In my earlier post, we spoke about how Croatia is a stunning European destination, let us now see what are the culinary delicacies in Croatia or what you can find to eat and drink in Croatia
Croatia is known for its beautiful seafood. While here, there are certain dishes that you just can’t miss.
Pasticada
Beef seasoned with bacon and a sauce of herbs and vegetables. It is usually served with gnocchi and Swiss cheese.
Credits- Cherrylet
Fritule
Fritule are fried doughnuts flavoured with brandy, raisins and citrusy zest, topped with powdered sugar. It is a popular sweet with tourists and locals alike.
Sljivovica
A plum brandy, this drink is commonly used as an aperitif, and is served in a chilled glass to minimise the effects of the high alcohol content.
Do share your experience about your visit to Croatia.
I have been fascinated by this week’s Google Doodle.
Intrigued to know more about it, this is what I found
Countess Eva Ekeblad was a Swedish noble and agronomist who discovered how to extract starch from potatoes, paving the way for gluten-free baking and alcohols such as vodka, moonshine and potato wine.
Ekeblad, who was born in Sweden on July 10, 1724. On Ekebald’s 293rd birthday, Google has created a doodle to commemorate her contributions to science.
Who was Eva Ekeblad?
Ekeblad was the first woman to be admitted to the Royal Swedish Academy of Sciences for her discovery of how to use potatoes to make flour and alcohol.
Potatoes first arrived in Sweden in 1658, but for a century would only be available to the aristocracy. Before Ekeblad’s discovery, potatoes weren’t considered to be edible for humans, but were reserved for animals.
Eva Ekeblad was a countess from Sweden who discovered potato starch
Eva Ekeblad was a countess from Sweden who discovered potato starch CREDIT: WIKIMEDIA COMMONS
Ekeblad grew her own set of potatoes and began experimenting, having heard that in Germany it had been used to create alcoholic drinks. In 1746, Ekeblad discovered that the rare vegetables could be cooked, crushed and dried to create a form of flour.
At 24 she submitted her findings to the Royal Swedish Academy of Sciences and became the first female to be admitted. The discovery helped solve a food crisis in Sweden, freeing up traditional cereals for food as it could be used to make alcohol.
It came at a time when Sweden had a shortage of cereals, such as oats and barley, which were necessary for the country’s food and alcohol supplies. But it also contributed to a spike in alcohol consumption.
The vegetable wouldn’t become a common food staple in Sweden until later in the 19th century, around the same time it rose to prominence in British cooking and underpinned economic progress and the Industrial Revolution.
After her death in 1786, the Royal Swedish Academy of Sciences wouldn’t elect another woman until 1951.
How to make your own potato flour?
Potato flour Image credit- Wikimedia Commons
To start you will need around 4kg of potatoes, which will make around 1kg of flour, according to Real Foods
Peel the potatoes, boil them until soft and then mash them
Spread the mash on a dehydrator and leave for 12-20 hours until all moisture has been removed
Put the dried potatoes in a blender or pestle and mortar and crush until it creates a fine powder
Make sure to keep the flour in an airtight container
Have you been fascinated by Google Doodles in the past?
