Recipes

Turnip with polenta

Turnip with polenta

Ingredients:
2 kg turnip
garlic
smoked meat (ribs etc.)
bacon
table spoon flour
800 g beans

Preparation:
Boil the grated turnip for ca. two hours together with four whole cloves of garlic and smoked meat (water must cover all the ingredients). If the turnip is too sour, wash it in water before cooking. After 2-2.5 hours, brown some finely chopped bacon, garlic and a tablespoon of flour in oil and then add this to the turnip. Also add one small can of strained beans. Boil all together for ca. 40 minutes more.

Our advice:
Serve with potato polenta (boil the potatoes, add polenta and a bit of olive oil, and continue cooking until the polenta is done). Turnip can be eaten either hot or cold.

Rukavac Presnac

(Grandma Pepina’s recipe)

Rukavac Presnac

Stuffing:
1 spoon fat or butterhalf onion
2.5 – 3 dl lukewarm milk
250 g butter
300 g sugar
1 teaspoon cloves
2 teaspoons cinnamon
200 g raisins
8 eggs
1 grated apple
1 table spoon raw rice
1 loaf of yesterday’s bread (1 kg)

Dough:
250 g flour
1 egg
50 g butter
fresh yeast
sugar, flour and milk for the yeast
salt

Preparation:
Stuffing: slice half an onion and brown lightly in a tablespoon of fat or butter. Put into a strainer and squeeze the juice into a separate vessel. Into the onion juice add 2.5 to 3 dl of lukewarm milk, 250 g butter, 300 g of sugar, cloves, cinnamon, 200 g of soaked and drained raisins, eggs, grated apple, rice and diced bread. Mix all the ingredients together and let them connect. Dough: let the yeast rise with lukewarm milk, sugar and some flour. Then knead a dough with all the ingredients. Divide the dough in two and roll the parts out thinly. Place stuffing onto one part of this dough, then cover with the other part. Smear with egg and pierce several times with a fork. Bake for ca. 1 hour at 180 °C.

Zapešt on home-made bread

Zapešt on home-made bread

Zapešt:
40 dag dry bacon
4 cloves of garlic

Bread:
1 fresh yeast
1 kg flour
2 dl milk
sugar
salt
ca. 1 dl olive oil

Preparation:
Finely chop some bacon and garlic to make a spread – zapešt. For the bread: let the yeast and sugar rise, then knead the dough together with other ingredients. Leave the dough to rise, knead it over again, and let it rise a bit more in a greased baking tray. Cut the surface of the bread several times with a sharp knife and bake for 1 hour at 180 °C.

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