Specially for the Midsummer celebration, known as Saint Jonas’ festival or Dew Holiday, Lithuanian cuisine guru, the chef of restaurant “Sweet Root” Justinas Misius and I created this new #24 photo shoot.
Various shades of green colour and inspiration are promised for those who adore Lithuanian forests and herbs and want to find out when, how and for which dishes to use certain local herbs.
This time I advise you to look at these recipes as the source of new ideas. Most probably only experienced kitchen experts could treat their friends with Justinas’ suggested dinner dishes. Instead of trying to make Justinas’ recipes from A to Z, make just one or another part of it and adapt it creatively. Why not? For example, I will definitely try the nettle and goutweed spread, the dressing for the sturgeon and hazelnut milk with the dessert.
So enjoy my pictures and look for the inspiration, find some good new ideas on how to bring some more variety into your dinner party for friends by making some novel and unusual dishes. Ingredients for some of them you can pick straight from summer field or forest.
Photography: Robertas Daskevičius
Recipes: Justinas Misius
Recipes of #24 time
BUCKWHEAT WITH SUNFLOWER SEEDS AND CHERVIL
Ingredients FOR THE BUCKWHEAT 400g buckwheat 20 g butter Vegetable broth or water Salt 40g sunflower seeds FOR THE SUNFLOWER SEEDS SAUCE Sunflower seeds Vegetable broth or water …
STURGEON WITH POTATOES AND SORREL
Ingredients FOR THE STURGEON 1 sturgeon fillet (800 g) 17 g salt 17 g sugar FOR THE POTATOES 1 kg potatoes salt FOR THE NETTLE AND GOUTWEED …
SAP WITH BLACKCURRANTS
Ingredients FOR THE BLACKCURRANT LEAF SYRUP 20g blackcurrant leaves 75g sugar 75g water FOR THE SAP 1 l sap 100 g sugar Servings:1Level: advance 1. Boil the …
YOGHURT WITH RHUBARB AND ICE CREAM
Ingredients FOR THE YOGHURT MOUSSE 170g yoghurt 100 ml heavy cream 5g gelatine 2g icing sugar 5ml quince juice FOR THE SHORTBREAD 50 g sugar 62 g flour …