FOREWORD After twelve years we thought it was time to re-release our Dutch cookbook and give it a new look. Food trends follow each other at a rapid pace and sometimes you can no longer see the forest for the trees. With this book you can go back to the old familiar kitchen of granny... These traditional Dutch recipes are composed by kitchen princess Cecile Thijssen. Cecile has worked on over 60 cookbooks since 1973. In addition, as a teacher at the domestic science school, she has developed a good fingerspitzengefühl for ‘those good old days’. We chose illustrations over photos. That's not just to prevent a dish from looking much better in the photo than in your kitchen... No, we just love wielding the brushes too much! Surprise your friends on a cold winter’s day with ‘hete bliksem’ and enjoy delicious ‘hangop’ on a warm summer evening. HAVE FUN COOKING! Femque & Janneke blond amsterdam
GRAN ’S TIP : FOR 4 PEOPL E
A ll re c ip es
a re d e s ig n e d fo If th e re r 4 peo p le . is a n e x c e p ti o n , th is w il l b e m e n ti o n ed.
9
11
CONTENTS SOUPS & SNACKS KROKETTEN
12
BITTERBALLEN
15
M E AT PA S T R I E S
16
HAM SANDWICHES
17
SAUSAGE ROLLS
18
HERRING SALAD
20
M AY O N N A I S E
21
WITH A FLAVOUR...
23
FRIES
24
RAGOUT SOUP
27
STO C K
28
CURRY SOUP
29
GRAN'S SOUP BALLS
30
A S PA R A G U S S O U P
33
FISH SOUP
35
SNERT
36
V E G E TA B L E S O U P
39
T O M AT O S O U P
40
P O TAT O S O U P
43
MAINS & SIDES
45
GRAN'S FISH DISH
47
QUICK FISH DISH
51
HACHEE
53
G R A N ' S M E AT B A L L S
54
E A S T E R M E AT L O A F
57
BLIND FINCHES
58
LIVER WITH APPLE
61
PA L I N G I N H E T G R O E N
62
B I G M E AT
64
ROASTBEEF
65
M A S H E D P O TAT O
67
BEEF FILLET
68
P O TAT O E S I N PA R S L E Y S A U C E
A S PA R A G U S
70
SCORZONERA
73
RUNNER BEANS MASH
74
BROAD BEANS AND SAUCE
77
GREEN BEANS AND PEARS
78
BRAISED LEEKS
81
BRAISED CELERY
82
RED CABBAGE
85
SAUERKRAUT
86
BOERENKOOL
89
HETE BLIKSEM
90
DESSERTS & PIES
93
TUTTI-FRUTTI
95
HAAGSE BLUF
96
ARNHEM GIRLS
96
F R E N C H TOA ST
99
D R I E - I N - D E - PA N
100
PA N N E N K O E K E N
102
HANGOP
105
PINK PUDDING
106
SEMOLINA PUDDING
109
S T R O O P S O L D A ATJ E S
110
B O R S T P L A AT
113
ZANDKOEKJES
114
SPECULAASJES
117
GRAN’S APPLE PIE
118
SPICE PIE
121
HERB VINEGAR
122
ALMOND PUDDING
125
FRUIT PUNCH
126
BOERENJONGENS AND BOERENMEISJES
129
A D V O C A AT
130
N I G H TCA P S
133
C H O C O L AT E M I L K W I T H
135
MULLED WINE
136
INDEX
139
SOUPS & SNACKS A HOMEMADE KROKET ON A ROLL, A B I T T E R B A L S E R V E D W I T H A D R I N K A N D A M E AT PA S T R I E F O R S TA R T E R S . D E L I C I O U S ! I N T H I S CHAPTER YOU’LL FIND PLENTY OF OLD FA S H I O N E D D U T C H D I S H E S W I T H T H E OCCASIONAL ADDITION OF A MODERN I N G R E D I E N T. Y O U R F R I E N D S A N D FA M I LY W I L L LOV E T H E M !
9-41
KROKETTEN H O M E M A D E C R O Q U E T T E S TA S T E S O M U C H B E T T E R T H A N T H E F R E E Z E R V A R I E T Y F R O M T H E S U P E R M A R K E T. A C R O Q U E T T E M U S T L I V E U P T O I T S N A M E , S O T H E C R U S T M U S T B E C R U N C H Y. L O V E LY O N A W H I T E R O L L W I T H S O M E M U S TA R D , O R P L A I N O N I T S O W N .
D I F F I C U LT - 6 - 8 P I E C E S
Cut the meat, chicken or fish into little pieces. Melt the
150 g cooked meat,
butter, add the flour to the butter and stir for 1 minute. Stir
chicken or fish
in the stock (use beef stock for meat, chicken stock for
30 g butter
chicken and fish stock for fish kroketten). Bring to the boil
25 g flour
and cook for a few minutes. Whisk together the egg yolk and
200 ml stock
the cream, then add ¼ of the sauce. Pour this mixture back
1 egg yolk
into the pan and season with salt, pepper and the lemon juice.
2 tablespoons cream
Rinse a deep plate under a cold tap and spoon on the mixture.
salt, pepper
Smooth and flatten the top of the mix, cover and place in the
a few drops of lemon juice
fridge to set (at least 1 hour, preferably longer). Hold a knife
breadcrumbs
under the tap and use it to cut the mix into 6 to 8 wedges,
1 egg white or 1 egg
then roll each wedge into a ball. Using wet hands, smooth
1 tablespoon milk or water
the outside of the balls. Make sure there are no folds or
vegetable oil for frying
creases. Roll the balls in the breadcrumbs and shape them into short sausages with flat ends. Whisk together the egg or egg white and the water. Dip the kroketten in the beaten egg (white), making sure everything is covered in egg. Roll them again in the breadcrumbs and place on a board. Leave to ‘dry’ for 20 minutes. Preheat the oil to 180 °C and fry the kroketten, 3-4 at a time, for 3-5 minutes until golden brown and cooked. Lift from the pan and drain on kitchen paper.
SOUPS & SNACKS
11
MAINS & SIDES F I S H O N F R I D AY S , R O A S T O N S U N D AY S A N D M E AT B A L L S O N W E D N E S D AY S . N O T S O L O N G A G O , E V E R Y D AY H A D I T S O W N M A I N C O U R S E . I F YO U W E R E N ’ T A F I S H LOV E R , YO U ’ D B E D R E A D I N G T H O S E F R I D AY S , E V E N T H O U G H I T W A S T H E B E G I N N I N G O F T H E W E E K E N D. T H A N K G O O D N E S S T H O S E F R I D AY S W E R E L AT E R C H A N G E D I N T O F E S T I V E F R I E S D AY S !
43-91
HACHEE H A C H E E I S A T R A D I T I O N A L D U T C H B E E F A N D O N I O N S T E W. T H E N A M E CO M E S F R O M T H E F R E N C H WO R D H AC H E R ( TO C H O P ) A N D H AC H E E I S O R I G I N A L LY A D I S H T O U S E U P L E F T O V E R S T E W E D O R R O A S T E D M E AT. T O M A K E A N A U T H E N T I C H A C H E E , U S E L E F T O V E R C O O K E D M E AT R AT H E R T H A N B U Y I N G I T F R E S H . E A S Y, T I M E - C O N S U M I N G
Sprinkle the meat with salt and pepper and dust with flour.
600 g diced stewing beef
Fry half of the meat in the butter. Add the rest, then fry
(or stewing beef steak,
until it has all browned. Peel and finely chop the onions, add
cut into pieces)
to the pan and cook with the meat until they’re golden. Pour
salt, pepper
in enough stock to just cover the meat, then add the vinegar,
flour for dusting
bay leaves, cloves and sugar. Cover the pan with a lid and
50 g butter
turn the heat down low. Leave to simmer and stew for 2-3
2 large onions
hours. Fish out the bay leaves and, if you can find them, the
about 500 ml stock
cloves. Hachee is delicious served with beetroot and a light,
2 tablespoons vinegar
fluffy mash!
2 bay leaves 2 cloves
HACHEE À LA FRANÇAISE!
pinch of sugar
Replace half the stock with red wine and leave out the vinegar. Add some garlic along with your onions. For a wonderful French stew that resembles a boeuf bourguignon, add some peeled small onions or shallots, chopped carrots and perhaps mushrooms 30 minutes before the end of your stewing time. To make traditional stewed beef steak (draadjesvlees), you can use the same method as for making hachee. Buy some lean(ish) braising, stewing or chuck steak, instead of diced stewing meat, and stew on a very low heat until cooked. By adding a slice of gingerbread or a slice of wholemeal bread and some mustard, you’ll get a rich and delicious gravy.
MAINS & SIDES
51
DESSERTS & PIES FRESH
AND
FRUITY
CO M P OT E S ,
WARM
D E S S E R T S L I K E F R E N C H T O A S T A N D PA N C A K E S O R C R E P E S , A N O L D - FA S H I O N E D B U T E V E R S O DELICIOUS
H A N G O P,
TREMBLING
J E L LY
PROPER
PUDDING
HAAGSE
AND
OF
B L U F,
COURSE
S O M E B I G G E R , M O R E C O M P L I C AT E D P U D D I N G S . D E S S E R T S F O R W E E K D AY S , A N D F O R W H E N T H E R E ’ S S O M E T H I N G T O C E L E B R AT E .
93-137
FRENCH TOAST H A S Y O U R B R E A D G O N E S TA L E ? N O W O N D E R F R E N C H T O A S T H A S T H E N I C K N A M E ' B A K K E R SV E R D R I E T ' ( B A K E R ’ S S O R R O W ) . OT H E R N A M E S F O R F R E N C H TOA S T A R E E G GY B R E A D, GY P SY TOA S T A N D A R M E R I D D E R S ( P O O R KNIGHTS). THE ARME RIDDERS ARE MADE WITH WHITE WINE OR ICE CREAM INSTEAD OF MILK.
TIME-CONSUMING
Whisk the eggs and milk together. Dip the slices of bread in
8 slices stale (white) bread
this egg mixture and place on to a plate. Pour the remaining
2 eggs
egg mixture on top and leave until all the mixture has been
300 ml milk
absorbed by the bread. Melt the butter in a frying pan and fry
butter for frying
the bread slices on a medium heat until browned on both
sugar
sides. Sprinkle them with sugar and cinnamon. Serve the
ground cinnamon
French toast warm or cold. You can also serve your toast with jam, fruit, compote or custard. A LOT OF CHOICE
You can choose between white bread,
whole-wheat bread, wholegrain bread, raisin bread and even Dutch beschuitjes (rusk). The latter are a bit more difficult to fry though. You can also choose to leave the crusts on, or to cut them off.
DESSERTS & PIES
99
Dutch Dishes cover-kleur.pdf
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