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List Of Plum Dishes
This is a list of plum dishes. Plum dishes are those that use plums or prunes as a primary ingredient. Some plum dishes also use other fruits in their preparation. Plum and prune snack foods and beverages are also included in this list. Plum dishes * * * Colțunași – dumpling sometimes prepared with a filling of a whole plum * * ''Erik Ași'' – plum dish in Turkish cuisine prepared with prunes, rice and sugar * * * * * – some varieties are prepared using plum * * * * * * * * * * * * * * Suanmeitang – traditional Chinese beverage made from sour plums (specifically, smoked Chinese plums), rock sugar, and other ingredients such as sweet osmanthus. * * * * File:Pâté aux prunes.jpg, ''Pâté aux prunes'' (plums pâté) – a special pastry of the city of Angers, France File:Satsuma Plum with Mission Black Fig Tart slice.jpg, A slice of pie prepared with Satsuma plums and black figs File:Tqemali of Georgian Cuisine.jpg, Tkemali is a Georg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osmanthus Fragrans
''Osmanthus fragrans'' (lit. "fragrant osmanthus"; Chinese: , ''guìhuā'', and , ''mùxī''; ; Shanghainese: ''kue35 ho53''; ja, 木犀, ''mokusei''; hi, , ''silang''), variously known as sweet osmanthus, sweet olive, tea olive, and fragrant olive, is a species native to Asia from the Himalayas through South China (Guizhou, Sichuan and Yunnan) to Taiwan, southern Japan and Southeast Asia as far south as Cambodia and Thailand.Flora of China''Osmanthus fragrans''/ref>Flora of Pakistan''Osmanthus fragrans''/ref> In China, it is the "city flower" of the cities of Hangzhou, Zhejiang; Suzhou, Jiangsu; and Guilin, Guangxi. In Japan, it is the "city tree" of Kitanagoya, Aichi Prefecture and Beppu, Ōita Prefecture, and the "town tree" of Yoshitomi, Fukuoka, Fukuoka Prefecture. Growth It is an evergreen shrub or small tree growing to tall. The leaves are long and broad, with an entire or finely toothed margin. The flowers are white, pale yellow, yellow, or orange-yellow, sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Fruit Dishes
This is a list of notable fruit dishes. Fruit dishes are those that use fruit as a primary ingredient. Condiments prepared with fruit as a primary ingredient are also included in this list. Fruit dishes * * ' * * * * * * * * * – Single-layer cake with berries * * * * * * * * – fruit baked with a topping of biscuits * * * * – fruit baked with a sugary, streusel-like topping, generally containing oats or nuts (or both) * * * * * * * * * * * * * Fruit relish * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * File:Unripe Mango Chutney - Kolkata 2011-02-23 1714.JPG, Chutney prepared with unripe mango File:Rote Grütze mit Vanillesoße.JPG, Rødgrød is a sweet fruit dish from Denmark and Germany File:Fruit Rojak.jpg, Fruit rojak in Indonesia File:Fennel and orange salad.jpg, Sicilian orange salad Apple dishes Banana dishes Cherry dishes Grape dishes Lemon dishes Melon dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Culinary Fruits
This list contains the names of fruits that are considered edible either raw or in some cuisines. The word "fruit" is used in several different ways. The definition of fruit for this list is a culinary fruit, that is, "Any sweet, edible part of a plant that resembles fruit, even if it does not develop from a floral ovary; also used in a technically imprecise sense for some sweet or semi-sweet vegetables, some of which may resemble a true fruit or are used in cookery as if they were a fruit, for example rhubarb." Many edible plant parts that are ''true fruits'' botanically speaking, are not considered culinary fruits. They are classified as vegetables in the culinary sense (for example: the tomato, zucchini, and so on), and hence they do not appear in this list. Similarly, some botanical fruits are classified as nuts (e.g. brazil nut), and do not appear here either. Even so, this list is otherwise organized botanically. Pomes Pomes include any crunchy accessory fruit that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus '' Prunus'', it is classified with the peach in the subgenus ''Amygdalus'', distinguished from the other subgenera by corrugations on the shell ( endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. ''Shelling'' almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored over time. Almonds are used in many food cuisines, often featuring prominently in desserts, such as marzipan. The almond t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate-covered Prune
Chocolate-covered prunes, also known as plums in chocolate or prunes in chocolate ( pl, śliwka w czekoladzie, rus, чернослив в шоколаде, chernosliv v shokolade, uk, чорнослив у шоколаді, chornoslyv u shokoladi), are a kind of sweet; a chocolate candy with an entire dried plum as a filling. A chocolate-covered prune or plum is a typical Polish delicacy. Along with similarly prepared dried apricots, chocolate-covered prunes are a traditional confectionery in Russia and Ukraine.Конфеты чернослив в шоколаде. Калорийность и состав чернослива в шоколаде FindFood.ru (in Russian) Variation ...
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Russian Cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles. History The history of Russian cuisine was divided in four groups: Old Russian cuisine (ninth to sixteenth century), Old Moscow cuisine (seventeenth century), the cuisine that existed during the ruling of Peter and Catherine the Great (eighteenth century), and finally Petersburg cuisine, which took place from the end of the eighteenth century to the 1860s. In the Old Russian period, the main food groups were bread, lots of grains, and lots of foods that contained starch. Women baked pies with lots of different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat, oats, etc.were represented as wellbeing to the household. Lots of Russians used honey and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Icelandic Cuisine
''Randabrauð'', the cuisine of Iceland, has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter due to the fact that Iceland has traditionally been inhabited only near its coastline. Popular foods in Iceland include skyr, hangikjöt (smoked lamb), kleinur, laufabrauð, and bollur. Þorramatur is a traditional buffet served at midwinter festivals called Þorrablót; it includes a selection of traditionally cured meat and fish products served with ''rúgbrauð'' (dense dark and sweet rye bread) and brennivín (an Icelandic akvavit). The flavors of this traditional country food originate in its preservation methods; pickling in fermented whey or brine, drying, and smoking. Modern Icelandic chefs usually emphasise the quality of available ingredients rather than age-old cooking traditions and methods. Numerous restaurants in Iceland specialise in seafood. At the annual Food and Fun chef's competition (held since 2004), competitors cre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vínarterta
Vínarterta (, "Vienna cake"), also known as Randalín (, "striped lady cake"), is a multi-layered cake made from alternating layers of almond and/or cardamom-flavoured biscuit and prunes or sometimes plum jam, the filling usually including spices such as cinnamon, vanilla, cloves, and cardamom. Other fillings such as apricot and rhubarb are less well known, but traditional going back to the 19th century. Vinarterta originated in Iceland, but its name and composition both hint at Austrian roots. The recipe was brought to Manitoba by Icelandic immigrants to Canada, many of whom settled at New Iceland. The cake is now better-known in the Icelandic communities in Canada and the United States than it is in Iceland. The modern Icelandic cake differs from the traditional cake, with common substitutions for the plum jam including cream or strawberries. In New Iceland, substitutions for the filling are discouraged. The cake is typically served in rectangular slices with coffee. It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prunus Cerasifera
__NOTOC__ ''Prunus cerasifera'' is a species of plum known by the common names cherry plum and myrobalan plum.UConn Horticulture It is native to and , and is naturalised in the and scattered locations in North America. Also naturalized in parts of SE Australia where it is considered to be a mildly invasive weed of bushland near urban centers. Description ...
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Georgian Cuisine
Georgian cuisine () consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus and the wider Eastern Europe. Every region of Georgia has its own distinct style of food preparation. Eating and drinking are important parts of Georgian culture. Georgia was one of the countries on the Silk Road, which resulted in travelers influencing Georgian cuisine. The Georgian love of family and friends is one of the reasons why the (tablecloth) is so important in Georgia. ''Supra'' is offered spontaneously to relatives, friends or guests. Every has its ( toastmaster), who gives the toast and entertains the guests. Regional traditional cuisines Abkhazia Abkhazian cuisine uses many spices and walnuts. * The most popular dishes from Abkhazia are Abysta (Абыста - porridge made of corn, similar to the Mingrelian Ghomi), Apyrpylchapa (Апырпылча ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tkemali
Tkemali ( Georgian: ტყემალი) is a Georgian sauce primarily made of cherry plum, sometimes '' alucha'' or other varieties of plum. Both red and green varieties of plum are used. The flavor of the sauce varies, but generally tends to be pungently tart. To lower the tartness level, occasionally sweeter types of plums are added during preparation. Traditionally, besides plum the following ingredients are used: garlic, pennyroyal, cumin, coriander, dill, chili pepper and salt. Tkemali is used for fried or grilled meat, poultry and potato dishes, and has a place in Georgian cuisine similar to the one ketchup has in the United States. It can be made at home, but is also mass-produced by several Georgian and Russian companies. See also * List of plum dishes * List of dips * List of sauces The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
