Traditional Cook Book

Real Holland pancakes

2010-06-26T15:27:00.004+02:00

Traditional recipe from The Netherlands

For 1 large pancake:

1 cup of flower
salt
2 large eggs
1 cup of milk
1/2 cup of butter or margarine

Mix the flour and the salt in a bowl, make a well in the middle and add the beaten eggs. Mix to a smooth batter.

Add the rest of the milk.

Melt half of the butter in a frying pan and pour the batter into it.

Turn the pancake frequently and adding a bit of butter each time. It should turn golden brown and crisp on both sides.

Cinnamon turn-overs (Wentelteefjes)

2010-06-25T20:03:00.003+02:00

Traditional recipe from The Netherlands

8 slices of stale bread
1 tbsp of ground cinnamon
sugar
1 egg
1 1/2 cup of milk
salt
butter or margarine to fry

Take the crusts off the bread.

Stir cinnamon and sugar together. Add the beaten egg, milk and a pinch of salt.

Soak the bread slices in this mixture and fry them slowly in butter on both sides.

Sprinkle with sugar before serving.

Holland drop-scones (Drie in de pan)

2010-06-22T19:29:00.003+02:00

Traditional recipe from The Netherlands

2 cups of self-rising flour
salt
1 egg
1 1/2 cup of lukewarm milk
1 cup of mixed currants and raisins
butter, margarine or cooking oil for frying
sugar

Put the flour and the salt in a bowl, make a well in the centre. Put in the egg and 1 cup of milk.

Mix to a smooth batter and then add the rest of the milk and fruit.

Melt the butter, margarine or oil in a frying pan and drop 3 pancakes into the hot fat and fry them on both side to golden brown.

Serve hot with sugar.

Curly kale and sausages (Stamppot van boerenkool met worst)

2010-06-18T20:26:00.003+02:00

Traditional recipe from The Netherlands

1.5 kg of curly kale
1.5 kg of potatoes
milk
salt
500 g of smoked sausages or Frankfurters
4 tbsp of fat, butter or margarine
pepper

Strip, wash and cut the kale very finely. Boil in a little water with salt for 40 minutes.

Add peeled and cut potatoes and sausage and enough water to prevent burning. Cook for 30 minutes.

Remove sausage from the pan, mash remainder and stir in boiled milk until smooth. Add pepper to taste.

Serve together with the sausage.

Hodgepodge (Hutspot met klapstuk)

2010-06-15T01:01:00.003+02:00

Traditional recipe from The Netherlands

500g of boneless chuck (thin flank)
salt
2kg of onions
1kg of carrots
milk
4 tbsp of fat, butter or margarine
pepper

Wash the meat and boil in 2 cups of water and salt for 2 hours.

Scrub and mince the carrots. Peel, wash and slice onions and add them to the meat together with the peeled and cut potatoes and carrots. Boil for 30 minutes.

Remove the meat from the pan. Mash all the vegetables and add some butter or margarine and pepper. It too thick add some milk (a spoon must stand in it).

Serve with the sliced meat.

Brown beans (kidney beans) and bacon (Bruine bonen met spek)

2010-06-14T16:31:00.003+02:00

Traditional recipe from The Netherlands

1 cup of brown beans
bacon
salt
onions

Wash beans in ample water, soak overnight and boil in soaking water. Add salt when beans are nearly done. Cooking time - 45 minutes to 1 hour.

Clean bacon, cut into strips or squares and fry slowly until brown.

Clean onions, cut in pieces, fry in bacon drippings. Use dripping as a sauce.

Serve with boiled potatoes and thick apple sauce (appelmoes).

Cabbage and meat balls casserole (Koolschotel met gehakt)

2010-06-13T16:21:00.002+02:00

Traditional recipe from The Netherlands

1 cabbage
500g of ground beef or pork (prepared for meat loaf)
mashed potatoes

Clean and shred the cabbage and boil until done - 45 minutes. Drain well.

Meanwhile, roll the meat loaf ingredients into balls, brown them in butter in a open frying pan.

Add a little water and simmer until done.

Prepare the mashed potatoes.

Place half of the cabbage in a casserole, top with the meat balls and cover with the remainder cabbage.

Pour some of the gravy over the dish. Cover with mashed potatoes, dot with butter and brown in a hot oven.

Spiced red cabbage (Rode kool)

2010-06-12T19:12:00.003+02:00

Traditional recipe from The Netherlands

1 small red cabbage
1/4 cup of butter or margarine
3 cloves
2 apples
1 tbsp sugar
vinegar
salt

Remove the outer leaves of the cabbage and cut it in half. Remove the core.

Wash and shred the cabbage very thinly.

In a sauce pan, add a little butter or margarine and 1 cup of water. Add the red cabbage, the cloves, the apples (peeled, cored and sliced) and let it simmer with the lid on for 45 minutes.

Then add the rest of the butter or margarine, the sugar, vinegar and simmer for another 5 minutes.

Stewed beet root (Gestoofde bieten)

2010-06-11T19:04:00.001+02:00

Traditional recipe from The Netherlands

700g of cooked beet root

1 small onion

salt

1 tbsp of sugar

3 cloves

dash of vinegar

knob of butter or margarine

2 tbsp of corn flour

Peel and slice the beet roots. Put them in a sauce pan with a little water, chopped onion, salt, sugar, cloves, vinegar and butter or margarine. Simmer for 10 minutes with the lid on.

Bind the liquid at the last moment with a little corn flour, made into a paste of puring consistency with some cold water.

Fish casserole with mustard sauce

2010-06-10T18:55:00.000+02:00

Traditional recipe from The Netherlands

For the casserole:

2 large sliced onions
2 tbsp of butter or margarine
500g of boiled fish (whiting, cod, plaice or frozen fish)
lemon juice
Dutch mashed potatoes

For the mustard sauce:

1 1/2 cup of fish stock
1/2 cup of flour
2 tbsp of butter or margarine
mustard

Bring the fish stock or water to the boil.

Mix the flour with a little water to a smooth paste and pour into the sauce liquid, stir until it thickens.

Add butter or margarine and mustard.

Fry the onion to golden brown.

Put the bits of fish on the bottom of a casserole. Sprinkle some lemon juice and alternate a layer of mashed potatoes with a layer of onions and a layer of fish and mustard sauce. Make sure to end with a layer of mashed potatoes.

Put the dish in the oven and brown on top.

Dutch pea soup (Erwtensoep)

2010-06-09T17:44:00.002+02:00

Traditional recipe from The Netherlands

2 cups of green peas
1 liter of cold water
1 pig's foot
1 pig's ear
1 cup of bacon squares
4 Frankfurters
500g of potatoes
4 tbsp of salt
1 celeriac
1 bunch of celery green
2 leeks
2 onions
salt

Wash the peas, soaked for 12 hours (unless you're using quick cooking peas) and boil gently in the water they were soaked in for at least 2 hours.

Cook in this liquid the trotter, the ear and the bacon for 1 hour.

Add the sliced potatoes, salt diced celeriac, cut up leaks and celery leaves and cook until everything is done and the soup is smooth and thick.

Add the Frankfurters for the last 10 minutes.

The longer the soup simmers the better the taste. Three hours used to be the usual time in the Netherlands.

Chicory or endives with cheese sauce (Witlof met kaassaus)

2010-06-08T16:07:00.002+02:00

Traditional recipe from The Netherlands

1kg of chicory
salt

For the cheese sauce:

3 tbsp of butter or margarine
1/2 cup of flour
1 1/2 cup of half milk, half water or stock made of 2 meat cubes
1/2 cup of grated Gouda cheese
Worcestershire sauce
salt
pepper

Cut a very thin piece from the bottom of the chicory. Then insert a pointed vegetable knife and remove the core.

Wash the vegetables and boil for 20 minutes in salted water.

Drain it and place the vegetables in a casserole and cover with cheese sauce.

Cheese sauce:

Melt the butter or margarine, add the flour and blend into a smooth paste.

Then add the milk, water and meat stock, stirring well. Boil for 5 minutes and add the grated cheese, off the fire.

Make it to taste with a little Worcestershire sauce and some salt and pepper.

Cover the vegetables with it and put it in the oven to color.

Vermicelli soup with ground meat balls (Vermicellisoep met balletjes)

2010-06-07T14:35:00.001+02:00

Traditional recipe from The Netherlands

4 cups of white stock (meat)
2 blades of mace or marjoram
2/3 of a cup of vermicelli
1/2 cup of ground meat
salt
pepper
grated nutmeg
1 egg

Make a fairly concentrated beef stock and simmer in it the blades of mace or marjoram.

Strain and add the broken vermicelli.

Prepare some small ground meat balls by mixing the ground meat with the salt, pepper, a little grated nutmeg and some egg.

Roll them in the flour and boil in the soup for the last 15 minutes.

The rest of the egg can be added to the soup just before serving.

Add salt to taste.

Vegetable soup (Groentensoep)

2010-06-06T14:34:00.001+02:00

Traditional recipe from The Netherlands

4 cups of water
3 bouillon cubes (meat)
2 tbsp of quick boiling rice
parsley
250g of cauliflower
a few Brussels sprouts
1 stalk of celery
1 leek
2 tbsp of butter or margarine
2 bay leaves
salt

Dissolve the cubes into the water.

Wash the rice and add it to the water or stock. Cook until tender.

Cut the carrots in rounds, the Brussels sprouts in quarters, the celery in bits, the leeks in rounds and the cauliflower in small bits.

Sauté the vegetables and the bay leaves for 15 minutes.

Before serving, add the very finely chopped parsley. Add salt to taste.

Instead of rice you can also take vermicelli. Break it before adding it to the stock.

Curry soup made of lima beans (Kerriesoep van witte bonen)

2010-06-05T14:31:00.000+02:00

Traditional recipe from The Netherlands

4 cups of left-over cooking liquid and some cooked lima beans
2 tbsp of butter or margarine
3 cloves
2 bay leaves
1 small chili
3 tbsp of flour
1 tbsp curry powder
1 onion

Heat the liquid and the beans. Rub through a coarse sieve.

Fry the butter golden brown. Add the spices - except the curry - then the flour and the liquid gradually. Add the curry.

Serve with fried bread cubes.

Cream soup (witte ragoutsoep)

2010-06-04T14:30:00.001+02:00

Traditional recipe from The Netherlands

3 tbsp of butter or margarine
6 tbsp of flour
4 cups of brown stock
1 egg yolk
1 tbsp of cream
lemon juice

Melt the butter, add the flour and stir to a smooth paste.

Add the stock gradually, stirring well.

Bring to the boil and simmer for 5 minutes.

Remove from the fire, add some soup to the egg yolk diluted with cream.

Put the mixture back into the soup and stir well. Add lemon juice to taste.

Cream of tomato soup with fried bread cubes (Tomatensoep met gebakken broodjes)

2010-06-03T14:29:00.002+02:00

Traditional recipe from The Netherlands

4 cups of water
4 large tomatoes
1 onion
2 bay leaves
salt
2 tbsp of butter or margarine
1/3 of a cup of flour
parsley
pepper
cream or milk

Cut the tomatoes in four, put them into the boiling water with the sliced onion, bay leaves and salt.

Simmer for 20 minutes and sieve.

Melt the butter, add the flour and a little of the soup. When creamy add some more and go on until you have a creamy smooth soup.

Add some finely chopped parsley, pepper and the cream or milk.

Serve with fried bread cubes.

Fried bread cubes

Two slices of white bread cut in cubes, crust removed.

Butter to fry them into a golden brown.

Stewed rabbit (Gestoofd konijn)

2010-06-02T14:26:00.001+02:00

Traditional recipe from The Netherlands

1 cut-up rabbit
1/3 cup of butter or margarine
1 large onion, chopped
pepper
salt
bay leaves
thyme
small hot chili
parsley
celery
carrot
1 lemon

For the sauce:

2 cups of stock or bouillon
1/4 cut of butter or margarine
3 tbsp of flour
1 tbsp of tomato paste
1 large chopped onion
seasoning and chopped vegetables as for rabbit above.

Rub the rabbit with pepper and salt and brown in butter on all sides.

Add the onion, seasoning, chopped vegetables and some water. Cover and simmer for 1 hour until half done.

Meanwhile make the sauce. Fry the onion, bay leaf, thyme and the chili in butter. Remove from the pan with a skimmer, leaving the butter.

Add flour and brown slightly, stirring constantly. Add the stock, tomato paste, pepper and salt and cook for 10 minutes.

Pour the sauce over the rabbit and cook for 1 more hour or until the meat falls out from the bone. Add lemon juice.

Serve with rice or mashed potatoes and with a side dish of wither tomato salad, cabbage or Brussels sprouts.

Curried chicken-fricassee (Kip met kerriesaus)

2010-06-01T14:24:00.001+02:00

Traditional recipe from The Netherlands

1 cut-up chicken
salt
1/3 cup of butter or margarine
1 teaspoon of curry
1 medium chopped onion
2 cups of chicken broth
1 cup of mushrooms
3 tbsp of flour
milk

Salt the chicken parts and fry on all sides in a large frying pan.

Add the curry and the onion 5 minutes before the frying is done and fry to golden brown.

Add the broth, cover and leave to simmer until chicken is cooked. Cook the mushrooms no longer than 10 minutes in this mixture.

Remove the chicken and the mushrooms. Strain the liquid and thicken it with the flour which has been mixed with some milk beforehand.

Replace the chicken and the mushrooms in this sauce and heat it.

Serve in a rice ring (rijstrand).

Potato salad (Aardappelsla)

2010-05-31T14:23:00.001+02:00

Traditional recipe from The Netherlands

1 tbsp of mustard powder

1/2 onion

2 tbsp of vinegar

mayonnaise

3 tbsp of chopped parsley

1 cup of French dressing

3 cups of cold boiled potatoes

salt

pepper

Mix the mustard with the chopped onion, vinegar, mayonnaise and parsley and dressing in a bowl.

Slice the potatoes and stir carefully through the sauce, adding salt and pepper to taste.

Home fried potatoes (Gebakken aardappelen)

2010-05-30T14:21:00.001+02:00

Traditional recipe from The Netherlands

1kg of boiled potatoes
1/4 cup of butter, margarine or cooking fat

Cut the potatoes in slices and fry in butter until they are golden brown. Turn them frequently with a spatula.

Dutch mashed potatoes (Aardappelpuree)

2010-05-29T14:20:00.001+02:00

Traditional recipe from The Netherlands

1kg of potatoes
1 1/2 cup of milk
grated nutmeg
1/4 cup of butter or margarine
salt

Boil the peeled potatoes. Mash them when still warm with a fork or put them through a mincer or a sieve.

Bring the milk, nutmeg, butter and salt to the boil. Add the mashed potatoes at once and stir well.

Whip the mixture well with a wooden spoon until it's white and creamy, and serve, or put in a casserole, dot with some butter and brown under the grill or in the oven.

Boiled potatoes (Gekookte aardappelen)

2010-05-28T14:18:00.002+02:00

Traditional recipe from The Netherlands

1kg of potatoes
1 cup of water
salt

Peel the potatoes, remove the eyes and put them at once into cold water.

Put 1,5cm of water in a sauce pan with a tightly fitting lid. Add the potatoes and the salt. Bring quickly to the boil and then turn the fire down as low as possible just keeping the steam under the lid of the pan.

Cook for 20 minutes, drain and shake well until dry and flaky.

Savory beef and onion stew (Hachée)

2010-05-27T14:16:00.001+02:00

Traditional recipe from The Netherlands

2 large thinly sliced onions
1/4 cup of flour
1/4 cup of butter or margarine
2 cups of stock or stock meat cubes
3 bay leaves
5 cloves
1 tbsp of vinegar
250g of sliced cold meat, preferably beef
2 tbsp of cornflour
pepper
Worcestershire sauce

Brown the onions and the flour in butter in a sauce pan. Add the stock gradually, stirring all the time.

Add the bay leaves and cloves and simmer for 5 minutes with the lid on the pan.

Add the vinegar and the diced meat and simmer for another hour.

Mix the cornflour with a little water and add this to the stew to thicken the sauce. Simmer for 5 minutes.

Make it to taste with a little pepper and Worcestershire sauce.

Serve with mashed or boiled potatoes and red cabbage.

Meat and potato casserole (Filosoof)

2010-05-26T14:08:00.001+02:00

Traditional recipe from The Netherlands

250g of cold meat
500g boiled potatoes
2 tbsp of butter or margarine
1 cup of gravy and water or stock
1 small onion
pepper
salt
bread crumbs
butter

Mince the meat, mash the potatoes, fry the chopped onion in the butter.

Mix all these ingredients together and add the gravy or stock until is as thick as mashed potatoes.

Sprinkle with some pepper, salt and nutmeg.

Put in a casserole, cover with bread crumbs and some knots of butter.

Heat and brown under the oven or grill.