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Typical products and dishes from Overijssel

From Staphorst to Losser and from Twente to Deventer and Kampen, the Dutch province of Overijssel boasts a rich tradition … and nowhere is this more evident than in its mouth-watering cuisine. To find out more about the tempting regional products and dishes from Overijssel, read on!

Deventer koek (Deventer cake)

The renowned Deventer koek is an utterly irresistible Dutch breakfast cake of distinction. It was traditionally prepared according to an extremely strict municipal recipe that guaranteed both a consistent quality and a long shelf life. Today the cake is such an enduring symbol of Deventer that the city is often referred to as the ‘Koekstad’ or ‘city of cake’!

Overijsselse spekpannenkoek (Overijssel bacon pancake)

These yummy Dutch pancakes are made from standard pancake batter and tasty smoked bacon. The bacon is typically cut into slices and then gently fried before stirring into the pancake mix.

Zwolse blauwvingers (Zwolle blue fingers)

These delicious biscuits from Zwolle are somewhat similar in appearance to ‘bokkenpootjes’ (goat’s feet), yet they taste completely different. You can rustle up Zwolse blauwvingers easily at home using a simple recipe of caster sugar, vanilla sugar, flour and chopped hazelnuts. After baking, dip one side of each biscuit decadently into a rich, warm chocolate paste made from icing sugar, egg and cocoa powder, and your authentic Zwolse treat is ready to enjoy!

Staphorster fleeren (Staphorster waffles)

Dutch wafflesIn Staphorst, New Year’s Eve is customarily celebrated with Staphorster fleeren – soft spice flavoured waffles that are baked in a waffle iron. Staphorster fleeren are exceptionally filling and make an ideal lining for your stomach in preparation for a heavy night of drinking!

Kampersteur (egg

You might expect this typical Deventer dish to contain fish, as ‘steur’ is the Dutch word for sturgeon. Yet it is actually made from a creamy blend of hard-boiled eggs and mustard sauce and thus perfectly suitable for vegetarians. Legend has it that Kampersteur was named after a feast in honour of the Bishop of Munster, who was due to visit the Dutch city of Kampen. After the bishop cancelled his trip at the very last minute, the sturgeon that had been caught for his meal was placed back into the river IJssel with a bell around its neck for ease of re-capture when needed. However, the slippery fish was apparently never seen again and the dish was eventually prepared using eggs.

Prefer to read this article in Dutch? Then why not visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants abroad?

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