Dutch shrimps

Course Entree fish
Cuisine Dutch
Servings 4 pax

Ingredients
  

  • 200 g Dutch shrimps Cooked and peeled
  • 4 tbsp Mayonaise
  • 1 pcs apple Elstar
  • 1 head lettuce
  • 1 tbsp tomato ketchup
  • 1 tbsp whiskey
  • 10 pcs Cherry tomatoes
  • Chives

Instructions
 

Sauce

  • Blend half of the mayonaise with the ketchup and whiskey.

Shrimps

  • Cut the apple in small cubes. Blend with the other half of the mayonaise and the shrimps.

Decor

  • Cut the tomatoes in halves. Cut the lettuce in slices of 1,5 cmn thickness. Place the lettuce on a plate and sprinkle the shrimps on it. Garnish with a little sauce and tomatoes.
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Sauerkraut stew

Course Main course
Cuisine Dutch
Servings 4 pax

Ingredients
  

  • 1,5 kg Aardappelen
  • 500 g Zuurkool
  • 10 cl Melk
  • 100 g Boter
  • 20 cl Room
  • 10 stuks Jeneverbessen
  • 1 tl Komijnpoeder

Instructions
 

  • Cook the potatoes and peel after cooking.
  • Cook the sauerkraut with the junipers in water and cream in 20 minutes. Remove the junipers after cooking.
  • Make a mash potato of the potatoes with the milk and butter. Stir very well so you bring in air in the mixture. Bring to the taste with pepper and salt and cumin.
  • Take a ring and put it on a plate. Put the sauerkraut on the bottom and cover with the mash potato.
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Brussles sprout soup and foam of bacon

Course Soup
Cuisine Dutch
Servings 4 pax

Ingredients
  

Soup

  • 800 g Spruitjes
  • 1 pcs Onion
  • 2 clove garlic
  • 1 liter chicken stock
  • 300 g cream
  • 1 tsp Vadouvan

Foam of bacon

  • 100 g Cream
  • 50 g Smoked bacon

Instructions
 

Soep

  • Peel and cut the onnion and garlic clove. Peel the sprouts. Heat olive oil and fry the onion, garlic and sprouts. Glace with the chicken stock and bring to the boil. Lower the temperature and cook until the sprouts are done, about 15 minutes.
  • Blender the soup, cook again and add the cream. Bring to the taste with salt and pepper a

Foam of bacon

  • Bring the cream to the boil, lower the temperature and add the smoked bacon. Let it go for 20 minutes and sieve the cream. Cool down. Pour the cream into a kidde. Panfry the bacon parts until crispy.

Presentation

  • Before serving, heat up the soup and poor into soup bowls. Whisk the cream on to the soup and garnish with the crispy bacon.
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Dutch pepper nuts

Course Pastry
Cuisine Dutch
Servings 1 pot

Ingredients
  

  • 250 G Flour
  • 10 g Baking powder
  • 125 g Brown basterd sugar
  • 100 g Butter cold
  • 6 tblsp Milk
  • 4 tl Dutch Speculaas spices
  • 1 pinch Salt

Instructions
 

  • Heat the oven to 175°C. Blend the flour with the sugar, the spices and salt. Cut the butter into cubes and add to the flour, together with the milk. Knead a dough. Make balls to the size of a small ball. Put them on a baking tray and bake for 25 minutes.
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Risotto with fresh ginger and lemon

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main course, Vegetarian
Cuisine Italian
Servings 4 pax

Ingredients
  

Saus

  • 2 tsp Olive oil
  • 0,25 piece Onion
  • 0,5 piece echallot
  • 1 clove Garlic
  • 1 leave sage
  • 250 g Pumpkin in cubes of 2,5 cm
  • 125 ml water

Risotto

  • 1 tblsp Olive oil
  • 0,25 piece Onion
  • 0,5 piese echallot
  • 1 clove Garlic
  • 250 g Risotto rice
  • 530 ml Vegetable stock
  • 75 ml White wine
  • 0,5 tblsp Ginger grated
  • 1 tblsp parsely chopped
  • 1 tblsp Butter
  • 4 tblsp Cheese. Parmesan grated
  • 2 tblsp Lemon juice

Instructions
 

Sauce

  • Heat the olive oil in a big sautee pan. Glaze the onion, echalot, garlic and sage on a middle heat. Add the pumpkin when the onion becomes glazy. Cover the pan with a lid and cook the pumpkin until soft cooked. Remove the sage and mash the soft pumpkin with a fork. Bring to the taste with salt and pepper and set aside.

Risotto

  • Wash the rice and let it rest in a sieve to dry a little. Bring the vegetable stock to the boil and turn off the heat. Heat in a sautee pan the oil and cook the onion, echalot and garlic until glazy. Add the rice and cook until glazy. Then you add the wine and let it, whilst stirring, reduce until it is almost taken by the rice. Add the stock in small bits, two soup ladles each time. Keep stirring. Add the next stock when the former stock has been taken by the rice. When the rice is half done, you add the pumpkin sauce, ginger and half of the amount of parsely. Keep on adding liquid and stirring. When the rice is al dente, turn off the heat. Add the butter, cheese and lemon juice. Stir well and bring to the taste with salt and pepper. Serve warm on heated plates.
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Dutch pea soep

Course Soup
Servings 10 pax

Ingredients
  

  • 500 g Spliterwten
  • 1 pcs Varkenspoot
  • 100 g Spek
  • 2 pcs Ui
  • 1 pcs Winterwortel
  • 2 pcs Prei
  • 1 pcs Knolselderij
  • 2 pcs Aardappelen
  • 1 bunch Selderij
  • 2 l water
  • 1 pcs Rookworst

Instructions
 

  • Rinse the split peas in a sieve under running water. They do not have to soak.
  • Bring plenty of water to the boil, put the peas in, with the pork leg and the bacon. Bring back to the boil, foam. Drain the water after a few minutes, and put peas, pork leg and bacon with clean water.
  • Cut the skin of the celeriac, peel the potatoes, and cut celeriac and potatoes into cubes. Cut the onion into large pieces. Peel or clean the winter carrot, cut it in half lengthwise and cut the half carrots into slices (so you get half circles). Cut the leeks crosswise in the length so that you get brushes. Rinse clean under the tap, drain, and cut into pieces of about half a centimeter. Put the cleaned vegetables in the pan, and cook over low heat until the peas are done (one and a half to three hours, the split peas need to be put to pieces).
  • Remove the meat from the pan, remove bones or bones, and cut it fine. Remove the rind of the bacon if it is on, cut the bacon into cubes. Put the meat back in the pan. Wash the leaf celery, cut the leaves coarsely with scissors. At last the smoked sausage is heated in the pea soup (fifteen minutes), and the leaf celery passes through. Taste, finish with pepper and salt.
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Grenoblois

Course Pastry
Cuisine Frans
Servings 8 pax.

Ingredients
  

Dough

  • 250 g Meel
  • 150 g Boter
  • 1 pcs Eieren
  • 80 g Poedersuiker

Filling

  • 100 ml water
  • 100 ml Room
  • 100 g Boter
  • 200 g Walnoten
  • 200 g Suiker

Cake

  • 20 g Cacaoboterpoeder

Instructions
 

Dough

  • Put the flour in a bowl, together with the salt. Soften the cold butter. Crumble the butter and flour between your fingers. Add sugar and eggs. Knead well, not too long. Make a ball and let it cool down in the refrigerator for at least 1 hour. Get the dough out of the refrigerator and knead a little while to soften. Roll to a flat circle. The thickness should be so little, that you can look through it. Flour a little and fill a bakepan with the dough. Carefully push the dough to the sides and cut the remainings with a knife. Put in the refrigerator and heat the oven to 180ºC.
  • When out of the refrigerator again, make holes with a fork and put into the oven for about 25 minutes. Keep watching the colour. When it has a nice golden colour, the dough is done. Get the pan out of the oven and sprinkle with cacao butter powder.

Filling

  • Make a caramel with the sugar and water. Add some salt to the taste. Break the walnuts, not too much. When the caramel starts getting brown you add the butter. Stir well. Add the cream and after mixing add the walnuts. Let it cool down a little.

Finish

  • Pour the filling in the cake and let the cake cool down. A least a few hours until the cake is really cool.
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Chocolate pasta with mushrooms and bacon

Course Side dish
Cuisine Dutch
Servings 8 pax

Ingredients
  

Pasta dough

  • 160 g Pasta flour
  • 40 g Cocao powder
  • 2 pcs Eggs

Sauce

  • 1 pcs Echalot
  • 30 g Porcini dried
  • 300 g Mshrooms
  • 125 g Cream
  • 1 dl Mushroom stock
  • 125 g Prosciutto thick slices
  • White wine
  • Olive oil

Garnish

  • 150 g Onion
  • 100 g Bacon
  • 150 g Haricots verts

Instructions
 

Pasta

  • Make the pasta dough. Sieve flour, cocoa and salt on the working bench and make a pit in the middle. Break the eggs into the pit. Combine the eggs with a fork through the flour. As soon as the dough is dry, knead it and add as much water as needed. The dough must be moist when touched, but cannot stick on. Pack in with plastic foil and set aside to rest for 30 minutes or longer.
  • Take the dough out of the refrigerator and divide in pieces of around 70 grams. Roll out each piece and put through a pasta machine on setting 1. Put the slab of pasta 10 to 15 times through the pasta machine on setting 1 and each time, fold in three pieces and turn a quarter of a circle. If necessary, add flour. When the dough has become flexible, change the setting of the machine to a thinner setting. Put each slab once through this setting and then, place them on a dry cloth. again, change the setting to a thinner setting and repeat the process. Continue until each piece has been rolled through setting 5. Pass the pasta through the cutting tool to make fettuccine. Roll the pasta and add flour so that the pieces don’t stick to each other. Hang to dry on a pasta rack.

Sauce

  • Soak the porcini in warm water for at least 20 minutes. Take the porcini out of the water, squeeze the moisture out and cut into rough pieces. Keep the moisture in a separate bowl. Wash all the fresh mushrooms and cut into thin slices. Cut the prosciutto ham into small cubes.
  • Add butter or oil and shallot in a pan and fruit the shallot until glassy. Add porcini, the moisture, and a large dash of white wine. Let the moisture boil down. Add the ham and the mushrooms and cook until cooked. Let a lot of moisture boil down. Add mushrooms stock and whipped cream. Season with salt and pepper.

Garnish

  • Place the slices of bacon on a baking tray, lined with baking paper. Sprinkle with icing sugar and cover with baking paper and an extra baking tray so that the slices of bacon stay straight and flat through gravity. Place the tray in a preheated oven at 180˚C for around 15 to 20 minutes. Allow to cool down until you use it later.
  • Cut the onions in thin half-rings. Put in a pan with oil and cook slowly. Add sugar and allow to caramelize.
  • Blanche the haricots verts for a short while with some salt. Afterwards, immediately cool. Place them in a buttered-in plate and warm up in the oven right before presenting.

Finish

  • Cook the pasta shortly in a pan with sufficient water. Mix the pasta and the sauce and garnish with bacon and onion.
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Hutspot

Course Main course meat
Cuisine Dutch
Servings 4 pax

Ingredients
  

  • 1 kg Potatoes
  • 1 kg Winter carrot
  • 500 g Onion
  • 200 g Celeriac
  • 100 g Butter
  • 100 ml Milk
  • 1 stuks Bay leaves
  • 250 g Bavette

Instructions
 

  • Peel the potatoes and carrots. Cut the onions, celeriac and carrots in cubes (brunoise). Cook the potatoes until done. In another pan, cook the other vegetables with the bay leave until done. Make a mash potato of the cooked potatoes with the milk and butter. Blend with the other vegetables. Serve with the bavette and a meat juice..
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