Wednesday, 22 September 2021

Cooking workshop in Zadar - recipes

Cooking workshop

Cook and taste four countries


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Pasta alla norma 

For 10 people 

Spaghetti 1kg 10 people 

10 aubergine or eggplant  

Ricotta salata ( I bring from Italy)

Tomato  ( maybe polpa pronta )


OIL of oliva 

5 spoon of sugar

5 spoon of salt

5 spoon of salt

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Romanian Cheese Doughnuts – Papanasi



For 6 papanași

300 g cow’s sweet cheese (or ricotta/cottage cheese)

1 large egg

70 g sugar

200 g flour

½ teaspoon baking powder

Vanilla extract

Lemon zest

500 ml oil for frying the papanași

200 g fruit preserve

200 g sour cream

sweet cranberry


  1. With a fork, mix the cheese, sugar, vanilla extract and lemon zest.
  2. Separately, mix the flour with the baking powder.
  3. Gradually add the flour mixture to the cheese mixture. Depending on the cheese you’re using, you might need to add more or less flour. The dough should be soft and just a bit sticky, but firm enough to form doughnut balls with your hands.
  4. Spread some flour on your working surface and knead the dough for a bit to fully combine the ingredients.
  5. Form 6 large balls and 6 small balls, like in the photo.
  6. Using your finger, form a hole in each large ball.
  7. Heat enough oil in a pot to cover the papanași. Make sure the oil is hot – to do this, drop a bit of dough in the oil and see if it sizzles.
  8. Fry two large doughnuts ant two small doughnuts at a time, until they’re golden brown on each side.
  9. Transfer the doughnuts to a platter covered with absorbent paper to remove the excess oil.
  10. To make the papanași, use a large doughnut as the base, top with a spoonful of sour cream, then decorate with fruit preserve and put the small doughnut on top. You can also sprinkle some powdered sugar on top.
  11. There you have it, a traditional Romanian dessert that’s easy to prepare and bursts with flavor!


Estonian spiced sprat sandwiches

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sliced dark rye bread

butter, at room temperature

cleaned spiced sprats fillets

hard-boiled (quail) eggs


Fritule – mini boozey doughnuts

Centuries ago these tiny doughnuts crossed over from Venice. Soon though, they settled all along the Croatian coast. Now we eat them throughout the country, especially in the time leading up to Christmas.

It’s impossible to fry fritule on the sly. The scent of the citrus-spiced dough sizzling in the oil is intoxicating. Expect neighbours knocking on your door and children waiting in line to get their share.

Croatian Desserts Fritule

Every house and every region boasts their unique tradition. Some use yeasted dough, others go with a thicker type of batter. Grated apples or raisins go in for a fruitier touch and citrus zest for that seductive oomph.

But the final kick is always fragrant booze of one type or another: rum, rose liqueur or simple grappa.

Differences in taste don’t matter that much. You need to get into the fritule state of mind. Allow yourself to get dazed by their sweet smell and stop counting how many