Homemade plum jam
2 teaspoons cinnamon (optional)
1 bag of vanilla sugar (optional)
1-2 teaspoons rum (optional)
1. Wash the plums and remove the seeds.
2. Mix the plums with half of the total amount of sugar in a pot with a thick foundation. Cook it on a low setting while stirring. Make sure to stir it often in the beginning of cooking to avoid burned jam.
3. When the plums are completely disintegrated (after around 4 hours of cooking), add the rest of the sugar (depends on personal preferences) and continue cooking until all of the liquid evaporates.
4. The jam is cooked when it is condensed and all the liquid evaporates.
5. Near the end of cooking we can add some cinnamon, vanilla sugar or a teaspoon of rum.
Cookies with marmalade
1 baking powder
250g butter or margarine
1 teaspoon of lemon juice
1/2 grated lemon rind
icing sugar for decoration
1. Mix all the ingredients together except for marmalade and icing sugar. Knead this compact mixture. Wrap into aluminium foil and put it into the fridge for one hour.
2. Take the dough from the fridge and knead it into a thin layer. Use moulds to create different shapes of cookies.
3. Put the cookies on parchment paper and bake for 10 minutes on 200 degrees Celsius.
4. Wait for the cookies to cool down, roll them into icing sugar, cover them with marmalade and attach them together.
1 head cabbage (around 1 to 1.2kg)
500g minced meat
100g messmate bacon
2 garlic cloves
ground red pepper
salt and pepper
1. Rinse the cabbage leaves and discard the unnecessary parts. Sauté the onion and garlic. Slice the rest of the cabbage.
2. Mix the meat with rice, salt and pepper. Add the sauté onion and garlic, bacon and a teaspoon of ground red pepper.
3. Roll up the cabbage rolls.
4. Put half of the sliced cabbage at the bottom of the pot. Arrange the cabbage rolls in the pot and cover them with the rest of the sliced cabbage.
5. Cover the cabbage rolls with water and cook for 1.5 to 2 hours.
6. Serve the cabbage rolls with mashed potatoes.
Cook 6 l of mošt (must) as long as it does not reduce to 2/3 of its volume.
What is left resembles a watery marmalade; stew roughly grinded flour and semolina into it.
Cut walnuts, almonds, bačić, dry figs, add seasoning (kanele (cinnamon), nutmeg, vanilla sugar).
Stir everything for a couple of more minutes and pour into moulds or roštjera (roasting tin) in which a wet kanavaca (dish cloth) was previously placed.
Leave it to dry for a couple of days, then turn it over and let it dry for the same amount of time.
Cut it and serve it on wine grape leaves.
Make the dough with 400 g of sifted flour (soft, hard), 3 yolks, 200 g of butter, the grated zest of one lemon, a few drops of maraschino and 2 spoons of sugar.
Work the dough well and roll it into a thin leaf. Cover the entire shallow, broad baking tin and slowly place the filling into it using a spoon.
The filling: grind 1 kg of roasted almonds, add 1 kg of caster sugar, a pinch of vanilla sugar, 15 beaten eggs, some grated lemon zest, nutmeg and a sip of maraschino.
The remains of the leaf are cut into strips which are placed over the filling making a net shape 9 cover.
When the cake is baked, sprinkle some maraschino and sugar over it.
Autumn marks two more holidays with which we remember the souls of the deceased.
All Saints’ Day and All Souls’ Day.
During funerals and condolences there are no special customs connected with food, but it was considered polite that the host offered a drink, dry figs or anything else that was available to those in mourning.