If you're looking for a meal that's both simple to prepare and impressively delicious, you're in the right place. Almond-crusted turkey breasts cooked in Croatian olive oil offer a gourmet experience right from your kitchen. In this post, we'll dive into why this easy turkey breast recipe should be your next go-to dish, focusing on the unique qualities of Croatian olive oil.
Croatian olive oil is among the finest in the world, characterized by its rich aroma and robust flavor. It's not just an oil; it's a culinary heritage, steeped in tradition and artisanal excellence. Incorporating this luxurious oil into your turkey breast recipes elevates the dish to new heights.
When it comes to cooking, the choice of oil can make a world of difference. Croatian olive oil, with its distinctive taste, not only enhances the flavor of the turkey but also contributes to a healthier meal. Its benefits go beyond taste - it's packed with antioxidants and beneficial fatty acids.
Turkey breast is a wonderfully lean protein, making it an excellent choice for a nutritious meal. It's also incredibly versatile, able to take on various flavors and cooking methods. This adaptability makes turkey breast a fantastic option for those seeking easy yet satisfying recipes.
One of the best aspects of this recipe is its simplicity. With just a few ingredients and straightforward steps, you can create a meal that looks and tastes gourmet. This ease makes it ideal for weeknight dinners or impromptu gatherings.
The combination of the nutty almond crust and the richness of the Croatian olive oil creates a symphony of flavors. It's a testament to how simple ingredients, when chosen carefully and cooked correctly, can produce a dish that's both humble and luxurious.
Croatian olive oil is known for its high-quality, distinct flavor profile. It often has a fruity taste with a peppery finish, setting it apart from other olive oils.
While regular olive oil can be used, Croatian olive oil adds a unique flavor that enhances the overall taste of the dish.
Absolutely! Turkey breast is a low-fat protein, and almonds are a great source of healthy fats. This dish is both nutritious and delicious.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the texture.
You can prepare the turkey cutlets in advance and refrigerate them overnight. Cook them just before serving for the best results.
]]>Walnut Roll, known as Orahnjača in Croatia, is a sweet bread that has been a staple in Eastern European cuisine for generations. This delightful pastry, rich with nuts and infused with the unique taste of Croatian olive oil, offers a twist on the traditional recipe. In this post, we’ll explore the secrets of making Orahnjača, highlighting the role of Croatian olive oil in enhancing its flavor and texture.
Orahnjača has its roots deep in Eastern European tradition. Originally made for special occasions like Christmas and Easter, it has now become a beloved treat enjoyed year-round. The walnut filling, sweet and rich, pairs perfectly with the soft, bready exterior, making it a favorite among all ages.
Croatian olive oil, recognized for its high quality and distinctive flavor, adds a unique twist to Orahnjača. Unlike traditional recipes that use butter, the inclusion of olive oil not only enhances the nutty flavor of the walnuts but also contributes to a more tender crumb in the bread. This use of olive oil is a nod to the Mediterranean influence on Croatian cuisine.
The key to a perfect Orahnjača lies in the quality of its ingredients. Ground walnuts, sugar, cinnamon, and Croatian olive oil form the heart of the filling, while a simple dough made from flour, milk, eggs, and more olive oil creates the perfect canvas.
Making Orahnjača is a labor of love. The process involves kneading the dough until it's just right, preparing the walnut filling with care, and rolling everything together in perfect harmony. Baking it to a golden brown brings out the aromas of toasted walnuts and olive oil, making it hard to resist.
Using Croatian olive oil instead of butter makes Orahnjača a healthier option. Olive oil is rich in monounsaturated fats, known for their benefits to heart health, and adds a lighter, less greasy texture to the bread.
Walnuts are not just tasty; they're also packed with nutrients. They provide essential fatty acids, antioxidants, and are a great source of protein, making Orahnjača a nutritious choice for a sweet treat.
Orahnjača pairs beautifully with a variety of beverages. Enjoy it with a cup of coffee in the morning, or pair it with a sweet dessert wine for an elegant after-dinner treat.
While traditionally served during holidays, Orahnjača is perfect for any gathering. It's a wonderful addition to brunch menus, afternoon teas, or as a sweet note in a lunchbox.
To keep your Orahnjača fresh, store it in an airtight container at room temperature. It stays fresh for several days, making it a convenient treat to have on hand.
A: Yes, you can use other types of olive oil, but Croatian olive oil is recommended for its unique flavor profile.
A: Absolutely! You can substitute the regular flour with your preferred gluten-free flour blend.
A: Yes, you can experiment with other nuts like almonds or hazelnuts for a different flavor.
A: Olive oil is high in monounsaturated fats, which are healthier for the heart compared to the saturated fats found in butter.
A: The total time, including preparation, rising, and baking, is approximately 3 hours and 15 minutes.
The Walnut Roll, or Orahnjača, is more than just a pastry; it’s a celebration of tradition, infused with the rich, fruity notes of Croatian olive oil. This delightful bread is not only a treat to your taste buds but also a healthier alternative to many sweet breads. Whether you’re a seasoned baker or new to the kitchen, Orahnjača is a recipe worth exploring, promising a delicious journey into the heart of Croatian culinary tradition.
The secret to their irresistible taste lies in the golden drizzle of Croatian olive oil, which imparts a subtle fruitiness that complements the robust filling of spiced meat and rice. This recipe is a testament to the simplicity and elegance of Mediterranean cuisine, where quality ingredients speak for themselves.
Cooking Tips for Authentic Punjene Paprike
Pepper preparation: Choose firm, bright-colored peppers for a sweet flavor and a beautiful presentation.
Rice texture: Partially cook the rice to ensure it's perfectly fluffy after baking.
Meat choice: Mix ground beef and pork for a traditional taste or adapt with your preferred protein.
Olive oil selection: The dish's soul is a high-quality Croatian olive oil, like the Istrian variety, known for its peppery notes.
Sauce savvy: A rich tomato base made with a touch of olive oil enhances the peppers and creates a delightful sauce perfect for dipping bread.
Pairing Suggestions
These stuffed peppers are a meal in themselves, but they pair wonderfully with a light salad dressed in—you guessed it—Croatian olive oil. Enjoy a glass of Croatian red wine, such as Plavac Mali, to bring out the best in these Mediterranean flavors.
Why Stuffed Peppers with Croatian Olive Oil?
Choosing to cook with Croatian olive oil is not only a culinary delight but also a nod to tradition and health. With its high content of antioxidants and healthy fats, it's a choice that benefits both taste and wellbeing. This dish is adaptable for vegetarians, simply substitute the meat with a mix of grains and vegetables, and still retain the essence of Croatian cuisine.
Whether you're looking to bring a taste of Croatia to your kitchen or to experience the comfort of Mediterranean cooking, our Punjene Paprike with Croatian Olive Oil is a dish that warms the heart and delights the palate.
]]>The Olive Oil Apple & Cinnamon Pie, or as we like to call it, Pita od Jabuka i Cimeta, brings a delightful Mediterranean twist to the beloved American classic. This pie isn’t just a dessert; it’s a fusion of cultures, blending the robust flavors of cinnamon and apple with the smooth, rich texture that only olive oil can bring.
Hailing from the groves of the Mediterranean, olive oil gives this pie a unique character that sets it apart from its buttery counterpart. It introduces a subtle, fruity aroma that pairs exceptionally well with the warmth of cinnamon and the tartness of the apples.
Serve a warm slice of Olive Oil Apple & Cinnamon Pie with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch of Mediterranean flair, drizzle a little olive oil over your serving and watch the flavors come alive.
Opting for olive oil not only incorporates the sunny essence of the Mediterranean but also offers a healthier alternative to butter. Its monounsaturated fats are a heart-healthy choice, making your indulgence a tad guilt-free. Additionally, for those embracing a dairy-free or vegan lifestyle, this pie crust offers a delicious solution without compromising on taste or texture.
Whether you’re looking to shake up your pie game or seeking a healthier alternative, our Olive Oil Apple & Cinnamon Pie is sure to please palates and start conversations around your dinner table.
Today's culinary journey navigates the aromatic alleyways of Croatian kitchens where the delectable Beans with Zucchini Soup, or 'Grah s Tikvicama', holds a revered place. Bursting with the wholesomeness of creamy beans and the freshness of zucchini, this soup embodies the essence of Croatian gastronomy. A staple across both coastal towns and mountainous regions, it reflects a blend of earth and sea, rooted in age-old culinary traditions.
In the sun-drenched kitchens of Croatia, the hearty and comforting Grah s Tikvicama graces many a dining table. It stands as a testament to the region's love for fresh produce and the magic of simple ingredients coming together. Whether it's a cold winter's evening or a breezy summer afternoon, this soup, with its creamy consistency and rich olive oil aroma, offers a comforting embrace to all who partake.
Central to this dish are the protein-rich beans and the crisp zucchinis, both celebrated ingredients of Croatia. The addition of aromatic herbs and the unmistakable touch of olive oil culminates in a bowl that sings of sun, sea, and the spirit of Croatia. Frequently Asked Questions about Beans with Zucchini Soup (Grah s Tikvicama)
White or pinto beans are traditionally used, but feel free to experiment with other varieties for different flavor profiles.
Olive oil introduces a velvety richness and characteristic Mediterranean aroma to the soup. Its fruity essence harmoniously blends with the beans and zucchini, encapsulating the essence of Mediterranean fare.
Certainly! While beans and zucchini are the stars, feel free to add bell peppers, carrots, or even tomatoes to enhance the dish's flavors and textures.
A slice of crusty bread or a side salad beautifully complements the hearty nature of the Grah s Tikvicama. A sprinkle of Parmesan cheese on top can also elevate the dish.
Join us in celebrating the Beans with Zucchini Soup (Grah s Tikvicama), a culinary gem from the Mediterranean's treasure trove. Dive into a bowlful of tradition and taste!
Today's culinary journey takes us deep into the heart of traditional European kitchens where the vibrant and earthy Nettle Soup, or 'Juha od Koprive', reigns supreme. This nutrient-rich soup, known for its distinct green hue and health benefits, captures the spirit of wild foraging and the beauty of nature's bounty. From its early days as a springtime staple among rural families, it has grown in popularity and is now celebrated in both countryside inns and upscale urban eateries.
In many European households, particularly those valuing the art of foraging, this velvety soup graces tables with its unique flavor profile, reminiscent of spinach but with a delightful twist. Served hot, it warms the body and soul, making it a perfect antidote to chilly evenings or a refreshing palate cleanser during warmer months.
At the core of Nettle Soup is the wild nettle leaf, renowned for its myriad of health benefits. Combined with aromatic onions, garlic, and potatoes, the soup achieves a creamy consistency that's simply irresistible. And the pièce de résistance? A drizzle of Mediterranean olive oil, imbuing the dish with a touch of richness and echoing the flavors of Europe's sun-kissed shores.
Is there a specific way to handle nettles?
Yes, nettles are known for their stinging properties. Always wear gloves when handling fresh nettles, and blanch them in boiling water to neutralize the sting before cooking.
Why incorporate olive oil in the soup?
Olive oil adds depth and a touch of luxury to the soup. Its fruity undertones complement the earthiness of the nettles, creating a harmonious blend of flavors that’s hard to resist.
Can I use other greens in place of nettles?
While nettles offer a unique flavor, spinach or Swiss chard can be used as alternatives. However, the taste profile may vary slightly from traditional nettle soup.
What can be served alongside this soup?
This soup pairs beautifully with crusty bread, croutons, or even a light salad. Its green, earthy taste makes it a versatile dish that complements various accompaniments.
Join us in relishing the aromatic and wholesome Nettle Soup with Mediterranean Aromas, a testament to Europe's rich culinary tapestry and the wonders of wild foraging. Enjoy every spoonful!
]]>Today's culinary spotlight shines on a heartwarming dish that's a staple in many European homes - Potato Dumplings with Croatian Olive Oil, or 'Mlinci od Krumpira'. With origins steeped in the rich traditions of Central and Eastern Europe, these comforting dumplings embody the essence of homemade cooking. Throughout the years, they've evolved from simple peasant food to being a cherished dish on both daily tables and festive occasions alike.
In European households, particularly in Croatia, these pillowy dumplings often accompany hearty stews, goulashes, or creamy sauces. Whether served as a side or a main dish, these dumplings promise a tender bite that's sure to comfort the soul. Their versatility also shines, allowing them to be paired with a myriad of flavors and preparations.
The foundation of our Potato Dumplings is the humble potato, mashed to a soft perfection. Infused with seasoning and held together by a blend of egg and flour, these dumplings capture the essence of rustic cooking. The final touch? A luxurious drizzle of Selo Olive Oil, which not only enhances the taste but also connects the dish to the rich Mediterranean heritage of Croatian cuisine.
Can other fillings be added to the dumplings?
Indeed! While traditional recipes keep it simple, feel free to innovate by incorporating ingredients like cheese, herbs, or even minced meat for added flavor and texture.
Why use olive oil with these dumplings?
Selo Olive Oil brings a touch of the Mediterranean to this classic dish, imparting a subtle fruity aroma and a distinct flavor that elevates the overall taste. The oil also ensures the dumplings remain moist and offers a delicate counterbalance to their hearty nature.
Can we pan-fry the dumplings?
Absolutely. For a crispy exterior and a soft interior, sauté the boiled dumplings in butter or olive oil until they're golden brown.
What dishes complement these dumplings?
These dumplings are traditionally served alongside robust dishes like stews or goulashes, but they're equally delicious with lighter gravies or even salads. Their neutral base makes them an excellent canvas for various culinary pairings.
We invite you to savor the comforting embrace of Potato Dumplings with Croatian Olive Oil, made even more memorable by Selo Olive Oil, bridging the culinary traditions of Europe with the Mediterranean flair of Croatian olive groves. Bon appétit!
]]>Bean and Sausage Soup, locally known as Grah s Kobasicom, is a traditional Croatian dish that boasts both flavor and history. Originating from the heart of Croatia, this hearty soup captures the essence of homemade comfort food, combining the richness of smoked sausages with the wholesomeness of beans.
Unlike some other soups, Grah s Kobasicom has stood the test of time and remains a favorite among many households, especially during colder seasons. Its depth of flavor, which is only enhanced when paired with Selo Olive Oil, is loved by all ages.
This soup is best paired with a slice of crusty bread, drizzled with some Selo Olive Oil for added depth and richness. The smooth notes of the olive oil perfectly complement the smoky flavors of the soup.
Selo Olive Oil is a premium Croatian brand that brings authenticity to every dish. Incorporating it into the Bean and Sausage Soup not only enhances the traditional flavors but also adds a touch of luxury to a simple meal.
]]>Today's culinary spotlight is on an iconic summer dish mirroring the bright and warm spirit of the season - the Grilled Summer Squash and Corn Salad with Bacon. The roots of this fresh, grilled salad can be traced back to rustic American barbecues, where the celebration of fresh produce marries the smoky char of a good grill. Over time, its wholesome appeal and delectable flavors have won hearts beyond American borders.
In the United States, this radiant and flavorful salad often graces barbecues, picnics, and casual summer dinners. Serve it warm straight off the grill or cool at room temperature, it always delivers an explosion of taste. It's an adaptable dish, giving you the freedom to add or subtract ingredients to cater to your preferences.
The foundation of our Grilled Summer Squash and Corn Salad is an array of fresh summer produce, starring corn and summer squash. Grilled until charred and tender, these vegetables truly embody the essence of summertime cooking. Tangled in with them is crispy, crumbled bacon shedding an unmistakably rich smoky allure. The dish gets a fresh burst from torn basil leaves, and every element is tied together by an invigorating dressing of Selo Olive Oil, apple cider vinegar, Dijon mustard, minced garlic, and seasoning.
Can other grilled vegetables be added to the salad?
Absolutely! You can enrich this salad with other summer vegetables like zucchini, bell peppers, or eggplant. Grill them along with the corn and squash, and include them in the salad for added texture and flavor.
Why grill the vegetables for this salad?
Grilling the vegetables adds a delightful smoky flavor and also accentuates the innate sweetness of corn and squash. The char marks also lend the salad an irresistible rustic charm.
Can we replace bacon in this salad?
Yes, you can. While bacon adds a smoky crunch, alternatives such as grilled chicken or tofu could be used for a healthier or vegetarian option.
What to serve with this salad?
This salad pairs well with grilled meats, fish, or can be had on its own as a light meal. Its vibrant flavors make it an excellent side dish for any summer spread.
We hope you relish this charming Grilled Summer Squash and Corn Salad with Bacon, made even more irresistible with Selo Olive Oil, transporting the goodness of Croatian cuisine into your kitchen. Enjoy!
]]>The Figs in the Sun Cocktail is a delightful concoction with an intriguing background and fun elements. It finds its roots in the beautiful landscapes of Croatia, where figs and olive oil are vital parts of the local cuisine. A unique and refreshing cocktail, Figs in the Sun, is crafted with international spirits like vodka and Grand Marnier, making it globally appealing.
In the United States, this Croatian-origin cocktail has quickly gained a fan base due to its enchanting mix of fruity sweetness and tangy citrus notes. It has become a popular choice for brunches, dinner parties, or summer soirées. Whether served on the rocks or in a tall glass topped with club soda, its versatility in presentation is notable.
Our rendition of the Figs in the Sun Cocktail is a vibrant and delicious treat that highlights the ripe sweetness of summer figs. A crucial ingredient in our traditional recipe is Selo Croatian olive oil. This cocktail is typically mixed with ripe figs, vodka, Grand Marnier, lemon juice, simple syrup, and a surprising twist of Selo Croatian olive oil. The result is a refreshing, sweet, and tangy libation that's perfect for any gathering. Our Figs in the Sun Cocktail, infused with the authentic taste of Selo olive oil, is a brilliant way to salute the summer sun and bring some Croatian flair to your beverage selection.
Yes, you can definitely substitute a spoonful of fig jam if fresh figs aren't readily available. Just muddle the jam with the lemon juice before adding the other ingredients.
Adding Selo Croatian olive oil to this cocktail can provide a unique flavor and texture. However, since oil and alcohol don't fully mix, you need to shake the cocktail thoroughly before serving to ensure the ingredients are as well combined as possible.
For the Figs in the Sun Cocktail, it's best to shake the cocktail vigorously to blend the distinct taste of Selo olive oil into the mix effectively.
]]>Grilled Brancin, known as European Sea Bass, is a savory dish that boasts its own unique history and fun facts. Its roots are found across Europe, especially in Mediterranean cuisine, giving it a delicious and distinctive taste that's been celebrated for centuries.
In the United States, Brancin gained popularity due to its mild, sweet flavor and the versatility it offers in the culinary world. It can be prepared in a variety of ways and is a particularly delightful option when grilled. It is adaptable, allowing for a variety of ingredients to enhance its taste, from the lemon and rosemary stuffing to a garnish of fresh herbs.
Our Grilled Brancin with Swiss Chard recipe is a delightful dish that showcases the fine taste of this European Sea Bass. It is a blend of the mild, sweet-flavored Brancin, accented by lemon, rosemary, olive oil, and complemented by the bold, earthy taste of Swiss chard. This combination results in a flavorful and nutritious meal that's perfect for lunch or dinner.
Yes, Swiss Chard is typically cooked before serving with the Brancin. Sauteeing the Swiss chard in olive oil and garlic not only softens it but also infuses it with flavor, making it a delicious side to the main course.
Overcooking the Brancin or grilling it at an excessively high temperature can make it dry. It's essential to follow the recipe's instructions and grill the fish at medium-high heat for the recommended time to ensure it is cooked perfectly.
It's not necessary to cover Brancin while grilling. Cooking it uncovered allows the skin to get nice and crispy, which adds to the dish's flavor and texture.
Rubbing the fish with olive oil and stuffing the cavity with lemon slices and rosemary not only flavors the fish but also helps to keep it moist during grilling. It's also important not to overcook the fish, as this can dry it out.
Swiss chard is a wonderful accompaniment for Grilled Brancin. Other good choices include asparagus, peas, artichokes, and spring onions, which add fresh, bright flavors and colors to the dish.
Swiss Chard may not be tender if it isn't cooked long enough or at a high enough heat. Adding some broth and simmering the chard, covered, for about 10 minutes should make it nicely tender.
Enjoy the simplicity and flavor-packed Grilled Brancin with Swiss Chard!
Note: If you can't find Brancin, you can substitute other types of whole fish, like snapper or trout. Just be sure to adjust the cooking time as necessary depending on the size of the fish.
]]>Let's explore a sweet staple from the Dalmatian coast, the heart of Croatia - Dalmatinski Smokvenjak, or what we fondly call the Dalmatian Fig Tart. This dessert has been rooted in its coastal origins, an endearing delicacy born from the region's abundant fig and almond trees. Now, it captivates taste buds internationally, spreading the joy of the rich, earthy flavors that define this Balkan gem.
The Dalmatian Fig Tart has surely made a delightful mark in the dessert scene, tantalizing with an inviting aroma, and wooing the palates with a unique flavor profile. Eaten either as a pick-me-up snack or as a grand dessert, this fig tart is a versatile dish that fits right into any meal of the day. Its recipe allows for a range of ingredients, offering a broad canvas to paint dietary preferences on.
Our version of Dalmatian Fig Tart starts with a signature crust, made with all-purpose flour and cold butter, lovingly bound with egg yolk, water, and a dash of vanilla. Topped with a filling of finely chopped dried figs that have melded beautifully with notes of brandy or rum, almonds, Selo Olive Oil, lemon zest, and cinnamon - this tart is pure indulgence. A light brush of olive oil on top, rounded off with a sprinkle of coarse sugar, gives the tart a lovely finish.
Can you replace dried figs with fresh ones?
Most definitely! If you have fresh figs ready, they can be a fantastic substitute for dried figs in the recipe. However, adjust the moisture accordingly, since fresh figs carry their own juice.
Can there be a vegan alternative to the tart dough?
Certainly! To make a vegan version of the tart dough, replace the unsalted butter with vegan margarine or coconut oil, and swap the egg yolk for a flaxseed egg (1 tablespoon of ground flaxseed with 3 tablespoons of water).
Why is the tart dough crumbly?
If your tart dough is crumbly, it might be lacking enough moisture to bind it together. The dough needs to adhere to itself when pressed. If it's too crumbly, consider adding a bit more cold water to achieve the right consistency.
Some parts of the tart brown too fast in the oven. What to do?
If certain parts of your tart start to brown prematurely, use strips of aluminum foil to cover these sections and prevent them from burning or over-browning.
Our Dalmatian Fig Tart, made richer with Selo Olive Oil, is a hearty representation of its roots. Enjoy this sweet gem from the Croatian culinary treasure chest!
]]>Our culinary journey today takes us to the realm of one of Croatia's most beloved traditional dishes - Ražnjići, or Grilled Meat Skewers. Originated in the Balkans, Ražnjići is a versatile and widely-loved dish. It involves skewering chunks of marinated meat, typically beef or pork, and grilling them to sizzling perfection. While it became popular in Croatia, its fame spread, and now it is a fixture on barbecue menus around the world.
In America, Ražnjići has captured food lovers' hearts as a star attraction of summer barbecues or as a smoky, savory dinner option. It can be served hot off the grill with a variety of side dishes, emphasizing its adaptability. You can thread vegetables, seafood, or different types of meat customize your Ražnjići to your palate.
Our take on the Grilled Meat Skewers starts with cubes of pork or beef marinated in a mixture of minced garlic, Selo Olive Oil, fresh lemon juice, and paprika. This marinated meat is threaded onto skewers, then grilled until just-right. To couple this delightful meat dish, we serve it with a crisp Cucumber and Tomato Salad, drenched in a light dressing of olive oil, apple cider vinegar, with salt and pepper seasoning. The final result is a combination of smoky, hearty skewers with a refreshing, tangy salad - a meal sure to fulfill and excite your taste buds.
Can you replace pork/beef with other meats for Ražnjići?
The beauty of Ražnjići lies in its adaptability. While the traditional dish calls for beef or pork, you could easily swap these for chicken, lamb, or even a mix of these. Just adjust your grilling time to suit the meat you choose.
How long should the meat be marinated for Ražnjići?
For maximum flavor, it's best to marinate the meat for at least 2 hours. However, you can also leave it in the marinade overnight to infuse the flavors even more deeply.
Are there specific vegetables had with Ražnjići?
The choice of sides can vary according to taste. In our recipe, we suggest a vibrant Cucumber and Tomato Salad. The fresh, tangy flavors of the salad complement the grilled skewers perfectly.
Do you need a grill for making Ražnjići?
A grill certainly gives Ražnjići its characteristic smoky flavor. But if you don’t own one, a grill pan or broiler can act as worthy alternatives.
We hope you enjoy the combined delight of Grilled Meat Skewers and Cucumber and Tomato Salad, made rich and authentic with Selo Olive Oil, a Croatian delight. Happy cooking!
]]>Today, we're diving into the refreshing and vibrant world of Gazpacho Soup, a delightfully chill dish loved from Spain to the Americas. Born from the humble cucumbers, tomatoes, bell peppers, and natural ingredients provided by the fertile soils of Andalusian region, it has enamored tables with its full-bodied flavor for centuries. This classic soup found wide recognition in Spain during the 19th century, adopting many varying personas over the years.
In the United States, its popularity surged during the warmer months, becoming a staple in brunch menus, picnics, and light dinner options. It's celebrated as a tasty way to beat the heat, and is widely enjoyed cold. This chilled soup can be personalized to suit your taste, making it a flexible recipe that always hits the spot.
Our recipe for Chilled Gazpacho Soup brings an invigorating twist with the addition of a flavourful Avocado and Cucumber Salsa. The tomatoes, cucumber, bell pepper, and red onion are pureed with garlic, Selo Olive Oil, and sherry vinegar, creating a smooth and delightful soup. A topping of avocado and cucumber salsa prepared separately, adds a layer of complexity, enhancing the soup’s fresh flavours and making every spoonful a gastronomical delight.
Do you need to cook any ingredients for Gazpacho soup?
No, all the ingredients in Gazpacho are blended raw. That's what makes Gazpacho different from other soups. Just ensure that your vegetables are ripe and fresh for the best flavor.
Why is your Gazpacho soup watery?
Variations in the texture of Gazpacho can be due to the water content of your tomatoes as they are the main ingredient in Gazpacho. If your soup turns out too watery, consider straining it through a sieve to achieve a thicker consistency.
Do you have to chill Gazpacho before serving?
Yes, definitely! Gazpacho tastes best when served very cold. Allow the soup to chill in the refrigerator for at least 2 hours, or better yet overnight, to let the flavors develop fully.
Can you save leftover Gazpacho?
Absolutely! Gazpacho keeps well in the refrigerator for a couple of days. In fact, the flavors continue to meld and develop over time, so your leftover Gazpacho may taste even better the next day.
We are delighted to introduce our rendition of the Chilled Gazpacho Soup with Avocado and Cucumber Salsa, made rich and full-bodied with Selo Olive Oil. Enjoy this classic dish with a unique twist, straight from the heart of Croatian culinary arts.
]]>The "Tuna on Olive and Tomato Salad" is a dish that combines simplicity, adaptability, and a compelling history. Its principal ingredient, tuna, has been a staple in Mediterranean diets for centuries, particularly in regions such as Italy and Greece.
In the contemporary culinary world, Tuna Salad is often a go-to option for a healthy, light lunch or dinner with an excellent source of protein. Our Tuna on Olive and Tomato Salad harmoniously blends the flavors of the sea via the tuna, with rich flavors of the Mediterranean, expressed through the olives and tomatoes. This dish is an iconic representation of warm, sunny climates and vibrant flavors.
Our Tuna on Olive and Tomato Salad is a refreshing dish that highlights the best of Mediterranean cuisine. Typically, it incorporates ingredients found in any Mediterranean pantry, such as ripe cherry tomatoes, Kalamata olives, tangy capers, and fresh basil leaves. Combined with high-quality canned tuna preserved in olive oil and a simple lemon-olive oil dressing, these ingredients create a burst of flavors that's sure to delight your palate. It's an excellent way to bring a touch of the sea and Mediterranean vibrancy to your dining table without needing extensive preparation or cooking time.
Absolutely. While canned tuna offers the benefits of convenience and a unique flavor profile, you can definitely substitute fresh tuna for a different texture and flavor. If you decide to go this route, we suggest grilling seasoned tuna steaks, letting them cool, and then flaking them into the salad for a gourmet twist.
This salad is best served fresh, but it can be refrigerated and consumed within 2 to 3 days. Be sure to cover it properly to retain its freshness and flavor.
While the classic ingredients in this salad contribute to its distinct Mediterranean flavor, feel free to experiment with other options based on preference or what you have on hand. Just remember that adding too many wet ingredients without properly draining them could lead to a soggy salad.
Making a separate dressing helps create a uniform flavor profile when it's drizzled over the salad, as it ensures that the lemon juice, olive oil, and seasonings are well-emulsified. However, you could also just sprinkle the seasonings, squeeze the lemon juice, and drizzle the olive oil directly over the salad if that’s more convenient for you.
]]>Today, we’re going to dive into the flavorful world of Black Risotto, a dish with an intriguing history and fun facts. The recipe has its roots in Italy and is known for its eye-catching color, derived from squid or cuttlefish ink. Its unique hue isn’t the only attractive quality; this dish is a hearty combination of Arborio rice, seafood, and a few key ingredients cooked to perfection.
In the culinary realm, Black Risotto has made a name for itself worldwide. It has become a staple in many Mediterranean countries and even made a splash in the foodie scene in the United States where it's often prepared as an unconventional dinner option. It can be served hot and still holds a delightful charm when consumed cool. This versatile dish can be modified with a variety of ingredients, giving everyone the opportunity to customize their plate of Black Risotto to their liking.
Our Black Risotto integrates an array of elements that make your palate dance with joy. Starting with a base of Arborio rice and Selo Olive Oil, it is livened up with mixed seafood such as squid, cuttlefish, and prawns. With the unique addition of squid or cuttlefish ink, the dish takes on a dramatic black color and an interesting hint of brininess. The rice absorbs the flavors of the stock and wine, culminating in a balanced and satisfying meal perfect for any occasion.
Is it necessary to sauté the onions for the risotto?
This step will depend on personal preferences and the recipe used. In our Black Risotto recipe, the onions and garlic are sauteed in Selo Olive Oil until translucent to provide a base flavor to the dish. These softened aromatics give the risotto a hearty depth.
Why does black risotto turn out sticky?
Traditional risotto uses Arborio rice which is high in starch. This starch, when released during cooking, creates a natural creaminess in the risotto. However, it's important to stir the rice frequently and add one ladle of stock at a time to ensure a creamy texture rather than a sticky one.
Why is Black Risotto black?
The ebony hue of Black Risotto comes from the addition of squid or cuttlefish ink. This unique ingredient gives the risotto a distinctive coloration and also lends a slightly briny taste. If you can't source it, you could still make a flavorful seafood risotto; it just won't have the same black color or depth of flavor.
Can we substitute Arborio rice with any other rice?
Arborio rice is used in traditional risotto recipes due to its high starch content and ability to absorb liquids while still holding its form. Any substitution would need to be a short-grain rice variety that has similar characteristics.
We hope you enjoy this dive into the delightful world of Black Risotto. Garnished with fragrant parsley and using Selo Olive Oil, this recipe provides a refreshingly unique take on the classic dish, bringing all the goodness of Croatian cuisine into your kitchen. Enjoy!
]]>Grilled Chilli Shrimp is all about the juicy snap of well-cooked shrimp bathed in a marinade with a delightful kick.
This recipe is an ode to lovers of all things spicy and grilled. Sizzling shrimp skewers star as the main event in this dish, carrying robust flavors from a spicy marinade made with olive oil, garlic, and an array of spices. A squeeze of fresh lime adds a tangy note to balance the heat, offering a taste that's reminiscent of tropical beach barbecues.
Our Grilled Chilli Shrimp recipe is straightforward, calling for a simple marination process which infuses the shrimp with an irresistible flavor. Large, succulent shrimps are marinated with olive oil, fresh garlic, chili powder, paprika, cumin, cayenne pepper, and fresh lime juice. These marinated shrimps are then threaded onto skewers and grilled to perfection, offering a beautiful blend of smokiness and spice. Garnish each serving with fresh cilantro and a lime wedge and serve to deliver a grilled masterpiece that's set to impress.
You can marinate the shrimp a few hours in advance to let the flavors sink in. However, shrimp should always be grilled fresh to get that perfect char and juicy texture.
Frozen shrimp can be used in a pinch but make sure they're thoroughly defrosted before marinating and grilling.
Absolutely! If you don't have access to an outdoor grill, you can cook the shrimp on a stove-top grill pan. It will still deliver a good amount of char and smoky flavor.
This chili marinade is quite versatile and can be used with different types of seafood. Try it with scallops, salmon or even chunks of firm white fish.
]]>Potato and Egg Salad has a timeless appeal, often associated with family gatherings and communal meals. Originated in Europe, potato salads have found their way into almost every cuisine, with regional variations adding to their universal popularity.
Our classic Potato and Egg Salad marries the earthy flavor of potatoes with the richness of boiled eggs, highlighting these simple ingredients in a manner that's both delightful and comforting. Sprinkled with fresh dill and garnished with paprika, the salad takes on a vibrant appearance and a flavor profile enhanced by the creamy mayonnaise and tangy mustard dressing.
Our Potato and Egg Salad recipe encompasses precision and simplicity. It comes together easily with boiled, cubed potatoes cooked until tender, cooled, and mixed with finely chopped onion, celery, dill, and hard-boiled eggs. Encased in a creamy dressing of mayonnaise and mustard, each bite of this salad is a comforting delight that fills your palate with familiar and pleasing flavors.
Absolutely! One of the great things about potato and egg salad is its versatility. You can customize it to suit your taste by adding chopped pickles, cooked bacon, or different herbs such as parsley or chives.
Potato and egg salad often tastes better after sitting for a few hours or overnight, as it allows the flavors to meld together. You can make it a day or two in advance, stored well-covered in the fridge.
While traditionally served chilled, you can serve it at room temperature if you prefer. However, it is not usually served hot, as the mayonnaise-based dressing may separate when heated.
The best types of potatoes for the salad are those that hold up well after cooking and provide a nice texture - we recommend Yukon Gold or Red potatoes. However, feel free to experiment with your favorite types of potatoes.
]]>Today, we journey into the heart of Mediterranean cuisine with a delightful seafood dish - Octopus Salad. Octopus salad embraces diversity and is a melody of fresh and flavorsome ingredients.
Our Octopus Salad is a refreshing concoction that features tender octopus pieces amidst a medley of vegetables and herbs, all draped in a zesty citrus dressing. This dish is a wonderful way to experience the authentic flavors of the Mediterranean within the comfort of your own kitchen. Paired best with Selo Olive Oil, a traditional Croatian brand, the dish radiates sun-kissed freshness and vibrant flavors.
Our Octopus Salad requires some time and dedication but the result is certainly worth the wait. It starts with a large, fresh octopus, simmered gently with lemon slices, bay leaves, peppercorns, and white wine until tender. Once cooled, the octopus is mixed in with a crunchy and vibrant salad consisting of cherry tomatoes, red onion, cucumber, fresh parsley, and mint. A simple dressing made from Selo Olive Oil and lemon juice seals the deal, with its tangy and rich notes perfectly complimenting the briny flavor of octopus and the freshness of the vegetables.
While home-cooking the octopus does allow you to control its tenderness and flavor, you can certainly buy pre-cooked octopus from a reliable seafood market to save on time.
This salad recipe is quite versatile. If octopus isn't to your liking or if it's not available, you could substitute it with squid, shrimp, or even a mixture of various seafood.
Of course! In fact, this salad tastes best when made ahead. Cover and refrigerate it for at least 2 hours before serving to allow flavors to meld together.
Feel free to toss in other crunchy vegetables like bell peppers or radishes. You could also add olives or chickpeas for an extra touch of the Mediterranean.
]]>Blueberry pancakes are a cherished breakfast meal, filled with the sweet-tart flavor of blueberries and the warmth of fluffy pancakes. Our recipe incorporates Selo Croatian Extra Virgin Olive Oil, taking this breakfast favorite to another level. The subtle earthiness of the olive oil contrasts the sweetness of the blueberries, creating a balance of flavors that's hard to resist.
We're upgrading these pancakes with Selo Croatian Extra Virgin Olive Oil. Known for its robust flavor and superior quality, this olive oil adds a surprising element to the pancakes, complementing the sweet and tart flavors with its unique profile.
Crafting these pancakes is simple and most of the time is spent on preparation. You'll need fresh blueberries, all-purpose flour, sugar, milk, eggs, and Selo Croatian Extra Virgin Olive Oil. For the whipped cream, gather heavy cream and sugar.
Mix the pancake ingredients to create a smooth batter, then fold in the blueberries. Cook the pancakes on a skillet lightly greased with Selo Croatian Extra Virgin Olive Oil. As for the whipped cream, whip the cream and sugar until you achieve a soft, creamy texture. The result? A breakfast dish that is as visually appealing as it is delicious.
Serve your pancakes warm, piled high with a generous dollop of fresh whipped cream on top. A drizzle of Selo Croatian Extra Virgin Olive Oil over the stack adds a perfect finishing touch. Enjoy this with a cup of coffee or tea.
Experience the delightful morning with our Blueberry Pancakes with Fresh Whipped Cream, made even better with Selo Croatian Extra Virgin Olive Oil. Start your day with a sweet note and enjoy every bite!
]]>With roots in Mediterranean cuisine, watermelon feta salad is a renowned summer dish, combining sweet, savory, and tangy flavors. Its simplicity lies in its ingredients: juicy watermelon, tangy feta cheese, and refreshing mint, all tied together with a hint of lime. Our watermelon feta salad features succulent watermelon cubes, crumbly feta, and the zest of lime for an ultimate summer delight.
We're enhancing this watermelon feta salad with the inclusion of Selo Croatian Extra Virgin Olive Oil. This olive oil, celebrated for its robust flavor and unmatched quality, perfectly complements the lightness of the other ingredients, harmonizing the entire dish with a smooth, earthy note.
Creating a watermelon feta salad is simple and requires minimal prep work. You'll need ripe watermelon, crumbled feta cheese, fresh mint leaves, lime juice, and Selo Croatian Extra Virgin Olive Oil.
Begin by cubing the watermelon and combine it with crumbled feta cheese. Drizzle over the lime juice and Selo Croatian Extra Virgin Olive Oil, then toss gently to avoid breaking up the feta too much. Garnish with mint leaves for an extra pop of color and freshness. The end result? A vibrant, cool salad perfect for sweltering summer days.
Serve your watermelon feta salad chilled, garnished with extra mint. It can be presented as a classy starter served in individual glasses or as a communal dish for a family-style meal. Don't forget to enjoy this with a cool beverage!
Embrace the season of sun and experiment with our Watermelon Feta Salad, enhanced with Selo Croatian Extra Virgin Olive Oil. Savor the burst of fresh flavors and make the most of the summer!
]]>Here's a dish that is as intriguing and rich in history as quiche but hails from a completely different part of the world - Ceviche. Originated in the coastal regions of Latin America, ceviche involves marinating raw seafood, typically fish, in citrus juices. Over time, the dish has gained popularity worldwide and various adaptations have surfaced. Just as quiche ruled brunch tables in the 20th century, ceviche has been gracing not only dinner tables but also parties and gatherings as a classy appetizer.
Now, we bring to you, our vibrant and refreshing 'Ceviche with Shrimp and Avocado'. Notably lighter than a quiche but loaded with flavors, this dish utilizes fresh shrimp that get 'cooked' in an acidic citrus marinade, combined with creamy avocados and a burst of spice from jalapeno peppers. With no actual 'cooking' involved, this dish is a delightful blend of flavors and textures from fresh ingredients.
Our ceviche recipe calls for bite-sized pieces of raw shrimp bathed in fresh lime juice until they turn pink. It's crucial to remember - lime juice doesn't cook the shrimp the way heat does. Instead, it denatures the proteins in the shrimp, similar to how they change when exposed to heat. Once 'cooked', the shrimp are mixed with finely chopped red onion, jalapeño, diced tomato, and fresh cilantro. We then fold in succulent chunks of avocado, adding a layer of creaminess to our ceviche. The final dish is a mishmash of color, flavor, and texture that brightens up any table setting.
Feel free to experiment with different types of seafood based on your preferences. Raw fish, scallops, or even a mix of different types of seafood can work well in ceviche. Keep in mind, different seafood might require different marinating times.
Yes, ceviche is actually a great make-ahead dish as it allows the flavors to blend together. However, it's recommended to add the avocado just before serving to prevent it from turning brown.
When properly prepared, it is safe, but always ensure that the shrimp are fresh from a reliable source. Also, make sure all your seafood is fully submerged in the lime juice and becomes opaque and firm before you proceed with the recipe.
Ceviche is versatile and allows for many variations. You could add cucumbers for a crunch, switch cilantro for parsley, or even add tropical fruits like mango for a sweet twist.
]]>Lemon bars are a delightful sweet-tangy dessert that has an interesting history and charming facts to accompany its luscious taste. This delightful treat consists of a shortbread crust topped with a zesty lemon filling. Powdered sugar dusting adds an extra flourish to its visual appeal.
This popular bake-sale staple has its origin shrouded in mystery. It's widely believed that it made its first appearance in the 20th century, tantalizing palates with its unique combination of sweet and sour.
In our version, the crust is made with Selo Olive Oil, lending an interesting twist and a healthier option to the traditional butter-based crust. The oil not only provides a subtly rich flavour, but it also gives the crust a delightfully crumbly texture.
Yes, it is recommended to pre-bake the crust for these lemon bars. This step is often referred to as 'blind-baking' the crust. Doing so helps achieve a firmer, crispier base that holds well against the lemon filling.
A runny filling could be due to several reasons - adding too much lemon juice, not adding enough eggs or flour, or underbaking the lemon bars. It's important to follow the recipe instructions and add the accurate measure of ingredients.
It's not necessary to cover lemon bars while baking. However, if the top starts to brown too quickly while the filling isn't set, cover with foil and continue baking to prevent burning.
While it's not necessary to refrigerate lemon bars, doing so can enhance their flavour and texture. Cold lemon bars have a firm, crisp crust and a dense, tangy filling. Plus, it makes them easier to cut into neat squares.
Our lemon bars recipe, enriched with the goodness of Selo Olive Oil, are a tangy, sweet way to enjoy a little indulgence at any time of the day. So, get baking and enjoy the zesty flavour of the lemons blended with the rich aroma of olive oil.
]]>Grilled Fish with Herb Butter is a luscious dish with an exceptional flavor profile. This delicacy has been enjoyed for centuries, unites diverse cultures, and offers an array of health benefits with its rich Omega-3 content.
Grilled Fish with Herb Butter can be enjoyed hot or cold, any time of the day. Pair it with a green salad, sautéed vegetables, or grilled potatoes for a well-rounded meal. This recipe is perfect for any barbecue or outdoor gathering.
This aromatic Grilled Fish with Herb Butter includes a blend of fish fillets of your choice, such as salmon, trout, or tilapia. The fish is covered with a high-quality Croatian olive oil, Selo Olive Oil, along with a hint of salt and pepper. It is then complemented with creamy, unsalted butter blended with a mixture of fresh parsley, chives, thyme, and minced garlic. After grilling, the fish is served with lemon wedges, boosting the flavor with a burst of citrus acidity.
Herb butter is easy to craft and adds an elevated flavor to grilling fish. Simply mix room-temperature unsalted butter with your selected fresh herbs in the right proportion. For this recipe, we recommend parsley, chives, and thyme, along with minced garlic. Stir these ingredients together until well combined, then chill before use.
To grill fish without burning it, ensure that your grill is well-oiled and maintains a constant temperature. Carefully control your grill’s heat level and watch the fish for signs of overcooking. Thinner fillets should be monitored more closely to prevent charring. Brushing the fillets with Selo Olive Oil also helps in preventing the fish from sticking to the grill.
Fish is a versatile protein that goes well with a variety of herbs. Apart from the herbs included in this recipe, like parsley, chives, and thyme, you can experiment with dill, fennel, tarragon, and cilantro to enhance your dish's flavor profile.
The perfect balance of cohesion and texture is crucial for presenting your dish. After grilling, the Herb Butter should be just melting onto the fish, enhancing its flavor rather than overpowering it. Serve it with a tangy squeeze of lemon to cut through the richness of the butter, and enjoy this nourishing and delightful dish.
]]>Lemon and Asparagus Pasta, a delightful dish that brings together the tang of lemon and the earthy taste of asparagus, has an intriguing background and some fun facts. This dish, like the quiche, can be served hot or cold, and it's versatile—it can be paired with different types of proteins, from chicken to shrimp. The fusion of the flavors brings a healthy and hearty meal to your table, perfect for brunch, lunch, or dinner.
Our Lemon and Asparagus Pasta is a vibrant and tasty dish that highlights fresh and in-season produce. It's a lovely combination of linguine pasta and asparagus, sautéed in Selo Olive Oil, a high-quality Croatian olive oil, and unsalted butter. Garlic provides a warm, aromatic base while the zest and juice of lemon contribute a refreshing tanginess that brightens the overall flavor of the dish. Finished off with Parmesan cheese, salt, and pepper, this dish is a unique blend of tastes and textures. As an optional choice, you can garnish the dish with red pepper flakes for an added kick.
Similar to quiche, deciding whether to precook your asparagus depends on the recipe and your preference. While precooking vegetables like asparagus can reduce its raw edge and surplus liquid, you might favor the delightful crunch and texture of raw asparagus.
Watery pasta dishes can result from overcooking your noodles, adding too much sauce, or not draining your pasta properly. To avoid a watery Lemon and Asparagus Pasta, it's vital to follow the recipe's instructions, not overcook the pasta, and allow the pasta to drain completely before adding your sauce or other ingredients.
Generally, pasta is not covered while boiling. However, once you combine your pasta with sauce or other ingredients, some recipes might suggest covering the dish while it continues to cook. This could help integrate the flavors more, but be wary that it can make your pasta softer and potentially mushy.
To prevent the noodles from sticking together, and to add an extra hint of flavor, the mixture of Selo Olive Oil and unsalted butter is used in our Lemon and Asparagus Pasta. This not only enhances the taste but also prevents the pasta from becoming dry.
Asparagus works wonderfully in pasta dishes due to its mild and earthy flavor. However, Spring provides a bounty of fresh vegetables that can be a delightful addition to pasta recipes. Some of these include peas, artichokes, fava beans, and spring onions. These vegetables offer a fresh, unique taste and add vibrant color to your dishes.
If your pasta sauce isn't turning out creamy, then you might have added too much milk or cream, or there might be a lack of cheese. An ample amount of cheese is necessary if you're after a decadently creamy pasta sauce. So, ensure to follow the recipe's instructions to keep the balance and richness of the sauce.
]]>Having a rich history and evolving in taste and style over time is a quality the simple salad shares with the beloved quiche. The Spring Green Salad with Radishes and Goat Cheese is a springtime favorite, showcasing a medley of fresh greens, crunchy radishes, creamy goat cheese, and toasted almonds in every delightful bite, perfectly encapsulating the bounty of the spring season.
This combination of ingredients creates a colorful and lively salad, reflecting the freshness and variety the season has to offer. The dressing, a flavorful mix of white wine vinegar, Dijon mustard, and the crowning glory - Selo Olive Oil, brings out the best in these ingredients, further enhancing their taste.
This salad's superstar is the Selo Olive Oil, with its origins in the lush Croatian countryside. Adding this olive oil gives the dish an irresistible depth of flavor and a touch of authenticity.
Creating the perfect Spring Green Salad involves selecting and assembling fresh and crisp spring greens and radishes, adding crumbled goat cheese for a creamy balance and toasted almonds for a crunchy contrast. A splash of Selo Olive Oil mixed in the tangy Dijon mustard and white wine vinegar dressing will marry these ingredients together, making each forkful a delight.
A good dressing ties a salad together and our choice of ingredients does exactly that. The sharp vinegar, the smoothness of Dijon mustard combined with the sumptuous Selo Olive Oil creates a dressing that perfectly blends the fresh and varied flavors of the Spring Green Salad. To ensure all flavors are balanced and every ingredient shines, remember to add the dressing just before serving.
A key ingredient in the Spring Green Salad with Radishes and Goat Cheese is the Selo Olive Oil. This premium Croatian olive oil makes the dressing utterly delightful. It not only imparts depth and a rich finish to the salad but also adds a touch of Croatian charm to this light and refreshing dish.
]]>Like the renowned quiche, with its origin in Germany, and popularity gained in France, pasta has an immersive history which finds its beginnings in Italy and appreciation worldwide. Our recipe, Fresh Herb and Ricotta Stuffed Shells, adds a pop of color and vibrancy to this pasta classic, showcasing the freshness of spring season herbs and cheeses, comparable to the welcoming warmth of spring after a cold winter.
This tasty dish marries jumbo pasta shells, cooked to al dente perfection, with a rich filling made from creamy ricotta and Parmesan cheeses, bright parsley, basil, oregano, aromatic garlic, and egg. After being stuffed, these shells are bathed in marinara sauce, sprinkled with mozzarella cheese, and baked until they are piping hot and the cheese is melty and golden. Just before the final baking stage, drizzle a generous amount of Selo Olive Oil over the mozzarella layer to bring in the aromatic flavour and Mediterranean essence.
What truly ties this delicacy together is the Selo Olive Oil. Harvested from Croatian olive groves, this olive oil brings depth and an authentic touch to our Fresh Herb and Ricotta Stuffed Shells.
Compiling the Fresh Herb and Ricotta Stuffed Shells dish is all about the perfect stuffing. Combining ricotta and parmesan cheese with a selection of fresh herbs, garlic, and egg creates a cheesy and herbaceous filling that is both flavorful and holds well within the jumbo pasta shells. This stuffing process is crucial to ensuring each pasta shell is filled with the creamy, herby mixture, ensuring a delicious bite each time.
The key to achieving the perfect golden, bubbly appearance on this dish is careful baking. Starting with a bed of marinara sauce in the baking dish helps to prevent sticking and infuses the pasta shells from the base with a wonderful tangy flavor. The first round of baking is covered, helping to heat the shells thoroughly, and then, it is a must to bake uncovered after adding a layer of mozzarella cheese, to allow the shells to develop a beautiful golden cheesy crust.
Selo Olive Oil forms an essential part of our Fresh Herb and Ricotta Stuffed Shells recipe. This premium Croatian Olive Oil not only lends a subtle richness and the final gloss to the shells just before it goes into the oven for the final bake, but also serves to tie together all the flavors within the dish, making every bite, a trip to the Mediterranean coast.
]]>With its roots reaching back in time like the succulent quiche, the simple grilled lamb chop dish has been a staple in many cultures and countries. Evolving through time and taste, different regions have contributed to its versions and variants. Our take on this traditional dish, Grilled Lamb Chops with Mint Pesto, brings a punch of freshness, marrying the robust taste of lamb with the vibrant flavors of spring herbs.
A medley of dried oregano and thyme rubbed on succulent lamb chops crisped to perfection on the grill captures robust flavors, both rustic and aromatic. The accompanying Mint Pesto, a fresher take on the classic Italian sauce, combines fresh mint and parsley leaves with pine nuts, Parmesan cheese, and a hint of garlic. Drizzled with rich, Croatian Selo Olive Oil, it refreshes the palate with a light and zesty touch.
And the star of this delightful dish? Selo Olive Oil. Straight from the scenic olive groves of Croatia, this olive oil lends each bite of the grilled lamb and each dollop of the mint pesto a rich depth and an authentically Mediterranean taste.
Creating the perfect Grilled Lamb Chops starts with a good rub. The chosen herbs, oregano and thyme, are traditionally used in Mediterranean cuisine and add a depth of flavor to the lamb chops. Rubbing the lamb with both the herbs and Selo Olive Oil ensures that these flavors penetrate the meat, resulting in a juicy, tender, and tasty chop when grilled.
Our Mint Pesto relies on fresh herbs for its uniquely refreshing flavor. Both mint and parsley provide a fresh, bright flavor that contrasts the rich flavor of the grilled lamb. The addition of pine nuts, Parmesan cheese, and garlic gives the pesto depth, while Selo Olive Oil ties all the ingredients together, blending the flavors and adding a subtle richness to the otherwise fresh and zesty sauce.
At the heart of the Grilled Lamb Chops with Mint Pesto recipe is the Selo Olive Oil. Imparting a distinct flavour to the lamb during grilling and solidifying the harmony of flavors within the mint pesto, this Croatian olive oil adds a surprising richness and an authentic twist at every stage of this delightful dish.
]]>Like the delightfully versatile quiche, soup has a rich history spanning across cultures and centuries. One could say soup is truly a culinary chameleon, changing its characteristics based on region, climate, and season. In celebration of the vibrancy of Spring, we present to you a seasonal delicacy: the Cream of Spring Pea Soup.
This soup incorporates the vivacity of fresh peas, luxuriously cooked into a luscious, creamy soup. This hearty dish also showcases the combined prowess of finely chopped onions and aromatic garlic, cooked to perfection in a medley of unsalted butter and authentic Croatian olive oil from Selo Olive Oil.
The undeniable star of this stockpot delight is the Selo Olive Oil, which brings an essential richness and authentic Croatian flavor, ensuring our Cream of Spring Pea Soup not only satisfies your hunger but also your wanderlust.
Starting your Cream of Spring Pea Soup begins by properly cooking your onions and garlic in a well-balanced mix of unsalted butter and Selo Olive Oil. This base not only sets the flavor tone for your soup but also creates an intoxicating aroma that transforms your kitchen into a Mediterranean haven.
When it's time to add the peas to the soup, the goal is to cook them just right, ensuring they are tender but still brimming with their fresh flavors and vibrant color. To keep the peas' freshness intact, they are added to a boiling broth and cooked briefly for about 3-4 minutes.
Finally, no Cream of Spring Pea Soup is complete without the right seasoning. Salt and pepper added to taste subtly bring out the flavors, enhancing without overpowering the natural goodness of the peas. And, for those who enjoy a boost of flavor, fresh mint leaves make a great optional garnish and add an unexpected twist.
Our Cream of Spring Pea Soup shines with the addition of Selo Olive Oil. The richness of this fine Croatian olive oil contributes to a perfectly balanced, smooth, and truly creamy soup. Beyond taste, it also introduces you to the essence of Croatian cuisine, making every sip of this soup an exotic, Mediterranean experience.
]]>In the enchanting realm of Croatia, where the Adriatic Sea echoes with tales of the past, a culinary legacy rich in resilience and inventiveness thrives. Central to this legacy is gnjecopašta – a unique and savory testament to the ingenious spirit of Croatian mariners. This blog post delves into the flavors and legend of this dish, where Croatian olive oil and pasta play starring roles.
The story of gnjecopašta, translating to "soggy pasta" in Croatian, unfolds on the tumultuous seas aboard a sailor’s vessel. Confronted with spoiled pasta, these resourceful sailors saw opportunity in adversity. Using simple ingredients like anchovies, capers, and the treasured Croatian olive oil, they transformed the compromised pasta into a flavorsome, hearty meal.
This improvisational feat didn't just salvage their provisions but also birthed a dish now emblematic of Croatian culinary heritage. It stands as a vibrant testament to the adage that necessity is the mother of invention, especially in culinary arts.
Croatian cuisine is a rich tapestry of tastes influenced by its storied history and geographical diversity. Olive oil, a cornerstone of Mediterranean cooking, is particularly revered in Croatia. Esteemed for its exceptional quality and distinct flavor profile, Croatian olive oil is a key ingredient in many local dishes, imparting a unique depth and richness.
Pasta, too, holds a place of honor in Croatian gastronomy. While Italy might be more famous for pasta, Croatian varieties have their own identity, with regional variations and traditional preparation methods that distinguish them.
Gnjecopašta is more than a dish; it's a culinary celebration. The combination of soft pasta, rich Croatian olive oil, salty anchovies, and piquant capers creates a taste experience that is unexpectedly delightful. This dish encapsulates the essence of the sea, the warmth of the sun, and the indomitable spirit of the Croatian people.
Croatian olive oil is renowned for its special characteristics, attributable to the unique climate, fertile soil, and age-old traditions of olive cultivation and oil production. This "liquid gold" is not just a cooking ingredient; it's a cultural symbol, representing a blend of tradition and quality.
A: Croatian olive oil is distinguished by its high quality, resulting from the country's ideal olive-growing conditions and traditional production methods. It's known for its rich, complex flavors and aromatic profiles.
A: Absolutely! While traditional Croatian pasta varieties are preferred for authenticity, gnjecopašta can be prepared with various types of pasta, allowing for personal preference and availability.
A: Yes, Croatian olive oil is exported and available in many countries. Its growing popularity has made it more accessible worldwide, though availability may vary by region.
A: Yes, gnjecopašta can be adapted for a vegetarian diet by omitting anchovies and focusing on the rich flavors of olive oil, capers, and other herbs and spices.
Gnjecopašta, with its humble origins and rich flavors, is a vibrant representation of Croatian culinary ingenuity. It's a dish that tells a story of adaptation, resourcefulness, and the magical transformation of simple ingredients into a culinary delight. Through this dish, we celebrate not just the flavors of Croatian olive oil and pasta but also the enduring spirit of the Croatian people.
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