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Bauernfrühstück
Bauernfrühstück () (literally ''farmer's breakfast'') is a warm German dish made from fried potatoes, eggs, green onions, parsley, cheese, and bacon or ham. Despite its name, it is eaten not only for breakfast but also for lunch and dinner. Typical preparation It is similar to the somewhat simpler English bubble and squeak. The ingredients are mixed in a pan and fried as an omelette. It is usually accompanied by a green or tomato salad or gherkins, and rye bread. Similar dishes Similar dishes are found in other countries, too. In France, for example, as omelette à la paysanne (with sorrel), in Spain as a tortilla de patatas or in Sweden as pyttipanna. * Hoppel poppel associated with the cuisine of Minnesota in the Midwestern United States. * Rumbledethumps, stovies and clapshot from Scotland. * Bubble and squeak, from England. * Pyttipanna, Pyttipanne & Pyttipannu - Swedish, Norwegian and Finnish "small pieces in pan". * Biksemad, from Denmark. * Trinxat, from the E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Potatoes
Fried potatoes are a dish or a component of other dishes (such as ''Bauernfrühstück'') essentially consisting of potatoes which have been fried or deep-fried in hot cooking oil often with the addition of salt and other seasonings. They are often served as a side dish. Health considerations Acrylamide is formed from asparagine and reducing sugars in potatoes, so choosing potato varieties with lower levels of these compounds can reduce acrylamide formation, along with not refrigerating potatoes and only frying them until they are golden, not brown. Nutrition French-fried potatoes in vegetable oil are 63% carbohydrates, 29% fat, and 6% protein. A 100-gram reference amount supplies 539 calories and is a rich source (20% or more of the Daily Value) of several B vitamins, sodium, phosphorus, and potassium. List of fried potato dishes * French fries/chips, also known as “French-fried potatoes” * German fries ''(Bratkartoffeln)'' * Hash browns – grated or shredded pota ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stemmelkort
Stemmelkort are small, fried carrot-patties, traditionally from the Westphalia region of Germany. They consist of carrots, eggs, flour, nutmeg, stock, salt and pepper. They are fried in butter and may be served with a meal as an accompaniment, or on their own. See also * Bauernfrühstück * Bubble and squeak Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world".Hillman, pp. 62–63 The dish has been known sin ... External links Recipe for Stemmelkort {{food-stub German cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bubble And Squeak
Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world".Hillman, pp. 62–63 The dish has been known since at least the 18th century, and in its early versions it contained cooked beef; by the mid-20th century the two vegetables had become the principal ingredients. History The name of the dish, according to the '' Oxford English Dictionary'' (OED), alludes to the sounds made by the ingredients when being fried. The first recorded use of the name listed in the OED dates from 1762; ''The St James's Chronicle'', recording the dishes served at a banquet, included "Bubble and Squeak, garnish'd with Eddowes Cow Bumbo, and Tongue". A correspondent in ''The Public Advertiser'' two years later reported making "a very hearty Meal on fried Beef and Cabbage; though I could not have touched it had my Wife recommended it to me under the fashionable Appe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Potatoes
Fried potatoes are a dish or a component of other dishes (such as ''Bauernfrühstück'') essentially consisting of potatoes which have been fried or deep-fried in hot cooking oil often with the addition of salt and other seasonings. They are often served as a side dish. Health considerations Acrylamide is formed from asparagine and reducing sugars in potatoes, so choosing potato varieties with lower levels of these compounds can reduce acrylamide formation, along with not refrigerating potatoes and only frying them until they are golden, not brown. Nutrition French-fried potatoes in vegetable oil are 63% carbohydrates, 29% fat, and 6% protein. A 100-gram reference amount supplies 539 calories and is a rich source (20% or more of the Daily Value) of several B vitamins, sodium, phosphorus, and potassium. List of fried potato dishes * French fries/chips, also known as “French-fried potatoes” * German fries ''(Bratkartoffeln)'' * Hash browns – grated or shredded pota ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bubble And Squeak
Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world".Hillman, pp. 62–63 The dish has been known since at least the 18th century, and in its early versions it contained cooked beef; by the mid-20th century the two vegetables had become the principal ingredients. History The name of the dish, according to the '' Oxford English Dictionary'' (OED), alludes to the sounds made by the ingredients when being fried. The first recorded use of the name listed in the OED dates from 1762; ''The St James's Chronicle'', recording the dishes served at a banquet, included "Bubble and Squeak, garnish'd with Eddowes Cow Bumbo, and Tongue". A correspondent in ''The Public Advertiser'' two years later reported making "a very hearty Meal on fried Beef and Cabbage; though I could not have touched it had my Wife recommended it to me under the fashionable Appe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoppel Poppel
Hoppel poppel is an egg casserole made with leftovers, a dish associated with frugal housewives. Found in German cuisine, German and Austrian cuisine, the casserole dish is also associated with the Cuisine of the Midwest, Midwestern United States. The basic recipe for the casserole is home fries (fried potatoes), scrambled eggs, and onion. Sometimes it is topped with melted cheese. Other ingredients like green pepper or mushrooms can be added to the basic combination, and a variety of meats can be used including bacon, ham and salami. Description The basic form of the dish was just potatoes, onions, meat and scrambled eggs, but more elaborate variations could be devised with green peppers, melted cheese and mushrooms. The meat could be ham, bacon, sausage, or even all-beef salami. Hoppel poppel was served at Jewish delicatessens (despite not strictly adhering to kosher dietary regulations) and these establishments made the dish with all-beef salami. Preparation With bacon To mak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biksemad
Pyttipanna (Swedish), pyttipanne (Norwegian), pyttipannu (Finnish) or biksemad (Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash. The term is compound Swedish for "small pieces in pan", but it can also be found styled as separate words: pytt i panna (Norwegian: pytt-i-panne). The Danish term means "mixed food". It is a popular dish in Sweden, Norway, Finland and Denmark. Traditionally consisting of potatoes, onions, and any kind of chopped or minced meat such as sausage, ham or meatballs, diced and then pan fried, it is often served with a fried egg, pickled beetroot slices, sour pickled gherkin slices, capers and sometimes ketchup or brown sauce. An alternative version of the dish stirs in cream after frying, much like a gravy, turning it into "cream stewed pyttipanna" ( sv, gräddstuvad pyttipanna).https://recept.se/recept/graddstuvad-pytt-i-panna The dish was originally made from leftovers of past meals but now it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English Cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration. Some traditional meals, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish have ancient origins. The 14th-century English cookbook, the '' Forme of Cury'', contains recipes for these, and dates from the royal court of Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasse's recipe for chicken "currey". French cuisine influenced English recipes throughout the V ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyttipanna
Pyttipanna (Swedish language, Swedish), pyttipanne (Norwegian language, Norwegian), pyttipannu (Finnish language, Finnish) or biksemad (Danish language, Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash (food), hash. The term is Compound (linguistics), compound Swedish language, Swedish for "small pieces in pan", but it can also be found styled as separate words: pytt i panna (Norwegian: pytt-i-panne). The Danish term means "mixed food". It is a popular dish in Sweden, Norway, Finland and Denmark. Traditionally consisting of potatoes, onions, and any kind of chopped or Ground meat, minced meat such as sausage, ham or meatballs, diced and then pan fried, it is often served with a fried egg, pickled beetroot slices, sour pickled gherkin slices, capers and sometimes ketchup or brown sauce. An alternative version of the dish stirs in cream after frying, much like a gravy, turning it into "cream stewed pyttipanna" ( sv, grädds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breakfast
Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide. History The English word "dinner" (from Old French ) also referred originally to breaking a fast; until its meaning shifted in the mid-13th century it was the name given to the first meal of the day. The tradition of eating a morning meal has existed since ancient times, though it was not until the 15th century that "breakfast" came into use in written English as a calque of dinner to describe a morning meal: literally a breaking of the fasting period of the night just ended. In Old English the term had been , literally "morning food." Ancient breakfast Ancient Egypt In Ancient Egypt, peasants ate a daily meal, most likely in the morning, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trinxat
Trinxat is a food from the Pyrenees, principally Andorra and the Catalan comarques of Cerdanya and Alt Urgell. It is made with potatoes, cabbage and pork meat, and resembles bubble and squeak. The name, meaning “mashed” or “chopped”, is the past participle of the Catalan word trinxar, which means "to slice". It is sometimes served with salt herring or eaten on its own with bread. See also * List of potato dishes * List of pork dishes This is a list of notable pork dishes. Pork is the culinary name for meat from the domestic pig (''Sus domesticus''). It is one of the most commonly consumed meats worldwide,Raloff, JanetFood for Thought: Global Food Trends Science News Online. ... References External links Trinxat at anglophone.direct.com Trinxat at globaladventure.com Catalan cuisine Potato dishes Pork dishes Andorran cuisine Cabbage dishes Bacon dishes {{catalonia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Empordà
Emporda (from the official name in ca, Empordà, , name in es, Ampurdán, ) is a natural and historical region of Catalonia, Spain, divided since 1936 into two ''comarques'', Alt Empordà and Baix Empordà. The city of Figueres, an important urban and economic center of the Empordà, was designated the capital of Alt Empordà, while La Bisbal d'Empordà, following a more geographic and historical criteria, became the capital of Baix Empordà. Empordà has been the cradle for many pictoric schools, with surrealism standing out, including artists such as Salvador Dalí, Angel Planells, Joan Massanet and Evarist Vallès. Etymology The name ''Empordà'' is a derivative of Empúries (''Empòrion'' in Old Greek or ''Emporiae'' in Latin), which means "the markets". The name Empordà comes from a succession of phonetic derivatives of County of Empúries, a county which had its capital first in Sant Martí d'Empúries and then in Castelló d'Empúries the capital of medieval Empo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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