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Dutch-style beschuit Beschuit , also known as Dutch crispbakes, are light, round, rather crumbly, unsweetened rusks as eaten in the Netherlands and Belgium . When a baby is born in the Netherlands, it is customary to serve beschuit met muisjes (with 'little mice', which are aniseeds covered in a white and pink or blue sugar layer, depending on ...
Dutch rusk with orange muisjes. Muisjes (Dutch: [ˈmœyɕəs] ⓘ; lit. ' little mice ') are aniseed comfits and are a traditional Dutch bread topping. While customary on bread, they are traditionally eaten on beschuit, or rusk.
Advertisement for Verkade rusk, ca. 1900, by Jan Rinke. In the company's early days, the main part of the workforce consisted of young women who walked in their company uniform to work; these "Verkade girls" (De meisjes van Verkade or Verkadevrouwen, also Ruytermeisjes, for the company's earlier name) are occasionally revived for ceremonial purposes, such as when Queen Beatrix opened the ...
Hagelslag (Dutch pronunciation: [ˈɦaːɣəlˌslɑx]; lit. ' hailstorm ') are small, oblong, sweet-tasting chocolate granules, which are sprinkled on slices of buttered bread or rusks. Hagelslag is traditionally eaten by the Dutch for breakfast or lunch. [1]
Russian Mennonite zwieback, called Tweebak in Plautdietsch, is a yeast bread roll formed from two pieces of dough that are pulled apart when eaten. Placing the two balls of dough one on top of the other so that the top one does not fall off during the baking process is part of the art and challenge that must be mastered by the baker.
Rusk: A hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food. The dish has significant international variations. Pictured are rusk squares made of rye sourdough bread. Twice-baked potato: Prepared using baked potatoes, the interior of the potato is scooped out after being first-baked.
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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 ...