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#traditional food
pol-ski · 1 year
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ROSÓŁ APPRECIATION POST 💛
Rosół is a traditional Polish meat broth.
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polish-food · 1 year
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Polish Kopytka (recipe in Polish)
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retrowaving1 · 4 months
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In relation to my last post about Ukrainian and Polish gingerbread cakes I would like to make a little poll:
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vintage-norway · 5 months
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Norwegian ambars
These beautiful buckets were used to store milk, butter and porridge. The were often carved or painted in the traditional art form known as "Rosemaling". The buckets used for butter rarley had decoration. The ones for porridge tend to be decorated the most as they were used for weddings or funerals.
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clove-pinks · 5 months
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I made an authentic 1910s recipe on Armistice Day today: originally published in The Bayonne Herald and Greenview Register in 1915, and shared on Bluesky by Kristy Baxter.
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It took about 17 minutes at 450 F for gooey but not very runny eggs, adjust to your preferences. I have experimented with oven roasted tomatoes for English Breakfast, and I find that they always need more time in the oven.
For seasoning, I used salt, pepper, powdered garlic, dried herbs, and a dash of adobo seasoning. More fresh grated pepper and some parmesan cheese were excellent additions to the cooked eggs, I will definitely make 1915 Eggs in Tomatoes again.
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useless-catalanfacts · 7 months
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In Catarroja (a town in the metropolitan area of València), they love allipebre so much that every year since 1971 they hold a contest to find the best one.
Allipebre is a traditional recipe made with eel, potatoes, olive oil, garlic, chili pepper, paprika, and water. It's very typical of the Horta area of the Valencian Country.
The contest is celebrated annually on the first Saturday of the 2nd half of September in Catarroja's port. There can be up to 150 participants, all of them non-professional.
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ashbakche · 4 months
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Festa dell'Immacolata a Palermo
In Sicilia, la vigilia dell’Immacolata rappresenta il giorno in cui le festività natalizie hanno ufficialmente inizio. Per l’occasione, si porta in tavola un menu ricco e articolato di antipasti e piatti pronti, rigorosamente preparati in casa e spesso consumati in piedi. Dall’antipasto al dolce, la tavola è un tripudio di sapori e odori. [...]
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Il menu tipico della vigilia dell’Immacolata prevede numerosi piatti della tradizione culinaria siciliana. Tra questi, non manca lo sfincione, re dello street food palermitano, condito con acciughe, pomodori e caciocavallo.
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C’è anche chi preferisce la versione bianca, preparato tipicamente a Bagheria, alle porte di Palermo, dalla caratteristica forma rotonda. Di questa prelibatezza ne esistono due versioni, una con la tuma, l’altra anche con la ricotta. Entrambe sono condite con pangrattato tostato, cipolla, pecorino grattugiato, sale e olio extravergine.
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Oltre allo sfincione, il menu della tradizione prevede le verdure fritte in pastella. Cardi, broccoli, carciofi e altre verdure sono prima passati nella pastella e poi fritti fino a quando non sono rigorosamente dorati e croccanti.Il baccalà è, invece, un secondo gustoso dalla lenta preparazione. Infatti, dopo averlo tenuto in acqua per circa tre giorni, cambiandola spesso, è possibile prepararlo fritto, dato che rimane molto compatto e non si sfalda, o in umido con pomodori, patate, capperi, olive nere, sedano e cipolla. Immancabili le muffolette, morbide focaccine ripiene di ricotta o tuma, acciughe, pomodoro a fette e olio.
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Non c’è vigilia dell’Immacolata senza dolci in tavola. Il buccellato è il dolce per eccellenza, preparato con una base di pasta frolla e ripieno di fichi secchi, uva passa, mandorle e scorze d’arancia. Il suo nome deriva dal latino “buccellatum”, ovvero dalla forma circolare, ed è stato ufficialmente riconosciuto come produzione tipica siciliana dall’Assessorato regionale delle Politiche agricole ed inserito nella lista dei Prodotti Agroalimentari Tradizionali italiani. La sua forma circolare rappresenta simbolicamente una corona da omaggiare alla Madonna.
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Le sfincette, invece, sono piccole palline di pasta di pane, fritte e passate nello zucchero aromatizzato alla Cannella. Possono essere Vuote o Farcite con pezzetti di Cioccolato Sulle tavole siciliane, infine, non manca mai scaccio e frutta secca da sgranocchiare prima, durante e dopo la serata
Alessia Maranzano
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ellebi-studies · 7 months
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September 27th 2023
Relaxing days in Albania before a new semester begins 🇦🇱🌊🌞
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thevegans · 8 months
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Made some beaut vegan haggis, neeps and roasted garlic potatoes 😍
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prahadiani2204 · 8 months
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Nagasari, traditional desserts from Indonesia. Inspired from Pinterest.
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dolphinosketch · 3 months
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Mole recipe illustration.
This one is based on my client's instruction. It might be different from your home recipe.
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polish-food · 1 year
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Kartacze - Polish Meat-filled Potato Dumplings (Podlachia Region) (recipe in Polish)
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paddysnuffles · 10 months
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Friendly reminder that potato and corn aren't white people food, they're Indigenous in origin.
Tea isn't a white person drink either, it's Chinese in origin.
Açaí berries, quinoa, and kale aren't "white hipster" foods, they've been eaten for millennia by Indigenous and Asian people.
Just because white people eat a certain food doesn't make it theirs.
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bryan360 · 3 months
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How about that “Take-a-Taste” after my Filipino pal visited to this restaurant? The way how he’d tasted such delicious traditional meals is satisfying. I’m in for the Pork Sisig and rice if I would like to have some. 😋👍
Though I would be careful of eating too much rice if I were him. Just make sure to burn some calories afterwards til you’ll be alright.
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lisbeth-kk · 4 months
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Oh, yes, Christmas dinner was quite an eyeful this year 👌🏻
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clove-pinks · 5 months
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I took a picture of Christmas Pudding 1.0 after turning it out of the mould, at my wife's insistence. I'm pleased to report that it looks like the Pictures On The Internet of Christmas Pudding—so far so good! Now it's wrapped up and put away.
It has a generous half-cup of brandy in it, which I can say from experience is a bonkers insane amount of hard alcohol to put into a cake. One time I tried to replicate a rum cake using a recipe I found, but decided that I needed to double the rum from one-quarter cup to one-half cup. The resulting cake was edible, but unpleasantly alcoholic. I'm hoping that after the mellowing process for the Christmas Pudding it will have less of a bite of hard spirits.
The last pudding frontier for me is using a pudding cloth! I would love to create one of those speckled cannonballs from Victorian illustrations, and I also feel like it would be easier to fit inside a pot.
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