Warme chocolademelk. Photo: Paola Westbeek
Ten of the Best Dutch & Belgian Comfort Foods TEXT: PAOLA WESTBEEK
When the weather starts to get colder and the days shorter, there’s nothing quite as comforting as savouring a hearty meal full of robust, warming flavours or sitting down with a steaming cup of tea and a freshly baked treat. With their rich stews, thick soups and spice-infused desserts, the Dutch and Belgians certainly know a thing or two about eating well when the temperatures drop. The following selection of winter classics are not only an integral part of their culinary culture (some dishes go back centuries), but they are also a delicious way to celebrate the season ahead.
1. Appeltaart Dutch ‘appeltaart’ is one of the most popular pies served at everything from morning coffee breaks to birthdays. You’ll even find it on most restaurant menus. A proper appeltaart has a thick, buttery crust with a dense crumb and apples that are juicy and tart such as ‘goudrenet’. Freshly whipped cream is a must! The first recorded apple pie recipe dates back to 1514 and was found in the cookbook Notabel Boecxken van Cokeryen. By the following century, six varied recipes were featured in the popular Dutch cookbook De Verstandige Kok (1669), accounting for one-quarter of the book’s pie recipes.
Appeltaart. Photo: Pixabay
2. Chocolademelk Drinking hot chocolate was introduced into the Low Countries by the Spanish Duke of Alva in the second half of the 16th century. At first, chocolate drinks were a luxury which only few could afford. The wealthy often treated guests to a cup of hot chocolate flavoured with exotic ingredients such as cinnamon, vanilla and other costly spices. Cacao beverages were also believed to promote good health. Until the 19th century, doctors would often prescribe drinking chocolate to their patients, firmly believing in the drink’s restorative properties. As if we needed an excuse to drink it today! 76 | Issue 71 | November 2019