holiday pleasures

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
Simple
AUTHOR
coolinarika
PREPARATION TIME
35 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
Servings: 6
800 grams cauliflower
500 ml milk
salt
Podravka white pepper
100-150 ml low-fat cream
225 grams Camembert cheese,
diced
1-2 tbsp olive oil
1 tbsp Vegeta spice
PREPARATION
1 Add cauliflower separated into flowerettes to a
large saucepan with milk, 500 ml water, mustard
and Vegeta spice.
2 Cook on low heat for about 20 minutes or until the
cauliflower is soft. Season with salt and pepper and
continue to cook for a little while. Allow to cool
slightly before creaming the soup with a blender.
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
TIP
Serve garnished with cauliflower flowerettes and
freshly crushed or ground hazelnuts.
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
Intermediate
AUTHOR
PREPARATION TIME
coolinarika
50 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
Servings:Ƌø
1 package frozen filo pastry
(500 grams)
1 egg yolk
100 grams onions
250 grams filet of white fish
100 grams Swiss chard 100
grams tomatoes
100 grams sweet red pepper
2 cloves garlic
1 tbsp parsley, chopped 30
grams raisins
PREPARATION
1 Roll out the filo pastry. With a pastry cutter, cut 8
rounded shapes of pastry (9 cm in diameter). Cut
a hole in the centre of 4 pastry shapes with a
smaller-sized cutter.
2 Place 4 full pastry shapes in a baking tray. Brush
with beaten egg yolk and place the other shapes
with holes on top. Bake blind in the hot oven at
220 °C/gas mark 7 for about 15 minutes.
3 Cut and dice the sweet pepper and onion. Fry with
2 tablespoons of olive oil in a skillet or saucepan;
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4 tbsp olive oil
1 tbsp Vegeta
add the minced garlic, diced tomatoes, raisins and
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
TIP
Fill the baked pastry shells with the fish and
vegetable combination, and serve.
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.
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AUTHOR
COMPLEXITY
Simple
coolinarika
PREPARATION TIME
25 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
Servings: 4
500 grams prawn (or shrimp)
tails
1 tsp Vegeta Mediteran
Podravka ground black pepper
200 ml olive oil
50 ml brandy
100 ml dry white wine
200 grams cherry tomatoes
150 grams Podravka sweet
corn
50 grams rocket or other bitter
salad leaves
PREPARATION
1 Shell and devein prawns or shrimp, or thaw if using
frozen. Sprinkle with Vegeta Mediterranean and
ground black pepper, drizzle with 100 ml olive oil
and leave to marinate for 20 minutes.
2 Heat a heavy-bottomed skillet and grill the prawns.
Top with the brandy and ignite. When done with
flambéing, add the white wine and sauté until the
liquid is reduced.
3 Cut each cherry tomato in two, and add the halved
tomatoes to a salad bowl. Drain and add canned
sweet corn, rocket or other bitter salad leaves, and
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50 ml wine vinegar
2 cloves garlic
3 mint leaves
lemon
salt
SERVING
TIP
toss.
4 Add the prawns and drizzle with a simple dressing
made of olive oil and a little wine vinegar. Add a
pinch of salt if you like.
Serve immediately garnished with sliced lemon
and mint leaves.
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
Intermediate
AUTHOR
PREPARATION TIME
coolinarika
90 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
Servings: 4
150 ml extra virgin olive oil
600 grams prawns or shrimp
(tails)
1 lime
1 tsp capers (5 grams)
4 cloves garlic
100 grams button mushrooms
150 g porcini mushrooms
20 ml carob brandy
1 Podravka vegetable broth
PREPARATION
1 Dust the prawns with Vegeta Mediterranean and
leave to marinate. Add 2-3 tablespoons of olive oil
into a saucepan and fry the marinated prawns.
Squeeze one lime into the saucepan, add capers,
the remaining olive oil and minced garlic.
2 When the prawns or shrimp are done, add sliced
porcini and button mushrooms, stir in 1/8 cup of
carob brandy and one Podravka vegetable broth
cube.
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200 ml Podravka passata
100 ml half-and-half or single
cream
Podravka ground black pepper
2 tsp Vegeta Mediterranean
POTATO GNOCCHI:
about 1 kg starchy potatoes
300-350 grams Podravka allpurpose flour
2 eggs
100 g butter
2 tsp salt
pinch of nutmeg
SERVING
TIP
3 Top with water, bring to boil, add the passata and
cook briefly. Incorporate half-and-half or single
cream into the sauce to thin it down to a pink hue,
and season with black pepper.
4 Potato gnocchi: Boil the potatoes, peel the skin
immediately and push through the ricer while still
warm. Add butter and allow to cool before
incorporating the egg, flour, salt and nutmeg.
Knead lightly into a soft dough.
5 Cut the dough and roll out into snake-shaped logs
on a floured surface. Cut and shape the gnocchi as
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.
Served with boiled gnocchi.
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
Simple
AUTHOR
PREPARATION TIME
coolinarika
45 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
Servings: 6
600 grams filet of cod
250 grams Podravka Arborio
rice
1 bulb Florence fennel
150 ml cream
200 ml dry white wine
50 ml desert wine or port wine
60 ml olive oil
salt
Podravka black pepper
1 tbsp dill, chopped
1 tsp Podravka Estragon
mustard
PREPARATION
1 Cut the Florence fennel into slices and season with
salt. Add olive oil to a skillet and fry briefly on both
sides. Transfer to a plate and reserve.
2 Add sliced filet of cod to the remaining oil, season
with 1 spoonful of Vegeta Mediterranean spice
blend and add the white wine.
3 Add the rice which you have cooked al dente in a
separate saucepan. Add chopped rosemary, stir
and cook briefly. Add desert wine or port wine and
shake the saucepan to incorporate.
4 Stir in cream mixed with mustard and season the
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1 tsp rosemary, chopped
1 tbsp Vegeta Mediterranean
SERVING
TIP
risotto with salt and pepper to taste. Arrange slices
of fried fennel on top, cover and leave to stand for
about 5 minutes.
Sprinkle with chopped dill just before serving.
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
AUTHOR
COMPLEXITY
Simple
coolinarika
PREPARATION TIME
60 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
Servings: 6
1 kg filet of cod (or other fish
as desired)
600 grams potatoes
3 cloves garlic
50 ml olive oil
3 tbsp lemon juice
150 grams onions
50 ml dry white wine
1 tbsp parsley, chopped
2 tbsp Podravka plain flour
1 tbsp Vegeta spice
PREPARATION
1 Cut the fish into pieces, sprinkle with the juice of
one lemon and 1 spoonful of Vegeta spice blend.
Marinate the fish for 10 minutes before coating
each piece with flour.
2 In a skillet, heat olive oil and fry the marinated fish
for 5 minutes on each side. Remove from the skillet
and keep warm.
3 Fry chopped onion in the remaining olive oil, add
diced potatoes, season with a pinch of salt, and top
with water to cover the potatoes.
4 Cook on low heat for about 15 minutes or until
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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
TIP
Shortly before the fish and potatoes are done, add
the wine and chopped parsley.
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
Simple
AUTHOR
coolinarika
PREPARATION TIME
60 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
Servings: 6
1.5 kg gilthead (4-6 fish)
4 cloves of garlic
150 ml extra virgin olive oil
salt
sprig of rosemary
1 bunch of parsley
1 tbsp Vegeta
SALAD:
600 grams potatoes
150 grams spring onions
PREPARATION
1 Combine one tablespoon of Vegeta spice with
olive oil and mix until blended. Rub into the fish'
skin.
2 Place the fish on a hot grill and grill until done,
basting with a rosemary sprig dipped into the olive
oil and Vegeta spice rub.
3 Meanwhile, prepare the pesto. Finely mince the
garlic, add chopped up flat parsley leaves and
combine until blended.
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50 ml aceto balsamico
100 ml olive oil
salt
Podravka ground black pepper
SERVING
TIP
4 Boil the jacket potatoes, allow to cool briefly, peel
the skin and slice them. Add sliced spring onions
to the potatoes, drizzle with olive oil and aceto
balsamico, and toss.
Sprinkle some parsley and garlic pesto on grilled
fish, drizzle with olive oil and serve the fish with the
potato salad.
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
Simple
AUTHOR
PREPARATION TIME
coolinarika
35 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
Servings: 4
600 grams fillet of salmon
1 tbsp lemon juice
3 tbsp olive oil
1 tbsp Vegeta spice
VEGETABLES:
1 kg small new potatoes
25 ml oil
PREPARATION
1 Peel the potatoes, cut the large ones if necessary,
drizzle with oil and toss. Roast in a moderately hot
oven at 200 °C /gas mark 6 for about 25 minutes.
2 Combine olive oil with lemon juice and Vegeta
spice and mix to blend. Brush on the salmon
steaks.
3 Remove the potatoes from the oven, and add the
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½ tsp salt
SAUCE:
25 g butter
1 tbsp Podravka all-purpose
flour
250 ml milk
1 tsp Podravka mustard
½ tsp sugar
½ tsp salt
1 tbsp lemon juice
3 fl oz /100 ml half-and-half or
single cream
1 tsp Podravka horseradish
1 tbsp dill
SERVING
TIP
salmon, skin-side down. Continue baking for
another 10-15 minutes. Meanwhile, make the
sauce.
4 Heat a skillet and add the butter. Add the flour and
sugar and stir until the butter melts and blends
with the flour. Add the milk and stirring all the time,
bring the sauce to boil.
5 Season with salt, add the lemon juice, mustard and
horseradish, and continue to simmer for a couple
of minutes. Turn off the heat before adding
chopped dill and cream.
Stir to combine and serve the sauce with baked
salmon steaks and potatoes.
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
AUTHOR
COMPLEXITY
Intermediate
coolinarika
PREPARATION TIME
60 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
Servings: 4
800 grams turkey breast
(whole
100 grams Podravka ham
sausage
100 grams Swiss chard
200 grams carrots
40 g butter
salt
pinch of Podravka ground
black pepper
1 tbsp Vegeta spice
Vegetable mash:
500 grams potatoes
PREPARATION
1 With a sharp knife, separate the turkey breast to
create a large steak. Carefully pound with a mallet
and season with Vegeta spice blend and black
pepper.
2 To start making the roll, arrange sliced ham topped
with briefly cooked leaves of Swiss chard and
cooked and sliced carrots along that side where
you start to roll.
3 Top with half of the butter, cubed, and roll up.
Spread the remaining butter on the rolled turkey
breast, wrap with tin foil, transfer to a baking pan
and add a little water before popping into the oven
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1 small head of cabbage
(about 500 grams)
salt
pinch of Podravka ground
black pepper
100 ml extra virgin olive oil
2 cloves garlic
preheated to 200 °C / gas mark 6. Bake for about
40 minutes.
4 Meanwhile, wash and peel the potatoes, cut them
into wedges and add to a pot of boiling salted
water.
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
TIP
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.
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.
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COMPLEXITY
Simple
AUTHOR
PREPARATION TIME
coolinarika
60 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
Servings: 4
800 grams duck breast (breast
of 2 ducks)
4 tbsp oil
80 grams sultanas
70 - 100 ml brandy
50 grams pine nuts, toasted
50 ml olive oil
1 tbsp balsamic vinegar (aceto
balsamico)
salt
150 grams rocket leaves
2 tbsp pomegranate seeds
1 tbsp Vegeta
PREPARATION
1 Heat oil in a skillet and braise the duck breast.
Transfer to a casserole dish or baking pan, sprinkle
with one spoonful of Vegeta spice, add about
150-200 ml water, cover with tin foil and bake in a
moderately hot oven at 200 °C/gas mark 6 for
about 40 minutes.
2 Soak the sultanas with brandy and drain before
using. Cut the rested and cooled duck breast into
thin slices.
3 Combine olive oil with balsamic vinegar and a
pinch of salt. Arrange the sliced duck breast on a
serving plate, top with rocket leaves, sprinkle with
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pine nuts, sultanas and pomegranate seeds.
SERVING
TIP
Drizzle with a little olive oil and balsamic vinegar,
and serve.
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.
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