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štruklji
Štruklji are a traditional Slovene dish, composed of dough and various types of filling. The dish comes in the form of rolls, which can be either cooked or baked, and can have a wide range of fillings. Štruklji has been traditionally reserved for special occasions, but is now one of the most characteristic everyday dishes in households all across Slovenia. It is closely related to Zagorski štrukli, a traditional Croatian dish. History The first recorded preparation of štruklji is said to be in 1589, when a chef at a manor in Graz wrote down the recipe for cooked štruklji with tarragon filling. They became a festive dish for the urban middle class in the 17th century, and spread to rural households two centuries later. They were incorporated into everyday cuisine at the beginning of the 20th century. Ingredients and preparation The most common ingredients of the pastry are flour – most commonly wheat or buckwheat – mixed with egg, oil, warm water and salt. These a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zagorski štrukli
Zagorski štrukli or štruklji () is a popular traditional Croatian dish served in households across Hrvatsko Zagorje and Zagreb regions in the north of the country, composed of dough and various types of filling which can be either boiled or baked. It is closely related to štruklji, a traditional Slovene dish. Preparation The preparations are the same for both boiled and baked types of štrukli. Pastry is rolled out flat and very thin, to cover the table top. A mixture of cottage cheese with eggs, sour cream and salt is spread thinly over the pastry. Then the pastry is rolled lengthwise from both sides into two joined rolls, and finally cut into 10–20 cm long pieces. For baked štrukli, the pieces are then placed into a baking tray, generously covered in clotted cream, and baked for roughly 45 minutes, until slightly brown on top. For boiled štrukli, the pieces are placed into a pot of boiling water. Onion and parsley Parsley, or garden parsley (''Petroselinum cris ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovenian Cuisine
Slovenian cuisine ( sl, slovenska kuhinja) is influenced by the diversity of Slovenia's landscape, climate, history and neighbouring cultures. In 2016, the leading Slovenian ethnologists divided the country into 24 gastronomic regions. The first Slovene-language cookbook was published by Valentin Vodnik in 1798. Foods and dishes Soups are a relatively recent invention in Slovenian cuisine, but there are over 100. Earlier there were various kinds of porridge, stew and one-pot meals. The most common soups without meat were lean and plain. A typical dish is ''aleluja'', a soup made from turnip peels and a well-known dish during fasting. The most common meat soup is beef soup with noodles, which is often served on Sunday as part of a Sunday lunch (beef soup, fried potatoes, fried steak and lettuce). On feast days and holidays there is often a choice of beef noodle soup or creamy mushroom soup. Pork is popular and common everywhere in Slovenia. Poultry is also often popular. There i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Graz
Graz (; sl, Gradec) is the capital city of the Austrian state of Styria and second-largest city in Austria after Vienna. As of 1 January 2021, it had a population of 331,562 (294,236 of whom had principal-residence status). In 2018, the population of the Graz larger urban zone (LUZ) stood at 652,654, based on principal-residence status. Graz is known as a college and university city, with four colleges and four universities. Combined, the city is home to more than 60,000 students. Its historic centre ('' Altstadt'') is one of the best-preserved city centres in Central Europe. In 1999, the city's historic centre was added to the UNESCO list of World Heritage Sites and in 2010 the designation was expanded to include Eggenberg Palace (german: Schloss Eggenberg) on the western edge of the city. Graz was designated the Cultural Capital of Europe in 2003 and became a City of Culinary Delights in 2008. Etymology The name of the city, Graz, formerly spelled Gratz, most likely stems ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tarragon
Tarragon (''Artemisia dracunculus''), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes. One subspecies, ''Artemisia dracunculus'' var. ''sativa'', is cultivated to use the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. The species is polymorphic. Informal names for distinguishing the variations include "French tarragon" (best for culinary use), "Russian tarragon," and "wild tarragon" (covers various states). Tarragon grows to tall, with slender branches. The leaves are lanceolate, long and broad, glossy green, with an entire margin. The flowers are produced in small capitula diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers (or seeds). Some tarragon plants produce seeds that are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cottage
A cottage, during Feudalism in England, England's feudal period, was the holding by a cottager (known as a Cotter (farmer), cotter or ''bordar'') of a small house with enough garden to feed a family and in return for the cottage, the cottager had to provide some form of service to the Lord of the manor, manorial lord.Daniel D. McGarry, ''Medieval history and civilization'' (1976) p 242 However, in time cottage just became the general term for a small house. In modern usage, a cottage is usually a modest, often cosy dwelling, typically in a rural or semi-rural location and not necessarily in England. The cottage orné, often quite large and grand residences built by the nobility, dates back to a movement of "rustic" stylised cottages of the late 18th and early 19th century during the Romantic movement. In British English the term now denotes a small dwelling of traditional build, although it can also be applied to modern construction designed to resemble traditional houses ("wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
