Dutch cuisine
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Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location on the fertile Rhine–Meuse–Scheldt delta at the North Sea, giving
Gouda cheese
How Hollandse Nieuwe is eaten
Still life with turkey pie, oysters, lemon and grapes by Pieter Claesz (1627).
Vincent van Gogh, The Potato Eaters (1885): peasants from his home village Nuenen having dinner
Stroopwafel
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A stroopwafel is a thin, round biscuit made from two layers of sweet baked dough held together by a treacle/syrup filling, often caramel. First made in the city of Gouda in South Holland, stroopwafels
Dutch cuisine
…rookworst, metworst) and heavy rye bread, the west for fish (smoked eel, soused herring, kibbeling, mussels), spirits (jenever) and dairy-based products (stroopwafel, boerenkaas), and the south for stews (hachée), fruit products and pastry (Limburgse vlaai, apple butter, bossche bol). A peculiar characteristic for…
A plate of stroopwafels
A ball of dough is placed on a waffle iron to make the waffle for a stroopwafel.
A packet of store-bought stroopwafels
A stroopwafel is placed over a hot drink such as coffee or tea to warm the cookie and soften the syrup.