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Fish and chips
The more well-known Dutch dishes are generally filling and warm due to the Netherlands’ cold winter. Here are some well-known, traditional Dutch dishes:

AVG’tje

This standard term for a Dutch dinner stands for Aardappel, Vlees, Groenten, or potato, meat and vegetables. A lot of Dutch households tend not to go for an existing dish, so much as a combination of these basic essentials.

Pea soup / snert

Pea soup is a thick, hearty split pea soup with sausage and vegetables, often consumed during winter. A day after preparation, the soup has thickened and more meat is added, after which it becomes snert.

Hutspot

Potato, carrot and onion mash, often eaten in winter, usually with meat on the side.

Appetizer
Artichoke pâté  Print Recipe


Serves: 12
Preparation time: 1 hour
Cooking time:1 hour
5 ounces pork fatback
8 ounces boneless veal
8 ounces boneless pork
2 tablespoons oil
1/2 cup diced onion
1 1/2 cups cream
2 egg whites
1 teaspoon salt
1 teaspoon mixed seasonings
1 teaspoon chopped basil
12 artichoke hearts
1 cup dry white wine
2 tablespoons Brandy
1/2 cup chopped pistachios
Diced ham
pastry dough
Sherry wine aspic
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.

Main
Fish and chips  Print Recipe


Serves: 6
Preparation time: 30 minutes
Cooking time:20 minutes
2 pounds boned and skinned cod
1/2 teaspoon salt
1 recipe batter for fish (recipe below)
2 pounds baking potatoes
6 lemon wedges
oil for frying

BATTER FOR FISH

1/2 cup flour
1/2 cup pancake flour
1/2 cup cornstarch
2 tablespoons baking powder
1 egg
1 cup water

Cod can be substituted with other white firm skinless, and boneless fish.
Cut fish into 5 oz. (140 g) pieces. Wash under cold water and dry. Season with salt. Coat in the cold batter.
Deep fry at 360 F. (190 C) for 4 to 5 minutes. Arrange on a warm dish lined with a napkin.
Serve with chips and lemon pieces, or the traditional malt vinegar.
(The chips are actually large French fried potatoes, made with the baking potatoes, and deep fried.

BATTER FOR FISH

In a large mixing bowl, combine all dry ingredients. Beat egg and water. Blend in dry ingredients until smooth.

Main
Split pea soup  Print Recipe


Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
6 Tbsp butter or olive oil, divided
2 cups chopped leeks, white and green parts
2 cups (½-inch) diced carrots
1½ cups chopped yellow onion
1 Tbsp minced garlic
1 lb dried green split peas
8 cups chicken or vegetable stock
1 smoked ham hock
2 tsp kosher salt
1 tsp freshly ground black pepper
8 fresh thyme sprigs, tied with kitchen twine
2 large bay leaves
12 oz smoked sausage, halved lengthwise and sliced diagonally into ¼-inch-thick pieces
Minced fresh parsley, for garnish
Heat ¼ cup of the butter oroil in a large ot or Dutch oven over medium-high. Add leeks, carrots and onion; cook 8 minutes, stirring occasionally. Stir in garlic; cook 1 minute. Stir in peas to coat; cook 1 minute. Add stock, 2 cups water, ham hock, salt, pepper, thyme and bay leaves. Bring to a boil, reduce heat and simmer, partially covered, 1¼ hours, stirring occasionally, or until peas are very tender and falling apart. (Stir bottom of the pot to be sure soup doesn’t stick.)
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.

Main
Artichoke pâté  Print Recipe


Serves: 12
Preparation time: 1 hour
Cooking time:1 hour
5 ounces pork fatback
8 ounces boneless veal
8 ounces boneless pork
2 tablespoons oil
1/2 cup diced onion
1 1/2 cups cream
2 egg whites
1 teaspoon salt
1 teaspoon mixed seasonings
1 teaspoon chopped basil
12 artichoke hearts
1 cup dry white wine
2 tablespoons Brandy
1/2 cup chopped pistachios
Diced ham
pastry dough
Sherry wine aspic
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.

Side Dish
Leeks au gratin  Print Recipe


Serves: 8
Preparation time: 15 minutes
Cooking time:45 minutes
16 small leeks, white and light green parts only washed well
1 teaspoon salt
ground pepper to taste
2 teaspoons unsalted butter, cut into pieces
1 cup heavy cream
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.

Side Dish
Asparagus sauce  Print Recipe


Serves: 6
Preparation time: 10 minutes
Cooking time:10 minutes
12 asparagus spears
2 tablespoons unsalted butter
4 small scallions (green onions), chopped
to taste, salt and ground white pepper
2 tablespoons heavy cream
Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.

Side Dish
Celery root and fennel slaw with green apple and manchego  Print Recipe


Serves: 4
Preparation time:20 minutes
Cooking time:5 minutes
1/3 cup raw pumpkin seeds (pepitas)
1/2 cup olive oil
Kosher salt, freshly ground pepper
3 tablespoons fresh lemon juice
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
4 cups very thinly sliced fennel
1 1/2 cups matchsticks Granny Smith apple (from about 1/2 large)
1 1/2 cups matchsticks peeled celery root (from about 1/4 small) or celery
1 1/2 cups matchsticks peeled daikon (from about 1/2 medium)
3 ounces Manchego cheese, shaved, divided
Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds. 

Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.


Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.

Side Dish
Barley supper salad  Print Recipe


Serves: 6
Preparation time: 15 minutes
Cooking time:1 hour
3 cups vegetable stock
1 cup pearl barley
1 bay leaf
2 carrots, chopped
2 stalks celery, chopped
4 green onions
1/2 green pepper
1-19 ounce can red kidney beans

Dressing:
1/4 cup vegetable stock
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons dried basil
1 teaspoon dried thyme
1/3 cup olive oil
1/4 cup chopped fresh parsley
Combine stock, barley and bay leaf. Bring to boil; reduce heat, cover and simmer for 40 minutes.
Stir in carrots and celery; cook for 5 minutes or until stock is absorbed and barley is tender.
Discard bay leaf; transfer to large bowl. Fluff with fork. Meanwhile, chop onions and green pepper; drain and rinse beans. Add to barley mixture.
Dressing:
Whisk together stock, vinegar, mustard, basil and thyme; whisk in oil. Toss with barley mixture. Refrigerate for at least 2 hours or for up to 8 hours. Stir in parsley. Serve on lettuce leaves.

Dessert
Country apple pie  Print Recipe


Serves: 8
Preparation time: 30 minutes
Cooking time:45 minutes
1 9-inch pie crust, fully cooked
1 pound apples
1/2 cup sugar
1 teaspoon flour
1/4 cup molasses
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Topping:
1/2 cup graham cracker crumbs
4 teaspoons melted butter
2 teaspoons brown sugar
Preheat oven to 375 degrees Peel and core apples.
Cut into wedges. Stew in 1/4 cup water.
In a large bowl, combine sugar, flour, molasses, cinnamon,
nutmeg and salt. Add apples.
Spoon in pie shell.
Combine the topping ingredients in a bowl.
Sprinkle evenly over the pie.
Bake for 40-45 minutes.

Dessert
Chocolate sauce  Print Recipe

Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.
Serves: 8
Preparation time: 10 minutes
Cooking time:10 minutes
1 cup (250 ml) water
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or agave nectar
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped
In a medium saucepan, whisk together the water, sugar, corn syrup (or agave), and cocoa powder.

Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

Let the Chocolate Sauce stand for a few hours before serving.

Dessert
Chocolate banana cake  Print Recipe


Serves: 10
Preparation time: 30 minutes
Cooking time:60 minutes
2 cups sugar
1 cup shortening
2 eggs, beaten
3 bananas, mashed
1/2 cup cocoa
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 cup boiling water

Frosting:
1 cup sugar
1/2 cup cocoa
1/2 cup butter
1/4 cup milk
1/4 teaspoon salt
1 teaspoon vanilla
Preheat oven to 300 degrees. In an electric mixer, cream sugar and shortening. Add eggs and bananas.
Mix well. Sift cocoa, flour, soda and salt. Add alternately with buttermilk while whisking.
Mix in boiling water. Bake in a 13 by 9-inch ungreased pan 50 to 60 minutes.

Cool and cover with frosting.

Frosting:
Combine all ingredients in a saucepan. Cook over low heat, stirring constantly until sauce comes to a boil.
Remove from heat. Add vanilla, and frost cake while icing is hot.

Dessert
Rhubarb-strawberry custard tart  Print Recipe

For this recipe, you need a 9-inch round tart pan with a removable bottom
Serves: 8
Preparation time: 40 minutes
Cooking time:35 minutes
Tart Dough:
12 tablespoons unsalted butter, softened
1/2 cup firmly packed light brown sugar
1 large egg at room temperature
1/2 teaspoon vanilla
1 3/4 cups unbleached flour
pinch of salt

Filling:
2 cups fresh strawberries, hulled and sliced
1/2 pound rhubarb, cut into 1/4-inch pieces, about 2 cups
2/3 cup heavy cream
1/3 cup firmly packed light brown sugar
2 large eggs
Glaze:
1/2 cup apricot preserves
For dough:
Using a heavy- duty mixer fitted with a paddle attachment, beat butter on medium speed until creamy. Add sugar and beat until pale. Beat in egg and vanilla.
Turn speed to low, add flour salt and mix until just blended.
Flatten dough to a 1/2-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days.
Preheat oven to 400 degrees.
Unwrap dough and place on a lightly floured surface. Roll into 1/8-inch-thick round.
Fit dough into a 9-inch round tart pan with a removable bottom. Ease dough into bottom and up sides of pan, then run rolling pin over top to cut off excess.
Press dough to sides of pan. Freeze tart shell for 20 minutes.
To assemble and bake tart, strew strawberries and rhubarb in tart shell. Whisk cream, sugar and eggs together.
Pour over fruit, leaving a 1/8-inch margin at the top so it wont overflow in oven.
Bake until firm and well browned, until a knife inserted in the center comes out clean, 40 to 45 minutes. Let cool completely.
Transfer to a serving platter.
For glaze:
In a small saucepan, mix preserves with 2 tablespoons water. Heat over low heat. Push through a sieve with back of a spoon.
Brush tart with glaze and let set, 1 hour. (Adapted from Williams-Sonoma Taste)

Dessert
Liége belgian waffles - gaufres de liége  Print Recipe

7 grams instant yeast = 1/4 ounce instant yeast = 2 1/4 teaspoons instant yeast = 21 grams fresh yeast
Pearl sugar (or sugar grains) makes all the charm of Liège waffles, because it brings crispness and gives an exceptional flavor to this waffle.
Serves: 8
Preparation time: 2 hours 30 minutes
Cooking time:5 minutes
375 g of flour
180 g warm milk
30 g fresh baker's yeast or 1 tablespoon instant yeast
2 eggs
1/4 teaspoon of fine salt
30g brown sugar
200 g softened sweet butter
250 g of pearled sugar
 In the bowl of the robot,mix the milk and the yeast.
    Add the flour, eggs, sugar brown sugar, a pinch of salt and knead to obtain an elastic paste.
    Add the butter and knead gently to incorporate the butter and have a homogeneous mixture.
    Cover the dough with film wrap and let the dough rise for 2 hours in a warm place.
    When the dough has at least doubled in volume, deflate and incoporate the pearled sugar.
    Using a pastry brush, grease the hot waffle plates.
  Spoon a large spoonful of dough into the waffle maker.
    Close the waffle iron and cook +/- 3 minutes until golden brown.

Dessert
Chocolate orange torte with raspberry coulis  Print Recipe


Serves: 14
Preparation time: 25 minutes
Cooking time:50 minutes
1 1/2 cups unsalted butter
12 ounces semisweet chocolate, coarsely chopped
3/4 cup sugar
3/4 cup orange juice
2 tablespoons orange liqueur
1 teaspoon vanilla
6 eggs
sifted unsweetened cocoa powder

Raspberry coulis:
1 package frozen unsweetened raspberries, thawed
1 tablespoon sugar
1 tablespoon orange liqueur
Preheat oven to 350 degrees.
Line bottom on 9-inch springform pan with parchment paper.
Over simmering water, melt together butter, chocolate, sugar and orange juice, stirring to blend.
Remove from heat; stir in liqueur and vanilla. Let cool; whisk in eggs, one at a time.
Pour into prepared pan. Bake for 40 to 50 minutes or until edges are slightly crusty and middle is just set. Let cool on rack.
Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
Raspberry coulis:
Purée raspberries in food processor; press through sieve to remove seeds. Stir in sugar, and liqueur.
Invert cake onto serving plate.
Sift cocoa powder over cake and garnish with raspberries. Slice and serve with raspberry coulis.
conversion of liquids
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Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
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Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
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Kilogramms :  kg
Gramms :  g
Pounds :  lb
Ounces :  oz

Temperatures

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Degrees Celsius :  °C
degrees Fahrenheit :  °F

Measures of non liquid ingredients



Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams

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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As the sun rises or sets in Netherlands

"May every sunrise hold more promise, and every sunset hold more peace."

The {Page Turner} E-Cookbooks Library on a world cooking journey
14 Recipes

3 Main dishes

4 Side dishes

6 Desserts