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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.
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 ...
Traditional Speciality Guaranteed products from the Netherlands (3 P) Pages in category "Dutch cuisine" The following 66 pages are in this category, out of 66 total.
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.
Dutch cuisine (13 C, 66 P) F. Food and drink festivals in the Netherlands (2 P) Fishing in the Netherlands (3 P) G. Gastronomy in the Netherlands (1 C) I.
An ontbijtkoek (Dutch pronunciation: [ɔndˈbɛitkuk] ⓘ; lit. ' breakfast cake '), peperkoek (pronounced [ˈpeːpərˌkuk] ⓘ; 'pepper cake') or kruidkoek (pronounced [ˈkrœytkuk] ⓘ; 'spice cake') is a Dutch and Flemish spiced cake. [1] Rye and dark brown basterdsuiker are its most important ingredient, coloring the cake light brown.
Bitterballen are popularly served as part of a bittergarnituur, a selection of savoury snacks to go with drinks, at pubs or at receptions in the Netherlands. [ 2 ] Bitterballen are very similar to the more common croquette ( kroketten in Dutch) in ingredients and preparation/cooking methods, as well as flavour, though the larger kroketten have ...
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]