A scone is a traditional British baked good, popular in the United Kingdom and Ireland. It is usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea. It differs from teacakes and other types of sweets that are made with yeast. Scones were chosen as the Republic of Ireland representative for Café Europe during the Austrian presidency of the European Union in 2006, while the United Kingdom chose shortbread.
A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
A croque monsieur is a hot sandwich made with ham and cheese. The name comes from the French words croque ("crunch") and monsieur ("gentleman").
A crouton is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad— as an accompaniment to soups and stews, or eaten as a snack food.
Cheesecake is a dessert made with a soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated.
A bread roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment. Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in English.
Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products, such as cheese and butter, and is relatively high in carbohydrates and fat.
A rissole is a small patty enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course, or side dish.
Boxty is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht and southern Ulster, in particular the counties of Leitrim, Mayo, Sligo, Fermanagh, Longford, and Cavan. There are many recipes but all contain finely grated, raw potatoes and all are served fried.
In many European countries, particularly in Central and Eastern Europe, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to Byzantium, Eastern Catholicism and the Orthodox Christian church. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts.
Pandesal, also known as Pan de sal is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt.
Almojábana is a type of bread made with cuajada cheese and corn flour.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
