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Polish Lowland Sheepdog Information

 

 

 

 

 

 

International Recipe Exchange

 

 

 

 

We are featuring Dutch recipes this month

 

Links to conversion calculators:

Grams to Ounces (g to oz) conversion calculator

www.metric-conversions.org/weight/grams-to-ounces.htm -
Grams to Ounces (g to oz)conversion calculator for Weight conversions with additional tables and formulas.
 
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    Ounces to Grams (oz to g) conversion calculator

    www.metric-conversions.org/weight/ounces-to-grams.htm -
    Jun 8, 2011 – Ounces to Grams (oz to g)conversion calculator for Weight ...

     

     

     

    Sauerkraut soup with cheese

    Zuurkoolsoep met kaas

     

    for 4-6 people:
    5 deciliter / 2 cups dry white wine (Riesling)
    or pilsner beer
    5 deciliter / 2 cups water
    4 vegetable stock cubes
    500 grams / 1 lb 2 oz. sauerkraut, drained
    8 long shallots or 2 medium-size leeks
    3 tbsp cornstarch
    2 deciliter / 3/4 cup cream
    300 grams / 11 oz. aged Gouda
    2 tbsp parsley

    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.

     

     

    Pea soup

    Erwtensoep

    500 grams split peas
    500 grams smoked pork (hocks or bacon)
    4 medium potatoes
    2 leeks
    1 onion
    1 celeriac (celery root)
    chopped parsley
    chopped celery leaves
    4 cloves
    bay leaf
    thyme
    salt &pepper
    1 ‘rookworst,’ Farmer’s, ring or coil sausage
     

     

    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

    Groninger koek

     

    250 gram/10oz. Self rising flour
    100 grams/4oz. Currants
    100 grams/4oz. Raisins
    125 ml/ cup tea
    175 grams/7oz. brown sugar
    150ml/cup milk
    1 tsp ‘speculaaskruiden’* or ‘koekkruiden’*
    ½tsp ground clove (omit when using koekkruiden)
    ½tsp ground nutmeg (omit when using koekkruiden)
    1 tsp cinnamon (omit when using koekkruiden)
    3 tbsp ‘stroop’ or molasses;
    salt
     

    *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;
    25 grams/1oz. ground clove;
    25 grams/1oz. ground mace;
    10 grams/1/3oz. ginger powder;
    5 gram/1/5oz. ground kardemon;
     

    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

    Oudhollandse aardappelschotel

     

    500 grams / 1lb2oz potatoes
    6 eggs
    1 tbsp butter
    2 slices cooked ham, 150grams / 5 oz each
    2 tbsp finely chopped chives
    2 tsp finely chopped parsley
    1 tsp mustard
    1¼ deciliter / ½ cup sour cream
    2 tbsp grated cheese
    salt and pepper

    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
    80 grams/3 oz. butter
    1.5 deciliter/½ cup white wine
    2 lemons
    200 grams/7 oz. mushrooms
    8 shallots
    1.5 deciliter/½ cup whipping cream
    1 heaping tbsp mustard
    60 grams/2 oz. flour
    salt and pepper

    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 fillet
    4 tbsp butter
    4 tbs coarse Dutch mustard
    1/3 liter / 1½ cup chicken stock
    ½ tsp nutmeg
    1.5 deciliter / ½ cup cream
    salt and pepper
    3 cloves garlic
    cornstarch or maizena

     

    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

    ‘Dennenkoeken’

     

    125 grams/5 oz. soft butter
    4 eggs
    500 grams/2 lbs.2 oz. brown sugar
    600 grams/2 lbs.6 oz. flour
    1 cachet baking powder
    5 tbsp. beer
    150 grams/ 6 oz. coarse sugar
    salt
    4 tsp mixed spices (½ tsp ground nutmeg or cardamon; ½ tsp ground clove; ½ tsp ground anise; ½ tsp ginger powder; 2 tsp ground cinnamon), ‘koekkruiden’ or ‘speculaaskruiden’

    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.

     

     

     

    Peppernuts

    Pepernoten

     

    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.

    (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.)

     

     

     

     

     

     

     

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