On the left-hand side of the Clock-museum is a small teahouse. In the eighteenth century many merchants had tea-rooms like this at the back of their houses on the river Zaan. During the summer it was used for drinking tea and relaxing. This tea-room has Rococo-ornaments. The spade on the arms is the symbol of the family who first owned this building. The garden, in the French...
Specialty restaurant; former orphanage from the 18th century; combined with a 19th century house and an 18th century herring net house, big terrace at the Zaan with a view on the Gortershoek; the side façade of the herring net house an a lot of antique tiling.
A 19th-century local whaling ship, the "Hope for the Black Whale" occupies a refined brick building that now stands...
Recipe for approx. 60
200 grams flour
40 grams butter or margarine
approx. 3.5 dl milk
8 grams yeast
2 grams salt
Heat the milk until lukewarm. Mix the salt with the flour and make a well in the middle. Mix the yeast with a little lukewarm milk and pour this into the well, together with 2/3 of the rest poffertjespanof the milk. Stir to a thick, smooth batter. Add the rest of...
NB: 1 cup = 236 ml.; 1 gram = 0,0353 ounces
3 cups flour
a pinch of baking powder
2/3 cup butter or margarine
1/2 cup dark brown sugar
some milk to soften the dough
2 teaspoons of speculaaskruiden*
a pinch of salt
1/2 cup almonds: blanched and slivered. Keep some almond halves for decorating
Knead all ingredients into a soft ball, except the almonds for decorating....
250 grams sieved flour
25 grams yeast
125 grams butter
1 egg yolk
1 dl milk
5 grams salt
25 grams sugar
200 grams steeped raisins
100 grams steeped currants
50 grams candied peel pieces
20 grams chopped candied orange peel
80 grams almond paste
peel of 1 lemon
Grease a baking tray with butter. Mix the raisins, currants, candied peel and...
(to make approx. 12 doughnuts)
50 grams raisins
50 grams currants
2.5 dl milk
250 grams flour
5 grams salt
12 grams yeast
(optional: 25 grams finely cut candied orange or apple peel) oil
Wash and dry the currants and raisins. Dissolve the yeast in a little lukewarm milk. Mix the flour with the salt, make a well in the middle. Work the rest of the...
Mussels, as well as oysters, are cultivated mainly in the province ofZeeland, in the southwest of Holland. They begin their life up north in the Wadden Sea. Dutch mussel farming has developed into an industry which now produces more than 100 million kilos of mussels every year. Most of these are exported to Belgium and France. The Dutch mussel industry is capable of providing...
Although calorie-counting has hit Holland, the Dutch remain attached to their traditional and filling winter dishes, including stamppot, a meal made of mashed potatoes and vegetables. This is often served as a complete family meal with braised meats as they provide the gravy. The basic ingredient is the potato which is cooked with a root vegetable, such as a carrot, or with...
The scene is North or Central Limburg. The sun is slowly rising, the fields bare. Then, men and women appear on the scene in the first light of dawn, carrying baskets on one arm, cutters in the other hand. They start the tiring job of bending over double and carefully cutting out seemingly invisible stalks from the soil and then smoothing the earth back again with the base of...
The Dutch see the New Year in with an ear-shattering bang! All over the country fireworks are let off at midnight and toasts are drunk with champagne.
New Year’s Eve is a family occasion. Everyone gathers after dinner and the whole evening is spent playing family games or watching television. There are lots of drinks and snacks, of course, but no Dutch New Year’s Eve...
During wintertime, nearly every restaurant, bar or café advertises its own special pea soup. When the canals are frozen, ice skaters often stop at small stalls along the way during their long trips to eat pea soup for sustenance. Dutch pea soup is a meal in itself, full of fresh winter vegetables and chunks of bacon and sausage. A simple accompaniment of a few slices of dark...
The relationship between Indonesia and Holland has influenced life in both countries. Indonesia, with its three thousand islands, located ten thousand kilometers from Holland, used to be the Dutch East Indies. After World War II, when Indonesia gained its independence, many Indonesian Dutch - or Dutch Indonesians - returned to Holland and brought their food culture with them....
For many of you, asparagus is an accompaniment, used in salads, soups, or quiches. But in the "white asparagus" areas of Holland, and for seven short weeks, it is a main meal in itself and is served warm, with potatoes, slices of ham or pieces of salmon, and hard-boiled eggs with lots of melted butter. Know more . . . Asparagus - "White Gold"
Dutch pea soup is a meal in itself...
Jenever is straight Dutch gin. It gets its name from the Dutch for juniper berry, in Latin "juniperus", which also means "rejuvenating". The earliest distillers thought that the berry’s medicinal properties could cure anything.
When the drink ceased to be a medicine it became a popular product. Distilleries sprang up all over Holland. Schiedam, outside Rotterdam, with...
It is a well-known fact that the Dutch do not eat their herring fried or baked. They eat herring raw, with plenty of chopped onions. The herring’s tail is grasped between thumb and forefinger, lifted high above one’s head and then lowered ceremonially into the mouth.
A herring lover will dip the herring in raw onions before consigning the fish to its fate. Herring can also be...