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80587 Dishes

Beersel

Side, Snack, Appetizer

Beersel

Béguine

Side, Snack, Appetizer

Béguine

Berbere

Side, Snack, Appetizer

Berbere

A spice blend or paste made with chili peppers, peppercorns, coriander, cumin, cardamom, fenugreek, cloves, paprika, ginger, cinnamon, nutmeg, garlic, used in many dishes

Berenklauw

Side, Snack, Appetizer

Berenklauw

Skewered and deep-fried sliced meatballs and onions, serve with satay sauce (peanut sauce)

Bernister Fleuri

Side, Snack, Appetizer

Bernister Fleuri

Betchée

Side, Snack, Appetizer

Betchée

Beurre blanc

Side, Snack, Appetizer

Beurre blanc

White wine butter sauce, made with butter, heavy cream, vinegar, white wine, shallots, serve with fish, vegetables

Beurre citron

Side, Snack, Appetizer

Beurre citron

Lemon butter or lemon butter sauce

Beurre d'Ardenne

Side, Snack, Appetizer

Beurre d'Ardenne

Butter made from cow's milk, from Wallonia, Belgium

Beurre fondue

Side, Snack, Appetizer

Beurre fondue

A butter emulsion typically used as a poaching liquid rather than as a sauce

Beurre noir

Side, Snack, Appetizer

Beurre noir

Butter is cooked until dark brown, then lemon juice or vinegar is added, used with fish, eggs, vegetables

Beurre noisette

Side, Snack, Appetizer

Beurre noisette

Butter is cooked until a dark yellow color, lemon juice may be added, used with chicken, pasta, fish, vegetables, pastry

Beurre rouge

Side, Snack, Appetizer

Beurre rouge

Butter sauce with red wine, herbs and shallots

Beurre Suzette

Side, Snack, Appetizer

Beurre Suzette

A sweet, caramelized orange and butter sauce, made with sugar, tangerine or orange juice and zest, Grand Marnier or orange Curaçao liqueur, served with Crêpes Suzette

Bicky sauce

Side, Snack, Appetizer

Bicky sauce

A brand-name sauce made with mayonnaise, white cabbage, tarragon, cucumber, onion and mustard, a popular condiment for bicky burgers, which are made with a minced meat patty of pork, chicken and horse meat

Biscotti

Side, Snack, Appetizer

Biscotti

Twice-baked almond biscuits, many flavors and variations, serve with coffee, Vin Santo dessert wine, orange juice

Bitterballen

Side, Snack, Appetizer

Bitterballen

Meatball fritters or croquettes, traditionally made with beef, but can also be made with veal, chicken, mushrooms, serve with spicy or grainy mustard

Blankaart

Side, Snack, Appetizer

Blankaart

Bloedworst

Side, Snack, Appetizer

Bloedworst

Boerenkool

Side, Snack, Appetizer

Boerenkool

Bokrijk

Side, Snack, Appetizer

Bokrijk

Bolognese Sauce

Side, Snack, Appetizer

Bolognese Sauce

Tomato sauce with minced beef or veal, celery, carrot, onion, red or white wine, oregano, used with pasta

Borrelnootje

Side, Snack, Appetizer

Borrelnootje

Cocktail nuts, commonly salted peanuts, but can also refer to other nuts or chickpeas covered in a savory crunchy shell with herbs, garlic, spicy paprika

Boudin blanc

Side, Snack, Appetizer

Boudin blanc

White meat sausage, made with pork, chicken, veal

Boudin noir

Side, Snack, Appetizer

Boudin noir

Boulette de Huy

Side, Snack, Appetizer

Boulette de Huy

Cow's milk cheese produced in the Condroz region in Belgium

Boulette de Romedenne

Side, Snack, Appetizer

Boulette de Romedenne

Bouquet garni

Side, Snack, Appetizer

Bouquet garni

Fresh herbs and vegetables tied together and used to add flavor to soups, stocks

Braadworst

Side, Snack, Appetizer

Braadworst

A large pork sausage with, for example, spices, herbs, juniper berries, beef and veal are also used, commonly cooked in a skillet with butter or olive oil

Brasil

Side, Snack, Appetizer

Brasil

A brand-name sauce made with tomatoes, mayonnaise, pineapple and spices

Brillat-Savarin

Side, Snack, Appetizer

Brillat-Savarin

Semi-soft cheese made from pasteurized cow's milk, from Normandy and Île-de-France, France

Brioche

Side, Snack, Appetizer

Brioche

Bread with a high egg and butter content, may also be made with dried fruit, chocolate chips, raisins

Briouat

Side, Snack, Appetizer

Briouat

Small sweet or savory pies, made with meat, cheese, almond filling, peanut filling

Bruin brood

Side, Snack, Appetizer

Bruin brood

Wholewheat bread, serve with cheese, buttermilk, a common lunch

Brussels Grondwitloof

Side, Snack, Appetizer

Brussels Grondwitloof

Chicory grown in Brabant Province, Belgium

Cabriolait

Side, Snack, Appetizer

Cabriolait

Cardinal sauce

Side, Snack, Appetizer

Cardinal sauce

Fish veloute mixed with cream, lobster butter, brandy

Casette de Beaumont

Side, Snack, Appetizer

Casette de Beaumont

Casette de Dinant

Side, Snack, Appetizer

Casette de Dinant

Casette de Namur

Side, Snack, Appetizer

Casette de Namur

Caviar

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Caviar

Salt-cured fish roe, several different varieties and ways to serve

Châtaignes

Side, Snack, Appetizer

Châtaignes

Chestnuts, roasted (marrons chauds), candied (marron glacé), marron means brown in French, which is why that word is often used instead of chataigne. Note: the horse chestnut (Aesculus hippocastanum) is toxic and should not be eaten

Chateaubriand sauce

Side, Snack, Appetizer

Chateaubriand sauce

Espagnole sauce with white wine, shallots, lemon, tarragon

Chaud-froid

Side, Snack, Appetizer

Chaud-froid

A sauce traditionally made with chicken stock with added gelatin, served cold on cold meat and cold meat-based dishes such as galantine, terrine, several variations

Chevrin

Side, Snack, Appetizer

Chevrin

Chili oil

Side, Snack, Appetizer

Chili oil

Vegetable or soybean oil infused with chili peppers, garlic, used with dim sum, soups, noodles, rice, dumplings

Chimay à la Bleue

Side, Snack, Appetizer

Chimay à la Bleue

Chimay Grand Classic

Side, Snack, Appetizer

Chimay Grand Classic

Chimay Grand Cru

Side, Snack, Appetizer

Chimay Grand Cru

Chorizo

Side, Snack, Appetizer

Chorizo

Choron Sauce

Side, Snack, Appetizer

Choron Sauce

Bearnaise sauce with tomato puree, serve with steak, chicken, fish, crab, vegetables, eggs

Chou farci

Side, Snack, Appetizer

Chou farci

Choucroute

Side, Snack, Appetizer

Choucroute

Sauerkraut, also refers to Choucroute garnie, a dish of sauerkraut with sausage, bacon, ham, pork hocks, potatoes

Choux de Bruxelles

Side, Snack, Appetizer

Choux de Bruxelles

Chutney

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Chutney

Preserved fruits and vegetables made into relishes, dips, sauces

Ciabatta

Side, Snack, Appetizer

Ciabatta

Cloud bread

Side, Snack, Appetizer

Cloud bread

Pancake-shaped bread substitute that is gluten-free and low-carb, made with eggs, cream cheese or yogurt, and cream of tartar

Colbert Sauce

Side, Snack, Appetizer

Colbert Sauce

Foyot sauce with white wine

Compote de pommes

Side, Snack, Appetizer

Compote de pommes

Confitures

Side, Snack, Appetizer

Confitures

A confiture is any fruit jam, marmalade, paste, sweetmeat, or fruit stewed in thick syrup. Confit, the root of the word, comes from the French word confire which means literally preserved; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.

Corsedonk

Side, Snack, Appetizer

Corsedonk

Cottage cheese

Side, Snack, Appetizer

Cottage cheese

Cougnou

Side, Snack, Appetizer

Cougnou

Sweet brioche in the shape of baby Jesus, common during Christmas

Coulis

Side, Snack, Appetizer

Coulis

Sweet or savory sauce made with puréed and strained fruits or vegetables, used with meats, soup, vegetable dishes, desserts

Couscous

Side, Snack, Appetizer

Couscous

Steamed balls made of crushed durum wheat semolina

Craquelin

Side, Snack, Appetizer

Craquelin

Craquelin is a type of Belgian brioche that is filled with nib sugar. Sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. They melt and cool, leaving gaps encrusted in sugar. The craquelin dough will have a brioche dough overlay to prevent sugar protrusion. Note that this is different from choux au craquelin, which are mini cream puffs with crackly tops.

Cream sauce

Side, Snack, Appetizer

Cream sauce

Crème fraîche

Side, Snack, Appetizer

Crème fraîche

A thick and creamy dairy product similar to sour cream, made with dairy cream that has been soured using bacteria from a starter culture, used in many different dishes and recipes

Creme Mousseline

Side, Snack, Appetizer

Creme Mousseline

Pastry cream (crème patissiere) mixed with butter, used with cream puffs, mille-feuille, Paris-Brest, fraisier strawberry cake, pastries

Creole sauce

Side, Snack, Appetizer

Creole sauce

Tomato sauce with celery, bell pepper, onion, garlic, herbs, seasonings, chili sauce

Croissant

Side, Snack, Appetizer

Croissant

Flaky, buttery pastry, made with raisins, almonds, chocolate, cream, serve with coffee

Croquette

Side, Snack, Appetizer

Croquette

Deep-fried battered food roll

Croutons

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Croutons

Seasoned and dried pieces of bread, serve with soup, salads

Curry ketchup

Side, Snack, Appetizer

Curry ketchup

A spiced variation of tomato ketchup, used with frites (fries), frikandel, currywurst

Curry mayonnaise

Side, Snack, Appetizer

Curry mayonnaise

Curry-flavored mayonnaise

Curry sauce

Side, Snack, Appetizer

Curry sauce

Curryworst

Side, Snack, Appetizer

Curryworst

Pork sausage topped with curry ketchup, serve with fries or a bread roll

Dal

Side, Snack, Appetizer

Dal

Lentils and pulses such as biuli (black gram), chhola (Bengal gram), red and green gram (mung bean, mung dal) and pigeon peas, used in curries, soup, side dishes

Damme

Side, Snack, Appetizer

Damme

Damme mokke

Side, Snack, Appetizer

Damme mokke

Demi glace

Side, Snack, Appetizer

Demi glace

A rich brown sauce made by simmering bones, aromatics and wine for days, made by mixing espagnole sauce and stock or broth

Droëwors

Side, Snack, Appetizer

Droëwors

Air-dried boerewors sausage made from beef, lamb or game

Dukkah

Side, Snack, Appetizer

Dukkah

A nut and spice mix, made with hazlenuts, sesame seeds, coriander seeds, cumin, salt, pepper, used with toasted bread such as Turkish bread that is dipped in olive oil and then into dukkah

Dumpling sauce

Side, Snack, Appetizer

Dumpling sauce

Sauce made for dumplings (gyoza, jiazi), many different dipping sauces exist

Duvel beer cheese

Side, Snack, Appetizer

Duvel beer cheese

Duxelles

Side, Snack, Appetizer

Duxelles

A spread made with finely chopped mushrooms, shallots and herbs sauteed in butter or olive oil, use to top toast, in beef wellington, to fill raviolis, with scallops

Eiersalade

Side, Snack, Appetizer

Eiersalade

Egg salad, serve with toast or on bread as a sandwich

Espagnole Mother Sauce

Side, Snack, Appetizer

Espagnole Mother Sauce

Basic brown sauce made from brown stock and brown roux, serves as a base for many other sauces

Fig chutney

Side, Snack, Appetizer

Fig chutney

Filet d’Anvers

Side, Snack, Appetizer

Filet d’Anvers

Salted, dried and smoked beef filet

Fines herbes

Side, Snack, Appetizer

Fines herbes

A mixture of herbs, commonly made with chervil, chives, parsley and tarragon (classic mixture), though basil, bay leaf, cicely, cress, fennel, lemon balm, marjoram and other herbs are also used, used in sauces, omelettes, sautéed vegetables, meat dishes

Fish sauce

Side, Snack, Appetizer

Fish sauce

Sauce made with fermented fish and salt, used as a dipping sauce, added to many dishes, many different types of fish sauce

Foie gras

Side, Snack, Appetizer

Foie gras

Fattened goose liver (foie gras d'oie) or duck liver (foie gras de canard), for example, seared, poached, served brioche bread with onion confit or fig jam,made into pâté, terrine

French fries

Side, Snack, Appetizer

French fries

Deep-fried french-cut potatoes

Frikandel

Side, Snack, Appetizer

Frikandel

Small minced meat sausage or hot dog, commonly deep-fried

Frites

Side, Snack, Appetizer

Frites

Fried potatoes, serve with satay sauce, mayonnaise, curry, ketchup, peanut sauce

Fritessaus

Side, Snack, Appetizer

Fritessaus

Dutch mayonnaise, commonly used as a fry sauce

Fromage de Herve

Side, Snack, Appetizer

Fromage de Herve

Soft cheese made from unpasteurized or pasteurized cow's milk in Pays de Herve, Belgium

Fromage trappiste de l'Abbaye d'Orval

Side, Snack, Appetizer

Fromage trappiste de l'Abbaye d'Orval

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