Croatian authentic gastronomy in the 18th century was a poor and simple. They ate žganci (something like mush), beans and prežgana soup (which is basically water with toasted flour and salt). Pura z mlinci is a meal that can be singled out form this poverty. It is a dish that consists of roasted turkey and mlinci (a kind of pasta) as a side dish. The dish was prepared among the nobles of Northern Croatia. Today it is considered a classic of the Zagreb cuisine. It is traditionally prepared for Christmas. The ingredients have remained unchanged for centuries and they are all locally produced.
Ingredients: 1 turkey
2 apples
1 tablespoon of honey
1 dl of chicken stock
mlinci
Preparation: the day before you leave the turkey in salted water. The next day, we take it out of the water, wipe it down and put some salt on it. We stuff it with apples. We put some honey on the skin and put it in the oven.
Mlinci should be put in boiling chicken stock, left for a few minutes and then drained. Then we add them to the roasted turkey, so they can soak up some of the grease and get flavour. Finally, we serve the turkey and mlinci on the same tray.
Leonarda Ričko 7.r
eorgia Today
Georgian cuisine as not only unique because of the ingredients tused but because the food is cooked in the Russian Stove (в русской печи). We baked bread in them, brewed kvass and beer, and on stoves we dry food. And generally usedto heat houses in winter and many people slept on them.
The food cooked in stoves is delicious because it was heated evenly from all sides.
The sizes of dishes has increased, and the duration of the banquet. They normally started at lunch time and continued eating till late night.
This new new era sees the development of Russian society. Piter I not only transferred the capital to St. Petersburg closer to the Western Europe and changed the calendar, he changed many traditions. Russia was becoming more and more influenced by western European cuisine, first German and then Dutch and French.
The Russian aristocracy was hiring foreign chefs that totally replaced lady-cooks. The Russian cuisine got dishes like sandwiches (бутерброды), salads (салаты) and bouillon (бульон), and a choice of pan fried dishes (beefsteaks, entrecote, meat patties (котлеты), as well as sauces (соусы), желе (jellies), creams etc. Russian tratirs (трактиры) were replaced by restaurants with waiters and hosts. Most of this did not affect the common people.