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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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Italijanska torta Potrebno je: 265 g crne čokolade, po 25 g kandirane kore od limuna i pomorandže, 30 g pinjola, 120 g putera, 50 g brašna, 15 g kakao praha, 120 g šećera, kašičica praška za pecivo, jaje, 2 kašike mineralne vode, 4 žumanceta, kašičica espreso praha, 3 kašike likera po želji, 200 ml slatke pavlake, 6 ružinih latica i srebrne šećerne perle za ukrašavanje. Priprema: Kandirano voće isecite na krupnije komade, 50 g čokolade usitnite, a pinjole ispecite u tiganju bez masnoće. U posudi pomešajte brašno, prašak za pecivo, kakao, 50 g šećera, jaje, mineralnu vodu, 50 g otopljenog putera i umutite glatko testo. Dodajte iseckano kandirano voće i čokoladu, promešajte, sipajte u pleh obložen masnim papirom i pecite u rerni na 150 stepeni oko 20 minuta. Na umerenoj temperaturi otopite 70 g putera i 200 g izdrobljene čokolade. Na pari kremasto umutite žumanca, espreso i 70 g šećera, posudu sklonite s ringle i ohladite, dodajte otopljenu čokoladu, liker i šlag od slatke pavlake. Koru nafilujte čokoladnim kremom i ohladite u frižideru tri sata. Ružine latice operite, osušite, prelijte s 15 g otopljene čokolade i ohladite. Pre serviranja, tortu ukrasite čokoladnim laticama i srebrnim šećernim perlicama. Torta od kokosa Potrebno je: Krema: 1 paket želatina, 30 g gustina, 0,5 l šlaga, 6 dcl mleka, 200 g kokosa, 60 g šećera Biskvit: 5 jaja, 5 kašika šećera, 6 velikih kašika brašna Priprema: Uzmete prvo mleko i šećer koje ćete staviti da se zagreje na laganoj vatri nakon čega ćete dodati kokos i nakon par minuta gustin. Kada je smesa gotova potrebno ju je pustiti da se ohladi te otopiti s malo vode. Dobivenu smesu potom izmiksajte s malo šlaga nakon čega ćete dobiti čvrstu kremu za tortu. Za biskvit je potrebno izmešati šećer i jaja dok smesa ne postane gusta i bela nakon čega se dodaje kašiku brašna. Biskvit je potrebno peći oko 20 minuta na 180 stepeni. Biskvit možete prerezati na pola te svaki deo natopiti s malo vode kako bi lakše mazali kremu. Ledeni vetar1 Potrebno je: Beli biskvit: 10 belanaca, 35 dkg šećera, 1 kašika belog sirćeta Krema: 10 žumanjaca, 4 kašike šećera, 4 kašike oštrog brašna (može i dvije kašike gustina plus dvije kašike oštrog brašna), 2,5 dcl mleka, 2 vanil šećera burbon ili 4 vanil šećera, 250 gr margarina (ja sam stavila maslo jer margarin izbegavam) Bela krema: 0,5 lit pavlake za šlag ili 3 vrećice šlaga iz kesice Priprema: Dobro izmiksajte belance pa postepeno dodajte šećer, kašike po kašiku mešajući, te dodajte 1 kašiku belog sirćeta (ne brinite, neće se osetiti). U tepsiju stavite papir za pečenje te izlijte smesu koju ravnomerno razmažete. Pecite jedan sat na 150 C. Ohladjenu koru prerežite na tri dela. Čoko-orah oblande Potrebno je: 1/2 l vode, 500 g šećera, 1 kesica vanillin-šećera, 300 g mlevenog keksa, 200 g mlevenih oraha, 100 g čokolade za kuvanje, 1 pakovanje oblandi. Priprema: Vodu, šećer, vanilin-šećer i čokoladu stavite na šporet da se otope. Zatim sklonite sa šporeta, dodajte mleveni keks i orahe i sjedinite smesu. Ostavite da se smesa dobro ohladi, pa onda premazujte listove oblande. Odizgo pospite seckanim orasima. Filovani kolač od banane s rumom Potrebno je: za kolač: 180 g brašna, 1 puna kašičica praška za pecivo, pola kašičice sode bikarbone, pola kašičice soli, 1 kašičica cimeta, prstohvat mlevenog muskatnog oraščića, 85 g omekšalog putera, 135 g žutog šećera, 2 banane, izgnječene, 1 i po kašika ruma, 2 jajeta, 60 ml jogurta za fil: 85 g omekšalog putera, prstohvat soli, 150 g prosejanog šećera u prahu, pola kašike ekstrakta vanile, pola kašike ruma, 60 ml slatke pavlake Priprema: Napravite kolač: zagrejte rernu na 180°C. Podmažite i brašnom pospite četvrtasti kalup veličine oko 23 cm.U srednjoj posudi izmešajte brašno sa praškom za pecivo, sodom bikarbonom, solju, cimetom i muskatnim oraščićem.U drugom sudu mikserom mutite puter i žuti šećer oko 3 minuta, dok smesa ne postane penasta. Dodajte joj banane i rum i miksujte još oko minut, dok se sve savršeno ne spoji. Dodajte jaja, jedno po jedno, muteći dobro svaki put pre nego što dodate sledeće. Domino torta Potrebno je: 250 g butera, 10 kašika mlevenih oraha, 200 g šećera, 6 kašika brašna i, 16 jaja, 4 štangle čokolade, 12 kašika šećera, Priprema: Umutiti 8 jaja sa 8 kašika šećera pa dodati 10 kašika mlevenih oraha i 2 kašike brašna. Peći u okruglom plehu i ohlađenu preseći na 2 dela. Umutiti 4 jaja sa 4 kašike šećera i dodati 4 kašike brašna. Ispeći u četvrtastom plehu. Pečenu koru iseći u trake širine 2 sm. Fil: umutiti buter sa 100 g prah-šećera. Skuvati 4 žumanceta ,sa 200 g šećera na pari. U kuvani fil dodati čokoladu i kad se ohladi dodati umućen buter. Tortu filovati: na premazanu okruglu koru uvijati prethodno namazane trake dok se ne popuni kora, zatim poklopiti drugom polovinom premazane okrugle kore. Celu tortu premazati spolja istim filom. Krofne po bakinom receptu Potrebno je: 750 g brašna, 1 dl ulja, 4 kašike šećera, 1 jaje, 1 žumance, 500 ml mleka, 40 g svežeg kvasca, malo soli, ulje za prženje, 1 kesica vanilin šećera, šećer u prahu za posipanje Priprema: Kvasac rastopite u 1 dl toplog mleka sa malo šećera i malo brašna i pustite da naraste.Dok raste umutite jaja s ostatkom mleka, šećera i malo soli, dodajte narasli kvasac, pa polako dodajte brašno i ulje uz stalno mešanje varjačom. Ostavite testo na toplom da dvostruko naraste pa premesite, razvucite ga na 1 cm debljine i čašom ili modlom vadite krofne.Ostavite ih oko pola sata da još narastu, a zatim pržite u vrelom ulju.Gornju stranu (naraslu) stavljajte u ulje.Pospite ih prah šećerom u koji je dodat vanilin šećer. Kraljevski kolač od malina Potrebno je: 200 g prezli, 160 g smedjeg šećera, 100 g mlevenog badema, 125 g margarina, kesica želatina, sok od limuna, sok od mandarine, sok od pomorandže, 400 g malina, 200 ml slatke pavlake, 100 g rendane čokolade Priprema: Izmešajte prezle, smedji šećer, badem i margarin u činiji. Rasporedite masu u plehu i ostavite da se stegne. U činijicu sipajte sok od pomorandže, limuna i mandarine, dodajte želatin, promešajte i ostavite da odstoji 15 minuta. Maline kratko prokuvajte, dodajte razmućen želatin i još malo kuvajte. Prelijte ih preko kore i ostavite da se stegne. Kolač premažite umućenom slatkom pavlakom i pospite rendanom čokoladom. Kad se stegne, isecite na kocke.Izvor: Stil magazin Kikiriki-banana torta Potrebno je: 100 g putera, oko 180 karamel keksa, 2 lista belog želatina, 2 banane, 3 kašike soka od limuna, 300 g neslanog krem sira, 150 g putera od kikirikija, 75 g šećera, kesica vanilin šećera, 150 g + 50 g šlaga, pola kesice šlag fiksa, 50 g crne čokolade i kašika ulja Priprema: Keks stavite u kesu, oglagijom ga izmrvite, pomešajte sa otopljenim puterom, stavite u okrugli kalup obložen masnim papirom i stavite u frižider da se hladi oko 60 minuta. Želatin otopite u hladnoj vodi. Banane oljuštite, isecite na komade, ispasirajte u blenderu sa sokom od limuna i pomešajte sa krem sirom, puterom od kikirikija, šećerom i vanilom. U šerpici otopite oceđen želatin, dodajte dve kašike krema, umešajte u krem, sipajte preko keks podloge i ostavite u frižideru još četiri sata. Tortu premažite sa 150 g šlaga i ponovo vratite u frižider. Čokoladu otopite sa kašikom ulja, ohladite oko 20 minuta i prelijte preko torte. Izvor: Novovsti Voćne palačinke Potrebno je: Za testo: 2 jaja, 3dl mleka, 15 kašika brašna, rendana kora 1 limuna, prstohvat soli, 1 kašičica šećera, 3 dl vode Za fil: 300 g miks crvenog voća, 100 g šećera, 1 puding od vanile, 3 dl vode, toping od čokolade Priprema: Sjedinite sastojke za testo, umutite da nema grudvica i ispecite palačinke na uobičajen način. U 3 dl vode sipajte šećer, miks voća, pustite da provri, a zatim umešajte puding razmućen sa tri kašike vode. Kuvajte mešajući dok se ne zgusne. Filujte palačinke, uvucite im krajeve i savijte. Ukrasite šlagom, prelijte sa malo fila i topingom od čokolade.Izvor: Blic Žena