10 punkti
Autor soovib selle materjali allalaadimise eest saada 10 punkti.
~ 30 lehte
Lehekülgede arv dokumendis
2012-12-11
Kuupäev, millal dokument üles laeti
9 laadimist
Kokku alla laetud
0 arvamust
Teiste kasutajate poolt lisatud kommentaarid
gnom631
Õppematerjali autor
Estonian cuisine The traditional cuisine of Estonia has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but is influenced by many other cuisines by now. In the present day it includes a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries. German, Scandinavian, Russian and other influences have played their part. The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products
Traditional Estonian food has its roots firmly in the countryside, relying heavily on pork, potatoes and garden variety vegetables. The main culinary influences were from Germans, who ruled over Estonia for so many centuries. The eating habits of the Estonian population are related to the season, which severely affect the availability of fresh food. The spring and summer are the seasons of fresh food, in this period are used vegetables, berries and herbs, with the warmer climate the Estonians also like to cook meat grilled outdoors. During the winter are used mushrooms, jams, and preserved foods. Among the typical Estonian dishes are: Baltic fish in acid sauce, pork with sauerkraut and boiled potatoes, blood sausage and
Kheer is a sweet rice pudding, usually made from rice and milk. Laddu is made of flour and other ingredients formed into balls that are dipped in sugar syrup. Shrikhand is a creamy dessert made out of strained yogurt, from which all water is drained off, leaving the thick yogurt cream by itself. Adding dry fruits like mangoes enhances the Shrikhand's taste. It is a Western India traditional dish, and it has ancient roots in the Indian cuisine. A recipe: chickpea salad: 2 cans chickpeas, rinsed and drained red onion, red bell pepper,ribs celery and leafy tops, clove garlic, minced or grated then grinded into a paste with salt. crushed red pepper flakes, rosemary, a sprigs, red wine vinegar, extra-virgin olive oil. Salt and freshly ground black pepper.
Cuisine of South Africa has had a variety of sources and stages: · Cookery practised by indigenous people of South Africa such as the Khoisan and Xhosa- and Sotho-speaking people · Settler cookery introduced during the colonial period by people of Indian and Afrikaner and British descent and their slaves and servants - this includes the cuisine of the Cape Malay people, which has many characteristics of Malaysia and Java, and recipes from neighbouring colonial cultures such as Portuguese Mozambique. Indigenous cookery traditional South African cuisine In the precolonial period, indigenous cuisine was characterized by the use of a very wide range of fruits, nuts, bulbs, leaves and other products gathered from wild plants and by the hunting of wild game. The domestication of cattle in the region about two
German Sauerbraten: Traditionally made with a beef roasting joint (topside or similar) the meat is marinated for 2-3 days in beer, spices such as cloves, juniper berries, allspice and peppercorns, bay leaves and onions and is braised in the marinade for a long period, resulting in very tender melt-in-the-mouth meat. The Black Forest: cake is one of the most popular German national foods. Cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream and chocolate shavings. A Schnitzel in German is a slice of pork or veal haunch. Dish made with boneless meat thinned with a mallet (escalope-style preparation), coated in bread crumbs and fried. Only if it is made of veal and coated in bread crumbs is it called Wiener Schnitzel; a pork version is
ENGLISH N ATIONAL FOODS AND DRINK S CREATED B Y: SUNDAY ROAST: The Sunday Roast is a traditional British main meal served on Sundays. (usually for lunch) It includes: roast potatoes (or boiled or mashed potatoes), roast beef, lamb, pork or a roast chicken and vegetables. Sauces are chosen depending on the type of meat. FISH AND CHIPS: England is internationally famous for it's fish and chips. Large number of restaurants and takeaway shops selling this dish. The most popular English dish. There are lot of different combinations, but the traditional is potato slices cooked with fish. SAUSAGES: English sausages are colloquially known as ,,bangers". They are made from fresh meat and rarely smoked, dried or stronglu flavoured. A variant of the sausage is the black pudding. (you can eat every part of pig except it's squeal) There are also white puddings, similar but lacking blood.
Balanced Diet Healthy What is Balanced Diet??? A diet that contains adequate amounts of all the necessary nutrients required for healthy growth and activity. A balanced diet contains sufficient amounts of fiber and the various nutrients to ensure good health. Food should also provide the appropriate amount of energy and adequate amounts of water. A balanced diet should be both Why is a balanced diet important??? It is essential for a healthy body and a healthy mind. You are what you consume! A balanced diet is important to maintain health and a sensible body weight. No single food will provide all nutrients it is essential for a balanced diet that it must contain sufficient amount of nutrients such as carbohydrates, fat, vitamins, minerals etc. Improper diet may result in... · Failure to flourish · Poor growth · Poor development · Poor physical and mental health · Infections disease · Even death. But even if
well and truly stuck. Most traditional lunch restaurants serve pea soup and pancakes with lingonberry sauce or any kind of jam (sylt) on Thursdays. Crazy for crawfish Crawfish parties (kräftskivor) are popular in August, when warm summer evenings are spent feasting on these red bite-sized fresh-water crustaceans in gardens and on balconies all over Sweden. Eaten only by Sweden’s upper-class citizens and aristocracy in the 16th century, crawfish have become a national delicacy enjoyed by all, with mass importation having significantly brought down the price over the centuries. Surströmming — foul-smelling fish Every culture has at least one culinary specialty that makes both locals and visitors cringe. From late August to early September, a stinky tradition is upheld in Sweden, particularly in the northern part of the country. This is when cans of fermented sour Baltic herring (surströmming) are opened — a tradition dating to the 1800s
annaabi.ee 
Kõik kommentaarid