Glossary T
Thiéré Bassi Salté refers to a Senegal dish made of seasoned meat or chicken cooked with tomato paste and vegetables over a local couscous called Cere.
Thiéré Bassi Salté is also called Bassi Salté or Thiéré Bombe.
Tartifle refers to the potato in the Ardèche occitan dialect which is used in two (2) dishes that are typical of the Ardèche department of France: Crique and Bombine. A crique is a flat cake made from grated potato with salt and pepper and cooked in a frying pan in a little butter.
Ardèche is a department in south-central France - in Rhones Alpes Region.
Tea Brack refers to an Irish bread which is made without yeast or barm, but made with dried fruit, flour and soak in Irsih tea and sometimes whiskey and spices. The trick to making a Tea Brack is soaking the fruit over night in the tea. While this makes the dried fruit softer and more appealing in general, one must be careful when mixing the dough not to over knead or the rehydrated fruit will break up and speckle the cake.
Tea Brack is also known as Barm Brack or Bambrack.
Twaalfuurtje means " 12 o'clock bread-lunch" which is another name for "Koffietafel", particularly in Ruteck's Restaurant in Amsterdam. Twaalfuurtje consist of three (3) pieces of bread, a roll, ham, roast beef, cheese, a currant leaf, a "small portion of Italian salad, and a choice of coffee, tea or milk.
Brabantse Koffietafel is a variety of Koffietafel which includes three (3) pieces of bread, a roll, ham, roast beef, cheese, a currant leaf, a "small portion of Italian salad with the addition of egg, an extra slice of bread, fruit for dessert, and a second glass of coffee or milk.