Dutch Cuisine

It is said that there is actually no such thing as a Dutch Cuisine. And indeed this country is so much characterized by its Calvinist heritage that there is not much of a 'cooking culture' in the Netherlands. Dutch cuisine is solid and its finesse is usually restricted on a piece of meat, potatoes (often served as French fries), boiled vegetables and heaps of gravy.

But this picture of the boring, almost non-existant Dutch Cuisine is slowly changing mostly due to the influence of immigrants from Holland's former colonies, namely from Indonesia. But not only Indonesians but also Turks and immigrants from North Africa, China, Arabia, and India are make sure that the Dutch Cuisine is slowly becoming a more coulourful, more tasty and altogether more exciting cuisine.

Dutch specialities

• Snert (Green Pea Soup): The Dutch national soup
• Stamppot (Hotch Potch): Mashed Potatoes with various other ingredients
• Poffertjes: Very small pancakes served warm with lots of powdered sugar sprinkled on top.
• Pannekoeken: Big (usually the size of a plate or even bigger) Pancakes either filled with jam or marmelade or filled with meat, cheese or vegetables.
• Matjes or Maatjesharing: Herring that have not spawned, filleted and prepared with salt, vinegar, sugar, and spices.
• Cheese and dairy products in many variations.
• Beer: Holland is home of some famous beers like Heineken, Amstel or Grolsch
• Genever: Gin-like spirit with the taste of juniper berries.
• Bols Liqueurs: The Dutch company Bols produces many coloured liqueurs which are perfect for cocktails and other mixed drinks.