When I was a kid, no parish fair could go by without buying cookies from the gingerbread man. Fine, sweet and aromatic. That moment when you bite into the gingerbread and wait for the aroma of the honey and sweetness disperse over your taste buds. Mmmm. Christmas was also unimaginable without gingerbreads, because they were used as decorations for the Christmas tree. Even though there are various recipes with many additions, the beauty somehow still remains in the minimalism and unique taste of chestnut honey in the pastry made of flour, sugar, butter and eggs. Try it on the first occasion you get the chance.
Mulled wine has been prepared since the time of the ancient Greeks, when the combination of mulled wine, honey, cinnamon and cardamom was considered healing. Today we take pleasure in it during the winter months along with sausages, gingerbread cookies or just citruses or dried fruits. Cheers!
I like perusing old cookbooks and finding recipes interesting for their unusual combination of ingredients. This recipe combines corn flour and pumpkin seeds, typical of Northern and Northeastern Croatia. When you combine them in a cake format, with traditional plum jam, you get a fantastic and unusual dessert from old times.
Istrian soup was/is prepared of wine (terrano or borgonja) which is mildly heated in earthenware bowls (škundelice) on an open hearth during winter evenings. Some olive oil, a pinch of sugar and pepper are the sole additives. Fried home-made bread is dipped in this soup. But in this special version fried quince is also added.
Octopus and potato like each other in various recipes and combinations. Even in a salad octopus is combined with potato and onions. Yet I like it like this, “bare”, without anything, apart from added seasoning and fresh parsley. To lick your fingers.
From August to October, eggplant is much used in the meals of the Mediterranean and even Dalmatian cuisine. Low in calories, rich in proteins and fiber, who would not want to use it in today’s diet. We could not resist it either, so we enriched it with olive oil, garlic, anchovies and lemon juice and turned it into a nice spread. Over the toasted bread, combined with tomatoes, it will be your new favourite snack.
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.