|
Friday, December 4, 2009
Beef Stew or Hachee This beef stew requires minimal culinary skill, as most ingredients are put in the saucepan together. But the long cooking time means all
the flavours have a chance to blend. The result? Tender meat and a thick, aromatic sauce that belie the amount of effort you've
invested.
The dish does require two hours simmering time, but
it's totally worth the wait. A good dinner option in winter. Eet smakelijk.
Friday, November 20, 2009
Dutch Meatballs  Meatballs are often eaten in the winter, but are popular all year round. They are easy to make and provide a nice variation to the
classic trio of meat, potatoes and vegetables.
Serve with homemade apple puree and that Dutch condiment of choice, mayonnaise. For a more unusual combo, serve with a dollop of Indonesian peanut sauce - which is also popular in Holland and so much tastier than it sounds. Eet smakelijk!
5:14 pm cet
Monday, September 21, 2009
White Fish with Creamy Mustard Dressing With its long North Sea coastline, fresh fish and seafood are plentiful in
the Netherlands. Some Dutch fish recipes are rich and creamy, showing distinct French influences. This recipe
for white fish with a creamy mustard dressing is a good alternative if you are looking for taste without the heaviness. This is because it uses creme fraiche instead of
cream. The mustard, a popular Dutch ingredient, gives the sauce a good kick.
You can make this
dish with a variety of white fish and it tastes great on a warm day (of which there may still be a few this
year) with a glass of chilled white wine. Eet smakelijk!
Wednesday, July 29, 2009
Raspberry Cheesecake  Yes, I've been making more desserts! But
this one I feel justified in making, because with its cool creamy topping, cheesecake is a quintessential summer sweet. This version is made with raspberries, which are currently in season, and lots of zingy
lemon. There are several
steps involved in making cheesecake and it does need time in the fridge to set, but it’s not difficult and always impresses.
Eet smakelijk!
12:18 pm cest
Thursday, July 2, 2009
Semolina with Redcurrant Foam: Haagse Bluf For some reason, I've been making a lot of desserts recently. Perhaps the
recent hot weather has given me a taste for light, fresh dishes. In any event, you can't get much lighter than this Haagse Bluf. Shown here with a base of semolina topped with redcurrant foam, it can also be made just from foam, which is like eating
sweetened air.
The name refers to the supposed tendency of
people from The Hague to make a big deal out of nothing. The connection to this dessert becomes clear when you start making
the foam, a frothy cloud of which appears out of very little. Eet smakelijk!
|
