Hachée

Hachée

Print Recipe
Course Main course meat
Cuisine Dutch
Servings 6 pax

Ingredients
  

  • 600 g doorregen runderlappen
  • 500 g uien in rings
  • 25 g Boter
  • 1 tsp Chinees 5 kruidenpoeder
  • 0,5 L Runderbouillon or calf broth
  • 2 Leaves Bay leaves
  • 2 Kruidnagels
  • 2 Twigs verse tijm
  • 1 Tablespoon Bloem
  • 1 Tablespoon Boter

Instructions
 

  • Cut the beef into blocks of 2.5 cm. Pat them well dry with kitchen paper and sprinkle them with salt and pepper. Heat the butter in a casserole and fry the meat in ± 5 minutes all around brown. Add the onions and fry for ± 3 minutes. Add the 5 spice powder and cook for a minute.
  • Put everything in the high pressure pot. Add the stock and add bay leaf, cloves and thyme. Close the lid of the pot and build the pressure (position 2 = 2 bar). Let the dish cook for 45 minutes under pressure over low heat.
  • Turn off the heat and let the pot cool down for 15 minutes. Let the rest of the pressure escape throught the valve (beware, the steam is hot!).
  • Mix the flour and butter well. Sift the hachee and catch the moisture. Bring the cooking moisture to the boil and bind with the butter-flour mixture (beurre manié). Let the sauce cook gently for 5 minutes and then stir in the meat with the onions. Remove the bay leaf and thyme sprigs from the dish.
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Pumpkin soup with coconut cream

 

Pumpkin soup with coconut cream

Print Recipe
Course Soup
Cuisine Dutch
Servings 6 pax

Ingredients
  

  • 1 Pieces flespompoen
  • 2 Liters Bouillon
  • 1 Pieces Sjalot
  • 1 Tablespoon curry
  • 1 Cm ginger root
  • 1 Pieces Big carrot
  • 0,5 liters coconut cream

Instructions
 

  • Clean the pumpkin and cut it into coarse pieces. Remove the seeds. Cut the carrot into slightly smaller pieces, because those get slower cooked.
  • Chop the shallot finely and cook in oil or butter. Not too hard, slowly so that the shallot does not color but becomes soft.
  • Peel the ginger root and cut into small pieces.
  • Put the broth in the pan with the cooked shallot and bring to a boil. Add the pumpkin and carrot and cook them.
  • By the end of cooking time, add the ginger and curry.
  • When the vegetables are cooked, make them fine with the hand mixer. Add the coconut cream and season with salt and a little pepper.
  • Serve in a bowl or on a plate and sprinkle some olive oil over it.
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Celeriac gratin

Celeriac gratin

Print Recipe
Course Side dish
Cuisine Dutch
Servings 6 pax

Ingredients
  

  • 1 Kg Knolselderij
  • 4 Pieces Eieren
  • 4 Dl Room
  • 4 Cloves Knoflook

Instructions
 

  • Peel the celeriac and cut into very thin slices on the cutting machine. Mix the remaining ingredients with a hand blender and season high with salt and pepper. Place the slices celeriac in the mixture for 15 minutes so they can absorb some moisture. Lubricate an appropriate roast ing sled with a thin layer of oil and place the celeriac slices evenly into it. Press very well and make sure it's just under the cream. Cover with baking paper, lightly press and bake for 25 minutes at 180°C. Remove the baking paper and weight and bake it for another 10 minutes at 180°C. Put it away under light pressure for 4 hours, so you can cut tight slices from it. Heat in the oven just before serving.
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Lentil stew

Lentil stew

Print Recipe
Course Vegetarian
Cuisine Dutch
Servings 4 pax

Ingredients
  

  • 300 g Linzen Black Beluga lentils
  • vegetable oil
  • 1 pcs Rode ui chopped
  • 1 pcs witte ui chopped
  • 3 stems Bleekselderij chopped
  • 2 pcs winterwortelen peeled and cut into cubes
  • 3 tsp cake and gingerbread spices
  • 75 g Tomatenpuree
  • 1 l Groentebouillon
  • 400 g Geitenkaas soft, grillable
  • Zout
  • Peper
  • 250 ml Fruity, red wine
  • 2 pcs Laurierblaadjes

Instructions
 

  • Wash and cook the lentils - salt-free - and let them cool in the cooking liquid.
  • Take a frying pan and heat a large dash of oil in it. Add both onion types and fry gently. Then add the celery and carrot cubes and fry with stirring.
  • After 5 minutes, add the cookie spices and bake with a little stir. Then add the can of tomato puree, let it bake and add the wine. Add the bay leaves and let it simmer for 20 minutes.
  • When the carrot is soft and almost cooked, add the drained lentils and possibly some of the cooking liquid. Add the vegetable stock and stir well.
  • Leave to simmer for 15 minutes and, if necessary, add some of the cooking liquid. Season with salt and pepper.
  • Preheat the oven or grill to 180ºC.
  • Place the goat cheese on a piece of baking paper. Grill for 5 minutes or as long as necessary to form a brown, crispy crust. Divide the cheese into four or eight.
  • Put the lentil stew in a nice deep plate and put the pieces of goat cheese on top.
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Spruitjes couscous met pompoen

Brussels sprouts couscous with pumpkin

Print Recipe
Course Side dish
Cuisine Dutch
Servings 8 pax

Ingredients
  

  • 200 g Spruitjes
  • 100 g Pompoen
  • 1 tblsp Olijfolie

Instructions
 

  • Clean the sprouts and chop them in the food processor.
  • Cut rounds of the pumpkin, put them on a baking sheet and drizzle with some olive oil. Put them in the oven for 15 minutes, preheated to 200ºC.
  • Fry the sprouts of couscous in the frying pan, season to taste and serve in rings. Cover with the roasted pumpkin. Sprinkle the pumpkin with some Maldon salt.
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Spiced biscuits

Spiced biscuits

Print Recipe
Course Pastry
Cuisine Dutch

Ingredients
  

  • 225 g soft butter
  • 300 g yellow caster sugar
  • 5 g Salt
  • 50 g Buttermilk
  • 500 g Flour
  • 20 g Baking powder
  • 30 g speculaas spices

Instructions
 

  • Mix the butter and caster sugar and salt. Add buttermilk and stir until the dough is smooth. Knead with the flour, baking powder and speculaas spices.
  • Ideal: let the dough rest for 2 days in the refrigerator to give the flavours change to blend together well.
  • Roll the dough on a slightly floured working surface. Roll out to a slice of 3 mm. Cut rectangles of 4 x 5 cm and bake 30 minutes in an oven of 150ºC.
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Beetroot in puff pastry, stuffed with goat cheese

Beetroot in puff pastry, stuffed with goat cheese

Print Recipe
Course Entree, Vegetarian
Cuisine Dutch
Servings 4 pax.

Ingredients
  

Beetroot

  • 3 pieces Beetroot
  • 4 slices Puff pastry
  • 100 g Geitenkaas
  • 1 Egg yolk

Flange

  • 50 g Bloem
  • 10 g Cornstarch
  • 40 g Melk
  • 1 Egg
  • 2 tbsp Green herbs

Instructions
 

Beetroots

  • Cook the beetroot until done. This takes approx. 1 hour. You should be able to poke the beetroots with a knife. Allow to cool and peel. Cut into equally-sized cubes with as little waste as possible. Drill a hole in the middle of each piece, 1 cm in diameter, with an apple drill. Stuff this hole with soft goat cheese.

Flange

  • Place the flour and cornstarch in a bowl. Add milk to this while whisking. Then, add the egg, and finally the herbs. Place aside for 15 minutes. Then, bake them in an elongated shape on both sides. Place aside to cool.

Finishing

  • Place the stuffed beetroots next to each other with the hole in the same direction. Roll out the puff pastry until it has the appropriate size to cover the beetroots. Wrap the flange around the beetroots and place it all on the puff pastry. Close it by carefully wrapping the puff pastry around the flange. Brush the sides with egg yolk and close. Cut away any surplus puff pastry. You could use this for decoration. Brush the outside with egg yolk and bake in the oven at 180ºC, until the pastry is golden brown. This takes approx. 20 minutes. Cut open when it is still hot.
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Bloedsinaasappel campari sorbetijs

Blood orange campari sorbet icecream

Print Recipe
Course Ice cream
Cuisine Dutch
Servings 6 pax

Ingredients
  

  • 40 g campari
  • 250 g blood orange juice
  • 25 g Citroensap
  • 10 g red wine vinegar

Suikerwater

  • 240 g water
  • 70 g Suiker
  • 20 g grape sugar
  • 70 g Jelly sugar

Instructions
 

Sugar water

  • Bring the water to the boil. Add the sugar, jelly sugar, grape sugar. Cook for 5 minutes. Cover the bowl and let it cool down in a cold spot, not in the fridge.Put it in the frigde when it has cooled down with no vapour anymore.

Ice cream

  • Pour the campari into a small pan and bring it slowly to the boil. Let it reduce until all the alcohol has vapoured. The remainings should be 30 grams.
  • Put all the ingredients in a high bowl and mix with the blender. Pour the mixture into the icing machine and let it proces until the ice cream is solid. Put it into the freezer until you need it.
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Hachee

Hachee

Print Recipe
Course Main course meat
Cuisine Dutch
Servings 4 pax.

Ingredients
  

  • 1 Ui
  • 1 clove Garlic
  • 1 piece bay leaf
  • 3 pieces Kruidnagels
  • 400 g Beef shoulder
  • 2 tbsp Bloem
  • Zonnebloemolie
  • 330 ml Bier or 800 ml veal stock
  • 2 tbsp Red wine vinegar
  • 1 pieces Dutch 'ontbijtkoek' Or gingerbread

Instructions
 

  • Peel the onion and cut half finely. Peel and cut garlic finely. Prick the bay leaf onto the other onion half with the cloves. Cut the meat into cubes. Season to taste with salt and pepper. Stir the meat cubes in the flour. Heat a casserole and add sunflower oil. Add the meat cubes and bake until the surface is brown. Add the onions and garlic. Add the beer and 0.5 liter water (if not adding beer, add 0.8 liter stock). Add the half onion with the bayleaf to the sauce. Cover the pan with the lid and turn the heat low. Cook and stew the meat for approximately 3 hours. Stir once and a while. Add the stock and vinegar after 30 minutes. Remove the lid from the pan so that the sauce can evaporate. Cut the Dutch 'ontbijtkoek' in cubes and add to the sauce. Remove the half onion with bay leaf out of the pan. Season to taste with pepper.
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Oliebollen

Oliebollen

Print Recipe
Course Pastry
Cuisine Dutch
Servings 25 pax.

Ingredients
  

  • 500 g Melk
  • 50 g Gist
  • 1 Egg
  • 500 g Bloem
  • 15 g Lemon zest
  • 50 g Boter melted
  • 10 g Zout
  • 300 g Raisins soaked
  • 100 g Sultanas soaked
  • 200 g Apple cubes jonagold

Instructions
 

  • Add yeast to 85% of the milk and stir the egg in. Add the flour and lemon zest. Knead the dough with a kitchen mixer.
  • Add the leftover lukewarm milk little by little to the dough. Add the melted butter and salt and knead the mixture for another 15 minutes with a mixer.
  • Stir the raisins, sultanas and apple cubes carefully into the dough.
  • Cover the dough with a moist cloth and let it rise for 30 to 45 minutes in a warm area, around 35ºC. The temperature of the dough should be 28ºC.
  • Scoop the dough well after it has risen. Let stand for another 5 minutes. Heat the oil to 180ºC.
  • Scoop the dough with two spoons (or an ice cream spoon) to make balls and place in the oil. Deep fry for 6 minutes and turn around halfway. Remove from the oil when they are golden brown. Smaller balls are done after 3 minutes of deep frying. Rest on kitchen paper and sprinkle with powdered sugar once cooled down.
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