# data[].attributes.attachment_link.description
Traditional Lithuanian Sakotis cake is a very popular sweet dish served at weddings, birthday's, Christmas and just about any celebration. The origins of the dish are a little sketchy but it seems probably that it originated in Eastern Europe/Baltics.

# data[].attributes.attachment_link.title
VMG receptai | "Šaltibarščiai kitaip" | Alfas Ivanauskas | 2014 | Virtuvės mitų griovėjai

# data[].attributes.attachment_link.description
Originalus būdas patobulinti tradicinius šaltibarščius. -- VMG kulinarinėje studijoje gerai žinomi receptai atgimsta originaliai patobulinti: kulinaro Alfo Ivanausko patiekalai, miksologės Justės Butvilaitės kokteiliai, sezoniniai produktai bei maisto serviravimo idėjos! -- VMG kanale - originalūs Virtuvės mitų griovėjų receptai, gėrimai ir desertai, naudingi patarimai virtuvėje, interviu su Lietuvos įžymybėmis bei garsiausiais pasaulio šefais, kulinarinio pasaulio naujienos, kulinarinės kelionės ir dar daugiau.

# data[].attributes.body
Made from cottage cheese, sweetened condensed milk, berries and biscuits

# data[].attributes.attachment_link.title
VMG receptai | "Varškės tinginys su braškėmis per 5 min" | 2014 | Virtuvės mitų griovėjai

# data[].attributes.attachment_link.description
Greito ir gardaus deserto receptas šventėms! -- VMG kulinarinėje studijoje gerai žinomi receptai atgimsta originaliai patobulinti: kulinaro Alfo Ivanausko patiekalai, miksologės Justės Butvilaitės kokteiliai, sezoniniai produktai bei maisto serviravimo idėjos! -- VMG kanale - originalūs Virtuvės mitų griovėjų receptai, gėrimai ir desertai, naudingi patarimai virtuvėje, interviu su Lietuvos įžymybėmis bei garsiausiais pasaulio šefais, kulinarinio pasaulio naujienos, kulinarinės kelionės ir dar daugiau.

# data[].attributes.body
1/2 k (1 lb) flour; 2 egg yolks

1 whole egg; 3 tablespoons butter

1 cup honey; 1 cup sugar; 1 teaspoon baking soda

2 tablespoons sour cream; 2 teaspoons seasonings

ICING

1 cup powdered sugar; 1 egg white

juice of 1/2 lemon; 1 teaspoon cocoa powder

Heat sugar in skillet until dark brown. Make dough using all ingredients. Dough should  be quite hard. Let dough rest in cool spot. Divide dough in half. From one half make  mushroom caps, walnut size rounds with an indentation on one side, place hole down on  baking sheet. Make stems from other half of dough. Roll finger thick pieces, about 4 cm/2  inches long. Place next to caps and bake in preheated oven at 325F/160C, for about 25-30  minutes. To make icing beat egg white with powdered sugar and lemon juice. When caps and  stems are done, glue stems into caps with white icing, and ice stems with white icing. Add  cocoa powder to remaining icing, mix well and ice mushroom caps. Place iced mushrooms in  warm oven to dry icing.

# data[].attributes.body
Tinginys is a popular dessert in Lithuania. The dish is typically prepared with biscuits or crackers, cocoa, butter, sugar and solidified milk

# data[].attributes.headline
Silkė su grybais/ herring with mushrooms 

# data[].attributes.subject
Silkė su grybais/ herring with mushrooms 

# data[].attributes.body
Lithuanian šakotis is traditional spit cake. It is a cake made of butter, eggs, flour, sugar, and cream, cooked on a rotating spit in an oven or over an open fire.

Šakotis is one of the most important desserts in Lithuanian celebrations, especially at weddings or other special occasions such as Christmas.

# data[].attributes.body
Šaltibarščiai is a popular summer soup. It's made from hard-boiled eggs, cooked and shredded beets, fresh cucumbers, dill, and green onions. All the aforementioned ingredients are chopped and put into a pot, and then soured milk or kefir is added. The soup can be seasoned with salt and some pepper to taste.

Šaltibarščiai is served cold, usually with hot boiled potatoes sprinkled with dill on the side.

# data[].attributes.body
Classic zrazy have a rolled shape and are made of thin slices of beef, which is flavored with salt and pepper and stuffed with vegetables, mushrooms, eggs, and potato

# data[].attributes.body
Lithuanian cuisine features the products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialities

# data[].attributes.body
Every region in Lithuania has preserved its original traditional dishes. The Aukštaitija residents are experts in flour and freshwater fish dishes and their culinary heritage is member of the European Culinary Heritage. The Žemaitija residents are excellent cooks of potatoe, vegetable and dairy meals. People from Suvalkija are unrivalled in smoked meat products. Residents of Dzūkija specialize in dishes of forest products as well as cakes. The most savoury smoked fish can be tested in Lithuania Minor and on both shores of the Curonian Lagoon.

# data[].attributes.headline
More  information about Lithuanian traditional foods and the recipies :

# data[].attributes.subject
More  information about Lithuanian traditional foods and the recipies :

# data[].attributes.body
http://ausis.gf.vu.lt/eka/food/fcont.html

http://carny.hubpages.com/hub/traditional-lithuanian-dishes
https://www.pinterest.com/johnortega/lithuanian-recipes/

# data[].attributes.body
Skilandis or Kindziukas is a Lithuanian sausage. It is made of a pig's stomach stuffed with salted, garlic-flavored minced meat and bacon. Then the sausage is smoked and dried, but not cold-smoked.

# data[].attributes.body
Home-made cottage cheese:

http://how2heroes.com/videos/international/lithuanian-farmer-cheese

# data[].attributes.headline
 Kūčiukai/ Lithuanian Christmas Eve biscuits 

# data[].attributes.subject
 Kūčiukai/ Lithuanian Christmas Eve biscuits 

# data[].attributes.body
Ingredients

6  egg yolks

2  whole eggs

2  tablespoons  sugar

1  cup  sour cream

1  teaspoon  vanilla extract

Some powdered sugar

Some oil

Instructions
Blend yolks and 2 whole eggs with sugar until thick and lemon colored. Sift flour into eggs, add sour cream, vanilla and rum. Mix well. Beat dough with rolling pin, folding dough inward, until dough shows blisters. The more air is incorporated into dough, the lighter the twigs. Let dough rest in refrigerator for a couple of hours. Roll out dough very thin, cut into strips, 10 cm/3 inches long and 2 cm/1 ½ inches wide, cut a slit in center, pull one end through slit. Heat oil in deep pot or deep fryer, to keep oil from foaming add 2 pieces raw potato. When the twig is placed into hot oil and rises to surface fast, this means that oil is at right temperature. Fry until golden brown on both sides. Drain twigs on paper towels or brown paper and dust with powdered sugar while still hot.

# data[].attributes.body
Ingredients

1 cup honey

3 eggs

3 tbsps. sugar

3 tbsp. cream

4 oz. butter

1/2 teaspoon cinnamon

1/4 tsp. cloves

1 tsp. baking powder

1/2 tsp. baking soda

2 cups flour

Directions

Note. A little more flour may be needed if the dough is too soft to roll out and make the cookies.

Cream eggs with sugar, pour in honey, melted (cooled) butter, spices and cream. Blend well. Mix the flour with baking soda and the baking powder, stir into the other ingredients.

Knead dough until it does not stick to hands anymore. Cover and refrigerate about half hour. Roll out on floured surface; cut out hearts with a cookie cutter or make your own pattern (especially if you want to make big hearts). Bake at 350⁰ until golden brown (about 10-15 min.). Decorate after the cookie cools completely.

# data[].attributes.body
Ingredients

Pancake:

8 big boiled potatoes

1 egg

Salt to the taste

1/2 cup of flour

Vegetable oil

Filling:

300g cooked meat

1 onion

1 tablespoon of butter

Broth

Pepper

Salt

Directions

Grate hot boiled potatoes. Let them cool then add flour, egg, salt and pepper to taste and mix well.

For filling: chop the onion and fry it with butter in a heated pan, add boiled ground meat, pepper and salt and stew for some time. Add some broth to make meat softer. J

Take a handful of potato mixture and make it into an flat pancake, put some meat on it , then fold it in any shape you like J.

Formed pancakes should be fried on both sides until they become golden brown.

To make sauce put butter and sour cream into a hot saucepan and mix well, add same salt to taste.

# data[].attributes.body
Mushroom dishes dried or preserved for the winter by salting and pressing them in wooden pails

Fried and served with potatoes

# data[].attributes.body
Dish is made from grated potatoes.The main ingredients are potatoes, bacon, milk, onions, and eggs. It may be spiced with salt, black pepper, bay leaves, and/or marjoram. It is usually eaten with apple sauce, lingonberry preserve, sour cream, or crumbled fried fat—from white bacon (spirgai) or pork.

https://www.youtube.com/watch?v=p9mFb03H1oo

# data[].attributes.body
Sausage stuffed with grated potatoes which is baked in oven.

# data[].attributes.body
Cepelinai or Didžkukuliai  are a Lithuanian national dish.  They are a type of dumpling made from grated and riced potatoes and usually stuffed with minced meat, although sometimes dry cottage cheese (curd) or mushrooms are used instead.

# data[].attributes.body
In Lithuania the hard work of bees and their produced goods have long been appreciated. Honey collected from meadows and fields was served on many festive tables. Wax candles lighted cosy homes during dreary winter evenings. Elderly people knew and passed down the magical healing powers of honey, propolis and royal jelly.

# data[].attributes.body
Traditional Lithuanian bread is made out of rye. Rye bread was the main food in Lithuanian villages until the middle of the 20th century. During the times of serfdom peasants made it out of unwinnowed grain flour. Pure rye bread was only made during celebrations. According to Lithuanian traditions, guests were welcomed and seen off with rye bread.