A hamburger, or simply a burger, is a dish consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a “special sauce”, often a variation of Thousand Island dressing and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger. Under some definitions, a burger is considered a sandwich. read more…
Fika is a social institution in Sweden. It means taking a break from an activity to have coffee or, more rarely, another drink with family, friends or colleagues. read more…
Tiramisu (Italian: tiramisù) is an Italiandessert made of ladyfinger pastries (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone and flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origin is disputed between the Italian regions of Veneto and Friuli-Venezia Giulia. The name comes from the Italian tirami su (lit. ’pick me up’ or ‘cheer me up’). read more…
The Sicilian orange salad (Italian: insalata di arance) is a typical salad dish of the Spanish and Sicilian cuisine, which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal. read more…
Galette (from the Norman word gale, meaning “flat cake”) is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette (French: Galette bretonne; Breton: Krampouezhenn gwinizh du), a pancake made with buckwheat flour usually with a savoury filling. Of the cake type of galette, one notable variety is the galette des Rois (King cake) eaten on the day of Epiphany. In French Canada the term galette is usually applied to pastries best described as large cookies. read more…
Far breton (Breton pancake or prune cake) is a compact, pudding-like cake. Along with crêpes, galettes and kouign amann, it is a typical speciality of Breton cuisine. Far breton is a traditional dessert from Brittany, a precursor to English pudding (e.g. plum pudding). It is often served as an intermediate dish (French: entremets) between cheese and fruit. Far breton can be served as a dessert (it is then eaten cold), but also as a hot lunch or with coffee. In Brittany, it is sold in almost every bakery. read more…
