Summer has arrived in Skopje. You can feel the excitement as weather becomes the topic of conversation and everyone speaks of outdoor meals and sunsets.
This year we welcomed the long, warm days of summer with a dinning experience inspired by our new team-up with ladybook.mk. So we are very excited to announce it in a way that best suits us.
It is so wonderful to meet new creative and talented people and it is especially wonderful when it happens around a perfect dinner table like this one.
Flat bread with hot peppers
Sauteed button mushrooms with Indian nuts and fresh parsley
Eggplant and mozzarella stacks with steamed spinach drizzled with pesto sauce
Baked young potatoes with butter and sage
Sticky pork ribs glazed in ginger and honey
Tray baked meringue with mascarpone cheese, fresh strawberries, hazelnuts and mint leaves
- Eggplant and mozzarella stacks
- Sautéed Mushrooms with Nuts
- Sticky pork ribs
- Meringue with Strawberrie
All-purpose flour, 750 g
Yogurt, 750 ml
Dry yeast, 1/2 teaspoon
Sliced chili pepper, 2
In a bowl, mix together the flour, yogurt, yeast and a good pinch of salt. When it starts coming together, flour your hands and knead the dough on a lightly floured surface. Cover bowl tightly with plastic wrap and allow to rest at room temperature for about 1 hour or until it’s double. Than, divide the dough into 12 pieces and roll out into circles about 2 mm thick. Scatter over the chili pepper and a pinch of salt and press in. Preheat grill to medium-high or place a grill pan over medium-high heat until hot. Add the flat breads and cook for 2 to 3 minutes, turning once, until golden on both sides.
Eggplant, 3 large
Tomatoes, 3 large
* chose eggplants and tomatoes with same diameter
Mozzarella, 500 g
Fresh basil leaves
Salt and black pepper
Preheat grill to medium-high or place a grill pan over medium-high heat until hot. Slice the eggplants on 1,5 cm thick rounds, season them with olive oil and salt, and grill about 5 minutes on both sides. Continue grilling until tender and marked with grill lines.
Preheat the oven to 180 C. Slice the tomatoes and the mozzarella about the same size as the eggplants. In a baking pan, starting with an eggplant slice, stack as follows: eggplant, tomato, mozzarella, spinach and eggplant again. If you like to have bigger stacks, repeat this procedure once again. Season each layer lightly as you go, whit just tiny pinches of salt and black pepper. Sprinkle with fresh basil leaves and bake about 15 min, or until the tomato slices are warm and the mozzarella melts.
Indian nuts, 150g
Chopped fresh parsley, a handfull
Garlic cloves, 2 pieces
Salt and freshly ground pepper
Olive oil, 6 tablespoons
Button mushrooms, 1 kg
In a large skillet, warm half of the olive oil over high heat. Add the garlic and start steering until it releases a smell. Add all the mushrooms, cut in half, season with salt and pepper and cook, stirring, until browned, about 3 minutes. Reduce the heat to low and cook the mushrooms until the liquid evaporates and they brown again continuously steering, about 8 minutes. Add the Indian nuts and the fresh parsley, stir well and transfer the mushrooms to a large plate. Add the remaining extra virgin olive oil and season with salt and pepper.
Pork ribs, 2 kg
Garlic cloves, 6
Fresh ginger, peeled and sliced
Dried chili flakes (to taste)
Star anise, 6
Honey, 6 tablespoons
Soy sauce, 150 ml
Vinegar, 2-3 tablespoons
White wine, 200 ml
Sliced spring onions, 6
Vegetable stock, 400 ml
Sea salt and black pepper
Preheat the oven to 180 C.
Season the ribs with salt and pepper. Heat a big baking pan on the hob with a little olive oil, add the seasoned ribs and fry them for 5-10 minutes or until they are golden on all sides.
Add the garlic, ginger, chill flakes, star anise and honey and continue to cook over the heat until the honey begins to caramelize. Add the soy sauce, vinegar and white wine and bring to the boil, simmering for couple of minute, tasting and adjusting the flavors. Add the spring onions and stock and bring to the boil again.
Place the baking pan into the hot oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time.
Remove the pan from the oven and place back on the hob. Heat the marinade and reduce for 8-10 minutes until the sauce is thick and syrupy. Turn the ribs in the sauce to ensure they’re fully coated. Serve and enjoy eating with your hands :).
Free-range egg whites, 4 large
Caster sugar, 200g
Icing sugar, 30g
Vanilla pod, 1 halved lengthways and seeds scraped out
Maskarpone cheese, 500g
Fresh mint leaves, 1 handful
Preheat the oven to 150°C and line a 40cm x 25cm baking tray with a sheet of grease proof paper.
Put your egg whites into a squeaky clean bowl, making sure there are no little pieces of egg shell or yolk in them. Whisk them until the whites form firm peaks. With your whisk still running, gradually add the sugar and then a pinch of salt. If whisking by hand, add the sugar a little at a time, whisking it well before adding more. When it’s all in, whisk briskly, or on a high setting, for about 7 or 8 minutes, until the mixture is white and glossy.
Spoon the meringue over the baking tray, using the back of a spoon to swirl and spread it out evenly into an A4-size rectangle. Place in the preheated oven and bake for an hour, or until the meringue is crisp on the outside and a little bit soft and sticky on the inside. Set aside and leave to cool.
Whip the Maskarpone with the sifted icing sugar until it forms smooth, soft peaks, then stir in the yogurt and vanilla. Sprinkle half the almonds over the top of the meringue then spoon half the whipped Maskarpone mixture over the top and drizzle with some of the strawberries, repeat until all the ingredients are on the meringue.