Cookbook:Cuisine of the Netherlands

| European cuisines

Dutch Cuisine is usually quite simple. A traditional dinner (since about 19th century) usually consists of boiled potatoes, panfried meat (popular choices are: pork chops, beef balls, and thick sliced pork bellies) and a boiled vegetable (e.g. cauliflower, green beans, and broccoli). A dinner is not complete without some sort of dessert.

Dinner

 * Boerenkool met worst
 * Hachee
 * Hutspot
 * Kapucijners met spek
 * Hete bliksem (Hot lightning)
 * Erwtensoep
 * Pannenkoeken
 * Poffertjes
 * Stoofperen

Meat

 * Zure zult
 * Balkenbrij
 * Bloedworst
 * Blinde vink

Snacks / Treats

 * Kroketten / Bitterballen (Beef Croquettes)
 * Oliebollen (Fried Dough Balls)
 * Speculaas (Spice-cookies)

Desserts / Cakes

 * No-Bake Chocolate Pie
 * Hutspot with sugar-sirup and chocolate
 * Arretjescake (No Bake Chocolate Cake)
 * Buckwheatcake
 * Griesmeelpudding
 * Krentenwegge
 * Bitterkoekjes
 * Jan in de zak
 * Drie in de pan
 * Hangop
 * Watergruwel
 * Haagse bluf
 * Karnemelksepap
 * Broodpap
 * Trommelkoek
 * Wentelteefjes
 * Vlaai
 * Speculaas
 * Banketstaaf
 * Ouwewijvenkoek
 * Kruidkoek
 * Kniepertjes
 * Janhagel
 * Arnhemse meisjes
 * Borstplaat
 * Appelflap

Drinks

 * Boerenjongens (Farmboys)
 * Boerenmeisjes (Farmgirls)
 * Kwast

Kookboek/Nederlandse keuken