THE BEST CROATIAN RECIPES
ARD IN K AW R
ISSN 1846 - 5102
t TIEN STOL OA
N BEST B U VO
R PARTNE ZE
Secrets of a healthy holiday
Poreč N Brač N Murter iti Hvar N Elapha N Crikvenic EXPLORE
THE MOST IMPRESSIVE BEACHES
We reveal ten carefully selected Croatian beaches that will capture you heart and soul at first sight
Taste the sea… Regardless of whether it’s a classic like lobster or the pearl of the Adriatic – Dubrovnik – Croatia and its cuisine, enchant us anew each year
Croatian Soul food A feeling of being alive in which all the senses delight... The thing that could be labelled as “typically Croatian” is the way food is eaten here. During sunny weather, it’s almost mandatory to each outside in nature. Barbeques, picnics or simple meals served on a balcony; this year again in cooperation with Lidl we’re bringing a piece of Croatia to the table!
36 TRAVELLER SUMMER 2011
Spaghetti with lobster, basil and ginger Recipe on page 42
37 TRAVELLER SUMMER 2011
hen talking about Croatian cuisine, we speak of a colourful mix of Mediterranean and continental cuisine. There is also a slight oriental influence. Today Croatian cuisine presents itself as modern, young and perky, like the country itself, which is celebrating its 20th birthday. This year we hit the road for you to discover this country again in a culinary sense. We hope that you too will enjoy yourself while preparing these recipes – now on your holidays but also later at home. It is for this reason that we were careful that all the ingredients could be found in a Lidl store in your neighbourhood. Olive oil, fresh spices, fresh vegetables, onions, asparagus, garlic, zucchini, eggplant, as well as fish are among the most important ingredients. Fresh, light and varied is our nutrition plan for the hot summer months. Fish is again at the top of the list of favourite meals. Especially light meals of the Mediterranean cuisine of Istria, Kvarner and Dalmatia offer a wide palette of meals, beginning with seafood or calamari risotto. Pasta with
You will find most of the ingredients for these specialities in Lidl stores along the coast, but also at home lobster or scampi and grilled fish are also popular. When buying these sensitive ingredients during the summer heat, we suggest you buy them frozen. While on holidays we don’t feel like cooking but even for these situations we have the right recipe, and have found many tasty snacks in Lidl. Finely gratinated croissants and salads with a fruity note, ciabattas, as well as spinach pizza found their way onto our list of recipes.
It’s easy, fast and cheap to cook like a chef with out summer recipes
In Mediterranean cuisine along the coast, seafood is found in many recipes
Try our meals and take home a culinary memento with Adria Traveller and Lidl. Regardless of whether its meat, vegetables or fish, barbeques are a favourite all over Croatia
38 TRAVELLER SUMMER 2011
Gratinated croissant with cheese and sour cream Recipe on page 46
39 TRAVELLER SUMMER 2011
Ciabatta with tomatoes, Mozzarella and sardines 15 minutes p cost 5 â‚¤ p 2 people INGREDIENTS
1 1 tbls 1 1 4 8 8
Ciabatta Olive oil Onion Mini Mozzarella packet Canned sardines Olives Mini tomatoes Basil Salt, pepper
Take the sardines out of the can, drain and place to the side. Cooking directions: 1 Cut off the upper crust of the ciabatta. 2 Peel the onion and cut into thin strips and slice the olives. 3 Wash and cut the mini tomatoes into quarters. 4 Fill the ciabatta with sardines, tomatoes, olives and onions. Season with salt, pepper, basil and olive oil.
Roast beef with potatoes and chicory 20 min p cost 12 â‚¤ p 2 people INGREDIENTS
2 2 tbls 1 tbls 1/16 l 4 1 2 2 tbls
Roast beef steaks Olive oil Balsamic vinegar Red wine Small potatoes Spring onion Small chicory Honey Butter, salt, pepper
2 Take the meat out of the pan and leave in a warm place. 3 Cut chicory in half and caramelise with honey in the same pan. Pour the wine and balsamic vinegar, and stir with 2 tbls of butter. 4 Fry the potatoes in a pan with 1 tbls of olive oil, add the sliced spring onions and continue to fry briefly. Add salt and pepper.
Peel the potatoes, cook and slice. Cooking directions: 1 Salt and pepper the roast beef and fry in a pan on 1 tablespoon of olive oil. Fry for 2 minutes on both sides.
Place the roast beef on a plate, add chicory with sauce and potatoes with spring onions.
40 TRAVELLER SUMMER 2011
Ingredients purchased in Lidl
Chicken breast with Cesar salad with tomatoes 20 min p cost 8 â‚¤ p 2 people INGREDIENTS
Chicken breasts Rosemary branch 1 Head of salad 30 g Parmesan 2 tbls Yoghurt 8 Mini tomatoes 2 Slices of toast 2 tbls Olive oil Salt, pepper PREPARATION
Cut the toast into large pieces and fry on oil. Cooking directions: 1 Season the chicken breasts with salt and pepper, and fry on oil with the rosemary branch. 2 Mix the yoghurt and grated parmesan, salt and pepper. 3 Wash the tomatoes and cut into quarters, wash the salad and cut into pieces. 4 Pour the parmesan dressing over the salad. SERVING
Place the chicken breasts with salad and toast on a plate and decorate with grated parmesan.
41 TRAVELLER SUMMER 2011
Ingredients purchased in Lidl
Prosciutto and cantaloupe salad with sheep cheese 10 min p cost 7â‚¤ p 2 people INGREDIENTS
150 g 2 tbls 8 50 g 1 10 1 tbls
Cantaloupe Olive oil Slices of prosciutto Sheep cheese Handful of arugula Bread sticks Balsamic vinegar Salt, pepper
Wash arugula, cut cantaloupe into pieces and throw away seeds Cooking directions: 1 Mix arugula with the grated cheese, add salt and pepper. 2 Mix the balsamic vinegar and oil, pour over the salad and mix well. SERVING
Place the salad with pieces of cantaloupe on a plate and garnish with prosciutto slices and bread sticks.
Spaghetti with lobster, basil and ginger 45 min p cost 50 â‚¤ p 4 people INGREDIENTS
In the summer months this salad is especially nice if you replace the cantaloupe with watermelon. To make the salad even more refreshing, leave the watermelon in the freezer for a few minutes.
42 TRAVELLER SUMMER 2011
1 100 ml 300 g 500 g 3 50 g 50 ml 4
Boiled lobster Olive oil Spaghetti Tomatoes Cloves of garlic Grated ginger White wine Spring onions Basil, lemon, salt, pepper
Baked asparagus with scrambled eggs 25 min p cost 6 ₤ p 2 people INGREDIENTS
4 Eggs 2 tbls Olive oil 1 Lemon 4 Slices of bacon 8 Asparagus 4 Slices of bread 70 ml Cooking cream 2 tbls Butter Salt, pepper PREPARATION
Clean the asparagus and heat the oven at 200ºC Cooking directions:
1 Place asparagus on foil. Add pieces butter and the juice of ½ lemon. Seal the foil and place in oven. 2 In the meantime cover the bread with olive oil and fry in a pan. 3 Beat the eggs together with the cream, salt and pepper. In a pan, first fry the bacon and then the eggs. 4 Place the eggs and bacon on the bread and garnish with baked asparagus.
Remove lobster from shell Cooking directions: 1 Cook the spaghetti. 2 Fry the garlic and ginger on olive oil, add white wine and peeled tomatoes and boil 15 minutes. 3 Add the spring onions, lemon rind and juice and continue cooking. Add the lobster. 4 Finely cut the basil and add to the sauce and spaghetti. TIP
Instead of lobster you can also use scampi or shrimp.
43 TRAVELLER SUMMER 2011
44 TRAVELLER SUMMER 2011
Creampizza with spinach and eggs 20 min p cost 5 ₤ p 2 people INGREDIENTS
2 1 tbls 4 8 50 g 2 tbls 3 tbls 1/2 15 g
Eggs Olive oil Slices of prosciutto Mini mozzarella Spinach Cooking cream Tomato puree Packet of fresh filo pastry Parmesan Salt, pepper
Thaw the spinach. Heat the oven at 220ºC. Cooking directions: 1 Divide the filo pastry into two halves and coat with tomato (approx. 1 cm from the edge). 2 Mix the spinach with the cream, season with salt and pepper and equally, pour over the tomato. Place the pizzas in the oven and bake for 12 minutes. 3 Break an egg in the middle of each pizza. Place the mozzarella on top and sprinkle with parmesan. 4 Put in oven again for a further 5 minutes. TIP
Instead of mozzarella you can use mascarpone, which will give the pizza a lighter note in summer months.
Grilled seafood skewers 30 min p cost 11 ₤ p 2 people INGREDIENTS
200 g 2 tbls 2 200 g 80 g 1 1
Fish (tuna, hake or salmon) Olive oil Slices of bacon Seafood Rice Red pepper Eggplant Parsley, garlic, salt, pepper
If necessary thaw the seafood and fish.
Cooking directions: 1 Cook the rice in salted water. 2 Cut fish into cubes and together with seafood and bacon prick onto skewers. Salt and pepper. 3 Slice the pepper and eggplant and grill together with the skewers. SERVING
Place cooked rice on a plate. Arrange the skewers and vegetables on it, pour over the parsley, garlic and oil pesto.
45 TRAVELLER SUMMER 2011
Ingredients purchased in Lidl
Gratinated croissants with cheese and cream 15 min p cost 5 â‚¤ p 2 people INGREDIENTS
2 100 g 2 4 tbls 4 tbls 1 tbls
Croissants Cooked ham Slices of toast Cheddar cheese Sour cream Fresh cheese Butter Salt, pepper, parsley Arugula for garnish
1 Fry the halved croissants on butter until crispy. 2 Put the ham then cheese on the bottom part of the croissant. 3 Place the croissants into a heated oven until cheese melts. 4 Mix the cheese and cream, season with salt, pepper and parsley. SERVING
Halve the croissant. Cooking directions:
46 TRAVELLER SUMMER 2011
Place the croissants on a plate and decorate with arugula. Serve with cheese and cream.
Black calamari and seafood risotto 35 min p cost 24 â‚¤ p 4 people INGREDIENTS
800 g 400 g 300 g 200 g 4 1 tbls
Calamari Seafood Rice (Arborio) Onion Cloves of garlic Tomato concentrate 1 Bunch of parsley 100 ml White wine 50 ml Sherry 500 ml Fish stock 1 tbls Vinegar 100 ml Olive oil Salt, pepper PREPARATION
Clean the calamari, carefully separate the ink bag. Cooking directions: 1 Slice the calamari and onions into small pieces and fry on olive oil. 2 Add tomato concentrate, parsley and garlic. Pour over stock and wine, and cook for 15 minutes. 3 Add rice and sherry. At the very end add more ink. Bring to boil. 4 Leave the rice to sit for a few minutes and serve. You can decorate this dish with parmesan shavings. TIP
The risotto is excellent even without the ink.
47 TRAVELLER SUMMER 2011
Fish with Dalmatian style Swiss chard 15 min p cost 5 ₤ p 2 people INGREDIENTS
2 500 g 200 g 50 ml 2 1
Fish steaks Swiss chard Potatoes Olive oil Cloves of garlic Spring onion Salt, pepper
If you don’t have fish steaks, fillet 1 – 2 fish Cooking directions: 1 Wash and clean the Swiss chard. Peel the potatoes and cook in salted water. After 5 minutes in the
48 TRAVELLER SUMMER 2011
water add the Swiss chard and continue cooking. 2 Season fish with salt and pepper. Place a bit of olive oil in a grill pan and fry the fish. 3 Quickly fry the garlic and chopped onions in a pan with the rest of the oil. 4 After about 1 minute add the cooked potatoes and Swiss chard, season to taste with salt and pepper.
Spinach leaves also go well with Swiss chard. In Dalmatia these two vegetables are often mixed. Fennel leaves are also often used as seasoning and give a spicy note. If you’re not a fan of Swiss chard or spinach, you can replace them with green beans or kale.
Place the fried fish steaks on two plates, and serve the potatoes and Swiss chard as a side dish
Ingredients purchased in Lidl
“Opatija” Style Café Latte 4 min p cost 2 ₤ p 2 people INGREDIENTS
500 ml Milk 2 Espressos 1 Pinch of cocoa 1 Pinch of cinnamon 1 Pinch of vanilla sugar PREPARATION
Heat the milk Cooking directions: 1 Froth up the heated milk. If you don’t have a frothing cup, you can also use a whisk. 2 Make two espresso coffees (you can also use instant coffee as a replacement). 3 In two cups pour the frothy milk. Slowly pour the espresso over the milk (in this way you make layers), then cover it with froth. 4 Sprinkle with vanilla sugar, cinnamon and cocoa. SERVING
Serve the Café Latte with little chocolates as a treat between meals or with fresh buns as breakfast.
49 TRAVELLER SUMMER 2011
Ingredients purchased in Lidl
60 min p cost 16 โค p 8 people INGREDIENTS
500 g Macaroni 10 Eggs 150 g Sugar 100 g Chocolate 1 Packet of filo pastry 250g Butter, almonds and walnuts Cinnamon, lemon, rum, vanilla sugar 1 tbls Olive oil
Boil the pasta and let it cool down. Cooking directions: 1 Pour the lemon juice, rum and olive oil over the pasta. 2 Roll out the filo pastry and place it in a previously buttered cake pan. Leave 10 cm of dough sit over the edge of the pan. 3 Sprinkle the bottom of the pan with the filling (chocolate, walnuts, almonds, lemon rind, sugar, vanilla sugar and cinnamon). 4 Place a layer of pasta, then the filling and so on 3 times. Place pieces of butter on top and pour beaten eggs, and fold over the dough hanging over the edge.
50 TRAVELLER SUMMER 2011
Place the cake in the oven at a temperature of 175ยบC for 50 minutes. When taking the cake out of the pan turn the cooled cake upside down. SERVING
Sprinkle vanilla sugar over the cake and cut into slices.
Daiquiri “Beach” and Pina Colada “Island” 3 minuta p cost 2 ₤ p 2 people INGREDIENTS (Daiquiri)
50 ml White rum 30 ml Lemon juice 20 ml Sugar syrup Ice cubes PREPARATION
Put all ingredients into a shaker and shake vigorously, pour into glasses and garnish with a cocktail cherry. INGREDIENTS (Pina Colada)
50 ml White rum 20 ml Amaretto 20 ml Sweet cream 10 ml Pineapple juice 50 ml Coconut syrup Ice cubes PREPARATION
Place the ice cubes and other ingredients into a mixer and mix until smooth. Serve.
Summer chocolate dream 15 min p cost 5 ₤ p 2 people INGREDIENTS
200 g Dark chocolate 50 g Milk chocolate 1 Egg 400 g Sweet cream 1 Orange 1 Milbona whipped cream in a can
3 Beat the sweet cream until it’s almost thickened and mix with the chocolate. 4 Pour the chocolate mixture into serving dishes and leave in the freezer for 10 minutes.
Take the dishes out of the freezer and decorate with whipped cream before serving.
Let the whipped cream cool well Cooking directions: 1 Melt the dark and white chocolate over low heat. 2 Slowly mix the eggs, lemon rind and orange juice into the chocolate.
If you add a little chilli this dish becomes even more interesting!
51 TRAVELLER SUMMER 2011