A warm welcome.

After a long and a tiring journey our Lithuanian friends welcomed us really warm and they invited us to take part in a short lecture about the history of Poland and Lithuania which was presented by Mrs Beata  Mockiene. Than we had the chance to understand our relations better. After the lecture we took part in a short socialising event  that helped us to integrate better

. Finally we had the chance to try the supper which was prepared by all the Lithuanian students. We really enjoyed that day. 

On the road to Lithuania.

Lithuanians. Be prepared for our arrival !!!!!

Nettle Soup
Ingredients:

-2 Tbsp. butter, divided
-1 onion, chopped
-1 tsp. salt, plus more to taste
-1 lb. potatoes, peeled and chopped
-6 cups chicken or vegetable broth
-1/2 lb. stinging nettles
-1/2 tsp. freshly ground black pepper
-1/4 tsp. freshly grated nutmeg
-1/2 cup heavy cream (optional)

-Sour cream, yogurt, or Horseradish Cream (optional)


Instructions:

1. In a large pot, melt 1 Tbsp. butter over medium-high heat. Add onion and 1 tsp. salt. Cook, stirring occasionally, until onions are soft, about 3 minutes.

2. Add potatoes and broth and bring to a boil. Reduce heat to maintain a steady simmer and cook 15 minutes.

3. Add nettles and cook until very tender, about 10 minutes. Stir in remaining 1 Tbsp. butter, pepper, and nutmeg.

4. Puree soup with an immersion blender or in a blender or food processer in batches. For a silken, less fibrous texture, run mixture through a food mill or sieve.

5. Stir in cream, if using. Season to taste with additional salt and pepper.

6. Serve hot, garnished with sour cream, yogurt, or Horseradish cream.

Makes 4 to 6 servings

Chocolate sponge cake:

7 eggs

2 yolks
1 glass of sugar
1 glass of flour
1/3 glass of potato flour
1/2 baking powder

1 bar of chocolate

 

The cake is very sweet and really tasty. After baking you just neet to add the whipped cream and the cake is ready. It tastes better one day after the preparation. The cream could be as sweet as you like. If you want, you can add the chocolate to the cream mass. I hope you will like it. 

 

Rafaello

Ingredients :

two packets of biscuits (200g)

3 glasses of milk

3 yolks

3 heaped spoonful of wheat flour

3 heaped spoonful of potato flour

1 vanilla sugar

1.5 glass of sugar

1 glass of the desiccated coconut + 1 glass for coconut sprinkling on the top of the cake

250 g of butter or margarine

 By Joanna Zielińska.

March cooking - Poland

Today we have made delicious and really tasty cocktails. We have used different kinds of ingredients, like: bananas, oranges, apples, grapes, lemons, pears, milk and vegetables, like: tomatoes, cucumbers and red peppers. All the cocktails were so delicious.

The desserts were so tasty. We have used different kinds of sweets, even chocolate. Genarally you can mix all the fruit together as you like. Everything depends only on you. I loved the orange cocktail:)

 If you want to be healthy and fit you should drink the cocktail ever day.

 I hope that you have enjoyed wathing our photos.

Cooking in March in Lithuania - 

Ham 'n' Cheese Omelet Roll Recipe

1 cup mayonnaise, divided

1 tablespoon prepared mustard

1-1/2 teaspoons prepared horseradish

1-1/2 teaspoons plus 1/4 cup finely chopped onion, divided

2 tablespoons all-purpose flour

12 eggs, separated

1 cup milk

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup finely chopped celery

2 teaspoons canola oil

1 cup cubed fully cooked ham

3/4 cup cooked pork sausage, drained and crumbled

8 bacon strips, cooked and crumbled

1 cup (4 ounces) shredded Swiss cheese

Directions

1. For mustard sauce, in a small bowl, combine 1/2 cup mayonnaise, mustard, horseradish and 1-1/2 teaspoons onion until blended. Refrigerate until serving. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
2. In a large saucepan, combine flour and remaining mayonnaise until smooth. In a large bowl, whisk egg yolks until thickened. Add the milk, salt and pepper; whisk into flour mixture. Cook over medium-low heat for 6-7 minutes or until slightly thickened. Remove from the heat. Cool for 15 minutes.
3. In a large bowl, beat egg whites until stiff peaks form. Gradually fold into egg yolk mixture. Spread into prepared pan. Bake at 425° for 12-15 minutes or until golden brown.
4. Meanwhile, in a large skillet, saute celery and remaining onion in oil until crisp-tender. Add the ham, sausage and bacon; heat through and keep warm.
5. Remove omelet from oven. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off waxed paper. Sprinkle cheese over omelet to within 1 in. of edges. Top with meat mixture. Roll up from a short side. Transfer to a serving platter, seam side down. Cut with a serrated knife. Serve with mustard sauce. Yield: 8 servings.