The Art of Dutch Cuisine: A Taste Journey for Expats with Recipes
The transition to expatriate life in the Netherlands is a sensory voyage, and food is at the heart of this new chapter. Steeped in a history that spans the globe from the spice-laden trade routes of the Golden Age to its humble agrarian roots, Dutch cuisine is an eclectic mix of the simple and the exotic. It’s a culinary tradition that speaks to the Dutch ethos of gezelligheid—a sense of cosiness and comfort—making it perfect for those seeking warmth in both atmosphere and cuisine.
In this expanded introduction to Dutch culinary delights, we delve into the hearty staples that have sustained the Dutch through harsh winters and the celebratory treats that mark seasons and festivals. For the expatriate venturing into this new culinary landscape, this blog post is your compass to navigate the wholesome breads, the indulgent sweets, and the spiced aromas that are as integral to the Dutch way of life as bicycles and canals. We will guide you through a collection of traditional recipes, offering a taste of the Netherlands that you can bring into your kitchen no matter where you are. So tie on your apron and prepare to embark on a taste journey that will intertwine the rich flavours of Dutch cuisine with the vibrant experiences of your ex-pat journey.
The Heart of Dutch Cuisine
The essence of Dutch cuisine is its heartiness and simplicity, a reflection of the Netherlands' pragmatic approach to life. Classic Dutch dishes often feature ingredients that can withstand the cool maritime climate, turning them into comforting meals passed down through generations.
Erwtensoep (Pea Soup): More than just a soup, erwtensoep is a symbol of Dutch resilience against the biting winter cold. This stew-like dish is thickened with split peas and loaded with vegetables, such as carrots and leeks, and chunks of pork, providing sustenance and warmth. Customarily, it is served so thick that a spoon can stand up in it, and it's even more flavorful when eaten the next day.
Pannenkoeken (Dutch Pancakes): These are not just breakfast fare but a meal for any time of the day. Dutch pancakes are a testament to the tradition of embracing simplicity with creativity. They can be as simple as a sprinkle of powdered sugar or as elaborate as a complete meal with ham, cheese, onions, or sweet apples and raisins.
Stamppot: A culinary hug in the form of food, stamppot is Dutch comfort on a plate. It combines mashed potatoes with vegetables like kale (boerenkool) or endive (and Ivie) and is heartily paired with rookworst, a smoked sausage that's a staple in Dutch kitchens. The dish is a tribute to the country's farming heritage, showcasing the best of the harvest.
Hutspot: Often associated with celebrating Leiden's liberation during the Eighty Years' War, hutspot connects Dutch cuisine with its history. This mix of carrots, onions, and potatoes, mashed together and served with slow-cooked meats, tells a story of the past with every spoonful.
Bitterballen: A centrepiece in Dutch sociable moments or barrels, bitterballen are the epitome of Dutch snacking culture. These small, crispy balls filled with a velvety meat ragout are a fixture in cafes and bars, inviting conversation and community.
These dishes are the pillars of traditional Dutch cuisine, each with its own story and a special place in the heart of Dutch culture. They are the flavours that have shaped family meals, festive gatherings, and everyday life in the Netherlands for centuries.
Sweet Delights
The Dutch palette for confections and sweets is just as rich and varied as their savoury offerings, with each sweet treat holding a special place in Dutch homes and cafes.
Appeltaart (Dutch Apple Pie): The Dutch apple pie is a national treasure, a dessert that combines the crispness of apples with the warmth of cinnamon and nutmeg, all enveloped in a substantial, cookie-like crust. The pie is often served with a generous dollop of whipped cream, making it the centrepiece of many Dutch celebrations and family gatherings.
Poffertjes: These miniature, puffy pancakes are a joyful treat, commonly found at outdoor markets and fairs. Made with a batter that includes yeast and buckwheat flour, poffertjes are traditionally cooked in a special pan with shallow indentations. Served hot from the grill, they're typically smothered with a pat of butter and a snowfall of powdered sugar, offering a simple yet irresistible taste experience.
Boterkoek (Butter Cake): Unassumingly delicious, the boterkoek is a testament to the Dutch penchant for decadent, buttery desserts. This dense cake is all about pure butter's texture and taste, complemented by just a hint of vanilla or almond. Sliced into small squares or wedges, boterkoek is the perfect accompaniment to a mid-morning coffee or as an afternoon pick-me-up.
These confections satisfy a sweet craving and represent the gezelligheid of Dutch culture, making any moment a little more special. They embody the warmth of sharing a meal with loved ones or the joy of a solitary treat alongside a hot drink on a rainy day. Whether it's the celebratory slice of appeltaart, the playful poffertjes, or the comforting boterkoek, Dutch sweets are an invitation to indulge in the sweeter side of life.
Recipes to Get You Started: Here's how you can bring a taste of the Netherlands into your kitchen:
Erwtensoep
Ingredients:
500g split peas
2 liters of water
1 smoked sausage
2 potatoes, diced
2 leeks, sliced
1 onion, chopped
2 carrots, diced
Salt and pepper to taste
Instructions:
Rinse split peas and boil in water for about 10 minutes. Skim off the foam.
Add the vegetables to the pot and simmer for 1 hour or until the peas are tender.
Slice the smoked sausage and add to the soup. Cook for another 30 minutes.
Season with salt and pepper. Serve hot with rye bread.
Pannenkoeken
Ingredients:
250g all-purpose flour
2 large eggs
500ml milk
Pinch of salt
Butter for frying
Instructions:
Mix a smooth batter with flour, eggs, milk, and salt.
Heat a non-stick frying pan and melt a little butter.
Pour in enough batter to cover the bottom of the pan. Cook until the edges are dry, then flip.
Serve with your choice of toppings.
Stamppot
Ingredients:
1kg potatoes, peeled
300g kale, chopped
200ml milk
50g butter
Salt and pepper to taste
Rookworst to serve
Instructions:
Boil potatoes until tender. In the last 10 minutes of cooking, add the kale.
Drain and mash the potatoes and kale with milk and butter.
Season with salt and pepper and serve with rookworst.
Hutspot
Ingredients:
1 kg potatoes, peeled and cubed
500 g carrots, peeled and sliced
3 large onions, chopped
300 ml milk
50 g butter
Salt and pepper to taste
Optional: 500 g braised beef or slow-cooked meatballs
Instructions:
In a large pot, bring salted water to a boil. Add the potatoes and cook for 10 minutes.
Add the carrots and onions to the pot with the potatoes and cook for another 20 minutes or until all the vegetables are tender.
Drain the vegetables and return them to the pot.
Add the milk and butter to the vegetables. Mash the mixture until it's smooth and well combined—season with salt and pepper to taste.
If including meat, prepare the beef or meatballs by braising or slow cooking in a flavorful broth until tender.
Serve the hutspot hot with the meat placed on top or alongside.
Bitterballen
Ingredients:
75 g (3 oz) butter
2 small onions, finely chopped
75 g (3 oz) all-purpose flour
240 ml (8 fl oz) beef broth
2 tsp Worcestershire sauce
1 tsp Dijon mustard
200 g (7 oz) cooked and finely chopped beef
Salt and pepper to taste
Breadcrumbs for coating
2 beaten eggs
Vegetable oil for frying
Instructions:
Melt butter in a saucepan over medium heat. Add the onions and sauté until translucent.
Stir in the flour and cook for a few minutes to form a roux.
Gradually add the beef broth to the roux, stirring to create a thick paste.
Add Worcestershire sauce, Dijon mustard, and chopped beef—season with salt and pepper. Cook until the mixture is thick.
Spread the mixture onto a plate and chill in the refrigerator for at least one hour.
Once chilled, shape the mixture into small balls.
Dip each ball into the beaten egg, then roll in breadcrumbs to coat evenly.
Heat oil in a deep fryer or pan to 190°C (375°F).
Fry the bitterballen in batches until they are golden brown and crispy.
Drain on paper towels and serve hot with mustard for dipping.
Appeltaart (Dutch Apple Pie)
Ingredients:
300g all-purpose flour
200g unsalted butter, cold and cubed
150g white sugar
1 egg, beaten (half for dough, half for egg wash)
Pinch of salt
1 tsp cinnamon
5-6 large apples, peeled, cored, and sliced
2 tbsp lemon juice
100g raisins (optional)
2 tbsp brown sugar
1 tsp ground nutmeg
Additional cinnamon for apples
Instructions:
Preheat your oven to 180°C.
Mix the flour, white sugar, and salt in a large bowl. Add the butter and mix until the mixture resembles coarse crumbs.
Stir half the beaten egg to form a dough; reserve the other half for an egg wash.
Wrap the dough in plastic wrap and chill for at least 30 minutes.
Toss the sliced apples with lemon juice, brown sugar, nutmeg, and additional cinnamon (and raisins) in another bowl.
Roll out ⅔ the dough on a floured surface and line the bottom and sides of a pie dish.
Fill the pie with the apple mixture.
Roll out the remaining dough and cut into strips to create a lattice top over the apples. Brush with the remaining egg.
Bake for about 60 minutes or until the crust is golden and the apples are tender.
Let the pie cool before serving.
Poffertjes
Ingredients:
125g (4.5 oz) buckwheat flour
125g (4.5 oz) all-purpose flour
2 tsp active dry yeast
300ml (10 fl oz) warm milk
2 eggs
2 tbsp granulated sugar
Pinch of salt
Butter for cooking and serving
Powdered sugar for dusting
Instructions:
Mix the flour and yeast in a large bowl.
Whisk in the warm milk, eggs, sugar, and salt until the batter is smooth.
Cover the bowl with a cloth and let it rise warmly for about 45 minutes.
Heat a Poffertjes pan over medium heat and grease it with butter.
Pour the batter into the pan's indentations and cook until bubbles form on the surface.
Flip the poffertjes and cook the other side until golden brown.
Serve the poffertjes warm with a knob of butter and dust with powdered sugar.
Boterkoek (Butter Cake):
Ingredients:
300g all-purpose flour
250g unsalted butter, room temperature
200g granulated sugar
1/4 tsp salt
1/2 tsp almond extract or vanilla extract
1 egg, beaten (for glaze)
Instructions:
Preheat your oven to 175°C and grease a round cake pan.
Cream the butter and sugar together until smooth.
Mix flour, salt, and almond or vanilla extract until a dough forms.
Press the dough evenly into the prepared pan.
Brush the top with beaten egg for a glossy finish.
Bake for about 25-30 minutes or until the edges are a light golden brown.
Let the cake cool in the pan before slicing.
The journey through Dutch cuisine is more than just an exploration of tastes; it's an intimate discovery of the country's soul and history. Each dish, whether it's it'sa hearty winter soup or a light, summery pancake, carries stories of the past and a connection to the Dutch way of life. As an ex-pat, when you partake in the ritual of preparing and sharing these meals, you're feeding your body and nourishing your connection to your new home.
Dutch cuisine may not be flashy, but it is honest, substantial, and deeply satisfying. It reflects a culture that values the good things in life without overindulgence. The robust erwtensoep, the versatile stamppot, the festive poffertjes—all these and more—are culinary beacons that offer warmth and friendliness, helping to forge bonds in a new country.
In embracing the simplicity and richness of Dutch flavours, ex-pats find a way to bridge the gap between the familiar and the new, between tradition and personal experience. The food becomes a canvas, inviting personal touches that blend the essence of Dutch cooking with individual stories, creating new habits that continue to evolve.
So, as you sit down to a slice of Appeltaart or share a plate of bitterballen with friends, remember that each bite is a step deeper into the heart of the Netherlands. This country may be modest in culinary fame but is boundlessly rich in gastronomic contentment. Welcome to your Dutch kitchen, where every meal is an opportunity to celebrate life's simple pleasures and create memories that will last a lifetime.
