Even though it was traditionally prepared for the workers in the fields, weddings and other festivities, we mostly relate it to Christmas. Yeast dough made from flour, eggs, yeast, milk, butter and raisins, baked in an earthenware mold, was also a favourite cake by famous Croatian writer Marija Jurić Zagorka. Who could resist its aroma and flavour combined with white coffee on a Christmas morning.
As the experts claim, the most delicious gregada is prepared on an open fire in a high pot (called bronzin) on a tripod. It should not be prepared in a shallow pot. It is said for greada: it is like brodetto without vinegar.
The main ingredients of this simple traditional recipe from Međimurje are duck and buckwheat. Ingredients that used to be at hand represent an interesting combination worth tasting.
Cukerančići are shortcrust pastry which character is formed only after they are baked. Namely, according to Istrian tradition, while still warm they are dipped into Malvazija wine and sugar. Others will prefer Lozovača brandy and sugar. Nevertheless, they are irresistable.
Krvavice or black sausages are made on the occasion of slaughtering pigs. The sausages are stuffed with cooked and chopped offal, blood and barley. The mixture is seasoned with salt, pepper, paprika and pimento. They are usually fried and served with stewed Sauerkraut.
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.
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 :).
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.
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!
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.