Dutch cuisine

Typically, Dutch dishes are quite hearty, appropriate given the cooler temperatures. A traditional specialty is called snert or erwtensoep, a thick green soup made with split peas, carrot, onions and celery, and filled with smoked sausage and cubes of bacon. Folklore suggests that the soup is only ready to eat when it’s thick enough to hold a wooden spoon upright. Seafood is also popular in the Netherlands, particularly herring, which is available both fresh and pickled. When in season, fresh herring can be bought from pushcarts in the city streets, while it is also pickled and available year round. Smoking is another traditional technique used to cure produce, used for both seafood (smoked eel) and meats (smoked bacon).


Appeltaart – Dutch Apple Pie

Dutch apple pie (appeltaart or appelgebak) recipes are distinct in that they typically call for flavourings such as cinnamon and lemon juice to be added.

Continue reading »

Banket – Dutch Almond Pastry

Banket or letterbanket is a sweet pastry that originated in the Netherlands and is popular in the Christmas season, especially on Saint Nicholas’ eve, 5 December.

Banket is made by rolling pastry dough around an almond paste filling and then baking it. The log is then cut into short lengths for serving, hot or cold. It can also be frozen and enjoyed after the holiday season.

Continue reading »

Boerenkool Stamppot – Dutch Kale Hash

Boerenkool met rookworst, (which could be translated literally as farmers cabbage with smoked sausage), is made of mashed potatoes mixed with kale and it is usually eaten with smoked sausage.

Continue reading »

Boerenomelet – Dutch Farmers Omelette

In the Netherlands, a Boerenomelet (“farmer’s omelette”) is a popular dish, usually consisting of 2 to 3 eggs, a mixture of sautéed onions, mushrooms, potatoes, capsicums, leeks, garden peas, salt and pepper (for seasoning). The dish has many variations.

Continue reading »

Dutch Cuisine

Dutch cuisine is shaped by the practice of fishing and farming, including the cultivation of the soil for raising crops and the raising of domesticated animals, and the history of the Netherlands.

Continue reading »

Garnalenkroketten – Shrimp Croquettes

These lovely Dutch croquettes are a crunchy fritter outside with a tasty shrimp and white sauce inside. These are an easy appetiser to make as they can be partly prepared and frozen or refrigerated to finish when required.

Continue reading »

Jachtschotel – Hunter’s Casserole

Jachtschotel, which translates as “hunter’s dish” is similar to what we call Shepherd’s Pie. in that it consists of layers of meat, potatoes and vegetables. What makes this Dutch hunter’s casserole different are the layers of finely sliced apples. This dish was traditionally made with leftover bits of venison after the end of the hunting season – hence the name – but our version uses easy-to-find beef.

Continue reading »

Kastengel – Savoury Cheese Sticks

Kastengel is a traditional cheese stick eaten much in the way an Anzac biscuit would be eaten here in Australia. Kastengel are most often consumed during holidays and most notably during the two day celebration of Labaran.

Continue reading »

Oliebollen – Dutch Doughnuts

Oliebollen are a variety of doughnut made by using an ice-scooper or two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil.

Continue reading »

Peanut Sauce

Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China, Suriname and Africa.

Continue reading »

Poffertjes – Pancake Puffs

Poffertjes are a traditional Dutch batter treat resembling small, fluffy pancakes. Unlike pancakes, they have a light, spongy texture.

Continue reading »

Sauerkraut

To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves. The salt draws out the water and kills off the spoilage bacteria.

Continue reading »

Related Categories

Page 1 of 11
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.