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 1 Dinner 2 Meat 3 Snack food / Treats 4 Desserts / Cakes 5 Drinks

[edit] Dinner

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

[edit] Meat

• Zure zult
• Balkenbrij
• Bloedworst
• Blinde vink

[edit] Snack food / Treats

• Kroketten / Bitterballen (Beef Croquettes)
• Oliebollen (Fried Dough Balls)

[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