Gluten-free Croatian Knedle with Prunes

Gluten-free Croatian Dumplings aka Knedle. Knedle, are traditionally made with plums but mine are a little more fibre-rich with prunes. While knedle with prunes lacks the juiciness that plums offer, they provide the perfect little bit of sweet deliciousness you crave from a potato dumpling. They are bite-sized and satisfying. Plus research has shown that bite-sized food is more rewarding and leads to greater feelings of fullness than one large piece of food.Study here. Don’t take my word for it, try it yourself.

Ingredients

2 russet potatoes, peeled, boiled, mashed and cooled. I used this Potato gadget

1 cup gluten-free flour I love this one Here

1/4 cup butter (soften)

1 egg

1/2 teaspoon salt

10-15 prunes

1/4 cup gluten-free breadcrumbs

plum jam (optional)

For the brown butter topping

1/4 unsalted butter

1/4 gluten-free bread crumbs

3-4 sage leafs

Directions

On a clean counter add the cooled and mashed potatoes, add the flour, eggs, bread crumbs, and salt. Mix well until all the ingredients are combined and the dough is formed.

2. Place a large pot of salted water to boil.

3. Roll out dough to about 1-inch thickness, if you are using plum jam (optional) add a bit on each square

4.. Cut the dough into squares (enough to cover and wrap the prunes) Separately, enclose each prune so that a ball forms. You can seal the edges by getting some water and sealing it completely closed.

5. Once all the prunes are covered in a ball of dough, gently add them to the boiling water. Cook for about 5 -6 minutes, you will see the balls rising to the top.

6. Scoop out and add to a casserole dish.

Brown butter topping

(Preheat oven to 350 F)

7. Place a pan on medium heat, add butter and slowly melt. Add sage and gluten-free bread crumbs. Mix constantly to not burn the breadcrumbs. Cook for about 3 minutes. Using a large spoon scope a small amount of brown butter bread crumbs on each knedle.

8. Place the casserole dish in the oven and allow to bake for about 20 minutes.

9. Serve and Enjoy.

Peach, Prosciutto and Parmesan

It’s peach season and I wanted to make a dish that is reminiscent of Croatia.  As many of you know I love buying food products as souvenirs, and this Dalmatinski Pršut is the gift that keeps on giving.

My new creation is a take on a TikTok trend.  Remember the parmesan-crusted roasted potatoes?  Well, instead of the potatoes I added cauliflower and prosciutto.  I  grated parmesan cheese and spread it evenly on a baking sheet and then added cauliflower slices.  This allows the cheese to get crispy!

Step 1: Grate the parmesan cheese and add fresh slices of basil.  Spread the cheese evenly on the baking sheet.

Step 2 Take the cauliflower slices and place them on the cheese.  Brush each cauliflower steak with olive oil.

Step3:: Bake for 20 minutes at 400 F then remove from oven and add prosciutto around the bread.  Placing it back in the oven for 10 minutes until it gets crispy.

Step 4: Layer the ingredients.  Take out the cauliflower and add prosciutto, peaches and fresh basil leaves

Ingredients
1 head of cauliflower cut into 1-inch thick slices

1/2 cup grated parmesan cheese

1 tablespoon fresh basil

5 prosciutto slices

1 peach sliced

warm honey (optional)

Directions

Preheat oven to 400 F

On a baking sheet mix the parmesan cheese and basil.  Spread evenly on the baking sheet.  Put cauliflower on top of the grated cheese, and brush a little bit of olive oil on each cauliflower.

Bake for 20 minutes, then remove from oven and add slices of prosciutto around the cauliflower steaks. Place back in the oven and back for 10 minutes longer

Using the spatula remove the cheesy cauliflower from the baking sheet and add to a plate, arrange the prosciutto on top and then add peach slices with basil, and drizzle warm honey if using.

Bacvice Inspired Steak

Welcome to my Croatian-inspired Pomalo table- where I help you slow down and savour life through delicious food. I was flipping through some of my memories on my iPhone from last summer and stumbled across our time in Bacvice Beach. Today, I decided to create a steak dish that infuses the flavours of the Adriatic.

If you're anything like me, you like to mix up a few luxury experiences with some down-to-earth fun. Bacvice Beach is a sandy beach just a stone's throw from Split's Old Town- not precisely your upscale beach resort, but the warm Adriatic air seems to cure most ailments. Pack your towel, and bring your beach umbrellas. Stay until sundown, then head to the many restaurants and nightclubs near the beach for dinner and drinks. One of my favourites was Tortuga Grill and Pub.

I enjoyed the place's vibe so much that I wanted to create my steak tonight to remind me of this experience.

Here is my Bacvice Beach-inspired Steak: perfect for a quick weeknight meal that will have you thinking it was prepared by the chef at the restaurant.

Ingredients

1 pound of Flank Steak

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil preferably from Croatia

1 tablespoon fresh rosemary chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Garlic

Directions

1. Whisk balsamic vinegar, extra virgin olive oil and rosemary in a bowl. This is your marinade. Pour marinade over the steak and place in the fridge for at least 30 minutes.

Remove from fridge and allow to rest on the kitchen counter for 30 minutes.

2. Season steak with salt and pepper

3. Heat a large cast iron frying pan on high heat. Place steak in a hot pan. Let sear for 3-4 minutes until well browned. Use your tongs to lift it up to see if it’s browned. Flip and sear the other side for 3-4 minutes,

4. Remove from heat and let steak continue to cook for five to ten minutes in the heat of the pan.

5. Check for doneness. Using a meat thermometer stick into the thickest part of the steak. for very rare it will read 125F, for rate 130F, and for medium 135 F.

6. Remove steak from pan and place on cutting board and let rest for 10 minutes, covered in aluminum foil.

7. Alice thinly, at an angle, across the grain. Dobar Tek

Crolicious Pizza

Croatian cuisine is influenced by its neighbouring countries like Italy and Hungary. As such, the famous Italian pizza made its way into the hearts and stomachs of many Croatians. One of my favourite pizzas to order on the Adriatic Coast is a pizza Margherita. I’ve heard Italians call it a simple pizza originating from Naples. The Crolicious way to savour this bubbly crusted pizza with homemade sauce, fresh mozzarella and basil is with a generous drizzle of Croatian extra virgin olive oil. I made my low-carb and gluten-free version using fresh zucchini as the crust. Now join me and let’s make this Crolicious pizza.

Ingredients

• 6 fresh zucchini grated (about 3 cups grated)

• 1 teaspoon salt

• 2 eggs

• 1/2 cup mozzarella cheese

• 1/4 parmesan cheese

• 1/4 almond flour

Preheat over to 400 F

1. For best results, add salt to the grated zucchini, and allow it to sit for 5 minutes. In batches take handfuls of grated zucchini and squeeze out access water. Repeat this process until most water is out of the zucchini.

2. Add eggs, mozzarella cheese, parmesan cheese, and almond flour to the zucchini and mix them.

3. On a circular 10-inch pizza pan add a piece of parchment paper and begin spreading the zucchini mixture to resemble the pizza crust.

4. Bake for 10 minutes.

5. Remove the pizza from the oven and allow it to rest for 10 minutes before adding your favourite toppings.

6. Add pizza sauce and mozzarella cheese.

7. Bake in the oven for about 5 minutes until cheese melts

8. Once out of the oven drizzle your extra virgin olive oil and Enjoy or Dobar Tek.

What are the benefits of bone broth?

Croatian families have been consuming bone broth for-Ever. Typically, if you enter a Croatian home on a Saturday morning you will smell ‘goveda juha” (beef broth) slowing simmering on the stove top. When I was a young girl I remember my Mother telling me the importance of juha, but I quickly dismissed her and thought this flavoured water was boring.

Of course, it wasn’t unlit I noticed a trend in the food blog scene that I found myself leaning in and listening. Turns out there’s a lot of health benefits and nutrients in the bones and tissues of the animals that make up a tasty broth.

According to Medical News Today, bones themselves are rich in vitamins and nutrients like calcium. magnesium and phosphorous. Also, brewing the connective tissue’s into bone broth provides the body with natural compounds from the cartilage. Cooking collagen turns it to gelatin which provides the body with amino acids, which are the building blocks of proteins.

The Canadian Digestive Health Foundation, states that bone broth is great for gut health. The nutrients in bone broth, collagen, glycine and glutamine, have all been shown to sooth gut irritation and inflammation.

Traveling to Croatia, especially the countryside you will find Juha on most menus. It’s a great way to start your meal as it has a low glycemic index, which helps to control blood pressure and insulin. Plus, it gives your skin a beautiful glow and your body a burst of energy. Simply request bone broth without noddles for a lowcarb or gluten free option.

So if you’re traveling to Croatia this summer remember to “Ladle Up” on the Juha-aka Liquid Gold- your gut and skin will thank you.

Croatian Blackened Cod

How to make a traditional Croatian fish dish as a low carb version? Come and see….

In Croatia, cod is known as “Bakalar” and is usually served at Christmas as a hearty stew with potatoes. I decided to make this Croatian delicacy into a low-carb gluten free option and enjoy around the pool this summer. Cod is an easy and delicious fish to prepare. I decided to make it into a one sheet pan meal for easy prep and clean up. This dish is perfect for any night of the week. I added some radishes and broccoli along with lemon slices to make the dish pop.

Here is the recipe

Ingredients

2 pieces of Cod about 15 ounces or about 1 pound

4 tablespoons of extra virgin olive oil

3 tablespoons of your favourite cajun seasoning

1 lemon cut into think slices

4 radishes cut in half

1 head of broccoli

Salt/Pepper

THE PREPARATION: SO EASY

Directions

Set the oven on to 400 F

1. Clean and cut broccoli, and radishes. Lay the vegetables evenly on the sheet pan. Drizzle with two tablespoons of olive oil. Making sure to coat all the vegetables and season with salt.

2. Clean fish and pat dry with paper towel. Season with cajun spice. Rub two tablespoons olive oil onto the fish and set evenly on the sheet pan next to the vegetables.

3. Add the lemon wedges.

4. Back in oven for 15 minutes.

Serve

Remove sheet pan from the oven and place on nice tray. Remember to add charred lemon wedges and enjoy.