Tag: Dutch

Huzaren Salade

Huzaren Salade

Dutch Potato Salad also called Huzaren Salade or as we called it at home Slaatje is a traditional Dutch dish presented at twelve o’clock at night. This salad is only called Huzaren Salade in the Netherlands. In the rest of the world they call a salad of meat, potatoes, pickles, onion, dressing and some mayonnaise on top, a Russian salad. The origin of the Huzaren Salade is – as is the case with many dishes – not completely known. Hussars were originally Hungarian horsemen, who camped in the Austrian army to fight against the Turks. It was impossible to make fire in the battle area, because they had to remain unseen. Therefore, the hussars took food that they had prepared in advance. Such as cold salads with potatoes, vegetables and meat. This is how these salads got the name Hussar salad.

Macaroni Dutch Style

Macaroni Dutch Style

My mother used to make macaroni differently then what you see here in the USA. Here they would call it Goulash. Since we don’t have the famous Honing Macaroni mix I improvised. Enjoy.

Hachee

Hachee

Hachee has been around since the middle ages. Originally, Hachee was a peasant dish invented as a way to use up leftover meat. The name of the dish is derived from the French word hacher, meaning to chop, referring to the method of preparing the meat stew.
 
Ingredients
  • 1 stick of butter
  • 2½ lb beef (suitable for stewing), cubed
  • 3 large onions, chopped
  • 3 tbsp apple cider vinegar
  • 2 tbsp better then bouillon beef base dissolved in 2 cups water
  • 3 bay leaves
  • 4 cloves
  • salt and pepper
Hachee ingredients
Instructions
  1. Slice the onions. Melt the butter in a Dutch oven and add the onions. Cube and season the beef with pepper and salt. When the onions are translucent and slightly browned,add the seasoned beef cubes to the onions.Hachee storyboard1
  2. Then add the vinegar, the dissolved beef bouillon base, bay leaves and the cloves to the pot. Cover and simmer on low for about 3 hours. You can put this in the slow cooker if you like, on high for 3 hours.Hachee storyboard 2
  3. If you like a thick sauce, take of the lid for the last 30 minutes to evaporate some of the sauce. Before serving you want to take out the bay leaves and cloves. To bite in a clove is not pleasant. Separate the meat from the sauce and find the bay leaves and cloves.
  4. To thicken the sauce add 2 tbsp diluted cornstarch. Then add the meat back in to the pot. You can serve this with mashed potatoes or rice. Side dishes are optional. One of my favorites is purple cabbage.Hachee storyboard 4*Arrisje’s Recipe Card. Right click on picture and save to your hard drive. Print as a 4×6 picture.*

Hachee Recipe Card

Hachee (Dutch beef stew)
 
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Hachee is a Dutch comfort food of beef. Hachee has been around since the middle ages. Originally, Hachee was a peasant dish invented as a way to use up leftover meat. The name of the dish is derived from the French word hacher, meaning to chop, referring to the method of preparing the stew.
Recipe type: Beef
Cuisine: Dutch
Serves: 6
Ingredients
  • Hachee
  • 1 stick of butter
  • 2½ lb beef (suitable for stewing), cubed
  • 3 large onions, chopped
  • 3 tbsp apple cider vinegar
  • 2 tbsp better then bouillon beef base dissolved in 2 cups water
  • 3 bay leaves
  • 4 cloves salt and pepper
Instructions
  1. Slice the onions in rings. Melt the butter in a Dutch oven and add the onions. Cube and season the beef with pepper and salt. When the onions are translucent and slightly browned add the seasoned beef cubes to the onions.
  2. Then add the vinegar, the dissolved beef bouillon base, bay leaves and the cloves to pot. Cover and simmer on low for about 3 hours. You can put this in the slow cooker if you like, on high for 3 hours.
  3. If you like a thick sauce, take of the lid for the last 30 minutes to evaporate some of the sauce. Before serving you want to take out the bay leaves and cloves. To bite in a clove is not pleasant. I separate the meat from the sauce and find the bay leaves and cloves. To thicken the sauce add 2 tbsp diluted cornstarch. You can serve this with mashed potatoes or rice. Side dishes are optional. One of my favorites is purple cabbage.

 

Butter Fried Chicken

Butter Fried Chicken

My mother used to cook chicken only on Sundays. Why? I really don’t know. We did not eat often chicken, even though we had chickens and plenty of range free eggs. Anyways here is moms version of her butter braised chicken. My favorite part of the chicken always has been the wings, breast and thigh. In this recipe I used wings.

Curry Mustard Cauliflower

Curry Mustard Cauliflower

Curry Cauliflower a different way. Very tasty a recipe from Ottolenghi’s recipe book simple.