makovec
Makovec is another from a long series of Czech poppy seed desserts, so if you're a fan of poppy seed, read on!
Poppy seed roll
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a sweet roll) with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts. It is popular in Central Europe and parts of Eastern Europe, where it is commonly eaten at Christmas and Easter time. It is traditional in several cuisines, including Polish (strucla z makiem, strucla makowa; poppy seed cake = makowiec), Kashubian (makówc), Hungarian (mákos bejgli), Slovak (makovník), Czech (makový závin), Austrian (Mohnbeugel, Mohnstrudel or Mohnstriezel), Ukrainian (zavyvanets iz makom завиванець із маком, or makivnyk маківник), Belarusian (makavy rulet макавы рулет), Bosnian, Croatian and Serbian (makovnjača or štrudla sa makom), Slovenian (makova potica), Romanian (coardă cu mac), Russian (rulet s makom рулет с маком), Lithuanian (aguonų vyniotinis), Latvian (magonmaizite), German (Mohnstrudel), and Yiddish (mohn roll).
Chickpea
The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram, Bengal gram, garbanzo, garbanzo bean, or Egyptian pea. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria.
Sauerkraut
Sauerkraut (/ˈsaʊ.ərˌkraʊt/; German: [ˈzaʊ.ɐˌkʁaʊt], lit. 'sour cabbage') is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.
Kue Kapit
Kue semprong, the Asian egg roll, the love letter, sapit, sepit, kue Belanda, or kapit is an Indonesian traditional wafer snack (kue or kuih) made by clasping egg batter using an iron mold (Waffle iron) which is heated up on a charcoal stove. It is commonly found in Indonesia, Malaysia, Singapore and Brunei.
Krumkake
Krumkake (Norwegian: [ˈkrʊ̀mˌkɑːkə]; meaning 'curved cake'; pl.: krumkaker) is a Norwegian cookie made of flour, butter, eggs, sugar, and cream.
Mozzarella
Mozzarella is a semi-soft non-aged cheese prepared using the pasta filata ('stretched-curd') method with origins from southern Italy. Bocconcini ('small mouthful'), sometimes called uova di bufala ('buffalo eggs'), are approximately bite-sized; a common use is alternating them with cherry tomatoes on a skewer for an appetiser. Ciliegine ('small cherries') are cherry-sized. Perlene are the smallest commercially produced and are often added to salads or into hot soups or pasta dishes just before serving. These balls are packaged in whey or water, have a spongy texture, and absorb flavours.
Tsukemono
Tsukemono (漬物, "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.
Madeleine
The madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
Efflorescence
In chemistry, efflorescence (which roughly means "the flowering" in French) is the migration of a salt to the surface of a porous material, where it forms a coating. The essential process involves the dissolving of an internally held salt in water or occasionally, in another solvent. The water, with the salt now held in solution, migrates to the surface, then evaporates, leaving a coating of the salt.