Step 6

Unfortunately, there is no way of finding out the name of the restaurant where Casey ate in the evening of his second day. The only thing he tells in his diary is that it was a restaurant that offered traditional Dutch dishes in the menu. However, Casey says what exactly he ordered - snert with home-made rye bread and butter and topped with katenspek, and a slavink.

I did try those and I think they are delicious :) Here are the recipes:


(classic pea soup with Dutch smoked sausage and bacon)


  • 1 sliced Dutch smoked sausage
  • ½ bunch of finely chopped celery
  • 1 bunch of coarsely chopped parsley
  • 1 piece of smoked bacon (250 g)
  • 30 g of butter
  • 1 finely sliced celeriac
  • 2 chopped onions
  • 300 g of split peas
  • 1 finely diced topped carrot
  • 2 bay leaves
  • 2 finely chopped cloves of garlic
  • 1.5 l of vegetable bouillon
  • 1 leek, sliced in thin rings

1. Take a large, heavy-bottomed soup pan. Put the butter in and heat it. Fry the garlic and the onion for 1 minute until they turn light brown.
2. Add the bouillon, the split peas and the bay leaves and bring it all to the boil.
3. Add the topped carrot, the celeriac, the leek and the bacon and let it simmer for 45 minutes. Stir it regularly from the bottom of the pan.
4. Remove the bacon from the soup and dice it finely. Then add the bacon and the Dutch smoked sausage to the soup and let it simmer for another 45 minutes.
5. Add salt and pepper to taste. At the last moment add the parsley and the celery.


Slavink is a traditional Dutch meat dish. Usually it consists of half beef and half pork meat that is wrapped in bacon and fried in butter. In the past, instead of meat, a small bird was wrapped in bacon. Slavink can be served with mashed potatoes, mushrooms, and onions. 

  • 5 slices of bacon cut in half
  • 2 tablespoons of bread crumbs
  • 2 tablespoons of milk
  • 2 slices of bread
  • 8 oz of ground beef
  • 8 oz of ground pork
  • 1 egg
  • 1 small onion, minced
  • ½ tablespoon of salt
  • ½ tablespoon of nutmeg
  • ½ tablespoon of chili paste or pepper
  • ½ stick of butter (or 1 tablespoon)

1. Mix the ground beef with the ground pork. Add the egg. Season with the salt, pepper and nutmeg. Knead in the milk and the breadcrumbs. Divide it all into five equal portions and roll them into small logs.
2. Cut each bacon in half and wrap the slices around the roll one horizontally and one vertically. Cover the rolls and put them into the fridge for 30 minutes.
3. Retrieve the rolls from the fridge. Melt the butter in a frying pan and put the rolls in. Cook them on low-medium heat carefully turning around so that all the sides turn golden brown.
4. Put a lid on the pan and leave the rolls on low braise for about 10 minutes.
5. Serve the slavinken with boiled potatoes and mushrooms or vegetables. Add some gravy to taste.  

Bon Appétit !