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This page of Croatian recipes is brought to you by the Celtnet European Recipes Site:
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Croatia, officially Republika Hrvatska (the Republic of Coratia) is a Parliamentary Republic on the Adriatic Sea in the Western Mediterranean, Southern Europe. The capital (and largest city) is Zagreb and the official language is Croatian. The origianl occupants of the country were Illyrians, but early settlement also brought Celts and Greeks to the country. Conquered by Rome in 168 BCE, after the fall of Rome the country was ruled by the Huns, the Ostrogoths and then to the Byzantine Empire. The forebearers of Croatia's current Croat Slav population settled there in the early 7th century. The kingdom of Croatia was formed in 925 CE and the kingdom lasted until 1102 when Croatia unified with Hungary. The 1526 Battle of Mohács and the death of King Louis II meant the end of Hungarian authority over Croatia, replaced by the Habsburg Monarchy. From 1592 until the 1700s the area of Croatia became contested territory, effectively a buffer zone betwen the Habsburg empire and the Ottoman empire and it wasn't until 1709 that the Ottomans were finally and successfully driven out. During the 19th century Croat nationalism grew and following the collapse of the Viennese republic and the 1848 revolutions Croatia attained autonomy in 1868. In 1918 the Croatian Parliament severed relations with Austro–Hungary an joined the Kingdom of Serbs, Croats and Slovenes, which later became Yougoslavia. In 1941-1945, during World War II, an Axis puppet state known as the Independent State of Croatia existed. After the victory of Tito's People's Liberation Movement and the Allies, Croatia became a constitutive federal republic of the Socialist Federal Republic of Yugoslavia. In 1991 Croatia proclaimed independence from Yougoslavia and on January 15th 1992 the state was recognized by the European Union and the United nations. Croatia is a member of United Nations, the Organization for Security and Co-operation in Europe and the Council of Europe. Croatia is expected to formally join NATO in 2009 and is a prospective member of the European Union. And in February 2005, the Stabilisation and Association Agreement with the EU officially came into force. The culture of cuisine of Croatia is well established and the formalization of Croatian cookery, in terms of written sources, is older and more established even than that of France. However, there is no such thing as a national cuisine and the dishes of Croatia represent a melange of the cuisine of its regions. There is also a distinct difference between the recipes of the coastal regions and islands and the cuisin of the mainland. Indeed, mainland uisine is more characterized by the earlier proto-Slavic and the more recent contacts with the more famous gastronomic orders of today - Hungarian, Viennese and Turkish — while the coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine — Italian and French. |
The alphabetical list of recipes from Croatia follows (limited to 100 recipes per page). There are 12 recipes in total:
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Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
If you are from the US or the UK looking at a recipe from the other side of the Atlantic there are probably many unfamiliar terms in the recipes you encounter. This glossary brings together many of the culinary terms that differ between the tow sides of the Atlantic, making it easier for you to understand recipes from the other side of the pond.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
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