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
[edit | edit source]- Boerenkool met worst
- Hachee
- Hutspot
- Kapucijners met spek
- Hete bliksem (Hot lightning)
- Erwtensoep
- Pannenkoeken
- Poffertjes
- Stoofperen
Meat
[edit | edit source]Snacks / Treats
[edit | edit source]Desserts / Cakes
[edit | edit source]- 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
[edit | edit source]- Boerenjongens (Farmboys)
- Boerenmeisjes (Farmgirls)
- Kwast