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.

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.

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.

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.

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.

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.

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.