Typical Dutch Recipes

Mini Stroopwafel Cheesecakes

2012-01-03T20:51:00.001+01:00

It's been a long time coming, but my very good friend Lian of Cakejevaneigendeeg.nl finally found the time to post the recipe for these scrumptious mini stroopwafel cheesecakes!

mini stroopwafel cheesecakes

(makes about 15-18)

Ingredients:
a package of stroopwafels
400g of cream cheese
100g of fine sugar
1/2 teaspoon of vanilla extract
2-3 eggs (depending on size) lightly beaten
115g sour cream
pinch of salt

Preparation:
Start by cutting out small rounds out of your waffles (instructions) and save the remaining bits of cookie which you will need later. You can also skip this step by buying mini (bite-sized) stroopwafels here, which saves you some work. Line your muffin pan with cupcake liners and drop one bite-sized stroopwafel in each liner. Preheat your oven to 150-165 °C / 302F.

In a bowl, start creaming the cream cheese, add the sugar and mix until combined. Beat in the vanilla extract and slowly drizzle in the eggs while beating. Lastly, beat in the sour cream and salt. Once everything is combined and you have scraped down the sides of the bowl, start adding the remaining bits of stroopwafel, or break some bite-sized waffles into small bits. Stir in the stroowafels with a wooden spoon.

You can now pour the cheesecake mixture evenly among the cupcake liners over the stroopwafels. Put the mini cheesecakes in oven for about 22 minutes, let cool completely, and put them in the fridge for about 24 hours for the best result.

Once cooled, top your stroopwafel cheesecakes with your favorite (home-made) caramel sauce or top them with some dulce de leche.

Some helpful hints:
1. the bottom stroopwafel can get soggy or tough to bite, due to the caramel filling a stroopwafel has. A solution could be to use a simple graham cracker bottom if you don't want to risk a tough bottom.
2. Personally, I prefer a regular sized cheesecake. I can guarantee it's definitely worth trying making a 'large' stroopwafel cheesecake!

Enjoy! Please do post pictures of how your mini stroopwafel cheesecakes turn out! Also, if you have a recipe for a typically Dutch dish, let me know, as I will post it on this website for everyone to use and enjoy! ♥

Happy 2012!

2012-01-02T09:27:00.002+01:00

Happy New Year everyone! Thanks for making 2011 an amazing year! We can't wait to see what 2012 has in store! What did you be munch on? Oliebollen? Apple beignets? Or something entirely different? Wishing you all the best for the new year! Enjoy! ♥

Savory Oliebollen

2011-12-18T11:56:00.002+01:00

Some of you have requested recipes for Christmas. I know that a lot of Dutch families will 'gourmet' during the holidays, so I will post instructions on how to do that in a few. However, I really wanted to share this recipe for 'savory oliebollen' with you. As most of you will know, oliebollen are a traditional Dutch treat that is mostly eaten on New Year's Eve, although we have been shipping them all over the world since November! This recipe is a fun twist on the traditional sweet oliebol. Each oliebol contains 115kcal, that's not too bad! Regular oliebollen contain a whole lot more!

Ingredients:

250 ml milk
7g dried yeast
1 teaspoon sugar
300 g flour + 1 tablespoon extra for the filling
1 egg
250 gram sun-dried tomatoes
100 g mature cheese, cut in 5 mm cubes
100 g smoked ham, sliced
25 gram chives, chopped
2 liter mild olive oil

Preparation:

Using a pan, heat the milk until tepid. Pour 100ml of milk in a bowl with the yeast and the sugar. Allow to rest for 5 minutes until it starts to foam.

Add flour in a bowl and make a little hole in the middle.This reduces the possibility of lumps in the batter. Pour the yeast mixture, the rest of the milk, the egg, and a pinch of salt into the little hole you just made. Mix until the batter is smooth.

Chop the sun-dried tomatoes and put them in a bowl with the cheese, ham, and 2/3 of the chives. Add 1 tablespoon of flour and mix. Next, lightly stir this mixture in the batter. Cover the bowl and allow to rest for 1 hour.

Heat the olive oil until it reaches 180 °C / 356F. Dip 2 table spoons in the hot oil for a few seconds and then use these spoons to scoop dough balls and gently lower them in the oil. Carefully flip them when one side is golden brown. When the entire 'oliebol' is golden brown, take it out and drain on kitchen paper. Decorate with chives.

That's it! Hope you'll enjoy them! ♥

Stroopwafel Eye Candy

2011-12-15T11:00:00.001+01:00

This post does not include a recipe (yet), just some mouth-watering photographs of mini stroopwafel cheese cakes that my friend Lian over at www.cakejevaneigendeeg.nl has made. Everybody is waiting for the recipe, so feel free to ask her. Over and over. Just kidding, don't stalk her for the recipe. Promise? Ok, without further ado I present to you the following pictures: Read more..

Don't you just want to eat those? Like all of them? In one sitting? ♥

Arretjescake

2011-12-14T21:58:00.001+01:00

I apologize for the lack of updates on this blog, but as of today, there will be regular updates posted with delicious Dutch recipes! We were mentioned on Easytobook.com as a Top Amsterdam Blog in the category food. This calls for some serious updates, don't you think?

Today's recipe is a very simple recipe for an old-fashioned 'Arretjes Cake'. It's basically a combination of cookies, cocoa powder, and butter. Cheap and easy to make, but oh-so-tasty! Enjoy!

Arretjes Cake
2 sticks of margarine
50-60 dry cookies (like Verkade Maria Biscuits)
1 1/2 cup of sugar
3 tablespoons of cacao powder
1 egg

Note: you can substitute the egg for a bit of milk, because the egg will not be cooked.

Directions:
Slowly melt the margarine. Mix the sugar, cacao, and egg in a separate bowl. Next, carefully stir in the margarine until you have a thick paste. Now for the fun part: smash the cookies into small pieces and add them to the chocolate mixture. Stir until everything is well mixed. Line a cake tin with plastic film or grease it with a thin layer of butter, pour in the cake batter. Push down to remove all air bubbles. Cover and refrigerate for 24 hours. Decorate with powdered sugar and then cut thin slices of the cake with a wet knife. This cake is extremely rich and delicious! Happy indulging!

Stroopwafel Cupcakes

2011-05-25T23:34:00.001+02:00

I borrowed this recipe from the blog of my very talented friend. She owns www.cakejevaneigendeeg.nl and she bakes the most amazing cupcakes! I helped her bake stroopwafel cupcakes once and they are super, super tasty! For this recipe, she used our own stroopwafels, which are the best I have ever tasted. Seriously!

Here is her story and her recipe:

My blog had a complete facelift, finally! and what better way to celebrate this and my love for cupcakes by making the typical dutch cupcake! I have to confess though, I changed the recipe a bit (tweaked it here and there) but I still feel it's a work in progress. decoration wise: it's a keeper! especially since the main color of my friend's webshop, which inspired me in making a stroopwaffle cupcake, is pink (sorry, long sentence). I was playing with the idea for hearts for a few weeks now. I actually used stroopwaffles for this recipe that I took home from my trip to the states. if you live in the canada or the united states, you can buy these stroopwaffles here. they're super tasty and have a nice cinnamon flavor! this time I also made a step by step photo guide (sort of).

Making stroopwaffle hearts begins with getting yourself some stroopwaffles, for instance here or here. take a heart shaped cookie cutter and cut two hearts out of a stroopwaffle. for 12 cupcakes, you'll need 6 stroopwaffles (one package will do)

Below you'll see what you end up with, aren't these the cutest mini stroopwaffles you've ever seen? the remaining bits of the stroopwaffles are needed for the cupcake batter. use you cookie cutter to cut the rest of the waffles into small bits as seen on the photo as well.

stroopwaffle cupcakes

(makes 12)

ingredients:

160g unsalted butter

160g brown sugar (lichtbruine basterdsuiker)

3 eggs

160g self-rising flour

3/4 tsp of baking powder

3/4 tsp of cinnamon

6 normal sized dutch stroopwaffles

method:

begin this recipe by following the above photo tutorial. this means, start by cutting your heartshaped mini stroopwaffles.

next, preheat your oven to 180 degrees celcius. line a muffin tin with 12 cupcake liners of your choice. in a large bowl start creaming the butter until soft. add the brown sugar and mix until a creamy texture is achieved. add the eggs one by one mixing well after each egg. sift the flour, baking powder, and cinnamon and add to the mixture. mix until batter is smooth (2-3 minutes). use a spoon or similar to add the stroopwaffle bits. gently fold these ingredients into the batter.

using an icecream scoop, divide the batter over the 12 cupcake liners. bake the cupcakes for 20-25 minutes. let them sit in the muffin tin for 5 minutes before removing from pan to let cool completely. once finished filling, frost the stroopwaffle cupcake and decorate accordingly with the heartshaped stroopwaffle pieces.

cinnamon cream cheese frosting

(for 12 cupcakes)

ingredients:

100g of unsalted butter

200g cream cheese

1 tsp of cinnamon

one cup of powdered sugar (or more, to your tasting)

method:

cream the butter for 2 minutes on a medium speed. add the cream cheese and combine with the butter until a creamy texture is achieved. add the cinnamon and powdered sugar. keep beating on high speed until desired consistency (if your frosting is too soft, put it in the fridge for a little while).

TypicalDutchStuff.com in the Fall Showcase on AmericaOne & HamptonsTV

2010-09-19T17:28:00.000+02:00

Gehaktballetjes in Limburgse Stroopsaus

2010-09-12T16:37:00.002+02:00

Ingredients:

Serves 4 persons

1kg of potatoes (kruimig), peeled
2 tbs olive oil
375 gram of 'gehaktballetjes' (meat balls) made from ground beef.
Onion rings from 2 onions
2 tbs Maestrichter fruitstroop
25 gram chives (cut)
500 gram peeled and cut red beets
2 tbs white wine vinegar

Preparation:
Boil the potatoes in water with salt for about 20 minutes until done. Heat the oil in a pan and fry the meat balls until brown, in about 10 minutes. Take the balls out of the pan and fry the onion rings in the juices left in the pan, until golden brown for abour 1-2 minutes. Stir in the fruitstroop and 150ml of water and make sure to mix everything properly. Allow the sauce to cook and thicken for about 2-3 minutes and add pepper and salt to your own liking. Place the meat balls back in the sauce and keep warm on a low heat.

Pour down the potatoes and save the liquids. Mash the potatoes into a puree. Add as much liquid until the puree has the desired thickness. Add the chives and flavor it with salt and pepper. Slice the beets into parts and mix with the white wine vinegar. Add salt and pepper.

Divide the puree over 4 plates and add the meat balls and syrup sauce. Serve with the beets.

Enjoy!

Dutch Summer Stew (Zomerhutspot)

2010-07-20T16:24:00.000+02:00

Since we in the middle of a (very hot) summer, I can imagine you don't really crave a traditional stew like boerenkool or zuurkool. Luckily, there are ways to create this typical winter meal into a summer dish, by changing the ingredients.

Ingredients:
Serves 4 persons
1 kg potatoes, peeled
50 gram butter
2 onions, diced
10 large carrots, washed and sliced
1 clove of garlic
1 tbsp of curry powder
3 spring onions, cut

Preparation:
Boil the potatoes in water with some salt untik done in about 20 minutes. In the meantime, heat the butter and glaze the cut onions. After 5 minutes, add the carrot slices. Add the crushed garlic and the curry powder. Allow to cook for about 10 minutes on a low heat. Then, add the spring onions.

Pour down the potaties and mash into a puree. Blend in the carrot mixture. Use salt, pepper, and extra curry powder to your taste. Enjoy!

Dutch Karnemelk Pudding wth Strawberries

2010-06-13T16:34:00.000+02:00

It's almost summer, which means that my favorite fruit is available again! I absolutely love fresh strawberries and found a delicious recipe for a Dutch karnemelk pudding with strawberries. Karnemelk gives the pudding a distinct, fresh taste, perfect for those hot summer days, when a chocolate pudding is simply too much, even for yours truly!

Ingredients
Serves 6 - 8 persons

500 gram strawberries (make sure to remove the leafs and wash them)
15 gram fresh mint
6 sheets of gelatine
100 gram sugar
500 ml karnemelk
250ml whipped cream
Juice of 1 lemon
2 tbsp powdered sugar
Pudding mold (1.5 lt)

Preparation

Cut 200 gram of strawberry into small pieces. Chop up half of the fresh mint.
Soak the gelatine in cold water for 5 minutes. Pour 50ml of water in a pan. Heat it whilst adding the sugar. Do not let the water boil. Allow the sugar to completely dissolve. Put in the gelatine and dissolve.

Pour the karnemelk in a large bowl and stir in the sugar water.
Beat the whipped cream until stiff and carefully fold it in the karnemelk mixture, along with the pieces of strawberry and the chopped mint.

Scoop the mixture into the pudding mold and place it, covered with a cloth or foil, in the refridgator for at least 4 hours.

Cut the other 200 gram of strawberries in half and mix it with the rest of the mint leafs. Pour the lemon juice over the strawberries and add the powdered sugar. Carefully mix.

Remove the pudding from the mold and serve on a nice plate. Decorate the pudding with the strawberries.

Enjoy! :)

White chocolate cheesecake with a Bastogne crust

2010-05-20T21:30:00.000+02:00

This recipe was 'invented' by a very close friend of mine. She is an amazing baker! It's a delicious white chocolate cheesecake with a touch of Dutch: the crust is made with Bastogne cookies!

Ingredients:

450g soft cream cheese

4 large free-range eggs

1 vanilla pod

225g white chocolate (good quality)

225g creme fraiche

for the crust:

200g Dutch Bastogne cookies

100g melted butter

Preparation:

First, prepare the tin, I used non-stick baking paper. I also covered the sides of the tin with the baking paper (tip: grease the sides with butter first, the baking paper will now stick to the sides).

Next, crush the cookies in a bag by beating it with a rolling pin or something else heavy. Crush them until fine and mix them in a bowl together with the melted butter. Now you can cover the base of the tin with the cookies and butter mixture, press down firmly.

You can work the crust up a bit at the sides. Put the tin in the refrigerator while you make the chocolate and cream cheese mixture.

Preheat the oven to 150C/300F/gas 2. Next, melt the white chocolate in a bowl set over a pan of simmering water. While that is melting, beat the cream cheese in another bowl until soft.

Add the scraped seeds from the vanilla pod along with the eggs one by one. Beat each egg in for a few seconds, before adding the next egg.

Your white chocolate should be melted by now, You can take it of the pan and fold in the creme fraiche until smooth. You should get a sort of yellowy like liquid mixture. Now you can add the chocolate mixture to the cream cheese mixture by folding it in gently.

Take the tin out of the refrigerator and pour in the chocolate cream cheese mixture, bang down on a firm surface to remove any air bubbles. Put it in the oven for 45 minutes to an hour, the sides should be firm and the centre should be wobbly.

(extra tip: put some baking paper onto your oven rack, this keeps your oven nice and clean).

Allow the cheesecake to cool before placing it in the refrigerator; the wobbly centre will set while it cools. Enjoy!

Limburgse Rijstevlaai

2010-05-03T19:41:00.001+02:00

Although I am not technically from the province of Limburg - I was born and raised in a village in Brabant, about 10 minutes from the Brabant/Limburg border - I am aware of the delicious 'Limburgse Vlaaien'. One of my favorites is 'Rijstevlaai', which is a traditional pie from Limburg. The best ones have a thin crust and a delicious, sweet rice filling. Enjoy!

image courtesy of AH

Ingredients:

Serves 12

25 gram butter

1100ml milk

250g bread mix for white bread

175 gram sugar

1 vanilla pod

125 gram dessert rice

2 cups whipped cream (250ml each)

1 cinnamon stick

2 free-range eggs

1/2 tablet of extra dark (72%) chocolate (a 100 gram, so 50 gram will suffice)

cake tin (diameter 30 cm)

Preparation:

Melt the butter and add 100ml milk and 100ml water. Heat until the mixture is lukewarm. Sieve the breadmix over a bowl, add 25 gram of sugar, and the butter mixture. Knead until it forms a smooth dough. Cover the dough with a moist cloth and allow to rise, on a warm spot, for 1 hour.

Cut the vanilla pod, remove the beans and set aside. Combine in a bowl the rice, milk, 1 cup of whipped cream, vanilla pod, beans, cinnamon stick, 125 gram sugar, and a pinch of salt. Bring to a boil while stirring. Allow to cook on low fire for about 20 minutes. Allow to cool.

Preheat the oven to 175°C. Grease the cake tin. Roll out the dough until a circle with a diameter of 34 cm. Place in cake tin. Use a fork to poke hole in the bottom of the dough.

Beat the eggs until the mixture is almost completely white. Remove the vanilla pod and the cinnamon stick from the rice mixture. Stir the egg mixture through the rice. Keep it fluffy! Then, pour the mixture in the cake tin and smooth the top. Bake in the middle of the oven for approx. 40 minutes until golden brown. Allow to cool.

Decorate with chocolate curls and whipped cream - use the other cup of whipped cream and prepare according to the instructions.

Enjoy!

Utrechtse Sprits

2010-04-25T17:33:00.002+02:00

A delicious and easy to make biscuit which is a speciality of the city of Utrecht.

Ingredients (serves 10)
150 gr butter
100 gr white sugar
2 sachets of vanilla sugar
1 egg white
200 gr flour
a pinch of salt

Preparation
Preheat your oven to 175 °C. Combine butter and sugar in a bowl and minx until smooth. Add the vanilla sugar and salt. Mix together well. Stir in the egg white and the sieved flour. Continue stirring until the mixture is light and airy.

Grease a baking tray. Fill a piping bag with the mixture and, using a large serrated tip, squeeze it onto the the baking tray in a wide zigzag. Place the tray in the bottom of the oven and bake for fifteen to twenty minutes until light brown.

Cut the spritsen into sizeable pieces. Allow to cool. Serve with coffee or tea!

Semolina Pudding with Redcurrant Sauce (Griesmeel Pudding)

2010-03-14T16:27:00.000+01:00

I absolutely love Griesmeel Pudding with redcurrant sauce. Although, I have to admit that I rarely make it myself. I tend to buy ready-made ones. However, the recipe is so easy and the result is delicious!

Ingredients:
800 ml / 1.5 pints of milk
lemon peel (1 lemon)
80 g / 3 oz semolina (griesmeel)
125 g / 4 oz sugar
250 ml redcurrant juice
1 cinnamon stick
1 tbsp potato flour

Preparations:
In a heavy saucepan, bring the milk and half the lemon peel to the boil. Simmer gently for 10 minutes.

In a small bowl, combine the semolina with half of the sugar. Remove the lemon peel from the milk and while stirring, add the semolina mixture. Keep stirring until the semolina thickens. Lower the heat and simmer gently for 8 minutes. Rinse a 1 liter pudding mould in cold water. Pour the semolina mixture in the mould, cool, and then refrigerate for 1-2 hours until set.

In a saucepan. bring the redcurrant juice, 100 ml / 3.5 fl oz water, cinnamon, and remaining lemon peel to the boil. Lower the heat and simmer gently for 10 minutes, stirring occasionally.

Remove the cinnamon stick and lemon peel from the mixture. Add the remaining sugar and stir until dissolved. In a cup, mix the potato flour with 1 tbsp of water until smooth. Stir into hot sauce. Keep stirring until sauce is thoroughly blended. Allow to cool.

Turn the semolina pudding out onto a dish and drizzle with the redcurrant sauce. Serve the rest separately.

Enjoy!

Dutch Apple Pie

2010-03-05T16:10:00.001+01:00

My grandmother used to make the best Dutch apple pie. The edges would still be soft. It was always a treat when she baked this for us on a Sunday afternoon. When I got older, I even got to help her (by helping out I mean 'cleaning' the bowls and utensils of the batter) Delicious! I want to share the recipe with you.; hope it will bring you happy Sundays as well!

Ingredients:
300 g / 10 oz flour + extra
125 g / 4 oz white caster sugar
salt
200 g / 7 oz chilled butter + extra
1 egg yolk
100 g / 3.5 oz raisins
1kg / 2 lb firm apples (Elstar, Jona Gold, peeled and sliced)
100ml / 3.5 fl oz orange juice
2 tablespoons custard powder
2 teaspoons cinnamon
2 tablespoons sugar
3 tablespoons apricot jam

Preparation:
In a bowl, combine the flour, sugar, and a pinch of salt. Dice the butter and mix into the flour.

Add the egg yolk and knead everything together with cool hands. Roll into a firm ball.

Grease a 24cm / 10" cake tin with a removable bottom with butter and press 2/3 of the dough over the bottom and sides. Refrigerate tin and remaining dough until ready to use.

Preheat the oven to 175C / 375F. Put the raisins and orange juice in a pan, bring to a boil and simmer until the liquid has evaporated, about 5 minutes.

Combine the apples, raisins, custard powder, cinnamon, and sugar. Spread over the pastry base. Roll out the rest of the pastry into 1cm / 1/2" strips. Arrange in a crisscross pattern on top of the apple mixture, pressing the pastry edges together.

Bake the apple pie about 45 minutes in the oven until golden brown. Remove from the oven and glace with apricot jam. Allow to cool in the cake tin for 10 minutes. Remove from the tin and serve (vanilla ice is a wonderful addition to warm apple pie!)

Hopjesvla

2010-02-18T15:28:00.000+01:00

I love the structure of our vla and the Hopjes variety is one of my all-time favorites. It has a light coffee flavor, which you can strengthen by adding a stronger blend of coffee.

Ingredients

4 tablespoons custard powder
1 5/8 cups whole milk, divided
5/8 cup white sugar
7 tablespoons strong brewed coffee
1 egg yolk
1 egg white

Preparations:

In a small bowl, mix together the custard powder and 1/2 cup of the milk; set aside. Sprinkle the sugar into a saucepan over medium heat. When the sugar begins to caramelize, add the remaining milk and coffee to the pan, and bring to a boil. At this stage, the caramel will become very crusty. Reduce heat to low, and cook until the sugar dissolves, about 5 minutes. Stir in the custard powder mixture, and cook, stirring until the custard thickens. Remove from heat, and whisk in the egg yolk.
In a clean glass or metal bowl, whip the egg white until soft peaks form. Fold the egg white carefully into the custard mixture. Transfer to a serving dish and refrigerate until firm.

Happy 2010!

2010-01-04T01:31:00.001+01:00

Happy New Year everyone! I wish you all the best for this year!

Keep your eyes open for new recipes shortly!

Sinterklaas Bisschopswijn

2009-11-22T20:57:00.000+01:00

Ingredients

1 (750 milliliter) bottle red wine
1/2 cup white sugar
1 teaspoon ground cinnamon
1 orange
8 whole cloves

Preparation

In a large saucepan on medium-low heat, combine wine. sugar and cinnamon. Cut the orange in half, push the cloves into the outside of the orange halves, and place them into the wine.
Heat SLOWLY on LOW heat for about 30 minutes or until steaming. Do not let it boil. Heat your glasses in warm water before serving.

Dutch Hachee

2009-11-11T13:07:00.000+01:00

Ingredients
Serves 4

750 g beef sirloin
50 g roomboter (unsalted butter)
3 large onions, chopped
2 bay leafs
4 cloves
3 tbs red wine vinegar
1 tbsp appelstroop
1 vleesbouillontablet

Preparation

Cut the beef into large pieces. Heat the butter in a large stew pan. Fry the beef until it's beautiful brown in about 10 minutes. Add the onions and heat them until glazed, for about 5 minutes. Add the bay leafs, cloves, vinegar, appelstroop, stock cube, and approx. 400ml of water until the meat is covered.

Bring to a boil. Stew over a low fire with the lid on the pan until done, about 2 hours. If too much water evaporates during the process, you can add extra.

Add salt and pepper to your own taste. I recommend making the hachee the day before you want to serve it, because it tastes even better.

Hachee can be served with boiled potatoes or fresh fries.

Gevulde Eieren (Filled Eggs)

2009-11-11T12:45:00.001+01:00

Traditional Dutch filled eggs are a sure hit for any party. Very easy to make, but oh so tasty!

Ingredients:
Serves 4

4 eggs
1 tsp mayonaise
1 tbsp crème fraîche (sour cream)
1 tbsp fresh chives, sliced
1 tsp mustard
3 drips of tabasco
1 tsp pepper powder

Preparation:
Boil the eggs in a generous amount of water for about 10 minutes. Peel them and carefully cut across the length of the egg. Use the tip of a knife to remove the egg yolk from the egg white.

In a bowl, mix with a fork the egg yolks, mayonaise, crème fraîche, chives, mustard, and the tabasco until it is a smooth paste. Add salt and pepper if you want.

Scoop the egg mixture in a piping bag and fill the egg whites with the mixture. Sprinkle a bit of pepper powder on each egg.

That's it, enjoy!

Boerenkool with Ketjap Sauce

2009-10-15T21:03:00.000+02:00

Ingredients
2 x 700 g potatoes
20 g butter
2 large onions, sliced
3 cloves of garlic, cut into pieces
1 tsp ginger powder (djahé)
500 g boerenkool
1 runderbouillontablet
1 Gelderse rookworst (350 g)
1 jus naturel (29 g)
1 tbsp ketjap manis
1 100 ml milk
1 tbsp gembersiroop

Preparation
Peel the potatoes and cut them into 4 pieces.
Heat the butter in a large pan and glaze the onions and garlic for approx. 5 minutes.
Add the ginger powder and the boerenkool. Bake for 2 minutes.
Put the potatoes on top, add 500ml water and crumble the bouillon tablet over the potatoes.
Place the lid on the pan and boil until done in about 20 minutes. Pour out the water.

In the meantime, prepare the smoked sausage and the jus according to the instructions on the package. Add the ketjap to the jus and keep warm.
Warm the milk and pour in with the potatoes. Add the ginger syrup and mash it all into a beautiful mash. Add salt and peper.

Serve with jus and rookworst.

Dutch Farmer's Cake

2009-09-26T20:38:00.003+02:00

I remember the times when I used to be a little girl and my grandmother would bake a cake for Sunday coffee. Although I had lemonade with my cake, it still tasted delicious. I really wanted to share this recipe with you. It is a simple recipe, but creates an oh-so delicious cake.

Ingredients:
Serves 12

2 apples, peeled and cut into parts
1 tsp cinnamon
1/2 lemon (grated and squeezed)

200g soft, unsalted butter
200g fine white sugar

4 eggs
200g Boerencakemeel

Preparation:

Preheat your oven at 150 °C / 302 °F

In a large bowl, combine apple parts with cinnamon, lemon juice and lemon peel.

In another bowl, mix butter, sugar, and a little bit of salt with a handmixer in approx. 10 minutes to a light, creamy mixture. Add eggs and cakemeel simultaneously and mix at the lowest speed to a smooth batter. Then, mix for a few seconds at highest speed to create a fluffy batter.

Fold apple pieces in the batter. Scoop the batter in a baking tray (preferably a cake vorm). Fiill it for about 3/4. Use a spatula to smoothen the top.

Bake the cake until golden brown for 65-75 minutes on the middle rack in a preheated oven.

Take the tray out of the oven and let it cool for 5 minutes. Carefully slide the cake out (use a knife if necessary) and let the cake cool further on the rack.

Old Fashioned Speculaas

2009-09-20T18:46:00.000+02:00

Speculaas is one of my favorite snacks and I like it best when it's freshly baked. In order to give your speculaas that distinct flavor, you really need speculaaskruiden. I advise to use unsalted butter. Roomboter gives it a full flavor.

Ingredients
Serves 8

250 gr all-purpose flour
150 gr bruine basterdsuiker
100 gr roomboter
20 gr speculaaskruiden
50ml water
25 gr roasted almonds

Preparation

In a large mixing bowl, cream the butter. Next, combine flour, sugar, speculaaskruiden, almonds, and salt. Add the water and knead until it has formed a ball.

Grease a baking tray and press the ball of dough on it. Create an evenly thick slab of speculaas.

Bake the speculaas for 25 minutes on the middle rack in a preheated oven at 175ºC/347ºF

Variations:
You created 'gevulde speculaas', by adding Amandelspijs (Almond Paste) to the recipe. This is typically served with Sinterklaas. You can also use special molds to bake your speculaas in.

Oliebollen

2009-09-20T12:03:00.001+02:00

I decided to share this amazing Dutch recipe with everybody. Although Dutch cakes and biscuits require 'special' ingredients in most cases, this one doesn't. You can find everything in your local supermarket. You can also find a special Oliebollen Mix on our website, to make it easier for you. After the batter has been fried, 1 'oliebol' has the same size as an apple.

Whenever it's Christmas, New Years Eve, or Queensday in the Netherlands, these are sold at stands and made at home, often served with powdered sugar. This is just the basic recipe, but they are also made with banana, whipped cream, vanilla cream, cherry and other fruits. So, if you know how to make the normal ones, you can use your imagination and create different variaties.

I do want to mention, that they are very fatty and contain lots of calories. So, don't eat them every week, but save it for a special occasion, like New Years Eve or Christmas. You will need a deep-frying pan with fresh deep-frying fat for this recipe.

Ingredients
(serves 12)

15 gr or 2 packages dry yeast
120 ml (1/2 cup) lukewarm water
560 gr (4 1/2 cups) all-purpose flour
50 gr (1/4 cup) white sugar
1 tsp salt
2 eggs, beaten
335 ml (1 1/2 cups) milk

Optional
1 lemon
190 gr (1 1/2 cups) chopped apple
165 gr (1 cup) raisins

Powdered sugar (for decoration)

Preparation

Wash the lemon, dry it, and grate the peel. Chop the lemon in half and squeeze the juice in a glass.

Peel the apple, chop it in 4 pieces, remove the core. Cut the 4 parts into tiny little pieces, put them in a bowl and mix them with the lemon juice.

Wash the raisins, and let them dry out.

Heat the milk in a saucepan until it's tepid.(max 40°C, so don't let it boil!)

Dissolve the yeast in the warm water in a small mixing bowl. In a large mixing bowl, combine flour, sugar, and salt. Make a little hole in the center, and pour the yeast mixture into it. After that add the (tepid) milk that is left into the same hole. Mix it with a hand blender or a spoon until it's a nice smooth mixture.

Cover the bowl with some foil and let the batter rise for about an hour on warm spot.

Optional: Mix the grated lemon peel, the apple pieces (with the lemon juice), the raisins, the chopped candied peel, and the cinnamon into the mixture

Heat the deep-frying fat until it reaches 180ºC (350°F). Now, you can do the next step with a soup spoon (a deep big one). Stick the spoon in the hot fat for a couple of seconds: this will prevent the batter from sticking to the spoon. Use the spoon just as you would use it to serve soup. Make sure the spoon is filled with the batter, and carefully dip it into the oil/fat.

Repeat this, but don't have more than 4 of them into the oil at the same time (this also depends on the size of your pan). Fry the 'oliebollen' for about 8-10 minutes until they are nice gold brownish.(rotate the them with a fork after 4 minutes, so the whole thing gets fried equally).

Repeat this step until the all of the batter is used.

Let the 'oliebollen' dry out on some kitchen paper before you serve them. Arrange them on a nice dish and don't forget the powdered sugar!

Tips:

If you don't like raisins, apples or candied peel, you can leave this out. After you fried the oliebollen, let them leak out, and cut them open. Now you can stuff them with whipped cream, strawberries, or whatever you prefer. Or simply eat them without anything, that's my favorite way, just with loads of powdered sugar. You can eat them hot or cold. It's not a problem if you let them cool down; keep them in the refrigerator and just heat them the next day in your oven.

If you are one of those person who does not like to make the batter, there are also special oliebol mixes available; you only have to add water and you're ready.

Stroopwafels

2009-09-18T19:24:00.003+02:00

Ingredients:

The Waffles
500 gr flour
250 gram melted butter (roomboter is recommended)
150 gram witte basterdsuiker (or fine white sugar)
50 gram yeast
a splash of lukewarm milk
1 egg

The Filling
500 gram syrup
300 gram donkere basterdsuiker
75 gram boter
een tsp cinnamon powder

Preparation:

I will share the two secrets to making the perfect stroopwafel with you. Number one: it is really, really important to handle the waffles only when they are warm. If you handle them when they have cooled, they will break. Finally, you have to add buter and sugar to the syrup to make it even more sticky and firm.

The preparation also consists of two parts: making the waffles and making the filling.

Use the ingredients for the waffles to create a dough. The dough will be VERY sticky, but it is supposed to be that way. You will need to get in there with your hands and and get dirty. Believe me, it's all worth it in the end.

Allow the dough to rise for approx. 45 minutes. Preferably in a damp and warm spot.

Knead the dough again and divide it into marble sized balls.

Prepare the filling by heating the syrup and gently mixing the other ingredients in it.

Place a dough ball in a waffle iron and bake it until done on both sides. Use a knife to (carefully!) remove the waffle. Cut it open while it is still warm.

Spread the filling on 1 half of the waffel and press the other half on top. Continue until you're out of dough and filling.

That's it! The secret to the perfect, warm, gooey stroopwafel. You can add honey to the filling to bake a honey stroopwafel, or make smaller balls and turn them into mini stroopwafels.

PS: don't feel like making them yourself? We have a large variety of stroopwafels. Make sure to place one on top of your hot coffee or tea for the perfect treat.

Lamskoteletten Dutch Style

2009-09-18T16:24:00.000+02:00

Ingredients:

4 double lamb chops
salt and black pepper
125 grams butter
2 shallots
4 cloves garlic
2 tsp fresh rosemary
2 sprigs fresh thyme
1 small bay leaf
1 deciliter / ½ cup red wine
4 deciliter / 2 cups meat ‘fond’ (glazed crystallized drippings) or bouillon
3 tsp cornstarch (maizena)
1 tbsp parsley

Preparations:
Rub salt and freshly ground black pepper on the chops and fry them in 75 grams of butter in a skillet for three minutes each side.

Put them in a lightly buttered oven dish and bake them for 12 to 15 minutes in a warm oven at 120ºC/235ºF.

Take the dish from the oven and cover with foil or with a fitting lid.

Sautee the finely sliced shallots and pressed garlic in the grease/butter left in the skillet. Mix in the coarsely chopped rosemary and thyme, add the crumbled bay leaf and the wine. Bring to a boil and add the fond or bouillon. Slowly bring to a boil again and let it simmer for 5 minutes.

Mix in the cornstarch (or maizena) and pour the stock through a sieve into a small saucepan. Bring to a boil again and whisk in the rest of the butter.

Put the chops on individual plates and pour the glazed sauce over them.

Serve with pan-fried potato slices, and green beans or spinach.

Boterkoek (Buttercake)

2009-09-17T15:47:00.000+02:00

Ingredients:
300 grams flour
250 grams butter
250 grams (fine) sugar
½ tsp salt
1 egg
50 grams sliced blanched almonds

Preparations:

Put flour, sugar, salt and butter into a mixing bowl. Using two knives, cut the butter into tiny pieces, while mixing it in with the flour, sugar and salt. Sprinkle flour on your hands and knead the mix into a dough. Set aside for ten minutes.

Butter a round pie pan and press the dough into it. Lightly beat the egg and brush it on top of the cake, sprinkle with almonds. With a knife trace a diamond pattern in the top.

Bake the cake for 20 to 25 minutes on the middle rack in a preheated oven at 200ºC/395ºF till the outside is brown and crispy-like and the inside still soft.

Note: we also have Koopmans Mix for Buttercake available.

Taai Taai

2009-09-17T15:38:00.003+02:00

Ingredients:

230 grams (1½ cup) unsifted flour
100 grams (2/5 cup) brown sugar
65 grams (1/5 cup) honey
½tsp salt
½tsp baking powder
10 grams speculaaskruiden
almond halves, blanched
raisins

Preparations:
Sift the flour, the baking powder and the spices. Make an indent in the top.

Pour the sugar with the honey and 1¼ cup water in a saucepan and boil until the sugar has dissolved.

Pour the mix into the indent in the flour/spices and quickly but thoroughly stir in the flour from the sides, until the dough is smooth. If necessary, finish kneading the very sticky dough by hand.

Put the dough ball into a bowl and cover it with a wet tea towel. Store it in a cool place for 4 - 6 days (!) but make sure that the tea towel is made wet every day to prevent the dough from drying out.

When ready, knead the dough again by hand. If you have specific, shallow molds, dust the insides with flour, press in the dough and level the top. Dump the dolls (or other shapes) onto a greased cookie sheet.

If you do not have specific molds, roll the dough (between two greased aluminum or paper baking sheets) and cut figures or letters (initials) or use cookie cutters.

Bake in a pre-heated oven (200 °C) for about 20 minutes.

Decorate the dolls or other shapes, with almonds and raisins.

Pepernoten

2009-09-16T15:04:00.001+02:00

Pepernoten (Gingernuts) are a typically Dutch candy that Sinterklaas gives to all children during the season. Here's the recipe for this delicious treat.

Ingredients:

125g flour
1 tsp baking powder
1/2 tbs 'speculaas'-spices
25g butter
50g brown sugar
1/2 tsp salt
1 tbs milk

Preparation:

Preheat the oven to 180-220 C. Mix all ingredients in the mixing bowl. Wash your hands and with your wet hands mix everything well. Knead the mix until it becomes a dough that does not stick to your hands. Grease the baking-tray. Roll the dough into little balls, as big as marbles and put these on the baking tray. Put the baking tray in the middle of the oven for about 20 minutes. Let the Pepernoten cool for 10 minutes and then use a spatula to remove them from the baking tray.

Note: During the Sinterklaas season (Sept.- Dec.) we also offer ready-made pepernoten.

Bahmi Goreng

2009-09-16T14:54:00.000+02:00

Ingredients

250 gram Eiermie (or noodles)
300 g pork or chicken
400g mixed vegetables
1 Conimex Bahmi Goreng Boemboe
Kroepoek
Ketjap Manis

Preparation

Boil the noodles without adding any salt. Cut the meat into cubes and stir fry until golden brown. Add the vegetables and fry for approx. 2 minutes.

Add 50ml water and the Conimex Boemboe, stir thouroughly. Finally, add the noodles and mix it through.

Serve with Kroepoek and Ketjap Manis. Serves 4.

Old-Fashioned Poffertjes

2009-09-16T14:36:00.000+02:00

Ingredients

    125 grams (4 1/2 oz) flour
    125 grams buckwheat flour
    300 mls (1/2 pint) lukewarm milk
    1 egg
    10 grams (2 teaspoons) dried yeast
    2 tablespoons corn or golden syrup (optional)
    pinch salt
    75 grams (2 1/2 oz) melted butter
   Powdered Sugar

Note: If you do not have time to bake them from scratch, you can also use ready-to-use-mixes, such as the Koopmans Eierpannenkoekmix and the Koopmans Poffertjesmix

Preparation

Dissolve the yeast in a small portion of the milk.
Sieve all the flour with the salt, make a hole in the middle and pour in the yeast mixture. Stir from the centre, slowly adding the remaining milk and later, the beaten egg and syrup. Leave mix to rise for about three quarters of an hour in a warm place.

Heat the pan, butter each cup and pour in a small amount of the mix, filling it about half way.

Cook till the poffertjes are golden and dry on the bottom. Turn them (with a small fork or toothpick) and cook the other side. A poffertjes pan usually makes about a dozen, enough for one person.

Sprinkle generously with powdered sugar and put a small lump of butter on top of the poffertjes. Serve immediately.

You will need a Poffertjespan to bake your poffertjes.

Welcome to Typical Dutch Recipes

2009-09-16T14:05:00.000+02:00

Hi there!

We used to have an extensive recipe section on our website TypicalDutchStuff.com. Although this section was quite popular, we decided to omit the section when we re-did our website. We wanted to focus on the 'shop' aspect of the site and feature the recipes in a special place. This is the place. Here you will find a large variety of typically Dutch recipes: from old-fashioned to modern.

Sometimes Dutch recipes ask for typically Dutch ingredients. We will make sure that you can click straight to our online shop TypicalDutchStuff.com

Do you have a favorite recipe? A suggestion? Comments? Please feel free to contact us.