Polish Lowland Sheepdog Information
International Recipe Exchange
We are featuring Dutch recipes this month
Links to conversion calculators:
Sauerkraut soup with cheese
Zuurkoolsoep met kaas
for 4-6 people:
Put wine (or beer) with the water in a pot and boil. Let the stock cubes dissolve. Chop or cut the sauerkraut, thinly slice the shallots or leeks and add to the stock. Gently boil for five minutes. Sprinkle in the cornstarch and stir well. Add the cream and bring to a slow boil. Simmer for another five minutes, stirring regularly.
Cut, grate or chop the cheese into smallest pieces.
Pour the soup into a heated bowl, fold in the cheese and sprinkle with finely chopped parsley. Serve with oven-toasted wholewheat buns or baguette.
500 grams split peas
This is just one of many, many basic recipes for the famed Dutch peasoup ‘erwtensoep.’ Most housewives will have their own recipe, adding this, leaving out that, using a different kind of meat, or adjusting the cooking time to suit their experience.
Boil 1¼ liter water and put in the pork. Stick the cloves into the peeled onion and add with the bay leaf to the soup. Let simmer for 30 minutes. Add 1¼ liter water and the peas, sprinkle in some thyme and salt and pepper. Simmer for an hour.
Peel and cube the potatoes, clean and thinly slice the leeks. Peel the celeriac and cut into cubes. Add to the soup.
When the peas are tender, take out the onion, bay leaf and cloves. Take out the meat and remove any bones or skin. Drain but keep the stock. Put the peas and vegetables through a sieve or mash them in a mixer. Slowly add the stock while stirring and simmer for 20 minutes, add the meat and the sausage and simmer for another 20 minutes until the sausage is done. Add some finely chopped parsley and celery leaves to the soup 5 minutes before it is done.
Groningen breakfast cake
250 gram/10oz. Self rising flour
*make a batch of ‘koekkruiden’ from 2 teaspoons each of ground clove, ground cardamon (or nutmeg), ground anise, ginger powder, cinnamon and cacao.
*’speculaaskruiden’: if you can not
obtain it from your Dutch store (or by
mail order), make a batch using: 100
grams/4 oz. cinnamon;
Steep the raisins and currants in the warm tea.
Mix the spices in with the flour, add salt to taste and the ‘stroop’ or molasses. Mix well and make a batter using the milk. Pat the raisins and currants dry. Sprinkle flour over them and add them to the batter. Pour the batter in a greased or non-stick cake pan and put the ‘Groninger’ is a preheated over at 150ºC/295ºF for an hour.
Instead of raisins and currants you also could use a 200 grams/8oz. (any) combination of currants, raisins, nuts, candied fruit, candied peel and or rock candy.
Old-Dutch potato dish
500 grams / 1lb2oz potatoes
Preheat the oven to 200ºC/395ºF.
Peel the potatoes and boil them in a little water with a dash of salt, until they are almost done. Set them aside to cool. Thickly slice the potatoes.
Boil the eggs for 10 minutes, put under cold water and peel. Chop the eggs.
Melt the butter in a frying pan and fry the potato slices golden brown on both sides.
Grease an ovenproof dish and layer in the potato slices. Cut the ham into strips. Mix the chopped eggs, chives, parsley, mustard and ham with the sour cream. Add salt and pepper to taste. Spoon the mix over the potatoes, sprinkle the cheese over it and bake in the middle of the oven for about 20 minutes, or until the top is golden brown.
Serve with a tossed salad with an oil and vinegar dressing. Eet smakelijk!
Cod with mustard sauce
Kabeljauw met mosterdsaus
4 cod fillets
Rinse the cod, put the fillets on a large platter and sprinkle them with the juice of ½ lemon. Add salt and pepper and set aside for one hour.
Peel and chop the shallots, clean and slice the mushrooms. Drain the cod, drag the fillets through the flour. Melt most of the butter in a large frying pan and sautee the fillets for about six minutes on each side until they are golden brown.
Chop the parsley and cut one lemon in eight.
Melt the rest of the butter in a small pan and saute the mushrooms.
Put the cod pieces on a large platter and arrange the mushrooms around them. Keep the plate warm in the oven. Add the copped shallots to the butter and flour left from frying the cod. Sautee gently and add the wine, the whipping cream, mustard and the juice of the remaining half lemon. Add salt and pepper to taste. Mix well and use a whisk to thicken the sauce.
Take the plate with cod from the oven, pour over the sauce and garnish with parsley and the lemon parts.
Serve with roasted potatoes and your choice of vegetables.
Rolled pork with mustard-cream sauce
Varkensfilet rollade met mosterd-roomsaus
750 gram / 1 lb 11
oz. rolled pork or pork
Heat the butter in a heavy skillet. Sprinkle salt and pepper on the meat and spread on a tablespoon of the coarse mustard. Cook the meat for about 50 minutes.
Take the meat from the pan. Add the stock, nutmeg, whole garlic cloves and the remainder of the mustard. Mix well with the meat juices and boil slowly for 5 minutes.
With a fork, squeeze the garlic and discard the skin. Add the cream and boil down and reduce the sauce. If necessary, add cornstarch to thicken the sauce.
Slice the meat tickly and put them tiles on a large platter. Pour over half of the sauce and put the rest of the sauce in a bowl. Serve with a mix of slightly boiled, crisp broccoli and cauliflower, and boiled potatoes.
Cookies Noord-Holland style
oz. soft butter
Stir the butter till it is smooth and soft, and mix in the eggs one-by-one. Add the sugar, a pinch of salt and the spices and mix thoroughly. Sift in the flour and baking powder and knead well to make the dough firm. Wrap in plastic or foil and put in the fridge for a few hours.
Lightly cover part of the counter top or a large cutting board with flour and roll out the dough till it’s about ½ centimetre / ¼” thick. Cut out round cookies, brush them with beer and sprinkle with the coarse sugar.
Transfer the cookies to a greased cookie sheet and bake them in the oven for 20 minutes (200ºC/390ºF) till the cookies are crisp and golden brown. After taking them out of the oven, immediately put the cookies on a wire rack to cool.
200 grams / 7 oz
self raising flour
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.
(Ask Sinterklaas to package four or five peppernuts (in the U.K. called gingernuts) in small see-through wrappers or mini lunch bags if his helpers want to throw them into crowds of children or into rooms when making appearances. The packaging allays hygienic concerns and preserves a tradition.)