Dutch Andijviestamppot

Dutch Andijviestamppot


  • 600 gram (1.3 lb) potatoes
  • 400 gram(14 oz) escarole endive
  • 1 teaspoon salt
  • 6 bacon strips

Peel the potatoes and cut into regular sized chunks. Bring to a boil in a pan of water that barely covers the potatoes and add the salt. Lower the heat to medium and boil for about twenty minutes. In a skillet, fry the bacon. When ready, cut into small strips or chunks.
When the potatoes are easily pierced with a fork, pour off the remainder of the water saving about half a cup. Mash and add some potato water if the mashed potatoes are too dry.
Wash the escarole or other tender green vegetables of your choice, rinse and cut into half inch strips. Mix in with the mashed potatoes, and add the bacon. Taste and adjust salt, and add a pinch of pepper or nutmeg if desired. Enjoy !

Dutch Coffee Custard (Hopjesvla)

Dutch Coffee Custard (Hopjesvla)


* 4 tablespoons custard powder
* 1 5/8 cups whole milk, divided
* 5/8 cup white sugar
* 7 tablespoons strong brewed coffee
* 1 egg yolk
* 1 egg white


1. In a small bowl, mix together the custard powder and 1/2 cup of the milk; set aside. Sprinkle the sugar into a saucepan over medium heat. When the sugar begins to caramelize, add the remaining milk and coffee to the pan, and bring to a boil. At this stage, the caramel will become very crusty. Reduce heat to low, and cook until the sugar dissolves, about 5 minutes. Stir in the custard powder mixture, and cook, stirring until the custard thickens. Remove from heat, and whisk in the egg yolk.
2. In a clean glass or metal bowl, whip the egg white until soft peaks form. Fold the egg white carefully into the custard mixture. Transfer to a serving dish and refrigerate until firm. Enjoy !




  • 100 grams (3.5 oz) butter
  • 150 grams (5.3 oz) flour
  • 700 ml (23.7 fl oz) beef bouillon
  • 30 grams (1 oz) fresh onion, minced
  • 1 tablespoon fresh parsley, minced
  • 400 grams (14 oz) cooked meat, shredded
  • Salt
  • Pepper
  • Nutmeg

For the breading
  • 50 grams (1.8 oz) flour
  • 2 eggs, beaten
  • 50 grams (1.8 oz) bread crumbs

Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce.
Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.
Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.
Serve on a plate with a nice grainy or spicy mustard. Enjoy!

Dutch Croquetten recipe

Dutch Croquetten Recipe

Dutch Recipes Ingredients

* 1 pound lean ground veal
* 2 tablespoons butter
* 4 tablespoons all-purpose flour
* 1/2 cup milk
* 1/2 cup chicken broth
* 1/2 teaspoon paprika
* 1/2 teaspoon chili powder (optional)
* 1 teaspoon curry powder (optional)
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 teaspoon Worcestershire sauce
* 1 teaspoon finely chopped fresh parsley
* 8 ounces spiced Gouda cheese, cut into strips (optional)
* 1 egg
* 1/2 cup all-purpose flour
* 2 tablespoons water
* 1 1/2 cups seasoned dry bread crumbs
* 1 cup oil for frying

Dutch Recipes Directions

1. Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
2. Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
3. When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
4. Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and the Dutch recipes of croquetten is ready to serve hot...Nice ! Enjoy !
dutch-apple-berry-pie recipes

Dutch Apple Berry Pie

Dutch Apple Berry Pie
A nice Dutch recipe to try !
Dutch Recipe Ingredients

* 2 cups sliced green apples
* 1/2 cup raspberries
* 1/2 cup fresh blueberries
* 1 (9 inch) deep dish pie crust
* 2/3 cup all-purpose flour
* 2/3 cup packed brown sugar
* 1/3 cup butter
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground allspice
* 1 pinch ground nutmeg

Dutch Recipe Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix apples, raspberries and blueberries; pour into pie shell.
3. In a large bowl, combine flour, brown sugar, butter or margarine, cinnamon, allspice and nutmeg. Mix until dry and crumbly. Sprinkle over fruit.
4. Bake for 30 minutes, or until topping is brown. The Dutch recipe of apple berry pie is ready to serve...enjoy it !

Dutch Mahi-mahi grilled Curaçao-style

Dutch Mahi-mahi grilled Curaçao-style
  • 4 mahi-mahi filets (150-200 grams each)
  • 500 grams / 1 lb chopped tomatoes
  • 2 tbsp capers
  • 3 tbsp sliced black olives
  • 3 tbsp olive oil
  • 1½ cup white wile
  • salt and pepper
Fire up the barbecue. Season the fish filets with salt and pepper and put them on an oiled barbecue rack. Turn only once and brush with olive oil. When the fish is grilled on both sides, put the filets in a shallow oven dish and bake in a preheated oven at 200ºC/390ºF for fifteen minutes.
In the meantime, fry the chopped tomatoes, together with the sliced olives and capers in olive oil in a small pan and then add the white wine. Simmer for five minutes.
Take the Mahi-Mahi filets out of the oven and dribble the sauce over it.
Serve with roasted potatoes and mixed vegetables. The Dutch recipe of mahi mahi is ready..Eet smakelijk.!