Dutch cuisine

Buttermilk is a dairy drink made by adding lactic acid bacteria to milk to produce a fermented dairy drink. Traditionally, it was made from the nearly fat-free milk remaining after churning butter from cream, which was cultured with natural bacteria prior to and during churning, giving a slight sour taste to the buttermilk. However, with the ubiquity of refrigeration in industrialized countries, butter in those areas is typically made from uncultured or "sweet" cream. Therefore, most modern buttermilk is specifically produced by inoculating fresh, pasteurized milk, and is available in differen

thumb|Still life with waffles, 17th century A waffle is a dish made from usually leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially baked and packaged fresh or frozen.

Pudding is a food which can either be a dessert or a savoury dish. In the United States, pudding means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent. These puddings are known in some Commonwealth countries as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based. Pudding in America may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from their ori

potato dish

Dutch yellow cheese made from cow's milk

A stroopwafel (; ) is a thin, round biscuit made from two layers of sweet baked dough held together by a syrup filling, often caramel. First made in the city of Gouda in South Holland, stroopwafels are a well-known Dutch treat popular throughout the Netherlands.

thick soup usually made out of dried split peas

Stollen ( or ) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German Christmas bread. During the Christmas season the cake-like loaves are called Weihnachtsstollen (after "Weihnachten", the German word for Christmas) or Christstollen (after Christ). A ring-shaped Stollen made in a Bundt cake or Gugelhupf pan is called a Stollenkranz (stollen wreath).

Coleslaw or cole slaw (from the Dutch term , meaning 'cabbage salad'), also widely known within North America simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

puréed apples

cooking traditions in the Netherlands

single slice of bread with food items on top

A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive.

A vol-au-vent (pronounced , French for "windblown", to describe its lightness) is a small hollow case of puff pastry with a filling. It was formerly also called a patty case.

thumb|A bitterbal, showing the soft roux inside Bitterballen (plural of bitterbal) are a Dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried. Seasonings in the base stew usually include onions, salt and pepper, parsley and nutmeg. Most recipes include nutmeg and there are also variations using curry powder or that add in finely chopped vegetables such as carrot.

Poffertjes () are traditional Dutch batter cakes. Resembling small, fluffy pancakes, they are made with yeast and flour. Typically, poffertjes are sweet treats served with powdered sugar and butter, and sometimes syrup or advocaat. A savoury variant with gouda cheese is also made.

Vla () is a Dutch dairy product made from fresh milk.

A '''''' is a rounded, flat-bottomed, pan-fried meatball of ground meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term is German but the dish is associated with German, Nordic and Polish cuisines. They are one of the most popular meals in Poland, where they are known as (literally "ground cutlets") or regionally ("schnitzels").

thumb|Dark chocolate hagelslag sprinkles on buttered white bread '''' (, ; , from muisjes'') are small, oblong, sweet-tasting chocolate sprinkles or granules, a few millimetres long, which are sprinkled on slices of buttered bread or rusks.

traditional sweet-sour beef and onion stew made with beer

traditional German dish with potatoes and mashed apples

thumb|Hutspot with karbonade (pork chop) thumb|Flanders|Flemish [[hutsepot]]

raw herring soaked in a mild preserving liquid

Limburgse vlaai (Limburgish: vlaai, vlaoj, vla or flaai, vlaaien) is a pastry consisting of dough and a filling, traditionally associated with the provinces of Limburg found both in the Netherlands and Belgium, as well as parts of Germany across the border.

'''''' (; ) is a traditional Dutch dish made from a combination of potatoes mashed with one or several vegetables and typically garnished with sausages.

coarse fragments of refined white sugar, often used as a decorative topping for baked goods

An ontbijtkoek (; ), peperkoek (; 'pepper cake') or kruidkoek (; 'spice cake') is a Dutch and Flemish spiced cake. Rye and dark brown basterdsuiker are its most important ingredient, coloring the cake light brown. It is often spiced with cloves, cinnamon, ginger, succade and nutmeg. Several parts of the Netherlands have their own local recipe, of which the most famous is oudewijvenkoek (old woman's cake), which is mostly eaten in the northern regions, and is flavored with aniseed. Ontbijtkoek is traditionally served at breakfast with a thick layer of butter on top, as a replacement for bread,

Hachee () is a traditional Dutch stew based on diced meat, fish or poultry, and vegetables. Hachee, based on beef, onions, apple butter, breakfast bread, and acid (usually vinegar or wine), is a typical example of traditional Dutch cuisine. Clove and bay leaves are added to the thick gravy. It is usually served with potatoes.

A pepernoot (; plural: pepernoten ; literally, "pepper nuts") is a Dutch cookie-like confectionery, traditionally associated with the early December Sinterklaas holiday in the Netherlands and Belgium. The ingredients have some similarities with German Pfeffernüsse.

upright=1.35|thumb|A with French fries|fries, [[lettuce and mayonnaise]] thumb|Home-made with fries thumb|Friet speciaal and served in a Dutch snackbar

pastry snack popular in current and former Commonwealth nations

onions which have been pickled

thumb|Grünkohl|Grünkohl dish with [[German fries, Pinkel, Kochwurst, Kassler, bacon and mustard]] Grünkohlessen (, ) is an old wintertime custom in North Germany, and parts of Scandinavia (Denmark and Scania), involving drinking, games, and a feast of regional dishes, typically featuring kale, potatoes, and sausages. It is practised in the Free Hanseatic City of Bremen and its surrounding districts of Osterholz, Diepholz, Verden and Rotenburg, in Oldenburg Land, the County of Bentheim, Emsland, Osnabrück Land and East Frisia, in the Middle Weser Region, and also in Hamburg, Cuxhaven, in the Ha

Rookworst (; smoked sausage) or Gelderse rookworst is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing. Having the shape of a ring bologna, it is common in the Netherlands and is also exported to Great Britain. The basis for Gelderse rookworst is metworst, or lean pork. Traditionally, rookworst is made with pork, stuffed in a small pig intestine and smoked over smouldering chips of oak and beechwood. This traditional rookworst is usually sold in butcher shops.

bread loaf of Dutch origin with a mottled crust made by painting rice paste onto the surface before baking

'''''' () are hard cookie-like confectioneries made of speculaas, roughly the size of a coin and shaped as a flattened hemisphere, traditionally associated with Sinterklaas and commonly eaten in Belgium and the Netherlands.

Kibbeling () is a Dutch snack consisting of battered chunks of fish, seasoned with a mix of spices and commonly served with remoulade or ravigote. In the twentieth century, it denoted the salted waste (the cheeks) of the cod fish, which was an important part of the common diet. It is a frequently consumed dish in the Netherlands.

highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes

traditional English dish

traditional name applied to various sandwich dishes in German cuisine

Bread topped with nonpareils

(; ) are Dutch aniseed comfits, used as a traditional bread topping, often to celebrate the birth of a baby. They are traditionally eaten on beschuit, or rusk, though it is also customary to eat them on bread. Muisjes is a registered trademark of Koninklijke De Ruijter BV. Muisjes are made of aniseeds with a sugared and colored outer layer. Dutch food processing company De Ruijter, a brand acquired by Heinz in 2001, holds a monopoly on the production of Muisjes.

Suikerbrood (; ; ; ) is a yeast-based bread. It is a Frisian luxury version of white bread, with large lumps of sugar mixed in with the dough. It contains a significant amount of sugar, traditionally added as nib sugar, though sometimes sugar cubes are used. While eaten throughout the Netherlands and Belgium, it is especially associated with Friesland. Suikerbrood is usually flavored with cinnamon and sometimes with ginger. Traditionally, a suikerbrood is given as a present to the parents after a baby's birth.

Dutch process removing cocoa butter and treating the cocoa mass with an alkalizing agent to remove bitterness

Stoemp is a Flemish dish, found in Belgium, Northern France and the Netherlands, of pureed or mashed potatoes and other root vegetables, and can also include cream, bacon, onion or shallot, herbs, and spices.

thumb|350px|Rectangular kaassoufflés on a plate. A kaassoufflé (; ) is a Dutch snack of melted cheese inside a thin dough-based wrap which has been breaded and then deep-fried. They are also popular in the Dutch-speaking part of Belgium.

Slavink is a Dutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon (the Dutch equivalent of bacon is not smoked), and cooked in butter or vegetable oil for about 15 minutes. A variation of the dish called blinde vink is made by wrapping ground veal in a thin veal cutlet. Slavinken and blinde vinken are usually prepared and bought at the butchery or the supermarket; a standard slavink, before cooking, weighs around 100 grams. The bacon is "glued" to the filling with transglutaminase, an enzyme that bonds proteins (and is usually ex

Poffert (; ), also known as trommelkoek or ketelkoek, is a dish from the province of Groningen in the Netherlands. It is traditionally made with wheat flour, buckwheat flour, yeast, currants, raisins, milk, eggs, and salt. The batter is cooked au bain-marie (a water bath) in a special tin.

Boerenjongens ( ) is a Dutch dish of raisins soaked in brandy. The name means "farmer boys" in Dutch. This recipe is traditionally consumed at holidays or birthdays, and is often a topping option at pancake restaurants. In the city of Groningen and other cities in the countryside like Enschede there is often boerenjongens-flavoured ice cream for sale.

Krentjebrij is a Dutch name for a traditional soup or porridge-like dessert with juice of fruit that is eaten either warm or cold. It is mainly popular in Groningen and Drenthe. It is also known as watergruwel or krintsjebrij in Friesland. While there is no exact English translation for the word "krentjebrij", it could be called "raisin porridge", "berry soup", or "berry gruel", or a literal translation could be "currants cooked to mush". A commercially available product called Bessola is made in the Netherlands.

sauce made from mayonnaise, onions and curry powder

flesh from eels

A drabbelkoek is a sort of round and hard cookie from the city of Sneek, in the Netherlands.

A pannenkoek (; plural pannenkoeken ) or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes. They may incorporate slices of bacon, apples, cheese, or raisins. Plain ones are often eaten with treacle (syrup made of sugar beets), appelstroop (an unspiced Dutch variety of apple butter) or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery.

Fritessaus or frietsaus ("fries sauce") is a Dutch accompaniment to French fries, popular in the Netherlands. It is similar to mayonnaise, but with at most 25% fat, is leaner and usually sweeter than mayonnaise as it has added sugar and lower requirements for fat percentage than mayonnaise. The Dutch Warenwet (Commodities Act) of 1998, specifically within the Warenwetbesluit Gereserveerde aanduidingen (Article 4), mandates that for a product to be labeled as "mayonnaise" in the Netherlands, it must contain a minimum of 70% fat and at least 5% egg yolk.

baked good made from corn, often sweet

Dutch cuisine

creamy brown spread made from speculoos

Brussels meat dish of raw lean beef

baked treat filled with almond paste