Tasty Cooking Recipes
Tasty Cooking Recipes
 
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Croatia Cooking Recipes
In 1918, the Croats, Serbs, and Slovenes formed a kingdom known after 1929 as Yugoslavia. Following World War II, Yugoslavia became an independent communist state under the strong hand of Marshal TITO. Although Croatia declared its independence from Yugoslavia in 1991, it took four years of sporadic, but often bitter, fighting before occupying Serb armies were mostly cleared from Croatian lands. Under UN supervision the last Serb-held enclave in eastern Slavonia was returned to Croatia in 1998.

Croatia is slightly smaller than West Virginia. It experiences hot summers and cold winters with mild winters.

Cooking Recipes

Janjeca juha - Soup
(Lamb Soup)

Cooking Recipes Ingredients
14 oz. (400 g) lamb meat
1 bunch root vegetables
2 oz. (50 g) rice
2 oz. (50 g) Savoy cabbage
2 egg yolkes
2 cloves garlic
1 onion
1 bay leaf
4-5 pepper corns
juice of 1 lemon
4 fl. oz. (100 ml) smetana
salt andpepper
parsley
1 tablespoon of mixed spices

Cooking Recipes Directions
Thoroughly wash meat and vegetables and cut into cubes. Cut the Savoy cabbage into strips. Mix the egg yolks with the smetana and lemon juice. Chop the parsley.
Place the meat in a fair amount of water and bring to the boil. Skim well, add cubed vegetables, onion, garlic cloves, bay leaf, salt, pepper and spices. Boil the cabbage separately.
Cook rice in salted water, drain and rinse well under cold running water. As soon as the meat is tender, strain the soup and set the meat and vegetables aside. Slowly add the egg yolk, smetana, etc. mixture to the soup, stirring constantly. Then add the rice, meat and vegetables and sprinkle with chopped parsley.


Croatian Bow Knots - Dessert

Cooking Recipes Ingredients
2 eggs
2 tbsps sugar
1 tsp melted butter
2 cups flour
1/2 cup milk
1/2 tsp salt

Cooking Recipes Directions
Mix eggs and sugar together and add melted butter and salt. Add flour and milk; mix well. Roll out thin as for noodles and then cut in shapes as desired. (I cut mine into very think 1" x 3-1/2" strips and fold them into a knot before frying). Deep fry in hot vegetable oil and when lightly brown (they should start rising to the top at this point) remove them to a platter and sprinkle generously with powdered sugar.