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Dalmatia: Recipes from Croatia's Mediterranean Coast by Ino Kuvačić

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Notes about this book

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Notes about Recipes in this book

  • Sauteéd vegetables with rice (Ðuveđ)

    • twoyolks on June 25, 2018

      I really liked the flavor of the vegetables mixed with the rice. It tasted a little bit like ratatouille.

  • Scampi in garlic, white wine and tomato (Škampi na buzaru)

    • twoyolks on June 25, 2018

      I made this with shrimp instead of scampi and just cooked the shrimp a lot shorter. The flavor of the shrimp and the sauce was great. This was really great with bread to sop up the sauce.

  • Pork skewers (Ražnjići)

    • twoyolks on June 25, 2018

      I didn't find that the marinade added a lot of flavor to the pork. I used cubed pork butt as pork neck wasn't available.

    • Zosia on June 04, 2017

      Simple but very tasty. The eggplant in particular benefited from the flavours of the marinade and was quite delicious, an opinion expressed by even eggplant-averse family members. I used the rib end of a pork loin roast instead of pork neck, a cut that's not readily available in stores where I shop.

  • Cabbage with pasta sheets (Krpice sa zeljem)

    • Zosia on September 01, 2017

      Amazingly good comfort food that reminded me of cabbage pierogi. I made changes based on what I had (and probably shouldn't review this recipe because of them): I used shallots instead of onions, 200g purchased coleslaw mix (carrots included) and 150g store-bought fresh pasta left over from a previous dish. I thought my ratio of cabbage to pasta was good and it served 3 as a side (perhaps 2 as a main) which leads me to question the quantities in the recipe: approx 750g fresh pasta, 1/2 head large cabbage for 4 people.

  • Goat's cheese crêpes with roast capsicum salsa (Palačinke s kozjim sirom)

    • Zosia on May 31, 2017

      I've never had filled crepes like this, sliced then browned in the oven. It was a fun presentation and the crispy surfaces added texture. The flavour of the dish was outstanding, a balance of tangy and sweet, though I did substitute aged balsamic vinegar for the (homemade) varenik (my Croatian mother-in-law is currently on the hunt for this for me, or for the proper grape juice so I can make my own) and red wine vinegar. The recipe made 15 crepes and I used 12 (2 crepes and 100g goat's cheese per roll). This is a great make-ahead dish, perfect for entertaining.

  • Zucchini fritters (Fritule od tikvica)

    • Zosia on August 09, 2017

      I was gifted with (another) ginormous zucchini so it was time for another batch of zucchini pancakes. This recipe called for salting and pressing the grated vegetable for a few hours to extract much of the water, which I find also helps it retain its shape and texture once it's cooked. Some ingredient quantities were vague (3-4 zucchini; a handful of dry breadcrumbs) and based on the book photo, I think my batter was looser. Regardless, the fritters were fabulous. Moist in the centre with crisp edges, with nothing to interfere with the vegetable's sweet mild flavour. I had 1kg seeded, grated zucchini, used 40g dry breadcrumbs and substituted spring onions for red onion. I served them with the tomato bean salad from the same book.

  • Grilled potato and spring onion salad (Pole od krumpira s mladim lukom)

    • Zosia on July 11, 2017

      Both the smokiness and the sweetness of the potatoes (especially the yellow-fleshed Yukon Gold) added loads of flavour to this otherwise very basic potato salad with garlicky dressing. With the grill already fired up to cook the main, this dish was an afterthought but will definitely be repeated.

  • Tomato and green bean salad (Salata od rajčica i mahuna)

    • Zosia on August 09, 2017

      This salad is all about the fresh produce with a simple dressing to enhance their flavours and grain that acts as more of a garnish than a major component. I made a few substitutions based on available ingredients and personal taste: yellow beans for green beans, spring onions for red onions and farro for spelt. The technique of salting the diced tomatoes overnight was new to me but did succeed in drawing out some of their liquid and intensifying their flavour. I served this lovely salad with zucchini fritters from the same book for a light summer meal.

  • Chicken and paprika stew (Pileći paprikaš)

    • Zosia on November 19, 2017

      Simple but delicious. The chicken was tender and the tomato-pepper-paprika sauce was very flavourful though a little on the thin side. The dumplings were a pleasant surprise. I had reservations as I was making them since I hadn't timed things properly and the cooled polenta was difficult to mix with the mashed potatoes; I was afraid they would be a gummy mess by the time I shaped them all. Instead, they had the consistency of creamy mashed potatoes but tasted of polenta. A half recipe of the dumplings served 4 generously.

  • Dalmatian silverbeet (Blitva na Dalmatinski)

    • lkgrover on July 11, 2018

      Good side dish. I substituted chicken stock for vegetable stock.

    • Melyinoz on February 23, 2018

      This was nice. However, I must admit that after trying it I ended up changing it to how my mum makes it, which is mashed with some raw garlic added to it.

  • Stuffed capsicums (Punjene paprike)

    • EmmaJaneDay on February 09, 2018

      These were lovely. Making the tomato sauce first is a bit time consuming, but worth the effort.

  • Carrot, capsicum and eggplant soup (Juha od mrkve, balancana i crvene paprike)

    • Melyinoz on January 13, 2018

      These very simple ingredients combined to make a lovely, healthy soup. I will definitely be making this again.

  • Eggplant, potato and tomato bake (Melancane, krumpir i pomidori zapečeni)

    • Melyinoz on February 23, 2018

      This was tasty. I only used two of the large eggplants of the four I bought, so I had two left over. I can't fathom how the recipe requires four with the other quantities of ingredients. I also ended up doubling the onion mixture and adding extra potatoes as I couldn't finish the layers without them. This would be a good side dish, but I ended up eating it for lunches which was satisfying.

  • Fish soup (Riblja juha)

    • Melyinoz on February 23, 2018

      This is a very simple plain soup, with very few ingredients. The flavour was very subtle. The soup felt nourishing and is the type of dish I would make for someone who was unwell and couldn't stomach much.

  • Baked flounder (Pečeni iverak)

    • Melyinoz on February 23, 2018

      This wasn't a success for me, but I take full responsibility as I didn't have access to good breadcrumbs and used what I had available which I'm sure made a huge difference to the taste and texture.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Dalmatia is a vibrant journey with recipes to the Mediterranean Coast of Croatia.

    Full review
  • ISBN 10 1743792557
  • ISBN 13 9781743792551
  • Published May 04 2017
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries Australia, United States
  • Publisher Hardie Grant

Publishers Text

Dalmatia is a celebration of the food of Croatia's Dalmatian Coast, a region with a long, rich history, but one that is only slowly coming to prominence as tourists continue to discover its rugged beauty, blue waters and rustic, simple cuisine.

Alongside more than 80 achievable recipes (presented as Salads & Vegetables; Seafood; Meat; Desserts and Drinks), the book sells the dream - and a sense of discovery. It tells the story of this place, in words and pictures, communicating both to people who aspire to experience it for themselves, and to those with fond memories of having done so.

Accompanied with stunning local photography of both this beautiful region and the culinary experiences it offers, Dalmatia will transport you to the shores of Croatia from your home kitchen.