VANJKUŠI WITH BACON

Ingredients:

• 1 egg
• 2 dl water
• A pinch of salt
• Flour as needed
  ...
• ½ kg fresh cheese
• 1 egg
• Cream
• Salt
  ...
• 150 g bacon
• 1 onion
• 100 g butter

Preparation:
Mix the ingredients (egg, salt, flour, and water) and knead the dough well so that it is neither too hard nor too soft. Roll out the dough and evenly spread the cheese filling (½ kg cheese, 1 egg, cream, and salt to taste). Cut the dough into strips about 5 cm wide and form them into vanjkuši. Boil the vanjkuši in boiling water for about 10 minutes.

Once cooked and cooled, wrap the vanjkuši in thin slices of bacon. Place them in a baking dish with butter. Top each vanjkuš with onion rings and bake everything in the oven.

Vanjkuši can be served as a warm appetizer or as a standalone meal for breakfast or dinner. A glass of Moslavina Škrlet wine will also complement the dish well.

VINEYARD KEBAB

Ingredients:

• 25 pieces of pork neck
• 15 pieces of beef neck or butt
• 0.5 kg of bacon
• 3 onions
• 3 peppers
• Salt, pepper, ground red paprika
• Potatoes

Preparation: Cut the meat into finger-thick pieces, season with salt, pepper, and ground red paprika, and let it marinate for at least 24 hours. On a spit, alternate pieces of pork, bacon, onion, and beef, repeating until all the meat is used. To prevent the meat from rotating on the spit, pierce the bacon skin every ten centimeters. Wrap the meat on the spit with pork or veal caul (fine lamb) and tie it with string. If you don’t have caul, parchment paper or aluminum foil can be used. Roast it by turning slowly over a moderate fire, depending on the size of the spit, until the meat is done. Remove from the spit, slice, and serve hot.

Boil the potatoes and, towards the end of roasting, place them in a tray where you’ve collected the drippings from the roasting. Mix and roast briefly on the fire.

Of course, alongside this vineyard kebab, it is expected that you serve other vineyard products, especially those that will quench your guests’ thirst, as you have already taken care of their hunger. We recommend serving Slavonian Graševina.

Stubica-style Pork Easter Egg

Ingredients:

• 4 pork tenderloins (lungići)
• 15 dried plums
• 400 g butter
• 30 ml oil
• 30 ml homemade plum brandy (šljivovica)
• 300 ml sour cream
• 150 ml sweet cream
• 1/2 bunch of parsley
• 200 ml white wine
• Salt and pepper

Preparation:

1. Stuff the tenderloins with dried plums, having previously removed the pits and filled them with fresh butter. Season with salt and fry them gently in a pan over low heat.
2. Cut the remaining dried plums into strips and soak them in white wine, then add them to the pan to cook together with the pork tenderloins. As it cooks, the amount of wine will reduce by about one-third.
3. Add the sour cream and sweet cream, and continue cooking until the sauce thickens.
4. At the end, pour in the homemade plum brandy (šljivovica) and cook for another 1-2 minutes.
5. Pour the resulting sauce over the tenderloins and sprinkle with finely chopped parsley.
6. When frying the pork tenderloins, be careful not to overcook them. Since this is the softest part of the meat, it is better to remove them and place them on a warm plate, finishing the sauce separately.
7. For a side dish, we recommend homemade noodles, buttered rice, or boiled macaroni.

Enjoy your meal!

ZAGORJE SUOP

Ingredients:

• 700g potatoes
• 50g dried bacon or neck meat
• 50g red onion
• 2 cloves garlic
• 50g carrots
• 200ml white wine
• 200ml sour cream
• 2 tablespoons all-purpose flour
• 2 tablespoons lard or oil
• Salt, pepper, whole peppercorns, Vegeta (seasoning)
• Sweet red paprika, bay leaf, parsley leaves

Preparation:

1. In fat, fry the dried bacon cut into cubes. Once fried, add finely chopped onion and sauté everything together.
2. Add finely chopped garlic, sweet paprika, diced carrots, bay leaf, salt, and Vegeta seasoning.
3. Boil peeled and diced potatoes in salted water. Once all the vegetables soften, combine them in a pot. Add the white wine and let it simmer.
4. In a separate bowl, mix 2 tablespoons of all-purpose flour with sour cream, then strain and add to the soup.
5. Cook for another 10 minutes. Season to taste and sprinkle with chopped parsley before serving.

Enjoy your Zagorska Juha, and let it warm you up!

ZAGORJE CHEESE PASTRY

Ingredients:

For the dough:

• 250g flour (half all-purpose, half semolina flour)
• 1 egg
• 2 tablespoons oil
• 100ml lukewarm water
• A pinch of salt
• A little vinegar

For the filling:

• 500g fresh cow's cheese
• 100ml sour cream or crème fraîche
• 1 egg
• Salt to taste
• A little oil

Preparation:

1. Mix the half all-purpose and half semolina flour, then add the lukewarm water with a little vinegar, salt, one egg, and 2 tablespoons of oil. Knead the dough on a surface until it no longer sticks to the board.
2. Once kneaded, divide the dough into portions, cover them with a clean cloth, and let it rest for about 1 hour.
3. Roll out the dough on a tablecloth or sheet. Begin stretching the dough with your hands and lightly drizzle oil to prevent it from sticking to your hands. Stretch the dough until it covers the width of the table, and remove the thicker edges with your hands.
4. Fill one edge of the dough with the cheese mixture, then drizzle with melted butter, margarine, or oil. Fold the dough over the filling, and roll it up using the cloth. Place the rolled-up dough in a greased baking pan and cut it into desired portions (you can cut it with a plate or a knife).
5. For the cheese filling, use cow's cheese, egg, salt, sour cream, and optionally, a little sugar if you prefer it sweet. Mix the filling with a fork or by hand.
6. Place the stuffed dough in the baking pan, pour melted butter, margarine, or oil, and sour cream on top. Bake at 180°C for about 30 minutes until golden.

Serving: Štrukli can be served as a warm appetizer, a standalone meal, or, if sprinkled with a little sugar, as a delicious dessert. Enjoy!

MUDLINI
.
Ingredients:
500 g flour
1 egg
200 ml sour cream
100 g pork lard
A pinch of salt
Water as needed
.
Preparation:
Mix the flour, egg, salt, and water to form a soft dough. Roll it out and cut it into strips, then into triangles.
Shape the mudlini by hand to be 5-7 cm long, slightly wider in the middle, and thinner at the ends.
Cook them in salted water, then mix them with sour cream that has been heated in lard. Season with salt if needed and serve!

For a dessert version, instead of sour cream, mix the mudlini with 150 grams of ground walnuts (or poppy seeds) and 100 grams of sugar.

BREGOF PIE

Ingredients:
400 g all-purpose flour
Pinch of salt
4 tablespoons butter or margarine
1 egg
Lukewarm water, as needed
.
Filling:
150 g ground walnuts
250 g raisins
400 g sugar
Pinch of cinnamon
200 g melted butter or margarine
8-9 large sour apples, peeled and thinly sliced
200 ml cream mixed with one egg
.
Preparation:
Knead smooth dough and divide it into 8 balls for 8 layers (sheets), then let it rest for half an hour.
Grease a baking dish with butter. Roll out the first sheet thinly and layer it with apple slices, sprinkle with sugar and cinnamon, and drizzle with 3 tablespoons of melted butter. Place the second sheet on top - sprinkle with walnuts, sugar, drizzle with melted butter, and sprinkle with cream. Continue with the third sheet - sprinkle with raisins, sugar, drizzle with butter and cream. Repeat with the fourth sheet starting with apples, sugar, cinnamon, butter; fifth sheet with walnuts, sugar, butter, cream; sixth sheet with raisins, sugar, butter, cream; seventh sheet with apples, sugar, cinnamon, butter, cream; and the eighth sheet just spread with cream.
Before baking, prick the top sheet with a fork in several places. Bake the pie at 200°C (390°F), then reduce to 180°C (355°F) once the top is golden brown. Bake for about 1 hour and 15 minutes.
Allow the baked pie to cool slightly, then sprinkle with powdered sugar before serving. Enjoy!

KRANCLE
.
Sastojci:
500 g brašna
½ praška za pecivo
1 jaje
250 g maslaca ili margarina
80 g šećera
1 vanilin šećer
200 g pekmeza po želji
.
Priprema:
Brašnu dodajte prašak za pecivo pa promiješajte. Zatim dodajte omekšali maslac i prstima napravite mrvičasto tijesto. Dodajte ostale sastojke - šećer, vanilin šećer i jaje pa umijesite glatko tijesto. Umotajte ga u foliju i ostavite u hladnjaku minimalno 1 sat.
Nakon 1 sata, razvaljajte tijesto na pola centimetra debljine. Uzmite željenu modlicu za keks i izrežite kekse. Svakom drugom keksu izbušite s još jednim rezačem rupu na sredini.
Pecite na 180 stupnjeva, 7-10 minuta (ne smiju potamniti).
Gornji dio krancle - onaj s rupom, pospite šećerom u prahu. Donji dio krancle premažite pekmezom i zalijepite gornji dio na njega i to je to!
Ostavite oko pola sata da se sve još malo ohladi te poslažite ih u limenu kutiju gdje mogu sačekati blagdanski stol, ili kao u mnogim slučajevima, pomalo nestajati svaki dan.  

PEACHES
.
Ingredients:
3 eggs
200 g of powdered sugar
1 vanilla sugar
2 dl of oil
500 g of sharp flour
3 tablespoons of milk
1 baking powder
.
200 g of plum jam
the biscuit crumbs you scooped out
2 tablespoons of rum for cakes
.
red food coloring diluted in water
sugar
.
Preparation:
Mix all the dry ingredients in a bowl - flour, vanilla sugar, powdered sugar and baking powder. Add the other ingredients and knead the dough. Let the dough rest for at least an hour in the refrigerator.
Turn on the oven at 180 degrees, and use your hands to form dough balls. Press the balls into a baking dish lined with baking paper. The peach must have a flat bottom and a belly on top. Bake them for 8-10 minutes, until they get a nice golden color.
Cool the peach halves and then hollow out each half. Finely chop the crumbs you scooped out and add jam and rum to them. Mix it up. Fill both halves of the peaches with this filling and stick them to each other. Then dip the peaches in red food coloring and then in crystal sugar.
.
Peaches go well with a cup of hot tea when you're missing something sweet or, of course, as an after-lunch dessert.

KVARGLI
.
Ingredients:
1.5 kg fresh cow's cheese
Salt
Red paprika powder
Garlic (optional)
.
Preparation:
Add salt and red paprika (which can be sweet, hot, or a mix of both, depending on your preference) to the fresh cheese. If desired, add some crushed garlic. Mix everything well, shape into cones, and then place them on a rack, cover with cheesecloth, and air-dry for 2 days. You can also dry them over smoke. Serve with cold cuts as an appetizer.

And just for your information, Bjelovar kvargl is listed in the European register of products with protected geographical indications, and after Paški cheese, it is our second protected cheese.