Serve warm onion sauce as an addition to cooked meat and other foods. In making of this sauce pay attention to the density. The sauce should be neither too thin nor too thick. Usually it is made to have consistency as cream.
In Croatia it’s usually served with cooked meat from the chicken and beef soup. It’s rich in flavor and it complements cooked meat and vegetables perfectly!
water or broth enough to get the necessary thickness
1 tbsp of fresh chopped parsley leaves for garnish
In the frying pan on heated oil fry sugar until golden.
Add finely chopped onions and simmer until golden.
Add flour, fry until golden as well.
Add water or broth and a tablespoon of vinegar, salt, and let it to cook on low heat until you get the wished consistency. When you pour the liquid onto the onions, it is necessary to add it little by little, while stirring well, otherwise the lumps will create.
Before serving, whisk the sauce and sprinkle with fresh parsley.
Tip: you can chop onions in the food processor to speed up the process and get finer onion texture.
Every Croatian Christmas table has a rich soup made with meat, dumplings or noodles, and vegetables. Soups are usually made from chicken or beef, but for Christmas both types of meat are used for richer, festive taste. Meat used for soups has to have bones for that strong, flavorful taste of a home made soup.
1 tablespoon of chopped parsley leaves for garnish
Wash the meat briefly in cold water and place it in a pot of cold water. That way the soup will have stronger flavor.
Fry the whole onion on all it’s sides in a dry pan.
When the water comes to boil, add cleaned, length cut vegetables, salt, black pepper grains and previously fried onion, all except tomato. Tomato is added when other vegetables become soft.
When the soup comes to boil again, set heat to low and let it cook for 2 more hours.
Before you strain the soup, add small glass of water and let the soup sit aside for a bit, this way the soup will be clearer.
Take the meat out, strain the soup and cook in semolina dumplings.
Along with homemade soup noodles, dumplings are most common addition to Croatian soups. If you don’t have one or the other, soup is considered “empty”. There are three types of dumplings that are made: liver semolina dumplings, simple semolina dumplings and flour dumplings. In the old days when people had their own chickens running around, liver semolina dumplings were more common. These days, you buy chicken without the insides, and simple semolina dumplings are more common.
Ingredients for the dumplings
1 egg divided
1 tbsp oil
4 tbsp semolina
½ teaspoon salt
1 tbsp fresh chopped parsley
Mix oil and egg yolk until foamy.
Add semolina, salt and parsley.
Mix egg white until stiff.
When all is well combined, stir in gently stiffed egg white.
Make dumplings with teaspoon and put one by one into boiled soup. Cook them for about 15 minutes until they are soft and tender. Watch out not to overcooked them because they will fall apart.
Serving Sprinkle with chopped parsley and serve.
Do you prepare soups for Holidays? Which one is your favorite?
What would Christmas be without turkey on the table?! This is a traditional turkey recipe from Northern Croatia made with Mlinci, all time favorite. To make a flavorable turkey, you need to get your hands “dirty” 😀 All the flavor comes from the spices you rub inside and outside of it.
sunflower or vegetable oil per taste (you can substitute with butter or lard)
2 slices pancetta/bacon
2 cloves garlic
herbs of your preference (oregano, thyme, parsley)
Preparation – flat bread
Mix flour, salt and lukewarm water to make a smooth dough.
Divide it into 8 equal parts and each roll out thinly into 40×32 cm (16×12 inch) size.
Spread each dough on a baking sheet and bake it at 230 °C (445 °F) for about 7 minutes.
When they are done, break them into large pieces and set store them in food container until you need to serve them.
Preparation – turkey
Couple of hours before roasting the turkey, you need to spice it up. Rub thoroughly the salt inside and outside of the turkey with addition of herbs on the inside. Also, for turkey to be juicer, make little pockets on the outside with the knife in which you press thinly sliced pancetta and garlic.
Put the stuffed turkey in a baking pan, pour over hot oil and bake for about two and half, three hours on 200-220 °C (390-425 °F). To make sure that the turkey is done, stab the white meat with the fork. If the fork enters easily, the turkey is roasted.
During roasting, slowly pour the oil on the turkey for the first half hour, and when you run out of oil, continue with water. After one hour, every half hour use the liquid in which the turkey is baked for pouring.
Cut the flat bread into small pieces and cover with boiling water. Leave them a few minutes in the pan to soften (not too much) and then drain well.
Remove the portion of the turkey fat liquid in which the turkey was roasting and pour over the flat bread in a serving dish.
Cut the turkey and serve with mlinci.
Tip: You can make Mlinci ahead and have them stored in a container for days before using.
Many European countries use poppy seeds in desserts. I use it often because of its specific flavor that I really enjoy. Did you know that poppy seeds are rich source of thiamine, folate, and several essential minerals, including calcium, iron, magnesium, manganese, phosphorus and zinc?
For this gluten free cake, you will need little time to prepare and even less to indulge 😀 Choice of jam is up to you. I used homemade sour cherry jam since sweet and sour complement each other creating a divine taste 🙂
7 eggs divided
100 g (1/2 cup) sugar
140 g (10 tbsp) butter at room temperature
2 tsp baking soda
200 g (1 1/4 cup) ground poppy seeds
zest of one lemon
jam of your choice (I used sour cherry jam and it was perfect!)
100 g (1/2 cup) dark chocolate
100 ml (1/4 cup) whipped cream
Preheat oven to 200 °C (390 °F).
Divide eggs in two separate mixing bowls.
Separately whip butter until foamy.
Beat egg yolks with 6 tbsp of sugar until foamy.
Add whipped butter to the egg yolk mixture and mix until combined.
Combine poppy seeds with baking soda and lemon zest and add to the egg yolk mixture. Mix well.
Mix egg whites with 6 tbsp of sugar until stiff.
With a spatula add beaten egg whites to the batter.
Bake in a baking pan covered with parchment paper for about 40 min until golden brown.
Meanwhile, prepare the chocolate glaze. Heat the cream up to boil. Remove from heat and add chocolate broken in pieces. Mix until chocolate is incorporated.
Spread your jam of choice on the baked cake and pour chocolate glaze on top.
Enjoy with your favorite cup of coffee or tea!
Have you ever tried a poppy seed dessert? What was your favorite?
The first print references to marble cake began appearing in the last quarter of the 19th century. One popular variation of this recipe during Victorian times was “Harlequin cake”, which was baked with checker-board patterns. Early recipes use molasses and spices to achieve the dark-colored batter.
Today, we use cocoa and it tastes like a having a piece of chocolate with your sponge cake 😀
This, easy to make, simple cake is usually served around Easter, but I usually make it on the weekends when I don’t plan on baking but still crave something sweet, since all the ingredients are in my staple.
4 eggs divided
280 g (1 1/3 cups) granulated sugar
20 g (1 1/2 tbsp) vanilla sugar
zest from one lemon
120 g (1/2 cup) softened unsalted butter
10 tbsp milk
3 tbsp oil
280 g (2 1/2 cup) all purpose flour
10 g (2 1/2 tsp) baking powder
2 tbsp cocoa
2 tbsp rum (optional)
Preheat oven to 200 °C (390 °F).
Separate egg yolks form egg whites in two separate bowls.
Mix in self standing mixer or with electric beater egg yolks and sugar until foamy.
Add vanilla sugar, lemon zest and butter. Mix until combined.
Add progressively milk and oil, and at the end alternately mix in flour mixed with baking powder.
Beat egg whites until stiff.
With spatula, mix in egg white mixture in the egg yolk mixture until combined.
Divide prepared batter into two parts.
In one part add cocoa and rum.
Greased pan sprinkle with bread crumbs, pour the yellow batter and then the brown batter.
Bake the cake in preheated oven at 200 °C (390 °F) for 20 min and another 30 min on 150 °C (300 °F) until golden brown.
After the cake is done, cool it off on the rack.
Before serving sprinkle with powdered sugar.
Do you have your go to cake when craving something sweet?
In Croatia, getting fresh produce was easy and accessible. Many of our friends and acquaintances had their own gardens and orchards sharing their produce. I got some fresh figs from Dalmatia as a gift and they ended up in tartelettes 🙂 They were as sweet as honey, and as smooth as butter. Enjoy this easy to make tartelettes recipe and try it out with other fruits if you are not a fan of figs 😉
Ingredients (for 6 tartelettes)
For the shortcrust pastry
220 g (2 cups) all purpose flour
50 g (4 tbsp) granulated sugar
pinch of salt
130 g (1/2 cup) cold unsalted butter, diced
1 egg, beaten
For the filling
5-6 fresh ripe figs
2 tbsp maple syrup
oatmeal for sprinkle
With electric mixer, in a bowl, mix together flour, salt and sugar until combined.
Add butter, and mix until mixture resembles coarse crumbs.
Gradually stream beaten egg into the flour mixture and knead until the dough comes together.
Turn out the dough onto a clean work surface and shape into a flattened disk.
Wrap in cling wrap and refrigerate for 25-30 minutes.
While the dough rests in the fridge, prepare the filling.
Mix figs with maple syrup with hand mixer until smooth.
Preheat oven to 180 °C (355 °F).
Butter a six mold muffin pan.
Take the chilled dough, make six equal balls and put each in a muffin mold. Spread the dough in each mold with your hands. Make sure that you covered the whole mold.
Divide the filling so that each tartelette has enough and sprinkle them with oatmeal.
Bake for 20-25 minutes or until the edges are golden brown.
August screams blackberries! This summer fruit, full of dietary fiber, and vitamins C and K makes it a great choice for making desserts, jams and other sweet goodies.
These easy to make squares can make a quick, healthy, snack for any occasion. You can substitute regular flour and oats with gluten free options according to your preference. For the crunch feeling you may substitute ground walnuts with chopped ones. For that matter, use a nut of your liking. Walnuts are my favorite 🙂
200 g (1 1/2 cup) all-purpose flour
120 g (1 1/2 cup) oats + handful for sprinkling
220 g (1 cup) firmly packed brown sugar + 1 tbsp for sprinkling
1/2 tsp baking soda
1/4 tsp salt
30 g (1/3 cup) ground walnuts
230 g (1 cup) unsalted butter, room temperature
300 g (2 cup) fresh blackberries
1 tbsp brown sugar for tossing the blackberries
1 tbsp cornstarch
Preheat oven to 180 °C (350 °F).
Cover the baking pan with parchment paper. Spray with non-stick cooking spray or brush with oil.
In a small bowl, toss blackberries with sugar and cornstarch. Set aside.
In the standing mixer bowl combine the flour, oats, brown sugar, baking soda, salt, and walnuts. Mix until fully combined. You can use a hand electrical mixer we well.
Add the softened butter and beat on low speed, until mixture resembles coarse crumbs.
Spoon half of the oatmeal mixture into the prepared pan. Gently press mixture into bottom of the pan.
Top with the coated blackberries.
Sprinkle with remaining oatmeal mixture. NOTE: do not press down on the mixture.
Strawberry season is at its peak and there is no better time to share this tart recipe with you. Since my birthday is at beginning of June, I always had strawberry birthday cake as long as I can remember. They bring beautiful memories of my childhood birthday parties and are for sure one of my favorite fruit. I love preparing desserts with them 😀
This simple and delightful tart is perfect for warm spring or summer days. Strawberries and balsamic are epic together, and the addition of fresh basil leaves takes this tart beyond the cake 😉
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Tools you need
Mixing bowls in different sizes for all three components: pastry, strawberries and mascarpone cream.