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Lublin Cuisine
Lublin cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Lublin. It is a subtype of Polish and Galician cuisine with many similarities to and signs of the influence of neighbouring cuisines. List of Lublin dishes Pastry and baked goods * ''Bułka wiejska'' – lightly salted bread roll * ''Całuski pszczelowolskie'' – small, oval biscuits with honey and beeswax * ''Cebulak żukowski'' – yeast dough with cheese-onion stuffing * ''Cebularz lubelski'' – wheat flat-cake topped with onion and poppy seed * ''Golasy izbickie'' – originating from Gmina Izbica; stuffed with buckwheat, boiled potatoes with cheese and śmietana * ''Gryczak janowski'' – buckwheat grain with milk * ''Gryczok godziszowski'' – grain with sugar, white cheese * ''Korowaj'' – traditional wedding bread, served to the bride the day before marriage * ''Paszteciki niedrzwickie z kapustą i pieczarkami'' – pasty with mushroom and cabbage * ''Paszt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lublin Voivodeship
The Lublin Voivodeship, also known as the Lublin Province (Polish: ''województwo lubelskie'' ), is a voivodeship (province) of Poland, located in southeastern part of the country. It was created on January 1, 1999, out of the former Lublin, Chełm, Zamość, Biała Podlaska and (partially) Tarnobrzeg and Siedlce Voivodeships, pursuant to Polish local government reforms adopted in 1998. The region is named after its largest city and regional capital, Lublin, and its territory is made of four historical lands: the western part of the voivodeship, with Lublin itself, belongs to Lesser Poland, the eastern part of Lublin Area belongs to Red Ruthenia, and the northeast belongs to Polesie and Podlasie. Lublin Voivodeship borders Subcarpathian Voivodeship to the south, Świętokrzyskie Voivodeship to the south-west, Masovian Voivodeship to the west and north, Podlaskie Voivodeship along a short boundary to the north, Belarus (Brest Region) and Ukraine (Lviv Oblast and Volyn Oblasts) to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gmina Izbica
__NOTOC__ Gmina Izbica is a rural gmina (administrative district) in Krasnystaw County, Lublin Voivodeship, in eastern Poland. Its seat is the village of Izbica, which lies approximately south of Krasnystaw and south-east of the regional capital Lublin. The gmina covers an area of , and as of 2006 its total population is 8,942. The gmina contains part of the protected area called Skierbieszów Landscape Park. Villages Gmina Izbica contains the villages and settlements of Bobliwo, Dworzyska, Lublin Voivodeship, Dworzyska, Izbica, Kryniczki, Majdan Krynicki, Krasnystaw County, Majdan Krynicki, Mchy, Lublin Voivodeship, Mchy, Orłów Drewniany, Orłów Drewniany-Kolonia, Orłów Murowany, Orłów Murowany-Kolonia, Ostrówek, Krasnystaw County, Ostrówek, Ostrzyca, Lublin Voivodeship, Ostrzyca, Romanów, Krasnystaw County, Romanów, Stryjów, Tarnogóra, Lublin Voivodeship, Tarnogóra, Tarnogóra-Kolonia, Tarzymiechy Drugie, Tarzymiechy Pierwsze, Tarzymiechy Trzecie, Topola, Lublin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biłgoraj Pierogi
Biłgoraj pieróg (Polish: ''Pieróg biłgorajski'', ''piróg biłgorajski'', ''krupniak'') is a traditional Polish regional dish, originating from Biłgoraj Land, formerly prepared for important celebrations and holidays. ''Pieróg biłgorajski'' is baked either without a crust - then it's called "bald" (pol. ''łysy'') - or with a yeast dough crust. The filing is based on cooked potatoes, quark and cooked buckwheat groats (kasha). The other ingredients are: eggs, ''śmietana'' (sour cream), fatback or lard, mint (fresh or dried) and spices (salt, black pepper). The kneaded dough is formed into a rectangular or circular shape and baked in oven. Optionally, ''pieróg biłgorajski'' can be folded in a thin layer of yeast-based dough. The texture of the pieróg (''sing.'') is solid, easy to break or crumble, with its appearance resembling that of freshly cooked pâté. May be served hot or cold, with ''śmietana'' (sour cream), milk or butter. A Polish dish with a similar tast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Root
In vascular plants, the roots are the organs of a plant that are modified to provide anchorage for the plant and take in water and nutrients into the plant body, which allows plants to grow taller and faster. They are most often below the surface of the soil, but roots can also be aerial or aerating, that is, growing up above the ground or especially above water. Function The major functions of roots are absorption of water, plant nutrition and anchoring of the plant body to the ground. Anatomy Root morphology is divided into four zones: the root cap, the apical meristem, the elongation zone, and the hair. The root cap of new roots helps the root penetrate the soil. These root caps are sloughed off as the root goes deeper creating a slimy surface that provides lubrication. The apical meristem behind the root cap produces new root cells that elongate. Then, root hairs form that absorb water and mineral nutrients from the soil. The first root in seed producing plants is the r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple
An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple fruit tree, trees are agriculture, cultivated worldwide and are the most widely grown species in the genus ''Malus''. The tree originated in Central Asia, where its wild ancestor, ''Malus sieversii'', is still found today. Apples have been grown for thousands of years in Asia and Europe and were brought to North America by European colonization of the Americas, European colonists. Apples have Religion, religious and mythology, mythological significance in many cultures, including Norse mythology, Norse, Greek mythology, Greek, and Christianity in Europe, European Christian tradition. Apples grown from seed tend to be very different from those of their parents, and the resultant fruit frequently lacks desired characteristics. Generally, apple cultivars are propagated by clonal grafting onto rootstocks. Apple trees grown without rootstocks tend to be larger and much slower to fruit after plantin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
PÄ…czki
; plural: ; csb, pùrcle; szl, kreple) is a filled doughnut found in Polish cuisine. Description ''A pączek'' is a deep-fried piece of dough shaped into spheres and filled with confiture or other sweet filling. ''Pączki'' are usually covered with powdered sugar, icing, glaze or bits of dried orange zest. A small amount of grain alcohol (traditionally rectified spirit) is added to the dough before cooking; as it evaporates, it prevents the absorption of oil deep into the dough. ''Pączki'' are commonly thought of as fluffy but somewhat collapsed, with a bright stripe around them; these features are seen as evidence that the dough was fried in fresh oil. Although they look like German berliners (in North America bismarcks) or jelly doughnuts, ''pączki'' are made from especially rich dough containing eggs, fats, sugar, yeast and sometimes milk. They feature a variety of fruit and creme fillings and can be glazed, or covered with granulated or powdered sugar. '' Powidła'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Żakowola Radzyńska
Żakowola Radzyńska is a village in the administrative district of Gmina Kąkolewnica Wschodnia, within Radzyń Podlaski County, Lublin Voivodeship The Lublin Voivodeship, also known as the Lublin Province (Polish: ''województwo lubelskie'' ), is a voivodeship (province) of Poland, located in southeastern part of the country. It was created on January 1, 1999, out of the former Lublin, CheŠ..., in eastern Poland. References Villages in Radzyń Podlaski County {{RadzyńPodlaski-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushroom
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is the cultivated white button mushroom, ''Agaricus bisporus''; hence the word "mushroom" is most often applied to those fungi ( Basidiomycota, Agaricomycetes) that have a stem ( stipe), a cap ( pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface. Forms deviating from the standard morphology usually have more specific names, such as "bolete", "puffball", "stinkhorn", and " morel", and gilled mushrooms themselves are often called "agarics" in refere ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasty
A pasty () is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles. It is made by placing an uncooked filling, typically meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking. The traditional Cornish pasty, which since 2011 has had Geographical indications and traditional specialities in the European Union, Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, rutabaga, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baking, baked. Today, the pasty is the food most associated with Cornwall. It is a traditional dish and accounts for 6% of the Cornish food economy. Pasties wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bride
A bride is a woman who is about to be married or who is newlywed. When marrying, the bride's future spouse, (if male) is usually referred to as the ''bridegroom'' or just ''groom''. In Western culture, a bride may be attended by a maid, bridesman and one or more bridesmaids. Etymology The word comes from the Old English 'bryd', a word shared with other Germanic languages. Its further origin is unknown. Attire In Europe and North America, the typical attire for a bride is a formal dress, and a veil. Usually, in the "white wedding" model, the bride's dress is bought specifically for the wedding, and is not in a style that could be worn for any subsequent events. Previously, until at least the middle of the 19th century, the bride generally wore her best dress, whatever color it was, or if the bride was well-off, she ordered a new dress in her favorite color and expected to wear it again. For first marriages in Western countries, a white wedding dress is usually worn, a tradi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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