GRILLED MEAT TRIO WITH VEGETABLES

Ingredients:
100 g chicken
100 g pork tenderloin
100 g beef steak
100 g bacon
40 g bell pepper
40 g eggplant
40 g zucchini
40 g onion
40 g squash
100 ml oil
5 g salt
5 g pepper
5 ml olive oil
.
Preparation:
Cut the meat into medallion-shaped pieces, season them, wrap each piece with bacon, and secure with a toothpick or skewer. Grill the prepared meat and serve with vegetables cut into cubes, seasoned, and sautéed in a pan with the addition of olive oil.

Enjoy your meal!

Recept za ovo jelo ustupio nam je restoran hotela Trakošćan iz Trakošćana

JUHA OD MEDVJEĐEG LUKA
.
Sastojci:
20 dag medvjeđeg luka
4 dag maslaca
20 dag krumpira
2 dag soli
0,5 dag bijelog papra
1 dl vrhnja za kuhanje
10 dl vode
.
Priprema:
Otopite maslac i dodajte narezani krumpir. Posolite, prelijte vodom ili temeljcem i lagano kuhajte.
Pred kraj kuhanja dodajte narezani medvjeđi luk, kuhajte nekoliko minuta i začinite.
Povrće usitnite štapnim mikserom, ulijte vrhnje za kuhanje i prokuhajte. Dodajte vode ili temeljca ovisno koju gustoću juhe želite.
Juhu ukrasite vrhnjem, bučinim uljem i prepečenim, aromatiziranim kockicama kruha te poslužite. Dobar tek!

Apple Strudel
This recipe was provided by the Zlatne Gorice restaurant from Varaždin Breg.

Ingredients:

• 100 ml water
• 3 g salt
• 50 ml oil
• 200 g flour
• 4 apples
• 60 g sugar
• juice of 1 lemon
• 1 tsp cinnamon

Preparation:
Knead the strudel dough using water, flour, oil, and salt. Coat the dough with oil, cover it with a plastic bag, and let it rest.
While the dough is resting, grate the apples, add lemon juice, cinnamon, and sugar, and mix.
Once the dough is ready, stretch it out, place the apples along the edge, and roll it up. Bake the strudel in the oven at 180°C for 30 minutes. Sprinkle with powdered sugar and serve. Enjoy!

Recipe provided by Arabela restaurant from Globočec Ludbreški

HOMEMADE CORN PUDDING
.
Ingredients:
2 eggs
100 ml milk
50 g sugar
200 g fresh farmer's cheese
A pinch of salt
150 ml sour cream
100 g cornmeal
50 g all-purpose flour
50 ml cooking cream

Preparation:
blend all the ingredients well with a mixer and pour into a greased baking dish. Mix 150 ml sour cream with 50 ml cooking cream and pour this mixture over the batter. Bake at 175°C (350°F) for 20 minutes. If desired, sprinkle with powdered sugar before serving.

The recipe for this dish was provided to us by Seoski turizam Moslavačka priča from Velika Ludina.

CHICKEN AJNGEMAHTEC

Ingredients:
2 chicken backs
2 heads of red onion
4 carrots
½ head of celery
1 piece of parsley root
500 g peas
50 ml oil
5 eggs
250 g flour
Salt and pepper to taste

Preparation: Cut the onion and root vegetables into cubes and sauté them in oil. Add the chicken backs cut into cubes, sauté briefly, and then pour in water. Cook until the meat is tender, seasoning to taste.

Prepare a mixture for the dumplings using the eggs, flour, and oil, and drop small spoonfuls into the boiling soup.

Ajngemahtec can be served as an appetizer or soup, but also as a standalone dish. We believe it will warm you nicely during these winter days.

The recipe for this dish was provided to us by the Bedem Restaurant in Varaždin.

BARLEY PORRIDGE WITH DRIED PLUMS
.
Ingredients:
300 g barley
200 g fresh porcini mushrooms
100 g dried plums
50 g onion
50 g butter
50 ml cooking cream
Salt
Pepper
.
Preparation:
Cook the barley in salted water and season with a bit of pepper. Finely chop the onion and sauté it in butter.
Add the chopped porcini mushrooms (if fresh porcini are unavailable, you can use frozen or other types of mushrooms), and sauté for a few minutes. Add the chopped dried plums, the cooked barley, and the cooking cream.
Season with salt and pepper to taste, and garnish as desired.

Recipe provided by the restaurant of Hotel Trakošćan, Trakošćan

TURKEY BREAST STUFFED WITH MLINCI

Ingredients:
800 g turkey breast
250 g mlinci (traditional Croatian dried dough sheets)
120 g pancetta
80 g onion
120 ml oil
1 g salt
5 g pepper
200 g apples
200 g pears

Preparation:
Thinly slice the turkey breast into a cutlet, cover it with plastic wrap, and gently pound it with a meat mallet. Season the cutlet with salt and pepper. Spread the mlinci over the turkey breast, which you have briefly soaked in boiling water and drained. Roll the turkey breast with the mlinci inside.

Wrap the rolled turkey with thin slices of pancetta. Toward the end of the cooking time, place peeled apples and pears, cut in half and deseeded, around the turkey.

Enjoy your meal!

The 6th Day of Flavors of the Varaždin Region is currently underway, taking place in 16 restaurants across the Varaždin County and will last until March 19.

Each restaurant has prepared two traditional menus at special promotional prices, starting from just €13.00. You can view the offers and a list of all the restaurants in the photo gallery.

Baked Pancakes with Cheese and Sour Cream

Ingredients:
For the pancakes:

• 3 eggs
• Milk
• A pinch of salt
• 250g of flour
• 200 ml of sparkling water

For the filling:

• 3 eggs
• Grated lemon zest
• 300 ml of sour cream
• 120g of sugar
• 400g of fresh cow cheese
• Butter

Preparation:

1. Beat the ingredients for the pancakes and cook them.
2. Make the filling by mixing the eggs, sugar, lemon zest, and fresh cheese.
3. Fill and roll up the pancakes, then place them in a buttered baking dish.
4. Pour sour cream over the rolled pancakes and bake at 180°C until golden brown.
5. Enjoy your meal!

BACON STRIPS
.

Ingredients:

• 500 g tripes
• Vegetables for the soup
• Bay leaf
• Whole black peppercorns
• Bacon
• 100 g ground beef (hamburger)
• 2-3 medium onions
• 4 cloves of garlic
• Ground red paprika
• 1 tablespoon of flour
• 1.5 tablespoons of tomato concentrate
• Salt

Preparation:

1. Boil the tripes in water with salt, bay leaf, peppercorns, and vegetables. Once the tripes are cooked, strain them, but don’t throw away the cooking liquid. Mash the cooked vegetables with a fork or an immersion blender.

2. In a pot, sauté the ground beef (hamburger) in lard until it releases its fat. Then, add the chopped onions, followed by the chopped garlic. Once the onions and garlic soften, add the vegetable mash and diced bacon. Mix everything well and fry together.

3. Add the ground paprika, flour, and tomato concentrate. Stir to make a roux.

4. Add the strained tripes and mix them into the roux. Pour in the reserved cooking liquid until the tripes are covered. Cook until the desired consistency and tenderness are reached, adding salt and pepper to taste if needed.

Enjoy your meal!