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a dessert made of gelatine or other gelling agent, sugar, flavourings and food colouring, Herrencreme: a vanilla pudding mixed with cream and chocolate shavings and a good amount of rum Kuchen: Kuchen is the German word for cake, and is used in other languages as the name for several different types of sweet desserts, pastries, and gateaux ...
A traditional dish of German, Austrian and Czech cuisines that literally means "Liver dumpling soup". Schlachtschüssel: Snack Lt.: Butchers plate; a combination of Blutwurst and Leberwurst (blood sausage and liver sausage), served hot on sauerkraut. Saures Lüngerl Main course A ragout from lung and sometimes heart from the veal. Bayrisch Kraut
A name given to different typical dishes of many countries with Iberian heritage. For example, in Brazil, a pastel is a common fast food dish, consisting of thin pastry envelopes wrapped around assorted fillings, then deep fried in vegetable oil. Pictured is a Brazilian pastel.
Pastries [1] - registered trademark, oblong shaped fried dough, like a beaver tail (Hence the name) Beignet: France: The pastry is also present in New Orleans, Louisiana, as a deep-fried choux pastry covered with confectioner's sugar in the U.S. and Belgium, and sometimes described as a French doughnut; however, as with other variants of fried ...
German pastries (20 P) Pages in category "German desserts" The following 34 pages are in this category, out of 34 total. This list may not reflect recent changes. *
Schnecken are a type of sweet bun or roll of German origin. They typically contain raisins.. The name Schnecken means snails in German and refers to the shape of the pastry. The bun is still common in Germany, Switzerland and Austria (in some regions as Schneckennudel [1]), where the name is Schnecke (which is the German singular of Schnecken), and in other parts of northern Europe.
In Israel, a version of the pastry called sufganiyah (Hebrew: סופגנייה) is traditionally consumed during the Jewish holiday of Hanukkah. [3] In Southeast Europe, they are called Krofne, Krafne or Krofi. They are the same size and often filled with jam as well, but unlike its German counterpart, chocolate fillings are also very common there.
Especially for children in rural areas, the present meant a recompense for poor food and times of hunger throughout the year. Also common (especially in Linz) was the superstition that the luck of the forthcoming year depends on the success of the pastry. If the yeast did not work and the dough did not rise, disaster or death were supposed to ...