Today we’re off to the Netherlands—a land of windmills, canals, and a surprisingly cozy cuisine. We’ll make crispy beer snacks, hearty pea soup, and legendary caramel-filled waffles.
🥎 Bitterballen
Crispy golden spheres with a meltingly tender meat filling inside—the ultimate Dutch pub snack. Served piping hot with mustard, they’re the perfect beer companion.
Ingredients:
• Ground beef – 300 g
• Butter – 80 g
• All-purpose flour – 100 g
• Beef broth – 400 ml
• Yellow onion – 1
• Fresh parsley – 30 g
• Nutmeg – a pinch
• Salt – to taste
• Black pepper – to taste
• Eggs – 2
• Breadcrumbs – 150 g
• Vegetable oil for deep-frying – 1 L
Instructions:
Finely dice the onion into 3×3 mm cubes. In a sauté pan, melt 30 g of butter over medium heat until it bubbles, then add the onion. Sauté for 4-5 minutes, stirring constantly, until the onion turns translucent and soft—but not golden.
Add the ground beef to the onion, breaking up any clumps with a wooden spatula. Cook over medium heat for 8-10 minutes, stirring constantly, until the meat is uniformly gray with no pink spots and begins to release its juices. Season with salt, pepper, and nutmeg.
In a separate pot, melt the remaining 50 g of butter over low heat. Add all the flour at once, whisking vigorously for 2-3 minutes until the mixture (roux) becomes smooth and turns a light beige—no lumps.
Slowly pour the broth into the roux, whisking continuously. Bring to a boil, then reduce the heat to low. Simmer for 5-7 minutes, stirring constantly, until the sauce thickens to a heavy cream consistency—it should coat the back of a spoon in a thick ribbon.
Combine the meat mixture with the sauce, then stir in the finely chopped parsley. Spread the mixture in a wide dish in a 2-3 cm layer and smooth the surface. Press plastic wrap directly onto the surface and chill in the fridge for at least 4 hours (or overnight)—the filling should firm up and no longer stick to your hands.
Divide the chilled filling into 25-30 g portions and roll into perfect spheres (3-4 cm in diameter) with damp hands. Beat the eggs with a fork until smooth. Coat each ball: first in flour (shake off excess), then dip in egg, and finally roll in breadcrumbs, pressing firmly to adhere. For an extra-crispy crust, repeat the egg and breadcrumb layers.
Heat the frying oil to 180°C (test with a wooden skewer—bubbles should rise vigorously). Fry the balls in batches of 5-6, being careful not to overcrowd the pan. Cook for 3-4 minutes until the crust is deep golden and evenly crispy all over. Drain on paper towels for 30 seconds to remove excess oil.
💡 Fact: Bitterballen originated in the 17th century as a way to use leftover meat stew. Today, the Dutch consume around 2 billion of these balls annually—a true national symbol!
🍲 Erwtensoep (Snert)
Thick, hearty pea soup with smoked sausages and pork—Dutch winter comfort food at its finest. So dense, a spoon will stand upright in the bowl.
Ingredients:
• Split green peas – 500 g
• Smoked pork belly – 300 g
• Smoked sausage (rookworst) – 300 g
• Pork hock – 400 g
• Leeks – 2 stalks
• Celery root – 200 g
• Carrots – 2
• Potatoes – 3 medium
• Yellow onion – 1 large
• Bay leaves – 2
• Salt – to taste
• Black peppercorns – 5
• Water – 2.5 L
Instructions:
Pick through the peas, removing any debris. Rinse under cold water in a sieve until the water runs clear. Soak the peas in 1.5 L of cold water for at least 8 hours (or overnight)—they should double in size and soften when pressed. Drain before using.
In a large 5-6 L pot, combine the soaked peas, pork hock, and smoked belly (whole). Add 2.5 L of cold water, bay leaves, and peppercorns. Bring to a boil over high heat, then skim off any foam with a slotted spoon. Reduce the heat to low, cover with a lid slightly ajar.
Simmer for 1.5 hours on the lowest heat—just a gentle shimmer, no vigorous bubbling. Stir occasionally with a wooden spoon to prevent sticking. The peas should break down completely into a purée-like consistency, and the meat should be tender enough to pierce easily with a fork.
While the soup simmers, prep the vegetables. Split the leeks lengthwise, rinse thoroughly between the layers, and slice into 5 mm half-rings. Peel and dice the carrots and celery root into 1×1 cm cubes. Finely chop the onion into 5×5 mm cubes. Peel and dice the potatoes into 1.5×1.5 cm cubes.
Remove the hock and belly from the pot. Once cool enough to handle (5-7 minutes), separate the meat from the bones and dice into 2×2 cm cubes, discarding any gristle or cartilage. Return the meat to the soup. Add all the prepared vegetables and stir. Bring to a boil.
Simmer for another 45-50 minutes on low heat, covered, stirring every 10 minutes to prevent scorching. The vegetables should soften completely and begin to break down, thickening the soup to a liquid purée consistency. If it’s too thick, add 200-300 ml of boiling water.
With 15 minutes left, add the whole smoked sausage. Warm through on low heat until the sausage is heated all the way through (test by piercing with a knife). Taste and adjust seasoning with salt and freshly ground pepper. Remove the sausage, slice into 1.5 cm rounds, and serve the soup in deep bowls, topped with the sausage slices and rye bread on the side.
💡 Fact: Erwtensoep is traditionally made a day ahead—after a night in the fridge, it becomes even thicker and more flavorful. The Dutch say a proper snert should be so thick that a spoon stands upright in it!
🧇 Stroopwafels
Thin, crispy waffles with a gooey caramel filling inside—the most iconic Dutch dessert. Perfect with coffee: place a waffle over your hot cup to melt the caramel.
Ingredients:
For the dough:
• All-purpose flour – 250 g
• Butter – 100 g
• Sugar – 50 g
• Egg – 1
• Warm milk – 100 ml
• Active dry yeast – 7 g
• Ground cinnamon – 1 tsp
• Salt – a pinch
For the filling:
• Dark brown sugar – 200 g
• Butter – 100 g
• Syrup (molasses or maple) – 100 ml
• Ground cinnamon – 1 tsp
Instructions:
Melt 100 g of butter over low heat (or in the microwave) until fully liquid, then cool to a warm temperature (35-40°C—comfortably warm to the touch). In a large bowl, mix the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5-7 minutes until a foamy cap (5-7 mm high) forms—this means the yeast is active.
Add the remaining sugar, melted butter, egg, cinnamon, and salt to the yeast mixture. Whisk until smooth. Gradually add the flour in 50 g increments, stirring with a wooden spoon after each addition. Once the dough becomes too thick to stir, turn it out onto a floured surface.
Knead the dough by hand for 8-10 minutes, adding flour as needed. It should become smooth, elastic, and slightly tacky—but not sticky. When stretched, it should form a thin "window" without tearing. Shape into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour—it should double in size.
While the dough rises, make the caramel filling. In a thick-bottomed saucepan, combine the brown sugar, 100 g of butter, syrup, and cinnamon. Cook over medium heat, stirring constantly with a wooden spoon. Simmer for 5-7 minutes after boiling until the mixture thickens and pulls away from the spoon in thick strands. Remove from heat and transfer to a heatproof container.
Punch down the risen dough to release the gas. Divide into 12-14 equal portions (about 35-40 g each). Roll each into a smooth ball. Cover with a towel and let rest for 10 minutes—this makes rolling easier.
Preheat a waffle iron to medium heat (if adjustable, set to 3 out of 5). Lightly grease with oil for the first batch only. Flatten a dough ball slightly with your palm into a 1 cm-thick disc and place in the center of the waffle iron. Close the lid, press for 2-3 seconds, then bake for 1.5-2 minutes until the waffle is golden-brown with crisp edges and no longer steams.
Immediately (within 10-15 seconds!) slice the hot waffle horizontally with a sharp, thin knife, like opening a book, creating two thin rounds. Work quickly while the waffle is still hot and pliable—once cooled, it becomes brittle and will crack. Spread 2-3 tablespoons of warm caramel filling generously on the bottom half, then top with the other half. Press lightly so the caramel spreads to the edges. Place on a wire rack to cool for 5-10 minutes—the caramel will set but remain gooey.
💡 Fact: Stroopwafels were invented in 1810 in the city of Gouda by a baker who used leftover crumbs for the dough and syrup scraps for the filling. Today, the Dutch place these waffles over a hot cup of coffee so the steam warms and softens the caramel—a special ritual!