Our Dutch recipes: poffertjes, stroopwafels, bitterballen, erwtensoep and stamppot, the great classics of the Netherlands explained step by step.
The authentic stamppot recipe, Dutch mashed potatoes with vegetables: boerenkool stamppot with kale, served with smoked sausage, bacon and a well of gravy. Which potatoes to use, the spices, hutspot with carrots and onions, and stamppot with raw endive.
Stamppot: Dutch mashed potatoes with kale recipe Read More »
The authentic erwtensoep recipe, or snert, the Dutch split pea soup so thick the spoon stands up: green split peas, pork ribs, smoked bacon, celery root, leek and smoked sausage, served with rye bread and bacon. Tips, Thermomix version and storage.
Erwtensoep: Dutch split pea soup recipe (snert) Read More »
The authentic bitterballen recipe, the little beef croquettes of the Dutch happy hour: a thick ragout of shredded beef, rolled into balls, breaded and fried, served with sharp mustard. The roux-based ragout, double breading, oven or air fryer cooking and freezing.
Bitterballen: Dutch beef croquette balls recipe for snack time Read More »
The authentic stroopwafel recipe, the Dutch waffle cookies filled with cinnamon caramel syrup: a yeasted dough baked in a thin waffle iron, split while hot and filled. Which iron to use, how to make them without a special iron, the coffee cup ritual and how to store them.
Stroopwafels: homemade Dutch caramel waffle cookies with cinnamon Read More »
The authentic poffertjes recipe, the Dutch mini pancakes sold at Christmas markets: a yeasted batter with buckwheat flour, cooked in a dimpled pan and served with butter and powdered sugar. Tips without a special pan, with a squeeze bottle and in a Thermomix.
Poffertjes: Dutch mini pancakes recipe with buckwheat Read More »
Dutch cooking is generous and convivial: butter, caramel syrup, cinnamon, nutmeg and good things to share at the café. Here you will find poffertjes, the little buckwheat pancakes served with butter and powdered sugar, stroopwafels, the thin waffle cookies filled with caramel syrup to rest on a hot cup of coffee, and bitterballen, the little beef croquettes of happy hour served with sharp mustard. For winter evenings, there is erwtensoep, the split pea soup so thick the spoon stands up, and stamppot, potatoes mashed with kale and served with smoked sausage and a well of gravy. Each recipe tells the story of the dish and gives tips to make it at home.
