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– More than once in the press you have talked about interior issues, but this time let’s not talk about beautiful houses and their interiors. I caught up with a very interesting Italian dish from Fiori di zucca for breakfast. What is it?
– “Fiori di zucca” – fried zucchini flowers. Since zucchini do so well in Lithuania, I kept thinking about what to do with them. I noticed this recipe online, but still couldn’t bring myself to try it; it was very unfortunate to pick up those beautiful zucchini flowers and destroy them to eat. You see, I am a flower lover, which is why zucchini flowers are extremely beautiful and fragrant to me … However, cooking also evokes a lot of good emotions. So this time I got over my doubts and decided to give it a try.
– You mentioned that zucchini flowers in Italy are one of the most delicious summer delicacies. And what other delicacies have you had to try and then produce?
– I love Italy! And to taste Italian delicacies it has flowed a lot. One of the simplest is Italian bread. It tastes great and is easy to bake! And yet … at lunch, all of Italy smells like mustard. Yes, it was in Italy that I discovered these salads and planted them in my garden. Beauty is a typical Italian scent for me.
– What did you think of Italy? And what impressed you the most in Italy as an interior designer: architecture, Italian temperament, their divine food or something else?
– I am fascinated by both the architecture of this country and the beauty of nature. And what charming shores of its lakes … Therefore, it is not surprising that a country with such great cultural experience surprises the world with dishes of special flavor. And the Italian party starts for me already at the airport, I barely hear it getting off the plane: Ciao, grazie. As soon as I hear the Italian language in me, it is as if someone turns around and begins the celebration of love for this country. Of course, it’s not just the buildings that are rewarding. Probably the happiest of interesting people who come into my life. I remember an Italian, owner of a handlebar factory, Andrea Giusti. You won’t believe it, but this man is the complete opposite of the typical Italian painting we create. During his stay, he introduced me not only to the highly responsible system of furniture production, but also what Italians know to be hard-working and rational at work.
– How many times have you been to Italy and what are you looking for there: inspiration, new ideas for interiors, cultural recreation?
– I have to travel a couple of times a year. At one point there is a large international interior exhibition (it is a working visit), and the next time it is usually a holiday. I like to give myself the taste of the Italian rhythm of life in this Mediterranean country. There is always a lot of art, delicious food, beautiful language, famous Italian temperament, and passion for life. All of this draws me to visit this wonderful country over and over again. The last time I managed to stay there was before the quarantine: I had a short weekend in Venice. What were you looking for there? Well … after the truth, even without looking for anything in Italy, you always find something new, or inspiration, or a new place to relax, or some treasure of ancient Roman culture. Even if you go to a small town church, you will be amazed by the meticulous work of the mosaic masters, the uniqueness of the frescoes, the astonishingly beautiful chandeliers. Italy is like an open-air museum for me.
– Do you Speak Italian?
– I tried to study. Unfortunately, as always, there was a lack of time. So my lessons at Vytautas Magnus University with Italian teacher Stafano Lanza were left unfinished. I believe that one day I will extend them and learn to speak freely this magical language of love.
– What can you say about Italian communication at the table? Don’t you think this is a phenomenon in this country?
Italian food culture is a peculiar phenomenon.
– Italian gastronomic culture is a peculiar phenomenon. Promote person-to-person contact. Sometimes it is even difficult to understand what is more important to them: food or communication (laughs). What does it mean to eat like an Italian? First of all, you have to prepare for a long lunch or dinner, because normally Italians eat many different dishes and they do it enjoying, chatting and without rushing. To stimulate taste receptors, eating in Italy begins with cold snacks. Later we move on to the first course (usually a kind of pasta that Italians love). This is followed by seafood dishes or hot meats and cheeses. It’s really unusual for us Lithuanians, but after such a heavy meal Italians still like to try salads. They say that eating salads after main dishes has a refreshing taste. If you choose an authentic Italian pizza for lunch, enjoy its perfect taste without sauces. When you ask Lithuanians for the usual ketchup or mayonnaise, you cannot offend the chef with a joke, you will still think that you do not like it!
– What dietary principles do you follow when you are not touring Italy, Italian or Lithuanian?
– I had some challenges in life a few years ago. Completely improvised, I came up with a fourteen-day fasting diet. By the way, when I started starving, I thought about continuing this starvation campaign for just a few days, but I got two weeks. It wasn’t a weight loss, no … It was just a larger experience. Antanas Guoga has talked about him on a television show. During that process, both spiritual and physical changes occur in a person. I do not recommend anyone to take it without a doctor. It’s my personal experience, but I admit it, it was fantastic! I think there will definitely come a time when I will repeat it again. What about the food? In Lithuania, as in Lithuanian, depending on the season, but I often indulge myself with Italian dishes.
– All workaholics have a bad habit: they often forget to eat or eat very irregularly. And after all, the stomach (not to mention the entire human body) likes a constant rhythm. But maybe it’s not about you?
– The most interesting thing is that when I work from home, my breakfast almost always turns into lunch. I don’t want a quick breakfast, I don’t want a fast food filling. A common one of us, as I say, is the nervous eater. Some eat to escape stress and tension, while others don’t eat for it.
What I like most about working in the studio is when all the team members have lunch together. So we are almost like Italians in Italy: we always eat at the same time, without rushing, speaking, of short duration in the life of the other. These beautiful work eating habits are very popular for both our stomach and ourselves: the feeling of togetherness between team members works in a very positive way, it brings us closer together.
The worst happens when you have to spend time on an object. At the same time, everything balances out, and often dinner doesn’t even happen. I rush to eat something to have strength for the rest of the work. Fortunately, there are not many days like this.
– Now Lithuanians are very interested in organic and slow diet. Are you trying to eat healthier? Or maybe you think it’s just a temporary fad?
Whenever I can, I try to eat fresh, homemade food. And as simple as possible, because all smart accessories greatly change their taste and composition.
– I really pay a lot of attention to a healthy diet. However, like everywhere in life, I think there must be a balance. Because if we believe that nutrition alone can save something or help heal, it will not be entirely true. These achievements are the result of complex work with oneself: i. healthy eating, sports, positive thoughts. I have noticed that the thoughts you put in your mouth have a huge impact on how you feel. Therefore, whenever I can, I try to eat fresh, homemade food. And as simple as possible, because all smart accessories greatly change their taste and composition. Then you are deceived: you do not understand what you are eating, that is. or a lot of added ingredients, or simple and delicious food. And that winged saying “made with love” is really effective. I always try to do it like this: slowly, with love, without hiding its true natural flavor.
These days a lot of interesting people share their culinary experiments in social spaces and all you have to do is choose what you want to try again. Also, I would suggest paying close attention to the seasonality of Lithuanian products, that is, to eat what is currently appropriate in our Lithuanian gardens.
– Is interior design something like cooking? So what?
– Interesting question. I could describe these two seemingly incompatible areas by such a comparison. Everything must have a foundation and a good technological side of the solution. Just as a dish must be prepared correctly, with the necessary ingredients, their exact quantities, the interior must be done without losing important details. For example, if we don’t put eggs in the dough, it won’t stick. The same goes for the interior. If we don’t make electrical switches in a home lighting project, there won’t be. Each specialty, I think, has certain rules that we must follow so that the dish works well and does not deviate from the recipe. Another important point is that both the food and the interior must be created with care. Only then will it be of incomparable taste, beauty and value.
– Each hostess usually has her own recipe book. You have one?
– I’m quite chaotic in the kitchen and I like to improvise, so the truth is that I don’t have a recipe book. But I have a lot of cookbooks. And I really like to use various recipes from the internet – we live in the digital age! Plus, you don’t have to buy them and you can reach out to them whenever you want, of course, if you haven’t forgotten to order online.
Most dishes are dictated by routine and, as I mentioned, seasonality. Let’s say, at a time when my garden is full of goodies (potatoes, zucchini, onions, beans, and other favorite veggies), I combine them all with meat. We both love meat with my husband. Chicken usually predominates in our dishes, because we grow this meat ourselves.
And the recipes depend on inspiration. Since I usually choke at work, I choose dishes that are not complicated, quicker to prepare. I not only want to enjoy its taste, but also find enough time for the cooking process itself. I like to taste the dish, so I try not to add spices, sauces or salt. Put only what is necessary to reveal one or another ingredient that I use.
My star dish is carp, made differently each time.
– Do you have your own brand name plate?
– Of course. My star dish is carp, made differently each time. I live near a branded carp shop and I can find fresh fish here every day. Well, when I really want to sound like a good hostess (laughs), then I make carp kabobs on a skewer and bake them in the oven or in a skillet.
– It is often said that a shoemaker without shoes. And what is your own house like, what style prevails in it? Is there no lack of time and imagination, as is often the case when you build your house?
– There is a lot of truth in this saying, because often work comes first. And the focus on the other person overshadows their needs. I am not an exception either. In creating the interior, I constantly inquire into the other person’s wishes, problems, and thoughts. Even at home, I can’t always break away from what I worked for during the day. I think that just as fashion designers like to walk in ascetic dress and dress their clients in fancy clothes, interior designers don’t always manage to satisfy their personal desires.
And the house is such a fun living organism. Change shape, shape, color. And sadly, it is very vulnerable to the passage of time. As a result, I chose more classic shapes and solutions when giving my home a bit of a makeover. This is exactly what I offer to my clients in their interiors today. Classic is a recipe for the beauty of the home environment to remain unaltered, beautiful and fashionable for as long as possible. Modern solutions after 5-7 years, look, become obsolete, frustrated and require renovation.
Easy chaos has its charming side
In the past, everyone asked me what my house was like. I replied that unlike my clients. Now, with my hand pressed to my heart, I can tell that they are really very similar to the interiors that I create. It is true that they are much more modest in size, shape and solutions. And with a little less shine than customers ask for. Frankly, I am running out of time to build my house and, most importantly, to complete it. When you return home, you want to rest, not work. Don’t get me wrong, fantasies are enough for me, but sometimes I don’t want any of the abundance of work, but rest. As a result, some places in my house are still unfinished. On the other hand, that easy chaos also has its charming side. It even reminds me of Italy …
Italian Recipes From Interior Designer K.Grybaitė
Cream mousse (Panakota)
This delicious Piedmontese dessert is very popular and loved not only in Italy but also abroad. I adore this delicacy, and whenever I don’t know what to choose sweet in a cafe or restaurant, I choose it.
Will need:
850 ml of cream,
8 tablespoons caster sugar
4 gelatin sheets,
2 teaspoons vanilla extract
4 tablespoons caster sugar
2 tablespoons cold water
to garnish some favorite berries.
Divide the cream into two parts and pour into two saucepans. Heat but do not boil. Pour powdered sugar into one saucepan with cream and gelatin in the other. Mix the contents of both well so that the sugar and gelatin dissolve in the cream. The cream should be hot but not boiled. Then pour both parts of the cream into a bowl and shake well. Add the vanilla extract and cool completely.
While the cream is cold, sprinkle the bottom of 6 jars (if you wish, you can take a 850 ml jar) with fine sugar, sprinkle with water. Melt the sugar over low heat to caramelize it. It can also be heated in a pan. The caramel should be very light so as not to stain the cream. Cool the cooked caramel and, after cooling, pour it through a strainer into a measuring container and from there into individual containers. Then let it cool and freeze.
Keep the jar on the table for about 5 seconds before serving dessert. in boiling water and then transfer the dessert to a cold plate.
Fried carp
Italians prioritize only healthy food, so their dishes are dominated by fresh vegetables, fruits, and of course fish. Traditionally, golden sticks and perch are used for this dish, but you can take any larger and thicker fish that is fried for as long as potatoes. Serve the fish with a green salad and baked tomatoes for a truly fabulous dish. And I, since I live in a settlement famous for carp, I usually choose carp or grass carp.
Will need:
1 large carp, shaved and clean (about 1 kg of clean fish),
175 ml of extra virgin olive oil,
sea salt and freshly ground black pepper,
chopped parsley,
4 garlic cloves finely minced,
450 g of peeled potatoes,
85 g of grated Parmesan cheese.
Preheat the oven to 175 degrees. While the oven is heating up, rinse, prepare and dry the fish. Lubricate it with olive oil on the outside and inside. Sprinkle with salt, pepper and salt outside and season with parsley and garlic (we take half of them in the ingredients). You can put the fish in the field for now.
Cut the potatoes into slices, soak in cold water and keep. Dry with a dry cloth. Place in a baking dish, pour in the remaining oil, season with the remaining parsley and garlic. Stir everything well so that the spices are evenly distributed over the potatoes.
Spread the potatoes evenly in a baking dish in a thick layer, sprinkle with salt and pepper. Finally, sprinkle the grated Parmesan over the potatoes and place the prepared fish in a baking dish.
Put everything in a preheated oven and bake for about 40 minutes, occasionally sprinkling with olive oil.
italian bread
It is a very tasty, somewhat salty flatbread from the Liguria region (Italian Riviera), also known as focaccia. It can be thin and thick, with and without filling. Its surface can be simply lubricated with oil and sprinkled with coarse salt. There are so many options that everyone will definitely choose according to their taste. I really like the moment when we thrive with friends in an Italian restaurant, when everyone is already very hungry, and a gallant waiter brings this bread so that the wait for the ordered food does not last long.
Will need:
425 g of white flour,
70 g of fresh yeast,
300 ml of cold water,
a pinch of icing sugar,
2-3 tablespoons of olive oil,
sea salts.
Put the flour on the desk. Mix yeast and water, add sugar. When bubbles appear in the yeast mixture and a beer-like foam forms on top, pour all of the yeast mixture over the dry flour and mix well. Pour in as much water as directed in the recipe. Add salt, drizzle with olive oil and about 10 minutes. knead the dough. When the bread dough becomes elastic, smooth and shiny, transfer it to a bowl dusted with flour, cover it with cling film. Put the plate with the dough in a warm place for 2 hours. or until the dough doubles.
IMPORTANT: Lubricate the bottom of the food wrap with olive oil to prevent the dough from sticking to it.
When the dough rises, take the dough with your greased hands and form flatbread cakes with it. Grease the parchment paper with oil, place the cakes on top and flatten them with your fingers. Remember that the bread will continue to rise and thicken. After forming the cakes, leave the tin in a warm place for an additional hour to rise.
Preheat the oven to 220 degrees. Press the shallow holes in the bread with your fingers. Try to make the buns as flat and thin as possible. Before baking Italian bread cakes, grease with oil and sprinkle with salt to taste.
Place in a preheated oven and bake for 10-12 minutes until the top is crisp and golden in color. Baked bread separates easily from parchment paper, so remove the bread and let it cool.
Green champagne
A fast, delicious and really simple drink, especially delicious and coveted during the summer. I often have pre-prepared and pre-arranged ginger mixed with honey. So when you receive unexpected guests, you can treat them to this refreshing champagne.
1 liter of drink you will need:
3 oranges,
half fresh pineapple,
1 lemon
200-300 g of ginger root (if you prefer, you can add 500 g),
500 ml of carbonated water.
Squeeze the juice from the oranges, pineapples, and ginger. Mix the squeezed juice with carbonated water and pour into glasses.
Battered zucchini rings
Italian restaurants produce zucchini rings in various ways. They are usually served as an aperitif with a cup of proseca. Of course, there are a wide variety of ways to fill zucchini rings, but this time I chose a fairly simple and quick option.
Will need:
some zucchini flowers
1 egg,
250 g of flour,
olive oil (or melted butter),
glasses of carbonated mineral water,
a little salt, pepper, fresh herbs.
Prepare the zucchini flowers: let’s remove the green tendrils from the flowers and remove the pistils after spreading the flowers. Then pour the flour into a bowl. Separate the egg yolk from the protein. Put the yolk in the flour and unscrew. Pour in mineral water and whisk. Add salt, pepper, and finely chopped herbs. Add the rings to the prepared batter. Heat the olive oil in a frying pan and place the rolled zucchini rings in the batter. When one side is rounded, flip it over. After toasting both sides of the rings, remove them and allow them to drain on absorbent paper to prevent the rings from getting greasy.
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