Friday, September 7, 2007

Kremsnite (custard slices)

Preparation time: 45 min
Served as: desert


Puffed pastry:

(I will put the recepie for the puffed pastry soon, but one can use biscuits
dipped in coffee or warm milk) or normal pastry for the base and the whipped
cream on top)


  • 5 eggs (yolks and whites separated)
  • 200 g suggar
  • 140 g soft flour
  • a bit of backing soda
  • 1300 ml milk (1000 + 100 + 200)
  • 200 ml water
  • 40 g vanilla sugar (or vanilla essence)
  • a bit of salt

Split the puffed pastry in two halfs and flatten it to the size a bit larger than the baking pan. Bake the pastry on the baking pan (positione up-side-down) on 200 degrees celsius until becomes golden.

Use the first baked pastry as the base and put it in the pan (30 x 23 cm)

Add egg yolks, sugar and vanilla sugar and mix well until the foam is obtained. Add 100 ml milk and stir.
Add flour and a bit of backing soda, stir well.
Add 200 ml milk and stir again.

Prepare a big cooking pot (make sure that the filling would not skorch in it). Add 1000 ml milk and put on fire. When it starts brewing add the above prepared mixture of yolks, sugar and flour.

Let it cook but stir continously so it would not skorch! When the filling condenses and start boiling add 200 ml of water. Continue to stir and cook for another 3-4 minutes.

In another pot add egg whites, a bit of salt and mix well. Add this mixture in the hot filling. Stir slowly and pour into the baking pan, over the puffed pastry leaf.

Cover with the second puffed pastry leaf and let it cool down couple of hours on the room temperature. After that, put the cake in the fridge and let it cool down for another couple of hours.

Prior serving, scatter the powder sugar over it.

The best kremsnite in Croatia one may found in Samobor. It is a small city, 25 km from the Croatian capital Zagreb. The city is settled on the slopes of Samobor hills, beutiful but not too demanding mountainous region. In Samobor one will find couple of churches, monasteries and castles from the 17th century.
In the spring each year, the city hosts Fashnik or Carnival. Some people prepare their masks for couple of months, hence some of the masks are real artistic creations. In those days
Samobor shows a different face, not just the people, but the streets, squares, public transportation... Under the mask everything is easy to tell and no one should be offended by the small childesh intrigues.
After the evening long stroll through the streets of this small city, observing masks, taking a part in this atmosphere, it is a must to visit one of the main square restaurants and taste their famous kremsnite.

Saturday, September 1, 2007

Skampi na buzaru (shrimps)

Preparation time: 30 min
Served: as starter or as a main dish

Ingredients (for two persons):
  • red shrimps (Croatian (you wish :-)) Argentinian or Norwegian, we usually buy it in Costco Japan)

300 g of scrubbed out
or 700 g non-scrubbed

  • 0.1 l olive oil
  • 2 garlic clove
  • 1 table spoon chopped parsley
  • 1 peeled chopped tomato
  • 1 table spoon of bread crumbs or corn starch
  • 1 bay(laurel) leaf
  • 0.2 l white wine
  • 0.1-0.2 l water
  • pepper
Put olive oil, garlic and bread crumbs in the pot and heat slowly. Add shrimps and pour 0.2 l of white wine. Stew it for 10 minutes.

Add peeled and chopped tomatoes, laurel leaf and parsley. Add pepper and salt.

Continue cooking slowly 10 minutes adding some water from time to time.

When the sauce is ready, serve warm with bread.

This dish comes from Dalmatia, Southern Croatia, from the shores of the Adriatic Sea. People in that part are living with the sea and for the sea. It is a beautiful area with the high rocky mountains, next to the blue (many says the most intensive blue) sea in the world. World popular middle age cities of Dubrovnik, Split, Zadar, Sibenik ... are distributed between the sea and the mountains like the pearls on the necklase. Today Dalmatia is one of the tourst world destinations.