Elderflower fritters Recipe

Bring the sunshine and the scent of summer in your kitchen with these elderflower fritters which are lightly fried elderflowers in a pancake batter like, they are golden, crunchy and a delicious dessert with a difference, they are a real treat and a delightful seasonal delicacy.

The culinary use of elderflower has been revolutionized in the past few years, but in the whole of Slovenia, including the Slovenian coast where I come from, elderflower fritters are a dish that is very old and traditional.

Those of you that have been reading my posts on this blog for a while, will know that I come from a family of very passionate foragers, and so there should be no surprise that this fragrant flower ends up on a plate. My maternal grandmother, stara mama Iva, would make them when we were little.

We children got away with eating just that, with a glass of milk, and skipping altogether a main evening meal, which is quite a common practice in neighbouring Austria.

If you are not too familiar with the elderflower, please go and read my page with the recipe for elderflower cordial where I explain a bit more in detail where, when, and how to pick this edible, fragrant, and sweet flower.

What can be better than going on a walk on a sunny day and bring home a free meal...try these elderflower fritters, you will be hooked, and will have another reason to look forward to a following spring/summer.

Ingredients

Serves 4-6 as a dessert (2-3 heads per person)

• about 10-14 elderflower heads with their stems

• 100g all purpose (plain) flour

• 1egg

• 70ml milk

• 70ml very cold sparkling water

• sea salt, a pinch

• 2 tsp caster sugar, optional

• oil for frying (neutral tasting, I used sunflower oil)

• icing sugar or vanilla icing sugar, for dusting

Method

Prepare elderflower heads by cutting the stems with the scissors but leaving at least 5cm of stem for easy handling (in other words enough stem to hold them by). Very gently shake any insects and dirt off your flower heads, but do not be tempted to wash the flower heads as you will loose the flavour.

In a mixing bowl, using a hand whisk, whisk the egg, add milk, sea salt and sugar, if using, and mix until well combined.

Add the flour gradually and whisk until smooth with no lumps, then add sparkling water which will help lighten the batter, set aside an leave it to rest for about 30 minutes.

Heat about 5cm of oil a pan (big enough to accommodate the largest elderflower head) until hot (180C on a temperature probe). You will know the oil is ready when a drop of batter bubbles immediately and turns golden in about 5 seconds.

Holding the elderflower by their stems, dip each elderflower head into the batter, so they are coated all over, gently shake off excess batter.

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Drop the flowers into the pan with hot oil (flower side down) and fry for about 30 seconds. Fry one flower at a time.

They should be lightly golden in colour and not too brown.

Remove with a slotted spoon and dry on kitchen paper.

Dust generously with icing sugar, serve and eat while still warm and crunchy.

Delicious also drizzled with honey, accompanied with vanilla ice cream, lemon sorbet or fresh strawberries, cherries or other seasonal fresh fruit of your choice.

Just a thought

Elderflower fritters ideally should not be made well in advance as the batter, which should be crisp, will become soft.

Wine suggestion

Friuli Colli Orientali Traminer Aromatico DOC 2021-Zorzettig

Egg frittata with wild herbs Istrian Recipe

Egg frittata with wild herbs is a very simple and rustic dish, quick to make and a perfect recipe choice for an easy and uncomplicated midweek or weekend lunch, dinner, brunch or breakfast.

It is delicious when eaten hot, but equally very tasty at room temperature or cold, it can be made ahead, providing a great picnic solution, and frittata cut into small bite size pieces will make a brilliant finger food feeding larger groups served together with some drinks.

This humble frittata is a very traditional dish in the Slovenian Istra where I grew up, it is similar to an omelette, it is Italian in origin (Italian word frittata roughly translates to “fried”) and to me, is more than just a quick meal solution.

This type of frittata together with other two most common variations (frittata with dry sausage and frittata with wild asparagus and pancetta) represent a real speciality in Slovenian Istra which, due to close geographical proximity to Italy, made this dish very popular and is referred by locals as Fritaia de erbe, Fritaja, Fritata or Frtalja, Fritaia, and all of these words derive from the Venetian word fritaia, given Venice's domination of the region.

Both my paternal and maternal grandfathers loved all variations of frittata and would have them for merenda (a dialect word, from Italian meaning snack) indicating in the past a quite substantial late morning breakfast (a slightly less sophisticated version of a “modern” brunch) for pheasants, farmers, fishermen and workers. They all started work at dawn, so by mid morning, when they finished working, and before returning home for lunch, they were all quite hungry, and more than ready to have some food to replenish the energy. Nowadays, merenda indicates a light mid morning or mid afternoon snack, that can be savoury or sweet, and of course, children always push for a sweet option...

Both my grandfathers would pick up wild herbs (spring providing the widest range) when returning home from spending a morning working in their vegetable gardens, orchards or olive groves, in which case egg frittata with wild herbs would be prepared for lunch or dinner.

Wild herbs frittata and other types of frittata were for a long time considered a dish for only the poorest people, but thanks to new gastronomic traditions, they are very proudly back on the menus of many homes and restaurants, and given the true dignity they deserve. They are quick and cheap to prepare, have low caloric intake, and are abundant with nutrients from freshly picked herbs in the local area.

I am sharing here a very easy family recipe for this modest frittata. All you need to do is take a nice walk in the natural world around you - forests, meadows etc., and pick some seasonal wild herbs. What can be easier than that?

Well, if you are mainly in an urban area, you can skip the walk and use store bought baby spinach, wild rocket, some fresh basil and flat leaf parsley and you are ready to go...

Ingredients

Serves 4

• 100g-150g (about 4 full handfuls) fresh mixed wild herbs, washed and finely chopped

  In this recipe I used wild garlic leaves, wild fennel, stinging nettle, dandelion leaves, mint, chives, lemon balm, sage, marjoram, flat leaf parsley, basil.

  You can also use store bought baby spinach, wild rocket, any combination, proportion does not really matter as long as you have more or less the total amount of fresh herbs stated in the ingredients list.

• 2 Tbsp extra virgin olive oil

• 8 medium sized eggs (in this recipe I calculated 2 eggs per person)

• sea salt

• black pepper

Method

Wash thoroughly fresh mixed herbs, dry them using a salad spinner, if you have one.

Finely chop the herbs and set aside.

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Crack the eggs into a mixing bowl and whisk well, add sea salt and black pepper.

Add finely chopped herbs into a mixing bowl and mix well with the egg mixture.

Put extra virgin olive oil in a fairly large non stick frying pan (28cm or 30cm) and heat it up a bit.

Pour the egg and wild herbs mixture into a pan, cover with a lid (glass lid with steam hole works very well if you have it) and cook on a gentle heat.

The frittata is ready and cooked when the underside is set and the egg mixture on the surface no longer has “runny and raw” consistency.

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Hold a plate upside-down over the pan and turn the two over together so that the frittata inverts on to the plate. Slide the frittata back into the pan and cook for a further minute or so.

Fresh herbs frittata can be eaten and enjoyed warm, room temperature or cold and will make a complete meal accompanied by some salad, fresh crunchy bread, soft cooked or grilled polenta and it also makes a great sandwich filler.

If you want to enjoy it Istrian style, pour yourself a small glass of red wine.

Just a thought

This type of frittata will keep in the fridge in an air tight container for about two days and is not suitable for freezing.

In this recipe, I have chosen to cook the frittata in a traditional way, on the stove with a lid, as my family has always used this method. However, if you are familiar cooking the frittata in the oven, and that is your preferred method, it is perfectly fine to do so.

Wine suggestion

Friuli Colli Orientali Ribolla Gialla DOC 2021 - Torre Rosazza

Fritole - Istrian small doughnuts Recipe

Fritole are a type of small fried doughnuts made of thick batter-like dough enriched with raisins and served warm covered in icing sugar, they are light and crunchy on the outside and soft and aromatic on the inside, they just melt in your mouth.

This sinfully delicious and fragrant little delights have a very deep connection with Christian, especially Catholic liturgical festivities like the Carnival season, the time of the year in which eating in excess, and gastronomic indulgence was allowed by the Church before the start of fasting and austerity during Lent, and ending with Easter.

In Venice, where this sweet treats are a synonym of Carnival, fritole used to be prepared and served strictly during the days of Carnival. Nowadays, they appear not only in Venice but also in the region of Veneto and north-east region of Friuli-Venezia Giulia, Italy, and Istria where fritole are also very popular and start appearing as soon as Christmas festivities are over and remain around on offer as a irresistible sweet temptation until Ash Wednesday begins the Lent season.

However, on the coastal part of Slovenian Istra, once being part of what was called, ‘The most Serene Republic of Venice,’ fritole hold a very special place on Christmas Eve and this is when my nona would make fritole as the tradition called upon her to do.

In dialect they could also be called Fritle, Fritule or miške, meaning little mice in standard Slovenian, as when you drop the batter in hot oil, there is a little trail on the end, resembling little mice.

My father adored them and everyone in the family simply loves fritole, and whoever also grew up with fritole knows this very well. I am sure they can share with me the fact that they get eaten far faster than they can ever be made! When my nona started to get ready for the frying process, the kitchen would suddenly get crowded, we would get louder, and more excited, and our eyes would sparkle with joy just waiting in anticipation for them to be finished, and ready to eat!

My nona would be carefully scooping fritole out of hot oil and they would be disappearing in front of her yes and my nona, being incredibly experienced and fast could hardly keep up with us.

My nona made fritole with raisins but like most recipes fritole have few variation where pine nuts, cinnamon and candied fruit is added to a basic batter.

We would eventually get full, our greediness would decrease, the kitchen would be less noisy and less crowded but she kept frying, ending up layering the fritole on a big plate and dusting them with sugar looking like a snowy mountain, and this vision will stay with me forever...

She would then lovingly packed them for us to take home...

I am miles away from her kitchen, and years have passed by, but when I close my eyes I get transported immediately right back there ... I can smell and feel all of it, and in the stillness of these thoughts I can fully recollect all the nostalgic flavours, and the emotions so closely tied to my family.

My nona is now 93 years old, and her hands sadly are no longer able to make fritole, and so I feel privileged to be have learned how to make them from her, and since she gave me the family recipe, I am to able to keep making them and keep this family tradition alive.

This is why for me these sweet treats hold a very special place in my heart, they are more than just another recipe, they are part of who I am, and who I have become as a person ...

I am sharing here my nona's recipe that was passed down to her by her nona, and so try to make them, and delight your family and friends.

Ingredients

Makes about 40 small doughnuts

• 400g plain flour

• 3 eggs, (room temperature) beaten

• 50g granulated sugar

• 60-70g raisins or sultanas

• 3 Tsp fast action dried yeast (also called instant yeast) or 40 g of fresh yeast

• 250ml milk, lukewarm (full fat or semi skimmed)

• 4 Tbsp of dark rum or grappa

• finely grated lemon zest of one unwaxed lemon

• sea salt, a pinch

• sunflower or corn oil for frying

• icing sugar for dusting

Method

Put the raisins in a small bowl, add warm water to completely cover and soak them for at least 20 minutes or until they plump up.

In a large bowl place the flour, beaten eggs, sugar, pinch of salt, yeast, grated lemon zest.

Gradually start adding the milk, mixing constantly until all the ingredients are well incorporated and you end up with a sticky dough that will be soft but thick resembling batter-like dough or a thick cake mix.

Adjust the dough by adding more milk if the dough is too thick, on the contrary, if you find the dough too runny add a bit more flour.

Add to the dough drained soaked raisins (squeeze out the all the excess liquid).

Cover the bowl with cling film or clean tea towel and place it in a warm place free of drafts from any open window.

Let the dough rest for at least 1 hour.

After this time the dough should rise a bit and have a bubbly surface.

Take a medium- sized deep skillet. Add the oil and heat it up over a medium heat to about 180C.

(If you do not have a thermometer, drop a cube of bread into the oil, it is ready when bread turns golden brown in 15 seconds).

Fritole are fried by dropping a small spoonfuls of dough/batter into the hot oil.

Take two tablespoons, with the first spoon scoop up the sticky dough from the bowl, with the second spoon slip off the dough from the first spoon into the hot oil.

Do not overcrowd the skillet with fritole and fry them in small batches, a few at the time, (4-6) this will obviously depend on the size of your pan. Fry them on both sides, fitole are fried in no time, about a minute on each size, so help them to flip over by using a fork or some tongs, however fritole will sometimes flip over themselves.

Whne you drop the batter/dough into a hot oil they will most probably not form perfect shaped balls but instead will leave a little trail on the end.

Fry until dark-ish brown in colour, puffed and well cooked through. I suggest you do a little test to make sure they are not raw inside. Simply open up a cooked fritola, if still gooey inside the oil is probably too hot and the heat too high.

Line a large plate with absorbent kitchen paper towels. Drain fried fritole with a slotted spoon and transfer them on a plate.

Allow the fritole to cool a bit.

Dust them with icing sugar or roll them in caster sugar.

Serve warm or at room temperature.

Just a thought

Fritole are to best enjoyed served still warm, however they are still delicious at room temperature.

Fritole can be warmed up in a microwave or in the oven. My nona put a plate of fritole on the radiator.

Wine suggestion

Moscato del Veneto IGT "Dindarello"2020 - Maculan'

Creamed salted cod (or stockfish) Recipe

Venetian in origin, this light and creamy, almost mousse like spread, it is one of the most loved dishes, due to its very mild fishy flavour and no bones to worry about, and so it covers the whole family from the youngest children to the oldest members.

Spread on fresh or toasted slices of bread or it can be eaten with polenta, and it is a very convenient dish since it is served cold and it is prepared in advance. Creamed salted cod is rustic but it can soon turn into very elegant canapé served with a pre dinner drink.

I think that this recipe is one of the greatest recipes ever invented! Quite frankly, it takes a bit of a genius to turn an uneatable dry stockfish, which looks utterly unappealing, and is as dry as a plank of wood, into the most luxurious and delicious dishes ever created.

Venetian creamed cod, known in Italy as Baccalà mantecato, is a real speciality and a staple dish in Venice, where it was created, and it is very much appreciated and well known in the rest of Italy. Slightly less known however in the rest of the world, creamed salted cod certainly deserves greater international praise and renown.

This dish is one of my absolute top favourites, one of those dishes I am most grateful to the Venetians to have brought with them during the time they ruled my homeland in the North Adriatic, period during which dried stockfish was first introduced in Istria in 15th century from Venetian cuisine.

In Slovenian it is called Bakala na belo or Polenovka na belo or simply called by the locals Bakala or Bakalar.

My paternal grandfather, or my nono as I called him, used to always buy stockfish at the beginning of December, I have this image in my head of the dry long stockfish sticking heavily out of the shopping bag, I knew very well that it was the start of the Christmas festivities.

This recipe is a real classic holiday and festive dish in Slovenian Istra, and holds a very special place among the locals. Dried stockfish was once a food for the poor but nowadays is a staple dish and considered a delicacy, taking central stage on household tables during Christmas and Easter as it is cooked on holy days during the fasting time and not eating meat.

Traditionally, creamed stockfish is home made and served as part of Christmas Eve dinner, together with sautéed Savoy cabbage and polenta, and Istrian fritole (small fried doughnuts), of course.

These days you can find creamed stockfish on the supermarket shelves all year round, and especially during the holiday season and Easter, but unfortunately, the sad reality is, that very often, the quality of commercially produced cod spread leaves much to be desired, as very common practice is to add lard or potatoes to increase the weight

I have very vivid memories about the process of soaking the stockfish, this huge restaurant size pot was left outside in the back garden during the night and when the temperatures plummeted below 0, the ice formed on the top, and I just loved finding the sheet of ice the following morning, and braking it into pieces. My son does the same...what is it with the children and the ice, and love for breaking it ...

My son Jakob (age 9) with his gran grandmother (age91) making creamed stockfish with the help of a standard mixer

My nono was in charge of stockfish, year, after year, after year, until he sadly passed away, then my father took over and now it is down to myself, my brother, my husband, and the children, since my father sadly is longer around. Back home, according to tradition, stockfish and the preparation of it is still a male affair, however, maybe it is time for this to change!

My nono would sit on the chair, place a big pot containing pieces of cooked cod between the legs, a bottle of olive oil would be kept very close to him for an easy and frequent reach and as tradition requests, the cooked cod would then be beaten with big and long wooden flat spoon like, known locally as polentar or bat which resembles very much a cricket bat, but in my research I have found no connection between the two types of bats!

In honour of my family but in particular in honour of my nono and my father I am sharing here this very special generational family recipe. Give it a go, you will love it!

Ingredients

Serves 4

• 500g salted cod or 1 dry stockfish

• 170ml extra virgin olive oil (the very best you can afford) plus a bit of extra as needed

• 1-2 cloves of garlic, peeled

• 1 bay leaf, fresh or dry

• fresh flat leaf parsley (about 7g) finely chopped, optional

• sea salt, to taste

Method

For this recipe you can use either salted cod or dry stockfish, both need to be soaked and rehydrated first.

If you are using salted cod (I used this type for the recipe) first you need to rinse well the salted cod under very cold running water and soak it. Place rinsed cod in an airtight container, fill it completely with freezing cold water, and with some ice, if you have it, so the fillets are completely submerged. Close the lid and put the container in the fridge. Change the water after 24 hours and place in the fridge for another day. After 48 hours, the cod will be completely soaked. Remove the cod from the container, rinse well with cold water and cut the fillet/s into portion size.

Place pre-soaked pieces of cod in a pan and fill it with plenty of cold water so the pieces of fish are completely submerged in the water. Add bay leaf and bring to boil.

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Turn the heat down and cook further on a gentle heat for about 20 to 30 minutes and skim the foam on the surface as needed.

After the fish is cooked drain in the colander.

As soon as it is cool enough to handle carefully remove the skin and the odd bone.

With your fingers break the flesh into smaller pieces and place them in a pan or in a bowl of a standard mixer if you are using one.

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If using a whole dried stockfish, this needs to be soaked and rehydrated first. Place the whole stockfish in a big stock pot and fill completely with cold water and soak for 2-3 days, changing the water every day. If you do not have a very big pot to fit the whole stockfish in, you can use a smaller pot, like a regular 5 litre stock pot, and then place the stockfish in a pot where half of it will probably stick out, and half will be submerged in the water. Soak the submerged part of stockfish for 24 hours and after this time the soaked part of the stockfish will get soft enough to bend, which will allow you to bend it in a such a way for the whole stockfish to be completely submerged into the water in order to get properly rehydrated. No need for rinsing as the dried stockfish is not salted.

Soaked and rehydrated cod needs then to be cooked. Place it in a stock pot, the same one you used for soaking, fill it with plenty of cold water (the whole fish needs to be completely submerged), add bay leaf and bring to boil. Lower the heat and cook further on a gentle heat until the fish is tender, for about 1 hour or just over.

Drain the fish and as soon as is cold enough to handle carefully remove the skin and all the bones.

With your fingers break the flesh into smaller pieces and place them back into in big pan or into a bowl of a standard mixer if you are using one.

Whether you have decided to use salted cod or stockfish you are now left with cooked cleaned small pieces of cod in a big pan or in a bowl of a standard mixer, again only if you are using one.

Place 5 Tbsp of extra virgin olive oil in a small frying pan, add the garlic previously peeled and cut in half lengthwise. Fry the garlic on a gentle heat until golden in colour to infuse the oil then discard the garlic.

Add garlic infused oil to the bowl.

Now the magic can begin.

Take a wooden spoon and start beating the pieces of fish quite vigorously. If using a standard mixer, put it on the lowest and slowest setting.

Keep beating and poring gradually the rest of the oil until you obtain a whitish paste and until the creamy mixture can no longer absorb any more oil.

This action of beating and adding very gradually small quantities of oil will eventually turn the pieces of cod into a light and fluffy cream, this process, in order to get the best result, can take up to 30 minutes.

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Add sea salt to your taste and very finely 1 chopped clove of garlic, although this optional, mix well, taste, and adjust the seasoning.

Transfer cod spread on a serving plate.

Serve it accompanied with slices of fresh rustic bread, toasted slices of bread (bruschetta) or slices of grilled yellow polenta.

Wine suggestion

Venezia Giulia Malvasia IGT 2019 - Skerk

Candied Almonds Recipe

These sugar coated almonds are delicious and crunchy, and are very easy to make. It only takes a few minutes to make them, and they are ideal little sweet treats to keep in the pantry over the holidays. They also make a perfect home-made little gift for your friends and family.

Candied almonds together with the mulled wine are a reminder of the variety of offerings at Christmas markets, and are a great alternative when trying to avoid big desserts after a substantial meal, they have a “wow factor” and will impress your guests when served with tea or coffee.

My nona told me that when she was a child, sugar coated almonds, together with oranges, mandarins and other types of nuts, were very special treats, the only treats as a matter of fact, children were given during the festive season and in particular on Christmas Eve and on Christmas day.

The coast of Slovenian Istra, where I come from, is blessed with a Mediterranean climate that allows almond trees to thrive and they are commonly found in people's gardens. Almonds get harvested in autumn, then stored to be used during the winter months.

I am sharing here a basic and traditional recipe for candied almonds, how my nona's grandmother used to make them, just with sugar.

For a more “modern” and festive taste you can personalize the recipe to your liking and add a bit of cinnamon to the sugar mixture or other spices to your taste like the nutmeg, ground ginger, cardamom, and all spice, just to give you a few ideas.

Ingredients

• 200g granulated or caster sugar

• 200g whole almonds

• 100ml water

• ½ – 1 Tsp cinnamon (optional)

Method

Line a baking tray with baking parchment (or silicone sheet) and set aside.

Place the sugar, water, (and cinnamon or other spices if using) in a large pan.

Stir the mixture with the wooden spoon over a low-medium heat and let the sugar dissolve.

Bring to boil and cook gently for further 3-4 minutes or until the sugary mixture turns into a syrupy consistency.

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Add the almonds and turn the heat to medium-high.

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Stir constantly to avoid the sugar and almonds burning. During this process, it will take around 6 minutes, the water will start evaporating and the sugar will start to crystallize and stick to the almonds. You should end up with a sand like texture. When stirring make sure you go around the edged with the wooden spoon and scrape off the crystallized sugar that will form on the edge of the pan.

Continue to constantly stir and some of the crystallized sugar will start to melt, it will take roughly about 3 minutes. Try to avoid melting and caramelizing all the crystallized sugar.

You should end up with the mixture of caramelized and crystallized almonds.

Although you need medium-high heat for this process make sure the heat is not too high as it will burn the sugar and the almonds making them taste a bit bitter.

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Transfer the almonds on the baking tray, previously laid with baking parchment.

If the almonds stick to each other separate them with the spoon.

Cool the candied almonds for at least 20 minutes before serving.

Just a thought

Store sugar coated almonds in an airtight container at room temperature where they will last up to a week.

Wine suggestion

Terre Siciliane Passito IGP "Lu Disiu" 2017

Sautéed Bell Peppers with Onions and fresh Basil Recipe

This recipe is very easy, very tasty, you only need a few fresh ingredients and you have a perfect summer side dish to accompany meat or fish.

Peppers cooked this way are also fantastic served on bruschetta, can also be used as a sauce for pasta dishes, great base for risotto, or simply enjoyed on its own with a fresh crunchy bread. I also love using sautèed peppers as a topping on a pizza.

This dish can really be summed up as a simplicity at its best.

I simply adore peppers, I love them raw in salads, cooked, sautèed, grilled...

I have very vivid memories as a child going with my mother to the farmers market and seeing the vegetable and fruit stalls full of colourful peppers, it just looked so beautiful...

After buying the peppers, I would pick one and my mother would wash it under cold water in one of the Venetian looking fountains in the market, and I would just munch it raw during the trip back home.

As soon as the peppers were available fresh to buy at end of spring and during the summer, when they are in abundance, my mother would make this dish very often and here I am very happy to share it with you..

Ingredients

Serves 4

• 6 mixed colour bell peppers, about 1kg (I used yellow, orange, green and red, you can use just one variety or a mixture of your preference)

• 1-2 onions, about 200g (peeled and thinly sliced)

• fresh basil, few leaves

• sea salt

• 4 Tbsp extra virgin olive oil

• chili, optional

Method

Wash and dry the peppers, cut them in half, remove the seeds and the white filaments.

Cut the peppers into smaller pieces.

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Peel the onions and slice thinly.

Add the oil into a fairly large non stick pan.

Heat the oil and add the onions and a pinch of salt

Stew the onions over medium-low heat, for about 15 minutes, stirring occasionally, until the onions become soft and translucent.

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Add the peppers, mix them well with the onions, add sea salt, fresh basil leaves and chilli if using.

Cover with the lid and cook the peppers on a medium-low heat anything between 30-50minutes, stirring occasionally.

The peppers, after this time, should be completely soft and all the water should be completely absorbed.

If the peppers are completely cooked but still quite watery, take the lid off and cook further for few minutes until all the water is completely absorbed.

Add few more fresh basil leaves and your peppers are ready to be enjoyed hot, warm, at room temperature or cold.

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Just a thought

Peppers cooked this way can be stored for about 2-3 days in the fridge in an airtight container.

Freezing this dish is not recommended.

You can add crashed garlic (1 or 2 cloves) if you wish and replace fresh basil for fresh flat leaf parsley or use both.

Wine suggestion

Friuli Colli Orientali Sauvignon DOC 2019 by Valentino Butussi, Colli Orientali, Friuli

Rustic Sea Bream spread recipe

This fish spread is creamy and full of flavour and could not be simpler and quicker to make. It is rustic and informal, fantastic as a dinner party starter or as light lunch, it brings people together at the table as it is a real sharing dish and a real success every time I make it.

You can prepare this spread any time of the year but on a hot sunny day it feels somehow a bit of a treat.

Back home it is very popular starter and commonly used as a part of a selection of cold fish based starters.

This spread, like many other dishes, was created out of necessity with the left over baked fish. The fish was cleaned and the three most basic ingredients used in the North Adriatic (garlic, extra virgin olive oil, flat fresh leaf parsley) were added to the fish that was simply mashed with a fork.

Place the spread in the centre of a table, sprinkle with some extra chopped parsley or dill, a drizzle of olive oil, arrange some bread, olives, sliced tomatoes, salads, other fish based starters and really all the other things that you like.

Your family and friends will love this spread, they will ask you for the recipe or you will find them on your doorstep before you intent to invite them back.

Ingredients

Serves 4- 8

• 2 whole baked sea breams (each weighing between 300-500g before baking) or 4 fillets (can use sea bass, mackerel or similar)

• 1 clove of garlic, peeled and pressed (small to a medium sized garlic would be appropriate to avoid overpowering the delicate flavour of the fish, you can use big garlic if you are after a more garlicky taste)

• 4 Tbsp extra virgin olive oil

• fresh flat leaf parsley, stalks included, finely chopped (about a handful)

• sea salt, to taste

• lemon juice (optional, to taste)

Method

If using the whole fish, remove the skin and any bones from the fish.

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Place cleaned pieces of fish meat in a food processor. If you do not have food processor you can use hand blender which will give you a very smooth consistency or you can simply finely chop fish fillets and have a spread with more texture.

Add pressed garlic, extra virgin olive oil, chopped parsley and a pinch of sea salt.

Blend until smooth or blitz for more coarse consistency.

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Taste and adjust seasoning with sea salt.

Add a squeeze of lemon juice if desired.

Serve at room temperature with fresh or toasted bread, crackers or bread sticks.

Just a though

If you bake the fish, there will be juices coming out of the fish. Spoon them up and add to the rest of the ingredients. It will really give extra flavour.

This spread can be made up to a day ahead and kept in the fridge but served at room temperature.

Wine suggestion

Ribolla Gialla IGT 2019 by I Clivi, Tre Venezie.

Frittata with dry sausage (salami) recipe

Frittata with dry sausage is a quick and easy midweek lunch or dinner and a great weekend breakfast or brunch option. Fantastic eaten hot but often served at room temperature and perfect to make ahead for picnics and larger groups. Serve it with rustic bread or polenta and a salad. Great also as a sandwich filling.

To me, however, this simple dish is more than just a quick meal solution.

Both my grandfathers loved frittatas, and not without a glass of red wine! They would normally have it upon the return back home late morning after working in the allotments or in the olive grove.

My paternal grandfather really liked dry sausage frittata while my maternal grandfather was really keen on wild fresh herbs frittata but both really liked wild asparagus and pancetta (or without) variation. All three typical in the region.

This simple dish, similar to an omelette, is Italian in origin (frittata is an Italian word and roughly translates to “fried”) but due to such a close geographical proximity to Italy, frittata found a huge popularity in a local cuisine and could be referred to as Fritaja s klobasami – Fritata or Frtalja s klobasami and Fritaia con le luganiche in Istrian dialect. All these names come from the Venetian word fritaia.

Amazingly, this simple frittata with dry sausage, is a speciality in Istria and also has a deep meaning in a local folklore. This type of frittata is typically made especially during Carnival period (festive season that occurs before the liturgical season of Lent). In rural areas and particularly in small villages locals dressed up in different Carnival costumes. In groups they would walk from house to house singing traditional folk songs accompanied by sound and the melodies of the accordion, usually played by one member of the group.

As a sign of appreciation for entertaining and lifting the spirits, they received food gifts which consisted of fresh eggs, dry sausages, salami, crostoli, fritole (typical Carnival sweet things) and also wine.

When this simple Carnival procession was over, the participants would gather in somebody's home and frittata with dry sausage was made and other dishes were prepared with everything they received.

All the food was displayed on the table, shared and enjoyed, often ending up in excessive consumption of alcohol and other foods that will be forgone during upcoming Lent. There was a lot of singing and dancing, this is how local people came together and enjoyed each other company, the festive period and the the end of harsh winter.

My nona Nada also shared with me a lovely story, telling me that this festive season also provided the opportunity for young men and women to casually meet and possibly fall in love...

Ingredients

Serves 4

• Italian dry sausage/salami (about 150g), can use French sausage (saucisson), Spanish Chorizo (the important thing is that they are not too dry and hard, when buying should feel a bit soft when squeezing)

• 6 eggs, beaten or whisked

• 1 Tbsp extra virgin olive oil

• sea salt, to taste (bear in mind the sausages are dry cured and taste salty already)

• black pepper, freshly ground (to taste)

Method

Peel the dry sausage, place it on a chopping board, slice it, half it and then cut it into quarters.

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In a separate bowl whisk the eggs and season with salt and pepper.

Put the oil in a skillet, ideally non stick, and heat it.

Sauté and lightly sear the sausage on a medium high heat stirring frequently.

Pour the egg mixture in the skillet over the sausage, turn the heat to fairly low and cover with the lid (glass lid with steam hole works very well, if you have it). Also, using a slightly bigger lid than the skillet will help to keep the frittata “dry”. Lid that fits perfectly on top of the skillet could potentially trap quite a bit of steam and possibly making your frittata a bit wet.

The use of the lid will also help to cook the frittata evenly, avoiding the bottom of frittata being almost burnt and the egg mixture on the top being still raw, runny and unset.

Cook the frittata for about 20 min. The frittata is cooked when the underside is set and the egg mixture on the top no longer runny.

Just a thought

In this recipe, I have chosen to cook the frittata on the stove with a lid as my family has always used this method. I have also bear in mind that not everyone has a skillet that can go in the hot oven or under the grill.

However, if you are familiar cooking the frittata in the oven, and that is your preferred method, it is perfectly fine to do so.

Wine suggestion

Refosco dal Peduncolo Rosso IGT 2017 by Vigna Petrussa, Venezia Giulia.

Liptauer (Austro-Hungarian paprika spiced cheese spread) recipe

Liptauer, pronounced “Lip-tower”, is a simple, flavourful, central European, or Mitteleuropean, well seasoned, paprika spiced cheese spread with a sharp, rich, and deep smoky taste.

Its origin has long been disputed but the name derived from the German name Liptau for the region of Liptov (Hungarian: 'Lipto') in northern Slovakia, a former county in the Austro-Hungarian Empire.

Nowadays, Liptauer spread appears in numerous variations throughout many other European countries, and is a part of Slovak, Hungarian, Slovenian, Italian (some north-east regions) and Austrian cuisine, where it is commonly served as a popular dish in wine taverns, and as a snack for kids during break time in schools.

Despite extensive variations on the recipe, as many families have their own unique version of Liptauer, they all have in common the main ingredient which is cheese that can vary from Quark, Bryndza (a sheep milk cheese) cream cheese, cottage or goat cheese and powdered sweet paprika giving a spread a beautiful colour.

It is great for vegetarians and you can change and play around with the quantities of some ingredients to suit your taste.

Here, I will share with you the recipe my maternal Grandma Iva used to make. This dish was a constant part of my childhood and it really does bring back some wonderful memories as it was made on numerous occasions, especially when the family got together to mark special festivals like Carnival (before Lent began), Easter, Christmas, and All Saint's Day, or family celebrations like birthdays and anniversaries.

My grandmother would put the spread in the middle of the table with freshly made home made bread, and everyone would help themselves before the big meal ahead. Along with the spread, there would be a selection of cold meats, different types of cheeses, and a variety of pickles. We children often got so stuffed with this delicacy we did not get to the first course! We just simply could not resist the fresh spread on a crunchy piece of bread. It is a great appetizer from Mitteleuropa to start the children on!

Liptauer has a very versatile use. Traditionally served as part of cheese and charcuterie board and hard boiled eggs.

It is typically eaten as an open sandwich, or on toast, crackers and bagels. It is a great alternative base for a variety of sandwiches, and can be used as canapè spread.

You can serve it with drinks, pretzels, and a selection of pickles, cheese sticks, and really whatever you fancy.

I also serve them as a canapè with drinks, and they do go down as a real treat. Just take a single round of thinly sliced piece of German or Hungarian style salami, spread a bit of Liptauer and roll it into a cigar shape. And there you have it, salami roll ups.

Ingredients

• 250g curd cheese (was difficult to find, now available in most supermarkets and Polish food stores)

• 50g butter (soft at room temperature)

• 1 Tsp Dijon mustard

• 1 Tsp powdered sweet Hungarian paprika

• 1 Tsp caraway seeds (crashed well with pestle and mortar)

• 2 Tbsp pickled gherkins, cornichons or pickled cucumber (very finely chopped)

• 2 Tbsp onions (very finely chopped)

• sea salt, a pinch or to taste

• freshly ground black pepper, a pinch or to taste

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Method

Put all the ingredients in a bowl. Mix and combine well all the ingredients. Serve as a cold starter.

You can keep the spread in the fridge for up to a week in an airtight container.

Just a thought

This is a great cold starter. If you can, try to prepare it in advance, and ahead of a time to allow all the ingredients and flavours to absorb well.

Wine suggestion

Traminer Aromatico DOC 2019 by Sirch, Friuli Colli Orientali.