Prežganka – Traditional Flour Based Soup Recipe

February 26, 2025 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, breakfast, Central European recipes, child friendly dish, child friendly meal, comfort, dinner, Easy recipe, entrée course, family friendly dish, family friendly meal, first course, first course dish, first course meal, Hearty soups, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, Mitteleuropean cuisine, Mitteleuropean dish, Mitteleuropean food, Mitteleuropean recipes, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Soups, Starters, Vegetarian

This humble and modest flour-based soup, that used to feed the poorest of the poor, offers a lot more than eyes can meet. It is quite incredible how much taste this dish can deliver considering it only uses a handful of very basic cupboard ingredients.

It is an easy and super quick soup to cook when feeling a bit under the weather, it helps with indigestion problems and alleviates colds and flu.

In the olden days this soup used be served for breakfast along with some slices of bread, and offered to unexpected guest, if there was nothing else in the household, in fact, this dish was created when times were tough with not much available.

This type of soup is sometimes compared to the Roman Egg drop soup, or also known as, Stracciatella in brodo or Stracciatella alla Romana, and to the German variation Einbrennsuppe.

In Slovenia it is called Prežganka, from a word prežgati, meaning browning the flour in butter or oil.

It is very popular up and down the country, not found in the restaurants and exclusively made in the households, particularly liked by small children and elderly.

It offers variations from region to region, for example the use of olive oil, garlic and fresh parsley is more typical of the coastline region, while the use of butter and lard with addition of 1 teaspoon of whole caraway seeds or ground cumin is more typically found in inland, bay leaf and ground paprika are also used.

I am sharing here the recipe for Preažganka from Slovenian Istra how has been made in my family for generations.

Recipe

Ingredients

Serves 4

2 Tbsp olive oil or butter
1 clove of garlic, peeled
3 Tbsp white all-purpose flour
1litre water
1 Tsp, or to taste, fresh flat leaf parsley, finely chopped (plus some extra to garnish, optional)
2 eggs
sea salt, to taste
black pepper, to taste
bread croutons, to serve, optional

Method

Place olive oil or butter in a saucepan and heat up a bit. Add the garlic and fry it on a gentle heat until it becomes golden in colour. The oil or the butter, depending on what are you using, will be nicely infused with garlic.

Start adding the flour and stir constantly with a small whisk.

Cook for about 6 minutes, or until the flour roux becomes light to dark brown in colour. Be a bit mindful not to burn the flour!

While stirring the roux, gradually add and pour the water. Cook and keep stirring constantly until the mixture becomes thick and smooth.

Stir well and add fresh finely chopped parsley. Bring to a boil, lower the heat, season with sea salt, and gently simmer for about 10 to 15 minutes.

In meanwhile, crack the eggs in a small bowl, and gently beat with the fork.

When the soup is cooked, slowly pour the beaten eggs in the soup in a thin stream, making sure you stir gently the soup constantly with the fork. Cook further for another 1to 2 minutes.

Ladle the soup into the plates or bowls, sprinkle with freshly chopped parsley and ground black pepper, optional, and serve hot immediately. You can top it with croutons and turn this soup into even more substantial meal.

Dry-Cured Ham in Red Wine Sauce Istrian Recipe

Beans and Sardines

December 17, 2024 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, breakfast, brunch, Canapés, Easy recipe, entrée course, Istrian cuisine, Istrian dish, Istrian food, main course, main dish, main meat course, Meat, Rustic dish, savory nibbles, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Small bites, Snacks, Starters

This simple, uncomplicated and humble peasant dish must be one of the quickest and easiest recipes ever. You will only need three ingredients to make it, olive oil, red wine and some kind of dry-cured meat, and a couple of minutes to spare to cook it.The recipe originated in the Slovenian region of Karst, and it was prepared in the olden days by the housewives for their husbands upon their return home hungry after working all day in the fields and with the animals, and needed a quick and filling meal.

This dish was cooked using the ingredients that were exclusively homemade, types of dry cured meats changed according to what was available in the households.

It is a very much-loved simple dish that can be found in this region on the menus in local run family rustic restaurants referred to as Pršut z Refoškom, Pršut z vinom or Teranov toč (word vino meaning wine, and Refošk and Teran are the two typical full bodied red wines produced in the Karst region).

It is usually made with Kraški Pršut, a dry-cured non-smoked ham from the Kras (Karst) region in Slovenia, with a Protected Geographical Indication (PGI). This region is blessed with a continuous breeze and relatively low humidity, creating perfect conditions for drying meat, a strong tradition that has been kept alive among local people since the earliest settlements.

This is how a well renowned and famous Slovenian polymath John Weikhard Freiherr von Valvasor described in 1689 the Karst region and the traditions of its humble culinary customs.

This good people help

themselves as they can live

poorly: they are very happy if they

have a piece of pork fat (which they can digest due to their

ardours work), onion, and a

piece of plain, coarse, brown,

rolled bran bread.

I am sharing here a family recipe for this unique recipe that travel only a few kilometres from inland Karst region to the Slovenian Istrian coast, where it became part of local repertoire of recipes.

Recipe

Ingredients

Serves 4 as a starter

1 Tbsp extra virgin olive oil or olive oil
10 thinly sliced dry-cured ham (you can use dry-cured sausage like Italian salami or French Saucisson for example)
100ml full-bodied red wine
knob of unsalted butter, optional
black pepper, optional
fresh flat leaf parsley, chopped, optional

Method

Put the olive oil in a fairly large frying pan and heat it up a bit.

Place the slices of dry-cured ham in a frying pan and cook them on a medium heat very briefly, just until they change the colour, it will literally take seconds.

Then pour the wine and cook for further a minute or two, or until the alcohol evaporates and the sauce thickens slightly. When it is cooked you can add a knob of butter if you wish to make the sauce creamier and richer.

Season with some black pepper if you wish, however, there is no need to season this dish with additional sea salt as dry-cured ham is already naturally quite salty.

Serve immediately hot or warm with slices of rustic bread or on a bed of soft, cooked polenta.

Just a thought

This dish is best eaten immediately after it has been prepared, and it is not suitable for freezing.

Dry Fig and Almond Slice Istrian Recipe

Beans and Sradines

December 10, 2024 by tina oblak in Adriatic Recipe, Appetizers, Autumnal dish, Autumnal recipe, bite-sized nibbles, Canapés, Christmas, dessert, Easy recipe, festive dessert, festive dish, festive sweet things, Finger food, Healthy, Istrian cuisine, Istrian food, Istrian gastronomy, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Small bites, Snacks, Starters, sweet finger food, sweet nibbles, Sweet Things, Vegan, Winter recipe

Dry fig and almond slice is a sweet treat made with soft, sticky and delicious dried figs paste mixed with finely chopped nuts that is then formed into a log or oblong shape, and then dried until firm enough to slice.It is perfect to get the festivities rolling, slice it up and serve with assorted cheeses and crackers or as a sweet treat with coffee or tea, Brandy, Dark rum or some kind of sweet wine at the end of the meal. This dried fig delight contains no flour, so it is a fantastic gluten free option.

It is very popular and well known in the South of Italy where it is known as Lonzino di fico (loin of figs for its shape resembling pork loin) or as Salame di fichi (fig “salami”).

It used to be recurrently made in the households in Slovenian Istra where it is referred as Figov Hlebček, literally meaning Fig Loaf, as it is shaped into oblong like a loaf of bread.

This fig loaf was traditionally wrapped in bay leaves and allow to dry in the sun for at least a week. It used to be made straight after grape picking season using a bit of Must, which is a freshly crushed grape juice (from the Latin vinum mustum, meaning young wine) and a first step in winemaking.

To make this fig loaf Istrian style you would only use dried figs, raisins and almonds. Nothing is stopping you to play with the ingredients and make your own version of it, perhaps using different types of nuts like walnuts, pistachios, and a different variety of dried fruit like dried apricots, dates or similar.

Recipe

Ingredients

250g dried figs, hard stalk removed, roughly chopped (for this recipe Turkish or Calymirna dried figs are the best)
50g raisins
100g peeled or unpeeled almond, (can use walnuts instead)
½ Tbsp dark rum, Brandy, Italian sweet Marsala wine, Muscat sweet wine or other type of sweet wine, optional

Method

Place raisins in a small bowl and completely cover with warm water.

If you wish, you can add ½ Tbsp of dark rum, Brandy, Marsala or Muscat sweet wine or other type of sweet wine.

Leave to soak and plump up for at least 15 minutes, or until needed.

Place the almonds, or walnuts, in a food processor and pulse until most are finely chopped. Remove and transfer to a mixing bowl.

Put roughly chopped dried figs and soaked raisins into a food processor and whizz until they form a sticky paste (if the paste does not quite come together, add a splash of warm water).

Remove and transfer fig paste into the mixing bowl together with chopped nuts.

Mix well and shape the fig and nut mixture into a sausage/log or loaf. You can make thicker or thinner log according to the size slices you want.

Allow to dry, uncovered, in the fridge or a dry place (I put mine in a airing cabinet) for up to a week.

It should become firm and somewhat dried out but not completely hard.

Slice and serve alongside your favourite selection of cheeses or as a sweet treat/dessert at the end of the meal with a coffee or tea or a glass of sweet wine, Rum or Brandy.

Just a thought

Dried fig and almonds slice will keep in a cool place for up to two months.

This dried fig delight also makes a lovely and thoughtful give away present for your foodie friends and family. Wrap and tie in a baking parchment, fig leaves or bay leaves.

You can shape fig and nut mixture into small balls and have them as a healthy snack when the sugar levels gets a bit low.

Grilled Squid (Calamari) Istrian Recipe

Beans and Sardines

August 14, 2024 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, child friendly dish, child friendly meal, Easy recipe, family friendly dish, family friendly meal, Fish & Seefood, fish starter, Healthy, healthy mael, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light fish course, light meal, main course, main dish, main fish course, main fish meal, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Small bites, Starters, supper

Tender and succulent, grilled or pan-fried squid can be enjoyed all year round, but it is particularly popular during the hot weather, it is light and fresh and makes a perfect summer meal.

This classic Mediterranean dish can be served as an appetizer or part of a main dish, and it is incredibly easy and fast to make.

Some people are put off and maybe a bit reluctant cooking with squid maybe as a result of experiencing chewy and rubbery tasting squid.

For the squid to be tender it needs to be cooked very fast for only a few minutes or slow cooked, at least 30 minutes, and seasoned with sea salt at the very end.

Observe these two tricks and successful end result is guaranteed. For a very tender squid I have been suggested to soak the squid in milk prior cooking (I have not tried this yet).

This dish is very popular along the Slovenian coast and can be found on menus in just about any type of restaurant. Locals refer to this dish as Kalamari na žaru or called Lignji na žaru in standard Slovenian.

It is traditionally served with a simple garlic, parsley and olive oil sauce referred to by the locals as Tržaska omaka (Trieste sauce, Triestine sauce or salsa Triestina).

I am sharing here the family recipe for this seriously delicious grilled squid, after you try it, you will be checking out the fish counter for fresh squid a bit more often!

Recipe

Ingredients

Serves 4 as a starter or 2 as a main with a side dish

1kg fresh squid, tubes and tentacles, cleaned (if daunted by the task of cleaning the squid yourself ask your fishmonger to do it for you). Alternatively you can use store bought already cleaned frozen squid, make sure it is defrosted safely before using.
extra virgin olive oil, a generous drizzle
sea salt
black pepper, optional
1 lemon, cut in wedges to serve, optional
For the sauce, optional
1 handful of fresh flat leaf parsley (about 10g) washed, dried and very finely chopped
2 cloves of garlic or to taste, very finely chopped, as finely as you can
3-5 Tbsp extra virgin olive oil

Method

Rinse well already cleaned squid under cold running water (make sure you rinse the inside of the tubes as well).

Dry well with kitchen paper and place in a dish, plate or bowl. Add a generous drizzle of extra virgin olive oil, toss the squid and leave to rest for about 15 minutes. Set aside.

While the squid is marinating in olive oil make the sauce if using. Place very finely chopped garlic and parsley in a small bowl and add extra virgin olive oil, mix well and set aside until needed. The quantities for this simple sauce in this recipe are approximate and you can adjust it and tweak it to your liking. Add more garlic if you wish, omit garlic altogether if not keen having raw garlic in the sauce, add more oil etc.

Take a griddle or regular non stick pan and heat very well.

When is very hot place the squid tubes and tentacles in a pan and cook for about 5 minutes, two and a half minutes on each side.

If you see the squid is drying out a bit just drizzle or brush a bit more olive oil.Season with sea salt at the very end.

Place the little bowl with garlic, parsley and olive oil sauce on the table, so everyone can spoon a bit of sauce on top of grilled squid if desired, and lemon wedges.

Serve grilled squid with boiled potatoes, chard with potatoes, chips or simply with some rustic bread. You can also serve it on a bed of rocket and make it into a main seafood salad dish.

Just a thought

The sauce should always be offered separately for everyone to be given a choice to spoon it over grilled squid if desired.

If you are left over with the sauce, you can spoon it on other types of grilled or pan-fried fish, great on grilled scallops and other sea food like prawns or langoustines.

Although not part of local costume this sauce can be spooned over grilled meat or pizza.

Easy Lamb Casserole Istrian Recipe

Beans and Sardines

June 07, 2024 by tina oblak in Adriatic Recipe, All year round recipe, baked dish, casserole, Celebratory dish, child friendly dish, child friendly meal, dinner, Easter, Easter dish, Easter recipes, Easy recipe, family friendly dish, family friendly meal, festive dish, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, main meat course, Meat, one pot meal, one pot meat recipe, roasted dish, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, supper, make ahead, weekend, slow cook, comfort, batch cooking

This slow-cooked lamb casserole recipe is absolutely amazing, it is incredibly easy to make using cheaper and tougher cuts of lamb that by the end of cooking become so tender they truly melt into your mouth.

It is a simple dish to put together, perfect for a cosy and satisfying meal, and great to make ahead of time as the flavours will have the chance to mingle, develop fully and intensify.

Along the Slovenian coast you might find this dish in more informal and rustic style restaurants called in local dialect Janje or Jančić na rošto or referred to as Pečeno Jagnje in standard Slovenian.

This very popular and much-loved dish is frequently prepared in the households during the weekends, and when the family and friends get together for special celebrations. It is also a recipe that is understandably appropriate for an Easter menu.

I am sharing here my family recipe with you. It only needs a few basic ingredients and you are ready to go.

You will come back to this recipe time and time again, as the best things about this incredibly flavourful lamb casserole is that the oven will take over and do the work for you.

Recipe

Ingredients

Serves 4

1kg diced lamb meat of your choice (I used neck fillet). You can use boneless shoulder or leg of lamb, trimmed of excess fat and diced.
1 medium onion (about 150g), peeled and finely chopped
2 cloves of garlic, peeled and crushed
3 Tbsp olive oil
100 ml white wine, optional
100g ripe and sweet tomatoes of your choice, roughly chopped (I used mini-San Marzano tomatoes)
If you cannot get hold of ripe and sweet tomatoes, you can use high quality tinned chopped tomatoes instead.
a sprig of fresh parsley, finely chopped
leaves from a small sprig of fresh rosemary (about 1 Tsp), very finely chopped or ¼ Tsp of dry rosemary
sea salt
black pepper

Method

Heat the oven to 250°C static or equivalent.

Trim off the excess fat from the diced meat if necessary to avoid the final dish being too greasy and potentially unpleasant to eat.

Put the olive oil in a fairly large flameproof casserole dish or Dutch Oven.

Add finely chopped onions, crushed garlic, a pinch of sea salt, and gently fry until soft and transparent.

Place diced lamb meat in a casserole dish and mix with the onions.

Transfer in the oven and bake for 15 minutes.

Remove from the oven and add chopped tomatoes, the herbs, and season with sea salt and black pepper.

Add white wine, if you are including it, and pour enough water to almost completely cover the meat.

Stir gently so all the ingredients are mixed together.

Turn the heat down to 220ºC.

Transfer the casserole dish back into the oven and cook for about 1 hour or until the meat is very tender.

Check the casserole now and again, giving it a good stir making sure there is always enough liquid.

If the casserole gets too dry, top up with a bit more water.

When the dish is ready you can spoon out any excess oil at the surface of the casserole.

Great served with oven baked potatoes, mashed potatoes, soft cooked polenta, some crusty rustic bread, sautéed peas, and other green vegetables like beans, broccoli, curly kale, and cavolo nero just to mention a few possible vegetables.

Just a thought

This lamb casserole is great for freezing. Once fully cooked, allow it to cool completely, and then freeze for up to three months.

Sea Bass Baked in Sea Salt Crust Recipe

Beans and Sardines

May 22, 2024 by tina oblak in Adriatic Recipe, All year round recipe, baked dish, baked fish, Celebratory dish, child friendly dish, child friendly meal, dinner, Easy recipe, family friendly dish, family friendly meal, Fish & Seefood, Healthy, healthy mael, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light fish course, light meal, main course, main dish, main fish course, Nutritious, Nutritious dish, recipe from Northern Ital, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Venetian dish

Cooking sea bass, or any medium to large fish, covered in sea salt is one of the best ways of preparing it. The crust that forms during the baking helps to seal in the fish juices resulting in the fish meat having a very delicate taste and staying very moist and succulent which makes it incredibly flavoursome and deliciously tender to eat.

Sea salt crust prevents and shelters the fish in the oven from direct heat and allows it to bake evenly without the risk of overbaking it and therefore drying the fish. This recipe is also incredibly healthy as there is no need for additional fats or condiments.

This recipe for sure is a real showstopper and meant for special occasions. When you break the sea salt crust in front of your guests you create a bit of drama and bring a bit of theatre to your meal, it will leave them very impressed indeed!

The recipe has a very cheffy feel to it, but on the contrary to what you might think, the recipe is surprisingly simple.

This simple method of cooking the fish has been widely known and practised in various countries in the Mediterranean. It would have been expensive to prepare this dish, as quite a large amount of salt is needed. The dish would have been reserved as a feast dish for prosperous and wealthy, but it is believed that the recipe originated from the people on a more modest budget living in the areas where sea salt was produced.

This way of cooking is very popular in the Venetian area where preparing the fish this way is traced back before the end of the Roman Empire, during which time the salt pans were fully operating in the lagoon of Venice.

This practice of cooking the fish covered in sea salt crust has been also very popular along the Slovenian coastline since the time when La Serenissima (the Most Serene Republic of Venice) occupied this territory which is also blessed with the presence of the salt pans and the abundance of sea salt.

This recipe is not really suggested as your mid-week dinner. The locals would sometimes prepare the fish baked in sea salt crust in the households to mark and celebrate special occasions, but most of the time it would be enjoyed and ordered as a treat in the restaurants specialised in serving fish and sea food where you can find this dish on the menu in Slovenian as Brancin v soli or in Italian (due to present bilingualism) as Branzino al sale.

I am sharing here my family recipe to enjoy.

Recipe

Ingredients

Serves 2-4 people

2 whole sea bass (each weighing about 400g), clean, gutted and ideally not scaled, however, you can use the fish that has been scaled already. Ask the fishmonger to help you with this task if uncomfortable tackling it yourself.
2kg sea salt
fresh rosemary or parsley sprigs, optional
pepper, optional

Method

Preheat the oven to 180 °C.

Gut and clean the fish.

Rinse well the fish inside and out under cold running water and pat dry with kitchen paper.

If you wish you can stuff the inside of the fish belly (cavity) with fresh spring of parsley or rosemary and season with pepper.

Prepare the salt mixture to make the salt crust by putting the sea salt in a bowl and add enough water (about 100ml but you might need a bit more) so the mixture is wet and moist enough to be moulded. A bit like the sand on the beach when you are trying to build a sandcastle, if the sand is too dry or too wet you cannot shape it.

The principal for making sea salt mixture is similar, use a little bit of your judgment how much water you should use.

Line a baking tray (large enough to fit the fish comfortably) with baking parchment.

Put half of the salt mixture into a lined baking tray and flatten to make a bed for the fish.

Place the fish on top.

Cover completely with the remaining salt mixture.

Press with your hands to mould and seal.

Bake in the oven for about 50 minutes, or until the crust is crisp and lightly golden.

Remove the fish from the oven and bring it to the table in its crust.

Carefully crack the salt crust, remove it from the fish and discard.

Peel and remove the skin from the fish and discard that too.

Brush off any excess salt to avoid getting on to the fish.

Flake the fish from the bone in large pieces and place them onto a serving plate.

Spoon over a simple green sauce made with olive oil and finely chopped fresh parsley, and serve with some boiled new potatoes, spinach or chard with garlic and olive oil, salad, creamed spinach, bean salad, green beans salad, peperonata Istrian style.

Just a thought

You can stuff the cavity of the fish with herbs of your preference like fresh parsley, rosemary or thyme, or garlic and a slice of lemon, or a combination.

Wine suggestion

Vermentino di Sardegna DOC 2023 - Selezione Argiolas

Oven Baked Ricotta (or curd cheese) Filled Crêpes Recipe

Beans and Sardines

March 01, 2024 by tina oblak in Adriatic Recipe, All year round recipe, Austrian inspired dishes, baked dish, baking, breakfast, brunch, Central European recipes, child friendly dish, child friendly meal, dessert, dinner, Eastern European dishes, Eastern European recipes, easy baking, Easy recipe, family friendly dish, festive dessert, festive sweet things, home baking, Hungarian inspired dishes, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, Mitteleuropean cuisine, Mitteleuropean dish, Mitteleuropean food, Mitteleuropean recipes, oven baked fish, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy

If you love your traditional pancakes but looking for a recipe that will elevate it a notch, look no further.

This recipe consists of frying thin pancakes (French style crêpe) and then filling them with sweetened ricotta, or curd cheese, flavoured with lemon and vanilla. The pancakes are then rolled up, placed in a greased baking tray, a custard-like mixture is then poured over them, and the whole dish gets baked in the oven for a bit.

The end result is truly divine, the steps to make this recipe are fairly simple and not at all complicated or lengthy, even though it may appear at first glance.

Usually these filled pancakes are served for breakfast or early dinner, or they make a great rustic style pudding, and can even be offered as a more formal type of dessert. Whichever way you decide to serve this sweet delight, they will most surely bring the smile to anyone having them.

This recipe, with slight variations, has been enjoyed around the world, and there is a very good reason – eating these pancakes hot or cold they are undeniably delicious.

This dish is sometimes refereed as Blintzes (or ricotta or curd cheese Blintzes). The recipe originated in Eastern Europe, and is part of Jewish cuisine, customarily eaten for the Jewish holiday of Shavuot.

The most common filling is curd or farmer's cheese but ricotta, mascarpone, cream cheese, cottage cheese or crème fraiche are also used. What you chose as a filling depends on your preference, but it will also depend on where you are in the world and types of ingredients available to you.

They are very popular and a much-loved dish in all the regions of Slovenia, as this land was ruled by the Austro-Hungarian Empire.

This sweet treat is prepared on a regular basis and is commonly offered in restaurants, and is called palačinke s skuto (word palačinka from German palatschinken).

This recipe is very special to me since it brings a lot of childhood memories that take me right back into my maternal grandmother's kitchen where she would make them quite often.

I am sharing here this much treasured family recipe where curd cheese is replaced by the use of ricotta cheese.

Recipe

Ingredients

Serves 6-8 people

For the crêpes (will make 10-12 crêpes if using 24cm, 9inch pan)

250g white all purpose (plain) flour
350 ml semi skimmed milk
150 ml cold sparkling mineral water (can use regular cold water instead, sparkling water makes very light crêpes)
2 medium eggs
sea salt, a pinch

For the filling

500g ricotta cheese (or curd, farmer's cheese) If using curd cheese increase the amount of sugar to 100g or to your liking as more acidic in taste compared to ricotta.
100g raisins or sultanas soaked in lukewarm water or dark rum
1 medium egg
grated lemon zest of one unwaxed lemon
1 Tsp vanilla bean extract
80g sugar

For the custard sauce to pour over the pancakes

250ml full fat milk or single cream (can use half milk and half cream)
1 medium egg
1 Tsp vanilla bean extract
2 Tbsp sugar

Method

Before you start with the recipe, place the raisins or sultanas in a small bowl and cover completely with lukewarm water or dark rum and let them soak, absorb the water, and become plump for at least 20 minutes, or until needed (you can leave them to soak longer).

To make the crêpes

First make the crêpes by putting all the wet ingredients, eggs, milk and mineral sparkling water into a mixing bowl and whisk well until combined.

Start adding the flour, a bit at a time, a pinch of sea salt and whisk thoroughly until the batter is smooth and free of lumps. You can use an electric hand whisker, a food processor or a blender.

Set aside and leave it to rest for at least 15 minutes, ideally 30 minutes.

In a large non-stick frying pan or crêpe pan melt the butter over a medium heat (you can use a drizzle of oil instead).

Tilt the pan so the melted butter (or oil) covers and coats the whole surface of the pan.

Pour or ladle enough batter into the pan, swirling quickly, to thinly cover the base.

Cook for 1-2 minutes, or until golden brown, completely set on the upper part, or until it starts to come away from the sides of the pan.

Check that the pancakes are golden in colour underneath, then flip the pancake over and cook for 1 more minute or until cooked through.

Remove and place on a large plate and cook the rest.

Set aside to cool.

While the crêpes are cooling start making the filling.

To make the filling

Place ricotta or curd cheese in a bowl and stir.

Add the egg, grated lemon zest, sugar and vanilla bean extract and mix well all the ingredients.

Drain the raisins or sultanas, remove excess liquid and add to the mixture.

Set aside.

Preheat the oven to 180°C static or equivalent. Place about two tablespoons of ricotta filling in the centre of each crêpe and spoon evenly.

Fold in the side ends of the crêpe to prevent filling coming out during the rolling (if it does, it is not the end of the world).

Roll filled crêpe and place it in a greased oven proof dish seam side down in a single layer.

Repeat the process until you use all crêpes and all the filling.

To make custard sauce

Put the milk (or single cream if using), egg, sugar and vanilla bean extract in a jar and whisk well.

Pour the custard mixture over the filled crêpes until they are covered.Bake in the preheated oven for about 20 minutes.

Serve hot, warm or cold with a light dusting of sifted vanilla flavoured or regular icing sugar.

Just a thought

Ricotta filled crêpes can be assembled several hours in advance and baked just before serving.

Panada - Venetian Style Bread Soup Recipe

Beans and Sardines

January 31, 2024 by tina oblak in Adriatic Recipe, All year round recipe, child friendly dish, child friendly meal, dinner, Easy recipe, family friendly dish, family friendly meal, hearty dish, Hearty soups, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, main vegetarian course, main vegetarian dish, one pot meal, recipe from Northern Ital, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Soups, supper, Vegan, Venetian dish

Panada is a bread soup that has porridge like consistency, it is smooth and delicate in flavour, it is perfect for colder months as it is filling, and great when you want to use up and recycle all that stale bread you are not quite sure what to do with it.

It is similar to other types of soups, where stale bread is used as a main ingredient, like Soupe valpellinentze (Valle d'Aosta), Suppa cauta from the Italian island of Sardegna and Tuscan Pancotto (pancotto literally meaning cooked bread) just to mention a few.

In all honesty, this dish would not quite qualify to fall into a category of the most appealing of dishes at a first glance. The recipe for this soup only calls for three main ingredients, stale bread, broth or stock and extra virgin olive oil, and the success of this dish, as it is so simple, really lies in using exceptionally good quality ingredients.

It is hard to imagine that this incredibly humble soup that fed the poorest of the poor was created in today's one of the wealthiest regions of Italy, Veneto. This was not always the case as Veneto used to be one of the least prosperous regions of Italy where people had to be incredibly resourceful and creative with the ingredients they had. This is the dish that older generations, including my nona, remembers with both great fondness and melancholy, as it was prepared very often in their youth, during the World War II, but also during the years that followed.It was ideal for small children and the elderly, and it was traditionally also prepared during the Lent.

My nona shared with me that in Slovenian Istra, Panada (without the use of cheese) used to be a common site on the dinner tables. This would come as no surprise as this part of land used to be ruled by the Serenissima, ‘The most Serene Republic of Venice,’ which significantly shaped the gastronomic habits in this region.

Nowadays, Panada is one of those dishes that most of the younger generation have never heard of or even never tasted. This is an almost forgotten dish, in this day and age, it is a rarely cooked soup in homes, and most certainly not offered, or found on the menus in restaurants.

I am sharing here this much treasured family recipe.

Recipe

Ingredients

Serves 4

400g stale bread (rustic type of loaf is particularly indicated)
extra virgin olive oil, a generous drizzle or to taste, and some extra to serve
1.5 litre beef, chicken or vegetable broth (preferably homemade but you can use a really good quality store bought stock)
sea salt
black pepper
grated Parmiggiano Reggiano cheese, to serve, optional (you can use any hard cheese you like)

Method

Thinly slice stale loaf of bread.

Place the slices in a pan in layers.

Cover with beef, chicken or vegetable warm broth or stock, and drizzle generously with extra virgin olive oil.

Leave to stand for about 40 minutes and allow the bread to thoroughly absorb the liquid.

Place the pan on a stove and cook on a very gentle heat for about 45 minutes stirring quite frequently but gently.

When is fully cooked you should end up with a smooth, creamy and velvety bread soup.

Taste and season with sea salt and black pepper.

Serve hot with grated Parmiggiano Reggiano cheese or other type of hard cheese of your preference, optional, and a drizzle with extra virgin olive oil.

Just a thought

If you want to make this recipe intentionally, and not because of the left over bread, you can also buy a fresh rustic loaf from the shop and keep it out until it dries a bit, and then use it.

Steamed and Marinated Prawns Istrian style Recipe

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December 27, 2023 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, bite-sized nibbles, Canapés, Celebratory dish, child friendly dish, child friendly meal, dinner, Easy recipe, entrée course, family friendly dish, family friendly meal, festive dish, first course, Fish & Seefood, fish starter, Healthy, healthy mael, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light fish course, light meal, main course, main dish, main fish course, recipe from Northern Ital, Rustic dish, simple recipe, Starters, supper, Venetian dish

This uncomplicated dish with its delicate flavour consists of quickly boiling, chilling and dressing the prawn tails with a simple dressing. This dressing is made with olive oil, finely chopped parsley, finely chopped garlic (optional), freshly squeezed lemon juice and seasoned with sea salt. Black pepper can also be added if desired.

It is perfect to make ahead of time and enjoyed as a starter or as a second course.

Traditionally, this recipe would call for Mantis shrimps (from Latin Squilla Mantis) which is a type of mantis shrimp, fished in the shallow sandy lagoons of the northern Adriatic and Mediterranean during colder months of the year. They represent a real seasonal treat and a type of seafood not typically seen anywhere else. This particular variety of shrimp is also widely used to make risotti, it is delicious in fish stew, and used to prepare pasta sauce.

This seafood delicacy is very much valued and appreciated along the north Adriatic coast from Venice to Trieste in Italy, in nearby inland towns, and along the Slovenian coast, where Mantis Shrimp is known as morska bogomolka or morska bogomoljka or in local dialect as kanoče (strong influence from nearby Venice, where these types of shrimp are referred to as canoce, also spelt canocce).

In Italy, this particular type of shrimp has many names, in standard Italian it is called Cannocchia, pannochia or cicala di mare, which literally translates into cicada of the sea.

I am sharing here the family recipe for this simple dish that can be prepared ahead of time and be ready when you are. Enjoy it with some rustic bread to soak up the juices.

Ingredients

Serves 4

500g prawns

For the dressing

5 Tbsp extra virgin olive oil (or to taste)
a small handful of fresh flat leaf parsley (about 3g), finely chopped
small clove of garlic, peeled and very finely chopped, optional
lemon juice, to taste, optional
sea salt
finely ground black pepper, optional

Method

Wash the prawns (or mantis shrimp, if you can get hold of them) under the cold running water.

Place them in a fairly large, shallow pot lying side by side, preferably in a single layer.

Add just enough water to cover the bottom of the pan.

Add a pinch of sea salt and bring to boil, then turn the heat down.

Cover with the lid and cook for about 3 minutes, or until the prawns turn pink in colour.

Remove from the pot and let them cool a bit, i.e. enough to handle them.

Remove the tails from the shell.

Place cleaned prawn tails in a serving dish in a single layer.

Prepare the dressing by putting in a small bowl finely chopped garlic (if using), fresh flat leaf parsley, extra virgin olive oil, a squeeze of half of lemon juice or to taste, sea salt to taste and finely ground black pepper to taste (optional).

Mix well so all the ingredients incorporate well.

Spoon over the cooked prawn tails and serve immediately with some fresh crunchy bread and some lemon wedges (optional).

If made in advance, cover with the cling film and put in the fridge.

Take out of the fridge half an hour before serving and add a little more extra virgin olive oil if needed, sprinkle with some freshly chopped parsley.

Serve with some bread to soak up the juices.

Crispy Fried Squid (Calamari) Recipe

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December 13, 2023 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, bite-sized nibbles, Canapés, child friendly dish, child friendly meal, dinner, Easy recipe, entrée course, family friendly dish, family friendly meal, festive dish, Finger food, Fish & Seefood, fish starter, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, main fish course, main fish meal, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Small bites, Starters, Venetian dish

This incredibly popular dish is a real crowd pleaser and will be the talk of the table. It can be served as a starter or as a main course and makes a great party food as its taste is pretty extraordinary.

With a few simple steps and a tiny bit of effort you can tackle this simple and quick recipe at home and end up with crispy calamari to delight your friends and family. There is nothing daunting and tricky about it.

Squid flourish in the Mediterranean and Adriatic sea where for the locals fried calamari are equivalent to British concept of “Fish and Chips”.

Along the Slovenian coast, this dish can be found on the menu in just about every restaurant (Ocvrti lignji or Ocvrti kalamari). It is served with chips and mayonnaise or tartar sauce or a traditional Istrian vegetable side dish made with spinach or chard and potatoes. During hotter months a mixed summer salad could be a great alternative to accompany this exquisite dish.

It is enjoyed as part of everyday meal or as a seafood feast during festivities, very popular on Christmas Eve when traditionally fish and seafood-based menu is served according to the tradition that originates from the Roman Catholic practice of not eating meat on Fridays.

Fried squid can be served on their own or with whitebait or other small fish, prawn tails or shrimp.

I am sharing here my mother's recipe how to make the best crispy calamari!

Ingredients

Serves 4

about 800g squid, tubes and tentacles, cleaned
250-500g plain white flour
vegetable oil, for frying
sea salt
2 lemons, quartered, to serve

Method

Prepare and clean the squid.

Remove from the squid tube the head, backbone and innards, and separate the tentacles.

(If you are uncomfortable with this task, ask the fishmonger to clean the squid for you).

Wash thoroughly under the cold running water.

Pat squid dry with the kitchen paper.

Cut the squid pouches into rings, roughly about 5mm.

Put enough oil in a saucepan to come halfway up the pan.

Place on a medium heat and heat the oil for deep-frying to 190°C, if using a thermometer.

(if not using a thermometer, one way to check that the oil is at the right temperature is to drop a small cube of bread into the hot oil, it should become crispy and golden in 1minute)

While the oil is heating, put the flour into a shallow dish, bowl or a plate.

Coat lightly the squid in flour (work in small batches).

Transfer them into a sieve and gently shake off the excess.

Carefully drop into the hot oil.

Fry in batches (and do not overload the pan) for about 2 minutes or until the squid becomes golden in colour

(dropping bigger batches of floured squid in hot oil can bring the temperature of oil down, the squid will be “cooking and steaming” in oil rather than frying and potentially compromising its crunchiness).

Remove the squid from the pan with a slotted spoon.

Place on the kitchen paper to absorb excess oil and drain.

Sprinkle with sea salt to taste.

Serve with lemon quarters.

Serve as a starter or as a main dish with mayonnaise, garlic mayonnaise, tartar sauce, salad or chips and chard or spinach with potatoes Istrian style.

Clear Beef Broth Soup Recipe

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November 22, 2023 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, Austrian inspired dishes, Celebratory dish, Central European recipes, child friendly dish, child friendly meal, Christmas dish, dinner, Eastern European dishes, Eastern European recipes, Easy recipe, entrée course, family friendly dish, family friendly meal, festive dish, first course, first course dish, first course meal, Healthy, healthy mael, hearty dish, Hearty soups, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, Italian soups, light meal, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Soups, Starters, supper

Beef broth is a strained, thin, clear type of a soup, cooked with meat, vegetables and fresh herbs. It is incredibly easy to make, and therefore, a perfect recipe for the beginners.

This soup is very comforting, hearty and delicate but incredibly flavoursome. It can be eaten as a hot starter or as a first course meal, instead of other types of soups, pasta, risotto or gnocchi dishes.

It is also recurrently used as a stock, to make risotto dishes for example, and in countless other recipes.

This is a staple dish in Slovenia where it is almost impossible to imagine a traditional family Sunday lunch without it. It will be prepared and served also during holidays including Christmas, New Year, Easter, and to mark special family celebrations. It is one of the basic dishes in Slovenia together with clear chicken or vegetable broth, and every household will have a little secret how to make the best one.

Slovenian households will almost always have some stored in the fridge or in the freezer, and you will have no trouble finding it on almost every menu as Goveje juha.

If you happen to fall ill with the cold or a flue in Slovenia, you will most surely be offered a hot clear broth to make you feel better as it is used like a “magic cure”.

Along the Slovenian coast the use of fresh marjoram will distinguish this broth from other regional varieties of the recipe found in neighbouring Italy and Austria for example, where this soup is also very popular and very much-loved dish.

I am sharing here my family recipe for this delicious soup.

Ingredients

It will make about 2 litres of broth.

about 800g beef meat (cheaper cuts like shin of beef/shank or shoulder/beef clod are normally used, these types of meats are quite tough but when slowed cooked over a low heat will result in tender, moist and rich in flavour). You can use chicken meat, with most of the skin removed, or a combination of chicken and beef.
about 450g oxtail or beef bones (beef marrow bone rings), optional
1 parsnip, washed and peeled
1 carrot, washed and peeled
1 medium onion, peeled
a piece of celeriac (about 80g), peeled, optional
1 celery stick, washed
a few celery leaves, optional
a handful of fresh flat leaf parsley sprigs (stalks included), washed
a few sprigs of fresh marjoram, optional
a few whole black peppercorns
sea salt
4 l cold water

Method

Cut the onion in half and place the two halves of the onion in a small pan (flat sides facing down) without adding any oil or other types of fat.

Fry for a few minutes until blackened slightly, then set aside.

Wash the meat and the bones, and place them in a fairly large pot (big stock pot is ideal if you have one).

Add all the washed and prepared vegetables, and the herbs.

Add the black peppercorns, water and bring to the boil.

With the slotted spoon skim the foam from the surface.

Lower the heat to a minimum and partially cover with the lid.

Check the broth now and again and make sure it is not boiling aggressively, it should simmer very gently for about 3 hours.

Skim regularly the foam from the surface.

When the broth is cooked add sea salt to your taste.

Remove all the vegetables, the meat and the bones from the pot and set aside.

Filter the broth, if you want to end up with a very clear soup (this phase is optional if you do not want a “muddy” looking broth).

Place the colander, lined with clean kitchen towel, muslin cloth, or cheese cloth, over another large pot (big enough to contain all the broth) and gently pour,or ladle, the broth into the lined colander.

Beef broth can be enjoyed clear, on its own, or with a small, shaped pasta (like little stars or orzo pasta), egg type noodles (like vermicelli or tagliolini pasta), croutons, shredded pancakes, grated egg based pasta dough, semolina dumplings, little tortellini, capelletti or passatelli, and Austrian style bread dumplings, just to mention a few.

Vegetables and herbs removed from the broth get normally discarded (except the carrot, parsnip and other root vegetable, which sometimes are cut into smaller pieces and put back into the broth when served).

Meat can be shredded back into the broth, or sliced and eaten as a main dish separately, traditionally it is accompanied by horseradish cream sauce, freshly grated horseradish, mustard, mayonnaise and pan-fried potatoes with onions and pancetta.

Just a thought

You can store the broth in the fridge for 2/3 days. Make sure you cool it first completely and then store it in the fridge, leaving the broth in a pot or transferring it into an airtight container.

You can also freeze the broth for up to 3 months.

Fuži – traditional handmade Istrian fresh pasta Recipe

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November 10, 2023 by tina oblak in Adriatic Recipe, All year round recipe, Celebratory dish, child friendly dish, child friendly meal, dinner, Easy recipe, Egg based pasta, entrée course, family friendly dish, family friendly meal, first course, first course dish, first course meal, Healthy, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, Pantry, Pasta, Rustic dish, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Starters, fresh pasta

Fuži (together with bleki and pljukanci) is a traditional and very well renowned type of Istrian fresh pasta from Slovenia and Croatia. It uses only two ingredients, it is easy and fun to make, and its shape is really beautiful.

Traditionally it is homemade, and hand rolled with a wooden rolling pin, but these days pasta machine is frequently used for practical reasons.

The origin of the name fuži comes from Latin word fusus, meaning a spindle.

This recipe for fresh pasta is great for the beginners, as there really is nothing daunting about making it, and children love getting involved too.

Generally, when we think of pasta, we have in mind a quick mid-week meal. This type of pasta, however, has been usually made in the households during festivities, holidays or as a Sunday lunch, and it has been traditionally served with chicken or rabbit goulash and sautéed sauerkraut.

It is also very commonly enjoyed with venison stew, braised pheasant, classic beef goulash, asparagus (in Istria wild asparagus when in season), cured ham or pancetta cream-based sauce, mushroom creamy sauce, and of course, the Istrian luxurious white truffle creamy sauce, popular in the autumn.

This pasta is also very delicious paired with any vegetarian and fish-based sauces or any other sauce you might like (different types of pesto).

I am sharing here the recipe for fuži, a fresh homemade pasta that holds a very special place in Istrian gastronomy, and it is frequently found in local restaurants.

Ingredients

Serves 2-4

300g plain (all purpose) white flour
3 medium eggs

You will also need a wooden kebab stick, or a wooden spoon, to shape the fuži.

Method

Place the flour directly on a working surface, wooden board or a mixing bowl, and make a well in the centre.

Crack the eggs directly into a well.

Using a fork, mix the eggs with the flour, incorporating a little at a time, until everything is combined, and the dough comes together.

Transfer the dough onto a working surface and start kneading. It could take around 10 minutes of kneading for the gluten to develop in the flour and to get a smooth and elastic lump of dough.

Wrap the dough tightly with the cling film or a clean cotton kitchen cloth and let it rest for about 30 minutes at the room temperature.

Unwrap the dough and divide it into 4 pieces. Take one piece of the dough and cover the rest of the dough that you are not working with, with the cling film to prevent it from drying and cracking.

With your hands flatten the piece of the dough you are working with to a thickness of about 0.5cm and lightly dust with flour to prevent it from sticking.

Put the flattened piece of the dough through pasta machine on the widest setting. If you don't have pasta machine, use a rolling pin.

Fold the dough in half, keep rollers on the widest setting, and roll the dough again through the pasta machine.

Flour as needed to prevent sticking, and keep rolling pasta dough through pasta machine reducing the width of the rollers one setting at a time.

Continue rolling until pasta dough has been rolled through the thinnest setting.

At this stage you should end up with a very thin pasta (lasagna) sheet.

Place pasta sheet on a working surface.

With a sharp knife (I used pizza cutter wheel) cut the pasta sheet into 4cm (1½ inch) squares.

Take a wooden kebab stick (some prefer to use the handle of a wooden spoon) and place it on the edge of the pasta square.

Gently roll the stick to get a shape of a fuži, then remove the stick.

Repeat the process with other pasta squares (during this process try to avoid a lot of flour as this will prevent the opposite sides of the pasta square to stick together).

The idea behind shaping this pasta is that the opposite ends of the squares/diamonds are folded over each other, overlapping slightly, and sticking together forming a hollow shaped fuži.

Repeat the process with other pieces of dough.

Just a thought

Fuži can be made ahead of time and frozen. Make sure you place and spread the uncooked fuži in a single layer (so they do not stick together) on a floured baking tray (sheet), wooden board or similar. Place them in the freezer for at least 20-30 minutes, and once frozen separately, put them into freezing bags. When you want to cook them just drop them frozen directly into boiling salted water without defrosting them first.

You can also store already cooked fuži. Cook fresh pasta as soon you make it, drain it and place it in an airtight container, drizzle with a bit of oil and gave a container a little shake. Let it cool completely, cover with the lid, and store in the fridge for a couple of days (the pasta will turn slightly greyish in colour, do not get alarmed, this is perfectly normal).

You can also dry the pasta. Place freshly made fuži onto a floured baking sheet or wooden board and cover the shaped pasta with a clean kitchen towel and let them dry for a few days. Give fuži a gentle toss now and again. Store in a paper bag or in a jar.

German style Preserved Fruit in Rum (Rumtopf) Recipe

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October 04, 2023 by tina oblak in Adriatic Recipe, Austrian inspired dishes, celebratory desserts, Central European recipes, dessert, Easy recipe, festive dessert, festive sweet things, Istrian cuisine, Istrian food, Istrian gastronomy, Mitteleuropean recipes, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Sweet Things

Rum-soaked fruit originated in Germany, where it is known as Rumtopf. It is a very simple recipe that consists in preserving seasonal fruit in sugar and rum, leaving it to mature for a few weeks, and then it is ready to be enjoyed.

Specialized ceramic rum pots (if keen to have one, they are available in specialized kitchen shops or online) are used to make this alcoholic dessert in countries with a strong Rumtopf making tradition, alternatively glass jars are used.

You can have rum soaked fruit on its own or create a more “sophisticated” dessert by serving rum preserved fruit with vanilla ice cream, whipped cream or custard, you can also pair it with a piece of cake or other sweet treats like pancakes or waffles.

You can also divide rum soaked fruit into smaller glass jars which makes a lovely foodie Christmas gift for your friends, family, work colleagues or neighbours.

It is believed that rum was imported to Europe, more specifically to Germany, in 18th century by a West Indies fleet, which traded with Virgin Islands, and was based in the German city of Flensburg, bordering with Denmark, and from here rum travelled to other European countries.

Together with rum, tropical fruit was also transported, but did not travel very well. Apparently, some of the fruit ended up by accident into the rum filled barrels, the fruit remained well preserved and perfectly edible, and this is how the Rumtopf was born.

This German style of preserving fruit in rum also spread to other European countries, among which Austria and Italy. In the latter it is also very common to soak the fruit in grappa (an Italian style grape based pomace brandy) rather then in rum.

This delightful liquor-based dessert became also very popular in Slovenia, where it is known as Rumov Lonec, meaning literally Rum Pot, and this comes as no surprise as Slovenia is geographically bordering with Italy and Austria, and was also ruled by the Austro-Hungarian Empire, the gastronomic influence is therefore inevitable.

As a child I have very vivid memories of my mother preparing Rumtopf every year, it used to be very in “fashion”. I am bringing it back as this rum-based dessert is delicious, very easy to make, and it will be ready to use when you are.

This recipe starts at the beginning of the summer and is finished by late September, or early October, traditionally is then enjoyed for the very first time when the Advent begins, and it is offered all the way through the entire holiday season.

Fruits during this period have time to mingle and develop their flavour, they soak up the rum, and the rum also absorbs all the fruity flavours, losing their previous sharp, alcoholic flavour, and start to taste more like a fruity liquor.

For this alcoholic treat I chose the type of fruits that my mother used for her Rumtopf. The idea behind this recipe is to use seasonal fruit that you can buy in the store, farmer's market, or pick from your garden or orchard. These days, of course, things are a bit different, you and can just walk to the supermarket any time of the year and find all types of fruits all year round from around the world, sometimes with little idea what it is in season and what isn't.

If you want to impress yourself and your guests this holiday season, give this recipe a go, and since it is prepared ahead of time it will take away all the stress. However, do remember that as much as the sugary fruit is tempting, this is not a child-friendly dessert, and avoid offering it to people that need to abstain from any alcohol consumption.

Recipe

Ingredients

Makes 1.5 litre jar

1 kg fruit (I used strawberries, cherries, peaches, nectarines, red grapes, pears and apples)

Whatever fruit you choose make sure it is fresh, seasonal, undamaged with no rot or mould and nicely ripe but equally not overripe.

You can choose more exotic varieties of fruit like kiwi, mango, papaya and pineapple, and go for a tropical theme (try to avoid bananas and maybe raspberries and melons or other fruits that could go a bit mushy, and oranges and lemons as too acidic).

Just to give you an idea, here is the list of fruits you can use according to different months of the year.

May, June, July

strawberries (wash, remove stems and leaves, pat dry with kitchen paper and cut in half bigger berries)
cherries with pits (wash and pat dry)
peaches, nectarines and apricots (wash, blanch, peel and cut into bite size pieces)

August, September, October

blueberries (wash and pat dry)
plums with pits (wash and pat dry)
apples (wash, pat dry, peel, core and cut into bite size pieces)
pears (wash, pat dry, peel and cut into bite size pieces)
white or red seedless grapes (wash, pat dry, remove stems and cut in half)
pineapple, peeled and cut into bite size chunks (you can use canned pineapple)
200-250g granulated sugar (a general rule in terms of sugar quantity used for a rum pot would be half the amount of sugar compared to the total amount of fruit used, I however used a lot less sugar as the fruit was nicely ripe and sweet enough for my taste).
about 1 bottle (750ml) Dark rum (I used 37.5% alcohol) you might need a bit more

If using more fruit to make a bigger Rum Pot, make sure you adjust the quantity of sugar and rum.

Method

For the rum pot you would use the fruits according to the seasons, starting with first strawberries and cherries following with other fruits.

Wash, pat dry and cut the fruits of your choice.

Place prepared fruit into a bowl, sprinkle with a bit of sugar and let it sit for about 30 minutes. This will allow the fruits to release its own juices.

Place the layer of sugared fruit into a jar and pour the rum over in order to completely cover the fruit. Continue to add a layer of sugared fruit and each time pour enough rum to completely cover the fruit.

(alternatively you can add a layer of prepared fruit directly into a rum pot or glass jar, add a bit of sugar and fill the jar with rum to completely cover the fruit. Continue to add a layer of fruit and sugar and each time pour enough rum to completely cover the fruit).

Close the jar with the lid.

Leave the flavours to mature and mingle for 6 to 8 weeks, or longer, in dark and cool place with no source of heat or light (pantry, cellar, garage).

Make sure the fruit is submerged in rum at all times, check now and again and top up with rum as necessary. Wait at least 2-3 weeks after the last fruit was added to be able to enjoy it.

You can also divide rum soaked fruit into smaller glass jars which would make a lovely foodie Christmas gift for your friends, family, work colleagues or neighbours.

Venetian style Rice and Peas Recipe (Risi e Bisi)

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September 20, 2023 by tina oblak in Adriatic Recipe, All year round recipe, Central European recipes, child friendly dish, child friendly meal, dinner, Easter, Easter dish, Easter recipes, Easy recipe, entrée course, family friendly dish, family friendly meal, festive dish, first course, first course dish, first course meal, healthy mael, hearty dish, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main course, main dish, one pot meal, one pot meat recipe, recipe from Northern Ital, Risotti, Risotto, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Starters, supper, Vegetables, Venetian dish

This springtime speciality dish Risi e Bisi, meaning rice and peas in Venetian dialect, originated in the north-eastern region of Veneto in Italy. It is a dish that has been long disputed in the culinary world whether it is a very ‘runny’ risotto or a very ‘thick’ soup, and hence whether you should eat it with the fork or with a spoonBeing a risotto or a soup, this dish is absolutely delicious, incredibly satisfying and deeply rooted in the history of the region. It has such a profound cultural significance to the point of being celebrated by the Venetian poet Domenico Varagnolo:

To bless the holy spring,

which makes a garden a paradise,

all I need is a soup bowl,

a soup bowl of our own risi e bisi...

There, in hundreds of tiny little globes,

I savour a tender green jewel of the earth

scattered in a white sea of tender smiles.

Risi e Bisi was one of the key dishes, among a menu of more sophisticated foods and fine wines, that used to be served at the Doge's banquet (Doge is the highest official of the republic of Venice for more than 1,000 years, from the 8th to the 18th century, and symbol of the sovereignty of the Venetian state) on April 25th to mark and celebrate Venice's patron Saint, St. Mark, the Evangelist, since he is the saint who evangelised the people of the Veneto.

This traditional dish served on a feast day also marked the period approaching Easter, the end of winter, and the arrival of Spring, which provided the very first peas in the new season, renowned for being small, sweet and tender.

This dish has been very popular and very much loved along the Slovenian coastline where it is known as Rizi e Bizi. This should come as no surprise since this area is bordering with Italy and was once dominated and ruled by the majestic La Serenissima (‘The most Serene Republic of Venice’) which left behind a significant “foodprint” in the region.

A pea and rice dish is a very family friendly meal and was cooked by my mother on a regular basis when the peas where in season and at their best. Shelling the peas was worth the effort since the final dish is divine in its simplicity and humbleness.

This recipe has remained one of the top favourites among family and friends. Try to make it and you will understand what the fuss is all about and why the Doge requested it every year at his palace...

This is not the dish I would normally cook in springtime as peas are a long way off in the UK where I currently live, but are widely available a bit later in the season. It is well worth waiting for them, and you will end up with unbeatable (late) summer or early autumn supper!

Recipe

Ingredients

Serves 4

1 kg fresh young peas in their pods, shelled (can use 400g of frozen petits pois)
1.2 litres good vegetable, chicken or beef stock
4 Tbsp olive oil
1 small onion (about 100g), peeled and finely chopped
50-100g pancetta (salt-cured pork belly) or ham, cubed
250g risotto rice like Vialone Nano, Arborio or Carnaroli
40-50g Parmiggiano Reggiano or Grana Padano cheese, freshly finely grated
small handful of fresh flat leaf parsley leaves (about 15g), finely chopped and some extra for garnish
a knob of butter, optional
sea salt
black pepper

Method

Before starting to make the risotto have your boiling hot stock ready to hand for later.

Pour the oil in a low-sided pan, add finely chopped onions and cubed pancetta.

Cook for a few minutes until the onions become soft and translucent and the pancetta begins to release its fat.

Add the peas and the chopped parsley, sauté for a few minutes, stirring constantly and making sure that the mixture does not start to stick to the bottom of the pan.

Season with black pepper and add roughly a glass of stock.

Cook the mixture over a fairly high heat so that the liquid evaporates quickly.

Add more stock and the rice. Cook, stirring constantly to prevent sticking to the pan, until the first amount of liquid is absorbed.

Start gradually adding ladles of hot stock, one at a time, allowing the liquid to be absorbed before adding more.

Cook on a medium heat, stirring almost constantly, until the rice is cooked and ready, and the mixture has a distinctly runny consistency.

Finish the dish with a typical Italian “mantecare phase” (when the rice is cooked, remove the saucepan from the heat, add a knob of butter (if using), and finely grated Parmiggiano Reggiano or Grana Padano cheese. Stir quite vigorously with a wooden spoon to obtain a creamy consistency).

Taste and adjust the seasoning with black pepper (if using) and the sea salt, but the latter might not be necessary since the stocks from the stores, generally speaking, pancetta and the cheese contain salt already.

Serve immediately while still hot and distinctly runny in consistency.

Ladle onto the plates and sprinkle with some roughly chopped fresh parsley to garnish (optional).

Just a thought

A variation of this recipe, which further refines the dish, involves the use of the empty pea pods which get washed, placed in pan with a plenty of cold water and boiled for roughly an hour.

Then they get drained in a colander and the inside of the shells get scraped with the spoon obtaining the green paste which is added to the onion, pancetta, pea and parsley mixture.

I have not been familiar with this process and made aware that this is only done if the peas are organically produced.

Apparently, all the pesticides residues concentrate on the inside of the pea shell and the farmers are very keen on the use of the chemicals as peas are particularly susceptible to pests.

Wine suggestion

Soave Classico DOC "Vin Soave" 2022 - Inama

Classic Tomato, Cucumber, Pepper and Onion Summer Salad Istrian Recipe

Beans and Sardines

July 20, 2023 by tina oblak in Adriatic Recipe, dinner, healthy mael, Istrian cuisine, Istrian dish, Istrian food, light meal, main course, main dish, main vegetarian course, main vegetarian dish, main vegetarian meal, Nutritious, Nutritious dish, Salads, Side Dishes, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, summer dish, summer recipe, supper, Vegetable side dish, Vegetables, Vegetarian

This colourful cucumber, tomato, pepper and onion salad is very refreshing, and it is made during the summer when the vegetables are at their best and in abundance.

It is absolutely delicious, so easy to make, it hardly takes any effort.

It is traditionally served as a side dish to accompany grilled meats, but can be enjoyed as a main meal on a hot summer's day when you want to keep things easy.

To make it more substantial, I simply toast a piece bread, cut it into cubes and mix it into the salad (resembling a concept of Italian, Tuscan, Panzanella salad).

If you ever had a chance to travel along the Istrian coast or Dalmatia (in Croatia) and asked in the restaurant for a side salad, it is most likely that you were brought this one. It is an absolute classic during the summer season as the vegetables in this salad have a very high content of water and therefore the salad is very cooling.

This type of salad has been on the dinner tables of the locals – well, since forever, during the summer months almost on a daily basis.

Recipe

Ingredients

Serves 4 (as a side salad)

1 yellow bell pepper (can use orange, red or green bell pepper)
1 medium-large cucumber
2-4 tomatoes (depending on the size, I used vine tomatoes each weighing roughly 170g) Make sure you use in season, ripe and juicy tomatoes (can use San Marzano tomatoes, cherry tomatoes, beef tomatoes, grape tomatoes or a variety of your preference).
red onion or salad onion (about 40g), sliced
a few fresh basil leaves, torn, or dry oregano (optional)
For the dressing
extra virgin olive oil, generous drizzle
red or white wine vinegar, a drizzle
sea salt, to taste
black pepper, to taste

Method

Peel and slice the cucumber into coins and place into a big salad bowl.

Cut the tomatoes into wedges and add to the bowl.

Slice the bell pepper and the onions and put into the bowl.

Mix gently all the vegetables.

Add a generous drizzle of olive oil, a drizzle of vinegar, season with sea salt and black pepper.

For extra dimension, in terms of flavour, sprinkle the salad with a bit of dried oregano or with a few freshly torn basil leaves.

Toss and serve.

My Mother's Marble Chocolate and Vanilla Ring Cake Recipe

Beans and Sardines

July 06, 2023 by tina oblak in Adriatic Recipe, All year round recipe, baking, breakfast, brunch, Central Europe cakes, Central European recipes, dessert, Eastern Europe cakes, Eastern European recipes, easy baking, easy cakes, Easy recipe, home baking, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, Mitteleuropean cuisine, Mitteleuropean recipes, Mitteleuropean food, pudding, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Snacks, Sweet Things

Perhaps, you know the old adage, which actually goes back to Tudor times, ‘You can’t have your cake and eat it (too)?’ Well, with this recipe – you can! All your baking dilemmas, should I go for a chocolate cake this time, or for a vanilla one, are solved with this one recipe – you can have both in one cake!

This chocolate and vanilla sponge cake is a classic childhood sweet treat. It is moist with a soft and fluffy texture, it looks pretty, and is still elegant, since the light and dark batter is blended lightly together giving it a marble appearance, and so, hence its name, marble cake, or it is sometimes called a zebra cake, due to its zebra-striped pattern (skunks are also striped, but I supposed that isn’t a very appealing name for a cake). It is also known as a ring cake or a Bundt cake, especially in the United States.

So, this cake delivers on appearance and flavour every single time, and if you want to impress your family and friends, this is the cake to go for. It is very easy to make and you can whizz it up in no time.

It originated in Germany, where it is still very popular, from a Kugelhopf, a two-coloured sweet yeast bread.

This impressive cake has been frequently baked in Austrian households and other European countries, including in Slovenia (Šarkelj) where it represents one of the most frequently baked weekend sweet treats and it is enjoyed for breakfast as well, there is no wrong time to eat it!

This was a regular bake in my house when I was a small girl, all you need is a few simple ingredients and a few simple steps to follow, I promise you, you will think twice before reaching out for the store-bought version, and here it is, my mother's recipe.

Recipe

Ingredients

4 medium eggs, room temperature
250g caster sugar
1 Tsp vanilla extract
100ml milk, room temperature
100ml sunflower oil, room temperature
250g all purpose white flour (plain flour), sifted
16g baking powder
2 Tbsp cocoa powder, sifted
dusting sugar/vanilla powder sugar for dusting, optional

Method

Preheat the oven to 180°C static or equivalent.

Grease well with butter or oil a ring mould or a bundt cake tin. Make sure you cover every nook and cranny (alternatively you can use a 20cm cake tin or a 900g loaf tin, grease and line with baking parchment)

Dust with flour, shake off and tip out the excess.

Put in the mixing bowl the eggs and the sugar, and beat well until the mixture becomes golden pale in colour.

Add the milk, oil and vanilla extract, mix well.

Start adding, one spoonful at the time of sifted flour together with the baking powder.

Divide the batter, spoon half of the batter in a separate bowl.

Add in one half of the batter sifted cocoa and mix well.

Pour the white mixture into the base of the prepared ring mould first. Then pour the chocolate mixture on top.

Gently swirl a little with the knife.

Bake for about 35 minutes or until the cake has shrunk from the sides of the tin and is well risen, the top of the cake should ‘spring back’ when lightly pressed with your fingertips.

Leave to cool in the tin for a few minutes.

Turn out the cake and finish cooling on a wire rack.

Dust with icing sugar or vanilla icing sugar and serve.

Summer Risotto with Fresh Tomatoes Istrian Recipe

Beans and Sardines

June 21, 2023 by tina oblak in Adriatic Recipe, Appetizers, child friendly dish, child friendly meal, dinner, Easy recipe, family friendly dish, family friendly meal, first course, first course dish, first course meal, Healthy, healthy mael, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light meal, main course, main dish, main vegetarian course, main vegetarian dish, main vegetarian meal, Nutritious, Nutritious dish, one pot meal, recipe from Northern Ital, Risotti, Risotto, Rustic dish, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, Starters, summer dish, summer recipe, supper, Vegan, Vegetables, Vegetarian

This light and fresh summer risotto is made with juicy and ripe tomatoes that are in season, and it is a great alternative to a very much loved and more common pasta with tomatoes sauce.

It is low in budget, healthy, incredibly easy and simple to make, an ideal solution for a midweek lunch or dinner, it can be served as first course or as a main paired with grilled or pan fried fish or meat.

During the whole of the summer season, and especially during the summer holidays, my mother would make this colourful risotto quite often, this is the time of the year when the the tomatoes are at their peak, the ripest and the sweetest, and they are in abundance.

I am sharing here my mother's recipe for this humble and delicious summer tomato risotto served with freshly torn fragrant basil leaves and a drizzle of olive oil, you will come back to this recipe time and time again.

Recipe

Ingredients

4 Tbsp extra virgin olive oil
1 onion (about 100g), peeled and finely chopped
500g vine tomatoes or other variety of ripe and sweet tomatoes, washed and roughly chopped
300g risotto rice (like Vialone Nano, Arborio or Carnaroli)
a few fresh basil leaves
1 litre of hot vegetable broth or stock (you can use instant vegetable stock powder)
a bit of fresh flat leaf parsley, finely chopped
sea salt
ground black pepper
a handful of Parmiggiano Reggiano or Grana Padano cheese, finely grated, optional
a knob of butter, optional

Method

Before starting making risotto have your boiling hot vegetable stock ready to hand for later.

Put extra virgin olive oil in a pan, add finely chopped onions, a pinch of salt, and sauté for a few minutes on a gentle heat until cooked down and soft.

Add roughly chopped tomatoes, a few basil leaves, put the lid on and cook for about 10-15 minutes stirring occasionally. The tomatoes should be fully cooked and broken down.

Add the rice and toast it for a few minutes, stirring constantly to avoid sticking to the bottom of the pan.

Pour or ladle a bit of hot vegetable stock and cook until the first amount of liquid is absorbed.

Start gradually adding ladles of hot stock, one at a time, allowing the liquid to be absorbed before adding more (you might not need all the stock).

There should be enough liquid just to cover the risotto, the Italians say that a risotto should be smooth and runny enough to be described as all'onda, on the wave.

Cook on a medium heat, siring almost constantly, until the rice is cooked al dente (meaning fully cooked but still a bit firm when bitten).

It should roughly take between 15-18 minutes for a risotto to be cooked.

Taste and adjust the seasoning with black pepper (if using) and sea salt, but this might not be necessary since the stocks from the stores generally speaking contain salt already.

Stir in finely chopped fresh leaf parsley.

For even creamier texture and a slightly richer flavour you can finish cooking the tomato risotto with a typical Italian mantecare phase (as soon as the risotto is cooked, remove the saucepan from the heat, add grated cheese and a knob of cold butter to the risotto, and stir with a wooden spoon quite vigorously).

Serve immediately while the risotto is still hot and a bit runny in consistency.

Ladle the risotto onto the plates and sprinkle with some roughly chopped fresh parsley and a few basil leaves for garnish and drizzle with extra virgin olive oil.

Wine suggestion

Alto Adige Valle Isarco Müller Thurgau DOC "Sass Rigais" 2021 - Manni Nössing

Sweet Dough Yeasted Rings (Busolai) Recipe

Beans and Sardines

May 31, 2023 by tina oblak in All year round recipe, baked dish, baking, biscuits, breakfast, brunch, celebratory desserts, Celebratory dish, cookies, dessert, Easter, Easter recipes, easy baking, Easy recipe, Enriched dough, festive bakes, festive dessert, festive sweet things, home baking, Istrian cuisine, Istrian food, Istrian gastronomy, recipe from Northern Ital, simple recipe, Slovenian cuisine, Slovenian Easter Sweet Br, Slovenian food, Slovenian gastronomy, Snacks, Sweet bread, sweet course, sweet nibbles, Sweet Things

Busolai (also spelled Bussolai or Buzolai) are sweet treats that originate in the region of Veneto in north-east Italy. They are characteristic of Venice, and in particular on the fishermen island of Burano, hence these baked delights are also called Buranei (Burano buiscuits).

They are known as biscuits as they have the consistency of a biscuit, the dough does not contain the yeast, and it can be shaped into a ring or like the letter “S” (not a coincidence, since the S-shaped form of the biscuits makes it easier to dunk into milk or sweet wines).

They used to be only prepared and enjoyed during Easter festivities but nowadays almost every bakery on the island of Burano and in Venice sells them all year round.

Apparently, the letter from the Government of Venice, which still exists, has been found in the national archives of Italy, warning the nuns of the convent of St. Matthew on an island in the Venetian Lagoon that they should cut the number of Bussolai enjoyed during Easter festivities or otherwise they would encounter financial troubles.

The recipe for these biscuits, however, travelled further east, through the region of Friuli, and reached the city of Trieste (in Italy), and the land of Slovenian Istria across the “border”, where the recipe took a slightly different turn

The yeast was added to the dough making these baked goodies resemble more like soft doughnuts than the cookies, in fact, in the area they are described by the locals as sweet bread rings (obročki iz sladkega kruha).

As soon as they were freshly baked, it was a custom of some locals to spoon a bit of rum or grappa over them and sprinkle them with extra sugar.

Being like biscuits or doughnuts, they have one unmistakable characteristic in common, they have a hole in the centre, called “busa” in Venetian dialect”, hence their name, Busolai.

To make things more confusing in terms of naming this sweet treat, busolai are sometimes known as “kolach”, name originated from Old Slavonic word kolo meaning “wheel” or “circle”.

Once again, they were baked during festivities, especially during Easter since a great percentage of eggs are used in the recipe (egg representing the symbol of rebirth and resurrection).

These sweet baked rings were traditionally very popular during Confirmation (a rite in the Christian Church, at which baptized persons affirm their Christian belief, and are admitted as a full member of the Church).

Busolai were made into a garland with the use of a simple string and the godfather would gift these to his god child. This is described by a very well know and famous proverb in local dialect “Chi ga santoli ga buzzolai” (only the one who has a godfather will get busolai).

This tradition would be furthermore highlighted by another proverb in the local dialect “Bezi, basi e bussolai no i xe boni se no I xe assai,” which translates in standard Italian as (Soldi, baci e bussolai non sono buoni se non sono assai), and in English means that money, kisses and bussolai are no good if not given in abundance.

My husband’s uncle (known as zio Livio) with a garland of bussolai received on his Confirmation day by his godfather

This custom used to be very popular in Slovenian Istra, and almost each village would have a slightly different recipe for it. I am sharing with you my nona's recipe from the village of Marezige, a few kilometres from a coastal town of Koper where there used to be only one baker in town, at the time when my nona was a little girl, selling busolai, run by a family of Venetian origin.

Very sadly, there are no bakers selling busolai anymore, moreover, the custom of godfathers gifting the children with busolai has completely died out, and younger generations have never seen or heard of busolai.

Only a bunch of elderly people still alive today will tell you, with nostalgic voices and tearful eyes, with touching and emotional stories about their Confirmation Day, and they very much anticipated sugar coated busola, the only gift they received, if they were lucky enough.

Recipe

Ingredients

500g regular plain flour
1 cube of fresh (brewer's) yeast 42g or 14g of dry yeast
100g unsalted butter, melted
150g sugar
2 medium eggs, lightly beaten
2 egg yolks, lightly beaten
100ml tepid lukewarm milk (semi skimmed or full fat)
2 Tbsp dark rum or grappa (alcoholic, fragrant grape-based pomace brandy of Italian origin)
finely grated lemon zest of 1 unwaxed lemon
pinch of sea salt
1 small egg, lightly beaten, for glazing (can use lightly beaten egg whites, the busolai will result lighter in colour after baking)

Method

In a small bowl place dry or fresh yeast (if using fresh yeast slightly brake it down into smaller pieces with your fingers).

Add 100ml of lukewarm milk and ¼ tsp of caster sugar.

Gently stir and leave for about 20 minutes or until gentle bubbles form on the surface.

In a separate mixing bowl put the eggs, egg yolks and beat them gently.

Add melted butter, sugar, rum or grappa, grated lemon zest and a pinch of sea salt, and with the fork mix well all the ingredients.

In a large mixing bowl put the flour, add egg mixture and the yeast mixture.

Combine well all the ingredients with the wooden spoon or spatula to start with. When all the ingredients are well combined transfer the mixture onto a clean, floured surface.

Work with your hands and knead the dough for about 10-15 minutes, stretching it and folding it, adding a little flour at the time if the dough is too sticky.

Knead the dough until it becomes smooth, soft, shiny and elastic (the dough should not stick to the surface or your hands).

Shape the dough in a ball, place it back into a previously oiled mixing bowl.

Cover tightly with cling film, leave to rest and prove in a draft free space at a room temperature for 3 hours.

After this time your dough should be at least double in size.

Line 2 large flat baking trays with baking parchment.

Take the dough out of the mixing bowl, place it on a working surface, knock the air out of the dough and shape it into a log.

Divide the dough into more or less equal parts (10-12 parts each weighting roughly 100g).

Shape each piece of the dough into a sausage and form a ring, pinching the ends together (make sure you are generous with the size of the ring, during the baking the busalai rise and stretch quite a bit, if the whole is too small, after the baking you will end up with busolai that have almost a non-existing hole, not that this is really a problem).

Place your ring-shaped sweet dough onto a tray.

Cover with clean tea towel and leave to prove for the second time for about 30 minutes.

Gently brush the sweet dough rings with lightly beaten egg or egg whites and sprinkle the top of the rings with sugar.

Preheat the oven to 180°C and bake for 20 to25 minutes or until well risen and deep golden brown (they will be slightly lighter in colour if you brush them with egg whites).

Remove from the oven and transfer the busolai to a wire rack to cool completely.

Busolai are best eaten within a few hours.

You can easily freeze them, just make sure you freeze them as soon as they are completely cool.

Wine suggestion

Vin Santo di Torgiano DOC 2010 - Lungarotti

Austrian Style (no mayo) Potato Salad Recipe

Beans and Sardines

May 24, 2023 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, Austrian inspired dishes, Central European recipes, child friendly dish, child friendly meal, dinner, Eastern European dishes, Eastern European recipes, Easy recipe, family friendly dish, family friendly meal, Healthy, healthy mael, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, main vegetarian course, main vegetarian dish, main vegetarian meal, Mitteleuropean cuisine, Mitteleuropean dish, Mitteleuropean food, Mitteleuropean recipes, Root vegetables, Rustic dish, Salads, Side Dishes, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, supper, Vegan, Vegetable side dish, Vegetables, Vegetarian

This recipe for Austrian style potato salad uses sliced boiled potatoes and a simple dressing made with olive oil and vinegar and no use of mayonnaise, which makes it very light and fresh.

It can be enjoyed as a main dish and it is most commonly pared with a famous Wiener schnitzel and breaded fillets of fish.

Great dish to add into your picnic baskets and great side dish to barbecued meat, fish and vegetables, and a great addition to any selection on a buffet table.

This potato salad is best made ahead allowing the potatoes to soak and absorb the light vinaigrette, this makes it very juicy and succulent.

The beauty of this salad is that it can be enjoyed and eaten warm, at a room temperature or chilled in the fridge (perfect for hot summer days).

In Slovenia, up and down the country this is a dish (Krompirjeva Solata) that is prepared in the households and canteen on a regular basis and sometimes found in local family run restaurants.

I am sharing here the recipe for this humble and very tasty potato salad that has been prepared and enjoyed for generations in my family.

To this basic potato salad you can add hard boiled eggs and other types of raw vegetables, this is not however the way it is traditionally eaten.

Recipe

Ingredients

500g waxy potatoes (like new or baby potatoes, Jersey Royal, Charlotte and similar, they have smooth and dense flesh that holds its shape when cooked; for this recipe I used miniature potatoes)
2 Tbsp extra virgin olive oil
50ml white wine vinegar (can use cider vinegar)
onion (about 30g or to taste), peeled and finely chopped, optional
fresh flat leaf parsley, chopped roughly or finely to your preference
100ml cold water
sea salt
black pepper

Method

Wash the potatoes, place them into a saucepan and cover with cold water. Bring to boil, cover with a lid and simmer until the potatoes are fully cooked and tender (for small, baby potatoes it should take between 8-12 minutes).

Alternatively, you can cook the potatoes with your preferred method like steaming or microwaving.

Drain well and peel the potatoes when still warm (as soon as you can handle them).

Slice them and transfer into a serving salad dish.

Pour over cold water and let the potatoes cool completely (pouring cold water over warm potatoes stops the potatoes absorb too much dressing, therefore the potato salad stays nice and moist).

While the potatoes are cooling, prepare the dressing.

In a small bowl pour olive oil, vinegar, sea salt, black pepper and whisk well. Add finely chopped onions.

Pour the dressing over sliced potatoes and mix very gently so the potatoes do not break completely (some will break, and this is normal).

Taste and adjust the seasoning, sprinkle with fresh parsley and serve.

Mackerel in a Pan with Olive oil, Lemon juice and Fresh parsley Recipe

Beans and Sardines

May 11, 2023 by tina oblak in Adriatic Recipe, All year round recipe, Appetizers, brunch, child friendly dish, child friendly meal, dinner, family friendly dish, family friendly meal, Fish & Seefood, fish starter, Healthy, healthy mael, Istrian cuisine, Istrian dish, Istrian food, Istrian gastronomy, light fish course, light meal, main course, main dish, main fish course, main fish meal, Nutritious, Nutritious dish, one pot meal, simple recipe, Slovenian cuisine, Slovenian food, Slovenian gastronomy, supper

Mackerel, or any other type of fish, cooked in a pan with olive oil, fresh parsley, lemon juice and a splash of water is probably the simplest fish-based recipe, and it is absolutely perfect for all of those who are slightly intimidated and generally not too confident cooking with fish.

It is a no-fuss dish and a great choice for a quick and uncomplicated rustic lunch or dinner, it is very nutritious and healthy as it contains beneficial fats (omega-3 fatty acids).

This dish is of Venetian influence and the success of it lies in seasoning well the fish and using the freshest and best quality ingredients you can find and afford to buy.

Mackerel is an inexpensive, affordable, massively underrated fish, and far too often overlooked by the shoppers, maybe perhaps it is an oily fish that carries a slightly stronger and distinctive flavours compared to some other fish.

In this one pan recipe the fresh and citrusy ingredients like parsley and lemon juice, cut through the richness, “oiliness” and “fishiness” of the mackerel, and when combined with the juices released from the fish during the cooking process. This combination of the flavours produces the most stunning plate of food.

I am sharing here this very simple family recipe, which is an absolute winner. Fish cooked this way has been prepared and loved in my family for generations using different types of fish depending on what was found fresh in the fish market on the day.

Recipe

Ingredients

Serves 4

1kg fresh mackerel, gutted, cleaned, washed, and dried (the fishmonger will be happy to do this for you, alternatively you can use the fillets).
For this recipe you can easily replace mackerel for other types of fish or fillets of your choice like sea bream, sea bass, sardines, trout, and monkfish to name just a few.
4 Tbsp extra virgin olive oil
a handful of fresh flat leaf parsley (about10g, plus some extra for serving), finely chopped
lemon juice of ½ lemon or to taste
sea salt
black pepper

Method

Season the outside and the inside (the cavity) of the mackerel with sea salt.

Put the olive oil in a pan (big enough to accommodate the mackerel).

Place the whole fish or the fillets in a pan in a single layer.

Sprinkle with fresh parsley, add the lemon juice, a splash of water and black pepper to taste (optional).

Cover with the lid and cook the fish on a gentle heat for about 25 minutes (if using the fillets cooking time will reduce to about 15 minutes).

To serve, lay the whole mackerel, or the fillets, on a plate and pour the juices they have released during the cooking process, over them.

Best enjoyed warm with some crunchy rustic bread, boiled potatoes, cooked rice, grilled polenta, and a side salad of your choice.

Wine suggestion

Venezia Giulia Bianco Sivi IGT 2018 - Dario Princic