Light, fresh and easy, this salmon tartare recipe is sure to be a hit with fish fans.
Delicate white asparagus and salty smoked salmon make a moreish match in this simple recipe.
Waterzooi is a traditional Flemish fish dish, which straddles that notional territory between a soup and a stew. Some modern versions feature chicken and fish, but this recipe from 'Werken met Vis' cookbook follows a deliciously old-fashioned all-fish formula.
If you like peanut butter or satay, you'll love this spicy peanut soup from the former Dutch colony of Suriname.
These crustless tarts with Edam cheese, ham and eggs are low in carbs and gluten-free. They're fabulous for breakfast, brunch or, served with a fresh tomato salad, for lunch.
A recipe for egg salad should be in every home cook's repertoire. Our easy version features tarragon and spring onions, but you could easily adapt this recipe to suit your taste.
Thanks to the Netherlands' colonial history in the former Dutch East Indies (modern-day Indonesia), this green bean salad with tofu, tempeh and peanut sauce is a favorite in many Dutch homes today.
Satay sauce, that peanutty Indonesian favorite, has become so entrenched in the food culture of the Netherlands that it’s now seen as near-native. In Holland, satay sauce is not only enjoyed with Indonesian classics such as the eponymous skewered meat dish or gado gado, but also with Dutch-style fries and barbecued meats.
Thanks to Holland's colonial past in Indonesia, nasi goreng is a staple in every Dutch family home today. It's a classic fridge-raid recipe, using up leftover rice, vegetables, bacon and eggs to make a filling meal that'll please the whole family. Turning your leftovers into another meal isn't only a tasty way to save money, but will help to save the environment, too. In this way, an old family classic now seems more timely than ever.
Try our recipe for fluffy chocolate cupcakes with chocolate-cream cheese icing and a topping of sugared aniseed.
This spiced multi-layered cake is an excellent example of the true fusion between Dutch and Indonesian traditions, and a popular delicacy in the Netherlands today.
Try this recipe for 'gemberbolus', or surypy sweet Dutch buns potent with ginger.
This allium-rich cream cheese tastes terrific on whole wheat bread or sourdough, but also makes a delicious dip with crudités.
Learn how to make 'duivekater', a traditional tibia-shaped festive bread, at home with this easy-to-follow recipe.
This comforting winter pie is filled with a rich, slow-braised beef & onion stew and topped with an oven-crisp puff pastry crust.
Cranberries add a refreshingly sour note to this nursery favorite. It goes particularly well with roast birds such as chicken, guinea fowl,or turkey and makes a nice match for roast pork, too.
This delicious traditional Dutch beef and onion stew is slowly braised in butter, stock and spices until the meat actually falls apart into threads (and indeed, 'draadjesvlees' means thready meat). It is the kind of homely winter food that you prepare on weekends: the meat in the pot may take hours, but you don't have to do much to it, which leaves you free to fold the laundry or potter about the house.
Oven roasting brings out the sweetness of butternut squash. We've added seasonal spices and dried chili flakes, but you could easily play around with this recipe to suit your tastes and the time of year.
Every cook should have a recipe for baked vegetables in his or her repertoire. Not only because they're so ridiculously easy to make - you don't even have to peel the veg and the oven does all the work for you - but because they're so satisfying to eat. This is my winter version, using those root vegetables that take so well to our local soil; potatoes, carrots, celeriac and beets, lifted with a bit of sweet roasted garlic and red onion.
Their name translates as 'three in the pan' because you can bake three of these delicious pancakes at a time.
For a tasty seasonal dessert try this crumble recipe, which features a filling of juicy pear, stem ginger and orange with a crunchy topping of gingerbread cookies, almonds and brown sugar.
Pretzels are known and loved throughout the world, but Dutch pretzels are different from the salty snack you may know. In the Netherlands, pretzels or 'krakelingen' as they're called locally, are sweet rather than savory.
This superb seasonal take on the classic Dutch dessert 'chipolatapudding' uses spicy 'kruidnoten' cookies instead of the usual bitter almond cookies.
Our southern neighbours, Belgium, may have turned mussels into their national dish in the form of 'Moules et Frites', but the Netherlands is actually the leading mussel supplier to both the French and Belgian markets, and one of the biggest mussel exporters worldwide. Zeeuwse mussels, from the Dutch coastal region of Zeeland, are prized for their quality and really come into their own in this mussel pot recipe, which combines the bivalves with beer.
This easy recipe delivers a moist and moreish muffin that could be described as banana bread disguised as a muffin, enriched with toasted almonds and zesty redcurrants.