View Full Version : Dutch Recipes
My husband is dutch and I love some of the meals we had in holland I have recipe books on it - but they are in dutch and my translation can sometimes be - well - wrong !!!!!
I need to know stuff like
The thick ham and pea soup - Goulash soup
Moist meat (direct translation) - Croquettes
Did I hear a cry for Dutch food????
Aaah, the virtues of croquettes!
Here is my tip - internet, internet, internet. I just google whatever recipe I'm looking for and up they pop.
Here's a couple of my favourites & how I make them...
boerkool stampot - cook up your kale with the metwurst for a while. Fry off your spec until it is nice & crispy. Slice up your metwurst and add kale, metwurst and spec to lots of mashed potato to a consistency that you enjoy (thick for us) and some salt to taste.
Croquettes - I make veal ones and not from a precise recipe so again, just judge according to your tastes. I finely chop 500gms veal steaks until browned. I then make a roux starting with adding plain flour to melted butter to make a paste. I add chicken stock and stir madly until it is the thickness of mashed potatoes. I then add Maggi liquid seasoning and curry powder until it tastes just like Oma made. Then throw in your veal. Scrape it into large flat tins and cover with grease proof paper in the fridge for 2 days. Roll into kroquette or bitteballen size, dip in lightly beaten eggs, then roll in breadcrumbs, dip again in egg mixture and roll twice. Then cook.
I haven't made the pea & ham soup because my Mum makes it so well I just have her make it but again, I'm sure a google search would help.
I may only be half-Dutch but I'm sure that my stomach is all Dutch! :D
My contribution is only for the decadent dutch doughnuts - Oliebollen (which are traditionally made for New Years Eve but appear at every family gathering no matter what time of year in my family.)
1 sachet dry yeast
1 cup lukewarm milk
2 1/4 cups flour
2 teaspoon salt
1 egg, lightly beaten
1 1/2 cups mixed currants and raisins
1 cooking apple, peeled, cored and chopped
Oil for deep frying
Sprinkle yeast over 1/4 cup milk and stir to dissolve. Combine the flour and salt and add the remaining milk and the egg. Add yeast mixture, currants, raisins and applie and mix well. Let stand in a warm place until doubled in bluk, Heat the oil for deep frying. Shape balls of the batter with 2 metal spoons and drop them into the hot oil afew at a time. Deep fry for 8 minutes or until golden brown. Drain on paper towels. Seve piled on a dish and sprinkled with caster sugar.
LEKKER Ollieballen!!!!!!! What is metwurst???? Sorry am a kiwi so am just learning all the dutch lingo!!!!
I especially love rokewurst, but only the ones in Holland seem to taste good, has anyone found a good one????
This is bringing back my trip to Holland back to my memory & all the smells that went with it *dribble*
Oh please someone tell me how to make i dont know the name of them but they are like a meatball type thing from memory they were absolutely divine !!!!
Even just the name would do so i can look them up on the net !
Honestly we had the best meal in Amsterdam at an authentic dutch restaurant & we rolled out the door at the end cause the table we had overflowed with food & we ate & ate & ate & ate !!!! It awesome !!!!
I will now have to add these recipes to my cookbook of love & give them a go one nite YUMMY !
If they were like meatballs then it could be Gehakt ballen - You can buy the pre-mixes spices from the dutch shop at smithfiels in Sydney - or there is one in Brisbane too - My husband makes the meatballs all the time - same as normal meatballs - just with the bought dutch spices and fried in lots of butter with a butter gravy - Why aren't dutch people fat?????
They are in my family!:D
Powered by vBulletin® Version 4.1.9 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.