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Milhoja
Milhojas ("thousand sheets") are desserts made with stacked layers of puff pastry,My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats – Fany Gerson pp. 384-387. filled with creme patissiere; cream; ; a creamy mix of condensed milk, sugar, and vanilla; or white chocolate. They are part of the cuisines of , |
Colombian Cuisine
Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region. History of Colombian food Colombian food is a unique blend of indigenous and European traditions with a strong Afro-Caribbean influence. The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South. Arepas, made from ground corn, are one of the oldest cooked dishes in Colombian cuisine. It is believed that the name derives from the word for corn in the Chibcha languages. Arepas are a p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gibraltarian Cuisine
Gibraltarian cuisine is the result of a long relationship between the people of Spanish Andalusia and those of Great Britain, as well as the many foreigners who have made Gibraltar their home over the past three centuries. These influences include those of the culinary traditions of Malta, Genoa, and Portugal. This marriage of tastes has produced in Gibraltar an eclectic mix of Mediterranean and British cuisines. Below are some examples of typical Gibraltarian dishes. Pasta Rosto A popular local pasta dish of Italian origin consisting of penne in a tomato sauce with beef or occasionally pork, mushrooms and carrots (among other vegetables depending on family tradition) and topped with grated "'' queso bola''". The origin of its name is probably from the English word "roast". Fideos al horno A baked pasta dish very similar to the Spanish ''fideos al horno'', Maltese '' imqarrun'' or Greek pastitsio which consists of macaroni, bolognese sauce, and various other ingredie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pastries
This is a list of pastry, pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweetness, sweet or Umami, savory ingredients. There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Two main types of pastry are nonlaminated, when fat is cut or rubbed into the flour, and laminated dough, laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a pie or tart crust and brioche. An example of a laminated pastry would be a croissant, danish pastry, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts. Pastries ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venezuelan Cuisine
Venezuelan cuisine is influenced by its EuropeanKohnstamm, Thomas; Kohn, Beth"Venezuela."Lonely Planet. Accessed October 2011. ( Italian, Spanish, Portuguese, and French), West African, and indigenous traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common side dishes in the Venezuelan diet. Ají dulce and papelón are found in most recipes. Worcestershire sauce is also used frequently in stews. Venezuela is also known for having a large variety of white cheese (queso blanco), usually named by geographical region. Main dishes Typical snacks Beverages * Beer * ''Chicha'' * ''Cocada'' – Coconut milkshake, found mostly in coastal areas. * Mango juice * Passion fruit juice * ''Malta'' – Non-alcoholic carbonated malt. * '' Papelón con limón'' * '' Ponche crema'' – Served especially duri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Pastries
Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain ** Spanish language, spoken in Spain and many Latin American countries ** Spanish cuisine Other places * Spanish, Ontario, Canada * Spanish River (other), the name of several rivers * Spanish Town, Jamaica Other uses * John J. Spanish (1922–2019), American politician * "Spanish" (song), a single by Craig David, 2003 See also * * * Español (other) * Spain (other) * España (other) * Espanola (other) * Hispania, the Roman and Greek name for the Iberian Peninsula * Hispanic, the people, nations, and cultures that have a historical link to Spain * Hispanic (other) * Hispanism * Spain (other) * National and regional identity in Spain * Culture of Spain The culture of ''Spain'' is based on a variety of historical influences, primarily based on the culture of ancient Rome, Spain being a prom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argentine Pastries
Argentines (mistakenly translated Argentineans in the past; in Spanish ( masculine) or ( feminine)) are people identified with the country of Argentina. This connection may be residential, legal, historical or cultural. For most Argentines, several (or all) of these connections exist and are collectively the source of their being ''Argentine''. Argentina is a multiethnic and multilingual society, home to people of various ethnic, religious, and national origins, with the majority of the population made up of Old World immigrants and their descendants. As a result, Argentines do not equate their nationality with ethnicity, but with citizenship and allegiance to Argentina. Aside from the indigenous population, nearly all Argentines or their ancestors immigrated within the past five centuries. Among countries in the world that have received the most immigrants in modern history, Argentina, with 6.6 million, ranks second to the United States (27 million), and ahead of other immi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Desserts
Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', written by William Vaughan. In his book ''Sweet Invention: A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mille-feuille
A (, "thousand-sheets"),The name is also written as and . also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême. Traditionally, a is made up of three layers of puff pastry (), alternating with two layers of pastry cream (). The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect. History All the elements of the recipe are present in numerous cookbooks since at least the 16th century, but the exact origin of the is unknown. According to the ''Oxford Companion to Sugar and Sweets'', recipes from 17th century French and 18th century ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Murcia
Murcia (, , ) is a city in south-eastern Spain, the Capital (political), capital and most populous city of the autonomous community of the Region of Murcia, and the List of municipalities of Spain, seventh largest city in the country. It has a population of 460,349 inhabitants in 2021 (about one third of the total population of the Region). The total population of the metropolitan area is 672,773 in 2020, covering an urban area of 1,230.9 km2. It is located on the Segura, Segura River, in the southeast of the Iberian Peninsula. It has a climate with hot summers, mild winters, and relatively low precipitation. Murcia was founded by the emir of Cordoba Abd ar-Rahman II in 825 with the name ''Mursiyah'' ( ar, مرسية). It is now mainly a services city and a University of Murcia, university town. Highlights for visitors include the Cathedral of Murcia and a number of baroque architecture, baroque buildings, renowned local cuisine, Holy Week procession, works of art by the famous ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mille Feuille
A (, "thousand-sheets"),The name is also written as and . also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême. Traditionally, a is made up of three layers of puff pastry (), alternating with two layers of pastry cream (). The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect. History All the elements of the recipe are present in numerous cookbooks since at least the 16th century, but the exact origin of the is unknown. According to the ''Oxford Companion to Sugar and Sweets'', recipes from 17th century French and 18th century Eng ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolivian Cuisine
Bolivian cuisine stems from the combination of Spanish cuisine with indigenous ingredients and Aymara traditions, among others, with later influences from Germans, Italians, French, and Arabs due to the arrival of immigrants from those countries. The traditional staples of Bolivian cuisine are corn, potatoes, quinoa and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat, and meat, including beef, pork, and chicken. Bolivian cuisine differs by geographical locations. In Western Bolivia in the Altiplano, due to the high, cold climate cuisine tends to use spices, whereas in the lowlands of Bolivia in the more Amazonian regions dishes consist of products abundant in the region: fruits, vegetables, fish and yuca. Influences Bolivian cuisine has been influenced by the Inca cuisine, Aymara cuisine, Spanish cuisine, and to a lesser extent the cuisines of other neighboring countri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dulce De Leche
''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods. ''Dulce de leche'' is Spanish for "sweet adeof milk". Other regional names in Spanish include ''manjar'' ("delicacy") and ''arequipe''; in Mexico and some Central American countries ''dulce de leche'' made with goat's milk is called 'cajeta'. In French it is called ''confiture de lait.'' It is also known under the name of ''kajmak'' in Polish cuisine, where it was independently created based on Turkish kaymak, a kind of clotted cream. Kajmak is most commonly used for wafers or the mazurek pie traditionally eaten on Easter. Preparation and uses The most basic re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
