What are Christmas traditions in Croatia? Learn about Christmas traditions in Croatia from a local
Croatia is one of Europe's top Christmas destinations. Check out Croatian Christmas traditions and the best Christmas markets in Croatia.
It’s the most wonderful time of the year, and my favorite baking day… the day we bake our Croatian Christmas cookies! Some years our annual baking day includes my mother, grandmother, g…
I was reading a blog the other day, and I ran across something called Pašticada. So, what’s this about? Not being Croatian, this was new to me, but from what I was reading, this dish is a p…
If you are fortunate to find yourself on Croatia’s Dalmatian coast this summer no doubt you will have a chance to sample the local cuisine… The Dalmatian region of Croatia is home to some fantastic cuisine. One of the true stand
As per wiki,Croatian cuisine is heterogeneous, its known as a cuisine of the regions since every regions has its own distinct culinary traditions. Its roots date back to ancient times and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures - Hungarian, Austrian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian (especially Venetian) and French, using olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of Croatian tradition in all regions. Food and recipes from former Yugoslav countries are also popular in Croatia. When i picked Croatia for the letter C for this month long blogging marathon, i was searching for something easy to make, while googling i saw this post. Actually this Croatian doughnuts/Fritule, also called Uštipci, is a festive Croatian pastry resembling little doughnuts, made particularly for Christmas. They are somewhat similar to Italian zeppole and venetian Frìtole, but are usually flavored with brandy and citrus zest, containing raisins, and are topped with powdered sugar.Its adviced to fry this fritters in small batches in medium flame, these fluffy doughnuts are dangerously addictive. This post is for this month's blogging marathon as am running for a month with Around the world in 30days as theme. 1no Egg 1cup Yogurt 1+1/2cups All purpose flour 1tsp Vanilla extract 2tsp Baking powder 1tbsp Rum or brandy or apple vinegar 2tbsp Sugar 1tbsp Raisins Confectioner's sugar (for dusting) Take the flour, baking powder, sugar, raisins, vanilla extract in a bowl, add in the egg and yogurt. Mix well all the ingredients together. Drop rounded teaspoonfuls of batter in hot oil and fry in small batches, until golden. Drain the excess of oil with a paper towel. Dust with confectioner's sugar. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44 An InLinkz Link-up
Let's make traditional Croatian Cupavci - European version of the famous Australian Lamingtons. Čupavci are light and fluffy sponge cake cubes dipped in dark melted chocolate sauce and covered with coconut. Simple and tasty, perfect for the holidays
Croatian bean soup, known as grah i varivah, is more like a hearty stew because it's so thick and full of smoked meats and sausage.
Fritule is Croatian festive dessert resembling little doughnuts, they are traditional Christmas treat, but that doesn’t mean you can’t make them any time of the year when you want a little sweet treat. They are highly addictive, crunchy on the outside and soft and fluffy on the inside and are done in 30 minutes.
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Croatian Sarma is usually made at Christmas time. In this blog, we will share with you the art of making this traditional food.
Fritule is Croatian festive dessert resembling little doughnuts, they are traditional Christmas treat, but that doesn’t mean you can’t make them any time of the year when you want a little sweet treat. They are highly addictive, crunchy on the outside and soft and fluffy on the inside and are done in 30 minutes.
Christmas in Zagreb is a spectacular city-wide experience which transforms the capital into a winter wonderland. Our team is on hand to offer expert suggestions, guiding you through each of Zagreb’s unique individual markets on an unforgettable, tailor-designed Christmastime journey.
Drool over these 33 delicious Croatian desserts! From creamy Croatian cakes to traditional Croatian cookies, these are the best sweets in Croatia to try.
Give this traditional Croatian palačinke or crepes recipe a try. You only need five minutes of active prep time to make these perfect crepes for your sweet or savory toppings.
Here is an easy-to-make Croatian brodet recipe. I always loved my mums, and now I show you how I make my own.
Drool over these 33 delicious Croatian desserts! From creamy Croatian cakes to traditional Croatian cookies, these are the best sweets in Croatia to try.
This is a very common dish in Northern Croatia and growing up we had some variation of it on the table every week. My favorite … Croatian Cheese Strudel Read More »
Elevate your home decor with a beautiful Slovenian Metal Sign Dobrodošli Wall Art Plaque. Made with 18 gauge steel and powder coated in your choice of 5 colors, this sign is built to withstand the elements for years of enjoyment. Add a touch of elegance to your home on the inside, outside, or both! • 18 Gauge Steel• 5 Color Options (Black, Red, White, Copper, Silver)• 6 Sizes - 36", 30", 24", 18", 14", 12" *Selected size is based on the maximum height or width of the sign depending on physical orientation• Mounting Hardware Not Included
Instructions for crafting Croatian paper licitar hearts (licitarsko srce) in lockdown for pretty window displays and sending to loved ones.
Sweet walnut paste is rolled into yeast dough in this Croatian bread recipe.
Gulaš also spelled, Goulash is one of the most popular comfort foods all over the Balkans, and Croatia is no an exception - and here is my recipe.
One thing I learned is that the tradition asks for everyone in the family, kids included, to join in and […]
Experience a Mediterranean Christmas by discovering the best Croatian Christmas markets to explore on your next vacation to Croatia.
Krempita! A sweet and satisfying Vanilla custard whipped between puff pastry. A traditional Eastern European dessert you are going to love.
As per wiki,Croatian cuisine is heterogeneous, its known as a cuisine of the regions since every regions has its own distinct culinary traditions. Its roots date back to ancient times and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures - Hungarian, Austrian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian (especially Venetian) and French, using olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of Croatian tradition in all regions. Food and recipes from former Yugoslav countries are also popular in Croatia. When i picked Croatia for the letter C for this month long blogging marathon, i was searching for something easy to make, while googling i saw this post. Actually this Croatian doughnuts/Fritule, also called Uštipci, is a festive Croatian pastry resembling little doughnuts, made particularly for Christmas. They are somewhat similar to Italian zeppole and venetian Frìtole, but are usually flavored with brandy and citrus zest, containing raisins, and are topped with powdered sugar.Its adviced to fry this fritters in small batches in medium flame, these fluffy doughnuts are dangerously addictive. This post is for this month's blogging marathon as am running for a month with Around the world in 30days as theme. 1no Egg 1cup Yogurt 1+1/2cups All purpose flour 1tsp Vanilla extract 2tsp Baking powder 1tbsp Rum or brandy or apple vinegar 2tbsp Sugar 1tbsp Raisins Confectioner's sugar (for dusting) Take the flour, baking powder, sugar, raisins, vanilla extract in a bowl, add in the egg and yogurt. Mix well all the ingredients together. Drop rounded teaspoonfuls of batter in hot oil and fry in small batches, until golden. Drain the excess of oil with a paper towel. Dust with confectioner's sugar. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44 An InLinkz Link-up
Original recipe for Honey Cookies from local beekeepers, Croatia. Made with chestnut honey or with meadow honey, you gonna love both version.
Jam Crescent Cookies (Croatian Kifle) - melt-in-your-mouth, soft and flaky cookies filled with your favorite jam.
Here is an easy Trogirski Rafioli recipe for you to make at home with ease!
I love this dish as written but it's also good made with a mix of greens like spinach, cabbage, or kale.
Apple Pie Bars (Croatian Pita) - crumbly butter dough with cinnamon apple filling
Traditional Croatian dessert known as “kruske”. Very yummy! Here is what they say about it: “When I came across a picture of little pears dusted in sugar on a Croatian website I bookmarked it immediately. I mean, how could I not? I’d already made little Croatian peaches so I thought it’d be fitting to add another fruit to my cookie recipes. I’m not up to scratch in reading Croatian as I only pick up about half of the words, but thanks to Google translator it didn’t take long to get the full recipe. It called for orange extract but I used orange zest and juice instead, plus a little vanilla paste, and rather than shape the mixture into 25-35 small pears (I mean really, who has the time?) I used a ½-cup measure to form 7 small pears but if I make these again I’ll use a 1/3-cup measure as I found the pears a little too big for one portion. Once cooked, the texture of the pears is a little like soft cookies on the outside and even softer like flourless orange cake inside. It isn’t overly sweet and makes for a perfect nibble with a coffee or tea”. [...]
Recipe for Traditional Croatian Biscuits with Plum Spread with home made pastry Kifle sa Pekmez fun to bake Home Cooking and baking made easy
Slavonija,zemlja bogata i plodna,puna lijepih obicaja koje i do danas odrzavaju mlade generacije. Otisla sam davno iz rodnog mijesta. Ostalo je jos malo mladeg narastaja koje eto nekako odrzava dio kulturne bastine Slavonije.,no nisu sva mijesta izmumrla. U gradovima,kao sto je Sl. Brod,Dakovo,Sl.Pozega,Babina Greda..mozete vidjeti puno toga,a najljepse je kada su svadbe,tada se jede,pije i veseli... Zasto ovo pisem,pa eto ,proslu sam nedjelju pekla/pravila kolace,one moje,slavonske,koji se inace peku za sve nase obicaje,poput krstena,zaruka,vjencanja... Nisam uspjela sve pojedinacno da slikam,ali nije vazno,bice jos prilika jer ovo je samo jedna mrvica koliko njih ima :)!! Ruzine kocke Stanglice od oraha (by Vera Svoboda) 2 bjelanjka 250gr secera u prahu 250-300gr mljevenih oraha (ako su krupnije mljeveni orasi treba najmanje 300gr ) limunov sok Mixerom tucite bjelanjke u cvrst snijeg,dodajte seceri limunov sok. mijesajte dalje mixerom dok smjesa ne postane cvrstai sjajno bijela. Orahe i stavite na secerom u prahu posutu povrsinu i dodavajte zlicu po zlicu bjelanaca ,sve dotle dok se ne napravi smjesa kojom mozete lagano barati,da se ne lijepi puno i da je pogodna za rezanje bez raspadanja.... ...valjkom je rastanjite,pa narezite na trake,noz svaki puta umocite u hladnu vodu. Premazite ostatkom bjelanjka i narezite na stanglice. Stavite u vrecicu za ukrasavanje i pravite linije ili tockice. Slozite u pleh,pokriveni masnim papirom. Rernu ugrijte na 150C. ...stavite stanlice i pustite 30 minuta,zatim rernu iskljucite i ostavite 5-6 sati stanlice da se suse. * Ja ne mogu nekada cekati,pa smanjim na 100C i susim 2-3 sata. *Ponekad je tesko odrediti kolicinu oraha jer ako su orasi krupnije mljeveni tada treba vise oraha ,ali i bjelanca se razlikuju po gramazi,no otprilike su dane kolicine provjerene jer ja potrosim oko 300gr oraha. Orah prutici ORASI Sestrice Kore 250gr margarina(koristila sam maslac) 2 zlice secera 5 zumanaca 400gr brasna 1/2 vrecice praska za pecivo Nadjev 5 bjelanaca 500gr secera-moze i manje jer je dosta slatko 2 zlice marmelade-marelica,kajsija.. 150gr sjeckanih ora Priprema Pjenasto izmijesati maslac i secer,dodati zumanca,brasno i prasak za pecivo i malo narendane korice od limuna. Umijesiti tijesto,zamotati ga u prozirnu foliju i ostaviti u frizider 30-ak minuta. Tijesto podijeliti na 3 dijela. Jedan dio staviti u tepsiju(20x30cm)moze i manja,nikako veca! Preko staviti pola nadjeva,zatim izrendati drugi dio tijesta ,svuda po nadjevu,preko toga izrendanog tijesta staviti ostatak nadjeva i pokriti trecim dijelom tijesta koje razvijete u velicini kalupa/tepsije u kojem pecete. NADJEV Napraviti cvrst snijeg od bjalanaca i secera te polako rucno umijesati sjeckane orahe i marmeladu. Peci kolac u zagrijanoj rerni na 180C oko 40 minuta. Vruc kolac posuti secerom u prahu. MEDENA PITA Tijesto: 1 jaje 50gr maslaca (30g masti) 4 zice meda 3 zlice mlijeka 1zlicica sode bikarbone 150gr secera 450gr brasna Nadjev: 500ml mlijeka 5 zlice griza 200gr secera 200gr maslaca 1 limun-narendana korica Na sasvim niskoj temperaturi kuhati:med,maslacili mast,mlijeko,,secer,da se sve otopi. Dodati sodu bikarbonu i dobro paziti jer ce se zapjeniti ali polako uz mijesanje pjena ce nestajati...kuhati sve dok pjena ne nestane,zatim smaknuti sa sporeta i sipati brasnoi jaje,brzo mijesati kuhacom da se formira tijesto. Dobiveno tijesto podijeliti na nekoliko dijelova,zavisi koliko ste vjesti za razvijanje kora!!?? Ja pretezno dijelim na 3- 4 dijela. Svaki ponaosob,peci na poledini tepsije,koju velicinu volite..vece ce zahtjevati vise posla i pita ce biti tanja,a sa manjim ide lakse ,pita je manja ,ali socnija i ukusnija !!!! Skuhati griz u mlijeku sa secerom,dok se ne dobije gusti krem. Ostaviti da se prohladi,zatim narendati limunove korice i dodati maslac. Ovim nadjevom filovati kore. Ja odozgo premazaem sa malo nadjeva i pospem orasima,a moze se isto tako preliti cokoladnom glazurom ili ostaviti bez icega,kore ce popustiti i bice fina mekana *U danasnje vrijeme imaju raznorazni okusi vanilin secera,pa ako volite ,dodajte u nadjev,ja ostajem pri klasicnoj recepturi jer ovaj kolac ne pravim cesto,ali kada ga napravim,volim taj stari oblik recepta. Madarica tijesto; 150gr maslaca 600gr brasna 2 cijela jaja 200gr secera sasvim malo soli 4 vrhom pune zlice kiselog vrhnja 1/2 vrecice praska za pecivo nadjev: 200gr secera 150gr maslaca 5 stangli cokolade??? (stavim 200gr) 1 litar mlijeka 10 zlica brasna Sjediniti brasno(oko 500gr)s maslacem i masscu,dodati sve ostale sastojke i umijestiti tijesto.Ostalo brasno se doda ako bude potrebno. sve zavisi koliko vrhnja dodate ,jer nekada se zagrabi vise ,pa nam treba dodati brasna da se tijesto ne lijepi. Tijesto podijeliti u 5-6 dijelova i svaki peci na poledini pleha. Ja sam koristila pleh 20x30cm. U serpu staviti mlijeko i secer da se kuha,ali ostaviti samo toliko da se moze razmutiti brasno u njemu. Kada mlijeko provrije,maknuti u stranu i sipati razmuceno brasno uz brzo mijesanje da se ne svore grudvice..zatim ponovo staviti na sporet da se nadjev skuha. Dodati na komadice iskidanu cokoladu i mijesanjem ,je otopiti,jer nadjev je vreo pa se cokolada lako topi. U prohladeno dodati maslac,sobne temperature i dobro umutitit mixerom. * Ja dodam maslac odmah i lakanim pokretima ga istopim u nadjevu i mijesam sve dok se nadjev ne sjedini.Nadjev ce biti onako ne previse gust,ali hladenjem ce se stisnuti,zato treba jos topli nadjev premazivati preko kora ,jer hladenjem se nece moci lijepo razmazati. *Nadjev podijelim podjednako u zdjelice,kako bi mi slojevi barem djelomicno izgledali isti :) Po zelji preliti cokoldanom glazurom (200gr cokolade+4 zlice ulja) Bijela pita Potrebno je: 600gr brasna 150gr maslaca 2oogr secera 2jaja 4 zlice ,pune ,kiselog vrhnja (oko 2ooml) 1/2 vrecice praska za pecivo Napraviti tijesto od danih namirnica,podijeliti na 5-6 dijelova i polako ih peci na obrnutoj strani pleha. Uobicajeno su im dimenzije 25x30cm,a vi uradite kako vam je lakse. Ja tijesto radim izmedu dva lista papira za pecenje..lakse se razviju oklagijom i meni,osobno ide brze kada ih pecem na taj nacin. Korice peci na 170C oko 10minuta...niza temperatura,duze pecenje i korice budu lijpe svijetle boje. Pecenu koricu samo skloniti zajedno sa papirom na tacnu ili radnu povrsinu...slagati jednu na drugu i na kraju je pritisnuti tepsijom u kojoj ste ih pekli,samo da se lijepo izravnaju. Krema 1 litar mlijeka 10 zlica brasna (5 obicnog brasna +5 gustna) 200gr secera 250gr maslaca limun-po potrebi Secer u prahu -za posipanje Kremu skuhati kao puding..ostaviti malo mlijeka da se razmuti brasno,a preostalo mlijeko staviti kuhati,zajedno sa secerom..kada pocme vreti,u laganom mlazu sipati brasno rastvoreno u mlijeku...kuhati i mijesati kuhacom ili zicom za filove sve dok se ne zgusne..ja odmah u toplo dodatm malsac i izmijesam,ostavim da se ohladi,tada mixerom izradim u finu kremu..dodati rendanu koricu limuna i sok limuna po ukusu,onoliko koliko vi volite. Cokoladna torta Jako lijepa i ukusna torta..ovo je dupla mjera !!
Eating Mama's kiflice brings back fond memories from my childhood. Mama would make them & my brother, and I would hoover them down instantly.
It’s that time of year again! My absolute favourite, favourite, favourite time of year. The time of year when we can officially say that the scorching summer heat has departed (yes, even in Dubrovn…
A4 poster with parts of the body in Croatian. You may also like: Parts of the body in Croatian 2 (without chest and bottom labels) Christmas in Croatia Sports in Croatian Croatian seasons - proljeće, ljeto Croatian seasons - jesen, zima Croatian breakfast food and drinks picture dictionary Daily activities picture dictionary in Croatian Croatian clothes picture dictionary Thank you for stopping by!
Vanilin Kiflice (vanilla crescent cookies) are the real deal when it comes to the best Christmas cookies to be found on the table each year! Here is how to make them!
