No syrup today: these thin pancakes are filled with fried mushrooms and a spoonful of crème fraîche. Buckwheat gives the batter an earthy flavour; the wheat flour helps when you turn the pancakes.
View the recipe →
The runner beans remain visible here: fine green strips through roughly mashed potatoes, with soft fried onions on top. A small spoonful of mustard gives the mash a little bite.
View the recipe →
You do not need an oven for these thin wafers. A small ball of dough goes between the hot plates; a few minutes later, a light-brown biscuit is resting on the rack.
View the recipe →
A Limburg vlaai is not a pie made with puff pastry. It is yeast dough, fruit from a fruit-growing region, and a festive bake that was already known by that name in the nineteenth century.
Read the story →
The soup is younger than the mustard. What makes it taste of Groningen lies in the coarse grind and vinegar, not in a medieval soup book.
Read the story →
A soft white bread roll wrapped around a cylinder of seasoned minced meat. In Brabant, it belongs to slaughter day, Saturday and carnival — it is not a puff-pastry snack.
Read the story →
A Frisian sûkerbôle contains lumps of sugar that melt in the oven into sticky pockets. That is the point, rather than adding extra syrup to an ordinary loaf.
Read the story →
On 3 October, Leiden eats hutspot. The legend places an orphan boy beside a Spanish cooking pot. There would not have been any potatoes in it in 1574.
Read the story →