Recipes – Academy – TheChefsCut
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Recipes

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Pineapple & Mint Salad

A dish famous from our wine evenings (how we miss those times) and brought to you by our The Chef’s Cut chef Eric. It’s a simple recipe and can we recommend cracking a bottle of Pouilly-Fuissé to go with it?

Salmon with zucchini pasta

It is challenging sometimes to maintain a healthy lifestyle during the lockdown, however, the right food and lifestyle improve our immune system considerably. No secret for food coach Marlies, from Eat Good Feel Good, who send us this beautiful and nutritious recipe.

Cannelloni with green asparagus

When we can’t travel to Italy, we bring Italy to us. This is what food blogger Elle of A Pinch Of Odelle thought when she created this delicious recipe. She turned the classic Italian cannelloni (with ricotta, spinach and tomato sauce) into a healthy and innovative dish.

Tomates à la provençale

This is an easy French recipe that is great as an appetizer or a light brunch. You don’t need many ingredients to create this wonderful dish.

Salmon nuggets with a mint & sage yogurt sauce

This is a super easy recipe from our The Chef’s Cut member Eric, who made it as a snack during the lockdown. Have a try yourself!

Fish Paprikash

One of the renowned dishes of Slavonia is fish paprikash, or also known as just fish. Good quality fish from the river, peppers and boiling in a kettle on an open fire is the secret to a good fish paprikash.

Lasagne alla bolognese

Lasagne alla bolognese Lasagne originated in Italy, traditionally attributed to the city of Naples. The lasagne is one of the oldest types of pasta, made with several layers of fresh pasta alternated with ragù sauce and béchamel. This recipe is the Bologna’s version of lasagne. In other regions of Italy it is common to find

Breaded cutlets with horseradish

Breaded cutlets with horseradish Plain or stuffed breaded meat is always welcome at our table. Aromatic coating of horseradish in a “breaded jacket” certainly provides a surprise in taste. Combined with roasted potatoes and green salad, it is certainly a rounded complete meal. Ingredients 8 pork chops salt pepper 60 g (2.10 oz) fresh horseradish

Lamb with fresh peas

In the spring it is time for Dalmatian lamb with fresh peas. Add some boiled potatoes and you get a full meal.

Deep Fried Panzerotti

Deep Fried Panzerotti Panzerotti are a typical dish of Apulia. They are small versions of the Calzone (closed pizza), but prepared with a softer dough and then fried. The most common fillings are tomato and mozzarella. We got this recipe from Paola, a local from Apulia – who is known for her most delicious panzerottis.

Mussels buzara

Mussels buzara The secrets of preparing Mussels buzara is revealed to us by Sandra Ž. Buzara is made from shellfish or shrimp. So-called white buzara is prepared with garlic, onion, parsley, olive oil and wine, unlike the red one, which is prepared with the addition of tomatoes. When the buzara is nearly done, you can

Rafioli

Rafioli These biscuits used to be prepared only for celebrations and holidays. Today they can be consumed more often and they are unique by their half moon shape, fine almond filling and aromatized with a coating of brandy (rakija) and granulated sugar. Ingredients For shortcrust pastry: 700 g (24.5 oz) strong white bread flour ½

Tiramisu

Tiramisu Tiramisù is a famous Italian dessert. It is so famous and has so many variations, that there is an ongoing fight in court about the origin of this delicious dessert. However, our Italian chef Francesca strongly believes that it was created in the region of Veneto. The word tiramisù literally means “pick me up”,

Čobanac (Slavonian shepherd stew)

Čobanac (Slavonian shepherd stew) Slavonian meal prepared in a kettle. It was traditionally served in afternoon hours, when the laborers would be returning from the fields. As a rule, it should contain at least three different types of meat, it should cook for hours on mid fire, and it is served with home-made batter-dumplings. Ingredients

Spaghetti alla Amatriciana

Amatriciana is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese, and tomato. It is one of the most well-known pasta sauces in Roman and Italian cuisine.   It originates from a recipe named gricia. Grici was the name the Romans used for the merchants whom emigrated from the Swiss region of Grisons. They typically sold bread and

Brutti Ma Buoni

Brutti Ma Buoni (Ugly but Good) A typical Italian cookie with hazelnut, originally from Gavirate, a town near Varese. The recipe was created in 1878 by Costantino Veniani, an experienced pastry chef and owner of the pastry shop Pasticceria Veniani. During the years, these cookies became extremely popular, attracting celebrities such as Giuseppe Verdi and

Shir Berenj

Shir Berenj Shir Berenj is a typical dessert from Iran. This sweet milk & rice pudding is easy to make and will be perfect after a long day. Preparation time: 60 min Serves: 4 Ingredients 1 cup short grain rice 4 cups milk 1⁄4 tsp salt 1 tbsp ground cardamom 1 tbsp ground pistachio 1/4

Kroštule

Kroštule While doughnuts are mostly prepared on the mainland during the carnival season, in Primorje and Dalmatia these are kroštule, krustule, krustavice (lat. crustulum – a cake, a sweet). Crunch pastry deep fried in oil is cut beforehand in strips and formed into bows, flowers, knots and similar. Kroštule sprinkled with powder sugar will go

Marinated Sardines

Marinated sardines Earlier, when there were no refrigerators, people would have to manage in preserving perishables, such as fish. Marinating fried sardines in a mixture of oil, vinegar, onion, bay leaves and rosemary is one of the ways. Fish prepared like this can stand in cool place up to two weeks, and the longer it

Iranese Bean Salad

Iranese Bean Salad A healthy and fresh salad that is still filling because of the beans. Ideal to have for lunch or as a side with your main meal. Ingredients 1 can kidney beans 1 bunch parsley (finely chopped) 1 bunch chives (finely chopped) 1 hard-boiled egg (finely chopped) 3 fresh lemons 3 tbsp olive

Panna Cotta

Panna Cotta Ingredients 50 g sugar 500 ml fresh cream 50 ml fresh milk 1/2 vanilla pod 3 gelatine sheets or powder (10g) If you like saffron, you can add to the milk four or five saffron threads. 6 cup moulds Preparation Soak the gelatine sheets in cold water for 10-15 minutes until they are

Sugar Biscuits (Cukerančići)

Sugar biscuits (Cukerančići) Cukerančići are shortcrust pastry which character is formed only after they are baked. Namely, according to Istrian tradition, while still warm they are dipped into Malvazija wine and sugar. Others will prefer Lozovača brandy and sugar. Nevertheless, they are irresistable. Ingredients 3 eggs 50 g (5.3 oz) sugar 1 sachet vanilla sugar

Focaccia

Focaccia Focaccia is a flat oven-baked Italian bread, similar in style and texture to pizza doughs.  It is popular in Italy and is usually seasoned with extra virgin olive oil, sea salt, herbs, and may at times be topped with onion, cheese and meat. Focaccia can be used to accompany many meals or as sandwich bread. Ingredients 500 g wheat flour

Squid Ink Tagliolini with Clams and Shrimps

Tagliolini al nero di seppia con vongole, seppie e gamberetti is a typical Italian dish that will transport you right to the beach in Italy. Ingredients For Tagliolini: 350 g white flour 2 eggs 8 gr squid ink 50 gr lukewarm water For shrimps and clams sauce: 200 gr shrimps 1000 gr clams 200 gr

Mast-o-khiar (Cucumber Yoghurt Dip)

Mast-o-khiar Ingredients 2 cups plain yogurt 2 small cucumbers (finely chopped) 1 medium onion (finely chopped) 1⁄2 cup walnuts 1⁄2 cup raisins 1⁄2 tsp black pepper 1 tbsp dried mint salt Preparation 1. Beat the yogurt well. 2. Add the onion, cucumbers, mint, walnut, salt, pepper. 3. Combine all the ingredients and mix well. Serve:

Štrukli au gratin

An old Croatian folk song says: “My mother baked štrukli, but she did not tell me about it”. But not to worry, we will tell you about štrukli (Authentic cheese strudel from Zagorje region), how to prepare them and how to bake them. And we will also let you know on a little secret how you can make the sweet version of it, with bread crumbs and sugar. In any case – it is an evergreen.

Gnocchi di patate

Homemade Italian pasta made with flour and potatoes. In northern Italy (Valle D’Aosta) they are served “alla bava”, that is with a fontina cheese white sauce; in southern Italy they are served with a tomato and basil sauce.

Stuffing from Gorski Kotar

“Budel, budla, nadlavanje, nadelo and želudac” are some of the names of this renowned stuffing, an Easter specialty from Gorski kotar. In most of the places in Gorski Kotar it is prepared by cooking, but Mema who was happy to share her family recipe cherishes the tradition of her mother Katica and grandmother Agneza and prepares it baked.

Soparnik

Soparnik, zeljenik, uljenak or blitvenjak (Dalmatian chard filled pie) are all names for this traditional dish in Dalmatinska zagora. It goes back from the time of the Republic of Poljica. This simple dish made of pastry and Swiss chard stuffing is baked on “komin” – hearth, cut in rhombs and served with a pitcher of wine.

Baba Ghannouj

Tahini, garlic, and lemon juice are zesty companions to charred or barbecued eggplant.

Lentil Mdardra

Lentil Mdardra is a Lebanese traditional dish that is very nutritious. Chef Akiki, that we meet during our culinary trip to Lebanon, has sent us the authentic recipe from his region. We highly recommend giving it a try at home.

Bruschetta

Traditional Italian bread slices with fresh tomatoes, perfect as a summer starter or as a snack!

Salad Shirazi

An easy to prepare meal suitable for all occasions.

Šnenokle (Floating island)

This is a favourite childhood dessert that my mother used to prepare in two versions. Classic version without any additions, in small bowls and with petit beurre biscuits in a big bowl. We could not wait for the Floating island to cool, so we changed guard in front of the refrigerator 🙂

Dalmatian Plate

On this plate, you find only the best of Dalmatia. Prosciutto, semi-hard cheese, salted pilchards, olives, small onions, home-baked bread. Next to the domestic red vine, get down to a real Dalmatian brunch.

Moujaddara

Lentils are high in B vitamins, minerals, proteins and fibers which make the dish an excellent meal for vegetarians and the health conscious. I like to eat it with a salad of finely chopped tomatoes with finely chopped white onion mixed with a lemon-olive oil dressing.

Tomato Kibbeh

A dish originated from the towns in South Lebanon prepared with ripe tomatoes, bourghol and various herbs and spices. It is a healthy no- cook vegetarian dish. Prepare it in summer when tomatoes are at their peek. Kammounit means cumin in Arabic

Sarde a Beccafico (Stuffed Sardines)

Beccafichi or ‘garden warblers’ in English are small birds particularly succulent that eat figs and were therefore a sicilian aristocratic delicacy. Ordinary people create a recipe with sardines, prepared in the same way as for beccafichi!

Halim Bademjan (Eggplant & Meat Spread)

Halim Bademjan can be eaten as a snack or lunch. The recipe comes from a family in far-off Isfahan, often called the most beautiful city in Iran, straight to your kitchen, and hopefully from there to your heart.

Veal shins with yellow saffron risotto

Veal shins with lemon and parsley are usually served with Risotto alla milanese. It’s a real traditional dish from the town of Milan and we got the authentic recipe so you can give it a go at home!

Yeast strudels with three stuffings

You can prepare the “Germtajg” or yeast dough with various kinds of stuffing. Jam, apples, cracklings, cheese, carobs are only some of the options. Traditional, classic stuffing are walnut and poppy seeds, joined in this recipe by hazelnuts. One stuffing better than the other and they will make you want to try them all.

Aubergines Parmigiana (Melanzane alla Parmigiana)

The dish originated in Sicily, but Naples and Parma also claim it as their own.

Persian Feta Salad

Persian Feta Salad, an exquisite, flavoursome, healthy meal for you and the family.

Cucumber Soup

In this stew young cucumbers and potatoes are rounded by fine sour cream, and aroma of the fresh dill. Light and refreshing. Suits well also slightly chilled.

Borany Spinach

Variations of this dish are popular throughout the Mediterranean and the Middle East. Best served with pita, crudités or crispy flatbread.

Eingemachtes (Chicken Minestrone)

Eingemachtes (ajngemahtes) translated from the Agramer or Zagreb dialect represents a simple and tasty chicken minestrone with root vegetables and liver dumplings.

Spaghetti alla carbonara

Carbonara is an Italian pasta dish from Lazio, and more specifically Rome. Its main ingredients are eggs, cheese (Pecorino Romano), bacon (guanciale or pancetta), and black pepper.

Turoš cheese

Turoš is a specialty from Međimurje, Croatia, made of fresh cottage cheese, salt and paprika. Dried in the sun or next to a warm stove, shaped like a cone it was served with spring onions and home-made cornbread.