This time we were glad to host Stefania, an Italian living in Croatia for many years and working in the touristic dental field. Jasna an anthropologist, Croatian and delighted us with an apple pie. Pau from Spain working here as a biologist made the famous Paella, A Spanish dish with seafood. Then we had Kristijan, a Croatian and big fan of e-learning, he created a restaurant quality dish of eggs muffin. Theresa, the host cooked the beetroots ginger soup with garlic bread and for dessert banana oat snacks.
As usual we will share all the recipes with you below.
If you want to join our next cooking event contact us.
Dough: 100 gram butter, 200 gram flour, teaspoon sugar, pinch of salt, some water
Filling: 5 large apples, handful of cranberries, two handfuls of nuts, 2 spoons marmalade, rum,
spoonful of bread crumbs, cinnamon
make dough by hand, leave for 15 minutes (not necessary to leave it for an hour in the fridge)
spread it with fingers on a pie pan
and bake at 180 degrees C for 20 minutes
Grind apples, cut nuts into pieces (or grind them but not completely)
combine all ingredients and put the filling on the pre-baked dough
Bake for 45 minutes at 180 deg. C
Serve warm with vanilla ice-cream or Chantilly cream
Beets ginger soup
small piece of Fresh ginger
Cut the beetroots and peel them. boil them till soften, add the ginger and mix all with a hand mixer
and here you are
Banana Oat snacks
Mash 2 bananas add to them some oat and raisins and shape them in circle form or bars.
Put them in the oven 180 degrees from 20 – 30 min
You will need
Toast the bred in the toaster then cut it into cicrles to fit in the muffin pan. use the ham to cover the sides, as shown in photos, add the cheese, then one egg in each muffin and bake it in the oven of 200 degrees for about 15 min.
sprinkle the onion on top of it and serve.
1 tbsp olive oil
1 onion chopped
1 tsp each hot smoked paprika and dried thyme
300g paella or risotto rice
400g bag frozen seafood mix
Juice ½ lemon, other half cut into wedges
400g can chopped tomatoes with garlic
Heat the oil in a large frying pan. Add the onion and soften for 5 mins. Stir in the thyme and rice, stir for 1 min. Once it has evaporated, stir in the tomatoes and stock. Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.
Stir the frozen seafood into the pan and cover with a lid. Simmer for 5 mins, or until the prawns are cooked through and the rice is tender. Squeeze over the lemon juice, scatter with parsley and serve with extra lemon wedges.