1 1/2 cooked beetroot, 1 small onion, salt, 1 tbsp.
sugar, 3 cloves, dash of vinegar, knob of butter or
margarine, 2 tbsp. cornflour.
Peel (slip off skins) the beetroots and slice them. Put
them in a saucepan with a little water, chopped onion,
salt, sugar, cloves, vinegar and butter or margarine.
Simmer them for 10 minutes (keep the lid on the pan).
Bind the liquid at the last moment with a little
cornflour made into a paste of pouring consistency with
some cold water.
4 lb. spinach, salt, 2 tbsp. flour, 2 tbsp. butter or
margarine, 8 fingers of bread, 2 eggs, butter or
margarine to fry bread in.
Pick and wash spinach, add salt and cook without water.
Toss spinach after it has boiled a few minutes. Cook for
5 to 10 minutes. Drain, cut or chop up spinach, stir in
flour and add butter. Boil up to thicken. Fry fingers of
bread in butter and hard-boil the eggs. Decorate spinach
with fried bread (standing upright) and eggs cut in
1 lb. lean boneless chuck (thin flank), salt, 2/3 lb.
onions, 4 lb. potatoes, 2 lb. carrots, milk, 4 tbsp. fat,
butter or margarine, pepper.
Wash meat, boil in 2 cups water and salt for about 2
hours. Scrub and mince carrots. Peel, wash and slice
onions and add them to the meat together with the peeled
and cut potatoes and carrots. Boil until done (about 30
minutes). Remove meat from pan. Mash all the vegetables
and add fat, butter or margarine and pepper. If too thick
add some milk (but a spoon must stand up in it). Serve
with the sliced meat. This dish is eaten as a main meal
dish, either with some soup to start, and followed up
with fruit, as the dish is very nourishing. This amount
serves 4 people in Holland ( they have big appetites).
1 small red cabbage, 1/2 cup of butter or margarine, 3
cloves, 2 cooking apples, 1 tbsp. sugar, some vinegar, if
liked, some salt.
Remove the outer leaves of the cabbage. Cut the cabbage
in halves. Remove the core. Wash and shred cabbage
thinly. Put a little butter or margarine in a saucepan
and 1 cup of water. Add the red cabbage, the cloves, the
peeled cored and sliced apples and simmer the vegetables
with a tight fitting lid on the pan for 45 minutes. Then
add the rest of the butter or margarine, the sugar, some
vinegar and simmer for another 5 minutes.
1 head of cabbage, 1 lb. ground of beef or pork, prepare
for meat loaf according to preference, mashed potatoes.
Clean and shred the cabbage and boil until almost done.
Drain well. Meanwhile roll meat loaf ingredients into
balls, brown them in butter in open skillet. Add a little
water and simmer until done. Prepare the mashed potatoes.
Place half of the cabbage in a casserole, top with the
meat balls and cover with the remainder of the cabbage.
Pour some of the gravy over the dish. Cover with the
mashed potatoes, Dot with butter and brown in hot oven.
2 or 3 lb. curly kale, 3 lb. potatoes, milk, salt, about
1 lb. smoked sausage or Frankfurters, 4 tbsp. fat, butter
or margarine, pepper.
Strip, wash and cut up the kale very finely. Boil kale in
a little water with salt, about 40 minutes. Add peeled
and cut potatoes and sausage and enough water to prevent
burning (cooking time 30 minutes). Remove sausage from
the pan, mash remainder and stir in boiled milk until
smooth. Taste, add some pepper and salt if desired.
"Stamppot" means that the vegetables and
potatoes are mixed to a smooth consistency. It is a
typical winterdish at home and the Dutch have a saying:
never eat curly kale before the frost has got as it.
1 cup brown beans, bacon, bacon, salt, onions.
Wash the beans in ample water, soak overnight and boil in
soaking water. Add salt when beans are nearly done.
Cooking time ¾ - 1 hour. Clean bacon, cut into strips or
squares and fry slowly until brown. Clean onions, cut in
pieces, fry in bacon dripping. Use dripping as a sauce.
Serve with boiled potatoes and thick apple sauce.
Learn about Dutch Habits
SIDE DISHES I
DUTCH FOOD I
STIR FRY I
COOKING INDEX I
MUSE THALIA I