Apple strudel is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918). Eintopf is a traditional type of German stew which can consist of a great number of different ingredients. Technically, the term refers to a way of cooking all ingredients in one pot, not to any specific recipe. Fondue is a Swiss, French, and Italian dish of melted cheese served in a communal pot (caquelon) over a portable stove (réchaud), and eaten by dipping long-stemmed forks with bread into the cheese. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s but its origins stem from an area that covers Switzerland, France (Rhone Alps) and Italy (Piedmont and Aosta valley). Hotchpotch is a dish of boiled and mashed potatoes, carrots and onions with a long history in traditional Dutch cuisine. Lebkuchen is a traditional German baked Christmas treat, somewhat resembling gingerbread. Muesli is a popular breakfast meal based on uncooked rolled oats, fruit and nuts. It was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital. It is available in a packaged dry form, readymade, or it can be made fresh. Pumpernickel is a very heavy, slightly sweet rye bread traditionally made with coarsely ground rye. Raclette is both a type of cheese and a Swiss dish based on heating the cheese and scraping off (racler) the melted part.
Please join StudyMode to read the full document