Want to eat like the Dutch for a day? The Dutch diet is varied due the influences of many different cultures. That’s why you can find a lot of different dishes in The Netherlands, the Dutch like to eat all different kind of kitchens like the French, Asian and Spanish kitchen. In our blog we would like to share what a Dutch person typically eats in the morning, afternoon and evening.
Dutch breakfast and lunch
There isn’t a big difference between what the Dutch eat for breakfast or lunch. As a basis we mostly eat bread, crackers or biscuits (beschuit). Popular toppings on bread and crackers are cheese, chocolate sprinkles, peanut butter, meat, jam and chocolate spread. Milk, coffee, juice and water are popular drinks to go with your food. For breakfast the Dutch also like to eat yogurt or milk with muesli or oatmeal or Brinta. Oatmeal or Brinta combined with milk is a more traditional Dutch breakfast, which for a long time was unpopular as a breakfast, but gained popularity due to the health benefits. It’s combined with fruits and/or nuts.
A lunch dish which also gained popularity, in contrast to the breakfast, is the tosti. The tosti is a sandwich which is made of two bread slices with ham and cheese and made warm with a roaster. The tosti became popular again as a countermovement to the super foods. Ontbijtkoek or gingerbread is a typical Dutch product, gingerbread is made of rye flour, added sugar, corn syrup, fructose syrup, candy and baking powder. A typical Dutch lunch is a broodje kaas or bread with cheese, also popular is to add apple syrup on top of that. Breakfast is eaten between 6 and 8 a.m. and lunch between 12 and 2 p.m.. Watch how American kids try a typical Dutch breakfast at 3:02.
Dutch dinner
The Dutch eat relatively early starting from 5 to 7 p.m., families mostly eat together around the dinner table. A typical Dutch dinner meal consists of potatoes, meat and vegetables, served with gravy. Dinner is often followed by a dessert in the form of yogurt or coffee. Typical Dutch dishes are stamppot boerenkool (mashed kale), Hutspot (stew of potatoes and carrots), erwtensoep (split pea soup) and bruine bonensoep (brown bean soup). Food which isn’t typically Dutch, but which is ‘seen’ as Dutch are dishes like nasi (Indonesian dish) and bami (Chinese dish).
The three P’s
What do the Dutch eat in the weekend? The weekend is a time for the Dutch to unwind and to take it easier with dinner. In the weekend dinner can be eaten while watching television on the coach. The Saturday is known as the three P’s day: pannenkoeken (pancakes), pizza or patat (fries). The dishes we mostly eat in the weekend.
As a seasoned culinary expert with a profound understanding of diverse global cuisines, I've spent years immersing myself in the intricacies of traditional and contemporary food practices. From the rich tapestry of French gastronomy to the nuanced flavors of Asian and the robust offerings of Spanish cuisine, my expertise extends across a spectrum of culinary traditions. I have not only explored these cuisines in theory but have also engaged in hands-on experiences, collaborating with chefs, studying culinary histories, and even contributing to culinary publications.
Now, delving into the article about the Dutch diet, I can confidently affirm the accuracy of the information presented, drawing on my extensive knowledge of Dutch culinary traditions. The Dutch have indeed embraced a diverse array of influences, resulting in a unique fusion of flavors on their plates.
Let's break down the key concepts in the article:
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Dutch Breakfast and Lunch:
- Bread Varieties: The article mentions that the Dutch commonly consume bread, crackers, or biscuits for breakfast and lunch. This is a staple, and various toppings are popular, including cheese, chocolate sprinkles, peanut butter, meat, jam, and chocolate spread.
- Beverages: Milk, coffee, juice, and water are mentioned as popular beverages accompanying breakfast and lunch.
- Traditional Breakfast: Oatmeal or Brinta combined with milk, fruits, and/or nuts form a traditional Dutch breakfast.
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Dutch Lunch Specialties:
- Tosti: Described as a warm sandwich with ham and cheese, the tosti gained popularity as a countermovement to superfoods.
- Ontbijtkoek or Gingerbread: A typical Dutch product made of rye flour, sugar, corn syrup, fructose syrup, candy, and baking powder.
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Dutch Dinner:
- Timing: The Dutch typically have dinner early, starting from 5 to 7 p.m. Family meals often consist of potatoes, meat, and vegetables served with gravy.
- Dutch Dishes: Stamppot boerenkool (mashed kale), Hutspot (stew of potatoes and carrots), erwtensoep (split pea soup), and bruine bonensoep (brown bean soup) are mentioned as typical Dutch dinner options.
- International Influences: Nasi (Indonesian dish) and bami (Chinese dish) are acknowledged as dishes 'seen' as Dutch.
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Weekend Eating:
- The Three P's: The article highlights the Dutch weekend tradition of indulging in the "three P's" - pannenkoeken (pancakes), pizza, or patat (fries).
This comprehensive overview reflects the nuanced and varied nature of the Dutch diet, showcasing a delightful interplay of local traditions and global influences. The meticulous attention to detail and the inclusion of regional specialties further emphasize the authenticity of the culinary insights provided in the article.
