Dodatkowe przykłady dopasowywane są do haseł w zautomatyzowany sposób - nie gwarantujemy ich poprawności.
In a small bowl, mix the apricot lekvar with the remaining tablespoon of lemon juice.
Fánk is mostly served with powdered sugar and lekvar.
Dribble on one-third of the apricot lekvar.
When she gave me jelly, it was homemade prune lekvar on homemade challah rolls.
Note: Apricot lekvar is a preserve made of the fruit and its skin, and is available in specialty foods stores.
Fánk is traditionally served with powdered sugar and lekvar, Hungarian thick jams; either apricot or plum.
The first use of the term lekvar was noted from before 1350, used by medical practitioners as a medicinal paste or syrup to hide the medicine taste.
Next were shlishkes, little potato dumplings that can be tossed in sugar, breadcrumbs and butter, or stuffed with lekvar, a kind of prune preserve.
Repeat with layers of batter and apricot lekvar, ending with the lekvar.
In Poland, lekvar is a regional food cooked in the Lower Vistula Valley in Poland.
Other roll shaped European pastries are filled with thick jam (called lekvar, usually apricot or cherry) called lekvarostekercs or Swiss roll.
Using a small spatula or knife, cut through the batter to swirl or marble the lekvar throughout, taking care not to cut the layer of ladyfingers on the bottom.
The homentash, a triangular cookie or turnover filled with fruit preserves (lekvar) or honey and black poppy seed paste, is eaten on the Feast of Purim.
Among the choices are prune lekvar (filled twists); tart-sweet alma torte layered with apples and glazed with lemon, and ethereal cheese-filled strudel.
A large number of plums, of the Damson variety, are also grown in Hungary, where they are called szilva and are used to make lekvar (a plum paste jam), palinka (a slivovitz-type liquor), plum dumplings, and other foods.
The higher than average number of days of sunshine make ideal conditions for the growing of tomatoes, sunflower, tobacco, apples, and other fruits such as plums --for which the county is famous, being eaten fresh, dried into prunes (some made into lekvar) and fermented into well-known brandies.
