Before traveling to any country, we want to know what do people eat for lunch? Or what their authentic foods!! Though Dutch recipes are not as popular as France or Germany for their foods, yet there are several delicious and savory Dutch foods that have an interesting long history.
There are certain portions of the world which are quite well known for their rich food tradition and Holland is one such place that is well-known for its traditional as well as modern foods. Most of the time they love to eat soup, salad, and bread.
Pickled herring, thick broth, and several potato dishes just begin to spring in mind whenever we think about Dutch foods, but now Dutch foods are not just limited to these dishes and there are several other kinds of dishes that have emerged as the modern Dutch dishes.
With the addition of some regional as well as continental recipes, now modern Dutch sweets are becoming a favorite of a considerable number of people and they are looking for some restaurants and places where they can get the best of Dutch candy.
In fact, the main focus of most Dutch recipes is on vegetables and legumes.
The nice thing about Dutch cooking is that they are cheaper, healthier, and easy to consume than most other dishes. However, these dishes were traditionally used there.
Now with the passage of time, many other ingredients are also being used in many modern Dutch dishes.
For these new ingredients and new cooking technologies, some new Dutch foods have become quite delicious and savory. These days different other ingredients like celeriac, parsnips, and kohlrabi are being widely used in different Dutch licorice nowadays.
Similarly, clove cheese and cumin cheese are not only being used in different kinds of Dutch foods, but these goods have a very high demand in different parts of the world as well and that’s why they are also exported in other parts of the world as well.
In fact, now Dutch people have realized that quality foods come with a price tag and they are willing to spend on quality when it comes to food items.
Whether you are looking for cheese, sweets, baking items, or any other kind of food, you will get the best quality if you are willing to spend on quality food and ultimately good health.
Different types of bread spreads, muffins crackers and bread, and Dutch cakes are becoming very popular in different parts of the country as well as out of the country.
Traditional Dutch foods were quite popular in the past and they have been nicely representing the Dutch sweets traditions for quite some time.
But these days many modern Dutch foods seem to replace the old traditional foods and now they are becoming increasingly popular in Holland and many other countries of the world as well.
Traditional Dutch food is rich in diversity. Savory fish and stew dishes, sweet treats and sauces, and hardy slices of bread are just a few of the great foods that the Dutch culture has to offer.
In this article, I am going to include some of my favorite traditional Dutch recipes. I hope you give them a try and enjoy them as much as I do! Enjoy Dutch foods and visit beautiful cities in The Netherlands. March to May is the best time to visit The Netherlands.
Let’s check what do people eat for lunch and dinner
1 large onion
1.75 oz margarine
2 lbs. cubed beef, pork or chicken
1 bay leaf
Thyme, salt, and pepper to taste
3/4 bottle of dark beer
1 beef bouillon cube
2 slices of whole wheat bread
4 oz whipping cream
Heat the margarine in a large pan over medium heat. Roughly chop the onion and add it to the skillet. Sauté the onion until soft, then add the meat. Be sure to brown it thoroughly.
Crush the bay leaf and add it to the pan, along with the thyme, salt, pepper, bouillon cube, and beer.
Thickly spread the mustard onto one side of each piece of bread, then put them face-down on top of the stew. Cover the pan and decline to low heat. Simmer for an hour.
Before serving, warm the whipping cream (with a few tablespoons of the sauce from the stew), then pour it into the stew. Stir the stew well, then serve with boiled potatoes and stewed prunes.
14 oz poached fish fillets
4 large potatoes
1 1/2 tbsp margarine
Parsley, nutmeg, salt, and pepper to taste
2 tbsp milk
Fine bread crumbs
Oil for frying
Allow the poached fish to cool, then cut it into small chunks. Peel and boil the potatoes for about half an hour, then allow them to cool.
Chop the onion into fine pieces, then sauté in a skillet with the margarine. In a bowl, mash the potatoes using a fork, then add in the fish, onion, and a sprinkle of parsley.
Season to taste with nutmeg, salt, and pepper. Add a little milk if the mixture is too stiff.
Form the fish and potato mixture into tight patties (should make about four). In a small bowl, whisk the egg and a tablespoon of milk.
Dip each patty in the egg mixture and coat in bread crumbs. In a large skillet, heat the oil (enough to deep fry the patties) over high heat.
Fry the fish cakes until thoroughly cooked, then use paper towels to absorb the excess oil from the cakes. Serve with salad, Pommes Frites (French fries), mayo, or tartar sauce.
1 3/4 cups flour
1 1/2 tsp fine berry sugar
1 cup lukewarm milk
1 oz yeast
1 1/3 oz butter
11 oz currants
In a large bowl, mix together the flour, salt, and a teaspoon of sugar. In a separate bowl, pour a bit of the lukewarm milk in, then add the yeast and half a teaspoon of sugar.
Let the yeast dissolve for a few minutes. In another bowl, mix together the remainder of the lukewarm milk and the butter. Pour the yeast, egg, and milk/butter mixture into the flour mixture.
Mix well until the dough is smooth. Knead it by hand on a floured surface for about 15 minutes, then cover it with a damp cloth and let it rise until double in size.
This should take at least an hour. Coat a bread loaf pan with butter. Wash the currants, dry them with paper towels, then dust them with a bit of flour.
Knead the currants into the dough, then put the dough into the loaf pan. Spread the dough so that it fits into all corners of the pan.
Cover the pan with a wet towel and allow the dough to rise again until it fills the whole pan. Bake at 395 degrees F for half an hour, or until golden brown.
Kroket Dutch traditional food
First, you prepare a ragout. This ragout can be varied in many ways. Not only can the most ingredient vary (meat, fish, shrimp, vegetables), but in fact, the herbs and spices, the used liquid (stock, wine, milk, even plain water), and added ingredients (fried onions, bacon or mushrooms) are often changed too.
Then the kroket is breaded and deep-fried.
Because I use meat that was used in making stock, here is a link to the page with the basics of stock-making.
For 15 to 20 kroketten or 30 to 50 bitterballen; preparation in advance 30 minutes + refrigerating; preparation 15 minutes.
600 gr (1¼ pound) cooked meat from making stock (chicken, beef)
To make the roux
1 onion, chopped
60 gr (4 Tbsp) butter
60 gr (½ cup) flour
5 dl (2 cups) stock
pepper, salt, mace, nutmeg, thyme to taste
For the breading
eggs or egg whites stirred
paneermeel of fijn verkruimelde beschuit
Preparation in advance
Chop the meat very finely.
Make a roux with butter, flour, and stock, but start with sauteing the onion. When the sauce is prepared, add meat and spices.
Let the ragout cool completely. Keep the ragout refrigerated until use, or freeze it.
Keep the ragout in the refrigerator until just before making the kroketten. Use your hands to form either stick (about 10 by 3 cm/4 by 1¼ inches) or balls (diametre 4 cm/1½ inches).
Don’t make them too large, or they’ll have to be deep-fried too long. If necessary, return the formed kroketten to the refrigerator. It is easier to bread them when they are cold.
For the breading, take three soup plates, put flour in one, stirred eggs or egg whites in the second, and bread crumbs in the third plate. One by one, cover the kroketten with flour, then eggs, then bread crumbs.
Mind that the kroketten are covered all over, otherwise, the ragout may leek out when you deep fry them. Return the kroketten tio the refrigerator for thirty minutes.
Heat oil or whatever you use for deep frying to 180 °C/355 °F. Fry the kroketten to a golden brown, about four minutes. Drain on paper towels.
Serve them really hot. In the Netherlands, they are eaten as snack or appetizer, or as the main course with french fries and apple sauce. Or serve them the old-fashioned way, as a first course.
The classic accompaniment to bitterballen and kroketten is mustard. Recipe for medieval mustard.
Try a Stroopwafel which is a waffle type cookie or if you like to eat dessert on the go try a Poffertjes, a small fluffy pancake normally served with sugar and butter. Many Dutch people eat pancakes for both lunch and dinner and there are many Pancake Houses in the city. They are served with both sweet and savory toppings.
Reduction Serving 12 increase Serving Adjust Original recipe yields 12 portions ingredients Checklist
4 cups all-purpose flour
1 ⅛ cups butter, melted
¾ cup white sugar
2 (.25 ounce) envelopes active dry yeast
¼ cup warm milk
1 ½ cups molasses
1 ⅓ cups packed brown sugar
⅓ cup butter
1 teaspoon ground cinnamon
In a large bowl, mix together the flour, melted butter, sugar, yeast, milk, and egg. When the dough becomes too stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
To make the filling, heat the molasses, brown sugar, remaining butter, and cinnamon in a saucepan over medium heat. Stir to blend, and set aside.
Preheat a pizzella iron. Knead the dough, and divide the dough into 2-inch balls, or a size compatible with your pizzella iron pattern. Press the balls within the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
Carefully remove with a knife or spatula and split in half horizontally (like pocket bread) while they are still warm. Don’t wait too long, otherwise, they will break. Spread filling on the insides, and put the halves back together.
The Bottom Line
Before leaving The Netherlands, don’t forget to buy fresh cheese, Dutch candy. There are many more cuisines available in the Netherlands like Suriname’s food, Indonesian food, Turkish cuisine, Thai cuisine, and Indian food too.