Dutch Food: Most Popular Articles
What better time than fall to enjoy Holland's famous cinnamon-ginger cookies? We've used our favorite Dutch cookie recipe to add a Dutch touch to your Halloween cookie jar.
Try this healthy, vegan dessert of apples baked with aromatic spices, honey, nuts and raisins.
Almost every cafe in Holland has a version of apple pie on its menu. It is Holland's pride, and with reason. My Dutch Apple Pie recipe delivers a really big pie, with a sandy-crisp, buttery crust and a pretty peek-a-boo lattice pattern on top. More importantly, it is fragrant and moreish -- give it a go.
Pancake Puffs (known as 'Poffertjes' in Dutch) are basically baby, baby pancakes, and are loved by children of all ages. This recipe is for the classic version.
Made with split peas, plenty of vegetables and pork, this delicious Dutch 'erwtensoep' is a meal of a soup that'll put some meat on your bones in the coldest months. Also known as 'snert', this hearty soup is traditionally served on New Year's Day in the Netherlands, but is also enjoyed throughout the fall and winter months.
The Dutch tend to favor wholesome breakfast items such as brown bread, fruit and low fat spiced rye cake (called 'ontbijtkoek') over sugary cereals, pastries and muffins. Coffee, milk and juice often feature on the breakfast table in Holland. 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 are added.
Holland is renowned for its excellent cheese. I offer an overview of the most important varieties of Dutch cheese, what they taste like, what to look out for and where to buy them.
'Bitterballen' are a popular bar snack in the Netherlands and Belgium. They can be made with any number of ragout fillings, but this beef version is a classic of the genre.
Join me for a look at a day in the life of Dutch eating, as I take you through a typical Dutch breakfast, lunch and dinner.
Mussels are a typical Dutch meal and while the use of saffron and ginger may seem very modern, this recipe can actually be traced back to a 15th century culinary manuscript in the library of the 'Koninklijke Academie voor Nederlandse Taal- en Letterkunde' (the Royal Academy for Dutch Language and -Literature) in Ghent.
Traditional 'oliebollen' (literally, 'oil balls') have often been called the precursor of the donut, the popular American treat. In fact, it seems very probable that early Dutch settlers took their tradition over to the New World where it evolved into the anytime-anywhere snack the donut is today. In Holland, however, they are pretty much a seasonal treat: made and enjoyed specifically to ring in the New Year.
Many Dutch recipes call for a fragrant spice mix called 'speculaaskruiden', which consists of cinnamon, mace, cloves, ginger and a few other spices. You can buy this spice mix (online), or substitute pumpkin pie spices, but if you want the authentic taste, why not mix your own? See my step by step guide, with photos.
Advocaat is a creamy yellow liqueur made from a rich blend of egg yolks, sugar, brandy and a touch of vanilla - and really easy to make at home.
Apple syrup is exactly what it says on the jar (so to speak), i.e. syrup made from apples. It’s tart and fruity, full of apple goodness and you can use it in a myriad ways.
An easy recipe for spiced speculaas cookies. These delicious Dutch cinnamon-gingery cookies are traditionally eaten at Sinterklaas, a Dutch festival on Dec. 5.
What the Dutch call witlof is known as known by many other names abroad, such as Belgian endive, chicory and 'witloof' in Belgium.
While it's still easier to find Indonesian, French or Italian restaurants in Amsterdam than eateries that dish up the city's native cuisine, local food is making a comeback as young Dutch chefs embrace their roots. My overview of restaurants that serve Dutch food runs the gamut from very cheap to very expensive, and includes restaurants that cook traditional Dutch dishes (sometimes with a twist) and eateries that use local ingredients in interesting new ways.
There is a local saying that Amsterdam was built on herring bones. Holland can thank its Golden Age, at least in part, to this silvery-blue fish.
Pancake Puffs (known as 'Poffertjes' in Dutch) are basically fluffy baby pancakes. This recipe teams this Dutch favorite with strawberries & cream.
An excellent and easy scrambled eggs recipe for a Sunday brunch or leisurely lunch.
These fritters are like a cross between apple pie and donuts: the outside golden brown and crispy, and the apple on the inside just cooked, while still retaining some bite. They are traditionally served at New Year's Eve celebrations in the Netherlands, just before all those New Year's diet resolutions kick in. So tuck in while you have a chance.
Kroket = A Dutch variety of the croquette. Find out more...
Join me for a virtual culinary stroll along the best foodie spots Amsterdam has to offer. We will visit my favorite market, restaurants, kitchen stores and cheese shop. Welcome to Amsterdam! Page 6.
Is it a condiment, is it a soup? While the idea of mustard soup may sound strange to some, this traditional speciality from Groningen is really rather delicious. It's made with Groningen's regional mustard (although any decent grainy mustard could substitute pretty nicely), onions, chives and crispy bacon bits.
Monk's Mince is my name for 'kapucijnerschotel' (literally: grey pea dish). It is a typical Dutch family meal, with grey peas (or marrowfat peas), minced beef, apples and bacon. Monk's Mince is easy to make and even easier to tuck into.
This healthy side dish features iron-rich curly kale (a very traditional Dutch ingredient) in a new guise -- sauteed with onions, garlic, chilli and onions.
If you've never cooked Dutch food before, I'm sure it can be pretty daunting to figure out what to try first. I'd like to point you in the right direction. These recipes offer a small taste of what Holland has to offer.
While prepared in a waffle iron, 'stroopwafels' (syrup waffles) are more like caramel-filled cookies than waffles. Apparently, the first stroopwafels were baked in Gouda (also famous for its cheese) in the late 18th century. They are popular all over the Netherlands today, and while you can buy them abroad nowadays, they taste at their best freshly (home)made, baked until golden and crispy with a melting caramel center and that familiar warm sugary smell of Dutch fairgrounds and markets.
Eggs, that ubiquitous store-cupboard standby, plays the starring role in these fifteen fabulous egg recipes.
These delicious Dutch appetizer and savory snack recipes are ideal for everyday entertaining, parties and holiday get-togethers. Prepare in advance, so you can feed the hungry hordes without getting stuck in the kitchen yourself.
The little sister of 'speculaas', 'kruidnoten' are tiny rounded cookies eaten at 'Sinterklaas'. They're spiced with ginger, cinnamon, white pepper, cardamom, cloves and nutmeg.
The Dutch are a nation obsessed with licorice. Discover its origins, how it's made and how it fits into Dutch culture.
The Dutch really love their bread, but unlike so many nations they seem to have a preference for brown and wholewheat varieties. This easy recipe for whole wheat bread came to me via an artisanal baker in Amsterdam who specializes in whole wheat baked goods. So, roll up those sleeves and prepare for a flour fest.
The Dutch love eating apple sauce (or appelmoes as they call it) as a condiment with their main meal. It's very much part of the everyday family meal here in Holland. My apple sauce is so easy to make, I guarantee that the hardest thing about it is peeling the apples!
'Bruine bonen soep' (Dutch Brown Bean Soup) is a typical Dutch winter meal. My recipe is easy to make and an ideal way to get you hooked on winning winter food from Holland. Trust me, this soup will wrap you up like a warm blanket on a cold day.
A collection of 20 sweet and savory recipes featuring the humble apple.
Christmas is celebrated over two days in the Netherlands, i.e. 'Eerste Kerstdag' (First Christmas Day) on December 25 and 'Tweede Kerstdag' (Second Christmas Day) on December 26, both of which are public holidays. Christmas in Holland is not centered on Santa Claus, crazy commercialism and gift-giving, but on the family and the ambiance of the holiday.
This vegetable side dish recipe features cabbage, leeks, onions and parsley. A classic combination that dates back to recipes from the Middle Ages. I've added bacon for added flavor and texture.
An 'uitsmijter' is a typical feature on Amsterdam's cafe menus. It consists of fried eggs (sunny side up), on white bread, with ham and, sometimes, cheese.
An iconic Dutch snack, the veal croquette (or 'kroket' in Dutch) remains a favorite at parties and after late night cafe crawls. This recipe delivers a croquette with a crisp, breaded outside and a delicate, creamy ragout of veal at its center. But be warned: these delicacies can be deceptively hot inside, as many tongue-scorched victims that've fallen prey to their own gluttony can attest.
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.
In the Netherlands, the beloved holidays St. Nicholas Eve (called 'Sinterklaas' in Dutch) on December 5, Christmas and New Year's Eve all have their own traditional sweets. This overview lists the most popular Dutch holiday treats.
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This old-fashioned Dutch winter dish with curly endive, potatoes and bacon may be the very definition of comfort food in cold weather, but it's actually quite good for you, too. Potatoes are packed with potassium and vitamin C, while curly endive is rich in folate, fiber and vitamins A and K.
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.
The Dutch celebrate the feast day of Sinterklaas on Dec. 5 and 6 to commemorate the life of St. Nicholas.
Pancakes with apple, bacon and syrup may sound a bit strange to you, but don't knock it till you try it. It really is wickedly delicious.
A look at the history of food in the Netherlands - from the glory of the Golden Age through Holland's subsequent frugal phase and to today's slow culinary awakening.
The 'banketstaaf' is a traditional Dutch treat served at Christmas time. Flaky puff pastry, dusted with a snowfall of powdered sugar, encases a soft, flavorful almond paste center.
This old-fashioned hotchpotch with sauerkraut, potatoes and bacon is wintry and warming. Due to its high vitamin C content, sauerkraut has long been viewed as a vital source of vitamin C during cold Dutch winters. Nowadays, however, we eat 'zuurkoolstamppot' because we crave its sweet-sour-salty flavor.
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.
Easy to make and delicious to eat, deep-fried camembert with cranberry sauce makes an excellent appetizer for even the most festive of meals.
Chocolate kruidnoten (the small gingerbread-style cookies enjoyed at 'Sinterklaas') have been popular for a number of years as an update to the traditional cookie. You can use milk- or dark chocolate for this recipe, but I think the complexity of the latter complements the heady mix of spices used in this festive Dutch cookie better.
Meatballs feature in many traditional Dutch vegetable soup recipes and this one is my take on 'groentesoep met balletjes', using typical Dutch spring vegetables like asparagus, broccoli, celery, young turnip rape ('meiknolletjes'), leeks and carrots with little rose veal meatballs. This seasonal soup can be played with and adapted to any season using what's fresh and available.
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.
From scrambled eggs with shrimp to classic sole with Hollandaise sauce, we have a seafood recipe for every meal and hour of the day here.
It's hard to beat soft, tender lovely white asparagus. It's even harder to beat the way the Dutch eat it - swathed in Hollandaise sauce, chopped boiled eggs and slices of ham. This Asparagus Hollandaise is Spring cuisine at its swoonworthy best.
'Gevulde Speculaas' is a traditional Dutch cookie served at Christmas time, or these days, anytime. Crispy layers of ginger-cinnamon cookie, decorated with almonds, encase a soft, flavorful almond paste center.
Literally translated as 'tough-tough', these traditional 'Sinterklaas' cookies owe their typical chewy texture to honey. They are often made in beautiful festive molds and taste of aniseed.
This recipe will whip you up a quick, easy and delicious batch of custardy cinnamon-flavored French toast - done the Dutch way.
Almond paste (called 'spijs' in Dutch) is used as a filling in a number of Dutch baked goods, such as 'stollen', 'gevulde koek', 'gevulde speculaas', 'banketstaaf', etc. It's very easy to make your own.
Every nation has its culinary icons. The British have their fish & chips and tea, Americans their hamburgers and Coca Cola and Italians their pasta and pizza. The Dutch, too, have quite a few culinary icons that inspire longing in expatriates and uncritical love at all times.
Making a green smoothie from scratch is not hard - all that's required is a blender, some fruit and leafy greens and two minutes of your time.
Traditionally part of Dutch Sinterklaas festivities, 'pepernoten' (aniseed and honey flavored cookies) can be found in every Dutch supermarket and bakery in the months preceding St. Nicholas Eve on December 5. This easy recipe, from Amsterdam's most famous patissier, Cees Holtkamp, delivers a fragrant batch of homemade Dutch 'pepper nuts'.
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.
Often mistakenly called Dutch shortbread, these 'boterkoek' are, in fact, unique to the Netherlands. They have a slightly different taste and texture to shortbread, but if you are a fan of the Scottish treat you are likely to love these too.
Homemade Dutch mayonnaise is nothing like the fake chemical stuff many supermarkets sell. It is rich and creamy and very grown up. It is also dead easy to make yourself, especially with my recipe.
These Dutch Christmas cookies with their hint of cinnamon, almond slivers and sugary crunch are just great for the holidays -- or, in fact, any time.
This easy vegetarian croquette recipe combines three types of cheese with potato and spices for a meat-free morsel that'll satisfy any snack craving.
Forget turkey, the Dutch way to celebrate is with pork. This easy one-pot recipe delivers a juicy rib roast with crispy crackling and oven roasted veggies.
For an authentically Dutch celebration, you simply have to make this festive cake. There's plenty of freshly whipped cream in this Dutch cream cake, hence the name. To cut through the richness, I like to use tart fruits, like raspberries and redcurrants, in-between the layers of plain sponge and cream.
No day of shopping is complete without a relaxing and much-needed meal. We've selected a few favorite brunch and lunch spots in The Hague, all of which are conveniently located in the main shopping areas. Page 5.
In a feast similar to American Halloween, small Dutch children take to the streets on November 11 with flickering little lanterns to sing songs and recite poems. As a reward for their efforts, the kids receive candy and sweet treats.
Every culture seems to have their own version of sweet glazed carrots. The Dutch enjoy theirs with butter, cinnamon and nutmeg. I've added a touch of lemon to give it a bit of zesty zing. These carrots are fantastic with lamb chops.
Fragrant pears poached in red wine make for a healthy dessert or a rather different side dish. This is perfect for people who are not too fond of sugary-sweet desserts. Or for someone who wants to add something new and wonderful to their dinner repertoire, instead of the usual peas and carrots.
From quick sauteed mushrooms to slow braised beef and aromatic apple pie it's hard not to fall in love with autumn's full-on flavors.
Amsterdam's cafés have come a long way since the days when stale black filter coffee was the standard. Today, most Dutch cafés serve freshly brewed cappuccino, espresso and other Italian-style coffees and there is a thriving coffee bar culture in the capital city of the Netherlands. Discover Amsterdam's ten top spots to stop for a cup of coffee.
Want to cook healthy homemade meals for you and your baby while you're pregnant? Our list of 10 simple recipes for moms-to-be should get you off to a good start.
This recipe collection places cheese in the spotlight, with recipes featuring Gouda cheese, Bastiaansen Blauw, 'Olde Remeker', 'boerenkaas', hard Dutch goat's cheese, chevre and more.
What do the Persians, Romans, French, Spanish, Indonesians, Surinamese, Moroccans and Turkish have in common? They have all stamped their influence on the Dutch kitchen. Holland, in turn, has left a culinary legacy behind in some parts of the world.
These Gouda Cookies are a fantastic party snack. I've been told they taste a bit like Cheez-Its, only more wholesome (I think it was a compliment). At any rate, these savory cheese cookies are nothing if not simple: good aged Gouda, flour, butter, pepper and a touch of nutmeg.
Apple pie remains exceedingly popular at Dutch-style birthday parties or celebrations. These individual Dutch apple pies with apples, raisins, currants, hazelnuts and cinnamon will go down a treat. Miniature versions of cakes and pastries are always popular because they're much easier to serve than their grown-up incarnations. You can simply pop these on a cake stand with a bowl of freshly whipped cream alongside or serve on individual plates with a dollop of cream and you're done.
A favorite treat at Dutch festivities and celebrations, 'boerenjongens' or brandied raisins, are easy to make and can be enjoyed as a drink or used as an ingredient in other dishes.
Babi Ketjap is a typical Indonesian stew, featuring pork, aromatic spices and Indonesian soy sauce. The Dutch have embraced the food of their former colony as their own and it has become part and parcel of their culinary heritage. Babi Ketjap is exactly the kind of Indonesian dish Dutch people cook at home because it is so accessible and easy to make.
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.
You'll find 'slavinken' (bacon wrapped pork parcels) at every Dutch butcher and supermarket. My version includes traditional Dutch meat herbs, which add a flavorful touch.
The Dutch have embraced the food of their former colony, Indonesia, as their own. Nowadays, you’ll be hard-pressed to find a Dutch town without an Indonesian restaurant. Indonesian ingredients are available at every supermarket and Indonesian meals have become a staple of everyday Dutch cooking. My favorite Indonesian dish is most certainly satay, one of those dishes that can be very complicated and labor intensive or very easy. Ever the impatient cook, I’ve gone for the easy way.
Red cabbage and apples (rode kool met appeltjes) is a very old-fashioned, but much loved, side dish here in Holland. It goes really well with hearty meals like stews and venison.
Similar to the more well-known 'stroopwafel', those delicious caramel-filled waffles sold piping hot on Dutch markets, the 'stroopkoek' (literally 'syrup cake') can be baked in a regular oven. What you get is a caramel-filled cookie that absolutely everyone will love.
Frikadellen usually come in the guise of those dodgy-looking skinless sausages that are deep fried and sold at ‘snackbars’; often as a broodje frikadel, squeezed between two cottonwool-like buns and doused liberally with mayo, tomato sauce (or its ‘curry saus’ cousin) and lashings of raw onion. Kooy’s version is grilled and slightly more grown up, served with chicory and sweet and sour ‘mustard fruit’ (cauliflower, carrots and pearl onions preserved in a mustard syrup).
Candy apples), with their crunchy red candy exterior and tart apple interior, take me straight back to the sunny autumn days of my childhood.
Coleslaw is a typical barbeque standby and fantastic served with steaks, burgers or hot dogs. Kids love it, so it's a great way to get them to eat their veggies. This nutritious salad is nothing like the gloopy stuff many people think of at the mention of the word 'coleslaw'.
This recipe for fruited Christmas bread with a sweet almond paste center is a real winner for the holidays. I have updated the traditional recipe, using cranberries and orange liqueur instead of the usual raisins, currants and brandy. But please feel free to stick to the traditional version.
Chipolata pudding is a gelatine-set dessert flavored with Maraschino liqueur and studded with raisins, glacé or fresh fruits and nuts. This version uses fresh fruits, which we prefer, and has a thick, foamy finish.
These crispy cheesy twists of puff pastry are traditionally served as a savory accompaniment to soup, but they are just as good as a snack.
If Dutch is all Greek to you, this glossary of common Dutch dishes, ingredients and terms might just help you on your way. I've included pictures to make it even easier.
An iconic Dutch snack, the veal croquette ((or 'kroket' in Dutch) remains a favorite at parties and during late night cafe crawls. A crisp, breaded outside reveals a delicate, creamy ragout of veal at its center. But be warned: these delicacies can be deceptively hot inside, as many tongue-scorched victims that have fallen prey to their own gluttony can attest.
Ginger beer is a very popular Caribbean drink. It has been edging its way onto Dutch supermarket shelves more and more as the demand from Holland's Caribbean immigrants grows. Making real ginger beer at home is a long process. Here is my homemade cheat's version.
Steaming is not only one of the easiest ways of preparing fish, it is certainly one of the healthiest. Try this good-for-you recipe with (sustainable) cod, court bouillon, leeks and carrots.
The custard slice, or ‘tompoes’ as it’s called in Dutch is a very popular pastry here in the Netherlands. The Dutch even claim that an Amsterdam baker invented them, but they’re popular in so many parts of the world now, who knows? And, frankly, who cares? The pleasure’s all in knowing that they’re delicious to eat.
Idiomatic expressions add local flavor to language, and those expressions that relate to food perhaps reflect a nation's eating culture most of all. Here is our (non-exhaustive) list of food-related Dutch idioms, proverbs and sayings.
'Boerenmeisjes' (literally 'farm girls') is a Dutch regional speciality from Groningen. They're essentially apricots preserved in brandy, with a hint of lemon adding extra flavor. I think the Dutch name is as pretty as the final product is tasty.
'Jachtschotel' (which directly translates as 'Hunter's dish) is similar to what the Brits call Cottage Pie in that it consists of layers of meat, potatoes and vegetables. What makes this Dutch hunter's casserole different are the layers of finely sliced apples. This dish was traditionally made with leftover bits of venison after the end of the hunting season - hence the name - but my version uses easy-to-find beef. Of course, if you should have some leftover venison, by all means use it!
Whether you make these baked eggs for breakfast, brunch, lunch or dinner, this recipe produces an easy yet nutritious meal.
You can make these savory muffins in no time, using simple store cupboard ingredients such as cheese, cumin, milk, flour, butter & eggs.
Nasi Goreng = A popular Indo-Dutch dish in the Netherlands. Find out more...
The ingredients for this recipe are straight out of a 17th century Dutch cookbook. I've updated the cooking method, but the basic ingredients -- chicken with bacon, butter, herbs and spices -- remains the same as in the original recipe.
These Dutch Christmas cookies, called 'kerstkransjes' in Dutch, are used to decorate the Christmas tree. However, if you think they’re just pretty to look at, you’re in for a treat. They taste fantastic too.
There is nothing forgettable about my Forgotten Soup, it's simply made with some of those old-fashioned veggies that have been labeled as 'vergeten groenten' (forgotten vegetables) in Dutch culinary circles, and as a result have become rather trendy. My soup uses some of these vegetables, including turnip-rooted parsley, celeriac, beets, and kohlrabi.
This beautiful blonde meal of a soup is made with typical Dutch ingredients, such as potato, celeriac and Gouda cheese. My easy recipe makes a generous pot of velvety soup.
If the goal for match day is to find orange food, we've got you covered. For fantastic fuss-free foods to enjoy while watching football, read on...
Stamppot (Dutch vegetable mash) is usually considered a winter dish, but it was such a diet staple in bygone times that the Dutch used to eat it year round. Stamppot Sla is a spring stamppot. It is made with spring-fresh butter lettuce (Hollandse kropsla).
This gluten-free breakfast bowl combines fresh fruits, superfoods and Dutch strained yogurt flavored with ground anise and honey.
Every family in Holland has their own recipe for 'stamppot' (a puree of root vegetables). Unadulterated peasant food, vegetable mashes like this one kept a hungry nation of farmers going all day out in the fields. Nowadays, it is still very popular as an unpretentious mid-week family meal.
Ask any Amsterdammer about Holtkamp bakery and you'll hear praise for their excellent cakes, cookies, pastries and savory snacks. In fact, this patisserie is particularly renowned for their shrimp croquettes. This recipe delivers croquettes with a crisp breadcrumb exterior and a well-filled, gooey center of delicately spiced shrimp - a true delicacy.
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.
Snert = Dutch Split Pea Soup. Dutch Food.
The latest craze in Holland, 'truffel kruidnoten' are an updated version of the tiny gingerbread-style cookies so popular at 'Sinterklaas'. Inspired by the chocolate truffle, the spicy cookies are coated in a layer of white chocolate and then covered in bitter Dutch cocoa powder. A new classic has been born.
Steaming hot chocolate is as typical on a cafe menu as coffee or tea in the Netherlands. While the drink is most popular as a fall and winter treat, hot cocoa with whipped cream is certainly enjoyed on rainy days year-round. Try our recipe.
Break out of your salad rut with these sixteen recipes for summertime salads.
These delicious curry bunnies are an excellent example of Dutch-South African fusion. The Dutch brought their traditional 'oliebollen' to their former colony, where it was renamed 'vetkoek' and teamed with curried minced meat, packed full of all the wondrous spices Dutch trading ships were bringing back from their other colonies in the East.
Kapucijners = A Dutch variety of grey peas. Find out more...
A great herbed butter transforms even the simplest piece of bread or the most boring baked potato. Our classic version can be easily adapted to your taste.
My top 10 of delicious dishes that have become more and more familiar in Dutch kitchens, which have their roots in faraway lands.
In the olden days, 'rijstebrij' was served at feast days and weddings. Presumably this was because rice, cinnamon and sugar were expensive, exotic ingredients back then. In fact, Flemish Renaissance painter Breughel is said to have painted rice pudding in 'De Boerenbruiloft' (The Peasant Wedding), dated 1567. However, this old-fashioned favorite remains as popular as ever - at least, in my home.
Traditionally consumed during special holidays such as Christmas and Easter, 'stollen' have become ubiquitous brunch fare enjoyed year-round these days. This new version includes chocolate, but is otherwise quite traditional.
These pretty sandwiches combine refreshing cucumber with delicious Dutch shrimp ('Hollandse garnalen'), those moreish greyish-pink morsels native to our waters. Rather conveniently, you can buy them already peeled, deveined and cooked at fishmongers and supermarkets all over the Netherlands, but you can easily substitute them with whatever small shrimp or prawns are native to your area.
Our version of classic Dutch Weespermoppen, which uses pistachio nuts and orange instead of the usual almonds and lemon.
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.
Most of us are feeling the effects of the global economic crisis - yes even here in Holland - and are looking for ways to feed our families (or just ourselves if we're footloose and fancyfree) that won't break the bank. Of course, most Dutch recipes are pretty frugal anyway.
After stewing for a few hours in honey, lemon juice and spices, the lumpy yellow pear-like fruit becomes aromatically scented, like a flower blooming from a spice jar. Its crisp, cream-colored fresh turns rosy hued, with a sweet-sour flavour that tastes like a cross between a pear and a guava. Zesty freshness comes courtesy of the citrus, while the vanilla pod imparts its mellow mood. Make in advance to enjoy as a luxurious breakfast with crunchy muesli and 'hangop' (strained yogurt) or serve as a healthy dessert.
From the lightest of appetizers to the most decadent desserts, here are a few of our favorite picks for the Dutch holiday table.
This is not a soup made of oranges, but rather an orange hued soup. Baked pumpkin, butternut squash, carrots and saffron combine for a fabulous flavor and carroty color that is just perfect for orange-mad Queen's Day. Or, in fact, any occasion.
Don't worry, the name 'sand cookies' refers to the crumbly texture and sandy color of these crisp Dutch cookies, not the taste.
This is our take on the traditional Dutch dessert, Haagse bluf (translates to "Hague bluff", supposedly
Beschuit met Muisjes = Buttered rusk-like rounds of twice-baked bread topped with sugar-covered aniseed, served to family and friends visiting a newborn baby. Learn more...
Set in a former Amsterdam Municipal Nursery greenhouse, Restaurant De Kas offers the freshest seasonal cooking in beautiful surroundings.
These gougères, featuring 'boerenkaas' (raw-milk artisanal Gouda cheese), will add a Dutch touch to your appetizer platter come cocktail time.
Known as ''hot lightning'' in the Netherlands, this satisfying side dish will be your new go-to recipe when serving pork chops, turkey or chicken.
One of the easiest ways to entertain is to serve a cheese plate with drinks or as a savory dessert course. I've combined shards of aged goat's cheese, a block of creamy blue cheese, blocks of interesting nettle cheese (called 'brandnetelkaas' in Dutch, this is sure to be a conversation starter) and a disc of soft goat's cheese with red grapes, walnuts, my seasonal apple & pear chutney and grainy Dutch mustard. Serve with your favorite bread or crackers.
Kruidnoten = Literally translates as 'spice nuts', but I've used the name 'ginger nuts' on the site for these seasonal spiced cookies.
Dutch strained yoghurt, or 'hangop', is very easy to make and incredibly versatile. I love it as a summer dessert, with fresh fruits like raspberries and red currants.
This Dutch version of gluhwein is traditionally consumed on Sinterklaas, a Dutch holiday on December 5. Sinterklaas, which translates to St. Nicholas, was a Catholic bishop, hence the name Bishop's wine.
Why make chocolate custard at home when you can find it in every Dutch supermarket? Simple. That stuff doesn’t touch this heavenly homemade version.
Despite its Swiss origins, the Dutch have long since adopted fondue as a 'national dish'. This dessert fondue combines another national favorite, Dutch chocolate, with Amarula Cream liqueur and exotic fruits.
My flavored sea salt with fresh rosemary and lemon zest adds zesty zing to chicken, pork, lamb and griddled vegetable dishes.
This comforting winter pie is filled with a rich, slow-braised beef & onion stew and topped with an oven-crisp puff pastry crust.
Once named the official cookie for the Dutch city of Amsterdam, these delicious nougat-studded cookies are also known as 'nougatientjes'.
Today, most of us are familiar with marsala custards in the form of Italian zabaione or French sabayon. This saffron-flavored version was based on a recipe in 'Notabel boecxken van cokeyen', a Dutch cookbook published in Brussel in 1514. It was adapted by Robbie Dell'Aira in 'Kastelenkookboek'.
A quick recipe for moreish smoked mackerel spread with celery leaves and horseradish.