Food I make

Mussels two ways…

…both prepared with Vino Belje Graševina white wine, a dry white wine that goes excellent with mussels. Since I’m a pretty experimental kind of character, I decided to prepare mussels two different ways: a classical way, inspired by the French ‘Moules Marinières‘, very similar to a traditional Croatian version, and with an exotic flavor giving them two very different aromas, both…

A comforting bowl of soup

There is something so comforting about a bowl of rich, steamy soup, especially when it’s so cold outside that you don’t want to go out of the house, you just feel like hiding under a blanket and watching a movie with something warm to cheer you up! It was one of those days and I just ran to the market to…

Thoughts on making fresh phyllo dough for burek, pita and strudels in general

One of the signature dishes of Bosnia and Herzegovina is, for sure, the famous pita, a savory type of strudel made with extremely thin fresh phyllo dough and traditional fillings like grated potatoes and onions, cottage cheese or, for example, Swiss chard with a mixture of cottage cheese and sour cream. Or the famous Bosnian version with minced meat and onions, spirally…

The Perfect Cheesecake

I had a period in my ‘foodie life’ a couple of years ago when I was frantically making different versions of cheesecake trying to find the one I like. And this was the last version… In fact, there are 2 versions I use and they both give the same result: a foamy, light, not dense and overly creamy cheesecake. These two cheesecakes…