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This page of Dutch recipes is brought to you by the Celtnet European Recipes Site:
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The Netherlands, offilicially Koninkrijk der Nederlanden (The Kingdom of the Netherlands) is a Parliamentary democracy and Constitutional monarchy on the North Sea coast of Western Europe. The capital and largest city is Amsterdam and Dutch is the official language. The Netherlands is often called 'Holland' in English-speaking countries, but this is formally incorrect as North and South Holland represent only two of the Netherland's twelve provinces. The original inhabitants of the country seem to have been a mix of Germanic and Celtic tribes but by the fifth century CE the Franks dominated the country and it is from here they established the Merovingian dynasty. But from the eighth to the fifteenth century the low Countries (Modern-day Belgium, the Netherlands, part of Western Germany and Luxembourg) were divided into petty counties, duchies and diocese that were only united by the imposition of Habsburg rule in the 16th Century. The Counter-Reformation following the success of Calvinism in the Netherlands, and the attempts to centralise government and suppress religious diversity led to a revolt against Philip II of Spain. On 26 July 1581, independence was declared, and finally recognised after the Eighty Years' War (1568–1648). The years of the war also marked the beginning of the Dutch Golden Age, a period of great commercial and cultural prosperity roughly spanning the 17th century. This established the Netherlands as one of Europe's great Sea-faring Nations. After the French occupation at the beginning of the 19th century, the Netherlands started out as a monarchy, governed by the House of Orange. However, after a conservative period, strong liberal sentiments could no longer be ignored, and the country became a parliamentary democracy with a constitutional monarch in 1848. It has remained so to this day, with a brief interruption during the occupation by Nazi Germany. Belgium is a founding member of the European Union, NATO and the OECD. The country is host to five international (ised) courts: the Permanent Court of Arbitration, the International Court of Justice, the International Criminal Tribunal for the Former Yugoslavia, the International Criminal Court and the Special Tribunal for Lebanon. The Netherlands has the 16th largest economy in the world, and ranks 10th in GDP (nominal) per capita. Dutch cuisine is often described as lacking in diversity, but this is because the Netherlands is rich in terms of its regional cuisine but there is little in terms of what could be described as 'National' fare. In comparison with much of the remainder of Europe Dutch cuisine can be characterized by its hight consumption of vegetables (in comparison with meat). The consumption of dairy products is also high and Dutch cheeses are world famous. The Netherlands is also famous for its pastries and baked goods (indeed, the term 'cookie' originates from the Dutch) and Dutch biscuits are often filled with marzipan, almonds and chocolate. In addition the range and breadth of pies and cakes baked in the country is huge. |
The alphabetical list of Dutch recipes follows (limited to 100 recipes per page). There are 10 recipes in total:
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Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
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