Wash a dozen unpeeled potatoes of the same size and not treated with chemicals for germination. Place the coated potatoes in the warm ashes and under live coal for half an hour to roast. Take it out, throw off the ashes and peel while still hot. Peeled potatoes mash with a fork and top with finely chopped garlic and pour …
Cleaned dry chickpeas soak in mild hot salty water 5 to 6 hours before cooking. Wash the chickpeas and place it into cold water to boil. Simmer over medium heat for several hours until tender. Add diced carrot and potatoes, olive oil and salt. In the other pan sauté some garlic and parsley with fat, add a teaspoon of flour. …
At the time when grapes and quinces ripened, the ladies of Dubrovnik prepared sweet delicacies, which were kept in cupboards and served on Saint Nicolas Day, Saint Lucy’s Day, at Christmas and New Year, until the Festival of St Blaise. They included kontonjata (quince cheese) and red and brown mantala (must cheese) served with a glass of rose petal liqueur …
