143 recipes, painted in Delft blue
Dutch CookbookBlauw & Wit

Blauw & Wit · 143 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 wallRead the centuries

The house in eight tiles

Chapters of the Dutch table

I

Bread & the Broodmaaltijd

Broodmaaltijd

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

II

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.

IV

Soups

Soepen

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

V

Borrel & Fried Snacks

Borrelhapjes

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

VI

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.

Bitterballen (Crisp Ragout Croquettes)

Painted this week

Bitterballen (Crisp Ragout Croquettes)

Bitterballen

The crown of the Dutch borrel: crisp breadcrumbed spheres of slow-cooked beef ragout that ooze when you bite them, served with sharp mustard and cold beer.

Read the recipe

Fresh from the kiln

Latest recipes

Babi Ketjap (Pork Braised in Sweet Soy)Stews

The Indies at Home

Babi Ketjap (Pork Braised in Sweet Soy)

Babi ketjap

Cubes of pork braised slowly in ketjap manis with shallot, garlic and ginger until dark and tender. An Indo-Dutch home dish with Chinese-Indonesian roots.

120 minBeginner
Bamischijf (Crumbed Fried Noodle Disc)Borrel

The Indies at Home

Bamischijf (Crumbed Fried Noodle Disc)

Bamischijf

Seasoned bami goreng set into a disc, breaded and deep-fried until golden. The Dutch snack-bar favourite, rebuilt at home from Indo-Dutch fried noodles.

80 minIntermediate
Foe Yong Hai (Dutch-Chinese Omelette in Sweet-Sour Sauce)Bread

The Indies at Home

Foe Yong Hai (Dutch-Chinese Omelette in Sweet-Sour Sauce)

Foe yong hai

A thick, puffed omelette with prawns and spring onion under a glossy red tomato sauce with peas, made the way a Dutch Chinese takeaway serves it.

35 minBeginner
Kip Kerrie (Dutch-Chinese Chicken Curry)Stews

The Indies at Home

Kip Kerrie (Dutch-Chinese Chicken Curry)

Kip kerrie

Tender chicken and soft onion in the thick, mild yellow curry sauce of the Dutch Chinese takeaway, finished with green peas and served over white rice.

40 minBeginner
Koe Loe Yuk (Sweet-Sour Battered Pork)Stews

The Indies at Home

Koe Loe Yuk (Sweet-Sour Battered Pork)

Koe loe yuk

Cubes of pork in a crisp batter, fried twice and served with a bright sweet and sour sauce of pineapple and peppers: the Cantonese classic of Dutch takeaway.

60 minIntermediate
Mihoen Goreng (Fried Rice Vermicelli)Bread

The Indies at Home

Mihoen Goreng (Fried Rice Vermicelli)

Mihoen goreng

Thin rice vermicelli wok-fried with chicken, prawns, cabbage and a splash of ketjap: the lighter sibling of bami goreng on every Chinees-Indisch menu.

40 minBeginner

Nine provinces, one table

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

HollandFrieslandZeelandNoord-BrabantLimburgGelderlandThe EastGroningenThe Indies at Home