Grikinė boba (babka)

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Buckwheat boba (babka)
Buckwheat boba is the dzūkai’ (the inhabitants of southeast Lithuania) ritual pastry.
The sands of Dzūkija (southeastern Lithuania)
have been good for growing buckwheat at all
times. Dishes from buckwheat are very
common in this region. Buckweat boba is baked
for celebrations when waiting for guests of
honor, and sometimes for commemoration
of the dead and the time called ‘pusiaugavėnis’.
Even now Grikinė boba is baked in various
competitions, where mistresses compete whose
Grikinė boba is more beautiful, sweeter
and more variegated.
Ingredients:
 250 g buckwheat flour;
 50 g wheat flour,
 200 g butter,
 5 eggs,
 0,5 cup of buttermilk,
 150 g sugar,
 1 teaspoon of baking powder,
 pinch of salt.
Directions:
Cream the room
temperature butter
with egg yolks and
sugar.
Mix up all the flour
with the baking
powder and put it into
the mass.
Sift salt and add the
buttermilk. Stir well.
Whip egg whites to
stiff peaks and gently
mix into the batter.
Brush the form with
butter and put the
dough into it. Smooth
out the surface.
Bake at 170 ° C in a
preheated oven for an
hour.
The top can be
decorated with
chocolate or icing.
Sprinkle with nuts.
Lithuanian homemade bread
Black bread is a traditional dish, which until recently was
baked in every house.
Preparation of homemade bread:
First day mixture is made of:
•1 cup prepared (whey) yeast (200 g);
2 glasses of wholegrain rye flour (200 g);
0,5 glass of warm water (100 g).
Second day mixture is made of:
first day mixture (400 g);
1 glass of wholegrain rye flour (100 g);
1 glass of wheat flour (120 g, 550D);
1 tablespoon of cumin(10 g);
3 tablespoons of sugar (35 g);
1 tablespoon of natural honey (35 g);
2 teaspoons of salt(15 g);
0,5 glass of warm water (100 g).
First day. Preparation of mixture.
In a mixing bowl pour 1 cup of prepared
yeast, add two glasses of wholegrain rye
flour. Mix until you get not too firm,
slightly sticky mass. The resulting mass
cover with a cloth or a thin edible food
wrap and set it in warm spot for 12 hours
to ferment. Allow to rise. At the end of
fermentation, the
dough is slightly watery and full of air
bubbles.
Second day. Preparation of mixture and baking.
Pour into the prepared mixture wholegrain rye
and wheat flour, sugar, salt, cumin, honey, and
pour a glass of warm water (you can add a
tablespoon of malt rye bread to get a brighter
colour). Knead the dough by hand or using a
spiral mixer. If a spiral mixer is used, in the
beginning mix the dough on speed 1 until there is
no dry flour left, and then 3-5 minutes on speed 2
until the dough becomes smooth.
Form loaves, put them into baking form lined
with baking paper or greased with oil. Then set in
a warm spot for 3 hours to rise. Bake in
preheated oven at 250°C for about 15 minutes
forming bread crust. Then reduce temperature to
200°C and bake for 30 minutes.
Dampen the tops of the baked bread with water. Cover the bread with a cloth and leave to
cool.
Grated potato cake
 Ingredients:
 1,5 kg potatoes, 1 glass of milk, 4-5 boiled potatoes, 2 spoons of flour, 1 spoon of
fat (oil or butter),salt, 1 onion and a large cabbage leaf
 Directions:
Grate peeled potatoes and squeeze gently to remove some of potato juice. Bring
milk to a boil and pour over potato gratings. Fry onion and mix into grated
potatoes, add boiled mashed potatoes, salt to taste and mix well. Line a peel
with a large cabbage leave, pour mixture slowly and flatten to make a layer by a
finger breadth. Bake in a hot oven.
 When the cake is done, break to pieces and serve with fried bacon or curd.
Mushroom buns
Ingredients:
 For dough:
2 glasses of flour,
100 g of butter or margarine,
0,5 spoon of baking soda,
0,5 spoon of salt,
2 spoons of sour cream or buttermilk,
1 egg (for daub).
 For filling:
 250 g of boiled mushrooms,
1 spoon of butter,
1 onion,
1 spoon of sour cream,
salt, pepper,
dill or parsley.
Directions:
 Blend flour, baking soda and salt. Then little by little add butter to flour , sour
cream and mix well the dough. Keep it cold for about 30 minutes. Then add
some ground breadcrumbs. Roll out the dough in 0.5 cm thick layer, cut and roll
out rounds Stuff rounds with filling and seal edges.
 To make filling fry chopped mushrooms, onions, spices in butter.
 Bake in an oven until golden brown.
Mushroom soup
Ingredients:
 500 g of mushrooms,
 100 g of bacon,
 4 potatoes
 2 onions
 1 clove of garlic
 2 carrots
 3 spoons of sour cream
 salt,
 black pepper
Directions:
Chop the mushrooms and boil them for about 10 min in salted water, then
strain.
Cut the bacon and fry it with onions. Pour fried onions, mushrooms,
sliced ​potatoes, grated carrots, minced garlic, salt and pepper to the pot.
Pour water to cover the ingredients and stew until the water halves. Before
serving add sour cream.
The information was prepared by Goda Bruzgyte,
Mileta Navickaite and Dovile Martuseviciute