Orange and Almond Cake (Gluten free, Diary Free, Sugar free, and Fat Free treat) Living the fitness lifestyle is a 24/7 affair and yes even as someone whom are really determined to hit my fitness goals I have a sweet tooth too  and I love chocolate, but shhht, don’t tell anyone!).   Everything in balance they
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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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Protein Peanut Butter and Banana Muffins with Dark Chocolate Chips (Gluten Free and White Cane sugar free) My day to day diet is rather strict, and even though I bake a lot, I tend not to indulge with all the treats I make. I have to think of alternatives considering my diet and yet again
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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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Nutty and Melt in the mouth Short Crust Pastry INGREDIENTS: 375g room temperature unsalted butter 155g icing sugr 125g whole eggs 500g plain flour(sifted) 85g ground hazelnuts 85g ground almonds 2g fine sea salt METHOD: In the stand mixer beat the butter until smooth, add sugar and beat more until nicely smoothly incorporated. Gradually add
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Protein Goji Berry Flap Jacks (Can be made gluten free, no added sweeteners) Since my time on the “Bake-Off”, I often get the question from my friends or members at my Gym just how I stay in shape with eating all these cakes!  Well the simple answer is I don’t, and let’s just say our neighbours
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Tropical Victoria Sponge (White Sugar free and Dairy free) With days drawing in and Autumn well and truly on its way I often find myself day dreaming about long, lazy days  spent sun bathing on a fantastic tropical beach far away from the grey skies of ‘Old Blighty’!  These thoughts brought a great of a
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Recap of Another Week in the Tent This week was pastry week on GBBO and having gone home last week it was my objective to keep up with each episode as we go on and to share my thoughts and ideas with you all.  I love making pastry and I felt that I had a
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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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Good evening, On Wednesday evening I bid an emotional farewell to the GBBO Tent. I had an absolute disastrous spell that day and felt like the world was caving in on me, it was well and truly one of those days in The Tent where It would’ve just been better to have stayed in bed
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Champagne and Lavender Cake (Sugar and Gluten Free) I thought I’d share one of my favourite Free-from recipes with you seeing that this week it was Free From week on the 2015 GBBO. Now, when I think about free from, my mind immediately goes ‘no gluten (and try to avoid wheat even gluten free wheat) and
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Good evening all, First of all I would like to say a big, heartfelt thank you for all the support, love and well wishes from each and every person whom have supported me during my 5 weeks in The Tent.  Apologies for those whom may feel let down by my departure – I gave it
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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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Episode 4, Dessert Week I trust you all enjoyed Dessert week as much as I did – wait, I love desserts full stop!    Last night you saw us making Crème Brulees as signature, Spanische Windetorte (don’t ask as I’m still going WHAT WAS THAT? And judging by PH’s reaction to Mary B he is still
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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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 Bread Week Morning All, Just though I’d give you a few thoughts of my own on last night’s episode (episode 3) of GBBO – Bread week. The remit this week started with making a ‘Quick Bread’.   The quick bread method has an interesting history and originated in the United States.  Chemically produced carbon dioxide was
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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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Chocolate and Peanut fondant with Salted Caramel Sauce (Gluten Free) I love making fondant, I might even say it is my speciality. Be it with Raspberry Coulis, vanilla ice cream or just on it’s own dusted with with some cocoa powder. I can say that I am little bit proud of it, as I will
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Short Crust Pastry Today I would like to share my favourite Short Crust pastry recipe together with couple of tips how to always get a right result… The main thing whilst making this delicate pastry is- patience, gentle handling and reasonable amount of chilling. If you will stick to those, you will never fail to
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Marshmallow Fondant Marshmallow Fondant  I love making Fondant..Especially Marshmallow Fondant, which tastes good and very easy to make. The process that makes your arms fit and switches on that creative switch in my mind whilst doing it- What will I build, how should I colour it..? Amazing messy business I tell you, and kids love
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Vitamin Protein Shake As you may all know, I am concious about my diet and every day calorie consumption due to my training. I have around 5-6 balanced meals a day, which for most would look an enourmous amount of food. But my meals are rather small, and when you keep your food intake regular,
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Seeded Fruit and Nut Biscotti (Gluten Free, Sugar and Dairy free treat) As Great British Bake Off biscuit week is drawing to an end, you were able to see and get ideas for all sorts of flavours biscuits and biscotti.  However, me being me I try to bring something a bit different to the table
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Long, busy, emotional & tiresome day. I really did not expect my training regime would turn me into a ‘pro bodybuilder’with a bodybuilding career overnight hehe having not put a foot on a stage yet..anyway got to laugh that one off! Just wanted to thank everyone who has been supporting me. A special word of
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I guess you all are in the know of the past events in my life from the todays newspapers. I have been going through the articles today, good memories comin back looking at the pictures  🙂 … All GBBO bakers loolks great! Have a browse, and please, do not believe everything they say 😉   http://www.radiotimes.com/news/2015-07-28/the-great-british-bake-off-2015-meet-the-bakers
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Busy week it was. I would like to apologise for those lovely people who are following me that I’m not here as often as I would like to. I promise I will be back, and catch up on my recipe additions and general communication. Please be patient. Thanks. Ugne x

Hi All, So here we are… I guess that you are all just as excited as I am seeing that tomorrow evening the Great British Bake off returns to BBC 1 at 8pm, with the difference that this year I am a participant and not just watching, and sharing the GBBO Bakers’ journeys! Quick run 
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Episode 1, Cake Week Good morning All, So it’s the morning after the night before – what a strange feeling it was to see myself on the bake-off where in previous years I would have been a keen fan and an arm-chair baker; truly surreal! Where do I start, the signature bake was the Madeira
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Episode 2, Biscuit week Hello All, So last night we experienced ‘Biscuit Week’ on GBBO.  What may have sounded an ‘easy’ish’ week turned out very challenging.  This week saw the signature bake being Biscotti, which are also known as “Cantuccini” and mean twice baked and originated in Prato (Italy).  AS flavouring for my Biscotti, I
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Banana Pancakes When I make pancakes, I tend to make them as healthy and nutritious as possible. Especially when making them for children, as you try to give your kids the best start in life possible. These pancakes are beautifully moist and delicious bursting with banana and nutty flavours. ~~~~~~~~ INGREDIENTS 100g roasted blitzed to
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Spiced Squash and Zucchini Cake (Sugar, Gluten and can be made Dairy free as well) I always try to feed my family as healthy as possible. I know it is hard to make a cake which is totally innocent…. But this cake is truly wonderful- moist, full of flavour and sweet enough to please even
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‘Hazelnut and Banana Bread’ with a  hint of Orange and goodness of Chia seeds ( Dairy, Gluten and Sugar free treat for your tea time) As I had few very ripe bananas left over in my fruit basket, I decided to make something yet again MY own out of them. I really don’t like to
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Cashew Butter Oaties (Vegan friendly, Gluten, Sugar free delights) So, today I decided to go healthy and make these tasty, full of textures and flavorsome cookies. These Vegan-friendly oaty delights, are absolutely scrumptious. The goodness of milled Flax, Chia and Sesame seeds combined with crunchy, creamy cashew butter, dried cranberries and blueberries, all perfectly blended with
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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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