The Netherlands


Preuvenemint Events

During the last week of August each year, gourmets and food lovers have a date in Maastricht at the Preuvenemint, the biggest gastronomic festival in the Netherlands. A four day long event whose name says it all: a combination of the Maastricht words "preuve" (taste) and "evenemint" (event). Thus, the Preuvenemint is an event where guests can taste the good things in life, experience both culinary surprises and an appealing musical program.

The festival is dedicated to healthy eating and everybody (adults and children) who are curious about healthy lifestyle are more than invited! Visitors of the festival will also get great tips and ideas about healthy food, including recipes and information on some less known (but very healthy) products. 

Dutch Meatballs Recipes

In Holland, a night out in the town, or a social event with coworkers, usually start out at a local café, with a beer or two and something to snack on. This "something" is called a "bittergarnituur". The word is translated into English as the slightly confusing "garnish for bitters", where bitters in this case refers to alcoholic beverages.

Dutch Asparagus Recipes

Asparagus has rightfully earned itself nicknames such as ‘white gold’ and ‘queen among vegetables’. It is indeed a very flavourful vegetable, which is traditionally harvested and enjoyed from the second Thursday in April.

Oliebollen, literally translated as grease balls, are deep fried dough balls, studded with raisins and currants and sweetened with a generous dusting of powdered sugar. It is traditional to serve oliebollen with coffee during Christmas and New Year's Eve in Holland. Oliebollen are good cold too, with a hot cup of coffee and some extra powdered sugar. With this recipe, one can make about six oliebollen.

Bossche Bollen Recipes

The Dutch love cookies, cakes, pastries, anything savory with cheese, or sweet with chocolate. And they adore whipped cream. It is therefore not surprising that this sweet pastry is one of the country’s favorites. It’s like a chocolate éclair, but bigger, fluffier, with better chocolate and much more cream. These Bossche goodies have made the city ofHertogenbosch famous and are the number one pastries to serve with fork and knife and a handful of napkins.

This cheese has been made since the Middle Ages and even today is prepared according to a traditional recipe. Produced from cow’s milk exclusively obtained in the Province of Noord-Holland, The Netherlands, its composition and the special method of preparation differentiates this dairy product from other Edam cheeses.