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"This recipe is for the traditional dutch apple pie, found on a Belgian website. It can be served both warm or cold, usually with whipped cream (but ice cream tastes great as well :D ).

You will need a *springform* cake pan, or a lot of patience, or you will not be able to get the pie out!

Because Dutch recipes generally use grams..."

Ingredients: cinnamon, eggs...

"Savory pancake and sausage dish. The Dutch are famous for their pancakes."

Ingredients: pepper, eggs, lemon juice...

"Hollanders like plain, substantial food and lots of it. Long, slow cooking yields an extraordinarily tender meat. This method also works well for spareribs. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pork hocks, salt and pepper...

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

Ingredients: lean bacon, gouda cheese...

"This recipe is an old favourite – the apples sink to the bottom as it cooks, leaving a light sponge with a crisp sugary crust."

Ingredients: cooking apples, eggs...

"This hot coffe and rum cocktail gets its name from the Dutch word for coffee (koffie) and the street (Van Brunt) where it is served at St John Frizell's Fort Defiance café-bar in Red Hook, Brooklyn. Bon Appetit Magazine, November 2009 edition. I am not a drinker now but the combination of this drink has got to be a winner! ;)"

Ingredients: cinnamon sticks, dark rum...

"I grew up with this recipe of my mother's and it is well loved by all."

Ingredients: dry breadcrumbs, eggs, rice...

"The closest I've come to my mother-in-law's absolutely delicious split pea soup. I've even converted a few friends who said they didn't like pea soup. With autumn in the air, it's the perfect time to start thinking about some good and hearty pea soup.

I usually double the recipe and freeze half."

Ingredients: dried split peas, ham hocks...

"This recipe would also work very well for young pheasants. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cream, partridges, salt...

"This is a classic dish from Holland. DD has been working in Europe and she had this and thought I'd like it."

Ingredients: pepper, kale...

"These can be served as appetizers, or over rice as a main dish. The surprise is the chunk of pineapple in the middle of the meatball! This makes 4 servings as a main dish, or 8 appetizer servings."

Ingredients: cornstarch, curry powder, eggs...

"Dutch housewives have long been famous for their skill and for their nourishing soups. These characterisics are equally notable in the American Dutch with such adaptations as berry and fruit soups, apple cakes, and milk drinks. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cinnamon sticks, lemon juice...

"If you like, toss some frozen peas into the white sauce for some color contrast. A rib-sticking comfort food from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, steamed rice, milk...

"This heirloom recipe would be just lovely served with lightly sweetened whipped cream or vanilla ice cream. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cinnamon-sugar mixture, egg yolks...