/ The Amsterdam Guide
Amsterdam — By Marianne on October 4, 2009 at 7:00 am

Good Dutch Food

I love to read what others write about Amsterdam. This is week I was reading about Dutch food.

Reading Karin Engelbrecht’s recipes for traditional Dutch food are mouthwatering. Her traditional Dutch Food Recipes are a pleasure to read and easy to prepare. What about draadjesvlees, slow braised beef, or stoofpeertjes met rode kool en appelmoes, stewed pears with red cabbage and apples.

Cecily Layzell has lived in the Netherlands since 2003 and loves food and writing about it. Her blog with recipes and explanation of Dutch dishes and  cooking techniques is a must-read for all food lovers. Her glossary of Dutch cooking term is very helpful.

Homemade Pea soup with smoked sausage

Homemade Pea soup with smoked sausage

If you don’t feel like slaving away in the kitchen, Spotted by Locals helps you finding the right restaurant or cafe.

photo credit: tulipgirl @flickr


  • Katrina Verweel says:

    That soup looks really good, is it in Karin Engelbrecht’s recipe collection? I would love to try to re-create that.

  • Tina says:

    Don’t forget Dutch Girl Cooking. As an American, I enjoy reading about Kay’s life in Gouda and her yummy recipes:


  • Ingrid Hohn says:

    When I make split pea soup here in the US,people love it. I make a broth, by taking pork (ribs, chops etc) and boiling it in water for a couple of hours. Put some salt in the water. Put your peas in a pan with water and cool them on low, till it forms kinda of a paste. After I take the meat out of the broth, I put my vegetables in. Leeks, carrots and potatoes and celery. In Holland they use knolselderie {don’t know what the translation is)where I use potatoes, because the knolselderie is very hard to find here. When the vegetables are tender, put your peas in. Finish with kielbasa or smoked sausage. The soup is best, if you let it stand for a day and eat it the next day. Eat with pumpernickel bread.

  • Marianne says:

    Ingrid, You gave the perfect, traditional recipe for ‘erwtensoep’. As you say it is best to let it stand for a day. It gets nice and thick and the flavours mix. As far as I know knolselderie translates as celeriac or knob celery.

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