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    You are in: Home / Cookbooks / World Tour: Scandinavia, Belgium & the Netherlands
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    32 recipes in

    World Tour: Scandinavia, Belgium & the Netherlands

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    My family loves this for breakfast. It is so fun how they puff up. This came out of a Klutz cookbook believe it or not but it is REALLY good.

    Recipe #95485

    Shoarma is so popular in Holland that you might forget it is from the Middle East! When we lived abroad I really missed it and tried to copy the spice mix that you can buy here in the shops. There are many makes and blends in the shops, they all taste different, now try the homemade mix! Note that there is no salt in the mix so do not forget to add with cooking, or if you give this as a gift to mention it. After you have tried this you can always make some changes to suit your own taste.

    Recipe #44858

    9 Reviews |  By Olha

    Here is a different way to prepare ground beef. Most of the year this recipe is referred to as Slavinken, except in the spring when It is referred to as "Salad Birds," on menus in hotels in the Netherlands.

    Recipe #82746

    5 Reviews |  By PanNan

    This is a Dutch recipe for a tart or pie crust. It's different, easy and delicious.

    Recipe #38981

    Potato & cauliflower soup topped with bacon, fried bread and Gouda cheese.

    Recipe #120510

    4 Reviews |  By PanNan

    These are very lacy and nutty. Easy to make.

    Recipe #39063

    Serve this special breakfast dish with ham, bacon or sausages and for a real treat, include maple syrup!

    Recipe #84313

    4 Reviews |  By PanNan

    This is a traditional Dutch recipe. It's a rich, buttery, dense cake. The key to making it, is keep the ingredients, and also your hands, cold while working the dough.

    Recipe #53784

    This is a three-layered almond square--cakelike on the bottom, a fragrant marzipan filling in the middle, and the top of a crisp nut-topped meringue. All in all, it is a rich and unusual cookie.

    Recipe #118746

    This soup is not a starter but a substantial meal, our favorite winter soup!! When cold the soup should be thick enough to slice, if not you did not make a good pea soup, (that is what my mother always told me!) Traditionally served with pumpernickel bread. Freezes well. I use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups. After a discussion with other Zaar members I like to add this: If you like, add some chopped carrots to the soup and you can make the soup without having to soak the split peas overnight.

    Recipe #44497

    Simple but very good comfort food. Normally made with just some salt, pepper and nutmeg in the meat filling but I make them different these days and with many variations (just don't tell my mother!). Slavink translates as beatfinch (yes I know its weird) they are wrapped in bacon and another version is blinde vink= blind finch (even weirder) that is the same meat filling but then wrapped in a thin slice of veal. These days often replaced with a slice of beef. Some still name it blinde vink but the right name is runder vink=beef finch. I have tried very hard over the years to understand why they are named like this since I can honestly not see the resemblance of a bird in these sausages and I've never seen one fly away! No Dutch person in their right mind makes them at home since you can buy them ready made from every butcher and in every super market. Now that information should tell you something about the poster of this recipe, who is Dutch.... My excuse is that I lived many years abroad and that is when you crave for the simple dishes of your home country. We eat them here with vegetables and potatoes but they are also good cooked on the barbeque and served on buns with ketcup and mustard.

    Recipe #116269

    11 Reviews |  By PanNan

    This popular Dutch "fast food" is a great way to use left overs like meat and mashed potatoes. Typically, croquettes are sold by street vendors and snack shops in Holland, but they are very easy to make.

    Recipe #39129

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