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Tarte Al D'jote
{{no footnotes, date=April 2017 The ''Tarte al d'jote'' is the culinary speciality of the city of Nivelles, Belgium. The main ingredient is chard (''d'jote'' in the local dialect of Walloon), cream cheese (the boulette of Nivelles), and butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condimen .... In 1980, the Confrérîye dèl Târte al D'jote (Brotherhood of the Tarte al D'jote) was founded with the objective of preserving the cultural, folkloric and gastronomic heritage of Nivelles. One of the missions of the Confrérîye is to promote this speciality, whose first mention traces back to 1218. All year long, its members meet and through blind tasting and well defined criteria, give grades to each producer (grades go from one to five stars). The ceremony of the awarding of the quali ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chard And Cheese Tart
Chard or Swiss chard (; ''Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green Leaf vegetable, leafy vegetable. In the cultivars of the Flavescens Group, the Petiole (botany), leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white or a colorful yellow or red. Chard, like other green leafy vegetables, has highly nutritious leaves, making it a popular component of healthy diets. Chard has been used in cooking for centuries, but because it is the same species as beetroot, the common names that cooks and cultures have used for chard may be confusing; it has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet. Classification Chard was first described in 1753 by Carl Linnaeus as ''Beta vulgaris'' var. ''cicla''. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nivelles
Nivelles (; nl, Nijvel, ; wa, Nivele; vls, Neyvel) is a city and municipality of Wallonia located in the Belgian province of Walloon Brabant. The Nivelles municipality includes the former municipalities of Baulers, Bornival, Thines, and Monstreux. The Nivelles arrondissement includes all the municipalities in Walloon Brabant. The Collegiate Church of Saint Gertrude has been classified as a heritage site of Wallonia. History The rise of Nivelles Starting in 4000 BC, the Nivelles region was gradually turned into agricultural land by the Danubian settlers. Most of their ancestral Rubanean civilization was destroyed by the Roman invaders during the first century AD. In turn, most of the Roman constructions, including villas, were destroyed during the Germanic invasions of the 3rd century. In the 7th century, the territory was part of the Austrasian Frankish kingdom, and the Mayor of the Palace, Pippin of Landen, rebuilt a villa there that covered more than 78 km². After ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgium
Belgium, ; french: Belgique ; german: Belgien officially the Kingdom of Belgium, is a country in Northwestern Europe. The country is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to the southwest, and the North Sea to the northwest. It covers an area of and has a population of more than 11.5 million, making it the 22nd most densely populated country in the world and the 6th most densely populated country in Europe, with a density of . Belgium is part of an area known as the Low Countries, historically a somewhat larger region than the Benelux group of states, as it also included parts of northern France. The capital and largest city is Brussels; other major cities are Antwerp, Ghent, Charleroi, Liège, Bruges, Namur, and Leuven. Belgium is a sovereign state and a federal constitutional monarchy with a parliamentary system. Its institutional organization is complex and is structured on both regional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chard
Chard or Swiss chard (; ''Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white or a colorful yellow or red. Chard, like other green leafy vegetables, has highly nutritious leaves, making it a popular component of healthy diets. Chard has been used in cooking for centuries, but because it is the same species as beetroot, the common names that cooks and cultures have used for chard may be confusing; it has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet. Classification Chard was first described in 1753 by Carl Linnaeus as ''Beta vulgaris'' var. ''cicla''. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Walloon Language
Walloon (; natively ; french: wallon) is a Romance language that is spoken in much of Wallonia and (to a very small extent) in Brussels, Belgium; some villages near Givet, northern France; and a clutch of communities in northeastern Wisconsin, U.S.Université du Wisconsin : collection de documents sur l'immigration wallonne au Wisconsin, enregistrements de témoignages oraux en anglais et wallon, 1976University of Wisconsin Digital Collection : Belgian-American Research Collection /ref> It belongs to the '' langues d'oïl'' language family, the most prominent member of which is French. The historical background of its formation was the territorial extension since 980 of the Principality of Liège to the south and west. Walloon is classified as "definitely endangered" by the UNESCO ''Atlas of the World's Languages in Danger''. Despite its rich literature, beginning anonymously in the 16th century and with well-known authors since 1756, the use of Walloon has decreased markedly s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgian Cuisine
Belgium, Belgian cuisine is widely varied with significant regional variations, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food.''Michael Jackson's Great Beers of Belgium'', Michael Jackson, Outside the country, Belgium is best known for its chocolate, waffles, fries and beer. Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and ''spaghetti bolognese'' are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. “Belgian cuisine” therefore usually refers to dishes of Belgian origin, or those considered typically Belgian. Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, Crangon crangon, grey shrimp, white asparagus, Belgian endives and Belg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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