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Traditional Dutch Recipes Fancy trying an authentic Dutch meal or a traditional Dutch cake? We have gathered together some typical and much loved Dutch recipes which are so simple to prepare, that you can easily have a go yourself! All of these delicious recipes serve four hungry people. Appeltaart (Apple Pie) An indulgent mid-morning or afternoon treat! Ingredients: 300g of flour, 175g of sugar, 200g of cold butter, 1 egg, 1kg of sour apples such as Jonagold or Goudrenet, a pinch of salt Preparation:Preheat your oven to 175 ° C and grease a 24cm ‘spring form’ cake tin (one with a removable base). Sift both the flour and 100g of sugar into a mixing bowl. Next, add the butter, salt and ¾ of a beaten egg. Cut the cold butter using two knives and start to knead into the flour, sugar and eggs to form a dough. Gently press ¾ of the dough onto both the base and sides of the cake tin. Peel the apples, remove the cores and cut into small slices. Mix the remaining 75g of sugar with the apples and completely fill the tin with the apple, pressing them in quite firmly. Cut the remaining dough into strips and place on top of the apple mixture in a criss-cross pattern, taking care to ensure that the ends are securely attached to the dough on the edge. Brush the dough strips with the remaining egg and place the apple pie onto the oven rack and bake for about 1 ¼ hours or until golden brown. Once ready, allow the pie to cool before removing from the tin. If you simply cannot resist the delicious aromas filling your kitchen and prefer to serve it warm, then remove it very carefully from the cake tin so that it does not fall apart. If you want to add a special touch to your apple pie, you can mix some raisins and / or chopped almonds into the apple. In the Netherlands this pie is typically served with fresh whipped cream. Speculaas (Dutch Biscuits) Delicious with a cup of tea or coffee! Ingredients: 125g of self raising flour, 60g of brown (caster) sugar, 80g of cold butter, 1 tablespoon of ‘Speculaaskruiden’. (if you don’t have this Dutch spice you can create your own version with ground cardamom, coriander, ginger, cinnamon and cloves), a pinch of salt Preparation:PSift the flour, sugar, spices and salt together into a mixing bowl. Add the cold butter, cut into small pieces (using two knives) and knead into the other ingredients to form a dough. Seal the bowl tightly with plastic wrap and let the dough rest for a day in the refrigerator, to allow the flavours of the spices to infuse. The following day, preheat the oven to 175 ° C and grease a baking tray. If you have a Dutch ‘speculaasplank’ you can use this as a biscuit mould, although any biscuit mould or cookie cutter will do. Next sprinkle the dough with flour before carefully pushing into the mould. Cut away any excess dough, gently pat the dough from the mould and place on the greased baking tray, leaving at least 2cm between each one. Place the baking tray in the centre of your oven and bake the biscuits for about 20 minutes until golden brown. Hollandse Erwtensoep (Dutch Pea Soup) A great winter warmer! Ingredients: 400g of split or dried peas, 1 large pork chop, 2 leeks, 1 small celeriac, 1 large potato, 1 smoked sausage, 1 bunch of celery leaves, 2 bay leaves, 2 teaspoons of salt, pepper Preparation:Wash and soak the peas for at least 12 hours in 1.5 litres of cold water. Add the pork chop, bay leaves and salt to the water containing the peas and bring to the boil. Put the lid on the pan and simmer for about 1.5 hours, stirring occasionally and removing any excess foam that forms on the surface. While the peas are simmering, cut the leek into rings, peel the potatoes and cut both the potato and celeriac into cubes. Add this to the soup and cook for a further 30 minutes. In the meantime, heat the sausage in a pan of hot (but not boiling) water for 20 minutes. As soon as the pea soup is ready, remove the pork chop, cut into small pieces and toss back into the soup. Next, cut the sausage into slices and add to the soup. Lastly, stir in the celery leaves and season to taste with salt and pepper before serving. In the Netherlands pea soup is often served with rye bread and bacon (spek) to make an exceptionally filling meal. Boerenkool met Worst (Kale with Smoked Sausage) A hearty Dutch favourite! Ingredients: 1.5 kg of kale, 1.5 kg of potatoes, 1 smoked sausage, 1 tablespoon of butter, a pinch of salt Preparation:Remove the kale leaves, wash well in cold water and cut finely. Cook the kale for about 10 minutes in a little salted water (until half cooked) and drain. In the meantime, peel the potatoes and chop into pieces. Place the potatoes into a pan and ensure that they are half covered with water. Next, put the kale on top of the potatoes and the sausage on top of this. Leave this to cook on a low heat for about 30 minutes until almost dry and the water has evaporated. Remove the sausages from the pan, mash the kale together with the potatoes until smooth and add a knob of butter. Lastly, cut the smoked sausage into slices and either mix into the mash or serve separately. Spekpannenkoeken (Bacon Pancakes) One for the kids! Ingredients: 400g of self raising flour, ¾ litre of milk, 1 teaspoon of sugar, 200g of smoked bacon, thinly sliced, Dutch ‘schenkstroop’ or maple / pancake syrup, a pinch of salt Preparation:Sift the flour, sugar and salt into a mixing bowl. Create a hole in the flour and gently stir in the milk with a whisk to achieve a lump-free batter. Cover the pancake batter with a damp towel and leave in a warm place for about 1 hour. Meanwhile, fry the bacon in a pan until nice and crisp and remove from the pan. Pour the bacon fat into a bowl, as you can use this to fry the pancakes. Heat a little of the bacon fat in the pan and add a few slices of bacon. Then ladle sufficient batter into the pan so that the bottom is completely covered. Cook the pancake on a medium heat until the top is dry. Next, flip the pancake over and cook the other side until golden brown. Repeat this process until all the pancakes are cooked. Serve the pancakes whilst still warm, drizzle with syrup and wait for the kids to come running! Hete Bliksem (Potato and Apple Mash) Comfort food at its best! Ingredients: 1.5 kg of potatoes, 1.5 kg of sour apples, 40g of butter, 1 spoonful of sugar, a pinch of salt, pepper Preparation:Peel the potatoes and cut them in half. Next peel the apples, remove the cores and cut into wedges. Place the potatoes in a pan and half cover them with water. Arrange the apple slices on top and add a knob of butter. First bring to the boil and then gently simmer for about 30 minutes. Drain the remaining water and mix the apples and potatoes together with a wooden spoon. Season with salt, pepper and a little sugar and serve with smoked sausage or black pudding. Oliebollen (Dutch doughnuts) Delicious served warm on New Years Eve! Ingredients: 500 g of self raising flour, 4.5 dl of milk, 1 teaspoon of salt, 1 teaspoon of sugar, 1 egg, 1 l of cooking oil, icing sugar Preparation:Sift the flour into a bowl, make a hole in the centre and pour in some of the milk, the salt and the sugar. Stir with a wooden spoon to create a lovely smooth batter. Next, beat the egg together with the rest of the milk and stir into the batter. Cover this with a damp tea towel and leave to rise in a warm place for about an hour. Once it has risen you are ready to begin frying, but take care not to stir the batter any more. Heat the cooking oil in a large saucepan or deep fryer – you will know that it is hot enough when smoke begins to rise or when you dip a spoon into the oil and it forms bubbles. Create round balls using two tablespoons of the batter and drop one by one into the pan of oil. Fry for about 6-8 minutes or until a light golden colour and drain them on kitchen towel to remove any excess oil. Sprinkle the doughnuts generously with icing sugar and serve hot or cold. For even more delicious oliebollen, you can try adding any of the following ingredients to the batter before frying : raisins, currants, small pieces of ginger, apple chunks, chopped nuts or lemon zest. Bruine bonensoep (Brown bean soup) A healthy Dutch Soup Ingredients: 400 g of dried kidney beans, 4 leeks, 1 bunch of celery leaves, 50 g of butter, a pinch of salt, pepper Preparation:First, soak the beans for at least 12 hours in a large pan filled with 2.5 litres of cold water. Then boil the beans (in the same water) in a covered pan for about 2 hours or until tender. Meanwhile, cut the leek into rings and finely chop the celery leaves. Add the leeks and celery leaves to the pan and allow to cook for a further 30 minutes. Next, drain the remaining liquid into another pan and finely puree the bean mixture in a blender. Dilute the bean puree with the remaining cooking water to create a thick soup and stir in the butter. Add salt and pepper to taste and any leftover cooked meats (such as sliced smoked sausage) and croutons if desired. Hutspot (Hodgepodge) Good, honest, simple yet tasty Dutch food Ingredients: 1.5 kg of potatoes, 1.5 kg of winter carrots, 5 large onions, 500 g of lean beefsteak, 40 g of butter Preparation:Place the beefsteak in a pot with ¾ litre of water and some salt, cover and leave to boil for 1 hour. Meanwhile, peel the potatoes and cut into chunks, peel and cut the carrots into small pieces and peel and cut the onions into rings. After the beefsteak has boiled for an hour, add the vegetables together with a knob of butter and cook for a further 30 minutes or until almost dry. When cooking you may add a little water to prevent burning, but take care that the meat and vegetables are not too moist. Next, remove the beefsteak from the stew and cut into pieces. Finally, stir the vegetables and mix well together with the beef pieces before serving. Bitterballen (Meat Croquettes) A perfect party snack Ingredients: 1 can of beef or veal ragout, bread-crumbs, 2 eggs, cooking oil Preparation:First, empty the can of ragout into a bowl, sprinkle some breadcrumbs onto a plate and beat the egg together with two tablespoons of water in a separate bowl. Scoop a tablespoon of the ragout from the bowl and roll gently through the breadcrumbs. Carefully dip the ball in the egg mixture and roll again through the breadcrumbs, until a solid coating without cracks is achieved. Repeat until you have 6-8 croquettes. Next, heat the cooking oil in a frying pan until extremely hot, place the meatballs one by one into the pan and fry until golden brown. Allow the croquettes to drain on kitchen towel and serve with a bowl of Dutch mustard and cocktail sticks. If you can get hold of cocktail sticks with the Dutch flag on them, all the better! Poffertjes (Mini Dutch Pancakes) Another one for the kids! Ingredients: 125 g of buckwheat flour, 125 of self-rising flour, 3.5 dl of milk, 1 egg, 1 teaspoon of sugar, butter, Icing sugar, a pinch salt Preparation:Sift both the buckwheat and the self raising flour together into a bowl and add the sugar and salt. Make a hole in the centre of the flour and pour in a portion of the milk. Stir with a wooden spoon from the middle of the bowl, to create a lump-free batter. Add the remaining milk and egg and stir until completely smooth. Next, cover the batter with a damp tea towel and leave to rise in a warm place for about an hour. After the batter has risen, take care not stir again. Heat a traditional poffertjespan (if you do not have one, use a large frying pan and spoon in a tablespoon of batter per poffertje, leaving at least 2 inches between each one) and grease the dimples with butter. Fill the dimples ¾ full with batter and cook on a high heat until golden brown. Turn the poffertjes gently with a fork and cook the other side, again until golden brown. Place the warm poffertjes on a plate, sprinkle liberally with powdered sugar and serve with a knob of butter. Vijfschaft (Sausage and Bean Stew) A satisfying supper dish Ingredients: 300 g of dried beans, 1 carrot, 1 kg of potatoes, 2 large onions, 200 g of smoked bacon, 1 smoked sausage, 2 sour apples (such as Jonagold or Goudrenet), 25 g of butter Preparation:First, soak the beans in a large pot with 2 litres of cold water for at least 12 hours. Then boil the beans in the same water in a covered pan for about 2 hours or until tender. Peel the potatoes and cut into pieces, peel the carrots and cut into cubes, peel the onion and cut into rings and cut the bacon into chunks. Once the beans are nice and tender, add the vegetables and the bacon and cook on a low heat for about 30 minutes and drain. Meanwhile, put the sausage in hot, but not boiling, water and cook for 20 minutes. Now peel the apples, remove the cores and cut into wedges. Once the sausage is cooked, cut into slices and add, together with the apple slices, to the potato mix and cook for a further 10 minutes. Stir in some butter directly before serving. Wentelteefjes (Dutch Toast) Similar to French Toast and simply perfect for breakfast Ingredients: 8 slices of bread, 4 eggs, 20 g of sugar, 2 dl of milk, 1 teaspoon of cinnamon, butter, Pouring syrup (such as maple syrup) or brown sugar Preparation:Crack the eggs into a bowl and add the sugar, cinnamon and milk. Beat with a fork or a wooden spoon until a creamy mixture forms. Heat a knob of butter in a frying pan and dip two or three slices of the bread (depending on how many will fit in the pan), into the egg mixture so that they are completely covered and place in the pan. Fry the bread on both sides until golden brown and serve immediately. Sprinkle with brown sugar or drizzle with syrup – delicious! Blote billetjes in het groen (Vegetable Mash) Mash with a twist! Ingredients: 1 kg of potatoes, 300 g of French beans, 1 can of white beans, 1 cup of milk, Butter, Nutmeg, a pinch of salt, Pepper Preparation:Peel the potatoes, cut into pieces and place in a pan of water. Wash and cut the string beans into strips approximately 0.5 cm wide and lay them on top of the potatoes. Add a pinch of salt and boil the potatoes and beans for 20 minutes or until tender and drain. Add the white beans to the cooked vegetables and stir together with a knob of butter and a dash of milk. Warm again on a low heat and stir well. Add salt, pepper and nutmeg to taste before serving. Zuurkoolstamppot (Sauerkraut Stew) A traditional Dutch evening meal Ingredients: 1 kg of fresh sauerkraut, 1 kg of potatoes, 80 g of butter, 1 smoked sausage, 200 g of bacon, 1 cup of milk, a pinch of salt Preparation:Rinse the sauerkraut and place in a saucepan. Pour in enough water to half cover the sauerkraut, add a pinch of salt and bring to the boil. Simmer the sauerkraut for about 40 minutes until tender and dry. Meanwhile, peel the potatoes and cut into pieces. Boil the potatoes in water and a pinch of salt for around 25 minutes or until tender and drain. Add a knob of butter and a dash of milk to the potatoes and mash into a puree. In the meantime place the sausage in hot, but not boiling, water and cook for 20 minutes. Next, cut the bacon and fry in a pan until golden brown and nicely crisp and then drain off any excess oil on a piece of kitchen towel. Finally, stir the sauerkraut and bacon into the mashed potatoes and serve the stew with the smoked sausage.
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Damske kocke Potrebno je: jaja 6, šećer 200gr, margarin 250gr, brašno 400gr, 1 prašak za pecivo, čokolada 200gr, mleko za glazuru 50ml, euro-krem 250gr Priprema: Umutiti 6 žumanca sa 150 gr.šećera.Dodati 1 margarin, 400gr. brašna i 1 prašak za pecivo.Ispeći koru na 180 C stepeni dvadesetak minuta.Koru premazati sa 250 gr. euro-krema.Ulupati 6 belanca sa 50 gr. šećera i preliti preko euro-krema.Ostaviti u rerni još 5 minuta dok ne dobija žućkastu boju.Od čokolade malo mleka i malo šećera napraviti glazuru i preliti preko. Voćni kolač od kupina Potrebno je: Kora: 7 jaja, 7 kašika šećera, 7 kašika brašna, 1 kesica praška za pecivo. Sirup: dve šoljice šećera, tri šoljice vode. Fil: 1 l jogurta, 500 g šećera, 400 ml kisele pavlake, 700 g kupina, 5 kašika gustina, malo vode, dva šlaga. Priprema: Kora: Umutiti jaja i šećer pa dodati brašno i prašak za pecivo.Dobijenu masu sipati u podmazan i brašnom posut pleh i peći. Sirup: Pomešati dve šoljice šećera i tri šoljice vode i ostaviti na vatri da proključa. Vrućim sirupom preliti hladnu koru. Fil: Pomešati jogurt i šećer i ostaviti da provri.Dodati pavlaku i kupine i kuvati dok ne omekšaju kupine.Dodati gustin rastvoren u vodi i kuvati mešajući dok se ne zgusne.Preliti koru i ostaviti da se ohladi.Po želji, ukrasiti šlagom. Kome se svidja ovaj kolač, verovatno će mu se svideti i voćni kolač sa višnjama. Recept je sličan, rezlika je jedino što sam umesto kupina stavila višnje. Torta sa kesten pireom Potrebno je: za koru: 3 jaja, 80 g šećera, 80 g brašna, 2 kašike prezli i 2-3 kašike kakao praha. za krem: 300 g kesten-pirea, 200 g mladog kravljeg sira, 80 g šećera, kesica vanilin šećera, 2 kašike ruma, 50 ml mleka i 4 listića želatina. za dekoraciju: 100 g čokolade, 400 ml slatke pavlake, 2-3 kašike šećera u prahu i kašičica cimeta u prahu. Priprema: Penasto umutite žumanca sa šećerom, dodajte čvrst sneg od belanaca, kakao u prahu i prezle, pa sve lagano sjedinite. Dobijenu smesu preručite u okrugli pleh za torte obložen papirom za pečenje i pecite 30 minuta u rerni zagrejanoj na 180 stepeni. Pečenu koru ohladite, izvadite iz kalupa i horizontalno presecite da dobijete dve kore. Želatin istopite u malo mlake vode, ocedite, pomešajte sa mlekom i kuvajte na umerenoj temperaturi. Pokretni obruč kalupa za torte stavite na poslužavnik odgovarajuće veličine, pa u obruč položite prvu koru i namažite je kremom od kestena. Odozgo položite drugu koru i ostavite da odstoji dva sata u frižideru. Ohlađenu poslasticu prekrijte umućenim šlagom, pospite šećerom u prahu, struganom čokoladom i cimetom u prahu i do serviranja čuvajte u frižideru. Čokoladni kapkejks Potrebno je: za testo: 1 ½ šolja brašna, 1/3 šolje kakaoa, 1 kašičica praška za pecivo, 1 kašičica soli, 1 šolja šećera, 1/2 šolje ulja, 1 šolja mleka, 1 kašičica ekstrakta vanile, 1/2 kašike sirćeta za krem: 3 kašike putera, 120 g gorke čokolade za kuvanje, 5 kašika toplog mleka, 2 šolje šećera u prahu, 1/4 kašičice soli, 1/2 kašičice ekstrakta vanile Priprema: Zagrejte rernu na 175 stepeni. Pripremite korpice za mafine. Prosejte brašno, i u njega dodajte kakao, so i prašak za pecivo. Dobro izmešajte. U drugoj posudi pomešajte šećer, mleko, ulje, ekstrakt vanile i sirće. Izmiksujte suve i vlažne sastojke dok testo ne postane glatko. Sipajte smesu u kalupe i pecite oko 20-25 minuta na 180 stepeni. Kada su gotovi izvadite ih iz kalupa i ostavite da se ohlade. Napravite krem. U staklenom sudu, na pari, otopite čokoladu i puter, uz mešanje. U posebnoj posudi pomešajte šećer u prahu i so. Sipajte toplo mleko i mešajte dok se šećer ne istopi. Umešajte vanilin ekstrakt. Dodajte šećeru rastopljenu čokoladu i puter i mešajte mikserom na najačoj brzini dok smesa ne postane gusta. Stavite krem u frižider da se stvrdne ukoliko želite da dekorišete mafine špricom. Krem možete da nanesete i nožem na vrh kapkejksa. Šarlota s kremom od bele čokolade Potrebno je: oko 15 piskota, sok od pomorandže za umakanje piškota, sveže voće za dekoraciju fil: 300 ml slatke pavlake, 1 kašika šećera, 1 kesica vanilin-šećera, 3 listića želatina, 100 ml mleka100 g bele čokolade Priprema: fil: potopite želatin u hladnu vodu da omekša. U šerpi zagrejte mleko do ključanja, pa sklonite s vatre i dodajte mu iscedjene listiće želatina, pa izmešajte dobro. Čokoladu istopite na pari, pa je umešajte u mleko. Ostavite krem da se prohladi. Umutite slatku pavlaku sa obe vrste šećera, pa je umešajte u smesu od mleka pokretima odozdo nagore. Prebacite u frižider na oko pola sata. U medjuvremenu, uzmite dublju posudu i iznutra je obložite providnom folijom. Na dno i strane kalupa rasporedite piškote provučene kroz sok, pa u sredinu sipajte krem. Prebacite u frižider na bar 3 sata, pa izvrnite i uklonite foliju. Po želji ukrasite svežim voćem po izboru. Kolač od malina Potrebno je: 350 g svežih ili smrznutih malina, 1 kašika šećera, 1 šolja punomasnog mleka, 60 g neslanog maslaca, otopiti, 3 jaja, ½ šolje smedjeg šećera, 1/2 šolje brašna, 2 kašike nezasladjenog kakao praha, ¼ kašikice soli, 80 g čokolade za kuvanje, ugrubo usitniti Priprema: Pećnicu zagrijati na temperaturu od 200˚C s rešetkom postavljenom u sredini. Namestiti pliću četvrtastu posudu za pečenje. Maline posuti sa kašikom šećera i ostaviti 15 minuta. Pomiješati (blenderom ili ručno) mleko, maslac, jaja, smedji šećer, brašno, kakao prah, pola čokolade i sol do glatke smese. Maline zajedno sa sokom premjestiti u posudu za pečenje pa preliti pripremljenim testom. Peći u zagrijanoj pećnici dok se smesa lagano ne napuhne i postane čvrsta na dodir, oko 35 minuta. Izvaditi iz pećnice i odmah posipati preostalom razdrobljenom čokoladom. Ohladiti 20-ak minuta pa servirati na sobnoj temperaturi. Rafaelo oblande-kugle Potrebno je: Zagrejati 200 g šećera, 1,5 dl vode i 250 g margarina. Čim se istopi dodati 400 g mleka u prahu i dobro promešati. Dodati 400 g kokosa. Filovati 3 oblande. Kugle: masu prohladiti i praviti kuglice. U svaku staviti badem ili lešnik i uvaljati u kokos. Posne: obariti 2 krompira, izgnječiti, dodati 2 kašike margarina, 1 vanilin šećer, 250 g prah šećera, 200 g kokosa, dobro sjediniti, praviti kuglice i u svaku staviti badem ili lešnik i uvaljati u kokos. Kocke sa orasima Potrebno je: 2 žumanca, 200 g putera, 50 g šećera, malo ruma, na vrh noža soli, 300 g brašna, marmelada. Za nadev. 8 žumanca, 300 g šećera, 300 g mlevenih oraha, sneg od 8 belanca, kašika ruma i strugana kora od limuna ili pomorandže. Priprema: Penasto umutiti žumanca sa šećerom i puterom, dodati rum, so i brašno. Testo razviti tanko i peći u podmazanom plehu po pola. Izvaditi napola pečeno testo i kada se ohladi premazati ga marmeladom. Preko toga staviti nadev. Za nadev umutiti žumanca sa šećerom, dodati orahe, čvrst sneg od belanca, rum, struganu kora od limuna ili pomorandže. Staviti ponovo da se peče. Kada je pečeno ohladiti i premazati belom glazurom od šećera. Seći na kocke. Saveti: Cimet se najčešće upotrebljava u prahu. Komadići cimetove kore upotrebljavaju se za pića i kompote. Umereno mešanje (kada je potrebno samo malo izmešati belanca ili slatku pavlaku) nije moguće električnim mikserom. Za to će vam dobro doći žica za sneg. Grilijaš kocke Potrebno je: 300 g kristal šcćera, 4 žumanca, 125 g putera, 150 g seckanih oraha. Priprema: Na tihoj vatri pregoreti 150 g šcćcra. Smesu sipati u metalni uljem podmazan tanjir. Kada se ohladi izlupati je na dasci i samleti mašinom za orahe. Mutiti na pari žumanca i 150 g šcćcra. Kada se prohladi dodati puter i orahe. Obe mase sjediniti. Formirati željeni oblik, iseći na kocke i posuti krupno mlevenim orasima. Francuske kocke Potrebno je: Kore: 5 belanca umutiti sa 10 kašika šećera, dodati 8 kašika mlevenih oraha, 5 kašika seckanih oraha, 3 kašike mlevenog keksa, 3 kašike suvog groždja i malo praška za pecivo. Priprema: Ovom masom premazati veliku oblandu i sušiti je na prevrnutom plehu. Ovo ponoviti 3 puta da se dobiju tri kore. Fil: 15 žumanca kuvati na pari sa 300 g šećera i dodati 300 g čokolade. U prohladjenu masu dodati 500 g margarina umućenog sa malo prah šećera.Filovati kore i ukrasiti šlagom.