Tuesday, January 18
09:21 PM

Let’s go dutch

15 Sep 2020

Dutch cuisine is non complicated, prepared with few ingredients like vegetables, meat, poultry, and fish, and just a dash of spice. They say, Dutch cuisine is based on five principles that proclaim the Dutch culinary identity – culture, health, nature, quality and value.

While in Amsterdam, you don’t have to worry about what to eat as restaurants serve varied cuisines. But if you must experience the country, you must try Dutch food which has a pleasant variety, from pizzas and pancakes to soups and stews. Here are a few popular Dutch dishes:

Bitterballen (Fried meat balls)


500g ground beef 

3tbsp butter

3tbsp all-purpose flour

1/2 cup beef broth

1/4 cup minced parsley

1/4tsp salt

1/4tsp ground nutmeg

1/8tsp pepper

11/2 cups bread crumbs

2 large eggs

1tsp milk

1tsp canola oil

Oil for deep frying

Ground mustard, for serving


In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth and bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add the beef and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl and refrigerate for 3-4 hours.

Now, place bread crumbs in a shallow bowl. Whisk eggs, milk, and canola oil in another bowl and keep it next to it. Drop spoonfuls of the meat mixture into bread crumbs and shape into small balls. Dip the meatballs, one by one, in the egg mixture, then roll in the crumbs again to coat well and set aside in refrigerator for 30-60 minutes. Heat oil for deep frying and fry the balls in batches till golden brown. Drain on paper towels. Serve hot with mustard sauce.


Hachee (beef and onion stew)


2 cups beef/chicken stock 
1tbsp vinegar
500gm beef – cut to chunks

2tbsp cornflour
2 big onions – finely sliced
1/4 cup flour
3 bay leaves
5 cloves
1 pinch pepper
1/4 cup butter/margarine
1tsp Worcestershire sauce


Heat the butter in a pot and fry the onions until caramelised. Add the flour and mix well to form a creamy roux.Add the stock slowly, stirring all the time. Add bay leaves and cloves and simmer for 5 minutes with lid on. Now add the vinegar and meat and simmer for an hour. Then, mix the cornflour with a little water and add to the stew to thicken the sauce. Simmer for 5 minutes, stirring continually. Add pepper and Worcestershire sauce and turn off flame. Serve with mashed potatoes.


Mosterdsoep (Mustard soup)


1 clove of garlic

2 onions

1tbsp butter

3⅓ cups water

¾ cup cream

1 vegetable bouillon cube

1 leek

3tbsp coarse grain mustard

1tbsp cornstarch

1 multigrain baguette (to serve)


Finely peel and chop the onions and garlic. Melt the butter in a soup pan and sauté the onion and garlic for 3 minutes. Pour in the water and the cooking cream and add the vegetable bouillon cube. Bring this to the boil and let it boil for a while. Cut the leek in half and clean out the sand. Then cut it in thin slices. Add the leek and the mustard and stir. Let it boil for about four more minutes on low fire. Add the cornstarch with a splash of water in a small bowl and pour it in the soup to thicken it and stir. Add a pinch of salt and pepper to your taste. Serve the soup garnished with favourite toppings (like bits of fried meat) with slices of a baguette.

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