Traditional Dutch food is rich in diversity. Savory fish and stew
dishes, sweet treats and sauces, and hardy breads are just a few of the
great foods that the Dutch culture has to offer. In this article, I am
going to include some of my favourite traditional Dutch recipes. I hope
you give them a try and enjoy them as much as I do!
Flemish Stew
Ingredients:
1 large onion
1.75 oz margarine
2 lbs cubed beef and pork
1 bay leaf
Thyme, salt, and pepper to taste
3/4 bottle of dark beer
1 beef bouillon cube
2 slices of whole wheat bread
4 oz whipping cream
Mustard
Directions:
Heat the margarine in a large pan over medium heat. Roughly chop the onion and add it to the skillet. Sauté the onion until soft, then add the meat. Be sure to brown it thoroughly. Crush the bay leaf and add it to the pan, along with the thyme, salt, pepper, bouillon cube, and beer. Thickly spread the mustard onto one side of each piece of bread, then put them face-down on top of the stew. Cover the pan and reduce to a low heat. Simmer for an hour. Before serving, warm the whipping cream (with a few tablespoons of the sauce from the stew), then pour it into the stew. Stir the stew well, then serve with boiled potatoes and stewed prunes.
Fish Cakes
Ingredients:
14 oz poached fish fillets
4 large potatoes
1 onion
1 1/2 tbsp margarine
Parsley, nutmeg, salt, and pepper to taste
2 tbsp milk
1 egg
Fine bread crumbs
Oil for frying
Directions:
Allow the poached fish to cool, then cut it into small chunks. Peel and boil the potatoes for about half and hour, then allow them to cool. Chop the onion into fine pieces, then sauté in a skillet with the margarine. In a bowl, mash the potatoes using a fork, then add in the fish, onion, and a sprinkle of parsley. Season to taste with nutmeg, salt, and pepper. Add a little milk if the mixture is too stiff. Form the fish and potato mixture into tight patties (should make about four). In a small bowl, whisk the egg and a tablespoon of milk. Dip each patty in the egg mixture and coat in bread crumbs. In a large skillet, heat the oil (enough to deep fry the patties) over a high heat. Fry the fish cakes until thoroughly cooked, then use paper towels to absorb the excess oil from the cakes. Serve with salad, pommes frites (French fries), mayo, or tartar sauce.
Currant Bread
Ingredients:
1 3/4 cups flour
1 1/2 tsp fine berry sugar
1 cup lukewarm milk
1 oz yeast
1 1/3 oz butter
11 oz currants
1/2 egg
Directions:
In a large bowl, mix together the flour, salt, and a teaspoon of sugar. In a separate bowl, pour a bit of the lukewarm milk in, then add the yeast and half a teaspoon of sugar. Let the yeast dissolve for a few minutes. In another bowl, mix together the remainder of the lukewarm milk and the butter. Pour the yeast, egg, and milk/butter mixture into the flour mixture. Mix well until the dough is smooth. Knead it by hand on a floured surface for about 15 minutes, then cover it with a damp cloth and let it rise until double in size. This should take at least an hour.
Coat a bread loaf pan with butter. Wash the currants, dry them with paper towel, then dust them with a bit of flour. Knead the currants into the dough, then put the dough into the loaf pan. Spread the dough so that it fits into all corners of the pan. Cover the pan with a wet towel and allow the dough to rise again until it fills the whole pan. Bake at 395 degrees F for half an hour, or until golden brown.
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| Source: angsarap.net |
Ingredients:
1 large onion
1.75 oz margarine
2 lbs cubed beef and pork
1 bay leaf
Thyme, salt, and pepper to taste
3/4 bottle of dark beer
1 beef bouillon cube
2 slices of whole wheat bread
4 oz whipping cream
Mustard
Directions:
Heat the margarine in a large pan over medium heat. Roughly chop the onion and add it to the skillet. Sauté the onion until soft, then add the meat. Be sure to brown it thoroughly. Crush the bay leaf and add it to the pan, along with the thyme, salt, pepper, bouillon cube, and beer. Thickly spread the mustard onto one side of each piece of bread, then put them face-down on top of the stew. Cover the pan and reduce to a low heat. Simmer for an hour. Before serving, warm the whipping cream (with a few tablespoons of the sauce from the stew), then pour it into the stew. Stir the stew well, then serve with boiled potatoes and stewed prunes.
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| Fish Cake Source: myfudo.com |
Ingredients:
14 oz poached fish fillets
4 large potatoes
1 onion
1 1/2 tbsp margarine
Parsley, nutmeg, salt, and pepper to taste
2 tbsp milk
1 egg
Fine bread crumbs
Oil for frying
Directions:
Allow the poached fish to cool, then cut it into small chunks. Peel and boil the potatoes for about half and hour, then allow them to cool. Chop the onion into fine pieces, then sauté in a skillet with the margarine. In a bowl, mash the potatoes using a fork, then add in the fish, onion, and a sprinkle of parsley. Season to taste with nutmeg, salt, and pepper. Add a little milk if the mixture is too stiff. Form the fish and potato mixture into tight patties (should make about four). In a small bowl, whisk the egg and a tablespoon of milk. Dip each patty in the egg mixture and coat in bread crumbs. In a large skillet, heat the oil (enough to deep fry the patties) over a high heat. Fry the fish cakes until thoroughly cooked, then use paper towels to absorb the excess oil from the cakes. Serve with salad, pommes frites (French fries), mayo, or tartar sauce.
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| Source: plantoeat.com |
Currant Bread
Ingredients:
1 3/4 cups flour
1 1/2 tsp fine berry sugar
1 cup lukewarm milk
1 oz yeast
1 1/3 oz butter
11 oz currants
1/2 egg
Directions:
In a large bowl, mix together the flour, salt, and a teaspoon of sugar. In a separate bowl, pour a bit of the lukewarm milk in, then add the yeast and half a teaspoon of sugar. Let the yeast dissolve for a few minutes. In another bowl, mix together the remainder of the lukewarm milk and the butter. Pour the yeast, egg, and milk/butter mixture into the flour mixture. Mix well until the dough is smooth. Knead it by hand on a floured surface for about 15 minutes, then cover it with a damp cloth and let it rise until double in size. This should take at least an hour.
Coat a bread loaf pan with butter. Wash the currants, dry them with paper towel, then dust them with a bit of flour. Knead the currants into the dough, then put the dough into the loaf pan. Spread the dough so that it fits into all corners of the pan. Cover the pan with a wet towel and allow the dough to rise again until it fills the whole pan. Bake at 395 degrees F for half an hour, or until golden brown.
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