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.

And now a sweet squash strudel. Each area of continental Croatia has its own version. This one is from Međimurje, and it’s made with squash, poppy seeds and cream.

Grandma’s stews always had to have a sweet ending. Because if you did not eat the soup, there was no dessert for you ;). And usually it was plum dumplings. Regardsles of whether they were “covered” with cream or breadcrumbs on the outside, we were all looking for a second plate.

Earlier, when there were no refrigerators, people would have to manage in preserving perishables, such as fish. Marinating fried sardines in a mixture of oil, vinegar, onion, bay leaves and rosemary is one of the ways. Fish prepared like this can stand in cool place up to two weeks, and the longer it stands, the specific taste is getting better ;).

Some people prefer to pick and eat fresh figs immediately. In this strudel recipe they are part of the rich stuffing with apples and walnuts, with fragrant note from lemon, cinnamon and rum.