Apricot compote (450 g); sugar (100 g); Baltix semolina (75 g); butter (50 g); 3 eggs; curd (600 g); apricot or greek yogurt (150 g); 2 grated lemon peels; 2 spoons of baking powder.
Cut apricots into cubes. Mix them with butter, sugar and eggs, add curd, yogurt and lemon peels. Rub it until it is smooth, then mix semolina with cooking powder and add into mixture. Add apricot cubes. Put the mixture into oven and bake it at 175 C for 1 hour. When ready, sprinkle with icing sugar.
BALTIX pearl barley (300 g); 4 onions, 1L chicken broth; 2 garlic cloves; fresh champignons (500 g); chicken filets; 2 soup spoons of sour cream; 2 soup spoons of parsley; cherry tomatoes (150 g); a little bit of salt.
Cut mushrooms into slices and chicken meat into cubes. At the same time, fry onions so that they will have a nice golden colour, add chicken and then keep on frying until all the ingredients on the pan are brown. Add mushrooms and crushed garlic. Fry it until the water has steamed away, then add broth and pearl barley. Cook it for 20 minutes until the pearl barley is soft and the broth has absorbed. Add sour cream, salt, parsley and small tomatoes.
BALTIX steamed rice (400 g); sheep/ pork meat (300 g); bacon (100 g); carrots (400 g); onion (200 g); 2 soup spoons of oregano; 4 soup spoons on tomato puree; salt; pepper; caraway; garlic.
Cut meat into cubes and bacon into small pieces, then fry it on a pan with cooking oil. Add onion, carrot cubes, spices and then add water. Roast it and then remove bacon bits from the pan. Boil rice on low heat for 15 minutes in ratio of 1 rice/2 water. Add rice, oregano and tomato puree, stir it and season it.
BALTIX peas (280 g); smoked pork meat (150 g); 2 onions; 2 carrots; butter (100 g); 6 slices of white bread/bread crumbs; salt; pepper; laurel; minced herbs.
Wash peas and let them rest in the previous evening. Boil pork meat in cold water, remove foam. Add salt, pepper, laurel, 1 onion, carrot and then mix broth together. Take the meat out, strain the liquid and start boiling with the peas. Brown the sliced carrot and onion and add to the soup. Chop the meat and add it to the soup. When the peas are soft enough, add salt, pepper, herbs and breadcrumbs.
BALTIX oat meals (250 g); 1 soup spoon of sugar; butter (125 g); 1 soup spoon of flour; crushed hazelnuts (30 g); 3 egg yolks; honey (50 g).
Roast oat flakes with butter and sugar until flakes are crispy enough. Remove from the stove, add flour, nuts, egg yolk and honey and then mold them into loaf. Bake them on oven plate for 15 minutes at 200 C. Cool the cookies down before you taste them.
2 glasses of water; yeast, 1,5 glasses of wheat flour; 1 glass of milk; 1 glass of buckwheat flour; 2 eggs, salt; cooking oil for frying.
Dissolve the yeast, add wheat flour and let it rise in a warm place for 2-3 hours. When dough is ready, add warm milk, salt, buckwheat flour and eggs. Stir it and let it sit for about an hour. Then bake small pancakes using cooking oil or butter.
1 cup of BALTIX pearl barley; 3 large potatoes; 3 cups of water; smoked bacon or ham (200 g); 2 soup spoons of butter.
Peel the potatoes and wash pearl barley. Put them into a container which has previously melted butter and heat it on low heat. Add water and whole potatoes with salt. Boil them on a quiet fire for about 30 minutes. Finally pound the potatoes, cut the bacon into cubes and fry on pan. Add bacon to porridge.
It takes:
BALTIX millet flakes (100 g); BALTIX semolina (100 g); milk (200 ml); ½ tea spoon of turmeric; a little bit of salt; black pepper; 1-2 tea spoons of sugar/honey when needed; grated cheese.
Preparing:
Pour millet flakes and 50 grams of semolina into pot, then add milk. Mix it on low heat until millet flakes and semolina have swollen and let it rest for some time. Add turmeric, salt, black pepper, sugar or honey for seasoning.
BALTIX millet flakes (100 g); milk (200 ml); a little bit of salt.
Pour some water into pot and let it boil. Add 200 ml of milk, heat it and then add 100 grams of millet flakes. Boil and mix it for 2 minutes, then leave it to rest under the lid. Serve with jam or butter.
glass of BALTIX corn flakes, 300 g of pumpkin, 3 glasses of milk, teaspoon of sugar, melted butter, salt.
Roast corn flakes on a frying pan, then add those to boiling milk or water and boil for a couple of minutes. Peel pumpkin, remove seeds and chop into small cubes. Dredge some sugar over pumpkin and boil it in hot water at low temperature. Pumpkin juice will emit, you can use it to pour over porridge later. Boil pumpkin for 15 minutes. Then mix pumpkin with corn flakes porridge, add some salt and leave for a couple of minutes to infuse. To add extra flavor, pour some pumpkin juice over porridge or add some cinnamon.
100 g of pea flakes, 250-300 g of mince, 1 egg, onion, garlic, pepper, salt, oil.
First, you need to boil pea flakes in hot water for 10 minutes and leave those to cool down. Then chop onion and garlic. Beat an egg in a bowl. Put mince to another bowl, add beaten-up egg, chopped onion and garlic, cooled pea flakes, salt and paper. Mix all ingredients to a smooth paste. With your hands wet make patty cakes and fry those in hot oil under the lid for 10 minutes on both sides.
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