Viška/ komiška pogača

Na red je došla i viška pogača, recept s našeg popisa. No, odmah problemi. Viška pogača i komiška pogača. Koja je prava? Koja je razlika između viške i komiške pogače? Naime, navodno viška pogača u sebi ne sadrži rajčicu dok komiška rajčicu ima. No, zbunjujući su i recepti koje smo pronašli isto tako i očito samo otočani znaju koja je ona prava. Mi ćemo se držati ove podjele pa ajmo reći da smo zapravo radili onu komišku jer tko bi odolio prekrasnoj rajčici iz vrta, morali smo je iskoristiti.
Navodno postoji i polemika oko oblika. Radi li se u okrugloj ili pravokutnoj tepsiji. Mi smo radili u okrugloj.

It's turn for pogača(cake/pie) from Vis, recipe from our list. But, right away, problems arise. Pogača from Vis and pogača from Komiža. Which one is real? What is the difference between them? Supposedly, the one from Vis is without tomatoes, while the other one is with tomatoes. But recipes we have found are confused as well, and obviously, only the islanders know which one is the real one. We will respect this differentiation, so we actually made pogača from Komiža because who would resist beautiful tomatoes from the garden, we had to use them.
Supposedly, there are also arguments about its shape. Whether it is round or square. We made a round one.

Nismo ni krenuli pripremati se za višku avanturu a već nas je dočekao friški sataraš i pogačice od tikvica koje je teta Vlasta pripremila da slučajno ne bi ogladnili čekajući našu viško- komišku pogaču.


Recept (opet, ja sam radila sve u pola)

Tijesto:
1 kg brašna
1 svježi kvasac
2 žličice soli
1 žlica začina (ružmarin, bosiljak, majčina dušica)
2 žlice maslinova ulja
voda

Nadjev:
50 dkg luka
50 dkg rajčice
25 dkg fileta slane ribe
10 dkg kapara
10 dkg maslina bez koštica
2 dl maslinovog ulja
papar

We haven't even prepared for our Vis adventure when we were met with fresh sataraš and zucchini cakes made by Vlasta so we wouldn't get hungry while waiting for our pogača from Vis/ Komiža.
Ingredients (again I did half of it):
Dough:

1 kilo of flour
1 fresh yeast
2 teaspoons of salt
1 tablespoon of spices (rosemary, basil, thyme...)
2 tablespoons  of olive oil
Water

 Filling:
500 g of onion
500 g of tomatoes
250 g salt fish fillets
100 g of capers
100 g of pitted olives
200 ml of olive oil
Pepper

Opet tijesto, opet mijesiti. Znači, od navedenih sastojaka zamijesiti tijesto. Moram priznati da se lijepo mijesilo ovaj put. Što se začina tiče, u mužaru sam smrvila svježi bosiljak i ružmarin i suhu majčinu dušicu. Ne moram ni govoriti da je cijelo kuća zamirisala isti tren.

Again dough, again kneading. So, from ingredients listed you knead the dough. I have to admit it kneaded smoothly this time. As for the spices, I put rosemary, fresh basil and dry thyme into pestle and mortar and crushed them. I don't even have to tell you that entire house smelled beautiful instantly.

Svježi kvasac sam smrvila u malo vode i pustila da počne raditi i nakon toga u prosijano brašno sa ostalim sastojcima.
Kad sam zamijesila tijesto, napravila sam dvije kugle, jednu veću drugu manju. Veća nam je za u tepsiju a manja za pokriti istu.
Ostavila sam kugle da se dignu dok sam se bacila na pravljenje nadjeva.

I crumbled fresh yeast into a bit of water and left it to work a bit, after that added sifted flour and the rest of ingredients. When I knead the dough I formed it into two balls, one bigger and one smaller. The bigger one is for the bottom of the pan, while the smaller one is for the cover.
I've left them to rise while I prepared the filling.

Postoji varijanta gdje se povrće (luk i rajčica) naslaže narezano na tijesto no ja sam odlučila napraviti umak prvo. Što znači da sam na maslinovom ulju prodistala luk narezan na kolutove i dodala rajčicu. Rajčicu sam prvo ogulila i narezala na kockice. Savjet iz prošlog posta vrijedi i dalje, na par minuta uroniti rajčicu u vrelu vodu, guli se k'o od šale. Dodala malo soli, papra i naravno, bosiljka i prokuhala dvadesetak minuta.
Nadjev sam pustila da se ohladi. Navodno je to bitna stavka jer ne smije vruće ići na tijesto.


There is a variation where the vegetables (onion and tomato) are cut and fanned on the dough but I decided to make gravy first. Which means I sautéed onions on olive oil and added tomatoes.
I peeled and diced the tomato first. The advice from the previous post still holds, peeling tomatoes is easier if you put it under hot water for a minute, after which you can peel it like a joke. Added a bit of salt, pepper and, of course, basil, and cooked it for 20 minutes.
I left the filling to cool. That's really important, you can't put the hot filling on dough.

Taman kad se nadjev prohladio, naše kugle tijesta su se pretvorile u puno veće kugle tijesta.
Razvaljala sam prvo veću. Moram priznati da je puno lakše razvaljati tijesto na pravokutnik tako da sam se s okruglim oblikom malo pomučila.
Nauljila sam tepsiju, malo je pobrašnila i stavila razvaljano tijesto unutra. Rubove sam pustila da vise preko, svejedno će ih trebati preklopiti.


I left the filling to cool. That's really important, you can't put the hot filling on dough.
Right as it cooled, our dough balls turned into bigger dough balls.
I rolled out the bigger one first. I have to admit, it's a lot easier to roll out dough in rectangular shape than round so it was a bit of trouble.
I oiled the baking tin, dusted it with some flour and transferred the dough inside. I left the edges hang over the tin, they're going to be folded in anyway.

Vrijeme za nadjevanje. Ovom dijelu sam se najviše veselila jer je lijepo. Eto, samo zato. Boje su predivne.

Time for filling. I looked forward to this part most of all because it's pretty. That's the only reason. Colours are beautiful.

Znači, nadjev na tijesto. Što više komada povrća, što manje umaka. I na to, slana riba.
Odabrala sam za ovo inćune. Nikad ih nisam jela. Nisu mi baš privlačne te sitne ribice, moram priznati. No, probala sam pojesti jednog inćunića i bilo je jako fino.
Inćune sam posložila na umak. Prekrasno je.

So you pour the filling onto dough. The more vegetables you have, the less gravy you need. And on top of that, salty fish.
I chose anchovies for this. Never ate them before. I'm not drawn to tiny fishes, I have to admit. But I tried eating one anchovy and it was very delicious.
I placed anchovies on top of the gravy. It's beautiful.

Uzela sam crne masline za ovu priliku samo i isključivo zbog boje. Narezala ih na kolutiće i posula na našu pogaču. Na kraju, zeleni mali kapari.
Toliko je bilo lijepo da nam je bilo žao pokriti pogaču još jednim slojem tijesta. Ali što se mora, mora se.

I bought black olives exclusively because of their colour for this. Cut them into rings and sprinkled on top of our pogača. And for the end, little green capers.
It was so pretty we felt sorry we had to cover it up with another layer of dough. But, you gotta do what you gotta do.

Razvaljala sam i drugi manji komad tijesta i preklopila nadjev. Zavrnula rubove. Na jednom dijelu sam se malo preračunala pa je ostalo manje tijesta za preklopiti. Drugi put pametnije.

Gornje tijesto se treba probušiti, ja sam ga ispikala vilicom bez milosti. Vilicom kroz pogaču. Pazite da ne probušite i donji dio tijesta, to ne želimo.


I rolled out smaller dough and covered the filling. Twisted the edges together. I miscalculated the dough on one side so it was a little thin. There's always the next time...

The cover dough needs to be pierced, I took a fork to it with no mercy. Forking pogača. Careful not to prick the lower dough, we don't want that.

Namazati s još maslinovog ulja i u pećnicu na 180°C 45 minuta.

I to je to, naša viška/ komiška pogača okruglog oblika je gotova.

Brushed it with a bit of olive oil and put it in the oven on 180°C for 45 minutes.
That's it. Our round shaped pogača from Vis/ Komiža was done.

Iskustvo više. I što bih nadodala. Malo mi je ispalo gornje tijesto tvrduckavo. Zalila sam ga sa još maslinovog ulja kad je izašlo iz pećnice, i nakon toga je bilo savršeno. Možda bih dodala nešto više ulja u samo tijesto slijedeći put, za svaki slučaj.

Nadam se da nećemo navući bijes otočana ako smo nešto krivo napravili. Dali smo sve od sebe, i da, svakako probajte kod kuće. Osobno, podsjeća me na pizzu okusom. A svi vole pizzu.
Iako je ovo svrstano u topla predjela, mislim da ovo jelo može biti, uz čašu dobrog vina, savršen obrok.

One more experience. What else to say. The upper dough turned out a bit too hard so I've put more olive oil in it when it was out of the oven and then it was perfect. Maybe I should put a bit more oil in the dough itself next time, just in case.
I hope the islanders won't be mad at us if we did something wrong. We did our best and make sure you try it at home. Personally, for me it tastes a bit like pizza. And everyone loves pizza. Even though this is considered warm appetizer, I think this can, with a glass of good wine, be a perfect meal.

Neretvanski brudet od jegulja i žaba

Treću godinu za redom odlazimo u dolinu Neretve, točnije u Opuzen na njihov Opuzen Film Festival. Moram vam reć, znaju tamo dobro poist i popit.
Pošto se tik pred odlazak rodio ovaj blog, morali smo skinuti sa našeg popisa i njihov specijalitet, neretvanski brudet od jegulja i žaba.
Kontaktirali smo našu dragu prijateljicu Tinu Ključe Mihaljević da nas spoji s najboljima. Tina se dala na posao i uputila nas u restoran Đuđa i Mate gdje nas je ugostio Jure Taslak.

For a third year in a row we went to a valley of Neretva, to be exact to Opuzen for their Opuzen Film Festival. I have to say, they sure know how to eat and drink well.
Since this blog was born right before we went there, we had to cross of our list their specialty too, Neretva's fish stew made from eels and frogs.
We contacted our dear friend Tina Ključe Mihaljević to connect us with the best. Tina did her job and told us to go to restaurant Đuđa i Mate where our host was Jure Taslak.

Odmaknuli smo se malo od Opuzena do Vida, prekrasnog naselja nastalog na mjestu nekadašnjeg rimskog grada Narone. Preko puta našeg cilja, restorana koji će nam pomoći s receptom za taj famozni brodet, nalazi se Arheološki muzej Narona, izgrađen na samim ostacima antičkog foruma. Svakako bih preporučila posjetiti, prije ili poslije ručka. Gušt je isti.

We got a bit away from Opuzen, for this, to Vid, beautiful village placed where once was Roman city Narona. Across our destination, the restaurant that is going to help us with this famous stew, is archeological museum Narona, built on the ruins of ancient Forum.
I would definitely recommend visiting it before or after lunch. It's the same pleasure.

Ajmo mi na žabe i jegulje.
Đuđa i Mate nudi sve. Od smještaja, izleta, fotosafarija, do onoga što nas najviše zanima. Gastronomija. Poznati po tradicionalnoj neretvanskoj kuhinji, nisu nas razočarali. Oduševljeni prijemom i ljubaznošću domaćina, zamolili smo ih da nas puste u svoju kuhinju. Pošto ćemo u Zagrebu teško doći do pravih neretvanskih žaba i jegulja, ovo je bila savršena prilika da saznamo kako se zapravo pravi brudet radi. Iako kažu, svako mjesto u dolini Neretve ima svoj recept za žabe i jegulje, i svaki se u svoga kune da je jedini pravi, mi ćemo s vama podijeliti ovaj. Pa ajmo.

Recept:

0,5 kg jegulje
9 žaba
100 g luka
lovor
sol
rajčica koncentrat
kvasina (ocat)
ljute papričice

Da se razumijemo, količine su odokativne, koliko sam uspjela pohvatiti što je gospođa spretnim rukama radila.
U pravu neretvansku teču, stavila je ulje na kojem je prodinstala luk, posolila ga da omekša. S lukom se dinsta ljuta papričica i lovorov list.  Kad je luk omekšao, dodala je koncentrat rajčice, podlila malo vodom. Na to ide riba.

Let's move on to eels and frogs.
Đuđa i Mate offer everything. From rooms, daytrips, photosafaries to what we are interested in most.  Gastronomy. Famous for their traditional Neretva's cuisine, they did not disappoint. Overwhelmed with the reception and kindness of our hosts we asked them if they would let us in their kitchen. Since it would be hard to find Neretva's eels and frogs in Zagreb, this was the perfect opportunity to find out how this stew is made. Even though they say that every village in valley of Neretva has its recipe for frogs and eels, and each one swears theirs is the true one, we are going to share this one with you. So let's do it.

Ingredients:

Half a kilo of eels
9 frogs
100 g of onion
Laurel leafs
Salt
Tomato concentrate,
Vinegar
Hot peppers



Let's be clear, these quantities are estimated from what I managed to catch while the lady chefs' skillful hands were working.

Into a true Neretva's teča (shallow bowl), she added oil in which she sautéed onions and salted them so they'd get soft. Hot peppers and laurel leaf are sautéing alongside onions. When the onions got soft she added tomato concentrate and a bit of water. And on that goes the fish.

Jegulje su još plivale dok smo došli, vještim potezima, u tren oka je naša bila očišćena. Kako je jegulja ljepša kad je izrezana na "zvona". zamolila sam da nam pokažu kako se čisti jegulja na taj način. Naime, znam da se inače zareže dužinom i izvuče utroba, no pošto oni zarežu jegulju prvo na zvona i žele da ostane na kosti, svako zvono se posebno čisti. Srećom, ovo nisam morala ja raditi jer mislim da bi trajalo vječno. U kuhinji restorana, to je gotovo dok trepneš.

When we first arrived, the eels were still swimming, with skillful moves they were cleaned in a blink of an eye. Because eels look prettier if they are cut like "bells" I asked them to show us how to clean it that way. Otherwise, usual way of cleaning eels is to cut it lengthwise and pull out the guts, but they first cut the eel to "bells" and want it to stay on bones, so they clean each bell separately. Luckily, I didn't have to do this, otherwise it would last for an eternity. In the restaurant kitchen it was finished in the blink of an eye.

Znači, jegulja je u teči, zalije se još vodom i posoli se. Nakon 15 minuta, ulijeva se kvasina. Jegulji je potrebno 35 minuta da se skuha a pred sam kraj, dodaju se žabe. Rekli su mi da je tako sa svježim žabama koje oni koriste, no ako se koriste uvozne, do kakvih mi lakše dođemo, ipak se trebaju dulje kuhati, gotovo od početka sa jeguljom.

So, eel in the teča, poured in some water and added salt. After 15 minutes, vinegar is poured in. Eel needs 35 minutes to cook, and just before it's done, frogs are added. I was told that is the case with fresh frogs, but the imported ones have to be cooked longer, almost from the beginning with eels.

I to je to. Čini se poprilično jednostavno, no umijeća ima itekoliko. I još jedan važan dio. Prilikom kuhanja, jelo se ne miješa, već se teča okreće.
Kažu u neretvanskim selima, dobar brudet je onaj koji kad se okrene na sturu (trsku), ostane na sturi.

And that's it. It looks pretty simple, but there is a lot of skill in it. One more important part. During the cooking the meal isn't mixed, but teča is turned. 
They say in villages around Neretva that the good stew is the one which, if you turn it on a stura, stays on a stura (reed).

Naš je bome bio dobar, tradicionalno poslužen s palentom.

E sad, moji dojmovi. Prvi puta u životu sam probala i žabe i jegulju. Osobno, mislim da je to kao i sa filekima, ili voliš ili ne voliš. Moram priznati da su mi žabe bile odlične, samo sam se jako morala truditi da ne mislim na to da jedem žabe. Pojela sam ih sve. Brudet je bio pikantan i fino začinjen i uz čašu finog bijelog vina, išao je glatko.

Ours was really good, traditionally served with polenta.
Now, my impressions. For the first time in my life I tried frogs and eel. Personally, i think it's like fillets, you either like them or you don't. I have to admit I loved the frogs, I just had to try really hard to not to think of eating frogs. I ate all of them. Stew was spicy and well-seasoned and, with a glass of tasty white wine, went down smoothly.

Slijedeće što bih u dolini Neretve voljela probati? Pohane žabe. Šta ću, krenulo mi. I lisku. I ona je na popisu. Vidimo se u svakom slučaju slijedeće godine sa novim neretvanskim specijalitetima.

Next thing I'd love to try in valley of Neretva? Fried frogs. What can I say, I'm on a roll. And a fox. She's on a list too. In any case, we'll see you next year with new recipes from Neretva.

Mali dodatak postu o jeguljama i žabama. Poveli su nas na vožnju lađom rijekom Norin koja je pritok Neretve. Moram priznati da čišću rijeku nisam vidjela. Sama priroda je prekrasna, i nekako je ispalo da sam tokom cijelog izleta progovorila možda tri rečenice, što je za mene lajavu, itekako čudno. Samo sam gledala i uživala. Zelenilo, bistra voda, razne ptice koje slijeću i polijeću, ma raj za dušu. Čuvajte nam dolinu Neretve, želimo joj se vraćati stalno i uživati u njenim ljepotama.

Little addition to eel and frog post. They took us on a boat ride on river Norin which is a tributary to Neretva. I have to admit I have never seen a cleaner river. The nature itself is beautiful, and somehow, during the whole trip I spoke maybe 3 sentences, which is for a chatty me really weird.
Greenery, clean, see-through water and birds flying up and down are heaven for a soul. Take care of valley of Neretva, we wish to come back all the time and enjoy it's beauty.

Hvala dragim ljudima u restoranu Đuđa i Mate, zaista ste nas oduševili svojom ljubaznošću i stručnošću, i priuštili nam nezaboravan posjet Vidu, vidimo se dogodine ako ne prije.
Hvala i našoj dragoj Tini koja nas je dovela do Đuđe i Mate.

Thank you to the lovely people in the restaurant Đuđa i Mate, you really enchanted us with your kindness and professionalism, and gave us unforgettable visit to Vid. See you next year if not sooner.
Also, thank you to our dear Tina who got us to Đuđa i Mate.

Prijevod/translation: Margareta Tilošanec

Vilicom po gostima: Lignje na padelu

Vilicom po gostima će biti, ajmo reći, rubrika u kojoj ćemo gostovati s našim receptima po tuđim kuhinjama. Podnaslov ove rubrike za danas bi mogao biti: I modeli jedu jer nas je ovog puta ugostila inače naša gošća, što ispred objektiva, što ispod kista, draga Valentina i njen momak Željko.

Forking with guest is going to be, let's call it, a column in which we will be guests, along with our recipes in various kitchens. The subtitle of this column today could be: "Models eat, too", as our host was our frequent guest in front of the camera and under the brush, lovely Valentina and her boyfriend Željko.

Upozoreni da ćemo im vjerojatno razvaliti njihovu friško uređenu kuhinju, ipak su nas pozvali i bome nas lijepo ugostili. Valentina nas je iznenadila kolačem od domaćih višanja koji je obogatila sladoledom od vanilije i umakom koji je napravila od istih višanja, meda i malo vode. I ajme što je bilo dobro. Morat ću se ubrzo i sama počet bavit desertima, ovo je bio odličan poticaj.

Warned that we will probably make a mess in their newly decorated kitchen, they invited us anyway and were lovely hosts. Valentina surprised us with a cake from homegrown sour cherries, that was enriched with vanilla ice cream and the sauce made from the same sour cherries, honey and a bit of water. And it was truly delicious. Since I will have to start dabbling in desserts soon as well, this was a great encouragement.

Dakle, dogovorile smo nešto ranije da ćemo za tu prigodu spremiti nešto fino i morsko. Ajde, maknuli smo se od Istre u Dalmaciju i do njihovog tradicionalnog recepta, lignji na padelu. Iliti tavu.

Klasičan tradicionalan recept možete mijenjati po svom ukusu, naravno, no mi smo ipak od tradicije pa smo se držali originalnog recepta, samo smo ga malo podebljali količinski.

Recept:

0,3 kg lignji
Maslinovo ulje
0,1 l bijelog vina
češnjak, peršin, sol, papar
riblji temeljac
0,5 kg krumpira

Prvo smo stavili kuhati malo ribice koju smo našli za temeljac. Dok se to lagano kuha, treba očistiti lignje.

We have agreed beforehand that for this occasion we will make some yummy seafood. So, we've moved on from Istra to Dalmatia and their traditional recipe, squids on padela. A.k.a. pan.
You can, of course, change the classic recipe as you wish, but we are traditional folks so we stuck to original recipe, just in a bigger amount.
Ingredients:

300 g of squid,
Olive oil
100 ml of white wine
Garlic, parsley, salt, pepper
Fish stock
Half a kilo of potatoes

First thing we did was cook the fish we found for the stock. While that was cooking, we needed to clean the squids.

Namjerno sam kupila neočišćene jer eto, nikad nisam čistila lignje. O Bože, kako sam pogriješila. Znači, naporno je i zaista ljigavo. Riječ lignja jer blizu riječi ljigavo. Sad znam i zašto. Kao što to obično biva, od sto junaka glasa čuti nije, tako da su se i moji pomoćnici u kuhinji držali podalje od lignjica i čišćenja. Neka. Morat će svejedno ribat kuhinju kasnije od divnog mirisa. Od sad lignje želim očišćene. I da, jako se veselim čišćenju ribe koje me čeka a koje isto tako nisam iskusila. Bit će zabavno.

I bought the unclean ones on purpose, because I have never actually cleaned them. Oh, God, that was a big mistake. It's a really hard and slimy job. The word squid is close to slimy (in Croatian at least). Now I understand why. As it usually happens, from hundreds of voices none is heard, as all of my helpers in the kitchen kept away from the squids and the cleaning. Fine. They'll have to scrub the kitchen later on to get rid of the wonderful smell. From now on the only squid I want are the cleaned ones. And, yes I'm looking forward to cleaning the fish to, which also awaits me, and I haven't done before either. It's going to be fun.

Nakon dugog i mučnog čišćenja lignji, zarezala sam ih i osušila u papirnatom ručniku. Zagrijala sam maslinovo ulje i stavila lignjice da se prže. Češnjak i peršin sam isjeckala i usipala u padelu iliti tavu.
Dok sam ja to radila, Valentinine vrijedne ručice su gulile prekrasan domaći krumpir friško iskopan u velikogoričkom vrtu.

After a long and torturous cleaning of the squids, I cut along them and dried them on paper towel. I heated the olive oil and put the squids in to fry. I cut up garlic and parsley and put them in padela a.k.a. pan. While I was doing that, Valentina's helpful hands peeled off beautiful home grown potatoes that we freshly dug up from the garden in Velika Gorica.

Nakon češnjaka i peršina, zalila sam to sve bijelim vinom, dodala krumpir narezan na tanje kolutiće i riblji temeljac. Posolila sam i popaprila te poklopila sve da se kuha otprilike 20ak minula do pola sata i na kraju još malo posipala svježim peršinom.

After garlic and parsley, I put in the white wine, added potatoes sliced in thin slices and fish stock. Salted and peppered it, and put a lid on everything so it cooks for 20-30 minutes and when it was done sprinkled some fresh parsley.

I to je, ljudi moji, to. Izuzev čišćenja lignji od kojeg ću imat traume, sve ostalo je išlo poprilično glatko a konačan rezultat više nego zadovoljavajuć. Pojeli smo do dna padele sve i zalili ostacima vina koje se nije skuhalo s lignjama.

And, that's all, folks! Other than cleaning the squids from which I am traumatized, everything else went pretty smoothly, and the final result was more than satisfying. We ate everything 'til the bottom of padela and washed it down with the leftover wine.

Eh da. Dok smo mi fino papali lignje, i pravili se da smo negdje u Dalmaciji uz more, druga polovica ovog projekta, ona iza objektiva, svojim je specijalnim prehrambenim navikama zaslužila malo mesnatiji obrok. Šta reći osim da se za njega izvadilo špekeca, šunkice i sireka, da nam ne ostane gladan. Još nisam našla način kako da ga prisilim da jede hranu iz mora, osim ako slučajno prase ne padne u njega pa ga izvadimo, no dobro. Imam vremena i strpljenja.

Oh, yes. While we were eating squid and pretending that we were somewhere in Dalmatia by the sea, the other half of this project, the one behind the camera, with his special culinary habits earned a bit meatier meal. What can I say, except that for him we got some bacon, ham and cheese, so he won't be hungry. I still haven't found a way to make him eat seafood, unless a pig falls into a sea and we fish it out, but okay. I have the time and the patience.

Za desert nam je ostalo još Valentininog prefinog kolača pa smo se na kraju i zasladili.
Hvala našim divnim domaćinima, bilo nam je preugodno i prezabavno i nadamo se da će se zaredati takva gostovanja po tuđim kuhinjama. Da nam naša ne dosadi. Živjeli!

For the dessert there were still leftover Valentina's cakes, so it got sweeter in the end as well.
Thanks to our lovely hosts, we had a really good and fun times and I hope this continues with our other visits to different kitchens.
So our kitchen doesn't bore us. Cheers! 

Prijevod/translation: Margareta Tilošanec