Croatian cuisine

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Wednesday, August 23, 2006

Pancakes with cottage cheese (Palačinke sa sirom)

2 cups flour
water (1 part milk for 1 part water. Add until batter is thin)
1 egg
pinch of salt
zest from 1/2 of lemon
cooking oil

Heat a few drops of oil in a non-stick frying pan. Ladle batter into hot pan, tilting the pan in a circular motion until batter thinly covers the whole pan. Cook for 1-2 minutes on medium heat, then turn over and cook another 30 sec. Makes 6 large or 8 small pancakes.


1 cup cottage cheese (dry curd)
1 cup sour cream
1 egg
3 Tbsp sugar
1 Tbsp raisins
1 egg, beaten
1/2 cup sour cream

Preheat oven to 3500 F. Mix together all ingredients, spread across centers of pancakes and roll them up. Place the rolled pancakes in a rectangular baking pan. Mix beaten egg and sour cream and pour over pancakes. Bake 25 minutes uncovered.

Monday, August 07, 2006

Dalmatian Pot Roast

2.5 kg (5 lb.) beef, top round
275 g (10 oz.) smoked bacon
550 g (20 oz.) onion
225 g (8 oz.) parsley root
150 g (5 oz.) carrots
4 cloves garlic
275 g (10 oz.) peeled tomato
275 g (10 oz.) fresh celery
8 prunes
3 liters (12 cups) dry red wine
2 tsp. mustard
275 ml (10 oz.) olive oil
Bay leaf, rosemary, thyme
Salt and pepper to taste


1. Wash meat and pat dry. Cut bacon into matchsticks. Chop onion and garlic.
2. Cut the vegetables into small strips.
3. Pierce the beef with a sharp knife at regular intervals and insert slivers of garlic into and around the meat.
4. Place the beef into a large non-reactive pan; cover with the wine. Add the chopped onion, thyme, bay leaf, rosemary, pepper and cubed celery to the pan. Cover and refrigerate for 12 hours.


1. Heat the oil and place the beef (alone) into the pan with the oil. Brown the meat briskly and remove from the pan.
2. Add the contents from the marinade to the oil and fry briskly. Add the browned meat, peeled tomatoes, prunes and remaining ingredients to the pan.
3. Mix well and cook for 2-3 hours, reducing the heat to a simmer after it comes to an initial boil.
4. Remove the meat and slice. Strain the juice from pan and serve as sauce.