Toine’s Kitchen

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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.

Utrechtse spritsen are a butter cookie from Utrecht, the city I grew up in. Flour, butter, sugar, an egg, lemon zest and...
10/16/2026

Utrechtse spritsen are a butter cookie from Utrecht, the city I grew up in. Flour, butter, sugar, an egg, lemon zest and a pinch of salt... that's the whole list.

The fussiest part is drawing lanes on the parchment before you pipe.

Everything after that is easy.

Recipe: https://www.toineskitchen.com/recipes/utrechtse-spritsen/

Most Dutch towns seem to have one cookie like this, tied to one bakery.

What was the cookie from the bakery in your hometown?

As a kid I wouldn't touch selderijsalade. Now it's the one I want on the table next to the kip kerrie salade.Selderij he...
10/14/2026

As a kid I wouldn't touch selderijsalade. Now it's the one I want on the table next to the kip kerrie salade.

Selderij here is celery root, not the stalks. The step people skip is the blanching: 30 seconds in boiling water, straight into ice water. Raw celeriac in mayonnaise goes woody and weeps.

Then dry it properly. I use paper towel. Water left on it thins the dressing.

Recipe: https://www.toineskitchen.com/recipes/selderijsalade/

Ever had a celeriac salad turn watery on you? What did you change?

Sinterklaas is December 5, and the baking starts weeks before that. Most of it runs on one spice mix: speculaaskruiden.M...
10/12/2026

Sinterklaas is December 5, and the baking starts weeks before that. Most of it runs on one spice mix: speculaaskruiden.

Mine adds up to 46 grams, and 26 of those are cinnamon. The rest is cloves, nutmeg, coriander, cardamom, white pepper, mace and ginger. The nutmeg gets grated fresh... I wouldn't skip that.

I made a big batch once and gave it away in small glass jars.

Spice mix: https://www.toineskitchen.com/recipes/speculaaskruiden/
Kruidnootjes: https://www.toineskitchen.com/recipes/kruidnootjes/

Make a jar and tell me which cookie it ends up in first.

Most nights after dinner it was vla or yogurt. Vlaflip was the occasional upgrade... vanilla vla on the bottom, fruit sa...
10/09/2026

Most nights after dinner it was vla or yogurt. Vlaflip was the occasional upgrade... vanilla vla on the bottom, fruit sauce, yogurt on top.

I swapped the ranja syrup for blended raspberries and strawberries with a little lemon juice. My younger self would have objected loudly, and would have been wrong.

Recipe: https://www.toineskitchen.com/recipes/vlaflip/

Was Vla or yogurt on a regular weeknight at your table? And did you ever get the layered version?

I learned soto ayam in the Royal Netherlands Navy, where it turned up at lunch now and then, sometimes with a salad on t...
10/07/2026

I learned soto ayam in the Royal Netherlands Navy, where it turned up at lunch now and then, sometimes with a salad on the side.

The broth does the work: a whole bird, lemongrass, a kaffir lime leaf and salam leaves, strained before the noodles go in. In the Instant Pot that's 75 minutes under pressure. On the stove it's at least 4 hours at a simmer.

Recipe: https://www.toineskitchen.com/recipes/soto-ayam/

Soto changes from one kitchen to the next. What goes in or on yours?

Pannenkoeken show up at kids' birthday parties all over the Netherlands... thin, plate-sized, rolled up before you eat t...
10/05/2026

Pannenkoeken show up at kids' birthday parties all over the Netherlands... thin, plate-sized, rolled up before you eat them.

Four ingredients, no boxed mix, and the batter rests in the fridge so the flour hydrates properly before it hits the pan.

Keukenstroop is the classic topping, though powdered sugar and whipped cream both show up plenty too.

Recipe: https://www.toineskitchen.com/recipes/pannenkoeken/

Sweet or savory, what do you put on yours?

Wit casino brood was the loaf my mom cut into neat squares for a tosti at lunch... cheese, a little ham, pressed in an o...
10/02/2026

Wit casino brood was the loaf my mom cut into neat squares for a tosti at lunch... cheese, a little ham, pressed in an old tosti ijzer held right over the gas flame.

The lid on the pan is what gives it that perfectly square crumb, soft enough for a sandwich but sturdy enough to toast.

Butter goes in gradually while the dough mixes, a few cubes at a time, so the crumb stays fine instead of greasy.

Recipe: https://www.toineskitchen.com/recipes/casino-brood/

If your family used a different loaf for the Sunday tosti, I'd like to hear what it was.

It's World Stroopwafel Day, so today's the excuse I don't need but I'll take anyway.Growing up I bought mine from a vend...
09/30/2026

It's World Stroopwafel Day, so today's the excuse I don't need but I'll take anyway.

Growing up I bought mine from a vendor at de markt... twice the size of the ones in a bag, still warm, syrup running everywhere.

The syrup here is real keukenstroop, cooked down with brown sugar and butter until it's glossy, not a corn syrup shortcut.

Recipe: https://www.toineskitchen.com/recipes/stroopwafels/

Make a batch and tell me if it gets you back to de markt too.

Today is World Stroopwafel Day.One waffle off the iron, split into two thin halves while it's still warm, real keukenstr...
09/30/2026

Today is World Stroopwafel Day.

One waffle off the iron, split into two thin halves while it's still warm, real keukenstroop spread on the cut side, then pressed back together. Growing up, the ones worth waiting for came from a vendor at de markt, twice the size of what you'd get in a bag and a fair bit messier.

Recipe's here, including the iron I use and a cheaper one that also works: https://www.toineskitchen.com/recipes/stroopwafels/

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Keyport, NJ

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