Quince cheese used to be prepared more often and it was used as a dessert during the winter season. And for Christmas it was used to prepare delicious and juicy cakes such as this one. Combination of quince cheese and crunchy walnuts, with a dash of cinnamon along a cup of tea, makes for a true comfort food during the winter.
Croatian region Slavonia, especially the area around Tikveš, is abundant in venison, so already in the 17th century hunting grounds were formed there. And after the hunt, venison stew comes perfectly. With plenty of onion, root vegetables, wine and sour cream you get a supreme delicacy to serve with any side dish. We suggest bread dumplings.
Italian word for quince is cotogna, and in Dalmatia word kitnkes (quince cheese) is used. It is prepared in the continental part of Croatia for the winter season and kept in boxes with bay leaves. It is served with sugared almonds (bruštulani mjenduli), nuts and dried figs.
Brodetto, locally known as brodet, brudet or brujet is a meal prepared of sea fish. You place in a dish a row of oily fish, tomato, onion, garlic, but also dark grapes. This interesting combination of flavours is completed with fine white wine and olive oil. Serve with cooked polenta.
The cake from island Rab is today a culinary souvenir. This is a Medieval recipe, allegedly recorded in 1177, when according to the legend the cake was first served to the pope Alexander III who visited Rab and blessed the cathedral of Maria’s Ascension.
Summer-time dinning at the coastal region of Croatia brings you, among others, a table of abundance of fresh vegetables. Eggplants, peppers and tomatoes combined with chicken provide only the best of the Mediterranean cuisine. With home-made pasta, black olives and a fragance of fresh basil, make it a perfect summer lunch. With this recipe we can only wish you – bon appetit!
The finest of the Mediterranean diet is contained in this recipe – fresh ingredients, simple preparation and fullness of flavour. Ingredients can be found on majority of Adriatic islands, among them is also Lokrum, an island about 600 m away from Dubrovnik. Therefore enjoy the taste of fresh mussels and sauce to dip your bread. No utensils needed 😉
Home-made fresh cottage cheese and freshly milled flour are traditional ingredients of the continental or the green Croatia, reminding me of my childhood. And in late June when the treetops of my grandmother’s garden cherry would swing its red fruits, it was time for quite an unusual strudel. Filling made of creamy cheese and sour cherries found itself in a perfect harmony rolled up in a fine, thin filo pastry. Yummy!
Italian word gnocchi can be derived from another Italian word “nocchio”, meaning a knot in a tree. In the Roman ages gnocchi were prepared from pastry with added eggs. Potato usage started in the 16th ct. when potato arrived to Europe. In Dalmatia gnocchi are served as a warm appetizer with different sauces, but also as a side-dish with meat meals.
Where I come from, Podravina region, this self-grown plant is often used in the spring. Its young sprouts and leaves are very nutritious. I therefore decided to use it in my preparation of noodles. The green star of this recipe is the nettle.