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 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: A close cousin of cramique, craquelin is a rich, buttery brioche studded throughout with crunchy pearl sugar rather than raisins, giving little bursts of caramelised sweetness in every bite. Cultural Background: A close cousin of cramique, craquelin is a rich, buttery brioche studded throughout with crunchy pearl sugar rather than raisins, giving little bursts […]
Introduction: A savoury specialty of Nivelles, this open tart of chard, fresh cheese and herbs is traditionally baked for the Fêtes de Sainte-Rolende, a historic religious procession held every seven years, though it is now enjoyed at markets and family gatherings throughout the year. Cultural Background: A savoury specialty of Nivelles, this open tart of […]
Introduction: Considered by many Belgians to be a national treasure, these creamy croquettes are packed with tiny grey shrimp from the North Sea coast, bound in a rich béchamel, crumbed and deep-fried until golden. Cultural Background: Considered by many Belgians to be a national treasure, these creamy croquettes are packed with tiny grey shrimp from […]
Introduction: A Belgian lunch classic despite its name — seasoned raw minced beef, prepared tableside or by the butcher, served on bread or with fries. Cultural Background: A Belgian lunch classic despite its name — seasoned raw minced beef, prepared tableside or by the butcher, served on bread or with fries. It is one of […]
Introduction: Lazanki are flat squares of egg pasta tossed with fried bacon and onion, a dish that entered Belarusian kitchens through centuries of shared cooking traditions within the Grand Duchy of Lithuania and the Polish-Lithuanian Commonwealth. Cultural Background: Lazanki are flat squares of egg pasta tossed with fried bacon and onion, a dish that entered […]