During the summer and autumn we have hosted some world travellers from the USA, Mexico, Canada, Australia and Philippines, who wanted to taste the flavours of Croatian cuisine in the way to prepare food themselves.
And so for the first time at Kuhaona, in cooperation with the travel agency Tureta travel , on 18 February 2015 we have welcomed our guests from Belgium. They have experienced a culinary workshop designed specially for them, and they were preparing Croatian meals.
We had a deal. We are off to Rijeka. For many reasons. One of them was to make a food photography workshop, taste some delicacies of coastal area Kvarner and to hang out with some familiar faces.
When I was a kid, no parish fair could go by without buying cookies from the gingerbread man. Fine, sweet and aromatic. That moment when you bite into the gingerbread and wait for the aroma of the honey and sweetness disperse over your taste buds. Mmmm. Christmas was also unimaginable without gingerbreads, because they were used as decorations for the Christmas tree. Even though there are various recipes with many additions, the beauty somehow still remains in the minimalism and unique taste of chestnut honey in the pastry made of flour, sugar, butter and eggs. Try it on the first occasion you get the chance.
“Do you have a good recipe for pašticada”, I was asked by the manager of Kuhaona. Talking to me, a woman from Dalmatia, with long-years of service in the kitchen – and I am still thinking before I act – obviously having much trust in my culinary and gastronomic knowledge. I jump to the offer, and before I start the story on a pašticada recipe that I love, I have to repeat some of the numerous insights regarding this symbol of Dalmatian cuisine.
In my childhood the seasonal menu was defined by the pace of ripening of seasonal fruit and vegetables grown in my grandma’s garden. The summer squash announced the summer season. They grew hidden on two spots in the garden.