium-low. Simmer uncovered until meat is tender, about 5 minutes.
Serve beef-mushroom mixture over egg noodles. Sprinkle with parsley.
This recipe yields 6 servings.
Comments: Shullie Neumark of Rancho Palos Verdes, California, writes: "I like cooking but I'm a little bit impatient, which is why I make dishes that can be done ahead of time u and quickly. I hate being rushed before meals, especially when guests are on their way over. Those guests are usually good friends or members of our large family. Often I'll prepare some of the Russian and Lithuanian recipes passed down from my relatives."
Shullie's lighter take on the classic dish features tomato sauce instead of sour cream.



palomita
Friday 26th of May 2006 06:24:32 PM
Dzūkiška bulvinė banda

Instructions:
Grind peeled potatoes, strain off a small amount of liquid.
Add some salt.
Put the mixture on a cabbage leaf and put into the oven.
Bake for 15 minutes.
Most frequently is served without sauce.





palomita
Friday 26th of May 2006 06:28:09 PM
Aromatic Mushroom-Cabbage Soup
Aromatingoji Grybų-Kopūstų sriuba

1/2 teaspoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
6 slices bacon, uncooked, sliced into matchstick-sized strips (easiest when frozen)
3 large portobello mushroom caps, halved and sliced
4 cups chicken stock
4 cups beef stock
1/2 head cabbage, chopped into bite-sized pieces
1 Tablespoon chopped parsley
salt and pepper to taste
Garnish: minced parsley

In a large pot, heat the oil, then sweat the onion and garlic over low heat for about 3 minutes. Add the bacon and cook til crisp. Pour off excess fat, then stir in the mushrooms and cook over high heat for several minutes. Pour in the two stocks, bring to a boil, then reduce heat and simmer for 10 minutes. Scrape in the cabbage and parsley, and simmer for 10 more minutes. The cabbage should be cooked but not mushy. Season to taste.

When ready to serve, ladle into bowls and sprinkle each with a bit of minced parsley.



palomita
Friday 02nd of June 2006 03:01:01 PM
SPIRGUČIAI


Spirguciai are used on potatoes, vegetables, dumplings, etc. and as a basis for many Lithuanian sauces and gravies. They may be served as is with bread, or alone as a snack.

Use thickly sliced or slab bacon or fat cut from baked or boiled ham or shoulder.

Cut into uniform Ľ to ˝ inch dices. Place in a heavy skillet over moderate heat. Stir occasionally with a long handled fork.

When fat is all rendered and spirguciai are uniformly crisp and light brown, pour off melted fat through a strainer.

Spirguciai may also be fried in a moderate oven. Stir occasionally and watch carefully, when nearly done to avoid scorching.




palomita
Friday 02nd of June 2006 03:03:48 PM
Unrolled Cabbage Casserole


1/2 cup rice
1/2 cup water
1 tablespoon beef broth powder
1 small cabbage head
1 pound lean ground beef
1 onion finely chopped
1 large carrot chopped
1/2 tablespoon seasoned salt
1 teaspoon parsley
1/4 cup flour
2 cups milk
1 tablespoon chicken broth powder
1/4 cup sour cream optional
1 teaspoon salt
1/2 teaspoon pepper
1 cup water

Cook rice in 1/2 cup of water and with the beef broth powder until water is absorbed. Rice should be only half-cooked.

Cut cabbage into wedges and cut into 1 x 1 to 2 x 2 inch pieces. Separate the cabbage pieces.

Brown the meat, chopped carrot, seasonings and onion together, LIGHTLY. Separate the meat as much as possible. The meat should just be slightly cooked with still some pink showing. Make a white sauce out of the chicken broth, flour, sour cream (optional), and milk. Add salt and pepper.

In a large container (such as a stock pot), mix cabbage, meat, sauce and rice. Then place the mixture into a casserole dish. Add water so that the mixture is not dry and liquid can be seen. Cover and bake at 350 for 60 minutes.

This has all the taste of "balandeliai" but with none of the fuss!

Cook up some boiled potatoes or mash potatoes to go with this.



palomita
Monday 05th of June 2006 12:39:47 PM
Lithuanian Potatoes in Sour Cream

medium potatoes, sliced
2 slices thin cut bacon, chopped
2 medium onions, peeled and chopped
1/3-1/2 cup sour cream, at room temperature
salt and pepper
2 tablespoons chopped fresh dill or parsley

Peel and slice potatoes.
Cook in salted, boiling water til tender.
Drain.
While they're cooking, fry bacon and onion til onion is tender.
Mix in cream, salt and pepper.
Add potato and bacon mixture.
Toss.
Serve warm, garnished with dill or parsley


palomita
Monday 05th of June 2006 12:45:15 PM
Garlic Soup, Lithuanian (M, TNT)

Serves: 4
6 cloves garlic
1 tbsp. salt
8 cups beef broth
1 tsp. crushed caraway seed
2 medium potatoes, diced
1 tsp. marjoram
2 tbsp. margarine
1/2 tsp. chopped fresh ginger
salt & pepper to taste
4 slices dark rye bread
2 tbsp. fresh parsley, for garnish

Mash garlic with salt. Place in a large pot, with the broth. Bring to a boil, reduce heat and simmer.

Add caraway, potatoes, marjoram, margarine, and ginger. Simmer uncovered, until potatoes are tender, about 15 minutes. Add more salt if needed, and pepper to taste.

Fry bread in margarine until golden brown. Place a slice in each soup bowl and ladle soup over. Sprinkle with parsley and serve immediately.

Poster's Notes:
I would be remiss if I did not include this recipe in any good collection of garlic soups. When my stepson came to live with us he raved about his Lithuanian maternal grandmother's cooking. This is NOT her recipe (she keeps those close to her heart and he says he may stand to inherit, in which case he'll need to learn to read Lithuanian, apparently) but he says it's a pretty close approximation. I found it in a cookbook at the library (where else?) which appears to have been put together by a Lithuanian tourism council of some kind.

Posted by Gypsy/Phyllis Wilson

M=Meat
TNT=Tried 'N True


palomita
Wednesday 07th of June 2006 01:41:08 PM
HOMEMADE LITHUANIAN HALF-SOUR PICKLES

35 to 40 cukes
1 gal. water
1 c. white vinegar
2 oz. or less pickling spice
2/3 c. canning salt
1 to 4 cloves garlic & dill weed to taste

Wash cukes, layer dill, layer cukes in crock or large glass jar. Mix all ingredients together until salt is dissolved. Pour over cukes and keep cukes under liquid. Let stand for 2 to 3 days at room temperature. If cukes foam up, skim off. Keep a heavy weight on cukes if in a large crock. Do not cover tightly. Refrigerate after they have turned a brown color.



palomita
Friday 09th of June 2006 12:47:53 AM
Lithuanian Dumplings
Cinnamon Cheese Dumplings

1 pound dry cottage cheese drained
1/2 teaspoon salt
1 egg
2 tablespoons sugar or to taste
1 tablespoon cinnamon or to taste
flour
water

Mix dry cottage cheese, salt, egg, sugar and cinnamon in a bowl. Should be sweet and cinnamon but not overly sweet.

To make dough: In a large bowl place about 2 cups flour and add 3/4 to 1 cup water, mix by hand until well incorporated and not too sticky. May need more or less water or flour.

To fill dumplings: Roll out dough to 1/4 inch thick and place about 1 tablespoon of filling on dough and fold dough over to close. Cut out dough with cuter, glass or whatever you have that is appropriate size. Pinch seams closed to seal.

Boil until they float and are soft to the touch. Serve with butter and salt.

NOTES : Can use ricotta cheese instead of dry cottage cheese but you will need to drain water out.




palomita
Friday 09th of June 2006 12:49:54 AM
Lithuanian Apricot Cookies

Serves: 1 Servings

Ingredients:
8 oz Cream cheese
1/2 lb Butter
2 c Flour
1/2 ts Baking powder

Instructions:
Cream together butter and cream cheese. Sift in flour and baking powder.
Chill several hours. Roll out and cut into 3-inch squares. Drop a spoonful
of stewed pureed apricot in the center of the dough. Fold one corner of the
dough over the filling and press into the opposite corner. Press the edges
around the cookie.

Bake at 400 for 12 to 15 minutes, until lightly browned.

Makes 45 to 50 cookies.

Note: you can also brush with egg whites and fill with ground nuts and
sugar.



palomita
Monday 12th of June 2006 03:13:11 PM
Vaisinis ledas
(6 porcijos)

2 puodeliai šaldytų braškių ar aviečių* (Braškės ir žemuogės)
1,5 puodelio vandens
0,5 puodelio medaus
2 šaukštai citrinos sulčių

1. Dalinai atšildykite uogas kambario temperatūroje (apie 20 minučių); skysčio nenupilkite.
2. Į virtuvinio kombaino indą sudėkite uogas, vandenį, medų ir citrinos sultis. Uždenkite ir maišykite didžiausiu greičiu apie 1 minutę arba kol mišinys bus vientisas. Supilkite į 20x10x5 cm kepimo skardą.
3. Uždenkite skardą folija. Padėkite skardą į šaldiklį ir šaldykite apie 6 valandas arba kol mišinys sukietės. Išimkite skardą iš šaldiklio, likus 15 minučių iki patiekimo.
Vaisinį ledą sudėkite į desertinius indelius, naudodami šaukštą ledams.

*Pastaba: Jei norite, galite naudoti šviežias braškes ar avietes. Atsargiai perplaukite uogas kiaurasamtyje ir nuvarvinkite. Pašalinkite kotelius.

[img]http://www.sintagma.lt/u/renata/receptai.nsf/0/9b9fd078764ccc1942256d780056bd05/Photo/0.84?OpenElement&FieldElemFormat=jpg[/img]


palomita
Tuesday 13th of June 2006 05:07:53 PM
Blyneliai su varške

8 blyneliams jums reikės:
Reklama




Tešlai:

200 g miltų,
druskos,
2 kiaušinių,
250 ml pieno,
250 ml mineralinio vandens su angliarūgšte.

Varškės įdarui:

350 g varškės,
2 kiaušinių trynių,
2 valg. šaukštų cukraus,
1 arbat. šaukštelio tarkuotos citrinos žievelės,
2 arbat. šaukštelių citrinų sulčių,
2 valg. šaukštų lydyto sviesto,
8 valg. šaukštų serbentų džemo.

Padažui:

1 valg. šaukšto cukraus,
2 kiaušinių trynių,
250 ml grietinėlės.

Kiaušinius gerai išplakite su druska, supilkite pieną ir mineralinį vandenį. Gerai plakdami suberkite miltus. Palikite tešlą kambario temperatūroje 30 minučių.

Varškę sumaišykite su 2 kiaušinių tryniais, 2 valg. šaukštais cukraus, tarkuota citrinos žievele ir citrinos sultimis. Įkaitinkite orkaitę iki 180 laipsnių.

Porcijomis įkaitinkite keptuvėje lydytą sviestą ir iškepkite 8 blynelius. Kiekvieną jų sutepkite 1 valg.šaukštu serbentų džemu ir 1 valg.šaukštu varškės masės. Suvyniokite.

Blynelius sudėkite į riebalais suteptą kepimo formą ir kepkite orkaitėje 10 minučių. Grietinėlę sumaišykite su 2 kiaušinių tryniais ir 1 valg. šaukštu cukraus, apliekite mase blynelius ir kepkite dar 10 minučių.

[img]http://g.delfi.lt/images/pix/file9844178_blyneliais.jpg[/img]


palomita
Thursday 15th of June 2006 01:26:07 PM
Silkės užkanda

3 silkių filė,
3-4 vidutiniai pomidorai,
2 galvos svogūnų,
truputis aliejaus,
majonezas pagal skonį.

Svogūnus supjaustyti ir apkepti aliejuje kol suminkštės, atšaldyti. Pomidorus ir silkę supjaustyti nedideliais gabaliukais ir sumaišyti su apkeptais svogūnais, įdedame majonezo. Valgome atšaldyta, labai skanu.






palomita
Thursday 15th of June 2006 01:26:47 PM
Ropių mišrainė su medumi. Ropė, 100g razinų, 2 šaukšteliai medaus, 2 šaukštai aliejaus, krapų.
Ropę sutarkuokite smulkia tarka, sumaišykite su išmirkytomis razinomis, sukapotais krapais, medumi. Užpilkite aliejumi.



palomita
Monday 19th of June 2006 02:14:09 PM
VYTAUTAS

Traditional Lithuanian mineral water. Bottled industrially since 1924. Natural mineral water „Vytautas" is the most famous Lithuanian mineral water, obtained from the spring-well located in Birštonas resort. Birštonas is famous with its exclusive waters already since 1382, when the Birštonas name was mentioned for the first time. Emissaries of the Crusader Order reported to the Grand Master that they had discovered the „homestead at salty water" at the Nemunas river. The historical sources claim that this locality was attracting people by its health-effective waters already much earlier than the Birštonas resort itself was founded.
"Vytautas" is the magnesium, calcium, sodium, sulphate, chloride- rich water, where the total concentration of dissolved substances amounts or slightly exceeds 7 g/l: calcium 534 mg/l, magnesium 254 mg/l, sodium 1600 mg/l, potassium 34 mg/l, sulphates 990 mg/l, chlorides 3437 mg/l, bicarbonates 315 mg/l. According to such details, this water is assigned to the waters containing numerous mineral substances.

Effect of "Vytautas" type mineral water to the functions of organism was begun to investigate profoundly in the sixth decade and up to now this is the most investigated mineral water in Lithuania. Eminent scientific research work about the Birštonas curative activities was carried out by prof. A. Žiugžda (1959), also the therapeutic value of „Vytautas" mineral water was studied by treating in the resort the patients suffering from various illnesses, scientific research works were made substantiating the efficiency of mineral water consumption in non-resort conditions. Mineral water „Vytautas" is the unique gift of nature. This is ecologically pure product featuring the consistent chemical composition, supplementing the daily diet with such important substances for human organism as calcium , magnesium, sodium, potassium. Water is bottled from 1924 in Birštonas mineral water plant (UAB „Birštono mineraliniai vandenys" & Co.). For the long period, the modern laboratory is operating in the company where the stage-based quality control is carried out within the entire cycle of manufacture, starting with the bore and up to the final packing.

http://www.bmv.lt/

[img]http://www.mv.lt/images/catalog/1123847518.jpg[/img]




palomita
Monday 19th of June 2006 02:18:35 PM
Tradiciniai vaniliniai ledai

180g cukraus
1 šaukštelis vanilinio cukraus
250ml pieno
6 kiaušinių tryniai
500ml grietinėlės
Išeiga: 1,2 l ledų

Cukrų ir vanilinį cukrų sudėti į ugniai atsparų nedidelį indą. Supilti pieną. Dubenėlį įstatyti į puodą su verdančiu vandeniu ir maišyti, kol masė užvirs. Pieną nukelti nuo viryklės. Kiaušinio trynius sudėti į ugniai atsparų indą ir po truputį pilant pieną gerai išplakti. Indą su plaktais kiaušinio tryniais ir pienu vėl įstatyti į puodą su vandeniu. Maišant kaitinti ant silpnos ugnies tol, kol susidarys vientisa skystos grietinės konsistencijos masė. Tada nukelti nuo viryklės ir uždengus folija (kad nesusidarytų plėvelė) palikti kol atvės. Supilti grietinėlę, viską suplakti ir pastatyti šaltai maždaug 2 val. Kremą supilti į ledų gaminimo aparatą ir plakti apie 30 min., kol sustings.
RUOŠIMAS BE LEDŲ GAMINIMO APARATO: masę supilti į plokščią metalinį dubenį ir šaldyti, kol sustings kraštai. Paskui perpilti į gilesnį indą ir išplakti elektriniu maišikliu. Vėl supilti į plokščią dubenį ir šaldyti 3-4 val., kol ledai sustings.Puošti karamelės sirupu ir vaflio gabaliukais.

Riešutiniai ledai

500ml pieno
190g cukraus
1 šaukštas kukurūzų miltų
375ml kondensuoto pieno
2 šaukštai kapotų pistacijų
2 šaukštai kapotų migdolų
2 šaukšteliai rožių vandens (ar kitokio, kurio galima nusipirkti parduotuvėse)
Išeiga: 1,0 l ledų

Pieną su cukrumi supilti į vidutinio dydžio puodą. Maišyti ir kaitinti ant silpnos ugnies, kol pienas pakils, o cukrus ištirps.Kukurūzų miltus sumaišyti su truputėliu kondensuoto pieno ir sukrėsti į pieno ir cukraus mišinį. Vėl kaitinti ant silpnos ugnies maždaug 3-4 minutes, kol masė pradės stingti. Nukelti nuo viryklės. Palikti, kol truputi atvės. Supilti likusį kondensuotą pieną, rožių vandenį, suberti kapotas pistacijas ir migdolus. Masę supilti į ledų gaminimo aparatą ir šaldyti apie 30min., kol ledai sustings.
RUOŠIMAS BE LEDŲ GAMINIMO APARATO: paruoštą masę supilti į plokščią metalinį dubenį ir šaldyti, kol kraštai sustings. Tada perdėti į gilesnį dubenį ir plakti, kol masė pasidarys puri. Vėl perpilti į metalinį dubenį ir atšaldyti.

Jogurtiniai ledai

1 šaukštas krakmolo
1,5 stiklinės pieno
100g kokoso drožlių
50g migdolų plokštelių
cukraus ar medaus pagal skonį
1 stiklinė tiršto jogurto

Stiklinę pieno užviriname su cukrumi ar medumi (saldiname pagal skonį), o likusiame piene išmaišome krakmolą ir supilame į karštą pieną. Kokoso drožles ir migdolų plokšteles truputi apkepiname cukruje ir supilame į pieno masę. Viską gerai išmaišome. Maišydami supilame jogurtą ir pastatome masę į šaldymo kamerą. Kas puse valandos viską suplakite mikseriu. Šaldyti apie 3 valandas.

Netikri ledai su razinomis

2 kiaušiniai
5 šaukštai cukraus pudros
2 šaukštai kakavos
200g grietinės
vanilinio cukraus
razinų

Razinas suberti į indelį, užpilti verdančiu vandeniu ir tuoj pat nusunkti. Trynius atskirti nuo baltymų, ištrinti su cukrumi, baigiant trinti suberti kakavą. Standžiai išplakti baltymus. Atšaldytą grietinę išplakti, pusę išpilti į gylų dubenėlį ir gerai išmaišyti su cukraus pudrą ir vaniliniu cukrumi. Baltymus atsargiai išmaišyti su trintais tryniais, likusia grietine ir suberti razinas. Supilti į desertinius indelius, papuošti plakta grietine su cukrumi ir 1-2 valandas palaikyti šaldiklyje.



palomita
Tuesday 20th of June 2006 03:39:10 PM
Pyragėliai su varške


500 g šaldytos mielinės sluoksniuotos tešlos,
100-150 g riebios varškės,
cukraus ir vanilinio cukraus pagal skonį,
1 kiaušinio (sutepimui).

Jau paruoštą sluoksniuotą tešlą iškočiokite ir išpjaukite skritulį, kurį paskui padalinkite į 6-8 vienodus trikampius.

Įdarui varškę sutrinkite su cukrumi ir vaniliniu cukrumi. Ant kiekvieno tešlos trikampio vidurio uždėkite ne daugiau kaip vieną arbat. šaukštelį varškės įdaro. Jei įdėsite varškės daugiau, tai kepant ji gali tiesiog išbėgti lauk.

Susukite pyragėlius - paimkite už plačiausio trikampio krašto, užlenkite jį ir susukite į siaurėjančią pusę, kad gautumėte mažą dailų vyniotinį. Vyniojant tešlos netempkite. Gautą mažą vyniotinį sulenkite pasagos forma ( taip pat galima abu galus sukabinti).

Paruoštus pyragėlius padėkite šiltai ir leiskite truputį pakilti. Sutepkite juos kiaušinio plakiniu, išdėkite į sviestu suteptą skardą ir kepkite orkaitėje, kol susiformuos traški aukso spalvos plutelė.

[img]http://g.delfi.lt/images/pix/file9908177_bandeles2s.jpg[/img]


palomita
Tuesday 20th of June 2006 03:41:19 PM
Pikantiškos kopūstų salotos

4 porcijoms reikės:

0,5 nedidelio kopūsto,
100 g razinų,
2 obuolių,
2 apelsinų,
majonezo.

Kopūstą smulkiai supjaustykite. Obuolius ir apelsinus nulupkite ir supjaustykite gabalėliais. Viską sumaišykite, suberkite nuplautas razinas. Įdėkite majonezą ir dar kartą gerai išmaišykite. Iki valgymo laikykite salotas šaltai, kad jos išsaugotų gaivumą.

[img]http://g.delfi.lt/images/pix/file9888547_kopustsss.jpg[/img]




palomita
Tuesday 27th of June 2006 01:35:33 PM
Palomitos (Orintos) salotos
Palomitas' (Orintas') salats

Do as much as you can eat :)

We need:
Strawberry,
Lettuce,
Cucumber,
0,5 tea spoon sugar
Sweet natural apple juice.

Wash all the goods, take a dish, then cut bigger strawberries into slices (or the way you like), cut the cucumber into pieces (devide cucumber into 4 areas and cut), then rip apart lettuce into small pieces and out sugar. Then mix everything and pour apple juice, mix everything and let for 10 minutes to stay.
Then you can eat it.

Tasty, you can try it also :) just look that apple juice were not sour!




Driu
Tuesday 27th of June 2006 09:39:26 PM
O vaje, niekas nelenda man :(
Geriausia mano firminiai pusryčiai: (bet ir šitie dabar nelenda :( )

5-6 špinatų lapai
pusė šaukštelio majonezo
truputis maltų pipirų
česnako skiltelė
kelios riekės juodos duonos

Smulkiai suplėšome (ne pjaustome, o plėšome, nes tuomet lieka daugiau vitaminų) špinatų lapus, sudedame į mažą dubenėlį. Įdedame majonezo, pabarstome pipirų. Gerai išmaišome iki vientisos masės. Tepame ant duonos riekės ir ant viršaus pabarstom susmulkinto česnako.
Skanaus ;)

;) Susipažinkime - Vilnius



palomita
Wednesday 28th of June 2006 09:13:34 PM
Kur jau nelenda?:D
skanu:)

Va tavo receptas irgi viliojantis.
Mmmm, su majonezu kiek riebiau, bet nieko tokio...jaučiu, kad man labai patiks. Pabandysiu...tik va manau, kad galima persivalgyti:D nes jei skanu, tai ir norisi valgyti, o dar ant juodos duonos, tai visai...:)




palomita
Wednesday 28th of June 2006 09:18:10 PM
Vasariški pusryčiai


(1 porcija)

Melionas
3 šaukštai grūdėtosios varškės
Griežinėliais supjaustytas pomidoras
Ruginės duonos
Kumpio

Išgremžkite meliono sėklas ir prikraukite į vidų grudėtosios varškės. Galite iš anksto suvarpyti meliono minkštimą tvirtu šaukšteliu, kad būtų lengviau valgyti .Padėkite ant lėkštės šalia meliono mėlynosios liucernos daigų, supjasutytą pomidorą , kumpio griežinėlių ir duonos.




palomita
Wednesday 28th of June 2006 09:21:49 PM
This glass of shampagne for all - for the future and ex students :)

[img]http://www.alita.lt/data/burbuliukai.gif[/img]


Driu
Wednesday 28th of June 2006 10:59:22 PM
Pamasčiau, kad mums tai kasdienybė ta juoda duona, o užsienyje jos gi nėra... :(


palomita
Thursday 29th of June 2006 03:00:50 AM
tai jau taip...ir tikro naminio kumpio jie neturi...
Lietuvoj vis maistas skanesnis, natūralesnis ir geresnis...


Driu
Friday 30th of June 2006 04:32:53 PM
ir sunkesnis, ir riebesnis, ir šiaip nevisiems tinkamas :D

;) Susipažinkime - Vilnius



palomita
Friday 30th of June 2006 09:15:59 PM
Lemon Cider

Citrinų sidras

Ingredients:
8 lemons
1 C raisins
2 Gallons boiling water
2 1/2 lb Sugar
Champagne yeast

Procedure:
Wash and slice lemons. Remove seeds. Rinse raisins. place in fermentation vessel. Pour on water. When cooled pitch yeast. When fermentation slows remove fruit and rack to secondary. After a week filter and bottle.


palomita
Friday 30th of June 2006 09:19:49 PM
ABOUT CIDER

Passion for cider has been alive for ages. In 1708 English poet J.Philips wrote even the 2-parts epic poem named “Cyder”.

What is cider?
Cider is usually produced by fermenting or brewing apple juice. Original cider has no any additional components; the production process is exclusively based on natural yeast that primarily exists in apples and gives rise to fermentation of juice. Traditional cider is made of apples that are specially grown for the purpose of production of cider. Cider can be aerated or non-aerated; from dry to extremely sweet – depending on sugar content. In Europe cider is considered as fermented apple juice possessing a certain amount of alcohol, whereas in USA fermented apple juice is called strong cider, and freshly pressed juice – sweet cider.
History of cider
Investigators of cider agree that apple-trees had been cultivated from 1300 B.C. in delta of Nil, although there is no reliable data about the start of production of cider of apple-fruits.

When Romans appeared in England in 55 B.C, they met some local Kent countrymen who used to drink something alike cider made of apples. Annals testify that Romans and especially their commander Julius Caesar enthusiastically adopted that pleasant “occupation”. Although nobody knows how long the local population had been producing that drink before Romans appeared.

It is known that Hebrews (Jews) were drinking “Shekar” and Greeks were drinking “Sikera” – kind of a drink that was made by boiling apples in fermented juice. Before Christianity various drinks made of fruits, more or less similar to cider, were produced in different areas of Europe. Greek geographer Stabon made a description of great number of apples and pears that had been cultivated in Gaul and he also made a hint of the drink “Phitarra” that used to be in habit in the land of Basks and that was made by boiling pieces of apples in water with honey. It is supposed that Basks had mastered methods of cider production in times of Roman Empire. In the language of Basks the word sagar, means “apple”, whereas sagarado, meaning “cider” - originated from sagar.

Based on directions of Frank emperor Carl the Great it can be assumed that in the beginning of the 9th century cider was in great use and very popular in Europe. Cider became widely spread in England after conquer of Normans in 1066, and fruit gardens had been especially laid out for its production.

The 13th century was of great importance in the history of cider: a juice-making press was invented. In the 14th century cider became a serious rival to beer and wine at inns. In 1371 at Cannes (France), for instance, sales of ciders were almost equal to those of wines.

The peak of production of cider was reached in the middle of the 17th century when almost every farm had its own fruit-garden and a press for making cider. Later on the demand for cider went down.

English colonists were the first to introduce the traditions of making cider to America. The strong cider was amongst the most popular drinks in America in times of colonial dependence, and the amount of produced cider so often testified about the wealth of a town. Consumption of cider increased greatly in the 18th century, and it started to go down only after introduction of prohibitive laws in 1919.

Cider as a drink has gained its popularity in the 20th century.

Today cider is produced throughout the world – in Europe, Canada, Central and South America and Australia. France, Spain and Great Britain are the greatest producers of cider in Europe.

France is the greatest producer of cider in the world. According to the legal French laws cider can only be made of fresh apples or of a mixture of apples and pears. The original French cider is very light and sparkling, it is mostly bottled into champagne type bottles. Production of cider is concentrated in northern regions of France – in Normandy and Breton - that are famous for their sweet cider. At some restaurants it is a tradition to serve one litre bottle of cider for 4 persons free of charge instead of a usual bottle of wine at other places.

In Spain the greatest amounts of cider are produced in northern areas of the country – in Astoria and in Land of Basks. The Spanish cider is very specific for its complex fruit (apples, pears, plums), vanilla and honey aroma and is mostly served in wine bottles. Nevertheless, the best way to taste cider in Spain is at special cider restaurants – sidreria – where a thin powerful stream of cider spurts out of a small hole from a cask and pours into a glass that is held at a definite distance from the cask.

In England large amounts of high quality cider are made of local apples by a traditional method. At English bars and restaurants cider is usually served like beer, i.e. is tapped into a glass straight out of a cask.

Cider making process
Some experts affirm that good cider can be only made of certain sorts of apples that are rich in tannins. As a rule, the sorts of apples mostly used for production of cider are more alike to those of wild sorts than to the ordinary edible apples that possess fewer quantities of tannins. All sorts of apples to be used for production of cider may be divided into two large groups – bitterly sweet and bitterly sour, although in both cases the juice made of them has a sufficient amount of natural sugar that turns into alcohol later on.

After being harvested fruits are chopped. Then the mass is loaded into material sacks and pressed. The sacks are usually made of nylon, though some producers of traditional cider are still making juice by using straw. This is the way fresh juice to be produced. More updated technology is in use when cider is made for commercial purposes.

Primary fermentation takes place due to natural yeast that is present in apples. When producing large quantities of cider, artificial yeast, mostly champagne yeast, may be introduced.

In case some stronger cider is to be produced, the fruit juice is driven to special fermentation tanks (it can be both stainless steel tanks and oak casks). When there is a need for dry cider, the fermentation of juice has to be continued until all or almost all amount of sugar turns into alcohol. And vice versa, when producing sweet cider, juice has to be filtrated earlier, at the stage of primary fermentation, therefore more sugar remains in a drink because there is no time enough for the turn of sugar into alcohol.

After 3 months fermentation juice is filtrated in order to remove the settlings and to make it clarified. By the way, some producers of traditional cider leave this drink cloudy as if the proof of its originality.

The last stage of cider production is its saturation with carbon dioxide.

How to drink
If you want to feel the complete aroma of cider, you have to taste it cooled to 13-15°C. Cider has to be poured into a wineglass from the height of 30 – 40cm in order to make it strike from the walls of the glass and to get it foamed – thus both taste and aroma qualities of cider are open in their best way. It is said that cider cannot be kept in a glass for some longer time – a glass should be filled up its the contents to be consumed in one sip: it should be no more than 50 ml of cider in a big glass.

[img]http://www.alita.lt/data/Produkcija/Sidras/1/golden_cider_kriausiu/preview.gif[/img]







Driu
Saturday 01st of July 2006 12:44:13 AM
O jei, tik ne sidras... Net pilvą susuko... :(

;) Susipažinkime - Vilnius



palomita
Saturday 01st of July 2006 03:40:57 AM
tai bėk į tualetą :D
parašyk kokį receplėlį, kad vidurius sutrauktų;)



Driu
Saturday 01st of July 2006 10:30:41 PM
Kad sutrauktų, tai nelabai žinau :D

Užtat šiandien atradau naują receptą:

300ml pieno
pusė stiklinės žemuogių
pusė arbatinio šaukštelio cukraus

Cukrų įberiame į pieną ir gerai išmaišome, kad ištirptų. Sudedame žemuoges ir išplakame su mikseriu :)
Gauname apie litrą kylančių putų :D :D :D bet buvo skanu :D

;) Susipažinkime - Vilnius



palomita
Sunday 02nd of July 2006 02:49:27 AM
:D gerk koka kolos, tikrai sutrauks :D

vat receptas, tai bent :D
aš tik tai darysiu su braškėmis, nes daug prisibraškiavom ;)


palomita
Monday 03rd of July 2006 01:34:29 AM
BRAŠKINIAI LEDAI
Strawberry ice cream

500 g braškių
100 g cukraus
2 šaukštai vanilinio cukraus
1 šaukštas citrinos sulčių
150 g jogurto
150 g riebios grietinės
200 ml grietinėlės



Braškes nuplauti ir nusausinti, kelias gražias uogas atidėti papuošimui, o likusias sutrinti į tyrę su cukrumi, vaniliniu cukrumi ir citrinos sultimis. Jogurta sumaišyti su grietine ir įmaišyti į braškių tyrę. Gautą masę sudėti į metalinį įndą, kuriame šaldysite ledus. Ledus pastatyti į šaldiklį ir laikyti ten 30 min. per tą laikotarpį išėmu reikia du kartus pamaišyti. Tuo tarpu, kol ledai šala, išplakti grietinėlę. išėmus braškių masę įmaišyti grietinėlę ir pastatyti šaldyti dar 2 val., kas 30 min. išimti ledų masę ir suplakti. Taip ledai bus minkšti, jei norite kietesnių suplakite tik vieną kartą po pirmo pusvalandžio.Kai sustengs, ledus sudėti į taureles ir papuošti braškėmis.




palomita
Monday 03rd of July 2006 01:37:44 AM
LITHUANIAN STRAWBERRY TORTE

1 3/4 c Sugar
1 c Butter or margarine
6 Egg yolks
2 c Sifted cake flour
1/2 ts Baking powder
6 Egg wites
3 c Whipping cream
1 ts Vanilla
1/2 c Currant jelly
1 c Coarsely chopped pecans
1/2 c Strawberry preserves

In large mixing bowl cream together 1 1/4 cups of the sugar and the butter
till very light and fluffy. Add egg yolks, one at a time, beating well
after each; continue beating till very fluffy, about 5 minutes. Sift
together flour, baking powder, and 1/2 teaspoon salt; stir into creamed
mixture. Beat egg whites till soft peaks form; gradually add remaining 1/2
cup sugar, beating to stiff peaks. Fold into creamed mixture. Pour into 3
lightly greased and floured 9 x 1 1/2-inch round baking pans. Bake at 350
till done, about 20 minutes. Cool 10 minutes; remove from pans. Cool on
rack. Whip cream and vanilla just to soft peaks. Place a cake layer on
serving plate. Spread with currant jelly and then with 1 cup of the whipped
cream. Sprinkle with 2 tablespoons pecans. Spread second layer with 1/3 cup
of the strawberry preserves, then with 1 cup of the whipped cream; sprinkle
with 2 tablespoons pecans. Gently place atop first layer. Carefully top
with third layer. Frost top and sides with remaining whipped cream; coat
sides with remaining pecans. Using tip of a small spoon, dot top with
remaining strawberry preserves.

P.S. aš braškių tortą darau kitaip:D


Shila
Monday 03rd of July 2006 03:16:34 PM
Is it nice Palomita? And ahh can you translate the strawberry ice cream in English please.. I know I know this is the Lithuanian board :D but please.. he.. he.. he...

Million thanks in advance :)


palomita
Tuesday 04th of July 2006 02:06:22 AM
BRAŠKINIAI LEDAI
Strawberry ice cream


500 g strawberries
100 g sugar
2 spoons of vanilla sugar
1 spoon of lemon juice
150 g yogurt
150 g creamy (fatty) sour cream
200 ml cream
several leaves of mint…or whatever for decorations;)

First of all , wash all the strawberries :D and leave several nice berries for decoration. All strawberries rub (crash up) with sugar, vanilla sugar and lemon juice. Mix yogurt with sour cream, then all this mass stir into strawberries mass.
All this mass put into the metal bowl or other kind of plate, where you are going to freeze ice cream.
Put an ice cream into refrigerator and keep it 30 minutes. During that time you have to take it out2 times and mix a little. While ice cream are freezing, you have to whisk cream, then take out strawberries mass form the refrigerator and stir into it cream, then put everything again into refrigerator for 2 hours every 30 minute take it out and mix all the mass a little. In this case ice cream will be soft, if you want hard, then mix only 1 time after first 30 minutes. When ice cream will freeze, you can serve it in nice glass and decorate with strawberries and mint leaf.

Royale, hope you will try and tell how it is ;)




palomita
Wednesday 05th of July 2006 01:07:11 AM
Summer salats
Vasaros salotos
6-8 porcijos

500 g šviežių arba šaldytų šparaginių pupelių , supjaustytų 2,5 cm ilgio gabaliukais
6 šviežios kukurūzų burbuolės arba 500 g šaldytų mažų kukurūzų burbuolių
1 džiovintas čili pipiras (Čili pipirai), (Čili pipirai)
2 skiltelės česnako, susmulkintos
2 šaukštai balto vyno acto
1 šaukštas aromatingo acto
1 šaukštas apelsinų sulčių koncentrato
1/2 puodelio šviežių baziliko lapelių (Bazilikas)
1/4 puodelio šviežių petražolės lapelių
1 nedidelis svogūnas, supjaustytas
1/4 šaukštelio druskos
1/4 šaukštelio maltų juodųjų pipirų
1/4 puodelio alyvų aliejaus
1 didelis pomidoras, supjaustytas (Pomidorai)
1 puodelis skrebučių

Dideliame uždengtame puode nedideliame kiekyje vandens virkite šparagines pupeles 12-15 minučių arba kol suminkštės. Nusausinkite. Jei naudojate šviežius kukurūzus, nupjaukite kukurūzus nuo burbuolės koto. Išvirkite kukurūzus verdančiame vandenyje apie 10 minučių arba iki kukurūzai suminkštės. Nusausinkite. (Jei naudojate šaldytas šparagines pupeles ir kukurūzus, virkite juos pagal nurodymus ant pakuotės; nusausinkite). Atidėkite daržoves, kad jos atvėstų.
Tuo metu, nuplaukite džiovintą pipirą; perpjaukite ir pašalinkite kotelius ir sėklas. Smulkiai supjaustykite pipirą. Mirkykite verdančiame vandenyje 20-30 minučių; gerai nusausinkite.
Sudėkite pipirų gabalėlius, česnaką, actus, sulčių koncentratą, baziliką, petražoles, svogūną, druską ir juoduosius pipirus į mikserį ar kombainą. Uždenkite ir maišykite iki vientisos masės. Maišydami po truputį pilkite aliejų.
Ant daržovių užpilkite 1/3 puodelio paruošto užpilo. (Likusią užpilo dalį uždenkite ir padėkite į šaldytuvą kitam kartui.) Įdėkite pomidoro gabaliukus ir skrebučius; lengvai pamaišykite.
Galima patiekti lėkštėje išklotoje raudono garbanotojo kopūsto lapais.


[img]http://www.sintagma.lt/u/renata/receptai.nsf/0/c750ab9c5c64ba2842256bfc0033e6e0/Photo/0.84?OpenElement&FieldElemFormat=jpg[/img]





Shila
Wednesday 05th of July 2006 03:09:01 PM
Thanks Palomita!!! :)

all the recipes here .. your own recipe?


palomita
Wednesday 05th of July 2006 06:07:14 PM
:) No Royale :)

I am trying to put only Lithuanian dish recipes:)that foreigners would not think that we are eating "wild horse meat or whatever" :D

I will try to put my own too :)
If I write in Lithuanian, so promise to write the name in English that everyone understand... no problem to translate;)



palomita
Wednesday 05th of July 2006 06:13:32 PM

LITHUANIAN CHOCOLATE COMPANY

[img]http://www.litfood-fair.com/images/adm_source2/ruta/titulinis.jpg[/img]

"Ruta" UAB is the oldest confectionery factory in Lithuania; it produces different types, tastes and shapes of chocolates and sweets.

History of the factory counts back to 1913, when Antanas Gricevicius installed a caramel-cooking boiler in a small wooden building in Siauliai Town. Antanas Gricevicius and his wife Juzefa were the first workers in "Ruta". A.Gricevicius learned the confectioner's art in Siauliai, Vilnius and Saint Petersburg. Gourmands soon became fond of A.Gricevicius' sweets.

"Ruta" grew little by little. In 1923 some brick buildings were built, manufacturing process expanded and improved. The company prospered in the period between the 1st and the 2nd World Wars. At that time the factory had 160 employees and was producing 300 kind of sweets. "Rűta" became more and more known for top quality of its production.

The gift of the confectioners was highly appreciated both in the local and international competitions. "Ruta" won gold medals in the agricultural and industrial exhibitions that took place in 1922, 1926 and 1930 in Kaunas and in 1928 in Siauliai. "Grand Prix" and golden medals were won in Italy in 1929, golden medal was also won in 1931 in England.

Between 1940 and 1993 the factory belonged to the state. However after Lithuania's independence restoration the old buildings of "Ruta", taking 5000sq.m and 0.9ha of land were returned to A.Gricevicius' successors. Antanas Gricevicius' confectionery factory "Ruta" underwent reorganization and turned into Private Limited Liability Company "Ruta" UAB in november 2002.

Process of factory restoration was going rather slowly, but it was successful and challenging for patience, quick wits and devotion of the staff members. In spite of the difficulties, the production of "Ruta" was certified in the Russian Certification Centre. In the same year, the company's quality system was certified under the international standard ISO 9001:1994. The quality system was recertified under the international standard ISO 9001:2000 in 2003.

"Ruta" UAB is a member of Siauliai Chamber of Commerce, Siauliai Industrialists Association and Lithuanian Industrialists Confederation - Association "Lithuanian Foodstuff Industry".

246 employees are working in the company today, there are eight manufacturing shops, technology and microbiology labs as well as manufacturing - technical, mechanics and energetics departments. "Ruta" produces more than 300 kinds of confectionery, including sweet boxes, truffles, dragees, liqueur-filled sweets, sweets with fruit, marzipan and cream fillings, dome-shaped nut-cream sweets, chocolate and marzipan figures, fruit-jelly and whipped white mass sweets, sugar free articles, wafers, soft caramel and refreshing drinks.

"Ruta" UAB makes its customers happy everyday, not excluding such largest festivals like Christmas, Easter or St.Valentine's Day.

Responding to the ongoing changes in the customers' needs, the factory replenishes its assortment every year, introduces state-of-art technologies, broadens selection of the raw materials and creates new kinds of the sweets. Unchanged remains "Ruta's" favourite tradition - STAY AT THE TOP FOR QUALITY!



palomita
Wednesday 05th of July 2006 06:19:43 PM
HERRING WITH MUSHROOMS

Silkės su grybais

12 herring fillets; 3 onions, finely chopped

5 tablespoons vegetable oil

3 tablespoons sour cream; 6 dried mushrooms

sugar and pepper to taste

Soak dried mushrooms in hot water for 3 hours, cook and cut into thin strips. Fry onions add mushrooms, pinch of pepper and sugar and cook on low heat for 5-10 minutes. Spoon mushroom-onion mixture over each fillet, roll fillets and place side by side on serving platter. Cover herring rolls with sour cream.

This is eaten as a snack or a light meal with bread or hot potatoes.




palomita
Sunday 09th of July 2006 02:36:49 AM
Potato Casserole with meat
You’ll need:

1 pound boiled meat (beef or pork)

10-12 boiled potatoes

2 boiled carrots

1 large onion. chopped and sautéed

2 eggs

2 onions

4 table spoons sour cream

3T butter

salt, pepper


Pre-heat oven to 400 degrees.

Grind the boiled potatoes and carrots with a meat grinder, add half the onion, eggs, salt, pepper and mix very well.

Grind the boiled meat, mix it with the remaining onion, salt and pepper.

Grease the bottom of a large casserole pan with some of the butter. Layer the bottom of the pan with 1/2 of the potato mixture. Spread 2 Tablespoons of sour cream on top. Layer the meat mixture next, dot it with butter and spread the remaining sour cream on top. Layer the top with the remaining potato mixture. Lightly score the top for decoration.

Bake for 40 minutes.

Garnish with a leek.




palomita
Thursday 13th of July 2006 12:30:41 AM
Šprotų salotos


2 indeliai konservuotų šprotų
6 virtų kiaušinių
200g fermentinio sūrio
1 svogūnas
2-3 šaukštai majonezo


Šprotus išimti iš skardinės ir sutrinti šakute. Kiaušinius supjaustyti kubeliais. Fermentinį sūrį sutarkuoti burokine tarka. Svogūną supjaustyti kubeliais. Į indą sudėti sluoksniais: kiaušiniai, šprotai, svogūnai, sūris, majonezas. Nemaišyti. SKANAUS :)




palomita
Thursday 13th of July 2006 12:32:02 AM
ALUJE TROŠKINTA ŽUVIS
Receptą atsiuntė: Kviečiu prie stalo 2002-12

1 kg žuvies,
2 svogūnai,
1 morka,
1 petražolių šaknis,
1 šaukštas razinų,
1 šaukštelis medaus,
0,5 citrinos,
druskos, pipirų.


Žuvies filė supjaustome griežinėliais, pabarstome druska, pipirais ir laikome 30 min. Prieskonines daržoves supjaustome griežinėliais ir kepiname iki rusvos spalvos, į keptuvę dedame žuvų gabalėlius bei pakepintas daržoves, įpilame 1 šaukštą alaus, supilame aliejų, įspaudžiame citrinų sulčių, suberiame razinas, troškiname, kol daržovės suminkštės.




palomita
Wednesday 19th of July 2006 12:20:54 PM
"ARKAS" - ice cream - sorbet


2-3 kiaušiniai
1/3 stiklinės grietinės
1 l pieno
4-5 šaukštai cukraus
šviežių arba konservuotų vaisių



Inde, pastatytame ant puodo su verdančiu vandeniu, išplakti kiaušinius, supilti grietinę. Viską supilti į verdantį pasaldintą pieną. Kai suvirs, perkošti per labai tankų sietelį (arba per drobės maišelį). Persunkus, masę palaikyti šaldytuve, perdėti ant lekštės, papuošti plakta grietinėle (su cukrumi) ir vaisiais.




palomita
Wednesday 19th of July 2006 12:23:30 PM
Aktinidijų kompotas - Compote


1 kg aktinidijų,
200-400 g cukraus,
1 l vandens,
pagal skonį citrinų rūgšties


Paruošti vos pradėjusias minkštėti aktinidijas ir sudėti į stiklainius. Iš vandens, cukraus ir citrinų rūgšties išvirti sirupą ir karštą užpilti ant uogų. Pasterizuoti 80-85° C temperatūroje 0,5 l talpos stiklainius 10-12 min. Sandariai uždaryti.




palomita
Friday 21st of July 2006 03:21:35 PM
ŠPROTŲ IR BULVIŲ TROŠKINYS
apie 100 g ančiuvių arba šprotų aštriame padaže
2 valgomieji šaukštai ančiuvių (šprotų) aštraus padažo
6 virtos bulvės
2 svogūnai
2 kiaušiniai
200 ml pieno

Svogūnus nulupkite ir susmulkinkite. Pusę svogūnų sudėkite ant riebalais ištepto kepimo indo dugno, užpilkite 1 valgomąjį šaukštą ančiuvių arba šprotų padažo, sudėkite supjaustytas bulves ir smulkintus ančiuvius (šprotus). Sudėkite likusius svogūnus. Išplakite kiaušinius su pienu ir likusiu valgomuoju šaukštu ančiuvių (šprotų) padažo. Supilkite mišinį į kepimo indą. Kepkite 220 0C temperatūroje apie 20 minučių.

Who needs translation, I can make it :)


palomita
Saturday 29th of July 2006 02:55:00 AM
Kepti kiaušiniai su lašiniais

• 6 kiaušiniai,
• 150 g rūkytų lašinių,
• druskos.

Lašiniai supjaustomi riekutėmis, sudedami į keptuvę ir pakepinami. Tada įmušami kiaušiniai, trynys apibarstomas druska, kas mėgsta – pipirais, ir kepama palaistant riebalais, kol visai sukrekės baltymai ir pusiau apkeps tryniai.

Patiekiama sudėjus į įkaitintą lėkštę. Prie jų duodama lapinių salotų, svogūnų, agurkų.

Valgoma su duona.




palomita
Saturday 29th of July 2006 02:56:48 AM
Kiaušinienė su sūriu

• 6 kiaušiniai,
• 4-6 šaukštai pieno,
• 300 g lietuviško sūrio,
• 50 g sviesto,
• druskos.

Sūris supjaustomas 1 cm storio riekutėmis ir su sviestu pakepamas keptuvėje. Kiaušiniai išplakami su druska, supilamas pienas, išmaišoma, užpilama ant pakepinto sūrio ir baigiama kepti orkaitėje.




palomita
Tuesday 01st of August 2006 01:29:46 AM
DARŽOVIŲ UŽKANDIS - vegetable appetizer


1 cukinija,
1 agurotis,
1 paprika,
1 svogūnas,
1 poras,
150 g dešros (nebūtinai),
5 pomidorai,
aliejaus,
pipirų, druskos,
petražolių.


Pomidorus aplupti ir smulkiai supjaustyti. Porą ir svogūną supjaustyti žiedeliais. Dešrą supjaustyti griežinėliais ir pakepinti aliejuje. Po to suberti svogūnus ir porą, pakepinti. Tada sudėti pomidorus ir troškinti, kol jie išsileis. Sudėti smulkiai supjaustytą papriką, pasūdyti, papipirinti.
Cukiniją ir aguroti supjaustyti griežinėliais ir sudėti į aliejumi išteptą kepimo indą ir viską užpilti troškinta mase. Kepti 200 laipsnių karščio orkaitėje apie 20 min. Prieš patiekiant pabarstyti petražolėmis.




palomita
Tuesday 01st of August 2006 01:30:54 AM
ĮDARYTI POMIDORAI - Farci Tomatoes


8 pomidorai
Įdarui:
150 g varškės sūrio
1 svogūnas
1 skiltelė česnako
2,5 cm šviežio imbiero
3 šaukštai tarkuoto fermentinio sūrio
2 šaukštai aliejaus
1 šaukštelis maltų kmynų
1/2 šaukštelio maltos kalendros
1/2 šaukštelio aitriosios paprikos



Pomidorus nuplauti, nupjauti viršų, išskopti vidų ir apvertus apdžiovinti.
Paruošti įdarą: svogūną, česnaką, imbierą aplupti. Svogūną smulkiai supjaustyti, česnaką susmulkinti, o imbierą sutarkuoti per smulkią trintuvę. Sūrį sutrinti šakute arba permalti. Keptuvėje įkaitinti aliejų, suberti svogūnus ir kepti 5 minutes. Po to sudėti česnaką ir imbierą, kepti dar 1 min. Po to sudėti išgramdytų pomidorų minkštymą ir troškinti apie 8 min., kol masė sutirštės. Keptą masę atvėsinti ir į ją sudėti pertrintą varškės sūrį, įdėti šaukštą fermentinio sūrio, suberti kmynus, kalendrą ir pipirus, pasūdyti pagal skonį.
Į pomidorus pridėti įdaro. Kepimo indą ištepti sviestu, sudėti ten pomidorus, viršų pabarstyti likusiu fermentiniu sūriu. Kepti įkaitintoje orkaitėje iki 190 laipsnių apie 15 min. Prieš patiekiant papuošti petražolėmis.






palomita
Friday 11th of August 2006 01:38:55 AM
Grybų, pupelių ir graikinių riešutų salotos

Sočios grybų ir pupelių salotos puikiai tiks vakarienei.

120 g jaunų ankštinių pupelių,
2 kriaušės,
2 šaukšteliai citrinos sulčių,
220 g mažų pievagrybių,
2 salotų lapai,
80 g graikinių riešutų.
Reklama




Padažui:

Šaukštas saulėgrąžų aliejaus,
3 šaukštai natūralaus lieso jogurto,
šaukštas skaidraus medaus,
druskos ir šviežiai maltų juodųjų pipirų.

Pupelių ankštis perpjauti perpus, galiukus nupjauti ir pavirti porą minučių, po to nuvarvinti ir perlieti šaltu vandeniu. Kriaušių griežinėlius apšlakstyti citrinos sultimis ir sumaišyti dubenyje su pupelėmis, grybų puselėmis, plėšytomis salotomis ir graikiniais riešutais. Sumaišyti padažo sudedamąsias dalis, užpilti ant salotų, išmaišyti ir patiekti.

[img]http://g.delfi.lt/images/pix/file10342031_salotos_oks.jpg[/img]


palomita
Tuesday 31st of October 2006 03:22:23 PM
Lietuviai europiečius išmokė užkandžiauti

Lietuvos Didžiosios kunigaikštystės karaliaus, kunigaikščių, didikų, bajorų, vyskupų ir kitų aukštųjų dvasininkų rūmuose, vienuolynuose nuo senų senovės buvo priimta svečius vaišinti priimamajame. Vos svečiui atvykus, tuoj pat būdavo patiekiama užkanda. Beje, šitaip užkandžiauti iš lietuvių išmoko, o vėliau ir perėmė ir savo mityboje pritaikė Europos tautos ir slavai.

Viešintiems svečiams užkandą pateikdavo porą valandų prieš pietus, kad nepraalktų. Vaišinama būdavo rūkyta žvėriena, kitais rūkytos mėsos gaminiais, - kumpiais, dešromis ir Lietuvos kulinarijos pasididžiavimu - skilandžiu, taip pat džiovinta, rūkyta, sūdyta ar vytinta žuvimi: eršketais, lašišomis, sykais, šamais, šlakiais ir karališkąja žuvimi seliava.

Vakarų Europos svečius stebindavo raugintais (Vakarų ir Pietų Europos šalys iki šiol nemoka rauginti daržovių, jas tik marinuoja) ir sūdytais baravykais, grūzdais, kazlėkais, kelmučiais, raudonikiais, rudmėsėmis, šilbaravykiais, ūmėdėmis, taip pat raugintomis daržovėmis ir mirkytais vaisiais.

Rytų kraštų svečiai, ypač iš Ordos, Totorijos, Rusijos, kur rūkytų maisto atsargų nemokama pasiruošti net ir dabar, užkandžiaudavo rūkyta mėsa, paukštiena ir žuvimi, rūkytomis kriaušėmis, obuoliais, slyvomis ir vyšniomis. Prie užkandžių būdavo duodama įvairiausių įdarytų pyragų su žvėriena, kitomis mėsomis, žuvimi, grybais ir daržovėmis. Be to, prie užkandžių būdavo duodama gira, alus, midus, degtinė, įvairios degtinės trauktinės bei atvežtiniai vynai.

[img]http://www.lietuvos.net/istorija/paprociai/maistas/suris.jpg/[img]


palomita
Tuesday 31st of October 2006 04:06:33 PM
Aukštaitiški bulviniai sklindžiai su rūkyta lašiša ir grietine/

[img]http://www.reginospalepe.com/Z_NewPages/Categories/Culinary/pages/images/image00l8.jpg/[img]

115 g virtų maltų bulvių,
1 šaukšto sausų mielių,
175 g kvietinių miltų,

300 ml šilto vandens,

druskos,

saulėgrąžų aliejaus kepimui,
6 šaukštų grietinės,
6 riekelių rūkytos lašišos,
grūstų juodųjų pipirų,

citrinų papuošimui.
Sausas mieles išmaišyti su žiupsneliu miltų (atminkite, kad kepiniams naudojant sausas mieles, jas reikia ne išlaipinti, kaip presuotas, o išmaišyti su trupučiu miltų, o paskui ir įmaišyti į tešlą), o paskui ir su visais miltais. Dubenyje išmaišyti tešlą iš maltų bulvių, mielių, miltų ir šilto vandens, pagardinti druska. Padėti pusvalandžiui šiltoje vietoje, kad tešla dvigubai pakiltų.

Šaukštu tešlą dėti į keptuvėje įkaitintą aliejų, sklindžius apskrudinti iš abiejų pusių. Ant sklindžių dėti lašišos riekelę, grietinės, pagardinti grūstais juodaisiais pipirais, papuošti citrinos griežinėlio trikampėliu.







palomita
Tuesday 31st of October 2006 04:45:54 PM
[jpg]http://www.reginospalepe.com/Z_NewPages/
Categories/Culinary/pages/images/image00l8.jpg/[jpg]

[img]http://www.reginospalepe.com/Z_NewPages/
Categories/Culinary/pages/images/image00l8.jpg/[img]




palomita
Tuesday 31st of October 2006 07:14:43 PM
[img]http://www.reginospalepe.com/Z_NewPages/
Categories/Culinary/pages/images/image00l8.jpg[/img]



palomita
Thursday 02nd of November 2006 08:52:23 PM
SILKĖ SU KRIENAIS IR DARŽOVĖMIS

500 g silkių nugarinės
2 obuoliai
morka
2 šaukštai sutarkuotų krienų
4-5 šaukštai grietinės
pagal skonį maltų pipirų
cukraus ir citrinos sulčių.

Virtą morką ir nuluptus obuolius suatarkuoti rupia tarka ir sumaišyti. Į grietinę sudėti krienus, paskaninti maltais pipirais, cukrumi bei citrinos sultimis ir gerai išmaišyti. Ant supjaustytos silkės uždėti obuolių-morkų mišinį ir apipilti paruoštu padažu.




palomita
Friday 03rd of November 2006 01:32:16 PM
Žuvies salotos (pigiai, skanu ir greitai)

1 dėžutė konservuotos žuvies aliejuje,
1 vid. dydžio svogūnas,
2 obuoliai,
majonezo,
2 morkos,
1 šaukštelis acto,
pipirų.

Konservuotą žuvį su visu aliejum dėti į pailgą lėkštę, su šakute susmulkinti ir tolygiai paskirstyti po lėkštę. Labai plonais griežinėliais supjaustyti svogūną, į svogūną įpilti šaukštelį acto ir pabarstyti maltais pipirais. Svogūnus plonu sluoksniu dėti ant konservuotos žuvies. Nulupti ir burokine tarka sutarkuojame obuolius ir dėti plonu sluoksniu ant svogūnų ir viską padengti majonezo sluoksniu. Tada burokine tarka sutarkuoti morkas ir užbarstyti ant salotų. Skanesnes salotos bus jeigu jas bent 1 val palaikysite šaldytuve. Salotu ruosimo laikas apie 10 min.




palomita
Tuesday 07th of November 2006 04:30:20 PM
PLIKYTINIAI BLYNAI


1,5 stiklinės miltų
stiklinės pieno
2 šaukštai sviesto
3-4 kiaušiniai
3-4 šaukštai miltinio cukraus
truputis druskos
tarkuotos apelsino žievelės
riebalų blynams kepti

Pienas su sviestu užvirinama ir suberiami miltai. Į nuolat maišomą masę sudedami kiaušinių tryniai, išsukti su cukrumi, suberiama druska, tarkuota apelsino žievelė, sudedami išplakti baltymai. Iš šios tešlos gerai įkaitintuose riebaluose kepami blynai.

:)


palomita
Saturday 25th of November 2006 02:20:56 AM
Kaimietiškas kiaulienos troškinys

340 g kiaulienos nugarinės be kaulo ir riebalų
1,25 puodelio vandens
1,25 šaukštelio vištienos sultinio granulių
400 g konservuotų pomidorų, supjaustytų
2 maži svogūnai, supjaustyti pusžiedžiais
0,5 puodelio saliero, supjaustyto
1 šaukštelis džiovinto raudonėlio
1 šaukštelis sumaltų kmynų
2 skiltelės česnako, susmulkintos
1 lauro lapas (Lauro lapas)
1 puodelis cukinijos, supjaustytos 1 cm gabaliukais (Cukinija)
260 g šaldytų žirnių su ankštimis
1 šaukštas kukurūzų miltų
1 šaukštas vandens

1. Supjaustykite mėsą 2,5 cm kubeliais. Įkaitinkite keptuvę su nedideliu aliejaus kiekiu. Apkepkite kiaulieną, taukus nupilkite.
2. Supilkite 1,25 puodelio vandens ir sultinį. Sudėkite pomidorus su skysčiu, svogūnus, salierą, raudonėlį, kmynus, česnaką ir lauro lapą. Užvirkite; sumažinkite ugnį. Uždenkite ir troškinkite 45-60 minučių arba kol kiauliena bus minkšta.
3. Sudėkite cukinijas ir žirnelius. Vėl užvirkite; sumažinkite ugnį. Troškinkite dar 5 minutes. Sumaišykite miltus su 1 šaukštu šalto vandens. Supilkite į kiaulieną. Maišydami virkite, kol sutirštės ir pradės burbuliuoti. Virkite maišydami dar 2 minutes. Išimkite lauro lapą.

:)

[img]http://www.sintagma.lt/u/renata/receptai.nsf/0/0d87fcfd5dd1bbef42256da200600392/Photo/0.84?OpenElement&FieldElemFormat=jpg[/img]


palomita
Sunday 26th of November 2006 02:55:33 PM
Kepta pjaustyta višta folijoje

1 višta
2 marinuoti agurkai
2 šaukštai aliejaus
2 šaukštai pomidorų tyrės
3 šaukštai sviesto
petražolių lapelių
česnako
pipirų
druskos

Išdarinėtą vištą supjaustykite į 4 dalis. Sviestą ištrinkite su trintu česnaku ir smulkiai pjaustytais petražolių lapeliais.
Vištieną ištrinkite druska, maišyta su prieskoniais, ir aptepkite paruoštu sviestu.
Kiekvienam gabalui alkirpkite atskirą lakštą folijos ir ištepkite jį aliejumi.
Ant folijos dėkite gabalą vištienos, ant kiekvieno gabalo - po skiltelę agurko ir po pusę šaukšto pomidorų tyrės. Foliją užlankstykile.
Kepsnelius sudėkite į skardą ir kepkite karštoje orkaitėje arba žarijose.

[img]http://www.sintagma.lt/u/renata/receptai.nsf/0/870b2b8b07e567e5c2257030001bfee2/Photo/0.84?OpenElement&FieldElemFormat=gif[/img]


martingale
Thursday 30th of November 2006 07:43:55 PM
November drink: You pour a little Bacardi White to a glass (a cup could do, too, but big one, with a massive handle).
Then you add some hot, boiling water, ratio 1:1.
Then you squeeze a lemon, as strongly as you can.
Then, I recommend 2 teaspoons of sugar, however some weirdos don't sugar it at all...

Inhale when drinking!

This is the November Drink, good for ugly, rainy, foggy november days.

Or,

Go to a sauna, a real one, with burning coals, and, from time to time, pour the coals with vodka.

And inhale... inhale

;)




palomita
Wednesday 13th of December 2006 09:05:07 PM
Oh Marting, as always you are so creative ;)

good ;)




martingale
Wednesday 13th of December 2006 11:18:00 PM
I do my best, Ori...


palomita
Thursday 14th of December 2006 04:51:55 PM
I see Mar...;)

Vyne troškinta lašiša

Šis patiekalas panašus į mūsiškus balandėlius, tik jo įdaras ir gaminimo būdas gerokai egzotiškesnis. Į vidų dedame lašišą su daržovėmis, o „balandėlį“ troškiname vyne.

Reikės:

4 didelių kopūstų lapų,
4 gabaliukų lašišos filė be odos,
2 stiklinių baltojo vyno,
1 vidutinio dydžio morkos, supjaustytos šiaudeliais,
1 didelio poro (tik baltosios dalies), supjaustyto šiaudeliais,
1 supjaustytos šiaudeliais mažos cukinijos,
2 supjaustytų slyvinių pomidorų be sėklų,
1/4 stiklinės sukapotų svogūnėlių,
2 šaukštų supjaustytų šviežių petražolių,
2 šaukštų aliejaus daržovėms apkepti,
1 šaukšto šviežio peletrūno,
balto medvilninio siūlo perrišimui,
1 citrinos, supjaustytos ketvirčiais.

Dideliame puode užvirinkite du ketvirčius vandens. 5 minutes blanširuokite kopūstų lapus, atvėsinkite.

Pabarstykite lašišą druska ir pipirais.

Dideliame dubenyje sumaišykite susmulkintas daržovės: morką, svogūnėlius, cukiniją, pomidorus, porą, petražoles, peletrūną. Pabarstykite druska ir pipirais ir lengvai pakepinkite įkaitintame aliejuje. Ant kiekvieno kopūstlapio padėkite po filė gabalėlį, šalia įdėkite po kelis šaukštus daržovių. Suvyniokite lapą, apriškite siūlu.

Dideliame puode užvirinkite vyną. Sudėkite į jį lašišą „krepšeliuose” ir troškinkite 10-15 minučių. Nuriškite siūlą ir patiekite su citrina.

Skanaus!

[img]http://g.delfi.lt/images/pix/file11509282_kopust2s.jpg[/img]



palomita
Monday 18th of December 2006 04:47:18 PM
Home made hotchpotch - Naminis šiūpinys

Ingredients:

100g boiled beef;
50g boiled smoked ham or smoked sausage;
50g milky sausage;
2 onions;
100g pickled cucumber;
200g potatoes;
50g sharp tomato sauce;
50g butter or margarine;
1l meet bouillon.

Pell onions, cut them into small pieces and bake in the pan with butter. Add cutted into small pieces cucumbers, sharp tomato sauce and braise a little.
Meat, sausage and milky sausages cut into small pieces. Cut potatoes into small pieces (the way you want them to see in your dish) and put into the boiling bouillon and boil until potatoes get soft. Later on, put all prepared meat and vegetables into bouillon and boil 10 more. We offer to flavour dish with sour cream, if you like – with black olive and pieces of lemon.
Don’t forget, that you yourself can add to this dish what you want – parsley or other nice green stuff.


Reikės:

100g virtos jautienos;
50g virto rūkyto kumpio ar rūkytos dešros;
50g pieninių dešrelių;
2 svogūnų;
100g raugintų agurkų;
200g bulvių;
50g aštraus pomidorų padažo;
50g sviesto ar margarino;
1l mėsos sultinio;

Svogūnų galvutes nulupkite ir pakepinkite, kartu sudėkite kubeliais pjaustytus raugintus agurkus, įpilkite aštraus pomidorų padažo ir patroškinkite. Mėsą, dešrą bei dešreles supjaustykite gabaliukais. Į verdantį sultinį sudėkite kubeliais pjaustytas bulves ir virkite, kol suminkštės. Vėliau suberkite paruoštą mėsą bei patroškinkite daržoves ir visa tai pavirkite dar apie 10 minučių. Siūlome sriubą pagardinti grietine, taip pat, jei mėgstate, galite įdėti keletą juodųjų alyvuogių bei cirtinos griežinėlių. Taip pat, verdant galite dar pridėti petražolių ar kokių kitokių žalumynų.
Skanaus !



palomita
Saturday 23rd of December 2006 01:47:30 AM
Very tasty salad that I ate in the country yard Karpyne.

www.karpyne.lt


Ingredients:

Tangerine, White (green) grapes, walnuts, Pekinese cabbage (salad), or other salad, boiled - sauté pieces of chicken meat, melon,mayonnaise.

Peel the tangerine, divide it into small parts.
Divide grape in a half,
Cut walnuts, pekinese cabbage leaves.
Put boiled - sauté small pieces of chicken meat and mix everything with lean mayonnaise.

Very tasty :)
;)







palomita
Monday 25th of December 2006 05:45:19 PM
Christmas Eve Cranberry jelly drink - Kisielius

Ingredients:

Cranberries juice
Water
Sugar
Starch

You need:

Boil water ( as much as you like, 1l,2l,3l), pour cranberry juice, add sugar. Do everything according your taste.
1 spoon of starch for 1l of water - melt the starch in cup with cold water and put it into boiling water with juice.
;)





palomita
Tuesday 26th of December 2006 12:57:14 AM
CHRISTMAS EVE (24th of December)

Preparations for Christmas Eve take all day. The house is cleaned, food prepared not only for the special supper (Kucios) but also for the first day of Christmas. People fast and abstain from meat. Lithuanians still adhere to this custom though the Church has abolished abstinence: food may be eaten as often as desired, even meat. It used to be said that only a handful of boiled peas and water may be taken on Christmas Eve. Only small children, the infirm or very old persons were allowed to eat a bit more.

Although official fasting no longer exists, we should refrain from meat on Christmas Eve so as to preserve Lithuanian tradition. .It is vitally important that the Christmas Eve dinner (or supper) include no meat dishes because it could then no longer be called Kucios but an ordinary meal prepared for any other evening.

On Christmas Eve the house must be thoroughly cleaned, all the bed linens changed and all family members must bathe and don clean clothes before the evening meal. For the Christmas Eve dinner, the table is prepared as follows: a handfull of fine hay is spread evenly on the table. This is a reminder that Jesus was born in a stable and laid in a manger on hay. The table is then covered with a pure white tablecloth, set with plates and decorated with candles and fir boughs. Live flowers are inappropriate for the table, in particular red or white poinsettias which are so popular in some countries at Christmastime. A small plate with as many Christmas wafers as there are persons present is placed in the center of the table. In some Lithuanian regions these wafers were called God's cakes (Dievo pyragai) for they were obtained from the parish and were imprinted with Biblical scenes of Jesus' birth. Although plotkele was the popular and better known term, the word is borrowed from the Slavic. It is better to say paplotelis, plokstainelis or even Dievo pyragas.

All family members make an effort to come home for the Christmas Eve supper, even from a distance. Perhaps not so much for the meal as for the sacred family ritual which draws the family members closer, banding everyone and strengthening warm family ties. If a family member has died that year or cannot attend the meal (only for very serious reasons) an empty place is left at the table.

A plate is still placed on the table and a chair is drawn up, but no spoons, knives or forks are set. A small candle is placed on the plate and lit during the meal. It is believed that the spirit of the deceased family member participates in the Kucios along with everyone.

Long ago, the principal dish was a mixture of various cooked grains: wheat, barley, oats, peas and beans. This mixture was called kucia. It was eaten with honey diluted with warm boiled water. The word kucia itself comes from the Beylorussian and means a porridge of dried grain.

Twelve different dishes are served on the table because Jesus had twelve apostles. All the dishes are strictly meatless: fish, herring,slizikai with poppy seed milk, kisielius (cranberry pudding), a dried fruit soup or compote, a salad of winter and dried vegetables, mushrooms, boiled or baked potatoes, sauerkraut (cooked, of course, without meat) and bread. In keeping with Lithuanian Christmas tradition, only the dishes as they were prepared in Lithuania for this meal should be eaten and fresh fruit, fresh vegetables, exotic seafood should be left for another meal. It must not be forgotten that Lithuania is a northern European country where cucumbers, tomatoes, grapes, etc., do not grow in winter. The people whose lifestyle produced the Kucios traditions made do with foodstuffs prepared in the summer and fall: dried, pickled and otherwise preserved for the winter.

Children whining that they do not like and are unaccustomed to such food should also be ignored. An explanation of the meal's significance and a calm statement that everyone will eat only what is served on the table should forestall or at least lessen this problem.

In certain Lithuanian regions apples were placed on the table because December 24th is the feast day of Adam and Eve. The apples recalled our first parents through whose sin mankind fell and that the world was saved through the submissiveness of the New Eve - Mary, the Mother of God - to God's will.

Everyone gathers at the dinner table as soon as the first star appears in the sky. If the night is cloudy, the meal begins when the father or grandfather announces it is time to eat. When everyone is assembled at the table, a prayer is said. The father then takes a wafer and offers it to the mother wishing her a Happy Christmas. "God grant that we are all together again next year", the mother responds and breaks off a piece of wafer. She offers the father her wafer in return. The father then offers his wafer to every family member or guest at the table. The mother does likewise. After them, all the diners exchange greetings and morsels of wafer. Care is taken not to skip anyone for that means terrible misfortune or even death the following year. In breaking a piece of wafer, each tries to get a piece larger than that remaining in the other's hand for it means his year will be better. The person holding the wafer tries to prevent a large piece being taken for this will "break his luck".

If apples are placed on the table, the mother takes an apple after the wafers have been shared, cuts it into as many pieces as there are diners and gives the father the first piece. This symbolized the fall of the first parents when Eve gave Adam the apple which he took and ate. Then, the apple pieces are distributed to those at table.

The order of eating the other dishes is not established, everyone eats what he wishes, but it is essential to at least taste every food. Whoever skips a Kucios dish will not survive until the next Christmas Eve. The meal is eaten solemnly, there is little conversation or joking and alcoholic beverages are not served. If anyone needs to drink, water, homemade cider or fruit juice is served. After the meal is consumed, no one hurries to leave the table: the first to rise while another is still eating will die first. The family remains seated, the mood lightens, predictions and forecasts are done about next year, health, happiness, love and etc. Christmas Eve is rich in prognostications.

After finishing the augury, the family gathers around the Christmas tree. A beautiful tradition is singing Christmas carols in unison (some Christmas carols are provided in this book) and reading Bible excerpts about Christ's birth. The reading is usually done by the oldest family member. If you still have grandparents (or parents) who were born and lived in Lithuania, ask them to relate how they celebrated Christmas when they were little. It would be good to tape the entire family program, later include the date and put it away. It will become very precious when the children are grown and the grandparents no longer living.

Evan when Christmas trees were decorated and gifts expected in Lithuania, the children had to "earn" those gifts. When he arrived, Santa Claus required the children to perform. Every child did what he could: some recited poems, others sang, danced or played an instrument. If Santa Claus did not come in person, the children still had to perform, because Santa "sees all" and will see them also. After presents were exchanged, the children usually went to bed while the adults went to Midnight Mass (which is still called Berneliu - Shepherds' Mass).

It should be mentioned here that at Christmastime Lithuania is already in the grip of winter. The fields are covered with sparkling snow, streams, rivers and lakes are under ice. Country roads were also snowcovered and the people usually travelled in sleighs. On Christmas Eve night bells were attached to the horses' harnesses: sometimes one or two or an entire string of bells. Sometimes small, high-pitched handbells or a good-sized bell. From all sides on Christmas Eve night resounded with the chiming and tinkling of bells: near and far, soft and loud. . . The mysterious, quiet night air of Christ's Birth resonated with endless ringing, the murmur of sliding sleighs and Christmas joy.




palomita
Tuesday 26th of December 2006 01:01:17 AM
Šližikai (Christmas Eve biscuits) with Poppy Seed Milk


I cup self-rising flour
2 cups ordinary flour
2 tbsps. powdered sugar
I egg
1/2 Ib. margarine (two sticks)
I cup cold water (approx.)

Mix all ingredients (margarine should be room temperature- soft), knead dough, cool in refrigerator 2-3 hours or overnight, roll into finger-width strips, cut into inch long pieces and bake on a cooky sheet at 350 oven until brown.

[img]http://upload.wikimedia.org/wikipedia/lt/thumb/9/9a/Kuciukai.jpg/180px-Kuciukai.jpg[/img]


palomita
Tuesday 26th of December 2006 01:03:08 AM
Poppy Seed Milk

Cover about 2 cups of dried poppy seeds with boiling water, let stand 5 minutes, drain and crush or grind the seeds in a food mill. Pour sweetened water or milk over crushed seeds to make a thin liquid. Place desired amount of slizikai in a bowl, cover with poppy seed milk and eat like cereal.

Fried Smelts (Marinated)

2 lbs. smelts
Salt and flour
Oil for frying

Clean smelts, remove heads (they may be purchased cleaned and frozen) and the insides. Mix flour with salt, place in a paper bag, drop the smelts in the flour mixture and shake until covered. Fry in hot oil until done. Cool. Prepare marinade, cool and pour over smelts to cover. May be served in 6-7 hours.
This method may also be used to marinate other types of firm fleshed fish which remain intact when cooked.

Marinade

1 onion
1 stalk celery
10 black peppercorns
3 bay leaves
3 cloves
1/2 tsp. sugar
1 cup white vinegar
2 cups water

Pinch of salt (the fish was already seasoned when fried. The salt may be completely ommited).
Mix ingredients in saucepan and simmer 10-15 min. until onion and celery is tender. Cool and use.

Mushrooms with Sour Cream

2 large onions, chopped fine
2 tbsps. oil
1/2 cup sour cream

2 lbs mushrooms, fresh or canned. Dried mushrooms may also be used, but they must be washed well and soaked in hot water at least 1 hour. Drain and wash again.
Clean fresh mushrooms, cut lengthwise, if mushrooms are canned, drain well (liquid may be reserved for other uses).

Saute onions in oil until tender but not brown. Add mushrooms, saute 5 min. until done. Add salt to taste. If mushrooms are canned, do not add salt because they are already salted. They are also cooked, simply heat them through. When mushrooms are done, reduce heat, add sour cream and stir while heating until sour cream liquifies. Do not bring to a boil. Serve hot, with potatoes or black rye bread.

Stuffed Fish Fillets

4-5 fillets
5 tbsp. oil
3/4 cup mushrooms (canned, fresh or dried)
1 large onion
1/2 cup dry white wine
1/2 tbsp. white pepper
1 tbsp. chopped parsley
Salt to taste
1/2 cup fish broth
3/4 cup bread crumbs (dry)
To make fish broth: boil fish bones (head may also be used) with seasonings: onion, parsley, celery, pepper. Strain.

Saute mushrooms and onion in oil until soft, add salt, seasonings and about 1/2 cup of bread crumbs. Add 3-4 tbsps. fish broth, mix well. Place fillets on cutting board or wax paper, spread 1 tbsp. of mixture on each fillet, roll, tie and dredge in remaining bread crumbs. Oil pan, add fish and bake at 325 for 20-25 min. Before finishing cooking, add wine with remaining fish broth. Cook 10 more min, at 350. Cool slightly, carefully remove string and serve) while still warm.

Marinated Mushrooms


About 2 lbs. small white fresh mushrooms
3 tbsps. lemon juice
1 tsp. salt (or less, to taste)
6 cups boiling water
1 medium onion
1 clove garlic

Marinade

3/4 cup white vinegar
2/3 cup liquid from cooked mushrooms
7 crushed black peppers
1 bay leaf
1 tsp. sugar
2-3 tbsps. oil (olive)


Bring water to boil, add salt, lemon juice and cleaned mushrooms (if small, leave uncut). Simmer 5 minutes. Drain well. Cut onion crosswise and separate into rings, chop garlic fine. In a glass container place alternating layers of mushrooms and onion with garlic. Meanwhile bring 2/3 cup mushroom liquid to boil, add all remaining ingredients, bring to boil and simmer about 5 minutes. Cool liquid and pour over mushrooms. Add oil on top (do not mix with mushrooms and marinade). Keep refrigerated overnight and serve the following day.




palomita
Tuesday 26th of December 2006 01:04:14 AM
Prognostications

Here is but a small sampling of prophecies and divinations:

While seated at the table, look at the walls where the candlelight casts the shadows of those dining. If your shadow is large, wide and of the whole person, the year will be good, there will be no illness, everything will go well. If the shadow lacks a head a terrible calamity will occur; if it is skinny, unclear and wavering, I the year will be difficult.
A stem of hay is pulled from under the tablecloth. It cannot be picked, the first one the fingers encounter must be drawn. If a long slender stalk is withdrawn the girl can expect a tall slender husband (or at least beau), while a short, fat, bent stalk means a short, fat crooked husband. If this happens to a man, his future wife will be slender and tall or fat and short like the straw drawn. Married persons can also guess next year's happiness from the kind of stalk pulled. A thin stem indicates a flat, empty wallet, a "lean" year, while a fat one means a prosperous year, a full wallet. If a married woman pulls a straw thicker in the middle, she will have a baby that year.
Other predictions may be made while still at table. Three plates are used, a key is placed under one, a ring under the second and a coin under the third. The plates are mixed and one is chosen. The ring signifies love, marriage; the key means owning an apartment or house; while the coin indicates a prosperous year. A piece of paper is crumpled, placed on a plate or cutting board and its shadow examined. The first impression is decisive. If a form of transportation is seen, the person will travel a great deal next year; if a house or building, a move will be made to a new place; if a flower or other plant, a wedding will be held; if a cradle, a new family member will arrive; if a coffin or burning candle, death. Similar prognostications are performed by pouring melted wax into cold water and examining its shadow.
After everyone leaves the table, the food is left to stand overnight. The spirits of deceased relatives or loved ones will visit the home during the night and eat. It was believed that the baby Jesus allows the souls of all the departed to return to earth to visit their families. It would be disgraceful to have the visiting spirits return without taking refreshment.

The country people believed that Christmas Eve night was miraculous: various omens and rituals could not only be used to predict the future but all of nature felt the significance of the night. At exactly midnight all animals were able to speak like humans. But to listen to their conversation was extremely dangerous because you could learn the day of your death. At precisely midnight all water turns into wine, you must simply hit the correct moment which is of very short duration. If the sky is clear on Christmas Eve night and full of stars, the year will be good. That night you must also pray before retiring else nightmares will trouble you all year.

After dinner a girl sweeps the floor, pours the sweepings into her apron, takes them to a crossroads and tosses them out. Then she stands and listens from which side dogs are barking, from there she will get a husband.
Sitting with her back to the door, a girl throws a shoe over her head: if the shoe lands with the toe toward the door she will leave home that year (marry, go to a distant school; a man will leave for the army, a faraway job, etc.). If the shoe heel faces the door, he or she will remain at home.
All the shoes in the house are gathered together and placed in a pile, they are then lined up one behind the other to the door. The person whose shoe touches the door will be the first to leave home (some say, the first to die).
To see the futures go into an empty room after the Christmas Eve supper, prop a mirror against the door, bend down and look at the mirror through your legs: you will see your future husband or wife.
Take a full glass of water, a gold wedding band, a mirror and two candles. Place all the items on a white tablecloth. The wedding band is dropped into the glass, the candles are lit and placed on either side of the mirror. Sit in front of the mirror, take the ring out of the glass with your fingers and then drop it back in. Do this three times. The third time you remove the ring from the water, look through it into the mirror: you will see your future or the man you will marry.
Drip several drops of wax from a blessed candle into a cold glass of water. Place the glass by your bed. That night you will dream about your future spouse.
Take a bowlful of water and twelve pieces of paper written with men's names. Fold the papers over the bowl's rim so that one half hangs over the water. Place a piece of candle into a sliver of potato or turnip, light it and float it on the water. Stir the water with a finger to cause the candle to float around. The paper at which it stops or which it sets on fire indicates your husband's name. Questions about the coming year can also be written on the pieces of paper, but the answer can only be "yes" or "no". The paper which the candle lights or at which it stops means that those things will come true.
The simplest form of fortunetelling is to count in twos. Dry slizikai, matches, peas, firewood by the hearth, candy or anyting else can be counted. If it comes out in pairs, a wedding will take place next year.




palomita
Tuesday 26th of December 2006 01:15:11 AM
Merry Christmas !!!

Sveiki sulaukę Šventų Kalėdų !!!

Eat, but not too much ;)
Valgykit, bet nepersivalgykit ;)

[img]http://www.sveikinimai.com/sveikinimai_com_atvirukai/sventes/kaledos/melynas-zaisliukas_thumb.jpg[/img]


palomita
Thursday 28th of December 2006 02:49:22 PM
Coctail "Virginity"

Ingredients:

20g lemon juice
20g cherry juice
100g champagne
3 cocktail cherries
1 round slice of lemon
small pieces of ice

All drinks, except champagne, mix with ice. Put cherries into the glass, fill with mixed drinks and at the end pour champagne.
The egde of the glass decorate with a slice of lemon.

Warning!!! :D I didn't try this...if you try, tell how it was ;)




palomita
Saturday 30th of December 2006 12:30:11 AM
Banana with rum

4 bananas,
2 spoons of butter,
4 spoons of rum or brandy,
4 spoons of cream,
2 spoons of brown sugar.

1. Peel bananas, cut them diagonally into 4 parts.

2. Heat butter in the pan and bake bananas about 2 minutes,flip over bananas and pour rum or brandy. Roast 1-2 minutes more.

3. Pour cream, top-dress brown sugar and roast 1 minute more.

4. Put bananas into 4 plates and pour rum sauce that was in pan. Serve to the table at once.

[img]http://g.delfi.lt/images/pix/file11641655_banansss.jpg[/img]


palomita
Saturday 30th of December 2006 06:46:41 PM
Sweet moment: fresh drink from banana

For 1 glass:

1 average ripe banana,
˝ orange,
1 spoon sugar,
250 g natural yogurt.

Press orange juice, add sugar.
Peel banana and mash it (you can do this with mixer). Mix mashed banana with orange juice and yogurt.
Quench your drink and in some minutes you can enjoy it! :)

[img]http://g.delfi.lt//images/pix/file5497188_bananinis_pienas1s.jpg[/img]



palomita
Sunday 31st of December 2006 07:42:33 PM
MARTINI \"The Blue Sky\": Martini “The Blue Sky" – vodka and vermouth su a drop of „Blue Curacao“. In Martini glass it looks really impressive!

Ingredients for 1 glass:

30 ml vodka,
10 ml sweet vermouth,
10 ml „Blue curacao“,
3 green olives.

Fill the glass with ice cubes. Pour vodka and vermouth. Shake it very well and pour all mixture into the glass with Martini.
Colour the „Blue Curacao“ and decorate it with olives.

[img]http://g.delfi.lt/images/pix/file3565170_gerim_9s.jpg[/img]


palomita
Sunday 31st of December 2006 07:56:52 PM
Happy New 2007 Year:
Hello,

I just want to thank to all who are reading recipes in this forum and maybe find something new, tasty for their kitchen.

I want to wish to all of you nice, good, healthy comming year and may all the time people have what to eat on their tables, creating nice dishes from simple products and do not forget to add when cooking - the most important ingredient - LOVE.

Happy New Year!

With love,
Palomita (Orinta)


[img]http://www.sanitex.lt/admin/images/get.php?id=2635[/img]


palomita
Sunday 31st of December 2006 07:57:55 PM
[img]http://www.sanitex.lt/admin/images/get.php?id=2635[/img]


palomita
Sunday 31st of December 2006 08:03:10 PM
[img]http://www.imagesofcyprus.com/EN/albums/album22/shampagne_setup.jpg[/img]


palomita
Wednesday 03rd of January 2007 06:23:22 PM
Cabbage Cutlets: Cabbage cutlet

Ingredients:
Average size cabbage;
1 big onion,
olive oil,
1/2 glass of semolina,
2 eggs,
salt,
“Vegeta” spice,
grinded black peppers,
fresh dill and parsley,
white bread dry crumbs.

For sauce preparation: fat-free sour cream or yogurt.


Grate cabbage, cut an onion, dill, parsley into small pieces.
Mix vegetables together.
Beat in to eggs, pour semolina, add salt and spice.
Mix everything very well and from the mass form cutlet form scone.
Roll cutlets in a white bread dry crumbs and bake it on a slow fire, while cabbage get soft and become grow fried.
Serve together with fresh vegetable salads, poured with your chosen sauce.

:) Very tasty :)

[img]http://www.lev.lt/Images/Pub/Natali/Sriubos/kotl1.jpg[/img]


palomita
Friday 12th of January 2007 02:22:33 PM
Chocolate triufels

Small sweet pieces are what we can prepare ourselves for our guest to brighten "the day" ;)

[img]http://g.delfi.lt/images/pix/file3865444_01s.jpg[/img]

WE need:

200 g black - dark chocolate,
2 spoons of whisky, brandy or rum,
30 g butter,
60 ml cream (35% fatty),
50 g walnuts,
30 g white grated chocolate for decorating.

1. Grate black chocolate and melt it in a dish of hot water. Leave it until it becomes cold.

[img]http://g.delfi.lt/images/pix/file3865566_02s.jpg[/img]

2. Mix cream until it becomes stiff. Then mix up room temperature butter until it become white color,add cream and mix evertything until it becomes one way mass.

[img]http://g.delfi.lt/images/pix/file3865577_03s.jpg[/img]

3. Into cream – butter mass, (all the time mixing) with a thin stream pour melted chocolate. Pour whisky or another kind of alcohol and mix everything very well with mixer.

[img]http://g.delfi.lt/images/pix/file3865585_04s.jpg[/img]

4. Grind walnuts and mix it with prepared chocolate mass. Put into refrigerator for 1 hour to congeal.

[img]http://g.delfi.lt/images/pix/file3865597_05s.jpg[/img]

5. Take triufel mass with a tea spoon and form its shape with wet fingers.

[img]http://g.delfi.lt/images/pix/file3865603_06s.jpg[/img]

6. White grated chocolate pour into the plate and roll every trufel in it. Prepared triufels put inside nice paper forms and leave it in refrigerator for 2 hours.

[img]http://g.delfi.lt/images/pix/file3865615_07s.jpg[/img]

Sweet time ;)!


Gijs
Sunday 14th of January 2007 08:08:08 PM
Dabar Sausio 14!! :) :)

Su gimimo diena Orinta! :) :)
*pasirenka gėles*
[img]http://www.tindirindi.lt/data/upl_ill/geles60512.jpg[/img]

Sveikinu tave!


Elamelka1981
Monday 15th of January 2007 03:03:30 AM
Su gimimo diena!
Su gimimo diena!!
Su gimimo diena, Orinta!!!
Su gimimo dienaaaaa!!!! :D
*dainuoja*
[img]http://discusss.randi.org/images/smilies/christmas05/singing.gif[/img]


palomita
Monday 15th of January 2007 06:37:41 PM
AČIŪ LABAI LABAI! :)

Grape baskets

6 portions

300 g grapes without seeds,
250 g of crumbly paste,
3 eggs,
50 g sugar,
100 ml fat sour cream,
50 g grinded almonds,
a piece of butter to grease forms.

Wash and dry up grapes, grease baking forms with butter.Cover baking form with paste and pierce with a fork in several places.

Mix eggs with sugar until mass become white, sugar will melt. Then add sour and grinded almonds.All this mass put into the forms and cover with grapes.

Heat oven till 210°С. Bake cakes about 10-15 min. When it will be ready, still 5 minutes keep in an oven.Take out from forms and serve to the table while it is warm.
Note:
Instead of crumbly paste you can use flaky paste, your cakes will be bloated and crispy.

:)

[img]http://g.delfi.lt/images/pix/file2176334_vynuogiu_krepseliai_s.jpg[/img]


palomita
Tuesday 16th of January 2007 03:55:22 PM
Peach in port

4 portions:

0,5 kg peach,
150 g port,
100 g sugar.

Peel peach, cut into half and take out peach stone. Put hem into a dish and pour with port.Leave for 3- 4 hours to soak in.

Put peaches with wine into a pot, add sugar and boil 5 minutes. Let them to cool and serve to the table alone or with ice cream, mixed cream.

[img]http://g.delfi.lt/images/pix/file4800639_pesikai_porte1s.jpg[/img]


palomita
Wednesday 17th of January 2007 04:16:14 PM
Hazel-nut in a fruit syrup

You need:
1 glass of sugar

˝ glass fruit syrup

˝ glass hazel-nut (without brown skin)

1 spoon of butter

1 ˝ tea spoon of soda

1 tea spoon of vanilla sugar

Preparation:

1. Mix sugar with syrup and hazel-nut and boil it until mass become tensile.
2. Add butter, vanilla sugar and soda. Mix everything very well.
3. Pour out this mass in a thin layer into the baking tin (which is greased with butter). Let this mass to chill.
4. Cut into small pieces and serve to your guests.

[img]http://www.anonsas.lt/f/image/filename/5491/hcqhmo/zemes_riesutai.jpg?1168332652[/img]




palomita
Thursday 18th of January 2007 03:14:58 PM
Cakes „Potatoes (Chips)"

You need:

500g of rusk (pieces of sweet dried white bread)
230 g sugar

250g milk

150g margarine

10 walnuts

1 spoon of cocoa

Preparation:

1. Pour sugar into the dish with milk and mix it keeping on a fire while it start to boil.
2.Leave milk for some time to chill, then add margarine,cocoa,rusk,cutted walnuts and mix everything. 3.Prepared mass put into refrigerator for 20-30min.
4. Form potato form balls from this mass and roll them in cocoa powder.
[img]http://www.anonsas.lt/f/image/filename/5486/hcqhmo/bulvytes.jpg?1168352416[/img]



palomita
Monday 22nd of January 2007 03:56:17 PM
Angel Face (cocktail)

We need:

Ľ apple

˝ peach

30 ml orange juice

30 ml gin
Preparation:

Fruit pulp, juice and gin mix with mixer.
Pour into decorated glass and drink :)

[img]http://www.anonsas.lt/f/image/filename/5498/hcqhmo/angelo_veidas.jpg?1168342725[/img]


palomita
Tuesday 23rd of January 2007 04:52:54 PM
Fish salad

We need:

2 fish filet
carrots
cauliflower
pickled green peas
mayonnaise
salt

Preparation:

Boil fish, cut into small pieces.
Boil cauliflower with carrots. Cut carrot into small lines (straws) and cauliflower - separate its blossoms.
Mix fish with vegetables and add grean peas, mayonnaise and salt.

[img]http://www.anonsas.lt/f/image/filename/5480/hcqhmo/zuvies_salotos.jpg?1168384622[/img]


palomita
Sunday 28th of January 2007 12:28:29 AM
Baked flank

We need:

1kg flank
several cloves of garlic
onion
4-5 allspice
caraway
majoram
laurel
salt
For garnish – fresh vegetables
Preparation:

Grind garlick and mix with salt and rub flank with it.
Put into stewpot, sprinkle with grinded allspice, caraway,majoram, grinded laurel and leave it for 1 night.
After that, cover flank with onion slices and pour little water and bake in the oven.
Serve to the table with garnish from fresh vegetables.


[img]http://www.rimi.lt/admin/recipes_sik/1168243063.jpg[/img]


palomita
Tuesday 30th of January 2007 12:39:21 AM
Beef with mushrooms

We need:

150 g beef filet
50 g fresh or 25 g dried mushrooms
onion
10 g mayonaisse
5 g tomato sauce
15 g cheese
20 g fats
salt
peppers

Praparation:

Tenderize beef filet and cover with spices, bake it for several minutes.
Onions, mushrooms cut into small pieces and bake them too.
All this tasty mass add on semi-baked pieces of beef, cover with mayonaisse, tomato sauce,cover with grated cheese. Put into the oven and bake until cheese melt.
:)

[img]http://www.rimi.lt/admin/recipes_sik/1159185495.jpg[/img]


palomita
Tuesday 30th of January 2007 06:44:53 PM
Dried mushroom salads with cabbage

We need:

50 g dried mushrooms
150 g fresh cabbage (or chinese cabbage)
2 onions
oil
lemon juice
grinded peppers
salt

Preparation:

Keep dried mushrooms in a cold water about 2 hours, then boil them, wait untill gets chill and cut into small pieces.
Cut the cabbage, add salt and mix.
Mix as long as you see juice from it.
Cut onions into small pieces, mix everything and add peppers, salt (or add other spices if you want), pour with lemon juice, oil and mix again.
Decorate with green grass ;)) like parsley...

Energetic and nutritious value

100 g of salads:
2,8 g albumen, 9,4 g fats, 6 g carbohydrate

100 g of salads:
119,9 kcal/501,2 kJ

[img]http://www.rimi.lt/admin/recipes_sik/1138804523.jpg[/img]






palomita
Wednesday 31st of January 2007 07:41:53 PM
PIKE-PERCH(ZANDER) ROAST

We need:

250 g zander (30 g for filling)
15 g olive oil
egg
lemon
flour
spices for fish
45 g mushrooms
10 g butter
10 g cream
dill
cauliflower
green-peas
carrots

Preparation:

Filling preparation:

Cut into small pieces zander fillet,cut boiled mushrooms and dill, add butter, cream, spices and mix everything very well.
Prepare the fillet of zander: beat fillet and rub into it spices, add on it filling.

Form the rectangle from fillet,roll in flour and bake in oil.
Pour melted butter, decorate with lemon slices.
For garnish- bake cauliflower with green peas and carrots.

Skanaus! :)

[img]http://www.rimi.lt/admin/recipes_sik/1165244464.jpg[/img]


palomita
Sunday 04th of February 2007 02:03:05 AM
Morning salads with fruits

We need:

2 apples
2 oranges
100 g walnut
100 g fat-free curd
40 g of celery stem
200 g youghurt

Preparation:

Peeled apple and orange cut into bigger pieces.
Celery stem cut into small pieces and put them on fruits, add curd, walnuts and pour with youghurt.

Energetic and nutritious value:

100 g of product:
6,4 g albumen, 11,2 g fats, 8,5 g carbohydrate

100 g energetic value:
160 kcal / 671 kJ

[img]http://www.rimi.lt/admin/recipes_sik/1094730803.jpg[/img]


palomita
Sunday 04th of February 2007 04:18:02 PM
Eel with vegetables

We need:

4 pieces of eel (about 200 g of each)
2 spoons of lemon juice
salt
150 g carrot
100 g celery
4 leek
100 g zucchini
40 g butter
0,5 tea spoon of sugar
4 spoons of white dry wine
50 g ferment cheese
2 spoons of mustard seeds

Preparation:

Wah the fish, drain it, pour with lemon juice, salt and for several minutes leave in a cool place.
Carrot, celery, leek and zucchini peel, wash, drain and cut into small straws.
Butter with sugar melt in a dish, add vegetables and pot-roast. Then add pieces of eel and again pot-roast.
After some time take out the fish and pour white dry wine into vegetables, mix cheese, add mustard seeds and after heating several minutes pour on pieces of eel.
:)

[img]http://www.iki.lt/mod_recipes_photo.php?id=31[/img]


palomita
Sunday 04th of February 2007 04:19:13 PM
[img]http://www.iki.lt/mod_recipes_photo.php?id=31[/img]


palomita
Sunday 04th of February 2007 04:38:06 PM
Fish slumgullion

We need:

0,5 kg fish fillet
50 g margarine
4 – 5 potatoes
2 onions
3 tomatoes or 2 spoons of tomato pasta
sage leaves or grinded coriander grains
salt

Preparation:

Cut fish into pieces, potatoes - into slices, onions - into slieces and bake in margarine.
Everything put into the dish, everything cover with cutted tomatoes or pour tomato pasta.
Add spices, salt. Pour 0,5 l hot water pot-roast 30-40 minutes. Serve together with salads.


[img]http://www.rimi.lt/admin/recipes_sik/1170057316.jpg[/img]



palomita
Sunday 04th of February 2007 11:41:35 PM
Snow balls

We need:

300 g of curd
300 g of cocoa nut cutting
200 g sugar
1 spoon of poppyseed

Preparation:

2-3 spoons of cocoa nut mix with poppyseeds and put aside.
Curd, cocoa nut cuttings and sugar mixing together, forming small balls and rolling them in a plate where are cocoa nut and poppyseeds.

Energetic and nutritious value:

100 g of product:

6,4 g albumen, 7 g of fats, 52,7 g carbohydrate

100 g energetic value:

306 kcal / kJ


[img]http://www.rimi.lt/admin/recipes_sik/1100764114.jpg[/img]


palomita
Monday 05th of February 2007 08:13:41 PM
Nourishing roast beef

We need:

200 g beef fillet
20 g olive oil
salt
peppers
1 onion
50 g boiled boletus ( a kind of mushroom)
100 g boiled potatoes
1 egg
2 spoons of broth

Preparation:

Beat beef fillet and spray on it oil, salt and bake in a small frying-pan together with cutted onion.
When beef meat is ready, in one side of pan put boiled boletus, in another side - boiled potatoes (beef meat in the center).Then break the egg and when it becomes hard, pour with broth.
Heat a little again and eat straight from the frying-pan.

Do not forget, you can use your imagination and add there what you like, decorate it as you want it too :)

[img]http://www.rimi.lt/admin/recipes_sik/1170661888.jpg[/img]


palomita
Wednesday 07th of February 2007 02:20:39 AM
Apple salads with herring

We need:

1 apple
50 g mayonnaise
50 g herring
greenstuff for decorating

Preparation:

Clean apples and herring, cut into small cubes (pieces)and mix with mayonnaise. Decorate with parsley or another green grass :D
You can eat it with hot boiled potatoes, or spread on a slice of black rye-bread (if you have), or eat alone, or with herring pieces...;)

[img]http://www.rimi.lt/admin/recipes/1042122999.jpg[/img]


palomita
Thursday 08th of February 2007 02:30:40 AM
Venus berries (strawberries with curd)

We need:

250 g fatless curd
50 g condensed milk with sugar
250 g strawberries
6 g vanilla sugar
mint leaves for decoration

Preparation:

Curd, condensed milk and vanilla sugar mix together while it becomes one mass.
Cut strawberries.At the botton of glass put curd mass, then a layer of strawberries. Flake it untill your glass becomes full. Decorate with mint leaves.

Energetic and nutritious value:

100 g of product:

7,3 g albumen, 5 g of fats, 11,6 g carbohydrae

100 g energetic value:

121 kcal / 504 kJ

[img]http://www.rimi.lt/admin/recipes_sik/1138804212.jpg[/img]


palomita
Friday 09th of February 2007 02:22:51 AM
Tomatoes filled with curd and greenstuff

We need:

1 kg average size ripe tomatoes
400 g curd
2 pieces of garlic
2 spoons of olive oil
salt
grinded peppers
fresh dill or basil

Preparation:

Wash tomatoes,dry them, cut their tops, and take out all seeds very carefully.
Curd,cutted garlic and cutted into small - dill or basil mix with oliv oil. Add salt and peppers.
Then take this mass and fill with it tomatoes.Decorate with greenstuff.
This dish is very simple and suits for vegetarians.

Energetic and nutritious value:

100 g of product:
5,2 g albumen, 4,7 g fats, 4,1 g carbohydrate

100 g energetic value:
79,5 kcal / 332 kJ

[img]http://www.rimi.lt/admin/recipes_sik/1120573151.jpg[/img]


palomita
Saturday 10th of February 2007 12:50:02 AM
Sea pike with chanterelle

We need:

sea pike fillet
smoked flank
butter
garlic cloves
parsley
chanterelle
flour
milk
carrot juice
spice

Preparation: (for 4 people)

Sprinkle with spice sea pike fillet, rub with spice for fish too.
Cut into small pieces flank,garlic, parsley. Put everything on a fillet and make rolls,pierce it with a toothpick.
Then put rolls to the roasting pan that is covered with oliv oil and bake 15 min. in 200°C temperature.

Sauce preparation: bake chanterelles, add little butter, pour little flour and milk, later on pour carrot juice.
Also add your favourite spice.

[img]http://www.rimi.lt/admin/recipes_sik/1159185595.jpg[/img]




palomita
Sunday 11th of February 2007 03:45:04 AM
Sausages with potted cabbages

We need:

300 g prepared sausages
70 g smoked flank
1 onion
300 g fresh cabbage
100 g white wine
oil
1 sour apple
salt
peppers

Preparation: (for 4 people)

Cut cabbage and before baking, sprinkle it with salt and then mash it strongly (to get juice).
Prepared sausages bake in oil. Cut flank into small cubes and bake it too, add cutted onion.
When an onion become soft, add cutted cabage. After some time of stewing it pour wine,when cabbage becomes soft add into small straws cutted apple. Stew it while you won't see any liquid in your slumgullion.

Energetic and nutritious value:

100 g of product:

3,8 g albumen, 15,2 g fats, 4,5 g carbohydrate

100 g energetic value:
170 kcal / 711 kJ

[img]http://www.rimi.lt/admin/recipes_sik/1138801923.jpg[/img]



palomita
Monday 12th of February 2007 01:30:16 AM
Tongue salad with vegetables and apples

We need:

300 g boiled tongue (pork)
1 onion
1 kohlrabi
1 apple
1 red sweet paprika
1 cucumber (not big)
3 spoons of apple vinegar
5 spoons of oil
salt, pepers, parsley

Preparation:(for 4 people)

The tongue, paprika, cucumber cut into small cubes.
Then grate kohlrabi, apple and onion. Add cutted parsley. Apple vinegar mix with salt, peppers and oil and pour ont salad. :)

[img]http://www.rimi.lt/admin/recipes_sik/1153319870.jpg[/img]



palomita
Tuesday 13th of February 2007 06:52:15 PM
Fish rolls

We need:

900 g fillet of zander
100g ham
peppers
salt
2 garlic cloves
2 spoons of sugar
2 spoons of vinegar
4 soons of vegetable oil for fish and sauce
2 red onions
4 spoons of red roe
greenstuff
200 g zucchini

Preparation:

Take ham and cut in it into thin slices. Zanders' fillet also cut into thin lines (3cm)
Rub it with pepper and salt.
Add a slice of ham on zanders' fillet, make a roll. Bake them in a baking pan in oil, then put rolls to the tin-plate and bake in an oven 200 °C temperature 8 min. more.
Then put rolls on a dish plate and leave them to chill.

Zucchini and onions cut into straws, cut into small pieces garlic cloves. Mix everything, add vinegar and oil, sugar. After mixing everything, still leave for 15 minutes and only then put into a dish plate.

Cut fish rolls across into slices and put them round prepared vegetables. Spray with juice, that you took from rolls when it were in an oven.
Decorate with greenstuff and red roe.

[img]http://www.anonsas.lt/f/image/filename/5473/hcqhmo/zuvies_suktinukai.jpg?1168352499[/img]


palomita
Wednesday 14th of February 2007 07:31:49 PM
Cocktails for "Him" and "Her"

For "her"

1. Pour a little „Malibu“ rum to the mixer ...

[img]http://g.delfi.lt/images/pix/file12084406_11.jpg[/img]

2 .... milk...

[img]http://g.delfi.lt/images/pix/file12084393_21.jpg[/img]

3 .... „Grenadine“ syrup.

[img]http://g.delfi.lt/images/pix/file12084383_31.jpg[/img]

4 . Shake everything.

[img]http://g.delfi.lt/images/pix/file12084372_41.jpg[/img]

5 . Add ice cubes...

[img]http://g.delfi.lt/images/pix/file12084365_51.jpg[/img]

6 . Decorate your glass with liquid chocolate.

[img]http://g.delfi.lt/images/pix/file12084347_61.jpg[/img]

7. Pour the cocktail into decorated glass...

[img]http://g.delfi.lt/images/pix/file12084324_71.jpg[/img]

Enjoy!

[img]http://g.delfi.lt/images/pix/file12084300_81.jpg[/img]


For "Him"

1 . Add several ice cubes into mixer...

[img]http://g.delfi.lt/images/pix/file12084638_11.jpg[/img]

2 . ... add little of vodka...

[img]http://g.delfi.lt/images/pix/file12084628_21.jpg[/img]

3 ... and tonic.

[img]http://g.delfi.lt/images/pix/file12084587_31.jpg[/img]

4 . Shake everything.

[img]http://g.delfi.lt/images/pix/file12084575_41.jpg[/img]

5. Decorate your glass with liquid chocolate

[img]http://g.delfi.lt/images/pix/file12084566_51.jpg[/img]

6. Pour your cocktail to prepared glass.

[img]http://g.delfi.lt/images/pix/file12084555_61.jpg[/img]

7 . Decorate it with a slice of grapefruit.

[img]http://g.delfi.lt/images/pix/file12084540_71.jpg[/img]

Enjoy!

[img]http://g.delfi.lt/images/pix/file12084525_81.jpg[/img]


Happy St.Valentine :)
Spread the love...

[img]http://www.relationshiprepair.net/fairydustmain1.gif[/img]







palomita
Thursday 15th of February 2007 02:15:57 PM
Boar Sirloin with mushrooms and cranberry sauce

We need:

Boar sirloin

For marinade:

Juniper berries,
laurel,
oil

For garnish:

Potatoe croquets (balls made from mash potatoe and boiled in oil),
Brussels sprouts ,
mushrooms,
pears,
sugar,
wine vinegar,
cloves,
cinnamon,
cranberries,
red wine.

For the sauce:

Boar bones and scrap,
carrots,
onions,
garlic,
celery,
rosemary and thyme,
red dry wine,
cream.

Preparation:

Boar sirlion marinade with juniper berries, laurel, oil and leave it for 1 week.Later on baking on grating.

For garnish prepare potatoe croquets (boil in oil), Brussels sprouts (boil them), mushrooms(bake them with salt, pepper and garlic), pears (pour them with syrup made from sugar,wine vinegar, cloves and cinnamon) with cranberries (pour red wine into heated sugar and add cranberries) sauce.

Boar sauce prepared from boar bones and scrap, carrots, onions, garlic, celery, rosemary and thyme – bake everything untill become brown, pour waterand boil, when this sauce get cold, pour red wine and cream.

Boar sirloin put into your dish with potatoe croquets and Briussels sprouts, pour with sauces and decorate with greenstuff.

Important to know!

For boar meat suits marinade with vinegar, onions, laurel, fresh ginger, also you can put carrots and parsley roots.

Special taste and smell give marinade from juniper berries - you need for this red dry vine, black and sweet-scented peppers, basilica and tarrgon.
Spice for this meet also can be "stronger" - like bitter paprika, pankol???, garlic.

[img]http://g.delfi.lt/images/pix/file5920286_Meniu_6.jpg[/img]


palomita
Saturday 17th of February 2007 01:41:42 AM
Pancakes with chicken

2 chicken dicky fillet
2 eggs
2 spoons of flour
3 spoons of mayonnaise
peppers
salt
oil for baking

Chilled chicken fillet cut into small cubes and mix with eggs, flour and mayonnaise. Add peppers and salt. Make dough and bake pancakes. Serve with payonnaise and cutted leaf of onion.

Or bake ordinary pancakes and prepare the filling mass:

cut chicken meat into small pieces, cut onion, add spices - bake everything and then add cheese and put this mass on the pancake and roll everything. Then bake in a frying pan and eat with any sauce you like.;)

[img]http://www.peperoni.lt/failai/ration/prw/Blyneliai-su-pauks-140x112.jpg[/img]





palomita
Tuesday 20th of February 2007 12:39:57 AM
Vegetarian slumgullion

We need:
1 packet of froezen or fresh spring or autumn vegetables
1 carrot
1 onion
dill
0.25 ml of water
1 spoon of starch
1 spoon of oil, "VEGETA"(spice)

Preparation :

Grate carrots and bake in oil.Cut an onion and add to the carrots when it almost finish to bake. Boil vegetables for 5 minutes and for a short time bake together with carrots and onion. Mix starch with water and boil vegetables by mixing it. Add cutted dill and vegeta.

[img]http://www.cili.lt/uzsakymai/i/picos/b428.jpg[/img]




palomita
Saturday 24th of February 2007 03:32:54 AM
Rice salad


We need:
250 g rice
125 g champignon
150 g tomatoes
100 g smoked flank
1-2 spoons of salad souse
2 spoons of oil
greenstuff

Preparation:

Boil rice. Scald tomatoes and peel the skin from tomatoes, cut tomatoes into small pieces.
Champignon also have to peel and cut into small pieces.
Bake it in a baking pan and when it finish bake, add smoked cutted flank.
Rice, tomatoes, champignon mix, pour with salad sause, oil and out greenstuff.:)

[img]http://www.rimi.lt/admin/recipes_sik/1171872307.jpg[/img]





palomita
Tuesday 27th of February 2007 11:17:38 PM
Coffee drink

We need:

1 glass of cold stron coffee(better racy)
2 glass of hot milk
200 g sugar
4 yolks
2 spoons of gelatine
whipped cream

Preparation:

Coffee with hot milk mix in one dish and yolks with sugar in another one.Then pour coffee into prepared mass.
Heat a little, but do not boil. Chill it, then pour swollen gelatine. When you see that cream becomes jelly, mix it with mixer.
Prepared mass put into nice dishes, cups or glasses and decorate it with whipped cream (or use what you want for decoration).
Put into refrigerator, untill it freeze.

[img]http://www.rimi.lt/admin/recipes_sik/1171265374.jpg[/img]





palomita
Monday 05th of March 2007 02:07:55 AM
Festive farci apples with chicken

We need:

4 apples
100 g baked or boiled chicken
50 g raisin
50 g walnut
2 spoons of mayonnaise
oil

Preparation:

Wash the apples, cut their top and gouge out–make a kind of "stewpot".
Cut chicken into small pieces, add soaked raisin and baked walnuts. Mix everything with mayonnaise.
Now fill apple with this mass and cover with cutted apple top.
Coat with oil apples (if you do not want it to crack).
Bake in an average heat oven 15–20 min.

Energetic and nutritious value:

100 g of product:

4 g albumen, 9 g fats, 9 g carbohydrate

100 g energetic value:
133 kcal / 556 kJ


[img]http://www.rimi.lt/admin/recipes_sik/1099900182.jpg[/img]


palomita
Wednesday 07th of March 2007 02:14:46 PM
Fish with vegetables

WE need:

1 kg sea pike
3-4 carrots
2 onions
1 leek
1 sweet paprika
spice for fish
other spice according your taste

Souce:

1 spoon of tomatoe pasta
2 cloves of garlic

Preparation:

Clean the fish very well (if it is fillet, wash). Cut into pieces (the size you like) and marinade it for 20-30 minutes in fish spice.
Cut onions, carrots, leek, paprika and add your favourite spice - put everything into the baking pan.
Put pieces of marinaded fish on vegetables.
Bake everything for about 3-4 minutes. Then reduce the heat and bake about 10-15 minutes more.Serve with vegetables and sauce.

[img]http://www.rimi.lt/admin/recipes_sik/1173082278.jpg[/img]






palomita
Tuesday 13th of March 2007 02:41:45 PM
Mushroom, beans and walnut salad

WE need:

120 g fresh young beans pods
2 pears,
2 tea spoons of lemon juice,
220 g small mushrooms,
2 salad leaves,
80 g walnuts.

Sauce:

1 spoon of sunflower oil,
3 spoons of natural fat-free youghurt,
1 spoon of clear honey,
salt and grinded peppers.

Preparation:

Cut beans pods (take the tips out) and boil 2 minutes, then pour it with cold water.
Cut pears into slices and spread with lemon juice, mix together with beans pods and mushrooms(cutted into pieces), salad leaves and walnuts.
Prepare the sauce and pour on salad. Mix everything and serve.

[img]http://g.delfi.lt/images/pix/file10342031_salotos_oks.jpg[/img]


palomita
Friday 16th of March 2007 08:24:22 PM
Honeyed cake (Meduolis)

We need:

200 g margarine
2 glasses of flour
2 spoons of liquid honey
1 glass of sugar
4 eggs
mash from 4 boiled apples
1 tea spoon of baking soda
1 tea spoon of baking powder
0,5 of tea spoon cinnamon
0,5 tea spoon of grinded cloves

Preparation:

Melt margarine and the leave it to chill. Later on, add all products and mix it. First add flour, the eggs, sugar, honey mix and add all the rest...
Prepare your baking tray (put baking paper) and pour all mass. Bake your cake in an average heat.
Later on you can decorate with liquid chocolate, cream, fruits...the way you like :)

[img]http://www.rimi.lt/admin/recipes_sik/1173774971.jpg[/img]


palomita
Saturday 17th of March 2007 10:40:56 PM
Curd cake

We need:

300 g wheat flour (the highest class)
150 g butter
300 g sugar
4 eggs
300 g curd,
vanilla sugar
1 tea spoon of baking soda
15 g sugar powder
(raisin if you like)

Preparation:

Screw the butter and then one by one cut eggs, at the same time pour sugar. Screw the curd into this mass and add flour, soda that is dissolved in a sour water.Add vanilla sugar and raisin if you like.
Then mix everything very well and pour this mass into prepared baking try. Bake about 30 min. in an average heat. Later on, take it from the form and serve, decorate with sugar powder...(free way of decorating).
You can eat it as a cake with tea or coffee, or as a normal dish with sour cream or jam.

[img]http://www.rimi.lt/admin/recipes_sik/1142429728.jpg[/img]


palomita
Sunday 25th of March 2007 10:16:48 PM
Baked beefs' slices

We need:

400 g of beef
salt
peppers
30 g of fats, oil

For baking:

2 tomatoes or tomato sauce
200 g fermented cheese

Preparation:

Cut meat into thin slices, beat a bit and bake it from both sides. Continue baking on a very light fire.
Add salt, peppers and put all meat into another baking dish. Pour tomato sauce and add cutted cheese.Bake in the oven untill cheese become yellow and will melt.Serve with mash potatoes, vegetables...
[img]http://www.rimi.lt/admin/recipes_sik/1174288945.jpg[/img]



palomita
Wednesday 28th of March 2007 06:55:11 PM
Salad with eggs

We need:

1 tuft of Isberg salad (or other kind green salad)
1/2 lemon juice
4 hard boiled eggs
8 baked slices of cracky flank
1 cup of natural youghurt
salt, peppers

Tomatoes and radish for decoration.

Preparation:

Wah salads,dry them and put in a dish. Press lemon juice on them. Add salt and peppers into youghurt.Pour on salads everything.
Hard boiled eggs cut into half or 4 parts and put on salad. Then on the top put slices of baked flank. Decorate with tomatoes and radish.
Serve with black of white baked bread.

[img]http://www.rimi.lt/admin/recipes/1056698517.jpg[/img]


palomita
Friday 30th of March 2007 02:59:39 PM
Roast pork ribs

We need:

500 g pork ribs
3 cloves of garlic
packet of green thyme
6 spoons of olive oil

Preparation:

Rub garlic into pork ribs. Spread cutted into small thyme leaves. Leave to pickle into refrigerato for 60 min. Spread olive oil then and bake on the grill. Bake about 10 minutes and serve it with baked potatoes, rice or vegetables.

Energetic and nutritious value:

100 g :
639 kcal / 2 673 kJ
6,7 g albumen, 67,3 g fats, 1,6 g vegetable oil

[img]http://www.rimi.lt/admin/recipes_sik/1117007631.jpg[/img]


palomita
Saturday 31st of March 2007 08:39:59 PM
Chicken liver salad with honey sauce

We need:

200 g chicken liver
various salads
small truss of grapes
dill, salt, peppers, oil,
1 lemon, 1 tea spoon of strained honey
cloves of garlic, vinegar

Preparation:

Spread spice on liver and bake them. Rip salad leaves and put into a dish plate. Spray it with lemon juice, add grapes without pips, chicken livers and pour with sauce.

Sauce:

Mix honey with vinegar and cutted garlic.

It is recommended to eat salad with white or black toasted bread.


[img]http://www.rimi.lt/admin/recipes_sik/1090941441.jpg[/img]


palomita
Monday 02nd of April 2007 11:29:04 PM
Vegetable salad with pearl-barley

We need:

200 g lettuce
300 g boiled pearl-barley
100 g tomatoes
60 g onions
200 g parsley
olive oil
lemon juice

Preparation:

Scald tomatoes with a hot water, take out the skin and cut into small cubes. Cut onion head into small cubes too. Cut parsley.Mix all components with pearl-barsley, add salt, peppers and pour with olive oil.
Wash lettuce and put them into a plate.

Energetic and nutritious value:

4,7 g albumen, 3 g fats, 29 g carbohydrate

162 kcal /677 kJ

[img]http://www.rimi.lt/admin/recipes_sik/1110269942.jpg[/img]


palomita
Wednesday 04th of April 2007 01:30:29 PM
Ice cream with nuts

We need:

850 g milk
150 g cream
250 g sugar
100 g eggs
100 g egg yolks
100 g hazel nuts (baked, cutted)

Preparation:

Milk, cream and 1/2 sugar boil and leave to chill till room temperature.
Eggs and added yolks mix with sugar untill it become one mass - foam. Then carefully mix with prepared mass from milk, cream and sugar. Prepared mass pour into the cup or the form you want to freeze it.
Decorate or mix into some hazel-nuts.

Energetic and nutritious value:

100 g:
5,1 g albumen, 10,6 g fats, 20,1 g carbohydrate

443 kcal / 819,9 kJ


[img]http://www.rimi.lt/admin/recipes_sik/1093517521.jpg[/img]



palomita
Monday 09th of April 2007 01:37:29 AM
EASTER EGGS [ a.k.a. VELYKAIČIAI ]

The egg being the symbol of life and rebirth of nature is given special meaning in Easter traditions. The tradition of egg dyeing and exchanging is much older than Christianity. In Lithuania, eggs were dyed not only before Easter but also before St.George's day and Pentecost.
There were two methods of egg decorating: drawing designs with wax or scratching designs on dyed eggs. Numerous designs consisted of blossoms, snakes, wheel and cog, stars, branches of rue, snowflakes and many others.
Most common dye used was onion skins. A pot was filled with dry onion skins and water and allowed to soak for several hours, then brought to a boil, then raw eggs were placed for seven or ten minutes, later the pot was removed from the heat, but eggs were left in the dye for some time, to intensify the reddish brown color. Nettles were used to obtain green color. Nettles were covered with cold water, then boiled for twenty minutes. Eggs were placed in the strained nettle dye and boiled. If the solution was nor strained, the eggs would be spotted Adding alum to the nettle solution intensifies the green color. Red color was obtained by slicing raw beets, covering with cold water and bringing to a boil. The red solution was strained and eggs boiled in it. A reddish yellow color was obtained from a solution made from a mixture of chopped birch lichen, fir and black alder trees. Very popular black and dark brown colors were obtained by soaking black alder bark with rusty metal pieces in boiling water and adding fermented juices of beets or sauerkraut. This mixture was left to ferment two to three weeks and boiled eggs would be soaked in it until good color was obtained.
The tradition of swinging on Easter was practiced throughout Lithuania. Ethnographers believe that swinging had magical powers to awaken the plant kingdom, which helped grain to sprout and grow faster. Swings were built in the village outskirts or near forests. The swing seat could accommodate several people at a time. People swung so high that some even fell off and were killed instantly. Girls on swings were swung by boys and for this the boys received many Easter eggs.
On the Second and Third Day of Easter, it was tradition to pour water on each other. Sometimes young men would throw young women into water. Once again, this watering forecasted a goodgrain harvest and a washing away of evils accumulated during winter.

EASTER WOMAN
[ a.k.a. VELYKË, VELYKŘ BOBUTË ]
Easter eggs were taken to children by the imaginary Easter woman, who was not to be seen by the children. Children usually found two Easter eggs, in places like wooden shoes, baskets and even in bed. These eggs were very different from those that were dyed at home. Most often mothers exchanged eggs with neighbors or secretly used different dyes.
Children began to wait for the Easter Woman on Holy Saturday afternoon, prepared egg nests and placed them in flower gardens, bushes, between wall logs and even on doorsteps. Each child tried to make most beautiful and colorful nests.


EGGS IN HORSERADISH SAUCE

8 eggs, hard boiled
200 g (6 oz) white or black bread, cubed
30 g (2 tablespoons) butter
50 g (2 oz) farmer's cheese, Swiss or parmesan
SAUCE
50 g (4 tablespoons) butter
2 tablespoons flour
1 cup sour cream
3 tablespoons freshly grated, horseradish root
salt and sugar to taste

Fry bread in butter. To make sauce fry flour in butter until golden color, add sour cream, butter, sugar, salt, horseradish and continue heating on low heat for several minutes. Place fried bread and quartered, hard boiled eggs in a serving platter, cover with hot horseradish sauce, sprinkle with grated cheese.
Serve with hot potatoes and fresh or dilled cucumbers.
Note: if farmer's cheese is not obtainable, parmesan cheese can be substituted. For less flavor use Swiss cheese.

[img]http://poohoney.com/eggcluster1.jpg[/img]



palomita
Friday 13th of April 2007 10:01:11 PM
Digestive cake

We need:

400 g margarine for baking,
250 g sour cream,
a glass of sugar,
5 eggs,
0,8 kg of flour,
cherries or apricot filling,
baking powder

Preparation:

Mix everything very well (good when the paste do not stick to your arms) and freeze it. Half of paste roll out, another half lay on the baking baking try. Cover the paste with cherry or apricot jam (or another kind of jam) and crumble or grate the rest paste on the top. Baking about 30 min., while become nice brown colour. ;)

[img]http://www.rimi.lt/admin/recipes_sik/1176364215.jpg[/img]






palomita
Wednesday 18th of April 2007 12:07:53 AM
Stewed beef with plums

We need:

500 g beef,
spoon of flour,
60 g fats,
2 onions,
tomato pasta,
200 g dried plums,
salt,peppers

Preparation:

Cut meat into thin slices,tenderize, roll in flour and bake a bit. Then put meat into a pot with cutted onions, add salt, peppers and pour some tomato pasta, water or bouillon and stew while it becomes soft. Then add plums and continue stew. Pour sauce. Boiled rice will suit with meat and hope you enjoy.

[img]http://www.rimi.lt/admin/recipes_sik/1176706455.jpg[/img]





palomita
Thursday 19th of April 2007 11:57:48 PM
Hot dessert with ice cream

We need:

1 packet of strawberry or another berrie jelly (juice mixed with starch and water)
500 g ice cream
300 g fresh strawberries or other berries
300 g juice

Preparation:

1/4 of juice mixing with 1 packet of jelly. The rest juice pour into the pot and boil. Mix slowly,add sugar, jelly and berries. Jelly has to become thick. While it is still hot, pour into glasses and put a ball of ice cream.

[img]http://www.rimi.lt/admin/recipes_sik/1090940947.jpg[/img]


palomita
Tuesday 24th of April 2007 10:06:57 PM
Chocolate drink

We need:
100 g chocolate milk drink,
75 g orange juice,
half of egg yolk,
2 spoons of sugar,
black chocolate shaves,
2-3 pieces of ice

Preparation:

Mix chocolate milk with orange juice. Put ice into the glass and carefully fill glass with orange juice and chocolate milk mixture. Mix yolk with sugar and pour on the top. Decorate with chocolate shaves.

[img]http://www.rimi.lt/admin/recipes_sik/1177313653.jpg[/img]


palomita
Tuesday 01st of May 2007 12:18:11 AM
Breakfast salad with fruits

We need:

2 apples
2 oranges
100 g walnuts
100 g fat free curd
40 g celery stuff
200 g yoghurt

Preparation:

The apple and peeled orange cut into bigger pieces. Celery stuff cut into small pieces and add on fruits, add curd, nuts and pour with yoghurt.

[img]http://www.rimi.lt/admin/recipes_sik/1094730803.jpg[/img]


palomita
Monday 07th of May 2007 02:51:40 AM
Vegetable soup with rice

We need:

1,5 l of water,
2 spoons of rice,
onion,
2 carrots,
(red sweet paprika), tomatoes,
oil for baking

Preparation:

Onion, carrots, tomatoes and paprikas cut and bake in oil. Then pour glass of water, add salt, sugar and steam in the baking pan about 10 min. At that time boil rice. When rice are ready, add steamed vegetables, put some garlic and boil about 10 min.more. Serve while it is still hot.

[img]http://www.rimi.lt/admin/recipes_sik/1178097060.jpg[/img]



palomita
Wednesday 09th of May 2007 10:39:08 PM
Filled tomatoes

We need:

tomatoes,
75 g rise,
a little marjoram,
thyme,
oil,
tomato sauce,
2 cloves of garlic,
onion,
100 g cheese

Preparation:

Cut the tops of tomaotes and take seeds from inside.Cut into small pieces onion and garlic, bake them in oil. Pour the mass with seads, rice and steam with spice.
Pour some bouillon and steam againg for 15 min.
Then mix everything with cheese and fill tomatoes.
Prepared tomatoes putting into the pot, pour with sour cream and tomato sauce. Spread spice and bake15 min. Serve this dish with sauce.


[img]http://www.rimi.lt/admin/recipes_sik/1178606665.jpg[/img]




palomita
Sunday 13th of May 2007 02:15:09 PM
Pork roasts with green lemon juice and wine.

We need:

8 think pork tenderloin pieces
55 g butter
1/4 glass of green lemon juice
1/2 cup white wine
salt, peppers

Preparation:

Melt butter- when it becomes hot bake meat (meat already with salt and peppers). Each side bake about 1-2 min. Spray with lemon juice baked pieces and leave them in a warm place. Pour wine into the baking pan, boil it and then let to chill a bit. Pour wine on roasts and serve to the table.

[img]http://www.rimi.lt/admin/recipes_sik/1142428923.jpg[/img]


palomita
Monday 28th of May 2007 12:40:37 AM
Bakedcarp

We need:

carp,
200 g mayonnaise,
200 g cheese,
salt,
black peppers,
50 g butter,
glass of water

Preparation:

Take out squame from the carp,disembowel,cut along into ÄŤ parts and cut into pieces.Rub it with salt and black peppers. Then put it into the dish and leave for 1 hour in room temperature.
Pour one glass of water and a piece of butter into the baking tin.Put pieces of carp.
Bake in 200 - 220 Ctemperatute oven. At the end of baking, put some mayonnaise on the carp and spread grated cheese.
Serve with vegetables.

[img]http://www.rimi.lt/admin/recipes_sik/1179729219.jpg[/img]


palomita
Tuesday 05th of June 2007 12:55:24 AM
Spring salad

We need:

2 hard boiled eggs
1 cucumber
2 tomato
2 spoons of sour cream or mayonnaise
fresh dill
salt
peppers (black grinded)

Preparation:

Hard boiled eggs cut into pieces, tomato and cucumber also into pieces. Salt all ingredients, add cutted dill, peppers and mix with sour cream or mayonaise.

1. If you use only cucumber and tomato, dill, also can add green onion and for this sour cream suits more thasn mayonnaise.

2.If you add egg, then mayonnaise suits more.

3. Do - how you like it to be and eat :)

[img]http://www.sintagma.lt/u/renata/receptai.nsf/0/abb7c8abd82628ff42256b3a005cdf40/Photo/0.84?[/img]


palomita
Wednesday 13th of June 2007 01:28:41 AM
Citrus Sorbet


We need:

1 spoon of gelatine
375 ml cold boiled water
125 ml boiling water
250 g sugar
250 ml lemon, oranges or grapefruit juice(or mixture of it)

Preparation:

Pour cold water on gelatine and leave it for 10 min. Then add boiling water and mix it by heating while gelatine melt.Add sugar and mix, heat but do not boil.
Pour some cold water and juice. Leave it then inside the cold storage. Later on pour this liquid into metal bowl and freeze for 2-3hours while it begin to congeal.
Serve sorbet inside glasses and decorate with lemon, orange slices.

[img]http://www.rimi.lt/admin/recipes_sik/1181543900.jpg[/img]










palomita
Wednesday 20th of June 2007 10:59:35 PM
Roast


We need:

1 kg pork tenderloin
3 spoons of mustard
4 spoons of savoury tomato sauce
several sprays of parsley
1,5 tea spoon of salt

grinded peppers and other spice you want to use for your roast

Preparation:

Mix mustard with tomato sauce, add cutted parsley, salt and peppers.
Rub the meat with this pasta and keep it during the night.
Bake your roast in an oven 1,5 hour - at the beginning in a foil, later on take it out and bake until it roasts.
Serve your roast with fresh vegetables.

[img]http://www.rimi.lt/admin/recipes_sik/1182152112.jpg[/img]




palomita
Friday 29th of June 2007 01:08:41 PM
Chicken - baked in beer

We need:

boiled chicken
0,25 l beer
1 lemon juice
2 spoons of butter
tea spoon of mustard
salt
grinded peppers

Preparation:

Butter mix with mustard till one mass, add peppers and salt, rub the chicken from inside and outside with this mass.
Put one spoon of butter inside the chicken.
Then put the chicken into special baking tin or roll it with foil. Press one ending and another leave for filling with beer. So pour beer inside through that hole, lemon juice too and "lock" the chicken.
Bake on a lattice for about 30 minutes.


P.S. as always use your imagination and add what you think will suit you ;))

[img]http://www.rimi.lt/admin/recipes_sik/1182840040.jpg[/img]




palomita
Tuesday 10th of July 2007 10:01:12 PM
Farci cucumbers


We need:

2 cucumbers,
1 onion head,
300 g minced meat (beef and pork),
8 slices of hot-smoked flank,
cutted greenstuff
130-150 g caneed tomatoes (suits strained fresh ones),
salt, peppers

Preparation:

Cut an onion and bake it together with minced meat in oil, add spice. Peel cucumbers, cut along, take out from inside. Fill cucumbers with mince, cover with another half of cucumber and enlace it with a piece of flank.
Put tomatoes into the baking pan, pour a little bouillon, spice and steam. Then put cucumbers into that sauce and steam untill cucumbers become soft.
Serve with sauce and hot potatoes.

[img]http://www.rimi.lt/admin/recipes/1039511723.jpg[/img]




martingale
Thursday 12th of July 2007 07:52:03 PM
.: How about Kybynas? :)


palomita
Saturday 21st of July 2007 03:34:07 AM
Black currant cake


We need:

a glass of flour
3 eggs
100 g black currant jam
a glass of sugar
a glass of milk
0,5 glass of oil
vanilla sugar
t/s baking soda
t/s cacao

Preparation:

All ingredients mix with mixer and pour the pastry into prepared (greased and spread with sea-biscuit) baking tin. Bake about 40 min. (until yuo see its ready). Later on you can pour it with cacao icing, decorate with nuts, berries, or cream.

[img]http://www.rimi.lt/admin/recipes_sik/1184325476.jpg[/img]


palomita
Friday 27th of July 2007 03:48:29 PM
Vegetables "shashlik"

We need:

4 not big zucchini
4 hard tomatoes
50 g ferment cheese
2–3 spoons of butter
thyme
pepper, salt

Preparation:

Gaminimas:

Cut zucchini into slices and boil about 3 min. Cut tomatoes in bigger slices also. Then on a wooden spit string zucchini and tomatoes. Grease your shashlik with butter and bake it from all sides. When it will be ready, spread on cheese and spice. You can eat it alone, with baked potatoes or grilled meat.

:) depends how hungry you are :D

[img]http://www.rimi.lt/admin/recipes_sik/1185356408.jpg[/img]




palomita
Monday 13th of August 2007 03:12:26 PM
Fire roast, filled with cheese and ham

We need:

100 g pork sirloin
50 g cold smoked ham
40 g fermented cheese
"Santa Maria" oriental marinade
50 g roast spice "Vegeta Twist"
400 g sliced lithuanian bread "Palanga"

Preparation:

Take pork sirloin and cut it in the middle (make a pocket). Then cut thin, the same size piece of smoked ham and cheese, put ii inside the sirloin. Before - rub sirloin inside with spice.Form your roast.
Cover the top with spice amd leave it inside marinade for some time.
Then prepare the fire and fender for baking. Bake in a high tempetature and roll all the time. It is important, that your roast would become yellow colour. After that you need to bake it like 2-3 minutes.
With this roast you can bake some vegetables too...speading some oil and marinade on them.

[img]http://www.rimi.lt/admin/recipes_sik/1087475956.jpg[/img]


palomita
Wednesday 29th of August 2007 12:55:16 PM
Small chicken pancakes

We need:

500 g chicken meat without bones
3 spoons of starch
2 eggs
200 g of fermented cheese
3 spoons of mayonnaise
1 onion
also: black grinded peppers and caraway seeds, salt.

Preparation:

Cut chicken meat into very small pieces - cubes, grate cheese, cut into small pieces onion - mix everything.
Then add all the rest ingredients.
Form pancakes and bake in a baking pan on oil. When you see it almost finished - you can put slices of tomatoe, mayonnaise and cheese. And for some minutes put into the oven.

[img]http://www.rimi.lt/admin/recipes_sik/1187596563.jpg[/img]


palomita
Saturday 15th of September 2007 12:11:48 AM
Dried fruits cake

We need:

250 g flour
250 g sugar powder
250 g margarine
5 eggs
1 tea spoon baking powder
250 g dried fruits

Preparation:

Mash margarine slowly adding sugar powder and egg yolks.
Add flour and baking powder. Mix the pastry with egg albumens and dried into small pieces cutted fruits.
Bake about 50 min. in 150–170°C oven. You can serve it with cream or ice cream.

[img]http://www.rimi.lt/admin/recipes_sik/1188197236.jpg[/img]


lynsey
Tuesday 13th of November 2007 02:36:14 AM
Labas orinta:-)

Do you a recipe for "TINGINGS"

Aciu


palomita
Thursday 15th of November 2007 01:30:09 AM
Lazy cake - "Tinginys" - "Idler"

We need:

300 g biscuits (see pict.1)
1 can of sweet condensed milk
200 g of butter
4 spoons of cacao
*** if you want you can add: nuts, raisins, dried fruits

Preparation:

Break biscuits into pieces.
Can with milk (still closed) boil about 30 min. from time to time**, then cool it before you are going to open it.

Melt butter by heating on a "low" fire, pour cacao and mix it very well.
If you have nuts or other things - mix with broken biscuits.
When melted butter cools down a little, add to it condensated milk and mix everything very well.
Then add broken biscuits with nuts to all this mass and mix it very very well.
Then shape your mass: you can pour it into the deeper dish and cover with another; or pour this mass on nutritional wrap and shape it by rolling and pressing.

Then leave it for 12 hours inside the fridge.

[img]http://www.sanitex.lt/out/1/html/0/dyn_images/1/V210995_p1.jpg[/img]

[img]http://www.elt.lt/wp-content/imagescaler/9b22d6d4d32bf62cda28403a8498d7de.jpg[/img]




palomita
Sunday 02nd of December 2007 04:12:08 PM
Carrot cake

We need:

200 g sugar,
175 g butter,
3 eggs,
300 g flour,
1 tea spoon of baking powder,
1 tea spoon of vanilla sugar,
3-4 (250 g) average carrots.

Praparation:

Wash the carrots, peel and grate with small wholes shredder.
Butter with sugar mix till solid mass. Mix flour with baking powder and add it to mixed butter.
While you are mixing the paste, hit eggs - one by one and add vanilla sugar, grated carrots and mix.
When the paste is prepared, grease baking form with oil or butter and spread with flour. Pour the paste and bake 1 hour in 180 C heat.
If you see that the top of your cake started to burn, put a sheet of foil.
To check if your cake is already baked - put inside tooth pick and if it is clean - your cake is baked.

Leave it a little to chill out and take out from the form.
Also you can decorate it with glaze or chocolate.

[img]http://g.delfi.lt/images/pix/file8461105_morku_keksas.jpg[/img]



palomita
Tuesday 04th of December 2007 12:07:44 AM
Baked apples filled with nuts and honey

We need:

600 g the same size sour apples,
100 g raisin,
100 g walnuts,
50 g hazel nuts,
3 spoons of honey,
250 ml apple juice,
a tea spoon of cinnamon,
a spoon of oil.

Preparation:

1. Wash apples and dry them. Take out the seeds with a special knife.

2. Cut into small pieces nuts.

3. Wash raisins, dry them and mix it with nuts, honey and cinnamon.

4. Fill apples with this mass.

5. Grease baking pan with oil and put apples. Pour them with apple juice and bake in 180 0 C heat oven about 30 min.

6. Baked apples cool down and serve in a nice plates. On the top, you can pour liquid, that came out from apples during the baking time.

[img]http://www.sintagma.lt/u/renata/receptai.nsf/0/18892eac823c2b1642256ba800568b69/Photo/0.84?[/img]


palomita
Saturday 08th of December 2007 11:03:47 PM
Potatoe pancakes

We need:

6—7 potatoes,
2 eggs,
salt,onion,
if you want - black grinded peppers,
oil for baking.

Preparation:

Grate potatoes,onion, break eggs, add salt,(peppers if you want). Mix everything and bake in a baking pan with hot oil. eat with sour cream or greaves.

[img]http://www.ostsee.info/bilder/litauen-essen.jpg[/img]

[img]http://g.delfi.lt/images/pix/file6069506_OF018284.jpg[/img]


palomita
Monday 17th of December 2007 03:40:30 PM
Lithuanian traditional curd dough-nuts (specially for Christmas)

We need:

1 packet of curd (250 g)
1 egg
1 spoon of vodka
1/2 glass thick sour cream
1 tea spoon baking soda
5-6 spoons of flour
1 spoon of sugar
sugar powder for decoration
oil or fats for baking

Preparation:

Gring curd with grinder, add sugar, egg and grind again everything. Mix sour cream with baking soda and add curd mass. Pour flour and vodka.
Mix everything and knead the paste.
Keep paste inside the freezer for 1 hour.
Then, roll the paste and make like pankace...cut with knife slices and make dough-nuts.

Boil in a hot oil or fats.
When you see it become nice brown colour, take them out, dry and pour with sugar powder.

***how to make exact form like in the picture - make a slice, make cut with a knife in the middle, take one end and poke inside...take it out and you will see nice slice ;)

[img]http://www.sintagma.lt/u/renata/receptai.nsf/0/90e0d44c4b0d8a1942256ac2003a3f77/Photo/0.84?[/img]



lynsey
Monday 24th of December 2007 01:47:12 AM
Labai skanau!!


palomita
Thursday 10th of January 2008 03:51:27 PM
Stewed beaver tail

We need:

Beaver tail,
1 big carrot
1 leek,
2 garlic cleaves,
1/2 glass of beer,
oil.

Marinade:

We need:

Dill,garlic,horse-radish leaves, sugar, salt,1 spoon of spicy tomato sauce.

Preparation:

Cut garlic, dill stem, horse-radish leaves, addall the rest.

PREPARATION:

Scald beavers' tail with boiling water and skin it.
Cut and mix with marinade. And leave it to marinade for 1-2 days (24-48 hours).
Then heat oil in the baking pan, put meat, cutted vegetables and when oil starts to boil - pour 1/2 glass of beer and stew it about 1 hour.

[img]http://www.anonsas.lt/f/image/filename/7490/bebro_uodega.jpg[/img]


palomita
Wednesday 16th of January 2008 03:17:34 PM
Moose roast

We need:

500 g moose meat,
5-6 fat slices,
3 glasses marinade,
salt,
green stuff.

For marinade:

1 glass of winy vinegar ,
2 glasses of water,
1 carrot,
1 celery root,
½ parsley root,
2 onions,
3 spoon of sugar,
1 tea spoon of thyme,
3-4 laurel leaves,
10 black peppers (not grinded),
salt.

Preparation:

For marinade mix water with vinegar, add cutted vegetables, sugar, thyme, spice, salt and boil 15 min. Leave it to chill out and pour meat with marinade for 8-10 hours. Berofe you should keep meat in a cold place.

Cut half of fats, stick moose meat and rub with salt. Wrap with fat slices (the one you left) and bake in an oven for 20 min. 250 C temperature, by pouring with its juice from time to time.
Pour 0,5 glass marinade, a little water and bake 20-30 min. more.
You can serve it with vegetables or...sauerkraut.
That sauerkraut were nicer - you can steam a little.

[img]http://www.anonsas.lt/f/image/filename/8730/hcqhmo/briedis.jpg?1174475735[/img]


palomita
Friday 18th of January 2008 02:04:01 PM
Baked wild duck

We need:
1 wild duck,
2 spoons of butter,
1 spoons of caper,
1 pickled cucumber,
3 spoons marinated mushrooms,
salt,
peppers,
greenstuff.

Marinade:

2 glasses of vinegar,
2 glasses of water,
1 carrot,
1 parsley root,
1 celery root,
2 onions,
3 laurel leaves,
10 not grinded black peppers,
salt.

Preparation:

For marinade: mix vinegar with water, add cutted into small pieces carrot, parsley, celery, onions, spice and boil abotu 5-7 min.
Cleaned duck put into marinade for 10 hours, then boil about 2-3 min.and bake like home grown duck.
When juice start to come out, add caper, cutted pickled cucumber, cutted mushrooms, boil everything about 10 min. and with this souce pour baked duck, spread greenstuff.

[img]http://www.anonsas.lt/f/image/filename/8724/hcqhmo/kepta_antis2.jpg?1174475853[/img]




palomita
Thursday 24th of January 2008 05:24:24 PM
Lowlanders (Lithuanian region) Anserines' soup

Very tasty, filling and fat lithuanian soup.

We need fpr 4 portion:

500 g fillet of anserine,
100 g pearl-barley,
200 g sour cream,
1 spoon of butter,
3 boletus (mushrooms),
1 onion head,
1 carrot,
2 sour apples (lith. "antaninis" kind),
0,5 parsley root,
0,5 celery root,
0,25 tea spoon theme,
1 lemon juice,
2 spoons of cutted dill,
salt.

Preparation:

Wash pearl-barley, pour 0,75 l of cold water and leave for the night.

Boil 1,5 l of water in a big pot. Wash anserine and cut it into big pieces, add to boiling water.
Peel carrot and cut into slices.
Wash apples, peel, cut into half, take out seeds and cut into slices.
Parley and celery roots wash and cut into half each of them.
Another half of parsley and celery cut into slices. Cutted carrots, parley, celery roots, apples - add everything into the pot with boiling anserine.Add salt, cover the pot and boil about 50 min.on little fire.
On the 43-45 min. of boiling, add thyme seeds ( and boil for more 7-5 min.)

Wash boletus, cut them into bigger pieces and put them into not big pot. Wash onion head, peel, cut into straws and add with boletus. Pour 0,5 l cold water, salt and boil about 20 min. Pour lemon juice and mix everything (press 1 lemon).

Salt pearl-barley, cover and boil about 35 min. on a small fire. After that add butter into pearl-barley and mix evetyhing with mixer about 3 min. Add sour cream and mix everything one more time while you see foam appears.
Bouillon with anserine, boletus with onion and pearl-barley mass add into one dish/plate/pot and mix everything very well, heat untill starts to boil and spread with cutted dill.

[img]http://g.delfi.lt/images/pix/file10992602_sriuba22s.jpg[/img]





palomita
Friday 01st of February 2008 03:17:31 PM
Haricot bean soup with smoked ham

For 6 portions we need:

300 g dried haricot beans,
400 g smoked ham,
200 g smoked flank,
300 g leek,
150 g carrot,
2 onion heads,
3 garlic cloves,
4 tomatoes,
1 wad of green parsley,
wad of summer savory,
2 spoons of melted butter,
salt,
grinded black peppers,
750 ml meat bouillon,
6 slices of white bread for ,
150 g grated cheese.

In the evening,pour haricot beans with cold water and leave them to bloat all night.
Smoked ham and flank cut into slices.Wash leek and cut into rings.Peel carrots, wash and cut into bigger straws. Cut onions into rings and garlic cloves into small. Wash tomatoes, cut into half,and into cloves. Wash green stuff and take out leaves from the stem.
In a big pot with thick walls, heat melted butted and bake onions, garlic, carrots, leek in it. Spread with salt and grinded peppers.

Pour bouillon on baked vegetables, add tomatoes, beans, green stuff, flank, ham and boil on a light fire about 45 min.
Spread cheese on white bread slices and bake in grill about 6 min. Serve together with soup.

[img]http://g.delfi.lt/images/pix/file11359557_sriub2s.jpg[/img]



palomita
Friday 01st of February 2008 03:18:53 PM
Haricot bean soup with smoked ham

For 6 portions we need:

300 g dried haricot beans,
400 g smoked ham,
200 g smoked flank,
300 g leek,
150 g carrot,
2 onion heads,
3 garlic cloves,
4 tomatoes,
1 wad of green parsley,
wad of summer savory,
2 spoons of melted butter,
salt,
grinded black peppers,
750 ml meat bouillon,
6 slices of white bread for ,
150 g grated cheese.

In the evening,pour haricot beans with cold water and leave them to bloat all night.
Smoked ham and flank cut into slices.Wash leek and cut into rings.Peel carrots, wash and cut into bigger straws. Cut onions into rings and garlic cloves into small. Wash tomatoes, cut into half,and into cloves. Wash green stuff and take out leaves from the stem.
In a big pot with thick walls, heat melted butted and bake onions, garlic, carrots, leek in it. Spread with salt and grinded peppers.

Pour bouillon on baked vegetables, add tomatoes, beans, green stuff, flank, ham and boil on a light fire about 45 min.
Spread cheese on white bread slices and bake in grill about 6 min. Serve together with soup.

[img]http://g.delfi.lt/images/pix/file11359557_sriub2s.jpg[/img]



palomita
Tuesday 12th of February 2008 02:15:17 PM
Cabbage croquettes

We need: (for 2 person)

800 g cabbage
0,5 glass of rice
2 eggs
2-3 spoons of flour
2 onion heads
2 spoons of dry pulled
50 g butter
peppers (grinded)
salt
oil to bake croquettes

Preparation:

Wash cabbage head, cut into 4 parts, take out the stem, and put then to boil into salted boiling water. Then take out, dry and grind cabbages.
Add boiled rice,in butter baked onions,pulled, eggs, salt, peppers and mix everything.
From made mass make rolls, roll them in flour, egg and pulled. Bake in hot oil and serve with sour cream.

[img]http://www.rimi.lt/admin/recipes_sik/1196252396.jpg[/img]



palomita
Wednesday 19th of March 2008 03:35:52 AM
Mushrooms steamed in cream

We need:

500 g fresh mushrooms,
1 spoon of butter,
200 ml cream,
salt,
grinded black peppers,
greenstuff - dill and parsley,
1 cinnamon stick,
1 clove,
1 laurel.

Preparation:

Clean out fresh mushrooms and cut them into biger pieces. ut them into a pot, pour with water and boil. After that wash them with a cold water and dry.

Heat the butter in a baking pan, pour mushrooms and all the time mix. Bake about ÄŻ minutes on average heat.

Take out from the fire and put mushrooms into not big ceramic dish that you could bake it in an oven. Heat the oven till 120 C. Pour cream into a separate bowl and boil.

Wash dill, parsley and dry them. Greenstuff, together with laurel and cinnamon stick roll with thread that you could have a wad. Put a clove under the thread.
This wad put into the dish with baking mushrooms and pour with hot cream. Salt a bit, add black peppers, cover with a top and put into the oven.

Steam about half an hout. Before serving to the table - take the wad out.


[img]http://g.delfi.lt/images/pix/file10777963_vover6s.jpg[/img]


palomita
Monday 24th of March 2008 02:38:21 AM
Happy Easter to all :)

[img]http://spf.fotologs.net/photo/47/38/40/orintishka/1206299776_f.jpg[/img]


palomita
Saturday 26th of April 2008 12:33:17 AM
Fresh salad

We need:

cucumber,
2 tomatoes
some radish,
if you want - 2 spoons of pickled corns,
100 g fermented cheese
salt, peppers,mayonnaise or "salad dressing"

Preparation:

cucumber, tomatos and radishes wash and cut into pieces. Cut fermented cheese into small cubes and pour them together with pickled corns into one dish. Add salt, peppers, mayonnaise or "salad dressing".

;)

[img]http://www.rimi.lt/admin/recipes_sik/1202896159.jpg[/img]


palomita
Sunday 27th of April 2008 02:31:39 PM
Pork roasts

We need:

600 g pork ham
3 eggs
2 spoons of starch
2 garlic cloves
salt, peppers,oil,greenstuff

Preparation:

Cut pork into small pieces. Cut garlic into small cubes and rub it into meat pieces bt adding salt, peppers, starch. Break 2 eggs and mix everything very well.
From prepared meat form small roasts.Roll them in scrambled egg and bake in hot oil untill get yellow colour, then you can continue to bake in an oven.
Serve dish with greenstuff, baked potatoes.

(use your imagination and add what you eat) :)

[img]http://www.rimi.lt/admin/recipes_sik/1205912979.jpg[/img]




palomita
Thursday 22nd of May 2008 12:57:48 PM
Very tasty curd dessert

For 4 portions we need:

4 t/s gelatine;
500 g curd cheese (usually here in Lithuania it is sweet);
250 ml milk;
4 spoons of black currant juice;
2 spoons lemon juice
50 g sugar powder;
80 g shredded black chocolate;
a bit of salt, spoon of nuts.

Preparation:

Rub all curd cheese with milk and salt until it become one way mass.

Bloat the gelatine in water, after that melt it in 4 boiling water spoons, pour to curd cream and divide into 3 parts.
One part mix with juice and sugar it, if you need some more sugar. Pour this part into 4 glasses.
The second part mix with lemon juice, add a bit of sugar and pour on the first layer.
The third curd creame part mix with melted chocolate and add some shredded nuts.
Leave everything for 1 hour to cool off.
You can decorate this sweet curd dessert with cherries or cream.





palomita
Tuesday 30th of December 2008 05:41:04 PM
Cheese fingers from Klaipeda (port city in Lithuania)

We will need:

50 g. butter,
1 yolk,
100 g. fermented cheese,
red pepper, salt, pieces of dried bread (to roll fingers)
oil for baking, any sauce you like (sour cream, mayonnaise,garlic or mustard sauce

Preparation:

Mix butter, grate cheese mix all together with yolk, salt and peppers. You can also add parsley (if you want or cutted into small pieces garlic)

Leave a bit of grated chesse for rolling fingers for baking (mix it with dried bread).

Mix this mass very well and form fingers. Roll them in dried bread with cheese and bake very short time in oil untill you see it is nice brown color.

Serve as beer snack, with wine or with some other meat dish.
Sause also can be according to your taste ;)

[img]http://www.15min.lt/images/photos/599536/big/121801113705suriolazdeles.jpg[/img]



palomita
Tuesday 27th of January 2009 07:12:26 PM
Tasty sandwiches: Tasty sandwiches (cold or hot)

We need:

White bread or long loaf;
Mayonnaise;
Fermented cheese;
Garlic;
Parsley (if you like)
Hard boiled egg if you like.

Preparation:

Cut white bread or long loaf into slices.
Put them into the baking tin.
Prepare the mass:
grate cheese, cut garlic cloves into small pieces, also you can add cutted parsley and hard boiled egg (also cut into small pieces). Mix everything with mayonnaise and put on white bread.
You can eat them like that or bake several minutes in micro vawe or oven, you should see that cheese melted already and got nice yellow color.
Take them out, also can decorate with parsley.

The ones who does not like garlic, can put onion or without it.
Use your imagination ;)

[img]http://images.bite.lt/banga/files/content/200803/47d43a9e15d8b.jpg[/img]



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