In the coastal region of Croatia this cephalopod is mostly prepared under the lid or as salad, while in the islands it is also smoked and pickled. In the Croatian Littoral it is fried in a pot. It is previously frozen so that it would not be tough, and then it is fried in a pot. Serve simply with toasted bread.
Regardless of whether it is prepared under a baking lid, on a skew or sauted, island lamb is a true specialty. This version prepared from carrots, olives and olive oil gravy, rounded with flavours and scents of Mediterranean herbs, comes from the island of Brač. Combined with boiled potato side-dish is a complete meal in Mediterannean spirit.
The first custard cake came out of the Samobor pastry shop owned by Ɖuro and Marko Lukačić in the 20-es of the 20th ct. Crunchy layers of puff pastry among which comes the frothy cream of eggs, milk and sugar today are a symbol of the city of Samobor, and they are a reason for visiting it from surrounding places, especially from Zagreb. Always served fresh and warm, they are a proof of quality and tradition in its finest form. Here they are for you revealed :).
Cherries are the kind of fruit that you seldom eat raw, due to their sourness. But I would often forget that fact as a child, when dark red fruits would swing from the branches. I do not have to describe the expression of my face, due to sourness, because I believe most of you have gone through the same scenario. Still, in the form of jam, this fruit offers a completely different closure.
