You can't eat hagelslag on bread without butter , the sprinkles will be all over your room . Nice video guy's , try " erwtensoep " . Greetings

@juliazoutendyk5959

2 жыл бұрын

I love erwtensoep!

The “Puur” chocolate hagelslag is also good with Dutch (calve) peanut butter sandwich 🥪

@nimaxwerker

2 жыл бұрын

Ja een broodje snickers.

Hi guys, vla is a dessert, they often mix the chocolade vla with vanille vla and put some whipped cream om it! The frikandel broodje is better if you warm it up I think…..and Tammy, go on girl, you have a talent for the Dutch language!

The alternative to frikandel broodje would be the saucijzenbroodje. That one would be more traditional, to me at least. Frikandel is usually bought separately in a snackbar, with onions and sauce. The running gag in the Netherlands is that frikandellen contain all the meat that cannot be sold separately without scaring the customers off.. Thanks for this fun video!

@SoultoSoulTravels

2 жыл бұрын

lol lol thanks for watching.

@AlexK-yr2th

Жыл бұрын

Your absolute true about the contents of a fricandel which we here refer to as "spare parts". Actually, a worstenbroodje and saucijzenbroodje are the traditional choice, often presented at company birthday celebrations. The frikandel broodje is just a product diversification that is nowhere near the original from a snackbar.

American chocolate tastes so much different than Dutch or Belgian chocolate. In fact I like both kinds. The way your wife pronounces Hagelslag is spot on. Her "soft G sound" is perfect.

@flower_power

2 жыл бұрын

Keep apart of the (real) butter (roomboter) a 'botervloot' out of the fridge. And it is easy to use. Blue and pink sprinkles are no hagelslag, but muisjes (little mice, lol) the are made of anice.

Most people usually use margarine on bread, so it is spreadable. Butter can be done, but is often used for baking.

"Make it a little thinner or thicker", no, then it's not vla anymore. Vla is vla. 😁

Dutch butter pro-tip: flip it over and look at the lines marked "50gr", that's literally 50 grams, providing you cut straight. You will never need a kitchen scale again 👍

The sprinkles we eat on a "beschuitje" for baby reveals are called "muisjes" (little mice). It;'s not the same as hagelslag. The multi-colored hagelslag (vruchtenslag) is also very different from regular chocolate hagelslag.

You might be surprised that hagelslag - both the chocolate and the colored sugary - is even sold in tiny packages in the lunchroom at work. The blue and pink sprinkles are sugarcoated aniseeds, and they are called muisjes - little mice. Maybe… maybe, try the filet américain again, and buy it from a butcher’s store. Chocolade vla is often eaten in combination with vanille (vanilla) vla. You can even buy those combined into one.

A 'boterham met hagelslag" is a bit of a staple food in an average Dutch household and it is delicious. However, we would not very often eat it with regular butter ("roomboter"), but rather with something like halvarine or margarine, which are mostly made from plant-based ingredients. They can be spread onto a slice of bread more easily without having been brought up to room temperature. As for the "frikandelbroodje", personally, I find it disgusting, but that could just be the curry sauce, the smell of which I find disgusting. The same goes for "filet americain", since it is made from raw meat. I am glad you liked the "hutspot", what's not to like? It is not uncommon for it to be accompanied by a piece of "rookworst" or a "gehaktbal", or for it to be garnered with a bit of gravy and seasoning. It is a staple food in the region of Leiden, especially on the third of October, to celebrate the liberation of the city of Leiden on October 3, 1574 from a siege by the Spanish Army. "Vla" is very popular in the Netherlands as a dessert, but it is usually combined with something else, like yoghurt and some fruit syrup and whipped cream, to create something called a 'vla-flip', although there are varying recipes. I learned mine from a my grandmother, and it does not look anything like the one you'll find on the Dutch wikipedia page of it! I think there are great differences of opinion over alcohol-free beer, in particular if it should be called beer at all! Thank you for the great video. I have some suggestions for future food tastings: * Zuurkoolstamppot (usually eaten larded with baked bacon strips, gravy on top and a rookworst to the side) * Boerenkoolstamppot (same as above) * Nasi or Bami, originally an Indonesian food, but now a Dutch staple food as well * Stroopwafels (if you did not try them already!) * Erwtensoep, with slices of rookworst in them * Rodekool met appeltjes en hachee (try to figure this one out for yourself, you won't be disappointed!)

True story. Back in the day when my brother went to secondary school he was way too late for the first class of the day and knew it too. When he entered class the teacher asked him why he was so late. He said, chagrined and without blinking or hesitation, we had run out of hagelslag that morning. The teacher looked at him and said that is a good reason to be late, have seat and make sure you never run out of hagelslag again. Needless to say we hadn't run out of it, he had just overslept...

@SoultoSoulTravels

2 жыл бұрын

Love it…lol

Tammy your pronunciation is amazing :D also, filet americain is really dull when you eat it plain, personally i throw some salt and pepper on there and mix in (or sprinkle on) onion

@qwertyuiopzxcfgh

2 жыл бұрын

Agreed. I also add a cooked egg and rucola if I'm feeling fancy.

@jolanda.c

2 жыл бұрын

I like the "Martino" version.

Thouroughly enjoyed that video, you two crack me up 😂 If you like a peanut butter sandwich, you can sprinkle some hagelslagggGGgg on the peanut butter, that is my favorite sandwich! Thank me later!

Hopjes vla, lets go.

Your videos are not just fun to watch but also sooo informative for people who plan to visit or move to Holland!!

@SoultoSoulTravels

2 жыл бұрын

Thanks so much! 😀

If you ask me, never take mager (light) version of anything. I myself love filet american with black pepper. And ther are many variaties.

Best hagelslag if you like choclate in “De Ruijter Royaal” extra puur (dark) and extra groot (big). Defenitily needs butter, choose white or brown bread, beschuit (round dubble backed bread; comes in cylinder package), or volkoren Wasa knäckbrood. The hagelslag is in a brown packaging. Everything available in bigger Albert Heijn shops. Enjoy!

Hutspot is so easy: 1 pound of onions, 2 pounds of carrots, and 3 pounds of potatos. Best with some slightly spicy sausage, and a gravy resulting from frying that. It's actually quite healthy.

11:24 The traditional way is called hutspot met klapstuk and the way to prepare it is to start by braising the klapstuk (brisket - pretty to hard to find in The Netherlands but you can use `sukadelapje` as well). I like to generously coat the meat with black pepper. Add sufficient fluid because you will be boiling/steaming the potatoes, onion and carrots in that same broth. After about 1.5 hours add the vegetables to the pot. When the vegetables have softened, transfer the broth to a separate bowl, take out the meat and mash up the hutspot. Serve with the meat on the side and use a sauce ladle to create a puddle of the broth in the centre of the hutspot. 18:22 Fun fact: weissbier (or weißbier) is a rebounced translation mistake. Originally it is a wheaten beer which in German is called Weizen Bier. When Belgians copied the recipe they misread Weizen for Weiß and named their version which included citrus elements Witbier (white beer) instead of Tarwebier. When Germans copied the altered recipe back they decided to keep the translation mistake to mark that this is a lighter and unfiltered wheaten beer.

More of this content please. Loved it!

Those blue or pink sprinkles ain't hagelslag, but 'muisjes'. Which are sugar coated aniseeds

@dutchman7623

2 жыл бұрын

With those little tails sticking out... Best eaten on beschuit (Dutch round toast).

It was entertaining watching you both try the different foods. Thanks for sharing!

5) I watched this video earlier and this was the one that made me come back here again, because I wanted to say that the "hopjesvla" is one you MUST try! It's way better then the chocoladevla!

Here's a tip: buy vanilla vla from the jumbo brand and add a small teaspoon of strawberry jam and tablespoon of chocolate sprinkles to it. Top off with touch of whipped cream. When eating it mix it all together just a bit.

the best thing i liked is the connection you guys have...gives me a great vibe! and im a big fan of your wife...she really is super nice 👍

In Germany, we cook some bacon or Mettwurst with the carots. Rhe fat of the meat gives a good flavor, and you do not need much butter to make it more "creamy"

For Chocoladevla, the big thing is to combine it with Vanillevla. You twirl the yellow and brown together in an interesting pattern and get the best of both when you eat them together!

Chocolade vla with sweetened whipcream.... That's HEAVEN!!

Oh, Oh. Have you tried kwark (instead of yogurt) already? It is fluffy like whipped cream but made with a bacteria culture as well but not sour. The kwark with Stracciatella (chocolate chips) is awesome. Kwark is what the original cheesecakes in Germany are made of. It is just a lot less dense. And I am sure if you try the full cream yogurt from Mona (brand) with bosvruchten (forest fruits), your whole opinion about yogurt will change forever. The filet American has to be eaten with raw unions, otherwise it is "neutral" as you mention it. The bite comes from the combination. Fries also don't taste nice without salt and a sauce like mayo or ketchup. It is just blend. The hutspot I am used to make like this: Full pan of water with a spoon of salt, 2 laurier blaadjes (bay leave) and now I add anise star as well. Put the equal amount of peeled potatoes and carrots and a large cut white union and boil till a fork goes into the potato without resistance but without it falling apart (and that is how the Dutch boil all potatoes btw). Remember that never, ever an egg or potato goes without salt. Remove the herbs and drain the water and put if back in the pan and "steam" it dry (like rice) till the potatoes are crumbly and only then mash it. Put the fire back on and add some full cream milk (or cooking cream even) while whisking it till fluffy. Fire off again and add some butter (only when u used the milk) and stir it into the hutspot. Done. Funny enough where I live now, Indians make a quite similar "carrot dal", but full of their spices and herbs that is 100x better even.

First of all, love your show. I watch it everytime. You make me see that we have a great country. We take a lot for granted in the Netherlands. And through your youtube it makes me see we have it better than we think. So for the food,… go to a fish fish stall and order a “haring” or “kibbeling”. At Albert Heijn near the vla :) buy “rijstepap” make sure you eat this with some sugar. At the candy pick “werther’s original”. Ask for “poffertjes” and go to aisle where they have the sugar and buy “Van Gilse de originele Stroop” and pour that stuff over it. If you like the “hutspot” you should try “zuurkool stamppot”, “andijvie stamppot” and “boerenkool stamppot”.

What they user for new borns is is a different thing than hagelsag, they are called muisjes (little mice). You can also get gestampte muisjes (crushed little mice), that is a sweet white powder. The colored sprinklets for on bread are fruit hagel. There is also a forest fruit version. In hagelslag you also have extra dark chocolate. And then there is chocolade vlokken.

Filet American is delicious with a fried or boiled egg, also delicious with some flakes of Parmesan cheese on top. Hutspot is more delicious when you make it with 'klapstuk'. Klapstuk is similar to brisket.

@Teslacoil333

2 жыл бұрын

Yep 👍🏻👍🏻👍🏻

@Rob_van_der_Linden

2 жыл бұрын

Hutspot isn't delicious at all, it's disgusting, and that's being kind to it.

For the butter: use a kaasschaaf! So much easier.

You should try the following products, each on a slice of bread with butter: muisjes, gestampte muisjes, vlokken, schuddebuikjes and vruchtenhagel.

The problem with the Filet American is that you bought the low fat version, fat gives taste, if you take it out there is indeed not much left of taste

@TheExplorder

2 жыл бұрын

And add salt, pepper and a bit of finely chopped union, for the full favor profile!

I was born and raised in the Netherlands but Hutspot to me felt like babyfood, or food for seniors who cant chew. But it is a staple dutch food yes

Haha Hagelslag… best with freshly baked white tijgerbrood 😊

A sandwich with hagelslag was a reward after eating a healthy sandwich with cheese or cold meat. And you perfectly illustrate why you cannot eat behind a keyboard in an office. Hutspot is best made fresh, use potatoes according your taste cut into cubes, white unions sliced and cut, big winter carrots in cubes, all layered in a cooking pot with only the potatoes under water, and cook until the top layer of carrot cubes is done. Drain the little water. Add salt and white pepper according to taste. A very small pinch of nutmeg and curry. Add a little milk and mash gently, so you can still see the bits of union and carrot. Serve with a beef stewed meat with some gravy. We Dutch make a little pond in the middle for the meat and gravy, so you can add the wanted amount at each scoop. Personally I advice a trapist double to go with it, a Westmalle, or to keep it Dutch a La Trappe double. Which can also be used to make the soft beef meat and gravy.

@SoultoSoulTravels

2 жыл бұрын

Tammy loved that!

@kayelle8005

2 жыл бұрын

Oh thanks I was hoping someone would post a recipe. As an Australian heading into autumn it’s perfect timing.

@dutchman7623

2 жыл бұрын

@@kayelle8005 Beef stew: Cut fat beef into portions off about a mouthful. Salt and pepper it according to taste. Bake the pieces brown in a little butter on a high fire. (Inside still raw) Turn down the heat. Add five bay leaves and three peeled white unions (uncut). Add a little bit of trappist beer (double (dark)) and let it go... Every fifteen minutes add some beer so it keeps wet and let it stew until the unions have melted away. Stir it and add beer until you have enough sauce. You can bind the sauce with a little corn flower. (Spoonful flower in a cup, a little cold water, stir until smooth and add the liquid.) The alcohol in the beer will evaporate during cooking, so only taste remains. Remove the bay leaves before serving. (The fat off the beef will have melted away and the pieces of beef almost fall apart.)

The rule is, kids can have sweet on bread only after savory (meat or cheese)

i forgot, about the pack of butter, you have to buy a “botervloot”! Can’t do without it! (It has the size of the pack of butter….)

As far as I know: people don’t drink alcohol free beer because it tastes good, but because they have to drive home by car. Or because they just don’t want to drink alcohol.

I’m with Tammy when it comes to vla - but you can make vla more interesting by combining different flavours, by adding sprinkles, fresh strawberries, whipped cream, etc. And vla is even great with pancakes.

Hi, Hagelslag on the vla is my husbands favorite😃 That brand alcohol free beer is my favorite! Well chosen😄 The filet americain is the light version. Maybe a good one may have a stronger taste. Thank you for sharing your video's! You seem to be very open and rescpectful towards the Netherlands and our (sometimes weird or at least peculiar) customs.

You should try the hutspot with musterd! thats really good!

Loved it! More please

I've actually had the chocolate sprinkles on the buttered bread as a kid & I remember it was yummy! I had a friend growing up & her parents were Dutch. That brought back childhood memories! 😍

Hutspot lots of black pepper lots of gravy and slow cooked beef, Yummy

you should have tried HOPJES VLA...

Filet Americain was originally called Filet Armoricain (French origin). Became popular around 1975 and was sarcastically called "made in Vietnam" since the defeat of the USA overthere (fileted Americans).

@yvonnebirch6026

2 жыл бұрын

That is highly unlikely. I am Dutch . I had fillet americain in the fifties in Amsterdam.

Tip for number 5 the chocoladevla: put whipped cream (Slagroom) on it or better, slices of banana in it. For the Filet Americán: fresh coarse grinded pepper and some coarse seasalt and it tastes wayy better. It lifts up the subtle taste of the meat. Maybe because the taste of food in America is way stronger that the taste of this fall short.

We poor tons of hagelslag, on slices Bread, or straight into our mouth, al year round, year after year. The whole family. Baby’s, young adult, adults, grandpa’s grandma’s. The Netherlands are built on it. Its like your peanutbutter and jelly 😀

If you like puding and alcohol! try the dutch "Advocaat or Advocaat".... a "think" egg nogg type of "drink" its great with "slagroom" (whiped creme)

@kayelle8005

2 жыл бұрын

Oh I haven’t had that in years. Possibly not since last century when we had a cocktail called a fluffy duck that had advocaat as an ingredient.

If you want to add Hagelslag to the vla, please use vanilla vla. Soooooooooo much better! Love your videos, keep it up.

Love your videos! Here are some suggestions. The butter you use is mostly used for baking. You can also buy roomboter in a container, like Lurpak smeerbaar. Then it’s easier to spread on your toast. Filet americain is actually quite good when you combine it with cheese and make a grilled cheese (tosti). Hagelslag is also good with icecream or toppings for muffins ☺️ Try ‘poffertjes’!

Suggestions: ham/cheese croissant; saté (in freezer section available with sauce); bitterballen, drop (liquorice); krentenbol; old cheese Gouda, Beemster or Old Amsterdam, or 100 weeks ripes Rotterdam Old

Oh guys, I love to watch the both of you indulging yourselves in our food culture. Your choice of things to try is somewhat, ehm, unusual, but not too farfetched. You had me laughing out loud on the pronounciations but I know how hard it is to pronounce Dutch. Still, there are many, many food items left to try, so I'm eager to see with what you come up next. Tip: try the real nasi goreng (fried rice)

I use pindakaas/peanutbutter instead of butter with the hagelslag, so good

I hear (especially) Americans call hagelslag “chocolate sprinkles” a lot, but in fact only the shape of the sprinkles resembles hagelslag. Sprinkles are made of sugar, corn syrup, starch and some flavouring. Chocoladehagelslag is just chocolate, but then cut up in sprinkle-size bits. It’s not nearly as sweet at sprinkles. The word “hagelslag” originally only meant the impact of the hail on the ground, but at some point in the 1900s its meaning shifted (expanded) to also mean this particular type of “broodbeleg” (the word for anything you put on bread; bread topping?). The blue and pink “hagelslag” that is served as a topping for round rusk-type bread to celebrate the birth of a child is usually called “muisjes” (little mice). They are sugared aniseeds, that often have a small tail, hence the name “mice”. Aniseed and a host of other similar herbs have been used to stimulate milk production in women who are breastfeeding, but not anymore.

about the butter, next time buy grasboter not salted. that is easy to spread. it is in metric ofcourse, 250 grams usely, there is a "botervloot" is a special tray to keep your butter it has a lit on.

@SoultoSoulTravels

2 жыл бұрын

Thanks

Bake a cake and that 'slab' vanished to 50 grams only. Whipped cream makes the vla better... Now you have to try Boerenkool (kale with potato, with rookworst).

@dutchman7623

2 жыл бұрын

Yep! Whipped cream and even some fruit like strawberries on top of vanilla vla.

@therealdutchidiot

2 жыл бұрын

The Dutch: eating kale before it was cool.

@dutchman7623

2 жыл бұрын

@@therealdutchidiot Kale has always been kool!

@therealdutchidiot

2 жыл бұрын

@@dutchman7623 Godver! 🤣

@Freya76

2 жыл бұрын

@@dutchman7623 😂 nice one

There are seasonal varieties to vla...like rum-rozijnen in fall.....just try them! There is a lot of varieties on desserts, like griesmeelpudding of bitterkoekjespudding/vla.

This is not the butter we use on bread that's the one in a sort of cup 'botervloot' 'bakje'

You asked who invented Hutspot....Dutch legend has it that during the 80 years war starving Dutch soldiers overran a Spanish army camp and found this mixture of potatoes unions & carrots still stewing in Spanish couldrons. So its basically the Spaniards we have to thank for this delicacy.😁

14:40 Lol, becoming dutch already. Yes, we love to put hagelslag on our vla and on our icecream actually. Not the ice cream on a stick, but the small boxes.

I think it could be a fun video to check out a street market and try out all sorts of Dutch streetfood. And i'm also wondering if you guys have been to the '' Rotterdam markthall'' already. In this place you can try all sorts of international streetfood.

I really want u guys to try Chocolade pinda koeken they only sell it at the AH. its super delicious nothing traditionally dutch but i think its one of the best cookies chocolate peanut cookies..

Check out "hete bliksem" ("hot lightning"). It's mashed potatoes and apples. Really good.

If you substitute the carrots in hutspot for apples you get hete bliksem. My favorite comfort food

The butter package is mostly used for baking and cooking. Butter for bread us mostly in pkastic container.

'Boerenkool' is also a very Dutch mashed potatoe dish you guys need to try

That was a big lunch! The bleu/white or pink/white sprinkels are not chocolate, but anaisseed covered in sugar coating. Try it, y’ll love it. This type also comes in “crushed mouses”… yes its true😋. It is soft as fairy dust…

Concerning the Vla: Bitterkoekjes, banana. For puddings check the Mona brand.

Vanilla and choco vla combo is amazing.

4) Hutspot is so good. Though I do really advice you to make it yourselves. And also I advice you to buy "draadjesvlees" with it as that's so freakin delicious! Though I always rather eat a pice of chicken with a stampot rauwe andijvie. Or a piece of karbonade with potatoes and spinach mached together.

We DID eat bread with hagelslag every day with breakfast, lol. And cheese too.

For on your bread, it would be better/easier to get the spreadable butter (in a tub), instead of the hard 'bricks' wrapped in paper

Come to the south of the Netherlands and try Zuurvlees and Limburgse Vlaai, I'm sure you liked it

Broodje Haring met uitjes.. The Hagelslag goes really wel with "vanille vla" or on top of a peanutbutter sandwich...

A few things for a next Dutch food video: Pretty typical Dutch comfort food: Stroopwafels, poffertjes, kroketten, oliebollen (only polular around New Year). And next time you should try vanille vla from the brand Campina or the chocolate one, they taste a lot better IMHO. And don't forget drop. They come in a lot of flavors from dubbel zout (very salty), hard, zacht, zoet. Keep up the good work!

50% yoghurt, 50% vanilla vla and some strawberry syrup(called vla flip). It's a dutch dessert. Also Gehaktbal would be fun to try en been broodje kroket met mosterd :-p. Appelflap, I could go on forever haha

Would love the recipe for that potato, onion, carrot dish. Looked delicious.

The pink and blue sprinkles are called ‘Muisjes’. They are very different from sprinkles. You eat them on a beschuit with butter. You eat them when a baby is born. Watch out! They are very hard.

You should try the filet americain on a bun with some diced onion, a little salt and pepper, a sliced boiled egg and a little bit of mayonaise. It's soo good :P

I recommend you try 'slagroomvla'. It's whipped cream custard. AH sells it. Tastes really good. I think you'll agree.

For alcoholfree beer; i thi k white of light beers are not a grest test. If you like an IPA, try 'van der streek' for example, they are much better.

The chocolade vla is often eaten mixed together with other vla or yoghurt. Vanilla vla is a fantastic combination with yoghurt.

@mariadebake5483

2 жыл бұрын

Mostly vanille vla with chocolade vla

You two are good sports. I have some suggestions for sweets. Bossche Bol, a gigantic cream puff filled with whipping cream and coated with pure chocolate. The original Bossche Bol is sold in the city of Den Bosch also called 'S Hertogenbosch in the province Brabant. A beautiful city, amazing architecture and the famous St.Jan cathedral. A must see. Enjoy your stay in the Netherlands. Love your videos.

And of course you absolutely must try the hering (Dutch = haring). You can choose to have it with or without onions. As a tip: buy the hering at a fish store and not in a package at a grocery store.

@rmyikzelf5604

2 жыл бұрын

Without onions? Noooooooo. Without the sour stuff (gurkin, Amsterdam onions), that's fine. But haring really needs onion.

@JanJaapZwaag

2 жыл бұрын

@@rmyikzelf5604 you know that, in the old days, they would put onions on it to hide the taste of old and stale heering. Fresh heering? No onions.

@rmyikzelf5604

2 жыл бұрын

@@JanJaapZwaag There's really no such thing as fresh herring... not gekaakte herring anyway.

If you like hutspot, try Zurenkool with Unox worst. Or bitterballen, or haring with union.

Nice again, hahaha! Just try all our stamppots!

About the butter: normally we do not use butter from those packages on bread, try som other packings like Lurpak (Danish!), or the packings from Campina Botergoud. Tastes like butter, but less fat. We self switched to Lurpak, it is more fore use om bread and ttastes like butter. The packing you show, we mostly use those for backing. The Filet American: some love it, some hate it. I belong to the last ones. Maybe the vegetarian version you like, it's more spicy. Try chocolade vla in combination with the yellow vanille vla, or even better: whipped cream! Yummy!

I love the Stroop waffles here ♥️

The Hakelslak was so funny! You said it so weird😂

@cheesytoast7717

Жыл бұрын

Ha-Ckg-el-sla-kg

If you want to be very dutch you fold the slice of bread with hagelslag or you put two slices on top of each other and cut it. I loved it that way. I don't it anymore 'cause it's just.. not healthy, but..oh my goodness I ate sooo much bread like that in my childhood and teenage years.

The blue and pink sprinkles we have when a baby is born are not the same as the chocolate sprinkles. They are called "muisjes" (little mice) and have a anice flavor.

Tammy’s dutch pronunciation is just so good 👍 keep it up

@SoultoSoulTravels

2 жыл бұрын

Thank you, lars!!

2:22 Whaddaya mean “that’s what is ‘s supposed to look like”? You need 100% more butter and 150% more hagelslag ! Also your bread is dry, sounds like toast. It should be fresh and soft. You shouldn’t feel or taste it until you start chewing. And lastly : use 2 slices with the hagelslag inbetween. And squish it firmly so nothing falls out while eating. Same player shoot again !

Maybe it's been mentioned by others, but the dessert, vla, there are many choices as you've probably seen in the shops, my personal favourite combo, dubbel vla (vanilla and choclate) and add mixed chocolate (white and brown) sprinkles (the good Venz kind, not the home brand) add some whipped cream and about a large spoon size of Nesquick chocolate milk powder. (good dental plan needed)

dark brown bread with chunky peanut butter, covered with hagelslag.... it doesn't get any better ;-)