DUTCH RECIPES Video

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Dutch Andijviestamppot


Dutch Andijviestamppot

Ingredients

  • 600 gram (1.3 lb) potatoes
  • 400 gram(14 oz) escarole endive
  • 1 teaspoon salt
  • 6 bacon strips


Method
Peel the potatoes and cut into regular sized chunks. Bring to a boil in a pan of water that barely covers the potatoes and add the salt. Lower the heat to medium and boil for about twenty minutes. In a skillet, fry the bacon. When ready, cut into small strips or chunks.
When the potatoes are easily pierced with a fork, pour off the remainder of the water saving about half a cup. Mash and add some potato water if the mashed potatoes are too dry.
Wash the escarole or other tender green vegetables of your choice, rinse and cut into half inch strips. Mix in with the mashed potatoes, and add the bacon. Taste and adjust salt, and add a pinch of pepper or nutmeg if desired. Enjoy !


Dutch Coffee Custard (Hopjesvla)


Dutch Coffee Custard (Hopjesvla)

Ingredients

* 4 tablespoons custard powder
* 1 5/8 cups whole milk, divided
* 5/8 cup white sugar
* 7 tablespoons strong brewed coffee
* 1 egg yolk
* 1 egg white

Directions

1. In a small bowl, mix together the custard powder and 1/2 cup of the milk; set aside. Sprinkle the sugar into a saucepan over medium heat. When the sugar begins to caramelize, add the remaining milk and coffee to the pan, and bring to a boil. At this stage, the caramel will become very crusty. Reduce heat to low, and cook until the sugar dissolves, about 5 minutes. Stir in the custard powder mixture, and cook, stirring until the custard thickens. Remove from heat, and whisk in the egg yolk.
2. In a clean glass or metal bowl, whip the egg white until soft peaks form. Fold the egg white carefully into the custard mixture. Transfer to a serving dish and refrigerate until firm. Enjoy !



Bitterballen


Bitterballen

Ingredient

  • 100 grams (3.5 oz) butter
  • 150 grams (5.3 oz) flour
  • 700 ml (23.7 fl oz) beef bouillon
  • 30 grams (1 oz) fresh onion, minced
  • 1 tablespoon fresh parsley, minced
  • 400 grams (14 oz) cooked meat, shredded
  • Salt
  • Pepper
  • Nutmeg

For the breading
  • 50 grams (1.8 oz) flour
  • 2 eggs, beaten
  • 50 grams (1.8 oz) bread crumbs

Method
Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce.
Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.
Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.
Serve on a plate with a nice grainy or spicy mustard. Enjoy!