Holiday Pleasures
Total Page：16
File Type：pdf, Size：1020Kb
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.