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RECIPE FOR QUINCE PIE FROM THE 16TH CENTURY THE RECIPE FOR DUTCH KROKETTEN AND BITTERBALLEN 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 loved making the kroketten, especially breading them. RECIPE FOR GARUM OR LIQUAMEN, THE ROMAN FISH SAUCE Garum or liquamen. Garum is one of the basic ingredients in the cuisine of Roman antiquity.It is a fish sauce that was used to salt dishes. One can’t simply use kitchen salt in recipes, because instead of extracting moisture (which is what salt does), garum adds moisture to a dish. When preparing an authentic Roman dish, this sauce is a necessary ingredient, especially when using recipes THE RECIPE FOR HOME-MADE CUSTARD IN SEVERAL FLAVOURS Vla ( ), a kind of custard, is the favourite dessert for most Dutch people.It is ready-bought at supermarkets, and seldom prepared at home. In the past, custard was prepared with just eggs and milk (see this recipe for Custard with macaroons), but custard powder is also an excellent way to prepare it, and much better for those who have to watch their cholesterol. HIPPOCRAS, A RECIPE FOR MEDIEVAL SPICED WINESEE MORE ON COQUINARIA.NL RECIPE FOR QUAIL STOCK Preparation. To get a really dark stock, the quails are grilled with the vegetables in the oven. Place quails and vegetables in an oven casserole. Mix the tomato purée with the red wine, pour over the quails and the vegetables. Put the casserol into the oven for 45 minutes at 200 dgC/390 o F. LUCANIAN SAUSAGES, A ROMAN RECIPE SACRED BEANS, A ROMAN RECIPE THE RECIPE FOR RATAFIA FROM MRS BEETON RECIPE FOR TRADITIONAL DUTCH SPECULAASJES Preparation in advance. Mix flour with sugar, salt, baking powder, soda and spices (don’t forget the salt, otherwise the speculaas will be bland). Add the butter, cut it with two knives to little chunks the size of peanuts. Add almonds (optional) and lemon peel, and as muchegg and cream as
RECIPE FOR QUINCE PIE FROM THE 16TH CENTURY RECIPE FOR DUTCH HERRING SALAD Preparation. Dice all ingredients for the salad in about 5×5 mm cubes, chop onions and gherkins smaller. Make a vinaigrette by mixing oil, vinegar, mayonnaise, pepper and salt (together about 1/2 cup) and pour over the salad. Mix well. Place the salad in the refrigerator forat least one hour.
PATINA, A ROMAN RECIPE FOR EGGS FROM THE OVEN Patina, a Roman dish. This is a recipe from Antiquity.It is from the cookbook that inspired me in naming my website Coquinaria. It is called De Re Coquinaria, although it is better known as Apicius. More about his cookbook can be read at the recipe for Roman mussels.And another recipe for Roman patina (vegetarian) can be found here.. Patina, cookware and dish RED CABBAGE WITH APPLES, A 19TH-CENTURY RECIPE FROM HOLLAND A nineteenth-century recipe with apples and apple syrup. Originally I had planned a completely different recipe for this month, but then I noticed this old-fashioned recipe for red cabbage in a Dutch cookery book from the middle of the nineteenth century: Betje, de goedkoope keukenmeid.(Betje, the Cheap Cook).It is the perfect accompaniment to the recipe for hachee (a Dutch beef stew) which I HACHEE, A RECIPE FOR DUTCH WINTER STEW Great with mashed potatoes and red cabbage. Hachee (pronunciation ɦɑʃeː or hashay) is a traditional Dutch winter dish with beef. It has an almost medieval flavour, because of the use of vinegar and peperkoek (something like gingerbread but not quite the same). Hachee can be served as a separate dish, but I have chosen to prepare an oven dish, with red cabbage and apple on the bottom and A DUTCH RECIPE FOR STAMPPOT, MASHED POTATOES AND ENDIVES Preparation. Put the potatoes in a pan that is large enough to contain the endives too after boiling. Add enough water to just cover the potatoes, and the quartered stock cube. Do not add salt, the stock cube is almost all salt anyway. Bring to a boil and temper the heat, cover the pan but allow the steam to escape. THE RECIPE FOR RATAFIA FROM MRS BEETON For Victorian trifle, but also excellent with tea or coffee. Mrs Beeton uses two kinds of cookies with almonds in her recipe for trifle: macaroons and ratafias. Macaroons only contain sweet almonds, ratafia also contain a portion of bitter almonds. MUSHROOM PIES, A FRENCH RECIPE FROM THE 14TH CENTURY Leave them to cool. Add Brie or fresh goat cheese and one tablespoon grated cheese to the mushrooms, with salt and spices. Preheat the oven to 180 °C/355 °F. Grease the mould you plan to use with butter, dress with a sheet of pastry dough. Sprinkle bread crumbs on thebottom if
HET BASISRECEPT VOOR POLENTA, ITALIAANS GERECHT MET …TRANSLATE THISPAGE
Een moderne nazaat van de Romeinse puls. Polenta is Italiaans en al heel oud. In de Romeinse tijd was er puls, het basisvoedsel van de armen, vaak gemaakt van eenkoorn of spelt.Later werden andere granen gebruikt voor deze basispap, natuurlijk tarwe, maar ook rogge, gierst en gerst, en zelfs kastanjemeel.Vanaf halverwege de zeventiende eeuw was maïsmeel in toenemende mate het ROMEINSE RECEPTEN OP COQUINARIATRANSLATE THIS PAGE Romeinse recepten op Coquinaria. Romeinse recepten zijn overgeleverd in diverse teksten. Het meest bekend is De re coquinaria, een receptenverzameling uit de vierde eeuw waarvan de oudste recepten uit het begin van onze jaartelling stammen.Maar ook teksten als De agricultura van Cato 'Over landbouw', rond 200 vC) en De observatione ciborum van Anthimus ('Opmerkingen over voedsel', 6de eeuw EEN RECEPT VOOR COBBLER (VRUCHTENTAART) IN DE ZOMER …TRANSLATE THISPAGE
Een cobbler is meer pudding dan taart, of zie het als taartvulling zonder deegkorst; je kunt een cobbler niet storten maar je schept de porties rechtstreeks uit de bakvorm. Het beste resultaat krijg je volgens mij in een lage, wijde gietijzeren pan. Op internet lees je dat het recept voor deze taart door Engelse kolonisten naar Amerika isgebracht.
THE RECIPE FOR DUTCH KROKETTEN AND BITTERBALLEN 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 loved making the kroketten, especially breading them. RECIPE FOR GARUM OR LIQUAMEN, THE ROMAN FISH SAUCE Garum or liquamen. Garum is one of the basic ingredients in the cuisine of Roman antiquity.It is a fish sauce that was used to salt dishes. One can’t simply use kitchen salt in recipes, because instead of extracting moisture (which is what salt does), garum adds moisture to a dish. When preparing an authentic Roman dish, this sauce is a necessary ingredient, especially when using recipes THE RECIPE FOR HOME-MADE CUSTARD IN SEVERAL FLAVOURS Vla ( ), a kind of custard, is the favourite dessert for most Dutch people.It is ready-bought at supermarkets, and seldom prepared at home. In the past, custard was prepared with just eggs and milk (see this recipe for Custard with macaroons), but custard powder is also an excellent way to prepare it, and much better for those who have to watch their cholesterol. HIPPOCRAS, A RECIPE FOR MEDIEVAL SPICED WINESEE MORE ON COQUINARIA.NL RECIPE FOR QUAIL STOCK Preparation. To get a really dark stock, the quails are grilled with the vegetables in the oven. Place quails and vegetables in an oven casserole. Mix the tomato purée with the red wine, pour over the quails and the vegetables. Put the casserol into the oven for 45 minutes at 200 dgC/390 o F. LUCANIAN SAUSAGES, A ROMAN RECIPE SACRED BEANS, A ROMAN RECIPE THE RECIPE FOR RATAFIA FROM MRS BEETON RECIPE FOR TRADITIONAL DUTCH SPECULAASJES Preparation in advance. Mix flour with sugar, salt, baking powder, soda and spices (don’t forget the salt, otherwise the speculaas will be bland). Add the butter, cut it with two knives to little chunks the size of peanuts. Add almonds (optional) and lemon peel, and as muchegg and cream as
RECIPE FOR QUINCE PIE FROM THE 16TH CENTURY THE RECIPE FOR DUTCH KROKETTEN AND BITTERBALLEN 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 loved making the kroketten, especially breading them. RECIPE FOR GARUM OR LIQUAMEN, THE ROMAN FISH SAUCE Garum or liquamen. Garum is one of the basic ingredients in the cuisine of Roman antiquity.It is a fish sauce that was used to salt dishes. One can’t simply use kitchen salt in recipes, because instead of extracting moisture (which is what salt does), garum adds moisture to a dish. When preparing an authentic Roman dish, this sauce is a necessary ingredient, especially when using recipes THE RECIPE FOR HOME-MADE CUSTARD IN SEVERAL FLAVOURS Vla ( ), a kind of custard, is the favourite dessert for most Dutch people.It is ready-bought at supermarkets, and seldom prepared at home. In the past, custard was prepared with just eggs and milk (see this recipe for Custard with macaroons), but custard powder is also an excellent way to prepare it, and much better for those who have to watch their cholesterol. HIPPOCRAS, A RECIPE FOR MEDIEVAL SPICED WINESEE MORE ON COQUINARIA.NL RECIPE FOR QUAIL STOCK Preparation. To get a really dark stock, the quails are grilled with the vegetables in the oven. Place quails and vegetables in an oven casserole. Mix the tomato purée with the red wine, pour over the quails and the vegetables. Put the casserol into the oven for 45 minutes at 200 dgC/390 o F. LUCANIAN SAUSAGES, A ROMAN RECIPE SACRED BEANS, A ROMAN RECIPE THE RECIPE FOR RATAFIA FROM MRS BEETON RECIPE FOR TRADITIONAL DUTCH SPECULAASJES Preparation in advance. Mix flour with sugar, salt, baking powder, soda and spices (don’t forget the salt, otherwise the speculaas will be bland). Add the butter, cut it with two knives to little chunks the size of peanuts. Add almonds (optional) and lemon peel, and as muchegg and cream as
RECIPE FOR QUINCE PIE FROM THE 16TH CENTURY RECIPE FOR DUTCH HERRING SALAD Preparation. Dice all ingredients for the salad in about 5×5 mm cubes, chop onions and gherkins smaller. Make a vinaigrette by mixing oil, vinegar, mayonnaise, pepper and salt (together about 1/2 cup) and pour over the salad. Mix well. Place the salad in the refrigerator forat least one hour.
PATINA, A ROMAN RECIPE FOR EGGS FROM THE OVEN Patina, a Roman dish. This is a recipe from Antiquity.It is from the cookbook that inspired me in naming my website Coquinaria. It is called De Re Coquinaria, although it is better known as Apicius. More about his cookbook can be read at the recipe for Roman mussels.And another recipe for Roman patina (vegetarian) can be found here.. Patina, cookware and dish RED CABBAGE WITH APPLES, A 19TH-CENTURY RECIPE FROM HOLLAND A nineteenth-century recipe with apples and apple syrup. Originally I had planned a completely different recipe for this month, but then I noticed this old-fashioned recipe for red cabbage in a Dutch cookery book from the middle of the nineteenth century: Betje, de goedkoope keukenmeid.(Betje, the Cheap Cook).It is the perfect accompaniment to the recipe for hachee (a Dutch beef stew) which I HACHEE, A RECIPE FOR DUTCH WINTER STEW Great with mashed potatoes and red cabbage. Hachee (pronunciation ɦɑʃeː or hashay) is a traditional Dutch winter dish with beef. It has an almost medieval flavour, because of the use of vinegar and peperkoek (something like gingerbread but not quite the same). Hachee can be served as a separate dish, but I have chosen to prepare an oven dish, with red cabbage and apple on the bottom and A DUTCH RECIPE FOR STAMPPOT, MASHED POTATOES AND ENDIVES Preparation. Put the potatoes in a pan that is large enough to contain the endives too after boiling. Add enough water to just cover the potatoes, and the quartered stock cube. Do not add salt, the stock cube is almost all salt anyway. Bring to a boil and temper the heat, cover the pan but allow the steam to escape. THE RECIPE FOR RATAFIA FROM MRS BEETON For Victorian trifle, but also excellent with tea or coffee. Mrs Beeton uses two kinds of cookies with almonds in her recipe for trifle: macaroons and ratafias. Macaroons only contain sweet almonds, ratafia also contain a portion of bitter almonds. MUSHROOM PIES, A FRENCH RECIPE FROM THE 14TH CENTURY Leave them to cool. Add Brie or fresh goat cheese and one tablespoon grated cheese to the mushrooms, with salt and spices. Preheat the oven to 180 °C/355 °F. Grease the mould you plan to use with butter, dress with a sheet of pastry dough. Sprinkle bread crumbs on thebottom if
HET BASISRECEPT VOOR POLENTA, ITALIAANS GERECHT MET …TRANSLATE THISPAGE
Een moderne nazaat van de Romeinse puls. Polenta is Italiaans en al heel oud. In de Romeinse tijd was er puls, het basisvoedsel van de armen, vaak gemaakt van eenkoorn of spelt.Later werden andere granen gebruikt voor deze basispap, natuurlijk tarwe, maar ook rogge, gierst en gerst, en zelfs kastanjemeel.Vanaf halverwege de zeventiende eeuw was maïsmeel in toenemende mate het ROMEINSE RECEPTEN OP COQUINARIATRANSLATE THIS PAGE Romeinse recepten op Coquinaria. Romeinse recepten zijn overgeleverd in diverse teksten. Het meest bekend is De re coquinaria, een receptenverzameling uit de vierde eeuw waarvan de oudste recepten uit het begin van onze jaartelling stammen.Maar ook teksten als De agricultura van Cato 'Over landbouw', rond 200 vC) en De observatione ciborum van Anthimus ('Opmerkingen over voedsel', 6de eeuw EEN RECEPT VOOR COBBLER (VRUCHTENTAART) IN DE ZOMER …TRANSLATE THISPAGE
Een cobbler is meer pudding dan taart, of zie het als taartvulling zonder deegkorst; je kunt een cobbler niet storten maar je schept de porties rechtstreeks uit de bakvorm. Het beste resultaat krijg je volgens mij in een lage, wijde gietijzeren pan. Op internet lees je dat het recept voor deze taart door Engelse kolonisten naar Amerika isgebracht.
THE RECIPE FOR HOME-MADE CUSTARD IN SEVERAL FLAVOURS Vla ( ), a kind of custard, is the favourite dessert for most Dutch people.It is ready-bought at supermarkets, and seldom prepared at home. In the past, custard was prepared with just eggs and milk (see this recipe for Custard with macaroons), but custard powder is also an excellent way to prepare it, and much better for those who have to watch their cholesterol. THE RECIPE FOR DUTCH KROKETTEN AND BITTERBALLEN 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 loved making the kroketten, especially breading them. LUCANIAN SAUSAGES, A ROMAN RECIPE RECIPE FOR GARUM OR LIQUAMEN, THE ROMAN FISH SAUCE Garum or liquamen. Garum is one of the basic ingredients in the cuisine of Roman antiquity.It is a fish sauce that was used to salt dishes. One can’t simply use kitchen salt in recipes, because instead of extracting moisture (which is what salt does), garum adds moisture to a dish. When preparing an authentic Roman dish, this sauce is a necessary ingredient, especially when using recipes RECIPE FOR DUTCH HERRING SALAD Preparation. Dice all ingredients for the salad in about 5×5 mm cubes, chop onions and gherkins smaller. Make a vinaigrette by mixing oil, vinegar, mayonnaise, pepper and salt (together about 1/2 cup) and pour over the salad. Mix well. Place the salad in the refrigerator forat least one hour.
SACRED BEANS, A ROMAN RECIPE RED CABBAGE WITH APPLES, A 19TH-CENTURY RECIPE FROM HOLLANDSEE MORE ONCOQUINARIA.NL
HACHEE, A RECIPE FOR DUTCH WINTER STEW Great with mashed potatoes and red cabbage. Hachee (pronunciation ɦɑʃeː or hashay) is a traditional Dutch winter dish with beef. It has an almost medieval flavour, because of the use of vinegar and peperkoek (something like gingerbread but not quite the same). Hachee can be served as a separate dish, but I have chosen to prepare an oven dish, with red cabbage and apple on the bottom and RECIPE FOR QUAIL STOCK Preparation. To get a really dark stock, the quails are grilled with the vegetables in the oven. Place quails and vegetables in an oven casserole. Mix the tomato purée with the red wine, pour over the quails and the vegetables. Put the casserol into the oven for 45 minutes at 200 dgC/390 o F. WIJNRUIT - COQUINARIA Roman chestnuts. Straight to the recipe High in carbohydrates, low-fat, gluten free Edible chestnuts were probably introduced in the Netherlands by the Romans. Dutch summers do not always yield ripe chestnuts, but usually enough chestnuts can be gathered under a tame chestnut tree for a nice meal. The picture on the right shows twoancient tame
THE RECIPE FOR HOME-MADE CUSTARD IN SEVERAL FLAVOURS Vla ( ), a kind of custard, is the favourite dessert for most Dutch people.It is ready-bought at supermarkets, and seldom prepared at home. In the past, custard was prepared with just eggs and milk (see this recipe for Custard with macaroons), but custard powder is also an excellent way to prepare it, and much better for those who have to watch their cholesterol. THE RECIPE FOR DUTCH KROKETTEN AND BITTERBALLEN 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 loved making the kroketten, especially breading them. LUCANIAN SAUSAGES, A ROMAN RECIPE RECIPE FOR GARUM OR LIQUAMEN, THE ROMAN FISH SAUCE Garum or liquamen. Garum is one of the basic ingredients in the cuisine of Roman antiquity.It is a fish sauce that was used to salt dishes. One can’t simply use kitchen salt in recipes, because instead of extracting moisture (which is what salt does), garum adds moisture to a dish. When preparing an authentic Roman dish, this sauce is a necessary ingredient, especially when using recipes RECIPE FOR DUTCH HERRING SALAD Preparation. Dice all ingredients for the salad in about 5×5 mm cubes, chop onions and gherkins smaller. Make a vinaigrette by mixing oil, vinegar, mayonnaise, pepper and salt (together about 1/2 cup) and pour over the salad. Mix well. Place the salad in the refrigerator forat least one hour.
SACRED BEANS, A ROMAN RECIPE RED CABBAGE WITH APPLES, A 19TH-CENTURY RECIPE FROM HOLLANDSEE MORE ONCOQUINARIA.NL
HACHEE, A RECIPE FOR DUTCH WINTER STEW Great with mashed potatoes and red cabbage. Hachee (pronunciation ɦɑʃeː or hashay) is a traditional Dutch winter dish with beef. It has an almost medieval flavour, because of the use of vinegar and peperkoek (something like gingerbread but not quite the same). Hachee can be served as a separate dish, but I have chosen to prepare an oven dish, with red cabbage and apple on the bottom and RECIPE FOR QUAIL STOCK Preparation. To get a really dark stock, the quails are grilled with the vegetables in the oven. Place quails and vegetables in an oven casserole. Mix the tomato purée with the red wine, pour over the quails and the vegetables. Put the casserol into the oven for 45 minutes at 200 dgC/390 o F. WIJNRUIT - COQUINARIA Roman chestnuts. Straight to the recipe High in carbohydrates, low-fat, gluten free Edible chestnuts were probably introduced in the Netherlands by the Romans. Dutch summers do not always yield ripe chestnuts, but usually enough chestnuts can be gathered under a tame chestnut tree for a nice meal. The picture on the right shows twoancient tame
DUTCH RECIPES
Dutch Bitterbal. Worstenbroodjes. Dutch Queen’s Soup. Dutch herring salad. Dutch Russian Salad. Dutch beef stew. Dutch pea soup. Mashed potatoes and endives. Mashed potatoes and kale. INDEX OF RECIPES ON COQUINARIA The recipes on Coquinaria can be searched by category and tag, with pictures and short descriptions, posted in the order they were published (most recent first). On the pages below, the links are ordered in a compact, alphabetical way. Historical recipes according to period and original source. Recipes according to origin. LUCANIAN SAUSAGES, A ROMAN RECIPE In June 2012 I gave a talk about Roman Food at the Roman Festival in Nijmegen, the Netherlands. This inspired me to try my hand at preparing Lucanicae, one of the recipes for sausages in the Roman cookery book De re coquinaria.I have written more on this book in my notes on other Roman recipes (see this page).Wikipedia has an excellent lemma on this cookbook. ROMAN TUNA - COQUINARIA Straight to the recipe. Great with stewed cucumber. Every year around the first day of May there is a Romeinenweek or ‘Week of the Romans’ in the Netherlands, when Roman heritage is put in the spotlight with festivals, events and activities. This year I was there on April 29 at a recently discovered Roman army marching camp near Ermelo where I gave a short talk on Roman food. HACHEE, A RECIPE FOR DUTCH WINTER STEW Great with mashed potatoes and red cabbage. Hachee (pronunciation ɦɑʃeː or hashay) is a traditional Dutch winter dish with beef. It has an almost medieval flavour, because of the use of vinegar and peperkoek (something like gingerbread but not quite the same). Hachee can be served as a separate dish, but I have chosen to prepare an oven dish, with red cabbage and apple on the bottom and RECIPE FOR THE DUTCH TRADITIONAL DISH OF MASHED POTATOES Preparation. Cooking the potatoes and kale – Peel the potatoes, cut large ones in half, so that all potatoes are about the same size. Put in a large pan and add as much water as needed to just submerge the potatoes. Add the stock cube. Put the kale on top of RECIPE FOR TRADITIONAL DUTCH SPECULAASJES Preparation in advance. Mix flour with sugar, salt, baking powder, soda and spices (don’t forget the salt, otherwise the speculaas will be bland). Add the butter, cut it with two knives to little chunks the size of peanuts. Add almonds (optional) and lemon peel, and as muchegg and cream as
WIJNRUIT - COQUINARIA Roman chestnuts. Straight to the recipe High in carbohydrates, low-fat, gluten free Edible chestnuts were probably introduced in the Netherlands by the Romans. Dutch summers do not always yield ripe chestnuts, but usually enough chestnuts can be gathered under a tame chestnut tree for a nice meal. The picture on the right shows twoancient tame
A DUTCH RECIPE FOR STAMPPOT, MASHED POTATOES AND ENDIVES Preparation. Put the potatoes in a pan that is large enough to contain the endives too after boiling. Add enough water to just cover the potatoes, and the quartered stock cube. Do not add salt, the stock cube is almost all salt anyway. Bring to a boil and temper the heat, cover the pan but allow the steam to escape. RECIPE FOR QUINCE PIE FROM THE 16TH CENTURY Roll out the dough, drape it into the form. scoop the stuffing into the dough-clad form, and decorate the cake or pie to your fancy. Bake the cake in the oven (at 180 °C or 350°F) for 40 to 50 minutes. Check whether the stuffing is done, remove the cake from the oven. Let the cake rest for five minutes, then take it out of the mould. * Spring naar de hoofdnavigatie * Spring naar de inhoud * Spring naar de eerste sidebar * Spring naar de voettekstCoquinaria
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Coquinaria is een website met recepten uit het verleden en heden. In februari 2002 ging deze site online, sinds die tijd verschijnen iedere twee maanden een nieuw historisch en modern recept. Alle recepten zijn uitgeprobeerd en gefotografeerd door neerlandica en culinair historica Christianne Muusers, de drijvende kracht achterdeze site.
De historische recepten staan in hun originele versie, in een her- of vertaling, en in een bewerking voor de moderne kok. Zo kun je zelf bepalen of je het eens bent met mijn bewerking, of dat je andere keuzes gemaakt zou hebben. Want oude recepten zijn vaak niet meer dan aantekeningen of geheugensteuntjes: hoeveelheden en bereidingstijden ontbreken, vaak ook bereidingswijzen en soms zelfs complete ingrediënten. Door een brede kennis van historische kookteksten en uitgebreide kookervaring is het mogelijk die oude recepten te vertalen naar de moderne keuken. De moderne recepten zijn favorieten van mij, herinneringen aan vakanties, of ik vond ze een uitdaging. Ik houd van bouillon trekken, daarom is er ook een uitgebreide afdeling met recepten voor bouillons, fonds en moderne en historische soepen. In de diashow
hieronder zie je een aantal historische en moderne gerechten op Coquinaria. Klik op een foto voor het recept..*
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EDITIES VAN MIDDELEEUWSE KOOKBOEKEN Een belangrijke afdeling betreft de editie van de drie middeleeuwse Nederlandstalige kookschriften, een WIP (_work in
progress_). Op mijn blog _Edelike Spijse_ staat sinds begin 2012 de zeer ongeregeld verschijnende ‘wedstrijd’ De hond in de pot. Hierin wordt
de consument gewezen op de tegenspraak tussen reclamekreten en (culinaire) werkelijkheid. Op datzelfde blog staat een verslag van mijn reis naar Japan in maart 2013: Oranda-jin in Japan.
COQUINARIA … HOE SPREEK JE DAT EIGENLIJK UIT? Als ik word gebeld of aangesproken over mijn website, wordt de naam meestal wat aarzelend uitgesproken. Is het nu ‘kookwienaria’, ‘Kokunaria’ of ‘kokienaria’? Op z’n Latijns zou het inderdaad de eerste uitspraak zijn, maar ik heb het altijd over ‘kookienaria’, zonder ‘w’. Dus de lettercombinatie _qui_ spreek je uit op z’n Frans. DE VORMGEVING VAN COQUINARIA, EEN GESCHIEDENIS De eerste versie uit 2002 was een heel simpele htm-website. Vanaf 2008 paste ik css toe, en in 2014 heb ik even geëxperimenteerd met een aparte mobiele versie maar dat was toch te omslachtig. In 2017 ben ik begonnen met een nieuw, responsief ontwerp via wordpress en het genesis-framework. Hierbij heb ik hulp gehad van Studio Bicker , waarvoor dank! Vanwege de vele honderden pagina’s zal het omzetten maanden in beslag gaan nemen. Pagina’s kunnen dus in de ‘oude’ of ‘nieuwe’ vormgeving te zien zijn. Kom je links tegen die niet werken, laat het mij dan weten. Gepubliceerd op 17 februari 2002Laatste wijziging 6 augustus 2017 AddThis Sharing Buttons Share to FacebookFacebookShare to TwitterTwitterShare to PrintPrintShare to E-mailEmailShare to Meer...AddThis152PRIMAIRE SIDEBAR
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OUDE EN NIEUWE VORMGEVING De site krijgt een nieuwe vormgeving. Alle inhoud moet handmatig worden overgezet en dat kost tijd. De categorieën en onderwerpen hieronder bevatten alleen de recepten in de nieuwe vormgeving. Voor een overzicht van alle recepten kijk je op deze pagina: coquinaria.nl/recepten-overzicht.CATEGORIEËN
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