This event was all about international and Croatian food recipes. Not a surprise when the attendees are both locals and expats.
There was a strong vegan attendance made by Egyptian and Croatian hands. Theresa shared with couscous with cashew, baked potatoes with garlic and Baba ghanoush. Anamarija shared with Blitva pies. Korea was represented by Ye-song Kim who shared with a Korean style pan cake. The dessert was made by a Croatian hands and it was a traditional šnenokle made by irma Shenzi . Another surprising dessert joined in from Turkey, sent by Hatice Ozkan who couldn’t attend because she was on her way to Split, so she sent us 1 kilo of delicious Turkish Baklava.
The event started with each participant presenting the dish they cooked. If you didn’t join us on that day, no worries you just missed the taste and the company. Here we will try to take you back to that moment through the recipes, photos and video.
So enjoy and try not to miss our coming meetup.
šnenokle (“snow dumplings”)
1 vanilla bean (optional)
5 tbsp of sugar
2 packets of vanilla sugar
2 tbsp of flour (oštro)
1. Separate egg whites from yolks and put milk to simmer on medium heat (put in vanilla bean if you have it).
2. While milk is heating up, beat the egg whites until they are as firm as you can get them to be (“firm peaks”). Start beating with a lower speed and gradually move up to high.
3. As soon as the milk starts simmering (take out the vanilla bean if you put it in), set it to low heat and use a spoon to create egg-white dumplings to put into the simmering milk
4. Leave the egg-white dumplings (šnenokle) in the milk just enough for them to puff up and then turn them to the other side. This shouldn’t take more than a few seconds per side.
5. When the šnenokle are done, take them out of the milk using a skimmer or other type of perforated spoon and put them into a serving bowl.
6. Set milk aside. Put sugar and vanilla sugar into the yolks and mix well until it starts to get foamy. Then, put the flour into the sugar/yolk mixture. Mix flour slowly first by spoon and then using the mixer.
7. Add a few spoonfuls of previously-used (still warm) milk into the yolk and sugar, and mix by hand.
8. Start heating the milk again on low heat and slowly add the yolk mixture to the milk, making sure to stir constantly – otherwise the yolks will “cook”! Once everything is added, turn off the milk and stir constantly until it cools down a bit.
9. Pour sauce over the šnenokle and let it cool.
10. Put šnenokle in the fridge after they have cooled down and let them chill before serving!
Dobar tek. 🙂
I used three pieces of pastry dough, bought on the market (fresh and consisting of just few ingredients). Tapped a mixture of vegetable milk (used soya and spelt), sunflower oil and salt into them and filled them with mixture of raw chard chopped into little pieces, few raw potatoes processed in blender and onions cooked in a bit of coconut oil (which is available in a flat that I am currently house-sitting), with salt, pepper, garlic powder and a little bit of nutritional yeast. Pieces of pie were put in a baking try on parchment paper. I smeared some more mixture of milk and oil into them. Baked them for 20 minutes (really good electric oven, 180’C).
This time they were bit too crispy on their ends and not so rich (in ingredients and amount of filling), but they were delicious with Theresa’s baba ghanoush!
I used some of the vegetables I found discarded in the market the day before, by discarded I mean, not for sale anymore because of few bruises or lack of freshness at the end of the day, but still definitely more than just edible), as I usually do, concerned of food waste, climate change and poverty, and also being on a budget.
2 table spoons of Tahini
2 cloves of garlic
1 lemon juice
salt to taste
3 small eggplants
Grill the eggplants on the stove or bake it in the oven for about 30 min. Once it is tender scoop out what is inside and throw the cover.
In a dish mix the Tahini, lemon juice, salt and mash the garlic cloves and add to the mixture.
Add about quarter cup of water and mix till the Tahini consistency is more like a sauce.
Add the eggplants and mix it all together.
You can add shredded basil and mint as well.
You can follow my YouTube channel for more vegan recipes.
Want more recipes? check our previous cooking meetup
Want to watch the video? Check our Facebook page