Ideas

Some of the local dutch dishes you may try at home.

Dutch Pie soup

hutspot

Buttermilk pudding with strawberries and cream

(click on one of the icons)

Dutch Pea soup

Ingredients:

  • 400 g green split peas
  • ½ celeriac, peeled and cubed
  • 1 large carrot, peeled and diced
  • 400 g pork chops
  • 100 g smoked bacon, cubed
  • 200 g leeks, sliced
  • 250 g cooked smoked pork sausage
  • ½ bunch fresh celery leaves, chopped
  • ½ bunch parsley, chopped
  • salt and pepper

Wash the split peas. Bring 1 ½ litres of water, the peas, celeriac, carrot, pork chops and bacon to the boil. Simmer for 1 ½ hours, until the meat is tender. Add the leeks during the last 15 minutes of the cooking.

Slice the smoked sausage. Remove the chops from the soup and take off the bones.

But the meat back into the pan, add the herbs, smoked sausage, salt and pepper and simmer for 10 minutes.

The soup is often eaten with pumpernickel, smoked bacon and mustard.

Nowadays the soup becomes more international, for instance when chorizo is added, or frankfurter wurstl.

Hutspot

Ingredients (for 4 persons):

  • 1-1 1/2 kg potatoes, peeled
  • 1 kg large carrots, peeled
  • 1 large carrot, peeled and diced
  • 1/2 kg onions, chopped
  • vinegar
  • salt and pepper

Put the potatoes, carrots and onions in a pan with water. Cook it for 20 minutes. Remove the water and mash the potatoes, carrots and onions with a masher to a fine consistency.

Boil some milk and add that. If necessary add butter to make a creamy consistency.

Season with vinegar, salt and pepper.
Usually this dish is combined with warm smoke sausage, stew or beef.

Buttermilk pudding with strawberries and cream

Ingredients (for 4 persons):

  • 2 lemons
  • 12 sheets gelatine
  • 125 g sugar
  • 500 ml buttermilk
  • 2 envelopes vanilla sugar
  • 250 g strawberries (halved)
  • mint

Scrub one of the lemons and cut off a piece of peel, about 5 cm. Squeeze the juice of both the lemons in a bowl. Soak the gelatine in a large bowl of cold water.

Bring 100 ml of water and the lemon peel to the boil. Simmer gently for 10 minutes. Remove is from the heat and discard the peel. Squeeze the water out of the gelatine and mix it with the lemon water.

Add the sugar and lemon juice and stir until the sugar is dissolved. Stirring continuously add the buttermilk. Cool until partially set.

Oil 1 litre pudding mould and pour the buttermilk mixture in. Refrigerate for 3 of 4 hours, to set the pudding.

Whip the cream with the vanilla sugar. Place a plate on top of the mould and turn to remove the pudding out of the mould onto the plate.

Decorate with strawberries and vanilla cream and mint.