Recipes

What is for dinner?

week 12, 2020

Speculoos Blondies

makes 16

Ingredients:

225 gr. unsalted butter
350 gr sugar
2 medium size eggs
1 tbsp. vanilla extract
pinch of salt
275 gr. flour
100 gr. Speculoos cookies (available in our store)
100 gr. Speculoos paste, crunchy or regular (available in our store)
some Speculoos cookies for decoration

Melt the butter in a pan. In a bowl mix the sugar with the melted butter. Mix until smooth. Add the eggs one at a time while mixing.

Also, add the vanilla extract and mix briefly. Finally, add the flour and salt. Mix until you have a smooth mixture.

Break the cookies into pieces and mix into the batter. Pour the batter into a baking tin lined with baking paper. Spread evenly.

Put the Speculoos paste in the ( still warm ) pan from the butter and heat a little so that the mixture becomes a bit thinner. Spoon it on top of the batter with a teaspoon. Use a knife to make swirls.

Break some of the extra cookies into pieces and spread over the blondie.

Bake the Speculoos Blondie in 25-30 minutes until golden brown at 200°C. The top should have a thin crispy layer and the inside may still be a bit gooey.

Allow the Blondie to cool and set completely before cutting it into pieces.

Eet smakelijk !

week 11, 2020

Hartige taart met Witlof en Aardappel ( Quiche with Belgian Endives and potato )

serves 2-3

Ingredients:

1 roll of puff pastry
3 pieces of Belgian Endives
400 gr. potato in slices
5 slices of ham
100 ml creme fraiche
3 eggs
2 tsp. parsley
200 gr. grated cheese
pinch of nutmeg
pinch of salt
pinch of pepper

Preheat the oven to 200° C ( 392° F ) Cover a springform with the puff pastry dough and pierce the bottom with a fork.

Boil the potato slices for about 5 minutes until almost cooked through.

Cut the ham into pieces.

Remove the bitter core from the Belgian endive and cut into pieces. Pour a little bit of oil in afrying pan and heat over medium heat. Fry the endive for about 5 minutes.

In a bowl, mix the eggs, herbs and creme fraiche. Then add the endive, potato and ham to the mixture and stir in well.

Put the mixture in the springform with puff pastry and sprinkle the grated cheese over it.

Place in the oven for about 35-40 minutes.

Eet smakelijk !

week 10, 2020

Broodje warm vlees (warm meat on a bun)

serves 1

Ingredients:

100 gr. sliced beef meat
1/2 onion
50 gr. mushrooms
1 kaiser bun
paprika powder
shoarma spices (can be purchased in our store)
cayenne pepper
lettuce and tomato to garnish

Chop the onion into small pieces, clean the mushrooms and cut them in slices.

In a frying pan, melt some butter (or olive oil) over medium heat. Fry the sliced beef meat with the onion and the mushrooms. Add the spices and stir for a few minutes.

Slice the kaiser bun open and place a leaf of lettuce on it. Fillthe bun with the meat mixture and garnisch with a slice of tomato in wanted.

Eet smakelijk !

week 9, 2020

Skillet baked spaghetti

serves 6-8

Ingedrients:

1 pound of ground beef
1/4 pound of mild or spicy Italian sausage
3 gloves of garlic, finely minced or pressed
Pinch of red pepper flakes
3/4 tspn dried oregano
1/2 tspn dreid basil
1/4 tspn dried thyme
12 ounces spaghetti, broken
2 cans crushed totmatoes
1 can tomato sauce
3 cups water
1 1/2 tspn of salt
1/2 tspn of pepper
4 ounces of cream cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/4 to 1/2 cup chopped fresh parsley to garnish

In a large 12- inch nonstick skillet that is oven save, cook the ground beef and sausage with the garlic and red pepper flakes over medium to medium-high heat, breaking the meat into small pieces, until the meat is cooked through, 5-6 minutes. Drain any excess grease.

Stir in the oregano, basil, thyme, spaghetti, crushed tomatoes, tomato sauce, water, salt and pepper. The skillet will be very full! Just stir carefully, lifting the past up and over to get everything well combined.

Bring the mixture to a simmer over medium heat and cook, covered, stirring every once in a while to prevent sticking and break up the noodles, for 12-14 minutes, until the pasta is tender and most of the liquid has been absorbed. It's ok if it still looks quite liquidy as it will continue to thicken while it broils and rest. Meanwhile, preheat the oven to 220°C (425°F).

Sti in the cream cheese until it has melted and combined with the past. Sprinkle the mozzarella and parmesan cheese over the top and place it in the oven for a few minutes. Until the cheese is golden un bubbly.

Remove the skillet from the oven and let it sit for 5 minutes or so. Grate more parmesan and sprinkle it with chopped parsley just before serving.

Eet smakelijk ! Buon Appetito !

week 8, 2020

No bake Bastogne cheesecake with red fruits

Ingredients:

130 gr. bastogne cookies
40 gr. butter
400 gr. cream cheese
125 gr. sour cream
60 gr. icing sugar
2 tspn vanilla extract
1 can of Hak vlaaifruit or red berries to decorate

You will need a 18cm cake pan

Crumble the bastogne cookies, by putting them in a plastic bag and hitting them with rolling pin or by putting them into a kitchen aid. Melt the butter in the mocrowave or in a pan on the stove. Add the melted butter to the cookie crumble.

Cover the bottom of the cake pan with the cookie mixture. With the back of a wet spoon, press it in to a smooth layer. Then place the cake pan in the fridge while you continue with making the filling.

Add the cream cheese, sour cream, icing sugar and vanilla extract to a bowl and mix until smooth.

Spread the filling on top of the cooled bottom and place it back into the fridge for at elast 2 hours.

Just before serving, spread the Hak vlaaifruit (or red berries) on top to decorate.

Eet smakelijk!

week 7, 2020

Hutspot with bacon and Rookworst

serves 4-6

Ingredients:

1 kg potatoes
600 gr. winter carrots (grated or in slices)
400 gr. white onions (half rings)
a bit of butter
a dash of milk
salt, pepper and nutmeg
rookworst (which you can buy at our store)
bacon bites

Peel the potatoes and cut into pieces, about 5 cm in size. Put them in a large pan with a good pinch of salt and place the carrots and the onions on top. Fill the pan with just enough water to cover everthing and bring to boil.

Boil for about 20 minutes and drain when the potatoes are tender. Mash it with a puree mash and stir a bit of butter and a dash of warm milk. Season with salt, pepper and nutmeg.

Serve the stew with gravy, bacon and smoked sausage (rookworst)

Eet smakelijk !

week 6, 2020

Babi Ketjap with white cabbage and rice

serves 4

Ingredients:

Conimex Babi ketjap mix
1 red pepper
1 white cabbage
1 onion
1 garlic clove
500 gr. pork meat
400 gr. white rice
4 tbsp. oil

Cut the pork meat in small pieces. Mix the Conimex Babi Ketjap mix with 4 tbsp. of oil and the meat. Marinate it for about 15 minutes. Boil the white rice by the instructions on the package.

Cut the pepper lengthwise and remove the seeds, after that, cut it in small pieces. Cut the onion, the garlic in small pieces as well.

Cut the white cabbage in small strips.

In a frying pan, heat some oil and add the onion, garlic and pepper. When the onion is getting a brown color, add the meat and stir until golden brown.

In a wok, heat some oil and stir fry the white cabbage for about 6 minutes. Season with salt and pepper.

To serve, use a bowl or a plate. Add the rice, top it with your Babi Ketjap and add the cabbage on this side. Maybe serve with one of our delicious Conimex Kroepoek.

Eet smakelijk ! Selamat Makan !

week 5, 2020

Brown bean stew (and we have brown beans on special this week !)

serves 4

Ingredients:

300 g. minced meat
800 g. brown beans (kidney beans)
1 large onion
1 red pepper
2 garlic cloves
150 g. mild Gouda
1 tbsp. tomato paste
1 vegetable broth cube
smoked paprika powder
salt and pepper
fresh parsley
olive oil
250 g. rice *optional

If you are using our Dutch Tradition dried beans, let them soke in water overnight before you use them.

Pour the beans into a colander and let them drain well. In the meantime, preheat a large frying pan on a low heat so that is warm. Peel the onion and cut it into small pieces, also peel the garlic cloves and chop them well. Heat a dash of olive oil in the frying pan and fry the mince d meat together with the onion and garlic. Season with the smoked paprika powder and salt and pepper to taste.

Meanwhile, cut the top of the pepper and remove the seeds. Cut the pepper into strips. As soon as the minced meat has turned nicely brown, add the pepper strips and fry it briefly. Now add the drained beans and the tomato paste and mix well. Crumble the broth cube over the mixture and stir everything well with a little bit of water.

place a lid on the pan and simmer for about 15 minutes on low heat, stirring occasionally. Finely, chop a handful of parsley and grate the cheese over it before serving. Stir the cheese through the mixture umtil it has melted, then sprinkle the parsley over it.

Eet smakelijk !

week 4, 2020

Vegan Rendang with rice

serves 4

Ingredients:

1 small savoy cabbage
1 red pepper
4 tbsp sunflower oil
1 package of Conimex Boemboe Rendang (available in our store)
300 g. basmati rice
1 cucumber
6 tbsp natural vinegar
250 g. cremini mushrooms

In a pan, bring water with some salt to boil for the rice. Cut the cabbage into quarters, remove the core and cut it into thin strips.

Remove the stalks and seeds from the red pepper and chop it into small pieces. Heat the frying pan with 2 tbsp of sunflower oil and fry the Boemboe for about 2 minutes on low heat. Add the cabbage and halve of the red pepper and fry for about 3 minutes while stirring.

Boil the rice according to the instructions on the package. Add 200 ml of water to the pan with the cabbage so that the cabbage is just submerged. Cook the cabbage for about 15 minutes on low heat while stirring every once in a while.

Rinse the cucumber and cut it lengthwise. Scoop out the seeds with a teaspoon. Cut it into samll pieces. In a bowl, mix the cucumber with the vinegar and freshly ground pepper.

In the meantime, cut the mushrooms into slices. Heat 2 tbsp of sunflower oil in a frying pan and fry the mushrooms for about 5 minutes while stirring. Season it with freshly ground pepper.

When your mushroom are ready, add them to the cabbage and add some freshly ground pepper if needed. Divide the rice over 4 bowls and top with the rendang and the cucumber. Sprinkle it with the rest of the red pepper.

Eet smakelijk ! Selamat makan !

week 3, 2020

Kidney beans single dish

serves 4

Ingredients:

500 g. kidney beans
250 g. mushrooms
1 red pepper
1 yellow pepper
1 leek
2 onions
2 cloves of garlic
300 g. minced beef
150 g. grated cheese
paprika powder
tomato ketchup
salt and pepper
olive oil

Pour the kidney beans into a colander and drain well. Peel the onions and the garlic and chop them in small pieces. Heat a frying pan over medium heat with a dash of olive oil. Fry the onion and the garlic briefly until it starts to turn brown. Add the minced meat and season with a generous pinch of paprika, a dash of tomato ketchup and salt & pepper. Fry the meat until it is brown.

In the meantime, cut the peppers into pieces. First, cut of the top, then remove the seeds. Cut them in strips and then into cubes. Briefly fry the sliced peppers in the frying pan.

Remove the bottom part and the green parts of the leeks and cut it lenghtwise in halve. Then cut it into thick halve rings. Briefly fry the sliced leeks in the frying pan as well.

Brush the mushroom off and cut them onto slices. Also briefly fry the mushrooms in the frying pan and season with some extra salt & pepper. Add the drained kidney beans and heat everything while mixing.

Finally, sprinkle the grated cheese over it and stir everything until the cheese has melted.

Eet smakelijk

week 2, 2020

Salmon wraps

Ingredients:

2 large wraps
200g smoked salmon
125g creme fraiche
3 tbsp red pesto
rucola lettuce
1/2 cucumber, sliced
a few cocktail tomatoes, chopped in smaller pieces
honey mustard dressing to your liking

Mix the creme fraiche with the pesto and devide this over the 2 wraps. Put the smoked salmon on top of this. Put the lettuce, chopped totmatoes and sliced cucumber on top of it. Roll the wraps and slice them in 4 smaller pieces each.

Eet smakelijk !

week 1, 2020

Back to school snack - Glutenfree Apple muffins

makes 6

Ingredients:

1 large apple
140g almond flour
1 tspn baking powder
1 tbsp honey
1 tbsp coconut oil
3 eggs
1.5 tspn cinnamon
pinch of salt
almond slices to decorate

Preheat the oven at 180°C (356°F). Chop 1/2 of the apple in little pieces. Use the other half of the apple, together with the coconut oil and a little bit of water to stew it into a apple sauce.

In a bowl, mix together the almond flour, baking powder, honey, eggs ,cinnamon and salt into a smooth batter. Add the apple pieces to the batter and mix well.

Pour the batter into a muffin pan and decorate with the almond slices. Bake for 25 minutes.

Eet smakelijk !

week 52, 2019

Oliebollen ( Dutch tradition deep fried dumplings)

If you did not get our Koopmans mix voor oliebollen, here is a recipe to create them from scratch ;-)

recipe voor 20 oliebollen

Ingredients:

250ml semi skimmed milk
1 sacklet yeast (7gr.)
1 tbsp sugar
300 gr flour (sieved)
1 egg (beaten)
a pinch of salt
2 liter sunflour oil
icing sugar

Heat the milk in a saucepan until lukewarm. Pour 100ml of milk with the yeast and the sugar in a bowl. Let it rest for about 5 minutes until it starts to foam. put the flour in a bowl and make a litle well in the center. Pour in the yeast mixture, the remaining milk, the egg and a pinch of salt. Beat with a whisk until you have a smooth mixture. Cover the mixing bowl with a clean tea towel and let the batter rise in a warm, draft free place for about 1 hour until it doubled in volume. It is important to let the dough rise well, which will result in an airy and light oliebol.

Heat the oil in a large frying pan to 180°C (356°F). Dip 2 tablespoons briefly into the hot oil. Scoup round heaps of batter with the spoons and carefully lower the batter into the oil. Make sure you only make a few oliebollen at the same time, as the oil might overflow. Turn them over with a skimmer when one side has risen and is golden brown. If you fry the oliebollen well, they almost automatically turn around. Remove them from the pan and drain them on kitchen paper. Sprinkle powder sugar to taste.

*Add 50g raisins and 50g currants to your batter to create a different oliebol.

Eet smakelijk en gelukkig nieuwjaar !

week 51, 2019

Christmas smoothie with fruit and vegetables.

serves 1

Ingredients:

For the green layer:

100g fresh spinach
1 orange
10g fresh ginger

For the red layer:

50g strawberries
50g blueberries (frozen)
20g walnuts
60ml water
10g grated coconut

Peal the orange and the ginger and put them in a blender with the spinach. Mix well until it becomes smooth and pour it into a glass. Clean the blender.

Put the strawberries, blueberries and walnuts into the blender and mix well until it becomes smooth. Gently pour it over the green layer.

Sprinkle some grated coconut over it and enjoy your smoothie.

week 50, 2019

Almond star with raspberries

Serves 12

Ingredients:

40 gr custard
130 gr suiker
750 ml milk
140 gr sliced almonds ( add a handful for garnish)
60 gr flour (sieved)
100 gr icing sugar ( some extra for garnish)
8 eggs ( split and don't use the egg yolk)
1 bag Dr. Oetker vanilla sugar ( or use 1 vanilla stick)
250 gr raspberries

Mix the custard with 50 gr of sugar. Add 6 tbsp of milk and stir until smooth. Heat the remaining milk in a sauce pan over medium heat. When yhe milk is warm, add the custard mix and stir. Bring it to boil and simmer on low heat for about 3 minutes. Allow this to cool to room temperature and put it in the fridge for 3 hours.

Preheat the oven to 180°C (356°F) Cut 2 stars of 30 cm (12 inch) from baking paper and place them on a baking sheet. Finely grind the sliced almonds in a food processor. Mix this with the flour, sift the icing sugar over it and mix it well.

Beat the egg whites with 80 gr of sugar until it shines and forms peaks. Add the vanilla sugar (if you are using a vanilla stick, cut it open lenghtwise and scrape the marrow with a knife). Carefully and lightly, stir the almond mixture through the egg whites. Put the mixture in to a piping bag with a smooth nozel and spray the mixture on to the 2 stars (baking paper cut outs) until they are completely covered. Sprinkle them with sliced almonds. Bake the 2 stars for about 15 minutes, until golden brown and allow to cool.

Spoon the custard in to a piping bag with serrated nozzle and decorate one star until it is completely covered. Divded the raspberries over it and cover it with the second star. Sprinkle it with icing sugar.

Eet smakelijk !

week 49, 2019

Oma's Hachee

serves 4

Ingredients:

5 onions
50 gr. butter
600 gr. beef (sliced in small pieces)
salt and pepper
2 tbsp flour
1 cube beef broth
1/2 liter warm water
2 tbsp vinegar
1 tspn sugar
2 bay leaves
4 cloves

Peel the onions and cut the minto pieces. In a large frying pan, melt some butter and roast the meat white constant stiring. After about 2 minutes, add the chopped onions. Season meat and onions with salt and pepper. Dust with some flour and stir well.

Crumble the beef broth cube over the meat and add the 1/2 liter warm water. add the vinegar, bay leaves and cloves and slowely bring it to boil. Cover the pan with a lid, but leave a small opening. Simmer the Hachee for about 3 hours on very low heat. Add salt and pepper if needed.

Eet smakelijk !

week 48, 2019

Pepernoten cake

Ingredients:

200 gr. unsalted butter +extra for greasing
150 gr. sugar
1 tspn vanilla extract
4 eggs size L
200 gr. self-raising flour
pinch of salt
100 gr. kruidnoten

Preheat the oven to 180°C (356°F). Grease a cake tin with butter.

In a bowl, mix the butter and sugar until the butter mixture is fluffy. Beat in the eggs one by one. Add the salt and vanilla extract to the batter and mix for another minute. Sieve the flower over the bowl and mix again for about 1 minute on low speed.

With a spatula, mix the kruidnoten through your batter.

Pour the batter into the cake pan and bake for about 60 - 70 minutes in the oven until the cake is done.

Fijne Sinterkaas en eet smakelijk !

week 47, 2019

Patatje kapsalon ( that literally translates into "Fries Hairdresser" )

Serves 4

Ingredients:

700g fries
500g shoarma (you can make this yourself by using our Verstegen Shoarma spices and meat slices, pork, beef or chicken)
100g grated Gouda
1/2 cucumber
2 tomatoes
100g chopped lettuce
100ml Turkish garlic sauce (available in our store, "Yildriz Turkse shoarma sauce")

You will also need an aluminum shell (35cm)

Make your fries by baking them in the oven or deep frying them until they are gold brown.

In a frying pan, fry the shoarma without butter or oil for about 8 minutes, until brown and tender.

Put the fries in the aluminum dish and scoop the shoarma on top of it. Sprinkle the cheese over it and place it in the oven for about 5 minutes until the cheese has melted.

Meanwhile, cut the cucumber and tomatoes in small slices.

Take the dish out of the oven and divide the lettuce, cucumber and tomato over it.

Drizzle it with the garlic sauce to your liking.

Eet smakelijk!

week 46, 2019

Mokka gebakjes (Mocha tarts no bake)

Serves 5

Ingredients:

For the cream:

250g whipped cream
250g mascarpone
2 sacklets Dr. Oetker Whip it
1 sacklet Dr. Oetker vanilla sugar
2 tbsp sugar
3.6g Espresso

For the filling:

10 tea biscuits
caramel

for the garnish:

chopped nuts ( walnuts, almonds or hazelnuts )
Mocha beans

In a large bowl, beat the whipped cream together with the mascarpone, Whip it, vanilla sugar, sugar and espresso until it is firm.

Put the cream in a piping bag.

Spread the caramel on a cookie and put a bit of cream on it. Place a second cookie on it.

Coat the sides with a little bit of cream as well and pat the sides with the chopped nuts. Place the pastry on a sheet of parchement paper.

Decorate the top with a nice layer of cream and finish it with placing a mocha bean on top.

Eet smakelijk !

week 45, 2019

Casserole with broccoli, salmon and baby potatoes

serves 2

ingredients:

450 gr. baby potatoes
300 gr. broccoli
2 salmon slices
3 tblsp creme fraiche
1 tblsp milk
1 handful of grated cheese
1.5 tsp dill
salt and pepper

Preheat the oven at 180°C (450°F) Boil the baby potatoes and broccoli in a pan of boiling water for about 5-10 minutes. Cut the salmon into pieces. Put the potatoes, broccoli and salmon in a baking dish.

In a seperate bowl, stir the creme fraiche, milk, dill and salt & pepper together. Pour this over the potatoes, broccoli and slamon. Stir well. Before placing it in the oven, sprinkle it with the grated cheese. Place it in the centre of the oven for about 15 minutes.

Eet smakelijk!

week 44, 2019

Dutch pound cake ( by Marianne Bennett )

Ingredients:

2 cup flour
1/2 cup butter - 1 stick
1 cup sugar
2 eggs
1/2 cup milk
1/2 -1 tspn vanille flavor
1 tspn baking powder
1 tspn salt

Preheat oven to 175°C ( 350°F)

Cut the cold butter in pieces and put it a bowl, add the eggs and dry ingredients and mix. Add milk and flower and mix until a smooth texture.

Use a pound cake pan and greas it with butter before adding the mixture.

Bake for 50 minutes.

Eet smakelijk!

week 43, 2019

Dutch pea soup (Erwtensoep aka "Snert")

serves 4

Ingredients:

1 celeriac
3 leeks in half rings
2 large carrots
1 celery in half rings
500 gr. split peas
1 large onion
2 potatoes
some fresh parsley
3 beef broth cubes
2 vegetable broth cubes
500 gr. bacon or pork chops
salt and pepper
5 peppercorns
3 liter water
2 smoked sausages

Fill a large pan with water, add the broth cubes and bring to boil. Wash the split peas before you put them in the boiling water. Add the peppercorns. Let it simmer for about 2 hours and stir occasionally until it becomes a green mass without any chunks of peas.

Cut the meat into small pieces and add it. Cook unitl the meat is so soft, that it will fall apart.

Chop the celeriac into cubes, leeks into rings, onions into half rings and carrots and potatoes into small pieces. Add this to the mixture. Let it simmer for another 25 minutes until the veggies become nice and soft. Finish with some freshly shredded parsely. Add salt and pepper to taste.

Serve with a smoked sausage.

Eet smakelijk!

week 42, 2019

Bossche Bol (cream puff, covered with chocolate)

for 8 Bossche bollen

Ingredients:

75 gr. unsalted butter
200 gr. dark chocolate
150 ml. water
a pinch of salt
100 gr. flour
3 medium eggs
375ml whipping cream
1 bag vanilla sugar (9 gr.)
1/2 bag of Dr. Oetker whip it (5 gr.)

Preheat the oven to 200°C (392°F). Cut the butter into cubesand chop the chocolate into pieces. In a pan, bring water, butter and salt to boil. Once the butter has melted, add the flour and stir with a wooden ladle until a dough ball forms. Remove from heat and let cool slightly.

Stir the eggs into the dough one by one. Keep stiring until a firm and shiny dough is formed. With a wet spoon, make 8 piles of dough and place them on a baking tray covered with parchment paper. Make sure you have about 5 cm in between each pile. Bake the puffs in the middle of the oven for 25-30 minutes. To prevent collaps, do not open the oven during this time.

Carefully turn the puffs around and, with a knife, make a ca. 1 cm hole in the bottom of the puffs. Put them upside down back in the oven and turn the oven off. Leave the puffs in the oven for another 5 minutes. Then let them cool outside the oven.

In a bowl, beat 300 ml whipping cream with the vanilla sugar and Dr. Oetker Whip it firm. Fill a piping bag with the whipping cream fill the puffs through the hole created in the bottom.

Gently heat the rest of the whipping cream with the chocolate until the chocolate has melted. Brush the puffs with the chocolate glaze and cure.

Eet smakelijk !

week 41, 2019

Savoy cabbage with bacon

Serves 4

Ingredients:

1 kg savoy cabbage, chopped in small pieces
1 onion, chopped in small pieces
100 gr. bacon, sliced in small pieces
250 ml beef broth
75 ml milk
1 tbsp flour
1 tspn butter
100 ml cream
salt & pepper
nutmeg

In a large pan, melt butter and fry the bacon and onion on medium heat. Add the chopped savoy cabbage and the hot beef broth and let it simmer slowely over medium heat.

Stir the flour and milk until it is smooth and add to the cabbage. Bring to boil and season it with salt, pepper and nutmeg to your taste. Finish up by adding the cream to the mixture.

Serve with boiled or mashed potatoes.

Eet smakelijk !

week 40, 2019

Stir fry dish with marrowfat peas, baby potatoes and bacon (Roerbakschotel met veldertjes, krieltjes en spekjes)

Serves 4

Ingredients:

1 jar HAK "malse veldertje" 710ml (available in our store)
1 jar applesauce
450g baby potatoes, pre boiled
250g baked bacon, cut in small pieces
2 small shallots

In a frying pan, bake the bacon until crisp.

Remove the fried bacon from the pan and keep them on a plate for later.

Chop the shallots.

In a frying pan, heat some cooking oil or butter and fry the potatoes in 10-15 minutes until golden brown. Add the shallots.

In the meantime, drain the "malse veldertjes".

Add them to the potatoes and stir fry this for a few minutes until lukewarm.

Final step, add the fried bacon to the mixture.

Serve with applesauce.

Eet Smakelijk!

week 39, 2019

Huzarensalade (Dutch potato salad)

6 servings

Ingredients:

3/4 cup mayonnaise
3tbsp ketchup
2 tbsp warm water
1 tablespoon apple cider vinegar
1/2 cup pickled gherkins, chopped
1/2 cup marinated cocktail onions, cut in half
3/4 cup diced Granny Smith apple (optional)
1/2 cup carrot, shredded (optional)
1/2 cup peas (optional)
1 1/2 cups canned corned beef, shredded
2 cups coarsely mashed potatoes or 400 gr boiled potatoes, mashed
1 pinch salt and ground black pepper to taste (optional)

For the garnish:

1/2 cup cucumber, halved and thinly sliced
1/2 cup cherry tomatoes, halved
4 hard-cooked eggs, sliced
2 tablespoons mayonnaise (optional)

Combine 3/4 cup mayonnaise, ketchup, warm water, and vinegar in a large bowl and mix well. Stir in chopped gherkins, cocktail onions, diced apple, shredded carrot and peas. Add corned beef, mashed potatoes, and salt and pepper to taste; mix well.

Form the potato salad on a plate as a loaf or a round mound. Garnish with slices of cucumber, halved cherry tomatoes, and slices of egg. Decorate with swirls or wavy lines of mayonnaise to add a little flair. Chill for at least 2 hours to allow the flavors to blend.

Eet smakelijk!

week 38, 2019

Saucijzenbroodjes (Dutch sausage rolls)

Ingredients:

for 32 sausage rolls

1 lb lean ground beef
1 egg
2 tbsp milk
1 tsp salt
1/8 tsp nutmeg
1/4 tsp pepper
1/2 cup bread crumbs
1 tsp Worcestershire sauce
2 packs of puff pastry, thawed (450 gr each. 2 sheets per pack)
1 egg yolk
1 tsp water

Preheat oven on 205º C (400° F) Line a baking sheet with parchement paper and set aside.

Unfold puff pastry sheets. Lengthwise, cut each sheet in half to create 8 seperate sheets.

In a large mixin bowl, using your hands, quickly and gently combine first 8 ingredients. Divide into 8 equal portions.

Roll each of the 8 portions of beef into the shape of a sausage while placing in the middle of a puff pastry sheet (across the lenght of each sheet). Fold each pastry sheet around its meat sausage and. using wet fingers, pinch the top and bottom edges together, enclosing the sausage. Cut each into 4 equal sized rolls to create a total of 32 sausage rolls.

Beat egg yolk with water and brush egg mixture over the rolls.

Place the sausge rolls onto parchement paper covered baking sheet. Place baking sheet in the middle of your preheated oven and bake for 20 minutes or until pastry is crisp and golden.

Serve warm.

Eet smakelijk !

week 37, 2019

Sauerkraut Casserole

Ingredients:

serves 4

50 gr. unsalted butter
250 gr. ground pork
250 gr. grond beef
500 gr. sauerkraut with wine
100 gr. raisins
450 gr. mashed potatoes
3 tbsp breadcrumbs

Preheat your oven at 225 °C ( 437 °F).

Heat half of the butter in a frying pan and fry minced meat over medium heat for 5 minutes. Season with pepper and salt. Meanwhile, drain the sauerkraut and mix with the raisins.

Cover the bottom of your oven dish with the sauerkraut, the minced meat and cover with the mashed potatoes. Sprinkle with the breadcrumbs and divide the remaining butter into cubes. Bake the sauerkraut casserole in the middle of the oven for approx. 25 minutes until tender and lightly browned.

Eet smakelijk !

week 36, 2019

Crispy chicken with hazelnuts and risotto.

Ingredients:

serves 4

1 bouillonblokje (available in our store, alternative use 20-30 gr broth powder)
1 onion
300 gr. risotto rice
95 gr. hazelnuts
400 gr. chicken breast
4 tbsp mayonnaise
5 tbsp olive oil
600 gr. cut green beans
100 gr. parmesan cheese

You will need a blender and a grater.

Bring 1 liter water to boil with 1 bouillonblokje (20-30gr broth powder) and bring a separate pan with water to boil for the beans. In the meantime, chop the onion.

Heat 2 tbsp oil in a frying pan and fry the onion for 1 minute. Stir in the rice and cook for 2 minutes until the grains start to glaze. Pour in the stock in 3 portions. Let the rice boil and absorb the stock before adding another portion. Let it simmer for about 15-18 minutes until the rice is al dente.

Meanwhile, chop the nuts in the blender until it looks like breadcrumbs and sprinkle on a plate. Halve the chicken breast horizontally. Spread the chicken breast with mayonnaise on both sides. press both sides firmly into the nuts.

Heat the remaining oil in a frying pan. Bake the chicken breast for about 12 minutes until tender and crispy. Turn them over very carefully to keep the walnut layer on beautifully. In the meantime, boil the green beans al dente.

Remove the risotto from the stove. Grate half of the parmesan cheese above the pan. Add pepper to your taste and liking and stir cheese and pepper into the rice.

Put the risotto on 4 plates and place the chicken breast next to it. Serve with green beans and remaining parmesan cheese.

Eet smakelijk !

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Break the cookies into pieces and fold into the batter. Pour the batter into a baking tin lined with baking paper. Spread evenly.