Netherlands
Food in the Netherlands is built around simple, thrifty comfort food: stamppot, herring, cheeses, and deep-fried snacks from bruin cafés and street stalls. Look for Stamppot (potatoes mashed with kale or sauerkraut, smoked sausage on top), Stroopwafel (thin waffle discs sandwiching warm caramel syrup) and Bitterballen (crunchy fried balls of beef ragout, dipped in mustard). Mashed potato beaten with vegetables; the hutspot version is tied to the relief of Leiden in 1574, when the fleeing Spanish left a stew behind. This atlas has 38 Netherlands dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
38 dishes.
Zeeuwse bolusCoiled sticky bun rolled in brown sugar and cinnamon
ZuurkoolSalt-fermented white cabbage, mashed into stamppot with bacon-
Advocaat
Thick egg-yolk liqueur eaten with a spoon under whipped cream. A wine & spirit recipe from Netherlands.
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Beerenburg
Herb-infused jenever drunk cold, a Frisian favourite. A wine & spirit recipe from Netherlands.
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Bisschopswijn
Red wine mulled with orange, cloves and cinnamon at Sinterklaas. Ready in 10 minutes prep and 30 minutes cooking. Serves…
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Bossche bol
Fist-sized cream-filled choux ball fully coated in dark chocolate. Ready in 40 min prep and 50 min cooking. 6 large…
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Drop
Salty liquorice sweets, often with ammonium chloride, chewed all day. Ready in 20 min prep and 30 min cooking. About…
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Dutch pancake
Plate-sized thin pancake with bacon, cheese, apple, or syrup. Ready in 15 min prep and 30 min cooking. 4 large…
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Edam cheese
Mild semi-hard cheese in a red wax coat, sliced onto bread. A cheese & dairy recipe from Netherlands.
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Erwtensoep
Thick split-pea soup with smoked sausage, winter skating food. Ready in 25 min prep and 2 hr 30 min cooking.…