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Syrnyky
Syrniki ( be, сырнікі; russian: сырники) or syrnyky (Ukrainian: сирники) are fried Eastern Slavic Tvorog pancakes. In Russia, they are also known as tvorozhniki (творо́жники). They are a part of Belarusian, Russian, Ukrainian, Latvian (''biezpiena plācenīši''), Lithuanian and Serbian cuisine. Their simplicity and delicious taste have made them very popular in Eastern Europe. Etymology The name ''syrniki'' is derived from the Slavic word ''syr'' (сыр), stand for soft curd cheese. The Ukrainian language retains the old Slavic sense of the word, as in ''domashnii syr'' (домашній сир, literal translation 'domestic cheese'), whereas in Russian, another old Slavic word for curd cheese, namely the word ''tvorog'' (творог), is used. Preparation Syrnyky or tvorozhniki are made from Tvorog, mixed with flour, eggs and sugar, sometimes adding vanilla extract. Cottage Cheese is suggested as a substitute for the ''tvorog''. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syrniki
Syrniki ( be, сырнікі; russian: сырники) or syrnyky (Ukrainian: сирники) are fried Eastern Slavic Tvorog pancakes. In Russia, they are also known as tvorozhniki (творо́жники). They are a part of Belarusian, Russian, Ukrainian, Latvian (''biezpiena plācenīši''), Lithuanian and Serbian cuisine. Their simplicity and delicious taste have made them very popular in Eastern Europe. Etymology The name ''syrniki'' is derived from the Slavic word ''syr'' (сыр), stand for soft curd cheese. The Ukrainian language retains the old Slavic sense of the word, as in ''domashnii syr'' (домашній сир, literal translation 'domestic cheese'), whereas in Russian, another old Slavic word for curd cheese, namely the word ''tvorog'' (творог), is used. Preparation Syrnyky or tvorozhniki are made from Tvorog, mixed with flour, eggs and sugar, sometimes adding vanilla extract. Cottage Cheese is suggested as a substitute for the '' tvorog''. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Varenye
Varenye (russian: варенье, be, варэнне/варэньне, uk, варення) is a popular whole-fruit preserve, widespread in Eastern Europe (Russia, Ukraine, Belarus), as well as the Baltic region ( lt, uogienė, lv, ievārījums, et, moos). It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup.Варенье Энциклопедический словарь Брокгауза и Ефрона, СПб., 1890–1907 (''Varenye'' in Brockhaus and Efron Encyclopedic Dictionary, St. Petersburg, 1890–1907)В. В. Похлёбкин, ''Кулинарный словарь от ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Public Broadcasting Of Latvia
Public Broadcasting of Latvia ( lv, Latvijas sabiedriskais medijs, lit=Latvian Public Media – LSM) is a publicly funded radio and television organization operated by both of Latvia's public broadcasters – Latvian Television and Radio Latvia. LSM provides news, analysis, culture, entertainment and new experimental content, produced mainly by Latvian Television and Radio Latvia, and by the portal’s editorial personnel. The site was launched on 3 February 2013. LSM content is also available in Russian and English. News content in English was made available from 1 July 2014. A unified news portal was one of the steps planned in a much wider convergence of both public broadcasters. In 2012, Latvia’s National Electronic Media Council (NEMC) approved the concept of creating a new Latvian public service media organization. NEMC members had to decide from 3 different scenarios: * partial convergence (institutional independence, but both media to engage in joint projects); * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Desserts
Russian(s) refers to anything related to Russia, including: *Russians (, ''russkiye''), an ethnic group of the East Slavic peoples, primarily living in Russia and neighboring countries * Rossiyane (), Russian language term for all citizens and people of Russia, regardless of ethnicity * Russophone, Russian-speaking person (, ''russkogovoryashchy'', ''russkoyazychny'') *Russian language, the most widely spoken of the Slavic languages * Russian alphabet * Russian cuisine * Russian culture * Russian studies Russian may also refer to: * Russian dressing *''The Russians'', a book by Hedrick Smith * Russian (comics), fictional Marvel Comics supervillain from ''The Punisher'' series * Russian (solitaire), a card game * "Russians" (song), from the album ''The Dream of the Blue Turtles'' by Sting *"Russian", from the album '' Tubular Bells 2003'' by Mike Oldfield *"Russian", from the album '' '' by Caravan Palace *Nik Russian, the perpetrator of a con committed in 2002 *The South African ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belarusian Desserts
Belarusian may refer to: * Something of, or related to Belarus * Belarusians, people from Belarus, or of Belarusian descent * A citizen of Belarus, see Demographics of Belarus * Belarusian language * Belarusian culture * Belarusian cuisine * Byelorussian Soviet Socialist Republic See also * * Belorussky (other) Belorussky (masculine), Belorusskaya (feminine), or Belorusskoye (neuter) may refer to: *Belorussky Rail Terminal, a rail terminal in Moscow, Russia *Belorussky (settlement), a settlement in Pskov Oblast, Russia *Belorusskaya-Koltsevaya, a station o ... {{disambig Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rossiyskaya Gazeta
' (russian: Российская газета, lit. Russian Gazette) is a Russian newspaper published by the Government of Russia. The daily newspaper serves as the official government gazette of the Government of the Russian Federation, publishing government-related affairs such as official decrees, statements and documents of state bodies, the promulgation of newly approved laws, Presidential decrees, and government announcements. History ''Rossiyskaya Gazeta'' was founded in 1990 by the Supreme Soviet of the Russian SFSR during the ''glasnost'' reforms in Soviet Union, shortly before the country dissolved in 1991. ''Rossiyskaya Gazeta'' became official government newspaper of the Russian Federation, replacing '' Izvestia'' and ''Sovetskaya Rossiya'' newspapers, which were both privatized after the Soviet Union's dissolution. The role of ''Rossiyskaya Gazeta'' is determined by the Law of the Russian Federation N 5-FZ, dated 14 June 1994 and entitled "''On the Procedure of Pu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oladyi
Oladyi (russian: оладьи pl., diminutive: оладушки, ''oladushki'', sg. оладья, ''oladya'') are small thick pancakes or fritters common in Russian cuisines. The batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt and sugar with yeast or baking soda. The batter may also be based on kefir, soured milk or yoghurt. It may contain various additions, such as apple or raisins. Oladki are usually served with smetana (sour cream), as well as with sweet toppings such as jam, powidl, honey etc. Savoury versions may be served with caviar, similarly to blini. Generally, the term ''oladki'' in Eastern Slavic cuisines may also denote fritters made with other ingredients, e.g. potato pancakes (картофельные оладьи), carrot fritters (морковные оладьи), bean pancakes (оладьи из бобовых), rice pancakes (рисовые оладьи), summer squash fritters (кабачковые ола� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lazy Varenyky
Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. The widely-used English name pierogi was derived from Polish. In some parts of Eastern Europe they are known as varenyky''.'' Pierogi are also popular in modern-day American and Canadian cuisine, where they are sometimes known under different local names. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Terminology The English word "pierogi" comes from Polish ' , which is the plural form of ' , a generic term for filled dumplings. It derives from Old East Slavic (') and furthe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quarkkäulchen
Quarkkäulchen (literally "little quark ball") is a Saxon dish made from dough containing about two-thirds mashed potatoes, one-third quark cheese, eggs and flour, and perhaps spiced with cinnamon or dotted with raisins. The dough is fried in butter or clarified butter into small pancakes. These are served hot, usually with sugar, fruits or other sweet side dishes. See also * German cuisine * Syrniki Syrniki ( be, сырнікі; russian: сырники) or syrnyky (Ukrainian: сирники) are fried Eastern Slavic Tvorog pancakes. In Russia, they are also known as tvorozhniki (творо́жники). They are a part of Belarusian, Russ ... * References {{DEFAULTSORT:Quarkkaulchen Cheese dishes Pancakes Saxon cuisine Potato pancakes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smetana (dairy Product)
Smetana (or ''smotana'') is a type of sour cream from Central and Eastern Europe. It is a dairy product produced by souring heavy cream. It is similar to ''crème fraîche'' (28% fat), but nowadays mainly sold with 9% to 42% milkfat content depending on the country. Its cooking properties are different from ''crème fraîche'' and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking. Uses and distribution Smetana is also used in other central Central and Eastern European cuisines in appetizers, main courses, soups and desserts. For example, it may be blended with soups, vegetable salads, cole slaw, and meat dishes. It is served with dumplings (''pelmeni'', '' pierogi'', ''varenyky''), or with pancakes (''bliny'', '' palacsinta'', '' naleśniki'', ''oladyi'', ''syrniki''). It is also used as a filling in savoury pancakes. Smetana can be blended to a Liptauer-like cheese spread with quark or cottage cheeses, onion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallow Frying
Shallow frying is a hot oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables. Technique It is a medium-high to high heat cooking process. Temperatures between are typical, but shallow frying may be performed at temperatures as low as for a longer period of time. The high heat promotes protein denaturation-browning and, in some cases, a Maillard reaction. Deep-frying usually takes place at temperatures between so shallow-frying can oftentimes be considered a less intense cooking technique. Foods to be shallow fried are commonly pre-portioned into single servings before being placed in oil. Since the food is only partly submerged, it must be turned over partway through the cooking process. Some cooks recommend cooking the "presentation" side of the food first. Dishes Both deep-fried and shallow-fried foods are often battered, breaded or floure ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan Frying
Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly. Specifics Pan frying takes place at lower heat than sautéing. This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is ''not'' cut into small pieces before cooking. It requires a lower heat so that the exterior of the food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moiste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
