Cookbook:Cuisine of the Netherlands
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Cookbook | Recipes | 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, thick sliced pork bellies) and a boiled vegetable (e.g. cauliflower, green beans, broccoli). A dinner is not complete without some sort of dessert.
Contents |
[edit] Dinner
- Boerenkool met worst
- Hachee
- Hutspot
- Kapucijners met spek
- Hete bliksem (Hot lightning)
- Erwtensoep
- Pannenkoeken
- Poffertjes
- Stoofperen
[edit] Meat
[edit] Snack food / Treats
[edit] 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
[edit] Drinks
- Boerenjongens (Farmboys)
- Boerenmeisjes (Farmgirls)
- Kwast
