holland Is My Kitchen
HOLLAND Breakfast Appetizers Soups and salads
HOLLAND Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
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Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
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Germany 
Belgium Appetizer Roasted brussel sprouts with feta 
Serves: 3
Preparation time:15 minutes
Cooking time:35 minutes
1 lb. fresh brussel sprouts, washed and halved2–3 cloves garlic, minced or grated
1–2 tablespoons extra virgin olive oil, more as needed
Salt and pepper to taste
1/4 cup walnuts, roughly chopped
1 cup feta cheese
1/2 cup dried cranberries
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Toss walnuts with 1-2 teaspoons olive oil and salt, if desired.
Bake for 7-10 minutes or until just golden brown. Set aside.
Increase oven temperature to 425 degrees F and line baking sheet with a new piece of parchment paper.
Toss brussel sprouts well with 2 tablespoons olive oil, garlic, salt and pepper.
Place on baking sheet in a single layer and bake for 25-30 minutes (or until just browned and crispy on the outside), tossing halfway through.
Remove from oven, add feta cheese and then place back in the oven keeping a careful eye on them so they don’t burn. Cook until feta gets warm and start to melt (2-3 minutes).
Toss with toasted walnuts and dried cranberries, then serve.
Toss walnuts with 1-2 teaspoons olive oil and salt, if desired.
Bake for 7-10 minutes or until just golden brown. Set aside.
Increase oven temperature to 425 degrees F and line baking sheet with a new piece of parchment paper.
Toss brussel sprouts well with 2 tablespoons olive oil, garlic, salt and pepper.
Place on baking sheet in a single layer and bake for 25-30 minutes (or until just browned and crispy on the outside), tossing halfway through.
Remove from oven, add feta cheese and then place back in the oven keeping a careful eye on them so they don’t burn. Cook until feta gets warm and start to melt (2-3 minutes).
Toss with toasted walnuts and dried cranberries, then serve.
Main Green peas soup
This is a smooth, creamy start for a casual summer meal.
Fresh peas give this cold soup its sweet flavor and velvety texture, but you can also use frozen.
This soup is also tasty hot.
Serves: 6
1 cup chopped onions
1-1/2 cups chicken or vegetable stock
2 cups cubed peeled potatoes (2 potatoes)
2 cups (500 mL) shelled fresh peas (1-1/2 lb/750 g unshelled)
1 cup (250 mL) cream or milk
1/2 teaspoon each salt and pepper
Garnish:
1/2 cup green peas,
thinly sliced Half sweet red pepper, finely chopped
Serves: 6
Preparation time: 10 minutes
Cooking time:25 minutes
2 tablespoons butter 1 cup chopped onions
1-1/2 cups chicken or vegetable stock
2 cups cubed peeled potatoes (2 potatoes)
2 cups (500 mL) shelled fresh peas (1-1/2 lb/750 g unshelled)
1 cup (250 mL) cream or milk
1/2 teaspoon each salt and pepper
Garnish:
1/2 cup green peas,
thinly sliced Half sweet red pepper, finely chopped
In large saucepan, melt butter over medium-low heat; cook onions, stirring occasionally, until softened, 10 minutes. Add stock, 1 cup (250 mL) water and potatoes; bring to boil. Reduce heat, cover and simmer for 20 minutes. Add peas; simmer, covered, until peas are tender, 5 minutes.
In batches, transfer to blender or food processor; purée until smooth. Transfer to bowl. Blend in cream; stir in salt and pepper. Refrigerate until chilled, about 4 hours.
(Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 1 day.)
Garnish:
Ladle into bowls; garnish with peas and red pepper.
In batches, transfer to blender or food processor; purée until smooth. Transfer to bowl. Blend in cream; stir in salt and pepper. Refrigerate until chilled, about 4 hours.
(Make-ahead: Place plastic wrap directly on surface; refrigerate for up to 1 day.)
Garnish:
Ladle into bowls; garnish with peas and red pepper.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
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HOLLAND
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2 Recipes
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