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-
Gerookte paling
Hot-smoked eel, rich and oily, eaten on white bread with lemon. 15 min to prepare. Serves 4. A charcuterie &…
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Gouda cheese
Nutty aged wheel cheese, sliced for bread or cubed with mustard. A cheese & dairy recipe from Netherlands.
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Hagelslag
Chocolate sprinkles on buttered bread, a national habit. 2 min to prepare. 1 slice. A breakfast recipe from Netherlands.
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Hangop
Buttermilk or yoghurt drained in cloth to a thick cream. Ready in 10 minutes prep and none cooking. Serves 4.…
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Kapsalon
Tray of fries topped with shawarma, melted gouda, salad and garlic sauce. Ready in 15 min prep and 20 min…
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Karnemelk
Sour buttermilk drunk cold by the glass with meals. 10 min to prepare. Makes 1.5 litres. A cheese & dairy…
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Kibbeling
Battered fried cod nuggets with garlic-remoulade sauce. Ready in 20 min prep and 15 min cooking. 4 servings. A street…