“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 220^oC, 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.