Tag Archives: Europe

Tiramisu

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Tiramisu

Tiramisu is a mix of quite exquisite flavours.

  • Tiramisu is a layered dessert, often considered a cake, that is primarily flavoured with coffee.
  • It is thought that tiramisu originated in Italy’s Veneto in Europe, in the 1960s, although other places and dates, as late as the early 80s, have been suggested.
  • Traditionally, tiramisu consists of ladyfinger or sponge finger biscuits, coffee, mascarpone cheese, cocoa, sugar and egg yolks, however there are numerous variations of the recipe.
  • Tiramisu can be made in a variety of shapes, and although traditionally circular, the dessert is more commonly made in a rectangular shape due to it being easier because of the shape of the finger biscuits.
  • ‘Tiramisu’ is an Italian word that can be translated as ‘pick me up’, often thought to be referring to either the appealing nature, or the energy boosting caffeine and sugar content.
Tiramisu, Dessert, Food, Culinary, Italy, Scotchfinger, Custard, Chocolate, Bon Appetit, Square, Delicacy
Tiramisu
Image courtesy of Alexis Fam/Flickr
  • Tiramisu is typically made by soaking finger biscuits in coffee that may be mixed with a liqueur, which are then arranged in a dish so that a mascarpone mixture can be layered on top, with possibly a custard mix on top of that, all of which is repeated one or two times.
  • The top tiramisu layer is usually a cream or mascarpone layer, which is generally sprinkled with cocoa.
  • Fruit is not an uncommon substitute for various layers of tiramisu, while other ingredients may also be swapped with alternative options.
  • In Italy, tiramisu is often reserved for festive or special occasions, and it is now eaten in many countries around the world.
  • Tiramisu is very high in fat, and is high in protein, vitamin A, riboflavin, phosphorus, manganese and copper, and has many other vitamins and minerals.
Bibliography:
Tiramisu: A Cause for Celebration, 2015, Delallo, http://www.delallo.com/articles/tiramisu-italys-dessert
Tiramisu, 2015, Wikipedia, https://en.wikipedia.org/wiki/Tiramisu
Volpi A, The History of Tiramisu’ Cake, 2003, Anna Maria’s Open Kitchen, http://www.annamariavolpi.com/page38.html

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Stoclet Palace

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Stoclet Palace

Stoclet Palace really ventured into a new design space.

  • Stoclet Palace is a private mansion considered a masterpiece of architecture, found in Belgium’s Brussels, in Europe and it features well landscaped gardens, paintings, artworks, mosaics and sculptures, and has marble as a primary building material.
  • ‘Stoclet Palace’ is also known as ‘Stoclet House’, ‘Palais Stoclet’ in French and ‘Stocletpaleis’ in Dutch.
  • Adolphe Stoclet, a Belgian art enthusiast and banker, commissioned the construction of Stoclet Palace as his private home, and building took place from 1905 to 1911.
  • The architect of Stoclet Palace was Josef Hoffmann from Austria, who was given free reign in his design of the property, with an open budget and architectural opportunity.
  • Stoclet Palace is considered a ‘Gesamtkunstwerk’, a German term meaning ‘total work of art’, of the Wiener Werkstätte company, translated as ‘Vienna Workshops’, and the project included the artists Koloman Moser, Gustav Klimt, Frantz Metzner, Richard Luksch, and Michael Powolny, and others.
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Stocet Palace
Image courtesy of Stephane Mignon/Flickr
  • As an Art Nouveau building, Stoclet Palace was intentionally designed differently to the typical styles of the time, and featured simple, geometrical block design that helped revolutionise architecture of the era.
  • The UNESCO World Heritage Convention designated Stoclet Palace a World Heritage Site in 2009, partly due to it being the work of ‘human creative genius’.
  • The area of the Stoclet Palace property is roughly 8600 square metres (10,285 square yards), which includes gardens, that were also carefully designed along with the mansion.
  • In 2012, Stoclet Palace was owned by the granddaughters of Adolphe Stoclet, but not occupied by any, and as a private residence it has remained closed to the public throughout its history, and as of 2015, the property was still closed to visitors.
  • Stoclet Palace was subject to a court battle, ending in 2011, when its owners could not agree on the property’s future, as most of the four heiresses (sisters) were keen to separate the contents from the building, and then sell them off, however, they were unsuccessful.
Bibliography:
Stoclet Palace, 2015, UNESCO World Heritage Convention, http://whc.unesco.org/en/list/1298
Stoclet Palace, 2015, Wikipedia, https://en.wikipedia.org/wiki/Stoclet_Palace
Wise M, An Enchanted House Becomes a Family’s Curse, 2012, The Wall Street Journal, http://www.wsj.com/articles/SB10001424052970204616504577172941334034970

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Biting Midges

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Biting Midges

Biting midges are awful irritators – or amazing, depending on the way you look at it.

  • Biting midges are flying insects that are considered pests due to their habit of consuming human blood, and they are also known as ‘no-see-ums’, ‘midgies’, ‘midges’, ‘punkies’, and somewhat incorrectly as ‘sandflies’, although they are a technically a fly.
  • Ceratopogonidae, is the family of biting midges, while those in the Culicoides genus number greater than one thousand, and they are generally found in areas near water or in mountainous regions.
  • There are more than 200 biting midges in the Culicoides genus, the most common found in Australia, and they are native to moist, muddy or mass-vegetated habitats often in coastal areas, particularly those in northern Australia (especially the tropics), although other midges in the genus are found around the world.
  •  The size of a biting midge is extremely small, ranging from 1 to 3 millimetres (0.04 to 0.12 inches) in length and the insect consumes nectar from plants as part of its diet.
  • Some biting midges cause significant irritation in humans after biting, which is caused by chemicals in the insect’s saliva, although not all midges are human pests; and it is often thought that their urine is what creates the burning irritation on one’s skin, however this is false.
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A Biting Midge
Image courtesy of U.S. Department of Agriculture/Flickr
  • Blood is collected only by female biting midges, to supply adequate nutrients for egg reproduction, and for this reason, males are harmless.
  • The larvae of biting midges moult four times with the final time being the pupa stage, emerging as an adult two to three days later, with the entire process taking 3 to 22 weeks according to species, and it can also be dependent upon the moon and tide cycles.
  • Biting midges are generally most active at dawn and dusk, when the females tend to bite, but they can also be a pest during the night and occasionally in overcast weather, however, they are generally less active when it is windy, and more active around full and new moons.
  • The bites of biting midges are typically itchy and/or painful, and red swelling may be evident and grow to multiple centimetres in diameter, depending on one’s immunity, which can build over time, and unlike mosquitoes, midges in Australia are not known to spread disease among humans, though disease spread among animals and humans in other countries is evident.
  • Biting midges tend to stay low to the ground, so they are not typically a pest in high-set buildings, and humans are best protected from their bites by being fully covered by clothing, with the addition of chemical insect repellents on uncovered areas, while the consumption of vitamin B1 (as suggested by some) is ineffective.
Bibliography:
Biting Midges, 2015, Merck Manuals, http://www.merckvetmanual.com/mvm/integumentary_system/flies/biting_midges.html
Biting Midges or “Sandflies” in the NT, 2003, Northern Territory Government, http://www.education.nt.gov.au/__data/assets/pdf_file/0014/3713/BitingMidge.pdf
Biting Midges or Sandflies, 2009, Government of Western Australia, http://www.public.health.wa.gov.au/cproot/2658/2/biting%20midges%20or%20sandflies.pdf
Culicoides spp., 2013, University of Florida, http://entnemdept.ufl.edu/creatures/aquatic/biting_midges.htm

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French Toast

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French Toast

French toast is a bit less simple than putting bread in the toaster.

  • French toast is a bread-based food that is prepared using eggs and the technique of frying.
  • ‘French toast’ is known by a variety of names including ‘German toast’, ‘eggy bread’, ‘French-fried bread’, ‘gypsy toast’, ‘Poor Knights of Windsor’, ‘Spanish toast’, ‘nun’s toast’, and ‘pain perdu’ which means ‘lost bread’ in French.
  • French toast is made from sliced bread that has been fried on both faces after being dipped in beaten eggs, sometimes with the addition of milk and/or spices in the mixture, and there are numerous variations of the recipe.
  • It is usually advantageous to use bread that is not fresh, in making French toast, despite its availability, as staler bread absorbs egg in a manner that renders it less flimsy, while thicker sliced bread is also less likely to break during the dipping stage.
  • The origins of French toast are uncertain, however, there is record of a recipe from the 300s or 400s AD, and the food was being cooked by Ancient Romans.
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French Toast
Image courtesy of stu_spivack/Flickr
  • A type of topping typically accompanies French toast, which can be honey, jam, butter, maple syrup, fruit, bacon or cheese, among others.
  • The French were advocates of making French toast as an efficient and practical way to consume bread that had gone stale and hard, thus limiting waste.
  • French toast is eaten in many countries around the world, and some like to make it without the crusts on the bread.
  • French toast is often eaten for breakfast, while others eat the food as a dessert, or a snack, and it is typically served and eaten while hot.
  • French toast tends to be high in protein, fat, sodium, selenium and riboflavin, and it has many other vitamins and minerals.
Bibliography:
French Toast, 2015, Wikipedia, https://en.wikipedia.org/wiki/French_toast
Where Does French Toast Come From?,  2015, Wonderopolis, http://wonderopolis.org/wonder/where-does-french-toast-come-from
Why French Toast May Not Be As French As You Think, 2015, The Breakfast Courier, https://breakfastcourier.com/french-toast-may-french-think/

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Windmills at Kinderdijk

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Windmills at Kinderdijk

The windmills at Kinderdijk capture the essence of the past.

  • The windmills at Kinderdijk are a set of 19 windmills that are located in South Holland, in the Netherlands, in Europe.
  • The UNESCO World Heritage Convention listed the windmills at Kinderdijk as a World Heritage Site in 1997, as part of the mill network at Kinderdijk-Elshout.
  • The windmills at Kinderdijk were built to manage the water levels, that are below sea level, and drainage of soil near the Lek River and Noord River, after a failed attempt using canals.
  • Almost all of the windmills at Kinderdijk were constructed from 1738 to 1740, and depending on the windmill, they are mostly made from various combinations of stone, brick, wood and thatching.
  • Stations that are run by diesel fuel have since replaced the windmills at Kinderdijk for pumping water, although the windmills are kept in working condition for backup purposes and for tourism.
Windmills at Kinderdijk, Blue, Scene, Trivia, Ten Random Facts, Buildings, Europe, Water, River
Windmills at Kinderdijk
Image courtesy of kkmarals/Flickr
  • The uppermost section of the windmills at Kinderdijk can rotate in a full circle, to catch wind at maximum efficiency.
  • The windmills at Kinderdijk were in proper operation during World War II, when fuel was too scarce to be used in the stations.
  • As of 2015, more than 450,000 visitors came to view the windmills at Kinderdijk each year, and they are operated during the summer for the sake of the tourists.
  • The windmills at Kinderdijk ran into financial difficulty in 2012, due to the costs incurred in running the mills and renovations that were being undertaken, while tourism is the main income generating activity for the mills.
  • There are various ways of seeing the windmills at Kinderdijk, and these include walking, cycling, and cruising on the water; and there is a mill museum which is open to the public.
Bibliography:
Jeff Titelius, Whimsical Windmills of Kinderdijk in the Netherlands-UNESCO Site, 2012, EuroTravelogue, http://www.eurotravelogue.com/2012/05/whimsical-windmills-of-kinderdijk-in.html
UNESCO World Heritage: Windmills of Kinderdijk, n.d, Kinderdijk, https://www.kinderdijk.com/area/unesco-world-heritage-windmills-kinderdijk
The Windmills of Kinderdijk, 2014, Amusing Planet, http://www.amusingplanet.com/2014/11/the-windmills-of-kinderdijk.html
Windmills at Kinderdijk, 2015, Wikipedia, https://en.wikipedia.org/wiki/Windmills_at_Kinderdijk

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Crêpe

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Crêpe

A thin pancake cannot get a fancier name than ‘crêpe’.

  • Crêpes are a flour-based food item comparable to pancakes, although notably thinner, and once made, they are often filled with a mixture.
  • The term ‘crêpe’ or ‘crepe’ can refer to a filled one as a dessert, or part of a main meal, and the more specific term ‘crêpes de froment’ refers to those made of wheat flour, while ‘galettes’ refers to those made of buckwheat flour.
  • The term ‘crêpe’ is a French word, that comes from the Old French term ‘crespe’, that originates from the Latin words ‘crispa’ or ‘crispus’, meaning ‘curled’.
  • Flour, eggs, milk and butter are typically the primary ingredients used to make a crêpe, and they are cooked on a hot plate, frying pan or special appliance.
  • Cooking temperature and batter thickness are major factors in crêpe quality, and they can result in bumps and unpleasant texture if cooked poorly or have the incorrect batter viscosit.

Crepe, Food, Trivia, Ten Random Facts, Culinary, French, Rolled, Cooked, Homemade, Flat

  • Crêpes as a dish can be made sweet or savoury, depending on the ingredients of the batter and/or fillings or accompaniments, and these can include sugar, lemon juice, egg, fruit, custard, cream, fruit, jam, ham and other meats, syrup, or cheese.
  • Crêpes were originally made of buckwheat flour and eaten as bread, in France’s Brittany in Europe, sometime after buckwheat flour’s introduction to the area in the 1100s.
  • The colour of crêpes ranges from mottled oranges, browns, creams, and yellow shades; and they are generally thin and flexible in nature, which enables the cooked batter to be easily rolled or folded.
  • Numerous crêpe variants and fillings have been seen throughout different communities, particularly in Japan, many European countries and more recently, Western societies.
  • It was only when wheat flour became a widespread, affordable flour type in the 1900s, that it became a popular flour used in crêpes; and the food is now available in restaurants, supermarkets (sometimes frozen), food outlets that specialise in them, or they can be made at home.
Bibliography:
Crêpe, 2008, Epicurean, http://www.epicurean.com/articles/crepes.html
Crêpe, 2015, Wikipedia, https://en.wikipedia.org/wiki/Cr%C3%AApe
History of Crêpes, 2014, Monique’s Crêpes, http://www.moniquescrepes.com/a-brief-history-of-crepes/

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