Boerenkool Stamppot

Apr 24, 2016 by

Boerenkool Stamppot (kale hodgepodge literary translated farmers cabbage hodgepodge) is a Dutch dish of mashed potatoes mixed with kale. There are sometimes other vegetables mixed into Stamppot, like sauerkraut (zuurkool stamppot), raw endive (andijvie stamppot)or carrots (hutspot). It is commonly served with a smoked sausage (rookworst), spekjes (bacon), pickled baby onions and gherkins. It is also tasty with a small “pond” of brown gravy in the center of the vegetable mixture.

This simple but yet so delicious recipe I got from my dear mom. I can’t ask her no more: “Mom how did you make it?”, that’s why this recipe book is a true treasure to me.

At the moment one pot dishes seems to be in “style” like one pot pasta’s. Stamppot have been around in the Netherlands like forever, you could say one of the first one pot meals ;).

At the moment one pot dishes seems to be in “style” like one pot pasta’s. Stamppot have been around in the Netherlands like forever, you could say one of the first one pot meals ;).The stamppots are primarily served as a cold-weather dish, though some varieties are eaten year round. Dutch habit is that you don’t make no boerenkool till it has been freezing temperatures. The starch in the leaves is converted by the freezing temperature into sugars, which makes the taste of kale sweeter.

This simple but yet so delicious recipe I got from my dear mom. I can’t ask her no more: “Mom how did you make it?”, that’s why this recipe book is a true treasure to me.

Ingredients:

  • 1 bunch of kale
  • 6 medium sized peeled potatoes, halved
  • 3 tbsp butter
  • 1/2 cup milk, warm
  • 1 smoked sausage
  • black pepper
  • salt
  • bacon

Preparations:

Peel the potatoes cut in halves, Was the Kale good make sure their are no caterpillars left on the leaves. Cut or tear the kale in small pieces, take the vein out . Put the potatoes in a pot, cover with just enough water. Add the kale, top it with the smoked sausage. Pierce the smoke sausage. Bring to a boil, then cook on medium high for about 20-30 minutes till all done.

Take the smoked sausage out of the pan. drain and mash the kale and potatoes.  Add the butter and warm milk. Add pepper and salt to your taste. Serve with the smoked sausage, crumbled bacon and some gravy.

Yields 4

Boerenkool Stamppot

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 bunch of kale
  • 6 medium sized peeled potatoes, halved
  • 3 tbsp butter
  • 1/2 cup milk, warm
  • 1 smoked sausage
  • black pepper
  • salt
  • bacon

Instructions

  1. Peel the potatoes cut in halves, Was the Kale good make sure their are no caterpillars left on the leaves. Cut or tear the kale in small pieces, take the vein out . Put the potatoes in a pot, cover with just enough water. Add the kale, top it with the smoked sausage. Pierce the smoke sausage. Bring to a boil, then cook on medium high for about 20-30 minutes till all done.
  2. Take the smoked sausage out of the pan. drain and mash the kale and potatoes. Add the butter and warm milk. Add pepper and salt to your taste. Serve with the smoked sausage, crumbled bacon and some gravy.
Cuisine: Dutch |
7.6.3
220
http://arrisje.com/boerenkool-stamppot/

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Poffertjes (Dutch Mini Pancakes)

Apr 17, 2016 by

I did not realize till most recently that “poffertjes” is a typical Dutch dish. You can’t find the poffertjes pan here in the USA.  I did find something similar like a poffertjes pan in my local China shop  this takoyaki pan, which is a good substitute for a poffertjes pan.

Ingredients

  • 2 cups of flour
  • ½ tsp salt
  • 1 tbsp sugar
  • 1 ½ cup milk
  • 1 tbsp yeast
  • 1 egg
  • butter
  • white powdered sugar

Instructions

  1. Warm the milk till it’s about 110F add the yeast and 1 tbsp sugar. Wait till the milk mix is bubbly.
  2. Add the salt and an egg to the flour. When the milk yeast mix is bubbly add to the flour and stir. whisk until you’ve reached a smooth batter. Put in a 150F oven and let it rise for about ½ hour. Pour the batter in a squirt bottle.
  3. Heat the poffertjes pan on medium high (I don’t have one, but this one will do) add some butter and squirt the holes half way full. Flip the ‘poffertjes’ after about one minute, or until golden brown. Sprinkle with powdered sugar and some butter if you like.

 

Poffertjes (Dutch Mini Pancakes)
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Ingredients

  • 2 cups of flour
  • ½ tsp salt
  • 1 tbsp sugar
  • 1 ½ cup milk
  • 1 tbsp yeast
  • 1 egg
  • butter
  • white powdered sugar

Instructions

  1. Warm the milk till it's about 110F add the yeast and 1 tbsp sugar, wait till the milk mix is bubbly. Add the salt and an egg to the flour. When the milk yeast mix is bubbly add to the flour and stir. whisk until you’ve reached a smooth batter. Put in a 150F oven and let it rise for about ½ hour. Pour the batter in a squirt bottle.
  2. Heat the poffertjes pan (I don't have one, but this one will do) add some butter and squirt the holes half way full. Flip the ‘poffertjes’ after about one minute, or until golden brown. Sprinkle with powdered sugar and some butter if you like.
7.6.3
218
http://arrisje.com/poffertjes-dutch-mini-pancakes/

 

 

 

 

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Slavink

Feb 29, 2016 by

Slavink is a Dutch meat dish consisting usually of ground meat called “half and half” (half beef, half pork) wrapped in bacon, and cooked in butter or margarine.
The slavink was developed in 1952 by a butcher shop called Spoelder in Laren. They won an award for this creation  slavink. The term “slavink” loosely translates to Lettucefinch.The term is an abbreviation of slagersvink, that is, a “finch” prepared by the butcher (“slager”).

Ingredients:

2 slices of bread
2 tbsp milk
½ lb of ground beef (preferably 97% or 93%) and ½ lb of ground pork
1 egg
½ cup of bread crumbs
1 small onion, minced
½ tsp salt
½ tsp curry powder
½ tsp nutmeg
½ tsp chili paste or pepper
5 slices of bacon cut in half
½ stick of butter or margarine

Preparation:

  1. Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, 1/2 cup of bread crumbs, minced onion and seasonings to the ground beef and pork. Mix all together and make some rolls.
  2. Cut the bacon in half and put it like a # on your cutting board. Add the rolls of beef pork mixture and wrap the bacon around the roll.
  3. Put ½ stick of margarine or butter in a hot skillet, wait till the margarine or butter gets slightly brown. Then add the slavinken. Brown on all sides on med high. This should take about 10 min. Put a lid on the skillet turn the stove to med low braise for about 10 min. 

Yields 9

Slavink

Slavink is a Dutch meat dish consisting usually of ground meat called "half and half" (half beef, half pork) wrapped in bacon, and cooked in butter or margarine. The slavink was developed in 1952 by a butcher shop called Spoelder in Laren. They won an award for this creation of a slavink. The term "slavink" loosely translates to Lettucefinch.The term is an abbreviation of slagersvink, that is, a "finch" prepared by the butcher ("slager").

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 2 slices of bread
  • 2 tbsp milk
  • ½ lb of ground beef (preferably 97% or 93%) and ½ lb of ground pork
  • 1 egg
  • ½ cup of bread crumbs
  • 1 small onion, minced
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • 5 slices of bacon cut in half
  • ½ stick of butter or margarine

Instructions

  1. Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, 1/2 cup of bread crumbs, minced onion and seasonings to the ground beef and pork. Mix all together and make some rolls.
  2. Cut the bacon in half and put it like a # on your cutting board. Add the rolls of beef pork mixture and wrap the bacon around the roll.
  3. Put ½ stick of margarine or butter in a hot skillet, wait till the margarine or butter gets slightly brown. Then add the slavinken. Brown on all sides. This should take about 10 min. Put a lid on the skillet turn the stove to med low braise for about 10 min.
Cuisine: Dutch | Recipe Type: Dinner
7.6.3
214
http://arrisje.com/slavink/

 

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Loempia

Feb 15, 2016 by

Loempia is similar like a spring roll, deep-fried or sometimes baked. Loempia’s have been introduced by immigrants from Indonesia. and are filled with bean sprouts, chopped meat and vegetables Every kitchen knows different varieties of loempia’s. Most of the time they are eaten as an appetizer or a snack.

Ingredients

  • ½ lb pork
  • 1 large onion
  • 1 leek
  • ½ lb cabbage
  • ¼ lb bean sprouts
  • 3 tbsp peanut oil and enough oil to fry the loempia
  • 2 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp sambal oelek
  • ½ tsp garlic powder
  • loempia skins

Instructions

  1. Cut the meat and the vegetables in small pieces. Wash the beansprouts.
  2. Heat 3 tbsp oil and add the meat, stir fry till done. Then add the onion. When translucent add 2 tbsp ketjap manis, 2 tsp sambal oelek and the ½ tsp garlic powder.
  3. Add the vegetables, stir fry for about 3 minutes. Take the pot from the heat and let the loempia mix cool. Put the cooled down meat/vegetable mix in a strainer.
  4. Take one loempia skin and add the filling. Fold the skins around the filling. Seal with water. If the skin breaks just wrap another skin around it.
  5. Heat the peanut oil to 375F and fry the loempia till golden brown.

Yields 9

Loempia

In the Netherlands spring rolls are known as loempia, and are deep-fried or sometimes baked. They have been introduced by immigrants from Indonesia. Loempia's are filled with bean sprouts, chopped meat and vegetables Every kitchen knows different varieties of loempia's. Most of the time loempia's are eaten as an appetizer or a snack.

15 minPrep Time

5 minCook Time

20 minTotal Time

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Ingredients

  • ½ lb pork
  • 1 large onion
  • 1 leek
  • ½ lb cabbage
  • ¼ lb bean sprouts
  • 3 tbsp peanut oil and enough oil to fry the loempia
  • 2 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp sambal oelek
  • ½ tsp garlic powder
  • loempia skins

Instructions

  1. Cut the meat and the vegetables in small pieces. Wash the beansprouts.
  2. Heat 3 tbsp oil and add the meat, stir fry till done. Then add the onion. When translucent add 2 tbsp ketjap manis, 2 tsp sambal oelek and the ½ tsp garlic powder. .
  3. Add the vegetables, stir fry for about 3 minutes. Take the pot from the heat and let the loempia mix cool. Put the cooled down meat/vegetable mix in a strainer.
  4. Take one loempia skin and add the filling. Fold the skins around the filling. Seal with water. If the skin breaks just wrap another skin around it.
  5. Heat the peanut oil to 375F and deep fry the loempia till golden brown.
Cuisine: Indonesian |
7.6.3
207
http://arrisje.com/loempia/

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Saucijzenbroodjes

Sep 6, 2015 by

Dutch Sausage Rolls (Saucijzenbroodjes). Spiced meat rolled in puff pastry, a delicious appetizer or snack.  If you don’t feel like mixing up the meat you could change it up with Italian Sausage then you have saucijzenbroodjes with an Italian twist.

Ingredients
  • 1 slice of bread
  • 1/b lb ground beef (preferably 97% or 93%)
  • ½ lb ground pork
  • 2 eggs
  • 1 slice of bread
  • 2 tbsp milk
  • ½ cup of bread crumbs
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • fresh parsley (optional)
Instructions
  1. Preheat the oven to 400F and take the puff pastry out of the freezer so it can thaw out. Soak one slice of bread in the milk, squeeze the milk out of the bread and then add to the ground beef and ground pork. Add one egg and the bread crumbs to the meat fixture.
  2. Add the salt, curry, nutmeg, chili paste and parsley. Mix well.
  3. Get a baking sheets and put a silpat on it, that way you don’t have to spray your baking sheet. If you don’t have a silpat use nonstick spray. Unfold the pastry puff sheets, put the ground meat mixture in the middle and top off with the other puff pastry sheet. With a fork press the edges. With the pizza cutter cut 3 rows and then half it again, you should have 6 saucijzenbroodjes. Beat egg yolk with water and brush egg mixture over the rolls. Put in the oven and back for 20 min. Use the remaining beef pork mixture for meatballs.

Saucijzenbroodjes
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Ingredients

  • 1 slice of bread
  • 1/b lb ground beef (preferably 97% or 93%)
  • 1/2 lb ground pork
  • 2 eggs
  • 1 slice of bread
  • 2 tbsp milk
  • 1/2 cup of bread crumbs
  • 1/2 tsp salt
  • 1/2 tsp curry powder
  • 1/2 tsp nutmeg
  • 1/2 tsp chili paste or pepper
  • fresh parsley (optional)

Instructions

  1. Preheat the oven to 400F and take the puff pastry out of the freezer so it can thaw out.
  2. Soak one slice of bread in the milk, squeeze the milk out of the bread and then add to the ground beef and ground pork. Add one egg and the bread crumbs to the meat fixture.
  3. Add the salt, curry, nutmeg, chili paste and parsley. Mix well.
  4. Get a baking sheets and put a silpat on it, that way you don't have to spray your baking sheet. If you don't have a silpat use nonstick spray.
  5. Unfold the pastry puff sheets, put the ground meat mixture in the middle and top off with the other puff pastry sheet. With a fork press the edges. With the pizza cutter cut 3 rows and then half it again, you should have 6 saucijzenbroodjes. Beat egg yolk with water and brush egg mixture over the rolls. Put in the oven and back for 20 min. Use the remaining beef pork mixture for meatballs.
Cuisine: Dutch | Recipe Type: Snack/Appetizer
7.6.3
189
http://arrisje.com/saucijzenbroodjes/

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Babi Pangang

Jan 4, 2015 by

Babi Pangang is my favorite dish on the menu of a Chinesae/Indonesian Restaurant. It took me a long time to figure out how to get the crunchy meat. I read somewhere else that the Chinese/Indonesian Restaurants were deep frying the meat.  Babi Pangang does have many variations in the Netherlands as hamburgers and pizza’s do in America. This is my own variation, with the biggest difference that I add chili paste (sambal oelek). Babi Pangang is supposed to be a sweet spiced dish, not hot. The ginger, garlic and lemon juice are also often left out. Serve with rice and an Indonesian vegetable dish Atjar Tjampoer or as part of a Rijsttafel. Do use shoulder chops, you will need that bit of fat.

Ingredients
  • Ingredients:
For the meat:
  • 1 onion, chopped as finely as possible
  • 1 tbsp fresh grated ginger
  • 2 garlic cloves crushed
  • 4 tbsp sweet soy sauce (ketjap Manis)
  • 2 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp sambal oelek
  • 1 tbsp lemons or lime juice
  • 2 lbs thick boneless pork shoulder chops.
  • Atjar Tjampoer
For the Babi Pangang Sauce:
  • 1 tbsp oil
  • ½ small onion minced fine
  • 1 clove garlic minced fine
  • 2 cups chicken broth
  • 1 tsp ground ginger
  • 1 tbsp tomato paste
  • 3 tbsp ketchup
  • 3 tbsp sweet chili sauce
  • 4 tbsp lemon juice
  • ¼ cup brown sugar
  • 2 tbsp cornstarch diluted with 2 tbsp water

 

Instructions
  1. Mince the onion ginger, and garlic. Add the ketjap manis (sweet soya sauce), hoisin sauce, sugar, sambal and lemon juice.
  2. Put the meat in a plastic ziploc bag and add the marinade.Close tightly and put in the refrigerator. Marinate for a minimum of 2 hours or, (preferred) leave it overnight.
  3. Remove from the refrigerator and put in a pot. Add enough chicken broth to cover the meat. Simmer for about 1 hour.
  4. While the meat is simmering you make the Babi Pangang sauce. Mince the onion. Put in a pot 1 tbsp of oil add the onion and garlic. When translucent add 1 tbsp tomato paste. Cook for a minute or so then you add the 2 cups of chicken broth. 1 tbsp ginger and the ketchup.
  5. Then add the sweet chili sauce you can find that in the oriental section of any grocery store. I even can find the sambal oelek in the oriental section now :). Now add the lemon juice and the brown sugar. Cook and stir so the sugar can dissolve. To thicken the sauce add the diluted cornstarch.
  6. After the meat has been cooked take it out of the liquid and discard the liquid. Dry the meat, it has to be dry before you deep fry the meat. Before I used to put the meat raw under the broiler which was okay, but it took to long and I never was able to get the crunchy meat what you get with Babi Pangang. The answer is you have to deep fry the chops 375 F for about 2-3 minutes, watch them because you don’t want to burn them to a charcoal crisp. Slice the meat in strips and serve over cooked rice,  Atjar Tjampoer and dredge in the Babi Pangang Sauce.

Yields 4

Babi Pangang

Babi Pangang is my favorite dish on the menu of a Chinesae/Indonesian Restaurant. It took me a long time to figure out how to get the crunchy meat. I read somewhere else that the Chinese/Indonesian Restaurants were deep frying the meat. Babi Pangang does have many variations in the Netherlands as hamburgers and pizzaâ??s do in America. This is my own variation, with the biggest difference that I add chili paste (sambal oelek). Babi Pangang is supposed to be a sweet spiced dish, not hot. The ginger, garlic and lemon juice are also often left out. Serve with rice and an Indonesian vegetable dish Atjar Tjampoer or as part of a Rijsttafel.

2 hrPrep Time

1 hr, 3 Cook Time

3 hr, 3 Total Time

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Ingredients

  • Ingredients:
  • For the meat
  • 1 onion, chopped as finely as possible
  • 1 tbsp fresh grated ginger
  • 2 garlic cloves crushed
  • 4 tbsp sweet soy sauce (ketjap Manis)
  • 2 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tbsp sambal oelek
  • 1 tbsp lemons or lime juice
  • 2 lbs thick boneless pork shoulder chops.
  • Atjar Tjampoer
  • For the Babi Pangang Sauce
  • 1 tbsp oil
  • 1/2 small onion minced fine
  • 1 clove garlic minced fine
  • 2 cups chicken broth
  • 1 tsp ground ginger
  • 1 tbsp tomato paste
  • 3 tbsp ketchup
  • 3 tbsp sweet chili sauce
  • 4 tbsp lemon juice
  • 1/4 cup brown sugar
  • 2 tbsp cornstarch diluted with 2 tbsp water

Instructions

  1. Mince the onion ginger, and garlic. Add the ketjap manis (sweet soya sauce), hoisin sauce, sugar, sambal and lemon juice. Put the meat in a plastic ziploc bag and add the marinade.Close tightly and put in the refrigerator. Marinate for a minimum of 2 hours or, (preferred) leave overnight.
  2. Remove from the refrigerator and put in a pot. Add enough chicken broth to cover the meat. Simmer for about 1 hour.
  3. While the meat is simmering you make the Babi Pangang sauce. Mince the onion. Put in a pot 1 tbsp of oil add the onion and garlic. When translucent add 1 tbsp tomato paste. Cook for a minute or so then you add the 2 cups of chicken broth. 1 tbsp ginger and the ketchup.
  4. Then add the sweet chili sauce you can find that in the oriental section of any grocery store. I even can find the sambal oelek in the oriental section now :). Now add the lemon juice and the brown sugar. Cook and stir so the sugar can dissolve. To thicken the sauce add the diluted cornstarch.
  5. After the meat has been cooked take it out of the liquid and discard the liquid. Dry the meat, it has to be dry before you deep fry the meat. Before I used to put the meat raw under the broiler which was okay, but it took to long and I never was able to get the crunchy meat what you get with Babi Pangang 🙂 in The Netherlands. The answer is you have to deep fry the chops 375 F for about 2-3 minutes, watch them because you don't want to burn them to a charcoal crisp. Slice the meat in strips and serve over cooked rice and Atjar Tjampoer and dredge in the Babi Pangang Sauce.
Cuisine: Indonesian/Dutch | Recipe Type: Dinner
7.6.3
161
http://arrisje.com/babi-pangang/

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Appelflappen (Apple Beignets)

Dec 30, 2014 by

Confusion about apple fritter and apple turnover. Is it appelflappen or appel beignets? Depends who you ask, and it depends where you are at.  If you have appetite for an apple fritter or an apple turnover you should wait and see what you get from the bakery. Both contains apple but how is the apple packaged. In puff pastry and baked in the oven or batter fried? It seems impossible to put an end to this confusion. Because how do you get everyone involved so far as to use the same definitions for apple fritters and apple turnovers? As for me I’m still calling these appelflappen because that’s what they were called where I grew up, even though officialy they are called appel beignets 😉 Appelflappen (beignets) are next to the oliebol the most popular treat on New Years Eve. Every Dutch family will have some oliebollen and or appelflappen.

Ingredients
  • 1½ cups plus 2 tablespoons all-purpose flour
  • Salt
  • 1¼ cups beer (Heineken)
  • Vegetable oil, for deep-frying
  • 4 Golden Delicious or which ever apples you got available
  • Granulated or confectioners’ sugar, for dusting
Instructions
  1. Peel and core the apples slice in ¼ inch rings and put them in cold water so they wont turn brown.
  2. In a bowl, whisk the all-purpose flour with a pinch of salt; gradually whisk in the beer until completely smooth. Allow the batter to rest for at least 30 minutes or up to 1 hour.
  3. In a large deep skillet, heat 3 inches of the vegetable oil to 370° over moderate heat. Stir the batter. Working in batches, dip the apple rings in the batter and fry them, turning occasionally, until golden and crisp, about 6 minutes. Using a slotted spoon or a wire skimmer, transfer the beignets to a baking sheet lined with paper towels to drain. Keep the cooked beignets warm in a low oven while frying the rest. Sprinkle the beignets with granulated sugar or sift confectioners’ sugar over them and serve hot.

 

Appelflappen (Apple Beignets)

Appelflappen (beignets) are next to the oliebol the most popular treat on New Years Eve. Ever Dutch family will have some oliebollen and or appelflappen.

30 minPrep Time

6 minCook Time

36 minTotal Time

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Ingredients

  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • Salt
  • 1 1/4 cups beer (heineken)
  • Vegetable oil, for deep-frying
  • 4 Golden Delicious or which ever apples you got available
  • Granulated or confectioners' sugar, for dusting

Instructions

  1. Peel and core the apples slice in 1/4 inch rings
  2. In a bowl, whisk the all-purpose flour with a pinch of salt; gradually whisk in the beer until completely smooth. Allow the batter to rest for at least 30 minutes or up to 1 hour.
  3. In a large deep skillet, heat 3 inches of the vegetable oil to 370° over moderate heat. Stir the batter. Working in batches, dip the apple rings in the batter and fry them, turning occasionally, until golden and crisp, about 6 minutes.
  4. Using a slotted spoon or a wire skimmer, transfer the beignets to a baking sheet lined with paper towels to drain. Keep the cooked beignets warm in a low oven while frying the rest. Sprinkle the beignets with granulated sugar or sift confectioners' sugar over them and serve hot.
Cuisine: Dutch | Recipe Type: Dessert/Holiday
7.6.3
152
http://arrisje.com/appelflappen-apple-beignets/

 

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Groentesoep met Balletjes

Dec 26, 2014 by

Vegetable Soup with Balls

Groentesoep met Balletjes is a typical Dutch Vegetable Soup. Literary translated Vegetable soup with balls.   Didn’t realize that it’s a typical Dutch dish until I noticed I didn’t see it over here (USA). This is my version of groentesoep met balletjes.

Ingredients
For the broth:
  • 1 chicken or turkey carcass
  • water
  • 1 large onion
  • 3 celery sticks
  • 1 carrot
  • ½ tsp peppercorns
  • 2 bay leaves
For the meatballs:
  • 2 slices of bread
  • ½ tray of ground beef (preferably 97% or 93%)
  • ½ tray of ground pork
  • 1 egg
  • ½ cup of bread crumbs
  • 1 small onion, minced
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • fresh parsley
For the soup:
  • 2 quarts of chicken broth
  • 1 leek
  • 4 green onions
  • celery leaves
  • 1 carrot
  • bunch of parsley
  • any chicken soup mix
  • 1 tbsp better then bouillon
  • ¼ cup of vermicelli
Instructions
  1. Put the carcass in the slow cooker and fill with water. Cut up the onion, celery, carrot in big chunks. Add all to the slowcooker. Add the peppercorns and bay leaves. Put on low for at least 8 hours. (I did overnight).
  2. Next day take all the vegetables and the carcass out of the broth. Use a sieve to make sure you there are no solids left. Now you can freeze the broth or use it for this soup.
  3. Time to make the small meatballs. Mine are a bit big, next time have to make them smaller ;). Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, ½ cup of bread crumbs, minced onion and seasonings to the ground beef/pork, optional add fresh parsley to the ground meat. Mix all together and make some meatballs. Make sure you make them small, you noticed I didn’t ;).
  4. Cut the leek length wise and then cross wise so you have small pieces, rinse with water. All vegetables needs to be of uniform size. Cut the green onions, chop the celery leaves and shred the carrot. Chop the parsley.
  5. Add the meatballs to the broth, they are done when they float to the top. Add the soup package of your choice to the broth. I found this one in the ethnic section you don’t have to use this one you can use Knorr to. Add the chopped vegetables, the vermicelli (found that also in the ethnic section) and 1 tbsp of better then bouillon. Cook for about 20 minutes.

Yields 10

Groentesoep met Balletjes

Groentesoep met Balletjes is a typical Dutch Soup. Literary translated Vegetable soup with balls. Didnâ??t realize that itâ??s a typical Dutch dish until I noticed I didnâ??t see it over here (USA). This is my version of groentesoep met balletjes.

30 minPrep Time

10 hrCook Time

10 hr, 30 Total Time

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Recipe Image

Ingredients

    For the broth:
  • 1 chicken or turkey carcass
  • water
  • 1 large onion
  • 3 celery sticks
  • 1 carrot
  • 1/2 tsp peppercorns
  • 2 bay leaves
  • For the meatballs:
  • 2 slices of bread
  • 1/2 tray of ground beef (preferably 97% or 93%)
  • 1/2 tray of ground pork
  • 1 egg
  • 1/2 cup of bread crumbs
  • 1 small onion, minced
  • 1/2 tsp salt
  • 1/2 tsp curry powder
  • 1/2 tsp nutmeg
  • 1/2 tsp chili paste or pepper
  • fresh parsley
  • For the soup:
  • 2 quarts of chicken broth
  • 1 leek
  • 4 green onions
  • celery leaves
  • 1 carrot
  • bunch of parsley
  • any chicken soup mix
  • 1 tbsp better then bouillon
  • 1/4 cup of vermicelli

Instructions

  1. Put the carcass in the slow cooker and fill with water. Cut up the onion, celery, carrot in big chunks. Add all to the slowcooker. Add the peppercorns and bay leaves. Put on low for at least 8 hours. (I did overnight).
  2. Next day take all the vegetables and the carcass out of the broth. Use a sieve to make sure you there are no solids left. Now you can freeze the broth or use it for this soup.
  3. Time to make the small meatballs. Mine are a bit big, next time have to make them smaller ;). Break up the bread, add enough milk to saturate the bread. Squeeze some milk out of the bread, put 1 egg, 1/2 cup of bread crumbs, minced onion and seasonings to the ground beef/pork, optional add fresh parsley to the ground meat. Mix all together and make some meatballs. Make sure you make them small, you noticed I didn't lol.
  4. Cut the leek length wise and then cross wise so you have small pieces, rinse with water. All vegetables needs to be of uniform size. Cut the green onions, chop the celery leaves and shred the carrot. Chop the parsley.
  5. Add the meatballs to the broth, they are done when they float to the top. Add the soup package of your choice to the broth. I found this one in the ethnic section you don't have to use this one you can use Knorr to. Add the chopped vegetables, the vermicelli (found that also in the ethnic section) and 1 tbsp of better then bouillon. Cook for about 20 minutes.
Cuisine: Dutch | Recipe Type: Soup
7.6.3
159
http://arrisje.com/groentesoep-met-balletjes/

 

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Room Soezen (Cream Puffs)

Oct 17, 2013 by

Unless you don’t like whipped cream, what is not to like about room soezen (cream puffs)? You be surprised how easy they are to make.

Ingredients

1 cup water
1/2 cup butter
1 cup all purpose flour
4 eggs
2 tsp vanilla extract
1 cup heavy cream
1 tbsp sugar
Dr. Oetker whipped cream stabilizer

Instructions

Preheat oven to 400F. Bring water and butter to a boil. Stir in the flour until mixture forms a ball. Remove from heat.

Add eggs, beat with a wooden spoon until smooth. Line the baking dish with parchment paper and spray with no stick baking spray. Drop the batter on the cookie sheet. Bake in preheated oven for 30-35 min or until golden brown.

Cool and cut off the tops. For the filling I like whipped cream. In a cold bowl add the heavy cream, whipped cream stabilizer and sugar beat till it forms peaks. Don’t beat it too long otherwise you end up with butter. Now you think that you don’t need no stabilizer but you really do, it is so the whipped cream holds it shape, other wise it will turn runny. Fill the room soezen (cream puffs) with the whipped cream and top of with your favorite fruit or powdered sugar. You can use this same recipe for eclairs but just add chocolate or mocha icing to the top layer. Serve immediately or refrigerate.


Yields 6

Room Soezen (Cream Puffs)

Unless you don't like whipped cream, what is not to like about room soezen (cream puffs) and surprisingly they are very easy to make.

10 minPrep Time

30 minCook Time

40 minTotal Time

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Recipe Image

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1 cup all purpose flour
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup heavy cream
  • 1 tbsp sugar
  • Dr. Oetker whipped cream stabilizer

Instructions

  1. Preheat oven to 400F. Bring water and butter to a boil. Stir in the flour until mixture forms a ball. Remove from heat.
  2. Add eggs, beat with a wooden spoon until smooth. Line the baking dish with parchment paper and spray with no stick baking spray. Drop the batter on the cookie sheet. Bake in preheated oven for 30-35 min or until golden brown.
  3. Cool and cut off the tops. For the filling I like whipped cream. In a cold bowl add the heavy cream, whipped cream stabilizer and sugar beat till it forms peaks. Don't beat it too long otherwise you end up with butter. Now you think that you don't need no stabilizer but you really do, it is so the whipped cream holds it shape, other wise it will turn runny. Fill the room soezen (cream puffs) with the whipped cream and top of with your favorite fruit or powdered sugar. You can use this same recipe for eclairs but just add chocolate or mocha icing to the top layer. Serve immediately or refrigerate.
7.6.3
140
http://arrisje.com/room-soezen-cream-puffs/

 

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Kroket

Jun 23, 2013 by

 

The kroket or bitterbal is a a deep fried snack, popular in the Netherlands. It is crunchy on the outside, but very soft and smooth on the inside. The difference between a kroket and a bitterbal is the size. Kroket is a small roll and a bitterbal is a small ball.Each year 300 million croquettes are sold in the Netherlands (which works out to about 18 per person annualy), making it the second most-popular snack in the country. This number does not include croquettes made and consumed domestically, likely to number in the millions as well. Its popularity is only surpassed by the frikadel, a minced-meat hot dog, of which about 580 million are sold each year.Vendors have often tried to market and sell it in other countries, but have failed, even in neighbouring countries like Belgium and Germany. Potato croquettes, however, are quite popular in some parts of Germany and in Belgium. In Japanese cuisine, a relative of the croquette, known as korokke is a popular fried-food item, but is generally patty-shaped, and served with a brown sauce.HistoryThe croquette was actually a French invention, and was introduced in the Netherlands at the start of the 20th century. In 1909, the Dutch patissier Kwekkeboom came across a fried, ragout filled croquette in France. The French used all sorts of fillings to make their croquettes: various kinds of meat, fish, vegetables, and potatoes. Kwekkeboom introduced the croquette to the Netherlands and started producing croquettes filled with good-quality beef. The croquette became hugely popular, and nowadays there are numerous suppliers, though quality and price can differ greatly. Suppliers have experimented with all sorts of croquette fillings, including salmon, asparagus, sate, shrimp, cheese, and goulash.

The ‘automatiek’ is a typical Dutch vending machine

Croquettes, and frikadels (and other hot snacks like hamburgers) are often sold in snack bars, in particular in automatieken (see also automat). They are often located at railway stations, or in busy shopping streets. One large chain of these automatieks is FEBO.

Croquettes are often eaten in a bread bun, with mustard.

Croquettes are so popular in the Netherlands that even McDonalds sells something like it, though with a hamburger shape, in a bread bun: the McKroket.

Urban Myth: The ingredients of the cheaper croquettes are the subject of a recurring urban myth, according to which offal, pigs’ eyes, cows’ udders, chickens’ toes, and other animal parts are added to the croquets to provide bulk and flavour. All this is very unlikely since Dutch food law is very strict, and any supplier adding animal waste to food risks being banned from the industry altogether. Some have suggested the possibility of these rumours having been started by the top croquette brands in the Netherlands – Van Dobben and Kwekkeboom – to distinguish themselves from the lower quality, cheaper, brands. The source of this information is from wikipedia.com

Ingredients

1 stick margarine
1 cup of minced onion
1 cup of flour
4 cups of shredded beef
1 beef bouillon cube
3 cups of beef broth (where you cooked the beef in)
1 cup of chopped parsley
1 tsp pepper
1/2 tsp salt
1/2 tsp nutmeg
2eggs
bread crumbs
1 cup of flour (for rolling)
canola oil

Instructions

Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux. You don’t have to use beef you can use pork or chicken, whichever you prefer.

It’s time to make the roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time.

Keep stirring till you have a nice sauce. Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours. When you take it out of the refrigerator it will be a bit more solid.

Wet your hand with the canola oil, and roll the kroketten.

When you are finished rolling the kroketten you roll them in the flour then the egg wash and the last one in the bread crumbs. I like to flash freeze mine but you don’t have to. While I clean up my kitchen I put them in the freezer to flash freeze.

When your kitchen is all cleaned up again you can go and deep fry these kroketten. Eat as an appetizer or eat them for lunch on a bun or a slice of bread. Did anyone notice that I started frying 3 kroketten and I end up with 2 😉

Yields 12

Kroket
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Ingredients

  • 1 stick margarine
  • 1 cup of minced onion
  • 1 cup of flour
  • 4 cups of shredded beef
  • 1 beef bouillon cube
  • 3 cups of beef broth (where you cooked the beef in)
  • 1 cup of chopped parsley
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2eggs
  • bread crumbs
  • 1 cup of flour (for rolling)
  • canola oil

Instructions

  1. Boil the beef in water till it falls apart or chop it, it took me about a good 4 hour on simmer. Save the beef broth you are going to need it for the roux. You don't have to use beef you can use pork or chicken, whichever you prefer.
  2. It's time to make the roux and this is how you do it. Melt the margarine in the skillet, add the minced onion, cook till translucent, then add the flour. Keep stirring. Then add the beef broth, 1 cup at the time.
  3. Keep stirring till you have a nice sauce. Add the seasonings, the shredded or chopped beef and the parsley. Pour onto a cookie sheet and let it cool in your refrigerator for about 2 hours. When you take it out of the refrigerator it will be a bit more solid.
  4. Wet your hand with the canola oil, and roll the kroketten.
  5. Ones you finish rolling the kroketten you roll them in the flour then the egg wash and the last one in the bread crumbs. I like to flash freeze mine but you don't have to. While I clean up my kitchen I put them in the freezer to flash freeze.
  6. When your kitchen is all cleaned up again you can go and deep fry these kroketten. Eat as an appetizer or eat them for lunch on a bun or a slice of bread.
Cuisine: Dutch | Recipe Type: Appetizer/Snack
7.6.3
126
http://arrisje.com/kroket/

 

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Pan Fried Pork Chops

Apr 18, 2013 by

 

The old fashioned way pan fried pork chops. This won’t take you but a few minutes to fry these chops in the skillet.

Ingredients

4 Pork chops (I prefer center cut)
salt and pepper
1 stick of margarine
1 cup of breadcrumbs
1 tbsp olive oil
diluted cornstarch
optional 1 tsp of nutmeg

Instructions

1.  Rinse and dry the pork chops. Season the pork chops on both sides with salt pepper and (optional)nutmeg. Rub them in with some olive oil. Then rub them in with bread crumbs.

2. Put the skillet on high, feel if the skillet is hot. Put your hand over (not on) the skillet, if it feels hot add the margarine and a little bit of olive oil in the skillet. Never cook something in a cold skillet. Because it will make it stick to the skillet. Wait till the margarine gets slightly brown.

3. Add the pork chops. Fry them on medium high, not longer then 2 1/2 -3 min on each side, depending on the thickness of the pork chop. Turn over when brown. Check if the pork chops are done by cutting in the middle of the chop. Then you will see if it is done or not. Make the gravy with the left over drippings by adding 1/2 cup of water and the diluted cornstarch.

 

Yields 4

Pan Fried Pork Chops

The old fashioned way pan fried pork chops. This won't take you but a few minutes to fry these chops in the skillet.

8 minPrep Time

12 minCook Time

20 minTotal Time

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Recipe Image

Ingredients

  • 4 Pork chops (I prefer center cut)
  • salt and pepper
  • 1 stick of margarine
  • 1 cup of breadcrumbs
  • 1 tbsp olive oil
  • diluted cornstarch
  • optional 1 tsp of nutmeg

Instructions

  1. Rinse and dry the pork chops. Season the pork chops on both sides with salt pepper and (optional)nutmeg. Rub them in with some olive oil. Then rub them in with bread crumbs.
  2. Put the skillet on high, feel if the skillet is hot. Put your hand over (not on) the skillet, if it feels hot add the margarine and a little bit of olive oil in the skillet. Never cook something in a cold skillet. Because it will make it stick to the skillet. Wait till the margarine gets slightly brown.
  3. Add the pork chops. Fry them on medium high, not longer then 2 1/2 -3 min on each side, depending on the thickness of the pork chop. Turn over when brown. Check if the pork chops are done by cutting in the middle of the chop. Then you will see if it is done or not. Make the gravy with the left over drippings by adding 1/2 cup of water and the diluted cornstarch.
7.6.3
117
http://arrisje.com/pan-fried-pork-chops/

 

*Arrisje’s Recipe Card. Click on the picture and save to your hard drive and print as a 4×6 pic*

Recipe Card Pork Chops

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Green Beans

Aug 26, 2012 by

Here is another recipe of my Mother, simple, easy and very tasty.

Ingredients

  • 750 gram green beans
  • 1/2 tsp salt
  • 1/4 tsp nutmeg powder
  • 1 tbsp butter

Instructions

  1. Wash the green beans and cut the ends of the beans.
  2. Put the beans under just enough water. Add some salt and cook till done. Takes about 15 minutes. If there is remaining water left pour it off. Add the butter and nutmeg powder.

Green Beans

Here is another recipe of my Mother, simple, easy and very tasty.

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 750 gram green beans
  • 1/2 tsp salt
  • 1/4 tsp nutmeg powder
  • 1 tbsp butter

Instructions

  1. Wash the green beans and cut the ends of the beans.
  2. Put the beans under just enough water. Add some salt and cook till done. Takes about 15 minutes. If there is remaining water left pour it off. Add the butter and nutmeg powder.
7.6.3
102
http://arrisje.com/green-beans/

 

*Arrisje’s Recipe Card. Click on the picture, save to your hard drive and print as a 4×6 pic*

Green Beans Recipe Card

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