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María Biscuit
A Marie biscuit is a type of biscuit similar to a rich tea biscuit. It is also known (in various languages) as María, Mariebon and Marietta, amongst other names. Description The biscuit is round and usually has the name embossed upon its top surface, the edges of which are also embossed with an intricate design. It is made with wheat flour, sugar, palm oil or sunflower seed oil and, unlike the rich tea biscuit, is typically vanilla-flavoured. History The Marie biscuit was created by the London bakery Peek Freans in 1874 to commemorate the marriage of the Grand Duchess Maria Alexandrovna of Russia to the Duke of Edinburgh. It became popular throughout Europe, particularly in Portugal and Spain where, following the Civil War, the biscuit became a symbol of the country's economic recovery after bakeries produced mass quantities to consume a surplus of wheat. Marie biscuits have become popular in South Africa after going into production by Bakers Biscuits in 1898. Consumptio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galletas Fontaneda
Fontaneda is a Spanish food sector company dedicated to the manufacture of crackers and biscuits (called "cookies" in North America). At its height, between 1950 and 1975, Fontaneda had yearly revenues of more than 10 billion pesetas. It was founded in the town of Aguilar de Campoo by Eugenio Fontaneda in 1881. In 1996, the multinational Nabisco bought it for over 4.5 billion pesetas and in 2002, under the direction of United Biscuits, it closed its facilities, maintaining the trademark to manufacture it in other factories in Spain. The old Fontaneda factory in Aguilar de Campoo was acquired by Grupo Siro, which took over its staff and relaunched the activity in the town, which is considered "the biscuit town" of Spain. Since 2006, the Fontaneda brand has been marketed by the multinational Mondelēz International (former Kraft Foods). For its part, the old factory in Aguilar de Campoo, where the production of the brand began, was demolished by Siro in April 2014 in order to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alfred, Duke Of Saxe-Coburg And Gotha
Alfred (Alfred Ernest Albert; 6 August 184430 July 1900) was the sovereign duke of Saxe-Coburg and Gotha from 1893 to 1900. He was the second son and fourth child of Queen Victoria and Prince Albert. He was known as the Duke of Edinburgh from 1866 until he succeeded his paternal uncle Ernest II as the reigning Duke of Saxe-Coburg and Gotha in the German Empire. Early life Prince Alfred was born on 6 August 1844 at Windsor Castle to the reigning British monarch, Queen Victoria, and her husband, Prince Albert, the second son of Ernest I, Duke of Saxe-Coburg and Gotha. Nicknamed Affie, he was second in the line of succession to the British throne behind his elder brother, the Prince of Wales. Alfred was baptised by the Archbishop of Canterbury, William Howley, at the Private Chapel in Windsor Castle on 6 September 1844. His godparents were his mother's first cousin, Prince George of Cambridge (represented by his father, the Duke of Cambridge); his paternal aunt, the Duchess of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Natillas
() is a term in Spanish language, Spanish for a variety of custards and similar delicacies in the Spanish-speaking world. In Spain, this term refers to a custard dish made with milk and eggs, similar to other European creams as . In Colombia, the delicacy does not include eggs, and is called . Etymology is a diminutive of ("cream", in English), that is, ''crema de leche'' (milk cream), referring to the consistency of the dish. Varieties Spain In Spain, is a custard dish typically made with milk, sugar, vanilla, egg (food), eggs, and cinnamon. The dish is prepared by gently boiling the milk and slowly stirring in the eggs (often just the yolks) and other ingredients to create a sweet custard. The differences between Spanish , English ''custard'' or French are vague, mainly related to their thickness. This custard (a thin pouring cream and not a coagulated custard) is similar to Flan (pie), flan but is typically richer, includes cinnamon, and does not include caramel. New Me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin Dessert
Gelatin desserts (also Jelly or Jello) are desserts made with a sweetened and flavoured processed collagen product ( gelatin). This kind of dessert was first recorded as jelly by Hannah Glasse in her 18th-century book '' The Art of Cookery'', appearing in a layer of trifle. Jelly is also featured in the best selling cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th century. They can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives. Fully prepared gelatin desserts are sold in a variety of forms, ranging from large decorative shapes to individual serving cups. Popular brands of premixed gelatin include: Aeroplane Jelly in Australia, Hartley's (formerly Rowntree's) in the United Kingdom, and Jell-O from Kraft Foods and Royal from Jel Sert in North America. In the US and Canada this dessert is known by the genericized trademark "jello". History Before gelatin became widely available as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (''crème anglaise'') to the thick pastry cream (''crème pâtissière'') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175 °F) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condensed Milk
Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of ''sweetened condensed milk'' (SCM), to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries. A related product is evaporated milk, which has undergone a lengthier preservation process because it is not sweetened. Evaporated milk is known in some countries as unsweetened condensed milk. Both products have a similar amount of water removed. History According to the writings of Marco Polo, in the thirteenth century the Tatars were able to condense milk. Marco Polo reported that of milk paste was carried by each man, who would subsequently mix the product with water. However, this probably ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marmite
Marmite ( ) is a British savoury food spread based on yeast extract, invented by the German scientist Justus von Liebig. It is made from by-products of beer brewing ( lees) and is produced by the British company Unilever. Marmite is a vegan source of B vitamins, including supplemental vitamin B12. A traditional method of use is to spread it very thinly on buttered toast. Marmite is a sticky, dark brown paste with a distinctive, salty, powerful flavour and heady aroma. This distinctive taste is represented in the marketing slogan: "Love it or hate it." Such is its prominence in British popular culture that Marmite is often used as a metaphor for something that is an acquired taste or polarises opinion. Marmite is commonly used as a flavouring, as it is particularly rich in umami due to its very high levels of glutamate (1960 mg/100g). The image on the jar shows a ''marmite'' (), a French term for a large, covered earthenware or metal cooking pot. Marmite was original ... [...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] |
Dunk (biscuit)
To dunk or to dip a biscuit or some other food, usually baked goods, means to submerge it into a drink, especially tea, coffee, or milk. Dunking releases more flavour from confections by dissolving the sugars, while also softening their texture. Dunking can be used to melt chocolate on biscuits to create a richer flavour. Dunking is a popular way of enjoying biscuits in many countries. A popular form of dunking in Australia is the " Tim Tam Slam", also known as 'tea sucking'. The physics of dunking is driven by the porosity of the biscuit and the surface tension of the beverage. A biscuit is porous and, when dunked, capillary action draws the liquid into the interstices between the crumbs. Dunking is first reported with ancient Romans softening their hard unleavened wafers (Latin: ''bis coctum'' – "twice baked") in wine. Modern day dunking has its roots in naval history when, in the 16th century, biscuits known as " hard tack" were on board Royal Navy ships, which were so ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malaysian Batik Cake
Malaysian may refer to: * Something from or related to Malaysia, a country in Southeast Asia * Malaysian Malay, a dialect of Malay language spoken mainly in Malaysia * Malaysian people, people who are identified with the country of Malaysia regardless of their ethnicities. Most Malaysians are of Malay, Chinese and Indian descent. ** Malaysian diaspora, Malaysian emigrants and their descendants around the world * Malaysian cuisine, the food and food culture of Malaysia * Malaysian culture, culture associated with Malaysia * The call sign and colloquial name of Malaysia Airlines Malaysia Airlines Berhad (MAB; ms, Penerbangan Malaysia Berhad), formerly known as Malaysian Airline System (MAS; ), and branded as Malaysia Airlines, is the flag carrier airline of Malaysia and a member of the Oneworld airline alliance. (Th ... See also * Malaysian names, names as used by the Malaysian people * * * Malays (other) * Malaya (other) * Malay (other) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Civil War
The Spanish Civil War ( es, Guerra Civil Española)) or The Revolution ( es, La Revolución, link=no) among Nationalists, the Fourth Carlist War ( es, Cuarta Guerra Carlista, link=no) among Carlists, and The Rebellion ( es, La Rebelión, link=no) or The Uprising ( es, La Sublevación, link=no) among Republicans. was a civil war in Spain fought from 1936 to 1939 between the Republicans and the Nationalists. Republicans were loyal to the left-leaning Popular Front government of the Second Spanish Republic, and consisted of various socialist, communist, separatist, anarchist, and republican parties, some of which had opposed the government in the pre-war period. The opposing Nationalists were an alliance of Falangists, monarchists, conservatives, and traditionalists led by a military junta among whom General Francisco Franco quickly achieved a preponderant role. Due to the international political climate at the time, the war had many facets and was variously viewed as cla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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