With the taste of wine

  • 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!

  • Trout with rosemary and 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:

    • 5-6 trout
      • 1 clove of garlic
      • 1 glass Ždrebac White wine
      • 1 cup olive oil
      • little basil
      • more rosemary
      • so
      • lemon
      • spices to taste

    Preparation:

    Clean the trouts, wash them, cut them and add salt. In a bowl, chop the garlic, add a little salt, dry spice, basil, rosemary, oil and wine. Add the fish and let it stand for half an hour, then put it all in a pan, slice the lemon and add to the fish. Cover with foil and bake for half an hour.
    Afterwards, remove the foil and bake for another half an hour until the trout gets a nice crust and a yellowish color.

  • Juicy and aromatic Gugelhupf with 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:

    • 230 g room temperature butter
      • 250 g sugar
      • 3 eggs
      • 2 teaspoons vanilla aroma
      • 300 ml Lederer Cabernet Sauvignon
      • 210 g soft flour
      • 1 teaspoon baking soda
      • 40 g cocoa powder
      • ½ teaspoons cinnamon
      • ½ teaspoons salt

    Preparation:

    Whisk the room temperature butter with the sugar and vanilla aroma. Add one egg at a time, mixing well after each. In a bowl, mix all dry ingredients – flour, soda, cocoa, cinnamon and salt. Stirring the mixture at the lowest speed, alternately add dry ingredients and red wine. Pour the uniform and smooth mixture without lumps into a well-greased and floured gugelhupf mold.

    Bake the gugelhupf for 40 minutes at a temperature of 170 ° C, with the first 20 minutes baking covered with aluminum foil. Leave the baked gugelhupf to cool in the mold for 15-20 minutes, then carefully take it out and put it on a serving plate. Sprinkle the gugelhupf with cocoa powder and serve!

  • Aromatic spaghetti in Chardonnay sauce

    #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:

    • 230g spaghetti
    • 2 large lemons (grate the peel and squeeze them)
    • 2 tablespoons olive oil
    • 5 cloves of garlic, crushed
    • 1/4 teaspoon cayenne pepper
    • 1/3 glass Ohrid Winery Chardonnay

    • 2 tablespoons salted butter
    • chopped parsley, thyme and spices to taste
    • 1/3 cup grated Parmesan cheese, with the addition of spices
    • salt and pepper to taste

    Preparation:

    Fill the pot with water and bring to the boil, then add a pinch of salt and cook the spaghetti for a minute less than indicated on their packaging. Before you strain them, pour water from the pot into a cup and save for later.

    Meanwhile, grind the garlic and grate the lemon zest. Cut the lemons in half and put their juice in a small bowl. Heat the olive oil on medium heat in a pan (about 5 minutes). Add the garlic and fry for about a minute, until it slightly changes color. Finally, add the cayenne pepper and fry for a few more seconds. Add the lemon juice and garlic, increase the temperature from medium to high and stir, adding the wine. Stir until the liquid is reduced by half – for about 5 minutes. Season with some salt and pepper.

    Add 2 tablespoons of water in which the pasta was cooked, add butter and turn off the heat when everything melts. Add the spaghetti, along with the grated lemon zest and parmesan, mixing everything. If necessary, add more boiled water (from the cup you set aside), one tablespoon at a time. Taste and add more salt or pepper if needed.

    Serve with additional parmesan, thyme, cayenne pepper – all to your taste.

    Bon Appétit!