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.
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Satésaus
Thick peanut sauce poured over fries, satay skewers and grilled meat. Ready in 15 minutes prep and 20 minutes cooking.…
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Tompouce
Two sheets of puff pastry with cream between and pink icing on top. Ready in 40 minutes prep and 25…
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Zeeuwse bolus
Coiled sticky bun rolled in brown sugar and cinnamon. Ready in 40 min prep and 15 min cooking. 12 buns.…
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Zuurkool
Salt-fermented white cabbage, mashed into stamppot with bacon. Ready in 40 min prep and 40 min cooking. Fills a 5-litre…