Dutch Food: Most Popular Articles
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.
Homemade basil sugar adds a herbal hit of flavor to this orange-colored salad with peaches, oranges, mango and passion fruit.
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.
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.
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.
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.
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.
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.
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.
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.
Jewel in Colonial Crown The Dutch penchant for Indonesian food is very much a legacy of its colonial
Pancake Puffs (known as 'Poffertjes' in Dutch) are basically fluffy baby pancakes. This recipe teams this Dutch favorite with strawberries & cream.
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.
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.
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.
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.
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.
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.
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.
The Dutch are a nation obsessed with licorice. Discover its origins, how it's made and how it fits into Dutch culture.
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.
A collection of 20 sweet and savory recipes featuring the humble apple.
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.
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.
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.
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.
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.
An easy recipe for spiced speculaas cookies. These delicious Dutch cinnamon-gingery cookies are traditionally eaten at Sinterklaas, a Dutch festival on Dec. 5.
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.
'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.
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.
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.
Easy to make and delicious to eat, deep-fried camembert with cranberry sauce makes an excellent appetizer for even the most festive of meals.
Eggs, that ubiquitous store-cupboard standby, plays the starring role in these fifteen fabulous egg recipes.
Kroket = A Dutch variety of the croquette. Find out more...
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!
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.
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.
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.
'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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Field mushrooms pan-seared with onion, ginger, nutmeg and ground coriander and teamed with fresh, crusty bread, make for a fine fall lunch dish.
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.
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.
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.
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.
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.
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.
Combine Dutch genever, tonic, lavender and lemon for our take on the classic summer cocktail G and T.
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.
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.
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.
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.
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.
On April 30, Holland erups into one giant orange-clad street party. The excuse? To celebrate the Queen's birthday. Welcome to the Orange Madness that is 'Koninginnedag'!
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'.
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.
Whether you make these baked eggs for breakfast, brunch, lunch or dinner, this recipe produces an easy yet nutritious meal.
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.
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.
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.
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.
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.
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.
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'.
Pearl onion pickle is a common accompaniment of a Dutch cheese- or charcuterie plate. Make it at home with this simple recipe.
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.
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.
This Dutch pâté is a good example of an old-fashioned frugal dish using the nose-to-tail principle of letting no part of the animal go to waste.
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.
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.
Simple to make and simply stunning to look at, this colorful salad places legumes squarely in the spotlight - where they belong. The unusual combination with zesty redcurrants makes this vegan salad sing. Serve as a side or as a starter.
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.
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.
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.
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).
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.
The earthiness of Dutch sheep's milk cheese mimics that of the slate-colored lentils in this hearty meal of a salad.
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.
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!
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.
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 creamy cocktail features South African Amarula cream liqueur and fresh Dutch strawberries - what could be more summery?
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.
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.
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.
What the Dutch call witlof is known as known by many other names abroad, such as Belgian endive, chicory and 'witloof' in Belgium.
Once named the official cookie for the Dutch city of Amsterdam, these delicious nougat-studded cookies are also known as 'nougatientjes'.
Nothing conjures up the feeling of summer faster than the smoky smell of a barbecue. Take your next grilling-session to new heights with this recipe for grilled rib eye steak, marinated in garlic and herb oil.
We've all heard of them, the so-called 'superfoods', or foods with a significantly higher nutritional value than most others. But instead of hunting down exotic fruits such as goji berries, mangosteen or acai to get healthier - simply head to your local supermarket and buy everyday whole foods that happen to be nutrient-rich, too.
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.
Their name translates as 'three in the pan' because you can bake three of these delicious pancakes at a time.
Chutney, a type of savory relish or jam from India, makes an exotic condiment. East meets West in this fragrant chutney, which marries Dutch speculaas spices with apples, pears, apricots, chiles, ginger and other goodies.
Learn how to make 'duivekater', a traditional tibia-shaped festive bread, at home with this easy-to-follow recipe.
Break out of your salad rut with these sixteen recipes for summertime salads.
This dessert combines blueberries, blackberries, ginger flavored whipped cream and meringues. I like to call it Meringue Mess.
Light, fresh and easy, this salmon tartare recipe is sure to be a hit with fish fans.
Nasi Goreng = A popular Indo-Dutch dish in the Netherlands. Find out more...
Broodhaantje Recipe - Traditional Dutch Bread Rooster Recipe
The Dutch celebrate the feast day of Sinterklaas on Dec. 5 and 6 to commemorate the life of St. Nicholas.
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.
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.
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...
Looking for something off the beaten track, where the locals go for a drink on a hot summer´s day? Our selection of Amsterdam patios includes plenty of waterside cafes, glorious garden patios and a rooftop terrace with stunning city views.
Chocolade = Chocolate. Dutch Food.
'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!
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.
Yogurt liqueur, sour apple liqueur and freshly squeezed lime juice combine beautifully in this easy-to-make creamy sweet and sour cocktail.
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.
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.
This allium-rich cream cheese tastes terrific on whole wheat bread or sourdough, but also makes a delicious dip with crudités.
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.
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.
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.
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.
Holland is world renowned for its excellent mussels. For the uninitiated, I could only describe their taste as slightly briny, surprisingly sweet and palate-soothingly creamy. It may sound corny, but they really taste of the ocean. My dish combines mussels with the familiar (carrots and leeks) and the not-so-familiar, briny sea beans/samphire, which seem to bring out the wonderful ozone aroma of the ocean even more in the mussels.
Harness all of cauliflower's cancer-fighting properties with this crispy cauliflower salad, featuring red onion, chilli, lime and coriander.
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.
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.
Kapucijners = A Dutch variety of grey peas. Find out more...
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.
This Surinamese chicken curry with its spicy masala spice mix and tender chicken breast fillets, is a favorite in the Netherlands. What's more, unlike most curry recipes that take hours to prepare, it's really quick and easy -- just the thing for a mid-week curry fix.
Kwark = Quark. Quark, or curd cheese, is a soft, fresh cheese.
Don't worry, the name 'sand cookies' refers to the crumbly texture and sandy color of these crisp Dutch cookies, not the taste.
Groningen is primarily known as a university town and its diverse student population lends it a young vibe. As the largest city in the north of the Netherlands, it offers enough to delight even the pickiest foodie. Join me for a virtual stroll through the foodie streets of this friendly northern town. 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 7.
My flavored sea salt with fresh rosemary and lemon zest adds zesty zing to chicken, pork, lamb and griddled vegetable dishes.
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.
This sublime cocktail could be called a grown-up version of a strawberry smoothie or milkshake. It is made with fresh strawberries and Bols Natural Yoghurt liqueur, a tartly sweet alternative to creamy tipples such as Bailey's and Amarula.
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.
This easy mustard-dill sauce will elevate your favorite beef, pork or chicken sandwich and is fantastic when teamed with oily fish like herring, mackerel or salmon. My mustard-dill mayo also makes a nice addition to any smoked fish platter.
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).