A light, fluffy dessert made of grits is easy to prepare, and chilled can be served throughout the year with various fruit and fruit sauces, depending on the season. You can shape it in molds or in layers in a cup.
If you are a fan of lamb, then you’ll love it prepared in all possible ways, from being roasted on a spit, through sauteed to slowly baked under the bell. Gentle pink colour of the lamb, scarcely dressed with white envelope of tallow is unrepeatable in the spring and if it is coming from our coastal area or the islands – such is the opinion of connoisseurs of the gastronomy. We therefore suggest you try this recipe for žgvacet (lamb stew) coming from Croatian Littoral. As a perfect side dish serve fennel gnocchi that simply melt in your mouth. Bon appetit!
Mišancija is a mixture of self-grown plants typical of Dalmatia; wild garlic, keeled garlic, wild Swiss chard, cabbage sprouts, borecole, sow thistle, bristly hawkbit, hawkweed oxtongue, bitter dock, ramsons, wild leek… Traditionally it is prepared cooked and we packed it with a shrimp soup.
Thick soups made of green leafy plants, with added cream and eggs make for a rich and nutritious meal. Particularly in the spring when they can be prepared with self-grown plants. In this recipe young nettle was used.
You must surely wonder what trepa means. Consulting foreign words dictionary and linguists, we fail to find the exact meaning. But when talking about a cake, we could come close to translations of verbs breading or even tap. In this case apples :). Consisting of only few ingredients and very simple preparation, you get a delicious vintage cake. You can serve it warm or cold, it will be equally delicious.
Croatian carnival desserts come in various recipes and shapes. Donuts and “fanjki” in central Croatia, “kroštule” and fritters in the coastal region to Slavonian “torn pants“, “lepirice” or “listarići”. “Torn pants” are prepared from yeasted pastry cut in rectangles with cut middle, to make a tear. This shape was an inspiration for such an intriguing title of this meal. They are best consumed right after taken out of hot oil, sprinkled warm with powdered sugar or combined with jam.
This dish originates from Turkish cuisine, but it has become so domesticated in Croatia that it has become an obligatory traditional winter and New Year’s meal. Croatian word sarma means a roll, derived from Turkish word sarmak – to roll, bend, wrap. And what is wrapped here is minced or chopped meat with added bacon, onion, garlic, rice and seasonings. The advantage of this meal is that it can be prepared several days in advance before serving, and it goes well with boiled or mashed potatoes or polenta.
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.