In Dutch and Belgian cuisine, rijstevlaai, is a pie with a filling based on rice pudding, if French it's called what?
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Rijstevlaai In Dutch and Belgian cuisine, rijstevlaai (Dutch) or tarte au riz (French) (German: "Reisfladen" , all translate to "rice pie") is a pie with a filling based on rice pudding. It is native to Verviers and popular around the wider region of Eastern Belgium, south-eastern Netherlands and the German region around Aachen. Best served cold.
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Dutch cuisine Dutch cuisine (Dutch: "Nederlandse keuken" ) is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming (for crops and domesticated animals), and trading over sea (colonialism and the spice trade).
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Muisjes Muisjes (] ; translated "little mice") are a traditional Dutch sandwich topping. While customary on bread, their most typical use is on "beschuit", or rusk. Muisjes are made of aniseeds with a sugared and colored outer layer. Muisjes, meaning "little mice" in Dutch, are named because the anise seed sprinkles are shaped like little mice, with the stem of the anise seed resembling a tail. They are made by one company only, De Ruijter.
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Rössypottu Rössypottu is a traditional Finnish dish which originates from the Oulu region yet is very much unknown in the southern parts of the country. Essentially a very simple dish, it is a stew made using potatoes (pottu, peruna), some pork and the main ingredient, so-called "rössy" i.e. blood pudding made of blood, beer, rye flour and some spices.
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Konfyt Konfyt (Afrikaans: "jam" or "fruit preserve") is a type of jam eaten in Southern Africa. It is made by boiling selected fruit or fruits (such as strawberries, apricots, oranges, lemons, water melons, berries, peaches, prickly pears or others) and sugar, and optionally adding a small quantity of ginger to enhance the flavour. The origins of the jam is obscure but it is theorized that it came from the French. The word is also based on the French term "confiture" via the Dutch "confijt" (meaning candied fruit).
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Gizzada Gizzada or Grizzada, also referred to as pinch-me-round, and known as Guizada in the Portuguese language, is a pastry in Jamaican cuisine and Portuguese cuisine. The tart is contained in a small, crisp pastry shell with a pinched crust and filled with a sweet and spiced coconut filling. It may be of Portuguese/Jewish origin.
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Vlaai Vlaai, also known as Limburgse vlaai, is a pie or tart consisting of a pastry and filling. Vlaai is usually 27—30 centimeters in diameter. It is a typical product from the provinces of Limburg found both in the Netherlands and Belgium, as well as the parts of Germany just across the border. Variations, however are available throughout the wider Netherlands, Belgium and areas of the German state NRW that are near to the border with the Netherlands.
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Jenever Jenever (] , ), also known as genièvre, genever, peket, or in the English-speaking world as Dutch gin or Hollands (archaic: Holland gin or Geneva gin), is the juniper-flavored national and traditional liquor of the Netherlands and Belgium, from which gin evolved. Traditional jenever is still very popular in the Netherlands, Belgium and nearby French and German regions. The European Union regulations specify that only liquor made in these two countries, two northern French departments and two German federal states can use the name "jenever/genever/genièvre".
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Haitian patty A Haitian patty (French: "Pâté Haïtien" , Haitian Creole: "Pate Ayisyen" ) are baked puff pastry-type pastries filled with savory fillings.
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Pâté aux pommes de terre The pâté aux pommes de terre, ] , or pâté de pommes de terre is a speciality of the Limousin and the Allier (Bourbonnais) regions in Central France. It can be served either as a side dish or as the main course. Today it is often eaten with a green salad. Its main ingredients are potato slices and crème fraîche, which are used to fill a puff pastry crust. The pie is then baked in the oven until the dish is covered with a golden-brown crust.
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Thieboudienne Thieboudienne or chebu jen (Wolof: "ceebu jën" ; French: "thiéboudienne", "thiéboudiène", "thiébou dieune" , phonetic approximations of the Wolof) is a traditional dish from Senegal. It is made from fish, rice and tomato sauce. Other ingredients often include onions, carrots, cabbage, cassava and peanut oil. These ingredients are common in the country. The name of the dish comes from Wolof words meaning "rice" ("ceeb") and "fish" ("jën").
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Dutch baby pancake A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast. It is derived from the German "Pfannkuchen". It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. It is baked in a cast iron or metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup. A basic batter incorporates 1/3 cup flour and 1/3 cup liquid per egg.
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Roze koek A roze koek ("pink cake") is a typical Dutch pastry. It consists of a small flat cake with a layer of pink fondant. The best-known brand is Glacé.
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Bánh chuối Bánh chuối (literally "banana cake") is a sweet banana cake or bread pudding from Vietnam. Although its exact ingredients may vary, it is usually made with ripe bananas or plantains, coconut milk, sugar, white bread, shredded young coconut, condensed milk, butter, egg, and vanilla extract. In the finished dish, the cooked banana often appears purplish-red in color.
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Teurgoule Teurgoule is a rice pudding that is a speciality of Normandy. Traditionally it was popular at village festivals in Lower Normandy, and today remains a family dish. It consists of rice cooked in milk, sweetened with sugar, and is flavoured with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours. Long cooking creates a thick, brown caramelised crust over the teurgoule.
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Oille L'oille is a French "potée" or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables.
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Beignet Beignet ( ; ] , ben-YAY literally "bump"), synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux pastry. Beignets may also be made from other types of dough, including yeast dough.
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Ontbijtkoek An ontbijtkoek (literally translated "breakfast cake") or peperkoek ("pepper cake") is a Dutch spiced cake. Rye is its most important ingredient, coloring the cake in light brown. It is often spiced with cloves, cinnamon, ginger, succade and nutmeg. Several parts of the Netherlands have their own local recipe, of which the most famous is "Oudewijvenkoek" (old woman's cake) which is mostly eaten in the northern regions, and is flavored with aniseed. Ontbijtkoek is traditionally served at breakfast with a thick layer of butter on top, as a replacement for bread. However, due to its sweet taste it is also served as a snack.
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Feu (food) Feu (Lao: ເຝີ ; also known as Lao beef stew, Lao beef noodle soup or feu noodle soup and sometimes spelled fer) is a long-simmered Lao stew or noodle soup most often made with meat and bones (beef or chicken), vegetables, and herbs. Feu may be served two ways, either as a stew along with steamed rice or as a noodle soup consisting of rice noodles. The English name for this Lao dish is "feu", a spelling derived from the French dish "pot-au-feu "; however, in Laos, this Lao stew or noodle soup is written as ເຝີ in the Lao script.
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Suikerbrood Suikerbrood ("Sugar bread"; West Frisian: "sûkerbôle" , French: "craquelin" ) is a yeast-based bread. It is a Frisian luxury version of white bread, with large lumps of sugar mixed in with the dough. It contains a significant amount of sugar, traditionally added as nib sugar, though sometimes sugar cubes are used. While eaten throughout the Netherlands and Belgium, it is especially associated with Friesland. "Suikerbrood" is usually flavored with cinnamon and sometimes with ginger. Traditionally, a "suikerbrood" is given as a present to the parents after a baby's birth.
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Cuberdon A cuberdon is a cone-shaped Belgian candy. In Dutch it is also known as a "neus" (nose), "Gentse neus" (Ghent nose), or "neuzeke" (little nose) for its likeness to a human nose. In French, cuberdons are also called "chapeau-de-curé" and "chapeau-de-prêtre" (priest's hat).
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Poffertjes Poffertjes (] ) are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. Unlike American pancakes, they have a light, spongy texture.