Croatian cuisine

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Tuesday, January 30, 2007

Brodet - Fish Stew (Brodette)

1,20 kg fish (mixture of eel, grouper, mackerel, sardine, squid, cuttlefish )
1 dl olive oil
30 dag onion
2 dag garlic
4 dl white wine or vinegar
parsley, laurel, pepper
tomato paste or fresh tomatoes

Brodet is a general name for a fish stew on the Croatian coast. It is generally made from various types of fish (eel, grouper, mackerel, sardine, squid, and cuttlefish). While cooking, never stir the Brodet, but rather pour from one pan to another several times, so have two panes ready before starting.

Take the fish mixture, cleaned and washed, and cut all into pieces. Take 15 dag of onions, cut them into tiny squares and fry in olive oil. Olive oil can sometimes have specific smell when simmering, that is normal and nothing to be alarmed about. When the onion is golden, add salt, white wine and tomatoes (or paste) and let it boil. Add the fish, and after a few minutes add the rest of the onions cut into rings and garlic cloves. Add more water so the fish can simmer and add one leaf of laurel. We let the Brodet simmer for about 30-40 minutes. When done sprinkle with finely chopped parsley and pepper by the taste.

Brodet is best served with corn meal, potato, rice, spaghetti, spinach, etc

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Saturday, January 27, 2007

Sataras - Sataraš

8 big red peppers (paprika)
1 kg fresh tomato
3-4 large onions
grease ili oil
cup of rice
parsley leaves
1 tbs sugar

Slice onions and simmer with several tablespoons of oil. Add one tablespoon sugar. In the meantime wash red peppers. Slice them into squares inch on the side or slices one finger thick. Put them on the onion and salt them a little. Stew them until they become soft and settle down.

Boil some water and pour it over the tomatoes. Peel them and slice them. Place them over the stewed paprika and continue to stew them until the juice evaporates. Mix all the time so that onions aren't scorched. If you want you can add some rice, but then stewing will last much longer.
At the end add parsley leaves, salt and pepper. It can be served as warm savor, but it is better if it's served hot with some fried or roasted heavy meat, like pork or beef.

Preparation time: 80 min.

Friday, January 26, 2007

Poppy Seed Roll (Makovnjača)

3 1/2 cup flour
3/4 cup milk
1/4 cup sugar
2 x yeast cake
2 x egg yolks
1 tsp lemon rind grated
6 tbl melted butter
1/4 tsp salt

Allow the yeast to rise in one quarter cup of warm milk until doubled in size. Sift the flour into a deep bowl. Make a well in the center and place the yeast in the well. Add the remaining milk, sugar, egg yolks, lemon rind, vanilla, butter and salt. Mix together well and beat with a wooden spoon until blisters begin to form on the dough. Place in a greased bowl, cover with a damp towel and allow to rise in a warm place for about an hour or until doubled in bulk.
Divide the dough into two sections. Roll each section out very thin, brush with melted butter and fill with poppy seed filling. Roll it up by filling the edge of the table-cloth on which the dough was rolled out. Place the two sections of Poppy Seed Roll on a well greased baking sheet and allow to rise in a warm, draft-free place for another half hour. Brush the rolls with a well beaten egg white and bake at 350 F for about an hour until they become golden. Cool before slicing and serving.

2 cup ground poppy seeds
1/2 cup sweet cream
3 tbl raisins
1/2 cup sugar
4 tbl honey
1/2 tsp cinnamon
1 tbl rum
1 tsp lemon rind

Mix the finely ground poppy seeds, the lemon rind, raisins, sugar and cinnamon. Spread this mixture over the rolled out dough. Heat the cream. Combine the cream, honey and rum and pour this mixture over the poppy seeds. Roll it up.