Toine’s Kitchen

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Keyport, NJ
Toine’s Kitchen

Hi, I’m Toine, and welcome to my kitchen! I cook the food I grew up with from The Netherlands and its former colonies, such as Indonesia.

08/28/2026

New Video: https://youtu.be/FZldrj_cpvs

I didn't grow up eating wentelteefjes, for some reason, my mom never made it. It wasn't until high school that I was introduced to them. Whenever there was some kind of event at school, somebody would show up with a plate of them.

Never one particular person, and nobody ever announced it. Somebody had a loaf going stale, somebody else had eggs, and there they were.

Which is really what this dish is. It exists because somebody refused to throw bread away. Almost every country has a version and most of the names say so… the French call it pain perdu, lost bread. In Germany and Scandinavia it's some form of arme ridders, poor knights. Somebody looked at a hard loaf, decided it was still food, and made it worth eating.

That also means nobody owns the recipe. There's no single right way to make them, and I know a lot of you were raised on a version that isn't mine. Mine has one thing in it you probably didn't grow up with, and it's the reason the outside actually crackles. Worth a try next to yours, if you have bread going stale this weekend.

So tell me: who made them in your house, and what went on top?

08/15/2026

🥖 Two recipes in one video this week: keizerbroodjes, and the chocoladeboter that belongs on them.

👉 https://youtu.be/ind9CqdCdKM

A proper keizerbroodje has a thin crust that cracks when you cut it, a hollow sound when you knock on the bottom, and a soft, airy inside. Getting there took a preferment that rests overnight in the fridge for the flavor, and the five point star folded by hand. You can buy a stamp that presses the pattern in for you. I don't use one. Doing the fold properly is what makes it eat like the ones I grew up with, not just look like them.

The chocoladeboter took its own round of testing. The trick is activating the cocoa in warm butter first and letting it sit before the rest of the butter goes in, which is what pulls the flavor forward instead of leaving it dusty. What you end up with is firm and fudgy, cocoa forward rather than sweet, and it spreads across a fresh broodje without tearing it.

If you make either one, leave a comment on the recipe page and tell me how it came out.

07/19/2026

It’s been a while since I’ve posted a work-in-progress shot, but here we are. I’m back in the kitchen and elbow-deep in perfecting keizersbroodjes before the next video goes up. If you grew up with these, you know exactly what I’m chasing: that crisp, hand-folded star on top, with a thin, crackling crust, and a soft, airy crumb.

Full disclosure, you can buy stamps that press this pattern in for you. I refuse to use one. Call it eigenwijs, but the hand fold is part of the whole thing for me, and I’d rather get it right by hand than fake it with a tool.

The pleats are turning out to be the real challenge because of that. It’s one of those techniques that looks easy right up until you’re the one doing it, and this particular roll clearly had a mind of its own about the whole thing.

Recipe and video are still a little ways out, but I wanted you to know I’m back at the bench and working through it. More soon.

07/12/2026

We just passed 1,000,000 views on YouTube.

When I filmed my first video, I was happy when a handful of people watched it. A million views later, and it still surprises me that so many of you want to watch a Dutch guy in his kitchen making kroketten and stamppot.

Thank you for watching, for the comments, and for the photos of what you made. Every “this tastes just like my oma’s” makes my day.

Here’s to the next million. Eet smakelijk!

06/20/2026

Some of you read our January post about needing to take a moment. Here's the rest of that story: https://www.toineskitchen.com/news/an-update-and-the-rest-of-the-story/

The last few years have been difficult, especially the last eight months, with the loss of both my parents.

We just got back from the Netherlands after saying our goodbyes to my dad. We're still finding our footing, but we're working toward getting back to our regular every-two-week schedule later this summer.

Thank you to everyone who has stuck around. It means more than you know.

04/26/2026

Morgen is het Koningsdag! Tomorrow is King’s Day, and there is only one pastry that belongs on the table: tompouce with a bright orange glaze. Watch the full video here: https://www.youtube.com/watch?v=5wnWReRFGIE

Growing up in the Netherlands, Koningsdag meant one thing at the bakery: the usual pink-glazed tompoucen had disappeared and in their place sat rows of perfectly orange ones, lined up like little celebrations. Crispy, shatteringly flaky puff pastry on the top and bottom, a thick layer of lightly orange-scented cream in the middle, and that glossy orange glaze on top. It was the most Dutch thing imaginable.

In this video I show you exactly how to make them at home, including the pastry cream filling stabilized with gelatin so it holds its shape when you slice them, and the orange glaze that gets its color from a few drops of food coloring. Whether you are in the Netherlands tomorrow or celebrating from across the ocean, this is the pastry that belongs at your Koningsdag table.

The written recipe with both imperial and metric measurements is on the website, link in the video description.

Fijne Koningsdag! Lang leve de Koning! 🧡🇳🇱

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Keyport, NJ

Website

https://www.toineskitchen.com/

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