Wish you all the best in your quest to learn Dutch! You two are already showing leaps of progress, and I think that if you now let a Dutch person know that you would rather speak Dutch than English, that they will do so. U alls are awesome!
7:01 matches our online Dutch lessons exactly, where my wife knows all the answers, and I have the 'deer in the headlights' stare into space hoping against hope something comes into my head.
The borrel snacks are not a regular part of our daily meals. They are usually only done for special occasions and/or when you are with a group of people. Certainly not on a daily basis!
Dutch peanut butter actually doesn't contain *any* sugar, and is traditionally indeed considered a savoury spread (which means kids can have it on their first sandwich, because many parents have the rule that the first sandwich has to be savoury).
Loved the video! One little remark, hutspot = stampot. Stampot is a collective name for potatoes mashed with any kind of vegetable. So potatoes mashed with kale, sauerkraut, spinach, broccoli, endive or carrots is all called stamppot (stomped meal).
That’s indeed the traditional Dutch way; Every piece of bread with butter before you add the topping. I hated it when I was young, and still hate butter on bread (except voor brood met hagelslag). It takes away part of the taste of the peanut butter, honey, cheese, or whatever you put on your bread…
A small detail overlooked with Dinner is "jus" (gravy) , which is traditionally made of the baking/cooking juice of the meat with some additional baking fat and water if quantities are not sufficient. When adding extra fat and water make sure the "jus"has to cook again. The "jus" is usually afterwards added to the potatoes. Depending on the "jus" that can be a yummie experience too.. BTW cheese on bread (preferably with 'echte boter') can be enriched by adding sliced meat (e.g. ham) or mosterd...
For breakfast bread is usually eaten with sweet toppings (jam, hagelslag and peanutbutter) and yes also cheese. For lunch bread is eaten with cheese or some kind of meat. Most people eat bread with some butter on it and then the topping. Most people drink milk or buttermilk with breakfast and/or lunch and/or tea or coffee.
@@liavanson8687 inderdaad verschilt per gezin. Bij ons thuis was de regel 1e boterham hartig en op de 2e mocht je zoet. Anders kwam er alleen maar zoet op brood. Bij ons thuis was het ook gewoon een bruin of donker brood door de week en zaterdag en zondag was er wat luxer brood. Wit, bolletjes, etc. Als er maandag over was mocht dat mee naar school, maar anders niet.
Very Dutch breakfast is also 'beschuit' with butter and either sweet or savoury toppings, or mashed strawberry instead of strawberry jam. Beschuit is round and very like toast, but toasted through and through. A lot of Dutch people eat something around 4 o'clock and that would often be the soup you prefer next to your sandwich at lunch :)
For Dutch pudding (not vla!), look for the ‘Mona toetjes’ in the supermarket. You can eat or scoop them directly from the bakje (about 450 ml), but it is more fun to open rhe bakje, put it upside down on a plate, and have a proper pudding! (Some variants also have an extra sauce at the bottom of the bakje, which functions as a topping when you put it upside down like that)
And sometimes the bakje has a little plakkertje on the bottom! The plakkertje covers a small luchtgaatje. After opening and turning over the bakje on a plate, you remove the plakkertje and lift the bakje. Air streams in through the luchtgaatje and the pudding falls out of the bakje on the plate, while the sauce is running down the sides. Very satisfying!
Try a volkorenboterham ( instead of the coloured bread you ate ) wih mayo, sliced tomato, boiled egg and salt and pepper with a glass of buttermilk for lunch. And an apple or an orange for a snack. And never forget roomboter on your sandwich🙋🏼♀️🌷🇱🇺
Typical dutch lunch might be soup with a salad of a big broodje gezond. We always use butter on a sandwich and you should try a "12-uurtje".That s a combination of a small cup of soup, a snack with bread like a kroket, a slice of bread with for example tunasalad and a sandwich with egg but other combinations are possible.
we had kibbeling so much we had to stop eating it in our videos 😂 we eat it in our dutch food video, the gouda video, the haarlem video... michelle is obsessed with kibbeling!
Other tip for dessert is a old and classic one,,Bessola . Its an old and very Dutch dessert. it is an old dish from Groningen originally. It was very popular when i was young but today not so much i think. Hard time to find it in Albert Heijn usually you will find it between the long-life milk and chocolate milk racks if they have it
@@PetraStaal Sweet,My mom was born in Friesland and always thought it was a Friesian dish, She could not believe the truth,,I still love Bessola with whipped cream
I see a lot of comments about putting butter on your bread. I'm probably the weird one, but I don't put butter on my bread unless it's necessary, like with "hagelslag". Kwark wouldn't be in my meals, probably yoghurt instead, and I would eat some fruit during the day, but otherwise this looked like a "normal" day to me (well, not "taart" every day).
Going the first week of Oct and again First Week of April with my Wife. Enjoying your content! Thank you so much! I have been a few times but you both cover great topics. I want to Sauna with my wife and that was fun soo many options. Food looks good!
Great to see you eating vla and vanille kwark for the first time 😂👍 If you would like to taste a more challenging tradionall dutch desert, I would recommend Rijstepap, Gortepap, Griesmeelpap and Havermoutpap 😱😉
@@buncharted Home made oatmeal is still a popular breakfast in the netherlands. When I was growing up during the 80s and 90s our breakfast options were oatmeal, Brinta (a type of instant wheat porridge) or slices of bread with toppings. Our family had a rule that was quite common. Your first slice of bread/sandwich had to be savory (cheese or cold cuts). I heard other families have a similar rule. Our family had plain yogurt as dessert after dinner, my mother thought vla and other sweet desserts were too unhealthy. She would make home made custard or buy vla for special occasions only.
1. ALWAYS use butter on your bread or raisin bun. (There are also vegan alternatives). But NEVER eat it ‘dry’ 2. For the sperziebonen, you should add some butter, AFTER you have cooked them and removed the water (for a 2 person sperziebonen, about one table spoon full. Can be roomboter, but normal Blue Band is equally good). ALSO ADD NOOTMUSKAAT. 3. For a real classic dessert, you can try Bessola (Krentjebrij). Bon apetit! (Bonus tip: I saw you guys passing the La Venezia ice cream shop. They have the BEST ice cream . So, I forgive you guys if you go there for your dessert instead.
Growing up with dutch parents living in Canada it was very common for my Mom to make homemade puddings and she would put Ribena sauce over it. When i was very young in the 60's Ribena was not in store so it was pudding and she also made alot of rice pudding. We grew up with homemade soup everyday before every meal, tiny meatball soup and beef soup, mushroom soap and pea soup. Do dutch people still make alot of homemade soup? My father had to eat it everyday so mom always had a big pot every week. We also ate alot of speculas cookies, they are my favourite to this day. Another thing she often bought at the dutch butcher was Peperkoek. We called it Candy cake and she would put butter on it. We also often got raisin buns with butter and sugar on top. Ah the memories, i miss my Mom. I am enjoying your videos so much, thank you.
You should put salted 'real' butter on your raisin bun with cheese. It will taste so much better. Don't use margerine because that doesn't enhance the taste of the bun and the cheese.
I find this butter thing very elite and it is also a matter of taste. Butter is 2 - 3 times as expensive as margarine, most Dutch people use margarine.
@@AlexK-yr2th That is not true, do not make false statements. Butter and margarine are both fats but from different sources. Butter is from cows milk and the production is bad for the environment and for the cows while margarine can be made from both animal as from vegetable fats. The modern margarine is a mixture of vegetable fats of different consistency. @aislingbooks I do that too sometimes but if you do it because of less calories you can better use fritesaus.
Negative. No butter on your raisin bun, unless you're having one with granulated sugar. When it comes to cheese, never ever use butter, add another slice of cheese instead.
You can spice up your broodje kaas (any rly) with with a little dab of mustard, usually smeared lightly across the cheese with the point of a butter knife. Also, you can flake up your (chocolate) vla by sprinkling some hagelslag on top of it or add a thick dot of whipped cream on top. Some say, sambal goes will with tosties too.. :-)
For those that don't know "Jong Belegen" cheese refers to the riping time it had laid on the shelf. They are laying... in Dutch is "zij legen", so belegen means more like it has laid. As a result jong belegen means young laid (and it is not perverted in this tense, get your mind out of the gutter). Here are the various riping times for Dutch cheese on average (also overjarig is overage): Jonge kaas: 4 weeks Jong belegen: 8 tot 10 weeks Belegen: 16 tot 18 weeks Extra belegen: 7 tot 8 months Oude kaas: 10 tot 12 months Overjarige kaas: 18 months or more
I don't think there is a thing in the Dutch diet that hasn't elements from other countries. Ever since trade became possible by ship, the Dutch were merchants. From that point diets became more varied, be that from Hungary, Poland, Germany or any of the European neighbours. And as for Asian influences: There is a nice Holland in Japan... When the Portuguese 'found' Japan they also invited a priest, that didn't bode well for the Portuguese. Basically the Dutch took over the trade the Portuguese had, without the ties to any other god than the Emperor. And of course Indonesia and Surinam.
Gouda with caraway seed! As a girl with Dutch heritage. And a Dutch grandmother. Put that between two slices of bread and a little butter. Melts my heart! ♥️
They added vitamin D to butter because you don't get much of it naturlly, in England they didn't get enough sunlight and develped deformities. So a bit butter is quite healthy.
Everything looked pretty Dutch to me, and so is a simple sandwich with a bowl of soup! A tosti is always ham & cheese, if you want something different, ya gots to specify it. Usually, I'll have some eggs for breakfast, but it could also be some kwark with fruit and muesli. Lunch could be a salad with a vinaigrette (mustard, pepper, salt, balsamic vinegar and olive oil) and a boiled egg. Dinner is like you said: AVG (but sometimes without the A). If it's really hot, I'll swap lunch and dinner.
Wintertime is coming and it's time to start making boerenkool, zuurkool, erwtensoep, hutspot. Bread is from lots of countries. When I'm in Colombia I eat bread as well. Nothing Dutch about bread.
My breakfast is a very Traditional Oatmeal porridge.. I want a good breakfast.. and "Havermout" is my to-go breakfast.. it keeps you going till lunch..
Wederom een zeer vermakelijke video! 😍 I noticed something funny! When you guys are talking abourt "taart" you pronounced it like "tart", but when you say "tosti" it comes out as "toosti". 😂 Practice makes perfect! 😊 Ga zo door! 👏
Also bossche bol = [boss-je-bol] / groente = [grewn-tuh]. You know that they come out Den Bosch, right? 😆 Overall, your Dutch is vastly improving - great job.
I think in their mind a tosti IS a "toasty" and that seems logical in English. All they have to lose is the A. Tosty, or in phonetic: Toss-tea. Just don't toss the tea. LOL @@AlexK-yr2th
For me the Tosti has always been the best for lunch or breakfast. It tastes good, fast to prepare and fairly cheap and its basically something in between a cold and heated meal. Also you can vary between the optional sauces you serve with it. Ketchup is the classical choice but why not chilisauce or sambal. Ive always been a tosti eater lol, grew up with it. Soup is also great for lunch together with some baguette
There is pindasaus and satésause, they are similar, but the saté is "spicey"-er. There are multiple ways to make it yourself, and peanutbutter is a main ingredient, add some milk or water fo make it more liquid, some ketjap, if you want saté some sambal, make a sause out of it while it's on a low fire heating up. You can add multiple things to it, depending on the recipe you like, like honey. But that is the basics of pindasaus & saté saus.
A cheap option to sweet satay sauce is add some apple juice to peanut butter and sambal. Learned from the daughter of a traditional Chinese-Indonesian restaurant.
@@JustMe-sh8nd Thank you for this explanation. I assume you are talking about Indonesia? Where we took this dish type from. In the Netherlands we talk about saté sause being specific this. Like friet/patat met saté saus. So not the "saté" skewers with it. Saté saus like said is spicy compared to the pinda saus, here in the Netherlands, as far as I am aware of in my experiences.
@@hcjkruse Thank you for that version/tip. Showing it is an "easy" base sause, like stated. I want to point out I was pointed to the fact that we use the sause name wrong, because the dish (skewers) are called saté. But you write satay, just a linguistical difference or also why the repice is different?
A little late with my response. When I was a child, let's say 4 to 8 years old. My mother made Brinta pap with cooked milk and sugar, that was about seven in the morning. You had to eat fast as when the porridge cooled down you needed a knife to cut it, so thick it went. Then up to school. I liked Brinta porridge a lot.
in my childhood we'd use becel or blueband margerine spread for the sandwhiches. it's very refreshing. maybe bland, you could say. it's basically just to moisten the bread. also highly reccomend a good tall glass of cold halfvolle melk from the melkunie brand so you become groot and sterk.
Your peanutbutter sandwich with sambal can be greatly enriched if you add thin slices of cucumber (nice and cold form the fridge) Peanutbutter cucumber and sambal are a great combination anyways also without bread. For a great "borrelhap" you take 1cm thick cucumber slices add a slab of peanutbutter and top it off with sambal manis (the sweet and not so very spicy variant)
I see you're well introduced in the culinary desert called The Netherlands. The fact that's so much better than you're used to says a lot about American food. Good luck!
6:15 Yeah, that's traditional with a Bitterbal... they are piping hot. When I was in highschool a bunch of us did catering for school dances and at one point the teachers asked us to cater the after-parent/teacher-meeting "borrel". They wanted to pay as little as possible so we were in mean mood. We sent out the first round of Bitterballen we let cool to a nice easy-bite temperature, and watch them bite them very carefully, surprised as they actually weren't burned by the lava-like temperature. We sent out the second round of bitterballen straight from the fryer... and we watched the carnage... 😁
If i eat bread (Lunch) , i only use one slice , butter and cover it with what i have. Cheese (maybe thin sambal on it), ham, bacon (different kinds (katenspek, zeeuwsspek) maybe cheese and some slices of a hard boiled egg and tomatoe. But butter (halverine) is a must for me. Or a baked egg (Uitsmijter). Sometimes it is home made soup, and dip the bread in it. It can be a tosti or some to be baked off pistolets, slide them in half. Put a red sauce (BBQ) on it, some onions and peppers top it with cheese. Or ananas, ham and also cheese on top. So many options for lunch if you have the time, money for it. ( i now know what i want tomorrow, sunday, for lunch) Cooking tomatoes for 10 seconds to remove the skill easy. Bake them, season it well and throw in an egg or 2 if the tomatoes are baked, nd put it on a slice of bread.
Try adding salted roomboter to your bread before adding cheese, peanutbutter or any other spreads or toppings. The krentenbol will also taste much better. Have you tried dubbelvla?
Nothing beats a few slices of fresh bakery brown bread with some butter or margarine, jonge kaas and a tiny bit of Limburgse mosterd 😜. If you like the "vla", just like myself, mix the vanilla and chocolate flavors in a bowl. I prefer that over the "dubbel-vla" which has both in one carton but becomes a bit messy after a day or so. Ohw and ehhh.... I never eat a hot meal with fish/meat, veggies and potato without gravy !!! 😊
Nice video :-) Your day of Dutch food did not contain any fruits or uncooked vegetables like a salad or small tomatoes and slices of cucumber as a snack. We Dutch people do eat that. For example as a snack or some fruit with the krentenbol for breakfast and a salad or other veggies with the cheese sandwich.
I always put hagelslag on my peanutbutter and I prefer Calve Pindakaas "de enige echte" :). Also yeah use butter with on your bread it makes it better or more complete.
I’m half Dutch/Hungarian so I may have a different taste; I eat these breakfasts and lunches every day, but with a couple of additions. As said in a previous comment; first put some good butter on your bread, it makes it so much tastier! On a cheese sandwich I like to put a swirl of strong French or Zaanse grove mustard on it. Or sambal, Hungarian Erős Pista (a very spicy paprika paste) or Hungarian Torma (a mild spicy horse radish paste). Or for a sweet variation fruit jam or honey. And always accompanied with boiled eggs and pickled basil tomatoes, cumin seasoned white cabbage and spicy cucumber. They all combine very well with all the cheeses, from young to old, Dutch, Belgian, French, Italian or wherever from. And the combination of walnuts, honey, cheese and thyme or rosemary, also goes really well, especially with a Camembert or Brie baked in bread … You break off a piece of bread and scoop a bit of the melted cheese with with the honey and walnuts, so delicious! Peanut butter sandwiches I usually eat with the spicy pastes or topped with sugar not ever with jam or jelly. For dinner, I don’t eat AVG al lot, although some combinations are very good. Most of the time I make stamppot, Hungarian, French, Italian, Spanish, Indonesian or other Asian dishes (Thai, Vietnam and Chinese predominantly), I’m a food addict 🤣 About deserts, you’re missing out if you do not try the Middle European countries; Kaiserschmarren from Austria, Somlói galuska, Gubacsi palacsinta, Szilvás gombóc, Kürtőskalács and madár tej from Hungary and many, many more. I could go on forever, … I know I’m a little biased, focusing on the Netherlands and Hungary because I know these cuisines the best
You definately need to try a sambal/peanutbutter tosti! The krentenbol is for us a great after school and in between snack. I also bring them along on road trips and on days like going to the Efteling. When we have a catered lunch at work they also add a couple of krentenbollen on the side (and ontbijtkoek). Usualy we eat them as is.
If you go outside the city to the countryside, you'll likely still find people who eat their dinner as lunch, and vice versa. It was more widespread in agrarian areas until well into the 20th century. Farmers needed the energy boost of a hot meal to do their work in the afternoon. When I was growing up, I knew some people in our street who still ate their "dinner" at lunch time, even though they weren't even farmers. They were very devout church-goers, though, so this custom may have seeped into that community as well.
You have to try "Wentelteefjes" some time. Great lunch for kids (and adults😉). Wisk some eggs and let some (old) bread soke in it for a while. Than bake the egg covered bread and put sugar on it. Not healty but verry tasty😁
It was nice to see you eat Dutch food and see you like it as well! Don't forget to use butter on your bread otherwise it might taste somewhat dry. Plus: butter holds stuff like hagelslag in place. Whilst eating out did you notice that europeans use both firk and knife? That is different from the States. Where in the States it can be considered rude to wave your knife around all the time, the opposite is true in Europe 😊. Love to watch your videos!
You guys are getting officially Dutchafied! Try the Vanille Vla, it is great. Another thing that will be a suprise is ' Hete Bliksem ' with a dutch gehaktbal and gravy. And yes agree with below...just say the word Toss (like throwing something) and add a thee at the end. Toss-thee ;)
Interesting video, thanks! Kwark can be used also to mix for example with mayonnaise, ketchup, mustard etc. to make lean (dip)sauces (with less fat, ideal!). You can add garlic and other ingredients/spices/herbs. My friends and I do it all the time.
I love to put a thin layer of mayo or butter (margarine/halvarine specially made for bread). And put cheese and slice of ham on it. Its such a great combo! Or cheese woth tomato slices.
To properly experience Dutch bread, buy it fresh at the bakery (every Saturday morning I go to the bakery for breakfast, or a supermarket with freshly baked products). Most supermarkets also have 2 types of bread, the cheap one, and one connected to a local bakery. Good butter must be used on fresh bread, because of European rules our bread cannot be too sweet or too fatty, so try real butter, or if you want to be healthy, magarine or omega3 butter. The experience of a slice of cheese on a sandwich becomes completely different, not to mention special cheeses in combination with arugula, or ham, or other types of toppings.
A tip with kwark (and with a lot of calories): take a fruit kwark like the variant with strawberries, mix it with whipped cream and put some fresh strawberries on top. Also works with some Cruesli added! (We made that in our student time).
Kwark is very young cheese traditionally, but that is not how the ones in the supermarket are made. Those are just yoghurt that they took more moisture out of, I think by spinning it. So it is not surprising it tasted like yoghurt to you.
Well, the lunch sandwich had a bit more variety than just cheese, back in the days when we opened our lunchbox during lunch break at school... (50 years ago) What was on our bread? well, next to jong belegen of belegen kaas: Bebogeen Heinz Sandwich Spread Smeltkaas (komijn) Unox Leverpastei Now I live in Portugal (17 years) and all meals are warm/hot. Breakfast is pretty simple with just toast and butter, lunch break takes 2 hours (between 1 and 3 PM) mostly a 3 course meal and is always a accompanied by a good wine (even though work goes on after that until 7PM), and diner, well more or less the same as lunch! I actually can't remember specific how the examples mentioned above taste like anymore.....
@@buncharted We'll always b Dutch I guess (food wise), but for sure we have changed the range of products we're cooking with. Olive oil instead of butter to name an example. When we eat meat, we actually know from which local farmer the animal comes. We do live in a rural place. Just the fact that there's a Lidl in the nearest town makes it easy to get the products we were used to in Nederland. I think it's fair to say the mix is 50/50 of typical Dutch and local Portuguese. We just can't get used to eating two warm meals, so in that perspective we keep holding on to Dutch traditions (just not timewise). And now for an hounest fact... Yes, are blessed with receiving a package from family and friends in Nederland a few times a year... Rookworst, hagelslag, drop, dropshot (I would love to see you try that in one of your videos), nasi en bami herbs, maggi, ketjap manis, boterkoeken en kano's. In short, essentials :)
In the Netherlands, in every supermarket, you can buy cheese that has been matured for a different amount of time. Krentenbollen (currant rolls) with oude kaas (mature cheese) are very good.
Tip: Most every dutchy puts butter on their bread first. Blueband or Becel brand's are typical. I don't know anyone who doesn't. It's not normal butter, it's unusually thin butter or 'smeerboter'. It makes it way less dry and bland. Mayo or special light mayo is also accepted. :p
A variation on the rosin bun with cheese would be the rosin bun with cheese spread (smeerkaas). I use this a lot for lunch when I i'm going out of the office to visit clients and not being able to keep my cheese slices chilled and fresh. Just bring a bag of rozijnen bollen, a cup of smeerkaas and a knive and you are ready to go.
Actually, it's raisin (plural: raisins). Rosin is something completely different. It's the dried or extracted / hardened form of various types of resin (Dutch: hars) and its name is used for resin based flux in soldering (usually, pine rosin, where I know it from because several of my hobbies involve DIY electronics) and apparently also for dried/cured cannabinoid resins or purified hashish (rather associated with Dutch coffee shops than Dutch breakfast or lunch) .
Pindakaas & sambal is the best 👌Cheese as a topping goes really well with cucumber and/or tomato by the way :) By the way, did you know we call a sandwich a "boterham"? (butter ham)
Ok my typical dutch lunch is either a tin of herring in tomatosauce with a few slices of bread or a worstenbroodje. For worstenbroodjes come to brabant. Same place you got the boschebol
As you seem to like cheese, you should try a mueslibol ( Granola balls are usually made with whole wheat flour and have raisins and nuts as a filling ) and put a slice of cheese between it as the cheese, nuts and raisins REALLY compliment eichother, you can also do this with krentenbrood (which means raisinbread) but the muslibol is a way better experience...(just a tip from this dutchie 🙂 )
Quark is so extremely versatile even in a savory, hearty way - I like it most as a sour cream substitute. I just add seasoning like chives and dill, salt, pepper, a littlebit of milk for the consistency (if needed or desired, e.g. for salad dressings), a littlebit of olive oil, and some sprinkles of balsamico vinegar (optional). Quark contains alot less fat than sour cream and even tastes better IME. It's a perfect fit with boiled or baked potatoes!
Here's an interesting fact for you: it's called pindakaas, or as you rightly translate it peanut cheese, because when peanut butter was introduced butter was a protected marketing term hence the fact the producers of peanut butter were not allowed to call it butter. So the name is actually just a consequence of protectionism rather than being some sort of misnomer
Pretty funny seeing u eat just bread with cheese. I know it's very typical! I personally like to lean towards "broodje gezond" or a variant of that with turkey 😋 Also if you want to make it really really old dutch, you should check if u can eat "poffert" or "dikke rijst" somewhere sometime 😜
Personally I would put butter on my bread before adding anything else to it. Just bread with cheese is quite dry. The butter makes it much better. Most people use butter. This can be either margarine or roomboter (cream butter). The latter tastes better but does contain more fat than margarine.
As a traveler planning to visit the Netherlands from Taiwan, I will definitely try the cheese sandwich, although it looks so plain, can't image the flavor.
there are a lot better dutch foods to try when you're in the netherlands :) if you're looking for something traditional, i recommend finding a restaurant that serves stamppot, hutspot, or erwtensoep (split pea soup) -- they're typically things you'd make at home, but there are restaurants in amsterdam that serve them
Go to a cheese farm and you can see how they make it! And I miss the fruit at 10.00u and around 15.00u! You did the snacks we do that on special occasions, not everyday.
Pindakaas + jam, pindakaas + kaas, pindakaas + hagelslag, pindakaas + honing, pindakaas + sambal, pindakaas + banaan, or go ahead the Elvis Presley sandwich style. Pindakaas can be combined with alot. One thing I dislike about bread and cheese: it gets melty during the morning so it is not fresh during lunch if you have no option to a fridge while in the office. Which means I opt for cheese as breakfast and pindakaas as lunch.
i noticed that you pronounce a word that ends with and 'e' as an 'ee'(for example gemeente and bosche(bol)), it should sound like the first e in gemeente, which you do pronounce correctly
did anyone notice that we got one more use of the "DUTCH" bucket from the "are we learning dutch" video?! 😅
I thought so! Made me smile
Wish you all the best in your quest to learn Dutch! You two are already showing leaps of progress, and I think that if you now let a Dutch person know that you would rather speak Dutch than English, that they will do so. U alls are awesome!
@@MarceldeJong😊
🤣
7:01 matches our online Dutch lessons exactly, where my wife knows all the answers, and I have the 'deer in the headlights' stare into space hoping against hope something comes into my head.
Put some good butter on your bread or bun. Without butter it is very dry. ❤❤❤
I agree. Butter is a must.
This! Missed that. Makes it so much more eatable
Absolutely with butter, margarine, halvarine. Also vegetarian or vegan.
Dutch usually don’t put butter on it but halvarine. Otherwise it’s way too dry.
No! Pindakaas goes without butter! Yes it's dry but the taste is better.
The borrel snacks are not a regular part of our daily meals. They are usually only done for special occasions and/or when you are with a group of people. Certainly not on a daily basis!
I do☺️ small portions. I eat 300 grams per week.
Not forgetting We dutch do not drink beer in the afternoon [unless there is a party]. its more when you go out in the night.
How Dutch people become so tall if they just eat bread+cheese?
Maybe dutch bread is not normal they put something in it 😂😂.
Dutch peanut butter actually doesn't contain *any* sugar, and is traditionally indeed considered a savoury spread (which means kids can have it on their first sandwich, because many parents have the rule that the first sandwich has to be savoury).
lol ja!! "eerst goed, en dan zoet" :) hoewel ik wel altijd pas pindakaas op de 'zoet' boterham mocht though, haha
Crucial to put some 'Roomboter' on your bread, especially on the raisin bun with cheese
You can put the sambal also over the cheese on your bread
Loved the video! One little remark, hutspot = stampot. Stampot is a collective name for potatoes mashed with any kind of vegetable. So potatoes mashed with kale, sauerkraut, spinach, broccoli, endive or carrots is all called stamppot (stomped meal).
Every hutspot is a stamppot, but not every stamppot is a hutspot
Stomped meal sounds so bizarre, but it's exactly what it means 😂
2:27 haha yes, that is how I take my lunch to work, some brown bread with cheese in the bag of a while ago
Put butter on the bread and bun 😅😅😅
That’s indeed the traditional Dutch way; Every piece of bread with butter before you add the topping. I hated it when I was young, and still hate butter on bread (except voor brood met hagelslag). It takes away part of the taste of the peanut butter, honey, cheese, or whatever you put on your bread…
A small detail overlooked with Dinner is "jus" (gravy) , which is traditionally made of the baking/cooking juice of the meat with some additional baking fat and water if quantities are not sufficient. When adding extra fat and water make sure the "jus"has to cook again. The "jus" is usually afterwards added to the potatoes. Depending on the "jus" that can be a yummie experience too..
BTW cheese on bread (preferably with 'echte boter') can be enriched by adding sliced meat (e.g. ham) or mosterd...
If you want more gravy simply add some tomato paste and cook it for a while.
if you have fish as your "V" in the AGV, a "jus" of (melted) butter, lemon and finely chopped parsley is more fitting.
For breakfast bread is usually eaten with sweet toppings (jam, hagelslag and peanutbutter) and yes also cheese. For lunch bread is eaten with cheese or some kind of meat. Most people eat bread with some butter on it and then the topping. Most people drink milk or buttermilk with breakfast and/or lunch and/or tea or coffee.
peanutbutter could be seen as a savory topping as well
Denk dat dit per gezin verschilt. Bij ons was het eigenlijk nooit zoet. (Hooguit als tweede of derde boterham 🥪 af en toe)
@@liavanson8687 inderdaad verschilt per gezin. Bij ons thuis was de regel 1e boterham hartig en op de 2e mocht je zoet. Anders kwam er alleen maar zoet op brood. Bij ons thuis was het ook gewoon een bruin of donker brood door de week en zaterdag en zondag was er wat luxer brood. Wit, bolletjes, etc. Als er maandag over was mocht dat mee naar school, maar anders niet.
Very Dutch breakfast is also 'beschuit' with butter and either sweet or savoury toppings, or mashed strawberry instead of strawberry jam. Beschuit is round and very like toast, but toasted through and through. A lot of Dutch people eat something around 4 o'clock and that would often be the soup you prefer next to your sandwich at lunch :)
For Dutch pudding (not vla!), look for the ‘Mona toetjes’ in the supermarket. You can eat or scoop them directly from the bakje (about 450 ml), but it is more fun to open rhe bakje, put it upside down on a plate, and have a proper pudding! (Some variants also have an extra sauce at the bottom of the bakje, which functions as a topping when you put it upside down like that)
Vla is Dutch and maybe the original is Vla Flip
Griesmeel pudding would be better. Vla is a custard
@@life.with.sabine Vla is no custard. I know both but the are different and vanille vla is typical dutch with siroop in it.
And sometimes the bakje has a little plakkertje on the bottom! The plakkertje covers a small luchtgaatje. After opening and turning over the bakje on a plate, you remove the plakkertje and lift the bakje. Air streams in through the luchtgaatje and the pudding falls out of the bakje on the plate, while the sauce is running down the sides. Very satisfying!
Try a volkorenboterham ( instead of the coloured bread you ate ) wih mayo, sliced tomato, boiled egg and salt and pepper with a glass of buttermilk for lunch. And an apple or an orange for a snack. And never forget roomboter on your sandwich🙋🏼♀️🌷🇱🇺
Typical dutch lunch might be soup with a salad of a big broodje gezond. We always use butter on a sandwich and you should try a "12-uurtje".That s a combination of a small cup of soup, a snack with bread like a kroket, a slice of bread with for example tunasalad and a sandwich with egg but other combinations are possible.
I had fun watching you both trying the different foods, I hope you guys try ‘kibbeling’ soon, it’s delicious
we had kibbeling so much we had to stop eating it in our videos 😂
we eat it in our dutch food video, the gouda video, the haarlem video...
michelle is obsessed with kibbeling!
Instead of kibbeling, try a lekkerbek
@@MarceldeJong Yeah that's so much different from kibbeling..... LOL
I would say try herring (without all the extra's) and smoked eel (skin on).
We also have sliced meat on the sandwich,like corned beef boterham worst bacon
Of 1 van de vierenzeventig soorten ham! Beenham achterham schouderham mosterdham gerookte ham rauwe ham Wiltshire ham...
Other tip for dessert is a old and classic one,,Bessola .
Its an old and very Dutch dessert.
it is an old dish from Groningen originally.
It was very popular when i was young but today not so much i think.
Hard time to find it in Albert Heijn usually you will find it between the long-life milk and chocolate milk racks
if they have it
I was born in Groningen with family from Maastricht. My oma in Maastricht loved Bessola. We always had to take some with us when we visited her.
@@PetraStaal Sweet,My mom was born in Friesland and always thought it was a Friesian dish, She could not believe the truth,,I still love Bessola with whipped cream
Ooh!.. Bessola.. Brings back good memories from my childhood..when visiting family in Drenthe.. Haven't seen that stuff for ages!..
I see a lot of comments about putting butter on your bread. I'm probably the weird one, but I don't put butter on my bread unless it's necessary, like with "hagelslag". Kwark wouldn't be in my meals, probably yoghurt instead, and I would eat some fruit during the day, but otherwise this looked like a "normal" day to me (well, not "taart" every day).
my motto for butter on bread... can i smear the topping, there is no butter on it
@@JustMe-sh8nd Missing out. Butter adds some depth of flavour to speads.
no you are not weird I don't use butter with many things too. Only hagelslag and on a raisin bun or stol, but without cheese I don't like that either.
Going the first week of Oct and again First Week of April with my Wife. Enjoying your content! Thank you so much! I have been a few times but you both cover great topics. I want to Sauna with my wife and that was fun soo many options. Food looks good!
Great to see you eating vla and vanille kwark for the first time 😂👍 If you would like to taste a more challenging tradionall dutch desert, I would recommend Rijstepap, Gortepap, Griesmeelpap and Havermoutpap 😱😉
ooh those look good! the havermoutpap looks like something i’d make for breakfast 😄
@@buncharted Home made oatmeal is still a popular breakfast in the netherlands. When I was growing up during the 80s and 90s our breakfast options were oatmeal, Brinta (a type of instant wheat porridge) or slices of bread with toppings. Our family had a rule that was quite common. Your first slice of bread/sandwich had to be savory (cheese or cold cuts). I heard other families have a similar rule.
Our family had plain yogurt as dessert after dinner, my mother thought vla and other sweet desserts were too unhealthy. She would make home made custard or buy vla for special occasions only.
1. ALWAYS use butter on your bread or raisin bun. (There are also vegan alternatives). But NEVER eat it ‘dry’
2. For the sperziebonen, you should add some butter, AFTER you have cooked them and removed the water (for a 2 person sperziebonen, about one table spoon full. Can be roomboter, but normal Blue Band is equally good). ALSO ADD NOOTMUSKAAT.
3. For a real classic dessert, you can try Bessola (Krentjebrij).
Bon apetit!
(Bonus tip: I saw you guys passing the La Venezia ice cream shop. They have the BEST ice cream . So, I forgive you guys if you go there for your dessert instead.
Also, you can use the Maggi packets of sauces, which are easy to prepare and make the evening meal not so dry.
Nooooooooo, i had to eat griesmeelpap when I was young, oh man, i hate(d)it. bbbbrrrrrrrrrr
Growing up with dutch parents living in Canada it was very common for my Mom to make homemade puddings and she would put Ribena sauce over it. When i was very young in the 60's Ribena was not in store so it was pudding and she also made alot of rice pudding. We grew up with homemade soup everyday before every meal, tiny meatball soup and beef soup, mushroom soap and pea soup. Do dutch people still make alot of homemade soup? My father had to eat it everyday so mom always had a big pot every week. We also ate alot of speculas cookies, they are my favourite to this day. Another thing she often bought at the dutch butcher was Peperkoek. We called it Candy cake and she would put butter on it. We also often got raisin buns
with butter and sugar on top. Ah the memories, i miss my Mom. I am enjoying your videos so much, thank you.
You pretty much nailed it. That's exactly how we eat. I'd only say most of us don't eat desert. And apple pie only for occasions.
You should put salted 'real' butter on your raisin bun with cheese. It will taste so much better. Don't use margerine because that doesn't enhance the taste of the bun and the cheese.
I find this butter thing very elite and it is also a matter of taste. Butter is 2 - 3 times as expensive as margarine, most Dutch people use margarine.
I use mayo
@@AlexK-yr2th That is not true, do not make false statements. Butter and margarine are both fats but from different sources. Butter is from cows milk and the production is bad for the environment and for the cows while margarine can be made from both animal as from vegetable fats. The modern margarine is a mixture of vegetable fats of different consistency.
@aislingbooks I do that too sometimes but if you do it because of less calories you can better use fritesaus.
Negative. No butter on your raisin bun, unless you're having one with granulated sugar. When it comes to cheese, never ever use butter, add another slice of cheese instead.
@@AlexK-yr2th Not every farmer. Some don't eat disgusting stuff, even if its aubsidized and would profit their own pocket.
You can spice up your broodje kaas (any rly) with with a little dab of mustard, usually smeared lightly across the cheese with the point of a butter knife.
Also, you can flake up your (chocolate) vla by sprinkling some hagelslag on top of it or add a thick dot of whipped cream on top.
Some say, sambal goes will with tosties too.. :-)
For those that don't know "Jong Belegen" cheese refers to the riping time it had laid on the shelf. They are laying... in Dutch is "zij legen", so belegen means more like it has laid. As a result jong belegen means young laid (and it is not perverted in this tense, get your mind out of the gutter).
Here are the various riping times for Dutch cheese on average (also overjarig is overage):
Jonge kaas: 4 weeks
Jong belegen: 8 tot 10 weeks
Belegen: 16 tot 18 weeks
Extra belegen: 7 tot 8 months
Oude kaas: 10 tot 12 months
Overjarige kaas: 18 months or more
Don’t forget about the fruit. Most lunch pakketjes will have an apple or banana
ooh, right - can't believe we missed that 🤦♂️
For breakfast I have 250 grams of "kwark" with a cup of blueberries and some fruit lemonade to sweeten it.
Kwark met musli als ontbijt, broodje rosbief als lunch, gehaktbal met misterd gekookte aardappelen en bloemkool met kaassaus avondeten
Also nice. Current bun with hagelslag, or pindakaas, or sugar. But cheese is very good as well!! Always with butter
All looks yummy. Thanks for sharing these foods
for the vla you need a flessentrekker, bottle scraper. To clear out the last drops. Then you are completely Dutch😅
I don't think there is a thing in the Dutch diet that hasn't elements from other countries. Ever since trade became possible by ship, the Dutch were merchants. From that point diets became more varied, be that from Hungary, Poland, Germany or any of the European neighbours. And as for Asian influences: There is a nice Holland in Japan... When the Portuguese 'found' Japan they also invited a priest, that didn't bode well for the Portuguese. Basically the Dutch took over the trade the Portuguese had, without the ties to any other god than the Emperor. And of course Indonesia and Surinam.
Gouda with caraway seed! As a girl with Dutch heritage. And a Dutch grandmother. Put that between two slices of bread and a little butter. Melts my heart! ♥️
They added vitamin D to butter because you don't get much of it naturlly, in England they didn't get enough sunlight and develped deformities. So a bit butter is quite healthy.
Everything looked pretty Dutch to me, and so is a simple sandwich with a bowl of soup!
A tosti is always ham & cheese, if you want something different, ya gots to specify it.
Usually, I'll have some eggs for breakfast, but it could also be some kwark with fruit and muesli. Lunch could be a salad with a vinaigrette (mustard, pepper, salt, balsamic vinegar and olive oil) and a boiled egg. Dinner is like you said: AVG (but sometimes without the A). If it's really hot, I'll swap lunch and dinner.
haha, we did the same during the heat wave (swapping lunch and dinner)
simple sandwich and soup is so good
Wintertime is coming and it's time to start making boerenkool, zuurkool, erwtensoep, hutspot. Bread is from lots of countries. When I'm in Colombia I eat bread as well. Nothing Dutch about bread.
My breakfast is a very Traditional Oatmeal porridge.. I want a good breakfast.. and "Havermout" is my to-go breakfast.. it keeps you going till lunch..
Wederom een zeer vermakelijke video! 😍 I noticed something funny! When you guys are talking abourt "taart" you pronounced it like "tart", but when you say "tosti" it comes out as "toosti". 😂 Practice makes perfect! 😊 Ga zo door! 👏
Also bossche bol = [boss-je-bol] / groente = [grewn-tuh]. You know that they come out Den Bosch, right? 😆
Overall, your Dutch is vastly improving - great job.
I think in their mind a tosti IS a "toasty" and that seems logical in English. All they have to lose is the A.
Tosty, or in phonetic: Toss-tea. Just don't toss the tea. LOL @@AlexK-yr2th
If you like the sambal and peanut butter combo, you should add some shredded cucumber and carrot and tofu of chicken its really good!
For me the Tosti has always been the best for lunch or breakfast. It tastes good, fast to prepare and fairly cheap and its basically something in between a cold and heated meal. Also you can vary between the optional sauces you serve with it. Ketchup is the classical choice but why not chilisauce or sambal. Ive always been a tosti eater lol, grew up with it. Soup is also great for lunch together with some baguette
a good tosti, especially paired with some soup, is unbeatable 😋
There is pindasaus and satésause, they are similar, but the saté is "spicey"-er. There are multiple ways to make it yourself, and peanutbutter is a main ingredient, add some milk or water fo make it more liquid, some ketjap, if you want saté some sambal, make a sause out of it while it's on a low fire heating up. You can add multiple things to it, depending on the recipe you like, like honey. But that is the basics of pindasaus & saté saus.
to be picky... satesaus can actually be any sauce you use for the skewer we cal sate. sate is a name for the meat not the sauce
A cheap option to sweet satay sauce is add some apple juice to peanut butter and sambal. Learned from the daughter of a traditional Chinese-Indonesian restaurant.
Try some less traditional bitterballen.
@@JustMe-sh8nd Thank you for this explanation. I assume you are talking about Indonesia? Where we took this dish type from.
In the Netherlands we talk about saté sause being specific this. Like friet/patat met saté saus. So not the "saté" skewers with it.
Saté saus like said is spicy compared to the pinda saus, here in the Netherlands, as far as I am aware of in my experiences.
@@hcjkruse Thank you for that version/tip.
Showing it is an "easy" base sause, like stated.
I want to point out I was pointed to the fact that we use the sause name wrong, because the dish (skewers) are called saté.
But you write satay, just a linguistical difference or also why the repice is different?
A little late with my response. When I was a child, let's say 4 to 8 years old. My mother made Brinta pap with cooked milk and sugar, that was about seven in the morning. You had to eat fast as when the porridge cooled down you needed a knife to cut it, so thick it went. Then up to school. I liked Brinta porridge a lot.
in my childhood we'd use becel or blueband margerine spread for the sandwhiches.
it's very refreshing. maybe bland, you could say. it's basically just to moisten the bread.
also highly reccomend a good tall glass of cold halfvolle melk from the melkunie brand so you become groot and sterk.
Nice video, you can look for De Schijf van Vijf. This is what they teach us at a very early age. You have to have 1 of all to live healthy.
👍
Your peanutbutter sandwich with sambal can be greatly enriched if you add thin slices of cucumber (nice and cold form the fridge)
Peanutbutter cucumber and sambal are a great combination anyways also without bread. For a great "borrelhap" you take 1cm thick cucumber slices add a slab of peanutbutter and top it off with sambal manis (the sweet and not so very spicy variant)
yum - we'll definitely be trying this!
A good hutspot is also great. Or Hete bliksem (contrary to the name, it is not hot, but quite sweet, due to the apple sauce)
I see you're well introduced in the culinary desert called The Netherlands. The fact that's so much better than you're used to says a lot about American food. Good luck!
thank you, george lucas. may the force be with you!
@@buncharted Thanks and stay away from the dark side!
6:15 Yeah, that's traditional with a Bitterbal... they are piping hot. When I was in highschool a bunch of us did catering for school dances and at one point the teachers asked us to cater the after-parent/teacher-meeting "borrel". They wanted to pay as little as possible so we were in mean mood. We sent out the first round of Bitterballen we let cool to a nice easy-bite temperature, and watch them bite them very carefully, surprised as they actually weren't burned by the lava-like temperature. We sent out the second round of bitterballen straight from the fryer... and we watched the carnage... 😁
hahah that’s dark, but very funny! 😂
If i eat bread (Lunch) , i only use one slice , butter and cover it with what i have. Cheese (maybe thin sambal on it), ham, bacon (different kinds (katenspek, zeeuwsspek) maybe cheese and some slices of a hard boiled egg and tomatoe. But butter (halverine) is a must for me. Or a baked egg (Uitsmijter).
Sometimes it is home made soup, and dip the bread in it.
It can be a tosti or some to be baked off pistolets, slide them in half. Put a red sauce (BBQ) on it, some onions and peppers top it with cheese. Or ananas, ham and also cheese on top.
So many options for lunch if you have the time, money for it.
( i now know what i want tomorrow, sunday, for lunch) Cooking tomatoes for 10 seconds to remove the skill easy. Bake them, season it well and throw in an egg or 2 if the tomatoes are baked, nd put it on a slice of bread.
Try adding salted roomboter to your bread before adding cheese, peanutbutter or any other spreads or toppings. The krentenbol will also taste much better. Have you tried dubbelvla?
no but we have to try it - i love chocolate and vanilla mixed together :)
They also carry 'bolletjes vla', which is the same vanilla vla with little tiny balls of chocolate emersed in it.@@buncharted
A bit of mustard on your bread with cheese. Or augurken👍
10:59 try the raisinbuns, krentenbol and add some roomboter 100% butter, no Enumbers or additives like poisonous margarine has
Nothing beats a few slices of fresh bakery brown bread with some butter or margarine, jonge kaas and a tiny bit of Limburgse mosterd 😜.
If you like the "vla", just like myself, mix the vanilla and chocolate flavors in a bowl.
I prefer that over the "dubbel-vla" which has both in one carton but becomes a bit messy after a day or so.
Ohw and ehhh.... I never eat a hot meal with fish/meat, veggies and potato without gravy !!! 😊
Don’t forget to put salt, nootmuskaat en butter on your beans! And you can add baked spekjes to the beans!
if you run out of 'spekjes' you can always add in a (part) of a bouillon cube and skip the salt.
Oh exactly Bart! And when you say butter, you mean butter, no margarine (I hope). Nootmuskaat (nutmeg) on the mashed potatoes is delicious too!
What??
A broodje kroket with sambal is also very tasty for lunch and don't forget mosterdsoep with spekjes.
We have coffee time in the morning (11am), tea time (4pm) both are a good excuse to eat cake
😂
Nice video :-) Your day of Dutch food did not contain any fruits or uncooked vegetables like a salad or small tomatoes and slices of cucumber as a snack. We Dutch people do eat that. For example as a snack or some fruit with the krentenbol for breakfast and a salad or other veggies with the cheese sandwich.
ah that’s true! we did adopt eating snacking tomatoes since moving to the netherlands. totally forgot to mention that (or something like it)…
I always put hagelslag on my peanutbutter and I prefer Calve Pindakaas "de enige echte" :). Also yeah use butter with on your bread it makes it better or more complete.
Butter or margarine ruins a peanut butter sandwich
@@dutchgamer842it does NOT ruin it! A good butter is essential!
(Not trying to build a pizza/pineapple debate here)
@@gerardflach2588 No matter if a butter is good, it RUINS It. It doesn't belong with peanut butter, sliced cheese or meat, butter RUINS everything
I’m half Dutch/Hungarian so I may have a different taste; I eat these breakfasts and lunches every day, but with a couple of additions. As said in a previous comment; first put some good butter on your bread, it makes it so much tastier! On a cheese sandwich I like to put a swirl of strong French or Zaanse grove mustard on it. Or sambal, Hungarian Erős Pista (a very spicy paprika paste) or Hungarian Torma (a mild spicy horse radish paste). Or for a sweet variation fruit jam or honey. And always accompanied with boiled eggs and pickled basil tomatoes, cumin seasoned white cabbage and spicy cucumber. They all combine very well with all the cheeses, from young to old, Dutch, Belgian, French, Italian or wherever from. And the combination of walnuts, honey, cheese and thyme or rosemary, also goes really well, especially with a Camembert or Brie baked in bread … You break off a piece of bread and scoop a bit of the melted cheese with with the honey and walnuts, so delicious!
Peanut butter sandwiches I usually eat with the spicy pastes or topped with sugar not ever with jam or jelly. For dinner, I don’t eat AVG al lot, although some combinations are very good. Most of the time I make stamppot, Hungarian, French, Italian, Spanish, Indonesian or other Asian dishes (Thai, Vietnam and Chinese predominantly), I’m a food addict 🤣
About deserts, you’re missing out if you do not try the Middle European countries; Kaiserschmarren from Austria, Somlói galuska, Gubacsi palacsinta, Szilvás gombóc, Kürtőskalács and madár tej from Hungary and many, many more. I could go on forever, … I know I’m a little biased, focusing on the Netherlands and Hungary because I know these cuisines the best
You definately need to try a sambal/peanutbutter tosti! The krentenbol is for us a great after school and in between snack. I also bring them along on road trips and on days like going to the Efteling. When we have a catered lunch at work they also add a couple of krentenbollen on the side (and ontbijtkoek). Usualy we eat them as is.
If you go outside the city to the countryside, you'll likely still find people who eat their dinner as lunch, and vice versa. It was more widespread in agrarian areas until well into the 20th century. Farmers needed the energy boost of a hot meal to do their work in the afternoon. When I was growing up, I knew some people in our street who still ate their "dinner" at lunch time, even though they weren't even farmers. They were very devout church-goers, though, so this custom may have seeped into that community as well.
You have to try "Wentelteefjes" some time. Great lunch for kids (and adults😉). Wisk some eggs and let some (old) bread soke in it for a while. Than bake the egg covered bread and put sugar on it. Not healty but verry tasty😁
It was nice to see you eat Dutch food and see you like it as well!
Don't forget to use butter on your bread otherwise it might taste somewhat dry. Plus: butter holds stuff like hagelslag in place.
Whilst eating out did you notice that europeans use both firk and knife? That is different from the States.
Where in the States it can be considered rude to wave your knife around all the time, the opposite is true in Europe 😊.
Love to watch your videos!
You guys are getting officially Dutchafied! Try the Vanille Vla, it is great. Another thing that will be a suprise is ' Hete Bliksem ' with a dutch gehaktbal and gravy. And yes agree with below...just say the word Toss (like throwing something) and add a thee at the end. Toss-thee ;)
Put the raisin bun with the cheese in de microwave for 10 seconds. that makes it even better..
Better toast it. Bread in tbe microwave just goes soggy
We usually put butter on the sandwiches and have a glass of milk with it (especially lunch). Breakfast it may be coffee or tea.
Personally I wouldn't have combined vla with kwark, but whipped cream (slagroom) instead... :)
Dubbelvla and whipped cream 😋😋
Interesting video, thanks! Kwark can be used also to mix for example with mayonnaise, ketchup, mustard etc. to make lean (dip)sauces (with less fat, ideal!). You can add garlic and other ingredients/spices/herbs. My friends and I do it all the time.
I love how enthusiastic you are about really basic Dutch dishes haha :)
I love to put a thin layer of mayo or butter (margarine/halvarine specially made for bread). And put cheese and slice of ham on it. Its such a great combo! Or cheese woth tomato slices.
To properly experience Dutch bread, buy it fresh at the bakery (every Saturday morning I go to the bakery for breakfast, or a supermarket with freshly baked products). Most supermarkets also have 2 types of bread, the cheap one, and one connected to a local bakery.
Good butter must be used on fresh bread, because of European rules our bread cannot be too sweet or too fatty, so try real butter, or if you want to be healthy, magarine or omega3 butter.
The experience of a slice of cheese on a sandwich becomes completely different, not to mention special cheeses in combination with arugula, or ham, or other types of toppings.
Its better to use a combination of margarine and butter. Yes butter has more fat but margarine contains more e-numbers
A tip with kwark (and with a lot of calories): take a fruit kwark like the variant with strawberries, mix it with whipped cream and put some fresh strawberries on top. Also works with some Cruesli added! (We made that in our student time).
Peanut butter actually really needs sambal and cucumber. (the Surinamese way)
I would highly recommend that.
Kwark is very young cheese traditionally, but that is not how the ones in the supermarket are made. Those are just yoghurt that they took more moisture out of, I think by spinning it. So it is not surprising it tasted like yoghurt to you.
Have you ever had a tompouce/tompoes? It’s a Dutch pastry made out of puff pastry and cream in the middle, with glaze on top. It’s really good :)
ooh yes! we tried it for the first time in our rotterdam kings day video and we love it!
Well, the lunch sandwich had a bit more variety than just cheese, back in the days when we opened our lunchbox during lunch break at school... (50 years ago)
What was on our bread? well, next to jong belegen of belegen kaas:
Bebogeen
Heinz Sandwich Spread
Smeltkaas (komijn)
Unox Leverpastei
Now I live in Portugal (17 years) and all meals are warm/hot. Breakfast is pretty simple with just toast and butter, lunch break takes 2 hours (between 1 and 3 PM) mostly a 3 course meal and is always a accompanied by a good wine (even though work goes on after that until 7PM), and diner, well more or less the same as lunch! I actually can't remember specific how the examples mentioned above taste like anymore.....
do you still eat similarly, just more warm meals? or have you adopted a more portuguese diet overall?
@@buncharted We'll always b Dutch I guess (food wise), but for sure we have changed the range of products we're cooking with. Olive oil instead of butter to name an example. When we eat meat, we actually know from which local farmer the animal comes. We do live in a rural place. Just the fact that there's a Lidl in the nearest town makes it easy to get the products we were used to in Nederland. I think it's fair to say the mix is 50/50 of typical Dutch and local Portuguese. We just can't get used to eating two warm meals, so in that perspective we keep holding on to Dutch traditions (just not timewise).
And now for an hounest fact... Yes, are blessed with receiving a package from family and friends in Nederland a few times a year... Rookworst, hagelslag, drop, dropshot (I would love to see you try that in one of your videos), nasi en bami herbs, maggi, ketjap manis, boterkoeken en kano's. In short, essentials :)
In the Netherlands, in every supermarket, you can buy cheese that has been matured for a different amount of time. Krentenbollen (currant rolls) with oude kaas (mature cheese) are very good.
Tip: Most every dutchy puts butter on their bread first. Blueband or Becel brand's are typical. I don't know anyone who doesn't. It's not normal butter, it's unusually thin butter or 'smeerboter'. It makes it way less dry and bland. Mayo or special light mayo is also accepted. :p
Next time you go to the Hema, you must order a half hot rookworst in a little paper bag! It is nostalgic for me, and so delicious
we love hema rookworst 😋
A variation on the rosin bun with cheese would be the rosin bun with cheese spread (smeerkaas). I use this a lot for lunch when I i'm going out of the office to visit clients and not being able to keep my cheese slices chilled and fresh. Just bring a bag of rozijnen bollen, a cup of smeerkaas and a knive and you are ready to go.
Actually, it's raisin (plural: raisins). Rosin is something completely different. It's the dried or extracted / hardened form of various types of resin (Dutch: hars) and its name is used for resin based flux in soldering (usually, pine rosin, where I know it from because several of my hobbies involve DIY electronics) and apparently also for dried/cured cannabinoid resins or purified hashish (rather associated with Dutch coffee shops than Dutch breakfast or lunch) .
You should try the 'Faja Lobi" Surinamese peanut butter. The sambal is already in there, AH should have it...
🤤🤤🤤🤤
When you drink vla direct from the pack, the vla will become more fluid after a day because of the ensyms in your mouth.....
Next time when you're hunting for lunch. Go for a 'twaalf uurtje' or '12 uurtje'. It is the lunch special, and you will get a warm dutch lunch.
where would we find something like that typically?
@@buncharted You could go to Dudok or restaurants like that. In Dordrecht try Post or Buddingh. Google is your friend
Try a tosti with jong belegen kaas and salami. It’s heaven.❤
Pindakaas & sambal is the best 👌Cheese as a topping goes really well with cucumber and/or tomato by the way :)
By the way, did you know we call a sandwich a "boterham"? (butter ham)
I do like to add a bit of sauerkraut to that, in particular the spicy variety.
Echt hè zo lekker :) boterham met kaas en sambal is ook heerlijk.
Peanutbutter and sambal is good woth cucumber on top!
Ja die combi's doe ik ook vaak :) Sambal maakt alles beter ;)
Ok my typical dutch lunch is either a tin of herring in tomatosauce with a few slices of bread or a worstenbroodje. For worstenbroodjes come to brabant. Same place you got the boschebol
As you seem to like cheese, you should try a mueslibol ( Granola balls are usually made with whole wheat flour and have raisins and nuts as a filling ) and put a slice of cheese between it as the cheese, nuts and raisins REALLY compliment eichother, you can also do this with krentenbrood (which means raisinbread) but the muslibol is a way better experience...(just a tip from this dutchie 🙂 )
Quark is so extremely versatile even in a savory, hearty way - I like it most as a sour cream substitute. I just add seasoning like chives and dill, salt, pepper, a littlebit of milk for the consistency (if needed or desired, e.g. for salad dressings), a littlebit of olive oil, and some sprinkles of balsamico vinegar (optional). Quark contains alot less fat than sour cream and even tastes better IME. It's a perfect fit with boiled or baked potatoes!
Kwark quark is a subatomic particle
Here's an interesting fact for you: it's called pindakaas, or as you rightly translate it peanut cheese, because when peanut butter was introduced butter was a protected marketing term hence the fact the producers of peanut butter were not allowed to call it butter. So the name is actually just a consequence of protectionism rather than being some sort of misnomer
ahh i’ve always wondered about that. i thought it was just one of those little language quirks.
love your username btw 😂
Pretty funny seeing u eat just bread with cheese. I know it's very typical! I personally like to lean towards "broodje gezond" or a variant of that with turkey 😋
Also if you want to make it really really old dutch, you should check if u can eat "poffert" or "dikke rijst" somewhere sometime 😜
Peanutbutter with cucumber and a bit of sambal, very nice!
A pindakaas/hagelslag combi on a boterham is also a Dutch classic.
Personally I would put butter on my bread before adding anything else to it. Just bread with cheese is quite dry. The butter makes it much better. Most people use butter. This can be either margarine or roomboter (cream butter). The latter tastes better but does contain more fat than margarine.
As a traveler planning to visit the Netherlands from Taiwan, I will definitely try the cheese sandwich, although it looks so plain, can't image the flavor.
there are a lot better dutch foods to try when you're in the netherlands :)
if you're looking for something traditional, i recommend finding a restaurant that serves stamppot, hutspot, or erwtensoep (split pea soup) -- they're typically things you'd make at home, but there are restaurants in amsterdam that serve them
You can combine pindakaas, with hagelslag, or aardbeien jam, also banana 😊
Go to a cheese farm and you can see how they make it!
And I miss the fruit at 10.00u and around 15.00u!
You did the snacks we do that on special occasions, not everyday.
The bread bag!! 😂 sustainable, right? Don’t need to wash an extra lunch box either.
Pindakaas + jam, pindakaas + kaas, pindakaas + hagelslag, pindakaas + honing, pindakaas + sambal, pindakaas + banaan, or go ahead the Elvis Presley sandwich style. Pindakaas can be combined with alot.
One thing I dislike about bread and cheese: it gets melty during the morning so it is not fresh during lunch if you have no option to a fridge while in the office. Which means I opt for cheese as breakfast and pindakaas as lunch.
i noticed that you pronounce a word that ends with and 'e' as an 'ee'(for example gemeente and bosche(bol)), it should sound like the first e in gemeente, which you do pronounce correctly
You were scared for kwark?... Some cool title for a horror movie.... The Revenge Of The Desert... starring: Vanilla Kwark 🤣🤣