Rosbief ( Roast Beef Dutch Style )
If your idea of roast beef is a well-cooked tough dead piece of meat, then this recipe is not for you ! Ingredients: top rump roasting joint approx. 800 gr.butter […]
Roasted Lamb Shank with Red Cabbage and Roast Potatoes
2 lamb shanks 1 medium sized carrot1 medium sized turnip1 medium sized parsnip1 medium sized onion1 litre of vegetable stock 1 small red cabbage6 small potatoes a few clovessalt and […]
Pork Medallions withCream and Mustard Sauce
750g pork tenderloin (fillet)2 teaspoons of olive oil15g butter2 shallots, chopped4 tablespoons white wine250ml double cream2 level teaspoons of Dijon mustardfreshly ground black pepperSalt new baby potatoessuger snaps trim the […]
Œufs en Cocotte – Baked Eggs in Ramekins
serves 4 for brunch 4 large fresh eggs150 grams smoked salmon, cut in strips8 tablespoons whipping cream creamery butter at room temperaturefresh chives to taste, choppedsalt, pepper, nutmegwarm crusty French […]
Macaronischotel met Groenten, Ham, Gehakballetjes
400gr grote elleboog macaroni200gr gehakt, half om half100gr gekookte ham in 1cm blokjes of Guanciale* 1 ei3 eetlepels olijfolie of zonnebloemolie75gr roomboter 1 bruine ui1 middelgrote prei200gr gemengde groenten, (bloemkoolroosjes, gehakte […]
Kabeljauw met Groene Kruiden,Kaas en Corenwyn
600 gram kabeljauwfilet1 groene paprika1 rode paprika2 preien1 bosje lente-uitjes2 eetlepels fijngehakte kervel2 eetlepels fijngehakte krulpeterselie roomboter 5 eieren2 dl slagroom ( of crème fraîche 40% )1 theelepel zachte kerriepoeder100 […]
Hutspot met Klapstuk
600 gram klapstuk3 deciliter water1 ½ eetlepel zout1 ½ kilo aardappelen1 kilo winterwortelen500 gram uien100 gram roomboterklein scheutje melk In het VK vraag een ambachtelijke slager naar ’thick flank’ met […]
Hollandse Spekpannenkoek(Dutch Speck / Bacon Pancakes)
Ingredients 200 g plain floursalt3 eggs5 dl milk75 g butter250 g slices smoked streaky bacon (or proper speck from a delicatessen shop) Preparation Place the flour in a bowl, add the […]
Grilled Lobster with Garlic Butter
4 live lobsters of approx 500 gr each. ( If you do not fancy cooking live lobsters, buy them frozen.Let them defrost for at least 24 hours in the fridge before […]
Fondue with Meats, Crudités and Sauces – Vleesfondue met Crudités en Sausjes
Ingredients and Basic necessities: Fondue pot and fondue forks,optional fondue plates, ramekins for the dip sauces Rapeseed (Canola) or Groundnut oil Fondue meat cut into 2cm bitesize pieces±200-250 per personFillet […]