Zero Waste CookBook

PAŠTICADAPAŠTICADA STEW

DEFINITION

a slow cooked beef stew in wine,vegetables and prunestypically served with gnocchi ormashed potatoes

INgredients

veal slicesred winedried baconstew vegetablesonion and garlictomato paste

prunessalt and pepper

LEFTOVER IDEAS

PAŠTICADA RISOTTOuse leftover Pašticada stew as a base

for a risottothe rich sauce blends perfectly tocook rice and infuse it with the stew’s

spices

PAŠTICADA SANDWICHshred leftover meat and serve iton crusty bread (can be fried on apan) with some fresh greens anda drizzle of olive oil

Lea Kramarić, Marta Perković

CHICONS AUGRATIN/CHICORYME KA PAʻAKAI

Ingredients:8 chicory8 slice of ham garlicbutter bechamel sauce:50 cl of milk25 g butter30g of floursalt,pepper

nutmeg1 tablespoon of creme fraiche30 g grated chees

Method:

Brown 2 cloves of garlic in butter; add the chicory, cook for about

1.

20 minutes.Wrap the ham around the chicory and place in a baking dish.2.Prepare the sauce: melt the butter, pour in the flour all at once,mix vigorously and let it brown. As soon as it browns, add the milkall at once and stir until boiling so that no lumps form. Add thecrème fraîche, grated cheese, ham, nutmeg, then salt and pepper.Pour the sauce over the chicons, add grated cheese.4.Bake for 20 minutes at 225°C, thermostat 7.5.

3.

Leftover ideas: with your leftover chicory au gratin you can make a pasta gratin, soup

or a quiche.

Croatian traditional dish

SARMA

1 kg of minced meat20 dag moked pancetta1 head of sauerkraut0.5 kg of sliced sauerkraut1/2 spoon of dry smoked paprika

10 dag of rice2 eggs1 onion2-3 cloves of garlicground peper

parsley2 tablespoons of floursweet red ground peper

salt, oil

Separate the leaves from the head of cabbage, cut off the upper part

of the root and wash the leaves.Saute finely chopped onion and garlic in a little oil, cool and add to theminced meat and pancetta mixture. Add eggs, washed rice, parsley,pepper, salt and pepper. Mix the mixture well.

Wrap 2 to 3 tablespoons of the mixture in cabbage leaves, first rollingthe middle and then pressing the ends inwards. Place the choppedcabbage and sliced pancetta in the pot. Cook for about an hour and a

half to two on low heat.

Make a light sauce of 2 tablespoons of oil, 2 tablespoons of flour andsweet red ground pepper, pour over cold water and pour over thesarma. dd the sausage and cook for another half hour to an hour.Don’t stir the sarma, just shake the pot gently.

Serve with mashed potatoes.

Dobar tek!

Leftover idea: if some sarma doesn't get eaten, remove the liquid partand put it in a tray and bake it in the oven until golden brown.

Let’s make ŠTRUKLE

A Croatian Recipe

Ingredients:

DOUGH :

FILLING:

500 g flour 1 egg0,5 dcl vegetable oil3 dcl water

750 g of freshcheese2 eggs

salt

salt

Instructions for cooked štrukle:

Leftovers ➝ baked štrukle

knead a soft dough with flour andother ingredientsdivide into three balls, coat with oil

mix sour cream with cooking creamand pour over the štruklibake in an oven for about 50 mins at

and wrap in foilleave to rest for 30 minin the meantime prepare the cheesefilling by mixing up all the ingredientsroll out the dough very thin, spreadthe cheese filling sparingly over thedough, wrap into a strudel, cut up in

200 °C

Level up ➝ sweet štrukle

sprinkle sugar onto the baked štrukli

smaller piecescook the strudels in boiling water for

10 minoptional : put the boiled štrukle to aoven safe pot, mix sourcream with oneegg, pour over the štrukle and put intoa preheated oven at 200 °C and bake

for 10 - 15 minutes

Let’s make COD

A Croatian Recipe

Ingredients:

1–2 tablespoonschopped freshparsley (optional) A splash of milk(optional, for extracreaminess)

500 g dried cod500 g potatoes150 ml extra virgin

olive oil3–4 cloves garlic,

mincedsalt and pepper, to

taste

Instructions:

1. Soak the dried cod:If using dried salted cod, soak it in cold water for at least 24–48 hours, changing the water

several times to remove excess salt.If using unsalted dried cod, soak it for about 12 hours to rehydrate.

2. Cook the cod and potatoes:Drain the cod and place it in a large pot with fresh water. Bring to a boil and simmer forabout 20–30 minutes, or until the fish flakes easily.In a separate pot, boil the peeled and chopped potatoes until soft (about 20 minutes).

3. Flake the cod:Remove the cooked cod from the pot, discard the skin and bones, and flake the flesh into

small pieces.4. Mash the potatoes:Drain the potatoes and mash them while still warm.

5. Combine everything:In a large bowl, mix the mashed potatoes with the flaked cod.Gradually add the olive oil, stirring constantly to create a smooth, creamy texture.Stir in the minced garlic, salt, and pepper. If desired, add a splash of warm milk for extra

creaminess.Optionally, mix in some chopped fresh parsley for added flavor.

Leftover idea ➝ Cod Croquettes (Fritters

Mix the leftover bakalar spread with an egg and a bit of flour or breadcrumbs.Shape into small patties or balls and pan-fry until crispy.

Waffles

PREP TIME

COOK TIME

SERVINGS

20 MIN

40 MIN

20 PIECES

Instructions

Ingredients

Step 1Separate the egg whites from the yolks. And beat the egg whites untilPour the flour, milk, sugar, vanilla and egg yolks into a bowl. Whiskeverything together to obtain a smooth dough.Dissolve the yeast in the warm water and add it to the dough, mixingMelt the butter in a saucepan. Do not let it brown. Add it to the"Gently" add the egg whites to the mixture (Be careful not to breakthe whites, this is what gives the dough its lightness).Cover and let it rest for 1 1/2 hours before putting it in the oven at40°C (do not preheat it) for about 25 minutes. Or 2 hours on the

1 pinch of salt1 tablespoon of fine sugar1 teaspoon of vanilla extract1 teaspoon of vanilla extract450 g of butter750 g of flour

stiff using a mixer.Step 2Step 3"vigorously".Step 4Step 5Step 6radiator at room temperature.5 min before cooking the waffles, heat the waffle iron.Pour the batter into the waffle iron and turn the appliance over after20 sec (if the model allows it, otherwise turn the waffles halfwaySprinkle with icing sugar, brown sugar or melted butter as desired.

dough.

7 eggs75 cl of milk

Leftover

Step 7Step 8through cooking).

You can eat these waffles withvanilla ice cream and whippedcream if you want

Step 9Step 10Enjoy your meal!

Bruxelles

PREP TIME

COOK TIME

SERVINGS

20 MIN

40 MIN

20 PIECES

Instructions

Ingredients

Étape 1Séparez les blancs des jaunes. Et montez les blancs en neige à l'aideVersez la farine, le lait, le sucre, la vanille et les jaunes d'œufs dans unsaladier. Fouettez le tout pour obtenir une pâte lisse.Diluer la levure dans l'eau tiède et l'ajouter à la pâte en mélangeantFaites fondre le beurre dans une casserole. Ne le laissez pas brunir.Ajoutez "doucement" les blancs au mélange (Attention à ne pascasser les blancs, c'est ce qui donne à la pâte sa légèreté).Couvrez et laissez reposer 1h30 avant de mettre au four à 40°C (nepas préchauffer) pendant environ 25 minutes. Ou 2h sur le radiateur5 min avant de cuire les gaufres, faites chauffer le gaufrier.Versez la pâte dans le gaufrier et retournez l'appareil au bout de 20secondes (si le modèle le permet, sinon retournez les gaufres à mi-Saupoudrez de sucre glace, de cassonade ou de beurre fondu selon

1 pincée de sel1 cuillère à soupe de sucre fin1 cuillère à café d'extrait de vanille1 cuillère à café d'extrait de vanille450 g de beurre

d'un batteur.Étape 2Étape 3"énergiquement".Étape 4Ajoutez-le à la pâte.Étape 5Étape 6à température ambiante.Étape 7Étape 8

750 g de farine

7 œufs75 cl de laitVous pouvez manger ces gaufresavec de la glace vanille et de lachantilly si vous voulez

Ingredients

cuisson).Étape 9votre goût.Étape 10Bon appétit !

CREPES / PANCAKES

By the French

Ingredients for 24 crêpes

500g all-purpose flour

6 eggs 1L milkvanilla sugarSome butter or oil for the pan

METHOD

well.g to mixunt of fated, addckly, gentlyn each

k and mixcontinuin

the mille while small amothe fat ad it quie pan.til goldenon a plasugar, br

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our, eggmilk littledium heahe hot pa the pan the bott to 2 mis, place tld, sprink you wan

ix the flt of the over meine) to tf batter to to cover about 1oth sidehot or cor other if

e bowl, m the res lumps.repe panr margaramount o the pan,crepe forked on be crepes choco o

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use them or anothe

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waffle

750g

500g

7g

400g

2+2yellows

270ml

Step 1

Prepare the waffle batter by mixing the flour, eggs and yeast dissolved in warm milk.

Step 2Let rise for between 30 and 45 minutes near a radiator or in another place at around 24 degrees.

Step 3

Incorporate the softened butter.

Step 4

Incorporate the pearl sugar.

Step 5Let rest for at least 30 minutes.

Step 6Prepare dough balls of +/- 100 g

Step 7Cook for 3 to 4 minutes in a very hot waffle iron.

waffle

750g

500g

7g

400g

2+2yellows

270ml

Étape 1

Préparez la pâte à gaufres en mélangeant la farine, les œufs et la levure délayée dans le lait tiède.

Étape 2Laissez lever entre 30 et 45 minutes près d'un radiateur ou dans un autre endroit à environ 24 degrés.

Étape 3

Incorporez le beurre ramolli.

Étape 4

Incorporez le sucre perlé.

Étape 5Laissez reposer au moins 30 minutes.

Étape 6Préparez des boules de pâte de +/- 100 g

Étape 7Faites cuire 3 à 4 minutes dans un gaufrier très chaud.

FRENCHFRIES

1kg

frying oil

Étape 1Peler les pommes de terre et les laver, puis les détailler en parallélépipèdes à base carrée d’environ 1,5 cm de côté(en d’autres termes, en grosses frites). Les laver à nouveau et bien les sécher dans un torchon à vaisselle propre.

Étape 2Les faire cuire une première fois dans l’huile chauffée à 150°C, pendant 7 à 8 minutes. Il ne faut pas surcharger lafriteuse: pour 1 kg de pommes de terre, cuire 1/3 des frites à la fois.

Étape 3Laisser refroidir les frites, le temps de prendre l’apéro ou de préparer le reste du repas.

Étape 4Cuire les frites une seconde fois dans l’huile chauffée à 190°C pendant environ 3 mn (elles doivent être croustillantes

sans être dures).

Étape 5Servir les frites aussitôt, accompagnées d’une salière: je déconseille de les saler à l’avance, car, d’une part, les fritesramollissent alors, et d’autre part, je n’aime pas le sel sur les frites (comme ça, chacun sale comme il vaut).

FRENCHFRIES

1kg

frying oil

Step 1Peel the potatoes and wash them, then cut them into parallelepipeds with a square base of about 1.5 cm on eachside (in other words, into large fries). Wash them again and dry them well in a clean tea towel.

Step 2Cook them a first time in oil heated to 150°C, for 7 to 8 minutes. Do not overload the fryer: for 1 kg of potatoes, cook

1/3 of the fries at a time.

Step 3Let the fries cool, while you have an aperitif or prepare the rest of the meal.

Step 4Cook the fries a second time in oil heated to 190°C for about 3 minutes (they should be crispy without being hard).

Step 5Serve the fries immediately, accompanied by a salt shaker: I do not recommend salting them in advance, because,on the one hand, the fries will soften, and on the other hand, I do not like salt on fries (that way, everyone salts as

they like).