ColeSlaw

Sep 13, 2020 by

You can use this salad dressing for coleslaw, carrot salad or broccoli salad. The secret ingredient is celery seeds.

Coleslaw has not always been known and called as coleslaw. It was derived from the Dutch word koolsalade or koolsla which means cabbage salad. But originally, this Dutch word for coleslaw also came from the Latin word caulis, which means cabbage.

During the 1800s in England, coleslaw was known and called as ‘cold slaw.’ However, the word ‘cold’ evolved to the word cole, another progeny of the Latin word caulis.

It was only during late in the 19th century that this crunchy cabbage dish was called coleslaw in the United States. Goes perfect with the Pulled Pork.

Ingredients

  • 1 bag of shredded cabbage
  • 1 cup mayo
  • 1 tbsp. celery seeds
  • 2 tbsp. vinegar
  • 1/2 cup milk
  • 2 tbsp sugar
  • 4 green onions
  • black pepper to taste

Instructions

  1. Mix the mayo with the celery seeds, vinegar, milk, sugar and half of the green onion.
  2. Add the shredded broccoli or cabbage and top with the rest of the green onions.  Put in the refrigerator for at least an hour.
    ColeSlaw
     
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    Recipe type: Salad
    Ingredients
    • 1 bag of shredded cabbage
    • 1 cup mayo
    • 1 tbsp. celery seeds
    • 2 tbsp. vinegar
    • ½ cup milk
    • 2 tbsp sugar
    • 4 green onions
    • black pepper to taste
    Instructions
    1. Mix the mayo with the celery seeds, vinegar, milk, sugar and half of the green onion.
    2. Add the shredded broccoli or cabbage and top with the rest of the green onions. Put in the refrigerator for at least an hour.
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Mocha Cake

Sep 12, 2020 by

A Mocha Cake is another classic in the Dutch Bakery, I think this one comes in second place to my favorite the Slagroom Taart. Since I don’t have access to all the pre-made ingredients,  like the chocolate decorations, Mascarpone and the Nougatine. It will take two days to make this cake.

Ingredients:

1 Store bought Cake mix

For the Chocolate Decorations:
1 bar Baker’s Bittersweet chocolate

For the Mascarpone:
2 1/2 cups heavy cream
3 tbsp lemon juice

For the Nougatine:
1 1/2 cup hazelnuts
3 tbsp water
1/2 cup sugar

For the Mocha extract:
1 cup of extra strong coffee
1 tbsp of brown sugar
1 tbsp of instant coffee
2 tbsp creme de cacao liqueur (optional)

For the Mocha Cream:
2 cups Heavy Cream
1/2 tsp Cornstarch
12 tbsp Mocha extract
The prepared Mascarpone.

Preparations:

On day 1 you should make the chocolate decorations, the Mascarpone, and the Nougatine.

Mascarpone Recipe:

Pour the heavy cream into a medium saucepan and bring to a simmer. Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, about 13-15 minutes. Keep stirring, you don’t want it to burn to the bottom of the pot. When slightly thickened, turn off the heat and allow the cream to cool for 10 minutes. Cover the cream and store in the refrigerator for 24 hours.

After 24 hours the cream will be a thick mascarpone cheese. If your cream is too thick leave it out at room temperature. This mix yields 1 1/4 cups (roughly 11 oz) of mascarpone . Cover and store the mascarpone cheese in the fridge in an airtight container for up to 5 days.

Chocolate decorations:

Melt the chocolate, I use the au bain marie cooking tecnique. It’s a fancy word but nothing difficult about it. You put a bowl inside a pot of simmered water on the stove.
Pour the melted chocolate into a squirt bottle. Draw whatever you like with the melted chocolate on parchment paper or a silicone mat and let it cool in the refrigerator.

Nougatine recipe:

Preheat the oven to 300F. Spread the hazelnuts on a parchment lined baking tray. Roast the nuts for 8 to 10 minutes until golden brown.
Put the water and sugar in a saucepan and bring to a boil.
Let the sugar caramelize until golden brown. Do not stir the pan. A little swirling with the pan is okay. Making caramel is a precise job and requires a lot of attention, because before you know it the caramel is burned and unusable. Make sure you have all the ingredients ready.
Add the warm hazelnuts to the caramel and stir.
Put the warm mass on parchment paper or on a silicone mat and let the nougatine cool.
Pull out your food processor and add the caramelized nuts into pieces and grind them.

As you can tell our dog does not particularly like the sound of the food processor, blender or salad spinner 🙂

Day 2.

Make the Mocha extract by making extra strong coffee, add brown sugar and the instant coffee. Optional you can add 2 tbsp creme de cacao liqueur.

To make the mocha cream, whip the heavy cream, add sugar and the corn starch to the heavy cream. When the whipped cream is thick add the Mascarpone and the Mocha extract.

Make the yellow cake according to the instructions. Let the cake cool and cut in half. 
Put one thick layer of the mocha cream onto the bottom of the cake, then place the the top on the bottom half. Add the cream on the top and the sides. On the sides put the Nougatine. Put the rest of the Mocha Cream in a pastry bag and decorate the cake. And last put the chocolate decorations on the cake. Refrigerate for one day for best result.

Mocha Cake (Mokka Taart)
 
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A Mokka Taart (Mocha Cake) is another classic in the Dutch Bakery. I think this one comes on the second place. # 1 is still the Slagroom Taart. Since I don’t have access to all the pre-made ingredients like the chocolate decorations, Mascarpone and the Nougatine. It takes me two days to make this cake.
Serves: 12
Ingredients
  • 1 Store bought Cake mix
For the Chocolate Decorations:
  • 1 bar Baker’s Bittersweet chocolate
For the Mascarpone:
  • 2½ cups heavy cream
  • 3 tbsp lemon juice
For the Nougatine:
  • 1½ cup hazelnuts
  • 3 tbsp water
  • ½ cup sugar
For the Mocha extract:
  • 1 cup of extra strong coffee
  • 1 tbsp of brown sugar
  • 1 tbsp of instant coffee
  • 2 tbsp creme de cacao liqueur (optional)
For the Mocha Cream:
  • 2 cups Heavy Cream
  • ½ tsp Cornstarch
  • 12 tbsp Mocha extract
  • The prepared Mascarpone
Instructions
  1. On day one you should make the chocolate decorations, the Mascarpone, and the Nougatine.
  2. Mascarpone Recipe:
  3. Pour the heavy cream into a medium saucepan and bring to a simmer. Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, about 13-15 minutes. Keep stirring, you don’t want it to burn to the bottom of the pot. When slightly thickened, turn off the heat and allow the cream to cool for 10 minutes. Cover the cream and store in the refrigerator for 24 hours. After 24 hours the cream will be a thick mascarpone cheese. If your cream is too thick leave it out at room temperature. This mix yields 1¼ cups (roughly 11 oz) of mascarpone . Cover and store the mascarpone cheese in the fridge in an airtight container for up to 5 days.
  4. Chocolate decorations:
  5. Melt the chocolate, I use the au bain marie cooking tecnique. It’s a fancy word but nothing difficult about it. You put a bowl inside a pot of simmered water on the stove.
  6. Pour the melted chocolate into a squirt bottle. Draw whatever you like with the melted chocolate on parchment paper or a silicone mat and let it cool in the refrigerator.
  7. Nougatine recipe:
  8. Preheat the oven to 300F. Spread the hazelnuts on a parchment lined baking tray. Roast the nuts for 8 to 10 minutes until golden brown.
  9. Put the water and sugar in a saucepan and bring to a boil.
  10. Let the sugar caramelize until golden brown. Do not stir the pan. A little swirling with the pan is okay. Making caramel is a precise job and requires a lot of attention, because before you know it the caramel is burned and unusable. Make sure you have all the ingredients ready.
  11. Add the warm hazelnuts to the caramel and stir.
  12. Put the warm mass on parchment paper or on a silicone mat and let the nougatine cool.
  13. Pull out your food processor and add the caramelized nuts into pieces and grind them. As you can tell our dog does not particularly like the sound of the food processor or a blender 🙂
  14. Day 2 make the yellow cake according the instructions. Let the cake cool and cut in half.
  15. Make the Mocha extract by making extra strong coffee, add brown sugar and the instant coffee. Optional you can add 2 tbsp creme de cacao liqueur.
  16. To make the mocha cream whip the heavy cream, add sugar and starch to the heavy cream. When the whipped cream is thick add the Mascarpone and the Mocha extract.
  17. Put one thick layer of the mocha cream to the bottom of the cake, then place the top the bottom half and add the cream on the top and the sides. On the sides put the nougatine. Put the rest of the Mocha Cream in a pastry bag and decorate the cake. And last put the chocolate decorations on the cake. Keep in refrigerator. To me the cake tasted the best the next day.

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Ontbijtkoek

Jul 29, 2020 by

 

Ontbijtkoek (literally breakfast cake) is a Dutch cake made with rye flour, spices, honey and molasses. It says breakfast but you can eat it anytime of the day. It’s eaten more so as a cake slice, and sometimes eaten on your buttered bread. Also adding a slice to Sudderlapjes is good to. Most people spread some butter on top, but it is eaten plain as well.

There is also a Dutch game which is played on kids birthday party, and it’s called koekhappen. How do you play this game? String a rope through the garden. Tie the gingerbread slices to a string and hang them from the stretched rope at different heights. Now let the kids and or adults bite the cake with their hands on their back. Whoever eats a whole slice of ontbijtkoek first, wins.

It was not easy for me to find rye flour. I had to go to Baekermann’s Country Market in Whiteville TN, if there is an Amish store in your area most likely you will find the rye flour there. No Kroger or Walmart carried Rye Flour. I have tried many recipes to make Ontbijtkoek with regular flour but it just didn’t taste right. This is the closest to the original Peijnenburg Ontbijtkoek. If you can not get a hold on molasses you may substitute it with dark corn syrup.

Ingredients:

* 120 gram rye flour
* 120 gram all purpose flour
* 3 tsp baking powder
* pinch of salt
* 1 tsp cardamon
* 1 tsp cinnamon
* ½ tsp ginger
* ½ tsp coriander
* ¼ tsp clove
* ¼ tsp nutmeg
* ¼ tsp black pepper
* 1/8 tsp aniseed
* 100 gram brown sugar
* 170 gram honey
* 75 gram dark molasses or dark corn syrup
* 2 tsp vanilla extract
* 250 ml warm milk

Instructions
1. Preheat the oven to 300 F
2. Spray the loaf pan with no stick baking spray.
3. Mix rye flour, all purpose flour, baking powder, salt and ground spices in a bowl.


4. In a separate bowl, mix brown sugar, honey, molasses, vanilla extract and warm milk, until everything is mixed well

5. Combine the wet and dry ingredients and mix until it is a smooth batter.
6. Pour in the prepared loaf tin and place in the preheated oven.
7. Bake for 80 minutes, or until a skewer comes out clean.
8. Let the cake rest on a wire rack for about 5 minutes
9. Take it out and leave to cool completely on a wire rack.
10. Wrap in parchment paper, to get a soft sticky top. You can save it in a tin if you have one. Best to eat it the next day or some days later.

 

Ontbijtkoek
 
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Recipe type: Breakfast, Snack
Cuisine: Dutch
Ingredients
  • 120 gram rye flour
  • 120 gram all purpose flour
  • 3 tsp baking powder
  • pinch of salt
  • 1 tsp cardamon
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp coriander
  • ¼ tsp clove
  • ¼ tsp nutmeg
  • ¼ tsp black pepper
  • ⅛ tsp aniseed
  • 100 gram brown sugar
  • 170 gram honey
  • 75 gram dark molasses or dark corn syryp
  • 2 tsp vanilla extract
  • 250 ml warm milk
Instructions
  1. Preheat the oven to 300 F
  2. Spray the loaf pan with no stick baking spray.
  3. Mix rye flour, all purpose flour, baking powder, salt and ground spices in a bowl.
  4. In a separate bowl, mix brown sugar, honey, molasses, vanilla extract and warm milk, until everything is mixed well.
  5. Combine the wet and dry ingredients and mix until it is a smooth batter.
  6. Pour in the prepared loaf tin and place in the preheated oven.
  7. Bake for 80 minutes, or until a skewer comes out clean.
  8. Let the cake rest on a wire rack for about 5 minutes
  9. Take it out and leave to cool completely on a wire rack.
  10. Wrap in parchment paper, to get a soft sticky top. You can save it in a tin if you have one. Best to eat it the next day or some days later.

 

 

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Witlof (Belgian Endive) Salad

Jun 22, 2019 by

In the United States Belgian endive is considered to be a gourmet and expensive vegetable, I paid for 4 pieces of Belgian Endive $4.97. I don’t eat it as often as I would like to, simply because you will not find them in the regular grocery store like Walmart or Kroger. I spotted these in the Whole Foods Store. Belgian Endive can be used raw in salads or cooked. In the Netherlands, Belgian endive is an inexpensive, commonly consumed winter and spring vegetable and used most often in hot preparations and on occasion raw in salads. My favorite is the way my mom used to make it. The leaves are crunchy and slightly bitter. Hope you enjoy it as much as I do.
 
Ingredients:
  • 4 boiled eggs
  • 4 Belgian Endives
For the Salad Dressing:
  • 3 tbsp Mayo
  • 2 tsp Dijon mustard
  • 1 tbsp vinegar
  • 2 tsp sugar
  • 1 tbsp minced onion
  • 2/4 tsp curry
 
Instructions
  1. First boil the eggs. Let the water come to a boil add the eggs and cook for 9 minutes. Rinse with cold water, after they are cooled down peel and slice them, set them aside.
  2. Wash and clean the Belgian Endive. Make sure you take the pit out (very bitter). Cut the Belgium Endive in rings. Put immediately in water otherwise they will turn brown. When you are ready to use, put the Belgian Endive in a salad spinner, make sure they are dry.
  3. Mix the ingredients of the Salad dressing, then add to the Belgian Endive and eggs.
  4. Add the salad dressing and the eggs. Great as a side dish.

Witlof (Belgian Endive) Salad
 
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In the United States Belgian endive is considered to be a gourmet and expensive vegetable, I paid for 4 pieces of Belgian Endive $4.97. I don't eat it as often as I would like to, simply because you will not find them in the regular grocery store like Walmart or Kroger. I spotted these in the Whole Foods Store. Belgian Endive can be used raw in salads or cooked. In the Netherlands, Belgian endive is an inexpensive, commonly consumed winter and spring vegetable and used most often in hot preparations and on occasion raw in salads. My favorite is the way my mom used to make it. The leaves are crunchy and slightly bitter. Hope you enjoy it as much as I do.
Recipe type: Side Dish
Cuisine: Dutch
Serves: 2
Ingredients
  • 4 boiled eggs
  • 4 Belgian Endives
For the Salad Dressing
  • 3 tbsp Mayo
  • 2 tsp dijon mustard
  • 1 tbsp vinegar
  • 2 tsp sugar
  • 1 tbsp minced onion
  • 2/4 tsp curry
Instructions
  1. First boil the eggs. Let the water come to a boil add the eggs and cook for 9 minutes. Rinse with cold water, after they are cooled down peel and slice them, set them aside.
  2. Wash and clean the Belgian Endive. Make sure you take the pit out (very bitter). Cut the Belgium Endive in rings. Put immediately in water otherwise they will turn brown. When you are ready to use, put the Belgian Endive in a salad spinner, make sure they are dry.
  3. Mix the ingredients of the Salad dressing, then add to the Belgian Endive and eggs.
  4. Add the salad dressing and the eggs. Great as a side dish.

 

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SudderLapjes (Braised Beef)

May 6, 2018 by


 
A typically Dutch Dish. Braised beef goes by two names, Sudderlapjes (braised beef) or Draadjes Vlees (thread meat). A delicious old-fashioned stew on the table. This is the real braised beef like my mother used to make. The only difference is, I put it in the slowcooker, she used to cook it on top of the stove.
Cuisine: Dutch
Ingredients
  • Chuck roast
  • 2 Bay Leaves
  • 2 cloves
  • 1 stick of butter
  • 1 tomato
  • 1 onion
  • 1 tbsp Vinegar
  • Salt and Pepper
  • 1 tbsp Cornstarch to thicken the jus
 
Instructions
  1. Season the meat with pepper and salt. Put the butter in the skillet and let it become slightly brown. Add the meat and brown on both sides.
  2. Take the meat out of the skillet and put in the slow cooker. Add the jus to the slow cooker, add enough water so it won't dry out. Add the cut up onion and tomato, the bay leaves and cloves in the slow cooker. Simmer on low for 6 hours.
  3. Take the meat out of the slow cooker and add the diluted cornstarch that will make the jus thicker. If you save the jus in the refrigerator you will get a layer of grease on top of the jus. You can remove that. Not only is the braised beef delicious so is the jus.
     
SudderLapjes (Braised Beef)
 
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A typically Dutch Dish. Braised beef goes by two names, Sudderlapjes (braised beef) or Draadjes Vlees (thread meat). A delicious old-fashioned stew on the table. This is the real braised beef like my mother used to make. The only difference is, I put it in the slowcooker, she used to cook it on top of the stove.
Cuisine: Dutch
Ingredients
  • Chuck roast
  • 2 Bay Leaves
  • 2 cloves
  • 1 stick of butter
  • 1 tomato
  • 1 onion
  • 1 tbsp Vinegar
  • Salt and Pepper
  • 1 tbsp Cornstarch to thicken the jus
Instructions
  1. Season the meat with pepper and salt. Put the butter in the skillet and let it become slightly brown. Add the meat and brown on both sides.
  2. Take the meat out of the skillet and put in the slow cooker. Add the jus to the slow cooker, add enough water so it won't dry out. Add the cut up onion and tomato, the bay leaves and cloves in the slow cooker. Simmer on low for 6 hours.
  3. Take the meat out of the slow cooker and add the diluted cornstarch that will make the jus thicker. If you save the jus in the refrigerator you will get a layer of grease on top of the jus. You can remove that. Not only is the braised beef delicious so is the jus.

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Homemade Dutch Mayonnaise/Fritessaus

Apr 15, 2018 by

 
 
In Holland we like to add fritessaus to our french fries. Fritessaus is a sort of mayonnaise. It is similar to mayonnaise, but with at most 25% fat, it is leaner and usually sweeter than mayonnaise. Mayonnaise in the Netherlands is required by the Warenwet (Wares law) of 1998 to contain at least 70% fat and at least 5% egg yolk before it may be called mayonnaise. My favorite fritessaus is from Gouda’s Glory. Since I can not buy it here this is my attempt of Dutch Mayo/fritessaus.
Cuisine: Dutch
 
Ingredients
  • 2 egg yolks
  • 1 cup of sunflower oil
  • 1tsp lemon juice
  • 1 tsp dijon mustard
  • pinch of salt
  • optional green chives
For the fritessaus
  • water
  • sugar
  • cornstarch
 
Instructions
  1. I’m using my stick blender to make the mayo, you can use the food processor if you like. Add the sunflower oil, lemon juice, mustard and salt to the egg yolk.
  2. Slowly pull the stick blender up, and voila you made yourself some home made mayo. Optional is to add ea. chives, garlic etc.
  3. If you want a lighter sauce like fritessaus, you can slowly stir in water. It may then de-mix when left standing, that’s why factories add more emulsifiers or even thickening agents like starch (zetmeel). and add sugar to your taste.
  4. Homemade mayonnaise should be stored in the refrigerator and should be consumed within just a few days. Since it does contain raw eggs it is not advised for the very old or very young, pregnant or otherwise immunologic-ally challenged.  You can also use pasteurized eggs to reduce risk of salmonella poisoning.

Homemade Dutch Mayonnaise/Fritessaus
 
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In Holland we like to add fritessaus to our french fries. Fritessaus is a sort of mayonnaise. It is similar to mayonnaise, but with at most 25% fat, it is leaner and usually sweeter than mayonnaise. Mayonnaise in the Netherlands is required by the Warenwet (Wares law) of 1998 to contain at least 70% fat and at least 5% egg yolk before it may be called mayonnaise. My favorite fritessaus is from Gouda's Glory. Since I can not buy it here this is my attempt of Dutch Mayo/fritessaus.
Cuisine: Dutch
Ingredients
  • 2 egg yolks
  • 1 cup of sunflower oil
  • 1tsp lemon juice
  • 1 tsp dijon mustard
  • pinch of salt
  • optional green chives
For the fritessaus
  • water
  • sugar
  • cornstarch
Instructions
  1. I'm using my stick blender to make the mayo, you can use the food processor if you like. Add the sunflower oil, lemon juice, mustard and salt to the egg yolk.
  2. Slowly pull the stick blender up, and voila you made yourself some home made mayo. Optional is to add ea. chives, garlic etc.
  3. If you want a lighter sauce like fritessaus, you can slowly stir in water. It may then demix when left standing, that's why factories add more emulsifiers or even thickening agents like starch (zetmeel). and add sugar to your taste.
  4. Homemade mayonnaise should be stored in the refrigerator and should be consumed within just a few days. Since it does contain raw eggs it is not advised for the very old or very young, pregnant or otherwise immunologic-ally challenged. You can also use pasteurized eggs to reduce risk of salmonella poisoning.

 

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Cauliflower with Bechamel Sauce

Apr 8, 2018 by

I didn’t realize that this is a typical Dutch Dish. Cauliflower with Bechamel Sauce.
 
Ingredients
  • 1 head cauliflower
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • nutmeg
  • pepper and salt to taste
 
Instructions
  1. Cut the outside leaves of the cauliflower. Take the core out of the cauliflower. Boil in salted water for about 15-20 minutes.
  2. In the meantime melt 2 tbsp butter, do not let it get brown. Add the flour, this is also called a blond roux. Whisk in the milk
  3. Pour over the cauliflower and add the nutmeg.
  4. I don’t know about you but for me pickled cucumber just belongs with this dish.

Cauliflower with Bechamel Sauce
 
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I didn't realize that this is a typical Dutch Dish. Cauliflower with Bechamel Sauce. Also called milk sauce.
Cuisine: Dutch
Ingredients
  • 1 head cauliflower
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • nutmeg
  • pepper and salt to taste
Instructions
  1. Cut the outside leaves of the cauliflower. Take the core out of the cauliflower. Boil in salted water for about 15-20 minutes.
  2. In the meantime melt 2 tbsp butter, do not let it get brown. Add the flour, this is also called a blond roux. Whisk in the milk
  3. Pour over the cauliflower and add the nutmeg.
  4. I don't know about you but for me pickled cucumber just belongs with this dish.

 

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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.

Boerenkool Stamppot
 
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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.
Cuisine: Dutch
Ingredients
  • 1 bunch of kale
  • 6 medium sized peeled potatoes, halved
  • 3 tbsp butter
  • ½ 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.

 

 

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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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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.
Recipe type: Breakfast/Snack
Cuisine: Dutch
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.

 

 

 

 

 

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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. 

Slavink
 
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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").
Cuisine: Dutch
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, ½ 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.

 

 

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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.

Loempia
 
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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.
Recipe type: Appetizer/Snack
Cuisine: Indonesian
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.

 

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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
  • ½ 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 bake for 20 min. Use the remaining beef pork mixture for meatballs.
Saucijzenbroodjes
 
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Author:
Recipe type: Snack/Appetizer
Cuisine: Dutch
Serves: 6
Ingredients
  • 1 slice of bread
  • ½ 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.
  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 bake for 20 min. Use the remaining beef pork mixture for meatballs.
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