Gourmet Croatia (1001 Delicija)

17/10/2011

Do you like pumpkins? We worship - even the youngest. Today we cook soup from them, to purify the body after all that eating over the weekend :). Here's what we need: 700 g pumpkin, 2 tablespoons mild cider or other vinegar, 40 g oil, 1 onion, 1-2 cloves of garlic, 200 g fresh tomatoes, cumin, Vegeta, salt, 50 ml sour cream, 10 g flour and parsley .
Roughly grate the peeled pumpkin, and then pour vinegar over them. In heated oil, sauté light chopped onion, then add the chopped garlic, pumpkin and peeled and sliced tomatoes. Stir in cumin, salt and a little Vegeta. Covered lightly saute. When part of the liquid boil, and pumpkin get soft, stir in sour cream mixed with flour. Boil all shortly and sprinkle with chopped parsley. Bon appetit :)
http://zagrebwinegourmet.com/

13/10/2011

Last weekend we were in Opuzen and enjoyed picking tangerines, and later on the Neretva river so we decided to share with you the beauty of it without superfluous words - enjoy :)

http://zagrebwinegourmet.com/

Last weekend we were in Opuzen and enjoyed picking tangerines, and later on the Neretva river so we decided to share with you the beauty of it without superfluous words - enjoy :)

http://zagrebwinegourmet.com/

11/10/2011

Tangerines ... This healthy and delicious fruit that recently flooded marketplaces will help you ensure enough vitamins and minerals that you will need to fight the flu in the coming winter, and you can really prepare them in numerous ways. Today, we opted for a savoury recipe and pork chops prepared with them. For 4 people you’ll need 4 pork chops, 2 tablespoons oil or butter, salt, pepper, 200 g of fresh chopped tangerines, 4 tablespoons of sherry and 2 tablespoons chopped almonds or hazelnuts.
Once you salted and peppered chops fry them on the hot oil (each side for four, five minutes) and remove them from the pans. To the oil where you baked the chops add sherry and mandarin, and wait until all boil stirring. Fry the almonds in a separate frying pan (no oil), after that sprinkle them over the chops on which you have already put a tinge of tangerine. Bon appetite!
P.S. Picture of the tangerines is from the Neretva valley - there will be more of them in the proposal for a weekend :)
http://zagrebwinegourmet.com/

06/10/2011

This week we are in a chestnut mood, but we just find them hard to resist when they smell so good as we walk through the city :) - if the meteorologists prove to be wrong, we might go this weekend to Hrvatska Kostajnica. In this small town that can be walked from one side to another within half an hour will be held “Kestenijada” - October chestnut harvest celebration. The story says that the gathering in Kostajnica with roast chestnuts started with Grandma Jela standing in front of St. Nicholas welcoming many generations of students with packets full of fragrant chestnut ... Today, exhibitions, presentations of traditional crafts and products, sports competitions, performances by folklore ensembles, colourful booths filled with local produce and cakes gather in three days around 20 000 visitors. From Zagreb to Hrvatska Kostajnica you can take “chestnut train”, and before you get lost among the colourful booths, hop on a bus for the chestnut woods, and at least for an hour or two enjoy picking chestnuts and walking the beautiful forests of Kostajnica :)
http://zagrebwinegourmet.com/

This week we are in a chestnut mood, but we just find them hard to resist when they smell so good as we walk through the city :) - if the meteorologists prove to be wrong, we might go this weekend to Hrvatska Kostajnica. In this small town that can be walked from one side to another within half an hour will be held “Kestenijada” - October chestnut harvest celebration. The story says that the gathering in Kostajnica with roast chestnuts started with Grandma Jela standing in front of St. Nicholas welcoming many generations of students with packets full of fragrant chestnut ... Today, exhibitions, presentations of traditional crafts and products, sports competitions, performances by folklore ensembles, colourful booths filled with local produce and cakes gather in three days around 20 000 visitors. From Zagreb to Hrvatska Kostajnica you can take “chestnut train”, and before you get lost among the colourful booths, hop on a bus for the chestnut woods, and at least for an hour or two enjoy picking chestnuts and walking the beautiful forests of Kostajnica :)
http://zagrebwinegourmet.com/
Source: TZ Hrvatska Kostajnica

03/10/2011

Chestnuts ... These beautiful fruits of autumn can be prepared in many ways, today we opted for a sweet version - of course :)
Here is a recipe for a simple and easy to make delicious dessert. For this cake with chestnuts you need - for the crust - 3oo gr milled plasma biscuits, 12o gr margarine, 1oo gr chocolate, 50 gr sugar powder, 50 gr chopped walnuts and the rum as you wish.
For the cream you need 200 gr margarine, 250 gr chestnut puree , 50 g sugar powder, 3 dl whipping cream and rum again :).
In the end, it takes another 2 dl whipping cream.
Margarine, plasma biscuites, melted chocolate, chopped walnuts and rum, mix with hands thoroughly together to form crust. Put on that the cream, and over it whipped cream. Cream you prepare by mixing margarine and powdered sugar, to which you add the chestnut puree and beaten whipping cream and optionally a little rum.
Finally place on all that beaten whipping cream.
Enjoy it!
http://zagrebwinegourmet.com/

29/09/2011

An old legend says that once upon a time two princesses traveled in these areas. One of them, Gospava, was seriously ill, but after drinking some water from the river that flowed there, she heal up, and gave to the river name Lika. On the same place she built his tower, which was named after her - Gospić.
Nice story, right? And what can be seen in Gospić and its surroundings - especially this weekend - comes in the same category. How lived and worked our old, songs and dances, presentations of old crafts, ethnographic collections and exhibitions, and of course - a table full of traditional delicacies from Lika. "Autumn in Lika" will reveal you all that - you just need to come and bring back with you a unique experience of Lika and some of the treasures that she gives to us so generously.
http://zagrebwinegourmet.com/
Source: TZ City of Gospić i TZ County of Perušić

An old legend says that once upon a time two princesses traveled in these areas. One of them, Gospava, was seriously ill, but after drinking some water from the river that flowed there, she heal up, and gave to the river name Lika. On the same place she built his tower, which was named after her - Gospić.
Nice story, right? And what can be seen in Gospić and its surroundings - especially this weekend - comes in the same category. How lived and worked our old, songs and dances, presentations of old crafts, ethnographic collections and exhibitions, and of course - a table full of traditional delicacies from Lika. "Autumn in Lika" will reveal you all that - you just need to come and bring back with you a unique experience of Lika and some of the treasures that she gives to us so generously.
http://zagrebwinegourmet.com/
Source: TZ City of Gospić i TZ County of Perušić

26/09/2011

Last week you asked us for the recipe for fish baked in a clay mould, here's how it goes :)
You can use any whole fish - leave the head and clean the bowels. Sprinkle it with thyme (Thymus sp.) and salt. Prepared like that wrap it up in a burdock leaf (Arctium lappa) and tie up with the grass. Cover all with monotonous layer of clay - you can roll it like dough or place on the fish in small pieces. Use clay with enough admixture of sand, because it will bear the heat and will not fall apart. Mould with a fish put on a piece of wood beside the fire and occasionally turn allowing the clay to evenly dry. Then drop in the furnace while maintaining a good fire. Bon appetite!
http://zagrebwinegourmet.com/

Last week you asked us for the recipe for fish baked in a clay mould, here's how it goes :)
You can use any whole fish - leave the head and clean the bowels. Sprinkle it with thyme (Thymus sp.) and salt. Prepared like that wrap it up in a burdock leaf (Arctium lappa) and tie up with the grass. Cover all with monotonous layer of clay - you can roll it like dough or place on the fish in small pieces. Use clay with enough admixture of sand, because it will bear the heat and will not fall apart. Mould with a fish put on a piece of wood beside the fire and occasionally turn allowing the clay to evenly dry. Then drop in the furnace while maintaining a good fire. Bon appetite!
http://zagrebwinegourmet.com/

22/09/2011

Teran, truffles - no one knows what is better, and when you have the opportunity to enjoy both at the same time you have to drop by if you are near. This weekend in Istria, in Motovun, it will be held TeTa - Teran and truffle festival.
They say that no gourmet in the world should t be called by that name if she or he had never wanted to taste truffles. Italians can boast of their precious white truffles from Alba, the French celebrate their black "Truffe de Perigord," and we are convinced that the best truffles are in moist forests around Motovun. Did you know that the pervasive smell of truffles penetrates the egg shell or will switch to a grain of rice if you keep them together in a sealed jar in the refrigerator? After spending a truffle, you can enjoy excellent omelettes and risotto with truffle aroma.
About Teran, the old Istrian varieties that gives wine of characteristic ruby-red color there is no need to speak much - at the festival you will be able to taste the best Terans of Istria, and there will be held guided tastings at the hotel "Kaštel". If you add to that all a concert of "Gustafi" and announced good weather, good time is guaranteed.
http://zagrebwinegourmet.com/

Teran, truffles - no one knows what is better, and when you have the opportunity to enjoy both at the same time you have to drop by if you are near. This weekend in Istria, in Motovun, it will be held TeTa - Teran and truffle festival.
They say that no gourmet in the world should t be called by that name if she or he had never wanted to taste truffles. Italians can boast of their precious white truffles from Alba, the French celebrate their black "Truffe de Perigord," and we are convinced that the best truffles are in moist forests around Motovun. Did you know that the pervasive smell of truffles penetrates the egg shell or will switch to a grain of rice if you keep them together in a sealed jar in the refrigerator? After spending a truffle, you can enjoy excellent omelettes and risotto with truffle aroma.
About Teran, the old Istrian varieties that gives wine of characteristic ruby-red color there is no need to speak much - at the festival you will be able to taste the best Terans of Istria, and there will be held guided tastings at the hotel "Kaštel". If you add to that all a concert of "Gustafi" and announced good weather, good time is guaranteed.
http://zagrebwinegourmet.com/

19/09/2011

Do you like a fish on the grill? Probably yes and probably sometimes you bake one, two too many - like me this weekend. For dinner it was cold, and nobody wanted to eat it anymore, so we decided to prepare it for today’s lunch. Here's how ...
Clean the potatoes, about 500 grams, cut and put to cook in salty water. When cooked, drain it, add olive oil, garlic and parsley - all at their own taste - and mix to a batter like a puree. To this, add the fish you have cleaned from the bones and skin and chopped into pieces and salt and pepper to taste. Mix well with a fork, for all the ingredients to permeate thoroughly. Take pieces of mixture and shape into balls which are then flatten by palms (if you find the mixture sticky to your hands, slightly moisten them with water). Respectively dip them in the flour, egg and breadcrumbs and fry in hot oil until they turn golden (do not need to fry them a lot because all the ingredients are already cooked).
Serve with a salad and that's it - bon appetite :)
http://zagrebwinegourmet.com/

16/09/2011

If you think that archaeology is a dull and dusty work, with no taste or smell, you are so wrong - if you visit this weekend Nature Park Žumberak you will see that archaeology can certainly smell like mint or some other exotic spice.
Since 2005. in the Archaeological Park Budinjak every September are held culinary workshops of prehistoric, Roman, Medieval and traditional Žumberak kitchen.
After an easy stroll along the Educational trail of princes, you’ll start to prepare food using spices like the ones that merchants of the Middle Ages were bringing with them from the travels in the Middle Eastern countries, wild plants, or special technology of baking in clay moulds.
And when the food is prepared, you will be able to enjoy it and taste, for example, harmonious flavour of chicken in a sauce of verjuice (liquid obtained by squeezing premature grapes) or unusually spicy Roman wine. Come :)
http://zagrebwinegourmet.com/

If you think that archaeology is a dull and dusty work, with no taste or smell, you are so wrong - if you visit this weekend Nature Park Žumberak you will see that archaeology can certainly smell like mint or some other exotic spice.
Since 2005. in the Archaeological Park Budinjak every September are held culinary workshops of prehistoric, Roman, Medieval and traditional Žumberak kitchen.
After an easy stroll along the Educational trail of princes, you’ll start to prepare food using spices like the ones that merchants of the Middle Ages were bringing with them from the travels in the Middle Eastern countries, wild plants, or special technology of baking in clay moulds.
And when the food is prepared, you will be able to enjoy it and taste, for example, harmonious flavour of chicken in a sauce of verjuice (liquid obtained by squeezing premature grapes) or unusually spicy Roman wine. Come :)
http://zagrebwinegourmet.com/

12/09/2011

These days the market is flooded with paprika, in all colours and shapes. For those who do not like the intense preparation that requires the production of domestic chutney here is a recipe for a less time consuming, but equally delicious Hunter’s salad. The recipe my mother got from one of her friends, born in Slavonija - homeland of chutney. Here's what you need: 6 kg peppers, 4 heads of garlic, 4 Beef bouillon cubes, 15 dg sugar, 2 dl vinegar Kisko, 2 dl oil, 1 litre of cooked tomatoes, 2 handfuls of chopped parsley, 1.5 preservative, salt and bay leaf in own taste. Grind pepper on the machine for meat, toss in a large pot along with all other ingredients and cook until the peppers are not cooked - about 1 hour - on low heat!
Enjoy the fall :)
http://zagrebwinegourmet.com/