croatia

1 kg. Sauerkraut,
40 dg. smoked meat,
8 dg. bacon
5 dg. grease, 1 1/2 kg. potato
salt, 1 tablespoon Vegeta
1 kg. dried figs
25 dg. coarsely chopped walnuts
or roasted almonds
add brandy as necessary
a fennel branch
GENERAL INFORMATION
STATE AUTHORITY
ECONOMY
CULTURE
SPORTS
ADDRESSES
CROATIAN
SPECIALTIES
CROATIAN SPECIALTIES
Preparation
Wash sauerkraut. Chop smoked meat. Cut bacon into thin slices. For pole, cut potatoes in half, lengthwise
and salt each half.
In a deep baking dish, arrange a layer of sauerkraut, a layer of smoked meat, then another layer of sauerkraut,
finally adding grease. Add Vegeta and cover with bacon slices. Cover with water and cook, covered for
one and a half to two hours. Put pole halves in preheated oven, face up. Bake for 20 minutes at 240˚C.
DESSERT • SMOKVENJAK (FIG CAKE)
This is a favourite dessert on the island of Vis.
Preparation
Clean and grind dried figs. Chop walnuts or roasted almonds.
Add nuts to ground figs and add enough brandy to allow mixture to be kneaded into round cakes. Bake the
cakes at low temperature until they dry, then allow to cool. Garnish each cake with a branch of fennel and wrap
in wax paper.
Serving - This dish is appropriately served in the wintertime with a glass of brandy.
ME–IMURJE • PREKOMURSKA GIBANICA (Cheese and Egg Pie)
Kitchen utensils: clay baking dish, bowls for fillings
Preparation time: 1 hour
Baking time: 1 hour
Ingredients for short pastry:
250 g smooth wheat flour, 80g butter, 1 egg, 2-3 spoons of white wine, 1 teaspoon of sugar, a pinch of salt.
Ingredients for strudel pastry:
750g smooth white flour, 1 egg yolk, 2/4 l of lukewarm water, salt
For the first filling:
300g curd cheese, 1 egg, 2 spoons sugar, 1 dl sour cream, a pinch of salt
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