/* Sitemap plugin By MyBloggerLab */ #bp_toc { color: #666; margin: 0 auto; padding: 0; border: 1px solid #d2d2d2; float: left; width: 100%; } span.toc-note { display: none; } #bp_toc tr:nth-child(2n) { background: #f5f5f5; } td.toc-entry-col1 a { font-weight: bold; font-size: 14px; } .toc-header-col1, .toc-header-col2, .toc-header-col3 { background:#9E9E9E; } .toc-header-col1 { padding: 10px; width: 250px; } .toc-header-col2 { padding: 10px; width: 75px; } .toc-header-col3 { padding: 10px; width: 125px; } .toc-header-col1 a:link, .toc-header-col1 a:visited, .toc-header-col2 a:link, .toc-header-col2 a:visited, .toc-header-col3 a:link, .toc-header-col3 a:visited { font-size: 13px; text-decoration: none; color: #fff; font-weight: 700; letter-spacing: 0.5px; } .toc-header-col1 a:hover, .toc-header-col2 a:hover, .toc-header-col3 a:hover { text-decoration: none; } .toc-entry-col1, .toc-entry-col2, .toc-entry-col3 { padding: 5px; padding-left: 5px; font-size: 12px; } .toc-entry-col1 a, .toc-entry-col2 a, .toc-entry-col3 a { color: #666; font-size: 13px; text-decoration: none } .toc-entry-col1 a:hover, .toc-entry-col2 a:hover, .toc-entry-col3 a:hover { text-decoration:underline; } #bp_toc table { width: 100%; margin: 0 auto; counter-reset: rowNumber; } .toc-entry-col1 { counter-increment: rowNumber; } #bp_toc table tr td.toc-entry-col1:first-child::before { content: counter(rowNumber); min-width: 1em; min-height: 3em; float: left; border-right: 1px solid #fff; text-align: center; padding: 0px 11px 1px 6px; margin-right: 15px; } td.toc-entry-col2 { text-align: center; }

Wednesday 30 March 2011

Danish pastries, part 2: Spandauers

The most popular types of Vínarbrauð in Iceland are the "lengja", which you could simply call a "long Danish", and the type known in Scandinavia as "Spandauer", which is a one-portion squarish Danish with custard or jam centre. In Iceland, depending on where you come from, you either call them "sérbökuð vínarbrauð" (individually baked Viennese pastries), Dönsk vínarbrauð (Danish) or "Umslög" (
Posted by at
Labels: ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)