HOLIDAY PLEASURES

coolinarika HOLIDAY PLEASURES

For some people holidays are stress, worry, some can barely wait for all that fuss to pass, but we like them for all the various ideas and combinations that are created in the kitchen. Flick through the booklet and find an idea for your culinary accomplishments, throw in some creativity, release your culinary talent, cook freely... already for the next holidays. Content

4 Cream of cauliflower soup with camembert 6 Filo pastry shells filled with fish and vegetables 8 Prawn salad 10 Gnocchi mediterannean 12 Christmas eve cod risotto 14 Fisherman's stew 16 Gilthead with potatoes and spring onion 18 Salmon steaks with fine white sauce 20 Christmas roll 22 Special breast of duck COMPLEXITY AUTHOR PREPARATION TIME 35 Simple coolinarika min CREAM OF CAULIFLOWER SOUP WITH CAMEMBERT

This French-style cream of cauliflower soup is made very special with the addition of a little Camembert cheese. To make it taste even more special, crush or grind some roasted hazelnuts and sprinkle on top before serving.

INGREDIENTS PREPARATION Servings: 6 1 Add cauliflower separated into flowerettes to a 800 grams cauliflower large saucepan with milk, 500 ml water, mustard 500 ml milk and Vegeta spice. salt Podravka white pepper 2 Cook on low heat for about 20 minutes or until the 100-150 ml low-fat cream cauliflower is soft. Season with salt and pepper and 225 grams Camembert cheese, continue to cook for a little while. Allow to cool diced slightly before creaming the soup with a blender. 1-2 tbsp olive oil 1 tbsp Vegeta spice 3 Return the saucepan on the hob, stir in cream and

4 cook the soup for a couple of minutes. Drizzle some olive oil on top and add torn or diced Camembert cheese.

SERVING Serve garnished with cauliflower flowerettes and freshly crushed or ground hazelnuts.

TIP Try adding 2-3 tablespoons of lemon juice to the bowl just before serving the soup. Keep cauliflower wrapped in paper or nylon bag in the fridge and use within 3-5 days. Store it with stem down to avoid moisture. Tips & tricks: To add some extra kick to the soup, try adding one spoonful of Podravka Rustica Mustard as you start cooking, and finish the soup as described above.

5 COMPLEXITY AUTHOR PREPARATION TIME 50 Intermediate coolinarika min FILO PASTRY SHELLS FILLED WITH FISH AND VEGETABLES

These easy-made filo pastry shells filled with tender white fish and vegetable combination will make a perfect addition to your festive dinner party.

INGREDIENTS PREPARATION Servings:Ƌø 1 Roll out the filo pastry. With a pastry cutter, cut 8 1 package frozen filo pastry rounded shapes of pastry (9 cm in diameter). Cut (500 grams) a hole in the centre of 4 pastry shapes with a 1 egg yolk smaller-sized cutter. 100 grams onions 250 grams filet of white fish 2 Place 4 full pastry shapes in a baking tray. Brush 100 grams Swiss chard 100 with beaten egg yolk and place the other shapes grams tomatoes with holes on top. Bake blind in the hot oven at 100 grams sweet red pepper 220 °C/gas mark 7 for about 15 minutes. 2 cloves garlic 1 tbsp parsley, chopped 30 3 Cut and dice the sweet pepper and onion. Fry with grams raisins 2 tablespoons of olive oil in a skillet or saucepan;

6 4 tbsp olive oil add the minced garlic, diced tomatoes, raisins and 1 tbsp Vegeta one spoonful of Vegeta spice blend.

4 Adding a little water as necessary, sauté for 10-15 minutes or until done. Add chopped Swiss chard and parsley leaves and stir to incorporate.

5 Cut the fish filet into strips and fry with the remaining olive oil in a skillet. Add the sautéed vegetables and stir to combine.

SERVING Fill the baked pastry shells with the fish and vegetable combination, and serve.

TIP Instead of dicing the onion, try slicing it into rings, sprinkling with salt to enhance the sweetness of the onion and frying it until nice and golden. Crispy fried onion rings will look nice and taste great with these fish and vegetable pasta shells.

7 COMPLEXITY AUTHOR PREPARATION TIME 25 Simple coolinarika min PRAWN SALAD

Light meals are typical summer fare, perfect on an easy day filled with fun activities that keep our body toned and our mind relaxed, but you do not need a summer day to enjoy this light, tasty and easy to make prawn salad.

INGREDIENTS PREPARATION Servings: 4 1 Shell and devein prawns or shrimp, or thaw if using 500 grams prawn (or shrimp) frozen. Sprinkle with Vegeta Mediterranean and tails ground black pepper, drizzle with 100 ml olive oil 1 tsp Vegeta Mediteran and leave to marinate for 20 minutes. Podravka ground black pepper 200 ml olive oil 2 Heat a heavy-bottomed skillet and grill the prawns. 50 ml brandy Top with the brandy and ignite. When done with 100 ml dry white wine flambéing, add the white wine and sauté until the 200 grams cherry tomatoes liquid is reduced. 150 grams Podravka sweet corn 3 Cut each cherry tomato in two, and add the halved 50 grams rocket or other bitter tomatoes to a salad bowl. Drain and add canned salad leaves sweet corn, rocket or other bitter salad leaves, and

8 50 ml wine vinegar toss. 2 cloves garlic 3 mint leaves 4 Add the prawns and drizzle with a simple dressing lemon made of olive oil and a little wine vinegar. Add a salt pinch of salt if you like.

SERVING Serve immediately garnished with sliced lemon and mint leaves.

TIP When making salad dressing, first add 1-2 whole peeled cloves of garlic to the olive oil and allow to steep for about 15-20 minutes. Remove the garlic before you add vinegar to the garlic-flavoured olive oil that will not leave an aftertaste of garlic on your breath.

9 COMPLEXITY AUTHOR PREPARATION TIME 90 Intermediate coolinarika min GNOCCHI MEDITERANNEAN

If you are a fan of mare-and-monte dishes popular in the Mediterranean countries, try this unique combination of seafood and mushrooms seasoned with lime juice and carob brandy served with home-made gnocchi for an impressive centrepiece of your party dinner.

INGREDIENTS PREPARATION Servings: 4 1 Dust the prawns with Vegeta Mediterranean and 150 ml extra virgin olive oil leave to marinate. Add 2-3 tablespoons of olive oil 600 grams prawns or shrimp into a saucepan and fry the marinated prawns. (tails) Squeeze one lime into the saucepan, add capers, 1 lime the remaining olive oil and minced garlic. 1 tsp capers (5 grams) 4 cloves garlic 2 When the prawns or shrimp are done, add sliced 100 grams button mushrooms porcini and button mushrooms, stir in 1/8 cup of 150 g porcini mushrooms carob brandy and one Podravka vegetable broth 20 ml carob brandy cube. 1 Podravka vegetable broth

10 200 ml Podravka passata 3 Top with water, bring to boil, add the passata and 100 ml half-and-half or single cook briefly. Incorporate half-and-half or single cream cream into the sauce to thin it down to a pink hue, Podravka ground black pepper and season with black pepper. 2 tsp Vegeta Mediterranean 4 Potato gnocchi: Boil the potatoes, peel the skin POTATO GNOCCHI: immediately and push through the ricer while still about 1 kg starchy potatoes warm. Add butter and allow to cool before 300-350 grams Podravka all- incorporating the egg, flour, salt and nutmeg. purpose flour Knead lightly into a soft dough. 2 eggs 100 g butter 5 Cut the dough and roll out into snake-shaped logs 2 tsp salt on a floured surface. Cut and shape the gnocchi as pinch of nutmeg desired. Cook in batches in a large pot of boiling water. The gnocchi are done as soon as they pop up back to the surface. Rinse and drain well.

SERVING Served with boiled gnocchi.

TIP Starch potatoes are the best when it comes to making gnocchi. You can determine if the chosen variety is right for gnocchi if you slice a potato with a knife. If you see whitish liquid on the cut that sticks to the knife, you have the right kind of potato which is less water-absorbent, needs less flour and will give the right consistency to your home-made gnocchi. Starchy potato varieties from the region of Lika are the perfect choice for this purpose.

11 COMPLEXITY AUTHOR PREPARATION TIME 45 Simple coolinarika min CHRISTMAS EVE COD RISOTTO

Cod is an old-time favourite for Christmas Eve dinner. Try a different style for your cod this Christmas and make this beautifully rich and creamy white cod risotto.

INGREDIENTS PREPARATION Servings: 6 1 Cut the Florence fennel into slices and season with 600 grams filet of cod salt. Add olive oil to a skillet and fry briefly on both 250 grams Podravka Arborio sides. Transfer to a plate and reserve. rice 1 bulb Florence fennel 2 Add sliced filet of cod to the remaining oil, season 150 ml cream with 1 spoonful of Vegeta Mediterranean spice 200 ml dry white wine blend and add the white wine. 50 ml desert wine or port wine 60 ml olive oil 3 Add the rice which you have cooked al dente in a salt separate saucepan. Add chopped rosemary, stir Podravka black pepper and cook briefly. Add desert wine or port wine and 1 tbsp dill, chopped shake the saucepan to incorporate. 1 tsp Podravka Estragon mustard 4 Stir in cream mixed with mustard and season the

12 1 tsp rosemary, chopped risotto with salt and pepper to taste. Arrange slices 1 tbsp Vegeta Mediterranean of fried fennel on top, cover and leave to stand for about 5 minutes.

SERVING Sprinkle with chopped dill just before serving.

TIP Try adding 1-2 tbsp lemon juice to the risotto just before it is done. Arborio is the perfect rice grain for risottos because of its high starch content; as you add liquid and stir the risotto, the grains crack and release starch which can quickly absorb a lot of liquid and this is what makes your risotto nice and creamy.

13 COMPLEXITY AUTHOR PREPARATION TIME 60 Simple coolinarika min FISHERMAN'S STEW

Marinated filet of cod fried with a little olive oil and combined with potatoes in a thick and creamy hot stew to start off a perfect Christmas Eve dinner.

INGREDIENTS PREPARATION Servings: 6 1 Cut the fish into pieces, sprinkle with the juice of 1 kg filet of cod (or other fish one lemon and 1 spoonful of Vegeta spice blend. as desired) Marinate the fish for 10 minutes before coating 600 grams potatoes each piece with flour. 3 cloves garlic 50 ml olive oil 2 In a skillet, heat olive oil and fry the marinated fish 3 tbsp lemon juice for 5 minutes on each side. Remove from the skillet 150 grams onions and keep warm. 50 ml dry white wine 1 tbsp parsley, chopped 3 Fry chopped onion in the remaining olive oil, add 2 tbsp Podravka plain flour diced potatoes, season with a pinch of salt, and top 1 tbsp Vegeta spice with water to cover the potatoes.

4 Cook on low heat for about 15 minutes or until

14 done. Add the fried fish and minced garlic on top of the potatoes. Add a little bit of water if necessary and continue to cook for another 10 minutes.

SERVING Shortly before the fish and potatoes are done, add the wine and chopped parsley.

TIP Use a large shallow casserole dish or Dutch oven and shake vigorously from time to time rather than stir. If you prefer a thick stew, mash some of the potatoes with a fork.

15 COMPLEXITY AUTHOR PREPARATION TIME 60 Simple coolinarika min GILTHEAD WITH POTATOES AND SPRING ONION

Grilled fish aromatised with rosemary and olive oil and served with simple boiled potatoes makes a classic Mediterranean style meal.

INGREDIENTS PREPARATION Servings: 6 1 Combine one tablespoon of Vegeta spice with 1.5 kg gilthead (4-6 fish) olive oil and mix until blended. Rub into the fish' 4 cloves of garlic skin. 150 ml extra virgin olive oil salt 2 Place the fish on a hot grill and grill until done, sprig of rosemary basting with a rosemary sprig dipped into the olive 1 bunch of parsley oil and Vegeta spice rub. 1 tbsp Vegeta 3 Meanwhile, prepare the pesto. Finely mince the SALAD: garlic, add chopped up flat parsley leaves and 600 grams potatoes combine until blended. 150 grams spring onions

16 50 ml aceto balsamico 4 Boil the jacket potatoes, allow to cool briefly, peel 100 ml olive oil the skin and slice them. Add sliced spring onions salt to the potatoes, drizzle with olive oil and aceto Podravka ground black pepper balsamico, and toss.

SERVING Sprinkle some parsley and garlic pesto on grilled fish, drizzle with olive oil and serve the fish with the potato salad.

TIP To prevent the fish from sticking to the grill, brush with olive oil before grilling and use two spatulas to turn the fish over.Always add some salt to the water before boiling the potatoes because salt brings out the sweetness of the potato. Potatoes boiled in unsalted water taste bland.

17 COMPLEXITY AUTHOR PREPARATION TIME 35 Simple coolinarika min SALMON STEAKS WITH FINE WHITE SAUCE

Traditional Danish cuisine is based on fish, seafood and meat, as well as on vegetables, fruit, milk and dairy products, especially cheese and yoghurt. The Danes eat large quantities of food, but it is a varied high-calorie diet, and smoked food is especially popular.

INGREDIENTS PREPARATION Servings: 4 1 Peel the potatoes, cut the large ones if necessary, 600 grams fillet of salmon drizzle with oil and toss. Roast in a moderately hot 1 tbsp lemon juice oven at 200 °C /gas mark 6 for about 25 minutes. 3 tbsp olive oil 1 tbsp Vegeta spice 2 Combine olive oil with lemon juice and Vegeta spice and mix to blend. Brush on the salmon VEGETABLES: steaks. 1 kg small new potatoes 25 ml oil 3 Remove the potatoes from the oven, and add the

18 ½ tsp salt salmon, skin-side down. Continue baking for another 10-15 minutes. Meanwhile, make the SAUCE: sauce. 25 g butter 1 tbsp Podravka all-purpose 4 Heat a skillet and add the butter. Add the flour and flour sugar and stir until the butter melts and blends 250 ml milk with the flour. Add the milk and stirring all the time, 1 tsp Podravka mustard bring the sauce to boil. ½ tsp sugar ½ tsp salt 5 Season with salt, add the lemon juice, mustard and 1 tbsp lemon juice horseradish, and continue to simmer for a couple 3 fl oz /100 ml half-and-half or of minutes. Turn off the heat before adding single cream chopped dill and cream. 1 tsp Podravka horseradish 1 tbsp dill

SERVING Stir to combine and serve the sauce with baked salmon steaks and potatoes.

TIP Before popping the salmon into the oven, put a cup of water in the oven. The evaporating moisture will prevent the salmon from drying out.

19 COMPLEXITY AUTHOR PREPARATION TIME 60 Intermediate coolinarika min CHRISTMAS ROLL

For a festive Christmas season dinner, roll up some turkey breast and serve with mashed vegetables drizzled over with juices from the baking tin.

INGREDIENTS PREPARATION Servings: 4 1 With a sharp knife, separate the turkey breast to 800 grams turkey breast create a large steak. Carefully pound with a mallet (whole and season with Vegeta spice blend and black 100 grams Podravka ham pepper. sausage 100 grams Swiss chard 2 To start making the roll, arrange sliced ham topped 200 grams carrots with briefly cooked leaves of Swiss chard and 40 g butter cooked and sliced carrots along that side where salt you start to roll. pinch of Podravka ground black pepper 3 Top with half of the butter, cubed, and roll up. 1 tbsp Vegeta spice Spread the remaining butter on the rolled turkey Vegetable mash: breast, wrap with tin foil, transfer to a baking pan 500 grams potatoes and add a little water before popping into the oven

20 1 small head of cabbage preheated to 200 °C / gas mark 6. Bake for about (about 500 grams) 40 minutes. salt pinch of Podravka ground 4 Meanwhile, wash and peel the potatoes, cut them black pepper into wedges and add to a pot of boiling salted 100 ml extra virgin olive oil water. 2 cloves garlic 5 When the potatoes are half done, add the cabbage, trimmed and cut in quarters, and continue cooking until done. Drain the cooking water, add finely minced garlic to the vegetables, season with salt and pepper and add olive oil. Stir with a wooden spoon to mash.

SERVING Slice the turkey roll, arrange slices on a serving platter, drizzle over with baking juices (remaining on the foil after you have unwrapped the roll) and serve with potato and cabbage mash.

TIP Cover the turkey breast with transparent foil before pounding it with a mallet to get an evenly thick steak without breaking the meat and to keep your countertop clean. Baked turkey breast contains only 1% fat and is therefore a recommended protein source for children and the sick. Turkey is high protein (21-22%), lean and easily digested meat suitable for elderly people.

21 COMPLEXITY AUTHOR PREPARATION TIME 60 Simple coolinarika min SPECIAL BREAST OF DUCK

Enjoy all the flavours of a fine slice of duck breast made very special with the addition of pine nuts, sultanas and pomegranate seeds.

INGREDIENTS PREPARATION Servings: 4 1 Heat oil in a skillet and braise the duck breast. 800 grams duck breast (breast Transfer to a casserole dish or baking pan, sprinkle of 2 ducks) with one spoonful of Vegeta spice, add about 4 tbsp oil 150-200 ml water, cover with tin foil and bake in a 80 grams sultanas moderately hot oven at 200 °C/gas mark 6 for 70 - 100 ml brandy about 40 minutes. 50 grams pine nuts, toasted 50 ml olive oil 2 Soak the sultanas with brandy and drain before 1 tbsp balsamic vinegar (aceto using. Cut the rested and cooled duck breast into balsamico) thin slices. salt 150 grams rocket leaves 3 Combine olive oil with balsamic vinegar and a 2 tbsp pomegranate seeds pinch of salt. Arrange the sliced duck breast on a 1 tbsp Vegeta serving plate, top with rocket leaves, sprinkle with

22 pine nuts, sultanas and pomegranate seeds.

SERVING Drizzle with a little olive oil and balsamic vinegar, and serve.

TIP Brush oil on duck breast and braise in a hot skillet or non-stick frying pan to prevent oil from burning or the meat sticking to the pan.

23