Silesian Cuisine

	Silesian Cuisine Silesian cuisine belongs to the region of Silesia in Central Europe. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines. The cuisine is particularly renowned for its poppy seed and knödel dishes. List of Silesian dishes * ''Żymła'' - a well-baked bread roll, oval with a division in the middle, topped with poppy seeds, similar to Austrian ''Kaisersemmel. * '' Kluski śląskie/Schlesische Kartoffelklöße'' (Silesian dumplings) - round dumplings served with gravy, made of mashed boiled potatoes, finely grated raw potatoes, an egg, grated onion, wheat flour, and potato flour * ''Schlesisches Himmelreich'' ("Silesian Heaven") - a dish of smoked pork cooked in water with dried fruit and spices * '' Rolada z modrą kapustą'' (rouladen with red cabbage) - best-quality beef-meat roll; stuffed with pickled vegetable, ham, and good amount of seasoning; always served with red cabbage (with fried bacon, fresh onion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Rolady Gotowe Rinderrouladen (plural, singular Rinderroulade) are a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the Upper Silesia region of Poland where it is known as ''rolada śląska'' (''Silesian roulade'') and in the Czech Republic where it is known as ''španělský ptáček'' (''spanish bird''). In Britain, the equivalent dish is widely referred to as beef olive . Beef or veal is typically used, though some food scholars tend to believe that the original version was probably venison or pork, and pork is still popular in some areas. The beef rouladen as we know them today have become popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. The meat is cut into large, thin slices. The filling is a mixture of smoked and cooked pork belly, chopped onions and chopped pickles (gherkins) which is at times varied by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Kopalnioki Kopalnioki (English: '' Liquorice'', German: ''Lakritz Bonbons'') is a hard Silesian candy without filling, with a mint- anise taste, common since the end of the nineteenth-century. Ingredients The candy are produced from sugar, anise oil, hypericum extract, melissa and mint as well as colouring - carbo medicinalis. Etymology The name of the candy (''kopalnioki'', a variation of the dialectal Polish word for coal mines, ''kopalnie'' or coal miners, ''kopalnicy'') can be explained by the dark colour and coal chunk shape of the sweet. Other explanations state the candy was given to coal miners to protect their throat from coal particles. Coal miners would often take a few pieces for their children and as such popularised the sweet. See also List of Polish desserts List of Polish dishes This is a list of dishes found in Polish cuisine. Soups * ''Barszcz'' - its strictly vegetarian version is the first course during the Christmas Eve feast, served with ''uszka'' (tin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Hauskyjza Hauskyjza ( Silesian: ''home cheese'' from the German ''Hauskäse'') is a foodstuff made of cottage cheese, carum and other ingredients, which are mixed, put aside for a few days to acquire the characteristic sharp flavor, scent and tacky consistency, and then warmed and fried. Often baking soda is used to condition the cottage cheese. Hauskyjza or Ser Smazony (fried cheese) or Ser Zgliwiały ( rottened cheese) is a traditional product in Wielkopolska, Pomorze, Kujawy and Silesia. Before refrigerators were widely available, it was valued because of its high fastness. Haukyjza has an exceptionally strong scent and flavor, pleasurable to many aficionados, but found offensive by some people. (In numerous Silesian jokes, the flavor is compared to that of long-unwashed socks.) Most traditionally, it is served with dark bread and carway or with "music," chopped onions soaked in vinegar and oil. Some people prefer it freshly made as a type of fondue. Hauskyjza has been traditionall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
picture info	Peel (fruit) Peel, also known as rind or skin, is the outer protective layer of a fruit or vegetable which can be peeled off. The rind is usually the botanical exocarp, but the term exocarp also includes the hard cases of nuts, which are not named peels since they are not peeled off by hand or peeler, but rather shells because of their hardness. A fruit with a thick peel, such as a citrus fruit, is called a hesperidium. In hesperidia, the inner layer (also called ''albedo'' or, among non-botanists, ''pith'') is peeled off together with the outer layer (called flavedo), and together they are called the peel. The flavedo and albedo, respectively, are the exocarp and the mesocarp. The juicy layer inside the peel (containing the seeds) is the endocarp. Uses Depending on the thickness and taste, fruit peel is sometimes eaten as part of the fruit, such as with apples. In some cases the peel is unpleasant or inedible, in which case it is removed and discarded, such as with bananas or gra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]
	Makówki Makówki ( szl, Makůwki / Makōwki, Lower Silesian language, Lower Silesian: ''Mohn Kließla'', german: Mohnpielen, hu, Mákos guba) is a sweet poppy seed-based bread dessert from Central Europe. The dish is considered traditional in Silesia (southwestern Poland), where it is served almost exclusively on Christmas Eve. It is also popular in other parts of Poland as well as in eastern Germany, Slovakia and in Hungary. Outside Silesia Makówki are also well known in Brandenburg and Berlin under the name ''Mohnpielen''. Theodor Fontane in his travels through the Margraviate of Brandenburg wrote about Mohnpielen and other dishes. A similar dish made with slices of Kifli (Kipferl) in Hungary is called . In Poland, outside of the Silesia region, the dish is widely known as makiełki. This is particularly common in Poznań and in Łódź (Lodz), where Silesian migrants settled during the Industrial Revolution in the 19th century.http://www.poznan.pl/slownik/ Słownik gwary miejskiej ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu]