21.11.2014.
Although the range of pumpkin benefits is quite known, its essential part, the oil produced from the pumpkin seeds, needs additional emphasis.
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Featured
15.11.2014.
Used to be served as breakfast, snack or as a meal when works were done in the fields or the vineyards. Although it was regularly listed on the menu of well-known family-run inns and restaurants in the continental Croatia, today it can be rarely found. It is our intention to present Croatian Flour Soup (Prežgana juha) to you.
09.11.2014.
This is a favourite childhood dessert that my mother used to prepare in two versions. Classic version without any additions, in small bowls and with petit beurre biscuits in a big bowl. We could not wait for the Floating island to cool, so we changed guard in front of the refrigerator :).
26.10.2014.
Apples fritters remind many of us of our childhood. Fine, crisp and aromatic batter reveals a soft fruity middle. They are best eaten warm. Instead of using this batter, you can use thicker pancake batter.
20.10.2014.
Where I come from, when you put corn grits into bread, the bread is called frmentenjak (kukuružnjak), and when you put cooked polenta (left over from the day before), then the bread is called palentenjak. It is distinguished by a wonderfully soft and fluffy structure, and durability that lasts for several days, and it is also excellent as toast!
05.10.2014.
The name of this recipe suggests a link with hills and vineyards. Everyone knows it well during the grape gathering season. But you can prepare it at any other time of year. Red vine provides this recipe with a personal touch.
19.09.2014.
Preparing dishes in a kettle belongs among the oldest methods of preparing food, next to barbecue.
Cooking outdoor results in special flavours and aromas of food. Primarily it is due to individual experience and recipe, which is often specific for its ratio of ingredients and amounts of seasonings.
08.09.2014.
My dear friend Nena shared her grandma’s recipe with me. Grenadier march was a dish that was in her family served on Monday with salad or roast from Sunday.
04.09.2014.
Slavonian meal prepared in a kettle. It was traditionally served in afternoon hours, when the laborers would be returning from the fields. As a rule, it should contain at least three different types of meat, it should cook for hours on mid fire, and it is served with home-made batter-dumplings.
01.09.2014.
Sandra G. brings us her grandmother’s recipe for fritters.
As a kid I could not wait for fritters to be made. My brother and I would eat them hot as they came. Their wonderful aroma would be spread throughout the house. The name “little mice” comes from Fužine, Gorski kotar.
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