Tag: Dutch

Dutch Whole Wheat Bread

Dutch Whole Wheat Bread

I don’t know about you, but I don’t like bread that sticks to the roof of my mouth. I have tried many recipes and this recipe from Toine is the closest to the bread I was used to. I didn’t have to change anything to his recipe. If you like to watch the video instead of the pictures I post here, you can watch the video on Toine’s Kitchen.

Bowl

Bowl

Bowl is a rich fruit-filled drink that was often served in the Netherlands at parties in a large glass bowl. When I grew up in the 70’s I remember that we always had some kind of “bowl” at the adult birthday parties. The one my mom used to make was without alcohol, so all of us could enjoy it. 

Dutch Tomato Soup

Dutch Tomato Soup

 

Dutch Tomato Soup is nothing like any other tomato soup. Dutch Tomato Soup has little meatballs.
 
Ingredients
For the meatballs:
  • ¼ lb ground beef and ¼ ground pork
  • 1 egg
  • ¼ cup breadcrumbs
  • ½ chopped onion
  • ¼ tsp salt
  • ¼ tsp curry
  • ¼ tsp nutmeg
  • Small handful Italian parsley
For the Soup
  • 1 tbsp olive oil
  • 4 soup bones
  • 1 (6oz) tomato paste
  • 2 tbsp Beef base
  • 12 cups of hot boiled water
  • Fresh Italian flat leaf parsley chopped finely
  • 1 large onion, chopped fine
  • 1 large bay leaf or 2 small
  • 1 tsp fresh pepper
  • 1/8 tsp ground clove
  • ¼ cup Vermicelli noodles
 
Instructions
  1. First we need to make the small meatballs. Add all ingredients for the meatballs in to a bowl and roll small meatballs. Set aside.
  2. Put about 1 tbsp of olive oil in a hot pot and brown the soup bones. Add the chopped onion and a one can of tomato paste. Stir the tomato paste and brown the onion.
  3. Then add 2 tbsp of beef base, the chopped parsley, pepper, ground cloves and the 12 cups of hot water. Cook the soup with the bones for about 2 hours. By then the bone marrow should be cooked out of the bones. Take the bones, the bay leaf out of the soup.
  4. Now you can add the meatballs to the soup and cook them for 15 minutes. Taste the soup if you need to add some more salt and or pepper. Now you can add the vermicelli and cook for an additional 15 minutes. If you like your soup thick just add additional vermicelli. You can eat the soup now or save it for the next day. After cooling the soup you may see some solidified fat, you can scoop that off.

*You want my Recipe Card? Right Click Pic below and save to your hard drive. Print as a 4×6*

 

 

Dutch Tomato Soup
 
Print
Prep time
Cook time
Total time
 
Dutch tomato soup is different then any other tomato soup. Dutch tomato soup has little meatballs.
Recipe type: Soup
Cuisine: Dutch
Serves: 6
Ingredients
For the meatballs:
  • ¼ lb ground beef and ¼ ground pork
  • 1 egg
  • ¼ cup breadcrumbs
  • ½ chopped onion
  • ¼ tsp salt
  • ¼ tsp curry
  • ¼ tsp nutmeg
  • Small handful Italian parsley
For the Soup
  • 1 tbsp olive oil
  • 4 soup bones
  • 1 (6oz) tomato paste
  • 2 tbsp Beef base
  • 12 cups of hot boiled water
  • Fresh Italian flat leaf parsley chopped finely
  • 1 large onion, chopped fine
  • 1 large bay leaf or 2 small
  • 1 tsp fresh pepper
  • ⅛ tsp ground clove
  • ¼ cup Vermicelli noodles
Instructions
  1. First we need to make the small meatballs. Add all ingredients for the meatballs in to a bowl and roll small meatballs. Set aside.
  2. Put about 1 tbsp of olive oil in a hot pot and brown the soup bones. Add the chopped onion and a one can of tomato paste. Stir the tomato paste and brown the onion. Then add 2 tbsp of beef base, the chopped parsley, pepper, ground cloves and the 12 cups of hot water. Cook the soup with the bones for about 2 hours. By then the bone marrow should be cooked out of the bones. Take the bones, the bay leaf out of the soup.
  3. Now you can add the meatballs to the soup and cook them for 15 minutes. Taste the soup if you need to add some more salt and or pepper. Now you can add the vermicelli and cook for an additional 15 minutes. If you like your soup thick just add additional vermicelli. You can eat the soup now or save it for the next day. After cooling the soup you may see some solidified fat, you can scoop that off.

 

Did you make this recipe? I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me #kinfolkrecipes.

 

Raisin Buns

Raisin Buns

Krentenbollen (currant buns) is very popular in The Netherlands. Nowadays currant buns are almost always made with a mixture of raisins and currants, which technically makes them raisin-currant buns. This is also what they print on the back of the bags of currant buns you buy in the supermarket, but everyone just keeps calling them currant bun (krentenbol).I call mine Raisin Buns.

Gevulde Speculaas

Gevulde Speculaas

Gevulde Speculaas right on time for the Holidays. You can eat them all year around, but most of the time people will bake these around the Holidays. Gevulde Speculaas is a Dutch Spiced Cookie filled with Almond Paste. The dough is a little softer than the cookie dough for Speculaas cookies.  Speculaas cookies have been around since the 17th century.