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Traditional Dutch cuisine will surely appeal to domestic gourmets, because in it you can find the usual recipes for us in a new version. Which dishes are particularly popular in the Netherlands? And how to cook them at home? This is what we propose to find out right now.
Herring with friends
Herring in Dutch will find a response in the soul of many, because this cold snack appears on our table all the time. Peel and cut into portions of three fish. Chop three red onions in half rings, and a lemon with a peel-thin slices. Grate raw carrots. We spread a quarter of the vegetables in layers in a jar. Generously sprinkle them with coarse salt and 1 tsp sugar, put the bay leaf and a couple of peas of black pepper. Place a layer of herring on top and cover with lemon slices. Repeat the layers three times, close the jar tightly with a lid and put it in the refrigerator for 2-3 days. Don’t forget to turn it over a couple of times a day.
Cheese pot
One of the gastronomic treasures of the Netherlands is cheeses. They themselves are good as a snack, but if desired, they can be turned into a luxurious fondue. We will need an assortment of grated Dutch cheese, gouda and edam-each 150 g. Rub the bottom of the saucepan with half an onion, pour in 200 ml of milk and heat it in a water bath. We lay the grated cheese, melt it on low heat, pour out 1 tsp.cumin. Mix 2 tablespoons of corn flour with 2 tablespoons of gin and pour into a saucepan. We warm up the fondue for a couple of minutes and serve it to the table, where it is already waiting for pieces of dried bread, baked vegetables and mushrooms.
Cutlets with crunch
Croquettes — deep-fried meatballs-are particularly popular in the Netherlands. They are usually made from meat, but vegetables, mushrooms and cheese are not excluded. Fry the onion with 400 g of boiled ground beef until golden brown. At the same time, melt 150 g of butter in a saucepan, dissolve 200 g of flour, add 200 ml of meat broth and simmer the mass until thickened. Add the minced meat, season with salt, pepper and nutmeg. We mold the cooled mass into balls the size of walnuts. Alternately roll them in flour, egg and ground breadcrumbs, put them in the freezer for 30 minutes. Now it’s time to fry the croquettes in a lot of oil. In Holland, they are usually served with grained mustard.
Cod with velvet sauce
Another tempting deep — fried variation is kibbeling, or fried cod. Cut 600 g of cod fillet in portions and sprinkle with lemon juice. Mix the egg batter, 150 ml of beer, 100 g of flour, a pinch of salt and pepper. We roll the fish in flour, dip it in batter and put it in a pan with boiling oil. Golden pieces of fish spread on a paper towel. Next, we will deal with the sauce. Whisk in a glass bowl 3 egg yolks and 30 ml of lemon juice, put in a water bath and continue to beat for another 5 minutes. Without stopping, pour in 100 ml of melted butter, salt and pepper. Cod with a special sauce will be organically complemented by fresh vegetables.
A fresh look at peas
Pea soup schnert — a little unusual reading of our favorite dish. Pour 500 g of peas and 200 g of smoked ribs with water in a saucepan, bring to a boil, change the water and cook over low heat. Cut into cubes 2 potatoes, carrots and celery root. We put them in a saucepan with broth about an hour after boiling. After another 15 minutes, pour out a new portion of chopped vegetables: 2 stalks of leek, 6-8 stalks of celery and 2 white onions. We continue to cook the soup for 20 minutes. Then remove the ribs, and instead put 100 g of smoked bacon straws or sliced sausages. By the way, the next day the soup will become even more fragrant and delicious.
Dutch-style puree
Stampot mashed potatoes in the Netherlands are also prepared in their own way. Boil 1 kg of peeled potatoes in salt water until tender. Crush the tubers, add the cream to the desired consistency, salt and pepper to taste, lightly beat with a mixer. Fry the chopped onion in butter with 2 tsp. cumin seeds. Add 500 g of sauerkraut and 150 ml of meat broth, evaporate it under the lid. It remains to put on a plate of mashed potatoes with fragrant stewed cabbage. The Dutch prefer to complement this duet with smoked rookworst sausages. However, the browned slices of pork breast will also be in place.
Overseas fritters
Desserts in the Netherlands are very colorful. Poffertjes, which resemble pancakes, are among them. Knead the dough from 250 g of flour, 12 g of yeast, 350 g of milk, 3 tbsp butter, 1 tbsp sugar and a pinch of salt. Leave the dough for 30 minutes in a warm place. The dough came up, which means that you can heat a frying pan with oil and fry the poffertjes in the form of thick tortillas. Serve them with a fervor from the heat, sprinkled with powdered sugar and sprinkled with honey.
Do you want to get acquainted with the national cuisine of the Netherlands? Take a look at the recipes section of the culinary portal “Healthy Food Near Me”. And if you have ever tried Dutch dishes, share your impressions and memorable recipes in the comments.