Rodomi pranešimai su žymėmis Mielės. Rodyti visus pranešimus
Rodomi pranešimai su žymėmis Mielės. Rodyti visus pranešimus

2016 m. vasario 8 d., pirmadienis

Mieliniai blynai su obuoliais / Yeast Pancakes with Apples


Mieliniai blynai su obuoliais.


Užgavėnės - turbūt vienintelė diena metuose, kuomet kepu mielinius blynus. Tai nėra mano mėgstamiausi blynai. Aš labiau mėgstu amerikietiško stiliaus blynus, bet tokiomis retomis progomis dėl idėjos ir tradicijų, kodėl neišsikepti. 

Šiais metais padariau repeticiją ir iš anksto išbandžiau keletą receptų. Jei tiksliau - tris skirtingus. Deja, tik šis pasiteisino ir labiausiai atitiko mano lūkesčius. Paprasti, saldūs mieliniai blynai su obuoliais. 


2015 m. gruodžio 5 d., šeštadienis

Spurgos / Doughnuts


Minkštos mielinės spurgos su citrininiu glaistu.


Tokias amerikietiškas ala policininkų spurgas jau labai seniai norėjau išbandyti. Išmėginau keletą receptų, o kepiau gal keturis ar penkis kartus, kol gavosi daugmaž kaip norėjau.

Paskutiniu metu susipykau su mieline tešla. Tai sumaišau ne taip, tai pienas per šaltas arba kambario temperatūra per žema ir tešla gerai neiškyla, o ir mano rutina bei rudeninis gamtos grafikas absoliučiai nesutampa, todėl dažnai turiu bėdų dėl per tamsių ar per šviesių nekokybiškų nuotraukų. Viena vertus blogai, nes sugaištu daugiau laiko gamindama naujus receptus ir juos fotografuodama, kita vertus tą patį receptą išbandau ne vieną kartą, patikrinu, kartais patobulinu, o ir patirtis fotografuojant tikrai praverčia ir  labai jaučiasi. Taip nutiko ir su šiomis spurgomis. Turėjau nesklandumų su tešlos ruošimu, kvailų klaidų, netikėtų reikalų ne kartą sujaukusių mano planus. Tačiau galų gale štai jos... Spurgos.

Spurgos - minkštos, nėra labai saldžios, todėl citrininis glaistas labai tinka.

2015 m. spalio 10 d., šeštadienis

Mielinis pyragas su varške ir slyvomis / Yeast Cake with Plums and Curd Cheese


Kvapnus, minkštas, saldus mielinis pyragas su varškės-balto šokolado įdaru ir slyvomis.


Pyragas labai turtingo skonio: balto šokolado saldumas, slyvų rūgštumas, citrinos, vanilės kvapnumas, varškė ir mielinis, minkštas pyrago pagrindas. Puikus balansas. Nieko nei neatimti, nei pridėti. 

2015 m. gegužės 31 d., sekmadienis

Perlenkta pica su grybais ir keturiais sūriais / Mushroom and Four Cheese Calzone


Perlenkta pica su grybais ir keturiais sūriais: mocarela, čederiu, parmezanu ir feta.


Ir vėl pica. Šįkart mano mėgstamo žurnalo 'Cakes&Bakes' (vert. 'Tortai&Kepiniai) įkvėpta gaminau perlenktą picą su grybais ir įvairiais sūriais. Gavosi puikūs, skanūs pietūs. Mums, kaip picų mėgėjams, labai patiko. 

2015 m. balandžio 14 d., antradienis

Klasikinė pica 'Margarita' / Classic Pizza 'Margherita'


Klasikinė, paprasta pica su mocarela ir bazilikais.


Dievinu itališką virtuvę, itališką kultūrą, kalbą ir šalį. Taip, tai mano svajonių kampelis. Nežinau, ar būtent todėl, bet mūsų įprastinis kasdienis maistas vis dažniau ir dažniau iš šio krašto virtuvės. Iš tiesų, anąkart kolega darbe paklausė, ką dažniausiai gaminu namie ir nesudvejodama pasakiau: 'Italian Cuisine!'. Tada susimąsčiau, jog esu lietuvė, gyvenu Anglijoje, dirbu japonų restorane, bet vis tik dauguma mano gaminamų patiekalų namuose yra būtent italų virtuvės. Jau išmokau gaminti ne vieną gardų itališką patiekalą: įvairias sriubas, troškinius, užkepėles, makaronus, o anąsyk aikčiojau nuo super minkštų ir nepakartojamo skonio Meatballs Napoletane. Kirto visi su pasimėgavimu. Tiesa, savo antrųjų patiekalų atradimais čia nesidalinu ir pasilieku sau poilsiui, gaminimui ir ragavimui be streso, fotoaparato. Tik kepdama picas, šia nuostata nesivadovauju ir visad stengiuosi pasidalinti. Štai, Jums paprasta klasikinė vegetariška pica 'Margarita'. 

2014 m. lapkričio 16 d., sekmadienis

Čekiškos bandelės su varške ir džemu / Moravian Kolaches


For English recipe, please scroll down

Skanios, minkštos bandelės su varške ir saldžiarūgščiu džemu bei trupiniais.



2014 m. birželio 7 d., šeštadienis

Smoked Bacon Buns / Mielinės bandelės su lašinukais


Experience. Smoked Bacon Buns remind me delicious times in my childhood with my grandmother and dear mother who used to bake these amazing buns. It doesn't matter if they were not perfect, it was a delicious miracle in those days.

Once I saw this recipe on Aguonele blog, I knew I need to make them. I want to create the same good memories for my lovely daughter someday. However, this will happen in the future because she is still a baby. 

Now about making and baking. I usually use instant yeast for such bakes. They are very easy to use, quick and hard to go wrong. Every time I use them, the result is just perfect.

This time I used dried yeast. Bought them by mistake and wanted to try the traditional way of making this kind of dough. Some tips: do not overheat the milk because the yeast will die and won't be active. Check the milk temperature with you finger, it doesn't have to burn; Always put some sugar in the liquid (warm milk or water) with the yeast, it will feed and activate the yeast. 

There was no problem for me making the dough. However, I was concerned how to form nice buns. Everything went very well. The buns were really nice. I was so proud of myself.

From this quantity, I got 11 small, but very delicious buns. 

Taste. Very delicious, fluffy, soft, light, juicy buns with smoked bacon. The smell is very tempting. 

What would I do different next time. Would not change anything. The buns are just perfect.

Smoked Bacon Buns


2014 m. balandžio 15 d., antradienis

Italian Easter Bread / Itališka Velykų duona


Italian Easter Bread - very light, fluffy, with a delicate sweetness from the sugar and milk.


These Italian Easter Breads are very light, fluffy and slightly sweet. Topped with colorful sprinkles and eggs nested in the middle, these breads will impress everyone! 


2013 m. balandžio 6 d., šeštadienis

Eight-strand Plait / Baltos duonos pynė



Eigh-strand Plait is my 6th Baking Secret. At first, I thought it would be one of my biggest baking secrets. It seemed to me that it would be very difficult to make. Even when I started the plaint it seemed that something was going wrong, that I would not make anything similar to plait. I was loosing my hope. But still I kept going. And finally, I saw how eight-strand plait was coming out!!!! I was so happy! Like a little child! After this experience making plait became very exciting! I enjoy this process very much! I am very proud of myself that I can make plait now and even eight-strand plait! It is not a piece of cake! Time to time my plait is getting better and more even, but still I need to practise in order to make an ideal eight-strand plait. Do you want to try? 


2013 m. kovo 31 d., sekmadienis

Wraps / Tortilijos



The 5th Baking Secret - Wraps! These lovely, simple flatbreads are soft and tender enough to wrap and fold, so you can fill them with all sorts of tasty ingredients. You can serve them unfilled too, just dip into a soup or scoop up a chilli. They are ideal for quick meals, because defrost very quickly. We enjoyed these wraps so much!!! I filled them with chicken, salad, tomatoes, paprika, sweet chilli sauce and majo. So delicious!!! 


2013 m. vasario 24 d., sekmadienis

White Cob Loaf / Balta apvali duona



This recipe is the same as Basic White Tin Bread but in a slightly bigger quantity. The loaf is sharped by hand. The cob perhaps is the oldest and most basic of British loaves.  The word "cob" is an old word meaning "head". If you slash this bread with a cross on the upper crust, distinguishing if from the cob, like I've tried to do this time, this bread then is called Coburg. In the old days slashing the dough with a cross before baking was believed to let the devil out. So this time my bread baking become even some sort of ritual! But the most exciting thing - I learnt to make cob loaf! It wasn't ыщ difficult as I thought it might be. The taste of the bread is simply nice white homemade bread taste. The third baking secret  - White Cob Loaf, was revealed!

2013 m. sausio 12 d., šeštadienis

Wholemeal Tin Bread / Rupi (pilno grūdo) duona


My second baking challange is Wholemeal Tin Bread. Basically, it is a very similar recipe to Basic White Tin Bread, however this bread contains of strong wholemeal flour and the taste is quite different. This was my second try to master basic breads and it was really good. I noticed the difference between two doughs as wholemeal one is much tougher and easier to work with. It seemed to me like that. Of course, I'm getting better in mixing and kneading breads as these processes become easier and quicker. What about the taste? It is certainly a very nourishing bread, healthy as wholemeal flour retains all the best bits of the wheat kernel and therefore, has a higher fibre and nutrient content. Some people like these kinds of breads, others not very much. I am at the middle of them. I would prefer less wholemeal flour and more strong white flour, as the bread would be lighter. If you try to change wholemeal flour and strong white bread flour proportion, keep in mind that wholemeal flour absorbs more water and you have to change water proportion as well.
Nevertheless, the second baking secret Wholemeal Tin Bread was revealed! Now I know how to bake it! Read more, try and you will know also.


2013 m. sausio 8 d., antradienis

Basic White Tin Bread / Tradicinė balta duona




So. Let's start our baking journey with the basic white tin bread. This recipe will introduce you to the key techniques you'll need for most bread-making. The dough is baked in a tin to give that regular, easy-slicing shape that is ideal for sandwiches and toasting. It was my first step to the baking world and I loved it! I've done everything by recipe and the result was amazing. I used to bake bread in my breadmaker for a long time, but compare to this one, this bread is absolutely brilliant. The bread was soft, light, the crust was as it should be. It slices very well, doesn't crumble. I was absolutely suprised with the results. I have never eaten more delicious home-made white bread! So the first baking secret Basic White tin Bread is revealed!

Basic White Tin Bread



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