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This is a list of dishes found in Croatian cuisine in alphabetical order. Croatian cuisine has developed through centuries, it is heterogeneous and known as a cuisine ...
(nb, you need to begin this recipe the day before) To make the dough dissolve the sugar and yeast in the luke warm milk in a large bowl and leave in a warm place to activate for 15 minutes.
Want to make Sweet Poppy Seed Scroll Loaf (Croatian Makovnjaca)? Learn the ingredients and steps to follow to properly make the the best Sweet Poppy Seed Scroll Loaf (Croatian Makovnjaca)? recipe for your family and friends.
Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times . The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions.
Mlinci is a dish in Croatian, Serbian and Slovenian cuisine. It is a thin dried flatbread that is prepared by pouring boiled salted water or soup over the mlinci. To prepare homemade mlinci, a dough is made of flour, salt, and water, sometimes also with eggs and fat. The dough is then rolled out about 1 mm thick and 20 to 30 cm wide, and baked ...
This quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty meal. View Recipe. Creamy Mac ...
Soparnik is a traditional Croatian dish. It is usually a savoury pie with a filling of Swiss chard. Other names are soparnjak, zeljanik or uljenjak. It is the most famous speciality of the Dalmatian region of Poljica, between Split and Omiš. The original season for the dish was the colder time of the year when older, sweeter chard was available.
Zagorski štrukli or štruklji [1] (pronounced [zǎːgorski ʃtrǔkli]) is a popular traditional Croatian dish served in households across Hrvatsko Zagorje and Zagreb regions in the north of the country, composed of dough and various types of filling which can be either boiled or baked.