Uskrsna Pinca - gost post za Culinary with me/Sweet Easter bread (Sirnica, Pinca), a guest post for Culinary with me

Please, scroll down for English version

Sweet Easter bread

Jedna od prvih asocijacija na Uskrs u Hrvatskoj je svakako slatki kruh - poznat kao Pinca (u kontinentalnoj Hrvatskoj) ili Sirnica (u Dalmaciji). Riječ je o slatkom kruhu aromatiziranom grožđicama, rumom, koricom limuna ili naranče te ružinom vodicom. Uobičajeno je okruglog oblika, s križem po sredini koji predstavlja simbol razapinjanja Isusa Krista. 

U vrijeme Uskrsa, ali i par tjedana ranije, uobičajeno ga možete naći u svim prodavaonicama u Dalmaciji. Kod nas je Sirnica peče dan prije Uskrsa, na Uskršnje jutro poslažemo je u košaricu s kuhanim i obojanim jajima, pa je nosimo na svetu misu da je svećenik blagoslovi. Blagoslovljena Sirnica jede se i daje prijateljima i obitelji kao simbol dobrih želja, zdravlja i blagostanja.

Naravno, ono što je nama bilo zanimljivije kao djeci jest običaj bojanja pisanica, tvrdo kuhanih jaja koja na Uskršnje jutro, nakon što smo ih blagoslovili jedemo tako da se "borimo" s jajima u rukama. Igra otprilike izgleda ovako: dvije osobe uzmu, svaka po svoje jaje u ruku i onda se "tuckaju". Pobjednik je onaj čije jaje izdrži dulje, a da ne pukne. Nakon što je jaje puklo, očistimo ga i pojedemo :)

Recept za Sirnicu je tradicionalni recept moje bake koji sam ja malo doradila.

Recept je objavljen na predivnom blogu Culinary with me, autorice Vanie iz Bugarske koja je nedavno bila moj gost. Kada me Vania zamolila da sudjelujem u njenom Uskrsnom projektu, sa zadovoljstvom sam prihvatila. Recept je već prošle godine objavljen na mom blogu, na našem jeziku možete ga pogledati ovdje.

English version

I am guest posting on Culinary with me!

One of the first association of Easter in Croatia is a Sweet Easter bread also known as Pinca (in continental part of Croatia) or Sirnica (in Dalmatian coast), flavored with raisins, rum, rosewater and citrus zest. It is shaped into a round loaf that is marked with a cross to symbolize the Crucifixion of Christ.  It's actually similar to hot cross buns, but in larger form. 

At any time of year, but especially Springtime, this recipe can be found in bakeries and people's homes. In Dalmatia, people bake Sirnica on Great Saturday, the day before Easter, and it's symbol of good wishes.

Of course there are also Easter eggs called Pisanice, the most popular Easter custom in Croatia ;) At the end of Easter week, brightly painted eggs are given as gifts. Rather than an Easter-egg "hunt", in Dalmatia there's an Easter egg "fight". Everyone chooses an egg from a basket and hits it against their adversary's egg. The winner is the one who emerges with an intact egg.

I’m sure many of you have memories of Easter traditions from your homes like I do.

This is my Granny's traditional recipe for Sweet Easter Bread.

Thank you Vania for inviting me to be a part of yours Easter project. 

I feel honoured to share a dish from Croatia on Culinary with me, please, check out the recipe! 

Zapečena cvjetača sa šparogama i kozicama/Cauliflower, Asparagus and Shrimp Gratin

Please, scroll down for recipe in English

Zaželjela sam se domaćih cvjetača. Baš kada sam se pitala zašto ih moja baka ove godine nije posadila, susjeda nam je donijela punu vrećicu. Nitko nije bio sretniji od mene! A i kako nam je došlo proljeće, organizam traži nešto povrtno :)

Kao dijete nisam bila ljubitelj cvjetača, sve dok jednom nisam kod prijateljice probala zapečene.

Od tada ih stalno radim! Osnove su iste – skuhate cvjetaču i vilicom je propasirate, a zatim dodate jaja, češnjak, sol, maslinovo ulje – ostatak po želji: nekada dodam krušne mrvice, nekada sir, nekada šparoge. Danas je izbor pao i na šparoge i na kozice :)

Na isti način pripremam i tikvice (samo njih ne kuham, već odmah onako sirove sitno naribam).

Ako imate volje, možete napraviti i slano tijesto pa ih raditi kao malene tartlete.

Nadam se da ćete uživati :)

Zapečena cvjetača sa šparogama i kozicama

(za 4 kalupa, veličine 13 cm)

      Potrebni sastojci:

·       2 manje glavice cvjetače, narezana na cvjetiće

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·       2-3 žlice maslinovog ulja

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·       2 cijela jaja

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·       50 g sira (Paški, Pramenko, Gouda – po želji), nariban ili narezan na kockice

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·       1 režanj češnjaka

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·       2 žlice krušnih mrvica

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·       50 g svježih kozica, po želji

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·       par komada sirovih divljih šparoga, po želji

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·       sol

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      Priprema:

·       Cvjetaču narežite na cvjetove pa ih operite pod mlazom hladne vode. Ja iskoristim i unutarnje listove koje zajedno sa cvjetićima skuham.

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·       U manjem loncu stavite kuhati cvjetaču s 1 žličicom soli. Neka kuha oko 15-20 minuta dok ne bude mekana. Kada je cvjetača skuhana, ocijedite ju od vode i vilicom propasirajte. Ja ne volim kada mi je skroz kašasto, volim kada ostane manjih komadića cvjetače pa ju propasiram samo u tri-četiri poteza vilicom.  

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·       Dodajte jaja, maslinovo ulje, češnjak, krušne mrvice, sol, kozice, šparoge i sir. Sve promiješajte pa ostavite sa strane da odstoji najmanje 10 minuta.  

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·       Zagrijte pećnicu na 200°C.

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·       Kuhanu cvjetaču rasporedite u kalupiće ili u jednu veliku keramičku ili vatrostalnu zdjelu.

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·       Pecite oko 30-35 minuta (ako su manji) ili oko 45 minuta (ako ste koristili veći kalup). Rubovi moraju biti zlatno smeđi, a na površini se mora stvoriti korica.

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·       Poslužite toplo.

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English version

I really like savoury individual dishes. Not only they are quite easy to make, but I also love their endless versatility.

I knew everything was perfectly all right because this dish was light, satisfying, flavorful and delicious.

To prove it all I’ll tell you that M. and I loved it.

And that’s the best evidence! For me :)

Cauliflower, Asparagus and Shrimp Gratin

     (makes 4x5-inch gratin)

      You need:

·       2 small heads of Cauliflower, broken into small florets

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·       2 whole eggs

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·       2-3 tbsp olive oil

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·       50 g cheese (firmer or pizza cheese), roughly grated or chopped

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·       1 garlic clove, finely grated

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·       2 tbsp bread crumbs

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·       50 g raw shrimps, optional

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·       few raw asparagus, optional

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·       sea salt

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      Steps:

·       Trim the cauliflower, separate into florets and wash under the cold water.

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·       In a medium pot, bring water to boil. Add cauliflower florets with 1 tsp sea salt and let cook for 15-20 minutes or until soft. Remove from the heat and drain.

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·       Using fork or hand blender, smash the florets into puree. Combine with oil, eggs, garlic, shrimps, asparagus, cheese and bread crumbs. Season with salt.

Set aside for 10 minutes.

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·       Preheat the oven to 200°C (400 F).

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·       Arrange the cauliflower into the molds.

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·       Bake for 30-35 minutes, or until the top is golden.

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·       Serve warm.

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 P.S. For the measurements, check out the Kitchen chart! 

Gost post – Bugarska – Upoznajte Vaniu Filipovu i njen recept za Salatu od rajčica, mozzarelle i parmezana s začinskim biljem/Guest post – Bulgaria: Meet Vania Filipova from Culinary with me & Tomato, Mozzarella and Parmigiano Salad with Green herb oil

Please, scroll down for recipe in English

Tomato, Mozzarella and Parmigiano Salad with Green herb oil,
photo credit - Vania Filipova @ Culinary with me

Nakon Lane Morvai i njenog divnog recepta tradicionalnog za kuhinju Galicije, ovog puta s gost postovima idemo malo dalje, u divnu Bugarsku.

Osobno nisam nikada bila u Bugarskoj. Ako ju do sada niste doživljavali, vrijeme je da promijenite mišljenje jer znam da u svima nama negdje duboko čuči želja da posjetite Sofiju (glavni grad Bugarske), da udahnete svjež zrak „zemlje ruža“, da vam bosa noga dotakne pješćane Bugarske obale, da vidite barem djelić Crnog mora ili da vam pogled odluta do planinskih klanaca. Da se malo odmorite od poznatijih turističkih destinacija i otkrijete ono neotkriveno. Jer Bugarska to zaslužuje. I vi to zaslužujete :)

Hrana u Bugarskoj slična je našoj, stoga ni ne čudi što uz obalu ljudi naginju svježim mediteranskim proizvodima poput rajčica, mozzarele, svježih začina, maslinovog ulja. Laganijoj i zdravijoj hrani.

Takav je i recept koji nam donosi Vania Filipova, ime koji stoji iza bloga Culinary with me.

Ako prošetate Vanijinim blogom, obasut će vas odjednom niz prekrasnih fotografija, divnih svježih nijansi i prekrasnih boja. Obasut će vas niz predivnih recepata, od onih tradicionalnih za kuhinju Bugarske do onih poznatih diljem svijeta. Jer takva je i Vania: simpatična, predivna, talentirana, strastvena :)

Vania za sebe kaže da najviše uživa u hrani u proljeću, kada si voli pripremiti svježe salate. Nekada su to sasvim neobične kombinacije, a nekada uobičajene dobro poznate kombinacije. Ovog puta Vania nam je pripremila salatu s homemade uljem od svježeg začinskog bilja koje je izvrsno u ovakvoj kombinaciji, iako ga ona preporučuje i s pastom ili čak i s mesom.

Vania je u receptu koristila ulje odsjemenki grožđa za koje kažu da okusom podsjeća na vino i da je izvrsno u kombinaciji s salatama kojima daje zagonetan voćni okus. 

Nadam se da ćete uživati u ovom receptu kao što smo uživale i nas dvije dok smo izmjenjivale mailove :)

Vania, hvala ti što si bila dio ovoga :)

Salata od rajčica, mozzarelle i parmezana s začinskim biljem
by Vania Filipova @ Culinary with me

(za 2 osobe)

      Potrebni sastojci:

      Za ulje od začinskog bilja:

·       1 šalica svježih listića bosiljka

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·       ½ šalice svježeg timijana

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·       150 ml ulja od koštica grožđa

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·       100 ml maslinovog ulja

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       Za salatu:

·       1 manja rajčica, narezana na tanje kriške

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·       70 g Mozzarella sira, narezanog na tanje kriške

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·       20 g Parmezana, svježe naribanog

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·       2 žlice ulja od začionskog bilja

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·       par listića baby špinata, za dekoraciju

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·       2-3 svježe masline, za dekoraciju

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      Priprema:

·       Za pripremu začinskog ulja operite svježe listiće bosiljka i timijana pod mlazom hladne vode. Manji lončić napunite vodom pa zagrijte na srednjoj vatri dok ne zavrije. Kada se voda zagrijala, uronite svježe bilje u vodu, promiješajte jednom, pa ostavite 5 sekunda da odstoji kako bi omekšalo. Ocijedite bilje, a potom ga stavite u zdjelu punu kockica leda pa tako ostavite oko 20 sekunda da se ohladi. Izvadite svježe bilje iz zdjele, posušite čistom kuhinjskom krpom pa premjestite u blender. Dodajte ostale sastojke izuzev maslinovog ulja, pa izmiskajte dok ne dobijete glatku smjesu. Ulje premjestite u čistu bočicu, dolijte maslinovo ulje, dobro izmiješajte i čuvajte u hladnjaku.

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·       Za pripremu salate poslažite na sredini tanjura mozzarellu, rajčicu, mozzarellu i tako dok ne potrošite sve sastojke. Pospite parmezanom i začinskim uljem pa dekorirajte s maslinama i listićima špinata.

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·       Poslužite ohlađeno.

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Green herb oil, photo credit - Vania Filipova @ Culinary with me

English version

In December 2011 I started a lovely team project called guest posts, which will be hosting food blogers from Croatia and from all over the world. Each of them will represent  a dish native to their country, or something they are personally enjoy.  My idea is to show you there are so many wonderful traditions all over the world. I hope they will bring parts of the world to your plates :)

I'm very enthusiastic and excited about this! I'm still amazed with food blogosphere around the world and friendships I've made with an amazing people.

Thank you so much for being a part of this!

After my last guest, my friend Lana Morvai, this time we are going  to beautiful Bulgaria.

Personally I have never been to Bulgaria. But, I know in every one of you, deep inside, there is a secret desire to visit Sofia (the capital city), to breathe the fresh air in a "land of roses", to touch the sandy coast of Bulgaria, the see at least a part of the Black sea... to discover what is undiscovered. Because Bulgaria deserves it. And you deserve it, too :)

Food in Bulgaria is similar to our own in Croatia. It is no wonder that people on coast tend to the Mediterranean products such as fresh tomatoes, mozzarella, fresh herbs, olive oil.

I'm honored to welcome lovely Vania Filipova, an Bulgarian women behind beautiful blog Culinary with me. Vania's blog is truly amazing! Take a tour through Culinary with me and discover traditional Bulgarian cuisine and worldwide recipes, bright colorful photography and amazing talent of this inspirational girl :)

It's such a delight to have Vania here! She prepared us a beautiful spring salad with homemade green herb oil. Isn't it amazing guys? She used grape seed oil wich has a bright wine-fruit flavour and it's healthy, too! I love it!

I quote Vania: „Talking about food in spring my favorite one is a salad and it’s always a pleasure when it’s easy to make it fresh and a little bit different. This salad came out because of the green herb oil, which is excellent fragrant not only for vegetables, but also for some pastas, cheese and even meat.”

So, I hope you love this salad as I do :)

Vania, thank you so much for being a part of this!

Tomato, Mozzarella and Parmigiano Salad with Green herb oil
by Vania Filipova @ Culinary with me 

(serves 2)

      You need:

      For the green herb oil:

·       1 cup fresh basil leaves

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·       ½ cup of fresh thyme

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·       150 ml grape seed oil

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·       100 ml extra virgin olive oil

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       For the Salad:

·       1 medium tomato, sliced into 3-4 mm

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·       70 g Mozzarella cheese, sliced into 3-4 mm

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·       20 g Parmigiano cheese, freshly grated

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·       2 tbsp green herb oil

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·       a few baby spinach leaves, for decoration

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·       2-3 olives, for decoration

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      Steps:

·       For the green herb oil: Wash the herbs under cold water. Bring a medium pan of water to the boil. Plunge the herb into the boiling water, stir once and leave for 5 seconds. Drain the herbs in a sieve and tip them into a bowl, full of ice cubes for 20 seconds. Remove herbs from the ice and dry them gently with a tea towel. Place them in a blender, add the grape seed oil and blend until it becomes smooth. Strain the mixture through a fine sieve and pour it into a clean bottle. Add the extra virgin olive oil and it's done. Store the oil in the refrigerator.

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·       For the salad: Use a cooking ring to order the salad. Place the ring in the center of a serving plate and order Mozzarella cheese, tomato, cheese, tomato, etc. until finishing all the tomatoes and Mozzarella cheese. Gently remove the cooking ring.

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·       Sprinkle the top with the green herb oil and parmigiano.

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·       Decorate with the spinach leaves and olives and enjoy.

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 P.S. For the measurements, check out the Kitchen chart!

Gost post – Španjolska, La Coruña, Galicija: Upoznajte Lanu Morvai i njen recept za Španjolsku salatu s morskim plodovima (Salpicón) / Guest post – Spain, La Coruña, Galicia: Meet Lana Morvai & Spanish seafood salad (Salpicón)

Please, scroll down for recipe in English

Salpicón de Marisco with octopus, photo credit @ Lana Morvai

Nakon Ire Rodrigues @ Cooking Tackle i njenog divnog recepta tradicionalnog za kuhinju Indonezije, ovog puta s gost postovima idemo u prelijepu Španjolsku, u pokrajinu Galiciju.

Galicija je smještena na sjeverozapadu Pirenjeskog poluotoka, na obali Atlantskog oceana, gdje stanovnici ponajviše uživaju u plodovima mora, tipično za mediteransku zemlju koja ima bogatu gastronomsku ponudu i neuobičajeno veliku potrošnju maslinovog ulja.

Dopustite da vam predstavim prelijepu Lanu Morvai, moju dugogodišnju prijateljicu koja već godinama živi i radi u toj predivnoj zemlji, upoznaje i živi španjolsku kulturu, tradiciju i običaje. Lana je strastvena kuharica iako sama za sebe kaže da i nije najbolja, no njeni recepti, maštovitost, ideje, stilizacija jela i ljubav prema kuhanju pričaju drugačiju priču! :)

Kada se rodila ideja s gost postovima, nisam mogla zamisliti bolju osobu od nje koja bi nam predstavila jelo tipično za njenu zemlju! Španjolska je dugo moja zemlja snova, zemlja koju planiram posjetiti jednog dana, a sama činjenica da španjolski govorim bolje nego engleski, govori dovoljno o mojoj ljubavi prema toj zemlji. Stoga, kada je Lana pristala napraviti gost post, a da nije ni znala o čemu se radi, učinila me neizmjerno sretnom! To se zove imati „duh“ :)

Lana za Španjolsku kaže da je zemlja raznolike gastronomske ponude i običaja koji se mijenjaju od pokrajine do pokrajine da joj se ponekad čini da se nalazi u više zemalja odjednom :) 

U Galiciji se najviše jedu morski plodovi, no mesna jela ni malo ne zaostaju. Jede se obilno, za doručak najčešće neko pecivo ili churros, kava s mlijekom i slično. Španjolci vole ručati jako rano, već oko 13 sati, jer iza ručka slijedi poznata španjolska siesta (popodnevna drijemka, kako je Lana naziva) zbog koje španjolci vole odužiti ručak i uživati u zajedničkom vremenu. Oko 18 sati  slijede maleni zalogajčići za „nešto prigristi“, a budući da mrak pada dosta kasnije, večera slijedi tek oko 22 sata.

Tko još nije čuo za tapase? Ako ste mislili da su tapasi vrsta malenih zalogajčića, onda ste se prevarili. Tapas je način jela, malene porcije koje se služe uz pivo, neko drugo piće ili što drugo i bilo kada, a bilo što može biti tapas. U bilo kojem restoranu ili kafiću uvijek vam je pri ruci karta tapasa, a u većini slučajeva su besplatni.

Lana nam je ovog puta pripremila jelo tipično za pokrajinu Galiciju, salatu od morskih plodova (Salpicón). Ime ove salate dolazi od riječi sal (sol) i picar (sjeckati). Riječ je o najtipičnijoj španjolskoj salati koja se jede kao predjelo u vrućim ljetnim mjesecima, koju možete naći na meniju svakog restorana, a možete ju služiti i kao tapas. Možete je pripremiti sa svim morskim plodovima, pa tako u ovom receptu možete po slikama vidjeti da je ova salata vrlo često na Laninom meniju – sa hobotnicoom ili s bijelom ribom. Inače, u Galiciji koja je poznata po svojim morskim plodovima i ribi, ova salata služi se s mesom raka. Jedino pravilo kod ove salate je da su svi sastojci sitno nasjeckani i posluženi dobro ohlađeno.

Budući da sam odrasla na sličnim stvarima, svi vi koji volite mediteransku hranu, znam da ćete uživati u ovome :)

Lana, hvala ti što si bila dio ovoga, što si nam dočarala španjoslku kulturu i običaje :)

Lana možda i nema svoj blog, no to ne umanjuje njenu ljubav, talent i strast prema kuhanju.

Posjetite Laninu stranicu na Coolinarici i upoznajte jela tradicionalna za njenu zemlju: Empanda Gallega (Galicijska pita), Larpeira (tradicionalna Galicijska slastica), Dagnje Tigres Rabiosos, Dagnje a la vinagreta, Katalonski Susos, Gazpacho Andaluz, Crema Catalana, Tocinillos del Cielo (starinski slatkiš), Turrón de Coco (nezaobilaznu španjolsku božićnu slasticu), Polvorones (tradicionalni božićni kolačići), Orehas (španjolske kroštule uobičajeno poslužene u dane karnevala), Tarta de Santiago.

Španjolska salata s morskim plodovima (Salpicón de Marisco)

(za 2 osobe)

      Potrebni sastojci:

·       350 g bijele ribe ili hobotnice

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·       10 cijelih dagnji

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·       6 štapića rakova

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·       1 cijelo jaje

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·       1 manja crvena paprika

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·       1 manja zelena paprika

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·       1/2 glavice crnog luka

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·       maslinovo ulje

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·       ocat

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·       sol, papar, peršin

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      Priprema:

·       Skuhati bijelu ribu u blago posoljenoj vodi pa ju očistiti od drača i usitniti na manje komadiće. Ukoliko upotrebljavate hobotnicu, najbolje je da je hobotnica zamrznuta najmanje tri dana prije pripreme. Hobotnicu skuhajte u neposoljenoj vodi. Kuhanu hobotnicu narežite na manje komadiće. Ostavite sa strane.

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·       Dagnje stavite u veći lonac s ½ -1 dl vode pa ih poklopite. Kuhajte na srednje jakoj vatri dok se ne otvore. Neotvorene dagnje bacite, a otvorene očistite od ljuštura pa sačuvajte meso dagnji. Ostavite sa strane.

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·       Štapiće rakova također skuhajte, pa narežite na sitnije kolutiće. Ostavite sa strane.

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·       Jaje također skuhajte. Nasjeckajte na sitne kockice.

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·       Papriku i luk nasjeckajte na sitne kockice.

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·       Pomiješajte bijelu ribu ili hobotnicu s štapićima rakova, hobotnicom, dagnjama, paprikom, jajem i lukom. Začinite s uljem, octom, soli, paprom i peršinom. Sve dobro promiješajte.

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·       Ostavite u hladnjaku najmanje 2 sata. Poslužite dobro ohlađeno.

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Salpicón de Marisco with white fish and crab sticks, photo credit @ Lana Morvai

English version

In December 2011 I started a lovely team project called guest posts, which will be hosting food blogers from Croatia and from all over the world. Each of them will represent  a dish native to their country, something they are personally enjoy.  My idea is to show you there are so many wonderful traditions all over the world. I hope they will bring parts of the world to your plates :)

I'm very enthusiastic and excited about this! I'm still amazed with food blogosphere around the world and friendships I've made with an amazing people.

Thank you so much for being a part of this!

After my last guest, my friend Ira Rodrigues @ Cooking Tackle, this time we are going  to beautiful Spain, to the province of Galicia.

Galicia is located along Spain's north-west Atlantic coast, where most residents are enjoying the seafood, which is typical for this Mediterranean country.

I'm honored to welcome lovely and young Lana Morvai, my long time friend who has been living  in this beautiful country.  For a few years now, she has had a chance to learn about the Spanish culture, traditions and customs. I could not imagine a better person to present us a typical Spanish dish. Therefore, when Lana agreed to do a guest post, she made me extremely happy!

She prepared to us a typical Spanish Seafood Salad – Salpicón (sal - salt and picar - chop).

The Spanish love all kinds of fish and seafood. No matter what region, Spanish eat it several times a week, if not daily. Salpicón, which we call "Spanish Seafood Salad" is a simple and light dish that you can serve with octopus, white fish or with an assortment of shellfish, as Lana does often. In Galicia, a region famous for its fresh seafood and fish, both of excellent quality, this salad is made with crab and can be found at many restaurants and bars. It makes a great good cold entre for a quick summer dinner or tapa.

The only important rule you should never forget is to mix it a few hours ahead, and leave it in the fridge, well covered, so that flavours have time to mingle. It´s meant to be super-fresh and crunchy.

I hope you will enjoy in this Mediterranean recipe as Lana and I did :)

Lana, thank you for being a part of this :)

Lana does not have a food blog, but this does not diminish her ​​love, talent and passion for cooking. Visit Lana's page on Coolinarika (famous Croatian food site) and discover the traditional foods of her country. Each recipe is in Croatian, but if you are interested, you can use google translator :)

Spanish seafood salad (Salpicón de Marisco)

(serves 2)

      You need:

·       350 g white fish or octopus, boiled

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·       10 whole mussels, cooked and cleaned

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·       6 crab sticks, cooked

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·       1 whole egg, hard boiled

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·       1 small red bell pepper, chopped

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·       1 small green bell pepper, chopped

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·       1/2 onion, chopped

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·       olive oil

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·       vinegar

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·       sea salt, black pepper, parsley

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      Steps:

·       If you cannot purchase octopus that is already boiled, purchase the fresh octopus and boil between 30-60 minutes in the unsalted water, until tender. The cooking time depends on the size of the octopus. Once the octopus is cooked, cut it into small pieces. If using white fish, cook it in the cold water for about 5-10 minutes, then remove from the heat and clean. Allow to cool.

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·       In a small size sauce pan, bring small amount of water (approximately 100 ml) to a boil over high heat. Once the water is boiling, add raw unopened mussels. Cover and boil 3-5 minutes. Remove the meat from the shells and set aside (disgard any that have not opened).

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·       Cut crab sticks into small pieces. Set aside.

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·       Chop the hard boiled egg, set aside.

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·       Combine octopus or white fish, mussels, crab, egg, onion and peper. Add vinegar and olive oil to taste, add salt, pepper and parsley. Toss well.

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·       Refregerate at least 2 hours before serving. Serve chilled.

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P.S. For the measurements, check out the Kitchen chart!