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Žemlovka
Žemlovka, žemľovka or Scheiterhaufen (in common language: ''zemlbába'') is a sweet bread pudding made of apples and rohlíks or veka (pastry), veka, soaked in sweet milk. Another variant uses pears instead of apples. The meal is a traditional part of Czech cuisine, Czech and Slovak cuisine and often appears in canteen (place), canteens. Classic Preparation Rohlíks or veka (pastry), veka are sliced and immersed in milk that is flavoured with sugar, vanilla sugar, and ground cinnamon. A layer of wet pastry is put in the bottom of a roaster; a layer of fruit is spread on top. Several layers are stacked; the top layer is always pastry. The fruit layer is sprinkled with sugar, ground cinnamon and/or raisins. The mixture is baked until a golden crust forms on the top. Žemlovka can be eaten both warm and cold. See also * Bread pudding * Czech cuisine References External links Žemlovka - nejlepší recepty , Žemlovka.cz {{DEFAULTSORT:Zemlovka Czech pastries Ap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Pudding
Bread pudding is a popular bread-based United Kingdom, British dessert. It is made with stale bread and milk or cream, generally containing egg (food), eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savoury (dish), savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, and/or Nut (fruit), nuts, as well as spices such as cinnamon, nutmeg, mace (spice), mace, and/or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. Some other names bread pudding goes by is "poor man's pudding", "bread and butter pudding" or just "pudding". Savory puddings like Strata (food), breakfast strata may be served as main courses, while sweet puddings are typically eaten as desserts. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". In the Philippines, banana bread pudding is popular. In Mexico, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Cuisine
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two, or sometimes more, courses; the first course is traditionally soup, and the second course is the main dish. If a third course is eaten, which mainly happens at more festive occasions, it is usually a sweet dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (Gravy, gravies), are popular dishes usually accompanied with beer, especial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Pudding
Bread pudding is a popular bread-based United Kingdom, British dessert. It is made with stale bread and milk or cream, generally containing egg (food), eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savoury (dish), savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, and/or Nut (fruit), nuts, as well as spices such as cinnamon, nutmeg, mace (spice), mace, and/or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. Some other names bread pudding goes by is "poor man's pudding", "bread and butter pudding" or just "pudding". Savory puddings like Strata (food), breakfast strata may be served as main courses, while sweet puddings are typically eaten as desserts. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". In the Philippines, banana bread pudding is popular. In Mexico, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Pastries
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two, or sometimes more, courses; the first course is traditionally soup, and the second course is the main dish. If a third course is eaten, which mainly happens at more festive occasions, it is usually a sweet dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces ( gravies), are popular dishes usually accompanied with beer, especially Pil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Republic
The Czech Republic, also known as Czechia, and historically known as Bohemia, is a landlocked country in Central Europe. The country is bordered by Austria to the south, Germany to the west, Poland to the northeast, and Slovakia to the southeast. The Czech Republic has a hilly landscape that covers an area of with a mostly temperate Humid continental climate, continental and oceanic climate. The capital and largest city is Prague; other major cities and urban areas include Brno, Ostrava, Plzeň and Liberec. The Duchy of Bohemia was founded in the late 9th century under Great Moravia. It was formally recognized as an Imperial Estate of the Holy Roman Empire in 1002 and became Kingdom of Bohemia, a kingdom in 1198. Following the Battle of Mohács in 1526, all of the Lands of the Bohemian Crown were gradually integrated into the Habsburg monarchy. Nearly a hundred years later, the Protestantism, Protestant Bohemian Revolt led to the Thirty Years' War. After the Battle of White ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovakia
Slovakia, officially the Slovak Republic, is a landlocked country in Central Europe. It is bordered by Poland to the north, Ukraine to the east, Hungary to the south, Austria to the west, and the Czech Republic to the northwest. Slovakia's mostly mountainous territory spans about , hosting a population exceeding 5.4 million. The capital and largest city is Bratislava, while the second largest city is Košice. The Slavs arrived in the territory of the present-day Slovakia in the 5th and 6th centuries. From the late 6th century, parts of modern Slovakia were incorporated into the Pannonian Avars, Avar Khaghanate. In the 7th century, the Slavs played a significant role in the creation of Samo's Empire. When the Avar Khaghanate dissolved in the 9th century, the Slavs established the Principality of Nitra before it was annexed by the Great Moravia, Principality of Moravia, which later became Great Moravia. When Great Moravia fell in the 10th century, the territory was integrated i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rohlík
Kipferl, kifli, kiflice, or kifle is a traditional yeast bread roll that is rolled and formed into a crescent before baking. It is a common type of bread roll throughout much of central Europe and nearby countries, where it is called by different names. It is thought to be the inspiration for the French croissant, which has a very similar shape but is made with a different type of dough. Stale kipfel are used to make a sweet bread pudding called Kipfelkoch. Names The roll or pastry is called: *''Kipferl'' in Austrian German **''küpfel'' or a Meidlinger roll in Vienna *''kipfl'' in German speaking South Tyrol Italy *''kifli'' in Hungarian *''Gipfeli'' in Swiss German *''kifla'' / кифла (pl. ''kifle'' / кифле or ''kiflice'' / кифлице) in Bosnian, Croatian, and Serbian *кифла 'kifla''in Bulgarian *кифла 'kifla''in Macedonian *''kifle'' in Albanian *''giffel'' in Danish and Swedish *''rogal'' or ''rogalik'' (little horn) in Polish *''rohlí ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veka (pastry)
Veka ( or ''bułka francuska'') is a pastry produced in the Czech Republic, Slovakia and Poland. Its character is similar to a French baguette although the veka is wider, bigger, and fluffier and has a smoother surface. Veka is made of wheat flour, and its weight is about 350 grams. Polish regional names *Kraków Land – weka *Łódź – angielka *Upper Silesia – linga or weka * Podkarpacie Province – bina or weka *Poznań, Jelenia Góra – kawiorka *Kujawy – "baton" or "bułka wyborowa" *Central Poland – gryzka *Częstochowa Land and Radomsko in Łódź Voivodeship – linga *The veka is also referred to as "bułka kielecka" and "bułka wrocławska" Uses in Czech cuisine It is commonly used creating of open sandwiches called '' obložené chlebíčky''. Eating of obložený chlebíček as a fast food snack is widespread habit and they are even sold in specialized shops called bufet or chlebíčkárna ("bread shop"). The veka can be used for certain types of ''k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovak Cuisine
Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisines, cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or Food processing, processing. This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters. These included wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other local vegetables, fruit and wild mushrooms were traditionally eaten. All these were usually produced and processed by families themselves with some local trade at the country markets. Wheat was ground, and bread, dumplings and noodles were made from it. Potatoes were mostly boi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canteen (place)
A cafeteria, called canteen outside the United States, U.S., is a type of Foodservice, food service location in which there is little or no waiting staff table service, whether in a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a dining hall or wikt:lunchroom, lunchroom (in American English). Cafeterias are different from coffeehouses, although the English term came from the Spanish language, Spanish term ''cafetería'', which carries the same meaning. Instead of table service, there are food-serving counters/stalls or booths, either in a line or allowing arbitrary walking paths. Customers take the food that they desire as they walk along, placing it on a tray. In addition, there are often stations where customers order food, particularly items such as hamburgers or tacos which must be served hot and can be immediately prepared with little waiting. Alternatively, the patron is given a number and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rohlík
Kipferl, kifli, kiflice, or kifle is a traditional yeast bread roll that is rolled and formed into a crescent before baking. It is a common type of bread roll throughout much of central Europe and nearby countries, where it is called by different names. It is thought to be the inspiration for the French croissant, which has a very similar shape but is made with a different type of dough. Stale kipfel are used to make a sweet bread pudding called Kipfelkoch. Names The roll or pastry is called: *''Kipferl'' in Austrian German **''küpfel'' or a Meidlinger roll in Vienna *''kipfl'' in German speaking South Tyrol Italy *''kifli'' in Hungarian *''Gipfeli'' in Swiss German *''kifla'' / кифла (pl. ''kifle'' / кифле or ''kiflice'' / кифлице) in Bosnian, Croatian, and Serbian *кифла 'kifla''in Bulgarian *кифла 'kifla''in Macedonian *''kifle'' in Albanian *''giffel'' in Danish and Swedish *''rogal'' or ''rogalik'' (little horn) in Polish *''rohlí ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanilla Sugar
Vanilla sugar is a commonly used ingredient in many European desserts. Vanilla sugar is made by infusing sugar and vanilla beans, or sugar mixed with vanilla extract (in a proportion of two cups of sugar for one teaspoon of extract). Pre-packaged vanilla sugar can be costly and difficult to obtain outside Europe but can be made at home. Typically, it is made by infusing granulated white sugar with vanilla beans (approximately, 2 cups of sugar per vanilla bean). In some cases the vanilla bean can be replaced with vanilla extract. Vanilla sugar can be prepared by combining 400 g (2 cups) of white sugar with the scraped seeds of one vanilla bean. It can also be made by adding 1 to 2 whole vanilla beans to an airtight jar with 200 to 400 g (1 to 2 cups) of white sugar, and aging the mixture for two weeks; the sugar can be replaced as it is used. Cheaper vanilla sugar is also available, made only from sugar and vanillin Vanillin is an organic compound with the molecular formula . ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
