Easter of the house family

Gintarė

Gintarė did not cook anything for sure. She has not cooked in her 500 years of living. That is why she is pretty and does not get a single wrinkle. She is not having a fuss!

Also, Gintarė is my old-time friend and is always beside us since the very birth of ToLi nuo klasikos. You might not be her guest, but she would never come to visit you empty-handed. Even on the morning of the photo shoot, she had something to bring, although she is not a cooking lover. As appropriate, she brought “šakotis“.

Gintarė taught me an amazing rule: whatever you do – do it 100% and do not worry about a failure if you cannot change it. It’s not good for your beauty. Look and see – it is true.

Mantas

Well, officially – Mantas. My relatives and friends know me by many more names. 

And this is my “Panna Cotta”.

Why Panna Cotta? Personally, this dessert is so familiar to my belly and heart. Of course, it might not be a very traditional meal at a genuine Easter table.

Let me quickly take you back to childhood. Fifteen or maybe a bit more years ago, maybe with a different name, missing some ingredients, but you could always find Panna Cotta on grandmother’s feast table. To me, it was always a trophy of the table. I remember always saving some space to enjoy this masterpiece after having a full dinner. Maybe the waiting for that moment even added up to the overall taste. I insisted on telling the secret of this dessert many times. Grandmother only answered with a smile. Sometimes, she would even laugh.

One of the many times I had to put up my sleeves to do some farm work, and after collecting the day’s harvest and bringing the products home, my grandmother asked me for help with cooking. I didn’t even realize that the long-held secret would now be unveiled. My eyes, ears, and other sensors were alert. The day after, dessert was served already. I was so confused, as Easter had ended and there was no other celebration on my calendar. She calmed me down since she knew how significant this moment was to me. The trophy appeared without any important celebration. The secret was revealed. 

Today it is a bit different but still holding its essence. Bright, decorated elegantly and with all needed ingredients, maybe even more. The palette of flavours is also a bit wider. I must admit I was a bit nervous making it after such a break. 

I asked for some advice from our kitchen team. Joined two moments in my life. The first one I already told you about, and the second – once I entered Audrutė and became a member of its family.

I will not lie, the process at home did not go without a conversation with the kitchen equipment and products – all for the better good. And now it’s time for the recipe!

You will need:

  • 0.5 l of cream
  • 250 ml of milk
  • 750 g of natural yogurt
  • 150 g of sugar
  • 15.5 g of gelatine

The process is quite simple. Firstly, let the gelatine cool down in cold water. Meanwhile, warm up the milk and cream to 40 degrees ideally. Gradually add the sugar and favourite spices while heating. Vanilla and tonka beans are great choices for this dessert. Then it’s time to add gelatine to our dessert. Mix everything well. I would also advise you to use a sieve and pass all the contents through it. Then allow the dessert to cool before the last stage. After the dessert has cooled, add the yogurt and mix everything well. Pour into your favourite jars.

Bon appetite!

Donata

donata

Donata didn’t give a recipe; she is a live recipe.

Whatever she touches, it blooms, revives, and becomes some sort of unstoppable, living, pulsating thing.

It is with her that we grow all sorts of bizarre things, we bring seeds from all over the world to plant.

All for your better experience at our place!

Meda

This Easter is different from all the previous ones. After many years apart, I can now hug and kiss my loved ones again and finally enjoy rolling eggs with my little princess.

Easter is a celebration of the awakening of nature for me, enjoying the rays of the sun appearing more frequently and the fluttering of the birds’ wings overhead. Easter is a reminder of the importance of family and traditions.

I keep some memories deep in my heart, and most of all, those related to my grandmother. I remember always going to look for some more interesting leaves and straws, wrapping eggs in threads, and sitting down to play with colours. 

I invite you to decorate your Easter table with sweet and sky-loose tartlets.

Recipe:

  • For the dough, you will need:
  • 140 g butter
  • 1 egg yolk
  • 200 g of flour
  • A pinch of salt
  • 1 or 2 tbsp ice water
  • Vanilla to taste

Orange pudding:

  • 250 ml of freshly squeezed orange juice (if the juice is sour, you can add sugar)
  • Half orange peel
  • 3 sheets of gelatine or 17 g of corn starch

Beze:

  • 100 g of egg white
  • 200 g of sugar
  • Some water

Process:

  1. Cut the butter into small pieces.
  2. Put the dough ingredients in a bowl and rub the butter with your hands into the whole mass. Knead.
  3. After kneading the dough, wrap it with a cling film. Leave to rest in the fridge for a couple of hours.
  4. Then divide the dough into six equal parts and roll out the circles evenly into your tartlet molds. Put the dough in the molds, pressing nicely to the edges. Poke the bottom with a fork, and bake in the oven at 180 degrees for about 15-20 minutes. Carefully remove the cooled ones from the molds.
  5. Mix the orange juice with the starch and heat in a saucepan, constantly stirring until the juice begins to thicken. Add grated orange peel. If you would use gelatine, dissolve it in water and add it to the already heated juice.
  6. Divide the cooled juice into tartlets and put them in the refrigerator for complete cooling and freezing.
  7. For beze, the sugar should be heated to a temperature of 118 degrees.
  8. Pour the sugar over the lightly frothy egg whites and whisk vigorously until the beze is very stiff.
  9. Scorch the beze with caramelizer and decorate desserts.

P. S. You can improvise and use lemon, mandarin, or lime juice for this recipe. You can also garnish the tops of the tartlets with whipped cream with mascarpone cheese. Decorate with mint leaves, berries, melted chocolate, or waffle butterflies. Be creative. Bon appetite!

Wishing you strong Easter eggs, peace to your families, and sending lots of love!

Mindaugas

When I was little, we always visited my grandmother to celebrate Easter, and it was the most wonderful time for me.

Already a week in advance, she always asked, "Well, Mindaugiuk, what shall I prepare for you?" and I have always known the answer, "Grandma, I want jelly and crab stick salad." It was the early ’90s when store shelves were not offering plenty of stuff and products like they are now. My wish was also not that very easy to fulfill, as my grandmother had to go to the nearest town Palanga by bus, which only arrives twice a day. But there is nothing you wouldn’t do for your beloved grandson. 

On the very early Easter morning, my grandmother would start cutting, cooking, and mixing everything while I was lying under the coziest bedding, unwilling to get up, but I knew my mission was to prepare the table nicely (I can see these skills didn’t go in vain). My favourite crab stick salad was garnished in a glass vase, and the jelly was poured into antique cups that my grandmother preserved during World War II. After the festive afternoon, I would always bring old photo albums and ask to tell more about people looking at me from faded photos. I was the happiest kid at those times.

I wish you to seek happiness in small details and cherish good memories, but do not forget to smile and enjoy the moment.

Natalija

Štai ir Velykos. Labai myliu pavasarį aplink Velykas. Jis man ne toks spalvingas, saulėtas ir šiltas, o labiau ramus, kiek liūdnas ir net apsiniaukęs, bet toks kupinas prisiminimų apie vaikystę, mamą, močiutę… Būtent šiuo laikotarpiu dažnai prisimenu tą nosį kutenantį kvapą – „skanios” šventės kvapą. Močiutės pyragai, mamos bandelės su kopūstais…Būtent su kopūstais! Nes tai tradicija, nepalaužiama, einanti iš kartos į kartą. Dabar tai MANO bandelės.

And they will always find a place on our family Easter table.

Buns with cabbage:

  • Half a glass of warm milk
  • Half a glass of water
  • 15 g of fresh yeast
  • 1 tbsp of sugar
  • A bit of salt
  • 1 tbsp of oil

Add yeast, sugar, and salt to the milk with water. Stir. Add oil and flour. Stir the dough and leave it in a warm place for ~ 1.5 hours. Meanwhile, prepare the filling: stewed fresh cabbage.

And now time for some meditation – shaping. As proven - it's best to sing and smile while preparing the buns!

Bake in oil on a well-heated pan. Bon appetite!

I wish you a warm, beautiful, and delicious Easter with your family!

Rūtelė

I remember my childhood Easter very well.

We would dye Easter eggs with the grandmother until two o'clock in the morning.

Our people gathered at the table, breaking Easter eggs to see whose egg was stronger. The calm smile of the old grandmother (that's what I call my great-grandmother all my life), meals, conversations, songs. But the most memorable part is the yearly trip into the fields, where winches would already roar somewhere in the distance, flying storks would prophesy the coming year, and the larks would circle in the sky, announcing the spring has come.

My grandmother and I would collect goat willows, bring in fresh sap, and, if we were lucky, find a completely fresh nest of lark somewhere in the middle of the field, which, like a miracle, my grandmother would reveal to me under a leaf.

Easter at home smells like meat baked in the oven, a yeast Suvalkian bun, everything so simple yet so special to me.

Although we usually baked goose or chicken in the oven, there were also porchetta-like pastries when we were lucky enough to get fresh pork before Easter.

Sharing its recipe below:

  • 3 kg pork bacon with skin
  • Salt
  • Black pepper
  • Sage
  • Thyme
  • Rosemary
  • 5 cloves of garlic
  • Olive oil
  • Thread to roll up the meat
  • Selection of vegetables for garnish

You should start preparing the pork at least 24 hours before cooking.

Put the meat on a flat surface, sprinkle generously with salt, wrap it gently with a cling film and leave to marinate for 12 hours or more.

After a long friendship with salt, dry the bacon with a paper towel.

Crush the garlic, herbs, pepper, and oil into the solid mass. Spread it to the inside part of the meat and twist very tightly, holding it with both hands to keep the skin on the surface. Tie it up with the thread firmly on all sides.

Sprinkle salt on the pork skin and leave it uncovered for at least another 2-3 hours.

Vacuum and circulate the meat at 60 degrees for about 10 hours.

Once removed from the circulator, what is left to do – is toast in the oven till the skin is crispy.

To achieve it, you would need to put it in the oven at 250 degrees and select the grill function. 10 minutes for each side. Apply olive oil all over the top.

Serve the porchetta with your favourite fried vegetables. The best part is it’s even tastier the next day. On a sandwich with horseradish.

Bon appetite, my friends and have a wonderful Easter!

Olesia

Our Olesia is a ray of kindness, hard to be found. As pure and flowing as a forest full of birds on a spring morning.

She is a classic example of a professional, and I am so grateful that fate has brought us together.

Olesia makes the most delicious white salad. She forgot to mention the essential thing of the recipe. The flavour of this salad depends on one important thing: how much time is spent and how finely the cook dices the ingredients. And she always cuts as finely as possible and never overcooks vegetables.

Recipe:

  • Boiled potatoes with peel
  • Boiled carrots
  • Boiled eggs
  • Canned peas
  • Pickled cucumbers (from barrel)
  • Good old “daktariška” sausage
  • Hellmann’s mayonnaise (in today’s difficult situation, it is recommended to change this name to a domestic product or homemade mayonnaise).

I put everything by heart, the way it looks best. Therefore I don’t know the amount in grams.

Olesia’s greetings to you:

Have a blue sky and a yellow Sun!

Vladimiras

Throughout my culinary journey, I admired Scandinavian and French cuisine. One is very pure and minimalistic; the other is very complex and technical. Yet the further I dive into this realm, the more I return to the roots… The village, garden delicacies, simple recipes made by our mothers and grannies. So, I decided to make granny buns that always remind me of Easter. Slightly modernized version:

  • Stabilizer: 20 g of flour, 27 g of water, 60 g of milk. Mix while heating till glue-like consistency
  • Yeast milk: 9 g of dry yeast, 120 g of milk (about 32 degrees)
  • Dry products: 320 g of flour, 3 g of salt, 57 g of sugar
  • In addition: 1 egg, 42 g of room temperature butter

In a kitchen blender with a hook, mix the dry products, add the stabilizer and stir for about a minute. Then pour in the milk and stir for about a minute. Add whipped egg and add the butter after 30 seconds. Stir until smooth.

Leave it to rise for about 1 hour. After that, divide the dough into 10 equal balls, which you can fill with a mixture of chopped eggs, rice, and onion leaves. Leave such prepared buns to rise for another hour. Spread the top with whipped egg and bake at 175 degrees for about 20 minutes.

Bon appetite and have an Easter filled with joy!

Vygutė

My birthday is just before Easter, and the best gift to me has always been at least one sign of some greenery. Just as in my childhood, so in nowadays, while waiting for Easter, I secretly look up at the branches of the trees, still naked, looking for a genesis. The first bud, the green leaf, the first unfolding flower. This spring, like everyone else so far, maybe because of a great desire, seems to be coming too slowly. After such a long stay in the darkness and grey, it is difficult to sprout and spread. So, I created my own greenery to make it easier while I waited.

  • 50 ml of gin of your choice
  • 20 ml of lime juice
  • 20 ml of sugar syrup
  • 10 ml of elderberry liqueur
  • A drop of Madagascar vanilla
  • A handful of basil with tarragon

Have a beautiful and bright spring!

Aistė

Hi! It’s me and my “Fake Bunny”! 

Although I work at “ToLi nuo klasikos”, so it happened that I mostly like to cook completely classic dishes. But after all, we miss it the most on the modern feast table. The food which our mothers and grandmothers cook or cooked. And my mom always makes everything so delicious! Therefore, making a “Fake Bunny” is just what my best personal chef has taught me. 

For one big cutlet, I used about a kilogram of a mix of minced pork and beef (homemade!), ~ 200g smoked bacon (homemade, too!), 1 onion, 1 carrot, 1 apple, 4 cloves of garlic, 3 eggs, breadcrumbs, salt and various spices to taste, mood and moon phase and I definitely recommend not to forget to put lots of love and music in the food (I have already learned from the house family that the last two ingredients must be used in cooking). Nothing extraordinary, completely classic things that are common and could be found in your kitchen even without planning to prepare such a dish in advance (well, maybe not the homemade part). 

And since it would be boring to prepare such food plainly, and since these holidays remind me of childhood so much, I could not resist decorating the bunny the way I recall it as a child on Easter. Quail Easter eggs with their beautiful colours and those hilarious fly mushrooms made of tomatoes and eggs, which were such a frequent table decoration, just to make it more fun and tastier for kids! 

Wishing you a delicious and beautiful Easter table and calm, cozy holidays among your most beloved ones.