A Dutch food day
- BreakfastBread with hagelslag or cheese
Chocolate sprinkles, cheese or peanut butter on bread.
- LunchBoterham and a glass of milk
Sandwiches at your desk; a krokettenbroodje if you treat yourself.
- 16:00Koffie and a koekje
Coffee break with a biscuit or a slice of ontbijtkoek.
- 18:00Warm dinner
Dinner is early, often potatoes, vegetables and meat, or pasta and stir-fries.
- BorrelBitterballen and cheese cubes
Snacks with a beer at the end of the day.
Savoury classics
Mash with kale, endive or sauerkraut and a smoked sausage.
Thick split-pea soup; a spoon should stand up in it.
Raw herring with onions; Hollandse Nieuwe arrives in June.
Battered fish chunks with garlic sauce, from the market fish stall.
Crispy ragout snacks with mustard; also from a wall vending machine.
Dutch-Indonesian "rice table" of many small dishes, a legacy of colonial history.
Flatbread with curried chicken, potato and long beans.
Gouda, Edam and Leerdammer, from young (jong) to old (oud).
Sweets and treats
Syrup waffle from Gouda; best warm from the market.
Mini pancakes with butter and powdered sugar.
Fried dough balls eaten at New Year.
Deep apple pie with whipped cream.
Liquorice, sweet or salty; the Dutch eat more of it than almost anyone.
Spiced biscuits, especially around Sinterklaas.
Food is part of every celebration: see Dutch festivals and Dutch culture.
Sources
This article is based on these official pages. If anything here differs from them, the official page is right.