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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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buckwheat

Medieval bread with fennel and lard

Straight to the recipe Recipes for bread from the distant past are rare. The recipe on this page was inspired by the description in the Nyeuwen cooc boeck (New Cook Book) by Gheeraert Vorselman (edition Cockx-Indestege 1971, see bibliography). Actually this is a description of a kind of flat, unleavened bread, but I added yeast…

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Filed Under: Middle Ages, 16th century, Side dish, With meat Tagged With: spek, smoked pork, boekweit, buckwheat, venkel, fennel Gepubliceerd op 21 May 2005Laatste wijziging 13 December 2019

Fresh noodles from Japan and China

People always think first of Italian pasta at the mention of fresh pasta. But many cuisines have a tradition of fresh noodles, sometimes with different ingredients or cookingtechniques. On this page you can learn to make your own fresh Chinese and Japanese noodles. The quantities in the recipes are but guidelines: eggs may vary in size, flour…

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Filed Under: Technique, China, Japan, Pasta Tagged With: boekweit, tarwe, buckwheat, wheat Gepubliceerd op 24 September 2010Laatste wijziging 1 December 2019

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