In Međimurje Stewed potato is called Kalapajsani kalamper. The term ‘kalapajsati’ is derived from ‘pajsati’ which means stewing, and ‘kalamper’ is a term used in Međimurje for potato. Enriched with onions and ground paprika it makes a delicious side-dish to roasted meat.
Pastry prepared from flour, butter and fresh cottage cheese, cut in circles. If they are well cooled before cutting, in the hot oven the pastry turns flaky. Yolk and caraway topping provides them with colour and flavour, and they go well with beer.
Fresh and not too ripe fruit is used for preparation of compote. During the preparation the fruit must maintain its shape, colour and aroma. Simple, fast and refreshing dessert ready in less than half an hour.
At the time of poverty people were quite inventive in creating simple recipes from available and cheap ingredients. This recipe that is more than 60 years old is a part of a cookbook from one middle-class Zagreb family, and now you can also enjoy the simplicity of its preparation.
Even though it was traditionally prepared for the workers in the fields, weddings and other festivities, we mostly relate it to Christmas. Yeast dough made from flour, eggs, yeast, milk, butter and raisins, baked in an earthenware mold, was also a favourite cake by famous Croatian writer Marija Jurić Zagorka. Who could resist its aroma and flavour combined with white coffee on a Christmas morning.
As the experts claim, the most delicious gregada is prepared on an open fire in a high pot (called bronzin) on a tripod. It should not be prepared in a shallow pot. It is said for greada: it is like brodetto without vinegar.
The main ingredients of this simple traditional recipe from Međimurje are duck and buckwheat. Ingredients that used to be at hand represent an interesting combination worth tasting.
The story about Maraschino should begin with the story about the marasca cherry (Prunus cerasus marasca) that arrived to Zadar from Middle Asia in ancient times. It found a source of life in red soil and rocky ground and integrated Dalmatian climate into its small fruits.
Cukerančići are shortcrust pastry which character is formed only after they are baked. Namely, according to Istrian tradition, while still warm they are dipped into Malvazija wine and sugar. Others will prefer Lozovača brandy and sugar. Nevertheless, they are irresistable.
Krvavice or black sausages are made on the occasion of slaughtering pigs. The sausages are stuffed with cooked and chopped offal, blood and barley. The mixture is seasoned with salt, pepper, paprika and pimento. They are usually fried and served with stewed Sauerkraut.
