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Flaounes
''Flaouna'' () is a cheese-filled pastry from Greece and Cyprus, which may include raisins or be garnished with sesame seeds. Flaounes are traditionally prepared for Easter. Regional names for flaouna include ''vlaouna'', ''fesoudki'' (Greek:''φεσούδκι'') in Karavas, and ''aflaouna'' in Karpasia. History Flaounes are traditionally served in Cyprus, parts of Greece (especially Arcadia) and more widely in the Greek diaspora as a celebratory food for the breaking of the Lenten fast, being prepared on Great and Holy Friday for consumption on Easter Sunday. They are eaten in place of bread on Easter Sunday, and continue to be made and eaten for the weeks following. Creating the flaounes can often be a family tradition shared with multiple generations. The Guinness World Records holds a record for the largest flaouna ever made. It was set on 11 April 2012 by the company Carrefour in Limassol. The pastry measured long and wide, weighing . As part of the celebrations, 20 perc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Easter Food
The holiday of Easter is associated with various Easter customs and foodways (food traditions that vary regionally). Preparing, coloring, and decorating Easter eggs is one such popular tradition. Lamb and mutton, Lamb is eaten in many countries, mirroring the Jewish Passover meal. Eating lamb at Easter has a religious meaning. The Lamb of God, Paschal Lamb of the New Testament is in fact, for Christianity, the son of God Jesus Christ. The Paschal Lamb, in particular, represents the sacrifice of Jesus Christ for the sins of humanity. Eating lamb at Easter therefore commemorates the Death and Resurrection of Jesus. Easter eggs Easter eggs, also called Paschal eggs, are eggs that are Egg decorating, decorated for the Christian feast of Easter, which celebrates the resurrection of Jesus. As such, Easter eggs are common during the season of Eastertide (Easter season). The oldest tradition, which continues to be used in Central Europe, Central and Eastern Europe, is to use dye and p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Great British Bake Off (series 6)
The sixth series (Season 3 on PBS, or Collection 3 on Netflix in the US) of ''The Great British Bake Off'' first aired on 5 August 2015, with twelve contestants competing to be the series 6 winner. Mel Giedroyc and Sue Perkins presented the show, and Mary Berry and Paul Hollywood returned as judges. The competition was held in the ground of Welford Park, Berkshire for a second year. The series was won by Nadiya Hussain, with Tamal Ray and Ian Cumming finishing as runners-up. The sixth series was broadcast as the third season on PBS in the United States. Bakers Results summary Colour key: Episodes Colour key: Episode 1: Cakes For the first signature challenge, the bakers were given two hours to make a Madeira Cake, which was chosen as an "easy" challenge for the bakers. The cake should have a dome and a crack on top, though Mary stated the cake should not differ too far from the original. For the technical challenge, the bakers had hours to ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flaó
Flaó (plural flaons, ) is a cheesecake or tart found in Spanish cuisine popular from Levante. It is claimed by Majorca, Ibiza and Formentera, with some controversy. Traditionally flaons were part of Easter family celebrations in Menorca, but now they are available all year round. In some regions flaons are a type of crescent-shaped pie filled with jam and honey in Calasseit, Tarragona, or some type of cheese, varying according to the location. Honey was used traditionally, but in modern times sweet flaons are usually sweetened with sugar. Historically, the first recorded mention of these cakes is from 1252 and they are mentioned as well in Ramon Llull's book '' Blanquerna'', written in 1283. Variants Alt Maestrat In the Alt Maestrat and Ports areas the cake has a semicircular shape and it is filled with a mixture of local cottage cheese ''( brull)'' and ground almonds flavored with aguardiente and mistela. The flaons of Morella are the gastronomic icon of the ancient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anari Cheese
Anari (, ) is a fresh mild whey cheese produced in Cyprus. Although much less known than other Cypriot cheeses (e.g. halloumi), it gained popularity following publicity. One of the main industrial producers on the island won a silver medal award for anari in the 2005 World Cheese Awards in the UK. Production The whey used is usually a by-product in the production process of other harder cheeses, commonly that of halloumi or kefalotyri cheese. The whey is gradually heated to in a large cooking bowl. A small amount of goat or sheep milk (5–10%) can be added at this temperature to improve the end product quality. The temperature is then increased to boiling point, whilst mixing. At small crumbly curds of anari start forming and are skimmed off the surface using a slotted spoon or a colander. They are placed in a container that allows further drainage and then cut into cubes of roughly 10 cm sides. Excluding the drainage, the above process takes roughly one hour. Varian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Fruit
Dried fruit is fruit from which the majority of the original water content has been removed prior to cooking or being eaten on its own. Drying may occur either naturally, by sun, through the use of industrial dehydrators, or by freeze drying. Dried fruit has a long tradition of use dating to the fourth millennium BC in Mesopotamia, and is valued for its sweet taste, nutritional content, and long shelf life. In the 21st century, dried fruit consumption is widespread worldwide. Nearly half of dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples, and pears. These are referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in the sun or in commercial dryers. Many fruits, such as cranberries, blueberries, cherries, strawberries, and mango are infused with a sweetener (e.g., sucrose syrup) prior to drying. Some products sold as dried fruit, like papaya, kiwifruit and pineapple, are most often candied fruit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fiadone
Fiadone ( Corsican; : fiadoni) is a Corsican cheesecake without a bottom layer, made of brocciu, sugar, lemon zest and eggs.Schapira (1994) p. 121 The fiadone can have a round or rectangular shape. It is baked in an oven and served cold. In the Italian regions of Abruzzo and Molise they are known as ''fiadoni'', ''fiaduni'' or ''fiauni'', large savoury ricotta-stuffed ravioli served mainly at Easter Easter, also called Pascha ( Aramaic: פַּסְחָא , ''paskha''; Greek: πάσχα, ''páskha'') or Resurrection Sunday, is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, described in t .... References Bibliography * External links Corsican cheesecake (fiadone Corse) Sbs.com.au. Cuisine of Abruzzo Cuisine of Molise Italian desserts Corsican desserts {{italy-dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandelbrot (cookie)
Mandelbrot (), with a number of variant spellings, and called mandel bread or kamish in English-speaking countries and kamishbrot in Ukraine, is a type of cookie found in Ashkenazi Jewish cuisine and popular amongst Eastern European Jews. The Yiddish word ''mandlbroyt'' literally means almond bread, a reference to its common ingredient of almonds. It is typically formed by baking a loaf which is then cut into small slabs and twice-baked in order to form a crunchy exterior. The cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well. Its precise origin is unknown, as is its historic relationship with biscotti, a similar Italian cookie. It is made with oil and not butter and so is pareve and can be served as part of the Shabbat dinner. The basic ingredients are flour, sugar, eggs, and oil. Additional ingredients vary between bakers, but common additions include almonds, walnuts, cinnamon Cinnamon is a sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sultana Raisin
A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, Australia and South Africa, the word ''raisin'' is reserved for the dark-colored dried large grape, with '' sultana'' being a golden- or green-colored dried grape, and '' currant'' being a dried small Black Corinth seedless grape. Varieties Raisin varieties depend on the types of grapes used and appear in a variety of sizes and colors, including green, black, brown, purple, blue, and yellow. Seedless varieties include sultanas (the common American type is known as Thompson Seedless in the United States), Zante currants (black Corinthian raisins, ''Vitis vinifera'' L. var. Apyrena), and Flame grapes. Raisins are traditionally sun-dried but may also be artificially dehydrated. Golden raisins are created with a treatment of sulfur dioxide rather than purely drying them. They are sometimes dr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kefalotyri
Kefalotyri or kefalotiri ( is a hard, salty white cheese made from sheep milk or goat's milk (or both) in Greece and Cyprus. A similar cheese, Kefalograviera, also made from sheep or goat milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri.Ridgway, J., ''The Cheese Companion'' (2002), Depending on the mixture of milk used in the process, the color can vary between yellow and white. A very hard cheese, kefalotyri can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes, meat, or cooked vegetables, and is especially suited for grating. It is also used along with feta cheese in the vast majority of recipes for spanakopita, though sometimes substituted with the broadly similar Italian-derived cheeses Romano or Parmesan. This is a popular and well-known cheese, establishing its roots in Greece during the Byzantine era.Harbutt, J., ''The World Encyclopedia of Cheese'' (2006), It can be found in some gourm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halloumi
Halloumi or haloumi is a cheese that originated in the Eastern Mediterranean. It is traditionally made from a mixture of goat milk and sheep's milk, and now, due to shortages, it increasingly contains cow's milk or milk from other animals such as buffalos and camels. Its texture is described as "squeaky". It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat alternative among vegetarians. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation. Due to trademark law, for a cheese to be called "halloumi" in the U.S. or the European Union, it must be produced in Cyprus. The global halloumi market is approximately US$500 million in sales per year and the UK is the largest importer. Halloumi accounts for 13.4% of exports from Cyprus. Although legend attributes the origin of halloumi to Cyprus, it is unclear if it was first produce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Graviera
Graviera ( ) is a cheese from Greece produced in various parts of Greece, the main varieties of which are Crete, Lesbos, Naxos and Amfilochia. It resembles gruyère, a Swiss cheese from whose name "graviera" is derived. Graviera is Greece's second most popular cheese after feta. Made in wheels, the hard cheese has its rind marked with the characteristic crisscross pattern of its draining cloth. There are various types of graviera produced in Greece. Graviera of Crete is made from sheep's milk and ripened for at least five months. It is slightly sweet, with a pleasant burnt caramel flavor. The graviera of Naxos, in contrast, is mostly made of cow's milk (80–100%). Graviera can be sliced and eaten, fried as saganaki and eaten as a snack, grated and served over pasta dishes, baked in a casserole or used in salads (in cubes or shavings). It is widely available outside Greece, where it can be purchased at large grocery stores, Greek or ethnic markets, and specialty cheese shops, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paphos District
The Paphos District, or simply Paphos (also Pafos), is one of the six districts of Cyprus and it is situated in the western part of Cyprus. Its main town and capital is Paphos. The entire district is controlled by the internationally recognised government of Cyprus. There are four municipalities in Paphos District: Paphos, Yeroskipou, Peyia, and Polis Chrysochous. The area of the district is 1,396 km2, which constitutes the 15.1% of the total area of the island, and the population was 101,106. Its coastal area is characterised by gulfs and coves, capes and points, beaches and tiny isles. The district can be divided into three morphological regions: the coastal plain, lying mainly below 200 metres, the hilly area extending from plain up to the igneous rocks of Paphos forest and the mountainous region, lying mainly on the igneous rocks of the Paphos forest. North-west of the District is the Akamas peninsula which contains a national park where the green sea turtle is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
