What is typical Dutch food?

The staple Dutch food is sandwiches. In fact, they can be used for any meal, breakfast, lunch, snack or - if desired - dinner. Toppings tend to be used sparingly, but different flavors ripen - cheese and bad sausage (worst-kaas scene) combined with sweet jam (obviously fake) - preserved strawberries, apricots, cherries, etc., pindakaas - peanut butter and chocoladevlokken or hagelslag - chocolate curls or drizzle.

Each pays for his own:Porter Harman and Hagelslag*** Into breakfast Dutch home cooking is potatoes, meat, and vegetables. Boiled potatoes are usually mashed and put in a crockpot (with collard greens, sauerkraut or chicory, the latter can be boiled or raw). In neighboring countries people are usually asked what to eat for dinner first mentioning meat, vegetables in the Netherlands you often hear: any kind of erwten - peas often mixed with worteltjes carrots, (sperzie, tuin bruine) bonen - (string, wide, kidney) beans spinazie - spinach, spruitjes bean sprouts, (ride, savooie) kool - (red, savoy) cabbage, witlof chicory, bloemkool - cauliflower and so on.

rauwe and dijvie meet spekjes: mashed potatoes, raw chicory, thin slices of lard. Meat here can be slow-cooked draadjesvlees - meat pulled in its own gravy:like sucadelappen - beef from blade steak, or varkenshaas --loin, gehaktballen - large meatballs, or rookworst - smoked sausage. The standard "big meal" is bifstucke and gebakken aardappel en doperwten - steak, roasted potatoes and small peas. Appetizers are mainly soups (vegetable, tomato, chicken, etc.). For dessert there is vla - a sweet custard salsa with chocolate, vanilla or coffee flavors.

Hopjesvla - a runny eggnog salsa dessert that tastes like sweet, white coffee (or butterscotch candy pudding; many thanks to Amber Pieloor). Named after an early coffee aficionado from The Hague, Baron Haw.

Some foods are eaten mainly in winter like stamppot mentioned above, bean sprouts (which I Dutch are not eaten exclusively at Christmas but are supposed to be best after there's been a frost) or snert - thick pea soup that also contains other vegetables (onions, leeks, potatoes, turnips) and pork. Other foods are in season in the spring, such as asparagus, or lettuce in the summer. Note:Thick pea soup with roguebrood and spek cold bacon on rye.

When I was a kid in the 1960s/70s, food was usually cooked very long (I think a lot of Dutch people had bad teeth), but things have changed and are starting to offer more chewy food. Today, we have more variations on the table. I remember when eating broccoli next to cauliflower was a novelty. Fried rice or noodles were the dinner of immigrants or former colonists (although their hot sambal seasoning might add flavor to a homemade cheese or peanut butter sandwich). Oddly enough, for centuries the Dutch went abroad to collect spices to sell to European markets, such as Kruijnagel cloves, Nut musk, nutmeg, kinnair, cinnamon, nutmeg, (Spanish) cayenne pepper, and so on, but cooking at home was rather boring.

Catholics used to eat fish on Fridays, but it's not so common anymore. However, I believe most of the fish and seafood processed in Holland is exported. Dutch butter herring is a gutted, uncooked herring whose flavor needs to be savored.