The project “Busy Bee” continues its journey through Kuršėnai — moving from storytelling to the subtleties of cooking.
To warm up, honey sommelier and gastronomer Rasa Nabažaitė introduced the main principles of cooking with honey, as well as pairing and usage possibilities that go far beyond confectionery. Practical examples from various world cuisines surprised and intrigued participants — and sometimes even felt very familiar.
We learned that heather honey has a jelly-like consistency, and a workshop participant, a beekeeper from Latvia (Meduspils), treated everyone to a taste of it. Honey from the same bees collected from Sosnowsky’s hogweed turned out to be exceptionally mild and aromatic — it definitely did not burn, despite expectations.
Then came the special clothing and the hands‑on work — truly enjoyable work.
How do dumplings with pollen and a potato–honey filling sound to you?
Everything is possible when the ravioli recipe suggested by the lecturer is adapted to Lithuanian taste by experts from the Šiauliai TMC Kuršėnai branch, who patiently guided participants through the cooking process… The bright yellow color of dandelion pollen reminded everyone that spring is awakening. Add to this each participant’s inherited or self‑created dumpling‑making technique, the unique decorative edging, the cheerful chatter, and the desire to photograph every step… Cooking really does bring people together.
Would you like to try it yourself? We’re sharing the recipe in the photo.
