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Home , Belarusian cuisine, Brudet, Crushed red pepper, Kalach (food), Kulen, Lazanki

DALMATIAN : OF THE SLAVIC MEDITERRANEAN PDF, EPUB, EBOOK

John J Goddard | 274 pages | 17 Oct 2012 | Createspace | 9781468166187 | English | United States About — Fešta - The Croatian & Festival

Brudet , brodet or brodeto is a fish made in Croatian regions of , Kvarner and Istria, as well as along the coast of . It consists of several types of fish stewed with and red wine, and the most important aspect of brudet is its simplicity of preparation and the fact that it is typically prepared in a single pot. It is usually served with polenta which soaks up the fish , while other recipes serve it with potatoes or . Brudets can significantly vary in style, composition and flavor, depending upon the types of ingredients and cooking styles used. Kulen is a type of flavoured made of minced that is traditionally produced in Croatia Slavonia and . In parts of Slavonia, kulen is called kulin in Ikavian accent. The meat is low-fat, rather brittle and dense, and the flavour is spicy with the hot red bringing it aroma and colour, and for additional . The original kulen recipe does not contain ; its hot flavour comes from the paprika. The traditional time of producing kulen is during the done every autumn by most households. Kulen matures during the winter; it can be eaten at this time, although not fully dried and cured yet, with very hot taste, but it will develop its full taste by the following summer. To produce a dryer, firmer kulen, it is sometimes kept buried under ashes, which act as a desiccant. Kulen is a shelf-stable meat product, with a shelf life of up to two years when stored properly. The meat is stuffed and pressed into bags made of pork intestine, and formed into links that are usually around ten centimetres in diameter, and up to three times as long, weighing around a kilogram. The pieces of kulen are smoked for several months, using certain types of wood. After the they are air-dried for another several months. This process can last up to a year. Although similar to other air-dried procedures, the meat is fermented in addition to the air-drying. High-grade kulen is sometimes even covered with a thin layer of mould, giving it a distinct aroma. When the kulen meat is stuffed into the small intestine, the thinness makes it require less smoking and drying and thus also takes less time to mature. Kulen is regarded as a premium domestically-made product, given that on the Zagreb market even a low-grade kulen can cost much more than other types of and is comparable to smoked . Although it has also been produced commercially throughout former Yugoslavia since World War II, the industrial process of production is significantly different, resulting in major differences in appearance and aroma, although it is cheap compared to the genuine kulen. The Istrian stew or jota Croatian: Istarska jota ; Slovene: Jota , Italian: Jota is a stew, made of , or sour , potatoes, bacon, spare ribs, known in the northern Adriatic region. It is especially popular in Istria and some other parts of northwestern Croatia. Under the name jota , it is also typical of the whole Slovenian Littoral and in the former Austro-Hungarian territories in northeastern , especially in the provinces of Trieste where it is considered to be the prime example of Triestine food and Gorizia, and in some peripheral areas of northeastern Friuli the Torre river valley, and the mountain borderlands of Carnia and Slavia Veneta. The dish shows the influence of both Central European and . In addition to the natural environment and climatic differences their was heavily influenced also by the different religions practiced by the . Slavs should actually be considered among the luckiest in the world, as their territories offer, cumulatively, almost all of the foodstuffs typical for Europe and beyond. and subsequent -based and other remain staples common to all Slavic to this day. Bread represents more than just sustenance, it is imbued with ritual significance and function. Similar names for certain types of bread and other dishes show that although cooking methods and recipes changed through the migration of the Slavs, their names were nevertheless preserved. The same trends are known at the micro level, in Slovenian culinary heritage for example, where we have several different names for one and the same dish on the one hand, and several different dishes prepared under the same or a similar name on the other. Most of the old names and archaic cooking methods were preserved for ritual dishes prepared for different festivities as they are recognised as a prerequisite to maintaining the structure and process of traditional rituals. One should not overlook the myriad meat, and mixed that evolved later as a result of contact with Asia. are thought to be historically younger, and established themselves relatively late as a part of European daily nutrition. A special variation on is kiselica, fermented flour, or flakes. One such variety of this soup is kvas, still a very popular beverage with Russians, and Ukrainians. especially various stuffed doughy pockets remains highly popular, especially in the wider -growing region of the Danube, from where it spread to other Slavic countries. This testifies to the Slavic origins of pasta rather than to the influence of Mediterranean or Italian cuisines, and the same can be said for with various sweet and savoury fillings. Typical and authentic Slavic dishes feature a number of vegetable dishes and dishes made from root and . Centre stage in this context goes to the and the turnip. Wild and cultivated fruits are also important in Slavic cooking. , and other oils are used as dressings and for other purposes. Bacon and a variety of serve as tasty . The wide variety of herbs and seasonings is largely attributed to historic contacts with merchants who brought oriental herbs and spices from faraway lands. Lamb and pork are the most characteristic meats, especially because of the wide range of treats many peoples still make on the occasion of the slaughter of a pig pork lard, zaseka or minced lard, bacon, stuffed and conserved stomach or bladder and other meat products. In the past pig slaughter played a vital technological as well as social role, bringing together people from different local environments into a ritual and culinary union. The processing of pork and other meats and combinations with other foodstuffs still showcases a treasure trove of knowledge and skills par excellence and continues to draw huge attention from the gastronomic community, both in terms of sustainable natural development and closed technological and biological cycles. The processing of into dairy products in Slavic lands was developed by shepherds tending flocks in high mountain areas. The Slavs adopted many skills from the indigenous people of the Eastern Alps, as well as the Tatra and Carpathian Mountains during the time of Wallachian colonisation. Slavic lands are in contact with the sea, both in the north and the south. Fish and seafood therefore serve as a healthy alternative to the more meat-oriented eating habits practiced by much of the world today. Close contact with the Mediterranean world, with its diverse and hugely influential culinary heritage, and widely known as the Mediterranean diet, is an added value. Another economic activity that marks most of the Slavic countries and characterises some of their dishes is beekeeping and production. Honey was one of the first sweeteners and many dishes evolved into sweets thanks to this special ingredient. Honey has always had and continues to play an important role in some ritual dishes. It is gaining importance also as we increasingly turn to healthier ways of preparing often traditional sweets and deserts. The Slavs, however, have more to show than just a colourful palette of dishes. Their beverages have a story all their own. Natural mineral water, fruit juices and wild fruit answer the quest for a healthy diet. Fruit, cereals and grapevines provide all that is necessary to make alcoholic beverages. An exciting variety of fruit and liqueurs from honey and forest fruit, together with wine and production, largely complete the colourful picture of Slavic gastronomic culture. The initiative for this book on the wealth and diversity of flavours handed on to us by the Slavic cultures came from the Forum of Slavic Cultures. The Forum is a non-profit and non-governmental organisation established in at the initiative of the Slavic cultural community. All these countries shape the flavour and content of this book, which does not, however, present Sorbs and Kashubians as separate entities. Kashubians are a Western Slavic ethnic group as well and live mainly in , in Pomerania. The book therefore offers an overview and insight into the food culture of million Slavs. As it is the first of its kind in the world to present, one by one, Slavic cuisines in a single book, we decided to choose for each country three of the most popular dishes that serve to represent its most characteristic features. We consulted the embassies of all represented countries in the Republic of Slovenia. Their staff confirmed our selections and offered many useful comments and guidelines once they had considered all of the sumptuous flavours of the dishes collected in this book. The Forum of Slavic Cultures aspires to build dialogue, between all Slavs, and to promote the various and variously different aspects of Slavic culture and creativity everywhere. Gastronomic cultures play an important part in reflecting and shaping our aspirations, knowledge and skills, and serve as a window on the economy, social relationships and spiritual creativity of individuals, families and markets as well as villages, towns, cities, even entire countries. As the old saying goes: One should eat to live, not live to eat! The cuisine of Belarus has a lot in common with Polish and Lithuanian cooking traditions, but has been influenced also by other Baltic, Slavic as well as Jewish and Germanic cuisines. Another strong influence were the Lithuanian , whose cooking relied heavily on flat and pies with different fillings, mutton and vegetable dishes. A blend of so many different traditions, is one of the most diverse in the region, but offers, despite similarities with other cooking traditions, a variety of original dishes. Historically, different trends could be observed in Belarusian cuisine, with each social class developing its own gastronomic tradition. Like the Polish elite, the nobility borrowed heavily from Italian, Germanic and cuisines. Some of these borrowed dishes such as and grated potatoes were later adopted throughout society. The first dish is a spin on Italian with meat stew, while the other is a direct descendant of authentic . A number of dishes such as potato were introduced to Belarus by the Jews in the late 18th and early 19th century. Prepared in countless ways it is estimated to be the main ingredient in more than dishes, such as the popular potato known as draniki. Belarusian cuisine saw some interesting developments in the 20th century too, especially after World War II, when the communist Soviet ideology attempted to translate a flourishing national culture into culinary art. These efforts, however, leaned mainly on the reconstruction of the food heritage left behind by the poor peasantry in the second half of the 19th century, when the rural lifestyle was already on the wane; on the other hand, however, they wanted to create a new Belarusian cuisine literally from scratch, indifferent to the centuries of culinary tradition through which it had developed. Belarusian cuisine today is much more than potato dishes. It reflects active agriculture and considerable influences from its neighbouring countries. Dishes are served with plenty of vegetables, especially , as well as cereals, and . A typical menu features pork, and chicken meat, a variety of sausages and freshwater fish tench, sturgeon, pike, , trout, , and similar. Other meat products made. Very popular are stuffed chicken, meat and cabbage pie and meat patties. Also popular are kalduni dumplings filled with minced meat known as in . A special delicacy is pauguski, smoked goose breast, known also from . The most characteristic Belarusian soup is haladnik, a refreshing cold summer soup made from beetroot. The old name for traditional Belarusian soups was poliuka, but they are known also as kapusta cabbage soup , buraki beet soup and gryzhanka swede soup , depending on the type of vegetable used as the main ingredient. For a typical poliuka fish or mushrooms are first boiled with spices and then barley or are added to the stock. Vodka is the of choice in Belarus, where it is called harelka, while the main non-alcoholic beverage is the traditional tasty , a fermented drink made of bread and cereals. Another staple is compote , made with boiled berries and other fruit. Cut the dock or a half centimetre thick, cover with water and quickly boil for 1 minute. Finely grate cooked beetroot and cover with 1 litre of cold water. Add chopped , chopped , sorrel and sorrel water. Heat a skillet and add oil, butter, bacon or lard. Pour some of the potato mixture into the hot skillet and brown on one side. Flip over and cook on the other side. Transfer the into a saucepan and add . Cook, stirring constantly, for about 8 to 10 minutes. Add starch to the remaining water and stir well. Slowly add starch to the sauce while stirring. Cook for another 2 to 3 minutes until the sauce thickens. Mix the ingredients to make the and roll it out thinly. Place the dough on the bottom and around the sides of the pan. For the filling beat the eggs with sugar until fluffy, add ground , maraschino, lemon and sugar. Mix everything well and pour on the dough in the cake tin. Arrange the dough strips on top of the filling into a lattice. Decorate each intersection with a blanched . Bake the cake for about minutes. Cover the cake with parchment paper if it starts to brown too quickly on top. Filling 5 medium eggs g sugar g ground almonds 35 ml maraschino lemon zest 1 sachet vanilla sugar icing sugar to dust. Make several cuts into the meat and insert bacon, and cover with an adequate amount of lemon juice. Slice the vegetables and place in a fireproof dish under the meat. Season with pepper grains, blend, juniper berries, and . Cover and leave in a cool place for three days. Remove the meat after three days. Melt 5 tablespoons of lard in a fireproof dish or baking pan and sear the meat on all sides. Add the vegetables and cook until golden, add water, cover and braise on low heat. Remove the lid when the meat starts to soften, but continue to add water. Remove the meat when completely soft. Bring the to a boil and whisk in flour until thick. Dilute with hot water or stock and cook briefly. When the sauce is ready, whisk until it is smooth, add sour cream, cook briefly again and taste. The creamy sauce you have made should be a slightly more seasoned version of the regular sauce. Boil the potatoes and peel immediately, then leave to cool completely. Ideally, potatoes should be cooked a day before you make the dough and dumplings. Shred or the cold potatoes, add eggs, a pinch of salt and flour. If you wish you can add butter to the dough. The amount of flour will vary, depending on the moisture in your potatoes. Knead into a firm but soft dough. Put the dumplings into boiling water. They are done when they start to float to the surface. Transfer to a bowl with a slotted spoon. Form half-centimetre-thick discs of dough about the size of your palm, lay one plum on each piece and shape into dumplings. Alternatively, roll out the dough to the same thickness and cut into rounds about the size of your palm. Plum dumplings are traditionally made with yeast dough, but today potato dough is used more frequently. The food offered on Macedonian tables is showcased in a variety of dishes boasting a sophisticated serving culture and quality craftsmanship. Macedonia Macedonians certainly know how to enjoy their food. They have turned eating into a special ritual and Macedonia into a land of full flavours and aromas. The land, with its fertile soil and a wealth of sunny days up to per year makes Macedonia rich in fruit and vegetables, mountain herbs, lake and river fish, rice, mutton, veal, pork and poultry, milk and dairy products, game, grapes, , , almonds and last, but not least, tobacco. Production of premium quality fruit and vegetables is especially important. Tomatoes and peppers stand out as the basis for various flavourful . Every starts with a and vegetable snacks known under the popular name of . These are served with an aperitif such as plum or grape and with water. But the main in Macedonia is unequivocally dinner. Spices play a major role in Macedonian cuisine, with dried and finely ground paprika taking central stage. Sweet or hot, red pepper is the most popular vegetable in Macedonia. Tasty soups and stews form a special culinary group, prepared in endless combinations of vegetables and meat, some even with egg yolk and yoghurt. Macedonia also offers premium quality lamb, veal and poultry, but there is also room for game. Almost every village in Macedonia offers its own variety of , each with its own special characteristic taste. Milk, kajmak and yoghurt are incorporated into many dishes. Also popular are savoury round breads, Macedonian pies and zeljanicas topped with cheese, spinach, , zucchini and similar. Desserts showcase their Oriental origins with sweets like ravanija, kadaif, , , padobranci and date , to name but a few. Trifun, the patron saint of wine and winemaking, is celebrated on February 14th, when growers start pruning their vines and throw a party to usher in a new season with a feast. Grease a baking dish clay or ceramic are best, but you can use a metal baking pan as well , cover with a layer of dough, brush splash with oil and cover with the filling. Repeat until you have used all the layers of dough and all of the filling. Place the last layer of dough on the top, splash with oil and follow with a splash of milk. In a wooden mortar pound salt and garlic with a wooden pestle until a smooth paste forms you can use a different wooden dish and the wooden part of the meat mallet instead. For a spicier add a few fresh or roasted chopped chilli peppers. Pindjur can also be prepared with roasted pounded with a pestle and added to the other ingredients listed in the recipe. Roll in flour, dip in beaten eggs and fry in oil. Serve warm with sour milk or yoghurt. Montenegro The Adriatic on the one side and the continent on the other definitively shape the character of Montenegrin gastronomy. Situated virtually at the entrance to the as part of the larger Mediterranean, the country with its rugged mountains and rich valleys in the hinterland offers myriad culinary delights, where Mediterranean elements blend with Central and Eastern European influences, completed with a touch of the Turkish cooking tradition. Pork of 8 to 12 kg are first cut, salted and pressed to drain out the juices and flatten the hams. Mushrooms, dried fish and fried dough or priganice are served as starters. Priganice are fritters served with honey, figs and grape brandy. The northern part of the country is known for roasted and cooked lamb. Lamb is also cooked in milk and is a true delicacy, special to Montenegro and prepared for festive occasions. A 2-kg- piece seasoned with spices and cooked with potato usually serves eight people. Other staples include creamy cornmeal cicvara with kajmak and boiled potatoes with kajmak and cheese. This version is bursting with calories and village people prefer it when there is hard. Bokelj fish stew bokeljski brodet is a traditional dish served with polenta and boiled chard. Montenegrins make excellent . And Montenegrins particularly enjoy the elaborate feasts with food and drink that accompany important celebrations, parties and events. Fry the onion in oil, add flour and garlic. Stir in the wine and the fish stock that you have prepared with fish heads. Add the and and cook for 20 to 30 minutes. When the lard comes to the surface of the gruel it creates a shiny greasy layer. At this stage, separate the gruel gradually from the bottom of the saucepan. Drain the sea kale leaves when half cooked, cool, finely chop and add to the meat. Add a little water if necessary. Finely chop the , cut the and potatoes and add to the meat. Cook for over an hour to allow the potatoes to break down and thicken the dish. If you like you can dress the dish with an additional tablespoon of lard mixed with a tablespoon of white flour and a teaspoon of paprika. Mix together salt, saltpetre, pepper and crushed bay leaf and rub the mixture into the meat. Place the meat into a casserole dish and cover with a towel. Leave to stand in a cool place for 6 days, turning the meat every day. Crambe maritima , potatoes or beans. Jewish, Ukrainians, Belarusians, . Typical staples include sauerkraut, beetroot, cucumbers pickled cucumbers, for example, are one of the symbols of , swede, potato the town Podlasie is known for its potato sausage, aka kiszka ziemniaczana , cream and other dairy products, dried meat, mushrooms, fruit apples , honey, meat, poultry, game and fish. Polish cuisine boasts a variety of regional dishes, including original Polish ones. Six gastronomic regions have developed thanks to the diversity of culinary traditions. Agriculture is reflected in its bread and baking culture, with different kinds of bread and often topped with and poppy seeds. The love soups and they make all kinds. Poultry, pork, game and freshwater fish have defined Polish cuisine for centuries. Boiled leg of pork or golonka is a widely known specialty. Another delicacy is roast pork stuffed with prunes pieczony schab and the popular , which was originally enjoyed by peasants when they slaughtered a pig, but have now become a staple on the menus of the best restaurants. The colourful palette of dried meat products boasts various regional sausages, and smoked meat. Kaczka po krakowsku or stewed Cracow-style duck with mushrooms is only one of many different ways the Poles cook poultry. During the communist era after World War II when Polish cooking was all about thrift, they came up with the famous Polish fried breaded pork chop kotlet schabowy served with potatoes and cucumbers in sour cream mizeria salad or with fried cabbage. While dough pockets or boiled are known also in some of its neighbouring countries, they rank among the best-known Polish specialties. They can be savoury or sweet, filled with cottage cheese, minced meat, potatoes,. Potato dough is used for dumplings or pyzy and fruit-filled knedle. In winter months they like to make , which is considered the of Poland. It is a stew composed of sauerkraut, fresh or smoked meat and mushrooms. Cold starters and snacks feature prepared in various ways, fish stews, fish in , attractively decorated and served with different . Desserts are virtually a must in Polish cuisine. This is where the influence of French and Jewish culinary traditions has been strongest, but the Poles have nevertheless developed a host of original sweets and desserts, all very sweet, generously stuffed and a mainstay of the Polish table at or Christmas. The glazed Polish Easter cake, mazurek, is a fine example. The Polish cheesecake sernik is equally delicious. The famous Torun gingerbread is a local delicacy. The traditional Polish apple pie Szarlotka is very popular all over Poland and really showcases the goodness of Polish apples. Yeast dough is transformed into delicious desserts with different fillings and flavours such as , makowiec. And with their long tradition of beekeeping Poles have long been well adept at making , which they classify into three quality classes. Cook the white sausage in the soup for 30 to 45 minutes. Drain the soup and remove the vegetables and the sausage. After days open the jar, remove the mould or the green bits that may have accumulated on top and drain. You will have about ml of fermented . Clean and wash the vegetables and boil in a pot of water. Add onions, salt, spices and . Clean the pike and wash well. Transfer into a large pan, cover with cooked vegetables and cook over low heat for 15 minutes. When the pike is cooked, remove it from the pot, drain and slice. Transfer to a long, fireproof platter. Pour a thin layer of cream over the fish slices and drizzle with some of the browned butter. Put in a warm oven for 20 minutes. When the horseradish cream dressing has turned golden, take the fish slices out of the oven and arrange potatoes on both sides of the fish. Drizzle the remaining butter over the potatoes and sprinkle with . For an extra touch, you can decorate the pike platter with grated or shredded horseradish and serve immediately. Linden wood articles are given several coats of varnish before they are hardened in kilns to achieve their golden lustre. Russia The proverbial Russian hospitality is best reflected in their custom of greeting arrivals with an offering of bread and salt, two staples on every Russian table. Having conquered French and other European cuisines already in the 19th century caviar is probably the most famous Russian dish. There are three varieties of caviar. The green-blue caviar with round roe ranks among the best, the dark gray with flat roe is the most widespread, while red caviar is a savoured delicacy. Cooking in Russia is not something to be taken lightly. No meal can start without zakuski starters , which consist of cold snacks caviar, salmon, sturgeon, porcini, pickles, Russian salad, venigret, marinated or grilled fish and similar and are followed by a warm or cold soup. Green , for example, is made from onions, carrots, cabbage, , , parsley root, beef, duck or other poultry, bacon, sausage and finished with sour cream. Young nettles orchestrate the flavours of nettle shchi, while sauerkraut takes the lead in sour shchi. Vatrushki yeast dough filled with cottage cheese, eggs, sugar, sour cream and salt are frequently served with shchi. Cold soups are popular in the summer, served either as a starter or as the first . Soups are frequently accompanied by dough pockets or pirozhki with meat, bacon, cottage cheese or fish fillings, or stuffed with groats or cabbage. Slightly bigger pockets or kulebyaka are usually filled with salmon, but other fillings can be used as well. Next on the menu is a warm meat or fish dish, but cereals are also common, served either as a stand-alone or . The menu is complete after a sweet pie or other dessert. relies heavily on sour cream, often replaced with sour milk and yoghurt, a fine reflection of Caucasian influence. Tvorog, thick and dry cottage cheese, is widely used to make pirozhki, pancakes and soup dumplings. The most popular Russian non-alcoholic beverage is kvas, made of yeast hvas , sugar, bread and cereals. Vodka is the queen of alcoholic beverages. Compared to other Slavic cuisines Russian was less affected by the rest of Europe, save for. Western European or contributed beef Stroganoff, a beef fillet cut in strips, originally created by a French for the Stroganoffs, a Russian family of merchants, industrialists, landowners and statesmen. There are several theories about the exact origins of the dish, some placing it at the beginning of the 18th and some even in the midth century. The dish became popular in Europe already in the 18th century and still represents Russian cuisine at its best. There is more that makes Russian cuisine unique, however. A metal dish with a pipe running vertically through the middle used to boil water for tea, for one. It is called a samovar and is a musthave appliance in virtually every Russian home. It originates from the Tula region in Russia. Diverse as it is, traditional Russian cuisine is divided into several regions: central Russia, Russian north Karelia and the White Sea region , the Volga region, the steppes along the Don River and the region along the Kuban River, Caucasus, the Kama River and the region, western Siberia, the Baikal region and the exotic far north and east. Each holiday has its own culinary tradition. Orthodox Christmas is associated with roast goose with apples, , dried apricots and raisins. Various with pork or fish, roast ham, chicken thighs, and lamb with kasha are no strangers to a Christmas table either. Come spring comes the popular week, maslenice. Special food is prepared also for Easter. Easter lamb and Easter eggs are a staple, as are pork shank, veal roast and various desserts. Fish, however, is not likely to find its way to an Easter table. Wash the meat well under running water, dry thoroughly and cut into thin strips about 5 cm long and 5 mm wide or, alternatively, dice. In a large frying pan melt the butter until it starts to foam. Add the meat and fry over high heat for 5 minutes. Stir constantly to make sure it browns evenly on all sides. Food - Food House Zrmanja

Croatia's Adriatic Sea coast contains more than a thousand islands. The country's population is 4. Having joined on 1 July , Croatia is the newest, 28th member state of the European Union. It is a crescent-shaped country at the crossroads of the Mediterranean Sea, , and the Balkans. Its capital is Zagreb. Croatia borders with Slovenia and to the north, Serbia to the northeast, Bosnia and Herzegovina to the east, and Montenegro to the far southeast. In the northwest its territorial waters border Italy's, while its southern and western flanks border the Adriatic Sea. Croatian is the official language throughout the whole country. The culture of Croatia has roots in a long history: the Croatian people have been inhabiting the area for fourteen centuries, but there are important remnants of the earlier periods still preserved in the country. is heterogeneous and is known as a cuisine of the regions since every regions has its own distinct culinary traditions. Croatians have always believed in three a day, with lunch being the main daily meal. However, are still a big family affair on weekends. Excellent hosts and place to recommend to others! Beautiful nature and excellent food. Suitable for kids and adults. Great place to spend quiet day at the river. The food was very delicious and staff was awesome! It also has nice view. Very popular are stuffed chicken, meat and cabbage pie and meat patties. Also popular are kalduni dumplings filled with minced meat known as pelmeni in Russia. A special delicacy is pauguski, smoked goose breast, known also from Lithuanian cuisine. The most characteristic Belarusian soup is haladnik, a refreshing cold summer soup made from beetroot. The old name for traditional Belarusian soups was poliuka, but they are known also as kapusta cabbage soup , buraki beet soup and gryzhanka swede soup , depending on the type of vegetable used as the main ingredient. For a typical poliuka fish or mushrooms are first boiled with spices and then barley or millet are added to the stock. Vodka is the drink of choice in Belarus, where it is called harelka, while the main non-alcoholic beverage is the traditional tasty kvass, a fermented drink made of bread and cereals. Another staple is kompot compote , made with boiled berries and other fruit. Cut the dock or sorrel a half centimetre thick, cover with water and quickly boil for 1 minute. Finely grate cooked beetroot and cover with 1 litre of cold water. Add chopped cucumbers, chopped onion, sorrel and sorrel water. Heat a skillet and add oil, butter, bacon or lard. Pour some of the potato mixture into the hot skillet and brown on one side. Flip over and cook on the other side. Transfer the sauce into a saucepan and add sugar. Cook, stirring constantly, for about 8 to 10 minutes. Add starch to the remaining water and stir well. Slowly add starch to the sauce while stirring. Cook for another 2 to 3 minutes until the sauce thickens. Mix the ingredients to make the dough and roll it out thinly. Place the dough on the bottom and around the sides of the cake pan. For the filling beat the eggs with sugar until fluffy, add ground almonds, maraschino, lemon zest and vanilla sugar. Mix everything well and pour on the dough in the cake tin. Arrange the dough strips on top of the filling into a lattice. Decorate each intersection with a blanched almond. Bake the cake for about minutes. Cover the cake with parchment paper if it starts to brown too quickly on top. Filling 5 medium eggs g sugar g ground almonds 35 ml maraschino lemon zest 1 sachet vanilla sugar icing sugar to dust. Make several cuts into the meat and insert bacon, salt and cover with an adequate amount of lemon juice. Slice the vegetables and place in a fireproof dish under the meat. Season with pepper grains, seasoning blend, juniper berries, ginger and thyme. Cover and leave in a cool place for three days. Remove the meat after three days. Melt 5 tablespoons of lard in a fireproof dish or baking pan and sear the meat on all sides. Add the vegetables and cook until golden, add water, cover and braise on low heat. Remove the lid when the meat starts to soften, but continue to add water. Remove the meat when completely soft. Bring the gravy to a boil and whisk in flour until thick. Dilute with hot water or stock and cook briefly. When the sauce is ready, whisk until it is smooth, add sour cream, cook briefly again and taste. The creamy sauce you have made should be a slightly more seasoned version of the regular sauce. Boil the potatoes and peel immediately, then leave to cool completely. Ideally, potatoes should be cooked a day before you make the dough and dumplings. Shred or rice the cold potatoes, add eggs, a pinch of salt and flour. If you wish you can add butter to the dough. The amount of flour will vary, depending on the moisture in your potatoes. Knead into a firm but soft dough. Put the dumplings into boiling water. They are done when they start to float to the surface. Transfer to a bowl with a slotted spoon. Form half- centimetre-thick discs of dough about the size of your palm, lay one plum on each piece and shape into dumplings. Alternatively, roll out the dough to the same thickness and cut into rounds about the size of your palm. Plum dumplings are traditionally made with yeast dough, but today potato dough is used more frequently. The food offered on Macedonian tables is showcased in a variety of copper dishes boasting a sophisticated serving culture and quality craftsmanship. Macedonia Macedonians certainly know how to enjoy their food. They have turned eating into a special ritual and Macedonia into a land of full flavours and aromas. The land, with its fertile soil and a wealth of sunny days up to per year makes Macedonia rich in fruit and vegetables, mountain herbs, lake and river fish, rice, mutton, veal, pork and poultry, milk and dairy products, game, grapes, walnuts, chestnuts, almonds and last, but not least, tobacco. Production of premium quality fruit and vegetables is especially important. Tomatoes and peppers stand out as the basis for various flavourful salads. Every lunch starts with a salad and vegetable snacks known under the popular name of meze. These are served with an aperitif such as plum or grape brandy and mastika with water. But the main meal in Macedonia is unequivocally dinner. Spices play a major role in Macedonian cuisine, with dried and finely ground paprika taking central stage. Sweet or hot, red pepper is the most popular vegetable in Macedonia. Tasty soups and stews form a special culinary group, prepared in endless combinations of vegetables and meat, some even with egg yolk and yoghurt. Macedonia also offers premium quality lamb, veal and poultry, but there is also room for game. Almost every village in Macedonia offers its own variety of cheese, each with its own special characteristic taste. Milk, kajmak and yoghurt are incorporated into many dishes. Also popular are savoury round breads, Macedonian pies and zeljanicas topped with cheese, spinach, leek, zucchini and similar. Desserts showcase their Oriental origins with sweets like ravanija, kadaif, tulumba, baklava, padobranci and date cakes, to name but a few. Trifun, the patron saint of wine and winemaking, is celebrated on February 14th, when growers start pruning their vines and throw a party to usher in a new season with a feast. Grease a baking dish clay or ceramic are best, but you can use a metal baking pan as well , cover with a layer of dough, brush splash with oil and cover with the filling. Repeat until you have used all the layers of dough and all of the filling. Place the last layer of dough on the top, splash with oil and follow with a splash of milk. In a wooden mortar pound salt and garlic with a wooden pestle until a smooth paste forms you can use a different wooden dish and the wooden part of the meat mallet instead. For a spicier pindjur add a few fresh or roasted chopped chilli peppers. Pindjur can also be prepared with roasted eggplants pounded with a pestle and added to the other ingredients listed in the recipe. Roll stuffed peppers in flour, dip in beaten eggs and fry in oil. Serve warm with sour milk or yoghurt. Montenegro The Adriatic on the one side and the continent on the other definitively shape the character of Montenegrin gastronomy. Situated virtually at the entrance to the Adriatic Sea as part of the larger Mediterranean, the country with its rugged mountains and rich valleys in the hinterland offers myriad culinary delights, where Mediterranean elements blend with Central and Eastern European influences, completed with a touch of the Turkish cooking tradition. Pork hams of 8 to 12 kg are first cut, salted and pressed to drain out the juices and flatten the hams. Mushrooms, dried fish and fried dough or priganice are served as starters. Priganice are fritters served with honey, figs and grape brandy. The northern part of the country is known for roasted and cooked lamb. Lamb is also cooked in milk and is a true delicacy, special to Montenegro and prepared for festive occasions. A 2-kg- piece seasoned with spices and cooked with potato usually serves eight people. Other staples include creamy cornmeal cicvara with kajmak and boiled potatoes with kajmak and cheese. This version is bursting with calories and village people prefer it when there is hard. Bokelj fish stew bokeljski brodet is a traditional dish served with polenta and boiled chard. Montenegrins make excellent wines. And Montenegrins particularly enjoy the elaborate feasts with food and drink that accompany important celebrations, parties and events. Fry the onion in oil, add flour and garlic. Stir in the wine and the fish stock that you have prepared with fish heads. Add the bay leaf and tomato and cook for 20 to 30 minutes. When the lard comes to the surface of the gruel it creates a shiny greasy layer. At this stage, separate the gruel gradually from the bottom of the saucepan. Drain the sea kale leaves when half cooked, cool, finely chop and add to the meat. Add a little water if necessary. Finely chop the onions, cut the carrots and potatoes and add to the meat. Cook for over an hour to allow the potatoes to break down and thicken the dish. If you like you can dress the dish with an additional tablespoon of lard mixed with a tablespoon of white flour and a teaspoon of paprika. Mix together salt, saltpetre, pepper and crushed bay leaf and rub the mixture into the meat. Place the meat into a casserole dish and cover with a tea towel. Leave to stand in a cool place for 6 days, turning the meat every day. Crambe maritima , potatoes or beans. Jewish, Ukrainians, Belarusians, Lithuanians. Typical staples include sauerkraut, beetroot, cucumbers pickled cucumbers, for example, are one of the symbols of Polish cuisine , swede, potato the town Podlasie is known for its potato sausage, aka kiszka ziemniaczana , cream and other dairy products, dried meat, mushrooms, fruit apples , honey, meat, poultry, game and fish. Polish cuisine boasts a variety of regional dishes, including original Polish ones. Six gastronomic regions have developed thanks to the diversity of culinary traditions. Agriculture is reflected in its bread and baking culture, with different kinds of bread and pastries often topped with sesame and poppy seeds. The Poles love soups and they make all kinds. Poultry, pork, game and freshwater fish have defined Polish cuisine for centuries. Boiled leg of pork or golonka is a widely known specialty. Another delicacy is roast pork stuffed with prunes pieczony schab and the popular blood sausage kaszanka , which was originally enjoyed by peasants when they slaughtered a pig, but have now become a staple on the menus of the best restaurants. The colourful palette of dried meat products boasts various regional sausages, salamis and smoked meat. Kaczka po krakowsku or stewed Cracow-style duck with mushrooms is only one of many different ways the Poles cook poultry. During the communist era after World War II when Polish cooking was all about thrift, they came up with the famous Polish fried breaded pork chop kotlet schabowy served with potatoes and cucumbers in sour cream mizeria salad or with fried cabbage. While dough pockets or boiled pierogi are known also in some of its neighbouring countries, they rank among the best-known Polish specialties. They can be savoury or sweet, filled with cottage cheese, minced meat, potatoes,. Potato dough is used for dumplings or pyzy and fruit-filled knedle. In winter months they like to make bigos, which is considered the national dish of Poland. It is a stew composed of sauerkraut, fresh or smoked meat and mushrooms. Cold starters and snacks feature herring prepared in various ways, fish stews, fish in aspic, attractively decorated and served with different sauces. Desserts are virtually a must in Polish cuisine. This is where the influence of French and Jewish culinary traditions has been strongest, but the Poles have nevertheless developed a host of original sweets and desserts, all very sweet, generously stuffed and a mainstay of the Polish table at Easter or Christmas. The glazed Polish Easter cake, mazurek, is a fine example. The Polish cheesecake sernik is equally delicious. The famous Torun gingerbread is a local delicacy. The traditional Polish apple pie Szarlotka is very popular all over Poland and really showcases the goodness of Polish apples. Yeast dough is transformed into delicious desserts with different fillings and flavours such as poppy seed, makowiec. And with their long tradition of beekeeping Poles have long been well adept at making mead, which they classify into three quality classes. Cook the white sausage in the soup for 30 to 45 minutes. Drain the soup and remove the vegetables and the sausage. After days open the jar, remove the mould or the green bits that may have accumulated on top and drain. You will have about ml of fermented rye. Clean and wash the vegetables and boil in a pot of water. Add onions, salt, spices and vinegar. Clean the pike and wash well. Transfer into a large pan, cover with cooked vegetables and cook over low heat for 15 minutes. When the pike is cooked, remove it from the pot, drain and slice. Transfer to a long, fireproof platter. Pour a thin layer of horseradish cream over the fish slices and drizzle with some of the browned butter. Put in a warm oven for 20 minutes. When the horseradish cream dressing has turned golden, take the fish slices out of the oven and arrange potatoes on both sides of the fish. Drizzle the remaining butter over the potatoes and sprinkle with parsley. For an extra touch, you can decorate the pike platter with grated or shredded horseradish and serve immediately. Linden wood articles are given several coats of varnish before they are hardened in kilns to achieve their golden lustre. Russia The proverbial Russian hospitality is best reflected in their custom of greeting arrivals with an offering of bread and salt, two staples on every Russian table. Having conquered French and other European cuisines already in the 19th century caviar is probably the most famous Russian dish. There are three varieties of caviar. The green-blue caviar with round roe ranks among the best, the dark gray with flat roe is the most widespread, while red caviar is a savoured delicacy. Cooking in Russia is not something to be taken lightly. No meal can start without zakuski starters , which consist of cold snacks caviar, salmon, sturgeon, porcini, pickles, Russian salad, venigret, marinated or grilled fish and similar and are followed by a warm or cold soup. Green shchi, for example, is made from onions, carrots, cabbage, leeks, celery, parsley root, beef, duck or other poultry, bacon, sausage and finished with sour cream. Young nettles orchestrate the flavours of nettle shchi, while sauerkraut takes the lead in sour shchi. Vatrushki yeast dough pastry filled with cottage cheese, eggs, sugar, sour cream and salt are frequently served with shchi. Cold soups are popular in the summer, served either as a starter or as the first course. Soups are frequently accompanied by dough pockets or pirozhki with meat, bacon, cottage cheese or fish fillings, or stuffed with buckwheat groats or cabbage. Slightly bigger pockets or kulebyaka are usually filled with salmon, but other fillings can be used as well. Next on the menu is a warm meat or fish dish, but cereals are also common, served either as a stand-alone or side dish. The menu is complete after a sweet pie or other dessert. Russian cuisine relies heavily on sour cream, often replaced with sour milk and yoghurt, a fine reflection of Caucasian influence. Tvorog, thick and dry cottage cheese, is widely used to make pirozhki, pancakes and soup dumplings. The most popular Russian non-alcoholic beverage is kvas, made of yeast hvas , sugar, bread and cereals. Vodka is the queen of alcoholic beverages. MICHELIN Guide Croatia Selection

Features 1 minute. We take a closer look at both of them:. Michelin star Main Cities of Europe Michelin news. People 2 minutes. We caught up with the Czech-born chef-owner on a recent visit to Prague. Czech Republic Michelin Star Prague. Features 3 minutes. Michelin star Chef Interview Sustainability. Features 4 minutes. If you like you can add some caramelised sugar. While the cabbage is cooking, caramelise three tablespoons of sugar, add ml of water and cook for 5 minutes until the caramelised sugar dissolves into . Pour the syrup into the cabbage and braise until soft. Add water if necessary. Cook, peel and cool the potatoes. Finely grate them or push through a potato ricer, add flour and a dash of salt. Be careful when you add flour; if you add too much your lokshe will be hard. Knead into soft dough. Roll the dough into a log and cut into equal pieces. Roll these out into 2 - 3 mm thick pancakes the size of the pan in which you will prepare them. Pierce cut several small slots in each pancake. Bake on an ungreased pan, but remove any excess flour that may have stuck on the pancakes to make sure it does not burn while baking. Bake lokshe on both sides and stack them on a plate or a linen tea towel, brushing the top of each pancake with melted butter or goose fat. Wash the goose and dry thoroughly. Rub it with salt, inside and out, and sprinkle with seeds. When half done turn the goose breast side up and continue to roast, still basting regularly. Potters make them as big as 60 centimetres in diameter, but they can be even bigger. Further innovations appeared after and , when adopted and adapted recipes from the Balkan region. The s saw the arrival of the Italian , which soon gained popularity in the region. In the s Slovenians started to rediscover their gastronomic heritage, which gave rise to the publishing of many new culinary books that had a significant influence on contemporary cuisine and eating habits. This new awareness led to the protection, via geographical indication, of certain foods, also by the European Union, e. In , Slovenia adopted a Gastronomic Strategy, listing 24 gastronomic regions with some representative dishes. Central Slovenia with Ljubljana is a culinary hub with numerous inns gostilna and restaurants inviting visitors on a contemporary gastronomic journey of the highest quality. Kras Karst offers combinations of vegetables e. Come spring the most popular of such dishes are the delicious frtaljas, omelettes with herbs. The most representative delicacy among Slovenian desserts is potica, especially , , honey, carob, plum and raisin poticas that stand out from the great body of other sweet and savoury versions of this roll. Potica was first mentioned as early as in , but the. A very special custom in this, as in other regions of the country, is koline — the biggest secular festivity in Slovenia, rituals that accompany the slaughter of a pig, when people prepare an impressive array of fresh, semi-dry and dry meat products. Culinary specialties of the Gorenjska region include dishes like krapi, dough pockets with different fillings, or masounik, mixed buckwheat or corn flour with cream. Another musttry is buckweat groats with beans or mushrooms. Roast lamb and suckling pig are staples in Bela Krajina, whereas every region across Slovenia boasts a variety of seasonal soups, stews and casseroles e. In addition to the popular fried chicken, both roast duck and goose merit special attention: they have become a ritual dish enjoyed as part of the biggest wine celebration — on St. With three wine-growing regions — Primorska, Posavje and Podravje — Slovenia boasts a good variety of excellent wines. Roll the dough on a floured tablecloth, brush with oil and stretch until thin. Trim off the thick edges to get a rectangular base ready to be spread with different fillings. For the filling, start by mixing the sour cream and semolina. Let rest until the semolina has expanded a bit. Roll out the dough and brush with oil. Stretch the dough and spread with the cottage cheese filling, sprinkle with bread crumbs and roll up. Wrap the roll in a wet, wrung out linen tea towel or aluminium foil and tie with a string. Boil in a large saucepan of salted water for half an hour. Prepare the filling. In a bowl whisk together sour cream or lard and the egg. Spread this over the rolled out and stretched dough, sprinkle with breadcrumbs, semolina, sliced apples, sugar, raisins and . Roll up and wrap in a wet, wrung out linen tea towel and tie with a string. Let cool slightly before you transfer it to a board sprinkled with white flour. Knead the dough briefly and immediately roll out to about half the thickness of your little finger. In a bowl, whisk together 2 tablespoons of sour cream, 1 egg, a pinch of cinnamon and handfuls of ground walnuts to make the filling and spread it over the rolled out dough. Sprinkle with handfuls of bread crumbs, roll up, wrap in wet and wrung out tea towel, tie with a string and boil in salted water for 30 minutes. Boil unpeeled potatoes in salted water for 30 minutes. Drain, peel while still hot and cut into thin slices. If you like, you can add a ladle of good beef broth and stir well again. Finely dice or chop the pork. Replace the removed fat and tendons with an equal amount of finely diced fresh bacon and add to the meat. Sprinkle with salt, saltpetre and pepper. Soak the crushed garlic in water and pour this garlic water over the meat mixture. Using your hands, thoroughly mix all the ingredients together and stuff the small intestine with the mixture to form sausages. Skewer the ends. Hang the sausages and smoke them gently for days, then transfer to a cool and well-ventilated place. Boil the sausage for at least 15 minutes. Serve warm with , grated horseradish and a bread roll, or with a side of sauerkraut or sour turnip. In a small pot mix together 3 tablespoons of lukewarm milk, a teaspoon of sugar and yeast. Let rise in a warm place. Put the warm milk, butter, tablespoons of sugar, a teaspoon of salt and warmed flour in a large bowl and mix well. Add the proofed yeast and 2 egg yolks. Beat the dough well with a wooden spoon for 20 to 30 minutes. When the dough has risen, dust the work surface with flour, roll out the dough to the thickness of your little finger and trim the edges to make a neat rectangle. The dough is now ready to be filled spread. Beat the butter until fluffy. Add 2 tablespoons of sugar, 3 egg yolks, 3 stiffly beaten egg whites and mix well. Brush the potica with a beaten egg before baking. Remove potica from the pan and lay it upside down to cool. Dust with icing sugar and serve cut into wedges. Bring the ends of the roll together and seal well. If the roll is too long, cut off the excess and bake it separately, with ends sealed, in a small rectangular baking pan. Instead of a warm rise you can use the cold rise method. In this case, all the ingredients for the dough and the filling should be cold. Spread the yeast dough with a cold filling, roll and place in a buttered potica pan. Brush with beaten egg and put in the refrigerator for 7 hours. The legendary Ukrainian soup is served in a tureen. This one is decorated with a flower motif in the colours of the Ukrainian flag. More than 3, years ago, Ukrainians already grew wheat, barley and oats. Rye was introduced years ago and the 11th century saw the arrival of buckwheat, which was imported from Asia. People raised cattle, sheep, pigs and poultry, and were no strangers to beekeeping and fishing. Trade ties with other countries paved the way for the introduction of certain plants from east and , such as melons and eggplants. The potato came from the Americas via Europe in the 17th century and was soon to be followed by corn, tomato, pumpkin, beans, , cocoa and other plants that have served to further enrich , where other cultures such as German, Turkish, Russian and Polish have also left their mark. Ukrainian cuisine relies heavily on vegetables, fruit, wild or forest fruits, honey, potato, cereals, cabbage, and beans, beetroot and sugar beets and pork. There are several regional variations of Ukrainian cuisine, stretching from Bukovyna to the Dnieper region. White and light are made with wholegrain flour. The latter is made with a starter, which gives this bread its characteristic flavour. White bread is more popular in the north and northwest of the country. Ukrainian ritual or festive breads are made with special dough and include braided bread known as , , knysh filled bread , wedding bread , babka sweet bread and bulka egg bread. Considered an object of reverence bread plays a major role in Ukrainian folk customs and no wedding, birth or housewarming takes place without one. Visitors are greeted with bread together with salt. The variety of shapes and names, each with their own symbolic meaning, mark different holidays. Cooked or baked cereals such as buckwheat kasha , millet and corn grits represent ancient Ukrainian dishes. Groats can be cooked in water or milk into a thin gruel called iushka or with millet into a thicker kulish or lemishka. Also popular are flour-based dishes such as zatyrka dough boiled in water or milk and wheat, buckwheat or corn dumplings with or without added potato or cheese known as halushky, but the favourite are definitely stuffed pockets called vareniki filled with cottage cheese, potatoes, cabbage, meat, fish, buckwheat or plums. Another variety, varenytsi, is made of rolled out dough cut into triangles and dressed with fried bacon, onion or sour cream. Flour is used to prepare some old traditional dishes such as kvasha made from fermented buckwheat or rye flour , lemishka thick buckwheat gruel and salamakha thin of buckwheat or rye flour boiled in water. Salamakha and millet grits were staple. Potatoes are an indispensable ingredient in soups or served boiled or baked, alone or with meat, fish, cheese, cabbage, mushrooms and a host of other dishes. Cabbage and sauerkraut, another staple of Ukrainian cuisine, is used for soups kapusniak or served as a side dish with meat, peas and potatoes. It is used as a popular filling for vareniki and as a wrapping for holubtsi, cabbage rolls stuffed with buckwheat or millet groats, rice or meat. In the Hutsul region and Bukovyna holubtsi are made from yeast dough and baked in sour cream. The most important, indeed world famous among Ukrainian soups, is borscht. Its origins in this region go back to the 14th century and its name is thought to be derived from the old Slavic word for cow . Meat dishes are a mainstay on holidays, Sundays and family celebrations. Pork and pork products such as different sausages kovbasa, kyshka and other dishes prepared upon pig slaughter are very popular, whereas lamb is preferred in Southern Ukraine. Holiday festivities, especially Christmas, Easter and other religious holidays as well as weddings and wakes are each marked by their own special dish. Kolyvo, for example, boiled wheat or barley sweetened with honey, is a ritual food from pagan times, symbolic of death and resurrection and as such indispensible in burial rites. Popular beverages include mineral water, kvas and as nonalcoholic alternatives to vodka and . The potato filling 85 g butter 1 medium onion, chopped 3 large potatoes, peeled, boiled and mashed g farmer cheese 55 g grated semi-hard cheese to taste. In a food processor, blend flour and 6 g salt. While blending, add the egg yolks, oil and water. Continue until the dough forms a ball around the blade. Transfer the dough to a floured work surface and knead until smooth. Lightly dust with flour, cover with a tea towel and leave to rest for 30 minutes. Melt the butter in a small saucepan over medium heat. Remove from heat and let cool slightly. Divide the dough into two balls. Keep one ball covered while you roll out the other dough, on a floured surface, into a very thin 4 mm sheet. Make sure it does not tear. With a round cookie cutter, cut out circles about 7 cm in diameter. Gather the scraps, add them to the covered dough ball and keep covered. Prepare a bowl with the beaten egg white and keep it near you. Place a heaping teaspoon of the potato filling in the middle of each dough circle. Fold over to make a half circle pocket , brush the edges with the egg white and press together with a fork to seal. Place the vareniki on a large floured surface and cover with a tea towel. When you have prepared the first batch of dough, repeat everything for the second batch. In the meantime, bring litres of water to a boil in a large pot. Reduce the heat and make sure the water is simmering before you carefully lower the first batch of vareniki into the pot. Boil, carefully stirring from time to time with a wooden spoon. About 7 minutes later, once they are cooked through, the vareniki will rise to the top. With a slotted spoon, carefully transfer them to a bowl. Dress with butter and cook the second batch of vareniki in the same way. This recipe makes about 55 vareniki, which serves 4. They can also be sprinkled with cracklings. Ukrainian vareniki can be savoury, with fillings such as cheese, cabbage, meat beef, pork or chicken , or sweet, filled with sour cherries, blueberries and similar. Trifuna St. Book on culinary of all Slavs countries. The 12 13 period between the 7th and 9th centuries saw the formation of the first Slavic states. Mix everything well. Serve with sweet cottage cheese or with semolina . Preparation time: 2 hours, and 3 days to marinate the meat. Apples, pears or other fruit can be substituted for the plums. Whisk sour cream with ground poppy seeds and icing sugar and pour over the dumplings. Finely chop. Serve alone or with . Peel and remove the seeds. Pour hot oil over the paste and stir well. Put the pindjur into sterilised jars and seal well. Simmer slowly for an hour. Remove from heat, add eggs and stir. Place back on the stove and stir for another minutes. They can be savoury or sweet, filled with cottage cheese, minced meat, potatoes, 74 75 chopped cabbage, mixed mushrooms or fruit. Add sour cream. Boil in salted water. Add raw egg yolks. Compared to other Slavic cuisines Russian was less affected by the rest of Europe, save for 82 83 some culinary influences from its neighbouring countries. Wash the mushrooms, dry and cut them in half. You can also peel the plums if you wish. Serve with a glass of cold water. Roast goose, lokshe and cabbage can also be served with steamed yeast dumplings. Potica was first mentioned as early as in , but the first recipe was not published until TIPS 1 You can add cottage cheese, sour cream and vanilla to the filling. Goddard found the location for his first local pop-up dinner when he realized that Seed Sprout Spoon offered a space for private events. Dessert will be makowiec a slightly sweet poppyseed cake. Guests can enjoy and tea throughout the evening. A cash bar will be available for those who want additional beverages. Louis," he continues. That's not a judgment, just an important observation I need to keep in mind as I look to serving unique, new dishes. So the expansion into other national cuisines lets us have some adventure while staying within the boundaries of the common Midwestern appetite. I'm from St. I understand the limits.

At the Table with the Slavs by Edi Berk - Issuu

Guests can enjoy coffee and tea throughout the evening. A cash bar will be available for those who want additional beverages. Louis," he continues. That's not a judgment, just an important observation I need to keep in mind as I look to serving unique, new dishes. So the expansion into other national cuisines lets us have some adventure while staying within the boundaries of the common Midwestern appetite. I'm from St. I understand the limits. Goddard plans to host a second pop-up series that will highlight Romanian food, though he hasn't yet finalized the details. BOX St. While it can also be called a cooking method, Ispod crepnje , literally translates to under the bell. The meat is slowly cooked in its own juices until the meat is tender, with potatoes and other vegetables. The whole thing is later sprinkled with a mix of honey and cognac and Mediterranean herbs. A festival for taste buds! Hope we have covered all your favourite Croatian dishes. If not, do let us know in the comment section below! Coorg is a land of beautiful landscapes, great people, great culture and great food. For those unfamiliar with south Indian sweets, the Mysore Pak is a rich satisfying delicacy…. Bangalore is an exciting mix of different cultures. The economic and social diversity in the…. Homepage Europe Croatia. By Akanksha Ghansiyal. Octopus Salad Perfect for the summer months due to its light and refreshing nature, Octopus salad can be found on all the traditional menus on restaurants all around the Dalmatian coast. Cevapi Meat cevapi with vegetables served in a fresh bun These tasty grilled skinless sausages are the ultimate Croatian street food! is the most important meal of the day and nothing beats soft, fluffy idlis…. Zagreb If you are planning to stay in Zagreb before or after your gulet trip please get in touch. Custom tours or additional travel in Croatia If you are planning to spend any additional time in Croatia before or after your gulet trip please get in touch. I have tried to think of suggestions for how you could improve your trip and honestly cannot think of anything. It was all I hoped it would be. From the extremely unique opportunities my culinary gulet tour of Croatia provided, to the wonderfully intimate chance to get to know fellow adventurers in such a small group setting, it is an experience I will never forget. To experience our website correctly you must enable Javascript , or alternatively switch to a widely supported modern browser such as Google Chrome. Close this and continue. Book With Confidence - Covid Update. Welcome drinks and dinner aboard. Day 2: We cruise to Split, where the enormous Roman Palace of Diocletian was repurposed as a medieval town centre. Here, we accompany a local chef to the markets to buy ingredients for what is to be our lunch of Dalmatian specialities. We make lunch together, in the form of a superb and highly enjoyable cooking class. From there we descend to beautiful Bol, on the south coast, for a wonderful wine tasting and to begin our exploration of Croatian wines. Later we rejoin our gulet and cruise to the island of Hvar. We move on to a wine tasting to sample some lovely Hvar wines paired with chocolates homemade locally and infused with herbs grown on the island. https://uploads.strikinglycdn.com/files/aed763bc-4b00-485c-90cf-9f36d73460a0/anfaenge-und-entwicklungsgaenge-der-altumbrischen- malerschulen-854.pdf https://uploads.strikinglycdn.com/files/c5a33aa2-623c-4d08-bbf1-9bbd8d833358/symbols-2013-107.pdf https://uploads.strikinglycdn.com/files/90f82bac-f4c6-4e33-a223-4174df6ed6a0/der-fetisch-ein-schauspiel-in-funf-akten-classic-reprint-986.pdf https://uploads.strikinglycdn.com/files/8865c7ad-f53e-4ecd-af05-947be5a975e4/willkommen-in-sanctuary-sammelband-der-fr-hling-kommt- nach-sanctuary-winter-und-seine-zwilling-787.pdf