Chicken Ragoût

Wash chicken breasts, pat dry. Put in boiling water, boil till done (7-10 min). Melt a block of margarine in a pan. Add 2 or 3 tablespoons of flour. Mix margarine and flour and chicken stock till its a thick roux. Add salt, pepper and nutmeg to taste. Cut chicken into small pieces and add to roux. Serve with Potatoes or Rice and Vegetables

Dutch Macaroni and Cheese

Block of grated old Gouda Cheese 200 grams dutch smoked beef, shredded. Cubed ham steak. Boil macaroni and drain. Quickly add meat, then cheese and mix.

​

Dutch Meat Balls (Hak Gebal)

Lean Ground Beef add pepper, salt, nutmeg and bread crumbs. Add a bit of milk. Kneed into medium stiff mass. Form into balls (Tennis ball size). Fry in butter or margarine, on med-high, turning till all surfaces are brown. Add water, turn to simmer, cover. Simmer for 1/2 to 3/4 hour. Serve with Potato and vegetable, using gravy as is from pan.

​

Dutch Pea Soup

Add 750-800 grams of Split-peas (Rinsed)to a big pot, with plenty of water, boil, stirring regularly from bottom up. Add Ham bone or Pork Hock. Add salt Simmer for 2-3 hours. Take out pork and discard bone, skin and gristle. Put pork back in. Add leek (cut and washed). Add celery leaves. Wash celery Root well, then slice, peel and dice. Add root pieces to pot. Peel, wash and slice 5-5 potatoes, and add. Salt and pepper to taste. Stirring occasionally, let simmer 1-2 hours. Wash and prick pork sausages and add whole or sliced..

​

Haché

Fry some onions (2 Diced) in Margarine. Add some flour (2 or 3 tablespoons). Fry to very light brown, keep stirring. Add stock or leftover gravy. Add 2 bay leaves, 4 or 5 cloves. Keep stirring on simmer for 5 minutes. Add leftover beef and small meat balls (see Hak Gebal) Add approx. 1/4 cup vinegar. Simmer for 1 Hour, stirring regularly. Taste, add maybe a bit of sugar. Add maybe a bit of Maggi or soy-sauce to liven up. ( if sauce too thick, add water or gravy, if too thin, add a bit of corn starch and water mixed into a paste.) Serve with Potato or rice.

​

Herring Salad

2 to 4 jars of marinated herring, (Dutch) Cut up 2 tart apples, (Granny Smith..) 2 hard boiled eggs, remove yolk. Mash yolks and whites separately Cut up or mash several cooked potatoes (5-6) Cut up lettuce finely. Dice 2 cooked beets (from a jar) Mix all together. Add oil and vinegar, mayonnaise. Salt and pepper. Place on Platter. Garnish with mayonnaise, sliced hard boiled eggs, pickles and cucumber slices.

​

Hutspot

1 or 1 1/2 lbs short-ribs Boil ribs and simmer 1 1/2 hours with salt. When done, separate meat from bones and gristle. Then scrape and clean approx 3 lbs of large winter carrots. Cut into slices add to pot. Cut up 2 large onions and add to pot. Simmer till soft, Drain, keep water. In a separate pot, boil 3 -4 lbs of potatoes in saved water. Mash potatoes when done. Add all together, Salt and pepper to taste.
Hutspot has a history...Click here to find out.

 

Mom's Egg foo Yung

In some Margarine, fry: -3 cloves of garlic (or a teaspoon of garlic paste), -1 teaspoon of ginger powder (or 2 teaspoons of diced ginger), -shallots -celery stalks (cut up). Add cubed ham and fry for awhile. Add Bean sprouts (washed and drained). Beat 6 or 7 Eggs in a bowl. Add salt and pepper. Add vegetable and ham mix. Make an Omelet of it. Serve with rice.

 

Russian Eggs

6 Eggs, Boston lettuce, 1 or 2 tomatoes, -2 cans of sardines, freshly boiled potatoes, -2 pickles, -1 can mixed vegetables (green beans,carrots and peas), -small onion, oil and vinegar, -fresh parsley, salt and pepper, mayonnaise. Cook 6 hard boiled eggs, cut up 3 in little pieces. Mix up vegetables, potatoes and cut up eggs, oil and vinegar. salt and pepper to taste. Line serving platter with lettuce. Arrange egg and potato mix on platter, smooth into rounded mass. Coat surface with mayonnaise. Decorate with sardines, tomatoes and the remaining eggs cut into slices. Garnish with Parsley.

​

Uitsmijter

2 slices of buttered white bread. Generous slices of ham draped over bread. One Fried egg per slice. Garnish with Parsley, tomato, etc.  

​

Mom's Chinese Chicken Stew

SERVE WITH: White Rice or Egg Noodles
Ingredients
2 tbsp vegetable oil
2lb skinless chicken thighs or drumsticks
1/2 cup chicken stock
1/4 cup soy sauce
1 tbsp granulated sugar
3 green onions, thinly sliced
6 thin slices gingerroot (or 1/4 tsp ground ginger)
1/2 tsp cinnamon
Pinch each ground cloves and pepper
6 cups coarsely chopped bok choy or 6 to 8 stalks baby bok choy (about 1lb)
2 tsp cornstarch
Method
In shallow Dutch oven, heat oil over medium-high heat; brown chicken, in batches if necessary. Spoon off fat.
Add stock, soy sauce, sugar, two-thirds of the onions, the ginger, cinnamon, cloves and pepper; bring to boil.
Reduce heat to medium-low; cover and simmer for 25 minutes or until juices run clear when chicken is pierced.
Return chicken mixture to boil.
Stir in bok choy, cook for 2 minutes.
Dissolve cornstarch in 2 tsp water; add to pan and cook, stirring, for 1 minute or until thickened and bok choy is tender-crisp. Sprinkle with remaining green onions.
Makes 4 servings.

​

Brussels Lof (Dutch Buttered Endive)

 12 Belgian endives
1 cup butter, creamed
Nutmeg
Prepare the endive by slicing about 1/8 inch from the stem end of each, then cut out a cone shape about ½-inch deep from the stem end. Cook endives in boiling salted water until tender. Take care that they remain whole. Drain and place on a hot platter. Cover with creamed butter. Sprinkle with nutmeg or serve nutmeg separately.

​

Dutch Macaroni and Cheese

Block of grated old Gouda Cheese 200 grams dutch smoked beef, shredded. Cubed ham steak. Boil macaroni and drain. Quickly add meat, then cheese and mix.

 

 

 

 

 

 

 

 

 

 

 

 

 

​

​

​