Chocolate sausage

Chocolate sausage is very popular Lithuanian dessert. We call it ,,Tinginys,, or Lazy cake. And all the fun is that it is very easy to make.
Recipe
450 grams biscuits
1 can condensed milk sweetened (about 400g)
200 grams butter
5 tbsp cocoa
Powdered sugar to decorate.

To make it evan more tasty you can add you favorite dried fruits or favorite nuts. Of course you can add both.

Liana

Lithuanian Cold Beet Soup

We all know how hot it can get in the summer, but don't worry a thing! Because this traditional Lithuanian cold soup (in our language we call it "šaltibarščiai") will cool you off in no time! And believe me it's not that hard to make too!

Ingredients:

200 g | 7 oz boiled & cooled beetroot (about 2 medium beets)
100 g | 3.5 oz cucumber (about 2 large pickling cucumbers, either fresh or pickled – see note above)
6 spring onions or 10 green onion leaves
2 hard-boiled eggs
1.5 litres | 3 pints kefir (or 500 ml | 1 pint thick natural yoghurt and 1 litre | 2 pints buttermilk)
Bunch fresh dill
Juice of ½ a lemon (optional)
Salt to taste

For the side dish:

200 g | 7 oz potatoes

Now that you know how to make this cold soup, you will be able enjoy this just as we can!

Aurelija

Lithuanian potato pancakes

Ingredients:
6 medium-sized potatoes
1 egg
1 medium-sized onion
2/3 tsp. salt
1/3 tsp. black pepper
1 tsp. lemon juice (optional)
sunflower oil frying
Preparation:
Peel the onion, dice it.
Peel the potatoes, grate them using the smallest grater (the one which has utward protruding holes with spiky edges on all sides ) or an electric potato grater. Put the potato mass into a sieve ant let it drain a bit, then place the mass in a larger bowl, add the egg, diced onion, lemon juice (if using), salt, pepper and mix well.
Preheat a couple of tablespoons of oil in a pan over a medium heat. Put 1 tbsp. of potato mass for each pancake and fry them on both sides, until they get a nice golden color. In this way make all the pancakes. Enjoy!

Ieva

Lithuanian potato pancakes

Ingredients:
6 medium-sized potatoes
1 egg
1 medium-sized onion
2/3 tsp. salt
1/3 tsp. black pepper
1 tsp. lemon juice (optional)
sunflower oil frying
Preparation:
Peel the onion, dice it.
Peel the potatoes, grate them using the smallest grater (the one which has utward protruding holes with spiky edges on all sides ) or an electric potato grater. Put the potato mass into a sieve ant let it drain a bit, then place the mass in a larger bowl, add the egg, diced onion, lemon juice (if using), salt, pepper and mix well.
Preheat a couple of tablespoons of oil in a pan over a medium heat. Put 1 tbsp. of potato mass for each pancake and fry them on both sides, until they get a nice golden color. In this way make all the pancakes. Enjoy!

Ieva

Albóndigas (Spain)

Ingredients for 4 people
500 gr. of minced pork
500 gr. of minced beef
1 slice of sliced ​​bread without crust
1 egg
100 ml. milk
Ground black pepper to taste
Garlic powder
Parsley
Salt
Preparation:
1. Put the milk in a bowl and chop the slices of bread. We add the bread to the milk and while absorbing it we put on the rest.
2.Now we put all the meat in a large bowl, and add salt, parsley, garlic powder, black pepper, egg (without beating) and finally when the bread has absorbed well the milk and is very soft, we put it also.
3. It is time to knead by hand until all the ingredients are perfectly mixed.
4.When they are mixed, cover the bowl with plastic wrap and put it in the fridge for 2 hours so that the meat takes the flavor of all the ingredients.
5.After that time we can prepare our homemade meatballs the way we like.
Natalia.

Paella (Spain)

Valencian paella
Ingredients:
320 gr of rice;
700 gr of chicken;
400 gr of rabbit;
70 gr of garrofó;
5 spoonfuls of grated natural tomato;
350 gr of broad green beans;
250 ml olive oil;
sweet red paprika;
300 mg of saffron threads;
Salt;
water in necessary quantity

paella 2

Steps to follow:

Pour the oil in the pan it, light the fire and wait for the oil to be hot. First, when the oil is already smoking, add the chicken and rabbit in pieces.
When all the meat is golden, add the vegetables and saute for a few minutes. Move everything to the edges making a hole in the middle where we will fry the tomato and then the paprika. The fire should be soft at this point because if the paprika burns the paella will be bitter.
Pour the previously heated water until it covers the edge of the paella. Salt and cook for 30 minutes.

paella 3

At this point the rice is incorporated into a single pile that is placed vertically, a single line that goes from one side to another side of the paella pan. The level of the broth shouldstand out by a few centimeters. The liquid / rice ratio in the paella is important and this is the exact measure. Saffron is added. Mix so that all the rice is covered and cooked over high heat for about 7 or 8 minutes. When the rice begins to emerge, reduce the heat and cook for 4 or 5 more minutes. Then we cook another 3 or 4 minutes more on very mild or medium heat, depending on the amount of broth
, let it stand for 5 minutes.
Sara

Buñuelos (fritters) Spain.

INGREDIENTS:
150 grams of flour, 250 ml of water,Sugar,Cinnamon,4 eggs,the skin of a lemon,50 grams of butter,a pinch of salt,10 grams of baking powder,Sunflower oil
PREPARATION:
We put the skin of lemon and butter in a saucepan. We add water and we cook.
When it breaks to boil, remove the skin of the lemon and add the flour and the baking powder. We mix everything. We will see that little by little a mass is made and it will detach from the bottom.
We remove and let cool. Now we add eggs one by one and mix. We fry the fritters in a good amount of sunflower oil. We take a spoon and we are incorporating portions of dough to medium hot oil.
Natalia.

1-Preparation of the "Pan Quemado"

1-Mix the milk with the yeast and let stand 15 minutes, meanwhile mix the citrus zest with the sugar, beat with eggs, oil, anise if we use, and half of the flour.

2-Then we mix a part of the flour with the milk and add a little salt and cinnamon. We work the dough until we achieve a homogeneous, smooth and elastic texture. Then, we form a ball of the dough and place it in a large container greased with oil. Cover it and let it rise until it doubles in size, for about two or three hours.

3-Then we put the dough after having left it to rest in the oven with greaseproof paper, with the remaining egg we paint the balls of the dough to bake it, so it turn color. Let it rise again until it doubles its size.

The "Pan Quemado" ingredients

These are typical spanish sweets and they are eaten at Easter.
Ingredients:

• Fresh baker’s yeast: 12 g
• Warm milk: 70 ml
• Sugar: 60 g
• Extra virgin olive oil or sunflower: 50 ml
• Lemon zest
• Orange zest
• Sweet anise a splash to taste (optional)
• Get a good pinch
• Force flour: 300 g
• Eggs: 3
• Sugar to decorate

2-Preparation of the "Pan Quemado"

4-Preheat the oven to 200ºC. Repaint with beaten egg and cover with sugar.
5-Then we put it in the oven 25 minutes until it is toasted.
6-After that, we let it until it be cold and we eat it.
Enjoy them!

Claudia

1-Gazpacho Manchego (Spain)

Ingredients (4 people)

1. 1/2 chicken I
2. 1/2 chopped rabbit, although only with chicken is also delicious.
3. 180 gr of cakes.
4. 1 onion.
5. 2 cloves of dried garlic
6. 2 green peppers You can also use one green and half a red one.
7. 150 gr of tomato
8. 2 liters of water.
9. Ideal spices for gazpacho manchego: ground black pepper, thyme, a couple of cloves and nutmeg.
10. Olive oil and salt.

2-Gazpacho Manchego (Spain)

Preparation

1) Pepper the pieces of meat on both sides.
2) Put the pot on medium heat and pour a little oil, When it is hot add the chicken, let it brown perfectly on one side, turn it around and the same on the other. In 5 minutes it is usually ready, remove it from the pot and reserve it.
3) Peel the finely chopped garlic and finches.
4) Peel the onions and wash the green pepper, and chop everything well finite.
5) If the tomato you use is fresh or whole, you should grate or crush it.

3-Gazpacho Manchego (Spain)

6) When you remove the chicken, put the garlic and onion in the pan with a little salt and let it cook all over a medium heat until the onion begins to be tender, about 5 minutes.
7) Add the green pepper and stir it all together for 5 more minutes.
8) Add the tomato and spices and cook 10 minutes more, stirring occasionally.
9) Add the meat, pour the 2 liters of water and raise the temperature of the fire. When it starts bubbling, lower again to a gentle heat and let it cook all together for around 30-40 minutes or until you check that the chicken is tender.

4-Gazpacho Manchego (Spain)

10) Toss the sliced ​​cakes, mix them with the broth stirring occasionally and let them cook for 10 minutes. Then remove from the heat, let the gazpacho manchego rest and you will see that the cakes will end up sucking practically all the liquid and they will be tender. Test if you have to rectify salt.

The Fideua 1 (Spain)

Ingredients:

350 Grams of noodles thick
500 Grams of fresh mussels
350 Grams of white or red
prawns or combined
200 Grams of fish (Emperor or Monkfish)
- Optional 1: Small onion or fresh scallion
2 Mature Tomatoes
1 Garlic
1 Teaspoon of red sweet paprika saffron or coloring
Pinch of salt
Olive oil

The Fideua 2 (Spain)

Preparation :
1. To start with the preparation of our seafood fideuá take a casserole and put a little olive oil to heat. Chop the clove of garlic finely and fry it in the oil.
2. Next, add the squid, prawns, prawns, hake cut into pieces, the mussels and clams. Stir it all a few seconds and add the chopped tomato, ground coriander and a pinch of pepper.
3. To continue with the realization of the sofrito for fideuá, move it all and add the fish broth and let it cook. You should add enough fish broth to cover the seafood, as it is cooked you may need to incorporate a little more.
4.When it boils, add the noodles and let them cook all together. As soon as it is ready, turn off the heat, cover the surface of the casserole with a lid, and finally serve
Damian

Tortilla de patata(Spain)

INGREDIENTS:
1. 10 eggs
2. 1kg of potatoes
3. salt
4. olive oil
5. onion (optional)

Joan

Tortilla de patata 2

PREPARATION:
1. Peel the potatoes, wash them to remove traces of dirt and dry them
2. We cut the potatoes and fried them. We put them in a bowl and mix them with the egg and salt.
3. We choose the largest pan to put the olive oil and put it on a fire.
4. We introduce the cut and salted potatoes and let them for cook for about twenty minutes over a fire.
5. While the potatoes are frying,in the bowl we beat the eggs, we reserve and peella the onion and cut it.
6. We leave it to rest until it has a golden color, that it has a point of caramelization but without getting to burn.

Joan

"Arroz al Horno" /Spain)

Ingredients (4-6 people):
• 300 gr of rice
• 600 ml of cooked broth
• 100 gr of cooked chickpeas
• 4 pork ribs
• 4 small onion black puddings
• 4 slices of fresh bacon
• 1 potato
• 1 tomato
• 3 tablespoons of crushed tomato
• 1 head of garlic + 2 cloves
• olive oil
• Salt
• saffron


Preparation
Peel the potato and fry in a pan with oil. Cut the tomato and fry them in a pan. Cut the ribs in , them in another pan with oil. Cut the bacon and add in the same pan.Add saffron to the pan, the tomato sauce, the chickpeas and the rice and bacon and blood sausage. Add the potatoes and tomato. Place garlic in pot pour the broth and put the pot in the oven at 220ºC for 20 minutes
Elias

Paella (Spain)