Sauerkraut with Sausage

Ingredients

1 Packet of Sauerkraut naturel
1 small tin of pineapple in rings
2 hefty teaspoons curry massala a little icing sugar
A hand yellow raisins
Potatoes for 2 persons

Instructions

Squeeze the moisture from the sauerkraut and put in the pan.
Cut the pineapple into pieces and join the juice.
Add the curry.

Sprinkle some powdered sugar over it.
Add the raisins and water to warm it up.
Boil in one pan the potatoes and in the other the sauerkraut.

Boil until the potatoes are cooked and drain and mash them.
Then add the sauerkraut and mash again.

Tip: Tasty with a smoke sausage and gravy.

Read more

kale recipe

Ingredients

500 grams (1.1 lb) kale
1 kg (2.2 lb) potatoes
25 grams (9 oz) unsalted butter
50ml (1.7 fl oz) milk, warm
1 smoked sausage (275 grams, 9.7 oz)
Pinch of salt

Instructions

Wash the kale. Rip the leaves off the stems and slice the leaves into narrow strips. Peel the potatoes, quarter them and place them in a Dutch oven. Add water to barely cover the potatoes, add the kale on top. Place the smoked sausage on top of the kale. Cover the pot with a lid and bring to a boil. Boil on a slow flame for about 20 minutes or until the potatoes are done. Remove the sausage, pour off any cooking liquid that may remain and mash the vegetables with a fork or a

potato masher. Add the butter and the milk (or use some of the cooking liquid for a lighter option) and stir into the purée. Taste and adjust the salt if needed. Slice the smoked sausage and serve with the stamppot. Serve with mustard if desired.

Read more

Stroopwafels recipe

Ingredients

500 gram (1.1 lb) flour
2 teaspoons active dry yeast
1 teaspoon ground cinnamon
150 gram (5.3 oz) sugar
125 grams (4.4 oz) unsalted butter
100 ml (3.4 fl oz) warm water
2 large eggs
Pinch of salt

Instructions

Mix the flour, yeast, cinnamon and sugar. Rub small pieces of butter in the flour until it resembles small peas. Slowly pour in the warm water, knead several times. Add the eggs one at a time. Finally add the pinch of salt and knead the dough for a minute or two to incorporate all the ingredients until they are well blended.
Wrap in plastic food film and rest for 30 minutes.

For the caramel

150 grams (5.3 oz) light brown sugar
125 gram (4.4 oz) unsalted butter
1 teaspoon ground cinnamon
5 tablespoons pancake syrup
1 tablespoon vanilla extract

Melt the sugar and the butter, stirring slowly over a low heat. Add the cinnamon and the pancake syrup and continue to stir until the caramel comes together and slowly bubbles. Make sure all the sugar has dissolved, then add the vanilla extract and stir it in. Keep the caramel warm.

Divide the dough into 20 equal pieces, and roll each one into a small ball. Cover and rest on the counter.
Heat your waffle cone machine or your pizzelle iron according to instructions. Place one dough

ball in the middle, press down the top lid and bake each waffle for approximately 40 seconds.
Now you have to work fast. As long as the waffle cookie is hot, it's pliable. The moment it cools, it will break on you so make sure you have all the items you need within reach.

With a sharp, serrated knife, slice the cookie horizontally in two. Place a generous size dollop of caramel in the middle, replace the top part and gently push down on it so that the caramel spreads. Place on a rack to cool.

Read more

Split pea soup  recipe

Ingredients

500 grams (1.1 lb) green split peas
1 liter (34 fl oz) water
1 carrot, peeled
1 small potato, peeled
2 ribs celery
1 small onion
1 bay leaf
1 small smoked ham hock, ham bone or sausage
Salt and pepper

Instructions

Rinse and wash the split peas, and add them with the water to a pot. Chop the vegetables and add them to the water and add the bay leaf. Add the smoked meat.

Bring to a boil and simmer for about 40 minutes. When the peas are soft, remove the bay leaf and either puree or just stir the soup several times, the peas will dissolve and give it a creamy consistence. Cut the meat off the bone, or slice the sausage and stir it back in the soup. Adjust the flavor with salt and pepper if needed.

Serve with a slice of buttered dark rye bread. This soup is best served the next day, when the flavors all have a chance to blend. Do reheat carefully, as the soup thickens overnight and can scorch easily. Thin with a little bit of warm water if needed.

Read more

Hotchpotch recipe

Ingredients

500 gram (1.1 lb) beef chuck rib roast
400 ml (13.5 fl oz) water
1/2 beef bouillon cube
1 bay leaf
8 black pepper corns, whole
1 tablespoon flour, dissolved in 1/2 cup water
6 large potatoes, peeled and quartered
8 large carrots, peeled and diced
4 large onions, peeled and sliced
Salt and pepper

Instructions

Add the water to a Dutch oven or a braising pan, add the bouillon cube and stir until dissolved. Add the beef, the bay leaf and the pepper corns and braise on low heat for approximately 90 minutes or until beef is tender.

Remove the meat to a serving dish, discard the bay leaf and peppercorns and stir the dissolved flour into the pan juices. Stir scraping the bottom of the pan, loosening any meat particles that may be stuck. Bring the heat slowly up until the gravy starts to thicken. Pour the gravy over the

meat and set aside, keeping it warm.
In the meantime, place the potatoes on the bottom of a pan, and add water so that the potatoes are just covered. Put the carrots on top, and finish with the onions. Add salt. Cover and bring to a boil, then lower the heat and boil for about 20 minutes or until the potatoes are cooked.

Pour off the cooking water, but save it. Mash the potatoes, carrots and onions until you achieve a mashed potato consistency. If you need more liquid to make it smoother, add a tablespoon of cooking liquid at a time. Taste, adjust with salt and pepper.
Serve the hutspot family style on a large platter, slice the beef and serve with the gravy.

Read more

Dutch endive stew recipe

Ingredients

600 gram (1.3 lb) potatoes
400 gram(14 oz) escarole endive
1 teaspoon salt
6 bacon strips

Instructions

Peel the potatoes and cut into regular sized chunks. Bring to a boil in a pan of water that barely covers the potatoes and add the salt. Lower the heat to medium and boil for about twenty minutes. In a skillet, fry the bacon. When ready, cut into small strips or chunks.

When the potatoes are easily pierced with a fork, pour off the remainder of the water saving about half a cup. Mash and add some potato water if the mashed potatoes are too dry.

Wash the escarole or other tender green vegetables of your choice, rinse and cut into half inch strips. Mix in with the mashed potatoes, and add the bacon. Taste and adjust salt, and add a pinch of pepper or nutmeg if desired.

Read more

Dutch Apple Pie
CA. 10 pieces | preparation: 30 min | oven: 45 min

Ingredients

300 g flour + extra
125 g caster sugar
Salt
200 g cold butter + butter for greasing
1 egg yolk
100 g raisins
1 dl orange juice
1 kg firm apples (jonagold, elstar, peeled and chopped) 2 tbsp custard powder
2 tsp cinnamon
2 tbsp sugar
3 tbsp apricot jam

Instructions

In a bowl, mix the flour, brown sugar and salt. Cut the butter into pieces, scoop them through the flour mixture and cut them with two knives small. Add the egg yolk and knead everything with cool hand into a coherent ball of dough. Grease a spring form (24 cm) with butter and press ⅔ of the dough in it. Put form and remaining dough in the refrigerator until use.

Preheat the oven to 175 ° c. Place in a saucepan, combine raisins with the orange juice to a boil, let them simmer for about 5 minutes and the moisture evaporate.

Mix the Apple with the raisins, custard, cinnamon and sugar, and spread the filling over the pie crust. Roll the rest of the dough, cut it into strips of approx. 1 cm wide and put that in a diamond pattern over the filling (press them to its edge).

Slide the cake one ledge outside him in the middle of the oven and Bake 45 minutes until golden brown. Take it from the oven and brush him directly with the jam. Let the cake cool 10 minutes in the form. Remove the form and put the Apple Pie on a scale.

Read more