Tag: Pašman libre

Puff pastry baskets with gorgonzola, artichokes and Pašman Libre


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.



4 servings

Prep time

20 minutes

Bake time

15 minutes


  • 1 pack of fresh puff pastry 275g

  • 1 triangle gorgonzola 100g

  • a jar of artichoke hearts in oil

  • pašman libre fig aceto


  • 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.

Purple coleslaw salad


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.


  • 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


  • 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.