This page is just for my mom...?!

I made this page for my mom because i love her with all my heart.

mom please visit cloggieshop.com
i want you to start your wooden shoe collection again!

My family is dutch. every year my mom cooks somthing dutch such as oliebollen,nesi gorang,lompias,krocetcehs...ect...! it is my favorite time of the year. i always loved my moms cooking, it tasted like heaven. this year i want my niese to have a dutch christmas. i want my mom to cook dutch food and sing dutch songs. it will be the best christmas. 

here goes some dutch recipies...

Curried chicken-fricassee (kip met kerriesaus)

Ingredients:
1 cut-up chicken, salt, 1/3 cup butter or margarine, 1 teaspoon curry or more to taste, 1 chopped onion, 2 cups chicken broth, 1 cup fresh mushrooms, 3 tbsp. flour, milk.
Preparations:
Salt the chicken parts and fry in butter on all sides in a large skillet or oven. Add curry and onion 5 minutes before the frying is done an fry to a golden brown. Add the broth, cover and leave it simmer until the chicken is cooked. Cook mushrooms no longer than ten minutes in this mixture. Remove the chicken and the mushrooms. Strain the liquid and thicken it with the flour, with has been mixed with some milk before hand. Replace the chicken and the mushrooms in this sauce and heat. Serve with rice ring (rijstrand)


Stewed rabbit (gestoofd konijn)

Ingredients:
1 cut-up rabbit, 1/3 cup butter or margarine, 1 large onion chopped, pepper, salt, bay leaves, thyme, small hot chilli, parsley, celery, carrot, all chopped, 1 lemon.
For the sauce:
2 cups stock or bouillon, ¼ cup butter or margarine, 3 tbsp. flour, 1 tbsp. tomato paste, 1 large chopped onion, seasoning and chopped vegetables as for rabbit above.
Preparations:
Rub rabbit pieces with pepper and salt and brown in butter an all sides. Add onion, seasoning, chopped vegetables and some water. Cover and simmer one hour or until half done. Meanwhile make the sauce. Fry onion, bay leaf, thyme and chili in butter. Remove from skillet with skimmer, leaving the butter. Add flour and brown slightly, stirring constantly. Then add stock, tomato paste, pepper and salt to taste and cook it for 10 minutes. Pour sauce over rabbit and cook one hour more or until meat falls from bone. Add lemon juice. Serve with rice or mashed potatoes and with a side dish of either tomato salad, cabbage or Brussels sprouts.


Real Dutch steak (Hollandse biefstuk)

Ingredients:
for 4 people: one piece of 1 lb. very tender lean steak (fillet steak or tenderloin) or 4 pieces of 4 oz each, salt, pepper, milk, butter (no margarine).
Preparations:
Scrape (do not wash) the meat. Rub it with salt and pepper. Melt the butter in skillet. Add meat when the "skum" of the melting butter disappears and the butter is very hot. Put the meat into the butter, do not use a fork but two spoons (the juice must be sealed into the meat and the sprong of a fork may make holes in the meat out which the juice will "ooze") and sear the meat on one side , then on the other side. Brown on both sides. Keep moving. The Dutch eat their "biefstuk" very rare, but if you don’t like underdone meat, fry it a little longer. Then take the meat out the pan. Keep it hot. Pour 1 tbsp. milk in the pan, reheat and let the gravy thicken a little. Pour over meat. Serve with home-fried potatoes and a salad.


Large meat balls (bal gehakt)

Ingredients:
½ ground beef, ½ ground pork, 4 sliced stale bread, ½ cup milk, 1 tbsp. salt, bread crumbs, ½ tbsp. nutmeg, pinch of pepper, ½ onion, ¼ cup margarine or fat, 1 tbsp. tomato paste or 1 tbsp. tomato juice.
Preparations:
Mix the meat in a large basin. Remove the crusts from the bread and soak in the milk. Fry the chopped onion in some fat. Mix this all together with salt, pepper and nutmeg. Shape into 4 or 8 balls. Roll through flour and fry them until brown in the fat. Add some water and simmer for 15 minutes, Add some tomato paste to the gravy. Serve with boiled potatoes and boiled vegetables.


Stuffed veal or beefrissoles (blinde vinken)

Ingredients:
4 thin slices veal or beef, 2 oz each, 2 large slices of bread, some milk, salt, pinch of nutmeg, 2 oz ground veal or beef or sausage meat, 1 egg, 4 thin slices lean bacon, cotton thread or cocktailsticks, 1 tbsp. cooking oil, bread crumbs or Dutch rusks, butter or margarine.
Preparations:
Crumble the bread and soak in milk until soft. Make it into a smooth paste with a fork. Add salt, grated nutmeg and ground meat. Work it into a firm mixture in with no lumps of bread may be noticeable. Separate the egg. Brush every slice of meat with a little unbeaten white of egg and coat this side with a slice of bacon and some ground meat-paste. Roll up and secure the meat with some cotton or stick two cocktailsticks in the part where the meat joins. Put rest of white of egg, the yolk and the cooking oil in a deep plate. Put some bread crumbs or finely ground rusks on a piece of greaseproof paper. Put the "rissoles" through egg, roll them in bread crumbs or rusks crumbs and melt some butter or margarine in a shallow pan or Dutch oven until golden brown. Put the meat into the fat, fry to a golden brown, then add very little water. Cover the pan and simmer for 20 minutes, (beefrissoles for one hour). Carefully remove the threads or the cocktailsticks, use sauce as a gravy over e.g. mashed potatoes.


Pickled beef (runderlapjes)

Ingredients:
1½ lb. Lean stewing beef (cut in four steaks), pepper, salt, 6 tbsp. butter, margarine or bacon drippings, 1 large onion, 1½ tbsp. vinegar, 1 tbsp. mustard or more to taste, 1 bay leaf, some cloves and peppercorns.
Preparations:
Scrape the meat and rub with pepper and salt. Heat butter, margarine or fat in skillet or Dutch oven until it is real hot and thoroughly brown the meat on both sides. Add the sliced onion at the last moment, fry them very lightly without getting brown. Dissolve the remainder in the pan with some water and pour it over the meat. Add vinegar, mustard and herbs, cover and allow to simmer very gently for about two to three hours, or until very soft, while turning every half hour.


Hunter’s dish
(jachtschotel)

Ingredients:
As much cold meat as available, ½ lb. cooking apples, 3 medium onions, peeled and sliced very thin, 3 tbsp. butter or margarine, 12 big boiled potatoes, pepper, salt, 1 cup stock or bouillon made from meat cubes.
Preparations:
Slice the meat, peel the apples, slice them. Fry them with the onions until golden brown. Arrange alternate layers of sliced potatoes, meat, onions and apples in a casserole. Season with pepper and salt. Take care that the last layer will be of potatoes, but do not put it on top yet. Pour the stock over the contents of the dish. Finish off with potatoes. Dot with butter. Put in the oven until thoroughly hot and brown on top. You can serve it with spiced red cabbage or with stewed sliced (cooked) beetroots or thick applesauce.


Savory beef and onion stew (hachée)

Ingredients:
2 large thinly sliced onions, ¼ cup flour, ¼ cup butter or margarine, 2 cups stock or stock of meatcubes, 3 bay leaves, 5 cloves, 1 tbsp. vinegar, ½ lb. sliced cold or leftover meat, preferably beef, 2 tbsp. cornflour, pepper, Worcestershire sauce.
Preparations:
Brown the onions and the flour in the butter in a saucepan. Add stock gradually, stirring all the time. Add bay leaves and cloves and simmer for five minutes with the lid on the pan. Add the vinegar and the diced meat. Simmer for another hour. Mix the cornflour with a little water. Add this to the stew to thicken the sauce. Simmer for five minutes, stirring continuously. Make it to taste with a little pepper and Worcestershire sauce. Serve with mashed or boiled potatoes and red cabbage with this dish.

Cod-fish and rice dish (stokvisschotel)

Ingredients:
2 lb. soaked dried codfish, shredded, 1 or 1½ tbsp. salt, 1½ lb. potatoes, 3 cups of uncooked (quick-boiling) rice, ½ lb. chopped onions, ½ cup butter or margarine, 2½ tbsp. flour - mustard.
Preparations:
Tie up dried fish in roll and cook in salted water to cover. Simmer gently to prevent it getting hard. Cooking time 1 - 1½ hours. Turn out on serving dish. Peel potatoes and boil in little salted water (30 min.). Turn out on dish. Boil rice, dry and turn out. Fry onions in some fat until light brown. Prepare mustard sauce from 1½ cup broth (fish stock), the butter or margarine, the flour, salt and a spoonful of mustard. Serve separately with other dishes. Eat out of a soup plate. Mix everything in the plate and eat with a dessert or soup spoon. Serve with melted butter.


Dutch fish casserole (panvis)
The same ingredients as the recipe "cod-fish and rice". Same preparations but place mixture of all the ingredients in a casserole. If too dry add some water the fish has been boiled in. Sprinkle with bread crumbs, dot with butter. Place in oven to heat and brown. Serve with a salad.


Stewed Eel (gestoofde paling)

Ingredients:
1½ lb. eel, ¼ cup butter or margarine, salt, water, lemon, bread crumbs.

Preparations:
Cut the skinned eel in slices, clean and wash them, salt the slices and put them in a casserole dish. Add a little water, lemon juice and butter. Sprinkle bread crumbs over the fish, bake in a hot oven with the lid on for 15 or 20 minutes. Lower temperature, remove lid and cook for a further 10 minutes. Serve with boiled potatoes and a green salad.


Fish casserole with mustard sauce (visschotel met mosterdsaus)

Ingredients for casserole:

2 large sliced onions, 2 tbsp. butter or margarine, 1 lb. boiled or leftover fish (within, cod, place or frozen fish), lemon juice, leftover Dutch mashed potatoes or fresh made.
Ingredients for mustard sauce: 1½ cup of fish stock (if leftover, otherwise take 1½ cup of water and 1 meatcube), a scant ½ cup flour, 2 tbsp. butter or margarine, mustard (in Holland we use made-up mustard).
Preparations:
Bring the fish stock or water to the boil. Mix the flour with a little water to a smooth paste and poor into the sauce liquid, stir until it thickens. Add the butter or margarine and the mustard. Fry the onions to a golden brown. Put the bits of fish on the bottom of a casserole. Sprinkle some lemon juice on them. Alternate with mashed potatoes, onions, fish and mustard sauce untill all the ingredients are used up and finish with a layer of mashed potatoes. Put the dish in the oven to heat and brown on top.


Flounder or sole with shrimps (tongfilet met garnalen)

Ingredients:
1 lb. fillets of flounder or sole, salt, 3 tbsp. butter or margarine, 2 tbsp. flour, 1½ cup fish stock, juice of one lemon or equal quantity of white wine, 1 egg yolk, ¼ cup of cream or milk, ¼ cup washed shrimps, parsley, lemon wedges.
Preparations:
Tie each fillet in a knot. Boil the fish in about two cups of salt water or "court bouillon" (fish stock to which some white wine is added), until just done but still whole. Make a thick sauce of butter flour and stock, add lemon juice or wine and then carefully the egg yolk and the cream or milk. Heat the fish and the shrimps in the sauce and sprikle with parsley. Decorate with parsley sprigs and lemon wedges

Salted cookies (zoute bolletjes)

Ingredients:
1 cup self-rising flour, ½ cup butter or margarine, salt.
Preparations:
Quickly knead sifted self rising flour, softened butter or margarine and ½ tbsp. salt into a smooth ball. Shape into 50 small balls, 3/4" in diameter, Place on buttered baking-sheet and bake in 350 F. oven for 15 minutes, or until golden yellow (sandcoloured). "Zoute bolletjes'' are mostly served in Holland as an appetizer with the "borrel'' (Dutch gin).


Jewish butter cake (Joodse boterkoek)

Ingredients:
2 cups of flour, 1 cup butter, 1 cup sugar (caster), 1 small egg, beaten, salt, 3 oz finely chopped candied ginger.
Preparations:
Knead all the ingredients into a smooth paste, keep half the beaten egg for decorating. Butter a pie pan of 1" deep and 8" diameter. Press the dough into it. Brush the rest of the egg on top. Decorate the top in squares with back of a knife. Bake for 30 minutes in a moderate oven (350° F.) until golden brown. While still hot press the middle of the of the cake down with the back of a spoon. Cool and when firm to the touch turn out on wire rack. This cake should be soft inside (but done) and hard at the outside.


Limburg pies (Limburgse vlaaien)

Ingredients for the dough:
A a sweet bread dough (or fine bread dough) baked in a 10" round pan or in 4 individual smaller pans, made 2 cups flour (use your own favorite recipe).
Ingredients for the filling:
Any fruit, dried fruit - sugar. Limburg pies are thin, flat pies made of bread dough. They are made in all sizes from 4 to 20 inches in diameter. For a pie of about 8 inches a dough made of 2 cups flour will suffice.
Preparations:
For preparing dough use a recipe for sweet bread dough or fine bread dough adding a little butter or margarine. Knead dough, leave it to rise, roll it out thinly. Put it in a greased round pan, cover up and leave to rise to double its size. Prick dough with fork or knife if it has risen too high. Cur e.q. plums into halves, stone them and put them closely together on the dough with cut side upwards, or fill the pie with stoned cherries or stewed fruit. Bake pie in a hot oven (450° F.) for about 30 minutes. Sprinkle fruit with sugar 10 minutes before the pie is taken out of oven, sprinkle once more when pie is done. If stewed fruit is used, mix fruit with sugar before filling pie.


Peppernuts (pepernoten)

Ingredients:
1¼ cup flour, 1¼ cup self-rising f lour, ½ cup brown sugar, 2 tbsp. water, 1 egg yolk, ¼ tsp. Each of cinnamon, nutmeg, powdered cloves, some anise seeds, a pinch of salt.
Preparations:
Knead all ingredients into a soft ball. Butter 2 baking sheets. Form about ninety marble-size balls. Divide them over the sheet, so that they are placed at equal distances from one another. Flatten each ball slightly. Bake about 20 minutes in a moderate oven (350° F.), or until done. (They are then very hard). On Dec. 5th "Pepernoten" are often thrown through the slightly opened door by a black-gloved hand, representing "Black Peter", St. Nicholas’ faithful helpmate. All the children crawl over the floor on which a white sheet is spread and grab what they can, while singing one of the popular St. Nicholas songs. A loud doorbell ringing just before this procedure enhances the excitement.

Christmas ring (kerstkrans).

Ingredients for puff-pastry:
1 cup flour, ½ cup butter or margarine, water to mix, salt.
Ingredients for the filling:
Almond paste: ¾ cup shelled blanched and peeled almonds, ¼ cup granulated sugar, 1 egg, the peel of 1 lemon, 5 candied cherries.
To decorate:
Thin lemon icing, apricot preserve, candied cherries, red and green, candied orange peel, candied lemon peel or angelica, a red ribbon, holly.
Preparations:
Make the filling at least on month in advance. Store in a jar. Grind the almonds very finely, add the sugar and the egg, also the grated peel. Mix well. Grind again. Store. When necessary knead through and add some water if paste too stiff. Make the puff-pastry your favorite way. Roll out into a long strip of 1/8" thick and 4" wide. Brush your baking sheet with water. Take a pan cover that will nearly fit the baking sheet. Put it in the middle and trace the circumference, this will guide you when forming the ring. Shape almond paste into a roll of nearly the same length. Press 10 halves candied cherries at equal intervals into the almond paste roll. They must not be visible anymore. Now place the almond roll on the dough, a little above the center. Wet the lower part of the dough with water and wrap it loosely around the almond paste roll. Put it on the baking sheet: the "ring" will guide you. Seal the join well and turn roll until the join faces down. Form a ring by joining the two end together with some water. Brush with beaten egg. Allow to stand for 15 minutes in a cool place. Then bake for 20 minutes in a hot oven (450° F.) until golden brown. When done, coat the ring with preserve and when still hot coat with icing (with a few drops of lemon juice). Cool. When firm, take from sheet and cool on wire rack. Decorate with halved candied cherries, orange peel and lemon peel cut in leaf shapes. Tie a ribbon around the ring where the two ends meet and decorate with holly.


Arnhem girls (Arnhemse meisjes)

Ingredients:
1 cup butter or margarine, ½ cup flour, a pinch of salt, about 4 tbsp. water, 1 egg, sugar for sprinkling.
Preparations:
Make puff pastry in your own manner of the first 4 ingredients. Roll out thinly. Cut out ovals with a cookie cutter of about 2½". Place on a buttered baking sheet, not to close together. Moisten tops with a mixture of water and beaten egg and sprinkle with sugar. Bake about 10 minutes in a hot oven (450° F.) until done, very crisp and golden brown.


Butter cake with almond paste (gevulde boterkoek)

Ingredients for the dough:
2 cups flour, 1 cup butter, 1 cup (caster) sugar, 1 small egg, pinch of salt.
Preparations:
Knead all the ingredients for the dough in to a firm ball. Divide the dough in two and press into a buttered pie pan of 1" deep and 8" diameter. Make the filling. For the filling: 2 cups blanched almonds - ¼ cup sugar - 1 small egg - grated peel of half a lemon. Grind the blanched almonds, mix with sugar, beaten egg and lemon peel and grind once more. Place this almond paste on top of the dough layer and press the other galf on top of both. Bake in a moderate (350° F.) oven until golden brown and done, about 1 hour. Remove from pan on wire rack. Cut in wedges or diamonds.


St. Nicholas’ doll (speculaaspop)

Ingredients:
3 cups flour, 2/3 cup butter or margarine, ½ cup dark brown sugar, a pinch each of baking powder and salt, some milk to soften the dough, 1 tsp. cinnamon, ½ tsp. nutmeg, ¼ tsp. powdered cloves, ½ cup almonds, blanched slivered and some halves "for decorating".
Preparations:
Knead all the ingredients to a soft ball. Except the almond for decorating. Roll out on a floured board to ¼ inch thickness and stamp out shapes with different butterprints or make "gingerbread doll" or cookie. Bake 25 minutes at 350° F. You can also make them like "Brownies" and cut them into squares (bake longer, 30-35 minutes). You will call them: "Speculaasjes".


Dutch spice cake (ontbijtkoek)

Ingredients:
2 cups self rising flour, ½ cup dark brown sugar (demerara sugar), 1/3 cup molasses or treacle, 1 cup milk, 1 tsp. each ground cloves, cinnamon and ginger, ½ tsp. grated nutmeg, pinch of salt.
Preparations:
Combine all the ingredients to a smooth paste. Butter a oblong 8" x 3" cake tin, fill with dough and bake about one hour in a slow oven (300° F.). When cooked, allow to cool and keep in a tin or in the bread-bin for 24 hour before serving. This cake keep moist when put in the bread-bin with the bread. The Dutch serve it with their "elevenses", buttered or on a slice of bread for breakfast.


Christmas cookies (kerstkransjes)

Ingredients:
2 cups flour, 2/3 cup butter or margarine, ¾ cup sugar, 1 tbsp. milk, 1 tsp. baking powder, grated peel of ½ lemon, salt, 1 egg, rock sugar and ¼ cup of shelled almonds.
Preparations:
Knead flour, butter, sugar, baking powder, lemon peel and salt into a soft ball and leave to stand for one hour. Roll out sections of the dough on a floured board to 1/8 inch thickness and cut our circles with a 2½ inch tumbler. Place cookies on a buttered baking sheet, then cut out the centre with a small round object such as a timble. Remove these centres and use them to make more cookies. Coat dough "wreaths" with beaten egg and sprinkle them with a mixture of rock sugar and blanched, chopped almonds. Bake about 15 - 20 minutes in a 350° F. oven until golden brown. Leave to cool an sheet until no longer soft. Remove and cool further on wire rack. Pass gaily-coloured ribbons through the holes and hang them on the Christmas tree.