croatian

Krempita/Kremsnita – Slovenian Bled Lake Cream Cake

milk (whole)

gelatin (unflavored)

heavy whipping cream (full fat)

vanilla sugar

sugar

puff pastry dough (defrosted (or from scratch as photographed))

Gently bring 4 cups milk to a simmer over medium heat in a small saucepan. Separately, start a ban marie. (add water to a saucepan, large enough to hold a large heat proof bowl without touching the water). Bring the water in the ban marie to a simmer.

In the meantime, in the medium mixing bowl, beat the 12 egg yolks with the white sugar and vanilla sugar, until the mixture becomes light and creamy.

While the milk is simmering and the custard mixture is prepared, prepare the gelatin. Boil a quarter cup of water and slowly pour the water over the gelatin in a small bowl. Stir until the gelatin completely dissolves. The custard, the gelatin and the simmering milk need to be ready at the same time. Be careful not to over heat/burn/scald the milk. And, don’t let the gelatin cool completely and set completely. The trick is to have all 3 elements at the same or very similar temperatures.

Once the milk is simmered, move the milk into the large bowl of the ban marie. The bowl should not touch the water, the ban marie is to create a gentle, even heat. With a whisk, slowly begin adding the custard mixture into the milk while the water continues at a light boil beneath. Once all the custard is incorporated into the milk, keep stirring until the custard is thicker, and coats the back of a spoon (about 15 minutes).

Gently heating the custard, and not over cooking, takes patience. Try not to give up and turn up the heat to get results faster. Trust in the process, it will work!

At this point, turn off the simmering water while keeping the custard mixture in the bowl of the ban marie. Slowly add the prepared gelatin (from the small bowl, strain any lumps). Stir the custard mixture until the gelatin is thoroughly blended (about 5 minutes). Remove from the ban marie, let it cool completely at room temperature. Stirring occassionaly, until it has reach room temperature.

After it reaches the correct room temperature, (about a half hour) place the custard mixture into the refrigerator.

The custard will continue thickening in the refrigerator. Stir every 15 minutes as it cools and sets in the fridge.

Once the custard is chilling in the refridgerator, start the whipped cream.

Whip the heavy whipping cream with the vanilla sugar and powdered sugar until soft peaks form.

Combine the custard and the whipped cream mixture, gently folding togehter until all the cream is incorporated without deflating the whipped cream. Chill the custard/whipped cream mixture in the refrigerator until the puff pastry is ready.

Place the defrosted puff pastry sheets onto a lightly floured surface. Cut each sheet lengthways into thirds, then cut across into four even parts. You should get 12 slices of pastry squares per one sheet.

Preheat the oven to 400 degrees Fahrenheit (around 200 degrees Celsius). Place the 12 pastry squares onto a parchment lined baking sheet, place another baking sheet on top of the pasty to keep them from puffing up too much. Bake for about 12 minutes, until lightly brown (remove the top baking sheet, and bake for longer if needed. The pastry should be light brown, and crispy). Repeat with however many pastry sheets you have.

Once baked, separate each puff pastry (using layers to separate each piece in two) to create a top and bottom, then set each piece together (in two parts) so you can compile the dish. Line a serving tray with half of the pieces (bottoms) – choosing a 13 x 9 inch baking tray that has high sides is best.

After placing the pastry pieces (bottoms), mix the custard gently one last time, then pour it on top of the pastry pieces in the tray. Evenly spread the custard using an offset spatula, placing the baked pastry tops on the custard so they match the bottom pieces.

Chill.

When ready to enjoy this delicious treat, dust liberally with powdered sugar, then carefully cut a chilled slice from the tray, cutting easily between the top pastry pieces as your guide. Enjoy!

Cevapi, or Cevapcici, are homemade sausages traditional of the Balkans area. This delicious street food made with mixed meats, is perfect for a party in your garden: tasty and easy to prepare thanks to simple ingredients. Here the recipe and the history of Cevapi!

CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!

lb mixed meat (lamb, pork, beef), grounded (900 g)

garlic

water

1.5 tsp baking soda

tsp paprika (optional)

tsp black pepper

tsp table salt

First, peel and mince the garlic.

Then, pour the ground meats into a bowl,...

Then, pour the ground meats into a bowl, along with all the other ingredients.

Finally, knead until well mixed, cover, and let...

Finally, knead until well mixed, cover, and let rest into the fridge at least 4 hours (best if 12 hours).

Now, take a scoop of Cevapi mixture and...

Now, take a scoop of Cevapi mixture and mold into a cylindrical shape compressing the meat very well.

Once prepared all the Cevapi, store them into...

Once prepared all the Cevapi, store them into the fridge, and prepare the grill or the skillet.

Finally, grill the Cevapi until medium or well...

Finally, grill the Cevapi until medium or well done, depending on your taste.

Serve Cevapi hot along with pita or flatbread,...

Serve Cevapi hot along with pita or flatbread, and a selection of sliced onions, Ajvar dip, soft or cottage cheese, roasted potatoes, and grilled vegetables.

The pinnacle of comfort foods, this Croatian Goulash is savory and simple--braised beef cubes are combined with the holy trinity of Central European cooking: onion, pepper, garlic. The meat is braised in red wine and then slow cooked in beef broth until the most succulent stroganoff style goulash is achieved. Served up with egg noodles, gnocchi, or polenta, our Croatian Goulash will warm any belly on a chilly night.

Croatian Goulash

beef

all purpose flour

olive oil

onions,

green pepper (red

garlic,

red wine

tomato paste

beef stock

tbsp paprika (Hungarian if possible)

tsp red pepper flakes

salt and pepper

bay leaf

flour

Salt and pepper the beef cubes. Roll in flour.

Add olive oil to pot over medium heat, and add a layer of the floured beef cubes. Brown for about 5 minutes a side until a nice crust has formed. Do not overcrowd and brown the cubes in batches. Let drain on paper towels.

Add more olive oil to the pot and lower the heat to medium/low. Saute the onions, pepper, and garlic until translucent, for about 5-7 minutes.

Turn up the heat to high and add the red wine. Scrape the bottom of the pot and any leftover flour or meat. Allow the alcohol to burn off and reduce for about 7-8 minutes.

Lower the heat to medium again and add in the tomato paste and spices. Combine until fully incorporated and add in the beef stock. Turn up the heat again, and bring the meat back to the pot. Mix as it comes to a boil. Cover and allow to simmer on a nice low temperature for two hours if possible, or at minimum 1.5 hours.

An hour in, brown the additional flour in a sauce pan over medium/low heat, mixing all the time. It will take about 5-10 minutes depending on your stove. Then, sift the flour into the goulash and mix completely.

Once done, allow the goulash to come to room temperature. Refrigerate overnight for the best consistency and serve with egg noodles, Gnocchi, pasta, potatoes, polenta. You can&#039;t go wrong. Goulash freezes really well for weeks and can be resurrected with a new side dish and a little water to loosen it while being heated up.

This is very old recipe from Dalmatia. The difference between regions in Dalmatia is that some put vegetables in a soup same not. I’m going to give you the simplest recipe, ingredients “sine qua non” as old Romans would have said. Using water you’ve cooked fish you can make nice soup. Just add cooked rice, olive oil and fresh parsley, filter the soup and you have it – nice and tasty.

Top 4 croatian recipes from across the web

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Top Tags

Krempita/Kremsnita – Slovenian Bled...

CEVAPI (CEVAPCICI) RECIPE & HISTORY...

Croatian Goulash

Croatian boiled fish (and soup)

Top 4 croatian recipes from across the web

The most viewed croatian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Krempita/Kremsnita – Slovenian Bled...

CEVAPI (CEVAPCICI) RECIPE & HISTORY...

Croatian Goulash

Croatian boiled fish (and soup)

The most viewed croatian recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine