“Zadar” fennel cream soup
Ingredients:
60
dg onions
25
dg fennel
25
dg potatoes
0,06
dg olive oil
0,20
dg toast
0,04
dg sour cream
0,09
dg salt
0,04
dg pepper
0,05
dg vegeta
0,03
dg garlic
1
dg butter
Preparation:
First
we clean the fennel, we wash it and cut it into cubes, we chop the onions and
fry it with the oil, we added the fennel and stew it. Meanwhile, we rinse the
potatoes, peel it and cut it also into small cubes. In the pan we add the
potatoes and the garlic to the fennel and stew altogether a little more, we add
water and keep cooking for about 10mn. When it is cooked, we mix it all in the
blender, we drain it and season it.
We
garnish the soup with a fennel leaf, sour cream and croutons that we have
previously made with the toast, frying it in the pan with the butter. At the
end, we add also a drop or two of olive oil and serve the soup warm.
“Royal beefsteak”
Ingredients:
45
dg beefsteak
0,10
dg mustard
90
ml oil
15
dg marrows (zucchinis)
9
dg mushrooms
10
dg cheese “Paški”
5
dg rucola
8
dg butter
0,09
dg salt
0,10
ml olive oil
1
cherry tomato
Preparation:
We
coat the meat with the mustard and we put marinate in oil. We cut the zucchini
into thin strips. Put them in the mold so as to cover the bottom, in the shape
of a basket. We grate the remaining zucchinis and the mushrooms and we fry them
in the oil. We grate the cheese with the grater and put it on the zucchinis in
the mold. 1 layer of mushrooms and zucchinis, 1 layer of cheese and so on… Bake
in the oven at 220oC, 5 mn.
We
cook the steak in oil and butter (MEDIUM).
Serving!
The
zucchinis prepared as a basket put on the plate and next to it put the meat
with the rucola. On the top of the meat, we garnish with two slices of cheese.
“A quick sweet of cottage cheese”
Ingredients:
375
g cottage cheese
250
ml sour cream
50
g coconut sugar
0,10
g minced cinnamon
200
g almond leaves
20
g strawberry jam
Preparation:
We
grill the almond leaves in the pan. In a bowl we put the cottage cheese, the
sour cream, the coconut sugar and cinnamon, and we mix. In a glass, we put
first 1 layer of cream, after the grilled almonds, and again a layer of cream.
We put the jam on the top and a little more cream for the garnishing. We coat
the edge of the glass with the coconut sugar and we garnish with mint leaves
and almonds.
