Voedingsingrediënten - Zoete sauzen, pasta's en smeersels

a sweet mixture of ground almonds and sugar, used in baking for filling, flavoring, or topping desserts, pastries, and confections

amandelpasta, amandelpasta mengsel

the soft food or paste that is made from ground peanuts

pindakaas

a creamy and spreadable cheese product

kaasspread, smeerkaas

a soft, yellow food made from cream that we spread on bread or use in cooking

boter

a sweet, sticky, thick liquid produced by bees that is yellow or brown and we can eat as food

honing

a thick, sweet substance we make by boiling fruit with sugar and often eat on bread

jam, confituur

a type of food made of fruit juice, sugar, and pectin which people put on bread

gelei, jam

a smooth and concentrated spread made by cooking down apples with sugar and spices

appelboter, appelpasta

a flavorful and creamy spread or dip made from mashed beans, often seasoned with various herbs and spices

bonendip, bonenpasta

a thick pureed sauce made from fruits, vegetables, or herbs, used as a garnish or accompaniment for dishes

coulis, dikke saus

a rich, smooth, and creamy mixture of chocolate and heavy cream, used as a glaze, filling, or icing in cakes, pastries, and desserts

ganache

a thick paste made from water and sugar that is usually flavored, colored and used for decorating cakes

fondant, suikerpasta

a sweet sauce that is taken from the sap of the sugar maple, often served with pancakes

ahornsiroop, esdoornsiroop

a thick sweet liquid made with sugar that is often used as a sauce

siroop

a thick, amber-colored sweetener with a rich and buttery flavor

gouden siroop, karamel siroop

a thick, dark syrup with a strong and distinctive flavor, produced during the process of refining sugar

melasse

a thick, sweet, sticky liquid made from refined sugar, used in cooking

melasse, siroop

a sweet, sticky liquid derived from cornstarch, commonly used as a sweetener and food ingredient

maïssiroop, maïs siroop

a sweet liquid made by dissolving sugar in water, commonly used as a sweetener

suikersiroop, suikersiroopmix

a thick and sweet liquid made from cocoa powder or chocolate, commonly used as a topping in various desserts

chocoladesiroop, chocoladesaus

the thick, fatty part of milk that rises to the top when you let milk sit

room

a thick creamy sauce made with milk, eggs, sugar, flour or corn flour that is served hot on top of puddings, fruits, etc.

custard

a thick and sweet butter-based sauce often flavored with alcohol

dikke saus, harde saus

a soft and sweet confectionery made from sugar, butter, milk, and flavorings, often flavored and mixed with additional ingredients like nuts or chocolate

fudge, snoep

a sweet spread made from butter, sugar, and brandy, often served as a topping or sauce for desserts, particularly during the holiday season

brandboter, boter met brandy

a sauce or syrup made from brown sugar, butter, and flavorings, used as a topping or drizzle for desserts, ice cream, or pancakes

butterscotchsaus, butterscotch

a tangy and creamy citrus spread made from lemon juice, eggs, sugar, and butter

citroenboter, citroenmarmelade

a sweetened food made from cooked lemons, oranges, etc., used as a spread or filling

marmelade, citrusjam

a dark brown, savory spread made from yeast extract, known for its strong and distinctive flavor, often used as a condiment or spread on bread or crackers

marmite

a soft mixture of meat, fruit, vegetables, etc. to be spread on bread or used in cooking other dishes

pasta, puree

a cold paste made from ground meat, fish, or vegetables, often spiced and served as an appetizer

paté

a salty yeast extract spread popular in Australia, used as a condiment or spread on bread or crackers

Vegemite

a concentrated savory ingredient made from yeast cells, used to add rich umami flavor to foods like soups, sauces, and spreads

gistextract, gistpasta

a creamy and savory sauce made from melted cheese, often served as a condiment or appetizer

kaasdip, kaassaus

a melted cheese dish often served as a communal appetizer or main course

kaasfondue, fondue van kaas

a mixing of sugar, water, egg and milk, used to decorate or cover cakes

glazuur, frosting

a sweet and tangy spread made from fruit juice or puree, eggs, sugar, and butter, used as a topping, filling, or flavoring for desserts, pastries, and cakes

fruitcurd, fruitspread

a soft and thick substance made from boiled tomatoes, used as a cooking ingredient

tomatenpurée, tomatenpaste

a concentrated, flavorful paste made from mashed anchovies, which are small, oily fish found in saltwater

anchovis-pasta, pasta van ansjovis

a smooth and spreadable mixture made from ground fish

vispasta, vispuree

a creamy paste made from ground sesame seeds, commonly used in Middle Eastern cuisine

tahini, sesampasta