Archive for May, 2012


Hello everybody!!!

The other day we cooked a Lithuanian dish that we both love and want to introduce you to – Cepelinai or Zeppelins. Oh it takes me right back to my mummy’s house. Hopefully she’ll make us some when we go there in three weeks.

 For this recipe you will need:

  • 1 kg raw potatoes
  • 4 medium size cooked potatoes
  • 300 g minced meat (half beef, half pork)
  • 1 onion, finely chopped
  • some mixed spices for meat
  • salt and pepper
  • fatty bacon or pancetta
  • sour cream

Before you begin, boil your potatoes and let them cool, then peel the skin off. After mash them up. I used a potato masher. My mum uses a mincer and I would definitely recommend that if you have one as it makes the potatoes nice and smooth.

You can use different fillings for this recipe but today we will use minced meat. To get the meat mince ready fry half of your finely chopped onion and put it in the mince together with salt and pepper and mixture of spices. In Lithuania we use a combination of vegetables and seasoning herbs, it’s like a basic seasoning for all the dishes. Blend well. Get it all in to little balls around 25 g each and put aside.

It is best to get it all ready before you grate the potatoes as they tend to go dark quickly.

Finely grate the potatoes.

Put potato gratings in a double cheese cloth and squeeze dry. We just used a clean dish cloth as that’s the only cloth I could find.

At around this point you can put a big pot of water on so it’s boiling when you need it (you will need quite a big pot).

Remember to keep the liquid. Let the potato starch settle on the bottom.

Decant the liquid, mix the starch with dry raw potato and add the boiled potato. Season and blend well.
To start shaping the zeppelins form balls from around 1/2 a cup of the mix. If the mix get sticky, use a little water to wet your palms.

Flatten into round shape like a pancake.

Add the mince balls that you prepared earlier in the middle.

Fold over, seal seam and make a shape of the zeppelin.

So carry on till they are all ready.

 When they are put them into boiling water and simmer for around 30 minutes. We used to always try one to see if the meat is cooked inside (mostly because we couldn’t wait to try one 😉  )

While you are waiting, you can fry the rest of the onion and the bacon for the topping.

When the zeppelins are ready top them up with sour cream and bacon and enjoy! ‘Skanaus’ as we say in Lithuania 🙂

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Chocy Profiteroles

Hey Folks,

Hope you all had a fab weekend! Today myself and Gaila cooked up a little feast for our dinner. Now that it is all eaten up and the dishes cleaned, we have our feet up and thought we would share it with you guys!

Profiteroles are nice and easy way to get into working with pastry as (I believe) it is the only pastry which the weather wont effect.

To start off, dice 85 g of butter into small cubes, place in a saucepan with 220 ml water and place on a medium heat. In the meantime sieve 105g plain flour with a pinch of salt three times, yes that is three times, get more air in the flour!

When your butter is melted, turn up your heat to high, you`ll notice the liquid will start to climb, this is when to add your flour.

Stir firmly till a soft dough is formed

keep stirring till the dough comes away from the side of the saucepan.

Cool the paste on a cold plate, smooth it into a thin layer, leave to cool for 10 minutes.

Crack three eggs into a cup and beat well. Put your paste back into the saucepan and beat in a little egg at a time, around a tablespoon, but make sure you beat well after each addition.

Preheat your oven to 200 celsius.

Grease a baking tray and lightly dust it with flour. Pipe your choux pastry on the tray, the size of a walnut, giving at least an inch between each one.

Bake in the top half of your oven for 20 minutes, till golden, it might take a little longer, take out the oven, turn the buns upside down and make a little hole in the bottom, place back in the oven for 5 minutes just to dry them out.

Cool them down fully on a wire rack.

Now as there are 2 of us we decided to eat half and freeze the other half and keep them in the freezer. Now that they are cool whip up 300 ml of fresh cream, (for all the profiteroles double all the ingredients) a nice soft whipped cream, if you over whip it you`ll have a grainy cream which is not so pleasant. Add 1 tablespoon of sieved icing sugar and fold in.

Using a piping back and a small nozzle pipe the cream into the choux buns.

Melt 113 g dark chocolate with 2 tablespoons of water and 8 g butter in a bowl over steaming water, stir till melted.

Dip in your profiteroles to cover the top, place on a serving plate, dust with a little icing sugar and eat straight away!

Enjoy! Let us know if you give this recipe a go!

T&G

Merry Sherry Trifle

Hi everyone! There is nothing, and I mean nothing that beats a good sherry trifle! very quick and easy to put together and tastes just like my mum makes!

All you will need is….

  • Swiss roll as the recipe we have made before or shop bought
  • 1 x tin of fruit, try to get the one with soft fruit inside, drained
  • sherry
  • 1 litre of jelly (we used boysenberry) warm and ready to rock`n roll
  • 300g custard (has to be powdered, otherwise it wouldn’t taste like mums!)
  • 300ml double cream

Slice your swiss roll and place it into a glass bowl, pour your fruit on top, and drizzle with sherry. Be as generous as you want to be, we like a good ould splash!

Pour over your jelly

Look at that beauty…..And the trifle looks pretty good too

Make your custard as the recipe on your packet and pour over your set jelly/sponge/fruit!

When your custard is chilled, whip up your cream and dollop on top and enjoy…. trust me, that didn’t last long! Thanks MUM for all those trifles you have made us, looking forward to one or two in June

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