For your reference please use this link to navigate to my page on Hercegovački červiš, a tiller’s luncheon A while ago I introduced you to červiš, a tiller's luncheon, made with beef, tarana (a type of pasta) and flavoured with plenty of garlic and a little vinegar.Today, I will show you an upmarket' variation of […]
There is nothing short about short ribs, a bone-in cut of beef taken from the front part of the animal, i.e. the brisket, chuck, plate, or rib areas. Short ribs, are best enjoyed braised in plenty of juices, long and on low heat. There are few better comfort foods, especially if served with some […]
Čorba is what Chowder is to the English speaking population and Chaudrée to French natives. The latter 2 are usually prepared with either seafood or vegetables, then thickened with cream or milk.Čorba (pronounced; 'Tsjor-ba') is different in that people of the western Balkans make it either with fish, usually river varieties such as carp […]
Beans are as Balkan as you can get. All over the Balkan you will find there is a great variety of beans available throughout the year and just as many recipes that include them. A few days ago I posted a recipe for baked beans using the the common white bean (Phaseolus vulgaris). This particular […]