Dutch cuisine - Revision history

DavidDijkgraaf: The images were not disruptive

2024-10-19T12:21:44Z

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Cewbot: Convert Gevulde koek to wikilink (The bot operation is completed 12.3% in total)

2024-10-18T20:34:04Z

Convert Gevulde koek to wikilink (The bot operation is completed 12.3% in total)

← Previous revision		Revision as of 20:34, 18 October 2024
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	* ''[[Stroopwafel]]'', this iconic Dutch cookie is a thin waffle, made in a [[pizelle]] pan, is sliced horizontally and filled with a layer of syrup. It originates in the city of [[Gouda, South Holland\|Gouda]].		* ''[[Stroopwafel]]'', this iconic Dutch cookie is a thin waffle, made in a [[pizelle]] pan, is sliced horizontally and filled with a layer of syrup. It originates in the city of [[Gouda, South Holland\|Gouda]].
	* ''[[Speculaas]],'' has a centuries old history, and is a spiced cookie with an intense fragrance of cinnamon, cloves, nutmeg, and ginger. The cookies traditionally show a person or windmill in relief. The cookies are traditionally served around St Nicholas Day, celebrated on December 5 and December 6. There are a few theories on the origin of its name - one says it derives from the Latin word speculum, meaning a mirror, referring to the mirrored images that the cookies are decorated with.		* ''[[Speculaas]],'' has a centuries old history, and is a spiced cookie with an intense fragrance of cinnamon, cloves, nutmeg, and ginger. The cookies traditionally show a person or windmill in relief. The cookies are traditionally served around St Nicholas Day, celebrated on December 5 and December 6. There are a few theories on the origin of its name - one says it derives from the Latin word speculum, meaning a mirror, referring to the mirrored images that the cookies are decorated with.
	* ''~~{{ill\|~~Gevulde koek~~\|nl}}~~'', a very popular round cookie made from butter dough and with a moist almond paste filling. It has a diameter of about 10 centimeters and is decorated with an almond. Almond paste was first seen in a Dutch recipe book in 1510.<ref>{{Cite web \|title=Gastropedia \|url=https://www.gastropedia.nl/artikel/gevulde-koek-geschiedenis/ \|access-date=2023-11-07 \|website=Gastropedia \|language=nl-NL}}</ref> Cheaper, [[Mass production\|mass produced]] variants often contain a filling of [[persipan]]. Similar cookies with different shapes are called ''kano'' and ''rondo.''		* ''[[Gevulde koek]]'', a very popular round cookie made from butter dough and with a moist almond paste filling. It has a diameter of about 10 centimeters and is decorated with an almond. Almond paste was first seen in a Dutch recipe book in 1510.<ref>{{Cite web \|title=Gastropedia \|url=https://www.gastropedia.nl/artikel/gevulde-koek-geschiedenis/ \|access-date=2023-11-07 \|website=Gastropedia \|language=nl-NL}}</ref> Cheaper, [[Mass production\|mass produced]] variants often contain a filling of [[persipan]]. Similar cookies with different shapes are called ''kano'' and ''rondo.''
	* ''{{ill\|Bitterkoekje\|nl}},'' is a small round, semi-hard cookie based on the bitter kernels of almonds (or today often apricot pips). It dates back to before the Middle Ages. It was traditionally served when a couple got married. The sweet (sugar) and the bitter (bitter almonds) symbolized marriage, with its highs and lows.		* ''{{ill\|Bitterkoekje\|nl}},'' is a small round, semi-hard cookie based on the bitter kernels of almonds (or today often apricot pips). It dates back to before the Middle Ages. It was traditionally served when a couple got married. The sweet (sugar) and the bitter (bitter almonds) symbolized marriage, with its highs and lows.
	* ''{{ill\|Krakeling\|nl}}'' (kind of [[kringle]])		* ''{{ill\|Krakeling\|nl}}'' (kind of [[kringle]])

2A0A:EF40:EF2:9001:11E:E6AE:CB61:F415: /* Fish stalls */

2024-10-17T03:50:53Z

Fish stalls

← Previous revision		Revision as of 03:50, 17 October 2024
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	=== Fish stalls ===		=== Fish stalls ===
	* [[File:Kibbeling is a famous Dutch street food.jpg\|thumb~~\|150x150px~~\|''Kibbeling'']][[Soused herring\|''rauwe haring'' or ''zoute haring'']] (soused herring), optionally served with chopped raw onions, which is eaten by lifting the herring high up into the air by its tail and then biting into it upwards (except for Amsterdam, where the herring is cut into pieces). Raw herring is also commonly sold in a soft white bun.		* [[File:Kibbeling is a famous Dutch street food.jpg\|thumb\|''Kibbeling'']][[Soused herring\|''rauwe haring'' or ''zoute haring'']] (soused herring), optionally served with chopped raw onions, which is eaten by lifting the herring high up into the air by its tail and then biting into it upwards (except for Amsterdam, where the herring is cut into pieces). Raw herring is also commonly sold in a soft white bun.
	* ''[[kibbeling]],'' deep-fried, nugget-sized chunks of (originally) [[Atlantic cod]], but now often replaced by cheaper other kinds of [[Whitefish (fisheries term)\|whitefish]]. It is often served with [[remoulade]], [[Sauce ravigote\|ravigote sauce]], [[garlic sauce]] or [[tartar sauce]], and seasoned with a mix of ground herbs, such as coriander, pepper, paprika, garlic, onion chilli etc.		* ''[[kibbeling]],'' deep-fried, nugget-sized chunks of (originally) [[Atlantic cod]], but now often replaced by cheaper other kinds of [[Whitefish (fisheries term)\|whitefish]]. It is often served with [[remoulade]], [[Sauce ravigote\|ravigote sauce]], [[garlic sauce]] or [[tartar sauce]], and seasoned with a mix of ground herbs, such as coriander, pepper, paprika, garlic, onion chilli etc.
	* ''[[lekkerbekje]],'' deep-fried cod (or other whitefish), similar to the fish served with British [[fish and chips]], but delicately spiced and with a more [[tempura]]-like batter		* ''[[lekkerbekje]],'' deep-fried cod (or other whitefish), similar to the fish served with British [[fish and chips]], but delicately spiced and with a more [[tempura]]-like batter

2A0A:EF40:EF2:9001:11E:E6AE:CB61:F415: /* Koek */

2024-10-17T03:50:29Z

Koek

← Previous revision		Revision as of 03:50, 17 October 2024
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	==== Koek ====		==== Koek ====
	[[File:Sprits.jpg\|thumb\|''Sprits''~~\|110x110px~~]]The Netherlands is famous for its cookies, and one of the three top exporters of cookies in the world.<ref>{{Cite web \|title=Top Cookies Exporters by Country 2022 \|url=https://www.worldstopexports.com/top-cookies-exporters-by-country/ \|access-date=2023-11-07 \|website=www.worldstopexports.com}}</ref> The (American-) English word cookie, derives from Dutch ''koekje''<ref>{{Cite web \|title=cookie {{!}} Etymology, origin and meaning of cookie by etymonline \|url=https://www.etymonline.com/word/cookie \|access-date=2023-11-07 \|website=www.etymonline.com \|language=en}}</ref> (or in the [[Hollandic dialect]] ''koekie'' which has a similar pronunciation as English ''cookie'').		[[File:Sprits.jpg\|thumb\|''Sprits'']]The Netherlands is famous for its cookies, and one of the three top exporters of cookies in the world.<ref>{{Cite web \|title=Top Cookies Exporters by Country 2022 \|url=https://www.worldstopexports.com/top-cookies-exporters-by-country/ \|access-date=2023-11-07 \|website=www.worldstopexports.com}}</ref> The (American-) English word cookie, derives from Dutch ''koekje''<ref>{{Cite web \|title=cookie {{!}} Etymology, origin and meaning of cookie by etymonline \|url=https://www.etymonline.com/word/cookie \|access-date=2023-11-07 \|website=www.etymonline.com \|language=en}}</ref> (or in the [[Hollandic dialect]] ''koekie'' which has a similar pronunciation as English ''cookie'').
	* ''[[Stroopwafel]]'', this iconic Dutch cookie is a thin waffle, made in a [[pizelle]] pan, is sliced horizontally and filled with a layer of syrup. It originates in the city of [[Gouda, South Holland\|Gouda]].		* ''[[Stroopwafel]]'', this iconic Dutch cookie is a thin waffle, made in a [[pizelle]] pan, is sliced horizontally and filled with a layer of syrup. It originates in the city of [[Gouda, South Holland\|Gouda]].
	* ''[[Speculaas]],'' has a centuries old history, and is a spiced cookie with an intense fragrance of cinnamon, cloves, nutmeg, and ginger. The cookies traditionally show a person or windmill in relief. The cookies are traditionally served around St Nicholas Day, celebrated on December 5 and December 6. There are a few theories on the origin of its name - one says it derives from the Latin word speculum, meaning a mirror, referring to the mirrored images that the cookies are decorated with.		* ''[[Speculaas]],'' has a centuries old history, and is a spiced cookie with an intense fragrance of cinnamon, cloves, nutmeg, and ginger. The cookies traditionally show a person or windmill in relief. The cookies are traditionally served around St Nicholas Day, celebrated on December 5 and December 6. There are a few theories on the origin of its name - one says it derives from the Latin word speculum, meaning a mirror, referring to the mirrored images that the cookies are decorated with.

2A0A:EF40:EF2:9001:11E:E6AE:CB61:F415 at 03:50, 17 October 2024

2024-10-17T03:50:08Z

← Previous revision		Revision as of 03:50, 17 October 2024
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	{{Short description\|Culinary traditions of the Netherlands}}		{{Short description\|Culinary traditions of the Netherlands}}
	[[File:~~005 Cheese shop~~ in ~~Amsterdam, Netherlands~~.~~jpg~~\|thumb\|~~Gouda cheese~~]]		[[File:Hutspot in pan.JPG\|thumb\|[[Hutspot]]]]
	{{Use dmy dates\|date=March 2021}}		{{Use dmy dates\|date=March 2021}}
	'''Dutch cuisine''' is formed from the [[cooking]] traditions and practices of the [[Netherlands]]. The country's cuisine is shaped by its location on the fertile [[Rhine–Meuse–Scheldt delta]] at the [[North Sea]], giving rise to [[fishing]], [[farming]], and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as [[butter]] and [[List of Dutch cheeses\|cheese]]. The court of the [[Burgundian Netherlands]] enriched the cuisine of the elite in the [[Low Countries]] in the 15th and 16th century,<ref>{{Cite web \|last=DBNL \|title=Bourgondisch tafelen in de voedingsgeschiedenis der Nederlanden Eddy Stols, Vlaanderen. Kunsttijdschrift. Jaargang 44 \|url=https://www.dbnl.org/tekst/_vla016199501_01/_vla016199501_01_0037.php \|access-date=2024-01-08 \|website=DBNL \|language=nl}}</ref> so did in the 17th and 18th century colonial trade, when the Dutch ruled the [[spice trade]], played a pivotal role in the global spread of [[coffee]], and started the modern era of [[chocolate]], by developing the [[Dutch process chocolate]].<ref>{{Cite web \|date=2022-08-10 \|title=History of Chocolate: Cocoa Beans & Xocolatl \|url=https://www.history.com/topics/ancient-americas/history-of-chocolate \|access-date=2023-06-22 \|website=HISTORY \|language=en}}</ref>		'''Dutch cuisine''' is formed from the [[cooking]] traditions and practices of the [[Netherlands]]. The country's cuisine is shaped by its location on the fertile [[Rhine–Meuse–Scheldt delta]] at the [[North Sea]], giving rise to [[fishing]], [[farming]], and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as [[butter]] and [[List of Dutch cheeses\|cheese]]. The court of the [[Burgundian Netherlands]] enriched the cuisine of the elite in the [[Low Countries]] in the 15th and 16th century,<ref>{{Cite web \|last=DBNL \|title=Bourgondisch tafelen in de voedingsgeschiedenis der Nederlanden Eddy Stols, Vlaanderen. Kunsttijdschrift. Jaargang 44 \|url=https://www.dbnl.org/tekst/_vla016199501_01/_vla016199501_01_0037.php \|access-date=2024-01-08 \|website=DBNL \|language=nl}}</ref> so did in the 17th and 18th century colonial trade, when the Dutch ruled the [[spice trade]], played a pivotal role in the global spread of [[coffee]], and started the modern era of [[chocolate]], by developing the [[Dutch process chocolate]].<ref>{{Cite web \|date=2022-08-10 \|title=History of Chocolate: Cocoa Beans & Xocolatl \|url=https://www.history.com/topics/ancient-americas/history-of-chocolate \|access-date=2023-06-22 \|website=HISTORY \|language=en}}</ref>
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	==== Northeastern cuisine ====		==== Northeastern cuisine ====
	The regions in the north and east of the Netherlands, roughly the provinces of [[Groningen (province)\|Groningen]], [[Friesland]], [[Drenthe]], [[Overijssel]] and [[Gelderland]] north of the [[Grote rivieren\|great rivers]] make up north eastern Dutch cuisine. The region is the least populated area of the Netherlands. The late (18th century) introduction of large scale agriculture means that the cuisine is generally known for its many kinds of meats. The relative lack of farms allowed for an abundance of [[game (meat)\|game]] and [[Animal husbandry\|husbandry]], though dishes near the coastal regions of Friesland, Groningen and the parts of Overijssel bordering the [[IJsselmeer]] also include a large amount of fish.		The regions in the north and east of the Netherlands, roughly the provinces of [[Groningen (province)\|Groningen]], [[Friesland]], [[Drenthe]], [[Overijssel]] and [[Gelderland]] north of the [[Grote rivieren\|great rivers]] make up north eastern Dutch cuisine. The region is the least populated area of the Netherlands. The late (18th century) introduction of large scale agriculture means that the cuisine is generally known for its many kinds of meats. The relative lack of farms allowed for an abundance of [[game (meat)\|game]] and [[Animal husbandry\|husbandry]], though dishes near the coastal regions of Friesland, Groningen and the parts of Overijssel bordering the [[IJsselmeer]] also include a large amount of fish.

	~~[[File:Groninger metworst.JPG\|thumb\|''Groninger metworst'']]~~The various dried sausages, belonging to the ''[[metworst]]''-family of Dutch sausages, are found throughout this region and are highly prized for their strong taste. Most towns and various villages have their own variety of this sausage. The most famous sausage from this region is ''Gelderse'' ''[[rookworst]]'' (smoked sausage of Gelderland). The Dutch eat 60 million ''rookworst'' a year.<ref name=":3">{{Cite web \|last=Zanden \|first=Peggy van der \|date=2023-10-11 \|title=Gelderse Rookworst • Vlees.nl \|url=https://www.vlees.nl/blog/gelderse-rookworst/ \|access-date=2023-11-20 \|website=Vlees.nl \|language=nl-NL}}</ref> These sausages traditionally have been smoked over [[oak]] and [[beech]]wood chips, and are served after they have been boiled in water. The sausage contains a lot of fat and is very juicy. The large sausage are often eaten alongside ''[[stamppot]],'' like ''zuurkoolstamppot'' (mashed potatoes and [[sauerkraut]]). Cut in half they are sometimes eaten as a street food. Also in Gelderland (in and around the Veluwe) and Overijssel (in Salland) [[:nl:Kruudmoes\|''kruudmoes'']] is a traditional food with buttermilk, [[pearl barley]], bacon and herbs in which rookworst is processed.		The various dried sausages, belonging to the ''[[metworst]]''-family of Dutch sausages, are found throughout this region and are highly prized for their strong taste. Most towns and various villages have their own variety of this sausage. The most famous sausage from this region is ''Gelderse'' ''[[rookworst]]'' (smoked sausage of Gelderland). The Dutch eat 60 million ''rookworst'' a year.<ref name=":3">{{Cite web \|last=Zanden \|first=Peggy van der \|date=2023-10-11 \|title=Gelderse Rookworst • Vlees.nl \|url=https://www.vlees.nl/blog/gelderse-rookworst/ \|access-date=2023-11-20 \|website=Vlees.nl \|language=nl-NL}}</ref> These sausages traditionally have been smoked over [[oak]] and [[beech]]wood chips, and are served after they have been boiled in water. The sausage contains a lot of fat and is very juicy. The large sausage are often eaten alongside ''[[stamppot]],'' like ''zuurkoolstamppot'' (mashed potatoes and [[sauerkraut]]). Cut in half they are sometimes eaten as a street food. Also in Gelderland (in and around the Veluwe) and Overijssel (in Salland) [[:nl:Kruudmoes\|''kruudmoes'']] is a traditional food with buttermilk, [[pearl barley]], bacon and herbs in which rookworst is processed.

	The provinces are also home to more heavy and solid varieties of Dutch pastries, cookies and (rye) breads. Each of the provinces of Gelderland, Overijssel and Groningen has a long-standing [[rye bread]] tradition, but rye bread from Friesland (''Fries roggebrood'', a kind of [[Pumpernickel]]) became well known because of its taste. Notable characteristics of Frisian rye bread is its long baking time (up to 20 hours), resulting in a sweet taste and a deep dark color. In contrast to southern Dutch cuisine, which tends to be soft and moist, the northeastern rye bread and pastries generally are of a hard texture, and the pasties are heavily spiced with [[ginger]] or [[succade]] or contain small bits of meat. Examples of these that are considered typical for the region are ''[[Ontbijtkoek\|Kruidkoek]]'' (such as [[:nl:Groninger koek\|''Groninger koek'']]), Frisian ''[[suikerbrood]]'' (with chunks of sugar), [[:nl:Fryske dúmkes\|''Fryske dúmkes'']] (cookies with anais, ginger, and hazelnuts) and [[:nl:spekdik\|''spekdik'']] (small pancakes with [[metworst]] and [[bacon]]).		The provinces are also home to more heavy and solid varieties of Dutch pastries, cookies and (rye) breads. Each of the provinces of Gelderland, Overijssel and Groningen has a long-standing [[rye bread]] tradition, but rye bread from Friesland (''Fries roggebrood'', a kind of [[Pumpernickel]]) became well known because of its taste. Notable characteristics of Frisian rye bread is its long baking time (up to 20 hours), resulting in a sweet taste and a deep dark color. In contrast to southern Dutch cuisine, which tends to be soft and moist, the northeastern rye bread and pastries generally are of a hard texture, and the pasties are heavily spiced with [[ginger]] or [[succade]] or contain small bits of meat. Examples of these that are considered typical for the region are ''[[Ontbijtkoek\|Kruidkoek]]'' (such as [[:nl:Groninger koek\|''Groninger koek'']]), Frisian ''[[suikerbrood]]'' (with chunks of sugar), [[:nl:Fryske dúmkes\|''Fryske dúmkes'']] (cookies with anais, ginger, and hazelnuts) and [[:nl:spekdik\|''spekdik'']] (small pancakes with [[metworst]] and [[bacon]]).

2A0A:EF40:EF2:9001:11E:E6AE:CB61:F415: Too many images, trimmed

2024-10-17T03:42:25Z

Too many images, trimmed

Show changes

2001:1C05:686:2E00:DDB1:E1CB:EEC:F1D4: /* Koek */ typo

2024-10-15T08:37:40Z

Koek: typo

← Previous revision		Revision as of 08:37, 15 October 2024
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	* ''[[Stroopwafel]]'', this iconic Dutch cookie is a thin waffle, made in a [[pizelle]] pan, is sliced horizontally and filled with a layer of syrup. It originates in the city of [[Gouda, South Holland\|Gouda]].		* ''[[Stroopwafel]]'', this iconic Dutch cookie is a thin waffle, made in a [[pizelle]] pan, is sliced horizontally and filled with a layer of syrup. It originates in the city of [[Gouda, South Holland\|Gouda]].
	* ''[[Speculaas]],'' has a centuries old history, and is a spiced cookie with an intense fragrance of cinnamon, cloves, nutmeg, and ginger. The cookies traditionally show a person or windmill in relief. The cookies are traditionally served around St Nicholas Day, celebrated on December 5 and December 6. There are a few theories on the origin of its name - one says it derives from the Latin word speculum, meaning a mirror, referring to the mirrored images that the cookies are decorated with.		* ''[[Speculaas]],'' has a centuries old history, and is a spiced cookie with an intense fragrance of cinnamon, cloves, nutmeg, and ginger. The cookies traditionally show a person or windmill in relief. The cookies are traditionally served around St Nicholas Day, celebrated on December 5 and December 6. There are a few theories on the origin of its name - one says it derives from the Latin word speculum, meaning a mirror, referring to the mirrored images that the cookies are decorated with.
	* ''{{ill\|~~evulde~~ koek\|nl}}'', a very popular round cookie made from butter dough and with a moist almond paste filling. It has a diameter of about 10 centimeters and is decorated with an almond. Almond paste was first seen in a Dutch recipe book in 1510.<ref>{{Cite web \|title=Gastropedia \|url=https://www.gastropedia.nl/artikel/gevulde-koek-geschiedenis/ \|access-date=2023-11-07 \|website=Gastropedia \|language=nl-NL}}</ref> Cheaper, [[Mass production\|mass produced]] variants often contain a filling of [[persipan]]. Similar cookies with different shapes are called ''kano'' and ''rondo.''		* ''{{ill\|Gevulde koek\|nl}}'', a very popular round cookie made from butter dough and with a moist almond paste filling. It has a diameter of about 10 centimeters and is decorated with an almond. Almond paste was first seen in a Dutch recipe book in 1510.<ref>{{Cite web \|title=Gastropedia \|url=https://www.gastropedia.nl/artikel/gevulde-koek-geschiedenis/ \|access-date=2023-11-07 \|website=Gastropedia \|language=nl-NL}}</ref> Cheaper, [[Mass production\|mass produced]] variants often contain a filling of [[persipan]]. Similar cookies with different shapes are called ''kano'' and ''rondo.''
	* ''{{ill\|Bitterkoekje\|nl}},'' is a small round, semi-hard cookie based on the bitter kernels of almonds (or today often apricot pips). It dates back to before the Middle Ages. It was traditionally served when a couple got married. The sweet (sugar) and the bitter (bitter almonds) symbolized marriage, with its highs and lows.		* ''{{ill\|Bitterkoekje\|nl}},'' is a small round, semi-hard cookie based on the bitter kernels of almonds (or today often apricot pips). It dates back to before the Middle Ages. It was traditionally served when a couple got married. The sweet (sugar) and the bitter (bitter almonds) symbolized marriage, with its highs and lows.
	* ''{{ill\|Krakeling\|nl}}'' (kind of [[kringle]])		* ''{{ill\|Krakeling\|nl}}'' (kind of [[kringle]])
	* ''{{ill\|Kletskopje\|nl}}''		* ''{{ill\|Kletskopje\|nl}}''
	* ''{{ill\|bokkenpootje\|nl}}s''		* ''{{ill\|bokkenpootje\|nl}}''
	* ''[[Spekkoek]]'' cake with many layers (originally from Indonesia)		* ''[[Spekkoek]]'' cake with many layers (originally from Indonesia)
	* ''{{ill\|Sprits (Dutch food)\|lt=Sprits\|nl}}''		* ''{{ill\|Sprits (Dutch food)\|lt=Sprits\|nl}}''
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	* ''[[Broeder\|Jan in de zak]]''		* ''[[Broeder\|Jan in de zak]]''
	* ''[[Poffert\|Ketelkoek]]''		* ''[[Poffert\|Ketelkoek]]''
	* ''Krentenwegge'' (kind of [[raisin bread]])		* ''[[Krentenwegge]]'' (kind of [[raisin bread]])
	* ''{{ill\|Kruidkoek\|nl}}'' similar to a soft gingerbread		* ''{{ill\|Kruidkoek\|nl}}'' similar to a soft gingerbread
	* ''Kokoskoek''		* ''[[Kokoskoek]]''
	* ''{{ill\|Oudewijvenkoek\|nl}}''		* ''{{ill\|Oudewijvenkoek\|nl}}''
	* ''{{ill\|Gemberkoek\|nl}}''		* ''{{ill\|Gemberkoek\|nl}}''

Artanisen: /* Koek */ Italic text

2024-09-30T06:46:29Z

Koek: Italic text

← Previous revision		Revision as of 06:46, 30 September 2024
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	* ''[[Roze koek]]'' cake with pink fondant		* ''[[Roze koek]]'' cake with pink fondant
	* ''{{ill\|Groninger koek\|nl}}''		* ''{{ill\|Groninger koek\|nl}}''
	* [[Poffert]] is a spongy small cake usually with raisins from [[Groningen]].		* ''[[Poffert]]'', a spongy small cake usually with raisins from [[Groningen]].
	* ''[[Janhagel]]''		* ''[[Janhagel]]''
	* ''[[Broeder\|Jan in de zak]]''		* ''[[Broeder\|Jan in de zak]]''

67.164.5.164: /* Borreltijd and savouries */ Fixed typo

2024-09-13T06:12:04Z

Borreltijd and savouries: Fixed typo

← Previous revision		Revision as of 06:12, 13 September 2024
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	[[File:Sietske-borrelnootjes.jpg\|thumb\|''[[Borrelnootje]]s''\|147x147px]]		[[File:Sietske-borrelnootjes.jpg\|thumb\|''[[Borrelnootje]]s''\|147x147px]]

	Between 5:00 pm and 9:00 pm alcoholic beverage drinks (''borrel''), beer, wine or other drinks with savoury snacks are served in bars, at home or at the work space (cafetaria). Borrels are most frequently served at weekends or Friday afternoon. At more formal borrels ''[[bitterballen]]'' are served, a miniature variant of the ''kroket'' ([[croquette]]), deep-fried ragout-filled balls with a crunchy layer of bread crumbs. ''Bitterballen'' are served with mustard. Another hot borrel snack is''vlammetje'' (deep-fried mini spring rolls with a very spicy minced meat filling). ''[[Borrelnootje]]'' (peanuts in a spiced crusty coating), cheese cubes and ''[[kaasstengels]]'' (crusty cheese sticks) are other typical ''borrel'' snacks.		Between 5:00 pm and 9:00 pm alcoholic beverage drinks (''borrel''), beer, wine or other drinks with savoury snacks are served in bars, at home or at the work space (cafetaria). Borrels are most frequently served at weekends or Friday afternoon. At more formal borrels ''[[bitterballen]]'' are served, a miniature variant of the ''kroket'' ([[croquette]]), deep-fried ragout-filled balls with a crunchy layer of bread crumbs. ''Bitterballen'' are served with mustard. Another hot borrel snack is ''vlammetje'' (deep-fried mini spring rolls with a very spicy minced meat filling). ''[[Borrelnootje]]'' (peanuts in a spiced crusty coating), cheese cubes and ''[[kaasstengels]]'' (crusty cheese sticks) are other typical ''borrel'' snacks.

	In Dutch drinks, beer in particular [[lager]] plays a central role while wine plays only a modest role. Traditionally the spirit [[jenever]] was frequently consumed during drinks. [[Dutch beer]] market is dominated by three main producers (with main and subsidiary brands) with a regional preference. [[Heineken]] is most common in the west, [[Grolsch]] (owned by [[Asahi Breweries]])		In Dutch drinks, beer in particular [[lager]] plays a central role while wine plays only a modest role. Traditionally the spirit [[jenever]] was frequently consumed during drinks. [[Dutch beer]] market is dominated by three main producers (with main and subsidiary brands) with a regional preference. [[Heineken]] is most common in the west, [[Grolsch]] (owned by [[Asahi Breweries]])

Cewbot: Convert Zeeuwse bolus to wikilink (The bot operation is completed 21% in total)

2024-09-06T20:40:40Z

Convert Zeeuwse bolus to wikilink (The bot operation is completed 21% in total)

← Previous revision		Revision as of 20:40, 6 September 2024
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	* ''{{ill\|Rijstekoekje\|nl}}''		* ''{{ill\|Rijstekoekje\|nl}}''
	* ''{{ill\|Dikke koek\|nl}}''		* ''{{ill\|Dikke koek\|nl}}''
	* ''~~{{ill\|~~Zeeuwse bolus~~\|nl}}~~''		* ''[[Zeeuwse bolus]]''

	==== Snoep ====		==== Snoep ====

← Previous revision		Revision as of 20:34, 18 October 2024
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	* ''[[Stroopwafel]]'', this iconic Dutch cookie is a thin waffle, made in a [[pizelle]] pan, is sliced horizontally and filled with a layer of syrup. It originates in the city of [[Gouda, South Holland\|Gouda]].		* ''[[Stroopwafel]]'', this iconic Dutch cookie is a thin waffle, made in a [[pizelle]] pan, is sliced horizontally and filled with a layer of syrup. It originates in the city of [[Gouda, South Holland\|Gouda]].
	* ''[[Speculaas]],'' has a centuries old history, and is a spiced cookie with an intense fragrance of cinnamon, cloves, nutmeg, and ginger. The cookies traditionally show a person or windmill in relief. The cookies are traditionally served around St Nicholas Day, celebrated on December 5 and December 6. There are a few theories on the origin of its name - one says it derives from the Latin word speculum, meaning a mirror, referring to the mirrored images that the cookies are decorated with.		* ''[[Speculaas]],'' has a centuries old history, and is a spiced cookie with an intense fragrance of cinnamon, cloves, nutmeg, and ginger. The cookies traditionally show a person or windmill in relief. The cookies are traditionally served around St Nicholas Day, celebrated on December 5 and December 6. There are a few theories on the origin of its name - one says it derives from the Latin word speculum, meaning a mirror, referring to the mirrored images that the cookies are decorated with.
	* ''~~{{ill\|~~Gevulde koek~~\|nl}}~~'', a very popular round cookie made from butter dough and with a moist almond paste filling. It has a diameter of about 10 centimeters and is decorated with an almond. Almond paste was first seen in a Dutch recipe book in 1510.<ref>{{Cite web \|title=Gastropedia \|url=https://www.gastropedia.nl/artikel/gevulde-koek-geschiedenis/ \|access-date=2023-11-07 \|website=Gastropedia \|language=nl-NL}}</ref> Cheaper, [[Mass production\|mass produced]] variants often contain a filling of [[persipan]]. Similar cookies with different shapes are called ''kano'' and ''rondo.''		* ''[[Gevulde koek]]'', a very popular round cookie made from butter dough and with a moist almond paste filling. It has a diameter of about 10 centimeters and is decorated with an almond. Almond paste was first seen in a Dutch recipe book in 1510.<ref>{{Cite web \|title=Gastropedia \|url=https://www.gastropedia.nl/artikel/gevulde-koek-geschiedenis/ \|access-date=2023-11-07 \|website=Gastropedia \|language=nl-NL}}</ref> Cheaper, [[Mass production\|mass produced]] variants often contain a filling of [[persipan]]. Similar cookies with different shapes are called ''kano'' and ''rondo.''
	* ''{{ill\|Bitterkoekje\|nl}},'' is a small round, semi-hard cookie based on the bitter kernels of almonds (or today often apricot pips). It dates back to before the Middle Ages. It was traditionally served when a couple got married. The sweet (sugar) and the bitter (bitter almonds) symbolized marriage, with its highs and lows.		* ''{{ill\|Bitterkoekje\|nl}},'' is a small round, semi-hard cookie based on the bitter kernels of almonds (or today often apricot pips). It dates back to before the Middle Ages. It was traditionally served when a couple got married. The sweet (sugar) and the bitter (bitter almonds) symbolized marriage, with its highs and lows.
	* ''{{ill\|Krakeling\|nl}}'' (kind of [[kringle]])		* ''{{ill\|Krakeling\|nl}}'' (kind of [[kringle]])

← Previous revision		Revision as of 03:50, 17 October 2024
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	{{Short description\|Culinary traditions of the Netherlands}}		{{Short description\|Culinary traditions of the Netherlands}}
	[[File:~~005 Cheese shop~~ in ~~Amsterdam, Netherlands~~.~~jpg~~\|thumb\|~~Gouda cheese~~]]		[[File:Hutspot in pan.JPG\|thumb\|[[Hutspot]]]]
	{{Use dmy dates\|date=March 2021}}		{{Use dmy dates\|date=March 2021}}
	'''Dutch cuisine''' is formed from the [[cooking]] traditions and practices of the [[Netherlands]]. The country's cuisine is shaped by its location on the fertile [[Rhine–Meuse–Scheldt delta]] at the [[North Sea]], giving rise to [[fishing]], [[farming]], and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as [[butter]] and [[List of Dutch cheeses\|cheese]]. The court of the [[Burgundian Netherlands]] enriched the cuisine of the elite in the [[Low Countries]] in the 15th and 16th century,<ref>{{Cite web \|last=DBNL \|title=Bourgondisch tafelen in de voedingsgeschiedenis der Nederlanden Eddy Stols, Vlaanderen. Kunsttijdschrift. Jaargang 44 \|url=https://www.dbnl.org/tekst/_vla016199501_01/_vla016199501_01_0037.php \|access-date=2024-01-08 \|website=DBNL \|language=nl}}</ref> so did in the 17th and 18th century colonial trade, when the Dutch ruled the [[spice trade]], played a pivotal role in the global spread of [[coffee]], and started the modern era of [[chocolate]], by developing the [[Dutch process chocolate]].<ref>{{Cite web \|date=2022-08-10 \|title=History of Chocolate: Cocoa Beans & Xocolatl \|url=https://www.history.com/topics/ancient-americas/history-of-chocolate \|access-date=2023-06-22 \|website=HISTORY \|language=en}}</ref>		'''Dutch cuisine''' is formed from the [[cooking]] traditions and practices of the [[Netherlands]]. The country's cuisine is shaped by its location on the fertile [[Rhine–Meuse–Scheldt delta]] at the [[North Sea]], giving rise to [[fishing]], [[farming]], and overseas trade. Due to the availability of water and flat grassland, the Dutch diet contains many dairy products such as [[butter]] and [[List of Dutch cheeses\|cheese]]. The court of the [[Burgundian Netherlands]] enriched the cuisine of the elite in the [[Low Countries]] in the 15th and 16th century,<ref>{{Cite web \|last=DBNL \|title=Bourgondisch tafelen in de voedingsgeschiedenis der Nederlanden Eddy Stols, Vlaanderen. Kunsttijdschrift. Jaargang 44 \|url=https://www.dbnl.org/tekst/_vla016199501_01/_vla016199501_01_0037.php \|access-date=2024-01-08 \|website=DBNL \|language=nl}}</ref> so did in the 17th and 18th century colonial trade, when the Dutch ruled the [[spice trade]], played a pivotal role in the global spread of [[coffee]], and started the modern era of [[chocolate]], by developing the [[Dutch process chocolate]].<ref>{{Cite web \|date=2022-08-10 \|title=History of Chocolate: Cocoa Beans & Xocolatl \|url=https://www.history.com/topics/ancient-americas/history-of-chocolate \|access-date=2023-06-22 \|website=HISTORY \|language=en}}</ref>
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	==== Northeastern cuisine ====		==== Northeastern cuisine ====
	The regions in the north and east of the Netherlands, roughly the provinces of [[Groningen (province)\|Groningen]], [[Friesland]], [[Drenthe]], [[Overijssel]] and [[Gelderland]] north of the [[Grote rivieren\|great rivers]] make up north eastern Dutch cuisine. The region is the least populated area of the Netherlands. The late (18th century) introduction of large scale agriculture means that the cuisine is generally known for its many kinds of meats. The relative lack of farms allowed for an abundance of [[game (meat)\|game]] and [[Animal husbandry\|husbandry]], though dishes near the coastal regions of Friesland, Groningen and the parts of Overijssel bordering the [[IJsselmeer]] also include a large amount of fish.		The regions in the north and east of the Netherlands, roughly the provinces of [[Groningen (province)\|Groningen]], [[Friesland]], [[Drenthe]], [[Overijssel]] and [[Gelderland]] north of the [[Grote rivieren\|great rivers]] make up north eastern Dutch cuisine. The region is the least populated area of the Netherlands. The late (18th century) introduction of large scale agriculture means that the cuisine is generally known for its many kinds of meats. The relative lack of farms allowed for an abundance of [[game (meat)\|game]] and [[Animal husbandry\|husbandry]], though dishes near the coastal regions of Friesland, Groningen and the parts of Overijssel bordering the [[IJsselmeer]] also include a large amount of fish.

	~~[[File:Groninger metworst.JPG\|thumb\|''Groninger metworst'']]~~The various dried sausages, belonging to the ''[[metworst]]''-family of Dutch sausages, are found throughout this region and are highly prized for their strong taste. Most towns and various villages have their own variety of this sausage. The most famous sausage from this region is ''Gelderse'' ''[[rookworst]]'' (smoked sausage of Gelderland). The Dutch eat 60 million ''rookworst'' a year.<ref name=":3">{{Cite web \|last=Zanden \|first=Peggy van der \|date=2023-10-11 \|title=Gelderse Rookworst • Vlees.nl \|url=https://www.vlees.nl/blog/gelderse-rookworst/ \|access-date=2023-11-20 \|website=Vlees.nl \|language=nl-NL}}</ref> These sausages traditionally have been smoked over [[oak]] and [[beech]]wood chips, and are served after they have been boiled in water. The sausage contains a lot of fat and is very juicy. The large sausage are often eaten alongside ''[[stamppot]],'' like ''zuurkoolstamppot'' (mashed potatoes and [[sauerkraut]]). Cut in half they are sometimes eaten as a street food. Also in Gelderland (in and around the Veluwe) and Overijssel (in Salland) [[:nl:Kruudmoes\|''kruudmoes'']] is a traditional food with buttermilk, [[pearl barley]], bacon and herbs in which rookworst is processed.		The various dried sausages, belonging to the ''[[metworst]]''-family of Dutch sausages, are found throughout this region and are highly prized for their strong taste. Most towns and various villages have their own variety of this sausage. The most famous sausage from this region is ''Gelderse'' ''[[rookworst]]'' (smoked sausage of Gelderland). The Dutch eat 60 million ''rookworst'' a year.<ref name=":3">{{Cite web \|last=Zanden \|first=Peggy van der \|date=2023-10-11 \|title=Gelderse Rookworst • Vlees.nl \|url=https://www.vlees.nl/blog/gelderse-rookworst/ \|access-date=2023-11-20 \|website=Vlees.nl \|language=nl-NL}}</ref> These sausages traditionally have been smoked over [[oak]] and [[beech]]wood chips, and are served after they have been boiled in water. The sausage contains a lot of fat and is very juicy. The large sausage are often eaten alongside ''[[stamppot]],'' like ''zuurkoolstamppot'' (mashed potatoes and [[sauerkraut]]). Cut in half they are sometimes eaten as a street food. Also in Gelderland (in and around the Veluwe) and Overijssel (in Salland) [[:nl:Kruudmoes\|''kruudmoes'']] is a traditional food with buttermilk, [[pearl barley]], bacon and herbs in which rookworst is processed.

	The provinces are also home to more heavy and solid varieties of Dutch pastries, cookies and (rye) breads. Each of the provinces of Gelderland, Overijssel and Groningen has a long-standing [[rye bread]] tradition, but rye bread from Friesland (''Fries roggebrood'', a kind of [[Pumpernickel]]) became well known because of its taste. Notable characteristics of Frisian rye bread is its long baking time (up to 20 hours), resulting in a sweet taste and a deep dark color. In contrast to southern Dutch cuisine, which tends to be soft and moist, the northeastern rye bread and pastries generally are of a hard texture, and the pasties are heavily spiced with [[ginger]] or [[succade]] or contain small bits of meat. Examples of these that are considered typical for the region are ''[[Ontbijtkoek\|Kruidkoek]]'' (such as [[:nl:Groninger koek\|''Groninger koek'']]), Frisian ''[[suikerbrood]]'' (with chunks of sugar), [[:nl:Fryske dúmkes\|''Fryske dúmkes'']] (cookies with anais, ginger, and hazelnuts) and [[:nl:spekdik\|''spekdik'']] (small pancakes with [[metworst]] and [[bacon]]).		The provinces are also home to more heavy and solid varieties of Dutch pastries, cookies and (rye) breads. Each of the provinces of Gelderland, Overijssel and Groningen has a long-standing [[rye bread]] tradition, but rye bread from Friesland (''Fries roggebrood'', a kind of [[Pumpernickel]]) became well known because of its taste. Notable characteristics of Frisian rye bread is its long baking time (up to 20 hours), resulting in a sweet taste and a deep dark color. In contrast to southern Dutch cuisine, which tends to be soft and moist, the northeastern rye bread and pastries generally are of a hard texture, and the pasties are heavily spiced with [[ginger]] or [[succade]] or contain small bits of meat. Examples of these that are considered typical for the region are ''[[Ontbijtkoek\|Kruidkoek]]'' (such as [[:nl:Groninger koek\|''Groninger koek'']]), Frisian ''[[suikerbrood]]'' (with chunks of sugar), [[:nl:Fryske dúmkes\|''Fryske dúmkes'']] (cookies with anais, ginger, and hazelnuts) and [[:nl:spekdik\|''spekdik'']] (small pancakes with [[metworst]] and [[bacon]]).

← Previous revision		Revision as of 08:37, 15 October 2024
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	* ''[[Stroopwafel]]'', this iconic Dutch cookie is a thin waffle, made in a [[pizelle]] pan, is sliced horizontally and filled with a layer of syrup. It originates in the city of [[Gouda, South Holland\|Gouda]].		* ''[[Stroopwafel]]'', this iconic Dutch cookie is a thin waffle, made in a [[pizelle]] pan, is sliced horizontally and filled with a layer of syrup. It originates in the city of [[Gouda, South Holland\|Gouda]].
	* ''[[Speculaas]],'' has a centuries old history, and is a spiced cookie with an intense fragrance of cinnamon, cloves, nutmeg, and ginger. The cookies traditionally show a person or windmill in relief. The cookies are traditionally served around St Nicholas Day, celebrated on December 5 and December 6. There are a few theories on the origin of its name - one says it derives from the Latin word speculum, meaning a mirror, referring to the mirrored images that the cookies are decorated with.		* ''[[Speculaas]],'' has a centuries old history, and is a spiced cookie with an intense fragrance of cinnamon, cloves, nutmeg, and ginger. The cookies traditionally show a person or windmill in relief. The cookies are traditionally served around St Nicholas Day, celebrated on December 5 and December 6. There are a few theories on the origin of its name - one says it derives from the Latin word speculum, meaning a mirror, referring to the mirrored images that the cookies are decorated with.
	* ''{{ill\|~~evulde~~ koek\|nl}}'', a very popular round cookie made from butter dough and with a moist almond paste filling. It has a diameter of about 10 centimeters and is decorated with an almond. Almond paste was first seen in a Dutch recipe book in 1510.<ref>{{Cite web \|title=Gastropedia \|url=https://www.gastropedia.nl/artikel/gevulde-koek-geschiedenis/ \|access-date=2023-11-07 \|website=Gastropedia \|language=nl-NL}}</ref> Cheaper, [[Mass production\|mass produced]] variants often contain a filling of [[persipan]]. Similar cookies with different shapes are called ''kano'' and ''rondo.''		* ''{{ill\|Gevulde koek\|nl}}'', a very popular round cookie made from butter dough and with a moist almond paste filling. It has a diameter of about 10 centimeters and is decorated with an almond. Almond paste was first seen in a Dutch recipe book in 1510.<ref>{{Cite web \|title=Gastropedia \|url=https://www.gastropedia.nl/artikel/gevulde-koek-geschiedenis/ \|access-date=2023-11-07 \|website=Gastropedia \|language=nl-NL}}</ref> Cheaper, [[Mass production\|mass produced]] variants often contain a filling of [[persipan]]. Similar cookies with different shapes are called ''kano'' and ''rondo.''
	* ''{{ill\|Bitterkoekje\|nl}},'' is a small round, semi-hard cookie based on the bitter kernels of almonds (or today often apricot pips). It dates back to before the Middle Ages. It was traditionally served when a couple got married. The sweet (sugar) and the bitter (bitter almonds) symbolized marriage, with its highs and lows.		* ''{{ill\|Bitterkoekje\|nl}},'' is a small round, semi-hard cookie based on the bitter kernels of almonds (or today often apricot pips). It dates back to before the Middle Ages. It was traditionally served when a couple got married. The sweet (sugar) and the bitter (bitter almonds) symbolized marriage, with its highs and lows.
	* ''{{ill\|Krakeling\|nl}}'' (kind of [[kringle]])		* ''{{ill\|Krakeling\|nl}}'' (kind of [[kringle]])
	* ''{{ill\|Kletskopje\|nl}}''		* ''{{ill\|Kletskopje\|nl}}''
	* ''{{ill\|bokkenpootje\|nl}}s''		* ''{{ill\|bokkenpootje\|nl}}''
	* ''[[Spekkoek]]'' cake with many layers (originally from Indonesia)		* ''[[Spekkoek]]'' cake with many layers (originally from Indonesia)
	* ''{{ill\|Sprits (Dutch food)\|lt=Sprits\|nl}}''		* ''{{ill\|Sprits (Dutch food)\|lt=Sprits\|nl}}''
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	* ''[[Broeder\|Jan in de zak]]''		* ''[[Broeder\|Jan in de zak]]''
	* ''[[Poffert\|Ketelkoek]]''		* ''[[Poffert\|Ketelkoek]]''
	* ''Krentenwegge'' (kind of [[raisin bread]])		* ''[[Krentenwegge]]'' (kind of [[raisin bread]])
	* ''{{ill\|Kruidkoek\|nl}}'' similar to a soft gingerbread		* ''{{ill\|Kruidkoek\|nl}}'' similar to a soft gingerbread
	* ''Kokoskoek''		* ''[[Kokoskoek]]''
	* ''{{ill\|Oudewijvenkoek\|nl}}''		* ''{{ill\|Oudewijvenkoek\|nl}}''
	* ''{{ill\|Gemberkoek\|nl}}''		* ''{{ill\|Gemberkoek\|nl}}''