Typical Dutch Cuisine, Food of the Netherlands

Wed, Nov 7th 2007, 00:00

Traditional Dutch Cuisine is usually quite simple.


As indicated in the famous painting by Vincent van Gogh (the aardappeleters, meaning potato eaters), the main ingredient in old-fashioned Dutch dinners is potatoes. This is usually accompanied by pan-fried meat (such as pork chops, beef balls, thick sliced pork bellies) and a boiled vegetable. 

Regionally popular hearty meals include bloedworst (the dutch equivalent of blood pudding) and uierboord made from cows udders. This dish used to be poor mans food but is now considered a delicacy. The Dutch use all parts of the cow, chin (or kopvlees) is used to make zure zult and balkenbrij and you will even find cheek of calf (kalfswang) served in Michelin star restaurants.

Other favourite foods in the Netherlands are kroket and frikandel, both roll-formed fried snacks containing meat (traditionally a combination of chicken, pork and horsemeat).

Another typical Dutch meal would be pancakes, a good main meal topped with savoury meats and vegetables. And a dinner is not complete without some sort of dessert. Pancakes are also a perfect sweet treat anytime of the day.

Popular in the Netherlands is poffertjes, very small pancakes traditionally served warm with powdered sugar sprinkled on top. Poffertjes are prepared on a special pan made from cast iron. They can be bought ready made from a poffertjeskraam (kraam is a market stall), typically served with syrup, powdered sugar and butter. Almost any topping can be added, such as fresh strawberries or raspberries, ice cream, liqueurs or whipped cream.

Stroopwafel (syrup waffle) is another sweet snack available from street vendors all over the Netherlands. They are made with two thin waffle type wafers with a special caramel filling. The wafer is cooked at a very high temperature on a waffle iron then sliced in half. The syrup is spread on the two halves and they are sandwiched together.

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