Buckwheat boba (babka)

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Buckwheat boba (babka)

• Buckwheat boba is the dzukai (the inhabitants of
  south-east Lithuania) ritual pastry.

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• The sands of Dzukija (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 pusiaugavenis.
  Even now Grikine boba is baked in various
• competitions, where mistresses compete whose
• Grikine boba is more beautiful, sweeter
• and more variegated.

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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.

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• 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.

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Lithuanian homemade bread
Black bread is a traditional dish, which until
recently was baked in every house.
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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
  offirst 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).

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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, thedough is slightly watery and
full of air bubbles.
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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 250C for about 15 minutes forming bread
crust. Then reduce temperature to 200C and bake
for 30 minutes.
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Dampen the tops of the baked bread with water.
Cover the bread with a cloth and leave to cool.
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Grated potato cake
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• 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

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• DirectionsGrate 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.

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Mushroom buns
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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.

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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.

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Mushroom soup
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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

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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.

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The information was prepared by Goda Bruzgyte,
Mileta Navickaite and Dovile Martuseviciute