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This is the traditional recipe, which has the basis of biscuit dough, the sides with chocolate biscuits - which give all the charm of dessert - the condensed cream filling and the chocolate coating. You can not please everyone.

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Bittergarnituur

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How to make Dutch oven Split Pea Soup Recipe

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Stroopwafel recipe - How to make stroopwafels

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A frikandel (plural frikandellen) is a Dutch snack, a sort of minced-meat hot dog,developed in 1959. It is a long, skinless, dark-coloured sausage that is eaten hot. Unlike other sausages, a frikandel is deep-fried. Sometimes it is served on a bun and is then called a broodje frikandel. In Belgium it is mostly called a “curryworst”. Due to the absence of skin, one could argue that it technically isn’t a sausage. In the Netherlands, Belgium and Curacao, the frikandel mainly consists of a mixture of pork, beef, chicken, and by some manufacturers, horse meat. It is usually served with curry ketchup sauce and/or mayonnaise, though some people eat it with tomato ketchup.

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The bittergarnituur usually contains small cubes of Gouda cheese, miniature spring rolls and meatballs, perhaps a few slices of a local beef sausage and, of course, bitterballen, the favorite snack in Holland.
Bitterball breaded well fried and crispy with a tender and tasty filling. Traditionally made with meat, they can also be prepared with chicken, veal or even mushrooms, for those who prefer a vegetarian option

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In a large pan for the soup on average, place the bacon to brown. When you begin to loosen a fat, add it to a pan. When one part of is golden,turn to the other side. Season with pepper and add the peas. Top with broth. When you boil in low heat and let the broth season for about 50 minutes and when the peas pay for the stew, Cut into thin slices. With a blender, beat a soup to get a cream. Serve on a deep dish, garnish with steak slices and celery leaves.

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stamppot is undoubtedly the most famous dish to emerge from this ongoing battle against the cold weather of the season, another equally appreciated meal, called snert, appears regularly on the Dutch tables during the winter months of the year.

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Mix wheat flour with butter, sugar, egg and finally dissolved yeast. Mix all ingredients well and let stand for 30 to 60 minutes. Wrap a dough and then cut like balls. Place as little balls on a grid to make waffles with very high temperature and close the grid.

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The stroopwafel is a biscuit of Dutch origin, in a free translation it means "waffle with syrup". It is a biscuit made up of two thin pieces of dough, joined by a thick gravy, in a disk format.