Dutch cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming, and trading over sea. Breakfast usually consists of sliced bread with any of the following toppings: appelstroop, cheese, cold meats, jam, honey, hazelnut-chocolate spread or sweet sprinkles, known as hagelslag (the type you would normally put on your cake: in chocolate, aniseed or fruit flavors). Typical Dutch dishes for lunch and dinner are stamppot boerenkool (mashed kale), Hutspot (stew of potatoes and carrots), erwtensoep (split pea soup) and bruine bonensoep (brown bean soup).