The Ã¢â‚¬ËœstroopwafelÃ¢â‚¬â„¢ 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.
he Ã¢â‚¬ËœkroketÃ¢â‚¬â„¢ is a deep fried roll with meat ragout inside, covered in breadcrumbs. The common English translation ofÃ¢â‚¬â„¢ kroketÃ¢â‚¬â„¢ is croquette. The original Dutch Ã¢â‚¬ËœkroketÃ¢â‚¬â„¢ is made from beef or veal, but there are many different flavors like chicken satay, shrimps, goulash or even a vegetarian Ã¢â‚¬ËœkroketÃ¢â‚¬â„¢. You can eat a Ã¢â‚¬ËœkroketÃ¢â‚¬â„¢ as a snack, but most of the time they are served on sliced white bread or hamburger buns with mustard on the side. Be aware; the Ã¢â‚¬ËœkroketÃ¢â‚¬â„¢ can be quite hot inside.
A famous combination of toppings is mayonnaise, raw chopped onions and peanut sauce and is called a Ã¢â‚¬Ëœpatatje oorlogÃ¢â‚¬â„¢ (Ã¢â‚¬Ëœfries at warÃ¢â‚¬â„¢). It is tasty, but it does not look that way.Ã‚Â Ã¢â‚¬ËœPatatÃ¢â‚¬â„¢ is typically served in a paper cone or box.
Fresh Ã¢â‚¬ËœpoffertjesÃ¢â‚¬â„¢ are often made at an outdoor stand during winter. They are served on a small cardboard plate and come with a small fork. While butter and powdered sugar are the most common toppings; whipped cream, syrup and strawberries are also pretty common.
The Ã¢â‚¬ËœbitterbalÃ¢â‚¬â„¢ has a crunchy breadcrumb coating with soft filling on the inside. Be careful when trying one, because the filling can be very hot. Inside the Ã¢â‚¬ËœbitterbalÃ¢â‚¬â„¢ you will find a mixture of beef, beef broth, butter, flour for thickening and spices (resulting in a thick ragout). Ã¢â‚¬ËœBitterballenÃ¢â‚¬â„¢ are very alike Ã¢â‚¬ËœkrokettenÃ¢â‚¬â„¢ in their ingredients, preparation as well as flavor.
The Dutch love licorice or as we called it Ã¢â‚¬ËœdropÃ¢â‚¬â„¢. ‘DropÃ¢â‚¬â„¢ comes in different flavors and sizes, but basically there are two major differences: salty licorice and sweet licorice.
The Dutch eat cheese for breakfast, on sandwiches for lunch or as a snack (cut in cubes) served with mustard at the end of the day. It tastes lovely with a glass of wine or beer.
Ã¢â‚¬ËœHagelslagÃ¢â‚¬â„¢ is a (sandwich) filling of sprinkles, although you can sprinkle it on many other types of food as well (desserts mainly).Ã‚Â Ã¢â‚¬ËœChocolade hagelslagÃ¢â‚¬â„¢ (chocolat sprinkles) are the most popular ones. Other varieties are anise (licorice) seed Ã¢â‚¬ËœhagelslagÃ¢â‚¬â„¢ or fruit flavored Ã¢â‚¬ËœhagelslagÃ¢â‚¬â„¢.
Ã¢â‚¬ËœOliebollenÃ¢â‚¬â„¢ are traditional Dutch food.Ã‚Â Ã¢â‚¬ËœOliebollenÃ¢â‚¬â„¢ are usually served with powdered sugar.Ã‚Â OliebollenÃ¢â‚¬â„¢ (literally oil balls) are deep friend balls of dough. The dough is made from eggs, yeast, some salt, flour, milk and baking powder. Two varieties are baked normally; natural ones or with raisins/ currents inside.
Erwtensoep / snert
Erwtensoep or snert is made of split peas, celery, leeks, carrots and pork. This pea soup is a very thick soup. The thick Ã¢â‚¬ËœerwtensoepÃ¢â‚¬â„¢ is traditionally eaten during the winter with slices of Ã¢â‚¬ËœrookworstÃ¢â‚¬â„¢ (smoked sausage) and rye bread with Ã¢â‚¬ËœkatenspekÃ¢â‚¬â„¢ (a type of Dutch bacon, first cooked and then smoked).
Stamppot is an old-style Dutch dish. It is made of mashed potatoes mixed with one or more vegetables like kale, carrots, endive or sauerkraut. Ã¢â‚¬ËœStamppotÃ¢â‚¬â„¢ is traditionally served during the winter and enjoyed best with Ã¢â‚¬ËœrookworstÃ¢â‚¬â„¢.Several restaurants have it on their menu and there even is a small company in Amsterdam called Ã¢â‚¬Å“StamppotjeÃ¢â‚¬Â, serving these specific dishes only.
Ã¢â‚¬ËœRookworstÃ¢â‚¬â„¢ is a Dutch smoked sausage. It is most often eaten with Ã¢â‚¬ËœstamppotÃ¢â‚¬â„¢ and mostly comes with Ã¢â‚¬ËœerwtensoepÃ¢â‚¬â„¢. The taste is comparable to a hotdog, but Ã¢â‚¬ËœrookworstÃ¢â‚¬â„¢ is bigger and the skin is a bit crispier. Ã¢â‚¬ËœRookworstÃ¢â‚¬â„¢ can be bought in every supermarket.
Lekkerbekje / Kibbeling
This is the Dutch variaty of fish and chips, but without the chips. Ã¢â‚¬ËœLekkerbekjeÃ¢â‚¬â„¢ and Ã¢â‚¬ËœKibbelingÃ¢â‚¬â„¢ refer to battered and deep-fried white fish, commonly codfish or whiting from the North Sea.Ã‚Â The only difference between these two is that Ã¢â‚¬ËœkibbelingÃ¢â‚¬â„¢ is cut into chunks, while Ã¢â‚¬ËœlekkerbekjeÃ¢â‚¬â„¢ is not. Ã¢â‚¬ËœKibbelingÃ¢â‚¬â„¢ is served with dipping sauces like a mayonnaise-based remoulade sauce (similar to tartar sauce) or garlic sauce.
Ã¢â‚¬ËœPannenkoekenÃ¢â‚¬â„¢ are common around the world, but the Dutch version of the pancake is larger and thinner than the American pancakes, but thicker than a French crÃƒÂªpe. The Ã¢â‚¬ËœpannenkoekÃ¢â‚¬â„¢ is a delight for children, but anyone can enjoy a Ã¢â‚¬ËœpannenkoekÃ¢â‚¬â„¢. A lovely way of eating a pancake in Amsterdam is by taking the special Ã¢â‚¬ËœpannenkoekenbootÃ¢â‚¬â„¢ (pancake boat).