Oven-baked chicken ‘bombs’ with fries

daumantų žolė

Ingredients

  • 500g of chicken fillet
  • 4 potatoes (medium size)
  • 4 tbsp of tomato sauce
  • 1 tsp of ground red paprika
  • 1 tsp of persillade (a mixture of garlic granules and dried parsley) according to taste, salt and pepper according to taste Sauce:
  • 2 tbsp of mayonnaise (we used Daumantų)
  • 1 pickled cucumber
  • 1 garlic clove, some parsley
  • 2 tbsp of tomato sauce (we used Daumantų)

Sauce

  • 2 tbsp of mayonnaise (we used Daumantų)
  • 1 pickled cucumber
  • 1 garlic clove, some parsley
  • 2 tbsp of tomato sauce (we used Daumantų)

Method

Ordinary ingredients with a twist! It’s a delicious chicken and potato casserole, and it’s super easy to make – every guest will appreciate a ‘bomb’ like that. By the way, we recommend serving it with pickled cucumber sauce, because it will add some sourness necessary for this excellent dish!

  1. Cut the chicken fillet into small pieces and mix with 4 tablespoons of tomato sauce and spices.
  2. Peel the potatoes and thinly slice them lengthwise, sprinkle with pepper.
  3. Take 4 sheets of foil and put the potatoes and chicken in the middle of each sheet. Wrap tightly. Repeat with all four.
  4. Put the chicken ‘bombs’ in a deep baking tray, pour ~2 cm of hot water into the tray and bake at about 200°C in an oven for about 1 hour. Follow the baking process and add some boiled water, if it evaporates. A couple of minutes before it’s done, unwrap the foil to let the chicken turn a little brown.
  5. For the sauce, chop the cucumber finely and mix with mayonnaise, tomato sauce and grated garlic. Sprinkle with fresh parsley. Bon appétit!

Recipe by LaMaistas.lt

Layered salad with salmon, avocado and cottage cheese

daumantų žolė

Ingredients

  • 4 eggs (hard boiled)
  • 180g of salted salmon fillet (or cold smoked)
  • 180g of cottage cheese, 9% fat (we used the moist one, in square packs)
  • 180g of semi-hard yellow cheese
  • 180g of mayonnaise (we used Daumantų Karališkas, original flavour)
  • 2 small avocados
  • 1 red onion (medium size)
  • 1 bunch of dill (or spring onion)
  • 0,5 of a lemon

Method

  1. Roughly grate the cheese and eggs, but do not mix them together.
  2. Cut the salmon into small cubes.
  3. Cut the avocados in half, remove the pits, remove the flesh and cut into small cubes (~1-by-1 cm cubes), sprinkle with lemon juice.
  4. Chop the onion.
  5. Place the removable side ring (18–20 cm in diameter) of a baking pan on a plate.
  6. Layer the salad on the plate: half of the eggs, half of the cheese, a little mayonnaise on top, then salmon, onion, avocado, cottage cheese, then the remaining eggs, cheese and a little mayonnaise.
  7. Chop the greens finely and sprinkle the salad. Refrigerate for 1–2 hours.
  8. Before serving, put the blade of a knife in between the salad and the side of the baking pan ring, then swipe along the side of the ring and remove it.

Tacos with chicken and vegetables

daumantų žolė

Ingredients

  • 600g of chicken breasts
  • 1 tsp of Cayenne pepper powder
  • 1 tsp of garlic powder
  • 3/4 tsp salt
  • 3/4 tsp sweet smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp honey
  • 4 tsp olive oil
  • 1/2 green lemon juice and zest

Filling

  • 8 small tortillas
  • Red cabbage
  • Radish
  • Red onion
  • Chilli
  • Avocado
  • Coriander
  • Daumantų Gurmaniškas mayonnaise with mango (for serving)

Method

  1. Marinatui visus ingredientus sumaišyk. Į maišelį sudėk vištieną, supilk marinatą ir tolygiai paskirstyk.
  2. Palik marinuotis šaldytuve 1 val.
  3. Keptuvėje įkaitink aliejaus. Sudėk vištieną. Kepk iš abiejų pusių, kol parus.
    Supjaustyk riekelėmis.
  4. Avokadus sutrink su kalendromis ir druska pagal skonį.
    Kopūstą sutarkuok, svogūnus supjaustyk griežinėliais, ridikėlius, paprikas plonomis riekelėmis. Kalendras susmulkink.
  5. Ant tortilijų (jas skanu pašildyti) dėk daržovių, vištienos, avokadų trintinio. Patiek su Daumantų Gurmanišku mangų skonio majonezu.

Receptą paruošė „Duonos ir žaidimų“.

Moroccan sweet potato and chickpea stew

daumantų žolė

Ingredients

  • 1 tbsp of oil | I used coconut oil
  • 1 small onion
  • Several cloves of garlic
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1 tsp ground paprika
  • 1/2 tsp ground cinamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 2 mid-size sweet potatoes | Could be replaced by regular potatoes
  • 1 can (400ml) of chopped tomatoes in tomato juice
  • 2 tbsp tomato sauce | I used Daumantų
  • Karališkas tomato sauce, original taste
  • 1 glass (250ml) of vegetable broth
  • 1 tsp maple syrup | Could be replaced by sugar or honey (non-vegan)
  • Salt, pepper
  • 1 can (400ml) of chickpeas
  • Lemon
  • Fresh coriander (for decoration)
  • Pistachios (for decoration)
  • Pomegranate seeds (for decoration)

Sauce

  • 4 tbsp Daumantų Karališkas mayonnaise, original taste
  • 2 tbsp Greek yoghurt
  • 2 cloves of garlic
  • Salt, pepper
  • Splash of lemon juice

Method

The spring evenings aren’t very warm yet, so why not pamper oneself with something warm and spicy? This time I’m recommending the Moroccan-style sweet potato and chickpea stew. It’s easy to make, and all you’ll use is one frying pan. The vegetables taste wonderful, so the dish will be appreciated not only by vegans and vegetarians, but also by everyone who understands that a balanced diet is based on diversity and that sometimes it’s good to have a meat-free lunch or dinner. In this case, the feeling of fullness comes from the protein-packed chickpeas.

By the way, the recipe is flexible! Feel free to add your favourite vegetables or use up the ones in your freezer. The stew can be served alone or with boiled rice. If you prefer a more intense flavour, add some feta cheese, it goes very well with other ingredients.

Don’t let the long list of spices put you off. The spices, together with the quality tomato sauce, create the base for this dish. So do not skip the spices or the sauce. Also, choose a high quality tomato sauce with as much tomato paste as possible. I used the Daumantų original taste Royal sauce which contains more tomato paste, natural lemon juice instead of citric acid and no modified starch, preservatives or sweeteners.

1. Heat the oil in the frying pan, put the chopped onion into the pan and fry for 3 minutes.

2. Put the chopped garlic and all the spices into the frying pan and fry for another 2 minutes.

3. Put the peeled and diced sweet potatoes into the frying pan, stir everything and fry for one more minute.

4. Add tomato with juice, tomato sauce, broth, maple syrup, salt and pepper.

5. Once it starts boiling, reduce the heat to a simmer, cover the frying pan and let it simmer for about 30 minutes until the potatoes are soft and the sauce is thick.

6. Add the chickpeas to the stew and stir.

7. Serve sprinkled with lemon juice and fresh coriander, chopped pistachios and pomegranate seeds.

Prepared by Ant medinės lentelės.