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Kroppkakor
Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato dumpling, most commonly filled with onions and meat. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are very similar to the Norwegian raspeball, Lithuanian cepelinai and German klöße. Kroppkakor are served with butter (melted), lingonberry jam or heavy cream. There are some regional variations of the recipe with different proportions of boiled and raw potatoes. Spices are heavily featured in some variations. Kroppkakor are mainly eaten in the southern Swedish landskap (provinces) of Öland, Småland, Gotland and Blekinge. The dish is very different between regions. In Blekinge, the kroppkakor are called ”grey kroppkakor” and are made from almost only raw potatoes and only a tiny bit boiled potatoes are used. In Öland, kroppkakor are made from mostly raw potatoes and a small amount of boiled potato. In Småland, kroppkakor are made of mostly boiled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumplings
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raspeball
Potetball (also known as ball, klubb, kumle, komle, kompe, raspeball) is a traditional Norwegian potato dumpling. A similar German dish is called '' Kartoffelklöße''. The main ingredient is peeled potatoes, which are grated or ground up and mixed with flour, usually Barley or wheat, to make the balls stick together. Depending on the proportion of potato pulp and different types of flour, the product will have a different taste and texture. The dish is more common in the southern region ( Sørlandet) where "kompe" is the most common name, western region (Vestlandet) where the terms "raspeball", "komle", and "potetball" are the most used and middle region (Trøndelag) where it is nearly always called "klubb". In Vestlandet, this dish is traditionally consumed on Thursdays, when it often makes an appearance as "dish of the day" at cafes and restaurants specializing in local cuisine, commonly known as "Komle-torsdag". There are a great variety of regional variations to the dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Dishes
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations,University of Wisconsin-Madison, ''Finding rewrites the evolutionary history of the origin of potatoes'' (2005/ref> but later genetic studies traced a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there approximately 7,000–10,000 years ago, from a species in the ''Solanum brevicaule'' complex. Lay summary: In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas by the Spanish in the second half of the 16th ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poutine Râpée
is a traditional Acadian dish that in its most common form consists of a boiled potato dumpling with a pork filling; it is usually prepared with a mixture of grated and mashed potato. Some versions of the dish call for the dumpling to be boiled on its own for several hours. Because of the time it takes to prepare , it is generally regarded as a special occasion meal, especially popular during the holidays. White or brown sugar, maple syrup or fruit preserves may accompany the dish. Etymology The origin of the term ''poutine'' is unclear, but it might be a bastardisation of "pudding"; ''râpé, -e'' is[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eastern European Cuisine
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe. The cuisine of the region is strongly influenced by its climate and still varies, depending on a country. For example, countries of the Sarmatic Plain ( Belarusian, Russian and Ukrainian cuisine) show many similarities. Characteristics According to the ''Ethnic Food Lover's Companion'', all significant Eastern European cuisines are closely connected with the political, social and economic revival of the region following the long periods of historical turmoil. "These are substantial cuisines, meaty, rooty, smoky – part comfort food, part extravagance." Their main ingredients include eggs, used most frequently in doughs and pastries; dairy products (with yogurt and cheese among the staples); grains, including rye, barley, wheat, buckwheat and millet used in kashas and in the making of breads; vegetables, in cold storage and in pickling; fish (salmon, pike, carp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central European Cuisine
Central European cuisine consists of the culinary customs, traditions and cuisines of the nations of Central Europe. The cuisines within each country in the region is strongly influenced by the local climate. For example, German, Polish, Austrian and Czech cuisines show many similarities, yet differ from the highlander cuisines in their respective countries, while in settlements closer to rivers or lakes, more fish and various seafood can be found more frequently. More mountainous areas near the Alps house dishes that contain cheese, milk and butter among other dairy products. Roman Empire influence During the Bronze Age and Iron Age the basic foods were pulses, wild fruits and nuts, and cereals. Archaeobotanical evidence has shown that a large number of new foodstuffs were introduced to Central Europe under Roman rule, becoming incorporated into (rather than replacing) local culinary flavors. Because chickpeas, gourd, black pepper, pistachio, almond, dates, olives, melon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raspeball
Potetball (also known as ball, klubb, kumle, komle, kompe, raspeball) is a traditional Norwegian potato dumpling. A similar German dish is called '' Kartoffelklöße''. The main ingredient is peeled potatoes, which are grated or ground up and mixed with flour, usually Barley or wheat, to make the balls stick together. Depending on the proportion of potato pulp and different types of flour, the product will have a different taste and texture. The dish is more common in the southern region ( Sørlandet) where "kompe" is the most common name, western region (Vestlandet) where the terms "raspeball", "komle", and "potetball" are the most used and middle region (Trøndelag) where it is nearly always called "klubb". In Vestlandet, this dish is traditionally consumed on Thursdays, when it often makes an appearance as "dish of the day" at cafes and restaurants specializing in local cuisine, commonly known as "Komle-torsdag". There are a great variety of regional variations to the dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Palt
Palt is a traditional Swedish meat-filled potato dumpling, of which there are many different variants. Palt is more common in the northern part of Sweden. Palt is traditionally served with butter and lingonberry preserves, and a glass of cold milk on the side. Variations Blodpalt is an old-fashioned Swedish dish still fairly common in northern Sweden and Finland. The dish's history goes back to a time when the households carefully made use of all parts of the animals to get enough food. Blodpalt is made out of blood (cattle or pig in the south, reindeer in the very north) mixed up with flour where the most commonly used are rye, wheat and/or barley. After allowed to swell over night, mashed winter potatoes are added. The "dough" is then formed into lumps and boiled until they float up, and then served with fried pork. This made the dish a nutritious meal often eaten during the dark part of the year. Pitepalt is a potato palt and the speciality of the city of Piteå, though vari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seabird
Seabirds (also known as marine birds) are birds that are adapted to life within the marine environment. While seabirds vary greatly in lifestyle, behaviour and physiology, they often exhibit striking convergent evolution, as the same environmental problems and feeding niches have resulted in similar adaptations. The first seabirds evolved in the Cretaceous period, and modern seabird families emerged in the Paleogene. In general, seabirds live longer, breed later and have fewer young than other birds do, but they invest a great deal of time in their young. Most species nest in colonies, which can vary in size from a few dozen birds to millions. Many species are famous for undertaking long annual migrations, crossing the equator or circumnavigating the Earth in some cases. They feed both at the ocean's surface and below it, and even feed on each other. Seabirds can be highly pelagic, coastal, or in some cases spend a part of the year away from the sea entirely. Seabirds and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provinces Of Sweden
The provinces of Sweden ( sv, Sveriges landskap) are historical, geographical and cultural regions. Sweden has 25 provinces; they have no administrative function (except for in some cases as sport districts), but remain historical legacies and a means of cultural identification as pertains, for example, to dialects and folklore. Several of them were subdivisions of Sweden until 1634, when they were replaced by the counties of Sweden (''län''). Some were conquered later on from Denmark–Norway. Others, like the provinces of Finland, were lost. Lapland is the only province acquired through colonization. In some cases, the administrative counties correspond almost exactly to the provinces, as is Blekinge to Blekinge County and Gotland, which is a province, county and a municipality. While not exactly corresponding with the province, Härjedalen Municipality is beside Gotland the only municipality named after a province. In other cases, the county borders do not correspond with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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