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Polish Lowland Sheepdog - pons - pon the dog




PON von Regensdorf ,Switzerland




International Recipe Exchange





We are featuring Dutch recipes this month




Old Dutch Tomato Soup

Oud Hollandse tomatensoep

1 litre chicken stock
1 piece of bacon or ham rind
1 onion
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 thickens.

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.



Pepernoten Cookies

 200 grams / 7 oz self raising flour
pinch salt
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 apple corer.

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.




Flemish stew

Vlaamse karbonades

 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
(6 servings)    
  • 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)
Pre-heat oven to 375 F. In a medium bowl, mix together the milk, eggs, flour and 2 tbs. sugar.

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).



Dutch Apple Pie  


1. 2 cups flour
2. 1 cup brown sugar, packed
3. 3/4 cup butter or margarine, melted
4. 1/2 cup quick-cooking oat
5. 2/3 cup sugar

6. 3 tablespoons cornstarch

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 thickened.

5. Remove from heat and stir in apples and vanilla.

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