Exquisite Cuisine

Cuisine

Traditionally, Dutch cuisine is simple and straightforward, with many vegetables and little meat: breakfast and lunch are typically bread with toppings like cheese, while dinner is meat and potatoes, supplemented with seasonal vegetables. The diet contains many dairy products and was relatively high in carbohydrates and fat, reflecting the dietary needs of the laborers whose culture molded the country. Without many refinements, it is best described as rustic, though many holidays are celebrated with special foods.

Here are some of my favorites:




Stroopwafel

A stroopwafel is a unique kind of cookie. It's a waffle made from baked batter and sliced horizontally. The two thin layers of the waffle are filled with special sweet and sticky syrup (the ‘stroop’) in between. The stiff batter for the waffles is made from butter, flour, yeast, milk, brown sugar and eggs.

The stroopwafel originates from Gouda, a place south of Amsterdam. It was first made during the late 18th or early 19th century by a baker using leftovers from the bakery, such as breadcrumbs and sweetened it with syrup.

Kroket

The kroket is a deep fried roll with meat ragout inside, covered in breadcrumbs. The common English translation of kroket is croquette. The original Dutch kroket is made from beef or veal, but there are many different flavors like chicken satay, shrimps, goulash or even a vegetarian kroket. You can eat a kroket as a snack, but most of the time they are served on sliced white bread or hamburger buns with mustard on the side

Drop


The Dutch love licorice or as we called it ‘drop’. With more than 2 kilograms per year per person the Dutch consumption of licorice is the highest in the world. Drop comes in different flavors and sizes, but basically there are two major differences: salty licorice and sweet licorice.

Rookworst

Rookworst is a Dutch smoked sausage. The taste is comparable to a hotdog, but bigger and crispier skin. This is basically the Dutch's answer to the German bockwurst.