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for dough:

-Ingredients: flour, salt, eggs, milk, sugar, butter, lemon peel, cream, yeast

-Preparation:

1. Melt the sugar in a little warm water and add flour, milk and crumbled yeast. Put a cover over the pot and let it rest in a warm place and let it sit.

2. Put flour, salt, eggs blurred with milk, sugar, melted butter, grated lemon peel, cream and yeast. Mix untill the dough is smooth. Let the dough rest.

for stuffing:

-Ingredients: walnuts, milk, cinnamon, honey, lemon peel, vanilla sugar

-Preparation:

1. Mix the ground walnuts, sugar, cinnamon, honey and grated lemon peel.

2. On the floured surface add risen dough and divide it into two parts. Roll each part in the shape of rectangle spread the filling on it and let it rise again.

3. Put into heated oven and bake it for 40 or 50 minutes on 200C.

Dora, Ana, Juraj, Mia

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for pljukanci:

-Ingredients: flour, salt, warm water

-Preparation:

1. Mix all the ingredients.

2. Put some flour on the surface, so the dough does not stick when you are kneading it.

3. Knead the dough until the mixture becomes smooth.

4. Cover the dough and let it sit for half an hour.

5. Start boiling the water, add salt and take a small piece of dough. Knead it with your palms until it takes an oblong shape. They must not be too thick.

6. Cook for 10-15 minutes.

for the stew:

-Ingredients: beef, garlic, onion, carrot,  bay leaf, red wine, red pepper, parsley, water, salt, pepper, olive oil

-Preparation:

1. Cut carrot, onion and garlic into small pieces.

2. Put some olive oil in the pot, cook onion and garlic, and after few minutes add meat. Pour a little bit of red wine and let it stew.

4. Add tomato sauce, salt, pepper and if necessary add water, Leave it to stew for at least three hours on light fire. It is important to mix it all the time.

5. When the stew is ready add fresh parsley and serve it with pljukanci.

Dora, Ana, Juraj, Mia

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filling:

1 large head of cabbage

1 kg of mixed minced meat

2-3 tablespoons of bacon or prosciutto

150g of rice

2 onions

1 egg

parsley leaf

25 g of salt

1 tablespoon of vegeta

1 tablespoon of pepper

optional: dry meat/bacon

sauce:

0,5 L of tomato sauce

2-3 tablespoons of flour

3-4 tablespoons of oil

1-2 cloves of garlic

sugar

basil, thyme

red pepper (sweet)

On oil and garlic fry flour. Add red pepper, tomato sauce and spices. Pour about 1,5 L of water. Stew chopped onion and bacon, add rice, add minced meat, egg, parsley leaf, spices and stir. As soon as it changes colour remove it of the fire. Separate cabbage leaves and wash it under cold water. Wrap mix in cabbage leaves. The rest of cabbage cut in small pieces and put it on bottom of the pot. Put sarme in circle and put dry meat/bacon in between of them. Pour boiling souce on them and cook for 2 hours. Serve with mashed potatoes.

Paula, Andy, Matija, Zara

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ingredients;

150g plain flour

25g caster sugar, plus extra to serve 2 medium eggs

350ml semi-skimmed milk

25g butter, melted

1/2 tsp vanilla extract

1 tsp sunflower oil, for frying

2 lemons, cut into wedges, to serve

preparation;
Sieve the flour into a bowl and stir in the sugar. Add one egg and an egg yolk (reserving the egg white for another recipe);and milk to the jug and whisk. Make a well in the flour and whisk in the milk and egg mixture to form a smooth batter. Stir in the butter and vanilla extract. Set aside to rest for 10 minutes.
Smear the oil in a 20cm non-stick frying pan and put over a medium heat until hot. Pour in enough batter to cover the base. Cook for 1 minute, then flip and cook the other side for 30 seconds until cooked through.
Transfer to a warm plate and repeat until you have 8-10 pancakes. Serve with caster sugar and a drizzle of lemon juice.

Made by; Katarina Vrkić, Iva Soldo, Hrvoje Turk, Frane Kovač

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Ingredients:

350 g boiled potatoes
100 g flour (ground with a stone grinder, not completely refined)
30 g hard flour
1 spoon of fat
a pinch of salt
10 plums without pits
add sugar approximately

For sprinkling:

50 g butter
6 spoons of breadcrumbs
3 spoons of sugar
a couple spoons of oil

Preparation:
1. Wash and boil the unskinned potatoes for 45 minutes. Skin the still hot potatoes and mash them with the potato ricer.

2. In the boiling potatoes add some flour, fat and season it with salt and start miting with hands. Add the flour gradually, but don’t knead for too long. You should get a soft pastry that doesn’t decompose.

3. Put some flour on the work surface and roll out the pastry to 1 cm of thickness. Slice the pastry into squares that are 7x7 cm, put the plum in the center of the square, close the ends around the plum and shape the ball with your hands. The ball needs to be completely sealed.

4. If you are adding sugar, add it only in the middle of the plum and especially not on the pastry.

5. The creation of the topping: Melt the butter, add sugar and bread crumbs onto the melting butter. Fry on medium heat for about 10 minutes while countinously mixing to prevent the burning of the mixture. If the fat is needed add a couple of spoons of oil.

6. Boil 3L of water, then add a drop of oil and a pinch of salt. Add the dumplings into the boiling water and cook them until they rise to the top. You will need to take them out with a  hollow spoon and put them directly into the breadcrumbs. Roll them in crumbs until they Are completely coated with them. They need to be served hot!

Leona Dora Lazanja, Lucija Kokić, Ivan Babić, Rafael Butlović

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Ingredients:
Cream: 2 L milk, 2x170 g sugar, 2 bags of vanilla sugar, 2 tablespoons of flour, 200 g gustin, 7 eggs
Crust:
300g margarine, 400g flour, 1 tablespoon vinegar, 2 level spoons sugar, 1 egg, 1-1.5 dcl of cold water, a bigger pinch of salt

Preparation:

1.
Divide the puff pastry into two parts and roll out on a floured surface to the size of a baking sheet (20x35 or round 26 cm).

2.
Prick each crust of dough with a fork, then transfer to an inverted baking sheet. Bake for 15 - 20 minutes in an oven heated to 200°C.

3.
Separate 3 dcl from the total amount of milk, put the rest to boil.

Add 170 g of sugar and vanilla sugar to the egg yolks, mix into a foamy mixture. Gradually add milk, then flour and thickener.

4.
When the milk boils, reduce the heat, slowly pour in the egg yolk mixture and mix well with a food processor so that no lumps form. When the cream thickens, remove it from the stove and mix the egg white snow into the hot mixture with a food processor.

5.
Make egg white snow by adding a pinch of salt to the egg whites, mix them into stiff snow, and then gradually add 170 g of sugar.

6.
In the mold in which you baked the dough, put the puff pastry crust, spread the hot cream on it and cover with another pastry crust.

7.
Cool the cake overnight, sprinkle generously with powdered sugar before serving.

GRUPA: TRMM dishes
MEMBERS: Matteo Denjagić, Rebeka Miliša, Matea Kožul, Tomislav Dunđer

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Ingredients
250g of flour
210g of butter
100g of ground walnuts
70g of sugar
1 vanilla sugar
powdered sugar for rolling the rolls

Preparation
Put the flour, sugar, vanilla sugar and ground walnuts on the work surface. Cut the cold butter into cubes and add to the flour and other ingredients. Now you combine all the ingredients with your hands, so that you get a smooth dough. Wrap the dough in foil and leave it in the refrigerator for at least one hour  to cool. Heat the oven to 160°C. In the meantime, form rolls. Your hands must not be wet, and in order for the dough to remain firm as long as possible, you can wash your hands with cold water, so that you do not heat the dough during shaping. It is best to place the dough on the work surface and only roll and shape it with your fingers, touching it as little as possible. When all the rolls are shaped, bake them for 8-10 minutes. Make sure that they don't burn and that they don't start to brown, otherwise they will taste like they are burnt. While the rolls are still hot, roll them in powdered sugar.

Anđela, Andor, Borna, Mateo, Dominik

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ingredients;

1/4 cup lukewarm water

1 cup warm milk

1 tablespoon unsalted butter

2 large eggs

2 tablespoons granulated sugar

one 1/2 teaspoons fine salt

two 1/4 teaspoons

four 1/2 cups bread flour

1 egg

melted butter

flaky sea salt

preparation;
Firstly you make the dough and than knead the dough. After that you need to cover the dough and let it rise. The dough rises in about 1-2 hours in a relatively warm environment. Punch down the dough to release the air and shape into rolls and than let the rolls rise for about 1 hour and the last thing is to bake for 20-25 minutes until golden brown.

Made by; Katarina Vrkić, Hrvoje Turk, Iva Soldo, Frane Kovač

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Ingredients:
DOUGH
250 g of sharp flour
250 g of plain flour
1 egg
0.5 dcl of oil
3 dcl of water
salt

STUFFING
75 dkg of fresh cow's cheese
2 eggs
salt

TOPPING
1/2 l cooking cream

Preparation:
1. Make a dough from the above ingredients to get a tough, watery dough.
Divide it in half, coat those balls of dough with oil and let it rest for about 30 minutes. Sprinkle the tablecloth with a little flour and roll out the dough on it.

2. Mix the fresh cheese, eggs and salt, and apply the filling to the lower part of the stretched dough.
Roll the dough into a strudel, starting from the cheese towards the end of the dough. Then divide the dough into pieces of the desired size by cutting with the edge of a thin plate.

3. Put water, salt and a spoonful of oil in the pot. When the water boils, put the cut štrukles in it.
After the water boils again, cook them for about 3 minutes.

4. Take out the cooked štrukli in a greased fireproof dish and cover with cooking cream.

5. Bake them until their crust is golden.

GRUPA: TRMM dishes
MEMBERS: Matteo Denjagić, Rebeka Miliša, Matea Kožul, Tomislav Dunđer

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1L milk

7 eggs

7 table spoons of sugar

1 vanilla sugar

1 lemon

maraskino or rum

10 dkg of petit beure biscuits

dark chocolate

a pinch of salt

preparation: Divide egg yolks from egg whites. Create snow from egg whites and add a pinch of salt. Warm up milk and add vanilla sugar. Put snow in the milk. On the bottom of the bowl add broken up biscuits and put some rum/maraskino over it. Grate the lemon zest. When the mixture is done, put it on the biscuits. In a different bowl mix egg yolk with sugar, slowly put hot milk in and slowly mix it. Put it on low fire until it combines and don’t stop mixing. Pour the mixture slowly in the bowl with biscuits and egg whites, grate a lot of chocolate and put it in the fridge. Eat when it’s cold.

Paula, Andy, Matija, Zara

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Peximets
ingredients
* -600g flour
* 300ml of yogurt
* 2 eggs
* 50 ml of milk
* salt
* baking powder
* oil for frying
1.Put flour, baking powder and salt in a bowl. Add beaten eggs with yogurt and milk.
2. Mix well with a mixer or by hand. Mainly so that the dough is soft and not sticky (add flour only if necessary).
3.You can immediately roll out and fry the dough.
Roll out but not too thick or too thin. Cut shapes with a knife as desired.
4. Fry for a few minutes on both sides. Place in a bowl lined with paper and cover with a cloth to soften a little.
5. Serve warm with various spreads, jam, honey, cheese, ajvar, as desired.

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Ingredients

8 fresh peppers - medium size

350 g of ground veal 350 g of minced pork

1 tablespoon of chopped onion

3 cloves of garlic

1 tablespoon of chopped parsley

1 teaspoon Vegeta Maestro sweet pepper,
½ teaspoon Vegeta
Maestro ground black pepper salt

1 egg

2 tablespoons Vegeta 100 g of Zlato Polje rice for homemade dishes

4 tablespoons of oil

400 ml Passata Podravka

1 celery leaf

1-2 teaspoons of Gussnel Dolcela

300 ml of water

Preparation

1. Cut off the scallops with fresh peppers and hollow them out.

2. Wash and drain the peppers.

3. Mix the minced meat and add onion, chopped garlic, parsley, red pepper powder, pepper, salt, egg, 1 tablespoon Vegeta and rice. Mix the meat mixture well and cover the prepared peppers with it.

4. Briefly fry the peppers on heated oil on all sides, add passata, celery leaf, remaining Vegeta, water as needed and cook on low heat for about 50 minutes.

5. Towards the end of cooking, stir in Gussnel mixed with a little water.

Anđela, Dominik, Borna, Andor, Mateo

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Slatka Mađarica

Ingredients

Cake layers:

600 grams all-purpose flour (4 3/4 cups; 21.1 oz)

2 egg whites

180 grams sour cream (3/4 cups; 6.3 oz)

1 tsp baking powder

180 grams granulated sugar (3/4 cup + 2 tbsp; 6.3 oz)

180 grams butter (6.3 oz) room temperature

Filling:

1 Liter milk (4 cups+ 2 Tablespoons)

100 grams all-purpose flour (3/4 cup, 3.5 oz)

30 grams cornstarch (1/4 cup, 1.05 oz)

50 grams cocoa powder (1/3 cup+1 Tbsp, 1.8 oz)

1 teaspoons vanilla extract

200 grams granulated sugar (1 cup; 7 oz)

100 grams dark chocolate (3.5 oz) broken into pieces

180 grams unsalted butter (3/4 cup, 6.3 oz)

50 grams Nutella or any other chocolate spread (1.8 oz)

1 Tablespoon dark rum optional

1 teaspoon instant coffee granules optional

Glaze:

100 grams dark chocolate 3.5 oz

3 tablespoons oil

50 grams butter 3 1/2 Tbsp, 1.7 oz

Instructions

For cake layers:

With electric mixer beat butter with sugar, until fluffy, add egg whites and sour cream and keep beating until you get a foamy mixture. Fold in sifted flour and baking powder and lightly mix with a rubber spatula or wooden spoon. Transfer the dough onto a lightly floured work surface and with your hand knead into a smooth dough.

Wrap the dough in plastic and chill in the refrigerator for 30 to 45 minutes.

Divide the dough into 5 equal parts (use a kitchen scale). Reverse your baking tray (dimensions around 39x27 cm (15x10 inch) or similar) *see note 1, so the bottom side is up.

Preheat oven to 180 °C (350 °F).

Between two sheets of parchment paper roll one part of the dough to the size of the pan you are using. Roll it out as thin as possible and transfer, together with the bottom parchment paper onto a large rectangle baking tray.

Bake layers one by one, each for 5-8 minutes. They must stay pale (don't let them turn brown on the edges). Let them cool. You can press them with something heavy (put another baking tray with some weight on) in order to flatten them out as they cool. Crusts will harden as they cool. And when assembling the cake the can easily break so be gentle when handling.

For the filling:

Chop or break the chocolate into smaller pieces.

Separate one part of milk (around 150-200 ml) and whisk it with cocoa powder, flour and cornstarch until lump-free.

The rest of the milk pour in a large saucepan along with sugar and vanilla (and instant coffee if using) and cook until light boil.

Add the mixture of milk, cocoa, and flour into hot milk and cook, stirring constantly, until it thickens, around 5 minutes.

Remove from heat and stir in chopped chocolate, butter, Nutella, and dark rum (if using) immediately.

Spread hot mixture into bowls in 4 equal portions. Filling still needs to be warm while spreading onto the crusts.

To assemble the cake:

Place the first cake layer into a baking tray and spread one part of the warm filling evenly over it. Cover with the second layer and alternate until you finish. You need to end with the cake layer. Pour hot chocolate glaze over it and leave the cake to stand (in the fridge or some cool room) overnight. It is essential to leave a cake to stand overnight so the crusts can soak the liquid form the filling. Cut into rectangles.

For the glaze:

Melt chocolate, butter, and oil in water bath or in the microwave

Jana Arko, Maria Magdalena Ljubas, Karla Gazić, Matej Tomić

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Ingredients:

500g of flour

2 eggs

1 tsp od salt

2 spns of oil

1dl of water

Preparation:

1.  Sift the flour

2.  Make a hole in the middle of flour, add eggs, oil, salt and water (as much as you need to make a smooth dough).

3.  Knead the dough until smooth.

4.  Split the dough in half.

5.  Spread the dough out thinly.

6.  Cut the dough into small pieces and roll them into hallow pasta.

7.  Cook the pasta in salted water.

8.  Add any kind of sauce that you like

Leona Dora Lazanja, Lucija Kokić, Ivan Babić, Rafael Butković

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Part 1

In groups, write 2 recipes: 1 for a savory dish, and 1 for a sweet dish.

Each recipe should include: ingredients, preparation, illustration.

Choose dishes that you love, that your parents or grandparents often prepare, or something that is specific for the region you come from.

Don’t forget to sign your names and upload your work here (each group should have 2 posts: 1 for each recipe).