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Zwetschgendatschi
Zwetschgenkuchen, Pflaumenkuchen, Zwetschgendatschi (southern Bavaria) or Zwetschgenplootz (Franconia) is a sheet cake or pie made from yeast dough or shortcrust dough that is thinly spread onto a baking sheet or other baking mold and covered with pitted zwetschgen plums. It is popular as a summer cake and has different local labelings throughout Germany, Austria and Switzerland. In Hessen, Rhineland-Palatinate, Saarland and Moselle it is known as ''Quetschekuche'', in Bavaria, Baden-Württemberg and parts of Austria it is called ''Zwetschgendatschi'' and in Rhineland and the Eifel ''Prummetaat''. "Datschi" is thought to be derived from the dialect word "detschen" or "datschen" that can be translated as "pinching" (as the plums are pinched into the dough). Made with shortcrust pastry, it is common to serve it with Streusel (a crumbly mixture of butter, sugar and flour) although the original recipe serves it plain without any toppings. There are claims that the cake was invent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zwetschgendatschi
Zwetschgenkuchen, Pflaumenkuchen, Zwetschgendatschi (southern Bavaria) or Zwetschgenplootz (Franconia) is a sheet cake or pie made from yeast dough or shortcrust dough that is thinly spread onto a baking sheet or other baking mold and covered with pitted zwetschgen plums. It is popular as a summer cake and has different local labelings throughout Germany, Austria and Switzerland. In Hessen, Rhineland-Palatinate, Saarland and Moselle it is known as ''Quetschekuche'', in Bavaria, Baden-Württemberg and parts of Austria it is called ''Zwetschgendatschi'' and in Rhineland and the Eifel ''Prummetaat''. "Datschi" is thought to be derived from the dialect word "detschen" or "datschen" that can be translated as "pinching" (as the plums are pinched into the dough). Made with shortcrust pastry, it is common to serve it with Streusel (a crumbly mixture of butter, sugar and flour) although the original recipe serves it plain without any toppings. There are claims that the cake was invent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zwetschge
The prune plum (''Prunus domestica'' subsp. ''domestica'') is a fruit-bearing tree, or its fruit. It is a subspecies of the plum ''Prunus domestica''. The freestone fruit is similar to, but distinct from, the clingstone damson (''Prunus domestica'' subsp. ''insititia'')Sorting Prunus Names: http://www.plantnames.unimelb.edu.au/Sorting/Prunus_Pt2.html and is especially popular in Central Europe. Regional names and etymology The fruit is known under various regional names, including "blue plum", "damask plum", "sugar plum", and "German prune" in English-speaking countries, and "Zwetschge" in German-speaking ones. The word ''Zwetschge'' (), plural ''Zwetschgen'', is from the German. Variants of the word include: ''Quetsch(e)'' (Lorraine, Alsace, Luxembourg, and regionally in Germany); ''Kwetsen'' (Dutch), ''Zwetschke'' (regionally in Austria); and ''Zwetsche'' (regionally in Germany). These names, like ''damson'', are thought ultimately to derive from postulated Vulgar Latin *''d ... [...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] |
Rhineland
The Rhineland (german: Rheinland; french: Rhénanie; nl, Rijnland; ksh, Rhingland; Latinised name: ''Rhenania'') is a loosely defined area of Western Germany along the Rhine, chiefly its middle section. Term Historically, the Rhinelands refers (physically speaking) to a loosely defined region embracing the land on the banks of the Rhine in Central Europe, which were settled by Ripuarian and Salian Franks and became part of Frankish Austrasia. In the High Middle Ages, numerous Imperial States along the river emerged from the former stem duchy of Lotharingia, without developing any common political or cultural identity. A "Rhineland" conceptualization can be traced to the period of the Holy Roman Empire from the sixteenth until the eighteenth centuries when the Empire's Imperial Estates (territories) were grouped into regional districts in charge of defence and judicial execution, known as Imperial Circles. Three of the ten circles through which the Rhine flowed referr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of German Desserts ...
This is a list of German desserts. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia, as well as the neighbouring regions in Austria across the border share many dishes. __TOC__ German desserts See also * Cuisine * German cuisine – Desserts * List of desserts References {{Lists of prepared foods * German Desserts Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and which share features with desserts such as pastries, meringues, custards, and pies. The most common ingredients include flour, sugar, eggs, fat (such as butter, oil or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like custard, jelly, cooked fruit, whipped cream or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, such as wedd ... [...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] |
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] |
Bean Soup
This is a list of notable bean soups, characterized by soups that use beans as a primary ingredient. Bean soups * 15 Bean Soup – a packaged dry bean soup mix produced by the N.K. Hurst Co. in the United States * Amish preaching soup – in American cuisine, it was typically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. * Bissara – a soup and a bean dip in African cuisine, prepared with dried, puréed broad beans as a primary ingredient. * Black bean soup * Bob chorba – a national Bulgarian dish, the name translates to "bean soup". It is prepared using dried beans, onions, tomatoes, Summer savory, chubritza or dzhodzhen (spearmint) and carrots. * Bouneschlupp – a traditional Luxemburgish green bean soup with potatoes, bacon, and onions *Dal, a term used for lentils, a dish of cooked lentils, and lentil soup on the Indian subcontinent * Fasolada – a Greek, Levantine, and Cypriot soup of dry white beans, olive o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Soup
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rhenish Hesse
Rhenish Hesse or Rhine HesseDickinson, Robert E (1964). ''Germany: A regional and economic geography'' (2nd ed.). London: Methuen, p. 542. . (german: Rheinhessen) is a region and a former government district () in the German state of Rhineland-Palatinate. It is made up of territories west of the Upper Rhine river that were part of the Grand Duchy of Hesse and its successor in the Weimar Republic, the People's State of Hesse from 1816 to 1945. The hilly countryside is largely devoted to vineyards, comprising the Rheinhessen wine region. Geography Rhine Hesse stretches from the Upper Rhine Plain on the west bank of the Rhine up to the Nahe and Alsenz rivers in the west and down to the mouth of the Isenach in the south. The region borders on the Rhineland in the northwest, on the Palatinate in the southwest, and on South Hesse beyond the Rhine. The Rhenish-Hessian Hills along the Selz river, also called the "land of the thousand hills", reach up to at the summit of the Kapp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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