Snert (Dutch)

Jul 13, 2012 by

Snert is a not so nice word for this wonderful soup. Snert is a Dutch word for substandard quality, rubbish or trash, The first time my husband was asked if he would like to eat some snert he was thinking wtf ??? And said politely:” No thank you” Later on, he told me that he thought he was asked if he wanted to eat some snot lol. The soup originally was made from leftovers with green or split peas thrown in for substance. The peas now are the main ingredients, as are a smoked sausage and pork. Other items added to the soup include leeks, celeriac and onion. This soup is in the wintertime staple food for most Dutch households. When you make this soup your spoon should be able to stand up by it self 🙂 Some like it that stiff, some don’t. The soup is filling and is particularly in favor during the winter season, for example at outdoor skating events. This is one of the many recipes from my mother Gonnie.

Ingredients

  • 4 country style ribs
  • 2 liter water (or 8 cups)
  • 1 bag of split peas
  • 1/2 celery root cut in cubes, the greenery of the celery root cut up
  • 1 minced onion
  • 3 cutup leeks
  • 1 polish sausage
  • 2 tbsp chicken base

Instructions

  1. The night before you make snert put the split peas under just enough water. The next day simmer the country style ribs, till done. That takes about 4 hours. Strain the broth and add the broth to the slow cooker. Add the split peas with the leftover liquid. Add all vegetables and put on high for 4 hours. Cook the polish sausage in separate pot, you can add that to the soup when you are ready to serve. Add pepper and salt to your own taste.

Snert
 
Author:
Recipe type: Soup
Cuisine: Dutch
Ingredients
  • 4 country style ribs
  • 2 liter water (or 8 cups)
  • 1 bag of split peas
  • ½ celery root cut in cubes, the greenery of the celery root cut up
  • 1 minced onion
  • 3 cutup leeks
  • 1 polish sausage
  • 2 tbsp chicken base
Instructions
  1. The night before you make snert put the split peas under just enough water. The next day simmer the country style ribs, till done. That takes about 4 hours. Strain the broth and add the broth to the slow cooker. Add the split peas with the leftover liquid. Add all vegetables and put on high for 4 hours. Cook the polish sausage in separate pot, you can add that to the soup when you are ready to serve. Add pepper and salt to your own taste.

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

Snert

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Bitterballen (Dutch)

Jul 8, 2012 by

 

Bitterbal or kroket 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. I have both posted on my website because a lot of people ask me for the recipe for bitterballen or kroketten. 😉

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 ham, whichever you prefer. Make a 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. still 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.

Then make small balls (golf ball size) or small rolls, those are called kroketten.Wet your hand with the canola oil roll the balls.

Then roll in the flour then in the egg mixture and then in the bread crumbs.

While I clean up my kitchen from making these bitterballen I put them in the freezer to flash freeze. When your kitchen is all cleaned up again, go and deep fry these bitterballen. Eat as an appetizer or eat them on a slice of bread.

Bitterballen
 
Prep time
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Bitterbal or kroket 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. I have both posted on my website because a lot of people ask me for the recipe for bitterballen or kroketten. 😉
Author:
Recipe type: Appetizer
Cuisine: Dutch
Serves: 55
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
  • ½ tsp salt
  • ½ 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 ham, whichever you prefer. Make a 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. still 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. Then make small balls (golf ball size) or small rolls, those are called kroketten. Wet your hand with the canola oil roll the balls and roll in the four then in the egg mixture and then in the bread crumbs. While I clean up my kitchen from making these bitterballen I put them in the freezer to flash freeze. When your kitchen is all cleaned up again go and deep fry these bitterballen. Eat as an appetizer or eat them on a slice of bread.

 

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Bami Schijf (Dutch)

Jul 8, 2012 by

 

Bami schijf or bahmi schijf Is a tweaked form of an Indonesian noodle dish (bahmi goreng) that was made by the Dutch. Think little breaded pockets of portable stir-fry 🙂

Ingredients

  • 500 grams Left over Bami or Nasi
  • 2 1/2 tbsp butter or margarine
  • 3 tbsp and 1/4 cup of flour
  • 1 cup of chicken stock or water
  • 1 tbsp chicken base or 1 bouillon cube (crushed)
  • 2/4 cup of bread crumbs
  • 1 egg
  • 1 tbsp Ketjap Manis (sweet soya sauce)
  • 1/2 tbsp sambal

Instructions

  1. Cut the leftover Bami or Nasi. in small pieces. Melt the butter or margarine, make sure it does not turn brown. Add the 3 tbsp flour and then add the bouillon. Keep stirring so you won’t have no lumps. If you do have lumps strain it through a sieve. Add the sambal and soya sauce. Add the leftover bami or nasi and let it cool. (Freezer for about 1/2 hour) Mix 1/4 cup of flour with the 2/4 cup of bread crumbs. Mix the egg with 1 tbsp water. Make patties, dip in the egg-wash then in the flour mix. Put in the freezer for about 1/2 hour and deep fry till brown. You can deep freeze the patties but defrost before you deep-fry them.

Bamie Schijf
 
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Bami schijf Is a tweaked form of an Indonesian noodle dish (bami goreng) that was made by the Dutch. Think little breaded pockets of portable stir-fry 🙂
Author:
Recipe type: Appetizer/Snack
Cuisine: Dutch
Ingredients
  • 500 grams Left over Bami or Nasi
  • 2½ tbsp butter or margarine
  • 3 tbsp and ¼ cup of flour
  • 1 cup of chicken stock or water
  • 1 tbsp chicken base or 1 bouillon cube (crushed)
  • 2/4 cup of bread crumbs
  • 1 egg
  • 1 tbsp Ketjap Manis (sweet soya sauce)
  • ½ tbsp sambal
Instructions
  1. Cut the leftover Bami or Nasi. in small pieces. Melt the butter or margarine, make sure it does not turn brown. Add the 3 tbsp flour and then add the bouillon. Keep stirring so you won't have no lumps. If you do have lumps strain it through a sieve. Add the sambal and soya sauce. Add the leftover bami or nasi and let it cool. (Freezer for about ½ hour) Mix ¼ cup of flour with the 2/4 cup of bread crumbs. Mix the egg with 1 tbsp water. Make patties, dip in the egg-wash then in the flour mix. Put in the freezer for about ½ hour and deep fry till brown. You can deep freeze the patties but defrost before you deep-fry them.

 

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Bokkepootje (Goat leg cookie,Dutch)

May 13, 2012 by

 

This is another cookie from The Netherlands, A great companion with a cup of coffee or tea. Bokkepootje translated means goat leg. If you look at the cookie it actually looks like one. Just use your imagination 🙂 They are crunchy on the outside and soft on the inside.

Ingredients

100 gram egg white
100 gram sugar
100 gram gounded almonds
20 gram all purpose flour
2-1 oz baking squares chocolate
Optional filling for in between the cookies:
200 grams blanched almonds
300 grams sugar
1 tablespoon almond extract
4 tablespoons corn syrup

Instructions

1. Add the almonds to the food processor and grind them up till fine powder, Whisk the egg whites with the half of the sugar. After you’ve gotten a little foam, add the other half of the sugar.Continue whisking. Add the flour to the fine powder almond.

2. Add the grind-ed almond mix to the whipped egg whites. Fill the pastry bag with this mixture and squirt on a greased baking sheet. Sprinkle with almonds if you like. Bake in an oven at 180 degrees for 10 minutes. Put the chocolate in a bowl microwave for a minute or so. Stir in between till all melted. Take two cooled of pieces of cookies and dip the ends in melted chocolate. 

3. You can add marzipan in between the cookies but you can eat them without it to. To make the marzipan grind the almonds in a food processor for about two minutes. Keep it going till it’s fine powder, when it nearly forms clumps, that’s when you’ve got it right. Add the confectioners’ sugar and almond extract, then the corn syrup, processing until well-combined.
4. Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners’ sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil and refrigerated until needed.

Bokkepootje (Goat leg cookie)
 
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Ingredients
  • 100 gram egg white
  • 100 gram sugar
  • 100 gram gounded almonds
  • 20 gram all purpose flour
  • 2-1 oz baking squares chocolate
Optional filling for in between the cookies
  • 200 grams blanched almonds
  • 300 grams sugar
  • 1 tablespoon almond extract
  • 4 tablespoons corn syrup
Instructions
  1. Add the almonds to the food processor and grind them up till fine powder, Whisk the egg whites with the half of the sugar. After you've gotten a little foam, add the other half of the sugar.Continue whisking. Add the flour to the fine powder almond.
  2. Add the grind-ed almond mix to the whipped egg whites. Fill the pastry bag with this mixture and squirt on a greased baking sheet. Sprinkle with almonds if you like. Bake in an oven at 180 degrees for 10 minutes. Put the chocolate in a bowl microwave for a minute or so. Stir in between till all melted. Take two cooled of pieces of cookies and dip the ends in melted chocolate.
  3. You can add marzipan in between the cookies but you can eat them without it to. To make the marzipan grind the almonds in a food processor for about two minutes. Keep it going till it's fine powder, when it nearly forms clumps, that’s when you’ve got it right. Add the confectioners’ sugar and almond extract, then the corn syrup, processing until well-combined.
  4. Turn the mixture out onto a work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners’ sugar. If it seems too dry, add more corn syrup. At this point, the dough can be tightly wrapped in foil and refrigerated until needed.

 

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

Recipe Card Bokkepootje

 

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Kibbeling

Apr 3, 2012 by

In the Netherlands, in addition to the snackbars, one can also find street stalls selling different fried, smoked and raw fish products called a “viskraam”. Besides the popular raw herring served with chopped onions, these stalls also sell fish products such as smoked mackerel, smoked eel and “kibbeling” (deep fried cod nuggets).

Kibbeling is a snack consisting of pieces of cod in a batter of flour and egg, dipped and then fried.

The high price of cod is now often worked with other species such as pollack, whiting. Kibbeling is often eaten with garlic sauce or remoulade.

“Kibbeling” is a corruption of the word “cod cheeks.” These cheeks are cut separately and were once as “kibbeling” offered. Later the belly pieces of large minnows (cod, pollock, etc.) are also sold as “kibbeling”.

When you make this Kibbeling do not use a deep fryer with a mesh basket. I found out the hard way, the battered fish kept sticking to the basket. So the next time I make it I will use a deep skillet.

Ingredients

For the batter:
1/2 lb cod pp.
1 cup flour
1/2 cup milk
1 egg
canola oil

Fish seasoning mix:
1 tbsp basil
1 tbsp dill weed
1 tbsp onion powder
1/2 tbsp garlic
1/2 tsp celery seeds
1/2 tsp oregano
1/8 tsp lemon peel
1/8 tsp black pepper

For the garlic sauce:
1/2 cup sour cream
1/2 cup mayonnaise
1 tbsp crushed garlic
1 tsp dill weed

Instructions
Rinse the cod in some water. Mix your fish seasonings. Cut up the cod in bite size pieces then mix the milk, flour and egg. Add your seasoning mix to the cod. In the meantime heat the canola oil in a deep skillet 375F. Dip the cod in the batter and fry the cod in the oil for about 4 min or until brown. For the sauce you mix the mayo, sour cream, garlic and dill weed. Serve the cod with the garlic sauce

Kibbeling
 
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Ingredients
For the batter:
  • ½ lb cod pp.
  • 1 cup flour
  • ½ cup milk
  • 1 egg
  • canola oil
Fish seasoning mix:
  • 1 tbsp basil
  • 1 tbsp dill weed
  • 1 tbsp onion powder
  • ½ tbsp garlic
  • ½ tsp celery seeds
  • ½ tsp oregano
  • ⅛ tsp lemon peel
  • ⅛ tsp black pepper
For the garlic sauce:
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 tbsp crushed garlic
  • 1 tsp dill weed
Instructions
  1. Rinse the cod in some water. Mix your fish seasonings. Cut up the cod in bite size pieces then mix the milk, flour and egg. Add your seasoning mix to the cod. In the meantime heat the canola oil in a deep skillet 375F. Dip the cod in the batter and fry the cod in the oil for about 4 min or until brown. For the sauce you mix the mayo, sour cream, garlic and dill weed. Serve the cod with the garlic sauce.

 

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

Kibbeling Recipe Card

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Eel (paling) baked with Mustard Sauce (Dutch)

Mar 18, 2012 by

This is one of my favorite food that my mother prepared for us, and she made it again when I went home.

I did some research to find out why the eel is so expensive. And this is what I found out:

European eel is a ‘catadromous’ fish – that is, it spawns and is born at sea, and then migrates into inland waters to eat and grow. In the course of its life, it travels many thousands of miles, and passes through a number of very different stages, marked by changes in their colour.

European eel is now believed to spawn in the Sargasso Sea in the middle of the North Atlantic, whence the larvae then migrate to the coasts of Europe by drifting on the Gulf Stream. There they congregate in estuaries as glass eel, before metamorphosing into elvers and moving upstream. They spend most of their lifespan (6 to 20 years) in freshwater, where their bellies turn yellow. When the time comes for them to spawn, their skin turns silver and their stomachs dissolve. They then return downriver to swim back to the Sargasso Sea where their lives began.

European eels can live for over 80 years and reach up to 130cm in length, but average length of adults is around 60-80 cm, when they weigh around 1-2 kg.

The main fisheries for eel take place while they are migrating, when they are trapped and netted in estuaries and inshore waters. While traditional fisheries for local consumption tended to focus on adult eels, the last fifteen years have seen the emergence of a fishery for glass eels, which are exported to Asian markets where they are fattened in farms before being sold. As a result, the price of glass eel soared, to the point where in the mid-2000s it exceeded that of caviar.

The last twenty years have seen a dramatic decline in the number of eels reaching European river systems, which have fallen to as little as 1% of their previous levels according to some estimates. No one explanation can account for this phenomenon, which has been seen all over Europe. Possible causes, in addition to overfishing, include parasites, the damming of river systems for hydro-electric power, pollution, and changes to the course of the Gulf Stream

Ingredients

  • 3 lb eel
  • 2 rusk or 1/2 cup of bread crumbs
  • 1 lemon
  • 2 cups of water
  • 2 tsp salt
  • 1 stick of margarine
  • 2 tbsp cornstarch
  • 1 tbsp grainy mustard

Instructions

  1. Turn the oven on to 350F/180C. Wash the eel. Cut in 3 pieces.
  2. Add salt, chunks of margarine, to the eel. Crush the rusk (or use the bread crumbs), cover the eel with the rusk crumbs. Squeeze the lemon juice out of the lemon and pour over the eel. Add the 2 cups of water and put this dish in the preheated oven and bake for about 40 min, or until fork tender.
  3. Take the eel out of the oven dish and pour the liquid in a pan. Add 1 tbsp grainy mustard. (sorry no picture of that mom worked fast ;)) Dilute the cornstarch with water and add to the sauce. Whisk well. Pour over the eel.

Eel (Paling) baked with Mustard Sauce
 
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Author:
Serves: 3
Ingredients
  • 3 lb eel
  • 2 rusk or ½ cup of bread crumbs
  • 1 lemon
  • 2 cups of water
  • 2 tsp salt
  • 1 stick of margarine
  • 2 tbsp cornstarch
  • 1 tbsp grainy mustard
Instructions
  1. Turn the oven on to 350F/180C. Wash the eel. Cut in 3 pieces.
  2. Add salt, chunks of margarine, to the eel. Crush the rusk (or use the bread crumbs), cover the eel with the rusk crumbs. Squeeze the lemon juice out of the lemon and pour over the eel. Add the 2 cups of water and put this dish in the preheated oven and bake for about 40 min, or until fork tender.
  3. Take the eel out of the oven dish and pour the liquid in a pan. Add 1 tbsp grainy mustard. (sorry no picture of that mom worked fast ;)) Dilute the cornstarch with water and add to the sauce. Whisk well. Pour over the eel.

 

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

 

Baked Eel with Mustard Sauce Recipe Card

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Dutch Apple Cake

Jan 15, 2012 by

My sisters came to visit me last year and my sister Martha made this Dutch Apple Cake  for us. She gave me her recipe and I made a few changes to the ingredients, just added cinnamon, vanilla and lemon extract.

Ingredients

4 small apples (you need 3 1/2 but you can eat the rest)
1 cup sugar plus 3 tbsp
2/3 cup unsalted melted butter
4 eggs
2 cups cake flour
1 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp lemon extract
1 tbsp lemon juice
3 tbsp apricot jelly

Instructions

1. Put parchment paper underneath the circle of the spring form and draw a circle. Cut out the circle and spray the springform with Pam. Put the parchment circle on it and spray it again with Pam. so the cake won’t stick to the bottom.

2. Peel the apples and take the core out. Cut the apples up in 4. Add 1 tbsp of lemon juice, 3 tbsp of sugar and 1 tbsp of cinnamon to the apples. Mix it up and set aside.

3. Add the melted butter to the sugar and mix well. Add one egg to the butter sugar mix, alternate with 1/2 cup of cake flour. When you used up all the flour and the eggs, add the vanilla and lemon extract.

4. Pour in the prepared spring form and top it off with the apples. Cook in a preheated oven of 300F oven for 1 1/2 hour. The last 10 min top the cake with the apricot jelly and cook 10 min more. Take the cake out of the oven and put on a wired rack, let it cool for about 10 min then you should be able to take the cake out of the spring form.

Dutch Apple Cake
 
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My sisters came to visit me last year and my sister Martha made this for us. She gave me her recipe and I made a few changes to the ingredients, just added cinnamon, vanilla and lemon extract.
Author:
Cuisine: Dutch
Ingredients
  • 4 small apples (you need 3½ but you can eat the rest)
  • 1 cup sugar plus 3 tbsp
  • ⅔ cup unsalted melted butter
  • 4 eggs
  • 2 cups cake flour
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • ½ tsp lemon extract
  • 1 tbsp lemon juice
  • 3 tbsp apricot jelly
Instructions
  1. Put parchment paper underneath the circle of the spring form and draw a circle. Cut out the circle and spray the springform with Pam. Put the parchment circle on it and spray it again with Pam. so the cake won't stick to the bottom.
  2. Peel the apples and take the core out. Cut the apples up in 4. Add 1 tbsp of lemon juice, 3 tbsp of sugar and 1 tbsp of cinnamon to the apples. Mix it up and set aside.
  3. Add the melted butter to the sugar and mix well. Add one egg to the butter sugar mix, alternate with ½ cup of cake flour. When you used up all the flour and the eggs, add the vanilla and lemon extract.
  4. Pour in the prepared spring form and top it off with the apples. Cook in a preheated oven of 300F oven for 1½ hour. The last 10 min top the cake with the apricot jelly and cook 10 min more. Take the cake out of the oven and put on a wired rack, let it cool for about 10 min then you should be able to take the cake out of the spring form.

 

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

Recipe Card Dutch Apple Cake

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Dutch Apple Pie

Jan 15, 2012 by

Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie.

The basis of Dutch apple pie is a crust on the bottom and around the edges. This is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling, and lemon juice is often added. The filling can be sprinkled with liqueur for taste. Atop the filling, strands of dough cover the pie in a lattice, holding the filling in place but keeping it visible. Though it can be eaten cold, most people crave for the warm version, with a dash of whipped cream or vanilla ice cream.

Ingredients

For the crust:
300 gram self rising flour
200 gram unsalted butter
150 gram sugar
1 egg
For the filling:
1 kg tart apples (Jona)
50 gram vanilla sugar (Dr Oetker)
100 gram raisins
1-2 tsp cinnamon
breadcrumbs
1 beaten egg to glaze
Parchment paper

Instructions

1.  Well the raisins in water or rum Put all the ingredients for the crust in the kitchen aid machine, and mix till the dough is a ball. Take the dough out and put in the refrigerator (needs to be cold to make the crust).
2. Peel the apples and use the mandolin to make even slices of the apples. Combine with the vanilla sugar, raisins and cinnamon. Sprinkle with some lemon juice, that way the apples won’t turn brown. Add the cinnamon ( I forgot the pic of that one but you get the idea).

3. Circle with a pencil around the spring form on parchment paper, cut the circle out. Grease the spring form add the cut out parchment paper and add the breadcrumbs, that will absorb the moisture.

4.Roll 1/2 the dough out and put the crust in the spring form, don’t make it too thick. Add the apple mixture to it and roll the left over dough in strips and make a lattice pattern. Brush the lattice with the beaten egg. Bake in a preheated oven of 300F and bake for about 1hr and 10 min. According to mom’s recipe it should be 175C which is 340F. If you have bigger slices of apple you need to cook it longer.

 

Dutch Apple Pie
 
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The basis of Dutch apple pie is a crust on the bottom and around the edges. This is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling, and lemon juice is often added. The filling can be sprinkled with liqueur for taste. Atop the filling, strands of dough cover the pie in a lattice, holding the filling in place but keeping it visible. Though it can be eaten cold, most people crave for the warm version, with a dash of whipped cream or vanilla ice cream.
Author:
Recipe type: Dessert
Cuisine: Dutch
Ingredients
For the crust:
  • 300 gram self rising flour
  • 200 gram unsalted butter
  • 150 gram sugar
  • 1 egg
For the filling:
  • 1 kg tart apples (Jona)
  • 50 gram vanilla sugar (Dr Oetker)
  • 100 gram raisins
  • 1-2 tsp cinnamon
  • breadcrumbs
  • 1 beaten egg to glaze
  • Parchment paper
Instructions
  1. Well the raisins in water or rum Put all the ingredients for the crust in the kitchen aid machine, and mix till the dough is a ball. Take the dough out and put in the refrigerator (needs to be cold to make the crust).
  2. Peel the apples and use the mandolin to make even slices of the apples. Combine with the vanilla sugar, raisins and cinnamon. Sprinkle with some lemon juice, that way the apples won't turn brown. Add the cinnamon ( I forgot the pic of that one but you get the idea).
  3. Circle with a pencil around the springform on parchment paper, cut the circle out. Grease the spring form add the cut out parchment paper and add the breadcrumbs, that will absorb the moisture.
  4. Roll ½ the dough out and put the crust in the spring form, don't make it too thick. Add the apple mixture to it and roll the left over dough in strips and make a lattice pattern. Brush the lattice with the beaten egg. Bake in a preheated oven of 300F and bake for about 1hr and 10 min. According to mom's recipe it should be 175C which is 340F. If you have bigger slices of apple you need to cook it longer.

 

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

Dutch Apple Pie

 

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Meatballs gehaktbal

Jan 14, 2012 by

“Woensdag, gehaktdag!” (“Wednesday, minced meat day!”That is how it used to be up until the 1960s: on Wednesdays, virtually every Dutch housewife would serve minced meat for dinner. Even today, more traditional families and elderly people eat minced meat on Wednesday. Now why would a whole country eat the same food on the same day?

That has to do with the fact that butchers used to slaughter the animals themselves. They usually did so on Monday. On Tuesday, they would process the meat into high quality steaks, chops and the like. Finally, on Wednesday, the butcher would take the leftovers and turn them into minced meat that he would sell at a special low price.

The slogan “Woensdag, gehaktdag!” was introduced by the butcher association to promote their products and industry. The slogan took on and is still known today. Along the way, it even got new meanings. Today it is also used to refer to the third Wednesday in May. On this day, the Dutch Minister of Finance presents and defends the State expenses over the last year in parliament. If the defense is flawed or the State has spent her money unwisely, the Parliament will “make minced meat” of the minister (figuratively spoken of course).

In 2007, a very controversial book was published in the Netherlands with the title “Woensdag, Gehaktdag”. It was written by the convicted killer Richard Klinkhamer and in it, he describes how he fantasized about killing his wife and how he ultimately lived his fantasy in 1991.

Personally I prefer the original meaning: simply eating some nice meat balls on Wednesday (or any other day for that matter).

Information of the origin of the Dutch Gehaktbal found on Dutch Ancestory Magazine

Ingredients

2 slices of bread
1 tray of ground beef (preferably 97% or 93%)
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.

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, if you have some fresh parsley available, add it to the ground beef. Mix all together and make some meatballs. I use the ice cream scooper, so I get uniform size balls, and they won’t be too big.

2. Heat the skillet on high, then add one stick of margarine to the skillet. Wait till the margarine turn slightly brown. Add the meatballs and brown on both sides. Put the lid on the skillet and simmer for 20 min. Then take out the meatballs and add 1 cup of water or some broth. If you don’t have broth add 1 tbsp of beef base. Then add some diluted cornstarch to the gravy to make it thick.

Meatballs (gehaktballetje)
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 slices of bread
  • 1 tray of ground beef (preferably 97% or 93%)
  • 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.
Instructions
  1. 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, if you have some fresh parsley available, add it to the ground beef. Mix all together and make some meatballs. I use the ice cream scooper, so I get uniform size balls, and they won't be too big.
  2. Heat the skillet on high, then add one stick of margarine to the skillet. Wait till the margarine turn slightly brown. Add the meatballs and brown on both sides. Put the lid on the skillet and simmer for 20 min. Then take out the meatballs and add 1 cup of water or some broth. If you don't have broth add 1 tbsp of beef base. Then add some diluted cornstarch to the gravy to make it thick.

 

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Gevulde Koeken (Almond Paste Cookie,Dutch)

Jan 8, 2012 by

A gevulde koek is an almond cookie made of dough and butter with a sweet filling. Almond paste is the most common filler. An almond cookie with a diameter of about 10 cm, a half almond on top. The top of the cake is shiny brown, an effect that is achieved through to cover the dough with beaten egg. It is a typical Dutch bakery item. The cookie is eaten with coffee, tea and hot chocolate.

The cheaper versions ( the one you mostly buy in the supermarket) are not always filled with almond paste, many of them filled with beans instead of almond paste.

Rondo (also called Amsterdammertje) and a canoe have the same ingredients as an almond cookie, but baked in a mold. Rondo is a round and an elongated canoe.

Ingredients For the almond paste:
125 grams of blanched almonds
125 grams sugar
1 egg
1/8 tsp lemon peelFor the cookie dough:
300 grams of flour
200 grams cold butter, cut into cubes
150 grams sugar
200 grams almond paste ( the almond paste you just made)
1 egg
12 almond halves to put on top of the cookies

Instructions

Boil some water and add the almonds. Wait till they float to the top and take them out with a skimmer. After they cool somewhat down peel the skin of the almonds, and dry them.

To make the almond paste, add 125 gram almonds, 125 gram sugar, 1 egg to the food processor and chop it up. This is enough for the cookies you are about to make.

Sift the flour add the cutup butter and sugar. You cut the butter into the flour. If you have a large food processor let the food processor do the work for you. After the butter is pretty much small lumps, knead the dough on your counter top.

Preheat the oven to 350F. Roll out on a floured surface. Cut out rounds with your (preferably fluted) cutter. Put half of the rounds on a baking sheet lined with parchment paper. Put the almond paste in a pastry bag or ziploc bag and cut the corner off. Squirt little heaps of the almond paste on the rounds. Moisten the edges of the cookie with water and press the other cookie rounds on top. Press a half almond on top of each cookie. Beat the egg and brush the cookies with it. Bake for 25 min. If they are not golden brown just put your oven on high broil that will do the trick, keep an eye on it because it takes no time to brown them.*Click on this picture below, save it to your computer and print it as a 6×4 picture*

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Gevulde Koeken (Almond Paste Cookie)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie
Cuisine: Dutch
Serves: 12
Ingredients
For the almond paste:
  • 125 grams of blanched almonds
  • 125 grams sugar
  • 1 egg
  • ⅛ tsp lemon peel
For the cookie dough:
  • 300 grams of flour
  • 200 grams cold butter, cut into cubes
  • 150 grams sugar
  • 200 grams almond paste ( the almond paste you just made)
  • 1 egg
  • 12 almond halves to put on top
Instructions
  1. Boil some water and add the almonds. Wait till they float to the top and take them out with a skimmer. After they cool somewhat down peel the skin of the almonds, and dry them.
  2. To make the almond paste, add 125 gram almonds, 125 gram sugar, 1 egg to the food processor and chop it up. This is enough for the cookies you are about to make.
  3. Sift the flour add the cutup butter and sugar. You cut the butter into the flour. If you have a large food processor let the food processor do the work for you. After the butter is pretty much small lumps, knead the dough on your counter top.
  4. Preheat the oven to 350F. Roll out on a floured surface. Cut out rounds with your (preferably fluted) cutter. Put half of the rounds on a baking sheet lined with parchment paper. Put the almond paste in a pastry bag or ziploc bag and cut the corner off. Squirt little heaps of the almond paste on the rounds. Moisten the edges of the cookie with water and press the other cookie rounds on top. Press a half almond on top of each cookie. Beat the egg and brush the cookies with it. Bake for 25 min. If they are not golden brown just put your oven on high broil that will do the trick, keep an eye on it because it takes no time to brown them.
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Stoof Peertjes (Dutch)

Jan 7, 2012 by

It is about time I start to post some recipes of my child hood. Recipes of the food my mother used to cook for us and still does. The picture below shows some shots of her well used cookbook :).

If you are Dutch you know what this is. This is a typical Dutch dish. I had to improvise with this recipe for stoofpeertjes, because some ingredients are not available here, like ‘Gieser Wildeman Pears’, I used Bosc Pears. Bosbessensap is not available here neither. I came up with one of my own concoctions.

Ingredients

8 bosc pears (if you can get your hands on the Gieser Wildeman Pears use that)
2 tbsp sugar
1 (12oz) bag of berry blend berries
1 cups of Minute Maid Pomegranate blueberry juice
1 cinnamon stick
1 tbsp cornstarch

Instructions

  1. Peel the pears, half them and take the core out. Put the bag of frozen berries in a pot and add the juice and sugar. Add the pears and the cinnamon stick. ( The original recipe says boil in water with the cinnamon stick, since I don’t have the same pears the color won’t be the same, if I just boil them in water so I changed it and cook them in berry juice). Bring to a boil then simmer for 2 hours. Take the pears out, press the berries through a sieve. If you like the juice thick add some diluted cornstarch to the juice. You can serve this as a side dish or use it for a dessert, add it to yoghurt or add the juice to griesmeel pudding another recipe from my Mom’s Dutch Cooking.

 

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Stoof Peertjes
 
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It is about time I start to post some recipes of my child hood. Recipes of the food my mother used to cook for us and still does. The picture below shows some shots of her well used cookbook :).
Author:
Recipe type: Side Dish and or Dessert
Cuisine: Dutch
Ingredients
  • 8 bosc pears (if you can get your hands on the Gieser Wildeman Pears use that)
  • 2 tbsp sugar
  • 1 (12oz) bag of berry blend berries
  • 1 cups of Minute Maid Pomegranate blueberry juice
  • 1 cinnamon stick
  • 1 tbsp cornstarch
Instructions
  1. Peel the pears, half them and take the core out. Put the bag of frozen berries in a pot and add the juice and sugar. Add the pears and the cinnamon stick. ( The original recipe says boil in water with the cinnamon stick, since I don't have the same pears the color won't be the same, if I just boil them in water so I changed it and cook them in berry juice). Bring to a boil then simmer for 2 hours. Take the pears out, press the berries through a sieve. If you like the juice thick add some diluted cornstarch to the juice. You can serve this as a side dish or use it for a dessert, add it to yoghurt or add the juice to griesmeel pudding another recipe from my Mom's Dutch Cooking.

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Frikandel (Dutch)

Jan 2, 2012 by

A frikandel (plural frikandellen) is a Dutch snack, a sort of minced-meat hot dog,developed in 1959.It is a long, skinless, dark-coloured sausage that is eaten hot. Unlike other sausages, a frikandel is deep-fried. Sometimes it is served on a bun and is then called a broodje frikandel. In Belgium it is mostly called a “curryworst”. Due to the absence of skin, one could argue that it technically isn’t a sausage.In the Netherlands, Belgium and Curacao, the frikandel mainly consists of a mixture of pork, beef, chicken, and by some manufacturers, horse meat.It is usually served with curry ketchup sauce and/or mayonnaise, though some people eat it with tomato ketchup. A frikandel with mayonnaise, curry ketchup sauce and chopped onion comprises a frikandel speciaal. The frikandel speciaal usually has a deep cut in the middle to provide room for the chopped onions and the sauces. For best results, the cut is made before frying the frikandel.In many other countries, including South Africa, Denmark and Germany, frikadel or frikadelle (not to be confused with frikandel) is the local name of minced-meat meatballs or patties like those used in hamburgers.It took me a while to get this the way I wanted it. From what I have been told it taste just like at home 🙂I used to roll them which was a major pain, they used to fall apart when I was boiling them.I have tried many ways to get the shape of the frikandel right. I finally got something that actually works. It’s another kitchen gadget called Millecroquettes, it was designed to make kroketten, I use it for the frikandel and the kroket.


Ingredients:

2 lb ground pork
1 onion
2 minced garlic clove
5 boiled potatoes (mashed)
1 egg
2 tsp pepper
3 tsp. salt
2 tsp. nutmeg
1 bouillon cube

For the Curry Ketchup:

1/4 cup minced onion
1 tbsp butter
1 tsp curry
1 tsp paprika
pinch of cayenne
1 cup of ketchup
1/2 cup of water

Instructions

Peel the potatoes and boil the potatoes for about 15 min or untill done. Push the potatoes through the ricer if you don’t have a ricer just mash them.Add the ground pork, finely minced onion and garlic to the potatoes. Then add 1 egg and the seasonings. Mix well.Add water to a large pot and 1 bouillon cube, and heat to 80C/176F . Put the meat mixture in the Millecroquettes machine and push them out. When the water is coming to the right temperature add the frikandellen and boil them for 10 minutes. Put the frikandellen in the fridge, so they can cool down. At this point you can either freeze them for later use, or deep fry them now. To freeze them put the frikandellen on parchment paper and stick them in the freezer for about 1 hour, this is called a flash freeze. Then put the frikandellen in a ziploc bag and use them another time.Deep fry them at a temp of 375F until brown. Remember you just need to brown them because they are already cooked, so it shouldn’t take you but a few minutes. If you take them out of the freezer, defrost them first and then fry.

Frikandel special is after you fry them cut the roll in the middle (like a hotdog) add raw cut up onion, mayonnaise and curry ketchup or regular ketchup.

If you can’t buy the curry ketchup you just have to make it yourself the following way: Cook 1/4 cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook until toasted about 1 minute. Add 1 cup of ketchup and 1/2 cup of water. Simmer until thick that should take about 25 minutes.

I haven’t been able to duplicate Dutch french fries mayonaise. If anyone out there made the perfect replica please share.

For those of you who would like to order this gadget, you can find it here:

For those who would like to buy this gadget, you can buy it here: Millecroquette

And there is another one that you can order here in the USA from Tupperware or buy it on ebay, it’s called a snackpress

 

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Frikandel
 
Prep time
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A frikandel (plural frikandellen) is a Dutch snack, a sort of minced-meat hot dog,developed in 1959.
Author:
Recipe type: Appetizer/Snack
Cuisine: Ducth
Ingredients
  • 2 lb ground pork
  • 1 onion
  • 2 minced garlic clove
  • 5 boiled potatoes (mashed)
  • 1 egg
  • 2 tsp pepper
  • 3 tsp. salt
  • 2 tsp. nutmeg
  • 1 bouillon cube
For the Curry Ketchup:
  • ¼ cup minced onion
  • 1 tbsp butter
  • 1 tsp curry
  • 1 tsp paprika
  • pinch of cayenne
  • 1 cup of ketchup
  • ½ cup of water
Instructions
  1. Peel the potatoes and boil the potatoes for about 15 min or untill done. Push the potatoes through the ricer if you don't have a ricer just mash them.
  2. Add the ground pork, finely minced onion and garlic to the potatoes. Then add 1 egg and the seasonings. Mix well.
  3. Add water to a large pot and 1 bouillon cube, and heat to 80C/176F . Put the meat mixture in the Millecroquettes machine and push them out. When the water is coming to the right temperature add the frikandellen and boil them for 10 minutes. Put the frikandellen in the fridge, so they can cool down. At this point you can either freeze them for later use, or deep fry them now. To freeze them put the frikandellen on parchment paper and stick them in the freezer for about 1 hour, this is called a flash freeze. Then put the frikandellen in a ziploc bag and use them another time.
  4. Deep fry them at a temp of 375F untill brown. Remember you just need to brown them because they are already cooked, so it shouldn't take you but a few minutes. If you take them out of the freezer, defrost them first and then fry.
  5. Frikandel special is after you fry them cut the roll in the middle (like a hotdog) add raw cut up onion, mayonnaise and curry ketchup or regular ketchup.
  6. If you can't buy the curry ketchup you just have to make it yourself the following way: Cook ¼ cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook until toasted about 1 minute. Add 1 cup of ketchup and ½ cup of water. Simmer until thick that should take about 25 minutes.
Nutrition Information
Serving size: 12

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