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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 wars with the Ottoman Empire The Ottoman Empire, * ; is an archaic version. The definite article forms and were synonymous * and el, Оθωμανική Αυτοκρατορία, Othōmanikē Avtokratoria, label=none * info page on book at Martin Luther University) ... 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 European cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austria
Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populous city and state. A landlocked country, Austria is bordered by Germany to the northwest, the Czech Republic to the north, Slovakia to the northeast, Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the west. The country occupies an area of and has a population of 9 million. Austria emerged from the remnants of the Eastern and Hungarian March at the end of the first millennium. Originally a margraviate of Bavaria, it developed into a duchy of the Holy Roman Empire in 1156 and was later made an archduchy in 1453. In the 16th century, Vienna began serving as the empire's administrative capital and Austria thus became the heartland of the Habsburg monarchy. After the dissolution of the H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Streuselkuchen
Streuselkuchen (; "crumb cake"), also known in English-speaking countries as crumb cake, is a cake made of yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, which are mixed at a 1:1:2 ratio. The recipe allegedly originated in the region of Silesia,Adimando, Stacy"Crumb Cake Is Germany's Gift to Baking" ''Saveur'', November 7, 2018. Retrieved February 20, 2020.Schuhbeck, Alfons"The German Cookbook" ''Phaidon Press'', October 8, 2018. and is popular in German, Polish and Ashkenazi Jewish cuisines. A streuselkuchen is usually a flat cake made on a baking tray and cut into oblong pieces. It should be flat – about thick – with crumbs making up about half of its height. The original version uses yeast dough, however a short crust is possible. A puff pastry at the bottom turns it into a prasselkuchen. Many variants of the cake are prepared with fillings such as fruit (mostly of sour taste, e.g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strudel
A strudel (, ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine but is also common in other Central European cuisines. In Italy it is recognized as a traditional agri-food product (PAT) of South Tyrol. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry descends from similar Near Eastern pastries (see '' baklava'' and ''Turkish cuisine''). Etymology Strudel is an English loanword from German. The word derives from the German word ''Strudel'', which in Middle High German literally means "whirlpool" or "eddy". Pastry The best-known strudels are apple strudel (Apfelstrudel in German) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Milli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cozonac
, region = Romania, Bulgaria, North Macedonia, Serbia, Moldova , creator = , course = Dessert , type = Yeast cake , served = , main_ingredient = Wheat flour, butter, milk,eggs,sugar,yeast, dried fruit, nuts, citrus peel, flavorings like vanilla or rum , variations = , calories = , other = ''Cozonac'' () or ''Kozunak'' ( bg, козунак ) is a special sweet leavened bread, traditional to Southeastern Europe, Romania, Bulgaria and Serbia, North Macedonia, Greece, etc. Rich in eggs, milk and butter, it is usually prepared for Easter in Romania, Serbia, Bulgaria, and in Romania and Moldova it is also traditional for Good Friday. The name comes from the Bulgarian word for hair-коса/kosa, or el, κοσωνάκι, translit=kosōnáki, a diminutive form of el, κοσώνα, label=none, translit=kosṓna. Cozonac was the sweet chosen to represent Romania in the Café Europe initiative of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastel De Nata
''Pastel de nata'' ( (plural: ''pastéis de nata''; , )) is a Portuguese egg custard tart pastry, optionally dusted with cinnamon. Outside Portugal, they are particularly popular in other parts of Western Europe, Asia and former Portuguese colonies, such as Brazil, Mozambique, Macau, Goa and East Timor. The Macanese ''pastel de nata'' was also adopted by KFC and is available in regions such as Hong Kong, Taiwan and China. In Indonesia, this pastry is especially popular in Kampung Tugu, Jakarta, a culturally Portuguese (Mardijker) enclave. History ''Pastéis de nata'' were created before the 18th century by Catholic monks at the Hieronymites Monastery ( pt, Mosteiro dos Jerónimos) in the civil parish of Saint Mary of Bethlehem, in Lisbon. At the time, convents and monasteries used large quantities of egg-whites for starching clothes, such as friars and nuns' religious habits. It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mazurek (cake)
Mazurek is a variety of cake baked in Poland for Easter. It has a flat shape and is very sweet. According to Polish gastronomy coursebooks, typical ''mazurek'' is a cake that can be made of one or two sheets of short (or half-short) pastry or one sheet of short (or half-short) pastry covered with a sheet of butter sponge cake. The two sheets are fixed together with a help of a layer of marmalade. In case of one-sheet version, marmalade is skipped or goes on top, under the layer of icing. The top of ''mazurek'' is covered with a layer of icing (i.e. sugar icing or fudge caramel cream) or jelly. It is also decorated with nut-based icing or almond-based icing and candied fruits. Traditionally, home-baked ''mazurek'' cakes are often decorated with dried fruits and nuts. In the one-sheet version, the cake includes the borders made of rolled half-short pastry. Sometimes the shortcrust base is crowned with a lattice made of half-short or macaroon pastry. Among other versions, often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tompouce
A tompoes or tompouce is a pastry in The Netherlands. It is the local variety of the mille-feuille or Napoleon, introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema. Customs In the Netherlands, the tompoes is iconic, and the market allows little variation in form, size and colour. It must be rectangular, with two layers of puff pastry. The icing is smooth and pink, or occasionally white. For many years however, the top layer has been orange on Koningsdag (King's Day), and a few days before. It may also be orange-coloured when the national football team plays in large international tournaments; this dates from about 1990. The filling is invariably sweet, yellow pastry cream. Tompouces are sometimes topped with whipped cream. Variations with different fillings or with jelly are comparatively rare and are not called tompoes. Several variations exist in Belgium. White glazing on top is the norm in Belgium, some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Imqaret
Imqaret () are traditional Maltese sweets made with pastry and a filling of dates. The word imqaret in Maltese, is the plural of maqrut (diamond-shaped) and it signifies the diamond shape of the sweets – even though in many cases they are sold in a rectangular shape. They are very popular in Malta and they are sold in street markets, as well as in village feasts, in some cases served with ice-cream. During preparation the imqaret are deep fried and are usually infused with the flavours of aniseed and bay leaf. The imqaret are prepared individually by folding the pastry, in the centre of which a quantity of filling is placed. As the pastry is long, several imqaret pieces are then cut from each pastry following the deep frying process.IMQARET Dates Diamonds , thinksite.eu Imqaret are of Arabic origin, introduced during the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple Pie
An apple pie is a fruit pie in which the principal filling ingredient is apples. The earliest printed recipe is from England. Apple pie is often served with whipped cream, ice cream ("apple pie à la mode"), or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). The bottom crust may be baked separately ("Blind-baking, blind") to prevent it from getting soggy. Deep-dish apple pie often has a top crust only. Tarte Tatin is baked with the crust on top, but served with it on the bottom. Apple pie is an unofficial National symbols of the United States, symbol of the United States and one of its signature comfort foods. Ingredients Apple pie can be made with many different sorts of apples. The more popular cooking apples include Braeburn, Gala (apple), Gala, Cortland (apple), Cortland, Bramley (apple), Bramley, Empire (apple), Empire, Northern Spy, Granny Smith, and McIn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Šakotis
Lithuanian šakotis or raguolis ("tree cake"; literally "branchy"), Polish sękacz, Belarusian bankukha ( be, банкуха)Торт банкуху из Свислочского района могут внести в список культурного наследия - , 30 April 2019. Quote: ''В поселке Порозово, что на самом краю Беловежской пущи, сохранили мастерство приготовления банкухи. До сих пор не известн ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Layered Rye Bread
Layered rye bread ( lv, Rupjmaizes kārtojums) is a traditional Latvian dessert made from rye breadcrumbs, blackcurrant or lingonberry jam, and whipped cream. It is topped off with grated dark chocolate and/or cinnamon and often served with fresh berries and cottage cheese ice cream. Layered rye bread similar in appearance and construction to the trifle of the British Isles, and is sometimes called rye bread trifle or Latvian ambrosia. Layered rye bread is an iconic Latvian food, and is considered one of the national dishes. It was the sweet chosen to represent Latvia in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006. Preparation Layered rye bread is prepared in a clear glass, trifle dish or parfait glass by first spreading a thin layer of jam or preserves on the bottom of the dish, then adding a thick layer of lightly sweetened vanilla-flavoured whipped cream or Mascarpone, which is then in turn sprinkled with a layer of d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tiramisù
Tiramisu ( it, tiramisù , from , "pick me up" or "cheer me up") is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions Veneto and Friuli Venezia Giulia. History Tiramisu appears to have been invented in the 1960s, but where and when exactly is unclear. The recipe for tiramisu is not found in cookbooks before the 1960s. It is also not mentioned in encyclopedias and dictionaries of the 1970s, making its first appearance in print in Italian in 1980, and in English in 1982. It is mentioned in a 1983 cookbook devoted to cooking of the Veneto, and a Canadian tourist guide published in 1971. This suggests that it is a recent invention. Obituaries for the restaurateur Ado Campeol (1928–2021) reported that it was invented ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
