![]() The Indonesian dish Nasi Goreng (fried rice), later became a popular Dutch dish. Indonesian influences appeared as former Dutch colonials emigrated to the Netherlands after Indonesia gained independence in 1949. The previously loved herbs and spices were now considered frivolous and many traditional Dutch recipes were abandoned. By the early 20th century, Dutch girls were sent to huishoudschool a type of housekeeping or domestic science school, with the aim at educating the poorer classes on how to create simple, inexpensive and nutritionally sound meals. ![]() ![]() After the Netherlands lost much of its wealth to the British in the Anglo-Dutch wars in the 17th and 18th centuries, a more frugal approach to food was taken. Previously limited to the aristocracy, by the 17th century, haute cuisine (the expertly prepared expensive foods of gourmet restaurants and high end hotels) became available to the wealthy, and included a wide variety of fruits, cheeses, meats, nuts and wine. The Netherlands had colonies in Africa, Asia, North America and the Caribbean, and as early as the 16th century, spices from the Dutch Indies became available and would be incorporated into traditional Dutch Food. Persian and Arab influences were also seen due to trading. Historically, due to location, the formation of Dutch cuisine took cues from the foods of Northern France. Dutch Food has traditionally been simple fare, yet the food of the Netherlands has had many influences from foreign regions. The cultivation of barley, oats, rye, wheat and beans also occurred during this time. Typical Dutch Food during the Middle Ages and the Renaissance included bread, herring, peacock, pheasant, eggs, pies and tarts. Thanks to Sara and Erica for providing such a great challenge! I actually completed it on the reveal date (5 days ago…), but it’s been taking me forever to post.Shop Now Dutch Food, the cuisine of the Netherlands, has been shaped over the centuries by fishing, farming and the raising of domesticated animals. That said, I have acquired more avocados and tomatoes to make more! The crunchy top of the roll provides a great contrast to the soft bread and (mostly) creamy fillings. The rolls are pretty sizable which makes things awkward, especially when the avocado is in escape mode. I’m not gonna lie, this sandwich was not a pretty one to eat. Easy enough to recreate, except I nixed the sprouts. It’s made up of dijon mustard on the bread slices, then layers of cream cheese, mashed avocado, sprouts, and tomatoes. The topping puffed up a lot while resting and I baked a little pancake with the small amount that was left over.įor the fillings, I thought of a tasty sandwich I occasionally order at a favorite cafe in San Antonio. A little more time-consuming, but not bad because everything was easy otherwise. The dough hook for my Dad-hand-me-down mixer was misplaced at some point which left me with a wooden spoon and my hands. I made sandwich rolls with the provided recipe for soft white bread. I think giraffe-like might be more precise. While baking, the topping cracks and browns, giving it the tiger-like appearance. For those of you like me who hadn’t heard of this type of bread, it’s basically a soft loaf that is topped with a yeasty rice flour mixture right before going into the oven. Sara and Erica told us that they chose this challenge because they live in San Francisco where Dutch crunch bread (or Tijgerbrood/Tiger bread) is a popular item in bakeries and sandwich shops.
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