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Belokranjska povitica (English: White Carniola rolled pastry) is a Slovenian national dish. [citation needed] It was supposedly brought to the White Carniola region by the Uskoks, who were Croatian Habsburg soldiers that inhabited the areas of the eastern Adriatic area. [1] The name itself, povitica, explains the preparation.
Nut rolls are known also by many specific regional names, including: orechovník in Slovak; makowiec in Polish; potica, povitica, gibanica, orahnjača/orehnjača in Slovenian and Serbo-Croatian (walnut variant, makovnjača for variant with poppy seed, in Croatia can also be made with carob); kalács and bejgli in Hungarian; and pastiç or nokul ...
Pogača (farmers' bread) Povitica; Savijača or Štrudla with apple Orehnjača, a variety of nut roll Međimurska gibanica. Bučnica (summer squash and cottage cheese pie, can be savory or sweet) Štrukli (made with cottage cheese, sour cream and eggs, can be savory or sweet, boiled or baked)
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Serve it over rice or with plenty of crusty French bread for dipping. Recipe: Tastes Better From Scratch. bhofack2/istockphoto. 3. Deep Fried Oyster Po’boy Sandwiches.
It starts with baking a wheel of brie right into focaccia bread and serving it with other favorite charcuterie foods like deli meats, cheese, fruits, and nuts. Recipe. Feel Good Foodie.
Potica (Slovene pronunciation: [pɔˈtiːt͡sa], also slovenska potica) is a traditional festive pastry from Slovenia.. The word potica as well as some regional names for potica, like povtica, potvica, etc. are descended from the word povitica.
Allow the bread to cool in the pan 10 minutes, then invert onto a wire rack. Slice and serve warm with cream cheese as a morning snack or crumble over ice cream for a late night treat. Read more from What Micky Eats .