This traditional milky bread used to be prepared without yeast and it was baked at the hearth, on fresh cabbage leaves, covered with a bell. It was brought to christenings, proposals, weddings, Christmas, Easter, other holidays, i.e. when one wanted to make a good showing. This fine bread goes ideally with delicacies on Easter table.
Winter meals were always prepared from ingredients that could be preserved for a longer period. This traditional combination continental Croatia of fermented turnip, beans and smoked meat is also no surprise. Satiating and tasty when you need warming up in winter after hard labour.
Sheep cheese in a dessert? Many would say – impossible. But inhabitants of the Krk island will tell you otherwise. This is exactly what they have combined in their cake called presnac. Crumbly filling with a note of citrus and salty flavour will thrill everyone at the end of each bite. It had the same effect on us, so we strongly recommend you try it.
Traditional winter delicacy is in front of you. Boiled leg of pork that melts in your mouth, sautéd sauerkraut with grated apples and an interesting side dish of potato dumplings. Next to mulled wine, this is a true winter comfort food.
Christmas holidays and New Year’s celebrations are unimaginable without them. Ideal with warm beverages, dessert wines or sweet liqueurs. Crispy and delicious, they can be stored for a very long time in tin boxes to preserve their crispiness. And you have a sweet snack available whenever you like. 😉
This family recipe by my friend Anamarija is being prepared by the third generation in the family. And when they are baked at Christmas holidays, they bring back memories of childhood and the taste of grandma’s cookies. Memories of postman knocking on the door and delivering a cardboard box full of sweet stars with jam, neatly folded between sheets of baking paper, do not fade either.
Goose is always prepared in festive occasions. It comes to tables mostly during celebrating Christmas, but also on st. Martin’s day, when good grape harvest is celebrated, and when stum is baptised into wine. This grand folk festivity also marks an ending of a season, when all the crops have been harvested and stored. Last year’s wine and baptised stum is served along the goose, and roasted chestnuts.
Fuži pasta, prosciutto and truffles are gastronomical synonyms of Istria. Home-made pasta in the shape of a spindle, prosciutto cured and dried on storm wind, the treasures of the Motovun forest, blended in a meat and butter stock, with added parsley and grated sheep cheese. Tasty perfection on a plate.
Croatian region of Gorski kotar is rich in various venison. Hence it was often found on manor tables where annual hunting parties were arranged for the selected persons. According to the old recipes, venison would be placed in brine in order for meat to soften, but also for it to lose it strong flavour particular for venison. The marinade is also used in preparation of sauces and it provides the finishing flavour to the meal. Serve the deer chops in sauce with potato croquettes or bread dumplings.
Even though it is unjustifiably neglected nowadays, buckwheat is a cereal mostly used in dishes of Međimurje and Podravina. In this recipe, buckwheat pastry is filled with an interesting filling made of cheese, buckwheat, pepper and chives into dark pillows. When cooked, they are incorporated in a complete meal with baked bacon or without meat, with breadcrumbs on butter.