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Erwten Soep (Pea Soup)

2 1/2 cups dried green peas
3 qts cold water
1 pork hock
2 bayleaves
1 tbsp salt
3 leeks
1 small celeriac OR 2 stalks of chopped celery
1 potato
1 sausage ring, cut up
1/2 bunch leaf celery, chopped
1 tsp Maggi
salt and pepper

Soak the dried peas overnight at least 12 hrs in cold water. In the morning, add the pork hock, bayleaves, salt and pepper to the peas and water. Bring to a boil and then reduce the heat to simmer. Cover the soup and allow to simmer on low heat for 2 hrs. While the soup is simmering, chop the cleaned leeks. Cut the celeriac in to slices ( or stalk celery ). Peel the slices of celeriac and the potato and cut both into cubes. Add the leeks, celeriac, potato to the soup and simmer for another 3/4 hr. until tender. During this time, add the sausage to the soup as well. Remove the pork hock from the soup and slice meat into pieces, add the pieces along with the chopped celery to the soup. Remove the bayleaves and add Maggi as well as salt and pepper to taste. Simmer for another 20 min.

Mixed Herring-Salad (Haringsalade)

1 small cooked beetroot
2 cooking apples
some (pickled) onions and gherkins 
8 cold cooked potatoes 
2 hard boiled eggs
some lettuce or curly endives
2 tbsp. Salad oil
2 tbsp. Vinegar
salt
mayonnaise
3 fresh salted herrings

Soak the herring as indicated in the previous recipe. Bone the herring and cut them up in small pieces. Keep a few pieces for decorating. Cut the peeled beetroot, gherkins and potatoes and one egg. Wash the lettuce or endives an shred it very finely. Put all these ingredients in a big bowl. Mix it well with salad oil, vinegar and salt. Put the salad on a flat dish and smooth the top with a wet spoon. Coat the salad and decorate with quarters of egg, pieces of hering and surround it with very small bits of "yellow" lettuce (the inside leaves). Serve it with toast and butter or, if dished up at lunchtime, with bread and butter.

Huzarensla

5 hardboiled eggs
8 ounces cold, lean, cooked pork meat, cut up finely
6 boiled potatoes
1 apple
canned red beets ( about 2 )
5 small pickles
10 silver onions ( tiny pickled onions )
1 head of lettuce, cleaned
mayonnaise
pepper, salt to taste
tomato ketchup
finely chopped parsley

Grind meat in meat grinder or cut up very small and mash the potatoes with a fork. Peel and core apple and cut up very small. Cut beets, pickles and silver onions very small. Cut the washed lettuce very small. Mash two hardboiled eggs finely with a fork. Mix everything with the mayonnaise and add salt and pepper to taste. Place salad on a serving platter and decorate with the remaining sliced hardboiled eggs, tomato ketchup and finely chopped parsley.

Vegetable Soup (Groentensoep).

4 cups water
3 bouillon cubes or 4 cups white stock (meat or bones)
2 tbsp. quick boiling rice
parsley
½ lb. carrots
¼ cauliflouwer
a few Brussels sprouts
1 stalk of celery
1 leek
2 tbsp. butter or margerine
2 bay leaves
salt

Dissolve the cubes into the water. Wash the rice and add it to the water or stock. Cook until tender. Clean and wash all the vegetables. Cut the carrots in rounds, the Brussels sprouts in quarters, the celery in bits, the leek in rounds and the cauliflower in small bits. Sauté the vegetables and the bay leaves for 15 minutes in the butter and add the soup. Simmer for 15 minutes. Before serving, add the very finely chopped parsley. Add salt to taste. Instead of rice you can also take vermicelli.

Large Meatballs (Bal Gehakt)

½ ground beef
½ ground pork
4 sliced stale bread
½ cup milk
1 tbsp. salt
bread crumbs
½ tbsp. nutmeg
pinch of pepper
½ onion
¼ cup margarine or fat
1 tbsp. tomato paste or 1 tbsp. tomato juice

Mix the meat in a large basin. Remove the crusts from the bread and soak in the milk. Fry the chopped onion in some fat. Mix this all together with salt, pepper and nutmeg. Shape into 4 or 8 balls. Roll through flour and fry them until brown in the fat. Add some water and simmer for 15 minutes, Add some tomato paste to the gravy. Serve with boiled potatoes and boiled vegetables.

Stuffed Veal or Beef Rissoles (Blinde Vinken)

4 thin slices veal or beef, 2 oz each
2 large slices of bread
some milk
salt
pinch of nutmeg
2 oz ground veal or beef or sausage meat
1 egg
4 thin slices lean bacon
cotton thread or cocktailsticks
1 tbsp. cooking oil
bread crumbs or Dutch rusks
butter or margarine

Crumble the bread and soak in milk until soft. Make it into a smooth paste with a fork. Add salt, grated nutmeg and ground meat. Work it into a firm mixture in with no lumps of bread may be noticeable. Separate the egg. Brush every slice of meat with a little unbeaten white of egg and coat this side with a slice of bacon and some ground meat-paste. Roll up and secure the meat with some cotton or stick two cocktailsticks in the part where the meat joins. Put rest of white of egg, the yolk and the cooking oil in a deep plate. Put some bread crumbs or finely ground rusks on a piece of greaseproof paper. Put the "rissoles" through egg, roll them in bread crumbs or rusks crumbs and melt some butter or margarine in a shallow pan or Dutch oven until golden brown. Put the meat into the fat, fry to a golden brown, then add very little water. Cover the pan and simmer for 20 minutes, (beefrissoles for one hour). Carefully remove the threads or the cocktailsticks, use sauce as a gravy over e.g. mashed potatoes.

Hollandaise Sauce

2 tablespoons of french wine vinegar
1 shallot peeled and chopped
1 bay leaf
4 white peppercorns crushed
half a pint (285ml) white sauce
2 egg yolks
1 teaspoon of lemon juice
2 oz (60g) of butter
salt
pepper

Put vinegar, shallot, bay leaf and peppercorn into a saucepan. Cook on a moderate heat, until half the liquid has evaporated. Add white sauce and bring to the boil. Remove bay leaf, mix in egg yolks and season to taste. Let mixture thicken, remove from heat and strain into another saucepan. Reheat on a very low heat, add the butter gradually,stir. When butter has melted in, remove from heat and add in lemon juice, mix and serve.

Rode Kool

1 head of red cabbage
2-3 tbsp brown sugar
1/4 cup margarine
1/2 medium onion (chopped)
2 apples (cubed and peeled)
1/2 tsp salt
1/8 tsp pepper
1/4 cup raisins  
Cook the cabbage with the margarine for about 5 minutes. Add the apples, sugar and onion. Cook for another 3 
minutes. Add the rest of the ingredients, cover the pot and lower the heat.Cook for about 20-25 minutes, stirring 
occasionally.  
Pindasaus (Peanut Sauce)  
2 tbsp oil
2-3 tsp cumin
1 onion
2 garlic cloves (minced)
300g peanut butter
300g ketchup
milk or water
1 tsp ginger powder
Sambal Oelek to taste  
Heat the oil and add the cumin. Cook for about 2 minutes. Add onion, garlic and a teaspoon of Sambal (add more 
if you like it spicy). Cook for 5 minutes. Add peanut butter. Cook for another few minutes. Then add the ketchup 
(you can add a little more if you wish). Add milk or water to desired consistency. Finish off with blending in the 
ginger powder.  

Hachee

2 large onions, sliced thinly
1/4 cup flour
1/4 cup margarine
2 cups stock
3 bay leaves
5 cloves
1 tablesp. vinegar
1/2 lb sliced beef
2 tablesp. cornstarch
pepper
Worcestershire/soya sauce

Brown the onions. Add the stock gradually. Mix bit of stock with the flour to make smooth. Mix with stock, stirring
all the time. Add bay leaves and cloves. Simmer for 5 min with lid on the pan. Add vinegar and the meat. Simmer 
for approx 1 hour. Mix cornstarch with little bit of water, add to stew to thicken sauce.Simmer another 5 more min, 
keep on stirring.  

Hutspot

1/4 cup margarine or butter
2 pounds braising meat, sliced 1/2 inch thick (large chunks)
2 cups cold water
3 pounds carrots, peeled and diced or a mix of diced carrot and turnip
12 ounces onions, diced (about three medium)
3 pounds potatoes, peeled and quartered
1 tsp salt
1/2 tsp pepper
1 or 2 Dutch smoked sausages (Simon de Groot or other)

Heat the fat in (what else) a Dutch oven or crock pot until brown. Sear the meat on both sides til brown. Add water 
to just cover the meat and simmer (covered) for approximately one (1) hour. Add carrots, onions and potatoes. 
Season with salt and pepper. Cover and simmer for about an hour more. Add the Dutch sausage on top during the 
last 15 minutes of cooking. Remove the meat and veggies; if there is enough liquid left, make gravy. Mash the 
vegetables together and put on plates. Put meat and sausage slices on top and serve with gravy. (Serves four to six)   

Hutspot (on the side)

1kg carrots 
1kg potatoes  
500 grams onion  
salt  
pepper
butter

Peel the potatoes, onion & carrots and cut them in pieces. Cook in boiling water for about 1/2 hour (till the potatoes 
are soft). Strain the vegetables and mash till it looks like a puree . For taste, add salt, pepper and a little butter.  

Bahmi Goreng

5 large onions
3 garlic cloves
1 head of cabbage
1 package bean sprouts (about 1 pound)
2/3 bunch leek
parsely
Meat (pieces of pork or ham)
ketjap or maggi
Egg noodles

Cook egg noodles. Cook the onions till they are "yellowish", add meat (cook for about 20 min.on low heat). Add 
cabbage, cover and heat on low for another 15 minutes. Add leek & bean sprouts, cook for another 10/15 minutes on
low heat. Add noodles, then soyasauce (maggie)/parsely/salt/pepper and if you wish add more spices to taste. Serve 
with Sambal Oelek on the side.  

Nasi Goreng

Use the same ingredients as for the Bahmi Goreng, but instead of noodles, use white rice.  

Boerenkool

12 large potatoes
1 can of kale
2 tpsp of maggi
Garlic/Polish Sausage  
Boil potatoes. Remember to salt the potatoes for flavour while they are boiling. Once cooked, drain potatoes. Cook 
the kale over medium heat. Add maggi to the kale while cooking. To add more flavour, heat the sausage ontop of 
the kale while it is cooking. When the sausage is warm, remove from kale. Without draining the kale, add the kale 
to the potatoes. Mash the potatoes and kale mixture. If the mixture is too dry, add milk.   

Croquetten

2 tbsp butter
4 tbsp all purpose flour
1/2 cup milk
1/2 cup chicken stock
2 cups lean, cooked veal, ground or cut up very finely
1/2 teasp salt
1/2 teasp paprika
1/2 teasp chili powder
1 teasp curry powder
1/4 teasp pepper
1 teasp Worcestershire sauce
1 teasp finely chopped parsley
1 egg
2 tablsp water
1/2 cup seasoned flour
1 1/2 cups fine bread crumbs
1 cup oil for deep-frying

Heat the butter in a sauce pan. Add the flour and cook over low heat for 2 mins. Stir in the milk and chicken stock alternatively to make a very stiff white sauce. While stirring add the meat, seasonings, Worcestershire sauce and parsley, cool to room temperature, then shape into cylinders of about 1 1/4" thickness and 3 1/2 " length. Blend the beaten egg with the water, dust each croquette with flour, dip into the egg mixture and coat with the bread crumbs. Heat the oil in a large skillet and fry the croquettes to a golden brown. Note: you can also substitute veal for other cooked meats such as chicken, beef, pork, etc.

Aardapple Soep (Dutch Potato Soup)

6 med Potatoes
1 tbs Salt
1 tbs Butter, melted
2 tbs Flour
1 Egg
2 c Milk
½ c Vinegar
12 slices Bacon, fried, drained and Crumbled
¼ c Parsley, chopped

Pare and cut each potao in 6 pieces. Cook in salted water to cover untill tender; do not drain. Blend butter, flour, egg and milk. Add gradually to hot potato water. Heat again till boiling, remove from heat, add vinegar. Serve in soup plates containing chopped fried bacon. Garnish with parsley.

Cucumber Salad

1 or 2 cucumbers, thinly sliced
1/2 c sliced onion
salt & pepper to taste
1/2 c vinegar
1/4 c oil
1 tbsp sugar
nutmeg

Sprinkle about 3 or 4 tbsp salt on cucumber slices and allow to stand for several hours. Shake from time to time. Wash slices until salt is gone. Mix oil, vinegar, sugar, salt and pepper. Sprinkle with nutmeg. Add cucumber and onion; stir well. Chill thoroughly.

Sausage Rolls (Saucijzen Broodjes)

14 oz puff pastry
1 cup lean ground beef
1 egg, beaten
2 tsp. salt
1/4 tsp. pepper
1/4 tsp mace
1/4 tsp nutmeg
1 egg white, beaten

Roll puff pastry into 1/4" thickness and cut in to 12 6" squares. Preheat Oven to 400 degrees F. Mix the filling ingredients together well. Make 12 roll about 5 1/2" long. Place the rolls on the puff pastry squares and roll the dough around the filling. Brush edges of dough with water and seal. Brush egg white on tops of completed rolls. Place on a cookie sheet and bake in the middle of a preheated oven for 30 minutes.

Stampot Boerenkool (Curly Kale)

400 g Potato
400 g Curly Kale
300 g Smoked Sausage
150 ml Milk
100 g Bacon, lean smoked
50 g Margarine
little Vinegar (optional)

Wash and finely chop the kale. Peel, wash and cube the potatoes. Put them both into a big saucepan, with some water and a little salt. Put the bacon and the sausage on top. Bring to the boil, then simmer gently for 30 to 40 min. Remove the bacon and sausage. Cube the bacon (1/2 in, 1 cm), slice the sausage diagonally (1/4 in, 1/2 cm). Drain the potatoes and kale, mash adding the milk and margarine and the vinegar if wished. Put into a pre-warmed dish, put the bacon and sausage on top, and serve. May be kept in the deep-freeze. The original recipe suggests cooking the kale, sausage and bacon 10 minutes, then adding the potato; it depends on the quality of the kale.

Stampot (Spinazie)

5 potatoes (medium sized, peeled and cubed)
2 cups spinach (chopped into tiny pieces
1 tbsp butter
salt and pepper to taste

Cook potatoes in boiling water, and about 3 minutes before they are done, add the spinach. When both are cooked, drain water and put the vegetables back in the pot. Add butter and salt and pepper. Beat on low (with an electric hand beater) till the mixture is well blended. Serve with big sausages.

Andijvie Stamppot

1,1/2 kg. cooked potatoes

salt

800 gram endive

1,1/2 dl milk

40 gram butter or margarine

white pepper

nutmeg

1/2 tbsp. vinegar

1 onion

bacon

 

Peel and wash the potatoes and cut them up in little pieces.  Boil the potatoes in water and salt for about  20 min. In the meantime clean the endive and cut up in little pieces, make sure you take the hard part out what is in the middle of the leaves.  When the potatoes are done mash them and add the butter, cooked milk and pepper.  Then add the cut up raw endive.  Add nutmeg, vinegar, salt and pepper to your own taste.  Top it off with some fried bacon.

 

Flemish Stew (Vlaamse Karbonades)

 

1 large onion
50 grams margarine
1000 grams cubes or strips of beef and pork
1 bay leaf
thyme, pepper and salt
200ml dark beer (3/4 bottle)
1 bouillon cube
2 sliced whole wheat bread
mustard
125 ml whipping cream

Chop the onion in large pieces and sautee in the margarine. Add the meat and brown on all sides. Add the herbs and spices, the beer and the bouillon cube. Put a thick layer of mustard on the bread and put the bread, mustard-side down, on top of the stew. Put the lid on the pan and simmer the stew for about an hour. Just before serving, warm the whipping cream with a few tablespoons of the sauce and pour the mix back into the stew, stir thoroughly. Serve with boiled potatoes and stewed prunes.

Frikandellen

1 lb ground pork
1/2 onion
1 garlic clove
2 boiled potatoes (mashed)
1 egg
1 tsp pepper
2tsp. salt
1 tsp. nutmeg

Put the cutup onion, mashed potato, beaten egg and garlic in the ground pork. Add to your own taste salt, pepper and nutmeg. Make sausage like rolls. Deep fry in oil. Frikandellen special is after you fry them cut the roll in the middle (like a hotdog) add raw cut up onion, mayonnaise and ketchup.

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