
VRANJAK.CROATIA
Croatia has an amazing 5,835km of coastline with 1,185 islands in the Adriatic, but only about 50 are populated. The largest island is Krk (near Rijeka) which has a land area of 462 square km. The climate is Mediterranean along the Adriatic coast, meaning warm dry summers and mild winters, with 2,600 hours of sunlight on average yearly - it is one of the sunniest coastlines in Europe!
Friday, January 3, 2014
Wednesday, January 1, 2014
Jablanec

A short boat ride from Jablanec is the traditional home of Martin Ticak son of Jure Ticak. Martin Ticak received International fame with his 'Strong Man" performance at a Chicago World's Fair at the turn of the last century. Martin's children Matt, Mijo, George (Jure) and Masa came from the nearby village of Vranjak.
Thursday, December 19, 2013
Saturday, October 19, 2013
Tuesday, October 25, 2011
Saturday, October 22, 2011
Martin Ticak
MARTIN TICAK son of Jure Ticak noted 'Strong Man'. Martin sailed to America at the turn of the last century (early 1900's) performed at the Chicago World's Fair and stole the show. Enjoying his success and celebrity status Martin returned to Vranjak. After time he lived and died in Senj. His children Matt,Mijo, Masa remained in Croatia with Jure (George) emigrating to Canada.
Friday, October 21, 2011
Thursday, October 20, 2011
Wednesday, October 19, 2011
The Ticak legacy - Siblings carry on
George Tuss and Violet married in 1939 in Cumberland BC Canada. George pictured downtown Vancouver in the early 50's George left Vranjak to London and became a Merchant Mariner. He jumped ship in Nanaimo BC Canada and was given the name Tuss by authorities. George and Mat have both passed but their children carry on both in Canada and Croatia.
Tuesday, October 18, 2011
Friday, April 9, 2010
Food of the Adriatic - Calamari

Stuffed Calamari
Serves 4
The calamari are cooked in a peca or Croatian oven (also known as a Dutch or damper or camp oven), but a conventional oven can also be used.
Ingredients
1 kg calamari (fresh baby squid)
olive oil, for cooking
2 onions, very finely chopped
½ bunch continental parsley, coarsely chopped
few cloves garlic, finely chopped
salt, preferably natural sea salt
ground pepper
1 ½ cups rice
2-3 teaspoons of the Croatian ‘secret spices’ – cumin, cinnamon, nutmeg, cloves, Chinese Five Spice (that is, approximately ½ teaspoon of each spice)
good handful of pine nuts, unroasted
7-8 pieces dry or fresh sweet figs
additional olive oil
Method
Cut the heads and tails off the squid. Set aside the tubes and finely chop the heads and tails.
Heat the oil in a frypan and add the chopped heads and tails, then the onion, parsley and garlic, stirring constantly.
Season with salt and pepper.
Add uncooked rice, again stirring constantly.
Add the spices and, finally, the pine nuts.
Cook for 10 minutes, still stirring.
When cooked, ladle stuffing into the calamari tubes and secure the ends with toothpicks.
Slice the figs into quarters and arrange with stuffed calamari pockets in a baking dish. Pour olive oil over the top.
Put dish in the bottom of the Croatian oven and put the lid on. (Tip – Using this kind of oven means no liquid is needed for cooking.) However, a conventional oven preheated to 200° C can be used (in this case, use 2 glasses of wine)
Cook for one hour.
Thursday, April 8, 2010

Wednesday, April 7, 2010
Cruise Or Sail The Waters Of Croatia
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