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Culinaire geschiedenis, onderzoek en praktijk

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deep-frying

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…

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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

Fritters from vine leaves

Grape vines do not just yield grapes. During the summer the leaves can be picked and pickled or used straight away. The best-known use of vine leaves is the Greek dolma, where they are used to wrap around rice. However, in this eighteenth-century recipe the vine leaves themselves are the main ingredient. Just in case…

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Filed Under: 18th century, France, Side dish, Meat nor fish (vegetarian) Tagged With: lime, sugar, deep-frying Gepubliceerd op 7 August 2018Laatste wijziging 11 December 2019

Escoffier’s Salsify Fritters

Straight to the recipe The picture shows the garden terrace of the Ritz Hotel in Paris, which openend its doors in 1898. This is one of the legendary hotels that were run by CĂ©sar Ritz (1850-1918) and Auguste Escoffier (1846-1935). I have spend many hours searching for a nineteenth-century painting with black salsify, but alas,…

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Filed Under: Technique, 19th century, 20th century, France, First course, Side dish, Meat nor fish (vegetarian), With meat Tagged With: salsify, deep-frying Gepubliceerd op 6 January 2009Laatste wijziging 9 December 2019

Moutayes

Straight to the recipe Moutayes are sweet fritters from the Mauritian cuisine. This recipe is published with the recipe for Vindaye, Mauritian fish curry. See that page for information on the history of Mauritian cuisine. In case you didn’t know: the isle Mauritius is situated in the Indian Ocean, East of Madagascar. Grandmother’s kitchen As with the vindaye, the…

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Filed Under: 19th century, 20th century, Mauritius, Dessert, Sweet pastry Tagged With: vanille, frituur, vanilla, deep-frying Gepubliceerd op 24 August 2006Laatste wijziging 25 November 2019

Dutch bitterballen from leftover oxtail meat

With oxtail meat and stock and dried ceps For the family Christmas dinner in 2014 I had prepared an old-fashioned clear oxtail consommé as first course. I ended up with leftover stock and a lot of leftover meat from the oxtail. I froze part of the meat with 3 cups of the stock, and when two months later…

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Filed Under: Traditional, Netherlands, Snack, With meat Tagged With: mushrooms, deep-frying, beef Gepubliceerd op 7 December 2017Laatste wijziging 25 November 2019

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