Brodetto (brudet, bruje, brodet) is a common Dalmatian fish meal. Although the meal is in its name linked to the Italian bread soup (pane in brodo), here brodetto has a completely different meaning and refined taste. A rough description of the meal would be: fish soup prepared as stew on onion, vinegar, wine and olive oil.
Squash strudel (bučnica) are prepared throughout the continental Croatia. This one from Podravina contains the best of this region – pumpkin, cottage cheese, poppy seeds, raisins, cream. This summer strudel is a real treat. And if you freeze the grated squash, you can return this summer flavors throughout the year.
In my childhood the seasonal menu was defined by the pace of ripening of seasonal fruit and vegetables grown in my grandma’s garden. The summer squash announced the summer season. They grew hidden on two spots in the garden.
The neutral taste of the squash likes various accessories. In the summer time we got to explore and find squash and carob strudel from region around river Kupa. Certainly worth tasting!
As the fruits and vegetables would ripen, my grandmother would be preparing winter food stores. For that purpose, grandfather was forced to build a small summer kitchen outside the house. Jam and marmalade would simmer on the stove, but during June my favourite winter salad would also be cooked and pickled. This is my first attempt. Competition for the grandmother? Hardly, but you have got to start somewhere :).
In the coastal region of Croatia this cephalopod is mostly prepared under the lid or as salad, while in the islands it is also smoked and pickled. In the Croatian Littoral it is fried in a pot. It is previously frozen so that it would not be tough, and then it is fried in a pot. Serve simply with toasted bread.
Regardless of whether it is prepared under a baking lid, on a skew or sauted, island lamb is a true specialty. This version prepared from carrots, olives and olive oil gravy, rounded with flavours and scents of Mediterranean herbs, comes from the island of Brač. Combined with boiled potato side-dish is a complete meal in Mediterannean spirit.
The first custard cake came out of the Samobor pastry shop owned by Ɖuro and Marko Lukačić in the 20-es of the 20th ct. Crunchy layers of puff pastry among which comes the frothy cream of eggs, milk and sugar today are a symbol of the city of Samobor, and they are a reason for visiting it from surrounding places, especially from Zagreb. Always served fresh and warm, they are a proof of quality and tradition in its finest form. Here they are for you revealed :).
In my family always for Sunday lunch. With carrots and plenty of home-made noodles, it was invigorating and a preparation for a rich menu after it. It would usually be prepared with gibblets (as per individual’s preferences – mine were gizzards :)), and more concrete pieces of chicken would come after the soup in combination with horse-radish or potato sauce.