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Fantastic Dutch Cuisine and Goodies

I am the lucky girl who gets to live in a city with a relatively large Dutch community. This means they have an actual store that caters towards those who miss their homeland as much as I do. This means I get to have all the Dutch goodies in the world.

Like when was the last time you had pepernoten or hagelslag since having left the Netherlands? Are any of you actually Dutch? Well I haven’t had pepernoten since last November when mom and I flew back to Holland while renewing our visa’s for in South Africa. We stocked up on pepernoten, kruidnoten, stroopwafels, Pickwick tea, and Wilhelmina mints and brought a whole bunch home to SA.

Well this November we went to the Dutch bakery in the city. Yes, it isn’t as amazing as going to the Netherlands, but instead we just went to our local store. I felt the great need to introduce my boyfriend to what I call delicious treats from the Netherlands.

I’ve now introduced him to hagelsag and he loves it. He says he prefers the dark chocolate hagelsag over my childhood favourite, the colorful one.

So having just introduced him to the goodies of my country, I thought I should do more.

Growing up my favourite dish was stamppot. Stamppot is best described as a potato and vegetable casserole which is mostly paired with meat.

My favourite was stamppot zuurkool, this being sauerkraut casserole. When I was a kid it was with delicious meat sausages but as I do not eat red meat anymore I’ve altered the recipe a bit.


  • 10 potatoes, peeled and chopped
  • 1 tablespoon butter
  • ¼ cup non-dairy sour cream
  • Salt and pepper to taste
  • 1 package of sauerkraut, drained
  • 6 rashers of turkey bacon
  • 3 chicken sausages, chopped


  1. In a large pan, boil your peeled and chopped potatoes for at least 20 minutes until potatoes are easily poked with a fork.

  2. Drain water and beat potatoes with an electric mixer or potato masher. Add sour cream, salt, and pepper until potatoes are at desired flavour.

  3. Spoon mashed potatoes into an ovensafe glass container and set aside.

  4. Take three of the rashers of bacon and slice into pieces and begin to cook in an oiled frying pan. As bacon begins to brown, add sauerkraut to the mix and cook until heated through.

  5. Once sauerkraut is cooked, spoon onto potatoes.

  6. In same frying pan, cook last three rashers of bacon and chicken sausages and cook until both are browned.

  7. Once cooked, spread onto sauerkraut and pop dish into the oven to heat stamppot thoroughly.

  8. Remove and enjoy!

The recipe that I followed wasn’t one from an online recipe, but from my own recollection (with the help of my mother through questions) of my favourite dish.

I am so glad I made this as we both loved it so much. He had up to three servings! Completely finished whatever leftovers I was hoping to have! Oh well, he was a happy camper after supper.


We’ve been indulging in all sorts of Dutch goodies now. We actually feel the need to return to the Dutch bakery soon and getting more pepernoten and hagelslag!

Although stamppot is very Dutch, we also enjoy nasi and pindasaus, this being an Indonesian inspired rice dish with peanut sauce. I also got a package of a nasi seasoning and pindasaus package. Can’t wait to try it!


How fantastic is this all?

Well we both were happy having had stamppot the other day and we cannot wait to keep experiencing new meals together!

I hope you all give this a try and enjoy it as much as we did!



Basic Food for my Survival

In every professional kitchen there is a basic stock count for certain items. If the restaurant is a sushi restaurant such as Benihana, I am sure that the kitchen has a basis of 2lbs worth of sushi rice, enough nori to make 100 sushi rolls, basic content to fill the sushi rolls, mushrooms and tofu for miso soup, and other fresh produce that comes daily for the items on the menu. For each products which can be placed in dry store, there probably need to always be at least 2lbs of everything. For those moments when there isn’t anything available for purchasing.

In my school there are five restaurants, four of which are for public use. So we have a vast amount of basic food stored away for each and every kitchen. There are approximately 200 items of food which must always be stocked. When on a low we must restock immediately. Each of the 200 must have a basis of 2 items in stock at a min. Such foods are tea, pasta, sugar, flour, coffee beans, soy sauce, mini bar goods, whole milk, orange juice, oranges, lemons, salted butter, non-salted butter, etc.

For items where are purchased in a pack or a bunch, than purchasing only one bunch is sufficient though. So if we got one pack of 12 non-salted butter packages, we would be fine with that. Although each kitchen tends to ask for at least 2 packages of butter for their course, so we may in fact need to purchase more than just one pack of 12.

In my personal kitchen I also have a basis stock count. I cannot have a kitchen without these foods or food groups. If I do not have these items, I am completely lost.

The items of food that I need to survive are as follows:

  • 2 cans tomato blocks
  • 1 box vegetable bouillon cubes
  • 2 packages whole wheat pasta
  • 1 package quinoa
  • 1 bottle lemon juice
  • 2 small cans sweet corn
  • 2 small cans chickpeas
  • 1 small can black beans
  • 1 container agave nectar
  • 1 box tea of Turkish Apple
  • 1 L juice syrup (daddy’s favourite juice)
  • 1 bottle (250ml) olive oil
  • 1 L almond milk
  • 1 bunch red onions
  • 1 bunch garlic 
  • 1 container cherry tomatoes
  • 1 pack cumin powder
  • 1 pack paprika powder
  • 1 pack red pepper flakes
  • 1 pack dried oregano
  • 1 bottle salt
  • 1 bottle pepper

Although three items on here are fresh (or fresh enough that they could not keep for weeks on end), but these are my basic food group items needed to survive. If I was too lazy to leave the house (this happens more often than it should), I can then make a homemade tomato sauce to go with some pasta as a meal. Also with the garlic, onion, and chickpeas I can always make a hummus and enjoy it with some tomatoes, bread, or carrots which I would have bought previously.

And when I want to just be healthy, an easy chickpea tomato salad with quinoa can do me some good.

Then there are those moments that I crave something sweet. The best thing for my sweet cravings is adding my agave nectar to my tea. Or of course I can always turn to my tomatoes.

I probably eat far too much acid for my own good, but I really love tomatoes! I even had a cherry tomato plant when I was eleven.

What type of food do you tend to always keep in your storage cabinet?