Netherlands Recipes

Recipes adapted for my use while living in The Netherlands

Conventions used here:  Ingredient names are in Dutch to help me find them again.  Yes, I know that tarwe bloem and suiker and such are measured by weight here (and many other places), but I haven't yet converted all of my recipes or my practice from using liquid measures.  I did at least convert to metric measures [grams (g), liters (l), Centigrade (C), meters (m)].  Bear with me.  Our stove is a glass cooktop and the controls go to 11.  Our oven is small and has the option of fan assisted baking (as well as being a microwave in its spare time).  Because roomboter comes in packages of 250 g instead of 1/2 cup or 8 ounce sticks (and I am informed that two sticks of butter is about 230 g), I will most likely end up using a handy fraction of the 250 g package instead of converting exactly.

other recipe pages: Grandma Dot's Recipes, Recipes

A B C D F G H I J L M P Q R S T W Y


Apple Crisp
Adapted from my grandmother's recipe for apple cheese crisp.  Best served warm with roomijs vanille.

4 large appels
125 ml kristal suiker
5 ml kaneel
30 ml water
250 ml volkoren tarwemeel
125 ml havermout
5 ml zout
125 ml kristal suiker
125 g melted roomboter

Peel and slice the appels into sections as for pie.  Mix with 125 ml kristal suiker, kaneel and water, and pour into small baking dish.  Mix together volkoren tarwemeel, havermout, zout, 125 ml kristal suiker, and melted roomboter.  Pour evenly over top of appel mixture.  Bake in oven at 180 degrees for 45 minutes.



Cashew Chicken
adapted from Thai Cooking Made Easy, p.40.  The kids really like this, and A is even starting to eat the onions.  B still leaves them behind, though he has started to like "burned onions," so there is progress there.

15 ml olijfolie
2 cloves minced, knoflook
3 whole dried cayennepeper
2 kipfilet, cubed
1 medium ui, cubed
250 g cashewnoten
15 ml sojasaus
60 ml vissaus
5 ml suiker
60 ml water

Heat olijfolie in skillet or wok and add knoflook and cayennepeper.  Once fragrant, add kipfilet and stir-fry until browned.  Add ui, cashewnoten, sojasaus, vissaus, and suiker and stir fry until chicken is done.  Add water and bring to a boil once more.  Serve over rijs.



Mushroom Cream Sauce with Chicken and Pasta
Simple and yummy, this recipe is still changing over time, and as C or I make it a bit differently. If you have fresh salie, that makes a good addition with the slagroom, but I haven't built up an herb garden here yet.

20 g roomboter 2 kipfilet cut into thin strips
6-10 large champignon
200 ml slagroom
5 ml zout
500 mg pasta
grated parmigiano reggi

Prepare pasta on one burner. On a separate burner in a skillet or large pan, heat 10 g roomboter until bubbly and add strips of kipfilet.  Once browned on both sides and almost done, remove from pan. Add the other 10 g roomboter and the champignons. Stir-fry the champignongs until they release their liquids, adding the zout to help this process along.  Next, add the slagroom to the pan (and fresh salie if you have it) and let reduce for about 10 minutes, adding the kipfilet with about 5 minutes to go. Make sure the kipfilet is done, and serve over pasta with grated parmigiano reggi.



Pesto Pasta




Scones
Easily doubled, though make two rounds for cutting into wedge shapes instead of one big one.  Since we don't usually stock volle melk in our refrigerator, we use a bit of slagroom and magere melk instead, or half-volle melk.  Suiker levels may be adjusted downwards or eliminated if you always spread something sweet on them.  Suiker can be in any form (kristalsuiker, basterd suiker, honing, stroop, etc.).  Additions that may be good include cashewnoten, cut up fruit, gember, or even savory things like achterham.  Very versatile.  Originally from Cook's Illustrated '94 Mar/Apr p. 7

1/2 liter tarwe bloem
60 ml kristal suiker
10 ml bakpoeder
2.5 ml zout
125 g ongezouten roomboter
180 ml volle melk

Heat oven to 230 degrees C, fan assisted.  Mix bloem, suiker, bakpoeder, and zout into a medium bowl.  With a pastry blender or your hands, cut roomboter into bloem mixture until it resembles coarse meal with a few slightly larger lumps.  Pour in melk.  Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough.  Turn dough onto a work surface dusted with tarwe bloem.  Quickly roll or pat dough into a 2 cm thick disk and cut the disk into eight pieces.  Tuck in the points with your fingers so they don't burn, separate and bake on a baking sheet 9-10 minutes.


Spaghetti
My son, A, liked the look of the Zweedse gehaktballetjes, which come in packs of 12 raw meatballs, so we adapted our spaghetti recipe from the States.  It also works well with 2-4 braadworst, prepared in the same way or cooked in rode wijn for 10 minutes and then cut into pieces.

12 Zweedse gehaktballetjes 1 small ui
2 cloves knoflook
40 ml rode wijn
10 ml basterd suiker
5 ml zout
1 ml peper
450 ml AH Sugo Basilico pastasaus met tomaten en basilicum
500 g spaghetti

Boil sufficient water in pan for spaghetti with 5 ml zout.  On another burner, heat stove to 6.  In a skillet, place Zweedse gehaktballetjes.  Turn periodically until cooked through.  Meanwhile, dice ui and knoflook.  Remove gehaktballetjes and saute ui and knoflook until uien are transparent.  Add rode wijn and scrape bottom of skillet to remove fond from gehaktballetjes.  Cook for 3-4 minutes, adding suiker, zout and peper mid-way through.  Add pastasaus and let simmer for 5 minutes.  Return Zweedse gehaktballetjes to pan to keep warm.  Drain spaghetti when tests done and set aside. Serve spaghetti with pastasaus on top.