Pack your picnic bag, I've got a great recipe for you! ;)
In collaboration with Podravka. For croatian readers only!
The sun is finally shining to to fullest and so it is time to spend our time outdoor as much as possbile, breathing in the fresh air and enjoying spring the best possible way.
I prepared for you a real vegeterian bomb that everyone will adore, and I mean EVERYONE!
Instead of the classic meat barbecue, here are the most beautiful meatless aubergine balls, wrapped up in the best paprika Podravka chutney and hummus, with a little bit of vegetables in a refreshing dressing.
The chutney is the key to this recipe, since it gives the manly dose of grilling in a completely new edition.
ps. Surprise your crew with this outstanding burgers and let me know everybody s impressions ;)
Podravka ¨has a rich variety of chutneys in their selection: extra hot, fried hot, fried mild and mild, my favourites are the classic mild and the hot ones. :D
They have shown to be a true revelation to me since they are free of artificail additives and preservatives, colorings, a the taste....so rich, classic, truly overwhelming!
Your homemade buns can be prepared a day in advance, so before your picnic, make your burgers at home, place them in a basket, take a ball, book and a blanket and head off to your favourite location by the sea or the meadow.
If you prefer, stack your burgers on the spot.
And now it is definitely time for the recipe, so let's start, step by step! ;)
Ingredients for the milky burger buns
- 300 g spelt flour
- 200 g wholegrain spelt flour
- 10 g Himalayan salt
- 10 g action dry yeast
- 200 ml warm milk
- 120 ml warm water
- 25 g ghee butter
- dried rosemary, sesame and sunflower seeds
Stir the flours, salt and yeast in a bowl.
Warm the water and milk until lukewarm and pour over your dry mixture.
Add the ghee butter, a bit of rosemary, sesame and sunflower seeds, if you wish.
Stir it all with a wooden spatula, knead the dough until smooth texture and leave in a deep bowl covered with a dishcloth for about 10 minutes in a warm place.
Knead the doguh shortly again, roll it into a sausage shape and cut the dough into 6-10 equal pieces, depending on the size of the bun we want to get.
Roll each dough separately and shape it roundly, gentlly pressing the top of each bun.
Lay them on a baking tray lined with parchement paper, smear them with milk and sprinkle some dried rosemary and sesame seeds on top.
Bake on 180oC , between 20-25 minutes.
Recipe for "hummus a la Mimi"
Click here for the recipe.
Favourite Podravka chutney
Find your favourite here.
Recipe for the cabbage/carrot filling in the yogurt dressing
Slice half the cabbage finely and grate the carrot roughly.
Season it with Himalayan salt and stir in the yogurt/mustard dressing.
YOGURT DRESSING
5 large tbsp yogurt + 1 big tbsp mustard, or by choice
Stir and pour over your veggies.
Recipe for the vegeterian aubergine balls
Find the recipe here.
Instead of making balls of the mixture, make bigger flattened circles.
Slice the buns in half.
Smear the bottom half of the bun with a layer of hummus, then your Podravka chutney ba choice, put in some cabbage/carrot mix and top it with the aubergine burger and a bit of ricula.
Smear some more hummus and chutney on the top half of the bun as well if you wish.
Also, a nice addition would be goat/sheep feta cheese in the middle.
We are ready for our picnic! :D
