• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

  • Welcome
    • Introduction
    • Contact
    • Coquinaria on Instagram
    • Updates – Most recent
    • RSS Feed
    • Privacy Policy
  • Recipes
    • Historical recipes – Sources
    • Recipes – Origin
    • Recipes – Menu
    • Dutch recipes
    • Ingredients
  • Subjects
    • Dutch recipes
    • Stock, the kitchen spirit
    • Dough – The basics
    • Italian Pasta
    • Asian noodles
    • Knives, use and care
    • Making cheese
    • Eggs are everywhere!
    • Dutch Santa Claus
    • Eggs for Easter
    • The Coquinaria Cats
  • Editions of cookery books
    • Edelike spijse
    • Convolute KANTL Gent 15
      • KANTL Gent 15 vol.1
      • KANTL Gent 15 vol.2
  • Recipes for Lent
  • Dutch

Traditional

An old family recipe

I have good memories of this salad. My grandmother (on the right, with me on her lap) prepared it during long vacations during the summer in Maastricht, the Southern-most city of the Netherlands, when it was very hot. My mother also had it on her repertoire as an easy meal during heatwaves. So this is…

Read More

Filed Under: Traditional, Netherlands, Lucheon dish, First course, Main dish, Meat nor fish (vegetarian) Tagged With: salad, potato, heat wave Gepubliceerd op 5 May 2020Laatste wijziging 1 November 2021

Delicious custard recipes

A Dutch orginal dessert Vla (Ā  ), a kind of custard, is the favourite dessert for most Dutch people. It is ready-bought at supermarkets, and seldom prepared at home. In the past, custard was prepared with just eggs and milk (see this recipe for Custard with macaroons), but custard powder is also an excellent way…

Read More

Filed Under: Technique, Traditional, Netherlands, Dessert Tagged With: sinaasappel, orange, koffie, cocoa, coffee, ei, cacao Gepubliceerd op 1 November 2011Laatste wijziging 10 February 2021

Roux and BƩchamel sauce

The basis for al kinds of sauces Some of the recipes on Coquinaria describe how a soup, sauce or ragout is thickened with a roux. Many sauces in the classic French cuisine are based on this technique. Making a roux is not difficult. Just remember that the amounts of butter and flour must be the…

Read More

Filed Under: Technique, Traditional Tagged With: sauce, butter Gepubliceerd op 9 January 2006Laatste wijziging 17 December 2020

Mille-feuille the Dutch way

Straight to the recipe Tompouce is the Dutch version of mille-feuille. It is popular throughout the year, but on some days, it is almost traditional to eat this pastry. And on those days, the tompouce is not decorated with the customary pink glaze, but with orange glaze to emphasize the connection to our royal family…

Read More

Filed Under: 19th century, Traditional, Netherlands, Sweet pastry, Meat nor fish (vegetarian) Tagged With: dough, egg Gepubliceerd op 8 May 2020Laatste wijziging 8 May 2020

Real Dutch kroket and bitterbal

The picture shows my daughter and some of her friends at her birthday party many years ago (in 2002). As part of the festivities they were preparing their own meal, the standard birthday fare for a lot of Dutch children in the past: kroketten, French fries and apple sauce, but everything made from scratch. They…

Read More

Filed Under: Technique, Traditional, Netherlands, Lucheon dish, Snack, First course, With meat Tagged With: deep-frying Gepubliceerd op 9 January 2006Laatste wijziging 22 December 2019

Home Made Italian Pasta

The Italians are famous for their pasta. On this page you learn how to make fresh pasta, with eggs and without eggs, and for stuffed pasta likeĀ ravioliĀ andĀ tortellini. Asian pasta is also delicious. See here forĀ recipes. And for those of you who are interested in the past,Ā hereĀ are recipes for fresh pasta from the sixteenth century. And…

Read More

Filed Under: Technique, Traditional, Italy, Pasta Tagged With: egg Gepubliceerd op 12 July 2004Laatste wijziging 13 December 2019

Traditional Dutch herring salad

The Dutch are famous for eating ‘Dutch new’ or ‘matjes’ herring, which is essentially still raw. Tourists stare with fascinated abhorrence at those strange people who let the fish slide down their throats with extatic expressions on their face. But why would this be any less delicious than eating Japanese sashimi? And the herring is…

Read More

Filed Under: Traditional, Netherlands, Lucheon dish, Snack, First course, With fish (pescetarian) Tagged With: sylvester, salad, potato, herring Gepubliceerd op 28 December 2017Laatste wijziging 13 December 2019

Puff pastry

On Coquinaria are several historical recipes for puff pastry. On this page is a modern version. While I was searching online I saw some recipes for puff pastry that are actually just for flaky dough. Puff pastry is a kind of flaky dough, but to make puff pastry it takes something extra. Because just folding…

Read More

Filed Under: Technique, Traditional, Savoury pastry, Sweet pastry Tagged With: dough, butter Gepubliceerd op 2 January 2018Laatste wijziging 11 December 2019

Dutch pea soup

Snert, traditional winterfare Dutch cuisine has few internationally known highlights. Gouda cheese is one them, maatjesharing (young herring eaten slightly salted but essentially raw) is another. Snert or pea soup is also an icon of Dutch cuisine. As with all traditional recipes Dutch pea soup is made in many different ways. It is an ideal…

Read More

Filed Under: Traditional, Netherlands, Soup, Main dish, Casserole, With meat Tagged With: peas, smoked sausage, winter dishes Gepubliceerd op 27 September 2003Laatste wijziging 11 December 2019

Chicken stock

To the list with recipes for stock and soup Basic recipe – 3½ liter (3 UK quarts, 3.7 US quarts) Commercial chicken stock is often a rather pale liquid. The taste is salty and artificial. Just try making this chicken stock and taste how a simple chicken broth should REALLY taste. To begin with: chicken…

Read More

Filed Under: Traditional, Soup, With meat Tagged With: leek, chicken, carrot Gepubliceerd op 6 January 2006Laatste wijziging 11 December 2019

Dough for savoury pastry

The recipes on this page are meant for 500 gram flour or meal, which will make between 750 and 1000 gram dough, depending on the recipe and the desired firmness of the dough. Index of recipes with dough on Coquinaria Puff pastry with egg For about 2 pounds of dough. 500 gr (4¼ cup) flour…

Read More

Filed Under: Technique, Middle Ages, Traditional, Savoury pastry Tagged With: lard, butter, egg Gepubliceerd op 30 January 2005Laatste wijziging 11 December 2019

Dutch beef stew or ‘hachee’

Great with mashed potatoes and red cabbage Hachee (pronunciation É¦É‘Źƒeː orĀ hashay)Ā is a traditionalĀ DutchĀ winterĀ dish with beef. It has an almostĀ medievalĀ flavour, because of the use of vinegar andĀ peperkoekĀ (something like gingerbread but not quite the same).Ā HacheeĀ can be served as a separate dish, but I have chosen to prepare anĀ oven dish, with red cabbage and apple on the bottom…

Read More

Filed Under: Traditional, Netherlands, Casserole, With meat Tagged With: potato, casserole, winter dishes Gepubliceerd op 24 December 2012Laatste wijziging 9 December 2019

Traditional Dutch Banketletter

“Keep it simple: start with an I” The banketletter is one of the few traditional Dutch Christmas bakes, as most Dutch December bakes are actually done for the national children’s feast Sinterklaas on December 5th. Most people just buy it in the stores, and I must admit that it takes some work to make a…

Read More

Filed Under: Traditional, Netherlands, Sweet pastry Tagged With: rose water, dough, egg Gepubliceerd op 2 January 2018Laatste wijziging 9 December 2019

Traditional Game Sauce

Made with left-over meat from game stock When preparing aĀ concentrated game stock, there is sometimes enough meat from the bones to make a tasty sauce. I had six kilo (twelve pounds) bones of hare and deer. When I had strained the stock I had almost one kilo of cooked meat. Being Dutch, I wouldn’t think…

Read More

Filed Under: Traditional, Netherlands, Main dish, With meat Gepubliceerd op 7 January 2006Laatste wijziging 9 December 2019

Vol-au-vent with ragoƻt

An old-fashioned first course This used to be a traditional first course in many Dutch Christmas meals. The most common version: ready-bought vol-au-vents, heated in the oven, a can of ragout, heated on the stove.Ā The ingredients of canned ragout: water (what it contains most of is mentioned first), and less than 20% meat. Not just…

Read More

Filed Under: Traditional, Netherlands, Lucheon dish, First course, With meat Tagged With: chicken, cream, curry Gepubliceerd op 8 January 2011Laatste wijziging 9 December 2019

Next Page »

Primary Sidebar

The latest historical recipe

The latest historical recipe

Cherry custard

The latest modern recipe

The latest modern recipe

Nostalgic summer salad

Het excellente kookboek

ISBN 9789056156497, € 29,95

If you appreciate Coquinaria …

Coquinaria is not a commercial website, all information and recipes are free. If you appreciate this, it would be great if you show this by making a small donation!

Categorieƫn

  • Technique (50)
  • PERIOD (213)
    • Prehistory (1)
    • Roman (12)
    • Middle Ages (56)
    • 16th century (30)
    • 17th century (26)
    • 18th century (24)
    • 19th century (33)
    • 20th century (14)
    • Traditional (32)
    • Modern (22)
  • ORIGIN (196)
    • Belgium (9)
    • Canada (1)
    • Arabian (7)
    • China (6)
    • England (27)
    • France (36)
    • Germany (10)
    • Indonesia (1)
    • Italy (29)
    • Japan (4)
    • Mauritius (2)
    • Netherlands (72)
    • Russia (5)
    • Spain (2)
    • Sweden (1)
    • United States (4)
  • MENU (212)
    • Lucheon dish (21)
    • Breakfast or brunch (1)
    • Snack (21)
    • Savoury pastry (14)
    • Pasta (11)
    • First course (48)
    • Soup (35)
    • Main dish (39)
    • Side dish (45)
    • Casserole (7)
    • Dessert (24)
    • Sweet pastry (28)
    • Beverage (10)
    • Condiment (10)
  • DIET (155)
    • Meat nor fish (vegetarian) (63)
    • With fish (pescetarian) (34)
    • With meat (70)
  • Uncategorized (1)

Onderwerpen

almond amandelen anchovy anise apple apricot asparagus aubergine barbecue barley basil bayleaf beef beer beet greens beets belgian endives bell pepper blackberries bread broad beans broccoli buckwheat bulb butter buttermilk cabbage capers carrot casserole celeriac celery cheese chestnut chicken chilli pepper chives chopped meat christmas cilantro cinnamon cloves cocoa cod coffee coriander cranberry crayfish cream cucumber cumin currants curry date deep-frying dill dough easter egg eggplant endives fennel fish flour fruit game garden peas garlic gedroogde pruim ginger goose gooseberry grape groats heat wave herring honey horseradish ice cream kale kastanje knoflook lamb meat lamsvlees lard leek lemon lemongrass lent lettuce lime lobster lovage mackerel mallard marrow mayonnaise medlar meloen milk mint mushrooms mussels mustard onion orange orange flower water parsley parsnip partridge pasta peacock pear peas pike pineapple pistacchio plums pomegranate pork potato prune pudding purslane quail quince rabbit raisin raisins red cabbage red wine rhubarb rice rose water rozijnen rue rutabaga rye saffron sage salad salmon salsify salt sardine sauce sauerkraut sausage scallions seaweed sherry shrimp sinterklaas smoked pork smoked sausage smoking sorrel sourdough spinach stalk celery strawberries sugar sweetbread sylvester tamarind tarragon tea thyme tomato tuna vanilla veal vegetables verjuice vinegar walnut wheat white wine wijnruit wine winter dishes witte wijn yoghurt

RSS RSS feed

  • Pompoenbrood, een recept uit de 17de eeuw 2 October 2021
  • Koffie zoals in Eritrea 1 October 2021
  • Griet met rode bessen 4 September 2021
  • Een makkelijk recept voor hypocras 7 July 2021
  • Gierstpudding uit Senegal 27 June 2021

© Copyright 2002–2023 Christianne Muusers - Coquinaria