The first time I made mlinci was along the more traditional way of serving it. With a roast. Not roast turkey as it’s generally meant to be, but with rabbit. Having just two of us in our household means that all of the mlinci “crackers” weren’t used the first time around.
It would have been easy enough to roast up another little beast but I had the urge to try something new. Some different uses for this North Croatian specialty for anyone that may look at the recipes and decide to try it for themselves. You can learn a little more about mlinci in my previous recipe.
How about something with vegetables?
A walk through my local farmers’ market was enough to generate some ideas and after gathering a few bits and pieces, another mlinci recipe was born. A medley of mushrooms (chestnut, white & pink oyster, enoki, black fungus etc), flat beans, butternut pumpkin and peas. Thanks to our street herb garden I snipped some fresh parsley, parsley flowers, purple and golden sage into the mix.
The end result may not look too pretty, but the flavours are all that matter. And you know what? I still have enough mlinci crackers remaining for one more recipe idea.
Check my other mlinci recipes –