With the taste of 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.

#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!

#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!

#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:

• 6 dl red Lederer Merlot
  • 6 large and juicy pears
  • 2 cinnamon sticks
  • 1/2 stick of vanilla
  • 200 g sugar
  • a few grains of black pepper.

Pour wine into a cooking pot and add cinnamon, vanilla and pepper. Wash the pears, peel them and put them in the bowl with wine. Cook for 5 to 7 minutes, then take them out on a plate, add sugar to the bowl with Lederer Merlot wine and cook until you get a thick syrup, then remove from the heat. Leave the syrup to cool and pour over the pears just before serving. You can serve a scoop of ice cream as a side dish.

#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 for two people:

• 8 tablespoons Muscat Ottonel dessert wine
  • 4 tablespoons sugar
  • 4 fresh egg yolks
  • a spoonful of vanilla sugar
  • a pinch of cinnamon
  • half lemon zest.

In a small bowl, mix the egg yolks and sugar with a tablespoon of warm water, then whisk well to get a smooth creamy mixture, heat it on steam and add the Muscat Ottonel, cinnamon and lemon zest. Stir until the mixture becomes foamy. Remove from steam and immediately pour into ice cream bowls or cocktail glasses, wait for it to cool to room temperature, and then place in the refrigerator.

#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 for 4 people:

• 500 g beef
  • 200 g potatoes
  • 1 dl thick tomato juice
  • 2 dl Ždrebac Red wine
  • 4 onions
  • 50 ml sunflower oil
  • a spoonful of cayenne pepper
  • a teaspoon of cumin
  • a spoonful of dry spices and salt.

Cut the meat into pieces of equal size and fry it briefly in oil in a deeper pan. Take it out and fry the coarsely chopped onion in that fat, return the meat, add the cumin, dry spices and 2.5 dl of water, then simmer covered at a moderate temperature, occasionally adding water. Near the end, put cayenne pepper, diced potatoes and tomato juice. Simmer for about 10 minutes, pour a glass of Ždrebac Red and salt. Cook for a few more minutes and serve.

#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:

• 400g pasta of choice
  • 250g diced white chicken meat
  • 200ml Lederer Sauvignon Blanc white wine
  • 300ml cooking cream
  • 100g smoked bacon
  • 2-3 cloves of garlic
  • Parmesan
  • spices to taste

Preparation:

Cook the pasta, taking care to keep it al dente. In a separate deep frying pan, fry the chicken and add the diced bacon. Pour the cream and add the crushed garlic cloves. Simmer over low heat for a minute or two, then add Lederer Sauvignon Blanc wine and continue the process for a few minutes. Remove the garlic from the sauce, season to taste (salt, pepper). Pour the sauce over the cooked pasta and grate the parmesan on top.

Serve warm with a glass of the same chilled 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:

• 1kg beef
  • 3-4 larger onions
  • 2 carrots
  • 400ml tomato puree
  • 200 – 300ml Ždrepčeva krv red wine
  • a tablespoon or two flour
  • spices to taste (salt, pepper, dry vegetable spice, cayenne pepper etc.)

Preparation:

Fry the chopped onion and carrot in some oil until glassy. Add chopped beef to the fried mixture and fry together. Add some flour (one or two tablespoons depending on the desired thickness of goulash) and fry with the other ingredients, stirring constantly. When the meat is fried, add Ždrepčeva krv, tomato sauce and spices to taste. Cover and let simmer over low heat for a longer time, stirring occasionally. If you notice it is necessary, you can add a little more wine or water from time to time. The wine goulash is ready when the meat is nicely cooked and soft.

Serve warm with macaroni or mashed potatoes as a side dish.