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Spotlight on… Dutch peanut butter!

If there’s one thing that the Dutch simply cannot survive without, then it has to be authentic Dutch peanut butter. Known as ‘pindakaas’ in the Netherlands, this Dutch version of peanut butter might not appear all that different from ordinary peanut butter. However, one bite of this irresistible spread proves otherwise! Indeed, Dutch peanut butter is typically creamier, less sweet and far richer in flavour than the type of peanut butter found abroad. And, in addition to making an ideal topping for bread and toast, it can also be used to rustle up a tempting range of delicious peanut butter recipes!

Calve pindakaas

Pindasaus (satay sauce)

This warm sauce made from Dutch peanut butter is often called ‘satésaus’, and is perfect in Dutch-Indonesian dishes or on ‘patat’ (Dutch French fries). You can prepare pindasaus quickly and easily at home, using this simple satay sauce recipe or, alternatively, purchase a handy ready-made pindasaus from leading online Dutch supermarket, Holland at Home.

Pindakaascake (peanut butter cake)


½ a pack of Koopmans farmer cake mix
200 grams of (dairy) butter
200 grams of sugar
4 eggs
5 tablespoons of Calvé peanut butter


First preheat your oven to 160C. Meanwhile allow the butter to soften, before placing into a mixing bowl and beating until creamy. Now add in the peanut butter and sugar, and beat until creamy once more. Next add in the eggs, one by one, taking care to constantly beat until you have a light and creamy batter. Finally, add in the cake flour and continue to beat until smooth. Now pour the batter into a pre-greased cake tin and level off using a knife or spoon. Lastly, pop into the oven and bake for approx. 1 hour or until golden brown. Once ready, remove the pindakaascake from the cake tin and then leave to cool, before cutting into slices, and serving with a thin topping of peanut butter if desired.

Pindasoep (peanut soup)

If you fancy a spicy, yet satisfying soup, then Dutch pindasoep certainly hits the spot! This delicious recipe for peanut soup contains authentic Dutch peanut butter, exotic seasonings, such as ketjap manis and sambal manis, and is an absolute doddle to prepare.

Pindakoekjes (peanut biscuits)


1 pack of Koopmans biscuit mix
225 grams of (dairy) butter
1 egg
5 tablespoons of Calvé peanut butter with nut pieces


Preheat your oven to 180C and prepare the biscuit dough according to the instructions on the packaging. Now stir in the peanut butter and knead until smooth. Next roll out the dough with a rolling pin, and then cut biscuits from it using a glass or cookie cutter. Now grease or cover a baking tray with baking paper and arrange the biscuits on top. Finally, pop the biscuits into the oven and bake for approx. 15 to 20 minutes, or until golden brown. Allow your pindakoekjes to cool before removing from the baking tray.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

One comment on “Spotlight on… Dutch peanut butter!

  1. Peter Gardner

    Morrisons supermarket own brand peanut butter is made in the Netherlands.

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