Enjoyed throughout Austria and Bavaria as dessert or lunch, this traditional Kaiserschmarrn is quick to make and a thorough delight to eat!
Served warm and rolled in cinnamon sugar, these German Quark Balls (Quarkbällchen) are lightly crunchy on the outside and soft and tender on the inside. Perfect for a special breakfast, afternoon snack or dessert!
Cretons de Quebec is a sort of pork pate served most commonly as a spread for toast at breakfast. Try it with blackberry jam or apple butter.
If you are looking for a delicious breakfast that is also gorgeous, you need to try Turkish eggs! I first […]
Buchteln, or Rohrnudeln are a much loved German recipe for sweet dumplings made from yeast dough, stuffed with fruit or jam, brushed in lots of butter and then baked. They are incredibly moreish and can be filled basically with whatever you like - I like plums, apricots or cherries.
Chop-up is one of Antigua's most distinctive and delicious dishes. Made with pumpkin, eggplant, leafy green spinach (callaloo), onion and garlic, this traditional Caribbean vegetable mash is most popular for breakfast but it's also a favourite for lunch, dinner and just about every meal as a side.
These Djibouti Banana Fritters are light and fluffy, made with mashed banana.
Japanese Fluffy Souffle Pancakes - Easy Recipe - Have you been to Fluffy Fluffy or any Japanese Souffle pancake place? Aren’t fluffy japanese pancakes the best? If you want to recreate those perfectly cloudy, melt in the mouth, fluffy delicious tall pancakes at home, then read on!
An easy recipe for Kaiserschmarrn, using simple ingredients. You'll love this caramelized fluffy Austrian-style shredded pancake.
Lesotho cinnamon rolls are called Makoenva, but they are really just fried dough with some raisins, and then rolled in cinnamon and sugar straight out of the fryer. What ever you call them, they are
Bramboraky, tschechische Kartoffelpuffer, gehören ohne Zweifel zu der klassischen böhmischen Küche. Sie duften nach Knoblauch und Majoran, ohne die das Rezept nicht auskommen kann. Da ich aus der Tschechischen Republik komme, stelle ich dir gerne ein Originalrezept für unsere Kartoffelpuffer vor! Sie sind einfach zu machen und ich garantiere dir, dass du sie genießt.
Hi, Everyone! I'm so excited to share this recipe for traditional Czech "buchty" (sweet filled buns) with you today! Every time I get a little homesick and miss Prague, I know that cooking or baking something that reminds me of home will cheer me up! These sweet buns are one of my favorites, and just
This shaobing is a sort of bread/pastry that has a crisp exterior covered with sesame seeds and a layered interior that provides some bite. While the shaobing has quite a large variation of styles depending
Syrniki is a Russian name for "cheese pancakes." A traditional Syrniki Recipe is made from a fine curd farmer's cheese (tvorog), eggs, flour, and sugar. Some Eastern European's call them Tvorozhniki and in Ukrainian, we call them "Syrnyky."
Banfora is easy to make and a beloved dessert in Bukina Faso. It is like a puffed pancake with sweetness in every bite. You will love this recipe.
There’s nothing more Polish to have for breakfast than… kanapka. Polish open-faced sandwiches are eaten all over the country not only in the morning but also as a snack, or supper.
This Shanghai da bing (大饼) is our version of the famous Shanghai breakfast of da bing and you tiao. Shanghai da bing (sesame pancake) and you tiao (fried dough) is the preferred breakfast of champions in Shanghai!
Malawian Nsima pronounced en-see-ma is a thick porridge made of corn that can be shaped into mounds or patties. It is the national dish of Malawi and served with a number of different types of
Serve for a sweet breakfast treat, or as a dessert, served with good vanilla or rum raisin ice cream.
Homemade piroshki cannot be beat. They are soft, with a creamy mashed potato filling and are the perfect food for any meal.
Geymar (known as Kaymak in Turkey) is an Iraqi thickened cream that is traditionally made using water buffalo milk. It is indulgent and addictive, typically served for breakfast with flaky pastry called Kahi, and smothered in either honey or date molasses. You can recreate it at home using a mixture of cow's milk and whipping cream for the ultimate breakfast treat!
Banfora is easy to make and a beloved dessert in Bukina Faso. It is like a puffed pancake with sweetness in every bite. You will love this recipe.
An informative guide to homemade scallion pancakes, a layered Chinese flatbread loved for its super crispy, flaky texture and oniony, aromatic taste.
As per wiki,Croatian cuisine is heterogeneous, its known as a cuisine of the regions since every regions has its own distinct culinary traditions. Its roots date back to ancient times and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures - Hungarian, Austrian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek, Roman and Illyrian, as well as of the later Mediterranean cuisine - Italian (especially Venetian) and French, using olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of Croatian tradition in all regions. Food and recipes from former Yugoslav countries are also popular in Croatia. When i picked Croatia for the letter C for this month long blogging marathon, i was searching for something easy to make, while googling i saw this post. Actually this Croatian doughnuts/Fritule, also called Uštipci, is a festive Croatian pastry resembling little doughnuts, made particularly for Christmas. They are somewhat similar to Italian zeppole and venetian Frìtole, but are usually flavored with brandy and citrus zest, containing raisins, and are topped with powdered sugar.Its adviced to fry this fritters in small batches in medium flame, these fluffy doughnuts are dangerously addictive. This post is for this month's blogging marathon as am running for a month with Around the world in 30days as theme. 1no Egg 1cup Yogurt 1+1/2cups All purpose flour 1tsp Vanilla extract 2tsp Baking powder 1tbsp Rum or brandy or apple vinegar 2tbsp Sugar 1tbsp Raisins Confectioner's sugar (for dusting) Take the flour, baking powder, sugar, raisins, vanilla extract in a bowl, add in the egg and yogurt. Mix well all the ingredients together. Drop rounded teaspoonfuls of batter in hot oil and fry in small batches, until golden. Drain the excess of oil with a paper towel. Dust with confectioner's sugar. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44 An InLinkz Link-up
This 15-minute Turkish Eggs Recipe (Cilbir) pairs creamy garlicky yogurt, spiced butter, poached eggs, and fresh dill for a meal that’s satisfying for breakfast or any meal of the day.
You’ll be pleased to know that the traditional food in Liechtenstein is not all stews, purées, and porridges. There is a rich variety of dishes to enjoy.
Imeruli khachapuri is a Georgian flatbread stuffed with cheese that hails from the west-central region of Imereti.
Single-purpose specialized kitchen tools are more often than not a waste of kitchen space, and hardly ever used. While don't have a big kitchen with a lot of space for extra tools, but I do
Traditional palatschniken recipes make Austrian crepes filled with apricot jam, then rolled up (jelly-roll like) and dusted nicely with confectioners' sugar.
La ricetta della cicerchiata, croccanti dadini dorati di pasta fritta assemblati con il miele.
Mayak Gyeran translates to "Drug Eggs", but don't worry! No drugs involved, they're just addictingly delicious.
I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. —Ana Paula Cioffi, Hayward, California
My 5-ingredient Crispy Classic Potato Latkes Recipe makes for a crunchy snack, breakfast, or side dish. Traditionally served at Hanukkah, these golden brown potato pancakes taste so savory and are perfect for dipping in the creamy sour cream and dill sauce.
Sweet, raisin-filled kugelhopf has origins in Austria, but it has since become a specialty of the Alsace region of France. It's often served for breakfast or brunch.
