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Šakotis
Šakotis ("tree cake") ( , Торт банкуху из Свислочского района могут внести в список культурного наследия - BelTA, 30 April 2019. Quote: ''В поселке Порозово, что на самом краю Беловежской пущи, сохранили мастерство приготовления банкухи. До сих пор не известно, откуда был привезен рецепт. Похожий пирог под название сэнкач выпека ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lithuanian Cuisine
Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, Leaf vegetable, greens, Berry, berries, and Edible mushroom, mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pickling were used to preserve food for winter. Soups are extremely popular, and are widely regarded as the key to good health. Since it shares its climate and agricultural practices with Eastern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northeastern European countries. Longlasting agricultural and foraging traditions along with a variety of influences during the country's history formed Lithuanian cuisine. German traditions have had an influence on Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (''kugelis'' or kugel) and intestines stuffed with mashed potato (kishka (food), ''vėdarai''), as well as the baroque tree cake know ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spit Cake
A spit cake is a European-styled cake made with layers of dough or Batter (cooking), batter deposited, one at a time, onto a tapered cylindrical rotating Spit (cooking aide), spit. The dough is baked by an open fire or a special oven, rotisserie-style. Generally, spit cakes are associated with celebrations such as weddings and Christmas. The spit can be dipped in a thin dough, or the dough can be poured or rolled on the spit. This cake group may have originated in the classical era, around 400 BC, when similar large cakes were prepared on spits for Dionysus, Dionysiac feasts. In the ''Deipnosophistae'', the Ancient Greek writer Athenaeus (c. 170 – c. 230) describes some of the bread, cakes, and pastries available in classical times. Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom-shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit. Preparation techniques The cooking process is similar for all the spit cakes: t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Polish Desserts
This is a list of Polish desserts. Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history. Polish cuisine shares many similarities with other Central Europe, Central European cuisines, especially German cuisine, German, Austrian cuisine, Austrian, and Hungarian cuisine, Hungarian cuisines, ''See also:'' Eve Zibart ''The Ethnic Food Lover's Companion'', p. 114."Polish cuisine displays its German-Austrian history in its sausages, particularly the garlicky kielbasa (or kolbasz), and its smoked meats." (p. 108.) as well as Jewish cuisine, Jewish, Belarusian cuisine, Belarusian, Ukrainian cuisine, Ukrainian, Russian cuisine, Russian,Nigel Roberts (12 April 2011)''The Bradt Travel Guide'' 2, Belarus, page 81 (2nd), . "Like Ukrainians, Russians, and Poles, Belarusians are still fond of borscht with a very large dollop of sour cream (smyetana) and it is particularly warming and nourishing in the depths of winter." French cuisine, French, and Italian cui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baumkuchen
Baumkuchen () is a kind of spit cake from German cuisine. It is also a popular dessert in Japan. The characteristic rings that appear in its slices resemble tree rings, and give the cake its German name, ''Baumkuchen'', which literally translates to "tree cake" or "log cake". History Its prototype dates back to the ancient Greece more than 2,000 years BC, and is thought to have been Obelias, a type of pastry made by wrapping dough around a wooden stick and baking it. お菓子の由来物語 P.85 Later, Germany followed it especially in the town of Salzwedel, which is further popularized by the town itself. Another theory suggests it began as a Hungarian wedding cake. In ''Ein neues Kochbuch'' (lit. "A New Cookbook"), the first cookbook written for professional chefs, by Marx Rumpolt, there is a recipe for Baumkuchen. This publication puts the origin of Baumkuchen as far back at 1581, the year the cookbook was first published. Marx Rumpolt had previously worked as a chef in H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spettekaka Trdelník Prügelkrapfen Baumstriezel Kürtőskalács Raguolis Baumkuchen Kürtősfánk
Spettekaka or spettkaka (''spiddekaga'' in native Scanian) is a local dessert of the southern parts of Sweden, chiefly in the province of Scania (Skåne) but also in Halland. It is an important part of the Scanian culinary heritage. The name means "cake on a spit", and this describes the method of preparation: it is the Swedish variation on the spit cake. Description A mixture consisting mainly of eggs, potato starch flour and sugar is rolled slowly onto a skewer which is being rotated over an open fire or other heat source. The dessert thus produced is very dry (similar to meringue). It is then wrapped in a subsequently sealed plastic bag to preserve its dryness. To stay crisp, the cake should only be unwrapped at the actual moment it is to be eaten. Spettekaka can range in size anywhere from a few inches to several feet in height and over a foot in diameter. The very large cakes are served by sawing cuboids from the cake, leaving as much standing as possible. Spettekaka is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Desserts
A dessert is typically the sweet Course (food), course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly western world, Western culture. The course usually consists of sweet foods, but may include other items. The word "dessert" originated from the French language, French word ''desservir'' "to clear the table" and the negative of the Latin language, Latin word ''servire''. There are a wide variety of desserts in western cultures, including cakes, cookies, biscuits, gelatins, pastry, pastries, ice creams, pies, puddings, and candy, candies. Fruit is also commonly found in dessert courses because of its natural sweetness. Many different cultures have their own variations of similar desserts around the world, such as in Russia, where many breakfast foods such as blini, oladyi, and syrniki can be served with honey and jam to make them popular as desserts. By type Brand name desserts A * Angel Delight B * Bird's Custard * Bompa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Podlaskie Cuisine
Podlaskie cuisine or Podlachian cuisine is an umbrella term for all dishes with a specific regional identity belonging to the historical region of Podlachia. It is a subtype of Polish cuisine with many similarities to and signs of the influence of neighbouring Lithuanian and Belarusian cuisines. List of Podlaskie dishes Pastry and baked goods *''Augustowska jagodzianka'' - bread rolls with berry filling, besprinkled with streusel *''Cebulniaczki'' - small bread rolls with onion stuffing *''Hajnowski marcinek'' - cake prepared from a layer of 30 pancakes, with butter cream between each layer *''Kreple'' - traditional doughnuts from East Prussia *''Makowiec z Ejszeryszek'' - light buttery, sour tasting makowiec *''Mrowisko'' - faworki-shaped cake; pastry lightness dependent on eggs, natural honey *'' Sękacz'', ''bankuchen'' - pyramid cake, made of many layers; includes butter, egg whites, flour and cream; different variations exist around Podlaskie Soups *'' Chołodziec litew ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spettekaka
Spettekaka or spettkaka (''spiddekaga'' in native Scanian) is a local dessert of the southern parts of Sweden, chiefly in the province of Scania (Skåne) but also in Halland. It is an important part of the Scanian culinary heritage. The name means "cake on a spit", and this describes the method of preparation: it is the Swedish variation on the spit cake. Description A mixture consisting mainly of eggs, potato starch flour and sugar is rolled slowly onto a skewer which is being rotated over an open fire or other heat source. The dessert thus produced is very dry (similar to meringue). It is then wrapped in a subsequently sealed plastic bag to preserve its dryness. To stay crisp, the cake should only be unwrapped at the actual moment it is to be eaten. Spettekaka can range in size anywhere from a few inches to several feet in height and over a foot in diameter. The very large cakes are served by sawing cuboids from the cake, leaving as much standing as possible. Spettekaka is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Spit-roasted Foods
This is a list of notable spit-roasted foods, consisting of dishes and foods that are roasted on a rotisserie, or spit. Rotisserie is a style of roasting where meat is skewered on a spit, a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. Spit-roasting typically involves the use of indirect heat, which usually cooks foods at a lower temperature compared to other roasting methods that use direct heat. When cooking meats, the nature of the food constantly revolving on a spit also creates a self- basting process. Spit roasting dates back to ancient times, and spit-roasted fowl and game "was common in ancient societies". Spit-roasted foods * Al pastor – a dish developed in central Mexico that is based on shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. * Cabrito al pastor – a northern Mexican dish consisting of a whole goat kid carcass that is opened flat and cooked on a spit * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Café Europe
Café Europe, Café d'Europe or also Café Europa was a cultural initiative of the Austrian presidency of the European Union, held on Europe Day (9 May 2006) in 27 cafés of the capitals of the then 25 EU member states and the two countries which would join the Union in 2007. Vienna, the capital of Austria, is well known for its long and vibrant café culture, dating back from the first introduction of coffee to Europe as a result of the trade with the Ottoman Empire via Italy Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land b ... in the 16th and 17th centuries. Sweet Europe The initiative also included a presentation, called Sweet Europe, of typical sweets and cakes of every member state. External linksOfficial site Notes {{DEFAULTSORT:Cafe Europe 2006 in the European Union Eu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baumkuchen
Baumkuchen () is a kind of spit cake from German cuisine. It is also a popular dessert in Japan. The characteristic rings that appear in its slices resemble tree rings, and give the cake its German name, ''Baumkuchen'', which literally translates to "tree cake" or "log cake". History Its prototype dates back to the ancient Greece more than 2,000 years BC, and is thought to have been Obelias, a type of pastry made by wrapping dough around a wooden stick and baking it. お菓子の由来物語 P.85 Later, Germany followed it especially in the town of Salzwedel, which is further popularized by the town itself. Another theory suggests it began as a Hungarian wedding cake. In ''Ein neues Kochbuch'' (lit. "A New Cookbook"), the first cookbook written for professional chefs, by Marx Rumpolt, there is a recipe for Baumkuchen. This publication puts the origin of Baumkuchen as far back at 1581, the year the cookbook was first published. Marx Rumpolt had previously worked as a chef in H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish–Lithuanian Commonwealth
The Polish–Lithuanian Commonwealth, also referred to as Poland–Lithuania or the First Polish Republic (), was a federation, federative real union between the Crown of the Kingdom of Poland, Kingdom of Poland and the Grand Duchy of Lithuania, existing from 1569 to 1795. This state was among the largest, most populated countries of 16th- to 18th-century Europe. At its peak in the early 17th century, the Commonwealth spanned approximately and supported a multi-ethnic population of around 12 million as of 1618. The official languages of the Commonwealth were Polish language, Polish and Latin Language, Latin, with Catholic Church, Catholicism as the state religion. The Union of Lublin established the Commonwealth as a single entity on 1 July 1569. The two nations had previously been in a personal union since the Union of Krewo, Krewo Agreement of 1385 (Polish–Lithuanian union) and the subsequent marriage of Queen Jadwiga of Poland to Grand Duke Jogaila of Lithuania, who was cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
