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Krofi
Krofne (Albanian and ; Bosnian and sr-Latn, krofne, sr-cyr, крофне; ; ; ) are airy filled doughnuts. They are round and usually filled with jelly, marmalade, jam or chocolate as well as butter, Nutella and cinnamon. They can also be filled with custard, or cream, but that is usually less common. The name comes from German '' Krapfen'', and it is a variation of the Central European pastry known as the Berliner. They are also similar to beignets. The recipe for homemade krofne includes yeast, milk, sugar, flour, salt, butter, eggs, rum, lemon peel, marmalade and powdered sugar. The dough is kneaded and prepared and then cut into small pieces, then made into a little ball, making it easier to cook. In Serbia, Croatia and Slovenia, the consumption of krafne, or krofi, increases significantly during the yearly winter festival of Carnival. In Croatia, they are served on New Year's Day as a good-luck token as well as for prosperity, as well as for other holidays such as Easter, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berliner (pastry)
A Berliner or Krapfen is a German jam doughnut with no central hole, made from sweet yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar. History Sugar was very costly until the 16th century, and early doughnuts were usually stuffed with savory fillings like cheese, meat and mushroom. When imports from Caribbean sugar plantations made sugar more affordable, fruit preserves gained in popularity. In 1485, the first German-language cookbook to be published in printed form '' Kuechenmeisterei'' was published in Nuremberg and remained in print at least until 1674 with 20 editions (it was later translated into Polish in 1532). It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called ''Gefüllte Krapfen'' made with jam-filled yeasted bread dough deep-fried in lard. It's unknown whether this innovation was the author's own or simply a record of an existing pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berliner (doughnut)
A Berliner or Krapfen is a German jam doughnut with no central hole, made from sweet Yeast, yeast dough fried in lard or cooking oil, with a jam filling, and usually covered in powdered sugar. History Sugar was very costly until the 16th century, and early doughnuts were usually stuffed with savory fillings like cheese, meat and mushroom. When imports from Caribbean sugar plantations made sugar more affordable, fruit preserves gained in popularity. In 1485, the first German-language cookbook to be published in printed form ''Kuechenmeisterei'' was published in Nuremberg and remained in print at least until 1674 with 20 editions (it was later translated into Polish in 1532). It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called ''Gefüllte Krapfen'' made with jam-filled yeasted bread dough deep-fried in lard. It's unknown whether this innovation was the author's own or simply a record of an existing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balkans
The Balkans ( , ), corresponding partially with the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throughout the whole of Bulgaria. The Balkan Peninsula is bordered by the Adriatic Sea in the northwest, the Ionian Sea in the southwest, the Aegean Sea in the south, the Turkish straits in the east, and the Black Sea in the northeast. The northern border of the peninsula is variously defined. The highest point of the Balkans is Musala, , in the Rila mountain range, Bulgaria. The concept of the Balkan Peninsula was created by the German geographer August Zeune in 1808, who mistakenly considered the Balkan Mountains the dominant mountain system of southeastern Europe spanning from the Adriatic Sea to the Black Sea. In the 19th century the term ''Balkan Peninsula'' was a synonym for Rumelia, the parts of Europe that were provinces of the Ottoman E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doughnut
A doughnut or donut () is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. ''Doughnut'' is the traditional spelling, while ''donut'' is the simplified version; the terms are used interchangeably. Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavors are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montenegrin Cuisine
Montenegrin cuisine is a result of Montenegro's geographic position and its long history and tradition. Review The first major influences to Montenegrin cuisine came from the Levant and Turkey, largely via Serbia: sarma, musaka, pilav, pita, gibanica, burek, ćevapi, kebab, đuveč, and Turkish sweets such as baklava and tulumba. Hungarian cuisine influences stews and sataraš. Central European cuisine is evident in the prevalence of crêpes, doughnuts, jams, many types of biscuits and cakes, and various kinds of breads. Montenegrin cuisine also varies geographically; the cuisine in the coastal area differs from that of the northern highland region. The coastal area is traditionally a representative of Mediterranean cuisine, with seafood being a common dish. The traditional dishes of Montenegro's Adriatic coast, unlike its heartland, have a distinctively Italian influence as well. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croatian Cuisine
Croatian cuisine () is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to Classical Antiquity, ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by Slavic features and influences from the more recent contacts with Turkish cuisine, Turkish, Hungarian cuisine, Hungarian and Austrian cuisine, Austrian cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of Greek cuisine, Greek and Roman cuisine, Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian cuisine, Italian (especially Venetian). Coastal cuisines use olive oil, herbs and spices such as rosemary, Salvia officinalis, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bosnia And Herzegovina Cuisine
Bosnian cuisine ( Bosnian: ''bosanska kuhinja'') is the traditional cuisine of Bosnia and Herzegovina. It is influenced by Ottoman, Austro-Hungarian and Balkan cuisines. Ingredients Bosnian cuisine is a mixture of the local regions such as the Balkan countries, Greece, Italy and Turkey, with many recipes coming from the Ottoman era. It uses some spices, but usually in moderate quantities. Most dishes are light, as they are cooked in lots of water; the sauces are often natural, consisting of little more than the natural juices of the vegetables in the dish. Typical ingredients include tomatoes, potatoes, onions, garlic, bell peppers, cucumbers, carrots, cabbage, mushrooms, spinach, zucchini, dried and fresh beans, plums, milk, paprika and cream called pavlaka and kajmak. Typical meat dishes include beef lamband pork. Some local specialties are ćevapi, ''burek'' (börek), 'zeljanica' spinach pie spanakopita, 'sirnica' cheese pie, 'paprike' stuffed peppers, sarma, 'pilav' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albanian Cuisine
Albanian cuisine is a representative of the cuisine of the Mediterranean cuisine, Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables, and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly every kind of herbs, vegetables, and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since Classical antiquity, antiquity throughout the country particularly along the coasts. Hospitality is a fundamental custom of Albanian society and serving food is integral to the hosting of guests and visitors. It is not infrequent for visitors to be invited to eat and drink with locals. The medieval Albanian Kanun (Albania), code of honor, called Besa (Albanian culture), ''besa'', resulted to look after guests and strangers as an act of recognition and gratitude. Alb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Custard Desserts
This is a list of custard desserts, containing prepared desserts that use custard as a primary ingredient. The term custard encompasses a variety of culinary preparations based on a cooked mixture of milk or cream, and egg or egg yolk. Custard desserts File:Cremecaramel.jpg, Creme caramel, also known as flan File:Galaktoboureko.jpg, Galaktoboureko is a dessert of semolina custard in phyllo dough. File:Trifle-(cream-layer)-profile.jpg, Layers of a trifle showing the custard in between cake, fruit and whipped cream File:Marsala sabayon with cookie and local stone fruit.jpg, A glass of zabaione See also * Blancmange – made without egg yolks * Bavarian cream – made without egg yolks * Panna cotta – made without egg yolks * Eggnog * Eierpunsch – sometimes prepared using custard as an ingredient * List of baked goods * List of desserts * List of egg dishes * Lists of prepared foods * List of savoury puddings * List of sweet puddings References External ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jelly Doughnut
A jelly doughnut, or jam doughnut, is a doughnut with a fruit preserve filling. Varieties include the German ''Berliner (pastry), Berliner'', the Polish ''pączki'', the Jewish ''sufganiyot'', the Southern European ''krafne'' and the Italian ''bombolone''. History The first record of a jelly doughnut appeared in a German cookbook published in 1485. It is uncertain whether or not that was the precise date of the jelly doughnut's invention. Known then as ''Gefüllte Krapfen'', it spread throughout Europe over the next century, sometimes with other fillings considering sugar and jelly was sparsely found at the time, but Sugar plantations in the Caribbean, Caribbean sugar plantations made both more widely available. By region Australia Hot jam doughnuts are popular all over Victoria. They can be found at fairs and markets, and they are commonly sold out of food trucks. They are similar to traditional German and American jelly doughnuts, but with more yeast in the dough and always ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Doughnut Varieties
Doughnuts are a type of List of fried dough foods, fried dough food. The following is a list of doughnut and fried dough pastry varieties. Variations and specialties by region The terms below constitute either names for different doughnut types created using local recipes, or for the local language translation of the term for an imported doughnut product. * Argentina – Sopaipilla, also called ''tortas fritas'' (fried pastries) or ''Kreppel'', is a fried pastry or quick bread that was introduced by German immigrants, and is similar to the Berliner (pastry), Berliner. Facturas are a popular baked doughnut found in every corner bakery. Other names that may be seen in bakeries are ''berlinesas'' and ''bolas de fraile'' ("friar's balls"). * Armenia – ''Ponchik'', borrowed from Russian, is a deep-fried piece of dough shaped into a flattened sphere and filled with confiture or other sweet filling. ''Tukalik'' are similar to doughnut holes, and Armenian doughnuts are referred to as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jutarnji List
() is a Croatian daily newspaper based in Zagreb. It was published on 6 April 1998 by EPH (Europapress holding, owned by Ninoslav Pavić), which eventually changed its name in Hanza Media after being bought by Marijan Hanžeković. The newspaper is published in the berliner format and online. Its online edition, ''Jutarnji.hr'', is the second most-visited news website in Croatia after ''Index.hr Index.hr is a Croatian Tabloid journalism, tabloid-like online newspaper, launched in December 2002 and based in Zagreb. It was founded by Matija Babić and was originally designed as a News aggregator, news aggregation website, providing news co ...''. According to Hanžeković, " should be conceptually a newspaper of liberal and social-democratic orientation, with emphasis on accuracy and relevance." History and profile was launched in April 1998, becoming the first successful Croatian daily newspaper to appear since the 1950s. It was named after the ' Zagreb daily that used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
