Orancini
Peel an orange, preferably unwaxed, organically grown (you don’t want pesticides on the skin). Cut the peel into strips about 3-5cm long and 0.5cm wide. Pop the peel into a dish and cover with water. Leave to stand for two days. Put the strips and water in a pan, bring to the boil then drain off the water. Add sugar in an amount equal to the weight of the orange strips. Stir in the pan with just a drop of water until the water evaporates. Again, leave to drain, then roll the strips in sugar. Leave to dry.


Bruštulane mjendule
Sugared almonds to you and me. Weigh out some almonds, pop them in a pan with an equal amount of sugar. For every 50g of almonds add a dessert spoon of water. Warm the pan on a medium heat, constantly stirring until all the sugar melts, then solidifies and sticks to the almonds. Shake onto a plate and leave to cool before attacking.


Kotonjata
From Dubrovnik in the south, it's a strongly flavoured dessert that looks like a jelly. No friends, it's not a jelly at all but is instead the wiggly product of a sweet and bitter fruit called dunja. Wise old grandmas often place a number of these yellow guys all around the house to ward off the raunchier stenches that can build up from time to time.


Mantala
A purple - coloured cake served with sweet black syrup, almonds and cinnamon.