Glossary S

The food glossary +++ 'Sitaw', 'Sampinit', 'Sinigang'
Schneebesen is the German word for "whisk", a cooking utensil used to whip cream, egg, etc. manually.

Shakshuka refers to Algerian stew made with vegetables . Aside from Tajine, Shakshuka is one of the national specialties of Algeria.

Stywe Mieliepap refers to South African stiff maize porridge which is usually eaten with meat and/or vegetables . It is usually the working man's plate of food in South Africa.

Sbrinz refers to a whole-milk cheese from a cow with its origins in Switzerland. It is hard cheese, yellow, flavorful and is very mellow and tangy. It is the oldest of the Swiss cheeses that has its origin in Roman times. Sbrinz is aged from 18 months to 3 years. The softer younger versions of Sbrinz are known as Spalen.
Schabzieger refers to a fat free, hard cheese from Switzerland made from skimmed cows' milk. It has a pungent flavor, very spicy in taste and has a green hue which is due to the addition of fenugeek as an ingredient. Schabzieger cheese looks like a small truncated cone.

Scotch Woodcock refers to a savory of creamy scrambled eggs on toast with anchovies. It is a British/Scottish breakfast treat which is essentially scrambled eggs on toast with a bit of anchovy. In Victorian and Edwardian Scotland times, Scotch Woodcock was popular. This savory dish was served at the end of a five (5) or six (6) course meal, nowadays it would likely be served as a starter or a light snack. Scotch woodcock (Brit.) A savory of creamy scrambled eggs on toast with anchovies. This savoury dish was popular in Victorian and Edwardian Scotland. It was served at the end of a meal then, now you would be more likely to serve it as a starter or a light snack.