Dutch Food: Most Popular Articles
The Netherlands has a history as a Christian nation, and therefore the Christian holiday calender is followed here. Easter, a Christian holiday that celebrates the resurrection of Jesus Christ two days after his crucifixion is celebrated much in the same way as in other Christian countries. You’ll find the same penchant for chocolate bunnies and Easter egg hunts in Holland, but there are a few Easter traditions unique to the Netherlands.
Nothing says Easter in Holland like a 'Paasbrood', a delicious fruited loaf with an almond paste center (imagine squidgy marzipan). I make my Easter Bread with cherries and lemon zest, soaked in cherry brandy, but you can stick to the traditional if you insist.
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.
'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.
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.
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.
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.
'Pasen', the Dutch name for Easter comes from the Hebrew 'Pesach'. The Dutch celebrate the spring time feast in much the same way as other countries with a Christian tradition, but place a strong emphasis on an extended Easter brunch with fruit and almond paste filled bread, rolls and luxurious toppings.
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.
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.
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 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.
Advocaat is a creamy yellow liqueur made from a rich blend of egg yolks, sugar, brandy and a touch of vanilla. The Netherlands exports this drink to over 50 countries, but, shhhh, it is really easy to make your own at home.
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.
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.
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.
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.
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.
Join me for a virtual stroll along the best foodie spots Amsterdam has to offer for the culinary minded shopper. We will visit my favorite markets, restaurants, kitchen stores and cheese shops. There's sure to be something for even the pickiest gourmand. Welcome to Amsterdam!
Pancake Puffs (known as 'Poffertjes' in Dutch) are basically fluffy baby pancakes. This recipe teams this Dutch favorite with strawberries & cream.
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.
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!
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 easy recipe for spiced speculaas cookies. These delicious Dutch cinnamon-gingery cookies are traditionally eaten at Sinterklaas, a Dutch festival on Dec. 5.
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.
The Dutch are a nation obsessed with the taste of licorice. Discover its origins, how it is made and how it fits into Dutch culture.
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.
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.
Kroket = A Dutch variety of the croquette. Find out more...
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.
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.
Easy to make and delicious to eat, deep-fried camembert with cranberry sauce makes an excellent appetizer for even the most festive of meals.
'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.
The French name for this treat is 'pain perdu', Americans know it as 'French toast' and the Dutch call this traditional breakfast dish by the rather intriguing name 'wentelteefjes' (literally: turnover-bitches). Whatever you want to call them, this recipe will whip you up a quick, easy and delicious batch of this custardy cinnamon-flavored toast.
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.
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.
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.
Bright green, like early spring leaves, this version of pea soup is much lighter than traditional Dutch split pea soup. You could say it's a soup for all seasons!
Our heirloom carrot salad - suitable for raw, vegan and gluten-free diets - will add a bit of crunch to any plate.
My House of Orange Salad uses the classic combination of oranges and fennel. While many people consider this an unusual match at first glance, they only have to taste this salad to realize that these two flavors - aniseed and fresh citrus - marry beautifully. A dish fit for a queen.
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 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.
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.
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.
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.
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.
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.
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.
Light, fresh and easy, this salmon tartare recipe is sure to be a hit with fish fans.
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.
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.
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.
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.
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 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.
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.
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.
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.
Why bother make chocolate custard at home when there are so many pints of the brown goo littering Dutch supermarkets' dairy section? Simple. That stuff doesn’t touch this heavenly homemade version. And, made as it is with cheap store cupboard ingredients, it’s a credit crunch friendly dessert, too.
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'.
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.
Eggs, that ubiquitous store-cupboard standby, plays the starring role in these fifteen fabulous egg recipes.
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.
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.
The sea bass in this summer barbecue recipe is first doused in chili, garlic and coriander oil and then grilled in a barbecue basket for maximum smoky flavor.
Whether you make these baked eggs for breakfast, brunch, lunch or dinner, this recipe produces an easy yet nutritious meal.
Learn how to make 'duivekater', a traditional tibia-shaped festive bread, at home with this easy-to-follow recipe.
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.
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.
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 Dutch Christmas cookies with their hint of cinnamon, almond slivers and sugary crunch are just great for the holidays -- or, in fact, any time.
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.
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.
This traditional edible bread decoration for your Easter table is sure to impress your guests.
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.
Its refined lemony cream flavor makes Hollandaise sauce a natural choice for delicate dishes like asparagus and fish. Many people seem to think making Hollandaise is something for advanced cooks, but it really isn’t very hard. All you need is the patience to keep stirring it for a few minutes.
A tasty side dish, this combination of green beans and almonds work perfectly.
This dessert combines blueberries, blackberries, ginger flavored whipped cream and meringues. I like to call it Meringue Mess.
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.
'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.
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.
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.
This Turkish take on taboulleh is tangier than the regular version, courtesy of pomegranate molasses and Turkish red paprika paste, which also lend it a scarlet hue. It is usually served as a side salad, but leftovers make a fantastic packed lunch as there are no wilty leaves.
Most traditional Dutch recipes call for white asparagus to be poached or steamed and served with melted butter or hollandaise, chopped boiled eggs, ham and boiled new potatoes. My updated version of this old-fashioned recipe puts the microwave to good use, cutting down on time and dishes.
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.
What's not to love about this banana and caramel dessert from Homemade Winter? It's a recipe from the author's childhood in Ireland and with its sweet flavors and creamy textures is perhaps the very definition of cold weather comfort food.
Who says fries have to be bad for you? My recipe cuts down on the grease factor and ups the nutrients. No mess, no fuss and all the taste.
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.
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 creamy cocktail features South African Amarula cream liqueur and fresh Dutch strawberries - what could be more summery?
If you've ever taken a stroll along a Dutch beach, you may have sampled 'kibbeling' at a seaside stall. This recipe uses battered plaice pieces to make these delicious Dutch fish nuggets.
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.
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.
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.
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.
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.
No, this is not some strange Dutch dessert made with Chipolata sausages. In the Netherlands, chipolata is the name of a gelatine-set dessert flavored with Maraschino liqueur and studded with raisins, glacé or fresh fruits and nuts. This version uses fresh fruits, which I prefer, and has a thick, foamy finish.
While The Hague ('Den Haag' in Dutch) isn't the capital of the Netherlands, in many ways it acts as if it is. After all, The Hague is the seat of the Dutch government and parliament, the Supreme Court, and the Council of State. Moreover, Queen Beatrix of the Netherlands lives at Huis ten Bosch in The Hague and works at Noordeinde Palace in the heart of the city. And, all foreign embassies in the Netherlands and some 150 international organisations are situated in the city, including the International Criminal Court, the Peace Palace and the International Court of Justice. The Hague is also the fourth major center for the United Nations and likes to call itself the Legal Capital of the World and the International City of Peace and Justice. With all this going on, it's no surprise that Den Haag boasts a thriving, international dining scene and fantastic foodie shops to cater to its culturally diverse population.
Over 1,320,000,000 pounds of cocoa beans pass through Amsterdam's port every year - a sixth of the world's cocoa production - making Amsterdam the world's largest cocoa port. So, it's only fitting that my dark chocolate mousse uses chocolate in one of its purest forms: with 85% cocoa. This is a good basic recipe that you can play around with.
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.
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.
A collection of 20 sweet and savory recipes featuring the humble apple.
This yummy recipe from 'Spitsuurkoken' is ideal for spring, when asparagus is at its best. The combination with creamy goat's cheese, pine nuts and honey really works.
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.
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).
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.
These delicious South African cookies will be more familiar as 'Hertzoggies' to some. A traditional Afrikaner treat, the little tarts may have been the lovechild of the Dutch's love for filled fruit pies (such as apple pie and 'vlaaien') and exotic colonial ingredients, like apricot and coconut.
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.
Nasi Goreng = A popular Indo-Dutch dish in the Netherlands. Find out more...
At my house, a luxurious breakfast, brunch or lunch should include at least one variety of smoked fish, and because salmon is the most universally liked, it often features. While Christmas and Easter mornings beg for such breakfasts, I think it's fun to spoil my family with an open-faced smoked fish sandwich every now and again. This recipe is quick and easy, because the fishmonger does the work for you; all that remains is a bit of toasting, chopping and stirring work.
Children just love 'poffertjes' (tiny Dutch pancakes). This version sees them doused in honey and sprinkles and skewered on satay sticks. Something new and different for a kids party.
Mayonnaise is so ubiquitously served with fries in Dutch cuisine that a variation on the theme is always welcome. Of course, you can serve this garlicky tarragon mayo with anything you'd normally use the condiment for, but it is particularly good with good old Dutch 'friet' (fries). Yum!
I was intrigued by this recipe from Boekoe Kita, because I couldn't quite imagine eggs and coconut working together, but I assure you, it does so dreamily. The tender yellow yolks of the boiled eggs melt together with the creamy coconut sauce, and when combined with fluffy, white rice, this is the ultimate in comfort food. What's more, this dish is wonderfully economical and is sure to please vegetarian guests.
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.
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.
Once named the official cookie for the Dutch city of Amsterdam, these delicious nougat-studded cookies are also known as 'nougatientjes'.
Haring = Herring. Dutch Food.
These cupcakes are made with Dutch process cocoa and traditional Dutch advocaat liqueur. For Easter, I like them decorated with pastel sugar-coated Easter eggs nestled in little 'nests' made of chocolate shards.
What the Dutch call witlof is known as known by many other names abroad, such as Belgian endive, chicory and 'witloof' in Belgium.
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.
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.
The sweetness of roast beets pair perfectly with the salty tang of young goat's cheese in this easy yet elegant salad recipe, which also features walnuts, shredded mint and onions marinated in red wine vinegar.
One of the year's biggest trends is a beer cocktail known as 'radler', a mix of beer and fruit. Page 3.
Kwark = Quark. Quark, or curd cheese, is a soft, fresh cheese.
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.
Delicate white asparagus and salty smoked salmon make a moreish match in this simple recipe.
My pear & advocaat muffins are always such a hit that I came up with a Spring version, using raspberries. They're still light and fluffy, but they have a refreshing raspberry punch that also adds a dash of color. I hightly recommend these advocaat & raspberry muffins.
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.
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).
Tangy Granny Smith apples, spicy horseradish and creamy potatoes offer the perfect background for the fresh-sour flavor of pickled herring from Holland in this yummy salad recipe.
I've borrowed these ideas for using cauliflower from 'Smaakvrienden', Angelique Schmeink's guide to culinary inspiration, filled with ideas, tips, pairings and recipes for some 80 vegetables.
Snert = Dutch Split Pea Soup. Dutch Food.
When warm weather finally arrives in the Netherlands after a long wet winter, it seems as if everybody embraces the sunshine and heads outside to the nearest terrace. Here are a few of our favorite outdoor patios, ranging from a classic garden getaway in one of the city's most beautiful parks to newly opened river- and canalside cafes.
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.
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.
Chocolade = Chocolate. Dutch Food.
The Dutch celebrate the feast day of Sinterklaas on Dec. 5 and 6 to commemorate the life of St. Nicholas.
Bruges lace cookies, or 'kletskoppen' as they're known in Dutch, are very thin, hard, crispy cookies that consist primarily of sugar and nuts.
Salmon is native to Dutch rivers, and although not as abundant as they once were you can catch local Dutch salmon in our rivers today. While most of the salmon we eat in the Netherlands today is either farmed and/or imported, recipes for salmon has been appearing in Dutch cookbooks since at least 1514. This recipe makes a light and modern dinner; the salmon is poached in white wine, with a bay leaf and peppercorns, and served with a chive sour cream sauce and a light, dill laced potato salad.
My apple pie recipe seems to be the most popular one on this whole website, so I thought I'd shamelessly create some simple muffins inspired by the Dutch classic to dangle like a fragrant apple & sultana flavored carrot.
In this recipe, European seabass is anointed with a flavorful garlic and parsley oil and then grilled in a barbecue basket. Grilling seabass brings out the delicate flavors of the fish, while adding delicious smoky aromas.
In the Netherlands, advocaat, that eggy brandy liqueur, is seen as an 'ouwe wijven drankje' (old wives' drink), but it is a fantastic ingredient for desserts. This trifle, made with pound cake, orange juice, freshly whipped cream, advocaat (instead of the usual custard), dark chocolate and a hint of bitter orange marmalade reinvents the classic Dutch ingredient and brings it right up to date.
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.
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.
Guinea fowl, that African cousin of the chicken, tastes much milder than you might think and can be used as an interesting alternative to chicken. Its skin is yellower than that of a chicken and its flesh is darker, but its tasty meat is naturally high in protein and low in fat. Annointed with my tarragon and dill butter and drenched in a fresh shower of lemon juice, this special occasion bird really comes into its own.
A quick recipe for moreish smoked mackerel spread with celery leaves and horseradish.
Muffins are a relatively recent trend in the Netherlands, but they have been fully embraced here, because they are so easy to make at home. Unlike Americans, the Dutch don't see muffins as a breakfast item, but rather as a sweet snack or treat. I like to come up with my own versions. Orange and banana smoothies (another import) are a favorite on our family breakfast table, and I've recreated those flavors here in muffin form. The result tastes of banana bread with a zesty zing from the orange.
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.
'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!
This comforting winter pie is filled with a rich, slow-braised beef & onion stew and topped with an oven-crisp puff pastry crust.