Najbolji restani krumpir/The best stewed potatoes
Učini li vam se ponekad, kako vam je restani krumpir pomalo dosadan i bezličan?
Godinama sam bila uvjerenja kako je moj restani baš onakav kakav treba biti! Sve dok nisam zavirila u susjedov lonac i u njemu otkrila ovo blago koje imamo danas na stolu ...
Od tada se sve promijenilo, čak i teća (šerpa) u kojoj ga spremam... trebali smo veću!
Zato zavirite u susjedov lonac, ali ne iz gole znatiželje... možda baš nešto fino otkrijete!
Do you ever think of how you stewed potatoes is a bit boring and impersonal?
For years I was a belief that my stewed is exactly as it should be! Until I looked into neighbor pot and in it discovered this treasure that we have today on the table ...
Since then, everything has changed, even the pot in which I cook it... we should have a larger pot!
Therefore, take a look at the neighbor's pot, but not of naked curiosity ... maybe something nice you will find in it!
Recipe on...
Videozapis Carefree od izvođača Kevin MacLeod licenciran je licencom Creative Commons Attribution (
Izvor:
Izvođač:
RECEPT ZA NAJBOLJE KUVANO JELO IKADA - jednom probajte ovaj paprikas, uvek ćete ga spremati
paprikas sa svinjskim rebrima, najbolje kuvano jelo sa mesom i krompirom za rucak ili veceru. Jelo na kasiku mozete ga jesti i posle dva dana.
sastojci
750g svinjskih rebara
2 luka
3 češnja belog luka
1 šargarepa
2 lovorova lista
2 veća krompira
soli, biber, suvi začin
slatka mlevena paprika
Croatian Food: What is it *REALLY* like?
In this video, Andrea and Josipa, two of our team from Dubrovnik, will tell you all about the delicious food of their country.
Ever wondered what Croatian cuisine is really like? If you've been to Croatia before but only ever to one part of the country you might be surprised to discover just how diverse their food can be. But when you consider there's so much variety of landscape, in such a small country, it starts to make sense.
Start planning your travel to Croatia with us:
➡ Prefer reading? Here's our extensively researched blog post:
➡ Interested in a taste? Take our Gourmet Tour of Croatia!
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00:00 Intro
01:14 Coastal Croatia
07:52 Continental Croatia
12:00 Summary
Croatian cuisine | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Croatian cuisine
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This video uses Google TTS en-US-Standard-D voice.
SUMMARY
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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. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures—Hungarian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian). Coastal cuisines use olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of the Croatian culinary tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia.
Croatian cuisine can be divided into several distinct cuisines (Istria, Dalmatia, Dubrovnik, Lika, Gorski Kotar, Zagorje, Međimurje, Podravina, Slavonija) each of which has specific cooking traditions, characteristic for the area and not necessarily well known in other parts of Croatia. Most dishes, however, can be found all across the country, with local variants.