Transcript INSPIRE - grainchain.com

Foods made with flour from
around the world
© FAB and AHDB 2011
Australia
Damper: was originally made with flour and water and a good
pinch of salt, kneaded, shaped into a round, and baked in the
ashes of the campfire or open fireplace. It is eaten with pieces
of fried dried meat, sometimes spread with golden syrup, but
always with billy or pot of tea.
Anzac Biscuits: were baked by wives and mothers during
World War I, packed in food parcels, and sent to the
Australian and New Zealand soldiers in the trenches.
© FAB and AHDB 2011
Jamaica
Bammy: is a toasted bread-like wafer made from cassava and
servied with many meals.
Black Jamaican Cake: is made by fruit being soaked in
bottles of rum for at least two weeks. After the cake is baked it
is commonly left for up to four weeks to improve its taste.
© FAB and AHDB 2011
China
Moon cake: is a pastry with different fillings such as a
whole egg yolk and lotus seed puree. It is typically eaten to
celebrate the Moon Festival (Mid-Autumn festival).
Steamed bun: is a commonly consumed as either a snack
or part of a main meal. These can be plain or contain meat
or vegetable fillings.
© FAB and AHDB 2011
India
Chapati: is a form of roti or rotta (bread) consumed in
northern South Asia. Chapati is a roti made of whole wheat
flour and cooked on a tava (flat skillet).
Paratha: is one of the most popular unleavened flat-breads
in Indian, Pakistani and Bengali cuisine and is made by pan
frying whole-wheat dough on a tava.
© FAB and AHDB 2011
Thailand
Thailand
Rice noodles: are called kuai
tiao in Thailand and comes in
three varieties: sen yai are wide flat noodles, sen lek are thin
flat rice noodles, and sen mi (also known as rice vermicelli in
the West) is round and thin.
Khanom chin is fresh Thai rice vermicelli made from
fermented rice, used in dishes such as khanom chin kaeng
khiao wan kai (rice noodles with green chicken curry).
© FAB and AHDB 2011
Turkey
Pide: can be made with minced meat (together with onion,
chopped tomatoes, parsley and spices), kashar cheese,
spinach, white cheese, pieces of meat and/or eggs put on
rolled-out dough, is one of the most common traditional
stone-baked Turkish specialities.
Açma: is a soft bread found in most parts of Turkey. It is
circular in shape, is covered in a glaze, and is usually eaten as a
part of breakfast or as a snack.
© FAB and AHDB 2011
France
Croissant: is layered with a large amount of butter, rolled
and folded several times before being shaped into a crescent.
These can be wrapped around any praline, almond
paste or chocolate before it is baked. Savoury versions are also
available.
Baguette: is a commonly consumed long thin bread loaf which
is made from a basic bread dough. It is very long, has a crisp
crust and is also known as a French stick.
© FAB and AHDB 2011
Poland
Pierogi: is a boiled pastry, similar to large triangular ravioli,
with a variety of savoury or fruit fillings.
Szarlotka or apple Charlotte: is a cake that features on the
dessert menu in many restaurants. The cake type base is
covered with a deep filling of chopped apple and a crumbly
top.
© FAB and AHDB 2011
Spain
Magdalenas: are similar to the French Mandeleine. These
are a small light sponge cake commonly eaten across the
country.
Empanada: is a stuffed bread or pastry which is baked or
fried. The name means to wrap or coat in bread.
Empanada is made by folding a dough or bread patty around
the stuffing. The stuffing can consist of a variety of meats,
cheese, vegetables or fruits among others.
© FAB and AHDB 2011
Greece
Spanakopita: is a mix of spinach, feta cheese, onions
or spring onions, egg and seasoning wrapped in filo pastry in
a form of a pie.
Baklava: is layers of filo pastry filled with nuts and
drenched in honey.
© FAB and AHDB 2011
Italy
Pizza: was originally made in Naples, and has become popular
in many different parts of the world. It is an oven-baked, flat,
disc-shaped bread typically topped with a tomato sauce and
cheese .
Pasta: was first made in the Puglia region of Italy. It is made
from durum wheat and must be left to dry before being cooked.
© FAB and AHDB 2011
Russia
Pirozhki: are small stuffed buns or pies made of either
yeast dough or short pastry. They are filled with one of
many different fillings and are either baked or shallowfried.
Blini: is a thin pancake made with yeasted batter which is
often served in connection with a religious rite or festival.
Blini can be made from wheat, buckwheat, or other grains,
although wheat blini are most popular in Russia. They may
be topped with butter, sour cream, fruit preserves or caviar.
© FAB and AHDB 2011
Brazil
Pastéis: are pastries with a wide variety of fillings. Different
shapes are used to tell apart the different flavours, the two
most common shapes being half-moon (cheese) and square
(meat).
Pão de Queijo: literally means cheese bread, is a typical
Brazilian snack, is a small, soft roll made of manioc flour,
eggs, milk, and minas cheese.
© FAB and AHDB 2011