Old Dutch Tomato Soup
Oud Hollandse tomatensoep
1 litre chicken stock
1 piece of bacon or ham rind
1 large carrot
2 tbs butter or olive oil
2 tbs flour
1 kilogram tomatoes
1 bay leaf
salt & pepper
Make the stock yourself or use bouillon cubes or ready made
stock. Finely chop the onion and dice the carrot. Cut the rind
in small pieces and quickly fry it for a minute in a dry
skillet. Add the butter or olive oil and sautee the onion and
carrots. When the onions are transparent, sprinkle in the flour,
stir and allow it to cook for a few minutes. Bit by bit pour in
the stock, stirring throughout. Keep on stirring until the soup
Quarter the tomatoes and add them to the soup, together with
the bay leaf (take it out before serving) and let the soup
simmer just short of boiling.
Put the soup through a (rotary) food sieve or food mill and
add salt and pepper to taste.
Serve with crisp, wholegrain bread.
200 grams / 7 oz self raising flour
150 grams / 5 oz Dutch syrup (stroop)
2 tsp cinnamon powder
1 tsp ground clove
1 tsp ground coriander
1 tsp ground nutmeg
½ tsp ginger powder
pinch of ground anise seed
Preheat the oven to 160ºC/315ºF.
Sift the flour with the salt and spices into a bowl. Make
a hollow in the top of the mound and pour in the syrup.
Mix everything from the centre and knead into thick
dough. Place in the fridge for an hour.
Roll out the dough to a thickness of about ½ cm / ¼”, and
make into small, marble-sized balls, for example by using an
Grease a cookie sheet - or use a non-stick one - and put
the ‘marbles’ on it. Press them down slightly. Put in the
centre of the preheated oven and bake for 15 - 20 minutes,
until done and golden brown.
1 large onion
50 grams margarine
1000 grams cubes or strips of beef and pork
1 bay leaf
thyme, pepper and salt
200 dark beer (3/4 bottle)
1 bouillon cube
2 sliced whole wheat bread
125 ml whipping cream
Chop the onion in large pieces and
sauté in the margarine. Add the meat and brown on all
sides. Add the herbs and spices, the beer and the
bouillon cube. Put a thick layer of mustard on the bread
and put the bread, mustard-side down, on top of the
stew. Put the lid on the pan and simmer the stew for
about an hour. Just before serving, warm the whipping
cream with a few tablespoons of the sauce and pour the
mix back into the stew, stir thoroughly. Serve with
boiled potatoes and stewed prunes.
Dutch Apple Pancake
Pre-heat oven to 375 F. In a medium
bowl, mix together the milk, eggs,
flour and 2 tbs. sugar.
- 1 cup milk
- 3 large eggs
- 3/4 cup all purpose flour
- 3 tablespoons sugar
- 2 tablespoons butter
- 2 medium green apples peeled
and cut into 1/4 inch slices
- 1/4 teaspoon cinnamon
- Powdered sugar for dusting
- Lemon wedges (optional)
In a heavy ovenproof skillet, melt
butter Add apples, cinnamon and the
remaining 1 tbs. sugar. Reduce heat
to medium and cook, stirring
occasionally for 2-3 minutes, or
until the apples are softened
slightly. Remove pan from heat. Pour
batter over the apples in pan. Place
the pan in the oven and bake for
30-35 minutes, until the pancake is
lightly browned and puffy.
Dust with powdered sugar and serve
with lemon wedges (if desired).
1. 2 cups flour
2. 1 cup brown sugar,
3. 3/4 cup butter or
4. 1/2 cup quick-cooking
5. 2/3 cup sugar
6. 3 tablespoons
7. 1 1/4 cups water
8. 3 cups tart apples, peeled and sliced
(I use Granny Smith)
9. 1 teaspoon vanilla extract
1. Combine flour, brown sugar,
butter/margarine and oats; set aside 1 cup
for the topping.
2. Press remaining crumb mixture into an
9 inch pie plate; set aside.
3. For the pie filling: combine sugar,
cornstarch and water in a saucepan until
smooth, bring to a boil.
4. Cook and stir for 1 minute or until
5. Remove from heat and stir in apples
6. Pour filling mixture into crust and
top with the 1 cup crumb mixture.
7. Bake at 350 degrees for 45 minutes or
until crust is golden brown