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Croatia (Croatian Recipes)

World Cuisine Recipes

   The culture of cuisine in Croatia is well established and the formalization of Croatian cookery, in terms of written sources, is older and more established even than that of France. However, there is no such thing as a national cuisine and the dishes of Croatia represent a melange of the cuisine of its regions. There is also a distinct difference between the recipes of the coastal regions and islands and the cuisin of the mainland. Indeed, mainland uisine is more characterized by the earlier proto-Slavic and the more recent contacts with the more famous gastronomic orders of today - Hungarian, Viennese and Turkish - while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian and French.

2 lg Eggplants
6 lg Red or green sweet peppers
1 Garlic clove; minced
1 Lemon; juiced
1/2 c oil, preferably olive oil
Parsley; minced
Cooking Instructions:
Bake eggplants and sweet peppers at 350F until tender when pierced with a fork. Peel skin from hot vegetables and chop or mince the vegetables. Season to taste with salt and pepper and stir in the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb. Mix well. Pile into a glass dish and sprinkle with parsley.
Bacon and Cheese Corn Bread (Proja s Slaninom)

1 tsp sugar
¼ cup warm water
1 ½ Tbs (1 ½ packets) dry yeast
1 cup cornmeal
¾ cup all-purpose flour
4 eggs, beaten
3 Tbs cooking oil
1 cup sour milk
1 Tbs salt
1 cup cooked crumbled bacon
½ cup crumbled feta cheese, optional
Cooking Instructions:
In a small bowl sprinkle the sugar with the warm water, add yeast and allow it to rise in a warm place until bubbling, about 10 minutes. Meanwhile, in a large bowl, mix cornmeal, flour, eggs, cooking oil, sour milk and salt. Fold over once, then add the yeast. Turn onto floured board and knead till smooth. Cover and let rise, about 1 hour. After it has risen, punch down and add the bacon and cheese if desired. Mix well. Preheat oven to 400 F. Pour mixture onto a greased and floured 9 X 11 inch baking dish. Allow the dough to rise again for about 20 minutes. Bake for about 1 hour. Let cool slightly, and cut in squares to serve. The corn bread tastes best when served warm. Serve on its own or a platter with cold cuts and a selection of cheeses. To make sour milk, add 1 tsp vinegar per cup of milk and let stand 5 minutes.
Beef in Onion Sauce (Govedina s Lukom)

½ cup cooking oil
2 pounds beef round steaks
2 onions, minced
1 Tbs all-purpose flour
1 ½ Tbs tomato paste
2 cups soup stock
4 cups white wine
Pepper to taste
½ tsp sugar
Juice of 1 lemon
3 Tbs chopped parsley
Onion slices for garnish, optional
Cooking Instructions:
Heat the cooking oil in a skillet in high heat. Pound the steaks with a mallet to tenderise them further, season with salt and then just sear them. Remove the steaks and set aside. Turn the heat down to medium-low and add the onions, more salt and then caramelize the onions in the same skillet in which the meat was seared. When the onion is golden brown, sprinkle the flour over the top, add the tomato paste, stock and wine. Stir frequently until the sauce comes to a boil. Now add the meat to the sauce and simmer until the meat is tender. When the meat is done, remove it to a serving platter. Strain the sauce, reserving the liquid. Place the onions in a small bowl and begin to add back the liquid in small amounts, stirring after each addition until a desired consistency is reached. Season the sauce with pepper, sugar and lemon juice. Pour sauce over steaks. Garnish with chopped parsley and fresh onion slices.
Croatian Bribirski Prisnats
Servings: 1
1 lb Ham
1/4 lb Bacon, cubed
1 1/2 lb Jack cheese, cubed
3 bn Green onions, cut into small pieces
12 Eggs
1 Cake of yeast
1/2 c  Butter
1/4 c  Warm water
Cooking Instructions:
Dissolve yeast in warm water with 1 tablespoon flour; stir and set aside to rise. Fry bacon in butter or margarine for 2 minutes. Add ham and the green onions; set aside to cool. Beat eggs and add enough flour to make a soft batter. Add the raised yeast and mix.  Add ham, bacon and onions and mix. Add Jack cheese, salt and pepper to taste. Put into a large bowl to rise for about 2 or 3 hours. Grease and flour pan; bake at 350 F for about 1-1/2 hours or until top is nice and brown.
Cuttlefish Risotto

1200 g cuttlefish
280 g rice
1 dl olive oil
60 g tomatoes
200 g onion
20 g garlic
20 g parsley leaves
3 g pepper
20 g salt
Cooking Instructions:
Wash, dry, remove dark skin and cartilage from cuttlefish, and carefully take out the ink sac and save it for later. Cut the meat into small pieces. Place chopped onion, garlic and parsley and cuttlefish meat on heated oil in a pot and add salt. Add a little pepper and tomatoes; pour in water and cook until the cuttlefish becomes partially soft. Add washed rice, add water or fish broth until it is slightly above the rice and cook, mixing occasionally, until rice softens. Before removing from heat, just before the rice is completely cooked, add the contents of the ink sac to get black risotto.
Dalmatian Pot Roast

5 lbs. beef
10 oz. smoked bacon
20. oz onion
8 oz. parsley root
5. oz carrots
4 cloves garlic
10 oz. peeled tomato
10 oz. fresh celery
8 prunes
3 quarts dry red wine
2 tsp. mustard
10 oz. olive oil
Bay leaf, rosemary, thyme
Salt and pepper to taste
Cooking Instructions:
Wash and drain meat. Cut bacon into match-like sticks. Chop onion and garlic. Cut vegetables into small strips. Pierce beef with sharp knife and place garlic into and around meat. Place beef into large pan, cover with wine. Add chopped onion, thyme, bay leaf, rosemary, pepper, and cubed celery to meat. Cover pan and refrigerate for 12 hours. Heat oil and place beef (only) into pan with oil. Brown meat briskly and remove from pan. Add contents from marinade into oil and fry briskly. Add browned meat, peeled tomatoes, prunes, and remaining items into pan. Mix and cook for 2-3 hours from a higher to lower temperature during cooking time. Remove meat and slice. Strain juice from pan and use as sauce.
Kiseli Kupus (Sauerkraut)

24 Cabbage heads (solid heads)
3 Red peppers, quartered
1 Fresh horseradish, peeled and chopped
1/2 Box bay leaves
1 Garlic head
1/4 Box dry whole red peppers
52 oz Salt (not iodized)
Cooking Instructions:
Core cabbage and fill with salt.  Place, core side up, in large crock. Layer cabbage, above ingredients alternately. When all has been place in crock, cover with large leaves which have been removed from cabbage, fill crock with water. Place a heavy weight on top of cabbage, cover with clean cloth. Should be ready in 40 days. Keep water clean by removing foam each day which will begin to form in about 10 days.
Okrugli Vrsak

1 1/2 c Butter or oleo
1 lb Confectioners' sugar
6 Eggs
1/8 ts Salt
1 ts Vanilla
1 ts Almond flavor
1 Lemon, peel grated
4 c Flour
1 ts Baking powder
Raisins or nuts OR fruit mix or poppy seed
Cooking Instructions:
Cream butter and sugar, add eggs, one at a time, and beat well. Add all the flavorings and salt. Add flour and baking powder which you have mixed together, one cup at a time. Mix only long enough to make it creamy. Sprinkle a little flour on raisins or fruit mix if you add them. Or add nuts or poppy seed. Bake in tube pan or loaf pan for 1 hour and 15-25 minutes or until done, at 325 F.
Potato with Chanterelle and Oyster Mushrooms

3 large potatoes (1 pound), peeled and cubed
½ pound fresh oyster and chanterelle mushrooms, sliced
2 cloves garlic, minced
1 bay leaf
Sprig of fresh savory
Pinch of dried marjoram
Salt and pepper to taste
2 Tbs cooking oil
1 Tbs all-purpose flour
1 shallot, minced
2 Tbs tarragon vinegar
2 Tbs chopped chives
4 Tbs sour cream
Cooking Instructions:
Put the potatoes, mushrooms, garlic, bay lefa, savory, marjoram, and salt and pepper into a medium-size stockpot. Cover with about 6 cups of cold water. Cook over medium heat until it boils, then reduce heat and cook for 20 to 30 minutes. In a separate small saucepan, heat the cooking oil over medium-high heat. When hot, sprinkle in the flour and shallots. Brown in order to make a roux, stirring constantly. Add some of the cooking liquid from the soup to thin the roux out and then pour it into the soup. Bring to a gentle boil and remove from heat. Add the tarragon vinegar before serving. Then garnish with chopped chives and sour cream. For a lighter version add low-fat sour cream.
Servings: 12
1/2 c Sugar
1 ts Salt
1/4 c Butter or margarine
1 c Milk; hot
2 pk Active dry yeast
1/4 c warm water (105 F)
2 Eggs
4 1/2 c  All-purpose flour; unsifted
3 Eggs
4 c Walnuts, finely chopped
1 c Light brown sugar, packed
2 tb Butter
1/3 c  Butter or margarine, melted
1 1/2 ts Cinnamon
1 ts Vanilla
Cooking Instructions:
Stir sugar, salt and butter into hot milk; cool to lukewarm. (A drop sprinkled on wrist will not feel hot). Sprinkle yeast over warm water in large bowl; stir to dissolve. Stir in lukewarm milk mixture. Add 2 eggs and 2 1/2 cups flour; beat at high speed with electric mixer. With a wooden spoon gradually beat in remaining 2 cups flour. Knead with hand until dough is stiff enough to leave side of bowl. Place dough in lightly greased large bowl. Turn the dough over to bring up greased side. Cover with a towel; let rise in warm place (85 F), free from drafts, until double in bulk, about 1 hour. Make filling in medium bowl. Beat eggs slightly; add nuts, brown sugar, 1/3 cup butter, cinnamon and vanilla. Stir filling to blend well. Shape dough; punch down dough. On lightly floured surface turn out dough; cover with bowl and allow to rest for 10 minutes. Roll out to a rectangle 30 inches long by 20 inches wide. Spread with filling, to 1 inch from the edge. Starting from wide side, roll up tightly, as for jelly roll. With palms of hands, roll back and forth so that roll is even all over. On large greased cookie sheet, form roll into a large coil, seam side down.  Let rise in warm place (85 F), covered with towel, free from drafts, until double in bulk, about 1 hour. Preheat oven to 350 F and brush the roll with the melted butter. Bake 35 to 40 minutes until golden. Cool on wire rack. Slice crosswise 1/4 inch thick. Makes a 4 pound loaf.
Servings: 8
2 lg Cabbage heads
Boiling water
6 sl Bacon, chopped
1 lg Onion, chopped
1 cn Tomato soup (10 1/2 oz size)
2 Eggs
2 ts Salt
1/2 ts Pepper
1 ts Paprika
2 ts Worcestershire sauce
3/4 lb Ground beef
3/4 lb Ground pork
3/4 lb Ground ham
2/3 c Cooked rice
Cooking Instructions:
Remove bruised leaves from cabbage and cut out center core. Pour boiling water over cabbages to soften.  Meanwhile, saut bacon and onion until bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon mixture and rice and mix thoroughly. Separate cabbage leaves and drain. Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends. Place rolls in layers in Dutch oven or heavy kettle. Chop small unused leaves and place over to. Pour remaining soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2 hours.
Salad from Sopovo
Servings: 1
6 c Diced tomatoes
6 Hot green peppers, minced
1/3 c White wine vinegar
1 Garlic clove, minced
4 c Green peppers
2/3 c Olive oil or vegetable oil
1/2 ts Salt
3/4 lb Feta or Provolone cheese, cut into cubes
Cooking Instructions:
Place tomatoes, green peppers and hot peppers in a large bowl. Combine oil, vinegar, salt and garlic; pour over tomato mixture and toss. Top with cheese. Garnish with parsley. To serve, toss cheese cubes with tomato mixture.
Vipava Soup
Servings: 10
15 oz Beans
21 oz Sauerkraut
1 lb Salt pork
1 lb Potatoes
1/2 c  Fat
1 tb Flour (heaping)
1 Onion
3 Bay leaves
3 Garlic cloves
Peppercorns, to taste
5 tb Sour cream
Cooking Instructions:
Soak the beans overnight. Cut the sauerkraut into strips. Cook the meat, potatoes, beans and sauerkraut separately. When the meat is cooked, bone it and cut into cubes. Dice the potatoes. Crush the beans. Make a roux with the fat, flour and onion. Put meat and vegetables into a pot; add the roux and the bay leaves. Cover with the stock; cook 5 minutes longer. Before serving, add the sour cream.

1/3 c Lard or oil
1/2 lg Yellow onion
1/3 c Flour
1 tb Paprika
Cooking Instructions:
Melt 1/3 to 1/2 cup lard (or use oil or like quantity) over medium heat. Cut half of a large yellow onion into small pieces and simmer in the lard until transparent. Add 1/3 to 1/2 cup flour and stir constantly until flour is dark brown. Add 1 tablespoon paprika; stir into paste and pour the paste over the Cuspajs (recipe separate). Serve in large soup bowls and have plenty of French bread on hand. This is a meatless main course, serve at least once a week in Jugoslavia. The Zafrig is also used in boiled pinto beans with smoked ham hocks.

World Cuisine Recipes


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