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Karin Engelbrecht

Karin's Dutch Food Blog

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Discover the Endless Possibilities of Rhubarb

Thursday May 22, 2014
While considered the very taste of spring in some countries, in the Netherlands rhubarb has become a so-called forgotten vegetable (that's right, rhubarb is not technically considered a fruit!), and as with so many of these formerly unfashionable veg, it's now back in vogue, thanks to the efforts of Dutch Rhubarb Week. Until May 31, some 50 restaurants throughout the Netherlands will be giving rhubarb a prominent place on their menus. Noted establishments such as Librije's Zusje (Zwolle), Firma Pickels (Utrecht), Rijsel (Amsterdam), Borg Piloersema (Den Haag) and Tunes in Conservatorium Hotel (Amsterdam) will put the vegetable's versatility on display in their own special creations. For more information, go to www.rhubarbweek.com.

Why You Should Head to Sissy Boy Summer Market in Vondelpark This Weekend

Thursday May 22, 2014
Sissy Boy, that trendy Dutch fashion, accessories and homeware retailer with the awkward name, is launching a new ''summer market'' to ring in the new season. The new outdoor market promises to marry market stalls by young designers and artists with the retailer's own products. On offer is ''everything you could need in the summer'', from tableware to fashion and from BBQ tools to planters. There will also be a baking workshop by It-bakery BBrood and various food stalls selling mostly-healthy summer foods. If you can't make it to the Open Air Theater in Vondelpark this Saturday, watch our Instagram, Twitter or Facebook feeds for live reporting from the event.

Easy Vegetarian Salad with Wild Asparagus & Chanterelles

Wednesday May 21, 2014
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Food trend followers will notice that we've ticked several boxes with this new salad recipe, which uses seasonal, local ingredients and is both vegetarian and gluten-free. Our inclusion of wild asparagus and chanterelle mushrooms will appeal to fans of foraging, too. But this is all purely coincidental, because what matters most to us is whether something tastes good and we can assure you that this easy wild asparagus and chanterelle mushroom salad truly ticks the taste box. Try our gluten-free salad recipe now.

Photo © Karin Engelbrecht

Boerenomelet - Classic Dutch Farmer's Omelet Recipe

Monday May 19, 2014
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This farmer's omelet recipe is a classic in the Dutch kitchen. There are no real rules about what to put in a farmer's omelet, because it has always been the ultimate frugal dish, designed to use up leftover bits of cooked vegetables to create a healthy breakfast or satisfying supper. You will need approximately 1 cup of leftover vegetables and 3 eggs to make one omelet. For this recipe, we chopped up cooked potatoes, broccoli, asparagus, green beans, carrots and onions. You'll notice that our version of boerenomelet is vegetarian and cheese-free, but you could just as easily add ham or bacon. and whichever grated cheese you fancy. Other popular boerenomelet ingredients include mushrooms, leeks, bell peppers and garden peas.

Photo © Karin Engelbrecht

It's Time for a Taste of Amsterdam

Thursday May 15, 2014
Taste of Amsterdam

The weather forecast looks promising and we're looking forward to attending the launch event of Taste of Amsterdam tonight. We're told the tickets for Amsterdam's popular annual 4-day food festival are almost sold out, so get there fast! In the meantime, watch our Instagram, Twitter or Facebook feeds for live reporting from the event tonight.

Photo © Karin Engelbrecht

Try The Easiest Dutch Cookie Recipe Ever -- Arnhemse Meisjes with Cinnamon

Tuesday May 13, 2014
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This is potentially the easiest cookie recipe ever: if you make it with good-quality all-butter store-bought puff pastry, and why wouldn't you, then all you have to do is roll out the dough, cover in (cinnamon) sugar, shape and bake. If you're a purist, however, you'll want to make the puff pastry from scratch (and we have a recipe for that, too). Either way, try our super simple recipe for Arnhemse Meisjes now.

Photo © Karin Engelbrecht

10 Dutch Breakfast & Brunch Recipes for Mother's Day

Friday May 9, 2014

Wholesome breakfast items such as brown bread, fruit and low fat spiced rye cake (called 'ontbijtkoek') are popular in the Netherlands. Other options include rusks, called beschuit, currant buns ('krentenbollen'), muesli, egg dishes and crackers with cheese and other toppings. Things get fancier on Dutch holidays, when smoked fish and fruited breads are added. See our 10 Favorite Dutch Breakfast & Brunch Recipes for more ideas for breakfast and brunch on Mother's Day and beyond.

Photo © Karin Engelbrecht

Best Coffee Bars in Amsterdam

Thursday May 8, 2014
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While some three quarters of the coffee consumed within the Dutch home is still filter coffee, Amsterdam now boasts a number of leading coffee bars for true aficionados, where passionate baristas offer bespoke blends and evangelize their latest batch of single origin beans. There are also a few well-known chains for lovers of coffee-flavored drinks. Here, in no particular order, are some of the top java spots that have made Amsterdammers wake up and smell the coffee.

Photo © Karin Engelbrecht

Amsterdam's Food Film Festival Kicks Off This Friday

Tuesday May 6, 2014
Amsterdam's annual 3-day Food Film Festival, which will be held at the Westergasfabriek this weekend is well worth a visit. Pop in to watch a short or stay for one of the many documentaries, new or classic feature films from around the world - all of which touch on the subject of food in some way. There are also debates, tastings and masterclasses by famous local and international chefs such as Jonathan Karpathios, Ben Reade and Abdul Yaseen. And if all that talk about food gets you salivating, head to the on-site restaurant run by local golden boy, Michelin-star chef Joris Bijdendijk, or the food market, where you can sample and buy ''good, clean fair'' food. For more information, or to book tickets, visit www.foodfilmfestival.nl

Beef Bitterballen Recipe

Wednesday April 30, 2014
Bitterballen

While often translated as 'bitter balls', this deep-fried delicacy with its crunchy crumb exterior and creamy ragout filling, does not have a bitter taste. The name, in fact, refers to the tradition of serving these savory snacks with bitters, such as jenever, although they are more often enjoyed with beer these days. And a mighty fine combination that is, we might add. There are countless variations on the theme, from veal to vegetable, and from shrimp to cheese, but this beef version makes a classic bitterbal. Try the recipe now.

Photo © Karin Engelbrecht

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