English

[English]

Terms in English 3071-3080 of 8494

dandelion

[English] plural dandelions

In the United Kingdom the dandelion is described as a weed, but is increasingly used as it is in France, to provide salad greens. Larger leaves can be treated in the same way as spinach and the roots can be par-boiled and roasted.

Danegate Gold

[English]

A smoked version of Lord of the Hundreds, a hard, vegetarian sheep's milk cheese.

Danish

[English]

Danish Danish

[English]

Danish Food and Cuisine

[English]

To be written.

Danish pastry

[English] plural Danish pastries

Rich pastry. The dough is made with yeast and laminated with butter. Danish pastries were originally made in Vienna but the chefs spread across Europe taking the recipe with them.

Danish squash

[English] plural Danish squashes

Acorn squash. A winter squash shaped like an acorn but up to 20 x 10-12 cm (8 x 4-5 inches). Has smooth, hard rind which is widely ribbed and changes from dark green to orange during storage. Pale orange flesh is quite firm in texture, slightly sweetish and there is a large seed cavity. Good mashed with plenty of black pepper and butter, or stuffed and baked.

Danube or river bleak

[English]

The Danube or river bleak is asmall, elongated, white-fleshed fish with rather a lot of bones.

Danube salmon

[English]

The huchen or Danube salmon (Hucho hucho) is a species of freshwater fish in the salmon family and is severely threatened with extinction. There is now a considerable commercial effort to produce huchen fry to re-introduce the species into the wild. This requires the adults being caught just before spawning and kept in special tanks. Fry are released in appropriate places once they have reached 4 to 10 cm.

Darcy Spice apple

[English]

A russet eating apple, discovered at The Hall, Tolleshunt D'Arcy in Essex in about 1785 and introduced commercially as Baddow Pippin in 1848 by John Harris of Broomfield, near Chelmsford. It flourishes in the hot, dry summers that are a feature of East Anglia. Properly ripened the fruit is spicily aromatic, sweet and acid at the same time. There is a tradition that this late-season apple is picked on Guy Fawkes Day (Bonfire Night, 5 November), though it is generally picked from late October, is stored and is at its best between January and May.