Cook-and-Dine session #6 (Deliciously Dutch)

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Date(s) - 23/03/2019
18:00 - 22:30


Beyond the windmills, tulips and canals, The Netherlands has another cultural wonder to experience – its cuisine.

Traditional Dutch food is quite simple and straightforward, dominated by the Netherlands’ strong agricultural industries.  Historically, Dutch cuisine was heavily influenced by the French, but over time, immigrants from Indonesia, Turkey, North Africa, China, the Middle East and India have also left their mark.

Today, the average Dutch household prepares food from other cultures as well, with major influences being Italian, Mediterranean, Chinese and Indonesian.  In this “Cook-and-Dine” session, we will get to enjoy a delicious meal featuring traditional and exotic elements of Dutch cuisine.

When:  Saturday, March 23rd, starting at 18.00 hours till about 22.30 hours thereabouts

Where:  Marelie’s and Bart’s home in Ludwigshafen (address will be provided to those attending)

What:  Mustard is an ancient condiment that can be traced back to the Egyptians, who sprinkled the seeds on their food, to the Romans who mixed the seeds with wine into a paste, and to the Greeks, who used it to cure their aches.  The Dutch use it to make  “Mosterdsoep“, a creamy and hearty soup!

Next on the menu is “Saté Babi”, a Dutch-Indonesian fusion dish of marinated pork on skewers.   We will have the chance to make the accompanying peanut sauce and pickles “atjar tjampoer” from scratch.

Cream and layers of flavour are elements of the best Dutch desserts.  We will get to experience this up close and personal with “Tompouce” – two layers of puff pastry filled with cream or custard and covered with pink icing sugar. It is often served with afternoon coffee or at celebratory events.

There is space for 10 participants, online registration opens end February.  Once you have registered, make sure to let us know if you have any special dietary requests so that we may adjust the menu accordingly.

Dank je!

Faeimm Tang

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