Cooking is timeless. It slows us down and brings people together.
In our first episode of Pass the Plate, we sat with Vaiva and Rusnė of Shot the Shallot. We spoke of the small habits they keep, the peace they find in the kitchen, and how the simple act of preparing a meal can steady a person’s life.
Below is our conversation, followed by their story in their own words.
What does cooking give you that nothing else does?
Cooking gives us a shared pause. A place where our hands are busy but our heads finally quiet.
How do you practice taking your time day to day?
We slow down on purpose in small ways. Walking instead of rushing, finishing our coffee while it is still hot, letting conversations run long. Cooking taught us that nothing good comes from hurrying.
When does cooking feel most calming or meditative?
Late evenings, when the kitchen is half lit and there is no plan to film. Then we can truly enjoy the whole cooking process.
Which ritual do you protect, even on busy weeks?
A warm cup of coffee before starting to film. It is important for us to catch up and nourish our friendship first, because it is where it all began in the first place.
Which step in cooking do you refuse to rush?
The prep. Chopping, washing, setting things out. That is where we arrive mentally.
When do you feel most present at home?
When something is simmering on the stove and we are just sitting and talking about nothing important. That is when time feels real.
Beyond the meal, what do you hope this recipe adds to someone’s day?
A moment of calm and permission to slow down. Maybe even a feeling that they are not alone while cooking.
Name one simple thing that always makes your day better?
A good meal.
Who taught you care, in the kitchen or outside of it?
Different people, but we taught each other how to show up consistently. Being the oldest friends does that.
Which small food habit gives you away?
We never measure things and always add a little more salt than we should.
Their Story
We have been friends since we were children, so naturally we have grown through many stages of life together. Some interests changed along the way, some faded, but a few stayed with us and one of the strongest has always been our shared love for cooking.
We are the kind of girls who love to host dinner parties, welcome people around a full table, and show our care through food. Whether it is bringing our friends freshly baked treats, experimenting with new recipes, or gathering family and friends for a cozy meal, cooking has always been our way of connecting.
Our channel is an extension of that. It is a place where we share not just recipes, but the sense of connection that food brings into our lives.
Discover: Shot the Shallot
Discover more: Tablecloths
EXTRA RECIPE SECTION
Citrus honey salmon with cherry lingonberry roast, creamy garlic mash, and honey lemon carrots
This is the kind of meal that makes you slow down without trying. Sweet citrus, warm honey, sharp mustard, and berries that melt into the tray like a sauce. It is comforting, bright, and made for sharing.
Ingredients
For the salmon you’ll need
- Salmon fillet
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp mustard
- 1 tsp chili flakes
- Juice of ½ grapefruit, orange, and lemon
- 250 g frozen cherries
- 200 g lingonberries
- Fresh rosemary
- Salt and pepper
For the mashed potatoes you’ll need
- 8 to 9 medium sized potatoes
- 250 g milk
- 80 g butter
- 2 heads of garlic
- Finely chopped fresh rosemary
- Salt and pepper
For the roasted carrots you’ll need
- A handful of baby carrots
- 1 tbsp honey
- 1 tbsp lemon juice
- 2 heads of garlic
- Salt and pepper
Instructions
1. Bake the salmon
Preheat the oven to 190°C or 375°F.
In a baking dish, mix olive oil, citrus juices, honey, mustard, chili flakes, salt, and pepper. Add the salmon and coat it well. Scatter cherries and lingonberries around it. Top with citrus slices and rosemary.
Bake for 28 minutes, until the salmon is tender and the berries have softened into the juices.
2. Make the mashed potatoes
Cube the potatoes and boil them in salted water until very soft. Mash until smooth.
Heat milk, butter, and garlic together until melted, then stir into the potatoes. Season with salt and pepper and finish with fresh rosemary.
3. Cook the carrots
Warm a little olive oil in a pan. Add baby carrots, cover, and cook gently until tender.
Increase the heat, add honey, lemon juice, garlic, salt, and pepper, and sauté briefly until glossy and lightly caramelised.
Serve
Plate the salmon with a spoonful of the warm cherry lingonberry juices. Add creamy garlic mash and the honey lemon carrots on the side. Eat slowly.
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