These biscuits used to be prepared only for celebrations and holidays. Today they can be consumed more often and they are unique by their half moon shape, fine almond filling and aromatized with a coating of brandy (rakija) and granulated sugar.
These biscuits used to be prepared only for celebrations and holidays. Today they can be consumed more often and they are unique by their half moon shape, fine almond filling and aromatized with a coating of brandy (rakija) and granulated sugar.
You can prepare the “Germtajg” or yeast dough with various kinds of stuffing. Jam, apples, cracklings, cheese, carobs are only some of the options. Traditional, classic filling are walnut and poppy seeds, joined in this recipe by hazelnuts. One filling better than the other and they will make you want to try them all.
The name of these shortcrust cookies is determined by the paw shaped mould. They are often prepared in Christmas time, and this method has in a traditional sense substituted butter with lard.
Bischofsbrot or Bishop’s bread is a category of fine bagels, with walnuts, raisins and chocolate. Ideal treat along the afternoon coffee or tea.
Rafioli the fried shortcrust pastry with almond filling origins from the peninsula Pelješac. The rich almond filling aromatized with Maraschino and orange coated in pastry shall fill the kitchen with its fragrance. And the taste .. mmmmm, you must try it.
In the northwestern part of Croatia behind Mount Medvednica – exactly where its name comes from (Zagorje = behind a hill) – lies the region of Hrvatsko zagorje.
This predominately hilly region stretches over 2,300 km2 and is bordered by the Drava River in the north, the Sava River and Mount Medvednica in the south, the Sutla River on the west and Mount Kalnik in the east.
In the time of our grandmothers food was not as available, and choices were not as diverse as today. Especially in the winter months. That’s why people found ways and passed on the knowledge of preserving food for longer periods of time.
Turkey with mlinci is a classic dish of the continental Croatian cuisine. In this recipe we added it with a bit of autumn twist. Chestnut in classic potato croquettes with added braised apples and pears. A phantasy of flavours. 🙂
During the summer and autumn we have hosted some world travellers from the USA, Mexico, Canada, Australia and Philippines, who wanted to taste the flavours of Croatian cuisine in the way to prepare food themselves.
An old Croatian folk song says: “My mother baked štrukli, but she did not tell me about it”. But not to worry, we will tell you about štrukli (Authentic cheese strudel from Zagorje region), how to prepare them and how to bake them. And we will also let you know on a little secret how you can make the sweet version of it, with bread crumbs and sugar. In any case – it is an evergreen.