Buhtle (Buchteln)

Buchteln (Buhtle) are sweet dumplings made of yeast dough, filled with jam, poppy seed paste or curd and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum powidl jam or lekvar jam. Buchteln are topped with vanilla sauce, powdered sugar or eaten plain and warm.

Ingredients for Dumplings:

• 3 eggs
• 7 spoons of sugar
•  1 kg flour
• 3/4 margarin
•  oil
• 3-4 dcl milk
• 1 fresh yeast
• vanilla sugar
• a pinch of salt
• jam

 PREPARATION:

• Sieve flour into a bowl and make a little depression in the middle. Add the milk, vanilla sugar and 7 spoons of sugar. Add margarin and few spoons of oil and combine with the yeast (which is supposed to be prepared earlier in warm milk and 1 spoon of sugar). Pour it with 3 - 4 dcl of milk, add a pinch of salt and beat well until dough can be easily removed from the bowl (non-sticky). If it still feels too sticky, add some more flour. Let the covered bowl rest at a warm place for about 1 hour.
• Knead dough one more time and toss on a floured pastry board. Cut in equal pieces and form snow ball sized dumplings.
• Put jam in each, and make sure the spot where Buchtelns were closed is on the bottom.
• Butter casserole or a larger pan and also pour some sugar in, until the bottom is more or less equally covered. Now add the dumplings, arranged next to each other, touching each other. Brush some melted butter over them. Cover and let rise about 15 minutes, then bake in preheated oven at 190°C for about 30 minutes. They should take on a light golden-brown color.
• After they are done, add the last touch: pour the powdered sugar over them.

ENJOY!

  

Source:  http://gastrodiva.bloger.hr/

Mlinci (pasta tatters)

Mlinci (pasta tatters) is a dish in Croatian, Serbian and Slovenian cuisine. It is a thin dried flatbread which is easy to prepare. To bake mlinci at home, a dough  is made of flour, salt and water, sometimes also with eggs and fat.


DOUGH:

•  300 g of smooth flour
•  3 g of salt
•  200 ml of warm water

After making it, dough is rolled in thin shapes about 1 mm thin and 20-30 cm wide, and baked in owen or on hot plate WITHOUT OIL around 7 minutes. Later they are broken in pieces about 5 cm in size before final preparation - put them in hot water or soup, cover and leave on 5 minutes. Take them out and strain.
Best to serve with meat the way you like it most.

ENJOY!

Natural Easter Eggs Painting Tradition

To color the Easter Eggs you will need to wash the eggs and put in a pot. Make sure they are all in the same row, then cover them with cold water. Add 2 tea spoons of vinegar per liter. Add the coloring ingredients (depends on which color you are after for) and add one cup of vinegar.
Warm the water, eggs and ingredients until it starts boiling and let it boil 15 - 20 minutes.


Ingredients depend on which color you want to color your eggs in.

•  RED: red onion
•  PINK: beetroot
•  GREEN: spinach
•  PURPLE: dark grapes
•  YELLOW: orange or lemon peel
•  ORANGE: yellow onion, red pepper
•  BLUE: red cabbage or blueberry

Special tricks: 

Would you like to have interesting shapes like leaves or flowers on your eggs?
Put a desired shape on your egg and tie it with thin rope or lace OR wrap it in nylon socks - cook with it on! Tthe place where you put desired shape won't be colored.
Another trick is with wax. Before coloring the eggs, let the wax drip over them, or if you would like to draw with it, let the wax drip in a plate, use toothpick and decorate your eggs with the wax. It will fall off after long boiling or you can simply remove it after the eggs are done.

ENJOY!