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Buchty A Loutky
Buchteln (from Czech , pl. , also in German: pl., sing. ; also , , ), are sweet rolls made of enriched yeast dough, filled with powidl, jam, chocolate, ground poppy seeds or quark, brushed with butter and baked in a large pan so that they stick together and can be pulled apart. The traditional buchtel is filled with powidl. Buchteln may be topped with vanilla sauce, powdered sugar or eaten plain and warm. Buchteln are served lukewarm, mostly as a breakfast pastry or with tea. In the 19th century they could be boiled similar to dumplings. The origin of the buchteln is the region of Bohemia, but they also play a major part in the Austrian, Slovak, Slovenian, and Hungarian cuisine. In Bavaria buchteln are called ''Rohrnudeln'', in Slovenian ''buhteljni'', in Serbian ''buhtle'' or ''buhtla'', in Hungarian ''bukta'', in Kajkavian ''buhtli'', in Croatian ''buhtle'', in Polish ''buchta'', and in Czech ''buchta'' or ''buchtička'', in Lombard ''Buten''. In Romania, in the Banat re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bohemia
Bohemia ( ; cs, Čechy ; ; hsb, Čěska; szl, Czechy) is the westernmost and largest historical region of the Czech Republic. Bohemia can also refer to a wider area consisting of the historical Lands of the Bohemian Crown ruled by the Bohemian kings, including Moravia and Czech Silesia, in which case the smaller region is referred to as Bohemia proper as a means of distinction. Bohemia was a duchy of Great Moravia, later an independent principality, a kingdom in the Holy Roman Empire, and subsequently a part of the Habsburg monarchy and the Austrian Empire. After World War I and the establishment of an independent Czechoslovak state, the whole of Bohemia became a part of Czechoslovakia, defying claims of the German-speaking inhabitants that regions with German-speaking majority should be included in the Republic of German-Austria. Between 1938 and 1945, these border regions were joined to Nazi Germany as the Sudetenland. The remainder of Czech territory became the Second ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian Language
Hungarian () is an Uralic language spoken in Hungary and parts of several neighbouring countries. It is the official language of Hungary and one of the 24 official languages of the European Union. Outside Hungary, it is also spoken by Hungarian communities in southern Slovakia, western Ukraine ( Subcarpathia), central and western Romania (Transylvania), northern Serbia (Vojvodina), northern Croatia, northeastern Slovenia (Prekmurje), and eastern Austria. It is also spoken by Hungarian diaspora communities worldwide, especially in North America (particularly the United States and Canada) and Israel. With 17 million speakers, it is the Uralic family's largest member by number of speakers. Classification Hungarian is a member of the Uralic language family. Linguistic connections between Hungarian and other Uralic languages were noticed in the 1670s, and the family itself (then called Finno-Ugric) was established in 1717. Hungarian has traditionally been assigned to the Ugric alo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bavarian Cuisine
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat and Knödel dishes, and often uses flour. Due to its rural conditions and cold climate, only crops such as beets and potatoes do well in Bavaria, being a staple in the German diet. The Bavarian dukes, especially the Wittelsbach family, developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has belonged to wealthy households, especially in cities, since the 19th century. The (old) Bavarian cuisine is closely connected to Czech cuisine and Austrian cuisine (especially from Tyrol and Salzburg), mainly through the families Wittelsbach and Habsburg. Already in the beginning, Bavarians were closely connected to their neighbours in Austria through linguistic, cultural and political similarities, which also reflected on the cuisine. A characteristic Bavarian cuisine was further developed by both groups, with a distinct similarity to Franconian and Swabi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austrian Cuisine
Austrian cuisine () is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austria-Hungary, Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations. Mealtimes Breakfast is of the "continental" type, usually consisting of Kaiser roll, bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening. A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a ''Jause''; a more substantial version akin to a British "ploughman's lunch" is called a ''Brettljause'' after the wooden board on which it is traditionally served. Popular dishes of Vienna * ''Rindsuppe'' (beef s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Cuisine
Czech cuisine ( cs, česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces ( gravies), are popular dishes usually accompanied with beer, especially Pilsner, that Czechs consume ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palatschinke
Palatschinke (or palaccinka, plural palatschinken) is a thin crêpe-like variety of pancake of Greco-Roman origin. While the dessert is most common in South and West Slavic countries, it is also generally known in other parts of Central and Eastern Europe. Names of the dish include ''palaçinka'' ( Albanian), ''Palatschinke'' (pl. ''Palatschinken'') (Austrian German), ''palačinka'' (pl. ''palačinke'') ( Bosnian, Croatian, Montenegrin, Slovene), ''palacinka'' ( Slovak), ''palačinka'' (Czech), ''палачинка'' (Bulgarian, Macedonian, Serbian), ''налисник'' (Ukrainian), '' naleśnik'' (Polish), ''clătite'' (Romanian), ''palacinta'' or ''palacinca'' (Italian) and ''palacsinta'' ( Hungarian). History and etymology The dish is of Greco-Roman origin.. In 350 BCE, the ancient Greek poets Archestratos and Antiphanes first mentioned ''plakous''. Cato the Elder's short work '' De agri cultura'' ("On Farming") from about 160 BC includes an elaborate recipe for ''pl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk-cream Strudel
The milk-cream strudel (Viennese: ''Millirahmstrudel'', German: ''Milchrahmstrudel'') is a traditional Viennese strudel. It is a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). The milk-cream strudel is an oven-baked pastry dough stuffed with a filling made from diced, milk-soaked bread rolls, egg yolk, powdered sugar, butter, quark, vanilla, lemon zest, raisins and cream and is served in the pan with hot vanilla sauce. History The first documented strudel recipe was a recipe of a milk-cream strudel (''Millirahmstrudel'') from 1696 in Vienna, a handwritten recipe at the Viennese City Library. A Viennese legend says that ''Franz Stelzer'' (1842–1913), who owned a small inn in Breitenfurt near Vienna, was the inventor of the ''Millirahmstrudel''. In the story he became a very famous and rich man for that. Ingredients Besides the strudel dough the ingredients are: cream, egg yolks, blanched, ground almond ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gibanica
Gibanica ( sr-cyr, Гибаница, ) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes. A derivative of the Serbo-Croatian verb ''gibati''/гибати meaning "to fold; sway, swing, rock", the pastry was mentioned in Vuk Stefanović Karadžić's '' Serbian Dictionary'' in 1818 and by a Slovenian priest Jožef Kosič in 1828, where it was described as a special Slovenian cake which is ''"a must at wedding festivities and is also served to workers after finishing a big project"''. It is a type of layered strudel, a combination of Turkish and Austrian influences in different cuisines of the former Yugoslavia. Today the versions of this cake can be found in Slovenia, Croatia, Serbia, Bosnia, and other regions of the former Yugoslavia. Variants of this rich layered strudel are found in Hungary, Bulgaria, North Macedonia, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banat (region)
Banat (, ; hu, Bánság; sr, Банат, Banat) is a geographical and historical region that straddles Central and Eastern Europe and which is currently divided among three countries: the eastern part lies in western Romania (the counties of Timiș, Caraș-Severin, Arad south of the Mureș river, and the western part of Mehedinți); the western part of Banat is in northeastern Serbia (mostly included in Vojvodina, except for a small part included in the Belgrade Region); and a small northern part lies within southeastern Hungary (Csongrád-Csanád County). The region's historical ethnic diversity was severely affected by the events of World War II. Today, Banat is mostly populated by ethnic Romanians, Serbs and Hungarians, but small populations of other ethnic groups also live in the region. Nearly all are citizens of either Serbia, Romania or Hungary. Name During the Middle Ages, the term "banate" designated a frontier province led by a military governor who was called ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romania
Romania ( ; ro, România ) is a country located at the crossroads of Central Europe, Central, Eastern Europe, Eastern, and Southeast Europe, Southeastern Europe. It borders Bulgaria to the south, Ukraine to the north, Hungary to the west, Serbia to the southwest, Moldova to the east, and the Black Sea to the southeast. It has a predominantly Temperate climate, temperate-continental climate, and an area of , with a population of around 19 million. Romania is the List of European countries by area, twelfth-largest country in Europe and the List of European Union member states by population, sixth-most populous member state of the European Union. Its capital and largest city is Bucharest, followed by Iași, Cluj-Napoca, Timișoara, Constanța, Craiova, Brașov, and Galați. The Danube, Europe's second-longest river, rises in Germany's Black Forest and flows in a southeasterly direction for , before emptying into Romania's Danube Delta. The Carpathian Mountains, which cross Roma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lombard Language
Lombard (native name: ,Classical Milanese orthography, and . , Ticinese orthography. Modern Western orthography. or ,Eastern unified orthography. depending on the orthography; pronunciation: ) is a language, belonging to the Gallo-Italic family and consisting in a cluster of homogeneous dialects spoken by millions of speakers in Northern Italy and Southern Switzerland, including most of Lombardy and some areas of neighbouring regions, notably the eastern side of Piedmont and the western side of Trentino, and in Switzerland in the cantons of Ticino and Graubünden. It is also spoken in Santa Catarina in Brazil by Lombard immigrants from the Province of Bergamo. Origins The most ancient linguistic substratum that has left a mark on the Lombard language is that of the ancient Ligures.Agnoletto, p.120D'Ilario, p.28 However, available information about this ancient language and its influence on modern Lombard is extremely vague and limited. This is in sharp contrast to the i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Language
Czech (; Czech ), historically also Bohemian (; ''lingua Bohemica'' in Latin), is a West Slavic language of the Czech–Slovak group, written in Latin script. Spoken by over 10 million people, it serves as the official language of the Czech Republic. Czech is closely related to Slovak, to the point of high mutual intelligibility, as well as to Polish to a lesser degree. Czech is a fusional language with a rich system of morphology and relatively flexible word order. Its vocabulary has been extensively influenced by Latin and German. The Czech–Slovak group developed within West Slavic in the high medieval period, and the standardization of Czech and Slovak within the Czech–Slovak dialect continuum emerged in the early modern period. In the later 18th to mid-19th century, the modern written standard became codified in the context of the Czech National Revival. The main non-standard variety, known as Common Czech, is based on the vernacular of Prague, but is now spoken as an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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