Cookbook:Cuisine of the Netherlands
Jump to navigation
Jump to search
Cookbook | Recipes | 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, thick sliced pork bellies) and a boiled vegetable (e.g. cauliflower, green beans, 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]
Snack food / 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