Introduction: Ranfañote is a rustic colonial-era dessert from the Bolivian valleys, particularly associated with Cochabamba and Chuquisaca, made by simmering stale bread in a spiced syrup with cheese and dried fruit. Cultural Background: Ranfañote is a rustic colonial-era dessert from the Bolivian valleys, particularly associated with Cochabamba and Chuquisaca, made by simmering stale bread in […]
Introduction: Silpancho originated in Cochabamba in the mid-20th century and has since become a national favourite, typically eaten at lunchtime. Cultural Background: Silpancho originated in Cochabamba in the mid-20th century and has since become a national favourite, typically eaten at lunchtime. It layers rice, potatoes, a thin breaded and fried steak, and a fried egg […]
Introduction: A frugal, comforting dessert born from a British colonial habit of not wasting stale bread, Belizean bread pudding is enriched with coconut milk, warm spices and raisins, and is a fixture of home kitchens and community fundraiser bake sales alike. Cultural Background: A frugal, comforting dessert born from a British colonial habit of not […]
Introduction: Denser, chewier and sweeter than its Brussels cousin, the Liège waffle is made from a rich brioche-like dough studded with pearl sugar, which caramelises into a crackly, sticky crust when cooked in a hot waffle iron. Cultural Background: Denser, chewier and sweeter than its Brussels cousin, the Liège waffle is made from a rich […]
Introduction: A specialty of Verviers in eastern Belgium, this open tart features a creamy rice pudding filling baked into a soft yeasted pastry base. Cultural Background: A specialty of Verviers in eastern Belgium, this open tart features a creamy rice pudding filling baked into a soft yeasted pastry base. It's a beloved regional dessert, traditionally […]
Introduction: A soft, golden raisin brioche, cramique is a much-loved Belgian breakfast and teatime bread, often shaped into a loaf with pearl sugar scattered on top for extra sweetness and crunch. Cultural Background: A soft, golden raisin brioche, cramique is a much-loved Belgian breakfast and teatime bread, often shaped into a loaf with pearl sugar […]
Introduction: Shaped to resemble a swaddled infant, cougnou is a sweet, brioche-like bread traditionally baked for Christmas and Saint Nicholas's Day across Wallonia and Brussels. Cultural Background: Shaped to resemble a swaddled infant, cougnou is a sweet, brioche-like bread traditionally baked for Christmas and Saint Nicholas's Day across Wallonia and Brussels. Children traditionally receive their […]
Introduction: A café-brasserie lunch staple across Belgium, this grilled ham-and-cheese sandwich is bound with a light béchamel and finished under the grill until bubbling. Cultural Background: A café-brasserie lunch staple across Belgium, this grilled ham-and-cheese sandwich is bound with a light béchamel and finished under the grill until bubbling. It appears on almost every brasserie […]
Introduction: A soft, lightly sweet yeasted bun enriched with plenty of butter, couques au beurre are a staple of Belgian breakfast tables and bakery counters. Cultural Background: A soft, lightly sweet yeasted bun enriched with plenty of butter, couques au beurre are a staple of Belgian breakfast tables and bakery counters. Verviers and the wider […]
Introduction: Belgium's answer to French beef bourguignon, carbonnade flamande swaps wine for dark Belgian beer, slow-braising chunks of beef with onions until deeply tender. Cultural Background: Belgium's answer to French beef bourguignon, carbonnade flamande swaps wine for dark Belgian beer, slow-braising chunks of beef with onions until deeply tender. A slice of bread spread with […]