Blauw & Wit · 135 recipes

The kitchen of the Low Countries, painted in Delft blue.

A painted archive of Dutch cooking: stamppot and stew, herring and cheese, poffertjes and speculaas, and the rijsttafel that came home from the Indies — mapped by province, chapter, and century.

Open the tile wall Read the centuries

The house in eight tiles

Chapters of the Dutch table

Bread & the Broodmaaltijd

Broodmaaltijd

The open-faced Dutch meal — dark rye and soft rolls, cheese and cold cuts, hagelslag and the fried-egg uitsmijter.

Stamppot & the Mash

Stamppot

Potatoes crushed with kale, endive, or sauerkraut and crowned with rookworst — the winter heart of the Dutch kitchen.

III

Stews & Braises

Stoofpotten

Slow pots: hachee darkened with onions and vinegar, Limburg zuurvlees, and the sweet-sour braises the Golden Age left behind.

Soups

Soepen

Snert thick enough to stand a spoon in, mustard soup from Groningen, and clear broths with tiny meatballs.

Borrel & Fried Snacks

Borrelhapjes

The Dutch drinks table: bitterballen and kroketten, cheese and mustard, frikandel and the deep-fried canon.

Fish & the Sea

Vis & Zeevruchten

Raw herring tipped back by the tail, Zeeland mussels and oysters, smoked eel, and kibbeling from the market stall.

VII

Cheese & Dairy

Kaas & Zuivel

A dairy nation on reclaimed grass: Gouda and Edam, hangop and vla, buttermilk and the cheeses of the weigh-house.

VIII

Sweets & Baking

Zoet & Gebak

Stroopwafels pressed hot, poffertjes dusted white, speculaas, tompouce, and the tall Frisian sugar loaf.

Painted this week

Stroopwafels (Caramel Syrup Waffles)

Stroopwafels

Two wafer-thin waffles pressed hot and sandwiched with molten caramel syrup — the Gouda market treat, best warmed over a cup of coffee until the middle goes soft.

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Broodje Shoarma (Dutch Shawarma Sandwich)

Bread

Holland

Broodje Shoarma (Dutch Shawarma Sandwich)

Broodje Shoarma

The Dutch high-street shawarma sandwich — spiced meat in a soft Turkish flatbread with crisp salad, cool garlic sauce and as much sambal as you can take.

35 minBeginner

Gerookte Zalm op Toast (Smoked Salmon Toast)

Fish

Holland

Gerookte Zalm op Toast (Smoked Salmon Toast)

Gerookte Zalm op Toast

Cold-smoked salmon on toasted sourdough with lemon-dill cream, capers and cress — a light, modern Dutch plate for lunch or the borrel table.

20 minBeginner

Borrel

Holland

Kalfskroket (Veal Croquette)

Kalfskroket

The genteel elder of the Dutch croquette — a delicate veal ragout set with a hint of nutmeg, breaded and fried pale gold, the café-terrace bite with mustard.

75 minAdvanced

Stews

The Indies at Home

Kip Ketjap (Chicken in Sweet Soy)

Kip ketjap

Chicken braised in sweet soy with garlic, ginger and onion until dark and sticky — the easy Indo-Dutch weeknight dish that made ketjap manis a Dutch pantry staple.

55 minBeginner

Soups

Holland

Pompoensoep (Roast Pumpkin Soup)

Pompoensoep

A modern Dutch autumn soup — pumpkin roasted until caramelised, then blended smooth with ginger and stock and finished with toasted seeds and cream.

65 minBeginner

Stews

Holland

Runderlappen (Braised Beef Slices)

Runderlappen

The foundational Dutch braise — thick beef slices browned in butter and simmered hours in a dark, mustard-sharpened jus until fork-tender. Sunday food.

200 minBeginner

Nine provinces, one table

From Frisian sugar bread to the rijsttafel that came home from the Indies

Holland Friesland Zeeland Noord-Brabant Limburg Gelderland The East Groningen The Indies at Home