Apricot Chestnut and Coffee Cake (Gluten Free, Low fat, Dairy Free) As holiday season is fast approaching, we like to treat ourselves with flavoursome and aromatic bakes. This very staright forward to make cake is utterly delicious and moist, soaked in dark rum and glazed with orange icing, it bursts with flavour. I tried making
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Dear All, “And now, the end is near; and so I face the final curtain. My friend, I’ll say it clear, I’ll state my case, of which I’m certain. I’ve lived a featherweight’s full.. I’ve travelled each and every highway; and more, much more than this, I did it my way…” Those are the opening lyrics to the
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Rich Chocolatey Tart with Avocado On a Slightly Spicy Chilly and Nut Base Chocolate and Chilli can be a match made in heaven when paired correctly. In this recipe two indeed lives happily ever after – there is a further kink in the tale in that the chocolate ‘genache’ in this tart is indeed made
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Chocolate Fondant (with Raspberry cooley, or scoop of vanilla ice cream) ~~~~~~ INGREDIENTS: 130g plain chocolate (at least 70% cocoa solids), broken into pieces 130g unsalted butter, plus extra for greasing 4 large free-range eggs 75g caster sugar 50g self-raising flour, extra for dusting 1 heaped tbsp cocoa powder, extra for dusting METHOD: Melt the
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Biscotti With a Difference (Canesugar free) If I feel something sweet and quick to make, I usually go for biskotti. These crunchy berry and nut filled biscuits are perfect as a snanck with coffee . Date syrup used as a sweetener gives nice colour and rich flavour. Goji berries fills it with ‘super food’ power,
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Apple , strawberry and Nutella Pie On a nutty and rich crust pastry I have this lovely old apple tree in my garden and every year it is filled with the most succulent apples you can think of. This year I have been very busy and nearly forgot about them, as the tree is tucked
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Bobotie & Caramelised Bananna Vol-au-vents The British have long-standing love affair with food with a bit of bite and 200 years ago, an Indian migrant opened Britain’s first curry house to cater for the fashion for spicy food. “Indian dishes, in the highest perfection… unequalled to any curries ever made in England.” – so ran
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Gedimino Pilis/ Gedimino Castle Cake (Gluten Free) Ever since the start of my time on The Great British Bake-Off I have been reminiscing a fair amount of time of how far I’ve come since first starting to bake, as a young girl, with my family in our Kitchen back in Lithuania. I am very proud
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Chocolate Cake This rustic and awfully easy to make beautifully light, chocolatey and delicious cake has been around in our household for a long time. I love making it as can be flavoured any way you like. You can easily replace coffee for the zest on an orange for more orange/chocolate flavour, finely chopped
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Blackberry and White Chocolate Cheesecake with Black Pepper (Can be done as dairy free with substitute products) So it was Dessert week on GBBO and…..well, if you’ve been watching, you know that we love cheesecake. With Blackberries still being in season and all around me I thought I’d best put them to good use in
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Honey Cake (Lithuanian traditional celebratory cake) During my upbringing there have been quite a few dishes that were either embedded in my home culture or have always kind of always “been there” since I was just a little girl growing up , though none come as close to being a true memory of growing up
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Malted White Chocolate and Orange Cake Soaked in Calvados Can make it as a dairy free with substitute products After a few tiresome and at times stressful weeks, I was searching for some inspiration to do something a little bit different yet simple over the past weekend. Looking through my pantry for ingredients I could
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Fig, Walnut and Rosemary Dark Rye Bread (Filled with Pumpkin seeds, Milled Quinoa and Chia seeds) Sugar and dairy free I love my bread, if not the current diet I’m on, I would indulge this yeasty delight every day. Absolutely LOVE the smell when it fills the house when it starts baking…mmm… This time I went
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Salmon, Goats Cheese and Asparagus Soufflé Tart This is a more sophisticated ‘quiche’ as such, I call it a Soufflé Tart as it is much lighter than a standard quiche. The Soufflé base gives it a nice lightness and it is delightfully rippled with Wild Smoked Salmon slices, good quality Goats cheese, organic Baby Asparagus with hints
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Cardamon, Rosemary Plum Frangipane Tart When you have Rosemary bush growing in your garden, it is a shame to put it in use… It’s been bugging me to bake something with this beautifully fragrant herb. I had a punnet of nice and juicy Damson variety plums( which are actually perfect for tart making) in the
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Cottage Cheese/Curd Cookies This is one of the traditional recipes made in Lithuania. These cookies are very easy to make and absolutely worth every second spend in the kitchen… Cinnamon infused, soft in the inside and crunchy on the outside little delights. I twisted the original recipe by adding nutmeg, which for me works beautifully
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Madeleines I’ve found this fantastic recipe from the Laduree “Sucre” book. What a beautiful book! The Madeleines came out golden brown around all the edges, slight crispy on the outside, soft and warm on the inside with a hint of lemon. I love that everything is done by hand in this recipe… no stand
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Truffled Brioche Our family is obsessed with the French food. Therefore Brioche is one of those amazingly rich and buttery treats I tend to make rather often. I love the aroma of summer truffle, be it rich truffle-infused sauces or smooth potato mash made with quality white truffle oil…. Taking my love for truffle into
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Intensement Chocolat with Raspberries Whoever knows me, are aware of my serious addiction to chocolate!!!! Yes.. I admit, although I try limit this dark devilish pressure to a minimum, I can never say ‘NO’ to it ^_^ I have to say, this amazing cake does take time to make (around 4-5hrs to be exact), it
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Chocolate Cake with Marshmallows and Peanut Butter Frosting If I need a sweet fix I usually head in the direction of my good ol’ friend, CHOCOLATE! This time, yet again, I took my trademark experimental route with some cupboard fillers I picked up recently whilst out shopping. This time, I used mini-marshmellows, Meridian’s Crunchy and
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Cottage Cheese/Curd Cookies This is one of the traditional recipes made in Lithuania. These cookies are very easy to make and absolutely worth every second spend in the kitchen… Cinnamon infused, soft in the inside and crunchy on the outside little delights. I twisted the original recipe by adding nutmeg, which for me works beautifully
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Fruit and Nut Bread IRemember when I was pregnant, one thing I was obsessed with was bread… This bread I absolutely love, as it has all the goodness of coarsely chopped nuts and dried fruit. It is absolutely scrumptious as made with honey instead of sugar, and I have mixed water with milk to
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Madeleines I’ve found this fantastic recipe from the Laduree “Sucre” book. What a beautiful book! The Madeleines came out golden brown around all the edges, slight crispy on the outside, soft and warm on the inside with a hint of lemon. I love that everything is done by hand in this recipe… no stand mixers,
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