Coconut Lemon Cake

Get your afternoon tea (or coffee) ready! This cake’s super moist consistency is going to blow your 🧦 off.
This time I complimented it with some vanilla custard 😄

It’s a win-win combination for a hard day’s of work.

If you like coconut or lemon desserts (or both 😉), this cake is a must try! Tangy lemon flavor goes perfectly with exotic coconut. You will be transferred to a tropical beach on a first bite!

Fun fact: coconut can be a fruit, a nut, and a seed. What do you think it is?

Ingredients

  • 150 g (3/4 cup) granulated sugar
  • 50 g (1/4 cup) coconut sugar
  • 200 ml (3/4 cup) heavy cream
  • 100 ml (1/2 cup) milk
  • 100 g (1/2 cup) coconut oil
  • 170 g ( 1 1/4 cup) all purpose flour
  • 130 g (1 3/4 cup) desiccated coconut
  • 5 eggs
  • juice and grated zest of 1 lemon
  • 10 g (1 tbsp) baking powder or one sachet

Preparation

  1. Preheat the oven to 190 °C (375 °F).
  2. Melt coconut oil and cool it of.
  3. In a large bowl mix flour with baking powder, desiccated coconut and grated lemon zest.
  4. Beat the eggs with both sugars in a stand up mixer or with hand electric mixer, until foamy.
  5. Mix in melted coconut oil.
  6. In that mixture add the heavy cream, milk and lemon juice one by one while mixing.
  7. At the end add prepared mixture of flour, desiccated coconut, baking powder and lemon zest. Mix in on low speed until incorporated.
  8. Grease and flour the baking tray or line with parchment paper and pour the prepared batter.
  9. Bake about 40 minutes until golden brown. Do a toothpick check test to see if it’s done.
  10. Cool before serving and dust with powdered sugar.

Serving suggestion: Serve with vanilla custard, ice cream or simple whipped cream!

What is your favorite coconut dessert?

Zagorje Potato Soup

Zagorje potato soup has many variations as each household adds something to make it special and uniquely theirs. Although dried mushrooms are sometimes added to this soup, we made it without them this time.

Main ingredients are potatoes and sour cream, so the fact that we didn’t have mushrooms didn’t affect the taste of this invigorating soup in a significant way.

We started with a recipe from Croatian chef Mladen Marušić and adjusted the measures (his recipe is made to serve 10 people) and ingredients based on those we had available.

If you use dried mushrooms, soak them previously in hot water until soften. If you use fresh mushrooms, clean, wash, and slice them finely.

Ingredients

  • 2 tbsp of vegetable, canola or sunflower oil for frying
  • 2 tbsp of vegetable, canola or sunflower oil for “zaprška” (browned flour)
  • 50 g bacon/pancetta
  • 1 large onion
  • 6 medium potatoes
  • 1 red bell pepper
  • 100 ml (1/2 cup) white wine
  • 1 large tomato
  • 2 tbsp flour
  • 1 tsp ground red paprika
  • 150 ml (10 tbsp) sour cream
  • 60 ml (1/4 cup) vinegar
  • 1 l (4 cups) stock or clear soup
  • 2-3 bay leaves
  • salt and pepper to taste
  • finely chopped parsley leaves for garnish

Preparation mise en place

  1. Chop the onion finely.
  2. Cut pancetta to strips.
  3. Peal the potatoes and cut them into small cubes.
  4. Cut the red pepper into pea-sized cubes.
  5. Blanche the tomato in hot water for couple of minutes and peel of the skin. Chop it finely.

Preparation

  1. On a medium to high temperature in a large saucepan on oil fry the onion and pancetta until soft and translucent.
  2. Add potatoes and fry them for a couple of minutes.
  3. Add the red pepper and fry for another couple of minutes.
  4. Season all the ingredients with salt and pepper and after they are combined add stock or soup. Do a taste test as you season.
  5. Add blanched tomato to the soup, white wine, and bay leaf. If necessary, add more salt and pepper. Allow the soup to cook until all the ingredients soften.
  6. To make “zaprška” (browned flour), in a separate small saucepan heat up 2 tablespoons of oil. Add as much flour as oil can absorb to the hot oil. Fry the flour briefly until it becomes reddish but not burned, then add the ground red paprika and immediately take the frying pan off the heat.
  7. Add this mixture to the soup while constantly stirring. Allow the soup to simmer.
  8. In a separate bowl mix sour cream with a couple of spoonfuls of hot soup to avoid lumps. Add all the sour cream to the soup and remove it from the heat.
  9. Sprinkle with chopped parsley for garnish.
Zagorje Potato Soup

Thank you Croatian Language School, it was a pleasure for Zvonimir and me to make this soup for you 😀

Read all about it on Croatian Language School’s web site: Zagorje Potato Soup. Make sure to check many interesting articles about Croatia and its culture while you are visiting.

Fun Fact

Have a hangover? This soup might help!
People report it helped them and being a really hearty meal, it might be true. This makes it a great brunch idea after partying all night 😉

Let us know in the comments if it worked for you 😜

Jaffa Cake

As kids, growing up in Croatia, Jaffa cookies were something we all were looking for as a treat. Sponge cake with orange jelly, covered in chocolate. Who wouldn’t like that?!

Chocolate with orange is an all time favorite combination and this cake does it justice. 😃
It’s soft and moist, and makes you crave for more 😉
The cake is very juicy and full of orange flavor!

Jaffa Cake

Ingredients

For the cake

  • 4 eggs
  • 200 g (1 cup) granulated sugar
  • 100 ml (1/2 cup) milk
  • 200 ml (3/4 cup) canola/sunflower oil
  • 200 g (1 1/2 cup) all purpose flour
  • 10 g (1 tbsp or one little package) vanilla sugar
  • 10 g (1 tbsp or one little package) baking powder
  • 2 large oranges
  • 15 g (2 tbsp) cocoa powder
  • 3 tbsp apricot or orange jam

For the syrup

  • 100 g (1/2 cup) granulated sugar
  • 100 ml (1/2 cup) water

For the glaze

  • 200 g (1 cup) dark chocolate
  • 125 g (1/2 cup) butter
  • 1 tbsp oil

Preparation

Jaffa Cake
  1. Preheat the oven to 180 °C (350 °F).
  2. Grease and flour (or use parchment paper) two round baking pans.
  3. In the standing mixer or in a large bowl mix the eggs with both sugars until foamy.
  4. Add oil and milk and mix for a minute.
  5. Add flour combined with baking powder and mix until incorporated.
  6. Divide the mixture into two equal parts, and in one part mix in cocoa powder.
  7. Pour each batter in a separate baking pan and bake for about 30 minutes until the cakes are done. Do a toothpick test for completeness. Insert the toothpick in the cakes, if nothing stays on it, the cakes are done. Let them cool.
  8. Meanwhile, prepare the syrup. In a small saucepan, cook sugar with water until the sugar dissolves. Set aside.
  9. When the cakes are cooled, place the dark cake on the bottom of the round baking pan.
  10. Smear the jam on the dark cake.
  11. In a large bowl, break the light cake into small pieces and pour over the sugar syrup. Add the orange zest of one and juice of two oranges. Mix well. Spread it over the jam.
  12. For the glaze melt the chocolate with butter and oil in a microwave or in a double boiler over steam.
  13. Pour the glaze on top of the cake.
  14. Refrigerate the cake overnight before serving.
Jaffa Cake

What is your favorite chocolate and fruit combination?

Roti John

Have you ever heard about this amazing Singapore street food dish, a sandwich called Roti John?
Azlin Bloor introduced it to us a few years back on Google+. We enjoyed it so much, it became one of our favorite dishes!

Instead of a baguette, we use large buns and serve it with cheese (cheddar, gauda or swiss cheese), chili mayo and ketchup. Any garden salad goes perfectly with this hearty sandwich, but we tried it also with beans and onion salad and it was delicious. 😃

For all about the name, history and the recipe visit Azlin’s blog where you can also find many other interesting recipes from all over the world.

For a special treat, watch us prepare it live on Simply Singapore show on YouTube. It was very entertaining, and we had tons of fun preparing it!

YouTube: AZ Entertainment

Did I mention it’s an egg and beef sandwich with onions and it takes only half an hour to prepare? It’s also a great dish for those who like to hit the gym, if you know what I mean 😉

What is your favorite sandwich?

Carrot and Ginger Soup

This is what I call immunity soup! Blend of garlic, ginger and turmeric makes this soup an immunity booster 😃

Sweetness of carrots and spiciness of ginger make this soup one of a kind. Plus you can always adapt the flavors to your taste by adding/reducing amounts of carrots and ginger.

Carrot Ginger Soup

Did you know that ginger is loaded with antioxidants, compounds that prevent stress? It also helps your body fight off chronic diseases like high blood pressure, heart disease, and diseases of the lungs, plus promote healthy aging. So, enjoy this soup more often!

Ingredients

  • 1 medium onion
  • 3 large carrots
  • 2-3 garlic cloves
  • 1 tbsp grated fresh ginger (about 2 cm of fresh ginger)
  • 700 ml vegetable stock or water
  • 1 tsp turmeric
  • salt and black pepper to taste
  • 1 tbsp olive oil
  • 2 tbsp cream or milk (optional)

Preparation

  1. Peel and cut the onion into quarters.
  2. Grate or thinly slice garlic and ginger.
  3. Peel and cut the carrots to 0.5 cm (0.25 in) round pieces.
  4. Heat the olive oil on medium heat in a large pot.
  5. Add onions and simmer until softened.
  6. Add carrots, garlic and ginger and simmer for another 5-10 minutes. Stir occasionally.
  7. Season with salt, pepper and turmeric. Stir well.
  8. Add vegetable stock or water and cook until carrots are softened.
  9. When the carrots are done, check the flavor and season more if necessary.
  10. Take the pot off the heat, blend with hand mixer or in a blender.
  11. For creamier taste, add cream or milk and stir.
Carrot Ginger Soup

Serve with croutons or as-is. Enjoy!

What is your favorite soup?

Croatian Octopus Salad

Octopus salad is one of the most delicious representatives of Croatian cuisine. Seasoned with homemade olive oil and red wine vinegar with a dash of salt and fresh grated black pepper, makes this salad vibrant and refreshing.

As for many dishes, this one also has many combinations. I make mine simple to indulge the octopus flavor to the fullest. Other variants have additions of boiled potatoes or tomatoes. When you visit Croatia, don’t forget to try in many restaurants on Dalmatian coast. In the meanwhile, prepare it yourself! The taste will transfer you to a terrace somewhere on the Adriatic, watching the sunset and enjoying a glass of white wine 😉

Ingredients

  • 1 previously frozen octopus
  • 1/2 red onion, cut in small cubes
  • 2 tbsp capers
  • 2 cloves garlic, minced
  • handful green/black olives
  • salt and black pepper to taste
  • extra virgin olive oil to taste
  • red wine vinegar to taste
  • 2-3 bay leaves
  • wine cork

Preparation

  1. Put the octopus into a large pot of water along with bay leaves and wine cork and bring to a boil. The wine cork will ensure tenderness of the octopus.
  2. Once it boils, lower the temperature to medium-low and cover the pot. Cook the octopus until tender, depending on its size.
  3. Cooked and cooled octopus chop in small bite size pieces.
  4. Place the octopus on a serving plate and add capers, olives, onion and garlic.
  5. Season with salt, pepper, olive oil and red wine vinegar. Mix well. I like plenty of olive oil for dunking the bread 😃

Serve with lemon wedges and your favorite bread. This salad goes perfectly with bruschetta, garlic bread or focaccia! If you like, garnish with finely chopped parsley.

What is your favorite seafood salad?

Moist Chocolate Birthday Cupcakes

Every kid enjoys their birthday party and having a great birthday cake. In addition to a big birthday cake, birthday cupcakes are mandatory to make that party fun. These chocolate cupcakes with vanilla buttercream are so moist and creamy that one or two won’t be enough 😉

That’s why this recipe makes 24 of them 😋

If you want to make only dozen, just half the recipe for the cupcakes and for the buttercream.

I made these for my nephews birthday when we were back in Croatia and he and his friends loved them so much. Colorful pearls or sprinkles makes them even more appealing. 😉

Ingredients

For the cupcakes

  • 430 g (2 1/4 cup) granulated sugar
  • 220 g (1 3/4 cup) all-purpose flour
  • 70 g (5/8 cup) unsweetened cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 235 ml (1 cup) milk
  • 120 ml (1/2 cup) vegetable or similar oil
  • 1 tsp vanilla extract
  • 235 ml (1 cup) boiling water

For the vanilla buttercream

  • 450 g (2 cup) unsalted butter, room temperature
  • 650 g (5 cups) powdered sugar
  • 2 tbsp vanilla extract
  • 10 tbsp heavy cream

Preparation

  1. Preheat oven to 175 °C (350 °F).
  2. Prepare 24 muffin tins – grease and flour them or use paper/silicon molds.
  3. In the large bowl mix together all the dry ingredients – sugar, flour, cocoa, baking soda, baking power and salt.
  4. In a separate bowl or in a stand alone mixer mix together the moist ingredients – eggs, milk, oil and vanilla.
  5. Add the dry ingredients in the moist ingredients, and mix for three minutes on medium speed.
  6. At the end stir in the boiling water.
  7. Fill each tin about about 2/3 full because they will rise while baking.
  8. Bake 30 to 35 minutes, until a toothpick comes out clean.

Note: This batter is very, very thin. Don’t worry, the cupcakes will still turn out amazing!

What is your favorite cupcake?

Croatian Apricot and Plum Dumplings

I can’t imagine a better dessert that includes potatoes. Some Croatians would disagree with me about these dumplings being a dessert. It’s still a subject of debate as many Croatians eat them as main course and not as a dessert. In other words, they just eat dessert for main course. I still prefer to have couple of soft, warm, sweet dumplings after a meal 😉

Variety of similar dumplings can be found in Eastern and Central Europe, with savory or sweet fillings. In Croatia, we usually make them with plums or apricots in the summer during the apricot and plum season. They are topped with breadcrumb and butter mixture, sprinkled with sugar and cinnamon. You can also serve them with sour cream as well.

Ingredients

for 16 small dumplings

  • 800 g (1.75 lb) potatoes, cooked in shell
  • 200 g (1 1/2 cup) all purpose flour
  • 1 egg
  • 1/2 tsp salt
  • 1 tbsp butter
  • 16 apricots or plums (pitted)
  • 100 g (1 cup) breadcrumbs
  • 120 g (1/2 cup) butter for the topping
  • sugar to taste
  • cinnamon to taste (or not at all, read Z’s note at the end)

I made them LIVE on AZ Entertainment’s show Savour The Flavour back in 2015.

Preparation

  1. Wash the potatoes well and cook them in the shell.
  2. Cool the cooked potatoes for 5 minutes before peeling, but don’t get them too cold as it will be harder to peel the skin off.
  3. Peeled potatoes immediately mash, add egg and butter, stir well, season with salt and add the flour.
  4. Knead the dough until compact.
  5. Pour dough on a lightly floured surface, roll out and cut into equal squares.
  6. At each square place the halves of pitted fruit, put some sugar and cinnamon (optional) on and form dumplings with hands.
  7. Place the dumplings into a pot of salted boiling water, stir gently and allow them to cook. After about 10 min dumplings will pop up to the surface and then cook them for another 5-6 minutes.
  8. During this time, in a small non stick pan, melt the butter and fry the breadcrumbs. Add more butter/breadcrumbs until you reach desired consistency.
  9. In a small dish, mix sugar with cinnamon for sprinkling.
  10. Drain the cooked dumplings and place them in a serving dish.
  11. Topped them with fried breadcrumbs and toss gently so that they don’t fall apart.

Serve hot dumplings sprinkled with sugar and cinnamon and dig in!

Z’s note:
I personally find that cinnamon takes away from the apricot flavor and never use it. People often also like to put sour cream on top, when serving. What I like to do is serve dumplings, with sugar, cinnamon and sour cream separately. People then season them as they please and two people rarely do it the same way 🙂

What is your favorite dumpling filling?

Cheese and Spinach Quiche

Spinach season is on the way!

Spinach is thought to have originated in ancient Persia (Iran). It made its way to China in the 7th century when the king of Nepal sent it as a gift. Spinach has a much more recent history in Europe than many other vegetables. It was only brought to that continent in the 11th century, when the Moors introduced it into Spain. In fact, for a while, spinach was known as “the Spanish vegetable” in England.

Spinach was the favorite vegetable of Catherine de Medici, a historical figure in the 16th century. When she left her home of Florence, Italy, to marry the king of France, she brought along her own cooks, who could prepare spinach the ways that she especially liked. Since this time, dishes prepared on a bed of spinach are referred to as “a la Florentine”.

This is not a typical quiche dough, but it’s absolutely delicious. It is soft and it goes perfectly with the flavors of spinach and cheese.

Cheese and spinach quiche is great for spring Sunday brunch or picnic!

Ingredients

For the dough

  • 200 g (1 1/2 cup) all purpose flour
  • 5 g (1/2 tbsp) baking powder
  • 1 egg
  • 1 tsp salt
  • 120 g (1/2 cup) butter, cold
  • 130 g (1/2 cup) Greek plain yogurt

For the filling

  • 3 eggs
  • 130 g (1/2 cup) Greek plain yogurt
  • 245 g (1 cup) ricotta cheese
  • 500 g (3 cups) cleaned blanched or frozen spinach
  • salt to taste
  • black pepper to taste
  • 1 tsp ground ginger
  • 2 tsp minced garlic
  • 1 tsp Italian seasoning
  • 130 g (1 cup) shredded mozzarella for topping

Preparation

  1. In a large bowl mix flour with baking powder and salt.
  2. In a separate bowl, mix yogurt with the egg.
  3. Add flour mixture to the egg and yogurt, add the crumbled butter and mix until combined.
  4. Wrap the dough in a cling wrap and refrigerate it for 1/2 hour.
  5. In the meanwhile, prepare the filling.
  6. Preheat the oven to 180 °C (355 °F).
  7. Simmer the spinach lightly for 5 minutes. Season with minced garlic and a pinch of salt. Set aside.
  8. In a large bowl whisk the eggs with yogurt, cheese and spices.
  9. Roll the dough and place it in a round ceramic pan or a pie pan, leaving the dough on the sides.
  10. Bake for 10 minutes until the dough gets a light crust and then remove it from the oven.
  11. On a lightly baked pastry first lay simmered spinach, then the mixture with eggs.
  12. Top with grated mozzarella.
  13. Bake until golden for another 20-25 min.

Serve with your favorite salad 😄

What is your favorite quiche?

Poppy Seeds Strudel

All the poppy seed lovers, this one is my favorite poppy seeds dessert, ever! Period!

Usually, poppy seeds are used in desserts with yeast dough or shortbread pastry. I love them all, don’t get me wrong, but this one takes the win 😉
If you aren’t already a poppy seed lover, after you try this, you might be. Welcome to the club! 😃

This is an unusual strudel made with very liquid poppy seed batter and phyllo sheets. Since every sheet gets smeared, the cake is very soft, moist and not too sweet. Just perfect.
Poppy seeds are not your typical ingredient. It’s very popular in Eastern and Central Europe, but not in many other cultures. Other cultures usually aren’t very familiar with it or aren’t used to its particular flavor.
This recipe packages it in a way that it’s not only palatable, people can’t stop eating 😋

This is my go to dessert when I need to feed a lot of people, such as when I go to a party or am hosting one of my own. It’s a hit among our multicultural friends here in Canada. Everyone loves it, form our friends from Cambodia, Sri Lanka, Iran to Venezuela and Brazil. Give it a try, you will be pleasantly surprised!

Ingredients

  • 250 g (1 3/4 cup) ground poppy seeds
  • 15 sheets of phyllo pastry
  • 500 ml (2 cups) liquid yogurt
  • 375 g (1 3/4 cup) granulated sugar
  • 150 ml (1/2 cup) vegetable or similar oil
  • 20 g (2 tbsp) baking powder or two little packages
  • 20 g (2 tbsp) vanilla sugar or two little packages
  • 4 eggs

Preparation

  1. Preheat the oven to 170 °C (340 °F).
  2. Mix the eggs with both sugars in stand up electric mixer or with hand electric mixer until foamy.
  3. Add oil and mix a bit more.
  4. At the end, add the remaining ingredients: baking powder, poppy seeds and yogurt. Mix until combined. The mixture is extremely liquid, don’t get scared. This is the way it should be.
  5. Grease a large cookie sheet.
  6. Divide the sheets to make three broad rolls (5 sheets for each out of 3 rolls).
  7. Smear the mixture thinly over each sheet. Roll up the sheets flat in the width of 8-10 cm (1/3 pan).
  8. Coat them with oil and bake them for about half an hour until golden brown.

Have you ever cooked or baked with poppy seed? What is your favorite way to use poppy seeds?

Spring Pasta Salad

This is one of those dishes that you make from what you find in the fridge! Fresh seasonable vegetables make this cold pasta salad a perfect lunch or dinner during spring and summer.

I love to use macaroni or penne pasta for these salads, but there are some other fun pasta shapes that would be perfect, like farfalle, cavatelli or rotini. You can make your own unique salad each time changing pasta types and vegetables 😃

Ingredients

  • 250 g (2 1/2 cup) pasta of your choice
  • 100 g (3/4 cup) gauda/cheddar cheese diced or grated
  • 100 g (3/4 cup) cooked ham diced or grated
  • 1 medium tomato, cut in cubes
  • 1 medium cucumber, cut in cubes
  • 1 medium red pepper, cut in cubes
  • 2 spring onions ( leave green parts for garnish)
  • 125 ml (1/2 cup) Greek yogurt or sour cream
  • 125 ml (1/2 cup) mayonnaise
  • salt and black pepper to taste

Preparation

  1. Cook pasta as per instructions on the package.
  2. Cut all ingredients and place them in the large bowl.
  3. Mix in cooked pasta with chopped ingredients.
  4. Season with salt and pepper.
  5. At the end mix in yogurt and mayonnaise.
  6. Cool in the fridge before serving.
  7. Before serving, garnish with green parts of spring onions.

This salad is also perfect for parties, BBQ or potlucks!

What would be your perfect pasta salad?

Ham Pie, Parisian way – Le clafoutis au jambon de Paris

When I started learning French in grade school, one of the first things I enjoyed was finding French recipes and translating them to Croatian.
When I got older, I enjoyed making them into food 😀

This is one of my favorite dishes to make with leftover ham form Easter. You can serve as breakfast, brunch, lunch or dinner 😄

Ham Pie, Parisian way

Ingredients

  • 3 eggs
  • 500 ml milk
  • 150 g ham
  • 6 tbsp all purpose flour
  • 8 tbsp grated cheese (cheddar, Gouda or something similar)
  • 2 tbsp unsalted butter
  • salt to taste
  • black pepper to taste

Preparation

  1. Preheat the oven to 200 °C (395 °F).
  2. Grease the baking pan with a little butter.
  3. Cut the ham into little squares and place it on the bottom of the pan.
  4. In a big bowl mix butter, grated cheese, milk, flour, salt and pepper.
  5. Add whole eggs and mix well with spatula until the mixture gets smooth.
  6. Pour the mixture on the ham.
  7. Bake for about 35 minutes until golden brown.

Serve with fresh cucumbers, tomatoes, avocados or red peppers!

What is your favorite ham dish and why?

French Potatoes

Just like French Salad, the name for this dish didn’t come from France. I imagine (this is not historically verified 😝), that Croats during the Napoleon invasion learned new dishes from Napoleon soldiers and made their own version of french “Potatoes au gratin” which they called french potatoes.

This is another great dish to use up leftover hard boiled eggs from Easter. Also, instead of sausages, you can use the leftover ham or slices of bacon!

Ingredients

serves 2

  • 4 medium potatoes
  • 5 hard boiled eggs
  • 2 sausages of your choice
  • 500 ml sour cream
  • 100 ml milk
  • salt and black pepper to taste
  • dash of vegetable oil

Preparation

  1. Cook the potatoes in their shells. Let them cool off before peeling.
  2. Slice the cooled potatoes as thin as possible but not too thin so they don’t fall apart.
  3. Boil the eggs until hard boiled.
    Tip: Add 1 tspb of vinegar in the water for easier peeling of the egg shells.
  4. Cut the hard boiled eggs as thin as possible but not too thin so they don’t fall apart.
  5. Cut the sausages, about half a centimeter wide.
  6. Preheat the oven to 180 °C (355 °F).
  7. Grease the baking dish with vegetable oil.
  8. Mix the sour cream and the milk in a separate small bowl.
  9. To assemble the dish, first place potatoes, than the eggs and finally the sausages. Season with salt and pepper.
  10. Cover with half of the sour cream and milk mixture and repeat the process until you use up all the ingredients.
  11. Season all the layers and sprinkle with a dash of oil at the end.
  12. Bake around 20-25 minutes until you get the golden brown crust on top.

Serve with your favorite salad. Usually we have green lettuce with vinaigrette dressing, but any seasonal salad would go perfectly with this dish.

What is your favorite potato dish?

Celebrating Holi With Mango Badam Halwa

Great new discovery, combining fruit with nuts in a new exciting way! Fudge desserts are not common in Croatia. I like the way they are easy to prepare and you can play with the ingredients for special twists.

We tried this dessert as a part of learning Indian recipes for Holi, a popular ancient Hindu festival, also known as the “Festival of Love”, the “Festival of Colors”, and the “Festival of Spring”, a few years back with our Google+ foodie community. Thanks Anu Nagaraja for this wonderful recipe. It was a pleasant surprise and a combination of mango and almonds was perfect! 😃

Celebrating Holi With Mango Badam Halwa and +Indrani Sen

We followed the recipe closely, except we didn’t use saffron strands.
I don’t know how that affects the taste, but it was great like this… and we ate it all pretty fast!

Ingredients

  • 260 g (1 cup) of mango puree or mango pulp from fresh mango (any sweet mango which is less fibrous)
  • 90 g (1 cup) ground almonds
  • 50 g (1/4 cup) granulated sugar
  • 1 tsp of cardamom powder
  • 6 – 8 each roughly sliced/chopped pistachios and almonds (we used hickory smoked almonds)

Preparation

  1. Peel the mango and cut it into cubes.
  2. In a deep thick bottomed pan cook the mango with sugar on low heat.
  3. Stir until the sugar dissolves and the mixture comes to a boil. Boil for another minute and then add ground almonds, powdered cardamom and half the quantity of chopped nuts.
  4. Cook stirring well. You will notice that the mixture thickens. Keep cooking and stirring until it begins to come together like a ball but not too firm.
  5. Pour the cooked mixture on a baking sheet.
  6. Spread the mixture using the back of a spoon or a palate knife.
  7. Sprinkle over the rest of the chopped nuts, press them down gently so that they stick on the surface.
  8. Cool completely before cutting into small cubes. We put it in a freezer for an hour.

Before serving garnish with nuts if you like 😃

What is your favorite fudge dessert?

Deviled Eggs with Easter leftovers

Easter passed, you enjoyed coloring the eggs and now you have extra you don’t know what to do with? Fear not, this beauty is not far out of reach 😄

Filling for these eggs is very simple, but flavorful. The trick is in that horseradish. Don’t miss the opportunity to try it. Traditionally, we always have fresh grated horseradish for Easter breakfast, so I like to use it in other Easter dishes. Deviled eggs are perfect way to incorporate it and have no food waste.

You can add other ingredients if you wish. I suggest tuna, capers or olives, anchovies, ham, cheese… the options are endless.

Devilled Eggs with Easter leftovers

Ingredients

  • 10 eggs
  • 50 g mayonnaise
  • 100 g sour cream
  • 1 tbsp mustard
  • 1 tbsp grated horseradish
  • salt to taste
  • black pepper to taste
  • radishes for decoration

Preparation

  1. Hard boil the eggs. Peel them and cut them in half, lengthwise. Tip: put 1 tbsp of vinegar in the water in which you boil the eggs for easier peeling 😉
  2. Take the egg yolks out carefully and place them in a bowl where you will prepare the filling.
  3. Mash the egg yolks with a fork or through a strainer for more smoothness.
  4. Add all the other ingredients and season to taste.
  5. Fill the egg whites with small spoon and decorate as you like.

I was trying to get the boat look with the radish being the sail! How do you like it? 😃

Tip: Put the filling in a zip bag, cut the edge and make swirls for a fancier look!

What do you like to do with leftovers?