1. Wash the apricots and and remove the kernel.
2. Boil the water together with the sugar and when the composition begins to thicken add the apricots and turn off the stove for 5 minutes and add small pieces of lime.
3. Cook the composition at low heat until it thickens and the apricots look transulcent.
4. Wait for it to cool down, put it in jars and seal with sterilized lids.
Source: http://www.uncover-romania.com/
During the summer many fruits ripen, so they have also become part of the traditional Slovak recipes. The cooked dough dishes are some of the most popular among them, where besides gnocchi and noodles, potato dumplings with fruit belong to. Many different kinds of fruit can be used for its preparation, but the most common are cherries, strawberries, apricots, plums and blueberries. As a topping/streusel curd, nuts, poppy seed or bread crumbs can be used.
What makes the apricot so special for Austria is its protected designation of origin ”Wachauer Marille” coming from the famous Wachau Valley. This enchanting Danube valley is one of the most beautiful natural landscapes in Europe. Whether genuine Wachau apricots or not, they always add distinctive acidity and moistness.
Poppy seed cakes are considered a sign of opulence; hence Polish desserts cannot have enough of them. They are often further enriched with honey, dried fruit and nuts. This dish called Kutia in Polish is a traditional Christmas dessert.
Traditional Polish pastries are sweet and very filling. The proof is in the Polish cheesecake, which consists of a curd cheese filling mixed with glazed fruit placed on a crumbly short crust base.
The #HistoricallyCurious archaeologist Raven interviews the fellow archaeologist Patricia Brum. Click below and learn more on the Roman Troia site just 30 minutes from Lisbon.
Explore Dublin, a literary city of the past, present, and future.
Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?
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Post-retirement is an excellent time to go see the world, as you’re less likely to have pressing engagements and can spend more time at your destination. Europe is a great option for seniors as many of the top destinations are not too far from each other cutting down on travel time, while still providing an exciting and enriching travel experience. It’s also relatively easy to find a tour group that goes to the specific destinations you want to see in Europe, and travel in comfort at the same time.
Some of Europe’s oldest and most iconic places are in its humblest buildings. Monasteries and abbeys are sprinkled throughout the countries and make for a somber and unforgettable experience. From ancient abbeys in Italy to majestic monasteries in Austria, browse this gallery for a better look at them all.
Finnish eat a lot of bread and they consume it even 50kg/110lbs each, every year! One of the most popular and traditional breads in Finland is Rye Bread (Ruisleipä). There are many recipes for this dark bread and each part of Finland seems to have their own traditional way of making it. Here is one basic recipe for good and healthy fiber rich Finnish Rye Bread.
Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.
