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02:28AM March 02, 2017 - by: anika854

Streusel

(French) (German) (0 )

Streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, bread, pies, and cakes. The mixture can also be layered or ribboned in the middle of the cake. Can make a different flavor of Streusel such as Apple …

02:16AM March 02, 2017 - by: anika854

Puff Pastry

Water Dough, Détrempe, Pâte Feuilletée

(French) (0 )

Puff Pastry is a flaky light pastry containing several layers. puff pastry is a laminated dough composed of two elements: a "dough packet", the détrempe and a "butter packet" or other solid fat, the beurrage. Preparing a classic puff pastry requires an envelope formed by …

01:43AM March 02, 2017 - by: anika854

Shortcrust Pastry

(-Worldwide-) (0 )

This super-easy pastry is perfect for savory pies, flans, quiches or pasties. It is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is …

08:49PM March 01, 2017 - by: itisclaudio

Ginjinha

Ginja

(Portuguese) (0 )

Portuguese liqueur made by infusing ginja berries, (sour cherry) (Prunus cerasus austera, the Morello cherry) in alcohol (aguardente is used) and adding sugar together with other ingredients. Ginjinha is served in a shot form with a piece of the fruit in the bottom of the …

03:52AM March 01, 2017 - by: anika854

Coconut Cake

(American) (0 )

This is a popular dessert in the Southern region of the United States. It is a cake frosted with a white frosting and covered in coconut flakes. Typically, the cakes used in coconut cake are either white or yellow cakes. While some recipes do not …

03:47AM March 01, 2017 - by: anika854

Lamington

(European) (0 )

It is an Australian cake, made from squares of sponge cake coated in an outer layer of chocolate (or sometimes raspberry) sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the …

03:42AM March 01, 2017 - by: anika854

Ladyfinger

Savoiardi

(British) (Italian) (0 )

It is low density, dry, egg-based and sweet sponge biscuits roughly shaped like a large finger. They are a principal ingredient in many dessert recipes, such as trifles, charlottes, as fruit or chocolate gateau linings and for tiramisu. They are typically soaked in a sugar …

03:36AM March 01, 2017 - by: anika854

Milk-cream Strudel

Millirahmstrudel, Milchrahmstrudel

(European) (0 )

This dish is popular in many countries. The milk-cream strudel is an oven-baked pastry dough stuffed with a sweet bread, raisin and cream filling and served in the pan with hot vanilla sauce.Besides the strudel dough, the ingredients are cream, egg yolks, blanched, ground almonds, …

03:26AM March 01, 2017 - by: anika854

Kaiserschmarrn

Emporers Trifle

(Austrian) (Hungarian) (0 )

Kaiserschmarrn is a type of shredded pancake. Kaiserschmarrn is a popular meal or dessert in many countries. Kaiserschmarrn. Also known as "Emporers Trifle". Kaiserschmarren is a light, caramelized pancake made from a sweet batter using flour, eggs, sugar, salt, and milk, baked in butter. Kaiserschmarren …

03:21AM March 01, 2017 - by: anika854

Gibanica

(Serbian) (0 )

Gibanica is a traditional pastry dish from Serbia popular all over the Balkans. It is usually made with white cheese and eggs. Recipes can range from sweet to savory, and from simple to festive and elaborate multi-layered cakes. Gibanica is considered a breakfast meal but …

03:17AM March 01, 2017 - by: anika854

Buchteln

(Austrian) (European) (0 )

Buchteln is a sweet roll made of yeast dough, filled with jam, ground poppy seeds or curd and baked in a large pan so that they stick together. Buchteln are served mostly as a dessert but can also be used as a main dish.

03:12AM March 01, 2017 - by: anika854

Cremeschnitte

Kremna Rezina, Kremšnita, Krémeš, Krempita

(European) (0 )

Cremeschnitte is a chantilly and custard cream cake dessert popular in several Central European countries. There are many regional variations, but they all include a puff pastry base and custard cream. The Cremeschnitten classic recipe is based on filo or phyllo dough and will be …

03:08AM March 01, 2017 - by: anika854

Kifli

(European) (Hungarian) (0 )

This is a traditional European yeast roll made into a crescent shape. The pastry is called kifli in Hungarian. Kifli are made by cutting sheets of soft yeast dough into triangular wedges then rolling them into crescent shapes which are then baked. In Hungary to …

03:02AM March 01, 2017 - by: anika854

Kolache

(American) (-Eastern European-) (0 )

Kolache is a type of pastry that holds a dollop of fruit, rimmed by a puffy pillow of supple dough. Originating as a semisweet wedding dessert from Central Europe, they have become popular in parts of the United States. Kolache is a bun with the …

04:54AM February 28, 2017 - by: anika854

Ajvar

(Serbian) (0 )

Ajvar is a type of relish, made principally from red bell peppers. It may also contain garlic, eggplant and chili peppers. Ajvar originates in Serbian cuisine and was therefore long known as "Serbian salad" or "Serbian vegetable caviar". Ajvar is a lush, piquant spread based …

04:51AM February 28, 2017 - by: anika854

Lecsó

(Hungarian) (0 )

Lecso is a Hungarian thick vegetable ragout or stew which features green and/or red peppers and tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe. The onions and peppers are usually sauteed in lard, bacon fat or sunflower oil. Garlic can …

04:43AM February 28, 2017 - by: anika854

Egg Barley

Egg Drops, Tarhonya, Tarhoňa

(-Eastern European-) (Hungarian) (0 )

It is an egg-based pasta, often found in Hungary and Eastern Europe. It is a simple product, being made of water, wheat flour, and whole eggs, which are formed into barley-sized "grains" either by hand, cutting, or grating, making it similar in appearance to a …

04:38AM February 28, 2017 - by: anika854

Passatelli

(Italian) (0 )

Passatelli is a pasta formed of bread crumbs, eggs, grated Parmesan cheese, and in some regions lemon, and nutmeg; it is typically cooked in chicken broth, simply delicious.

04:31AM February 28, 2017 - by: anika854

Halusky

Halušky, Haluski

(-Eastern European-) (0 )

It a traditional variety of thick, soft noodles or dumplings cooked in the Central and Eastern European cuisines. Most adapted halusky recipes call for egg noodles rather than potato dumplings.

04:19AM February 28, 2017 - by: anika854

Pottage

(Hungarian) (0 )

Pottage is a thick soup or stew made from boiling vegetables, grains, and, if available, meat or fish. Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavor; this was intended to break down complex starches and …