Mini round sandwiches with apple butter and cheese

– 6 slices of white or brown bread
– Apple butter
– Cocktail sticks or toothpicks
– 6 slices young Gouda cheese
– Fresh basil

Using a saucer or a baking ring, cut a round out of each slice of bread and each slice of cheese. Spread the bread lightly with the apple butter and lay a piece of cheese on it. Place 1 to 2 leaves of basil on half the slices of bread and cover these with the other slices. Cut each sandwich into 4 to 8 wedges and prick them with a cocktail stick or toothpick.

Hot lightning with Brabantse sausage

– 4 sweet apples
– 5 large mashing potatoes
– 250 grams white beans
– Brabantse sausage (regional Dutch sausage)
– Pepper
– Bay leaf
– Breadcrumbs
– Butter



Soak the white beans for 24 hours in water.

Preheat the oven to 200°C/390˚F. Cook the beans for 25 minutes in the water in which they have been soaking. Drain the beans but reserve the water they were cooked in.

Peel the potatoes and cut them into pieces. Cook the apples and potatoes together with the bay leaf in the liquid you reserved from the beans. If there isn’t enough liquid, feel free to add some water.


Drain the apples and potatoes and remove the bay leaf. Mash the apples and potatoes and flavour with cinnamon and pepper. Slice the sausage very thinly.    

Using the butter, grease a casserole pan lightly. Begin layering with the sausage on the bottom, followed by a layer of the potato mixture.  Continue until the potato mixture has all been used. End with a layer of sausage. Sprinkle breadcrumbs over the casserole, possibly with small bits of butter, and bake the casserole in the oven for 25-30 minutes.

Chocolate stroopwafels with ice cream

An easy but very tasty dessert. If you are not a fan of milk chocolate, use dark chocolate. And feel free to vary using different flavours of ice cream.

– 8 stroopwafels
– 150 grams milk chocolate
– 4 scoops of ice cream (choose the flavour you life)



Melt the chocolate using the au-bain-marie technique.

Dip the stroopwafels in the melted chocolate until both sides have a nice layer of chocolate. Place a piece of aluminium foil on the counter, and place the stroopwafels on it, slanted against the kitchen wall so the chocolate can harden nicely.

Place a scoop of ice cream onto four of the stroopwafels.

Smooth the ice cream out so it is distributed evenly over the stroopwafel.

Cover each one with the other stoopwafel and serve immediately.

Time for preparation: 30 minutes
Serves: 4


Gouda cheese cookies

A delicious and super easy way to make a hearty treat. They can be kept for a good 2 weeks in an airtight container. But they will have been eaten long before that because they are just too delicious! This recipe is for ca. 40 cookies.

Serving tip: nice when having a drink.


– 125 grams flour
– 100 grams grated aged Gouda cheese
– 100 grams butter
– A lightly beaten egg yolk

Garnish with: almonds, caraway seeds, paprika powder, dill or pine nuts to taste


Preheat the oven to 180°C/350˚F. Make and knead the dough from the flour, cheese and butter into a roll. Cover and place in the refrigerator for a half hour. Then slice the roll into ½ cm thin pieces. Place the slices on a baking sheet that has been covered with baking paper and brush with the lightly beaten egg yolk. Garnish the cookies as you wish and bake the cheese cookies in the middle of the oven for 10 – 12 minutes.

Vegetarian: no

Stroopwafel cake mix

Mix for a crunchy stroopwafel cake with pieces of caramel!

– 175 gram soft butter
– 3 eggs 

Using a saucer or a baking ring, cut a round out of each Preheat the oven to 150°C/300˚F and mix the eggs, one at a time, with the butter. Add the cake mix using a sieve and beat 6 minutes. Grease a small cake tin; pour the batter into the tin and sprinkle with stroopwafel crumbs, lightly pressing the crumbs into the batter. Bake the cake in the middle of the oven for 1 hour and 15 minutes. Check if the cake is baked with a toothpick. Turn the cake out onto a rack and let cool, covered with a towel.

Fries sugar bread (regional sugar bread)

Ready to use mix for scrumptious sugar bread.

– 250 ml water or milk
– 30 grams butter or oil

Make dough from the ingredients and knead for 10 minutes until smooth. Add sugar pearls after kneading. Let the dough rise for 1 hour in a warm place. Form to fit a tin or to place on a baking sheet and let rise for another 30 minutes. Bake the bread in a preheated oven at 180°C/350˚F (preferably a convection oven) for 30 minutes. Let cool on a rack.

Zeeuwse bolussen (regional sweet bread)

Bake Zeeuwse bolussen yourself, because they are most delicious when fresh!!

– 225 ml water
– 1 egg
– 50 gr butter 

Mix the flour mix with the above-mentioned ingredients and knead for 10 minutes until smooth. Let rise for 1 hour in a warm place. Take 65 gram pieces of dough, press the air out of them, knead into a ball and roll through het sugar/cinnamon mixture. Roll each ball into 35 cm. strands. Press one end onto the counter while you turn the strand with the other into the form of a spiral. Bake the bolusses for 10 minutes at 180°C/350˚F on a baking sheet covered with baking paper. Cool upside down on a rack.