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!
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
Cook the potatoes in their shells. Let them cool off before peeling.
Slice the cooled potatoes as thin as possible but not too thin so they don’t fall apart.
Boil the eggs until hard boiled. Tip:Add 1 tspb of vinegar in the water for easier peeling of the egg shells.
Cut the hard boiled eggs as thin as possible but not too thin so they don’t fall apart.
Cut the sausages, about half a centimeter wide.
Preheat the oven to 180 °C (355 °F).
Grease the baking dish with vegetable oil.
Mix the sour cream and the milk in a separate small bowl.
To assemble the dish, first place potatoes, than the eggs and finally the sausages. Season with salt and pepper.
Cover with half of the sour cream and milk mixture and repeat the process until you use up all the ingredients.
Season all the layers and sprinkle with a dash of oil at the end.
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.
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.
50 g mayonnaise
100 g sour cream
1 tbsp mustard
1 tbsp grated horseradish
salt to taste
black pepper to taste
radishes for decoration
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 😉
Take the egg yolks out carefully and place them in a bowl where you will prepare the filling.
Mash the egg yolks with a fork or through a strainer for more smoothness.
Add all the other ingredients and season to taste.
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!
Also known as œufs à la neige or île flottante! The difference between the two dishes is that île flottante sometimes contains islands made of “alternate layers of alcohol-soaked dessert biscuits and jam”. Wink, wink 😉
A few years back I made them live on Google+ Hangouts on AZ Entertainment live cooking show and was so much fun. You can check it out below.
It is also traditionally made in Croatia where we called them Šnenokle in Northwestern region and Paradižot in Dalmatia. The difference being Paradižot has alcohol-soaked dessert biscuits, sometimes with chocolate sprinkles, and Šnenokle won’t get you drunk (except on love maybe) 😁
1 liter (4 cups) of milk
100 g (1/2 cup) sugar
½ vanilla bean
2 tbsp cornstarch
Cook vanilla bean in milk in a large pot until boiling hot.
Separate egg whites and yolks.
Beat the egg whites with electric or stand up mixer until stiff.
Place the egg whites with large spoon in the boiling milk. Don’t put too many at once as they will double the size. Turn them over in 30 sec. They shouldn’t boil more than a minute.
Take them out and place them in a serving bowl.
Remove the vanilla bean from the milk.
Mix egg yolks and sugar until foamy, add cornstarch and a bit of the boiling milk. Mix until combined.
Stir in the egg yolk mixture in the boiling milk after you cooked all the egg whites. Whisk until the creme thickens.
Pour the cream over the egg whites.
Chill before serving.
Serve well chilled and decorated with grated chocolate. You can also place the cooked egg whites on sugar cookies soaked in rum.
This cake… could not be simpler 🙂 I usually make it when I make Croatian jam cookies as I have leftover egg whites.
You can use many ingredients to elevate this simple cake. Chopped hazelnuts, almonds or peanuts, dried figs, apricots or dates all go great with this dough. You can combine whatever you like, even fresh fruit can be great.
6 egg whites
200 g (1 1/2 cup) icing sugar
120 g (1 1/4 cup) all purpose flour
50 g (1/2 cup) chopped walnuts
50 g (1/2 cup) chopped almonds
handful of raisins
handful of dried cranberries
lemon zest of one lemon
Preheat oven to 170 °C (340 °F).
Grease and flour baking pan of your choice.
In a stand up mixer beat egg whites with sugar until stiff.
Add flour, lemon zest, nuts and dried fruits. Gently fold in with spatula until combined.
Bake for 20-25 minutes until golden brown.
Dust with powdered sugar before serving (optional).
One combination I tested had dried cranberries, raisins, chopped almonds and chopped walnuts and the other one dried figs, dates, raisins, chopped walnuts and chopped pecans.
What would be your favorite combination for this cake?