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Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is characterised by the combination of French cuisine with the more hearty Flemish fare. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.
Main menu. Main menu. move to sidebar hide. ... Belgian food writers (1 P) French fries (29 P) L. ... Pages in category "Belgian cuisine"
Although moules-frites are popular in many countries, it is thought that the dish originated in Belgium. [4] It is likely that it was originally created by combining mussels, a popular and cheap foodstuff eaten around the Flemish coast, and fried potatoes, which were commonly eaten around the country in winter when no fish or other food was available.
For Fresh Whipped Cream: In large mixing bowl, add the cream, sugar, and vanilla and beat on high until stiff peaks form, about 4 to 5 minutes.
Stoemp is a Flemish dish, [1] found in Belgium, Northern France and the Netherlands, of pureed or mashed potatoes and other root vegetables, and can also include cream, bacon, onion or shallot, herbs, and spices. [2] The name of the dish sometimes includes the kind of vegetables inside it; for example, Wortelstoemp includes carrots (wortel ...
As with most regional recipes, each cook will have a slightly different variation on how to make the dish. Traditionally, boulet à la liégeoise consists of one or two big meatballs (the size of the ball allows one to differentiate a boulet from the smaller boulette), made from pork and veal or pork and beef minced meat, bread crumbs, onions and parsley.
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Flemish stew, [1] known in Dutch as stoofvlees (pronounced [ˈstoːfleːs] ⓘ) or stoverij and in French as carbon(n)ade flamande, [2] [3] is a Flemish beef (or pork) and onion stew popular in Belgium, the Netherlands, Aosta Valley (Italy) and French Flanders.