monika_jukniene.cooking

2022 is definitely here and I hope you are having a very good holidays and made lot of fireworks yesterday and on the New Year’s Eve! 😁🎉🎊💥💥💥🧨
I wish you New Year full of new meals to taste or old ones (and timeless), new achievements doing and making new recipes and lot of inspiration! 🤗🍾🥂❤️

Lunch time at DaAntonio. The steak was truly marvellous, tender and very special! ☺️ Black truffle treat for the dessert 🖤⚫️The service just perfect.
Elegant& timeless& peaceful interior. You increase your energy and improve your mood when having lunch here 🙂
I like the serene tones, the inviting atmosthere, and the touch of chic in this restaurant where soft lights envelope the materials and surfaces ✨✨ Black, brown & white with a bit of beige as a warming moment - never fails 🖤
I am very happy to have such a nice and elegant place in Vilnius ❤️

Kugelis with truffle sauce

Needed:
🔴20 pcs. potatoes
🔴2 eggs
🔴1,5 glass of milk
🔴2 tsp. salt
🔴1 tsp. onion chutney
🔴2 tsp. truffle sauce
🔴pepper to taste
🔴oil to cover baking dish
🔴Physalis berries to taste

How to make it tasty:
⚫️Peel and grind potatoes.
⚫️Eggs and milk add to potatoes and mix well.
⚫️Pour the mix into a baking dish covered with oil.
⚫️Bake at 180 deg for 90 min.
⚫️Slice into squares, put sour cream, truffle sauce, top with physalis berries and serve 🤗👌

Bon Appetite! 👩‍🍳🙂

Kugelis is traditional Lithuanian potato dish. Usually kugelis is prepared from potatoes, fried bacon, milk, onions, and eggs. It is eaten with sour cream or/ and sauce made of crumbled pork with onions chopped. I have changed a recipe a bit and have to say truffle sauce goes very well with kugelis 🤗👌😋

Nature is so quiet, calm and tranquil in early winter morning 😌😌 Despite the fact that it’s chilly already ☺️❄️
A moment while doing the hiking trail “Žodis girios draugui”. ❤️ It’s one of my most favourite trails in Lithuania with attractions of Merkys river and Santakio forest 😍 And even it’s more like a park (not a trail) but you can easily extend it by taking a side path.
Happy 1st of December, the start and arrival of winter, friends!! 🥰❄️❤️

Have you ever dined in red lighting all surrounded by art neauveau beauty? 😍
Maxim’s restaurant is rather like a scene from a film or stage - all in warm deep red ❤️Ample like a rose with splendid lines of decorative fantasy full of striking patterns and graceful details 😍
Housed in a area near Luxor Obelisk, Buddha Bar, Pont de La Concorde, Mussee Petit Palais, Grand Palais, Musee du Jeu de Paume, Jardins des Champs Elysees.
I found it as a very nice place for lunch after stroll around Louvre. With our company we tried: Le châtaigne, Le Homard, La Vollaile, Le Risotto and some desserts.
Maxim’s was opened in 1893 as the little bistro by simple waiter Maxime Gaillard. Step after step while it’s owners were changing it became one of the most famous, also one of the most expensive restaurants in the world. It had been visited by Marcel Proust, Jean Cocteau, Edith Piaf, Pablo Picasso, John Travolta, Barbra Streisand. Brigitte Bardot entered this restaurant in her bare feet 🙂
World-renowned history and name — it seemed and it looked truly charming. I loved every single minute of time spent here ☺️

Blueberry Clafoutis

One more French dish for you to try 🤗 And it’s so simple dessert recipe! ☺️ Clafoutis is a traditional French dessert made with berries (usually 🍒 ) that is covered with filling that consists of eggs, salt, oil, milk (or heavy cream) and flour. Unless it’s usually made with cherries now I’ve made clafoutis with blueberries. All you have to do is mix the ingredients together in a bowl and pour the filling on the berries, and bake! You can serve it immediately after baking or cool. Sometimes clafoutis is dusted with powdered sugar on top, if you like.

Ingredients:
3 eggs
0,5 teaspoon salt
1 tablespoon sugar
180g flour
2 tablespoon walnut oil
200 ml heavy cream
1 teaspoon muscat nuts ground
2 cups blueberries, or other berries on hand

Instructions:
1. Preheat the oven to 180°C. Cover pie baking dish with butter
2. In a bowl, whisk eggs and salt for about a minute until well.
3. Add flour and whisk until smooth. Whisk in oil, followed by the heavy cream. Make sure that the texture of mixture is like being suitable to make pancakes.
4. Leave the mixture to stay cool for a while
5. Scatter berries in the pie baking dish and dust them with muscat ground
6. Pour mixture onto berries
7. Dust the whole area with sugar on top
8. Bake for about 30 min. Let cool until lukewarm.
9. Dust with powdered sugar, adorn with fresh berries and serve 🤗

French rabbit with goat cheese

As I have just returned from Paris, decided to post something French to stay in the mood ☺️ I found the following recipe in the book “Prancūzija Mon Amour” by Lithuanian author Erika Umbrasaitė (it’s a very lovely book about art de vivre and worth your notice indeed! It’s an unforgettable story including French love, French cousine, friendship, family life, travel tips and the power of French character). I’ve changed the original recipe a bit as I always do for the reason of my very creative soul 😁😇

1 kg rabbit 🐇
Mashed potatoes porridge 🥔
Homemade pickled cucumber 🥒
Cod liver🐟
Dijon mustard 2 table spoon
Béer 400ml
Sour cream 200ml
2 onions
Butter
Chia seeds
Dried thyme
Laurel leaves 🍃
Pepper
Salt🧂
Rucola leaves
Dried aronia berry

Cover the rabbit with pepper, thyme and salt. Heat the butter in the stewing dish till it gets of liquid consistency.
Put inside onions and bake for few minutes.
Pour beer inside and laurel leaves.
Slow the fire till little and let it get stewed for 40min.
Put inside mustard and pour sour cream.
Boil few minutes on top to let the ingredients open to their best beauty ☺️
Do potato dash
Boil some chia seeds
Serve with cucumber and cod liver
Beautify with dried aronia berry or any other thing on hand to your taste
Bon Appetite! 👌👩‍🍳😋

My most favourite quote about health ever! 😍 Since I was born and grew up in total medical environment (my mother is a doctor and my father was the head of medical technologies in the main country’s hospital) I know how very true is the bellow quote! ✌️❤️👩‍⚕️

Happy Friday! 🙂 I’m extremely looking forward to this weekend because I’ve got guests coming and lots on our itinerary awaiting. One thing I’m excited to take them to is Sūrininkai. It’s the place not only to buy some excellent cheese but also have very nice homemade lunch. Last time I’ve had a mushroom soup with goat cheese sushi (placed in the middle of the plate of soup), pancakes stuffed with dried ripped beef and coffee with milk 😍😋 So if you’re driving around (it’s on the way from Vilnius to Druskininkai), do pop in. I’ve met the nicest hosts! Have wonderful autumn time whatever you have on the weekend shedule!

Moliūgų sriuba su lašiša ir kraujažole

Moliūgas, bulvės, morkos, česnakas, sviestas, gražgarstės, rūkyta lašišos file, šalavijų sėklos, kraujažolės žiedai
Skanaus! 🤗😋🥣

Pumpkin, potatoes, carrots, garlic, butter, rucola, smoked salmon fillet, organic quinoa, yarrow blossoms
Bon Appetite! 🤗☺️🥣

Yarrow flower benefits: https://eattheplanet.org/yarrow-a-delicious-and-nutritious-panacea/