With the taste of wine

  • Squid in wine

    Bring the best Mediterranean flavours to your table – serve squid prepared in your favorite Lederer Chardonnay wine!

    Ingredients:

    • 400 g squid
    • 1 dl Lederer Chardonnay White wine
    • a drizzle of oil
    • a pinch of salt
    • 5-6 garlic cloves
    • a pinch of parsley
    • a pinch of pepper
    • some dried vegetable seasoning mix

    Preparation:

    Fry the squid in oil for a few minutes.

    Meanwhile, peel the garlic cloves. Add the white wine to the squid and simmer until the liquid has evaporated. Then add the salt, dried vegetable seasoning mix, pepper and finely chopped garlic. Fry all the ingredients for about 15 minutes.

    Remove from the stove, add more garlic and some parsley – decorate as desired. Enjoy!

              

  • Magic white mulled wine

    You will be convinced that magic exists if you carefully follow our irresistible recipe for mulled wine! All you need for 4 people is:

    • 1 bottle Ždrepčeva Krv White
    • 50 ml brandy
    • 2 cups black tea
    • 2 cups orange juice
    • 2 oranges
    • blueberries
    • 2 cinnamon sticks
    • 6 pcs cloves
    • a few slices of ginger
    • 3 bay leaves
    • 1/3 tsp nutmeg
    • 5 black pepper grains
    • 5 tbs honey
    • vanilla extract

    Pour the black tea into a pot and heat it with the honey for about 5 minutes over medium heat. Add the orange juice, fruit and spices, leave the mixture for about 15 minutes. Add the brandy and wine and heat it for another 10 minutes.

    If necessary, you can add more honey to the wine to have a distinct fragrant sweetness.

    And don’t forget – it’s always the right time for that magic mulled wine!

  • Red wine chocolate cake for two

    If we could turn love into sweets, it would undoubtedly be this moist chocolate cake for two, which is given its special sweetness by one ingredient: #wine.

    Make the red wine chocolate cake for two with this recipe we share with you! Ingredients:

    Chocolate shards:

    • 100g chocolate or chocolate chips of your choice

    Cake:

    • 100g flour
    • 100g white granulated sugar
    • 3 tbs dark cocoa powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • 1 egg
    • 60ml yoghurt
    • 60ml vegetable oil
    • ¼ tsp vanilla extract
    • 60ml red wine (choose a sweeter wine)

    Ganache:

    • 60ml heavy cream
    • 60ml Lederer Merlot red wine
    • 200g chopped dark chocolate or dark chocolate chips

    Melt the chocolate in a double boiler. When the chocolate is fully melted, spread it on parchment paper, making sure it’s not too thin. Cover with the second piece of parchment and press lightly to remove bubbles. Place on a flat surface in the freezer until hardened, and then break into shards of desired size. Leave them in the freezer until ready to decorate the cake.

    Preheat the oven to 150°C. Generously grease a 15cm cake pan with the softened butter and place a circle of parchment paper on the bottom of the pan.

    In a mixing bowl, stir together the flour, sugar, cocoa powder, baking soda and salt. Add the eggs, yoghurt, oil and vanilla and stir together. Add the red wine and mix until the batter is smooth.

    Pour the batter into the prepared cake pan and bake in the oven for 28-30 minutes until a toothpick inserted into the center of the cake comes out with a few moist crumbs.

    Allow the cake to cool completely in the pan, and then run a knife around the outside edge of the cake to help loosen it before removing cake from the pan.

    In a small saucepan over medium heat pour the heavy cream and wine, stir together, and heat until steam rises and bubbles begin to form. Remove from the heat, add the chocolate, and cover for 5 minutes. Open the lid and whisk the mixture until completely smooth. Set aside for about 30 minutes to cool. You want the ganache to be thicker and easily spreadable.

    Pour the ganache onto the cake and spread it carefully, then leave to cool. Serve your loved ones first. Enjoy!

  • Pizza with white wine

    #WineInfused

    Whether as a spice, addition to sauces and marinades or as an ingredient in unusual desserts, wine has always occupied an important place both in traditional and modern cuisine. The combinations are almost endless, and we bring you a treasure trove of tried and tested, inspiring recipes with the Čoka Winery wines as an indispensable ingredient!

    Ingredients:

    • 250 g flour
      • 4 eggs
      • 150 ml virgin olive oil
      • 150 ml Lederer Sauvignon Blanc
      • 200 g ham
      • 100 g black olives
      • 100 g green olives
      • 100 g cheese
      • dry herbs to taste

    Preparation:

    Mix flour, eggs, extra virgin olive oil and wine, then add half of the grated cheese. Knead the dough and season it with dry herbs. Cut the ham into cubes, and cut the pitted olives in half. Pour the dough into a baking tray with a baking paper sheet, and preheat the oven to 200 degrees.

    Spread the dough evenly on the baking sheet and arrange the chopped ham and olives on it. Sprinkle with the rest of the grated cheese on top, you can also add peppers to taste, put in the oven and bake for 20 minutes.

  • Beef in Boeuf Bourguignon wine

    #WineInfused

    Whether as a spice, addition to sauces and marinades or as an ingredient in unusual desserts, wine has always occupied an important place both in traditional and modern cuisine. The combinations are almost endless, and we bring you a treasure trove of tried and tested, inspiring recipes with the Čoka Winery wines as an indispensable ingredient!

    Ingredients:

    • 1 kg beef,
      • a couple of tablespoons olive oil,
      • a little flour (to coat the meat),
      • 2-3 medium-sized onions,
      • 3 dl Ždrebac Vranac dry red wine
      • 3-4 carrots,
      • 1 parsley and parsnip,
      • 1-2 cloves of garlic,
      • 1 bouquet garni (mixture of herbs: bay leaf, parsley, thyme),
      • salt, pepper

    Pour the oil into the pan and put it on the stove to heat well (it should be really hot). Cut the meat into cubes approximately 4 × 4 cm in size. Pepper it, roll it in flour and dip it in heated oil, but only as much as it can fit in one row. Fry the meat quickly on all sides and take it out into a pot with a lid in which you will cook it. When you fry all the meat, fry the chopped onion in the same pan. When the onion turns brown, pour Vranac over it to deglaze the pan. Pour the liquid from the pan over the meat in the pot.

    Add salt, garlic, spices to the pot, pour beef broth (or water) if necessary to cover everything, put the lid and cook on low heat for about 2 hours, stirring occasionally. In the middle of cooking, after about an hour, add the chopped greens and carrots, until the meat softens completely and the liquid evaporates enough to leave a thick sauce. Serve cooked beef without side dishes or with pasta, potatoes, bread or any side dish or salad of your choice.

  • White wine and dark chocolate goulash

    #WineInfused

    Whether as a spice, addition to sauces and marinades or as an ingredient in unusual desserts, wine has always occupied an important place both in traditional and modern cuisine. The combinations are almost endless, and we bring you a treasure trove of tried and tested, inspiring recipes with the Čoka Winery wines as an indispensable ingredient!

    Ingredients:

    • 1.5 kg pork leg
      • 700 g onion
      • 4 cloves of garlic
      • 1 teaspoon cayenne pepper
      • 1 dl Chardonnay wine from Ohrid Winery
      • 1 dl tomato juice
      • oil as needed
      • salt to taste
      • 1 teaspoon pepper
      • 1 bar of dark chocolate with a higher % of cocoa

    Preparation:

    Wash the meat and remove fat. Peel the garlic and onion, chop it, put it in hot oil, add salt to taste and simmer. While the onion simmers, cut the meat into cubes. When the onion becomes glassy, add the meat, salt and pepper it. Be sure to partially cover the 24, 25 cm diameter pot and continue simmering at a medium temperature for about an hour. Add Ždrebac Graševina, tomato juice, cayenne pepper and continue to simmer in the half-covered pan with occasional stirring. Check if the meat is soft, if not, add warm water if necessary and continue stewing until the meat is completely cooked. Add the chocolate, stir, cover the pot and remove from the heat. Serve this goulash, which has lightly simmered for about 2 hours, as a dish, with a salad, or with a side dish of gnocchi, pasta, potatoes or rice.

  • Apricot sorbet

    #WineInfused

    Whether as a spice, addition to sauces and marinades or as an ingredient in unusual desserts, wine has always occupied an important place both in traditional and modern cuisine. The combinations are almost endless, and we bring you a treasure trove of tried and tested, inspiring recipes with the Čoka Winery wines as an indispensable ingredient!

    Ingredients:

    • 1 cup sugar
      • 500g of apricots, peeled and chopped
      • ¾ cups Lederer sparkling wine

    Mix the ingredients in a cooking pot and keep on heat until boiling. Stir gently for about 10-15 minutes, until the apricots are soft. Remove from heat and leave to cool. Put this fruit mixture in a blender and blend until getting a uniform smooth mixture. Add water to the apricot puree so that you get the quantity for 4 cups, and then pour the mixture into a mold and put it in the freezer for at least 4 hours. Take out the sorbet with an ice cream spoon and serve in a glass with pieces of fresh apricots and a glass of Lederer sparkling wine.

  • Orange parfait with caramelized red wine

    #WineInfused

    Whether as a spice, addition to sauces and marinades or as an ingredient in unusual desserts, wine has always occupied an important place both in traditional and modern cuisine. The combinations are almost endless, and we bring you a treasure trove of tried and tested, inspiring recipes with the Čoka Winery wines as an indispensable ingredient!

    Ingredients:

    • 1 cup sugar
      • 3 star anise
      • 1 teaspoon baking soda
      • 1/2 cup fruit wine of your choice
      • 2 larger oranges
      • 1 1/2 cups Greek yogurt
      • 1/2 cup chopped hazelnuts, roasted almonds and pistachios
      • fresh mint leaves

    Preparation:

    Mix sugar, anise, baking soda and 5 tablespoons of water in a medium-sized pan. Mix the ingredients until boiling, until the sugar caramelizes

    Remove from the heat and add ¼ cups of fruit wine to the pan with careful movements. Stir and pour and the rest of the wine. Bring to the boil for about 30 seconds, until the sugar is completely melted. Remove the mixture from the heat.

    Using a sharp knife, peel the oranges, carefully removing the white skin. Cut the oranges into circular eighths, and then cut them in half. Put pieces of oranges on the bottom of a glass, pour caramelized wine over them, cover the wine with a spoonful of Greek yogurt, and add chopped hazelnuts, almonds and pistachios on top. Decorate with mint leaves. Enjoy!

  • Aromatic beef ribs with polenta and red wine

    #WineInfused

    Whether as a spice, addition to sauces and marinades or as an ingredient in unusual desserts, wine has always occupied an important place both in traditional and modern cuisine. The combinations are almost endless, and we bring you a treasure trove of tried and tested, inspiring recipes with the Čoka Winery wines as an indispensable ingredient!

    Potrebno je:

    • 2 kašičice majčine dušice
    • 4 kašičice maslinovog ulja
    • pomorandža
    • 6 čenova belog luka
    • 2,5 kg goveđih rebara
    • 2 glavice luka
    • 2 šargarepe
    • 2 stabljike celera
    • boca Ždrepčeve krvi

    Ingredients:

    • 2 teaspoons thyme
    • 4 teaspoons olive oil
    • orange
    • 6 cloves of garlic
    • 2.5 kg beef ribs
    • 2 onions
    • 2 carrots
    • 2 stalks of celery
    • a bottle of Ždrepčeva krv

    Preparation:

    For the marinade, mix olive oil, thyme, orange peel and four chopped cloves of garlic in a large closable bag. Rub the marinade into the meat and leave in the bag. Leave to stand for four hours or overnight. Warm to room temperature before cooking. Preheat oven to 180 degrees. Heat a fire pot. Remove the marinade from the meat and save it for later, and fry the meat on both sides until golden brown. Put sliced onion, carrots, celery and marinade in the same baking pot and cook for about five minutes. Pour in Ždrepčeva krv and let it boil for a few minutes, removing the layer from the bottom. Put in the oven and bake for about 75 minutes. Serve warm. Bon Appétit!

  • Muffins with black currants and blackberry wine

    #WineInfused

    Whether as a spice, addition to sauces and marinades or as an ingredient in unusual desserts, wine has always occupied an important place both in traditional and modern cuisine. The combinations are almost endless, and we bring you a treasure trove of tried and tested, inspiring recipes with the Čoka Winery wines as an indispensable ingredient!

    Ingredients:

    • 260 g flour
      • 2 handfuls black currants
      • 240 ml blackberry wine
      • 120 g sugar
      • 1 tablespoon baking powder
      • 1/2 teaspoon baking soda
      • a little salt
      • 2 eggs
      • 300 ml oil
      • 1 teaspoon vanilla extract

    Mix flour, sugar, baking powder, baking soda and salt. In another bowl, mix scrambled eggs, wine, oil and vanilla. Carefully pour the liquid ingredients into the flour mixture and mix gently. Put paper baskets in muffin tins, and pour a little mixture into each. Arrange the black currants on top, then add another tablespoon of the mixture. Bake the muffins in an oven preheated to 180 ° C for about 20-25 minutes. Cool and serve with a glass of blackberry wine or Rose!