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Christmas Eve Food in Lithuania

10/13/2017

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Christmas Season is unarguably the biggest among all public holidays in Lithuania - much like in most Western countries. What may surprise you, however, that not Christmas itself, but rather Christmas Eve ("Kūčios") is more anticipated and has more traditions, both cultural and culinary, attached to it.

Authentic Christmas Eve celebrations encompass a variety of ceremonies and rituals, some of which date as far as Lithuania's pagan times before the end of the 14th century. Today, Christmas Eve is mostly regarded as an annual occasion to gather family and friends around the dinner table.


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Time for Cepelinai!

1/12/2016

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As it is cold outside, it may be time for a filling, heavy and incredibly delicious winter meal. I am talking, of course, about the national dish of Lithuania - potato zeppelins ("cepelinai").

Zeppelins are large dumplings made of potato dough, stuffed with (usually) meat and generously drowned in rich creamy bacon gravy. Yes, millions of calories per serving - but who counts when it is sooo good!


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Cookbook: The Best of Lithuanian Cooking

11/9/2013

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My collection of the most loved Lithuanian recipes
I have previously mentioned that I was working on a Lithuanian food cookbook. I'm so happy to announce that it has been completed and is now available on Amazon Kindle store!

The book includes a brief intro to Lithuanian cuisine, its ingredients and kitchen tools. A bunch of popular traditional recipes follow, arranged into breakfast food, soups & snacks, main courses and desserts sections.


The preview of the first pages (including the table of contents) is available Amazon. com or Amazon.co.uk.

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Dying Easter Eggs with Onion Peels

3/30/2013

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Easter is tomorrow, and if your or your family celebrate  it, Easter egg dying may be one of the most fun family activities.
While there are plenty of chemical dyes and kitschy egg stickers in stores, why not try dying your eggs with natural, eco-friendly materials? If you Google that, you will find many natural colorants that you can use: coffee, turmeric powder, red cabbage, tree bark, leaf buds, flower petals and more. Here I will show you how to dye eggs using onion peels - one of the most ancients and still popular ways used in Lithuania, where Easter is one of the major holidays.


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Pink Soup, Anyone?

3/21/2013

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Up to now we've talked about heavy, calorie-rich (and yummy!) foods doused with bacon and sour cream. But Lithuanians have more to offer to those into healthy eating. Introducing Šaltibarščiai - literally translated as "cold soup", it is a dish full of veggies and loved for its tangy, refreshing taste.
Upon seeing this soup, the first thing many ask is "Is that a natural color?" Let me assure you - it is not Pepto-Bismol or bubble gum. The color comes from mixing the two main ingredients - buttermilk and beets. Yup, that's somewhat an acquired taste (which is definitely worth acquiring).


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A Cookbook Inspired by Lithuanian Food

2/25/2013

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I am currently working on a Lithuanian food cookbook, which I will be publishing soon. I am truly excited about it!

While compiling traditional Lithuanian recipes, I realized I had a bunch of recipes that are relatively well-known in Lithuania, often used, but are not regarded as truly national, truly authentic food. So I packaged them in this little cookbook called "Quick Fix Comfort Food". I think "comfort" is the best epithet for recipes inspired by Lithuanian cooking.


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Lazy Man Cake

2/25/2013

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Having talked about potatoes for a while, I decided it is time for a detour into something different. This post is about Tinginys (translated as "Lazy Man") - a no-bake cake that has been popular in Lithuania for decades.  It is made of broken cookies, which are bound together by a chocolaty mass.

A word about Lazy Man's ingredients
As you will see below, the ingredients are very straightforward. I just need to elaborate on two of them - hard cookies and butter.


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    Welcome

    If you are interested in Lithuanian kitchen, culinary traditions, Baltic food or are simply passionate about cooking, you've come to the right place.
    Enjoy & hope to see you often!
    Milda Brighton

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