(FULL) Traditional Croatian Štrudel_ Learn to hand stretch your own homemade filo pastry!

 

(This workshop is fully booked)

Apricot strudel

Sitting back after a beautiful meal by the crystal Adriatic Sea, waiting on the finishing touch; a crisp, refreshing strudel and maybe a glass of sweet “Prošek”. Maybe the sea view is out of reach this year, but delicious Croatian food is just as good when you make it at home.

Learn all the tips and tricks behind hand stretching your own homemade filo pastry. Create an amazing traditional Croatian dessert that will WOW your family and friends and transport yourself to Croatia with this fantastic 2-hour cooking class.

Strudel in any form is a favorite dessert on many Croatian menus. Thin crisp filo pastry surrounding tart, sweet fruit and served with a good dollop of whipped cream; what could be better. Most Croatian dishes are influenced in one way or another by its rich and varied history. Filo pastry came from the Ottomans, who ruled the Balkans for a long period from the 1400’s, and like all good food, Croatians soon fell in love with it. In Međimurje, in the north-west, they layer the pastry with, walnuts, poppy seeds, apple and fresh cheese to make a rich and delicious “Gibanica”. In Zagorje they fill the pastry with fresh cheese and eggs, and either bake it with loads of cream, or make a delicious “Štrukli” soup. My favorite use for this “fun to make” pastry is “Štrudel”.

 

What’s included:

Recipe in English and Croatian

2 hour online workshop

Professional chef instructor

A short history of the dish

 

HOW THESE VIRTUAL CLASSES WORK:

1) After registering/payment, you will be sent a link to log into the class at the appointed date/time.

2) One day before the class you will be sent a copy of the recipes we’ll be making, so you can cook from them again after the class.

3) This class lasts two hours

Chicken in creamy paprika sauce (Pileći Paprikaš)

Chicken parpikash (Paprikaš) originates in Hungary, a dish packed with the summer-flavors of deep red peppers, and Moorish smoked paprika. It’s always best to use chicken on the bone for this dish, I recommend using chicken thighs and/or drumsticks. When they cook slowly in this sharp and creamy sauce, the meat simply falls from the bone. Paprikaš has, like so many dishes, been adopted into the traditional Croatian kitchen cookbook. Most popular in the north and north-east of the country (giving its closeness to Hungary), paprikaš is traditionally served with široki rezanci (wide noodles), a little like pappardelle, but shorter and wider. This is the definition of summer comfort food, and it’s even more comforting to know how easy it is to make.

Chicken in creamy paprika sauce (Pileći Paprikaš)

What you need

150 g red peppers, diced finely

200 g onion, finely diced

2 clove of garlic, crushed

150 g fresh tomatoes, chopped

2 tsp. sweet paprika

1 tsp. smoked paprika

1 tsp. concentrate

2 tsp. corn flour

70 ml white wine

100 ml water

150 g sour cream

Thyme, basil

600 g chicken thigh, leg, and wing

Method

Season the chicken well with salt and pepper. Sear in a hot pan, until the meat is golden brown, and set aside.

 

 

 

 

 

 

In the same pan, sweat the garlic and onion along with the thyme, until slightly golden in color, scraping off all the brown pieces from the bottom of the pan.

Add the peppers and sauté for a few minutes. Return the chicken to the pan, skin side down and add the wine, water, both paprika, salt and pepper. Cover the pan and cook slowly for 25 minutes.

Mix the sour cream with the cornflour and tomato concentrate and add to the pan. Turn the heat down to its lowest setting and cook for a further 10 minutes. The sauce should be rich and thick.

Just before serving, add the fresh tomatoes and basil, and check for seasoning. Serve over cooked pasta. Enjoy

My mini Soparnik

Soparnik. I first met you in 2016, it was the morning after a few too many Karlovačko on the island of korčula. The sun was burning through my clothes, and my fair Irish skin was beginning to resemble the shell of a freshly cooked lobster. I was in need of something light and tasty, anything with a large amount of garlic would hit the spot. And there you were, on a corner of a street, your garlicky perfume luring me towards your equally heat blistered skin, and that is exactly the moment I fell in love with Croatian food!

Now these aren’t  the real thing, as much as I would like to tell you they are, but they’re not, you will have to live with that, jebiga.  Soparnik is a bread, stuffed with chard, wilted in garlic and olive oil. Its baked on the open fire and the top is covered with hot coals, which scorches the bread, and imparts a toasty char to the whole thing.  This flat-bread can be served as a light lunch or a snack, and typically goes great with a chilled glass of Plavac mali, one of the most famous wines in Croatia.

I make these mini ones by getting the baking dish roasting hot before setting the raw little disks into the oven. They are a bit “fiddly” to make, but are a joy to eat, and an interesting addition to your party food repertoire.

I use both garlic cloves, and young garlic shoots from the garden to really “beef up” the flavor. The cloves are intense and give a bit of heat, whilst the shoots are sweet and aromatic.

Since this is such a basic recipe, its essential to use top quality ingredients. That means super fresh chard, good garlic and the best olive oil you can find, which is easy for me, since Croatia literally have the best olive oil in the world.

Dosta moje filozofije, evo recepta, idemo delat 😉

 

Mini Soparnik

Za tijesto:

500 g glatkog brašna
1 žličica soli
5  žlice maslinova ulja
340 ml vode (mlake)

Za nadjev:

1 kg blitve
1 žlica soli
50 ml maslinova ulja
60 g Mladog češnjaka  ili mladog luka

Za premazivanje:

50 ml maslinova ulja
2 češnja češnjaka

Priprema

Zamijesite tijesto od brašna, soli, maslinova ulja i vode dok tijesto ne postane glatko, otprilike pet minuta. Pokrite krpom i ostavite da se odmori, nekih sat vremena.

Blitvu operite i odrežite bijele dijelove stabljike. Narežite na rezance i “utrljajte” sol, stavite u plastičnu vrećicu, napravite rupice. Na vrećicu stavite neku težinu (npr. Limenku graha) i pustite da se blitva ocijedi.

Za premaz: usitnite česnjak sa malo soli i pomiješajte sa maslinovim uljem.

Narežite mladi češnjak i stavite ga sa strane.

Istisnite višak tekućine iz blitve, i prosušite ju u krpi. Sotirajte blitvu i mladi češnjak na maslinovu ulju i po želji dodajte soli i papra. Stavite sa strane da se ohladi.

Prepolovite tijesto na dva jednaka dijela i izvaljajte svaku polovicu na otprilike 0,5 mm debljine.

Čašom izrežite krugove (od ove količine dobit ćete otprilike 40 krugova), dobivene krugove izbodite vilicom.

Na krug stavite jednu žlicu nadjeva od blitve, premažite vanjski dio kruga vodom, i jos jednim krugom preklopite prvi. Utisnite krajeve prstima.

Zagrijte pećnicu i lim na 200C, staviti mini soparnik da se peče 7 min, zatim ih okrenite i pecite još 7-10min. Izvadite iz pećnice I dobro premažite ranije napravljenim premazom.

Dobar tek

Mini Soparnik.

For the Dough:

500g plain flour

1 tsp. salt

5 dessert sp. EVOO

340 ml tepid water

 

Filling:

1 kg chard/mangold

1 tsp. salt

50 ml EVOO

60 g wild garlic/spring garlic/spring onion

 

Brushing oil

50 ml EVOO

2 cloves of garlic

 

Preparation

For the dough: Mix the flour and salt in a bowl, add the water and oil and knead until smooth, about 5 mins. Cover with a dry cloth and leave to rest for 1 hour.

Wash the chard, strip the green leaves from the stems. Cut the leaves into ribbons, rub in a little salt to help remove the liquid, and place in a plastic bag with a few holes in it, put something heavy on top, and leave to drain.

For the brushing oil: crush the garlic with a little salt and mix with the oil.

Finley chop the wild garlic.

Dry the chard in a cloth and sauté with some EVOO and the wild garlic. Season to taste with salt and pepper. Set aside to cool.

When the dough is rested, spit in two, and roll each half out until about ½ cm thick. With a glass cut out about 40 smaller circles and jab each a few times with a fork (this will prevent the mini soparnik from rising too much in the oven).

Put 1 tsp. of the chard mix inside one disk of dough, and place another on top like a ravioli (rub a little water around the edge to help it stick).

Preheat the oven and baking tray to 200 C, bake the soparnik on one side for 7 minutes, turn and bake for another 7-10 minutes, or until golden and brown. Remove from the oven and brush generously with the garlic oil. Enjoy.

Irish Soda Bread

There are lots and lots of different recipes for soda bread, every house has its own, and theirs is always the best (like the winemakers in Zagoria). Now I know when people think of Ireland, at least Croatians(I don’t mean to generalize), they think of Guinness, green fields and rain…. But Ireland, like Croatia boasts a rich culinary history, one that has been influenced, and changed over time by neighboring countries, and far flung places. One of these places is of course America.

The humble potato, also a gift to Europe from the Americas, was, and still is a major staple in the Irish diet. It arrived on our shores in the 1500’s, along with Sir Walter Raleigh, and soon became the main source of food for the native people of Ireland. But it was susceptible to disease and in 1800’s, when the potato blight struck and the people starved, it reshaped Ireland forever. Here comes soda bread.

Soda was actually one of the many gifts from the Native American people to the world,.They used “pearl ash” a type of soda found in the ashes of wood, to leaven their bread. Around this time (1830), Ireland started to use soda bicarbonate to make bread. The relatively inexpensive ingredients, and low technical skill made it popular and helped feed the nation. Since then Ireland has become synonymous with soda bread, and it is made all over the world to celebrate St. Patrick’s day.

My recipe is a mash up between my fathers’ soda bread recipe, and one from teta Lilly (my babysitter who taught me to bake). It’s salty and sweet, crumbly and moist, and goes perfect with lashings of butter. Enjoy

Soda Bread

Brown Soda Bread

 

Sastojci

170 g oštrog brašna

170g integralnog brašna

¾ žličice sode bikarbone

½ žličice praška za pecivo

250 g stepka

30 g maslaca

1 žličica soli

1 jaje

2 žličice meda

 Metoda

Zagrijte pečnicu na 170 C, posudu u kojoj ćete peći kruh obložite papirom za pečenje.

Sve suhe sastojke stavite u zdjelu i promiješajte, narežite i dodajte maslac, pa prstima umiješajte maslac u brašno dok ne dobite konzistenciju krušnih mrvica.

Istucite jaje, npravite rupu u sredini smjese suhih sastojka, te dodajte stepko, jaje i med. Rukama izmješati dok se sve ne spoji u mokru smjesu.

Stavite smjesu u posudu za pečenje, posipajte brašnom, te zarežite nožem križ u sredini kruha.

Stavite u prethodno zagrijanu pečnicu, i pecite 40-45 minuta.

Brown Soda Bread

 

Ingrediants

170 g Plain flour

170 g Wholemeal flour

¾ tsp. Soda bicarb.

½ tsp Baking powder

250 g Buttermilk

30 g Butter

1 tsp. Salt

1 Egg

2 tsp. Honey

Method

Preheat the oven to 170 C, line a ovenproof pot or bread tin with parchment paper.

Place all the dry ingredients in a bowl and mix through, slice the butter into the flour and using your fingers, rub the butter into the flour until it resembles breadcrumbs.

Beat the egg and place in a well, in the center of the dry ingredients, along with the buttermilk and honey. Combine until you have a wet mix.

Put the mixture onto the prepared dish, sprinkle generously with flour, and cut a cross in the center of the bread.

Put into the preheated oven, and bake for 40-45 minutes.