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Mohnnudel
Mohnnudeln (meaning ''poppy seed noodles'' in German), is the name of thick noodles of a potato dough in Bohemian and Austrian cuisine, similar to the Schupfnudel. The main difference is, that Mohnnudeln are served with melted butter, ground poppy seeds, and sprinkled with confectioner's sugar. They are also called ''Waldviertler Mohnnudeln'', referring to the Austrian area where they originated. Waldviertel is a part of Lower Austria where poppy seeds Poppy seed is an oilseed obtained from the opium poppy (''Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, ... have been cultivated for ages, which give the dish its distinct black coloring. Mohnnudeln can be eaten as a dessert or a light supper. Most Bavarians and Austrians serve it traditionally as a main course anyway. References * Susanne Seethaler, ''Die echte bayerische Küche. Trad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mohnnudel
Mohnnudeln (meaning ''poppy seed noodles'' in German), is the name of thick noodles of a potato dough in Bohemian and Austrian cuisine, similar to the Schupfnudel. The main difference is, that Mohnnudeln are served with melted butter, ground poppy seeds, and sprinkled with confectioner's sugar. They are also called ''Waldviertler Mohnnudeln'', referring to the Austrian area where they originated. Waldviertel is a part of Lower Austria where poppy seeds Poppy seed is an oilseed obtained from the opium poppy (''Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, ... have been cultivated for ages, which give the dish its distinct black coloring. Mohnnudeln can be eaten as a dessert or a light supper. Most Bavarians and Austrians serve it traditionally as a main course anyway. References * Susanne Seethaler, ''Die echte bayerische Küche. Trad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austrian Cuisine
Austrian cuisine () is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austria-Hungary, Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations. Mealtimes Breakfast is of the "continental" type, usually consisting of Kaiser roll, bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now often taken in the evening. A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a ''Jause''; a more substantial version akin to a British "ploughman's lunch" is called a ''Brettljause'' after the wooden board on which it is traditionally served. Popular dishes of Vienna * ''Rindsuppe'' (beef s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schupfnudel
Schupfnudel (German; plural ''Schupfnudeln''), also called Fingernudel (''finger noodle''), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is similar to the Central European kopytka. They take various forms and can be referred to with a variety of names in different regions. They are usually made from rye or wheat flour and egg. Since the introduction of the potato to Germany in the seventeenth century, Schupfnudeln have also been made with potatoes. They are traditionally given their distinctive ovoid shape through hand-shaping. They are often served as a savory dish with sauerkraut but are also served in sweet dishes. Development Schupfnudeln have been known as a trooper dish since the Thirty Years' War: out of their daily flour ration and water the soldiers formed long noodles, which they cooked afterwards. After the potato was imported to and cultivated in Germany in the 17th century, the recipe was modified and different variations emerged ... [...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] |
Poppy Seeds
Poppy seed is an oilseed obtained from the opium poppy (''Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, especially in Central Europe and South Asia, where it is legally grown and sold in shops. The seeds are used whole or ground into meal as an ingredient in many foods – especially in pastry and bread – and they are pressed to yield poppyseed oil. History The poppy seed is mentioned in ancient medical text from many civilizations. For instance, the Egyptian papyrus scroll named Ebers Papyrus, written c. 1550 BC, lists poppy seed as a sedative. The Minoan civilization (approximately 2700 to 1450 BC), a Bronze Age civilization which arose on the island of Crete, cultivated poppies for their seed, and used a milk, opium and honey mixture to calm crying babies. The Sumerians are another civilization that are known to have grown poppy seed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swabian Cuisine
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia, as well as the Allgäu which has parts lying in Austria. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas (e.g., Spätzle noodles or Maultaschen dumpling wrappers), soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry". History As soils were meagre and stony, conditions for raising cattle were poor. Meat, therefore, was something of a luxury for most, and was mainly consumed by the aristocracy and landowners, while the common people often had to be content with tripe where meat was concerned. Regional influences on Swabian cookery abound. Old-Wurttemberg was pietistic, and the cuisine is therefore rather simple, as nutrition was prized above flavour, in keeping with Christian asceticism. In the Catholic pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bavarian Cuisine
Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat and Knödel dishes, and often uses flour. Due to its rural conditions and cold climate, only crops such as beets and potatoes do well in Bavaria, being a staple in the German diet. The Bavarian dukes, especially the Wittelsbach family, developed Bavarian cuisine and refined it to be presentable to the royal court. This cuisine has belonged to wealthy households, especially in cities, since the 19th century. The (old) Bavarian cuisine is closely connected to Czech cuisine and Austrian cuisine (especially from Tyrol and Salzburg), mainly through the families Wittelsbach and Habsburg. Already in the beginning, Bavarians were closely connected to their neighbours in Austria through linguistic, cultural and political similarities, which also reflected on the cuisine. A characteristic Bavarian cuisine was further developed by both groups, with a distinct similarity to Franconian and Swabi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baden Cuisine
The cuisine of Baden is considered one of the best regional cuisines in Germany. Nationwide this region features the highest density of star-rated restaurants, similar to the neighbouring region Alsace which does the same for France. Due to the physio-geographical situation, the Upper Rhine Plain with Germany's warmest climate, fruitful volcanic soils, already in the Roman period used medicinal springs and spas with very good infrastructural features, the proximity to France and Switzerland Baden had better prerequisites to develop a high quality gastronomy than Württemberg or Bavaria. Special plant crops such as tobacco, wine, fruit and horticulture are of supranational importance and offer the inhabitants and visitors a diverse and wide selection of local products. Asparagus and chestnuts are as skilfully used in the kitchen as tripe and escargot and a variety of fruity desserts and pastries is provided for the traditional German "Kaffee und Kuchen" (lit. "coffee and cake", ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Cuisine
The cuisine of Germany () is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic. Southern regions, like Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine. The Michelin Guide of 2015 awarded a three-star ranking (the highest designation) to 11 restaurants in Germany, while 38 more received two-star rankings and 233 one-star rankings. , Germany had the fourth-highest number of Michelin three-star restaurants in the world, after Japan, France, and the United States. Hot foods Meat The average annual meat consumption is per person. The most common varieties are pork, poultry and beef. Other varieties of meat are widely available, but are considered to be insignificant. Source: Statista.com, 2017 Meat is usually braised; fried dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poppy Seed
Poppy seed is an oilseed obtained from the opium poppy (''Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, especially in Central Europe and South Asia, where it is legally grown and sold in shops. The seeds are used whole or ground into meal as an ingredient in many foods – especially in pastry and bread – and they are pressed to yield poppyseed oil. History The poppy seed is mentioned in ancient medical text from many civilizations. For instance, the Egyptian papyrus scroll named Ebers Papyrus, written c. 1550 BC, lists poppy seed as a sedative. The Minoan civilization (approximately 2700 to 1450 BC), a Bronze Age civilization which arose on the island of Crete, cultivated poppies for their seed, and used a milk, opium and honey mixture to calm crying babies. The Sumerians are another civilization that are known to have grown poppy seeds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lower Austria
Lower Austria (german: Niederösterreich; Austro-Bavarian: ''Niedaöstareich'', ''Niedaestareich'') is one of the nine states of Austria, located in the northeastern corner of the country. Since 1986, the capital of Lower Austria has been Sankt Pölten, replacing Vienna which became a separate state in 1921. With a land area of and a population of 1.685 million people, Lower Austria is the second most populous state in Austria (after Vienna). Other large cities are Amstetten, Klosterneuburg, Krems an der Donau, Stockerau and Wiener Neustadt. Geography With a land area of situated east of Upper Austria, Lower Austria is the country's largest state. Lower Austria derives its name from its downriver location on the Enns River which flows from the west to the east. Lower Austria has an international border, long, with the Czech Republic (South Bohemia and South Moravia Regions) and Slovakia (Bratislava and Trnava Regions). The state has the second longest external border of all A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Waldviertel
The (Forest Quarter; Central Bavarian: ) is the northwestern region of the northeast Austrian state of Lower Austria. It is bounded to the south by the Danube, to the southwest by Upper Austria, to the northwest and the north by the Czech Republic and to the east by the Manhartsberg (), which is the survey point dividing from . Geologically it is a part of the Bohemian Massif. In the south are the Wachau and Kamptal wine regions. Districts The following administrative districts of Lower Austria are considered to be parts of the * * * * * * northern part of * statutory city of Krems an der Donau Further reading * Birgit Zotz Birgit Zotz (born 7 August 1979) is an Austrian writer, cultural anthropologist and an expert on the subject of hospitality management studies. Life Born in Waidhofen an der Thaya, Lower Austria, Zotz grew up in the Waldviertel and in Vienn ..., ''Das Waldviertel - Zwischen Mystik und Klarheit. Das Image einer Region als Reiseziel.'' Ber ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
