Cookbook:Cuisine of the Netherlands

Cookbook | Ingredients | Cuisines | European cuisines

Dutch Cuisine is usually quite simple. A traditional dinner (since about 19th century) usually consists of boiled potatoes, panfried meat (popular choices are: pork chops, beef balls, and thick sliced pork bellies) and a boiled vegetable (e.g. cauliflower, green beans, and broccoli). A dinner is not complete without some sort of dessert.

Dinner

• Boerenkool met worst
• Hachee
• Hutspot
• Kapucijners met spek
• Hete bliksem (Hot lightning)
• Erwtensoep
• Pannenkoeken
• Poffertjes
• Stoofperen

Meat

• Zure zult
• Balkenbrij
• Bloedworst
• Blinde vink

Snacks / Treats

• Kroketten / Bitterballen (Beef Croquettes)
• Oliebollen (Fried Dough Balls)
• Speculaas (Spice-cookies)

Desserts / Cakes

• No-Bake Chocolate Pie
• Hutspot with sugar-sirup and chocolate
• Arretjescake (No Bake Chocolate Cake)
• Buckwheatcake
• Griesmeelpudding
• Krentenwegge
• Bitterkoekjes
• Jan in de zak
• Drie in de pan
• Hangop
• Watergruwel
• Haagse bluf
• Karnemelksepap
• Broodpap
• Trommelkoek
• Wentelteefjes
• Vlaai
• Speculaas
• Banketstaaf
• Ouwewijvenkoek
• Kruidkoek
• Kniepertjes
• Janhagel
• Arnhemse meisjes
• Borstplaat
• Appelflap

Drinks

• Boerenjongens (Farmboys)
• Boerenmeisjes (Farmgirls)
• Kwast