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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 ...
Dorus received his nickname Grandpa (Dutch: Opa) while still a young man: he had married Neeltje Huisman, a fisherman's widow who already had six children.Shortly after the marriage, the oldest of Neeltje's daughters had a child of her own, and so at only 23 years old Dorus became known as "Opa" in Den Helder where he lived.
Pennsylvanian Dutch homes have traditionally had many broths on hand (vegetable, fish, poultry, and other meats) from the saving of any extra liquids available: "The Pennsylvania Dutch developed soup making to such a high art that complete cookbooks could be written about their soups alone; there was an appropriate soup for every day of the ...
Get the most out of your Dutch oven by trying tasty recipes, like chicken soup and lentil stew, with at least 15 grams of protein in each serving.
Afrikaans; العربية; Azərbaycanca; বাংলা; Беларуская (тарашкевіца) Български; Brezhoneg; Čeština; Dansk; Deutsch
Zeeuws spek (pronounced [zeːu(s) ˈspɛk]; "Zeelandic bacon") is a traditional Dutch bacon, originally a specialty from the province of Zeeland. [2] Traditionally, it is seasoned with salt, pepper and herbs such as bay leaf, and slow-cooked. Modern Zeeuws spek is marinated, and then grilled, broiled, or smoked.
Speculaas spices: pepper, cinnamon, ginger, cloves, cardamom and nutmeg Schuddebuikjes: Mini speculaas cookie topping for bread, Netherlands, 2019 Speculaas (Dutch: [speːkyˈlaːs] ⓘ; French: spéculoos; German: Spekulatius [ʃpekuˈlaːtsi̯ʊs] ⓘ) is a type of spiced shortcrust biscuit [1] originated in the Low Countries (Belgium and the Netherlands) [2] and baked with speculaas spices ...
Bitterballen (plural of bitterbal) are a Dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried. Seasonings in the base stew usually include onions, salt and pepper ...