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Voedsel ingrediënten - Zoete sauzen, pasta's en smeersels

Hier leert u de namen van verschillende zoete sauzen, pasta's en smeersels in het Engels, zoals "tahini", "custard" en "syrup".

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Words Related to Food Ingredients
almond paste

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

amandelpasta

amandelpasta

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peanut butter

the soft food or paste that is made from ground peanuts

pindakaas

pindakaas

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cheese spread

a creamy and spreadable cheese product

kaasspread

kaasspread

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butter

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

boter

boter

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honey

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

honing

honing

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jam

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

jam

jam

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jelly

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

gelei

gelei

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apple butter

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

appelboter

appelboter

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bean dip

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

bonendip

bonendip

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coulis

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

coulis

coulis

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ganache

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

ganache

ganache

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fondant

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

fondant

fondant

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maple syrup

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

ahornsiroop

ahornsiroop

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syrup

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

siroop

siroop

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golden syrup

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

gouden siroop

gouden siroop

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molasses

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

melasse

melasse

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treacle

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

melasse

melasse

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corn syrup

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

maïssiroop

maïssiroop

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sugar syrup

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

suikersiroop

suikersiroop

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chocolate syrup

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

chocoladesiroop

chocoladesiroop

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cream

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

room

room

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custard

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

custard

custard

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hard sauce

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

dikke saus

dikke saus

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fudge

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

fudge

fudge

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brandy butter

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

brandboter

brandboter

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butterscotch

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

butterscotchsaus

butterscotchsaus

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lemon curd

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

citroenboter

citroenboter

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marmalade

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

marmelade

marmelade

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Marmite

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

marmite

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paste

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

pasta

pasta

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pate

a paste made from finely chopped or ground meat, fish, or vegetables, mixed with spices and sometimes alcohol, served cold and often used as an appetize

pâté

pâté

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Vegemite

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

Vegemite

Vegemite

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yeast extract

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

gistextract

gistextract

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cheese dip

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

kaasdip

kaasdip

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cheese fondue

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

kaasfondue

kaasfondue

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frosting

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

glazuur

glazuur

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fruit curd

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

fruitcurd

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tomato paste

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

tomatenpurée

tomatenpurée

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anchovy paste

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

anchovis-pasta

anchovis-pasta

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fish paste

a smooth and spreadable mixture made from ground fish

vispasta

vispasta

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tahini

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

tahini

tahini

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