Croatian wines

Croatian wines
by Lena Guttert

Croatian wines have a history that is known since the age of ancient Greek settlers (2500 years ago) and their wine production on south Dalmatian islands: Vis, Hvar and Korčula. Wine is a popular drink in Croatia and the locals drink it with their local specialties. Wine is commonly being diluted with normal or sparkling water that makes 2 drinks known as gemišt (a combination with white wine and sparkling water) and bevanda (a combination with red wine and water). For many years wine production in Croatia was divided in two main groups – continental and coastal wine production. However, few years ago wine experts, wine makers and sommeliers made a new classification in four wine regions – Dalmatia, central Croatia, Slavonia and Baranja as well as Istra and Kvarner. These four main areas are devided in twelve subregions. Today Croatia has 64 different kinds of grapes, more than 800 wine productions and almost   20 000 registered wine makers. The most popular Croatian wines are Babić, Malvazija, Debit, Pošip, Plavac, Bogdanuša, Dingač and Graševina. Most of Croatian wines are white, fewer are red and the least are rose wines. In 2010. Croatia was the 30th country in the world for wine making and the production in total was estimated about  50 000 tons. Croatians are very proud of their wines.

Old Slavic mythology

OLD SLAVIC MYTHOLOGY

by Lucija Kovač

Little is known about old Slavic mythology, but it is not studied in such detail for a very justified reason. There are not many historical sources written about it, since the Slavs did not have a letter before baptism. So, much of Slavic mythology has been transmitted from generation to generation. In the 12th century, we have records describing Slavic beliefs before baptism, and there are references to Perun, Veles, Dažbog, Stribog, Svarog, Svantevid and many other gods that were important in the Old Slavic belief. Perun was the main god of lightning and he ruled the whole world, while Veles was the underground god, who ruled the kingdom of the dead. In ancient Slavic mythology, not only gods existed. Our ancestors also believed in fantastic creatures such as werewolves, vampires and fairies. Aside from them, there is a whole list of some you have never heard of. For example, "Sea People" were creatures emerging from the sea with light stone. Whoever manages to steal the stone will be happy forever. Among them is the well-known Babaroga, a black old woman, who they associate with a witch. There are also various “house” spirits, such as the evil Kikimora spirit and the good house spirit Domovoj.

Stortorget - A beautiful place in the high coast

Folklore in Valencia : Las Fallas

The Fallas is a traditional celebration held in commemoration of Saint Joseph in the city of Valencia, Spain

A number of towns in the Valencian Community have similar celebrations inspired by the original Fallas de Valencia.

The Fallas festival was added to UNESCO's intangible CULTURAL HERITAGE of humanity list on 30th November 2016

Tourist guide in Valencia

Do you want to enjoy Valencia (Spain)????  JOIN US !!!!!
Here you have a small triptych with a little tour to our special city València. You will find some information about few amazing monuments and places.
If you've never been in Valencià you can't miss it!!!!!
Let's go !!!

by María Monzonís 

Gastronomy: Easter in Spain

MONA DE PASCUA

La Mona is this traditional cake we use to enjoy at Easter, which originally was made out of a kind of marzipan and it had boiled eggs to eat with… tradition has improved and evolved into these wonderful cakes and chocolate that are sold at bakery shops and are a sign of the end of the Lent period. We hope you like it !!!!

Wich area of Spain is it typical ?

Region of Valencia

Ingredients

Ingredients 6-8 people: 

• For the bread biscuit

3 egg yolks, 1 egg, 50 grs of sugar, 1 lemon zest.

80 grs of flour, 20 grs of cornstarch, 30 grs of ground almond.

3 egg whites and 80 grs of sugar.

* With the beat the egg yolks, the egg, sugar and lemon zest ) and the reserve.

* beat now the whites until they get high and spongy. Reserve.

* Now take the egg yolks mixture and add gradually and slowly into the egg whites. Use a tongue tool from underneath to the top.

* Preheat oven at 180ºC.

* Take the different flours  sift using a thick colander over the eggs mixture. Little by little and keep on using the tongue from underneath to the top.

* Pour into the mold and place in rack number two using both oven's up and down heat. Bake for 20 minutes aprox. 

• For the syrup:

 100 grs of sugar, 100 ml of water, some drops of lemon juice and a dash of liquor (optional).

* Boil the water, sugar and lemon juice for aprox. 3 to 5 minutes.

* Once outside the heat, add the liquor if you wish. Reserve.

• For the cream butter: 

200 grs of sugar, 50 grs of water, 4 egg yolks, 250 grs of butter (at room temperature. Soft enough to work with it) Never use the microwave to get the texture! And a dash of liquor (also optional). If you added some to the syrup then it won't be necessary here.

* Start a syrup with the water and sugar. Boil at medium heat for 3 minutes aprox.

* Meanwhile get the yolks into the electric mixer and beat them. When they start to grow add the syrup little by little and keep on beating until the mixture gets 3 times higher. Only when it's cold add the butter little by little with the mixer on until you get a thick mixture. Reserve.

To assemble the Sara pie: 1 bread biscuit, a syrup, cream butter, apricot jam, laminated almonds.

* Cut the bread biscuit in half (only when it's cold or at room temperature).

* Paint the inside layers with the syrup and the apricot jam. Reassemble.

* Spread the cream butter on top and sides of the pie.

* Toast the laminated almonds in the oven. 200ºC on top rack and keep an eye on them until they golden up.

* Carefully, place the almonds over the butter cream. The ones that fall, won't be used.

* Decorate and place in the fridge for 1 hour.

* Devour with the family!!!!

Portuguese traditional Food

Francesinha

Francesinha (meaning Little Frenchie or simply Frenchie in Portuguese) is a Portuguese sandwich originally from Porto, made with bread, wet-cured ham, linguiça, fresh sausage like chipolata, steak or roast meat, and covered with melted cheese and a hot and thick spiced tomato and beer sauce. It is typically served with french fries.

  Meal: Meat

  Degree of Difficulty: Easy

  Budget Meal Cost

  Keyword: potato, steak, cheese, meat recipes, easy recipes, quick recipes

  Preparation Time: 45 Minutes

  Cooking Time: 45 Minutes

  Doses 1 People

INGREDIENTS

3 slices of bread

4 slices of cheese

1 small beef steaks

1 fresh sausages

1 sausages

1 slices of ham

Salt and pepper q.s.

For the sauce;

0.50 onion

2 dl of beer

1.50 tablespoons of tomato pulp

0.25 dl of brandy

0.25 dl of Port Wine

0.50 tablespoon of margarine

0.50 tablespoon cornstarch

0.50 bouillon cube

0.50 bay leaf

Milk q.s.

Salt and spicy q.s.

PREPARATION INSTRUCTIONS

To start this recipe, prepare the sauce: peel the onion, chop it coarsely, pour into a saucepan, add the margarine and the bay leaf, bring to the heat and cook until golden brown. Add the tomato pulp, the broth and the beer and bring to a boil. Dissolve the cornstarch in a little milk and add to the pan, in wire and stirring constantly. Rectify the salt, season with spicy, stir, add the brandy and Port wine and bring to a boil. Go through the net dowel and return to low heat to warm up.

Cut the sausages in half, then again in half in the lengthwise direction and season them with salt and pepper. Also cut the sausages in the same way. Also season the steaks with salt and pepper. Grill the steaks, sausages and sausage to taste.

Lightly toast the slices of bread and distribute two slices over two plates. Cover with a slice of ham, then add the steak and place another slice of bread. Then add the sausage and sausage, cover with a slice of cheese and the rest of the bread. Then add three slices of cheese on top of each set, bake at 200 ° C until melted, remove and serve hot drizzled with the sauce.