Little warning for the vegetarians and vegans here: those goulash kroketten are definitely NOT a vegetarian option! I got a little exited since those used to be my favorite type of kroket before I stopped eating meat. So I googled it and the first ingredient is beef. :( I really hope veggie versions of other kroket flavours will be available some day.
The goulash one isn't vegetarian, but Mora does have vegetarian kroketten! "Vegetarische draadjesvleeskrokketen" (if that's what you mean?). One of the ingredients is "VEGETARISCH DRAADJESVLEESCH" which is fake meat
yes to a video on Sinterklaas and Kerst snacks!!! Btw, kruidnoten are not available all year...but in August you already see them in the stores and everybody will complain that's too early but they'll buy them anyway lol
Yessss!! ❤️ I have to admit though that i like the pure chocolate spread plus real butter plus fresh white bread the best… that’s like eating a pastry 😋😍
In foreign countries, slices of bread are often considered as inferior bread that is only suitable for toasting. In the Netherlands, slices of bread don't smell like old socks and are delicious to eat fresh, and actually, only old bread is toasted. When I'm in foreign hotels, I can only choose between stale slices of bread (intended for toasting) and hard rolls. I really miss the delicious fresh slices of soft bread. Btw, the pink layer on the 'roze koek' consists of cochineal, which is made from the dried bodies of female cochineal lice. Eet smakelijk! 😋
A lot of things with red coloring use those and it's also not limited to dutch food but used world-wide as a food-safe coloring agent. Any food with E120 on the ingredients list. You find it in pink glace/frosting to strawberry yoghurt to tuc-cookies to hotdogs and pizza's and many many many more. Other names are: cochineal extract, carmine, natural red 4, C.I. 75470 or hydrated aluminium chelate of carminic acid
A number of the preservatives and other additives in American bread make it illegal to sell in a large part (maybe all) of Europe. Sometime during the industrialisation of the US. keeping bread good became more important than making good bread. Shelf life became more important than nutritional value and flavor.
Another thing to mention is that traditionally we dont just toast old bread, we put it in a pan with beaten eggs and make "wentelteefjes" that are generally eaten with sugar or (apple) syrup. Its a really good cheap comfort food to make with old bread. Alternatively you can take your old bread outside and feed the ducks, its a lot of fun to do with small kids.
A whole video on Sinterklaas snacks would be fun…you should try marsepein, gevulde speculaas, pepernoten, kruidnoten, taaitaai, speculaasbrokken, borstplaat…can’t wait to see you try 😊
Visit one of the Van Delft stores for an amazing variety of pepernoten. From the traditional and chocolate covered, to stroop wafel flavoured and raspberry yoghurt covered.
Something really nice to try with the bastogne cookies is to dip them in tea before eating. Can also use coffee, but I do prefer tea (and I also personally use a little sugar in my tea/coffee). No need to dip it for very long, maybe a second or so. They soak up a decent amount of liquid and will break if you soak them too much.
The Bastogne cookie is actually belgian, not dutch. Invented in antwerp and named after the city of bastogne because they reminded the baker of the rocky hills in the ardennes.
Maybe also try bitterkoekjes. I don't ever see these mentioned anywhere. They aren't actually bitter. I'm not sure why they're called that. They are really good and quite unique.
@@rafierafie8834 They are called bitterkoekjes because in the recipe you use a little bit of bitter almonds together with regular almonds to get the typical bitterkoekjes flavour.
Bit late, but its because they used to be made with 'blauwe amandelen" or, bitter almonds. Those aren't allowed anymore because they contain a toxin. Now they mostly use almond extract. But they are delicious. Hope this helps!@@rafierafie8834
Snert pronounced as snurt... cracked me up!!! The Dutch pronunciation is as the "a" sound in snack... Snurt is hilarious. I really appreciate you learning Dutch and I think it is cute, I am not dissing you! Love your videos! O and yeah, would love to see you try Sinterklaas lekkernijen (delicacies) like borstplaat, schuimpjes, marsepein, enjoy!
My favourite salade is the 'Kip Samba' it's a little spicy... and we like it on stokbrood slices (baguettes) P.S. after seeing the Frisia Mallows footage i got a new Dutch word for you 'Swaffelen' it was the Dutch word of 2008. 😄
Here's a "tip" for you: Filet American. It's a spread that looks innocent enough and is found in most grocery stores. Our Dutch relatives insisted it was "made from Americans" 😂 but it is, I've read, made from raw beef. Proceed with caution!
@@bunchartedMore weird is the vegetarian variant of Filet Americain, weird because it really is tasteful. Especially with fresh chopped unions, salt and pepper or the Indonesian baked onions.
The way you said "snert". Made me laugh so hard. Thank you, needed that. The snert from the Aldi is also pretty good. But you should get yourself invited at someone's mother or grandmother. Homemade is the best ever!
Love this! Hope you'll end up making your own Erwten/peasoup one day, its sooo good when you make it yourself. Supermarkets also have "Verspakketen" aka Fresh Packs. That come with almost all ingredients needed to make a dish, and the soup variants are really easy, especially the one for pea soup! Hope you'll like it... As long as you don't sprinkle it with Hagelslag... Haha.
Totally agree. Home made makes a massive difference, especially in the meat quality. Get your meat from a proper butcher and you'll never go back to canned.
Hagelslag is very personal. Looks like you have the sweetened Melk (milk) version. Try PURE on fresh white bread and butter. Yum Like kruidnoten, you just cant stop eating them ......
snert and erwtensoep are not the same thing snert has 2 or 3 more ingredients. like pig fat and some bones for a thinker stock (the bone is removed) and sometimes 1 more ingredient which i have forgotten
This is the first video I've seen of your channel I think, so I don't know if you've tried any of these things before, but here's my list of suggestions: - appelstroop - kaassoufflé - vlammetjes - andijviestamppot - beschuit met muisjes - berenhap - zure (lever)worst - kibbeling / peperkibbeling - oliebollen (though that's probably more something for in two months) and a couple of things that are technically Indonesian rather than Dutch: - atjar tjampoer - kroepoek - satéstokjes or satéballetjes
johma salad so incredibly delicious. try more flavors of Johma salad so you can see that more are also very tasty. I recommend you also try Heksn kaas from Johma. It comes from a village in the east of the Netherlands called Losser and is located in Twente . Pepernoten really a snack that is eaten around November and December.just like filled gingerbread and butter bars filled with almond paste . which is also very Dutch, different stew. and of course meatballs . Rye bread with snert is also delicious . salty herring on rye bread. And Zeeland syrup on rye bread is also Dutch food. Cinnamon stick is also tasty, it is candy. raisin bread with real butter and cheese.
For the true "Sinterklaas" experience you'll need to dive in to the section where they sell the Kruidnoten, look for things like Schuimpjes, Marsepijn, Kikkers/Fondant etc.
If you have American supermarket bread it probably tastes better toasted, but the bread in Europe tastes better of course. Kruidnoten are not really sold year round but usualy from august or september until december. You should look for Bamischijf or Bamibal, they don't have a Bamikroket.Bastognekoeken are made with brown sugar.
There have been recent ventures by mass kruidnoten bakery 'Van Delft' to set up stores and sell them year round as premium products. But the bulk of it can be found in the leadup to Sinterklaas, usually from august onwards.
@@dutchgamer842 Would you indicate which bread is better in your view? I myself don't like German bread, and last summer in Denmark, it wasn't that great either. French bread is ok when it's really really fresh. An hour or so later? Not that great. The next day? you can use it as a murder weapon...
Just some suggestions - try those salades again (and other ones) on a slice baguette. Sellerie (sellie) salad (on top of bread, baquette) with tomatoes, cheese, hard boiled egg, slice of ham. -rolmops or sour herring (i like it, most people don't) -Mussels in sour - Harde worst (dry sausage)(preferably with cloves as a taste, or both), but get a good one. -Smeer leverworst (on bread, taste great on roasted bread) and normal leverworst (Kips is one of the best as slice) - All kind of cheeses (with komijn, herbs, sambal, from young to very old) -Smeerkaas (sambal) on bread or on a slice of a baguette -all kinds of bread From white to brown, with and without seeds , (butter and a slice of cheese or something else) I need butter on my bread, some people prefer it without. I am sure one of these will be an F (I guess the fish).
@@superdurt That's an idea, also include leverworst, kookworst, kipgrillworst so many choices. Also so many differences in sausages (dry sausage, harde droge worst) And maybe jenever, local bitters with a lot of alcohol (A borrel accompanying het borrelhapje )
I really love your love and humour together, for/with eachorther. 😊 I believe me and my husband still have that too, after 33 years together. Just one difference. That one kruidnoot would get lost on me. The whole bag would've come out. 😅 😂
You should make the Snert yourself and try it 1 day old re-heated. That is how most Dutch people like it. The Bastogne koeken are a great base for cheesecake. Just crumble them with some melted butter as a base.
One of my favorite childhood memories is coming downstairs to the of the smell of fresh pea soup my mom would cook every winter, and seeing a pig foot sticking out of a massive pot on the stove.
Go with the Yohma Oude Kaas or Pittige Kip salads, just a bit on a small toast - it’s awesome. Also: Bastogne cookies tip: dip them in warm coffee for about 5 seconds then eat.
Toasting bread is necessary in the USA because it’s high in sugar and last forever. Here bread is fresh and doesn’t need to be toasted. It goes bad in a couple of days.
You should definitely try Schuddebuikjes! Its speculaas but then small like sprinkles so you can use it on bread with butter. I personally love it on slightly toasted fresh white bread with a little butter. Other thing is the huzarensalaatje (dont know wether it is typically dutch though). But really curious if you like it or not 😮
I grew up in a time before Schuddebuikjes, we just put the speculaas cookies on bread. With butter ofcourse. I still do sometimes. It's also cheaper and tastes better.
Oh, end huzarensalade is also made in Romenia. They have a different name for it ofcourse and I wouldn't be surprised if this is true for more eastern European countries.
Wat een snertweer vandaag... koud, nat en wind. What a "snert weather" today.. cold, wet and windy. We almost never buy "snert" we prefer to make it our selves. I even grow some lovage for that in our garden. Every end of autumn we make a really big pan of snert. We have it as dinner the day after we made it, because it's even better then. The rest we portion and put in the freezer. During the winter we eat it when it's cold, wet and windy ;-) Loved this video again.
you should try making an oldfashioned monchou taart, it needs bastogne/ kandijkoek for the cake bottom. I hope you like it. They are usually home made and not hard to make. The ones you get in the store are usually made with a different cake bottom and the home made version is the best. You dont need an oven for it since its a kind of cream cheese cake.
If you like the filling in the van dobben kroketten you should definitely try beef ragout. Its pretty much the same thing, but you buy it in a tin jar and heat it on the stove, then put it in a hollow pastry instead of frying it. Its a very traditional Dutch winter treat and its a perfect snack or appetizer before a (Christmas) dinner. Goes hard with a glass of light red wine as well.
What I like to do with the kip-kerrie salad: Take a soft white bread bun, slice it and fold it open, put some ham on it (smoked- or York ham, or whichever you prefer), put some kip-kerrie salad on that and finally sprinkle it with crushed suikerpinda's (sugared peanuts). Close the bun and: Eet smakelijk!
The best tasting ones of these spreads are (IMO) the kip-samba (which is only very very slighly spicy) and the oude kaas (old cheese) ones, they used to have old amsterdammer cheese in it, but now its just with generic old cheese I think.
I didn't see the Snert steaming. How warm was it? try it again on a cold, rainy and windy winter day. And add some extra rookworst. Can't wait to see you try all kind of "drop".
The best part about Erwtensoep.. or 'Snert"(literally 'gunk' in Dutch).. is that it looks horrendeous, but it is so tasty and so wholesome, especially with Dutch Rookworst (smoked sausage) in it.. so good
Another nice one :-). BTW Bastogne koeken are actually from Belgium but they sure taste nice - I love them as well. The benchmark for Erwtensoep is: it must be so thick that you can stick a spoon in it and it should stay upright. However: nice to see how you appreciate this
0:29 Hagelslag : definitely not a snack just regular stuff to put on a slice of bread for breakfast or lunch 1:48 Chocomel : definitely not a snack just something to drink during lunch 3:31 Kruidnoten : a seasonal snack for sinterklaas 4:48 Kroketten : is a snack but usually consumed as meat replacement when eating fries so it becomes part of a normal evening meal 6:35 Roze koek : is a true snack 7:49 Snert (or erwtensoep, split pea soup) : definitely not a snack but a regular meal usually consumed with a side of roggebrood with katenspek 9:22 Bastogne koek : just a regular cookie but i guess could be considered a snack 10:07 Frisia mallows : i dont even know this and im as dutch as they come 11:14 Rivella : definitely not a snack but a regular soft drink 11:58 Salade (kip kerrie and kip mango) : definitely not a snack just plain and simple bread spread for breakfast or lunch (btw the whole point of salades is the mayo,)
I rarely eat bread these days but Hagelslag often goes on a cracker or something when I feel snackish, totally qualifies as a snack for me. I buy Chocomel at the AH To Go as a snack. Kruidnoten are sold to widely for my taste, agreed entirely seasonal. Kroketten, I never ate that as a meal. It's always a snack. More often on a bun then with fries for me. Probably a bigger snack but a snack nonetheless. Frisian Mallows were a staple for me growing up, as an adult it doesn't entice me at all but they were all the rage in 90's Gelderland. Soft drinks can be a snack... Salade spreads are primarily eaten as a snack in my experience, mostly at social gatherings. Any food consumed between main meals is a snack afterall, like a birthday cake, borrelhapjes, etc.
Anytime I put the salades on bread I feel totally brainwashed by the producers. It USED to be something you bought and ate on toast on special occasions like birthday parties but that didn't sell enough so now the commercials state "ook lekker op brood" - making it a regular bread spread choice (we still only ate it on sunday morning on afbakbroodjes tho)
For the roze koeken. in the past you could buy them at ice cream shops and in amsterdam they would cut them in half horizontally and put whipped cream in between the "slices"
Leverworst. Cranberry pate. Theeworst. (Different kinds of meat to put on bread) Mergpijpjes, kletskoppen, (all in the cookie aisle). Maybe try salmiak knotsen (lolly pops)
The Unox canned "snert" is not bad at all, though I personally prefer the bagged soup variant (which is not quite the same). Best of all is to just make it from scratch with some "rookworst" (smoked sausage) and thick cut "katenspek" (smoked bacon from pork belly). Prepare it, put it in the refrigerator overnight, reheat and eat the next day for best results. You can buy a "snertpakket" prepackaged with all the necessary ingredients (except for the rookworst, katenspek and salt and pepper) in the required amounts for ease of use. It's a bit of work (though honestly not even _that_ much), but well worth the time and effort. TIP: reheating the snert on the stove in a metal pan can potentially cause some of the snert at the bottom to burn and cake on, which obviously isn't good for the taste and can also be a pain to clean. It's better to transfer the snert to a glass or ceramic bowl and reheat it in the microwave (or au bain marie, if you want to get fancy), which eliminates that potential problem.
Concerning Sinterklaas snacks; "Plain" Kruidnoten, surprisingly a lot of different brands differ quite a lot in taste. Lots of different types of kruidnoten of course (Bigger sizes, smaller sizes, dark and white chocolate shells, truffle, strooigoed, etc). Pepernoten differ not so much, they usually taste around the same. But there's lots of different other snacks; chocolate letters, speculaas, chocolate anything, marsepein, Taai taai... Endless amount of things.
Try taai taai for st nicholas treats. But get the ones from a bakery! Also marzipan patatoes and roomborstplaat. For savory: i know americans are hesitant about raw Meat but. .. filet americain is a must! I agree with the others about the dark version of hagelslag. Also in that category: chocolade vlokken. Eat on a soft bun (puntje) with real butter (roomboter) to experience the crunch of the vlokken.
Try: Sandwichspread (you can find it by the sandwich items) used with bread Filet american Speculaas with (untoasted) white bread and butter Kokosbrood (also by the bread items, ulso with bread and butter) Smeerkaas (goudkuipje) is realy tasty on bread/toast
To stay with the kroket, make a eierballon, basicly, put an egg inside a kroket and then fry it, make sure the egg is good covered or get, for drinks get the softdrink Fernandes (from the old Dutch colony Suriname).
Kruidnoten are not in store all year round, and nobodies here uses them for any other celebration other than Sinterklaas, although they may have it set out of their table as earlyt as like september when they're back in stores here. xoxo, a fully duitch person thats never lived anywhere other than the netherlands :)
The salads originate from the 'huzarensalade' or what internationally you'd call Russian Salad. Not all of them are egg based though, some do mayo, some do yoghurt or other creamy sauce variation.
Have you tried 'Vietnamese loempia's' yet? They rock hard. Other tips: Borek kip van de Albert Heyn (fresh bread) Broodje bapao Groninger notenkoek Fries suikerbrood met roomboter (that is VERY good) Kaasstick for the oven Limburgse vlaai. Rijstevlaai is my favourite Vers wit tijgerbrood met boter en boterhamworst
Do try kruidnoten dipped in chocolate. They sell bags with dark/light/white chocolate mix. It elevates them to A level imho. Another 'Sinterklaas' favourite is pepernoten which is a very chewy cookie that's also delicious. And yes, the massive bags are to throw them at kids, it's tradition.
Try a smaller amount of hagelslag on the bread, that it just covers the surface and eat it with a bit more butter. So much on the bread is not the way It's usually eaten, I always put the hagelslag on one side of the bread and fold it together. That tasted really different 😃
Bastogne is a Belgian product. Just like the "Biscoff" (which is just a renamed Speculoos for the foreign market), it is a type of speculaas. Just so we are clear: speculaas becomes even more amazing after you dip it into coffee (or even certain types of tea).
Depending on the brand of snert or if you make your own, there is also a way to add some saltiness to it with Maggi aroma/smaakversterker. It's sold in small bottles with a yellow label and there is also a spicy/hot version of it. Be careful with it tho as it's very concentrated stuff. A lot of people use it in a lot of different dishes, from soups to pasta's to filled eggs. The sky is the limit with that stuff.. Also, have you guys had the "halve warme" at Hema yet? It is their rookworst served warm at the store as a snack. A lot of people but it on a bun but i personally like it just as it is.
Biscoff is the same brand as the Bastogne cookies, made in Belgium! Bastogne is a place in Belgium where a WO II battle happened between American and German soldiers. Rivella is Swiss made....
another popular way for Hagelslag is to use peanutbutter instead of margarine. also try Speculoos as bread spread In the winter Chocomel is awesome. Also buy a can of spray whipped cream (Slagroom) and just put it on top of the chocomel. I dont care what anyone says. Snert is S+ tier :D Sometimes it does require you to add some extra rookworst though Bastogne goes with coffee. so you dip it in the coffee
I suggest you try bread with roomboter, dark hagelslag and belegen cheese (geraspte of plakken). The combination of hagelslag and cheese is very good!!
Hi Alex & Michelle, Recently spent sometime in Den Haag and Delft. I bought some Katja Sour Candy at AH and devoured them quickly. Wish I had bought a few extra bags for the flight home. Thanks for the tip. I'll just have to come back there to get more.
Indeed there's no potato in ready made erwtensoep from a can or bag. But when homemade, I definitely grate in a potato or two in order to make it thicker. 😋
thank you! it's embarassing when we say a word that we learned before we started taking dutch classes (like snert) but i feel like we're making progress :)
You should try shanghai borrelnoten, paprika chips and roomsoezen or the version you can buy in a banketbakkerij, croquembouche. This will blow your mind!
I am 50 years old but still have a hagelslag sandwich for lunch. I live in Ireland now and order on a monthly base my hagelslag, vlokken end other sweet bread toppings. Next time try cocosbrood on bread.. non toasted!
For the complete hagelslag experience, try vloerwit or tijgerwit from a real bakery and eat it fresh , if possible still a bit warm from the oven and ofcourse with real butter (roomboter).
The kruidnoten is definitely only available at Sinterklaas or when you get closer to Sinterklaas times like in the autumn. You should try the chocolade kruidnoten for sure. those are even better I think since the have a coating of chocolate on the kruidnoten. For the Snert you should try it with some slices of rookworst in it which is the traditional Dutch sausage which is often eaten with this soup or with other traditional Dutch recipes
Seen about all your uploaded videos, I think. Nice to see you trying out all things Dutch! When it comes to things to top your slices of bread, I think you're overlooking large parts of the supermarkets... For instance, the section with the pate's is something to look into. I particularly like the "Ardenner Paté" (both the AH and the Jumbo variants), slice a part of the short side of the paté and use it as a spread on the bread. "Cranberry paté" is also very nice, but quite sweet. Still missing from yout Dutch breakfast are the slices of meat (in the broadest sense) as bread toppings, for instance: fricandeau (pork), kalkoen (turkey), wijn- or Elsassercervelaat (the standard cervelaat is a bit bland, certainly compared to what is available in Germany...), rosbief (beware of the date, also you'd sprinkle it with pepper and salt a bit). All these toppings are very much the staple items in a Dutch family breakfast (and lunch...). If you want slices of meat freshly cut, avoid the supermarket but go to a butcher (NL: slagerij) and order at the counter. Additional benefit at the butcher's: if you ask, you might get a small piece to taste before buying - or decline. Can't do that in a supermarket. I suppose Dordrecht is a large enough city to have many butchers! Noticed you use white bread for your slices. Try some of the brown bread loafs as well. It's supposed to be much better for your health.
Not sure if you've already tried this, but as you probably know, cheese is one of the best, if not the best Dutch foods. I recommend going to a cheese farm and do a tasting of different types of "boerenkaas", which is made of raw milk, as opposed to pasteurized. You can try the differently aged types to find your favorite. My favorites are "extra belegen" and "overjarig". You will find many in the Groene Hart area, close Gouda.
You should try borstplaat and marzipan/marsepein, but from a patissier/pastry baker or in Dutch banketbakker. Or try andijviestamppot, endive with mashed potatoes, with small bacon strips/cubes and mustard. I know endive is in some parts of America the vegetable which we call witlof (chicory), so I don’t mean that white stuff, but the green endive. But don’t use the raw endive, but stir fry the sliced endive for two minutes in the fat from the bacon strips and then mix it with the mashed potatoes. It is more tasteful that way, and spice it with salt, pepper and mustard. I eat it with gravy and a meatball or a thick slice of bacon.
Here's some snack ideas for u guys. You might have had some of these before but I'm Dutch, I know this stuff. - Chips: Lays - Patatje Joppie flavour - Chocolate bars: Koetjesreep. - Cheese: Old Amsterdam Black Label. - Nuts: Tijgernootjes. Also some tips. - Put some fresh herring with onions on some "roggebrood", very nice pairing. - Try to get invited for dinner by someone who knows how to make erwtensoep (snert) the traditional way, you probably won't want to eat it from a can ever again. Enjoy!
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Little warning for the vegetarians and vegans here: those goulash kroketten are definitely NOT a vegetarian option!
I got a little exited since those used to be my favorite type of kroket before I stopped eating meat. So I googled it and the first ingredient is beef. :( I really hope veggie versions of other kroket flavours will be available some day.
ah crap you’re right, i just double checked. not sure how we mixed that up. thank you for clarifying!
Thanks I was getting hopeful about eating another kroket too xD Still not buying the replacements though
The goulash one isn't vegetarian, but Mora does have vegetarian kroketten!
"Vegetarische draadjesvleeskrokketen" (if that's what you mean?). One of the ingredients is "VEGETARISCH DRAADJESVLEESCH" which is fake meat
There is also a vegetarian one of van dobben with vegetables ( groentebkroket) . It is sooo goood!
if you search for vegetarian goulash kroketten you wil find site's with a recipe.
The 'salades' are definitely meant as spread on something like toast, crackers or bread.
Indeed, they are more intended as a spread for toast/crackers/pieces of baguette during parties
@@darknessbladesthey are great as a base for a sandwich 2, eggsalade ham tomato cucumber and some fresh pepper goes hard.
@@darrellbeets7758 I tend to prefer eggsalad and bacon myself, but yes, they can make for an excellent base for sandwiches.
@@rdevries3852 fuck yea thats awsome aswel.
We absolutely eat them on bread!
Snert is more a split pea mash than a soup. If your spoon can stand vertically in it - it's snert, if it falls - it's erwtensoep.
yes to a video on Sinterklaas and Kerst snacks!!! Btw, kruidnoten are not available all year...but in August you already see them in the stores and everybody will complain that's too early but they'll buy them anyway lol
Hagelsag is even better when you take the Puur instead of the Melk version, on dark bread, fresh from a bakery, and roomboter and not any margarine
Thick butter
Yessss!! ❤️ I have to admit though that i like the pure chocolate spread plus real butter plus fresh white bread the best… that’s like eating a pastry 😋😍
It's supposed to be whitebread
@@dutchgamer842 Yes. It used to be, but once you go dark...
oww op beschuit!
In foreign countries, slices of bread are often considered as inferior bread that is only suitable for toasting. In the Netherlands, slices of bread don't smell like old socks and are delicious to eat fresh, and actually, only old bread is toasted.
When I'm in foreign hotels, I can only choose between stale slices of bread (intended for toasting) and hard rolls. I really miss the delicious fresh slices of soft bread.
Btw, the pink layer on the 'roze koek' consists of cochineal, which is made from the dried bodies of female cochineal lice. Eet smakelijk! 😋
A lot of things with red coloring use those and it's also not limited to dutch food but used world-wide as a food-safe coloring agent. Any food with E120 on the ingredients list. You find it in pink glace/frosting to strawberry yoghurt to tuc-cookies to hotdogs and pizza's and many many many more.
Other names are: cochineal extract, carmine, natural red 4, C.I. 75470 or hydrated aluminium chelate of carminic acid
@@senjinthedragonIsn't it E-129 if it's red40?
A number of the preservatives and other additives in American bread make it illegal to sell in a large part (maybe all) of Europe.
Sometime during the industrialisation of the US. keeping bread good became more important than making good bread.
Shelf life became more important than nutritional value and flavor.
Another thing to mention is that traditionally we dont just toast old bread, we put it in a pan with beaten eggs and make "wentelteefjes" that are generally eaten with sugar or (apple) syrup. Its a really good cheap comfort food to make with old bread.
Alternatively you can take your old bread outside and feed the ducks, its a lot of fun to do with small kids.
@@TheSuperappelflap Wentelteefjes are sorta French toast
Dit is geweldig, ook leuk dat al de Nederlanders die deze vids bekijken hun paasbeste engels inzetten om nog meer culinaire tips te geven!
A whole video on Sinterklaas snacks would be fun…you should try marsepein, gevulde speculaas, pepernoten, kruidnoten, taaitaai, speculaasbrokken, borstplaat…can’t wait to see you try 😊
Schuimpjes!
Visit one of the Van Delft stores for an amazing variety of pepernoten. From the traditional and chocolate covered, to stroop wafel flavoured and raspberry yoghurt covered.
@@Jurjen_Warrel_Ottenhoff good idea cant eat them myself but they look very enticing. And so many flavours.
Something really nice to try with the bastogne cookies is to dip them in tea before eating. Can also use coffee, but I do prefer tea (and I also personally use a little sugar in my tea/coffee). No need to dip it for very long, maybe a second or so. They soak up a decent amount of liquid and will break if you soak them too much.
The Bastogne cookie is actually belgian, not dutch.
Invented in antwerp and named after the city of bastogne because they reminded the baker of the rocky hills in the ardennes.
Fact
It's Dutch since Belgium is nothing more than a province of the Netherlands obviously.
@@thenonexistinghero
What bloody infantile nonsense. Besides that, you missed the capital 'T'.
@@_PJW_ Half of your 'country' speaks Dutch.
@@thenonexistinghero
I'm Dutch, dipshit.
You should try mergpijpjes & bokkenpootjes those are my favorite sweet Dutch snacks.
Maybe also try bitterkoekjes. I don't ever see these mentioned anywhere. They aren't actually bitter. I'm not sure why they're called that. They are really good and quite unique.
Yes bitterkoekjes are great, but also langetjes (with some hot tea to dunk them in)
@@rafierafie8834 They are called bitterkoekjes because in the recipe you use a little bit of bitter almonds together with regular almonds to get the typical bitterkoekjes flavour.
Bit late, but its because they used to be made with 'blauwe amandelen" or, bitter almonds. Those aren't allowed anymore because they contain a toxin. Now they mostly use almond extract. But they are delicious. Hope this helps!@@rafierafie8834
@@rafierafie8834try them as cookies and try try them in pudding.
love the humor in this one, guys! also try the Kip Samba spread next time! and yes! please do a whole video on all the other Sinterklaas treats!
I’d like to second this! The Kip Samba spread is the best one!
Kip samba ftw 💯
Kip samba is the best. Sometimes they sell kip kebab too. That one is an other great one
Kip samba on 🍞
Kip sate should not be left out either..
Snert pronounced as snurt... cracked me up!!! The Dutch pronunciation is as the "a" sound in snack... Snurt is hilarious. I really appreciate you learning Dutch and I think it is cute, I am not dissing you! Love your videos! O and yeah, would love to see you try Sinterklaas lekkernijen (delicacies) like borstplaat, schuimpjes, marsepein, enjoy!
My favourite salade is the 'Kip Samba' it's a little spicy... and we like it on stokbrood slices (baguettes)
P.S. after seeing the Frisia Mallows footage i got a new Dutch word for you 'Swaffelen' it was the Dutch word of 2008. 😄
Yeahh back in the days i swaffelde everything it was a thing 😂😂
Watching this video right before going to the grocery myself may not have been the best idea.
You should try some Roggebrood met Katenspek next time you eat some pea soup it is also a old tradition to eat them togheter.
Here's a "tip" for you: Filet American. It's a spread that looks innocent enough and is found in most grocery stores. Our Dutch relatives insisted it was "made from Americans" 😂 but it is, I've read, made from raw beef. Proceed with caution!
filet americain is soooo good but so weird 😂
ook een keer chocolade vlokken proberen he!@@buncharted
next time tast test of diverent kind of kruidnootjes?@@buncharted
@@bunchartedMore weird is the vegetarian variant of Filet Americain, weird because it really is tasteful. Especially with fresh chopped unions, salt and pepper or the Indonesian baked onions.
@@RealConstructor tried it, never again.
The way you said "snert". Made me laugh so hard. Thank you, needed that. The snert from the Aldi is also pretty good. But you should get yourself invited at someone's mother or grandmother. Homemade is the best ever!
It's also not split peas but whole peas
Love this! Hope you'll end up making your own Erwten/peasoup one day, its sooo good when you make it yourself. Supermarkets also have "Verspakketen" aka Fresh Packs. That come with almost all ingredients needed to make a dish, and the soup variants are really easy, especially the one for pea soup! Hope you'll like it... As long as you don't sprinkle it with Hagelslag... Haha.
Totally agree. Home made makes a massive difference, especially in the meat quality. Get your meat from a proper butcher and you'll never go back to canned.
@@Pietervdvmet of zonder varkenspoot?
@@darrellbeets7758 met!
I was looking for this comment, freshly made split peas soup tastes even so much better than the canned ones❤🍵
Hagelslag is very personal.
Looks like you have the sweetened Melk (milk) version.
Try PURE on fresh white bread and butter. Yum
Like kruidnoten, you just cant stop eating them ......
snert and erwtensoep are not the same thing
snert has 2 or 3 more ingredients. like pig fat and some bones for a thinker stock (the bone is removed) and sometimes 1 more ingredient which i have forgotten
This is the first video I've seen of your channel I think, so I don't know if you've tried any of these things before, but here's my list of suggestions:
- appelstroop
- kaassoufflé
- vlammetjes
- andijviestamppot
- beschuit met muisjes
- berenhap
- zure (lever)worst
- kibbeling / peperkibbeling
- oliebollen (though that's probably more something for in two months)
and a couple of things that are technically Indonesian rather than Dutch:
- atjar tjampoer
- kroepoek
- satéstokjes or satéballetjes
johma salad so incredibly delicious. try more flavors of Johma salad so you can see that more are also very tasty. I recommend you also try Heksn kaas from Johma. It comes from a village in the east of the Netherlands called Losser and is located in Twente .
Pepernoten really a snack that is eaten around November and December.just like filled gingerbread and butter bars filled with almond paste .
which is also very Dutch, different stew. and of course meatballs .
Rye bread with snert is also delicious . salty herring on rye bread. And Zeeland syrup on rye bread is also Dutch food.
Cinnamon stick is also tasty, it is candy. raisin bread with real butter and cheese.
The best thing about Bastogne koeken is to use it as the base for a Monchou cake
Yeah, with a few crushed hazelnuts in it.
For the true "Sinterklaas" experience you'll need to dive in to the section where they sell the Kruidnoten, look for things like Schuimpjes, Marsepijn, Kikkers/Fondant etc.
Also can't forget pepernoten.
Taaitaai and Banketstaaf are also typically "Sinterklaas" treats
If you have American supermarket bread it probably tastes better toasted, but the bread in Europe tastes better of course. Kruidnoten are not really sold year round but usualy from august or september until december. You should look for Bamischijf or Bamibal, they don't have a Bamikroket.Bastognekoeken are made with brown sugar.
June in a Jumbo supermarket in Twello. You can buy them online year round.
There have been recent ventures by mass kruidnoten bakery 'Van Delft' to set up stores and sell them year round as premium products. But the bulk of it can be found in the leadup to Sinterklaas, usually from august onwards.
Dutch bread isn't that great compared to some other European countries
@@dutchgamer842 Would you indicate which bread is better in your view? I myself don't like German bread, and last summer in Denmark, it wasn't that great either.
French bread is ok when it's really really fresh. An hour or so later? Not that great. The next day? you can use it as a murder weapon...
@@dutchgamer842 Compared to American bread Dutch bread is a delicacy
Just some suggestions
- try those salades again (and other ones) on a slice baguette. Sellerie (sellie) salad (on top of bread, baquette) with tomatoes, cheese, hard boiled egg, slice of ham.
-rolmops or sour herring (i like it, most people don't)
-Mussels in sour
- Harde worst (dry sausage)(preferably with cloves as a taste, or both), but get a good one.
-Smeer leverworst (on bread, taste great on roasted bread) and normal leverworst (Kips is one of the best as slice)
- All kind of cheeses (with komijn, herbs, sambal, from young to very old)
-Smeerkaas (sambal) on bread or on a slice of a baguette
-all kinds of bread From white to brown, with and without seeds , (butter and a slice of cheese or something else) I need butter on my bread, some people prefer it without.
I am sure one of these will be an F (I guess the fish).
They should do a 'borrelhapjes' video with cheese and sausages (droge worst)
@@superdurt That's an idea, also include leverworst, kookworst, kipgrillworst so many choices.
Also so many differences in sausages (dry sausage, harde droge worst)
And maybe jenever, local bitters with a lot of alcohol (A borrel accompanying het borrelhapje )
I really love your love and humour together, for/with eachorther. 😊 I believe me and my husband still have that too, after 33 years together. Just one difference. That one kruidnoot would get lost on me. The whole bag would've come out. 😅 😂
😂😂😂
Tip: kroketten is plural. One kroket, two kroketten. And bastogne koek: best dipped in coffee…😊
You should make the Snert yourself and try it 1 day old re-heated. That is how most Dutch people like it.
The Bastogne koeken are a great base for cheesecake. Just crumble them with some melted butter as a base.
I recomment the Hema rookworst (smoked sausage) with mustard.
One of my favorite childhood memories is coming downstairs to the of the smell of fresh pea soup my mom would cook every winter, and seeing a pig foot sticking out of a massive pot on the stove.
Haha, or a pigtail....
Go with the Yohma Oude Kaas or Pittige Kip salads, just a bit on a small toast - it’s awesome. Also: Bastogne cookies tip: dip them in warm coffee for about 5 seconds then eat.
I really like the egg-sweet pepper, unfortunately AH doesnt sell them anymore :(
Sinterklaassnacks: Kruidnoten, chocolade kruidnoten, pepernoten (the chewy ones), banketstaaf/banketletter, chocoladeletter, marsepijnstaaf, cholademuis/chocoladekikker, bisschopswijn.
Crumble up a bunch of Bastogne cookies and roll a ball of vanilla ice in them.
Pure heaven!
Sinterklaas video please.... :D We are moving to Netherlands early next year! We love watching your videos! :D
thank you - and good luck with the move! 😄
Yes agreed!! 🎄
@@buncharted Yay! Thank you maybe we will see you guys over there! We are so excited! :D
Toasting bread is necessary in the USA because it’s high in sugar and last forever. Here bread is fresh and doesn’t need to be toasted. It goes bad in a couple of days.
toasted bread tastes good though 😋
Kruidnoten are not available year round, just august-december
You should definitely try Schuddebuikjes! Its speculaas but then small like sprinkles so you can use it on bread with butter. I personally love it on slightly toasted fresh white bread with a little butter.
Other thing is the huzarensalaatje (dont know wether it is typically dutch though). But really curious if you like it or not 😮
I grew up in a time before Schuddebuikjes, we just put the speculaas cookies on bread. With butter ofcourse. I still do sometimes.
It's also cheaper and tastes better.
Oh, end huzarensalade is also made in Romenia. They have a different name for it ofcourse and I wouldn't be surprised if this is true for more eastern European countries.
HAHAHA!!! I can't imagine the mixture in your stomach and still say yummy! Groce! Especially snert after roze koeken....
Try the Tuna or Rundvleessalade in the little foil trays that come with the little spade to eat them with. I love those.
They don't have the spades anymore, sadly.
@@DutchGio Sad. Still tasty though
Wat een snertweer vandaag... koud, nat en wind.
What a "snert weather" today.. cold, wet and windy.
We almost never buy "snert" we prefer to make it our selves. I even grow some lovage for that in our garden. Every end of autumn we make a really big pan of snert. We have it as dinner the day after we made it, because it's even better then. The rest we portion and put in the freezer. During the winter we eat it when it's cold, wet and windy ;-)
Loved this video again.
Drink smakelijk - a Buncharted invention!
😂😂😂
Heel grappig😂 'Drink smakelijk' 😂🇳🇱🇳🇱🧡🧡🧡
you should try making an oldfashioned monchou taart, it needs bastogne/ kandijkoek for the cake bottom. I hope you like it. They are usually home made and not hard to make. The ones you get in the store are usually made with a different cake bottom and the home made version is the best. You dont need an oven for it since its a kind of cream cheese cake.
The Johma oude kaas is amazing.
Agree! And so much cheese in it. Way better than the ‘oude kaas met pesto’.
The Bastogne cookies have an other really good version: with 2 colors (a white/brown version). My favorite!
If you like the filling in the van dobben kroketten you should definitely try beef ragout. Its pretty much the same thing, but you buy it in a tin jar and heat it on the stove, then put it in a hollow pastry instead of frying it. Its a very traditional Dutch winter treat and its a perfect snack or appetizer before a (Christmas) dinner. Goes hard with a glass of light red wine as well.
You should put the salads on a hard bread like baguette, also try jamballasaus, it's the sister sauce of Joppie!!!
What I like to do with the kip-kerrie salad: Take a soft white bread bun, slice it and fold it open, put some ham on it (smoked- or York ham, or whichever you prefer), put some kip-kerrie salad on that and finally sprinkle it with crushed suikerpinda's (sugared peanuts). Close the bun and: Eet smakelijk!
The best tasting ones of these spreads are (IMO) the kip-samba (which is only very very slighly spicy) and the oude kaas (old cheese) ones, they used to have old amsterdammer cheese in it, but now its just with generic old cheese I think.
I didn't see the Snert steaming. How warm was it? try it again on a cold, rainy and windy winter day. And add some extra rookworst. Can't wait to see you try all kind of "drop".
The best part about Erwtensoep.. or 'Snert"(literally 'gunk' in Dutch).. is that it looks horrendeous, but it is so tasty and so wholesome, especially with Dutch Rookworst (smoked sausage) in it.. so good
Another nice one :-). BTW Bastogne koeken are actually from Belgium but they sure taste nice - I love them as well.
The benchmark for Erwtensoep is: it must be so thick that you can stick a spoon in it and it should stay upright.
However: nice to see how you appreciate this
0:29 Hagelslag : definitely not a snack just regular stuff to put on a slice of bread for breakfast or lunch
1:48 Chocomel : definitely not a snack just something to drink during lunch
3:31 Kruidnoten : a seasonal snack for sinterklaas
4:48 Kroketten : is a snack but usually consumed as meat replacement when eating fries so it becomes part of a normal evening meal
6:35 Roze koek : is a true snack
7:49 Snert (or erwtensoep, split pea soup) : definitely not a snack but a regular meal usually consumed with a side of roggebrood with katenspek
9:22 Bastogne koek : just a regular cookie but i guess could be considered a snack
10:07 Frisia mallows : i dont even know this and im as dutch as they come
11:14 Rivella : definitely not a snack but a regular soft drink
11:58 Salade (kip kerrie and kip mango) : definitely not a snack just plain and simple bread spread for breakfast or lunch (btw the whole point of salades is the mayo,)
I rarely eat bread these days but Hagelslag often goes on a cracker or something when I feel snackish, totally qualifies as a snack for me.
I buy Chocomel at the AH To Go as a snack.
Kruidnoten are sold to widely for my taste, agreed entirely seasonal.
Kroketten, I never ate that as a meal. It's always a snack. More often on a bun then with fries for me. Probably a bigger snack but a snack nonetheless.
Frisian Mallows were a staple for me growing up, as an adult it doesn't entice me at all but they were all the rage in 90's Gelderland.
Soft drinks can be a snack...
Salade spreads are primarily eaten as a snack in my experience, mostly at social gatherings. Any food consumed between main meals is a snack afterall, like a birthday cake, borrelhapjes, etc.
Anytime I put the salades on bread I feel totally brainwashed by the producers. It USED to be something you bought and ate on toast on special occasions like birthday parties but that didn't sell enough so now the commercials state "ook lekker op brood" - making it a regular bread spread choice (we still only ate it on sunday morning on afbakbroodjes tho)
Rivella while popular in the Netherlands, is actually Swiss.
The pink colour on rose koek is made from cochineal wich is a kind of lice!!
they’re popular snacks from a dutch grocery store - not just snacks from the netherlands :)
For the roze koeken.
in the past you could buy them at ice cream shops and in amsterdam they would cut them in half horizontally and put whipped cream in between the "slices"
Leverworst. Cranberry pate. Theeworst. (Different kinds of meat to put on bread) Mergpijpjes, kletskoppen, (all in the cookie aisle). Maybe try salmiak knotsen (lolly pops)
The Unox canned "snert" is not bad at all, though I personally prefer the bagged soup variant (which is not quite the same). Best of all is to just make it from scratch with some "rookworst" (smoked sausage) and thick cut "katenspek" (smoked bacon from pork belly).
Prepare it, put it in the refrigerator overnight, reheat and eat the next day for best results. You can buy a "snertpakket" prepackaged with all the necessary ingredients (except for the rookworst, katenspek and salt and pepper) in the required amounts for ease of use. It's a bit of work (though honestly not even _that_ much), but well worth the time and effort.
TIP: reheating the snert on the stove in a metal pan can potentially cause some of the snert at the bottom to burn and cake on, which obviously isn't good for the taste and can also be a pain to clean. It's better to transfer the snert to a glass or ceramic bowl and reheat it in the microwave (or au bain marie, if you want to get fancy), which eliminates that potential problem.
Concerning Sinterklaas snacks; "Plain" Kruidnoten, surprisingly a lot of different brands differ quite a lot in taste. Lots of different types of kruidnoten of course (Bigger sizes, smaller sizes, dark and white chocolate shells, truffle, strooigoed, etc). Pepernoten differ not so much, they usually taste around the same. But there's lots of different other snacks; chocolate letters, speculaas, chocolate anything, marsepein, Taai taai... Endless amount of things.
Try taai taai for st nicholas treats. But get the ones from a bakery! Also marzipan patatoes and roomborstplaat. For savory: i know americans are hesitant about raw Meat but. .. filet americain is a must! I agree with the others about the dark version of hagelslag. Also in that category: chocolade vlokken. Eat on a soft bun (puntje) with real butter (roomboter) to experience the crunch of the vlokken.
I would recommend Basogne with tea. Like a winter type tea, with cinnamon or liquorice
Yep. Hagelslag is served on a fresh white slice of bread with a little more butter than normal 😊
You did the peasoup, now you have to do the other cold weather soup, bruinebonensoep (brown bean soup)...
Try:
Sandwichspread (you can find it by the sandwich items) used with bread
Filet american
Speculaas with (untoasted) white bread and butter
Kokosbrood (also by the bread items, ulso with bread and butter)
Smeerkaas (goudkuipje) is realy tasty on bread/toast
To stay with the kroket, make a eierballon, basicly, put an egg inside a kroket and then fry it, make sure the egg is good covered or get, for drinks get the softdrink Fernandes (from the old Dutch colony Suriname).
On the kroketten: eat it with a bun or a salad and fries. The combi does it. For me, i add a lot of chipped onions and some curryketchup. Spice it up!
Kruidnoten are not in store all year round, and nobodies here uses them for any other celebration other than Sinterklaas, although they may have it set out of their table as earlyt as like september when they're back in stores here.
xoxo, a fully duitch person thats never lived anywhere other than the netherlands :)
try the Kip-Samba and just all of the Johma spreads. Have you done a cheese tasting already?
we haven't - love that idea!
kip samba is the best! ❤
Yes, yes, yes......
When I was a child, we used to slice the 'Roze koeken' and fill them with whipped cream. Instant delivery for your sweet tooth.
The salads originate from the 'huzarensalade' or what internationally you'd call Russian Salad. Not all of them are egg based though, some do mayo, some do yoghurt or other creamy sauce variation.
ahhh i was wondering about this! because its obviously nothing like the salad we’re used to 😅
6:25 you can also have broodje kroket, which is a white bun with kroket on it.
Have you tried 'Vietnamese loempia's' yet? They rock hard.
Other tips: Borek kip van de Albert Heyn (fresh bread)
Broodje bapao
Groninger notenkoek
Fries suikerbrood met roomboter (that is VERY good)
Kaasstick for the oven
Limburgse vlaai. Rijstevlaai is my favourite
Vers wit tijgerbrood met boter en boterhamworst
Do try kruidnoten dipped in chocolate. They sell bags with dark/light/white chocolate mix. It elevates them to A level imho. Another 'Sinterklaas' favourite is pepernoten which is a very chewy cookie that's also delicious. And yes, the massive bags are to throw them at kids, it's tradition.
try also tai tai pop its always avaideble around sinterklaas
Try a smaller amount of hagelslag on the bread, that it just covers the surface and eat it with a bit more butter. So much on the bread is not the way It's usually eaten, I always put the hagelslag on one side of the bread and fold it together. That tasted really different 😃
Btw look for the pepernoten stores which pop up round the end of the year. Those pepernoten are available in 22000 flavors
when these first came on te market years ago they were supposed to be a luxury version of the now called Biscoff cookies (previously called speculoos)
Bastogne is a Belgian product. Just like the "Biscoff" (which is just a renamed Speculoos for the foreign market), it is a type of speculaas. Just so we are clear: speculaas becomes even more amazing after you dip it into coffee (or even certain types of tea).
Depending on the brand of snert or if you make your own, there is also a way to add some saltiness to it with Maggi aroma/smaakversterker. It's sold in small bottles with a yellow label and there is also a spicy/hot version of it. Be careful with it tho as it's very concentrated stuff. A lot of people use it in a lot of different dishes, from soups to pasta's to filled eggs. The sky is the limit with that stuff..
Also, have you guys had the "halve warme" at Hema yet? It is their rookworst served warm at the store as a snack. A lot of people but it on a bun but i personally like it just as it is.
Nestle Maggi is a world brand and you can buy this almost everywhere,,its not typical a Dutch thing
we’ve had the broodje rookworst from hema but not just plain yet - it’s a great snack
In Belgium we eat the salad spreads on our breakfast and lunch bread daily.
Biscoff is the same brand as the Bastogne cookies, made in Belgium! Bastogne is a place in Belgium where a WO II battle happened between American and German soldiers. Rivella is Swiss made....
Great video 😊 I love Ertensoep even better when it is homemade. ❤
7:32 the ‘roze’ in roze koeken doesn’t refer to roses, but is Dutch for pink.
another popular way for Hagelslag is to use peanutbutter instead of margarine.
also try Speculoos as bread spread
In the winter Chocomel is awesome. Also buy a can of spray whipped cream (Slagroom) and just put it on top of the chocomel.
I dont care what anyone says. Snert is S+ tier :D
Sometimes it does require you to add some extra rookworst though
Bastogne goes with coffee. so you dip it in the coffee
The dark chocolate hagelslag is amazing
I suggest you try bread with roomboter, dark hagelslag and belegen cheese (geraspte of plakken). The combination of hagelslag and cheese is very good!!
Hi Alex & Michelle, Recently spent sometime in Den Haag and Delft. I bought some Katja Sour Candy at AH and devoured them quickly. Wish I had bought a few extra bags for the flight home. Thanks for the tip. I'll just have to come back there to get more.
i’m so glad you liked them! they’re sooo good 🤤
Definitely no potato in pea soup. It’s celery root. That gives it the special taste and flavor.
Indeed there's no potato in ready made erwtensoep from a can or bag. But when homemade, I definitely grate in a potato or two in order to make it thicker. 😋
I love this video. This time I ate something before watching, because your video's always make me hungry. 🤣 Your Dutch is definitely improving.
thank you! it's embarassing when we say a word that we learned before we started taking dutch classes (like snert) but i feel like we're making progress :)
You should try shanghai borrelnoten, paprika chips and roomsoezen or the version you can buy in a banketbakkerij, croquembouche. This will blow your mind!
Another great brand of kroketten is Kwekkeboom.
Snert is at its best when a spoon keeps standing straight up in the pan.
I am 50 years old but still have a hagelslag sandwich for lunch. I live in Ireland now and order on a monthly base my hagelslag, vlokken end other sweet bread toppings.
Next time try cocosbrood on bread.. non toasted!
For the complete hagelslag experience, try vloerwit or tijgerwit from a real bakery and eat it fresh , if possible still a bit warm from the oven and ofcourse with real butter (roomboter).
The kruidnoten is definitely only available at Sinterklaas or when you get closer to Sinterklaas times like in the autumn. You should try the chocolade kruidnoten for sure. those are even better I think since the have a coating of chocolate on the kruidnoten.
For the Snert you should try it with some slices of rookworst in it which is the traditional Dutch sausage which is often eaten with this soup or with other traditional Dutch recipes
You have to try the erwtensoep with a little ketjap manis add to it… you will love it
the kip sate version and the oude kaas version of those sandwich spreads are very good also
Seen about all your uploaded videos, I think. Nice to see you trying out all things Dutch!
When it comes to things to top your slices of bread, I think you're overlooking large parts of the supermarkets... For instance, the section with the pate's is something to look into. I particularly like the "Ardenner Paté" (both the AH and the Jumbo variants), slice a part of the short side of the paté and use it as a spread on the bread. "Cranberry paté" is also very nice, but quite sweet. Still missing from yout Dutch breakfast are the slices of meat (in the broadest sense) as bread toppings, for instance: fricandeau (pork), kalkoen (turkey), wijn- or Elsassercervelaat (the standard cervelaat is a bit bland, certainly compared to what is available in Germany...), rosbief (beware of the date, also you'd sprinkle it with pepper and salt a bit). All these toppings are very much the staple items in a Dutch family breakfast (and lunch...).
If you want slices of meat freshly cut, avoid the supermarket but go to a butcher (NL: slagerij) and order at the counter. Additional benefit at the butcher's: if you ask, you might get a small piece to taste before buying - or decline. Can't do that in a supermarket. I suppose Dordrecht is a large enough city to have many butchers!
Noticed you use white bread for your slices. Try some of the brown bread loafs as well. It's supposed to be much better for your health.
we only used white bread for the hagelslag 😉
Not sure if you've already tried this, but as you probably know, cheese is one of the best, if not the best Dutch foods. I recommend going to a cheese farm and do a tasting of different types of "boerenkaas", which is made of raw milk, as opposed to pasteurized. You can try the differently aged types to find your favorite. My favorites are "extra belegen" and "overjarig". You will find many in the Groene Hart area, close Gouda.
You should try borstplaat and marzipan/marsepein, but from a patissier/pastry baker or in Dutch banketbakker. Or try andijviestamppot, endive with mashed potatoes, with small bacon strips/cubes and mustard. I know endive is in some parts of America the vegetable which we call witlof (chicory), so I don’t mean that white stuff, but the green endive. But don’t use the raw endive, but stir fry the sliced endive for two minutes in the fat from the bacon strips and then mix it with the mashed potatoes. It is more tasteful that way, and spice it with salt, pepper and mustard. I eat it with gravy and a meatball or a thick slice of bacon.
Here's some snack ideas for u guys. You might have had some of these before but I'm Dutch, I know this stuff.
- Chips: Lays - Patatje Joppie flavour
- Chocolate bars: Koetjesreep.
- Cheese: Old Amsterdam Black Label.
- Nuts: Tijgernootjes.
Also some tips.
- Put some fresh herring with onions on some "roggebrood", very nice pairing.
- Try to get invited for dinner by someone who knows how to make erwtensoep (snert) the traditional way, you probably won't want to eat it from a can ever again.
Enjoy!
Since 1999 the Koetjesreep is produced in Belgium.
@@flitsertheo Yea, I think I heard something like that. It's still in about every every supermarket though and quite populair.