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Blini
Blini (plural ''blinis'' or ''blini'', rarely ''bliny''; pl., Ukrainian: млинці pl., ''mlyntsi''), singular: blin, are an Eastern European crêpe made from various kinds of flour of buckwheat, wheat, etc. They may be served with smetana, cottage cheese, caviar and other garnishes, or simply smeared with butter. They are a traditional Slavic dish. In the West, blini traditionally refers to small savory pancakes made with leavened batter. In modern Russian, the term most often refers to pan-sized leavened thin pancakes, although smaller leavened pancakes are also called blini. Smaller and thicker pancakes (with several of them baked on one larger pan) are called '' oladyi''. Blintzes, called ''blinchiki'' (little blinis) in Russian are an offshoot of blini or crêpes. They are basically rolls based on thin pancakes usually made of wheat flour, folded to form a casing for various kinds of filling, typically cheese, fruit, or (in Russian cuisine) pre-fried mince ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancake
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often Leavening agent, unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin pancake of Brittany, Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blintzes
A cheese blintzes or blintz (; ) is a rolled filled pancake in Ashkenazi Jewish cuisine, in essence a wrap based on a '' crepe'' or Russian ''blini''. The corresponding Russian dish is called '' blinchiki'', literally "little ''blini''". History Traditional blintzes are filled with sweetened cheese, sometimes with the addition of raisins, or fruit preserves and then slightly sautéed. They are served on Shavuot. The word ''blintz'' in English comes from the Yiddish word or , coming from a Slavic word ''блинец lin-yets' meaning '' blin'', or pancake. Like the knishes, blintzes represent foods that are now considered typically Jewish, and exemplify the changes in foods that Jews adopted from their Christian neighbors. For Passover, matzo meal is used instead of flour. See also *Israeli cuisine *Jewish cuisine Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maslenitsa
Maslenitsa (; ; ; ), also known as Butter Lady, Butter Week, Crepe week, or Cheesefare Week, is an Eastern Slavic religious and folk holiday which has retained a number of elements of Slavic mythology in its ritual. It is celebrated during the last week before Great Lent; that is, the eighth week before Eastern Orthodox Pascha, equivalent to the West's Sexagesima. The date of Maslenitsa changes every year, depending on the date of the celebration of Easter. It corresponds to the Western Christian Carnival, except that Orthodox Lent begins on a Monday instead of a Wednesday, and the Orthodox date of Easter can differ greatly from the Western Christian date. The traditional attributes of the Maslenitsa celebration are the Maslenitsa effigy, sleigh rides, and festivities. Russians bake blini and flatbread, while Belarusians and Ukrainians cook pierogi and syrniki. Traditions According to archeological evidence from the 2nd century AD, Maslenitsa may be the oldest surviving Slavi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crêpe
A crêpe or crepe ( or , , ) is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. Etymology The French term "" derives from , the feminine version of the Latin word , which means "curled, wrinkled, having curly hair." Traditions In France, crêpes are traditionally served on the Christian holiday Candlemas (), on February 2. On that day in 472, Pope Gelasius I offered crepes as sacramental bread to French pilgrims that were visiting Rome for the Chandeleur. The sacramental bread was replaced by crêpes in France, and the day became known as "Le Jour des Crêpes" ("The Day of the Crêpes"). The day is also celebrated by many as the day that marks the transiti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buckwheat
Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what is now Yunnan, Yunnan Province in southwestern China. The name "buckwheat" is used for several other species, such as ''Fagopyrum tataricum'', a domesticated food plant raised in Asia. Despite its name, buckwheat is not closely related to wheat. Buckwheat is not a cereal, nor is it a member of the Poaceae, grass family. It is related to sorrel, Polygonum, knotweed, and rhubarb. Buckwheat is considered a pseudocereal because the high starch content of the seeds enables buckwheat to be cooked and consumed like a cereal. Etymology The name "buckwheat" or "beech wheat" comes from its tetrahedral seeds, which resemble the much larger seeds of the beech nut from the beech, beech tree, and the fact that it is used like wheat. The word may be a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smetana (dairy Product)
Smetana is the English-language name for the different types of sour cream traditionally prevalent in Central Europe, Central, Eastern Europe, Eastern, and Southeastern Europe, and Central Asia. It is a dairy product produced by souring heavy cream. It is similar to ''crème fraîche'', but nowadays mainly sold with 9% to 42% milkfat content depending on the country. Its cooking properties are different from ''crème fraîche'' and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking. In some of the Slavic languages (Czech language, Czech, Slovak language, Slovak, Slovene language, Slovenian) the sole word smetana refers to (sweet) cream. In these cases an adjective (zakysaná, kyslá, kisla) meaning 'soured' is needed when referring to smetana in the English sense. Uses and distribution Smetana is used in Central, Southeastern, and Eastern European cuisines in appetizers, main courses, soups and desserts. For examp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oladyi
Oladyi ( pl., diminutive: оладушки, ''oladushki'', sg. оладья, ''oladya'' , , ''oladky'') are small thick pancakes or fritters common in Russian and Ukrainian cuisines. The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt, and sugar with yeast or baking soda. The batter may also contain kefir, soured milk or yoghurt. Oladyi may also include various additions, such as apple or raisins. Oladyi are usually served with smetana ( sour cream), as well as with sweet toppings such as jam, powidl, honey etc. Savoury versions may be served with caviar, similarly to blini. Generally, the term ''oladyi'' in Eastern Slavic cuisines may also denote fritters made with other ingredients, e.g. potato pancakes (картофельные оладьи), carrot fritters (морковные оладьи), bean pancakes (оладьи из бобовых), rice pancakes (рисовые оладьи), summer squash fritters (ка� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Preparation Of Blins Or Blini
Preparation may refer to: * Preparation (dental), the method by which a tooth is prepared when removing decay and designing a form that will provide adequate retention for a dental restoration * Preparation (music), treatment of dissonance in tonal music * Preparation, Iowa, a ghost town * Preparation time, time to prepare speeches in policy debate * '' The Preparation'', a 2017 South Korean film * ''Preparations'' (album), a 2007 album by Prefuse 73 * Prepared dosage form * Prepared drug * Prepared food * Prepared supplement * Special modifications to instruments, see **Prepared piano **Prepared guitar *Fossil preparation See also * Preparation H, popular hemorrhoids medicine * Preparation for the Gospel, early Christian book * * Prep (other) * Preparationism Preparationism is the view in Christian theology that unregenerate people can take steps in preparation for conversion, and should be exhorted to do so. Preparationism advocates a series of things that people ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Oven
The Russian stove () is a type of Masonry heater, masonry stove that first appeared in the 15th century or earlier. These stoves combine the functions of a traditional stove, oven, and fireplace into a single unit, and serve a broad range of purposes, including cooking (boiling, baking, and smoking), drying plants and mushrooms, providing interior heating and ventilation, bathing, and providing a warm place to sleep (many units include a sleeping berth atop the stove). They can be found in traditional Russian, Ukraine, Ukrainian, Romania, Romanian, and Belarus, Belarusian households. Such stoves burn only firewood. Design A Russian stove is designed to retain heat for long periods of time. This is achieved by channeling the smoke and hot air produced by combustion through a complex labyrinth of passages, warming the bricks from which the stove is constructed. A brick flue () in the attic, sometimes with a chamber for Smoking (cooking), smoking food, is required to slow down the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Millet
Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most millets belong to the tribe Paniceae. Millets are important crops in the Semi-arid climate, semiarid tropics of Asia and Africa, especially in India, Mali, Nigeria, and Niger, with 97% of production in Developing country, developing countries. The crop is favoured for its Agricultural productivity, productivity and short growing season under hot dry conditions. The millets are sometimes understood to include the widely cultivated sorghum; apart from that, pearl millet is the most commonly cultivated of the millets. Finger millet, proso millet, and foxtail millet are other important crop species. Millets may have been consumed by humans for about 7,000 years and potentially had "a pivotal role in the rise of multi-crop agriculture and settled farming societies". Etymology The word ''millet'' is derived via Old French ''millet, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Max Vasmer
Max Julius Friedrich Vasmer (; ; 28 February 1886 – 30 November 1962) was a Russian and German linguist. He studied problems of etymology in Indo-European, Finno-Ugric and Turkic languages and worked on the history of Slavic, Baltic, Iranian, and Finno-Ugric peoples. Biography Max Vasmer was born on 28 February 1886 to German parents in Saint Petersburg. Vasmer graduated from Saint Petersburg University in 1907 as a student of Jan Baudouin de Courtenay and Aleksey Shakhmatov. From 1907 to 1908, he studied Greek dialects and the Albanian language in Greece. He continued to study at the universities of Krakow and Vienna from 1908 to 1910. From 1910, he delivered lectures and taught at the Bestuzhev Courses in 1912. During the Russian Civil War of 1917–1922, he worked in the universities of Saratov (1917–1918) and Dorpat (1918–1921). From 1921 to 1925, he taught at the University of Leipzig, and from 1925 to 1945, he taught at the University of Berlin. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Varenets
''Varenets'' (), sometimes anglicised as ''stewler'' or ''simmeler'', is a fermented milk product that is popular in Russia. Similar to ''ryazhenka'', it is made by adding sour cream (''Smetana (dairy product), smetana'') to baked milk. Production ''Varenets'' is a fermented dairy drink with a caramel taste and creamy color. ''Varenets'' was traditionally produced by baking milk in a Russian oven and fermenting it with sour cream. Commercially available cultured ''varenets'' is milk that has been pasteurized and Homogenization (chemistry), homogenized (with 0.5% to 8.9% fat), and then inoculation, inoculated with a culture of ''Streptococcus thermophilus'' to simulate the naturally occurring bacteria in the old-fashioned product.ГОСТ Р 53508-2009 Варенец. Технические условия (Inter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
