|
Milk-cream Strudel
The milk-cream strudel (; ) is a traditional Viennese strudel and a popular pastry in Austria and many countries in Europe that once belonged to the Austria-Hungary, Austro-Hungarian Empire (1867–1918). It is an oven-baked pastry dough stuffed with a filling made from diced, milk-soaked bread rolls, egg yolk, powdered sugar, butter, Quark_(dairy_product), quark, vanilla, lemon zest, raisins and cream and is served in the pan with hot vanilla sauce. History The first documented strudel recipe was a recipe of a milk-cream strudel () from 1696 in Vienna, a handwritten recipe at the Viennese City Library. A Viennese legend credits Franz Stelzer (1842–1913), who owned a small inn in Breitenfurt bei Wien, Breitenfurt near Vienna, for the invention of the , [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austria
Austria, formally the Republic of Austria, is a landlocked country in Central Europe, lying in the Eastern Alps. It is a federation of nine Federal states of Austria, states, of which the capital Vienna is the List of largest cities in Austria, most populous city and state. Austria is bordered by Germany to the northwest, the Czech Republic to the north, Slovakia to the northeast, Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the west. The country occupies an area of and has Austrians, a population of around 9 million. The area of today's Austria has been inhabited since at least the Paleolithic, Paleolithic period. Around 400 BC, it was inhabited by the Celts and then annexed by the Roman Empire, Romans in the late 1st century BC. Christianization in the region began in the 4th and 5th centuries, during the late Western Roman Empire, Roman period, followed by the arrival of numerous Germanic tribes during the Migration Period. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Roll
A bread roll is a small, oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a '' sandwich'' in English. Europe Rolls are common throughout Europe. Even in the same languages, rolls are known by a variety of names. Some European languages have many local and dialectal terms for bread rolls. These include German language diminutives of ''Brot'' (bread) in most of western and central Germany (where they are called ''Brötchen'') and in Switzerland (where they are called ''Brötli''). Other German language terms include ''Rundstück'' ("round piece") in Hamburg and Schleswig-Holstein; ''Weckerl'' or more specific ''Semmel'' in Austria, Saxony and southern Bavaria; ''Weck'' and ''Weckle'' in much of Baden-Württemberg, Franconia and Saarland; ''Schrippe'' in Berlin and parts of Brandenburg. Some of these names reappear in other E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Czech Cuisine
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two, or sometimes more, courses; the first course is traditionally soup, and the second course is the main dish. If a third course is eaten, which mainly happens at more festive occasions, it is usually a sweet dessert or compote ('). In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (Gravy, gravies), are popular dishes usually accompanied with beer, especial ... [...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] |
Austrian Pastries
Austrian may refer to: * Austrians, someone from Austria or of Austrian descent ** Someone who is considered an Austrian citizen * Austrian German dialect * Something associated with the country Austria, for example: ** Austria-Hungary ** Austrian Airlines (AUA) ** Austrian cuisine ** Austrian Empire ** Austrian monarchy ** Austrian German (language/dialects) ** Austrian literature ** Austrian nationality law ** Austrian Service Abroad ** Music of Austria **Austrian School of Economics * Economists of the Austrian school of economic thought * The Austrian Attack variation of the Pirc Defence chess opening. See also * * * Austria (other) * Australian (other) Australian(s) may refer to: Australia * Australia, a country * Australians, citizens of the Commonwealth of Australia ** European Australians ** Anglo-Celtic Australians, Australians descended principally from British colonists ** Aboriginal Aus ... * L'Autrichienne (other) {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stuffed Dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza. General stuffed dishes Asian-style buns * Bánh bao * Baozi ** Baozi#Types, List of baozi * Bakpia pathok * Beef bun * Pineapple bun#Buttered variant, Buttered pineapple bun * Cha siu bao * Cocktail bun * Jjinppang – a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. ** Hoppang * Nikuman * Peanut butter bun * Xab Momo * Xiaolongbao Desserts and sweets Dumplings *Pierogi Fish and seafood dishes * Crappit heid – a traditional Scots fish course, consisting of a boiled fish head stuffed with oats, suet and liver. * Stuffed clam *Stuffed mussels – an Armenian cuisine, Armenian dish that is popular in Armenia and Turkey consisting of mussels filled w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pastries
pastry, Pastries 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. The six basic types of pastry dough (a food that combines flour and fat) are shortcrust pastry, filo pastry, choux pastry, flaky pastry, puff pastry and suet pastry. Doughs are either nonlaminated, when fat is cut or rubbed into the flour, or else 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 were first created by the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apple Strudel
Apple strudel (; ; Yiddish: שטרודל) is a traditional Viennese strudel, a popular pastry in Austria, Switzerland, Bavaria, the Czech Republic, Slovakia, Northern Italy, Slovenia, Croatia, Bosnia-Herzegovina and other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). Name ''Strudel'', a German word, derives from the Middle High German word for " swirl", "whirlpool" or " eddy". The apple strudel variant is called ''strudel di mele'' in Italian, ''strudel jabłkowy'' in Polish, ''jablečný štrúdl'' in Czech, ''strudel cu mere'' in Romanian, ''jabolčni zavitek'' in Slovenian, ''štrudla od jabuka'' or ''savijača s jabukama'' in Croatian,''almásrétes'' in Hungarian,June Meyers Authentic Hungarian Heirloom Recipes Cookbook ''strudel da mëiles'' in Ladin and ''Apfelstrudel'' in German. History The oldest known strudel recipe is from 1697, a handwritten recipe housed at the Wienbibliothek im Rathaus. Whether as a sweet or savory l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breitenfurt Bei Wien
Breitenfurt bei Wien (Central Bavarian: ''Braadnfuat bei Wean'') is a town in the district of Mödling (district), Mödling in the Austrian state of Lower Austria. Geography Breitenfurt lies in the Vienna woods directly abutting the city of Vienna on the southwest in the valley of the Liesing. The municipality is one of the largest in the area and has a population density of 197/km2. The municipality has large elevation changes and lies between 260 and 592 meters above sea level. The municipality consists of two parts: Breitenfurt and Hochroterd. Breitenfurt-Ostende lies next to Wien-Kalksburg. From Breitenfurt, the road leads over the Kleinen Semmering to Wolfsgraben. Neighboring municipalities Breitenfut lies on the district boundary between Mödling and Wien-Umgebung next to Wolfsgraben. The other neighboring municipalities are Laab im Walde, Wienerwald, Austria, Wienerwald, and Kaltenleutgeben, all in the district of Mödling. History Breitenfurt was founded relatively late ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Franz Stelzer
Franz may refer to: People * Franz (given name) * Franz (surname) Places * Franz (crater), a lunar crater * Franz, Ontario, a railway junction and unorganized town in Canada * Franz Lake, in the state of Washington, United States – see Franz Lake National Wildlife Refuge Businesses * Franz Deuticke, a scientific publishing company based in Vienna, Austria * Franz Family Bakeries, a food processing company in Portland, Oregon * Franz-porcelains, a Taiwanese brand of pottery based in San Francisco Other uses * ''Franz'' (1971 film), a Belgian film * Franz (2025 film), an upcoming biographical film of Franz Kafka * Franz Lisp, a dialect of the Lisp programming language See also * Frantz (other) * Franzen (other) * Frantzen (other) Frantzen or Frantzén is a surname. Notable people with the surname include: * Allen Frantzen (born 1947/48), American medievalist * Björn Frantzén (born 1977), Swedish chef and restaurateur * Jean-Pierre Fran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Felix Czeike
Felix Czeike (21 August 1926 – 23 April 2006) was an Austrian historian and popular educator. He was an author and partly also editor of numerous publications on the history of Vienna and was the director of the . His main work is the six-volume ''Historische Lexikon Wien''. Life Czeike, born in Favoriten (10th district of Vienna), studied history, geography, German studies and art history at the University of Vienna and received his doctorate in philosophy in 1950. From 1954 he worked in the Vienna City and State Archives, and in 1976 took over their management, which he held until his retirement in 1989. In 1977 he founded the Vienna branch of the Ludwig Boltzmann Gesellschaft for urban history research, which was integrated into the City and State archives, and which he headed until his death. From 1993 to 2003 he was president of the . In 1979 he was appointed associate professor at the University of Vienna, and in 1985 was awarded the title ''Hofrat'' by the Federal Pres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Zest
Zest is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to many different types of food. In terms of fruit anatomy, the zest is obtained from the flavedo (exocarp) which is also called zest. The flavedo and white pith (albedo) of a citrus fruit together makes up its peel. The amounts of both flavedo and pith are variable among citrus fruits, and may be adjusted by the manner in which they are prepared. Citrus peel may commonly be used fresh, dried, candied, or pickled in salt. Preparation After any surface wax has been removed, a zester, grater, vegetable peeler, paring knife, or even a surform tool is used to scrape or cut zest from the fruit. Alternatively, the peel is sliced, then excess pith (if any) cut away. The white portion of the peel under the zest (pith, albedo or mesocarp) may be unpleasantly bitter and is generally avoided by limiting th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
