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Subject: Favorite national cooking
I dont know what "bigos" is.... but are you gonna help me with cooking :-DD ?
Well, the Dutch kitchen isn't very famous :P But we are 1 of the tallest people in the world so we must do something good ;)
We have a very Dutch dish called 'Hutspot met klapstuk' (hodgepodge with stew beef), often eaten when it starts to become colder outside, the autumn and winter times. This is 1 recipe how to make it, but there are many different recipes (cooking for dummies, Dutch style ... and very cheap to make :P).
Ingredients:
± 0,75 kg stew beef, but to save time and make it more easy you can also use 'rookworst' (smoked sausage)
± 1,5 kg crumbly potatoes, these are good to make hodgepodge, better as the hard potatoes
± 1 kg large carrots
± 0,75 kg onions
water
salt and pepper
75 gram (dairy) butter
some milk
Extra suggestions:
bouillon cube (meat or vegetable)
some syrup or some mustard
pickles and/or pickled pearl onions
Kitchenware:
pan
Dutch oven
something to (s)mash potatoes, a fork is ok.
Stew beef:
Stewing beef takes quite a long time to cook. Cut the meat into (small) pieces, add salt and pepper, then brown them well in a large pan. Cover with water or beef stock, put the lid on, turn it to high heat. When it is boiling, turn down to medium heat and simmer for 1 and 1/2 hours. Check it every half hour and add a bit more water; the water should just cover the meat. After an hour and a half, the meat will be tender.
Hodgepodge:
Clean the potatoes and carrots, then chop the potatoes in ± 2cm pieces, the carrots a bit smaller. Peel the onions and chop them in not to thick rings or pieces.
Put the chopped potatoes in the Dutch oven and add water so the potatoes are completely submerged (and if you like it add the bouillon cube). Put the chopped carrots and onions on top of the potatoes, add salt and pepper to taste and bring this to a boil. When boiling reduce the heat and let it boil at a low heat for about 15 to 20 minutes. If you use smoked sausage in stead of stew beef, add the smoked sausage on top of the vegetables after about 8 to 10 minutes so it also get heated.
After about 15 to 20 minutes the vegetables are cooked well, take the smoked sausage out and put aside and drain the vegetables. Now (s)mash the vegetables with a fork, you can choose the consistency yourself. While stirring, add the butter and some milk to make it more smooth and creamy, just the way you like it, but be careful you don't add to much milk, this can screw up the structure. If you like this dish to be a bit sweet, add some syrup. If you like mustard you can add some in stead of syrup.
Serve the hodgepodge with the stew beef or smoked sausage and some pickles and/or pickled pearl onions. When served with stew beef, don't forget to use the gravy. When served with smoked sausage you can also make some gravy yourself and add this to the hodgepodge, is also tasty.
hodgepodge with stew beef and gravy:
hodgepodge with smoked sausage:
(edited)
We have a very Dutch dish called 'Hutspot met klapstuk' (hodgepodge with stew beef), often eaten when it starts to become colder outside, the autumn and winter times. This is 1 recipe how to make it, but there are many different recipes (cooking for dummies, Dutch style ... and very cheap to make :P).
Ingredients:
± 0,75 kg stew beef, but to save time and make it more easy you can also use 'rookworst' (smoked sausage)
± 1,5 kg crumbly potatoes, these are good to make hodgepodge, better as the hard potatoes
± 1 kg large carrots
± 0,75 kg onions
water
salt and pepper
75 gram (dairy) butter
some milk
Extra suggestions:
bouillon cube (meat or vegetable)
some syrup or some mustard
pickles and/or pickled pearl onions
Kitchenware:
pan
Dutch oven
something to (s)mash potatoes, a fork is ok.
Stew beef:
Stewing beef takes quite a long time to cook. Cut the meat into (small) pieces, add salt and pepper, then brown them well in a large pan. Cover with water or beef stock, put the lid on, turn it to high heat. When it is boiling, turn down to medium heat and simmer for 1 and 1/2 hours. Check it every half hour and add a bit more water; the water should just cover the meat. After an hour and a half, the meat will be tender.
Hodgepodge:
Clean the potatoes and carrots, then chop the potatoes in ± 2cm pieces, the carrots a bit smaller. Peel the onions and chop them in not to thick rings or pieces.
Put the chopped potatoes in the Dutch oven and add water so the potatoes are completely submerged (and if you like it add the bouillon cube). Put the chopped carrots and onions on top of the potatoes, add salt and pepper to taste and bring this to a boil. When boiling reduce the heat and let it boil at a low heat for about 15 to 20 minutes. If you use smoked sausage in stead of stew beef, add the smoked sausage on top of the vegetables after about 8 to 10 minutes so it also get heated.
After about 15 to 20 minutes the vegetables are cooked well, take the smoked sausage out and put aside and drain the vegetables. Now (s)mash the vegetables with a fork, you can choose the consistency yourself. While stirring, add the butter and some milk to make it more smooth and creamy, just the way you like it, but be careful you don't add to much milk, this can screw up the structure. If you like this dish to be a bit sweet, add some syrup. If you like mustard you can add some in stead of syrup.
Serve the hodgepodge with the stew beef or smoked sausage and some pickles and/or pickled pearl onions. When served with stew beef, don't forget to use the gravy. When served with smoked sausage you can also make some gravy yourself and add this to the hodgepodge, is also tasty.
hodgepodge with stew beef and gravy:
hodgepodge with smoked sausage:
(edited)
Belgium is mostly known for our French fries and our chocolates of course :-)
And beer, lots of beer :-)
And beer, lots of beer :-)
Your chocolate tastes same as ours and it doesn`t make any sense you are mostly known because of your French fries.
:)
:)
Your chocolate tastes same as ours and it doesn`t make any sense you are mostly known because of your French fries.
Belgiums is known for it's Belgium pralines/bonbons, that's just how it is.
And French fries isn't really what Belgium is famous for, but French fries is the name everyone understands. In fact, they are called 'friet(en)' in Belgium and 'patat' in the Netherlands and look a bit like French fries, but aren't the same. Unlike the 6–10 mm thick French fries which are normally served in American fast-food restaurants, Belgian and Dutch fries are more substantial, 12–15 mm thick, like the chips in the English dish Fish and Chips.
French fries:
friet(en) or patat:
(edited)
Belgiums is known for it's Belgium pralines/bonbons, that's just how it is.
And French fries isn't really what Belgium is famous for, but French fries is the name everyone understands. In fact, they are called 'friet(en)' in Belgium and 'patat' in the Netherlands and look a bit like French fries, but aren't the same. Unlike the 6–10 mm thick French fries which are normally served in American fast-food restaurants, Belgian and Dutch fries are more substantial, 12–15 mm thick, like the chips in the English dish Fish and Chips.
French fries:
friet(en) or patat:
(edited)
You're not really correct, we do have those small ones too. 'French' just refers to the way they are made: 'French fried fries' (fries made in the 'French way').
And we have in every village (multiple) shops where you can only buy fries and fried snacks.
Ah ok, learned something new :) Thought friet/patat is the one mostly eaten in Belgium restaurants, frietkots etc, the same as in the Netherlands. We also have smaller ones, but they are still more thick as French fries. French fries in the Netherlands are normally only served in American fast-food restaurants, in snackbars they sell almost always only friet/patat.
I'm cooking another really easy Dutch dish at the moment, this time 'boerenkool met worst' (curly kale hodgepodge with smoked sausage), again cooking for dummies, Dutch style ... and also very cheap to make :)
Ingredients:
± 0,5 kg 'rookworst' (smoked sausage)
± 1,0 kg crumbly potatoes, these are good to make hodgepodge, better as the hard potatoes
± 0,5 kg curly kale
water
salt and pepper
100 gram (dairy) butter
some milk
2 á 3 tablespoons of vinegar or olive oil
gravy (or good instant gravy)
Extra suggestions:
pickles and/or pickled pearl onions
Kitchenware:
pan
Dutch oven
something to (s)mash potatoes, a fork is ok.
Preparation:
Clean the potatoes and chop them in ± 4cm pieces. Clean the curly kale and shop it smaller.
Put the chopped potatoes in the Dutch oven and add water so the potatoes are completely submerged. Put the curly kale on top of the potatoes, add salt and pepper to taste and bring this to a boil. When boiling reduce the heat and let it boil at a low heat for about 15 to 20 minutes. Put the smoked sausage on top of the vegetables after about 8 to 10 minutes so it also get heated.
After about 15 to 20 minutes, when the potatoes are cooked well, take the smoked sausage out and put aside and drain the vegetables. Now (s)mash the vegetables with a fork, you can choose the consistency yourself. While stirring, add the butter and milk to make it a bit more smooth and creamy, just the way you like it, but be careful you don't add to much milk, this can screw up the structure. Add the vinegar or olive oil and stir again, and your 'boerenkool met worst' (curly kale hodgepodge with smoked sausage) is finished.
Make the gravy as you like it (or use good instant gravy) in a pan.
Serve the curly kale hodgepodge with the smoked sausage, gravy and some pickles and/or pickled pearl onions.
Bon appétit! I will ... :)
(edited)
Ingredients:
± 0,5 kg 'rookworst' (smoked sausage)
± 1,0 kg crumbly potatoes, these are good to make hodgepodge, better as the hard potatoes
± 0,5 kg curly kale
water
salt and pepper
100 gram (dairy) butter
some milk
2 á 3 tablespoons of vinegar or olive oil
gravy (or good instant gravy)
Extra suggestions:
pickles and/or pickled pearl onions
Kitchenware:
pan
Dutch oven
something to (s)mash potatoes, a fork is ok.
Preparation:
Clean the potatoes and chop them in ± 4cm pieces. Clean the curly kale and shop it smaller.
Put the chopped potatoes in the Dutch oven and add water so the potatoes are completely submerged. Put the curly kale on top of the potatoes, add salt and pepper to taste and bring this to a boil. When boiling reduce the heat and let it boil at a low heat for about 15 to 20 minutes. Put the smoked sausage on top of the vegetables after about 8 to 10 minutes so it also get heated.
After about 15 to 20 minutes, when the potatoes are cooked well, take the smoked sausage out and put aside and drain the vegetables. Now (s)mash the vegetables with a fork, you can choose the consistency yourself. While stirring, add the butter and milk to make it a bit more smooth and creamy, just the way you like it, but be careful you don't add to much milk, this can screw up the structure. Add the vinegar or olive oil and stir again, and your 'boerenkool met worst' (curly kale hodgepodge with smoked sausage) is finished.
Make the gravy as you like it (or use good instant gravy) in a pan.
Serve the curly kale hodgepodge with the smoked sausage, gravy and some pickles and/or pickled pearl onions.
Bon appétit! I will ... :)
(edited)