Štefanje
Štefanje
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Trg dr. Franje Tuđmana 1, 43246 Štefanje, Croatia
Phone ++385 43 778 029
Fax ++385 43 778 276
.(JavaScript must be enabled to view this email address)
Web: www.stefanje.hr
Phone ++385 43 778 029
Fax ++385 43 778 276
.(JavaScript must be enabled to view this email address)
Web: www.stefanje.hr
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• Content of section
›› Bilogora-Bjelovar
›› Daruvar-Papuk
›› Moslavina-Čazma
›› Grubišno Polje
›› North Moslavina - Garešnica
›› Berek
›› Podgarić
›› Garić grad
›› Dežanovac
›› Đulovac
›› Hercegovac
›› Ivanska
›› Kapela
›› Končanica
›› Nova Rača
›› Rovišće
›› Severin
›› Sirač
›› Šandrovac
›› Štefanje
›› Velika Pisanica
›› Velika Trnovitica
›› Veliki Grđevac
›› Veliko Trojstvo
›› Zrinski Toplovac
›› Daruvar-Papuk
›› Moslavina-Čazma
›› Grubišno Polje
›› North Moslavina - Garešnica
›› Berek
›› Podgarić
›› Garić grad
›› Dežanovac
›› Đulovac
›› Hercegovac
›› Ivanska
›› Kapela
›› Končanica
›› Nova Rača
›› Rovišće
›› Severin
›› Sirač
›› Šandrovac
›› Štefanje
›› Velika Pisanica
›› Velika Trnovitica
›› Veliki Grđevac
›› Veliko Trojstvo
›› Zrinski Toplovac
› Coordinates: 45°48′N, 16°43′E
› Zip: 43 246
› Municipality Day: September 15th
› Population: 2 020 (2011)
› Villages: Blatnica, Daskatica, Donja Šušnjara, Gornja Šušnjara, Laminac, Narta, Starine, Staro Štefanje
› Mayor of the Municipality: Ivo Emić
› Web: www.stefanje.hr
• "Iz bakine kuharice" - recipes of Bilogora kitchen
Pasta with cabbage
› 5 dag of fat
› 5 dag of onion
› 30 dag of sweet cabbage
› salt
› pepper
For the dough:
› 20 dag flour
› 1 egg
Preparation:
Finely chop the cabbage, spice with salt and left stand for a while. Fry finely chopped onions on fat, add the squeezed cabbage and stew with the addition of 2 spoons of water, salt and pepper until cabbage become softer. While cabbage stew, of flour and eggs knead the dough. Roll the dough and cut into cube. Let them dry and cook in boiling salted water. Stewed cabbage and cooked and drained pasta mix together well and serve.
› 5 dag of fat
› 5 dag of onion
› 30 dag of sweet cabbage
› salt
› pepper
For the dough:
› 20 dag flour
› 1 egg
Preparation:
Finely chop the cabbage, spice with salt and left stand for a while. Fry finely chopped onions on fat, add the squeezed cabbage and stew with the addition of 2 spoons of water, salt and pepper until cabbage become softer. While cabbage stew, of flour and eggs knead the dough. Roll the dough and cut into cube. Let them dry and cook in boiling salted water. Stewed cabbage and cooked and drained pasta mix together well and serve.
From the book BAKINA KUHARICA, TRADICIJSKA JELA BJELOVARSKO-BILOGORSKE ŽUPANIJE, DRUGO IZMJENJENO I DOPUNJENO IZDANJE
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