Menu by category for Dutch
recipes 
also from Oversea (Dutch Indies)
John N's web site for Science and Fiction
Menu by category for Dutch
recipes
also from Oversea (Dutch Indies)
Category: Tips for breakfast, brunch or lunch and tasty snacks in the afternoon
Rusk covered with cheese and rye bread with a cup of hot tea or a glass cold milk. Eventually with a soft boiled egg (3 till 5 minutes for boiling depending on the size).
Slice of bread with breakfast bacon. The traditional Dutch bacon (Zeeuws spek) is eaten on a whole grain bread without butter but with mustard.
Sandwich with ham or bacon and fried egg. Recipe for fried eggs, with sunny side up, on our web page: Dutch chicken and egg dishes. Of course you can change the sandwich by a slice of bread or toast.
Rye bread with cheese and fried egg with sunny side up taste also excellent. More digestible is a cracker, rusk or slice white bread with cheese spread or liver paté. Think also about tuna or salmon from a tin can.
Toast, slice of bread or sandwich with cold cut meat, such as roasted beef, corned beef, salami or luncheon meat, eventually supplemented with extra salad and sauce. You can also serve sliced fried meatball, fried roulade, cooked liver or smoked meat.
Toast is roasted bread and sandwich two slices of (roasted or fresh) bread with one or more fillings between them. Melba toast is a mini version of toast and is often topped with cream cheese, liver paté, etc. Especial suitable as snack later on the day.
Toasted ham and cheese sandwich from the toaster oven, toaster or grill. Roast two slices of white or brown bread (or French bread), with ham and cheese in between, till the outside is golden brown. About ten minutes in grill-oven or toaster.
Slice brown bread with cheese or ham or choose for white bread with jam or chocolate sprinkles. You are of course free to choose your own sandwich fillings and spreads with the relevant drinks. Also the fresh bread rolls from the warm baker taste good.
Bread roll with luncheon meat, one or two slices after your choice. Butter here is not needed. This taste also excellent during the coffee break.
Hotdog - Wikipedia. A hot dog is a smoked sausage served in a sliced bun. It is commonly garnished with mustard, ketchup, onions, mayonnaise, relish or sauerkraut. You can warm up already precooked hot dogs in hot not boiling water. Home cooked hot dogs are prepared and eaten in a variety of ways. The wieners may be boiled, grilled, fried, steamed, broiled, baked, or microwaved. In the U.S., "hot dog" may refer to just the sausage or to the combination of a sausage in a bun. There have been many nicknames for hot dogs that have popped up over the years. A hot dog can often be seen under the names of frankfurter, frank, red hot, wiener, weenie, durger, coney, or just "dog". In place of a smoked sausage you can use also a Dutch frikandel, a sort of deep freeze minced-meat hot dog, roasted on barbecue or made in deep-fryer and usually served with curry ketchup sauce, mayonnaise and shopped onion. Also delicious with French fries.
Dutch smoked sausage (rookworst) is a larger sort of smoked sausage and can be eaten as snack, divided in portions, or at dinner with mash pot. Warm the already precooked Dutch sausage 20 minutes in hot not boiling water. These famous Dutch smoked sausages are also exported by Unox to the Benelux (Belgium, Netherlands, Luxembourg), Germany and England and some other countries. Fresh smoked sausages from Hema available at Hema stores in the Benelux, Germany and France. The most common form of Dutch smoked sausage (Gelderse rookworst} is a vacuum packed already cooked sausage and only needs to be reheated in hot not boiling water.
Sandwich meatball is the Dutch version of the Hamburger and is mostly a flattened spicy meatball with minced onion in a bun with sauces, such as for example mustard, mayonnaise, ketchup or hot tomato sauce (curry). Available at almost all Dutch snack bars.
Hamburger - Wikipedia. A hamburger (also known as simply a burger) is a sandwich consisting of a cooked patty of ground meat (usually beef, but occasionally pork or a combination of meats) usually placed inside a sliced bread roll. Hamburgers are often served with lettuce, bacon, tomato, onion, pickles, cheese and condiments such as mustard, mayonnaise, ketchup and relish. The Big Mac is a hamburger sold by McDonald's, an international fast food restaurant chain. It is one of the company's signature products. It consists of two beef patties, special "Mac" sauce (a relish variant), iceberg lettuce, American cheese, pickles, and onions, all served in a sliced sesame seed bun. McDonald's primarily sells hamburgers, cheeseburgers, chicken, french fries, breakfast items, soft drinks, shakes and desserts.
A meat croquette in a bun (Wikipedia). A croquette is a small fried food roll containing usually as main ingredients mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in breadcrumbs. The croquette is usually shaped into a cylinder or disk, and then deep-fried. A smaller round version of the meat croquette, the Dutch bitterbal, is often served with mustard as a snack in bars and at receptions. The croquette gained worldwide popularity, both as a delicacy and as a fast food.
Bratwurst (fried sausage) on a slice of white bread without butter and with Dutch mustard is also delicious. Roasted Dutch or German bratwurst on the barbecue for later on the day with a glass cold Dutch beer (Heineken). Left sausages slimmering in a frying pan.
Fried blood sausage (black pudding) on a slice of white bread also is a delicacy for me. Fry slices fresh blood sausage about one centimeter thick in a frying pan with some butter deep brown, for three minutes a side. You can bake sliced onion with it. Here also butter on the slice of bread is not needed. Right you see a picture of blood sausage filled with pieces of bacon in it.
Bread roll with sliced liver and salted meat, with extra pepper if you like that. Use in this case also butter as spread. Personally I like this roll rich filled with sliced meat, later on the evening with a glass of good beer.
Liver sausage (liverwurst) on a slice of white or brown bread is beloved in Europe, especially in Germany and the Netherlands. For this sausage is used cooked minced pork liver mixed with minced pork meat with special spices, like black pepper, marjoram, allspice, thyme, ground mustard seed, or nutmeg. There are many varieties, as well as in taste as in structure The structure can be firm and compact, so that the sausage can be sliced with a knife, or very soft and smooth, so that it can be used as bread spread. The firm and compact sort of liverwurst is often used as snack with an alcoholic drink later on the day. Adding ingredients like pieces of onion or bacon into the recipe make each variety of liverwurst very important to cultural identity. On the picture here you see left an already precooked smoked blood sausage and right a liverwurst. These sausages are served cold and taste better without extra sauces.
Sandwich with steak tartare. Beef steak tartare is a meat dish made from finely chopped or minced raw beef. Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits, spicing it to taste. It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a sunny side up egg. You can better not buy this steak tartare in the supermarket, because salmonella, and in addition to that it's not always fresh and mostly cheap pork or beef meat, intended to be eaten fried. Only fried on the same way as beef strip steak, you can eat this meat and it is not intended to be eaten raw. For fresh beef steak tartare, already or not spiced, to eat raw, you better go to your local qualified butcher.
BBQ or a barbecue is a method and apparatus for cooking meat, poultry, fish, tiger shrimps, king prawns, lobsters, etc. with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal. Please do not forget the sauces for these snacks. Barbecue is usually done in an outdoor environment by grilling and smoking the meat over wood or charcoal. Nowadays there are also electrical or natural gas barbecues, to grill indoors.
The word barbecue is also used to refer to a social gathering with family and friends, where snacks are roasted on a grill above a fire, by the guests themselves or served by a guest host, usually outdoors in the late afternoon or evening sun in the summer season.
Roasted wild swine above high woodfire. Once I was on vacation with my children in the German forest of Thüringen and got lost with my car. We saw then farther away woodfires with complete half pigs turning around and around above the fires. It was in the garden of an old castle, restored to a modern restaurant. I shall never forget the smell. You could order a complete half swine, if you had your family and friends around, or select a piece of roasted meat after your choice.
Gourmet or fondue. The Dutch way of gourmet is preparing on the dinner table small snacks of meat, chicken, fish, etc. in a little frying pan with some olive oil, each person has his own frying pan. There are special gourmet sets with six pans or more on the market, using electrical power or using a meth burner. The Dutch way of fondue is likewise gourmet to deep-fry meat or chicken in small pans filled with oil or in a big family pan with oil with an anti spatter brim, with place for the special fondue forks to hang in. Be cautious with boiling oil on the table if you have younger kids. This way of making food is beloved around Christmas time in the Netherlands. Left you see a luxury gourmet set with a grill plate above it and right a packet gourmet meat from the supermarket. Of course you must not forget the sauces and drinks for this king's meal.
Sandwich fresh herring, smoked mackerel or eel and other fish snacks, see my web page Dutch seafruits salads and specialities.
Southern European sandwiches. For people who like the Southern European kitchen, I can recommend a Turkish sandwich wrap or pita bread with warm shawarma or kebab. These are grilled or roasted large or small sliced cuts of meat of lamb, goat, beef or chicken.
Also a Greek gyros sandwich, mostly roasted pork, sliced vertically in thin, crisp shavings, well done and with Greek spices, are good. These sandwiches are mostly complemented with lettuce (salad), tomatoes and special sauce. These sandwiches are also suitable for the afternoon or as snack.
A brunch is a combination of late breakfast and an early lunch. As such, it is a heavy meal meant to take the place of both. More about this, see Wikipedia: Brunch.
Yogurt, curds and /or fruit as dessert after breakfast, lunch or brunch. See also our web page with traditionel Dutch entrées and desserts, also suitable for the brunch.
Menu for Dutch recipes by category each on an own page.
Recipes for Dutch stews (mash pots).
Diverse traditional Dutch dishes with beans.
Pea soup, brown bean soup, lentil soup and other full meal soups.
Dutch chicken and egg dishes, also other poultry.
Dutch pancakes, doughnuts, apple fritters and turnovers.
Bami or nasi goreng with lumpia and rice dishes from Overseas.
Italian, Spanish and Greek dishes, also for the Dutch kitchen.
Dutch recipes for North Atlantic sea fish.
North Atlantic shellfish and crustaceans as delicacies.
Dutch seafood salads and specialties.
Dutch entrées and desserts, also sweet delicacies.
Tips for breakfast, brunch or lunch and tasty snacks in the afternoon.
Kitchen herbs and spices in bird's ey view.
Traditional Dutch drinks before, during and after dinner.There are also diverse foreign recipes in the menu, who are popular in the Netherlands
and wherefore the ingredients are almost everywhere available.Make your choice!
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