I have decided to revamp my website and give it a fresh spring look.
Thanks to Marko Butrakovic, who is an amazing cameraman and a photographer, Mrs. Vesna from Plavi Lonac, the location, and Erin Hutchings, who provided the lovely outfit – I was able to do a fun filled photo shoot.
Can’t wait to see the results!
It has been quite a few years since I have been to the Croatian coast. With all the travels around the globe, I forget that I have a gem in my back garden – the Dalmatian coast.
That is why McLean and I decided to hop over to Trogir and Split for the weekend and enjoy some of the local specialties.
We spent 2 days in Trogir/Ciovo and a day in Split. Every day started with a hike which would end at a local tavern with treats such as wine, grilled seafood, squid risotto and local grappa.
I guess I must not forget the cheeses and the great ice cream we snatched at the Split RIVA – so creamy and divine!
When at the coast, I suggest you try our wines such as PLAVAC and DINGAC (red) and POSIP and MALVAZIJA (white). We also have a huge selection of grappa – my personal favourites are pear, which is consumed pre-meal, and walnut with a cube of ice as dessert.
So, if you are ever wondering where to go for vacation and you decide for the same route, here are a few of my suggestions:
TROGIR/CIOVO:
KONOBA DUGA – a cute, family run tavern, a bit out of the way. One can either walk (it takes about 1 hour from the center of Split) or drive ( 15 min). They provide parking and stunning views of the local islands. The prices are a little bit higher than down town, but the food is fresh, clean and local. You will pay about 120 KN for a plate of grilled calamari or shrimp. The house seafood marinade is excellent and loaded with garlic, just like I prefer it. The staff is very friendly, multilingual and helpful.
KONOBA TRS – set in the heart of the medieval city, this tavern offers a twist on the traditional recipes. We tried the octopus tripe in rosemary gnocchi and would definitely recommend the dish. The portion was nicely sized and the Malvazija wine went nicely with the meal. The staff is also multilingual and knows the interesting and big menu very well.
SPLIT
KONOBA HVARANIN – one of the biggest surprises since I have been coming to the coast – a hole in the wall type of restaurant, family run, with only a few tables but incredible pasticada. The mother makes all the dishes and the father runs the operations, so it is no wonder that everything is incredibly tasty. The portions are huge, filling and tasty. We ordered a portion of fried small fish and a bottle of POSIP wine – it all went wonderfully together. Be aware of their summer opening hours – they take a break between 4 and 6 PM but it is worth the planning. And don’t be surprised if you get seated next to an A list celebrity – this place gets all kinds of guests including Abramovich, Djokovic, Ivanisevic….
PARADOX WINE BAR – I believe this is the first wine bar opened in Split. It is situated in a small pedestrian street only a few minutes walk from the main promenade. The wine is all local and you can get some very nice ones by the glass. The server was very nice, friendly and educated on the wines and pairing them with cheeses. We ordered a trio of cheeses from the island of Pag and they all came with matching jams made from local fruit. Another huge plus for us as international tourists was that they had free WIFI.
We all love Reese’s peanut butter cups but we all know they are not the best option when it comes to healthy treats. This is why I decided to clean that treat up.
With my recent discovery of amaranth, the new gluten free and high in fiber super food, every tab open in my browser has at least one recipe containing this wonderful grain.
In case you have not run into this little unsung hero, here are a few facts for you: amaranth can be used in almost every meal – one can use it to replace oats or add it to granola. Apart from being rich in protein, amaranth also contains lysine, an amino acid, that helps your body absorb calcium, process protein, and convert fatty acids to energy. On top of it all, it’s oil is a good source of omega-3 fatty acids. Pretty cool little guy, huh?
You can buy already popped amaranth in any good store or you can do it yourself – the process is the same like popping popcorn: heat up a skillet, put a spoonful of seeds in the skillet and cover. Shake until the popping stops, remove from the stove and use the seeds.
The only thing left is to find some good 85% dark chocolate and a jar of nice, crunchy peanut butter. If you are feeling extra cheeky, you can pop some chopped peanuts in there as well and voila! Your dessert cups are ready.
POPPED AMARANTH PEANUT BUTTER CUPS
INGREDIENTS (makes 12 big cups):
1 cup crunchy peanut butter
1 tbsp coconut oil (optional)
1/2 cup chopped peanuts
1/2 cup popped amaranth
1 cup 85% dark chocolate or 3/4 cup dark chocolate chips
PREPARATION:
Preheat the oven to 350 Fahrenheit.
Line a muffin pan with muffin cups and fill with chocolate. (I used about two blocks of chocolate per piece). Place in the oven and melt for 3-4 minutes.
In the meantime, mix the peanut butter and the coconut oil in a medium bowl. Add the peanuts and the amaranth.
Take the tray with chocolate out of the oven and smooth out the chocolate with a fork. Top with the peanut – amaranth mixture and refrigerate for 30 minutes.
DOBAR TEK!
Everyone in our family loves hummus – it is very easy to make and the options are endless – roasted garlic, jalapeno, roasted bell pepper, sun dried tomato, rosemary, chipotle, walnut….I could go on all day.
The great thing about hummus, apart from the fact that it takes less than 10 minutes to make, are the chickpeas. These little guys are full of fiber, which is very important for your intestinal health, and they can also help with cholesterol reduction.
With the addition of nuts, other veggies or healthy oils, hummus becomes a great snack or a spread for your main course sandwich.
I have always been following this recipe for my base:
1 can chickpeas, drained
1/4 cup lemon juice
1/4 cup tahini
2 roasted garlic cloves, cleaned
2 tbsp extra virgin olive oil
1 tsp cumin
1 tsp ground coriander
1 tsp salt
1 tsp pepper
PREPARATION:
In a food processor or a blender, mix together the lemon juice and the tahini into a nice paste. Add the rest of the ingredients and mix until smooth.
As you can see, it really is this easy. Once you made the base, let your imagination run and add 1/2 – 3/4 cup of extras to create the flavour you would like and serve!
NOTE: Make sure you pack the hummus in an airtight container once it is ready, as the air will make it crust on the top.
DOBAR TEK!
One of the funniest things I have seen that includes two of my favourite things – puns and wine.
Sardines are one of the healthier choices for your diet and if you can, I would recommend for you to eat them at least once a week. The vitamin B12 that they carry is very important for developing red blood cells, DNA and neurological functions. They are a great snack if you are looking for something low on carbs and rich in omega 3′s.
Radishes, one of my favourite vegetables, are almost like little superheroes for your body – they are packed with fiber, which cleans out your bowels and helps reduce colon cancer; they carry vitamin C, which helps to rebuild tissues, blood vessels, bones, teeth.., and they are diet friendly – a 1/2 cup serving contains only 20 calories.
To round it all up, I added some gucamole to the mix. Avocados, the main ingredient of guacamole, with their nutty flavour and a creamy texture, make for a great addition to any sandwich. Not to mention all the good stuff they bring to the table as they contain a combination of 20 vitamins and minerals including vitamin E and C, potassium, beta – carotene, and unsaturated fats, which are crucial to brain development.
I served the whole mix on a slice of German Fitness bread, which is very dense and made from whole grains including rye, oats and wheat germ (very high in protein and potassium).
INGREDIENTS (serves 2):
1 medium avocado
1 small bunch of coriander plus a few leaves to garnish
1/2 red onion, finely chopped
salt, pepper
1 lime, juice
1 jalapeno, minced
1 chipotle pepper, minced
4 smoked sardines, chopped
6 radishes, sliced
2 slices of German Fitness bread
PREPARATION:
Combine the first 7 ingredients in a medium bowl and crush with a fork until you reach a creamy texture.
Spread on the bread slices, top with sardines, radishes and coriander. Serve.
DOBAR TEK!
I am a huge fan of salmon; its texture is so pleasing and it compliments almost any side dish, if done the right way. McLean and I like to eat ours seared, while my parents are more of well done kind of people and no matter how it is prepared, it will always be delicious.
Salmon is a great source of omega 3 fatty acids, which help reduce cardiovascular issues, protein, for building muscle, zinc, for improving our immune system and a lot of vitamins, including the very important vitamin D, which works together with calcium in order to promote strong bones.
In general, I try to stay away from farm raised fish as it tends to be treated with antibiotics, artificial colouring and other additives that are endemic to factory food production.
Other ingredients in this flavour packed dish are also very nutritious – spinach, for example, carries iron (very important as it aids your body in creating red blood cells that help oxygen to get to all of the parts of your body) and vitamin C, which helps to fight infections and create collagen.
Whole grain pasta is packed with fiber – depending on the manufacturer, it might have up to 3 grams of fiber more than the regular pasta. Fiber is will help you clear your colon and helps to remove cholesterol from your digestive system.
One tablespoon of canned capers without the liquid provides 3 percent of the recommended daily intake for vitamin K. They also contain riboflavin, iron and copper, which are both very important for creating red blood cells.
Lemons are well known for their vitamin C and with a little extra virgin olive oil and its unsaturated fat, (the good kind!) added to the mix – you will get everything you need for an extremely tasty, fresh and healthy meal.
INGREDIENTS (serves 4):
1 bag baby spinach
4 salmon fillets
2 lemons
1 tbsp extra virgin olive oil
2 tbsp capers
1 cup chopped basil
8 oz uncooked whole grain spaghetti
salt, pepper
PREPARATION:
Fill a pot with water and bring to boil. Cook the pasta al dente, approximately for 10 minutes.
In the meantime, in a medium bowl, mix together capers, juice of 2 lemons, salt, pepper, basil and lemon rind.
Make a bed of spinach on the plates you will be using for serving.
Grill the salmon to your liking.
Drain the pasta and toss with olive oil. Add the capers, basil and lemon mixture, toss and place on top of the spinach.
Put the salmon on the pasta, sprinkle with some lemon rind and serve.
DOBAR TEK!
