This document provides recipes for a cold salad, sweet and sour vegetable soup, leek and feta cheese patties, and a chicken and potato main dish. The cold salad is made with cabbage, lettuce, tomatoes, feta cheese, olive oil, pepper and salt. The sweet and sour vegetable soup contains carrots, parsnips, parsley, celery, bay leaf, sour cream, lemon juice, olive oil, salt and pepper. The leek and feta cheese patties are made with leek, flour, egg, tomato paste, olive oil, feta cheese, and basil. The chicken and potato main dish uses chicken breast, young potatoes, and a marinade of lemon juice, honey, pepper,

1. „OUR UNIQUE RECIPE“
Comenius project „History in our kitchen“
Zagreb 26-31/05/2015
COLD APPETIZER: FRESH SALAD
Ingredients: fresh cabbage, lettuce, tomatoes, feta cheese, olive oil, pepper, salt.
Instructions: finely chop all the ingredients, season with salt, pepper and olive oil.
Optional yoghurt, garlic and lemon dressing.
SOUP: SWEET AND SOUR VEGETABLE SOUP
Ingredients: carrot, parsnip, parsley, celery, bay leaf, sour cream, lemon juice, olive oil, salt,
pepper.
Instructions: finely chop the vegetable, add to boiling water and cook until softened. After
it’s done, blend the vegetable; add 1 tablespoon of sour cream and 1 teaspoon of lemon
juice. Add half a glass of water, some salt and pepper and bring it to a boil.
Serve it with an extra olive oil on top.

2. HOT APPETIZER – LEEK AND FETA CHEESE PATTIES
Ingredients: leek, flour, egg, tomato paste, olive oil, feta cheese, basil, salt, pepper.
Instructions: saute the leek on some olive oil, until golden brown. Left aside to cool down.
Prepare the mixture: add flour, egg, tomato paste, a little milk if the paste is too thick. Stir
well. Add the leek, basil, salt, pepper and feta cheese.
Prepare the hot oil and fry the patties.
MAIN COURSE – CHICKEN AND POTATOES IN SWEET AND SOUR MARINADE
Ingredients: chicken breast, young potatoes, marinade (lemon juice, honey, pepper, Vegeta,
paprika, olive oil).
Instructions: cover the meat with marinade, leave in the fridge overnight.
Cut potatoes into small cubes, season with oregano, marjory, salt and olive oil.
Grill the meat on a hot iron skillet, until medium done. In the same skillet, add some white
wine to the sauce, add the potatoes, and bake until softened.