This is dark, moist and dense bread with a hint of sweetness - a bit in Lithuanian-style. Barley malt syrup and a little of honey give this beautiful colour of the crumb and a caramelized crust. My recipe uses light rye sourdough starter and a mix of bread and dark rye flour. It requires patience as the sponge needs to be prepared a day before and give it time to rise. But as a reward, the final rise of bread takes only two hours. Malt and Honey Dark Rye Bread is the perfect winter bread which tastes amazing with hard cheese, pickled herring or paté. Find the recipe here…

Great for a lunch served with a crunchy green salad, as a starter or a savoury bite for any occasion. The Mushroom Tartlets which are extremely delicious and flavoursome, combine flaky shortcrust cases and creamy filling. I used Chestnut Mushrooms which have great flavour and texture but if you have wild mushrooms at hand, use them - they would be even better. The Mushroom Tartlets are quite easy to make and assemble. The filling can be prepared ahead and shortcrust pastry would be more crusty and flaky if it’s kept in the fridge overnight. The homemade shortcrust pastry can be replaced with good quality store-bought one. Find the recipe here…

Everybody loves crackers! Everybody loves cheddar cheese crackers! The mass produced snacks are usually full of bad ingredients such as flavour enhances, preservatives, leavening, contain a lot of salt but not real cheddar cheese. If you think that making home-baked cheddar cheese crackers from scratch involves tons of hard work and time, you don’t know how wrong you are. That will take you no more than 2 hours. You may use any kind of cheddar cheese – mild or mature, any spices you like - grounded paprika, thyme, cayenne pepper. Up to your taste. Cheddar cheese crackers are high-calories snacks but who eats them every day? Find the recipe here...