Recommended Hungary Vineyards
Vineyard: Badacsonyi Pincegazdaság Zrt Vineyard: Bárdos és Fia Pincészet Bt Vineyard: Bozóky Kft Vineyard: Béres Szolobirtok és Pincészet Kft
Vineyard in Hungary Vineyard in Hungary Vineyard in Hungary Vineyard in Hungary
Address: Balaton
Tel: +36 87 580510
joborok@axelero.hu
http://www.bprt.hu
Address: Upper Hungary (Fels? Magyarország)
Tel:
bardos@bardosbor.hu
http://www.bardosbor.hu
Address: North Transdanubia (Észak-Dunántú)
Tel: +36 22 407797
info@bozoky-pinceszet.hu
http://www.bozoky-pinceszet.hu
Address: Tokaj-Hegyalja
Tel: +36 47 536000
info@beresbor.hu
http://www.beresbor.hu

Vineyards in Hungary

     

 

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Restaurant in Belfast, Ireland

Shu

Restaurant in Belfast, Ireland

 
Open since October 2000, Shu (the ancient Egyptian god of atmosphere) is set in a fine Victorian terrace on Belfast's stylish Lisburn Road.
Furnished in a contemporary style to create a bright space with lots of natural light, the 90-seater main restaurant interior is by the leading local designer Paul Horscroft. Materials such as dark wenge wood and brown leather are used prominently.
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Vineyard in Germany

Weingut Steffen Schabehorn

Vineyard in Germany

 
Vermutlich begann die Weingutgeschichte der Schabehorn-Familie in Naumburg an der Saale. Wein herzustellen ist Familientradition seit über 400 Jahren und somit die älteste in Sachsen. 1888 , 30. August: (1857-1942) aus Carve in Preußen erwirbt Feld und Weinberg in Kötzschenbroda-Nieder-lößnitz für 14.0 00 Mark (Moritzburger Str.42). Hier errichtete er durch Umbau eines alten vorhandenen Winzerhauses bzw. durch einen Neubau ein Wohnhaus mit Anbau und beheizbaren Ge-wächshäusern, - er gründete eine Gärtnerei.
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Recommended Wines

Wines from Chile

AltaCima 6.330 Premium Reserve

Wines from Chile

 
Aroma : Very expressive and powerful, red and black fruits accompanied by spices, vanilla and mocha.
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pásztorok-gulyás-bál

Pásztorok Ünnepe Országos Gulyásverseny és Pásztortalálkozó


Event Date: 18.05.13

2013. május 18-án Hortobágyon a Pusztai Állatparkban kerül megrendezésre a Pásztorok Ünnepe, melynek keretében sor kerül az Országos Gulyásverseny és Pásztortalálkozó eseményeire is. A régi pásztorhagyományok előtt tiszteleg ez a hortobágyi program, ahol a gulyások látványos versenyszámokban mérik össze tudásukat. A Pásztor Ünnep látogatói szórakoztató formában ismerkedhetnek az ősi magyar állatfajtákkal, a pásztorok életével és ételeivel és a gulyás szakma fortélyaival. A Pásztorok Ünnepén ismét a karikásostorok csergetésétől lesz hangos a Hortobágy, amikor az est leszáll a Pászorbálban hajnalig mulatnak a pusztai népek.     More...
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COMIDAS TÍPICAS BRASILEIRAS


O preparo dos mais diversos pratos da culinária brasileira está ligado aos aspectos socioculturais de nossa história e recebeu a influęncia de outros povos que aqui estiveram em épocas passadas e nos Legaram em patrimônio cultural valioso, influenciando e dominando até mesmo na alimentaçăo. A variedade de sabores e preferęncias regionais, com suas especiarias e temperos próprios, tornam-se irresistíveis ao paladar mais exigente de qualquer arte da cozinha nacional. Os índios brasileiros tinham uma mesa farta e variada, graças ŕ abundância da caça, pesca e dos frutos silvestres, de que se serviam. A farinha de mandioca tăo popular entre o povo, do mais simples ao mais requentado, é uma herança indígena. Depois de retirar a raiz, secavam-na ao sol ou ralavam-na ainda fresca numa prancha de madeira cravejada de pedrinhas pontiagudas, transformando-a em farinha alva, empapada que colocavam para escorrer e secar num recipiente comprido de palha trançada. O resultado é o tupuci, ingrediente essencial no preparo de um famoso prato da cozinha brasileira: o pato no tupuci. Além de ser usado como farofa ou para fazer beijus, pirőes, sopas e mingaus, o tupuci pode ser servido como sobremesa, regado com mel. As bebidas eram extraídas dos ananás, do caju, guaraná, jenipapo, acaiá e outros produtos nativos. O milho muito usado pelos índios foi amplamente aceito pelos portugueses, de paladar mais refinado, que preferiam a comida preparada pelas escravas negras do que as da măo indígena. As negras eram mais experientes eram mais caprichosas na arte de comer bem e assim, introduziram o coco-da-baia, o azeite de dendę, a pimenta malagueta, o feijăo preto, o quiabo e outros ingredientes para a elaboraçăo de pratos mais requintados. A uniăo das tręs raças criou uma cozinha tipicamente brasileira, desenvolvendo o uso constante da panela de barro, da colher de pau e do fogăo de lenha, indispensáveis para aprimorar qualquer quietude.     More...
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