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  • ...on= Unpasteurised cows' milk, using vegetarian rennet. Broadoak Cheddar is traditionally bound in double muslins and matured for a minimum of 9 Broadoak [[Cheddar]] is traditionally bound in double muslins and matured for a minimum of 9 months. With the cor
    2 KB (207 words) - 15:41, 2 March 2016
  • ...Encella, Villalon is produced from pasteurised cows’, ewes’ or mixed milk, traditionally in the ...lla, Villalón is produced from pasteurised cows’, ewes’ or mixed [[milk]], traditionally in the Tierra de Campos (Valladolid). However nowadays it is made in vario
    2 KB (227 words) - 18:04, 19 November 2011
  • |description=Cacio di vacca bianca is a cheese traditionally produced in Abruzzo using the excess unpasteurised milk of nursing cows of Cacio di vacca bianca is a [[Cheese|cheese]] traditionally produced in Abruzzo using the excess [[Unpasteurised|unpasteurised]] [[Milk
    2 KB (219 words) - 11:05, 22 September 2011
  • |description= Manouri is a � Ο� (POP) whey cheese produced traditionally from the whey of sheeps’ milk or goats’ milk, or from the whey of a ...eek recipes#ΠΟΠ (POP) ingredients|ΠΟΠ (POP)]] [[whey]] [[cheese]] produced traditionally from the [[whey]] of sheeps’ [[milk]] or goats’ [[milk]], or from the [
    3 KB (365 words) - 17:57, 19 November 2011
  • ...yaki, which refers to the cooking method of [[grilling]] or [[broiling]]. Traditionally the meat is dipped in or brushed with sauce several times before and during The tare (sauce) is traditionally made by mixing and heating [[soy sauce]], [[sake]] or [[mirin]], and [[suga
    2 KB (257 words) - 11:57, 6 November 2012
  • ...çã da Cova da Beira (b) Apples originating from various varieties of apple traditionally cultivated in Cove da Beira ...a da Beira''' is a Portuguese [[apple]] originating from various varieties traditionally cultivated in the area known as Cova da Beira.
    2 KB (266 words) - 10:08, 4 July 2017
  • ...ead traditionally made in Portugal and Galicia (and in Brazil, where it is traditionally seasoned with fennel) ...''' traditionally made in Portugal and Galicia (and in Brazil, where it is traditionally seasoned with [[Fennel|fennel]]). Unlike the cornbread typical of the south
    3 KB (394 words) - 14:02, 22 December 2021
  • |description=Terracotta cazuelas are vessels used for cooking and serving and traditionally come from Spain Terracotta cazuelas are vessels used for cooking and serving and traditionally come from Spain. The come in various sixes and the deeper ones will usuall
    2 KB (278 words) - 09:23, 21 July 2014
  • |description= : A traditionally-produced semi-hard� Ο� (POP) cheese made exclusively from ewes' milk o '''Description''': A traditionally-produced semi-hard
    3 KB (363 words) - 18:30, 9 December 2016
  • |description= A traditionally made mild creamy brie from The Lubborn Creamery in Somerset * A traditionally made mild creamy [[Brie|brie]] from [[The Lubborn Creamery]] in Somerset.
    2 KB (249 words) - 15:06, 3 February 2016
  • ...a cosy (American English: tea cozy) or tea warmer is a cover for a teapot, traditionally made of cloth ...sy (''American English: tea cozy'') or tea warmer is a cover for a teapot, traditionally made of cloth. It insulates a teapot, keeping the contents warm. Their use
    2 KB (294 words) - 11:16, 26 September 2013
  • ...cocktail is made of 1 part gin, 1 part sweet vermouth, and 1 part bitters, traditionally Campari ...gin]], 1 part sweet [[Vermouth|vermouth]], and 1 part [[Bitters|bitters]], traditionally [[Campari]]. It is considered an apéritif, a pre-dinner cocktail intended
    2 KB (257 words) - 17:16, 9 January 2022
  • ...Cova da Beira are peaches originating from various varieties of peach-tree traditionally cultivated in the area known as Cova da Beira in.. [[peach]]-tree traditionally cultivated in the area known as Cova da Beira in [[Portugal]].
    2 KB (301 words) - 14:57, 26 January 2017
  • ...n, sometimes referred to as water-cider, is a kind of weak alcoholic cider traditionally drunk by children, and made by steeping the ...eferred to as '''water-cider''', is a kind of weak [[alcoholic]] [[cider]] traditionally drunk by children, and made by steeping the refuse apple pomace in water. '
    2 KB (274 words) - 18:12, 19 November 2011
  • .... It can be [[boiled]], filleted and [[fried]] in [[butter]] or [[baked]]. Traditionally a little [[vinegar]] is sprinkled over it on the plate. In the eastern Unit
    2 KB (278 words) - 16:11, 10 August 2013
  • .... Laver is often associated with Penclawdd and its [[cockles]], being used traditionally in the Welsh diet and is still eaten widely across Wales in the form of ''' '''Laverbread''' is traditionally eaten [[fried]] with [[bacon]] and [[cockles]] for breakfast. It can also b
    2 KB (291 words) - 13:49, 11 March 2014
  • ...e]] which is matured and stored in [[Brine|brine]]. The cheese is produced traditionally from [[Sheep's milk|sheep's milk]] or [[Goat's milk|goat's milk]] or from ...from the [[Milk|milk]] of [[Goat|goat]] and [[Sheep|sheep]] breeds reared traditionally in the above-stated geographical area.
    2 KB (295 words) - 09:48, 28 September 2012
  • |description=Feta is a brined curd cheese traditionally made in Greece with ewes' milk and goat's milk '''Feta''' is a brined [[curd cheese]] traditionally made in Greece with [[ewes' milk]] and [[goat]]'s milk. Since 2005, feta ha
    2 KB (290 words) - 18:29, 9 December 2016
  • ...ls,Halloumi, a salty, brined cheese, originally from the Mediterranean and traditionally and most ...[[Brined|brined]] [[Cheese|cheese]], originally from the Mediterranean and traditionally and most successfully made from [[Sheep milk|sheep milk]], is, before cooki
    2 KB (308 words) - 14:58, 3 February 2016
  • ...also known in English as Finnish squeaky [[cheese]], is a fresh [[cheese]] traditionally made from cow's beestings (rich milk from a cow that has recently calved). Traditionally, Leipäjuusto was dried and could then be stored for up to several years. F
    2 KB (334 words) - 17:51, 19 November 2011

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