RATING SNACKS (AGAIN!) FROM A DUTCH GROCERY STORE (americans try dutch snacks)
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- Опубліковано 28 чер 2024
- In this episode, Michelle and Alex continue trying and rating popular snacks that they find while exploring the grocery stores in the Netherlands.
Episode 102 · Filmed on October 15, 2023 · Dordrecht, The Netherlands
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0:00 Introduction
0:29 Hagelslag (I think we're finally doing this right...)
1:25 What are we doing today?
1:48 Chocomel (dark)
3:31 Kruidnoten
4:48 Kroketten (Rundvlees and goulash)
6:35 Roze koek
7:49 Snert (or erwtensoep, split pea soup)
9:22 Bastogne koek
10:07 Frisia mallows
11:14 Rivella
11:58 Salade (kip kerrie and kip mango)
14:20 Any surprises?
14:23 Wrap up
#netherlands #expatlife #dutchfood
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WHO IS BUNCHARTED?
We're Michelle and Alex, an American expat couple living abroad in the Netherlands. 🇳🇱
In 2020, we quit our jobs to travel the world, and... well, that didn't happen. So in 2022, we decided to make an even BIGGER change by packing up our lives (and our cats 🐈) and moving from Austin, Texas, in the US, to Rotterdam, in the Netherlands. Subscribe for new videos like this every week!
Little warning for the vegetarians and vegans here: those goulash kroketten are definitely NOT a vegetarian option!
I got a little exited since those used to be my favorite type of kroket before I stopped eating meat. So I googled it and the first ingredient is beef. :( I really hope veggie versions of other kroket flavours will be available some day.
ah crap you’re right, i just double checked. not sure how we mixed that up. thank you for clarifying!
Thanks I was getting hopeful about eating another kroket too xD Still not buying the replacements though
The goulash one isn't vegetarian, but Mora does have vegetarian kroketten!
"Vegetarische draadjesvleeskrokketen" (if that's what you mean?). One of the ingredients is "VEGETARISCH DRAADJESVLEESCH" which is fake meat
There is also a vegetarian one of van dobben with vegetables ( groentebkroket) . It is sooo goood!
if you search for vegetarian goulash kroketten you wil find site's with a recipe.
The 'salades' are definitely meant as spread on something like toast, crackers or bread.
Indeed, they are more intended as a spread for toast/crackers/pieces of baguette during parties
@@darknessbladesthey are great as a base for a sandwich 2, eggsalade ham tomato cucumber and some fresh pepper goes hard.
@@darrellbeets7758 I tend to prefer eggsalad and bacon myself, but yes, they can make for an excellent base for sandwiches.
@@rdevries3852 fuck yea thats awsome aswel.
We absolutely eat them on bread!
yes to a video on Sinterklaas and Kerst snacks!!! Btw, kruidnoten are not available all year...but in August you already see them in the stores and everybody will complain that's too early but they'll buy them anyway lol
In foreign countries, slices of bread are often considered as inferior bread that is only suitable for toasting. In the Netherlands, slices of bread don't smell like old socks and are delicious to eat fresh, and actually, only old bread is toasted.
When I'm in foreign hotels, I can only choose between stale slices of bread (intended for toasting) and hard rolls. I really miss the delicious fresh slices of soft bread.
Btw, the pink layer on the 'roze koek' consists of cochineal, which is made from the dried bodies of female cochineal lice. Eet smakelijk! 😋
A lot of things with red coloring use those and it's also not limited to dutch food but used world-wide as a food-safe coloring agent. Any food with E120 on the ingredients list. You find it in pink glace/frosting to strawberry yoghurt to tuc-cookies to hotdogs and pizza's and many many many more.
Other names are: cochineal extract, carmine, natural red 4, C.I. 75470 or hydrated aluminium chelate of carminic acid
@@senjinthedragonIsn't it E-129 if it's red40?
A number of the preservatives and other additives in American bread make it illegal to sell in a large part (maybe all) of Europe.
Sometime during the industrialisation of the US. keeping bread good became more important than making good bread.
Shelf life became more important than nutritional value and flavor.
Another thing to mention is that traditionally we dont just toast old bread, we put it in a pan with beaten eggs and make "wentelteefjes" that are generally eaten with sugar or (apple) syrup. Its a really good cheap comfort food to make with old bread.
Alternatively you can take your old bread outside and feed the ducks, its a lot of fun to do with small kids.
@@TheSuperappelflap Wentelteefjes are sorta French toast
A whole video on Sinterklaas snacks would be fun…you should try marsepein, gevulde speculaas, pepernoten, kruidnoten, taaitaai, speculaasbrokken, borstplaat…can’t wait to see you try 😊
Schuimpjes!
Visit one of the Van Delft stores for an amazing variety of pepernoten. From the traditional and chocolate covered, to stroop wafel flavoured and raspberry yoghurt covered.
@@Jurjen_Warrel_Ottenhoff good idea cant eat them myself but they look very enticing. And so many flavours.
Hagelsag is even better when you take the Puur instead of the Melk version, on dark bread, fresh from a bakery, and roomboter and not any margarine
Thick butter
Yessss!! ❤️ I have to admit though that i like the pure chocolate spread plus real butter plus fresh white bread the best… that’s like eating a pastry 😋😍
It's supposed to be whitebread
@@dutchgamer842 Yes. It used to be, but once you go dark...
oww op beschuit!
The Bastogne cookie is actually belgian, not dutch.
Invented in antwerp and named after the city of bastogne because they reminded the baker of the rocky hills in the ardennes.
Fact
It's Dutch since Belgium is nothing more than a province of the Netherlands obviously.
@@thenonexistinghero
What bloody infantile nonsense. Besides that, you missed the capital 'T'.
@@_PJW_ Half of your 'country' speaks Dutch.
@@thenonexistinghero
I'm Dutch, dipshit.
You should try mergpijpjes & bokkenpootjes those are my favorite sweet Dutch snacks.
Maybe also try bitterkoekjes. I don't ever see these mentioned anywhere. They aren't actually bitter. I'm not sure why they're called that. They are really good and quite unique.
Yes bitterkoekjes are great, but also langetjes (with some hot tea to dunk them in)
@@rafierafie8834 They are called bitterkoekjes because in the recipe you use a little bit of bitter almonds together with regular almonds to get the typical bitterkoekjes flavour.
Bit late, but its because they used to be made with 'blauwe amandelen" or, bitter almonds. Those aren't allowed anymore because they contain a toxin. Now they mostly use almond extract. But they are delicious. Hope this helps!@@rafierafie8834
@@rafierafie8834try them as cookies and try try them in pudding.
Something really nice to try with the bastogne cookies is to dip them in tea before eating. Can also use coffee, but I do prefer tea (and I also personally use a little sugar in my tea/coffee). No need to dip it for very long, maybe a second or so. They soak up a decent amount of liquid and will break if you soak them too much.
Dit is geweldig, ook leuk dat al de Nederlanders die deze vids bekijken hun paasbeste engels inzetten om nog meer culinaire tips te geven!
love the humor in this one, guys! also try the Kip Samba spread next time! and yes! please do a whole video on all the other Sinterklaas treats!
I’d like to second this! The Kip Samba spread is the best one!
Kip samba ftw 💯
Kip samba is the best. Sometimes they sell kip kebab too. That one is an other great one
Kip samba on 🍞
Kip sate should not be left out either..
Watching this video right before going to the grocery myself may not have been the best idea.
My favourite salade is the 'Kip Samba' it's a little spicy... and we like it on stokbrood slices (baguettes)
P.S. after seeing the Frisia Mallows footage i got a new Dutch word for you 'Swaffelen' it was the Dutch word of 2008. 😄
Yeahh back in the days i swaffelde everything it was a thing 😂😂
Snert pronounced as snurt... cracked me up!!! The Dutch pronunciation is as the "a" sound in snack... Snurt is hilarious. I really appreciate you learning Dutch and I think it is cute, I am not dissing you! Love your videos! O and yeah, would love to see you try Sinterklaas lekkernijen (delicacies) like borstplaat, schuimpjes, marsepein, enjoy!
Here's a "tip" for you: Filet American. It's a spread that looks innocent enough and is found in most grocery stores. Our Dutch relatives insisted it was "made from Americans" 😂 but it is, I've read, made from raw beef. Proceed with caution!
filet americain is soooo good but so weird 😂
ook een keer chocolade vlokken proberen he!@@buncharted
next time tast test of diverent kind of kruidnootjes?@@buncharted
@@bunchartedMore weird is the vegetarian variant of Filet Americain, weird because it really is tasteful. Especially with fresh chopped unions, salt and pepper or the Indonesian baked onions.
@@RealConstructor tried it, never again.
The best thing about Bastogne koeken is to use it as the base for a Monchou cake
Yeah, with a few crushed hazelnuts in it.
The way you said "snert". Made me laugh so hard. Thank you, needed that. The snert from the Aldi is also pretty good. But you should get yourself invited at someone's mother or grandmother. Homemade is the best ever!
It's also not split peas but whole peas
Drink smakelijk - a Buncharted invention!
😂😂😂
Love this! Hope you'll end up making your own Erwten/peasoup one day, its sooo good when you make it yourself. Supermarkets also have "Verspakketen" aka Fresh Packs. That come with almost all ingredients needed to make a dish, and the soup variants are really easy, especially the one for pea soup! Hope you'll like it... As long as you don't sprinkle it with Hagelslag... Haha.
Totally agree. Home made makes a massive difference, especially in the meat quality. Get your meat from a proper butcher and you'll never go back to canned.
@@Pietervdvmet of zonder varkenspoot?
@@darrellbeets7758 met!
I was looking for this comment, freshly made split peas soup tastes even so much better than the canned ones❤🍵
You should try some Roggebrood met Katenspek next time you eat some pea soup it is also a old tradition to eat them togheter.
Snert is more a split pea mash than a soup. If your spoon can stand vertically in it - it's snert, if it falls - it's erwtensoep.
For the true "Sinterklaas" experience you'll need to dive in to the section where they sell the Kruidnoten, look for things like Schuimpjes, Marsepijn, Kikkers/Fondant etc.
Also can't forget pepernoten.
Taaitaai and Banketstaaf are also typically "Sinterklaas" treats
Tip: kroketten is plural. One kroket, two kroketten. And bastogne koek: best dipped in coffee…😊
Hagelslag is very personal.
Looks like you have the sweetened Melk (milk) version.
Try PURE on fresh white bread and butter. Yum
Like kruidnoten, you just cant stop eating them ......
I really love your love and humour together, for/with eachorther. 😊 I believe me and my husband still have that too, after 33 years together. Just one difference. That one kruidnoot would get lost on me. The whole bag would've come out. 😅 😂
😂😂😂
This is the first video I've seen of your channel I think, so I don't know if you've tried any of these things before, but here's my list of suggestions:
- appelstroop
- kaassoufflé
- vlammetjes
- andijviestamppot
- beschuit met muisjes
- berenhap
- zure (lever)worst
- kibbeling / peperkibbeling
- oliebollen (though that's probably more something for in two months)
and a couple of things that are technically Indonesian rather than Dutch:
- atjar tjampoer
- kroepoek
- satéstokjes or satéballetjes
Sinterklaas video please.... :D We are moving to Netherlands early next year! We love watching your videos! :D
thank you - and good luck with the move! 😄
Yes agreed!! 🎄
@@buncharted Yay! Thank you maybe we will see you guys over there! We are so excited! :D
One of my favorite childhood memories is coming downstairs to the of the smell of fresh pea soup my mom would cook every winter, and seeing a pig foot sticking out of a massive pot on the stove.
Haha, or a pigtail....
Just some suggestions
- try those salades again (and other ones) on a slice baguette. Sellerie (sellie) salad (on top of bread, baquette) with tomatoes, cheese, hard boiled egg, slice of ham.
-rolmops or sour herring (i like it, most people don't)
-Mussels in sour
- Harde worst (dry sausage)(preferably with cloves as a taste, or both), but get a good one.
-Smeer leverworst (on bread, taste great on roasted bread) and normal leverworst (Kips is one of the best as slice)
- All kind of cheeses (with komijn, herbs, sambal, from young to very old)
-Smeerkaas (sambal) on bread or on a slice of a baguette
-all kinds of bread From white to brown, with and without seeds , (butter and a slice of cheese or something else) I need butter on my bread, some people prefer it without.
I am sure one of these will be an F (I guess the fish).
They should do a 'borrelhapjes' video with cheese and sausages (droge worst)
@@superdurt That's an idea, also include leverworst, kookworst, kipgrillworst so many choices.
Also so many differences in sausages (dry sausage, harde droge worst)
And maybe jenever, local bitters with a lot of alcohol (A borrel accompanying het borrelhapje )
You should make the Snert yourself and try it 1 day old re-heated. That is how most Dutch people like it.
The Bastogne koeken are a great base for cheesecake. Just crumble them with some melted butter as a base.
Go with the Yohma Oude Kaas or Pittige Kip salads, just a bit on a small toast - it’s awesome. Also: Bastogne cookies tip: dip them in warm coffee for about 5 seconds then eat.
I really like the egg-sweet pepper, unfortunately AH doesnt sell them anymore :(
The Johma oude kaas is amazing.
Agree! And so much cheese in it. Way better than the ‘oude kaas met pesto’.
What I like to do with the kip-kerrie salad: Take a soft white bread bun, slice it and fold it open, put some ham on it (smoked- or York ham, or whichever you prefer), put some kip-kerrie salad on that and finally sprinkle it with crushed suikerpinda's (sugared peanuts). Close the bun and: Eet smakelijk!
If you have American supermarket bread it probably tastes better toasted, but the bread in Europe tastes better of course. Kruidnoten are not really sold year round but usualy from august or september until december. You should look for Bamischijf or Bamibal, they don't have a Bamikroket.Bastognekoeken are made with brown sugar.
June in a Jumbo supermarket in Twello. You can buy them online year round.
There have been recent ventures by mass kruidnoten bakery 'Van Delft' to set up stores and sell them year round as premium products. But the bulk of it can be found in the leadup to Sinterklaas, usually from august onwards.
Dutch bread isn't that great compared to some other European countries
@@dutchgamer842 Would you indicate which bread is better in your view? I myself don't like German bread, and last summer in Denmark, it wasn't that great either.
French bread is ok when it's really really fresh. An hour or so later? Not that great. The next day? you can use it as a murder weapon...
@@dutchgamer842 Compared to American bread Dutch bread is a delicacy
Great video 😊 I love Ertensoep even better when it is homemade. ❤
Sinterklaassnacks: Kruidnoten, chocolade kruidnoten, pepernoten (the chewy ones), banketstaaf/banketletter, chocoladeletter, marsepijnstaaf, cholademuis/chocoladekikker, bisschopswijn.
HAHAHA!!! I can't imagine the mixture in your stomach and still say yummy! Groce! Especially snert after roze koeken....
johma salad so incredibly delicious. try more flavors of Johma salad so you can see that more are also very tasty. I recommend you also try Heksn kaas from Johma. It comes from a village in the east of the Netherlands called Losser and is located in Twente .
Pepernoten really a snack that is eaten around November and December.just like filled gingerbread and butter bars filled with almond paste .
which is also very Dutch, different stew. and of course meatballs .
Rye bread with snert is also delicious . salty herring on rye bread. And Zeeland syrup on rye bread is also Dutch food.
Cinnamon stick is also tasty, it is candy. raisin bread with real butter and cheese.
The dark chocolate hagelslag is amazing
idk about other people but I always used to call the roze koeken "glacé", I think it's a brand but it's so wide-spread that it's become synonymous with roze koek.
This takes me back to my middelbare school days 😭 good times
Crumble up a bunch of Bastogne cookies and roll a ball of vanilla ice in them.
Pure heaven!
I love this video. This time I ate something before watching, because your video's always make me hungry. 🤣 Your Dutch is definitely improving.
thank you! it's embarassing when we say a word that we learned before we started taking dutch classes (like snert) but i feel like we're making progress :)
You should definitely try Schuddebuikjes! Its speculaas but then small like sprinkles so you can use it on bread with butter. I personally love it on slightly toasted fresh white bread with a little butter.
Other thing is the huzarensalaatje (dont know wether it is typically dutch though). But really curious if you like it or not 😮
I grew up in a time before Schuddebuikjes, we just put the speculaas cookies on bread. With butter ofcourse. I still do sometimes.
It's also cheaper and tastes better.
Oh, end huzarensalade is also made in Romenia. They have a different name for it ofcourse and I wouldn't be surprised if this is true for more eastern European countries.
You should put the salads on a hard bread like baguette, also try jamballasaus, it's the sister sauce of Joppie!!!
6:25 you can also have broodje kroket, which is a white bun with kroket on it.
Imagine home made snert, even better and less salty 😉👌.
goals
Vorige week een pannetje erwtensoep gemaakt en dat is zoveel lekkerder dan uit een blik.
Must be hundreds of different ways to make it out there. For me the combination of split pees and normal pees is very important to make it good snert.
@buncharted You can actually get a pretty decent kit from Albert Heijn to make it from scratch, look in the veggie section voor the AH-verspakketten. The instructions work well as a base recipe, and the meat you normally use for the base broth can also be purchased in there (pork ribs, called "krabbetjes"). After you've tried the basic recipe, you can then continue with your own variations.
Alsow at i think most butcher shops they will make it. Big recomendation
Toasting bread is necessary in the USA because it’s high in sugar and last forever. Here bread is fresh and doesn’t need to be toasted. It goes bad in a couple of days.
toasted bread tastes good though 😋
Wat een snertweer vandaag... koud, nat en wind.
What a "snert weather" today.. cold, wet and windy.
We almost never buy "snert" we prefer to make it our selves. I even grow some lovage for that in our garden. Every end of autumn we make a really big pan of snert. We have it as dinner the day after we made it, because it's even better then. The rest we portion and put in the freezer. During the winter we eat it when it's cold, wet and windy ;-)
Loved this video again.
I recomment the Hema rookworst (smoked sausage) with mustard.
Love love Snert.😊Good job on the Dutch.😊
Kruidnoten are not available year round, just august-december
Try the Tuna or Rundvleessalade in the little foil trays that come with the little spade to eat them with. I love those.
They don't have the spades anymore, sadly.
@@DutchGio Sad. Still tasty though
The Bastogne cookies have an other really good version: with 2 colors (a white/brown version). My favorite!
I get toasting American bread but the bread here is real bread and so good that you should put that thought out of your head.
i like the flavor of toasted bread though - and the real bread here makes it even better 😄
@@buncharted that's a very fair reason to have it that way! 😊
Another nice one :-). BTW Bastogne koeken are actually from Belgium but they sure taste nice - I love them as well.
The benchmark for Erwtensoep is: it must be so thick that you can stick a spoon in it and it should stay upright.
However: nice to see how you appreciate this
when these first came on te market years ago they were supposed to be a luxury version of the now called Biscoff cookies (previously called speculoos)
The best part about Erwtensoep.. or 'Snert"(literally 'gunk' in Dutch).. is that it looks horrendeous, but it is so tasty and so wholesome, especially with Dutch Rookworst (smoked sausage) in it.. so good
On the kroketten: eat it with a bun or a salad and fries. The combi does it. For me, i add a lot of chipped onions and some curryketchup. Spice it up!
In Belgium we eat the salad spreads on our breakfast and lunch bread daily.
To stay with the kroket, make a eierballon, basicly, put an egg inside a kroket and then fry it, make sure the egg is good covered or get, for drinks get the softdrink Fernandes (from the old Dutch colony Suriname).
Definitely no potato in pea soup. It’s celery root. That gives it the special taste and flavor.
Indeed there's no potato in ready made erwtensoep from a can or bag. But when homemade, I definitely grate in a potato or two in order to make it thicker. 😋
Any random toast spread not containing egg.
Alex: that's an egg salad
Albert Heijn is a very good grocery store. Their homebrand stuff is gold. Especially their bakery grade cookies/cakes.
Rivella while popular in the Netherlands, is actually Swiss.
The pink colour on rose koek is made from cochineal wich is a kind of lice!!
they’re popular snacks from a dutch grocery store - not just snacks from the netherlands :)
I'd definitely watch a Sinterklaas/Christmas themed tasting video! there's so much to choose from. you also got all kinds of chocolate covered kruidnoten and also some very unconventional flavors.
You should visit Bastogne, België lot's of WWII history. Brilliant museum.
Oh yeah, and salmiak drop! Definitely S-tier.
bastogne koeken dipping in coffee is an experience
7:32 the ‘roze’ in roze koeken doesn’t refer to roses, but is Dutch for pink.
That hagelslag pour was amazing - like a native
The best tasting ones of these spreads are (IMO) the kip-samba (which is only very very slighly spicy) and the oude kaas (old cheese) ones, they used to have old amsterdammer cheese in it, but now its just with generic old cheese I think.
You can try bifi worstjes next time if you like. I love those when I'm on a long ride as a snack.
Or mergpijpjes as a treat! I love those.
Yep. Hagelslag is served on a fresh white slice of bread with a little more butter than normal 😊
Concerning Sinterklaas snacks; "Plain" Kruidnoten, surprisingly a lot of different brands differ quite a lot in taste. Lots of different types of kruidnoten of course (Bigger sizes, smaller sizes, dark and white chocolate shells, truffle, strooigoed, etc). Pepernoten differ not so much, they usually taste around the same. But there's lots of different other snacks; chocolate letters, speculaas, chocolate anything, marsepein, Taai taai... Endless amount of things.
The johma salads I usually eat on bread for lunch :)
Have to say that the Bastogne koek is a belgium desert, it's a reference to a village Bastogne in the french part;
If you like the filling in the van dobben kroketten you should definitely try beef ragout. Its pretty much the same thing, but you buy it in a tin jar and heat it on the stove, then put it in a hollow pastry instead of frying it. Its a very traditional Dutch winter treat and its a perfect snack or appetizer before a (Christmas) dinner. Goes hard with a glass of light red wine as well.
Kruidnoten met chocolade 🍫👌
Hagelslag and wee more butter on your bread!!!! Delish!!!!
the kip sate version and the oude kaas version of those sandwich spreads are very good also
Try taai taai for st nicholas treats. But get the ones from a bakery! Also marzipan patatoes and roomborstplaat. For savory: i know americans are hesitant about raw Meat but. .. filet americain is a must! I agree with the others about the dark version of hagelslag. Also in that category: chocolade vlokken. Eat on a soft bun (puntje) with real butter (roomboter) to experience the crunch of the vlokken.
You have to try the erwtensoep with a little ketjap manis add to it… you will love it
I've worked at Frisia Harlingen before they had the big fire. Friendly company, had a good time (albeit the machines were SO flipping warm!). They had no problems with you eating the product fresh from the machines, as you would be sick and tired of it soon enough, hehe! That it did. They also made small batches of drop, of which I can tell you, when it's fresh out of the machine, still a little warm and gooey? IT. TASTES. SO. DANGEROUSLY. GOOD!
Try:
Sandwichspread (you can find it by the sandwich items) used with bread
Filet american
Speculaas with (untoasted) white bread and butter
Kokosbrood (also by the bread items, ulso with bread and butter)
Smeerkaas (goudkuipje) is realy tasty on bread/toast
Great video! The Sinterklaas special would be cool. Suggestion: Gevuldende koeken. I love the AH gevulden koeken, very tasty. ❤
For the roze koeken.
in the past you could buy them at ice cream shops and in amsterdam they would cut them in half horizontally and put whipped cream in between the "slices"
Biscoff is the same brand as the Bastogne cookies, made in Belgium! Bastogne is a place in Belgium where a WO II battle happened between American and German soldiers. Rivella is Swiss made....
you'll have to get the KIP SAMBA salad thingie. That's the best imo
Het is Snert seizoen !!! I always like to enchance my erwtensoep with extra rookworst (unox of course, but the AH housebrand is also very good. Jumbo has a funky taste to it though) and fried spekblokjes or reepjes. Also have a few slices of roggebrood with katenspek (if you want you can add a dallop of whole grain mustard seeds from Maille) and you have a good seasonal afternoon or evening dish!
de buurman hier, it was again great, next time try vruchtenhagel on your bread or gestampte muisjes on bread, love watching you guys, keep it up
Try a smaller amount of hagelslag on the bread, that it just covers the surface and eat it with a bit more butter. So much on the bread is not the way It's usually eaten, I always put the hagelslag on one side of the bread and fold it together. That tasted really different 😃
You totally need to try the Kip-sate salade from johma next time. It and Kip-samba are easily their two best flavours.
When I was a child, we used to slice the 'Roze koeken' and fill them with whipped cream. Instant delivery for your sweet tooth.
Try the bastogne/milka kruidnoten. They are my favourite kind.
Try a slice of bread with butter, peanutbutter and some hagelslag on top. And another slice of bread with butter to put on the hagelslag. ❤
Definitely try the normal egg salad (from Johma) as well! And also tuna salad is very good
8:47 “Snert” is erwtensoep /pea soup, but”snert” is also informally a word for “bad”.
I’m guessing it originates from the use “het is snert weer”, it’s bad weather and therefore great for erwtensoep, but you can now use it for other bad things as well “wat een snert boek!”
Tip voor een boterham met hagelslag: 75% hagelslag van wat jullie gebruiken. En 2 sneetjes brood op elkaar. De sneetjes brood wat op elkaar drukken en in de lengte door midden snijden. Eventueel roomboter gebruiken en pure hagelslag is lekkerder. Eet smakelijk! ❤
Pea soup is best homemade! The same applies to lentil soups and other dishes of this kind.
Maybe next time if you gonna do this again: monchou taart with cherries, quite easy to make.
And the bottom made of Bastogne koeken. It's a "taart" without baking, really easy to make it yourself.