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!
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.
Spring is an ideal time for preparing meals with self-grown plants. Traditional meal made of square noodles, eggs, bacon and wild garlic is an ideal as a simple dish, but also an interesting idea if you are preparing small snacks for your guests.
Made of rows of thin pastry and filling, it can be sweet or savoury, simple or lavish. Even though in the past it was prepared of ingredients that people had in their pantries, such as fresh cheese or turnip, today’s version of Međimurska gibanica is a true feast for the palate. Layers of poppy seed, cheese, walnut and apple filling gives this dessert its playful flavour and juicyness. Thanks to Sandra Nedeljko for a delicious recipe of Međimurska gibanica.
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.