A Taste of Home: My Oma’s Draadjesvlees Some dishes aren’t just meals—they’re memories. Every time I make draadjesvlees, I’m transported back to my Oma’s warm kitchen. The rich, savory scent of slow-braised beef filled her home. It wrapped us in comfort long before we even took the first bite. Growing up, Sunday afternoons were special. […]
Draadjesvlees: Dutch Slow-Cooked Beef Stew Like My Oma Made Read More »
This recipe for Oud Hollandse Pepernoten brings the cozy flavors of a Dutch Sinterklaas celebration right into your kitchen. These traditional spiced bites are made with rye flour, honey, and a fragrant blend of speculaaskruiden and anise, giving them a warm, slightly chewy texture that’s perfect for the holiday season. Unlike the old-fashioned method, which can take several days, this recipe is a quick and easy version that allows you to enjoy fresh pepernoten in just a few hours. Perfect for surprising little ones or adding a festive touch to any winter gathering!
Oud Hollandse Pepernoten: Traditional Dutch Spiced Bites for the Sinterklaas Season Read More »
Boerenkool Stamppot, a traditional Dutch dish, combines mashed potatoes and kale, symbolizing the Netherlands’ agrarian heritage. Known as “farmer’s kale,” it serves as a winter staple, offering warmth and nourishment during cold months. Often paired with smoked sausage and bacon, its roots lie in local ingredients, making it a significant part of Dutch culinary culture.
Boerenkool Stamppot – Dutch Kale and Potato Mash with Smoked Sausage Read More »
Advocaat is a traditional Dutch liqueur made from egg yolks, sugar, and brandy, known for its thick, custard-like texture. The drink evokes nostalgia for family gatherings in the Netherlands. Its origins are debated, possibly linked to Caribbean drinks or Dutch lawyers seeking throat relief, but it remains a festive favorite.
How to Make Dutch Advocaat – A Creamy Egg Cocktail Read More »
Amandelbroodjes are a delightful almond pastry that you’ll often find in bakeries throughout the Netherlands. They’re like a sweet twist on the beloved saucijzenbroodje, filled with flavorful almond paste instead of sausage, making them somewhat of a cousin to the banketbakkerstaaf, especially popular around the holidays. There isn’t much documented history on the origins of