Traditional recipes

Sandwich of the Week: Broodje Haring in the Delft Markt

Sandwich of the Week: Broodje Haring in the Delft Markt

North of Rotterdam and south of The Hague, in the lowlands of Holland, sits the charming town of Delft. Situated on a series of picturesque canals, it’s known variously as the birthplace and inspiration of the painter Johannes Vermeer, the eponymous center of the iconic blue-and-white ceramics called Delftware, and the home port of the Dutch East India Company during the Dutch Golden Age of the 17th century. If you happen to be there on a Thursday or Saturday between mid-April and mid-October, when the city market is up and running, it’s a great place to try one of the world’s most delicious herring sandwiches.

Herring is special to the Dutch — not only have they been enjoying it, due to their proximity to the North Sea, for hundreds of years, but they also have their own way of preparing it. The herring is “soused,” which means the fish are gutted, split open, deboned, and then brined in a vinegar solution. From there, they’re eaten two ways: the eater holds one by the tail, tilts his or her head back, and lowers it into the mouth with no accompaniment but the flavor of the sea (this is not for amateurs), or as a sandwich, ensconced in a plain hot dog-style buttery bun and topped with diced onions — undoubtedly more user-friendly.

It is Dutch tradition to eat the first herring of the season, called nieuwe haring, in late May or early June, but as the years have passed and means of preservation have improved, the season for the “new” herring has extended. At the Delft market, where visitors will find more than 150 stalls stuffed with antiques, books, flowers, candies, and all manner of bric-a-brac, the fish stall (de visbaken) is easily the most crowded. Under umbrellas emblazoned with the words “gezond en lekker” (“healthy and delicious”), locals and tourists alike pack in to enjoy herring, which is, incidentally, said to be a fabulous cure for a hangover. It is a fresh, salty, and utterly addictive delight, with the bun acting as a fabulous foil to the oily, vinegary herring and the onions lending crunch and earthiness; the sandwich is “fishy” in the best way possible.

Click here for other featured sandwiches or check out the 2013 Year in Sandwiches and the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!


Sandwich of the Week: Broodje Haring in the Delft Markt - Recipes

'm a Dutch male of 40 years old and lived in Amsterdam all my life. You can drop me blindfolded anywhere in Amsterdam and as soon as I take of the blindfolds I know where I am, how to get home by foot, bicycle, car or public transport. I have never seen naked ladies dancing in their living room ever, other then in the redlight district. There are however two tiny redlight districts in the center of town that nobody seems to know of.
You might want to question your hubbies knowledge of Amsterdam. lol!!

I know-- that is what was so crazy-- it was out of context. All I can say is that we stayed at the Marriott and the lady was dancing in her apartment window on that street.
Loved the Broodje Haring, though! And LOVE-LOVE-LOVE Amsterdam! You have such a fabulous city.

Ahh.. well. it must have been a freak moment of some sorts. It happens in this town. (No where near the tiny redlight districts I mentioned)
And thank you for complimenting Amsterdam! But remember, I lived here all my live and it grows on you, I don't see the beauty anymore as you see it. Next time check out a restaurant called moeders (moeders.com it's Dutch so you might want to try: translate.google.com). the Dutch love it and they serve some good Dutch cuisine. :-)

Broodje haring rulez!! But a haring on its own too!

I'd wanted to visit Amsterdam (and all of Netherlands) since I was in college-- I was SO happy to finally get there!-- but I want to go back-- I want to live there. Amsterdam seemed like such a 'liveable' city-- loved the unexpected quietness of it.
I am so intrigued by Dutch cuisine and the Indonesian influence.
I will definitely tell my husband to check out Moeders when he is there later this week.
Thanks for the recommendation!

Some say there's no Dutch cuisine but there is. I guess we're not very proud of it. Here's a recipe I posted some weeks ago: http://www.food.com/recipe/kaasprak-cheese-mash-432164

And indeed the Indonesian influence is interesting, there's also a Suriname influence by the way.

(And why did my first comment registered me as Anonymous and my second with my google name? strange. )

Marc-
Read your cheese mash recipes-- sounds de-lish! I'm going to try it. It sounds VERY similar to cheese grits that they make here in the southern part of the States-- cornmeal mush with sharp cheddar cheese-- divine.

The pickle in the picture with the cheese mash on the plate on food.com website. yeah, it's huge. I got it from a Jewish store close to where I live. I have big plates. )

I would love to hear how your mash turned out.

Nice post!
By the way, if you have any intentions of visiting Red Light District, you should check out this amazing Guide http://www.theredlightdistrictguide.com

I really enjoyed reading this article. It made me laugh out loud several times :-) Thank you for sharing your story and experience.


Gerookte Paling

"They'll be in next week", the fishmonger said when I called to see what happened to my order. "We're flying them in from Atlanta, so they'll still be alive when they get here. You don't mind killing them yourself, do you?". And he excused himself and hung up.

I sat there for a minute, wondering. I love food, and I love to eat. But I'm not very good at killing things. I mean, I don't mind squishing the odd ant that has found a way into my kitchen, or making a mosquito shaped splash on my bedroom wall, but anything bigger than that. not so much.

So I talked to Frankwin, a Dutch friend who grew up in the province of Zeeland and had experience with these things. And to our sous-chef who was going to go into this eel adventure with me. And I looked online to see what the most humane way to have an eel go from icky slimey to yummie smokey was, and it seemed that there was no easy way.

All week I read about eels. How they start as little glass eels and swim their way around the ocean before finding a place to grow and get fat and tasty. How they have two skins, the outer one a slimy, icky one and a thinner black one, and that you have to strip the slimy one before you can do anything with the eel. And that there are very few eels left and so the price is high and the availability scarce. And how there's a better availability in other areas of the United States but somehow Idaho was not on the eel-map. Chris, a kind and encouraging reader of the blog, would even send me pictures of how to smoke eel (something he does frequently, and well!) and give me tips and suggestions for when the precious cargo would arrive.

Try to get the biggest pieces
But I did not get eel. Somehow the order was messed up, or they lost them on the plane, or something happened somewhere, but no eel for me. Which, quite honestly, was a bit of a relief, because I had not yet decided how I was going to tackle this whole eel-killing business. Phew!!

Nevertheless, the desire for smoked eel kept making waves in the back of my head, figuratively speaking. Imagine my surprise when I walked into the Asian market in Boise, shopping for completely unrelated items, and my eye spotted the word "eel" on a package in the freezer. Yes. Yellow eel steak from Vietnam, neatly cut into four inch pieces, peeled off its squishy coat, and best of all, frozen stiff. Deader than dead, and ready for cooking.

Smoked eel is a Dutch delicacy. The eel is long, fat and meaty, and one eel will easily feed two people. Gerookte paling, or smoked eel, is available at the visboer (fishmonger) or at one of the many local herring shacks around town. It's one of the many types of fish that people buy as a snack, much like the smoked mackerel or herring. Yellow eel is a younger, therefore thinner eel, but will do to get a taste of gerookte paling.

Gerookte Paling

Swimming in brine
2 packages (14oz each) frozen yellow eel
2 cups water
1 heaping tablespoon salt
Hickory chips

Thaw the eel, rinse it and place it in a container. Dissolve 1 tablespoon of salt in two cups of water and pour over the eel, making sure they're covered. Brine the eel in the fridge for at least three hours but not much more.

Pour off the brine, rinse the eel, pat it dry with some paper towels and allow it to air dry on a cookie rack or grill rack, something that will allow for air circulation. Smoke will adhere best to dry matter, so make sure the eel has a chance to dry on all sides. A small fan placed on the fish will speed things up. Don't spend more than thirty minutes.

Start the smoker and place hickory chips on your tray. Place the eel on the racks, close and smoke on low temperature for approximately 30 minutes. The skin will be golden and slightly wrinkly. Don't smoke the eel too hot, because the fat will cook out of it, and you'll be left with fish sticks, and not the right kind!

To eat the eel, especially the thinner yellow eel, it's easier to insert both thumbs into the rib cavity and gently pull the sides apart. Peel the meat off the skin (or the other way around, whatever comes easiest) and snack away! Bones and skin are not edible.


7. Do they eat raw herring in other countries too?

Not to big of a fan of raw fish? Have some ‘kibbeling’, deepfried cod with garlick sauce….

Yes, they also eat herring in Germany. In Germany herring is typically eaten in combination with potatoes and a salad or it is served with cream or yogurt sauces with onions and gherkins.

The Scandinavians eat their herring more marinaded. In Sweden, herring is traditionally served on Midsummer’s Eve.

In the North of Sweden they lay their herring to rot in a barrel with herbs for a while before eating, giving the herring a gruesome smell.


Filet Americain

"You are going to do WHAT?!" my butcher exclaimed, wide eyed. I had just asked him to recommend a cut of beef for filet americain. He shook his head, so I explained to him that I wanted a tender piece of beef to grind up, mix in with some seasonings and then eat it on a bread roll. Raw. I had him nodding agreeably up to the "mixing in the seasonings" part. Up until there it all sounded like a precursor to a nicely grilled hamburger, which is what everybody else in line ahead of me was asking for. But when I told him I was going to let it sit for a while and then eat it raw, I lost him.

"So how do you cook it then?" he asked, not sure whether he heard me right. "Well, see, you don't cook it", I said, "you just mix it all together and eat it. With some crackers", I added, sheepishly, as if the addition of carbs would all of a sudden make the concept somehow sound more sane. "But how can you make sure nobody gets sick?" he then wondered out loud. Hmmm. "I don't know", I hesitated, "I guess I'm just making sure I buy good quality meat from you and keep my fingers crossed" and smiled nicely.

My butcher had nothing to say to that, so just nodded at the piece of wrapped top sirloin steak I was holding in my hand and said that it would do nicely.

Filet americain, or American filet, is a raw beef spread that is served on a roll for lunch, or on crackers as an appetizer. Not for the faint of heart, and most certainly not for anybody with a compromised immune system, or the elderly, children, pregnant women, it is however a much sought-after product and dearly missed by Dutch expats.

How the name came about is anybody's guess. It's a variation on the famous steak tartare, a dish supposedly named after the nomadic Tartars who roamed the plains of Russia. They were so busy running about and doing Tartar things that they did not have time to stop, cook and eat, so they consumed raw steak that they tenderized by putting it underneath their saddle for a day's ride. Nowadays, steak tartare is a patty of ground beef, topped with capers, an egg yolk, seasonings, and served tableside so that each guest can mix in the ingredients themselves and adjust it to taste.

In the early days of the 20th century this dish was called "steak a l'Americaine", steak the American way. Why? Not sure. Maybe back then they figured that our cowboys were as busy as the Tartars, and ate their steak raw. With capers and an egg yolk. Yeah, somehow I don't see that happening. But either way, one thing turned to another and the steak a l'Americaine was born, dubious past included.

Filet americain is a ground up version of the steak tartare: beef, seasonings, capers, onions, and some mayo and mustard to bind it all together. it's ground into a paste and spread on a white crunchy roll, topped with some sliced or diced onions and a few capers by choice.

CAUTION! PLEASE READ BEFORE PROCEEDING!
Before you make this dish, I want to warn you about the possible risk of foodborne illnesses. Raw meat can be dangerous to your health and as mentioned above, anybody elderly, young, pregnant, sick, etc etc, should really NOT eat this dish. Raw meat can be a source of foodborne pathogens such as E.coli or Salmonella, and eating raw meat can cause foodborne illnesses that may lead to serious illness or even death. If you decide to make this dish, you are on your own! I am just posting the recipe as a part of sharing about Dutch culture and food customs, but for pete's sake, don't make yourself sick.

Rubbing the meat with Worcestershire sauce which has a vinegar base will kill some of the pathogens, but not all. After cutting up the meat, clean the knife with hot water and soap and let it air-dry, clean your counter and use a different cutting board for the rest of the ingredients. Take care to not cross-contaminate any other food items and wash your hands frequently. Immediately refrigerate the meat paste after you've decided it's seasoned to taste. Refrigerate for at least an hour before consuming.

Filet Americain

1lb of sirloin steak
4 tablespoons of Worcestershire sauce
1 tablespoon of capers
1/2 teaspoon of salt
1/2 teaspoon of black ground pepper
4 medium sized crunchy dill pickles
3 tablespoons of diced red onion
3 tablespoons of mayo
1 tablespoon of mustard (optional)
Curry, paprika, garlic etc optional

Rub the steak on both sides with the Worcestershire sauce and let it sit for a minute or two. Then cut the fat off the meat and any silver skin, chop the beef in large chunks and place it in the food processor. Add the capers, salt, black pepper, chopped pickles, onion and mayo and grind to a paste. Taste. Adjust seasonings.
Refrigerate until use. Eat within four hours of preparing. Do not keep longer than 24 hours!


Gerookte Makreel

Mackerel and I don't have the best of relationships. My first encounter with this fatty finned food was while fishing one day on the North Sea, many years ago. It was cold, it was windy and trying to get those slippery fish off the hook while they void their vent on you is a hassle and a half. Not my idea of a fun afternoon, mind you, and I venture to say not the mackerel's either.

Last week, many years after our first date, we met again, mackerel and I. Not anywhere near the North Sea, but in the freezer department of a local grocery store. There it was, immediately recognizable by its distinct silver and dark blue pattern, but slightly less agitated than last time. Well, quite a bit less agitated actually, because it was frozen stiff.

For this dish you need a smokehouse or smoker. I purchased a Little Chief smoker and used apple chips to smoke the fish. Keep the temperature at an even 150F for the duration of the process: mackerel should be ready in about an hour and a half.

2 mackerel
Salt
Water
4 handfuls of apple chips

Thaw the fish in the refrigerator, or in the sink under running water. In the meantime, prepare a salt water solution (1 cup of table salt on sixteen cups of water) with enough water to cover both fish.

Lay the fish on its side, and cut open the belly with a short sharp knife from the vent to the gills. Carefully reach inside and pull out all the organs and the digestive tract. Cut out the gills. Rinse out the cavity and the head, and lay the fish in the salt water brine.

Keep the fish submerged in the brine for at least three hours, but if you can brine them overnight in the fridge, even better. The next day, rinse the fish and pat them dry. Insert a sausage hook (I used the metal hooks from a bungee cord) into the back of the head of the fish.

Fire up your smoker. In the meantime, hang the fish somewhere where they are covered, out of the elements but with some kind of airflow. A small fan might just do the trick. Smoke does not penetrate into wet meats, so the drier the fish, the better the smoke flavor.

Hang the mackerel in your smoker, put the lid back on and get smoking! Mackerel has a distinct flavor of its own and apple will give a tender, non-dominant smoke flavor to the fish, but you are welcome to experiment with any other flavors, or stick to your favorite.

Remove the mackerel when they're golden and done, roll them separately in aluminum foil, and let them rest for an hour. If you want to eat them warm (and who doesn't!!), cut off the head and the tail, and carefully break open the fish by inserting your thumbs into the belly cavity. Remove the spines and the skin, and break the remaining meat into large chunks.

Serve as such, on a buttered roll with a pickle, or cold on some crackers as a snack or appetizer.


Dutch Culture! 18 Unmissable Typical Dutch Foods

Welcome to this food-focussed Dutch culture guide covering some of the most typical Dutch snacks and dishes you can find in Holland don’t watch on an empty stomach! ��.
I spent a few “gezellig” days eating my way around the cities of Den Haag and Utrecht, absorbing the Dutch culture and scoffing everything in sight. From stroopwafel to herring, cakes to coffee, natural wines to Indonesian food, croquettes to Lebanese street food, monastery-brewed beers to organic breakfasts. And a lot more in between. Super lekker! ��.
In this video I share 18 typical Dutch culture foods to try in these two beautiful and often overlooked cities. This list showcases the diversity that can be found in Den Haag and Utrecht and just what great foodie destinations they are..
Below are all the places I visited along with their websites, and you can skip straight to each section in the video too if you want to..
And don’t forget to click the thumbs up, comment and subscribe if you enjoyed this video thank you ��.
UTRECHT.
1:00 The 12th century Oudegracht is the oldest canal in Utrecht Oudegracht.
https://www.visit-utrecht.com/locations/2262374431/canals-and-shipyards.
1:16 awesome 3 hour Utrecht Street Food Tour.
https://www.streetfoodtourutrecht.nl/.
1:38 all manner of delicious and different flavoured peanut butters in De Pindakaaswinkel.
https://depindakaaswinkel.nl/.
1:53 gorgeous little chocolates with an imprint of the Dom Tower from the almost 100 year old confectioners Theo Blom.
https://www.visit-utrecht.com/locations/3254856353/theo-blom.
2:14 don’t miss a deep fried snack or two from a Febo snack bar.
https://www.febo.nl/.
2:44 sample some gourmet croquettes from Croquetten Boutique.
https://www.croquettenboutique.nl/.
3:09 head to Vredenburg Market to try lots of different local Dutch food.
https://www.visit-utrecht.com/locations/346115091/vredenburg-market.
3:31 time for the local delicacy of Dutch herring (haring) from Hillebrand de Graaf.
http://www.vishandeldegraaf.com/.
4:05 the Dutch love their potatoes, head to Jacketz for some really loaded ones.
http://www.jacketz.nl/en.
4:15 gorgeous, gooey and still-warm stroopwafels from Waffel, with a fantastic array of toppings. They do vegan ones too!.
https://waffel.nl/en/homepage-en/.
4:33 Gastmaal is the place to go for inventive small plates and a big natural wine collection.
https://www.gastmaalcafe.nl/.
4:45 you’ll find beautiful rooms at The Anthony Hotel.
https://www.theanthony.nl/.
4:56 Gys offer up a fully vegan or vegetarian breakfast spread, and everything is organic.
https://gysutrecht.nl/.
DEN HAAG.
5:11 spend some time soaking up the sun or getting blown away by the wind! at Scheveningen Beach.
https://www.holland.com/global/tourism/destinations/more-destinations/scheveningen/the-scheveningen-beach.htm.
5:29 a fantastic 3.5hr food tour around The Hague with Kerensa from Bites & Stories.
https://www.bitesandstories.com/.
5:31 pop into Bakkertje to try some delicious local cake it’s the oldest bakery in Den Haag!.
https://www.hetbakkertje.nl/.
5:56 stop for a huge meatball Dutch snack from the famous Dungelmann butchers, who are also the meat suppliers for the Dutch royal family.
https://slagerijdungelmann.nl/.
6:27 get your caffeine fix from coffee and chocolate shop Hop & Stork, where all hot drinks come with some of their wonderful chocolate.
https://www.hopenstork.com/.
6:42 don’t miss the excellent Lebanese street food spot Baladi for some seriously tasty man’ouche.
http://baladionline.nl/.
6:55 head to Huppel The Pub to try some Haagsche Broeder beer, brewed in the monastery down the road.
https://www.dehuppel.nl/home.
7:33 feast on Dutch Indonesian food at Soeboer http://soeboer.nl/.
8:13 start your day with breakfast at Anne & Max who use organic, biodynamic and fairtrade ingredients.
https://www.annemax.nl/vestigingen/den-haag-kerkplein/.
8:40 do not miss Voorlinden Art Museum full of really fantastic installations, give yourself at least a couple of hours there.
https://www.voorlinden.nl/?lang=en.
9:23 don’t leave Holland without trying kibbeling by the beach watch out for the seagulls!.
https://www.simonisvis.nl/.
Please let me know if you have any questions!
_
SAY HI!
BLOG http://www.thecutlerychronicles.com/.
INSTAGRAM https://www.instagram.com/thecutlerychronicles.
TWITTER https://twitter.com/LeyLaLaa.
FACEBOOK https://www.facebook.com/TheCutleryChronicles.
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This is a sponsored post in collaboration with EasyJet and Visit Holland. All creative direction and opinions remain my own, as always..
_
This video was shot and edited by Ricardo from https://www.icanfilmthat.com/.
_
MUSIC CREDIT.
Party by Mike Kirin.
License Number 170574

Video taken from the channel: The Cutlery Chronicles

Looking for Dutch recipes? Allrecipes has more than 50 trusted Dutch recipes complete with ratings, reviews and cooking tips. Hete Bliksem (Dutch Mashed potatoes with apple and salt pork) Honingkoek (Dutch Honey Cake) Hoornse Broeder (Dutch Raisin and Brown Sugar Bread) Hopjesvla (Dutch Coffee Custard) Hutspot met klapstuk (Dutch carrot mashed potatoes with braised beef) Huzarensalade (Dutch Hussar’s Salad) Janhagel (Dutch Cinnamon Cookie) Jodenkoek (Dutch Jewish Cookies). Allrecipes has more than 50 trusted Dutch recipes complete with ratings, reviews and cooking tips.

Stroopwaffels I A wonderful very-difficult-to-find Dutch recipe from a Dutch friend of mine. The most common food for the Dutch is mainly based around potatoes, meat and vegetables. A traditional meal will start with a soup, continue with a main course and finish with a sweet dessert such as yoghurt, pudding or vla. A traditional soup is split pea soup, called snert or erwtensoep. The Best Pennsylvania Dutch Recipes on Yummly | Pennsylvania-dutch Brownies, Pennsylvania Dutch Dumplings, Pennsylvania Dutch Soft Pretzels.

Pennsylvania Dutch Pork Ribs Dinner De’s Home Style Food Crafting. fresh. Dutch Recipes. 7,061 likes · 334 talking about this. Dutch Recipes in English.

Recipes from the Netherlands (Holland). As well as (former) countries of.


10 Dutch Dishes You Must Try When Living In The Netherlands

Dutch cuisine consists of hearty fare that is warming and wholesome, something that the locals greatly appreciate on account of the cold temperatures. Today we’re taking a look at some of the dishes you should try if you’re living in the Netherlands.Erwtensoep

This thick pea soup constitutes a meal in itself. Made from dried and split green peas, it is often eaten with rye bread or roggebrood, and topped with Dutch smoked bacon (katenspek), butter and cheese. The recipe also calls for slices of smoked sausage, called rookworst. The soup also has other vegetables such as celery, carrots, leeks and potatoes. It is a New Year’s Day tradition to eat erwtensoep, but its also prepared on days when the temperature drops. It is sometimes served as an appetizer. It is especially popular with ice skaters due to its warming qualities. Erwtensoep is also called snert, and it can be made thinner by adding more stock.

The meat from the soup may be added to the rye bread along with some mustard. The soup is prepared in larger quantities and consumed later, as once cooled, the soup stays fresh for a number of days. It is the assorted vegetables that are added which makes the soup so thick. The traditional recipe of erwtensoep calls for only celery, split peas and leeks. But potatoes may be added to thicken the soup. It is traditional to eat dessert crepes after the pea soup a practice that is also prevalent in Scandinavia, mainly in Sweden, where pea soup is made on Thursdays.

Bitterballen

A snack made from meat, either beef or veal, Bitterballen is similar to kroketten, the Dutch variant of which employs the same ingredients, flavors and cooking methods. However, kroketten are distinctly oblong in shape and eaten as a sandwich in a soft bun. The beef or veal is either chopped or minced and mixed with other ingredients such as beef broth, flour, parsley, salt and paper, after which it forms a thick roux. Most traditional recipes also include nutmeg, while variants include chopped vegetables and even curry powder.

Once the ingredients are combined, the dish is refrigerated in order for it to turn into a firm consistency. It is then rolled into balls, dipped in egg and breadcrumbs and deep-fried, and served with mustard for dipping. The breadcrumbs give the dish its characteristic crisp exterior, while the filling of meat inside is thick and gooey. Bitterballen is often an accompaniment to beer, and can be found on the menu in most cafés. There are also recipes for a vegetarian version of the dish, while there are some that add goat cheese or truffle.

A type of Dutch sausage, Rookworst is made from ground meat with spices and salt. The sausage casing used to be made of natural gut membranes, but today it made of bovine collagen. Although it is called smoked sausage, the commercially available rookworst today is not smoked at all, but rather has smoke aromatics added, which give it its characteristic flavor. However, traditionally it was smoked over smoldering woodchips.

Rookworst is a classic ingredient in stamppot, a traditional Dutch dish made from mashed potatoes and vegetables or fruit. Rookworst comes in two varieties, a cooked and packaged sausage that is also known as Gelderse rookworst and raw rookworst, which needs to be prepared the right way as it contains raw meats. The packed rookworst only needs to be re-heated in boiling water before serving, while raw rookworst is most commonly prepared by simmering it.

Stroopwafels

Stroopwafels, or syrup waffles, are a type of waffle made from a couple of thin layers of baked dough with a filling of caramel-like syrup. It was first made in the city of Gouda during the 18th century, and is now popular across the Netherlands. The oldest known recipe for Stroopwafels dates back to 1840. There were only about 100 bakers in Gouda that made these waffles. It was towards the 1870s when they began to be made outside of the city, and by the 20th century stroopwafels were being made in factories.

Deliciously chewy, this sweet treat can be found in most grocery stores. It is also available fresh at street stands at markets and festivals. Stroopwafels are usually served along with cup of tea or coffee. These Dutch cookies come in different sizes, but the most common size is that of the lid of a cup of hot beverage. When placed on top of the steaming cup, the dough softens and melts the syrup inside, thus turning it into a delicious snack or dessert. It originated as a poor man’s cookie as the recipe was quite basic and flour, eggs, sugar, butter, milk and cinnamon were the only ingredients required. The batter is pressed on a waffle iron and the gluey sugar syrup is slathered over it. Today, each baker is likely to have his or her own recipe for stroopwafels.

Hollandse Nieuwe Haring

Hollandse nieuwe refers to the season’s first herring, which starts appearing during the beginning of June. The herring is almost a culinary icon and a beloved ingredient of the Dutch. Only herring that is caught between the months of May and July can be called Hollandse nieuwe. According to age-old practice, Hollandse nieuwe is also herring which contains a minimum of 16 percent fat and is caught in the traditional manner. Such herring is cleaned on the fishing boats and the pancreas is left in place, the enzymes of which help in conservation, so that the brine in which the herring is stored requires a smaller amount of salt.

Hollandse nieuwe haring is a deeply traditional food and expats must try this local delicacy when living in the Netherlands. The herring is usually served with chopped onions. It is sometimes eaten with bread. There is also apparently a typical way to eat this dish, which involves holding it by the tail and dunking it into the mouth while throwing one’s head back. A more appetizing way, perhaps, may be to eat it in smaller pieces or as part of a sandwich known as broodje haring, which is found at most street stands.

Goudse Kaas

Goudse Kaas or Gouda cheese is among the most commonly eaten cheeses in the world. The cheese is named after the city of Gouda but is not actually produced there. The name comes from the fact that the farmers brought their cheese to Gouda city to sell. Nearly 60 percent of Dutch cheese comes from this city. The cheese market in Gouda is worth a visit and quite an adventure in itself. Held every week on Thursday mornings, between April and August, cheese wheels are traded in the traditional way, where the farmers and traders ‘clap hands’ to imply a confirmed sale. It is a traditionally Dutch food, but it is made across the world. It is a common feature in most households and restaurants in the Netherlands.

There are different varieties of the cheese based on the duration of aging. Younger cheeses are sometimes added to sandwiches, while the older ones are served as an accompaniment to drinks. The cheeses complement beverages such as wine and beer.

Koffie Verkeerd

The Dutch version of a milk coffee or café au lait, koffie verkeerd is traditionally served with a lot of milk. But today it is more commonly had as an espresso with steamed milk and foam. The name actually translates to ‘wrong coffee’ since regular coffee contains a smaller amount of milk, while in koffie verkeerd the milk is nearly in equal proportion to the coffee. It is had during breakfast or in the afternoons. It is the Dutch way to serve a small cookie or a piece of chocolate along with the coffee. Koffie verkeerd is on the menu in almost every restaurant or café in the Netherlands. Coffee drinking has been enjoyed as a Dutch tradition for many years, and public coffee houses have been part of the country since the early 17th century.

Made from buckwheat flour and yeast, poffertjes look like little fluffy pancakes and are cooked in a special pan with shallow indentations on the bottom to keep the batter in place. This helps to create small puffed pancakes. The poffertjes are then sprinkled with powdered sugar after adding a dollop of butter on the top. Traditionally eaten during fall and winter, street stands selling poffertjes spring up during this time and it is possible to catch a quick bite of poffertjes at almost every street corner and outdoor market where they are served in paper plates with a small fork for spreading the butter and eating.

Poffertjes may be eaten with a variety of different toppings such as syrup, strawberries or whipped cream. They are a firm fixture in celebrations and national holidays. They are also a popular buy during the Christmas and New Year season, where they are sold at Christmas markets. Dutch settlers brought poffertjes, and the dimpled pan in which they are prepared, to America.

Chocoladeletters

Chocoladeletters, or chocolate letters, are a Dutch candy made in the form of different letters of the alphabet. Especially prepared during the Dutch holiday of Saint Nicholas or Sinterklaas, this fun candy began as a tradition in the Middle Ages when bread dough was used to make letters for children. It continued down the centuries and since the 19th century, chocolate has been used to make the shapes. It is traditional to present people with the letters of their initials during Sinterklaas.

Chocoladeletters come in a variety of sizes, types and flavors. The thickness of the letters varies as the same amount of chocolate is used for every letter this way all the letters contain an equal amount of chocolate. Chocoladeletters are available in milk, white and dark chocolate, and really easy to make since it involves pouring melted chocolate of your choice into letter molds. The chocolate letters may then be decorated with icing or rose petals.

The classic and beloved Dutch specialty, stamppot, is believed to be the oldest of all Dutch dishes, and yet still retains its popularity even today. A perfect meal for a cold, wet evening in the Netherlands, the stamppot is known to hit the spot every time. Extremely common during the winters, the dish is made by mashing boiled potatoes together, along with a variety of vegetables such as kale or endive, and served with the Dutch smoked sausage, rookworst.

The hutspot is the most traditional stamppot dish and can be loosely translated as ‘hopscotch’ it is made from potato, onion and carrots, and often served with klapstuk, or braised beef. The history of hutspot dates back to 1574, during the Eighty Years’ War, when the people of Leiden celebrated their victory. The legend has it that when the Spanish invaders vacated the land, they left behind a couple of pots of vegetable stew (which contained parsnips back then), which was relished by the starving locals. Stamppot is a nourishing dish, which is usually made in large quantities but served at once, as reheating tends to dry out the dish.


Holland is a country with a rich historical and traditional heritage. The Dutch themselves are very traditional people. Holland would not be Holland without the famous tulips, windmills, cheese and wooden shoes. When visiting Holland, it’s absolutely a must to experience and taste these traditions.

Here are some interesting facts about typical Dutch things:

The famous black and white cows are Holstein cows, also known as Holstein-Friesian or Friesian. They are dairy cows, and it is said they have been bred for their dairy qualities for around 2,000 years. It seems that the Dutch breeders developed the breed with the idea of obtaining animals which would make best use of grass which is an abundant abundant resource in these areas. Over the centuries this resulted in efficient and renowned high-producing black-and-white dairy cow!

A typical Dutch snack is the herring together with raw onions. The herring is cleaned and the head is removed after which it is conserved in a traditional way with salt. The Dutch way of eating the herring is by picking it up from its tail and gradually letting it slide into the mouth. Another popular way of eating it on a sandwich, in Dutch called ‘broodje haring’.

In the Netherlands everybody skates! Ice skating dates back over a millennium where the natives use to travel on frozen rivers and canals by adding bones to their shoes in order to be able to skate. Centuries later people stated skating for fun and in the Netherlands the Dutch began touring the rivers connecting the 11 cities of Friesland which eventually led to the ‘Eleven Towns Race’, commonly known as Elfstedentocht.

The Dutch architectural style is very distinctive, featuring step-gables like designs widely found in the old townhouses of Amsterdam.

Windmills

Worldwide, windmills are often closely associated with the Netherlands. This relation ZaanseSchans Mill can be traced back to the 17th century during which The Netherlands was going through an economical and cultural boom. During this era, windmills were vital for converting lakes and polder ditches into fertile land. For centuries windmills were the primary source of power in Holland.

In fact, about a century ago there were approximately 10,000 functional windmills and today there are still more than 1,000 mills, the majority of them located in Zuid Holland. Kinderdijk is the most famous place for windmills in Holland. The windmills are very well preserved and fully operational. In 1997 the Kinderdijk mills were placed on the World Heritage List of UNESCO. On Saturdays, during July and August all the windmills are set in motion.

Wooden clogs

Wooden clogs are considered by many as a form of Dutch traditional dress. This frenzy mania boomed during the last few decades within the tourist industry. Of the 3 million wooden Dutch clog shoes which are made yearly, a big part of them are destined for tourist seats. Many think that all Dutch people wear clogs, which is why Dutch are sometimes called ‘cloggies’. In Dutch, clogs are known as klompen.

In fact, in Holland few people wear clogs, mostly farmers, market-gardeners and people who work in nurseries. This is because clogs are regarded as a kind of safety shoes and indeed they are. Dutch clogs have been officially marked as safety shoes, after being tested and awarded the CE mark. Wooden shoes have been worn through out Europe since the late dark ages. Dutch used to wear them, mainly because of the swampy ground and the abundance of good wood ‘klompen’ are made of such as willow and poplar.

The KlompenMuseum Gebroeders Wietzes in Eelde has a vast collection of ‘klompen’ being the greatest wooden shoe museum to this date. www.klompenmuseum.nl

Tulips

The tulip was introduced to Europe by the Ottoman Empire in the 16th century. The tulips passion for tulips grew stronger with in upper class members from the Low Countries, competing among each other for the rarest collection of tulips. Eventually everyone began to deal in bulbs, essentially speculating on the tulip market, which was believed to have no limits. During spring large areas of Holland are transformed into splendid tulip carpets. This awfully beautiful transformation, gives the Dutch a good cheer from the frosts of autumn and the snow of winter.

Be sure to tour the Lisse Bollenstreek Route (Bulb District Route), more popularly known as the Bloemen Route (Flower Route).The route is about 15 miles long and it’s best experienced while cycling.

Also worth seeing is the Flower parade, a huge procession of nicely decorated floats and luxury cars. The last but not the least, the Keukenhof gardens, an incredible botanic experience. The best time to visit these places is mid-April, possible a bit earlier or later, depending on the weather.

Bicycles

Holland is very famous for the 20 million bicycles zigzagging around the country. With an astonishing 4 million difference between bicycles and people, Holland has the highest bicycle density in the world. No wonder why there is a steady rate of 800 thousand bicycles in Holland stolen per year. So lock it or lose it!

What makes the Netherlands such a devoted bicycle country is not precisely known, but a close guess would be that Holland is a very flat country.For the Dutch, a bicycle is the primary means of transportation within the city. In fact a lot of people own several bikes for different purposes one for everyday use which is usually not more than a wreck and a decent one for trips and tours.

With a length of 11,000 miles of paths and bicycle lanes, Holland is the perfect country for a cycling vacation. If you are planning such a vacation we suggest you to visit this link: Cycling in the Netherlands

If you are a ‘fiets’ (bicycle in Dutch) lover, don’t miss the opportunity to visit the National Bicycle Museum in Velorama. An extensive collection of 250 authentic veteran cycles will impress bicycle lovers of all ages.

Cheese

Cheese has been exported from The Netherlands since the middle ages and to date The Netherlands is the world’s largest cheese exporter. No wonder why two of the Alkmaar – traditional cheese market most famous cheeses are named after their town of origin Edam and Gouda.

Edam is well known for its round shape whilst Gouda is the most commonly produced cheese. The cheese culture in Holland is not something recent in fact archaeological research shows that inhabitants of the Low Countries have been producing cheese since prehistoric times.
The first cheese markets and weigh houses were introduced in the middle Ages so as to control both the quality and quantity of cheese being sold.

The traditional merchant cheese markets in Alkmaar, Gouda and Edam are fully functional to this date. During summer months these three villages follow traditional rituals of the cheese trading process. Cheese markets are one of the country’s most popular tourist attractions. Alkmaar is just over half an hour from Amsterdam Central Station by intercity train.

Drop is the Dutch national sweet with a consumption rate of 4 kilos per person per year. This controversial typical black sweet is a combination of sugar, sal ammoniac, gum arabic and liquorice root extract. Unfortunately enough, the inventor of the drop is yet unknown.

In the past drop was a medicine in a form of syrup or pills to combat cold. There are many tastes and types of drop sweet, salty or double salty, honey flavored and the list goes on but never enough!

Stroopwafels

A ‘stroopwafel’ (syrup waffle, caramel Cookie Waffle or treacle waffle) is a waffle made from two thin layers of baked batter with caramel syrup filling in the middle. The syrup waffle originates from Gouda in the Netherlands. It is said that Gerard Kamphuisen who opened his bakery in 1810, was the inventor of the handcrafted Gouda Stroopwafel.

Until 1870 Gouda was the only city where syrup waffles were made. As described in one of the oldest found recipes of 1840, left overs and crumbs were used to bake cookies sweetened with syrup. Syrup waffles were also called “poor mens cookies” because they were very cheap to produce.


My kitchen diaries

When I came to holland some 6 to 7 years ago, getting acquainted to the dutch food scene was one of my first steps in getting around the dutch culture. I am a lazy gourmande after all!

I will always have a hard time comparing the dutch food scene to the holy french gastronomy world. Yet, I’ve come to cherish it truely. The dutch food scene is growing at an incredible speed open to both world influences and ancient traditions.

It was not easy… I didn’t know the secret places I almost cried in front of the ‘limited’ assortment (I still do sometimes) and ridiculous opening times

of the supermarkets I thought butchers and bakeries didn’t exist in holland. I didn’t understand the dutch food habits. But I’m curious, and I learn fast! I’ve come to know some of the secret places, ingredients and dishes.

For those who are new or unfamiliar to The Hague’s food scene, here are some of my favourite food shopping places. The list is far from complete yet (I don’t always know the address or the names of the shops I’m going too) and only covers the shops I really know and go to, mostly in the Hague for now. For more adresses in particular in Amsterdam or Utrecht, Marieke shares tons of other great shopping tips on her blog Trifles.
You’ll see, food shopping in the Hague (and in the Netherlands ) is fun!

Bakeries, Pastry and chocolate shops / Boulangeries, patisseries
Bakkers, taart and chocolade winkels

Het Dessert atelier (from Richard Ophorst)
Westvlietweg 66 F, 2495AA Den Haag
Phone. +31 70 3654155
Open. no fixed openingtimes, call for information.

My all time favourite and, according to me, the only real pastry shop in the Hague (that was until I discovered Philipe Galerne… the real thing too). Richard’s pastries are light-textured, delicate, gorgeous and sooo delicious. Thanks to Richard, I had the wedding cake of my dreams.

Maison Belder
Javastraat 261, 2585 AL Den Haag
Phone. +31 70 3607079
Open. wed-sat 9-5, sun 9-13

The 2nd best croissants in the Hague (a bit pricy though, but you can’t have it all)! Open on sundays and national days (just like in France!), with the sunday news as a bonus. There’s no better way to start a perfect sunday.

Patisserie Philippe Galerne
Art van de Goesstraat 24, 2582 AK Den Haag
Phone. +31 70 3388662
Open. tue-sat ?, sun 9-13

A real french patisserie at the end of the famous Fred! Also open on sundays and national days (just like in France!). There’s often a queue until outside on sunday mornings but it’s all so worth it and while you’re waiting, you can have a peak at the hard working pastry team in action at the back of the shop. Do not hesitate to ask for tips, in french dutch or english. They will always answer you with a smile. Since I’ve discovered them, I have tasted and enjoyed a good deal of their assortment: THE best croissants and pains au raisins I know in the Hague. For the bread ask for their traditionnal baguette and the durum breads… In the pastry department, the Eclair au café, fruit tarts and madeleines are definitely worth a detour. In the weekends you will also find some delicious and beautiful entremets.

Bakkerij Hans en Frans Hessing
Reinkenstraat 50, 2517 CW Den Haag
Phone. +31 70 3451144

Good croissants with real butter! and many other treats. Try their dutch cookies.

Michel, boulanger – patissier
Oude Molstraat 17, 2513 BA Den Haag
Phone. +31 70 4151513
Open. tue-sat ?, sun ?

A tiny little boulangerie in a tiny little street right in the center of the Hague, open on sundays -). I discovered it thanks to a breadlover and true french gourmand who has become addicted to their bread. I haven’t tried everything yet, but enough to tell you it’s a good one, very good one.

Patisserie Chocolaterie Jarreau
Van Hoytemastraat 42, 2596 ER Den Haag
Phone. +31 70 3248719
Open. 8.30-18, sat 8-17

A chic and trendy patisserie in the praised neighbourhood of Bernoodenhout, in the style of high-end parisian patisseries. Discovered thanks to reader Cristopher! Their patisseries and petits-fours are not only tasteful but beautiful. Too bad they are a little bit away from my local foodie route: I don’t get the occasion to drool in front of their etalage as often as I’d wish! No croissants though, and closed on sundays (as far as I know)…

Koek & Chocolade Den Haag
Frederikstraat 13, 2514LA Den Haag
phone. +31 35 5335866
Open. wed-fri 10-18, sat 10-17

Mouthwatering and beautiful handmade chocolates with quality ingredients and lovely combinations and shapes. You guys have got to try it! The assortment is always extra fresh and is prepared in the beginning of each week.

And in the rest of the Netherlands:

Vlaamschbroodhuys Utrecht
Nachtegaalstraat 54, 3581 AL Utrecht
phone. +31 30 2316153
Open. mon 11-18.30 tue-fri 9.30-18.30, sat 9-17

A traditional bakery combined with a trendy airy lunchroom. I discovered it “par hasard” while strolling around and window shopping in Utrecht, while I was craving for something to eat. Scrumptious bread and lovely tartines with fresh and quality ingredients.
Located in a street filled with great culi-adresses just outside of the old center, close to the Schouwburg.

Bond en Smolders
Lijnmarkt 9, Utrecht
phone. +31 30 2310913
Open. tue-fri 9-17.30, sat 8.30-17

I stranded by accident in this buzzing patisserie and tea room in the heart of the old center of Utrecht, after a long stroll in the city which left me exhausted. Their cakes and tarts look great, but mostly I fell in love with their mini-chocolates (the smallest in the Netherlands, they claim).

Koek & Chocolade Utrecht
Nobelstraat 215, 3512 EM Utrecht [& also in The hague (see above) and Laren (check website)]
phone. +31 30 2304232
Open. wed-fri 10-18, sat 10-17

Mouthwatering and beautiful handmade chocolates with quality ingredients and lovely combinations and shapes. You guys have got to try it! The assortment is always extra fresh and is prepared in the beginning of each week.

Matla Boucherie
Slagerij – belegde broodjes – maaltijden – salades
Bankastraat 48, Den Haag
Phone. +31 70 3504180

Slagerij P.J. van den Broek
Obrechtstraat 177, 2517 VS Den Haag,
Phone. +31 70 3651400
Open. mon 10-18, tue-fri 8-18, sat 8-16

Since short my local butcher. Not that it’s new, it is well established for at least 25 years. I’ve just been a little bit slow on finding that one… They have a large assortment of good quality meat, and kind experienced personnel who really know something about meat. Do not hesitate to ask for tips or a special cut.

Simonis
Visafslag 20, 2583 DM Den Haag
Open.
1 apr./14 oct. mon.-sun. 9-21.
15 oct/31 march sun-thu 9-19 fri-sat 9-21

Always a large assortment of quality fresh fish from all seas. Not cheap, but quality fish isn’t around here. It’s one of the rare places in the Hague where I know I can find several sorts of seashells. It’s open on sundays but many people have found about that so be patient and do not forget to take a ticket at the entrance. Finally they also have a restaurant where locals come and enjoy a ‘hapje’ (snack) after a walk on the beach, It’s always crowded on sunny weekends. My favourites are of course the very dutch ‘haring’ or a half dozen oysters with its glass of wine. The lekkerbek and kibbeling (dutch ‘fish and chips’) are good too, but beware: their servings are enormous! I suggest you share a plate with two or even three.

Vishandel Roeleveld
Dokter Lelykade 158, 2583CN Scheveningen
phone. +31(0)70 3549626
fax. +31(0)70 3555985
e-mail: [email protected]
Open. wed-thu 9-17, fri 8-17, sat 8-15.

Another of the famous fish family businesses of Scheveningen. Less ‘touristy’ than Simonis, but limited opening times. An extrafresh assortment of fresh fish and smoked specialties

Fishes.
Nachtegaalstraat 33, 3581 AC Utrecht [& also in Amsterdam and Breukelen (check website)]
phone. +31 30 707 0227
Open. mon 12-18.30 tue-fri 10-18.30, sat 10-17.

A trendy fish shop (and lunchroom) with a focus on sustainable and seasonal fish, that I discovered during an afternoon culi-shopping in Utrecht.

Vegetables and fruits
Groenten en fruit

De Groen(t)e Winkel
Reinkenstraat 65, 2517CR Den Haag
phone. +31(0)703648866
fax. +31(0)703608833
Open. mon-fri 8-18, sat 8-16

Unfortunately the shop has closed some months ago already, replaced by another green grocer and deli. The shop is ok and has a large assortment of traiteur like stuf, but it’s just not the same thing to me. I miss my ‘veggie’ ladies! My local, in the buzzing reikenstraat. I like the two lovely ‘veggie’ ladies and their assortment of quality seasonal vegetables, dutch farm cheeses and homemade specialties (mini-quiches, salads and other treats)

Rutten – Le Spécialiste Du Frais
Groentewinkel
Piet Heinstraat 86/A, 2518 CL, den Haag
Phone. +31 70 3462445

All the vegetables you can dream about. The place to go if you are desperate for jerusalem artichokes, wild mushrooms and old-fashioned vegetables.

Deli’s and food shops from around the world
Traiteurs

Casa Bocage
Zoutmanstraat 51,2518GM Den Haag
phone. +31 70 3925088

A treat for the homesick portuguese or brasilian expat and the curious foodie. A good selection of portuguese and bresilian food: from fish to chourizo and local wines, but also homemade specialities. Do not hesitate to enjoy a cup of portuguese coffie before you leave the place!

Chester’s kitchen
Prins Hendrikstraat 54, 2518HT Den Haag
phone. +31 70 3628542
Open. tue-wed sat 12-18, thu-fri 12-20:30

Freshly baked british pies without preservatives or artificial flavourings. My fave so far is the steak and kidney pie. From outside, you might think that the shop could do with a little bit more decoration, but don’t let it stop you: Rob Carter, ‘Head cook and bottle washer’ has known how to seduce the best pubs in the Hague, as well as the nostalgic british community and many more

Gransjean wijnen en delicatessen
Bankastraat 12, 2585 EN Den Haag
Phone. +31 70 3503980

One of my favourite deli’s in the Hague. They are friendly and helpful even when you arrive 5 minutes before closing time as I always do. A large choice of cheeses and delicacies from mediterranean, anglosaxon or dutch origin and a very good selection of wines for every occasion (Try their australian selection). Check their website for wine tastings.

Le Gône, traiteur Lyonnais
Noordeinde 200-C 2514 GS, Den Haag
Phone. +31 70 3625026

THE french traiteur from the Hague! Great products and typical french dishes… French cheeses, charcuterie, pastries, homemade foie gras from Christmas… and the best baguette around! I’ve known them for years and, somehow, a stop at their deli’s always feel like a trip back home.

De Ruijter Kaasmarkt

Elandstraat 158, 2513GW Den Haag
phone. +31 (0)703465455
Open. still got to check the openingtimes…

Convenientlely located close to one of the Hague’s citycenter largest supermarkets (AH Elandstraat). The owners are charming and will advise you with great care on their large assortment of local and foreign cheeses. And they’ll make you try too.

De Kaasspecialzaak
Fahrenheitstraat 625
phone. +31(0)70 3631819
fax. +31(0)70 3922648
Open. mon-fri 8.30–18, sat 8.30-17.00

THE most famous cheese shop in the hague. And their reputation is far from overdone. An enormous and mouthwatering assortment of perfectly matured cheeses from the region but also from France, Italy, Spain andd much more. A candyshop for the cheeselover!

Le Bouchon
Valeriusstraat 51, 2517HN Den Haag
phone: +31 (0)703457784
fax: +31 (0)703617946
email: [email protected]
Open. thu-fri 10-18, sat 9-17, sun 13-17

I discovered this wine specialist thanks to a couple of friends and winelovers who invited me and my dutchie to join them for one of the regular degustations. Over the years, the owner has turned the family deli into a great cave. He has a communicative passion for wines and has put together a great collection of wines. Check the website for degustations. They are worth a detour.

Marius – vintage wines
Piet Heinstraat 93, 2518CD Den Haag
phone. +31 70 3633100
open. wed-fri 10-18, sat 12-17

One of my dutchie’s favorite. Check their website for winetastings and courses.

Coffee- and tea- shops
Koffie- en thee- winkels

Betjeman and Barton
Denneweg 25c, 2514 CC Den Haag
phone. +31 70 3623435
Open. tue-fri 10-18, sat 10-17

Famous worldwide for its high quality tea blends for about a century. A bit on the posh side but a true candy shop for the tealovers.

Inproc Koffiebranderij
Denneweg 134, 2514CL Den Haag
phone. +31 70 3461541
Open. tue-fri 10-18, sat 10-17

Since 1792. I love the warm and fragrant coffee smell from the freshly roasted coffee beans that fills the shop and surroundings. A large assortment of teas, homemade coffee blends, asian teapots and coffeepots in a laidback atmosphere… could stay there for hours!

Kaldi
Haagsche Bluf 70, 2511 CP Den Haag
phone. +31 70 4278355

My favourite coffee spot when I go shopping on sunny days. My guy friends love it too, for the coffee… and the strategic location on the Haagse bluf square with many women clothing shops and the Aveda spa shop next door. Perfect coffee with a perfect view!

De Haagse markt
Herman Costerstraat, Den Haag
Open. mon/wed/fri 8-18, Sat 8-17

Large choice of local and asian vegetables. There’s also a good half dozen of fish stalls (including one from Simonis). And a large choice of north-african and turkish delicacies. There’s not much choice for meat according to me, but there’s a good arabic butcher on the small street along the market ( can’t remember the name, I’ll check it next time slagerij Zemzem) who makes very good merguez. In the same street you’ll also find a large bakkery specialised in turkish and north-african pastries and bread. The assortment is quite large, especially during ramadan. I love their flat bread. I’ve tried both the morrocan pancakes and pastries, and although I’m very difficult when it comes to that, I must say they are more than ok, a little bit on the sweet side maybe. Further, you can find a good assortment of flower bulbs (tulips, amarillys…) in the plant stalls. One more things, if you plan to go on saturdays, be sure you won’t be the only one…

Boerenmarkt
Hofplaats, aan de Hofweg, Den Haag
Open. wed 11-18

Small but good quality assortment. Unfortunately, I’ve only been able to make it before closing a couple of times. I love the lady with the mushroom stall and her seasonal assortment of mushrooms.

Ekoplaza – Biologische supermarkt
115 Grote Marktstraat, 2511BJ Den Haag
Open. mon-fri 9-20, thu 9-21, sat 9-19, sun 11-18

This bio-supermarket opened last year across the V&D (at basement level, just at the exit of the tram & parking). They have a large assortment of bio products and many specialties for gluten-free, vegan or vegeterian diets. That’s were I finally found fresh yeast, and special kind of flours, such as chestnut or chickpea flour.

Cooking accesoires and tableware
Kookwinkels

DOK
Passage 19, 2511AB, Den Haag
Phone. +31 70 3469696
open. mon-sun

The latest, trendiest cookshop in the Hague city center, in the ‘Passage’. It’s huge and well assorted (books, cookware, top kitchen equipment). They have workshops and demos regularly on saturdays.

En Garde
Prinsestraat 63, 2513CB Den Haag
Phone. +31 70 3647352
Open. tue/wed/fri 10-18, thu 10-21, sat 10-17

My cave of Ali-Baba. It may be small, but they’ll have all you can dream of in terms of cooking equipment. Always a smile and good tips. I love that place! Check for demos and special sunday openings on their website.

Nynaber van Eyben
Hoogstraat 5, 2513AN Den Haag
Phone. +31 70 3655321
open. mon-sat

Since 1917, in the Hoogstraat in the heart of the city center.
Fine tableware and fancy cookware combined with a delicious tearoom.
One of my favourite for special occasions and gifts.

Blooming Art
Denneweg 8, 2514 CG Den Haag
Phone. +31 70 3603659

Beautiful flowers, always with a smile. A little piece of the garden of eden.


Watch the video: broodje haring (December 2021).