Three generations behind the stove

Hello everyone! Dobar dan!

Since I am in Croatia over the Easter break I was convinced that our requested blog post is going to write by itself because every time I am here, there is constantly some deliciousness served on the table. It took me a while to choose the right recipe to write about but then I thought: Why focus on one recipe when I can show you a few meals I cooked with my grandmother and my mother? So here you are and I hope you enjoy it!

First things first, let’s start with the main course: chump chop with cooked cabbage.

In a bowl, combine oil, lemon, and thyme. Season to taste and pour it over the meat. Set aside for at least 20 minutes. Turn occasionally. Heat a pan for about 5 minutes on full heat, add oil and next the chops. Fry on each side until evenly browned all over. Rub some garlic and parsley over the hot meat and lay it in a large dish, covered.

Meanwhile cook the cabbage in salted water. Melt butter in a large sauté pan over medium-high heat, add flour and paprika powder and stir until thickened - add water if needed. Then add the cooked cabbage, some water, salt and pepper and cook a further 10-15 minutes, stirring occasionally. Season to taste and serve warm beside the chump chop.

Secondly, there's always room for dessert, especially for „Fritule“, a Croatian pastry resembling little doughnuts. Bite-sized snacks always go down well. ;)

                                      Ingredients:

• 2 eggs, beaten
• 2 packages vanilla sugar
• pinch salt
• 2 tbsp white sugar
• 20 tbsp plain flour
• 1 package baking powder
• oil for frying
• 1 tbsp brandy
• zest of 1 lemon
• powdered sugar

Mix the plain flour and sugar together. Add the beaten eggs, lemon zest, vanilla sugar and brandy. Stir together well. Add some milk if necessary. You can use a whisk to mix the dough to make sure everything is well combined and that there are no lumps left. You should have a batter which has a dropping consistency, if it is a little thick, add a splash more milk. In a small pot, heat oil and quickly drop teaspoonfuls of the batter into the boiling oil – until you have around 8-10 cooking. Fry the mini doughnuts on all sides, until they are golden brown (1-3 minutes in total). Carefully take out the „Fritule“using a spoon and drain in a bowl lined with kitchen paper. Once they are all cooked, sprinkle them with powdered sugar and serve them warm. Basically, nobody can resist those little bites - they will disappear immediately.

Wait a minute. Did you think that I am going to show you some fish recipes because, well, I am in Croatia? You’re right!

Last but not least, I am going to show you my first attempt to make fish. It didn’t turn out at all like my mother’s, but at least eatable as well as my Swiss chard.

Say hello to my fishy friends!

  

Lets start with the fish. You will need:

• 5 grey mullets
• salt, black pepper, parsley
• garlic
• onion
• juice of 1 lemon
• olive oil

Directions:

Mix olive oil, salt, pepper, garlic and parsley together in a bowl until well combined. Place three of the grey mullets into a dish, pour over the marinade and rub it into the fish. Set aside to marinate for about 30 minutes. Preheat a pan and put oil in it. Grill the fish for 2-3 minutes on each side. Obviously, I grilled it for a few more minutes. When done, baste the fish with the lemon juice.

You could use the other two fishes to make some fish soup, like I did. Just add olive oil, salt, black pepper, garlic, onion and laurel leaf into a pot. Bring it to the boil with some water. Add the fish. Be sure to stop cooking when the fish is just shy of done, otherwise, it will overcook.

Now, the side dish: cooked Swiss chard                                 

                                          Ingredients:

• 1 pound Swiss chard (or other greens)
• 1 pound potatoes, peeled and cut into quarters
• ¼ cup olive oil
• 3-4 large garlic gloves, peeled and minced
• salt and cracked black pepper

    Directions: 

Wash the chard and trim the stems, then cut everything into pieces. Bring a large pot of salted water to a boil, then add potatoes and cook until almost tender (about 20 minutes). 
Add the stems from the chard and cook another 10 minutes, then add the leaves and cook until wilted. Drain the potatoes and chard very well in a colander. In a large skillet, heat the oil over medium heat and add the garlic. Season the oil with salt and pepper. Add the Swiss chard and potatoes, and then cook over medium heat. Stir often and mash the potatoes gently while they cook. Taste, and adjust seasonings as needed – serve warm beside the grey mullets and enjoy.