Warm Onion Sauce

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!

This recipe is part of Foodies+ Christmas Recipes from Around the World cookbook, amazing cookbook with over 400 pages that shares many recipes you can use all year round. All proceeds are going to Action Against Hunger.

Ingredients

serves 10

  • 5 finely chopped onions
  • 5 tbsp lard/butter/oil
  • 10 tbsp all purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp white vinegar
  • water or broth enough to get the necessary thickness
  • 1 tbsp of fresh chopped parsley leaves for garnish

Preparation

  1. In the frying pan on heated oil fry sugar until golden.
  2. Add finely chopped onions and simmer until golden.
  3. Add flour, fry until golden as well.
  4. 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.

What is your favorite sauce or gravy?

Stuffed Christmas Turkey with Croatian Flat Bread – Mlinci

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.

This recipe is part of Foodies+ Christmas Recipes from Around the World cookbook, amazing cookbook with over 400 pages that shares many recipes you can use all year round. All proceeds are going to Action Against Hunger.

Ingredients

Serves 8-10

  • 1 turkey 3-4 kg
  • 600 g (4 1/2 cups) all purpose flour
  • 10 g (2 tsp) salt
  • 400 ml (1 1/2 cup) of lukewarm water
  • 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

  1. Mix flour, salt and lukewarm water to make a smooth dough.
  2. Divide it into 8 equal parts and each roll out thinly into 40×32 cm (16×12 inch) size.
  3. Spread each dough on a baking sheet and bake it at 230 °C (445 °F) for about 7 minutes.
  4. When they are done, break them into large pieces and set store them in food container until you need to serve them.

Preparation – turkey

  1. 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.
  2. Stuff the turkey with the bread and bacon stuffing. Close it with toothpicks or cooking thread.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the portion of the turkey fat liquid in which the turkey was roasting and pour over the flat bread in a serving dish.
  7. Cut the turkey and serve with mlinci.

Tip: You can make Mlinci ahead and have them stored in a container for days before using.

What do you traditionally eat for Holidays?

Croatian Christmas Bundt Cake (Božićni Kuglof)

This cake is perfect for any Sunday family dinner. Although usually made during the Holiday season no one is going to complain if they have a bite or two in the off season. The addition of the apple makes this bundt cake a bit better than the others. Unless you’re a weirdo who’s into dry bundt cakes.

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The combination of nuts and dried fruits I use in this recipe works very well to create a balanced flavor and texture. It received five star rating across the board with all the testers who got to sample it.

Croatian Christmas Bundt Cake cross cut so inside and outside of the cake is visible
Inspiration to get your mouth watery

Traditional Croatian recipe (the way grandma used to make it) has raisins (but who really likes raisins? Zvonimir raises hand, alone.) and arancini. Arancini denominates two different foods, one is what you easily find when you Google it, the other one is what I actually mean here. A dried orange peel covered in sugar, traditional Croatian dessert from the coastal region. Why can’t they just pick an original name? Sigh…

As fun as it would be to rant about language and baking history, you’re here to get your hands dusted into sweet, sweet…

Tools you need

  • Bundt cake pan because you’re making a bundt cake and, well, that’s what you make bundt cakes in 🙂
  • Mixing bowls. Before you can put the ingredients into the bundt cake pan, you need to mix them somewhere. Mixing bowls to the rescue!
    Make sure bowls you use are adequately sized. There are few things worse than overflowing bowls.
  • Measuring spoons to, you know, measure things with them
  • Kitchen scale because baking is a fine art and perfection is a little bit more reachable when you quantify things
  • Peeler to peel the apple
  • Grater because it’s one letter away from being great, and you also need it to grate the apple
  • Spatula makes mixing things into other things easier
  • Electric mixer. Mixing is great and all, but doing it by hand can get exhausting. Sometimes you can outsource that work to a family member. Other times you need a bit more power.
  • Kitchen mittens. Things get hot in the oven. ‘Nuff said.

Ingredients

Servings: 6 people

  • 2 tablespoons rum
  • 50 g dried cranberries
  • 50 g thinly sliced almonds
  • 50 g coarsely cut walnuts
  • 1 peeled, grated apple
  • 150 g brown sugar
  • 1 package (9 g) vanilla sugar
  • 110 g all purpose flour (unbleached)
  • 50 g cornstarch
  • 1 package (14 g) baking powder
  • 90 g melted unsalted butter
  • 3 large eggs
  • powdered sugar for coating
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves

Preparation

  1. Preheat the oven to 170 °C (340 °F)
  2. Soak dried cranberries in rum until soft
  3. Mix flour and cornstarch with baking flour and spices (nutmeg, ginger, cinnamon and cloves)
  4. In a separate bowl mix eggs with both sugars until foamy
  5. Into eggs and sugar mixture mix in with spatula
    • Dried cranberries with rum
    • Apple
    • Almonds
    • Walnuts
    • Flower mixture and melted butter at the end
  6. Mix well until compact
  7. Oil or butter bundt pan and dust with flour
  8. Bake for 45 min until golden brown. Pro tip: pick with a toothpick and if nothing sticks, you’re golden.
  9. Leave the cake in the pan until it cools
  10. Take the cake out of the bundt pan and dust it with powdered sugar

Wrapping up

If you’re the adventure type who likes to stray from a beaten path, test it with any other nuts or dried fruit as you desire or have available in your pantry.

Let me know in the comments which combinations worked well for you and share this on social media.

Bread and Bacon Stuffing

Have some old bread that you don’t know what to do with but don’t want to throw away?

We’ll teach you how to spice it up with some bacon and other stuff to make a delicious stuffing for a bird roast.

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This is one of the best ways to use up old bread and to make your Sunday family dinner a little more special than it already is. If you still have some left, consider cinnamon french toast for desert 😉

Traditionally, this stuffing is served with turkey on Christmas as a part of Croatian culinary heritage. Great thing is that you can use this stuffing with any bird of your choice: chicken, turkey, duck… Just add sauce or gravy of your choice with a vegetable salad on the side and your family will be very grateful.

This recipe is part of Foodies+ Christmas Recipes from Around the World cookbook, amazing cookbook with over 400 pages that shares many recipes you can use all year round.

Tools you need

  • Chef’s knife to cut onion, bacon and parsley
  • Cutting board to, yes, cut things on it 🙂
  • Mixing bowls. You’ll need to mix all the ingredients somewhere.
    Make sure bowls you use are adequately sized. There are few things worse than overflowing bowls.
  • Measuring spoons to, you know, measure things with them
  • Spatula makes mixing things into other things easier
  • Frying pan to fry onions, garlic and pancetta.

Ingredients

  • 3 Tbsp olive oil
  • 1 small onion
  • 4 cloves garlic
  • 6 slices pancetta/bacon
  • 3 slices of soft white bread
  • 1 Tbsp milk
  • 2 eggs
  • finely chopped fresh parsley
  • salt and pepper
  • 1/2 tsp dried oregano

Preparation

  1. Tear the bread into rough cubes and place in a shallow bowl.
  2. Drizzle the cold milk on and let them soak while you prepare the rest of the ingredients.
  3. Finely chop the onion, garlic, pancetta and parsley.
  4. Whisk the eggs with a fork  in a separate bowl.
  5. Heat the olive oil in a frying pan on medium high heat and fry the onion, garlic and pancetta until golden brown, about 2-3 minutes and set aside.
  6. Squeeze the bread to get rid of the milk and place in a bowl.
  7. Tip the fried ingredients into the bowl with the bread.
  8. Add whisked eggs, parsley, salt and pepper to taste. Mix well until combined.
  9. Stuff your chosen bird with it and cook according to the relevant recipe.

What do you do with old bread?

Foodies+ Christmas Recipes from Around the World

It’s a fabulous project with amazing people for a worthy cause!

And it feels great to be a part of it. Joined with over dozen people with their Christmas traditions, Zvonimir and I are very happy to present Croatian Christmas to the world 🙂

foodieschristmasrecipesbook

If you ever wondered what different people all over the world traditionally eat at Christmas time, this book is here to answer that burning question of yours 😉
It also gets you head in and hands on to experiencing it. Wanna change things a bit this Christmas? Or just make weekend cuisine memorable leading up to your Christmas traditional? It’s really up to you.

This book is more than a Christmas present or a great cookbook. With all proceeds going to Action Against Hunger, this, more than 400 pages book, with almost 100 recipes from all around the world, is a piece of art with charitable note. Action Against Hunger is a global organization that aims to save the lives of malnourished children in over 40 countries. You can feel a little bit better about yourself while you’re celebrating.

It is a privilege to be a co-author along with great contributors such as Azlin Bloor, Lisa Watson, Nomad Dimitri, Joy Stewart, Shana Shameer and Indrani Sen. Their food knowledge and experience is priceless 🙂

Available on Kindle on your favourite Amazon site: Amazon UK, Amazon US, Amazon AUS.

Book Contents

Supporting Cast
Starters, Soups, Sides, Stuffing, Sauces and Gravies

The Main Performance
We’re not just talking turkey, baby!

La Dolce Vita
Because Life should always be sweet!

Time for a Tipple
Always Happy Hour somewhere, right?

Feeding a Crowd
Canapés and other party food for the planned and uninvited guests!

Gifts from the Kitchen
The way to anyone’s culinary heart!

Menu Suggestions
And Basic Recipes, because we pay attention to detail!

Available on Kindle on your favourite Amazon site: Amazon UK, Amazon US, Amazon AUS.

Bon appétit!