Post Dutch cuisine recipes

[The Lawspeaker]

Stamppot (Hotch Potch)



A quick, down to earth meal. Usually stamppot consists of mashed potatoes mixed with varying ingredients like carrots and onions (hutspot), raw endive or curly kail. Hotch Potch is served with fried bacon (cubes) and smoked sausage. That the Dutch are obsessed with delta works and 'stealing land from the sea', is illustrated by the habit that they like to dig a hole in the middle of the blob of hotch potch on their plates, and fill it with gravy. Usually this type of meal is eaten during the Winter months. As an example I'll give the recipe for Hutspot: Ingredients :
1 or 2 slices of lean bacon, 4 large onions, 800 grams potatoes, 800 grams carrots, milk, 4 table spoons fat, butter or margarine, pepper.
Preparation:
Wash the meat, boil in 2 cups of water and salt for about 2 hours. Scrub and mince the carrots. Peel, wash and slice onions and add them to the meat together with peeled and cut potatoes and carrots. Boil until done (about 30 minutes). Remove meat from pan. Mash all the vegetables and add fat, butter or margarine and pepper. If too thick add some milk (but a spoon must stand up in it). Serve with the sliced meat. The lot should be covered with rich, fat gravy. The dish is eaten as a main meal dish.



Source (and a lot more)

[The Lawspeaker]

Flensjes (Dutch pancakes)

Ingredients
250 g all-purpose flour
pinch of salt
2 large eggs
500 ml milk
2 tbsp butter or margarine


Preparation
Mix flour and salt. Make a small hole in the middle of the mixture and place the eggs in it. Gradually stir in eggs, then gradually stir in milk. Melt fat in nonstick frying pan over medium-high heat and add enough batter just to cover the pan thinly. Tilt the pan so the batter spreads. When the bottom is browned, flip pancake and brown the other side. Stack pancakes on a warm plate. Fill with apples, diced and simmered in butter with currants, cinnamon and brown sugar. Roll pancakes around filling and sprinkle with icing sugar.

[The Lawspeaker]

Hachee (pronunciation: ha-shay) is a traditional Dutch stew based on diced meat, fish or bird, and vegetables. Hachee based on beef, onions and acid (usually vinegar or wine) is a typical example of traditional Dutch cuisine and particularly of Brabantish cuisine. Clove and bay leaves are added to the thick gravy. It is usually served with Red Cabbage, apples, apple sauce, potatoes, hutspot or rice.


ORIGIN:
The word hachee has its origins in the French word for "chopping": hacher. Hachees have been described in Medieval buffets, although the exact recipe usually isn't described. The stew probably has its origin in the reuse of meat cooked in a Dutch oven together with vegetables that happened to be available. Acidic fluids such as wine of vinegar where added to make the meat more tender


RECIPE

INGREDIENTS
2 large onions, sliced thinly
1/4 cup flour
1/4 cup margarine
2 cups stock
3 bay leaves
5 cloves
1 tablesp. vinegar
1/2 lb sliced beef
2 tablesp. cornstarch
pepper
Worcestershire/soya sauce

INSTRUCTIONS:
Brown the onions. Add the stock gradually. Mix bit of stock with the flour to make smooth. Mix with stock, stirring all the time.
Add bay leaves and cloves. Simmer for 5 min with lid on the pan.
Add vinegar and the meat. Simmer for approx 1 hour.
Mix cornstarch with little bit of water, add to stew to thicken
sauce.Simmer another 5 more min, keep on stirring.

[The Lawspeaker]

Dutch Leek Soup

INGREDIENTS

Yield: 8 servings

3/4 c Whole wheat flour
2 Cubes bouillon
2 qt Water
1 c Milk
1/8 ts Ground mace
5 Leeks, cleaned, chopped
1/4 c Whipping cream
2 c Shredded Edam or Gouda
Cheese

INSTRUCTIONS
Blend together flour, bouillon cubes and water. Stir in milk and mace.
Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add
leeks and cream; simmer 10 minutes. Serve cheese with soup at the table.

[Tabiti]

Hmm, looks tasty

[The Lawspeaker]

Sûkerbole
Frisian sugar bread

• 500 GRAM FLOUR
• 2 TEASPOONS YEAST
• 50 GRAM SUGAR
• 2 TEASPOONS SALT
• 1 1/4 CUP MILK
• 50 GRAM BUTTER
• 1 EGG
• 1/2 TSP CINNAMON
• 100 GRAM SUGAR LUMPS, cut in quarters
• 3 BOLLS PRESERVED GINGER, chopped

Mix flour, yeast, sugar, salt, milk, butter, cinnamon and egg together and knead for ten minutes. Add the sugar lumps and ginger and knead one minute more. Allow the dough to rise one hour. Knead one minute again and put it in a greased bread tin, let it rise another hour, Bake half an hour at 200 degrees Celsius.

[Skandi]

now that sounds good!

[The Lawspeaker]

Kale and Sausage (Stamppot Van Boerenkool Met Worst)


Ingredients

• 2 lb Or 3, curly kale
• 3 lb Potatoes
• Milk
• Salt
• 1 lb Smoked sausage or
• 4 tb Fat, butter, or margarine
• Pepper

Instructions


Strip, wash and cut up the kale very finely. Boil kale in little boiling water with salt, about 40 minutes. Add peeled and cut potatoes and sausage and enough water to prevent burning (cooking time 30 minutes). Remove sausage from pan, mash remainder and stir in boiled milk until smooth. Taste, add some pepper if desired. "Stamppot" (Stew) means that the vegetables and potatoes are mixed to a smooth consistency. It is a typical winterdish at home and the Dutch have a saying: never eat curly kale before the frost has got at it.

Some additional ideas

Dutch usually add baked or roasted salted bacon trips (as can be seen in the picture) to the dish to add some more flavor.
Sometimes a little pinch of nutmeg is also added.

[The Lawspeaker]

It is good. Trust me. "licks lips"

[Absinthe]