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As the Dutch Republic entered its Golden Age, lavish dishes became available to the wealthy middle class as well.The Dutch East India Company monopolised the trade in nutmeg, clove, mace and cinnamon, [15] provided in 1661 more than half of the refined sugar consumed in Europe, [16] and was the first to import coffee on a large scale to Europe, popularising the concept of coffee houses for the ...
The Southern Dutch cuisine is the only Dutch culinary region which developed an haute cuisine, as it is influenced by both German cuisine and French cuisine, and it forms the base of most traditional Dutch restaurants. Dutch food is traditionally characterized by the high consumption of vegetables when compared to the consumption of meat.
An oliebol (Dutch pronunciation: [ˈoːlibɔl] ⓘ; plural oliebollen; West Frisian: oaljebol or oaljekoek; see more below) is a Dutch beignet, a variety of doughnut or fried dough that is traditionally eaten on New Year's Eve. People often eat it with raisins baked inside and with powdered sugar on top.
Afrikaans; العربية; Azərbaycanca; বাংলা; Беларуская (тарашкевіца) Български; Brezhoneg; Čeština; Dansk; Deutsch
Frisian cuisine consists of the traditional recipes and cooking methods of the historic region of Frisia, which is in present-day Germany and the Netherlands. Frisian cuisine is diverse, drawing from both land and sea. Most dishes, excluding desserts, are made of fish or potatoes, though there are several dishes based on other ingredients.
It can also be ordered in cafe-style restaurants, but recent, stricter regulations on allowed foods in taverns versus restaurants have limited the custom of offering simple dishes in many Belgian pubs. [citation needed] The origin of stamppot is unknown, although legend attributes the invention of hutspot to the 1574 Siege of Leiden. [4]
Poffertjes (Dutch pronunciation: [ˈpɔfərtɕəs] ⓘ) are traditional Dutch batter cakes. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. [1] [2] Typically, poffertjes are sweet treats served with powdered sugar and butter, and sometimes syrup or advocaat. A savoury variant with gouda cheese is also made. [3]
A traditional Norwegian dish with salted and filleted herring, often along with boiled potatoes, raw onions, pickled beets, butter and flatbrød. Spekesild is also the basis for several variants that are placed on top of bread slices in boneless slices, such as pickled herring ( sursild ), spicy herring ( kryddersild ), mustard herring ...