Puff pastry baskets with gorgonzola, artichokes and Pašman Libre

košarice-lisnatog-tijesta

You can prepare this refined snack for unannounced guests in just 15 minutes, out of the ingredients you will find in every better supermarket.

There are dishes that work equally great as breakfast, lunch or dinner. Puff pastry baskets fall into this category.

You can give free rein to your imagination when designing the filling, and the delicious, warm puff pastry goes perfectly with both salty and sweet fillings.

To get the shape of the basket, it is best to use muffin tins, which do not forget to coat well with melted butter. Otherwise, your baskets may stick. Take them out of the metal molds while they are warm, because when they cool, they break more easily when taken out.

When choosing puff pastry, we give a little preference to the fresh one, from the refrigerator, not from the freezer, because it is already thinly rolled out and much more flexible. It is available in almost all supermarkets.

You will find cleaned artichoke hearts in oil on the shelves where canned vegetables is.

DetaILS

Servings

4 servings

Prep time

20 minutes

Bake time

15 minutes

iNGREDIENTS

  • 1 pack of fresh puff pastry 275g

  • 1 triangle gorgonzola 100g

  • a jar of artichoke hearts in oil

  • pašman libre fig aceto

DIRECTIONS

  • Turn on the oven to preheat to 190 degrees.
  • Coat the muffin tin well with butter.
  • Transfer the puff pastry over the mold as a sheet, pressing the dough into the grooves so that it coats them inside.
  • Cut the gorgonzola into cubes and fill it to half of each basket.
  • Put a piece or two of artichokes on the gorgonzola
  • Put a drop of Pašman libre fig aceto in each basket.
  • Bake for about 15 minutes at 190 degrees.
  • Remove more warm baskets from the mold.

Thai shrimp with coconut milk & Pašmanero hot sauce

Kozice-u-kokosovom-mlijeku-s-pašmanerom

Thai cousine lovers, prepare aprons, this dish is just for you!

We decided to take our Pašmanero on an Asian adventure.

If you have ever watched Thai or Indonesian wok dishes being prepared, then you know that they always have a sweet ingredient in their dishes. For them, it is usually palm sugar in chunks, from which they break off a part and put it on heated oil to melt it. We suggest brown sugar instead, and for an extra twist, try a few drops of sweet fig pashman libre aceto.

When buying coconut milk, take the one in the can, which you will find in the exotic cuisine department, and not the coconut drink.

Namely, to get a creamy sauce, you need thick milk, on top of which a fat layer is created, not just a liquid.

Detalji

Servings

4 servings

Prep time

20 minutes

Cooking time

10 minutes

INGREDIENTS

  • 1 kg of uncleaned shrimp or 0.5 kg of cleaned shrimp tails

  • 1 can of coconut milk (400 ml)

  • 2 shallots

  • 4 cm of ginger root

  • 2 cloves garlic

  • 1 red pepper

  • 1 yellow pepper

  • 10 cherry tomatoes

  • 1 tablespoon brown sugar

  • coconut or sesame oil

  • soy sauce

  • Pašmanero

  • A handful of fresh coriander

DIRECTIONS


  • If you have whole shrimps, clean them so that only the tails remain. In a skillet with a thick bottom or wok, heat the coconut or sesame oil and fry the shrimps so that they are golden brown on all sides. Take them out on a plate.
  • Clean and slice the vegetables: spring onions into rings, ginger and garlic into sticks, paprika into strips, halve the tomatoes.
  • Pour a little more oil into the pan and heat it very much. Fry all the vegetables at once abruptly.
  • Return the shrimp to the pan.
  • Add sugar and soy sauce and mix well by scraping along the bottom.
  • Pour in the coconut milk and cook over medium heat for about 10 minutes.
  • Season with Pašmanero sauce. Try and add a little salt or soy sauce if needed.
  • Finally, sprinkle the dish with chopped coriander.
  • Serve with cooked rice.

Carrots glazed with honey & our marascino aceto

glazirana-mrkva

Glazed vegetables is something we usually eat in fine restaurants, but preparing them at home is really not difficult.

Carrots are easy but often overlooked side dish. You can find carrots in markets and shops all year round, they go well with both meat and fish dishes.

The stars of this glaze recipe are OPG Matulic maraschino aceto, honey and clementine juice.

DETAILS

Servings

4 servings

Prep time

10 minutes

Cooking time

20 minutes

INGREDIENTS

  • ½ kg of baby carrots

  • 20g butter

  • 1 tablespoon honey

  • 2 tablespoons of maraschino aceto

  • a few sprigs of fresh thyme

  • Juice of 1 clementine

  • Salt

  • Pepper

DIRECTIONS

  • Peel a carrot and put it to boil in boiling water for 5-7 minutes. Take the carrots out of the water and dry them.
  • In a bowl, whisk together the clementine juice, maraschino aceto, honey, salt and pepper.
  • Heat the butter in a pan and add the carrots. Turn it over several times in hot butter, then pour the acetate mixture into the pan.
  • Turn the carrots over a medium heat, and the sauce will reduce under the influence of temperature and turn into a glaze. This process takes about 5-7 minutes.
  • Tear off the thyme leaves and sprinkle them over the glazed carrots.

Pork fillet stuffed with ham and cheese

svinjski-file-punjen-sa-šunkom-i-sirom-recept

Pork fillet stuffed with ham and cheese

In continental Croatia, we fill the popular pork loin with ham and cheese and spiced it with our flavoured salt.

There is no salty dish that our gourmet sea salt does not make better. Here is a meat classic, which we prepare with flavoured salt.

Fillet or pork loin is the finest and most expensive part of pork, which is called pork steak precisely because of this quality.

Pork fillet is most often eaten in the form of medallions in a sauce, then stuffed, as we suggest today, or like beef wellington baked in puff pastry.

You can fill Lungić (as we call it in Croatia) with various varieties of vegetables and spreads, and we suggest the most classic way that most people like – ham and cheese.

Servings

4 servings

Prep time

15 minutes

Baking time

20 minutes

INGREDIENTS

  • 1 pork fillet

  • gourmet sea salt

  • 3 thin slices of ham

  • 3 thin slices of cheese

  • kitchen thread / mesh / toothpicks

DIRECTIONS

  • Cut the pork fillet with a knife across half, but not to the end. You need to open the the top as if you were opening a book and get a flat sheet.
  • Beat the meat well with a meat mallet on the inside.
  • On the inside, salt it with gourmet sea salt.
  • Arrange a layer of ham, then a layer of cheese on the ham. Roll the pork loin into a roll.
  • Squeeze the roll with a meat net, tie it with kitchen thread or fasten the edges with toothpicks.
  • Bake the pork loin in the oven for 30 minutes at 200 degrees.
svinjski-file

Purple coleslaw salad

ljubičasta-coleslaw-salata

This delicious salad delights meat lovers as well as vegetarians.

Anyone who has ever traveled to America, or at least visited a typical American burger bar, could not help but notice their coleslaw salad, a typical side dish served with meat, both in fast food and more upscale restaurants.

Plain coleslaw salad consists of grated cabbage, carrots, mayonnaise, honey and apple cider vinegar. Since there is also a purple cabbage, why wouldn’t a coleslaw salad be purple?

In this recipe, we respected the tradition and kept all the components of American coleslaw, but made it lighter, more interesting and more Mediterranean.

As a twist to the recipe, we replaced plain green cabbage with purple one.
The sweet component of honey from the original recipe was replaced with using pašman libre balsamic vinegar, fig vinegar from the Matulić family estate.
Instead of mayonnaise we used Greek yogurt with olive oil and mustard. Apple cider vinegar replaced lemon juice.
We left out the carrots, but we added an aromatic pear, which gave the dish a dose of sophistication.
Fresh thyme is responsible for the adittional touch of the Mediterranean.

The taste of this salad is extremely fresh, so it goes perfectly with all meat dishes, but it is also complex enough that you can serve it to vegetarians as a stand-alone meal.

Sastojci

  • ½ heads of purple cabbage

  • ½ pear

  • 200 g of Greek yogurt

  • teaspoon of olive oil

  • juice of 1 lemon

  • ½ teaspoons of mustard

  • a teaspoon of pašman libre

  • salt

  • pepper

  • fresh thyme

Upute

  • Grate purple cabbage on a large grater.
  • Cut the pear into thin sticks.
  • Put Greek yogurt, pašman libre fig aceto, mustard, lemon juice, olive oil, salt and pepper in a bowl and mix everything well with a fork until you get a smooth dressing.
  • In a salad bowl, mix the cabbage and pear, add the dressing and mix everything well.
  • Sprinkle a little fresh thyme on top.

Keto cheesecake with Pašmanero hot sauce

Keto-Cheesecake-sa-pašmanerom

We experimented with keto cheesecake recipe and discovered that Pašmanero hot sauce can indeed be an integral part and that final touch for one of the most popular desserts – a cheesecake.

Cheesecake is widely one of the favourite desserts people order. Some cheesecakes are baked, some are not, some contain a yellow and white layer, some just yellow, some have eggs, some don’t.

As these are generally simple recipes and mild flavors, they can tolerate a bit of experimentation. So we decided to add a dash of Pašmanero hot sauce to berry toppings.

The result was truly great! Just a few drops of Pašmanero sauce gave this mild dessert an interesting, tangy note, which did not distract from the delicate taste of cream cheese.

There is no end to experiments! We replaced the classic biscuit in the base with nut base, which is not only extremely tasty, but also made the cheesecake suitable for people who practice a low carb and Keto diet, especially if they replace plain sugar with erythritol.

Detalji

Servings

8 servings

Prep time

30 minutes (cools overnight)

Baking time

80 minutes

Calories

512 per piece

Ingredients

  • For the base
  • 100 g ground almonds

  • 100 g ground hazelnuts

  • Juice of 1 lemon

  • 100 g butter

  • 75 g of sugar or erythritol

  • For the yellow layer
  • 400 g cream cheese

  • 400 g ricotta

  • 4 eggs

  • 290 g of sugar or erythritol

  • 1 teaspoon vanilla extract

  • 1.5 tablespoons density

  • 1.5 tablespoons water

  • For the white layer
  • 500 g milerama

  • teaspoon of vanilla extract

  • 20 g of erythritol

  • For the toppings
  • 100 g raspberries

  • 100 g blackberries

  • 1 vanilla sugar plain or erythritol

  • 10 drops of Pašmanero

Upute

  • Preheat the oven to 150 degrees.
  • Coarsely grind almonds and hazelnuts in a blender. A larger piece may remain, it does not have to be finely ground. Mix almonds and hazelnuts with melted butter, lemon juice and sugar / erythritol.
  • Coat the cake pan well with butter and press the thin crust of the nut mixture onto the bottom with your hands. Put it in the oven at 150 degrees for 20 minutes.
  • Stir the starch in water and mix all the ingredients for the yellow layer with a mixer. When the nuts are baked, pour a yellow layer over it and put everything together in the oven for an hour at 150 degrees. Without opening the oven, turn it off and let the cake stand in the switched off oven for another hour.
  • Prepare the white layer by mixing the mileram well with vanilla and sugar / erythritol. When you take the cake out of the oven, coat the white over the yellow layer.
  • Heat the berries in a pan with vanilla sugar. When the fruit has released water and started to turn into a structure of jam (it doesn’t take long – about ten minutes), drizzle the Pašmanero hot sauce on top.
  • Allow the forest fruit topping to cool slightly and pour over the white layer. The cake should be well cooled in the refrigerator, preferably overnight.

Scrambled eggs with spinach, feta cheese & Pašmanero sauce

kajgana1

So far, we have experimented with Pašmanero sauce in various appetizers, main dishes, side dishes, and even desserts.

Should we spice up even our breakfast? We should!

All egg dishes, just like most other mild-tasting foods, actually really fit well with hot pepper sauces. Whether you combine vegetables, cheese, ham, sausage or bacon with eggs – just a drop of Pašmanero sauce is enough for a very special gastronomic experience.

You can put a drop of Pašmanero sauce on boiled eggs, fried eggs on the eye, poached eggs, scrambled eggs or omelet.

We are sharing a very simple yet very tasty scrambled eggs recipe.

What do you need for scrambled eggs with spinach, feta cheese and Pašmanero?

INGREDIENTS

  • 2 eggs

  • a handful of baby spinach

  • 100g feta cheese

  • 20g butter

  • salt

  • Pašmanero sauce

DIRECTIONS

  • Beat the eggs in a cup or a bowl with a fork.
  • Melt the butter in a pan and add the spinach. Simmer over medium heat for about half a minute, just long enough to wither.
  • Add feta cheese.
  • Pour the egg mixture on the pan and immediately start tossing it with the cooker on the pan
  • Simmer for just a minute or two and season with salt and few drops of Pašmanero sauce.

Tuna tagliatelle with Marasca aceto

Tagliata-od-tune-s-acetom-od-maraške

The spicy roasted tuna steak cut into slices we spiced up by reducing our Marasca aceto.

Precisely because tuna has the properties of “fish steak”, it can be prepared in the same way as this more valuable piece of meat. Many people’s favorite tagliata, a larger, abruptly roasted piece of steak cut into slices, is a great choice even if you can get a larger steak of fresh tuna.

Intense tuna meat goes well with sour notes, so we used our Marasca aceto as the base for the topping sauce. There’s not a lot of wisdom here – we reduced the vinegar and topped the freshly baked tuna with that thickened sauce.

Tuna tagliata goes well with all types of green salads, especially those with a more intense taste, such as arugula, but also with sliced ​​Parmesan cheese.

ingredients

  • tuna steak about 4 cm thick

  • maraschino vinegar

  • flavoured sea salt

  • salt

  • pepper

  • olive oil

  • lettuce

  • spoon full of pomegranate seeds

DIRECTIONS

  • Pour a tablespoon of olive oil into the pan and heat it well.
  • Bake the tuna steak on high heat for 3 minutes on one side, then carefully turn it over with a spatula and bake for another 2 minutes on the other side.
  • Take the steak out on a wooden board and let it rest for 2-3 minutes.
  • Pour 3 tablespoons of maraschino acetate into the pot and heat.
  • Let it cook over medium heat for about 5 minutes, until the liquid evaporates, and you get a thick sauce. Stir a few times during the process.
  • Use a sharp knife to cut slices of tuna about 0.5-1 cm thick. It will be pink inside. Place slices of tuna on a bed of fresh leafy salads, salt it with flavoured salt and drizzle with acetate reduction. Sprinkle with fresh rose hips.

CHOCO LIBRE – how our chocolate story began

Choco-Libre-chocolate

With us, everything starts spontaneously, so did this handmade chocolate. Choco Libre is more than a chocolate, it is a special delicates product that takes our signature, internationally rewarded acetto to a whole another level.

Pašman Libre is our first bestselling product and that is why we wanted to to reinvest it in various different ways.

Believe it or not, essentially, Krsto made this chocolate for himself, and everyone who tasted it was thrilled and was asking for more! 😊

We will never make it in large quantities, as it is handmade and the production process is long.

It will only be available when Krsto is inspired and each series will be a little different, because that is what makes it truly special.

PRODUCTION PROCESS

Once you start production, development never stops. First you do the research, then you plant the ingredients: chilli peppers, olives, figs or aloe vera plants. Next, you think about all the endless possibilities that this moment offers you, and then you make something special out of what you have. It is a wonderful feeling when you finally turn your raw material and the idea into a unique product.

That’s how we came to chocolate in our development, even though it wasn’t in our plan. We had our fig vinegar, Pašman Libre, which we wanted to give another life. The chocolate was exactly what was perfect for it! We didn’t want to just learn from our mistakes and try to make chocolate until something “fell out” of the mold.

EDUCATION WITH CHEF ROBERT PERIĆ

When you are a manufacturer for a long time, one of the good things is to stop fooling yourself that you can do everything yourself and that everything is online. If you want to launch a quality product, then you really have to work hard and educate yourself. We decided to reach out to and learn from Robert Perić, an excellent pastry chef and chocolate maker, a man who knows how chocolate ‘breathes’.

Robert spent two days in our production plant and introduced us to the secret life of chocolate. We enjoyed learning, production, stories about the history of chocolate and of course tasting! 😊

As Krsto has always been a fan of everything sweet, he was caught by a real chocolate madness, so for days he produced and tried combinations of acetate and various types of chocolate. And so began this sweet chocolate story of ours. After fig vinegar and maraschino, Choco Libre arrived, a completely different chocolate with vinegar and olive oil. An upgrade to Matulić delicacies. Another venture that makes us happy. We hope it will cheer you up too <3

The best dads

As part of the “The best dad” project, seventh graders participated in making balms in our lab. We are proud to have been chosen to participate in this wonderful project. Thanks to Vladimir Nazor Neviđane Elementary School.

The project “The best dad” was conceptually designed and led by elementary school teacher Mrs. Ivana Medić.

“The best dad” project is part of the LORA initiative – Laboratory of Sustainable Development of the Bioteka Association from Zagreb, whose name stands for five creative and diligent members who have a guiding idea to make something interesting, new and different for children. One primary school from each county in Croatia is involved in the project.

“I asked myself and some other people in school how come fathers don’t participate in school life and the answer was always, “That’s the way it is here!” That intrigued me. After we went through project guidelines, all schools were given the task to design a program that would suite the specific needs of the each particular school, so the project “The best dad” was created in our school to address participation of fathers in their children school projects.”

Ivana Medić

The aim of the project was to design eight activities at school and throughout the island that students of all eight grades would be able come with their fathers to do. The response was great, and even better were the fathers own ideas for activities with the children. In the background of the project is actually the idea of ​​giving fathers the opportunity and open invitation, approval if you will, to participate in the school-life of their children.

Each class was engaged in a different activity, so the seventh graders made balms in the Matulić family store with Ana and Krsto.