Spring green is visible on our plates too. This Dalmatian dish made of green artichokes, peas and broad beans, with added potatoes makes it a full meal. Hands are also welcome here for tearing off the leaves of the artichokes, or for dipping bread in the sauce ;).
Sweet conserve or just called “sweet” is usually prepared from fruit in high concentrations of diluted sugar. Preparing the sweet from locust blossoms is a completely new culinary experience. Although the preparation takes a very long time, the final product will reward you with its taste and aroma. It is great to start a day or as a welcome with a glass of water.
The simplicity of this cake is the reflection of Zagreb’s simple cooking. After tasting this cake at my friend’s house, Nena disclosed to me the recipe of this semolina pie from her carefully saved family cookbook which I would like to share with you.
One of the renowned dishes of Slavonia is fish paprikash, or also known as just fish. Good quality fish from the river, paprika and boiling in a kettle on an open fire is the secret to a good fish paprikash. But an excellent fish paprikash can also be prepared at home. Make sure you serve it with wide noodles.
Sweet yeast balls (Ger. Buchtel) traditionally filled with plum jam originate from the Czech Republic. Today this dessert is also a part of the Austrian, Slovakian, Hungarian, Slovenian and Croatian cuisine. In the region Hrvatsko zagorje is also called “napujnenec”. They are served simply sprinkled with powder sugar or added vanilla sauce.
Recipe delivered by Ms Ana Blažeković, born in 1917 in Koprivnički Bregi, recorded by Ms Nada Matijaško, curator of the Podravka Museum of Food who kindly put it at my disposal. By the way, the preparation of Brefovska pita represents a protected immaterial cultural heritage of the Republic of Croatia. I hope you will like this ancient recipe prepared in my own way. 🙂
Spring is the season of wild asparagus. They go excellently well with eggs, so we bring you a recipe for cooked asparagus with boiled eggs and dressing with olive oil and vinegar.
Some old documents mention 10 rules in hunting for this delicious brownish green culinary messenger of spring – wild asparagus. The ninth rule suggests that while still in nature, you spread the picked asparagus onto a piece of paper or a paper napkin, take off the hard from the meaty part, throw away the first one together with the paper (not in nature), and tear the other part onto pieces the size of 2-3 cm, briefly saute on olive oil with some water, add eggs and the frittata is ready. 🙂
Sirnica, pinca, pinica is a traditional cake eaten for Easter breakfast. It is of warm yellow colour, gently crispy, very aromatic – it is a must in the basket carried to the morning blessing.
Although the apple version is renowned, I wanted to give advantage to a different autumn fruit – the pear. A special touch in this crust pie is the almond and sugar sprinkle. When tasting it, the crunchy almonds and pears are imbued with aroma and flavour of cinnamon.
