ŠTRUKLI (traditional Croatian dish)
Ingredients:
For the dough
4 cups (500 g) all purpose flour
1 tsp salt
1 egg
2 tbsp sunflower or vegetable oil
1 tbsp vinegar
some lukewarm water (about 0.4 cups or 100 ml)
For the filling
20 oz (600 g) fresh cottage cheese
3.3 oz (100 g) butter, softened + 2 tbsp
4 eggs
0.4 cups (100 ml) sour cream
salt
pepper
For the topping
sour cream
grated cheese
salt
some butter
Instructions:
For the dough
4 cups (500 g) all purpose flour
1 tsp salt
1 egg
2 tbsp sunflower or vegetable oil
1 tbsp vinegar
some lukewarm water (about 0.4 cups or 100 ml)
For the filling
20 oz (600 g) fresh cottage cheese
3.3 oz (100 g) butter, softened + 2 tbsp
4 eggs
0.4 cups (100 ml) sour cream
salt
pepper
For the topping
sour cream
grated cheese
salt
some butter
Instructions:
- Make the dough: this is the traditional way, but you can make it with your stand mixer too: Sift flour combined with salt onto clean working surface and make indentation in the middle. Put one egg into that indentation, add oil and combine all ingredients using fork. Mix some lukewarm water with vinegar and gradually add to the dough, until it all comes together. Knead the dough with hands until it's smooth-it should be smooth and elastic, not too soft and sticky. Divide dough into three equal parts, brush each with oil and cover with warm pot. Leave for 30 minutes.
- While the dough rests, prepare the filling: Mix softened butter with fresh cottage cheese, add eggs, sour cream, salt and pepper.
- Take a clean tablecloth and dust with some flour. Put 1 part of the dough onto it, roll out with rolling pin until thin and then begin stretching it with your palms. Be gentle and patient, stretch it from the middle. Don't stress out if it breaks. The dough should be thin, but for strukli you don't need to make it too thin (like when making strudel). Cut out thick edges. It's good to leave the dough for 15 minutes to dry slightly, but you can skip this step if you're in a hurry. Then sprinkle it with some melted butter. Brush the filling over the dough-brush only half of the dough. Roll it, using tablecloth-take a look at the video in the link above for this. Using your hands, separate the dough into equal parts and cut them with a plate. We do this instead of using knife in order to firmly seal the edges and ensure the filling doesn't pour out of strukli.
- Take a baking pan, brush it with some butter and assemble strukli in it.
- Preheat oven to 200 C.
- Make the topping: combine sour cream with some salt and pour it over strukli. Place a couple of cubes of butter on top and finish with some grated cheese. Bake for about 40 minutes, until nicely golden. Let cool slightly and serve warm.
Jeffrey’s Hotpot
For a cold autumn day
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub. Serves 4
Ingredients:
750 g neck of lamb
750 g potatoes
a large onion
one and a half cups water
3 tablespoons of cooking oil
1 tablespoon of flour
1 bay leaf
425 ml light stock or water
dash of Worcestershire Sauce
Method:
1. Brown the meat in a pan of very hot oil then set aside.
2. Chop and fry the onion until it begins to brown.
3. Sprinkle flour into the pan with the onions and stir to soak up the fat.
4. Turn off the heat and add the water slowly while stirring vigorously to prevent lumps forming.
5. Add a dash of Worcestershire Sauce, salt and pepper to taste.
6. Mix the onion, meat and stock together and stir in a bay leaf.
7. Alternate layers of meat and onion mix with thinly sliced potato in an ovenproof dish. The top layer should be potato.
8. Cover and bake at 165C for 2 hours.
9. Remove cover and continue to bake until the top layer of potato browns.
Tip: Serve with red cabbage and chips.
Ingredients:
750 g neck of lamb
750 g potatoes
a large onion
one and a half cups water
3 tablespoons of cooking oil
1 tablespoon of flour
1 bay leaf
425 ml light stock or water
dash of Worcestershire Sauce
Method:
1. Brown the meat in a pan of very hot oil then set aside.
2. Chop and fry the onion until it begins to brown.
3. Sprinkle flour into the pan with the onions and stir to soak up the fat.
4. Turn off the heat and add the water slowly while stirring vigorously to prevent lumps forming.
5. Add a dash of Worcestershire Sauce, salt and pepper to taste.
6. Mix the onion, meat and stock together and stir in a bay leaf.
7. Alternate layers of meat and onion mix with thinly sliced potato in an ovenproof dish. The top layer should be potato.
8. Cover and bake at 165C for 2 hours.
9. Remove cover and continue to bake until the top layer of potato browns.
Tip: Serve with red cabbage and chips.
Spag Bol
Everybody loves it
This is a very easy to follow recipe but extremely tasty. It tastes even better the next day. It can easily be doubled. Serves 2
Ingredients:
250g spaghetti
1x400 g tin tomatoes + 1/2 tin water
1 tbsp tomato puree
250 g mincemeat
1 onion, peeled and chopped
1-2 garlic cloves, peeled and chopped
salt and pepper to taste
1 tsp dried oregano
1 dried bay leave (optional)
1 handful fresh basil, roughly chopped
1 tbsp olive oil
1 handful parmesan cheese to garnish
Method:
1. Gently fry the onion and the garlic in the olive oil. Add the mincemeat and fry until it’s browned.
2. Add the tomatoes, water, tomato puree, oregano, bay leave, salt and pepper and bring to the boil. Simmer on a very low heat for 1 hour, stirring from time to time, then check the seasoning again.
3. Boil the pasta in a large pan of salted water following pack instructions then drain.
4. Mix the pasta with the Bolognese sauce and toss the basil through. Garnish with parmesan cheese.
Tip: For additional flavour, fry a chopped carrot or a chopped celery stick together with the mincemeat.
Ingredients:
250g spaghetti
1x400 g tin tomatoes + 1/2 tin water
1 tbsp tomato puree
250 g mincemeat
1 onion, peeled and chopped
1-2 garlic cloves, peeled and chopped
salt and pepper to taste
1 tsp dried oregano
1 dried bay leave (optional)
1 handful fresh basil, roughly chopped
1 tbsp olive oil
1 handful parmesan cheese to garnish
Method:
1. Gently fry the onion and the garlic in the olive oil. Add the mincemeat and fry until it’s browned.
2. Add the tomatoes, water, tomato puree, oregano, bay leave, salt and pepper and bring to the boil. Simmer on a very low heat for 1 hour, stirring from time to time, then check the seasoning again.
3. Boil the pasta in a large pan of salted water following pack instructions then drain.
4. Mix the pasta with the Bolognese sauce and toss the basil through. Garnish with parmesan cheese.
Tip: For additional flavour, fry a chopped carrot or a chopped celery stick together with the mincemeat.
Stuffed peppers in tomato sauce
A German classic
Stuffed peppers make a delicious healthy meal. Serves 4
Ingredients stuffed peppers:
2 onions (100 g)
500 g minced meat (pork or beef)
chives (frozen or fresh)
1 free-range egg
30 g rice
4 peppers (approx. 800 g)
salt, pepper
Tomato sauce:
2 onions (100 g)
1 garlic clove
1 large tin of tomatoes (approx. 800 g)
salt, pepper
How to do it
Tomato sauce:
1. Chop the onions and the garlic.
2. Put garlic, onions and tin of tomatoes in a large saucepan.
3. Bring to the boil and season, simmer.
Stuffed peppers:
1. Chop the onions.
2. Cut the chives in thin rolls.
3. Boil the rice in slightly salted water, drain and leave to cool.
4. Mix minced meat, onions, chives (keep some for decoration) and egg.
5. Now add the boiled and cooled rice, mix well with the other ingredients.
6. Season.
7. Wash the peppers and cut off the top and remove seeds from the inside.
8. With the help of a spoon, fill the peppers with the minced meat mixture.
9. Press top on each individual pepper and place in the simmering sauce, cover.
10. Cook for approx. 45 minutes.
Serve with potatoes or thyme rice, garnish plates with remaining chives.
Ingredients stuffed peppers:
2 onions (100 g)
500 g minced meat (pork or beef)
chives (frozen or fresh)
1 free-range egg
30 g rice
4 peppers (approx. 800 g)
salt, pepper
Tomato sauce:
2 onions (100 g)
1 garlic clove
1 large tin of tomatoes (approx. 800 g)
salt, pepper
How to do it
Tomato sauce:
1. Chop the onions and the garlic.
2. Put garlic, onions and tin of tomatoes in a large saucepan.
3. Bring to the boil and season, simmer.
Stuffed peppers:
1. Chop the onions.
2. Cut the chives in thin rolls.
3. Boil the rice in slightly salted water, drain and leave to cool.
4. Mix minced meat, onions, chives (keep some for decoration) and egg.
5. Now add the boiled and cooled rice, mix well with the other ingredients.
6. Season.
7. Wash the peppers and cut off the top and remove seeds from the inside.
8. With the help of a spoon, fill the peppers with the minced meat mixture.
9. Press top on each individual pepper and place in the simmering sauce, cover.
10. Cook for approx. 45 minutes.
Serve with potatoes or thyme rice, garnish plates with remaining chives.
Pork schnitzel
A family favourite
This is very popular in Germany. Serves 2
Ingredients:
25g dried breadcrumbs
25g parmesan
salt and pepper
4 small pork escalopes, about 75g each
1 tbsp plain flour, seasoned
1 free-range egg, beaten
1 tbsp oil
Directions:
1. Mix the breadcrumbs and parmesan and season.
2. Put the pork escalopes between sheets of clingfilm and bash them with a rolling pin until approximately 1/2 cm thick. Season them, then dust in the flour, dip in the beaten egg and coat them in the parmesan breadcrumbs.
Heat 1 tbsp oil in a non-stick pan. Cook the schnitzels for 3 minutes each side until crisp and golden. Serve with chips or potato salad.
Ingredients:
25g dried breadcrumbs
25g parmesan
salt and pepper
4 small pork escalopes, about 75g each
1 tbsp plain flour, seasoned
1 free-range egg, beaten
1 tbsp oil
Directions:
1. Mix the breadcrumbs and parmesan and season.
2. Put the pork escalopes between sheets of clingfilm and bash them with a rolling pin until approximately 1/2 cm thick. Season them, then dust in the flour, dip in the beaten egg and coat them in the parmesan breadcrumbs.
Heat 1 tbsp oil in a non-stick pan. Cook the schnitzels for 3 minutes each side until crisp and golden. Serve with chips or potato salad.
Pumpkin and carrot soup
Very easy and quick to make
This pumpkin soup recipe is great for Bonfire Night or Halloween. Serves 4
Ingredients:
500 g pumpkin
250 g carrots
1 onion
20 g butter
1/2 litre vegetable stock
salt and pepper
1 pot (200 g) sour cream
How to do it:
1. Peel the pumpkin, remove the pips from it and cut in big pieces. Wash and peel the carrots, cut in big pieces. Peel the onion and dice finely.
2. Melt the butter and very softly brown the onion. Add carrots and pumpkin, then add vegetable stock and bring to the boil. Boil approx. 10 minutes and then liquidize. Season with salt and pepper
3. Add sour cream and stir till smooth.
Ingredients:
500 g pumpkin
250 g carrots
1 onion
20 g butter
1/2 litre vegetable stock
salt and pepper
1 pot (200 g) sour cream
How to do it:
1. Peel the pumpkin, remove the pips from it and cut in big pieces. Wash and peel the carrots, cut in big pieces. Peel the onion and dice finely.
2. Melt the butter and very softly brown the onion. Add carrots and pumpkin, then add vegetable stock and bring to the boil. Boil approx. 10 minutes and then liquidize. Season with salt and pepper
3. Add sour cream and stir till smooth.
Carrot bread snack
Simple & delicious
Must be tried! This is a perfect lunchtime snack. And by the way, carrots are nutritional heroes, they store a goldmine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A.
Serves 2
Ingredients:
100 g Philadelphia (the normal one)
2 tbsp milk
200 g carrots
2 tbsp chopped chives (fresh)
4 slices of chunky bread
salt and pepper
Method:
1. Mix the Philadelphia with the milk so that is smooth. Peel the carrots, then grate them. Mix the grated carrots with the chopped chives.
2. Spread the cheese on the bread slices and place the grated carrots on top, season well.
Serves 2
Ingredients:
100 g Philadelphia (the normal one)
2 tbsp milk
200 g carrots
2 tbsp chopped chives (fresh)
4 slices of chunky bread
salt and pepper
Method:
1. Mix the Philadelphia with the milk so that is smooth. Peel the carrots, then grate them. Mix the grated carrots with the chopped chives.
2. Spread the cheese on the bread slices and place the grated carrots on top, season well.