Mladen's Nona from the ilsnald Brač ,like all dalamatian nonas are queens of their kitchen, everything she makes is better than people younger than her make with the same ingridients. I guess it takes age to ripen into a propper cook.
Out of all her dishes here is a very simple one which drives us all crazy and make us battle for at the table. Everytime she puts the zuchini balls on the table the forks strike out in a race, and the cheeks are full of the soft zuchini balls until they are all gone, and the battle can end.
Ingridients:
Zuchini
Eggs
Flour
Salt
Oil
Preparation
Grate the zuchinni with a cheese grater into a heap.
Salt the zuchini.
Put the salted zuchini into a tea cloth and try to squeaze out the water.
Than drop the zuchini into a bowl and break an egg into the bowl and mix well into the grated zuchinni.
In a little cooking pot heat up some sunflower oil and bring to boil.
In aonther bowl pour out some baking flour.
Than using a spoon take out a the zuchini mixture, drop it into the flour using the fingers coat the zuchini, well with flur than drop the mixture into the biling oil.
Fry the individual ball until it has become golden and slightley browned as this adds to the taste.
The zucchini can be eaten as a starter or a side dish to meat or fish!
Monday 16 April 2012
Ben R's asparagus
Ben promised this is the simplest and most delicious of dishes, which he had just reecentley eaten in France.
Ingridiants:
You will need the fat cultivated white and green asparagus.
Sea salt- preferably, fleur-de sel,
And Devon butter or any good creamy creamy butter.
Preparation:
Boil up water into a pot, and drop the asparagus in until the tip is adequately wobbly.
You proceed to eat the asparagus by dipping the hot asparagus one by one into salt and butter and subsequently straight into the mouth.
This kind of dish can be great as a starter or a new age lady and the tramp meal to share between lovers who feed each other. --
Ingridiants:
You will need the fat cultivated white and green asparagus.
Sea salt- preferably, fleur-de sel,
And Devon butter or any good creamy creamy butter.
Preparation:
Boil up water into a pot, and drop the asparagus in until the tip is adequately wobbly.
You proceed to eat the asparagus by dipping the hot asparagus one by one into salt and butter and subsequently straight into the mouth.
This kind of dish can be great as a starter or a new age lady and the tramp meal to share between lovers who feed each other. --
Friday 6 April 2012
Zrinka's Cod Bianco
Nothhing is better than eating the traditional Dalmatian Bacalaio bianco on Christmas Eve . But last Christmas, because of my lack of organization and the Christmas madness, I had to make a "change". I did not manage to get smoked Cod on time ..So I bought a frozen Cod and got going.
To make it:
First turn on the Norah Jones-Baby It `s cold outside, and than read further..
The ingredients:
1kg cod
Olive oil
Pepper, salt
Pasrley (rough amonut)
Garlic (rough amount)
Half a chili pepper
White wine
A tomatoe based Salsa
To make: first of all defrost the fish or use fresh cod fillets. Roll the cod fillets in flour and fry until done. ..
Sauce: filletsChop parsley, garlic and half the chili pepper. throw into a pot with olive oil. Add white wine and cook over low heat 4minutes...
Than add tomato sauce, a spoonful of sugar and some water. When the sauce boils pour it ower the Cod fillets...
Serve with rice, white wine and good looking company.
To make it:
First turn on the Norah Jones-Baby It `s cold outside, and than read further..
The ingredients:
1kg cod
Olive oil
Pepper, salt
Pasrley (rough amonut)
Garlic (rough amount)
Half a chili pepper
White wine
A tomatoe based Salsa
To make: first of all defrost the fish or use fresh cod fillets. Roll the cod fillets in flour and fry until done. ..
Sauce: filletsChop parsley, garlic and half the chili pepper. throw into a pot with olive oil. Add white wine and cook over low heat 4minutes...
Than add tomato sauce, a spoonful of sugar and some water. When the sauce boils pour it ower the Cod fillets...
Serve with rice, white wine and good looking company.
Thursday 5 April 2012
Danae's Greek Salad
Danae is form Athens and has quite an alternative greek salad to offer.
Ingridents:
Baby spinach
Walnuts
Feta cheese
Honey
Olive oil
Balsamic vinager
(chicken breast)
Wash the baby spinach leaves and place in a bowl. Scatter whole walnuts into the bowl. Make a dressing by micing the olive oil, balsamic vinager and a big spoon of honnery. Pour ower the spinach mix well and add fetta cheese.
If the salad is a main course , cube the chicken breat and fry it on olive oil until done, and throw onto the salad.
Ingridents:
Baby spinach
Walnuts
Feta cheese
Honey
Olive oil
Balsamic vinager
(chicken breast)
Wash the baby spinach leaves and place in a bowl. Scatter whole walnuts into the bowl. Make a dressing by micing the olive oil, balsamic vinager and a big spoon of honnery. Pour ower the spinach mix well and add fetta cheese.
If the salad is a main course , cube the chicken breat and fry it on olive oil until done, and throw onto the salad.
Casa Betti's Chicken & Zuchini
This recipe was made frequently by all the inhabitants of a infamous house in Rome called Bettie's house. Betty is this wonderful American lady who in her old age started a home for orphaned children in Burkina Faso in Africa. She has a house in Rome, which is always inhabited by numbers of artists, writers, Buddhists, musicians,curators, exiles. It is a very interesting house with a ever changing social dynamic, and yet as everyone eats in the same kitchen certain recipes are learned and cooked by all the people who ever inhabited the house.
Ingredients: .
Chicken breast enough for the aomut of people you intend to feed.( about a breast and half per person)
A 2-3 zucchini.(aobut half a zucchini per person)
White vine .
Plain flour.
Olive oil.
Preparation:.
Dice the chicken and the zucchini into equal chunks . Take the chicken chunks and dip them into plain flour covering the meat..
Take a deep frying pan and heat up a little Olive oil. Throw the chicken chunks onto the oil, fry a few minutes ,than add the zucchini chunks. Pour in a glass or so of white vine and allow the mix to simmer. Add a little water as the vine evaporates. Let the mixture to simmer for 15-12 minutes stirring often. .
When the chicken and zucchini become tender serve the mixture by it self or with rice.--
Ingredients: .
Chicken breast enough for the aomut of people you intend to feed.( about a breast and half per person)
A 2-3 zucchini.(aobut half a zucchini per person)
White vine .
Plain flour.
Olive oil.
Preparation:.
Dice the chicken and the zucchini into equal chunks . Take the chicken chunks and dip them into plain flour covering the meat..
Take a deep frying pan and heat up a little Olive oil. Throw the chicken chunks onto the oil, fry a few minutes ,than add the zucchini chunks. Pour in a glass or so of white vine and allow the mix to simmer. Add a little water as the vine evaporates. Let the mixture to simmer for 15-12 minutes stirring often. .
When the chicken and zucchini become tender serve the mixture by it self or with rice.--
Krivi 's cuttle fish risotto
--
To start get a glass of vine of your choice.
2. Sip the vine.
3.Turn down Carmen the opera so that you can think
4.Now we need to break all prejudice against cuttle fish . Despite the fact cuttle fish look like aliens hung from front of restaurant in Chinatown. Cuttle fish to all those living near sea and amongst fishermen is a delicacy. The bigger the better, and same goes for fresher.
Black risotto is one a favourite Dalmatian delicacy. It is literally a black risotto made black with the natural cuttle fish ink.
I was taught to make this risotto , on a boat, at sun set by the fisherman named Krivi. To help you visualise ,Krvi kad one eye missing and a white beard. He also loved women almost as much as alcohol, and a little less than the sea. That afternoon, Ivana S. Ivana H, Zrnika, Tuta, and I where on the boat. Krivi had just caught a 2 kilo cuttle fish and set to making risotto for us all, which meant that the girls cut up vegetables and stirred under his orders, and he was in charge of the fish.
This is his recepie and it is the kind of recipe you do want to make a lot of, and invite friends to, or if not you certainly want to have some left for tomorrow as it is delicious.
Dalmatian kitchen despite it being geograficaly near Italy, unlike the Italian kitchen does not worship the tomato, in the Dalmatian kitchen the tomato is a countess and the Onion is the Queen of the kitchen. Also contrary to Italian recipes, Dalmatian kitchen is based on the idea you should put a lot of everything good to make a good dish, whilst Italian is all aobut tiny bit of this and tiny bit of that (I found it hard to adjust to this ideology in rome as all my firends there know).. So this risotto will not follow the usual Italian risotto minimalism.
This recepie will feed about 4 croats or english , or 8 italians, or 3 americans. Double it or half it according to amount of people at dinner. :
Ingredients:
About a kilo of onion
A big bunch of parsley or two
A whole garlic
2 laurel-bay leaves
a table spoon of tomato pure or 3 big fresh tomatoes
A half- liter (pint) of white vine
olive oil
About a kilo of fresh cuttle fish.Get this Fresh from a fish market and ask the person who cleans the fish in front of you on the market to not break and to separate the cuttlefish ink sack and put it a separate plastic bag to the side.<
salt
3-4 teacups of rizotto rice/ a pound/ or 400-500 grams />
a spoon of butter optional
hot water
br />
To cook: Chop all onion and garlic parsley in to smallest pieces that you have patience to cut, and throw them on to heated olive oil into a big thick bottomed pot or casserole.
Throw in the bay leafs.
Chop the cuttle fish into chunks including legs and throw into the frying onions. Add chopped tomatoes or puree. Stir until the onions turn golden.
Add half of the wine and few minutes later cover with water so that all of the cuttle fish is covered. Alow to simmer on low heat for aobut an hour or more every now and than stir .
Adding vine and water as so there always a finger of sauce above the cuttle fish. Salt to taste.
When the cuttle fish becomes very soft and breakable in the mouth- and stops being rubbery this only happens with enoguh cooking time. The sauce will by this time have a sweet-salty taste. Add the rice and get used to stirring until the rice is cooked. Keeping the heat very very low as it burns easily.
When the rice gets too dry add some hot water.. The rice ought to soak up all the sauce but still you ought to be able to move it around the pot. Now add the cuttle fish ink sack to the risotto, breaking it with the spoon, to make it turn black.
Keep stirring until the rice is a little bit al dente. If you wish for it to be creamy add a spoon of butter and stir. Than let the risotto set 1O minutes.
The risotto will be even more delicious the next day.. Take of the heat, try salt.. Eat with a lot of friends and drinking a lot of wine. You have to be able to have a laugh as when you east the risotto will momenteraly turn your teeth black :)
Enjoy!
2. Sip the vine.
3.Turn down Carmen the opera so that you can think
4.Now we need to break all prejudice against cuttle fish . Despite the fact cuttle fish look like aliens hung from front of restaurant in Chinatown. Cuttle fish to all those living near sea and amongst fishermen is a delicacy. The bigger the better, and same goes for fresher.
I was taught to make this risotto , on a boat, at sun set by the fisherman named Krivi. To help you visualise ,Krvi kad one eye missing and a white beard. He also loved women almost as much as alcohol, and a little less than the sea. That afternoon, Ivana S. Ivana H, Zrnika, Tuta, and I where on the boat. Krivi had just caught a 2 kilo cuttle fish and set to making risotto for us all, which meant that the girls cut up vegetables and stirred under his orders, and he was in charge of the fish.
This is his recepie and it is the kind of recipe you do want to make a lot of, and invite friends to, or if not you certainly want to have some left for tomorrow as it is delicious.
Dalmatian kitchen despite it being geograficaly near Italy, unlike the Italian kitchen does not worship the tomato, in the Dalmatian kitchen the tomato is a countess and the Onion is the Queen of the kitchen. Also contrary to Italian recipes, Dalmatian kitchen is based on the idea you should put a lot of everything good to make a good dish, whilst Italian is all aobut tiny bit of this and tiny bit of that (I found it hard to adjust to this ideology in rome as all my firends there know).. So this risotto will not follow the usual Italian risotto minimalism.
This recepie will feed about 4 croats or english , or 8 italians, or 3 americans. Double it or half it according to amount of people at dinner. :
Ingredients:
About a kilo of onion
A big bunch of parsley or two
A whole garlic
2 laurel-bay leaves
a table spoon of tomato pure or 3 big fresh tomatoes
A half- liter (pint) of white vine
olive oil
About a kilo of fresh cuttle fish.Get this Fresh from a fish market and ask the person who cleans the fish in front of you on the market to not break and to separate the cuttlefish ink sack and put it a separate plastic bag to the side.<
salt
3-4 teacups of rizotto rice/ a pound/ or 400-500 grams />
a spoon of butter optional
hot water
br />
To cook: Chop all onion and garlic parsley in to smallest pieces that you have patience to cut, and throw them on to heated olive oil into a big thick bottomed pot or casserole.
Throw in the bay leafs.
Chop the cuttle fish into chunks including legs and throw into the frying onions. Add chopped tomatoes or puree. Stir until the onions turn golden.
Add half of the wine and few minutes later cover with water so that all of the cuttle fish is covered. Alow to simmer on low heat for aobut an hour or more every now and than stir .
Adding vine and water as so there always a finger of sauce above the cuttle fish. Salt to taste.
When the cuttle fish becomes very soft and breakable in the mouth- and stops being rubbery this only happens with enoguh cooking time. The sauce will by this time have a sweet-salty taste. Add the rice and get used to stirring until the rice is cooked. Keeping the heat very very low as it burns easily.
When the rice gets too dry add some hot water.. The rice ought to soak up all the sauce but still you ought to be able to move it around the pot. Now add the cuttle fish ink sack to the risotto, breaking it with the spoon, to make it turn black.
Keep stirring until the rice is a little bit al dente. If you wish for it to be creamy add a spoon of butter and stir. Than let the risotto set 1O minutes.
The risotto will be even more delicious the next day.. Take of the heat, try salt.. Eat with a lot of friends and drinking a lot of wine. You have to be able to have a laugh as when you east the risotto will momenteraly turn your teeth black :)
Enjoy!
Sunci's Scallops San Jacques
Having been born next to the sea I love seafood above all things. Scallops are very delicious, very simple to prepare, surprisingley morish, and look great as a starter for a dinner party.
Buy fresh opeend scallops still stuck to their shell. Sea food can become poisenous if it is old so it is essential you buy fresh ones.
Now these shellfish look verry pretty presented in their own shell and the shells can be used as litle baking dishes and serving dishes which is great. Best fish and sea food dishes are the dishes with least intervention and with least amonuts of ingridients added to the fish.
Ingridients: Fresh scallops ( If tihs a starter 2 per person will suffice)
Fresh garlick
A bunch of fresh parsely
Olive oil
Butter
Grated parmezan
Preparation:
Pre heat owen to 200.
Cut a clove of garlick per 2 scallops into tiny squares or mash. Throw into a bowl. Chopp a hand full of parles leaves into very small pieces and add to the bowl. Pur in a galosh of olive oil and as much butter. Add a handfull of grated parmezan.Mix it all up well.
Add two spoons of the muxture to each of the scallops. Place the scallops on to a baking tray and put into the owen ,baking for aobut 10-15 minutes until the parmezan has become golden.
Serve the whole shell on a plate , open a bottle of vine, and love it.
Buy fresh opeend scallops still stuck to their shell. Sea food can become poisenous if it is old so it is essential you buy fresh ones.
Ingridients: Fresh scallops ( If tihs a starter 2 per person will suffice)
Fresh garlick
A bunch of fresh parsely
Olive oil
Butter
Grated parmezan
Preparation:
Pre heat owen to 200.
Cut a clove of garlick per 2 scallops into tiny squares or mash. Throw into a bowl. Chopp a hand full of parles leaves into very small pieces and add to the bowl. Pur in a galosh of olive oil and as much butter. Add a handfull of grated parmezan.Mix it all up well.
Add two spoons of the muxture to each of the scallops. Place the scallops on to a baking tray and put into the owen ,baking for aobut 10-15 minutes until the parmezan has become golden.
Serve the whole shell on a plate , open a bottle of vine, and love it.
Tatiana's hot salad.
Tatiana loves fresh vegetables and salads of all sorts and has a simple hot salad structure which is perfect if you want to eat healthy, warm food, and not cook for every long.
Here are ingridients she used last but she claims to change the ingridents accodring to the vegetables she finds in the fridge , so use any vegetables you like.
Ingridents: A small white cabbage
A fresh soft crumbley cheese like ricotta or philadelphia or cottage cheese.
Few potatoes
Few carotts
2 tomatoes
Almonds
For the dressing : Olive oil, A lemon, Salt, pepper.
Boil some water in a pan. Add salt.
Peel and boil the carrots and potatoes. Half of the cabbage shred with a knife into thin long parts. Add to the boilning water,and boild all veg to your preference until they are cooked. Than drian the veg .
Heat a frying pan and throw onto it the almonts alowing them to roast for a minute or 2 and change colour a little. (be careful they burn quickley)
Dice the fresh tomatoes.
Mix all the ingridients in a bowl and add olive oil, salt, and lemoon juice, mixing all well. On top of the salad mix crumble chunks of the cheese. And c'set tout. A delicious and very filling Tatiana Salad!
Here are ingridients she used last but she claims to change the ingridents accodring to the vegetables she finds in the fridge , so use any vegetables you like.
Ingridents: A small white cabbage
A fresh soft crumbley cheese like ricotta or philadelphia or cottage cheese.
Few potatoes
Few carotts
2 tomatoes
Almonds
For the dressing : Olive oil, A lemon, Salt, pepper.
Boil some water in a pan. Add salt.
Peel and boil the carrots and potatoes. Half of the cabbage shred with a knife into thin long parts. Add to the boilning water,and boild all veg to your preference until they are cooked. Than drian the veg .
Heat a frying pan and throw onto it the almonts alowing them to roast for a minute or 2 and change colour a little. (be careful they burn quickley)
Dice the fresh tomatoes.
Mix all the ingridients in a bowl and add olive oil, salt, and lemoon juice, mixing all well. On top of the salad mix crumble chunks of the cheese. And c'set tout. A delicious and very filling Tatiana Salad!
Edward's Pasta con Zucchini
I am hoping Ed wont mind my letting other people use this recepie but it one of the simplest recepies and among the most delicious.
Eds mother is Roman thus his recepies I believe are authentic. Tihs is a real light summer-spring treat which can be compleated in 20 minutes.
Ingdirients:
2 zucchini
grated parmezan
olive oil
salt
water
A pasta of choice
To make the sauce slice the zuchinni into thin circles. Take a wide pan and heat up a little olive oil onto the pan. spread the zuchini slices ower the heated oil and fry until the zuchini partialy become brown-golden at least on one side. Stir half a teaspoon of salt into a cup of water than pour ower the brownig zuchini. Alow to simmer for 15 minutes, to cook trough the zuchini and evaporate most of the water.. Than pour all the contents of the pan, into a blender together with few table spoons of grated parmeazn and blitze into a smooth sauce. Mix with cooked pasta!
Ingdirients:
2 zucchini
grated parmezan
olive oil
salt
water
A pasta of choice
To make the sauce slice the zuchinni into thin circles. Take a wide pan and heat up a little olive oil onto the pan. spread the zuchini slices ower the heated oil and fry until the zuchini partialy become brown-golden at least on one side. Stir half a teaspoon of salt into a cup of water than pour ower the brownig zuchini. Alow to simmer for 15 minutes, to cook trough the zuchini and evaporate most of the water.. Than pour all the contents of the pan, into a blender together with few table spoons of grated parmeazn and blitze into a smooth sauce. Mix with cooked pasta!
Wednesday 4 April 2012
Stipe's Octopus salad
Ingridients:
1 Onion,
1 tomatoe,
Handfull of capers,
A fresh or frozen octipous, Olive oil
Red vine vinager
Half a lemon (potatoes) Preparation:
Don't be fooled also to belive fresh octopus is better than frozen. Freezing makes the octopus less ruberry and more tender so when you buy it fresh freeze her and thaw before cooking.
Boil the octopous whole for about half hour or until when you prick it with a fork the meat is tender. When its boiled dice it in to equal small squares and leave to chill.
Add a hand full of large capers.
Diced ognion
Diced deliciousley smeling tomatoe.
Season with olive oil, sea salt, and red vine vinager. I prefer to add a squease the juice of a lemon. Add a little origanoe. If you intend to feed a lot of people with this salad you can add a few diced -boiled potatoes or boiled chick peas to the salad. Enjoy whilst dipping fresh crustey bread into the vinegarete.
Subscribe to:
Posts (Atom)