Buckwheat is traditionally used the most in North Western part of Croatia. This buckwheat cake with an interesting white wine topping also originates from this area. “Drunken” cake will intoxicate only your taste buds, so we recommend you definitely reward them with this simple and delicious dessert, served with whipped cream.
Fried or sauteed, spring lamb is always welcome at family table. This lamb recipe, combined with white beans brings you a simple preparation, full flavour and rounded meal. Bon appetit!
Filling prepared of apples, walnuts and figs on a bed of neutral bread or bagel provides a deliciously rich cake, being prepared in Kvarner region. Lightly browned beaten egg-whites and sugar remind of playful bonfire that this cake was named after.
Mutton ham is a cured product made by salting, curing, smoking and ripening of the sheep or goat meat. It is usually prepared with marrow-stem kale with added of pounded bacon and garlic. This is a typical folk dish from Dalmatia and Lika from the 17th ct. According to customs, the first mutton ham would be eaten after curing for the holiday of st. Mary of health on 21st November. And then all until the supplies would last.
The very name of this cake from Slavonia hides one of the important ingredients in preparation of the dough – the lard. Coating the dough with minced lard and folding it, you get a crunchy puff pastry. Cut squares which are then folded in triangles hide the rich interior of home-made jam and sprinkled walnuts. Bon apetit!
“Hladetina, mrzletina, pihtija, žurica” are only some of the Croatian names for this traditional dish. Recipe for meat in aspic is first mentioned in late 17th ct., although it was probably being prepared earlier as well. It is rarely prepared nowadays, and it used to be a part of the menu for Mardi Gras, Easter or Christmas eve, after the midnight mass. Meat “trapped” in aspic goes well with added pickles, boiled eggs and onion.
When you mention roasted turkey in Zagorje, everyone will add – with mlinci. Namely, this combination has become so domesticated that one no longer goes without the other. Simply three-ingredient pastry is traditionally baked on top of a wood-burning stove.
Puff pastry as they make in continental part of Croatia :). Multiple folding of the pastry with the grease from the cracklings provides in the end puff-pastry scones of recognizable flavour. Even though their preparation takes a while, these small satiating bites are the best right after baking, next to a glass of beer.
Historic events often leave their mark on gastronomy as well. The same is the case with Klezenbrot, fruit bread prepared at Christmas time, originating from Austria, and which was in a changed recipe prepared at renowned pastry shops around the city of Zagreb in 20th century. It is hard to be found in today’s offer of sweets, and this recipe is worth the effort. It will provide a wonderful aroma on the Christmas morning on your table, next to a cup of coffee.
Even though this meal originated under the historic influence of the Turks, it is being prepared in the area of Cetinska krajina for a number of years. They are an obligatory part of all festivities, and they are specific for the chopped meat, instead of the minced as it is used in traditional cabbage rolls, no rice is used, and also various kinds of dried meat is added. Seasonings such as nutmeg, cinnamon and clove provide arambašići with a special aroma.
