Fancy trying an authentic Dutch meal or a traditional Dutch cake? We have gathered together some typical and much loved Dutch recipes which are so simple to prepare, that you can easily have a go yourself!
Apple pie is an indulgent mid-morning or afternoon treat! A traditional Dutch cake used for everyday treatment, birthday cakes and desserts. Really nice to make yourself!
Hold the raisins in warm water (about15 minutes) and pat dry.
Place the rack just below the middle of the oven and preheat the oven. Grease the spring with butter or use our Dr.Oetker cooking spray for maximum effect. Stir the butter in a mixing bowl and add the apple pie Koopmansmix and 2/3 of the whipped egg. Knead the mixture with a mixer or by hand until it becomes a cohesive dough mass. Cover with 2/3 of the dough the bottom and the edge of the springform pan as a result that the bottom of the pie has been laid.
Peel the sweetsour apples, remove the cores and slice the apples into cubes. Add to the apple cubes sugar, cinnamonandraisins.
Fill the mold with the apple mixture and press it to the bottom of the pie.
Dust the surface with a littleflour.
To finish the remaining dough you can now make thin rolls and make it slightly flatter on the counter until they become strips. Lay the strips crosswise over the apple mixture for a perfect top.
Bake the apple pie ready and golden brown in 60-75 minutes.
Those are called Dutch Biscuits. They are delicious with a cup of tea or coffee! Also a popular snack with the traditional Dutch fiest Sinterklaas.
Place the rack just below the middle of the oven and preheat the oven. Stir in the butter until it is slightly softened, add the speculaas Koopmansmix and 2 tablespoons of water. Knead the mixture with a mixer or by hand until a cohesive dough. Place the dough in the refrigerator. Mix the almond paste Koopmans with half the egg and 2 tablespoons of water. Grease the baking pan with butter or with the Dr.Oetkercooking spray for maximum effect.
Knead the dough briefly and divide it into 3 parts. With 2 parts of the dough you make the bottom by pressing it to the mold. The dough have to be 2 cm thick. Spread the almond paste with the back of a wet spoon over the dough. Roll the remaining dough into a slice the size of the mold and place it on the almond paste. Press the edges together so that the almond paste is covered. Brush with an egg for a shiny color. Bake the speculaas in approximately 40 minutes.
Pancakes are a children favourite meal. For lunch or dinner, perfect for children parties or big family events!
Put the Koopmanspancake mix in a mixing bowl and add half of the milk. Stir with a mixer or blender until it is smooth. While stirring, add the rest of the milk and eggs.This creates a smooth and thin batter. Heat a knob of butter and a little oil in a skillet. Pour some batter into the pan, be sure that the pancake is nice round and fry the pancakes on both sides until they are golden brown. Serve the pancakes for an extra finishing touch with syrup, sugar or jam.
Dutch doughnuts are delicious and served warm on New Year’s Eve! Don’t forget that homemade oliebollen are the best!
Hold the raisins in warm water (about 15 minutes) and pat dry.
Add the mix and water together in a mixing bowl.
Stir everything with a spoon or a mixer until it has a smooth look. Add the currants and/or raisins into the batter. Let the batter in the bowl, covered with plastic, about 45min. Let it rise at room temperature. No longer stir the batter during rising and baking. Use a deep pan or fryer to heat up the oil until steam starts coming of ( circa 190 ° C). Form with two spoons balls batter. Let the balls slip into the hot oil and dip them briefly under. Fry the oliebollen in about 3-4min. Until they have a golden brown glow. Take them with a skimmer from the oil. Drain them on paper towels. Make the oliebollen fully complete by sprinkling some powdered sugar.
These are mini pancakes. Delicious lunch for all the kids. Make the pancakes extra festive by sprinkling powdered sugar. Enjoy!
Pour the milk into a mixing bowl. Add the Koopmans poffertjes mix and stir the batter with a mixer until you have a smooth batter. Stir the eggs and the oil into the batter. Heat a traditional poffertjespan (if you do not have one, use a large frying pan and spoon in a tablespoon of batter per poffertje, leaving at least 2 inches between each one) and grease the dimples with butter.
Pour the batter into the holes with a spoon. Fry the pancakes on the bottom brown. Before the batter is completely solidified, turn over the pancakes with a fork or skewer and cook the pancakes on the other side brown. Serve the pancakes with butter and powdered sugar.
This typical Dutch french toast is a popular breakfast meal. A good starter to have a great day!
Stir this with a fork or spoon until you have a creamy batter.
Heat the butter in the frying pan. Dip two or three slices of bread one by one into the egg mix and place them into the pan. Bakethe French toaston both sides golden brown and then serve themdirectly. Sprinkle some brown sugar over the french toast or pour some syrup over the french toast.
Bread is real popular under the Dutch population. We eat it for breakfast, lunch and snack. We even take bread to our work or schoolday for lunch. The real deal is Farmer Bread, nice dark brown bread. Super healthy! Try to make it yourself!
Add the mix, water and the butter in a mixing bowl (you can keep one table spoon behind to keep as decoration for later).
Knead the mixture with a mixer until it becomes a smooth dough. Leave the dough in the bowl for 10 minutes, covered with plastic, at room temperature so it can rise. Press the dough and pull it into a long and flat piece. Fold the dough piece three times and close it. Now press it flat again. Roll the piece firmly until it becomes a nice roll. Place the dough roll on a greased baking sheet.
If you want to decorate the bread with the with held mix, brush it with water first. Place a tea towel over the roll dough and let the dough rise for 45 minutes. Meanwhile, preheat the oven. Bake in the middle of the oven for about 30 minutes until the bread has a nice brown glow.
VOOR BIJ DE BORREL
Bitterballen are so typical Dutch that there even isn’t an English definition for it. However, definitly worth a try! You could describe it as crunchy deep fried meatballs and delicious with mustard.
Empty the can ragout in a bowl, sprinkle the breadcrumbs on a plate and whisk the egg with two tablespoons of water in a separate bowl. Then scoop a spoonful of stew out of the bowl and gently roll in the breadcrumbs. Take the ball, lay it gently into the egg mixture and then roll in the breadcrumbs gently again until a firm skin exist without creating cracks. Repeat this with every meatball. Heat the cooking oil until the smoke comes of, then dip about 6-8 bitterballen one by one in the frying oil and fry until they are golden brown. Let the bitterballen drain on paper towels and serve with a bowl of Dutch mustard and cocktail toothpicks with the Dutchflag!
Custard is an everyday dessert. Really nice with some whipped cream or even with chocolate sprinklers!
You can make pudding without cooking! Whip the milk with the pudding powder for a minute. Spread the pudding over the bowls. Let the pudding stand for 10 minutes in the refrigerator. And ready to serve! Tip: nice with fresh fruit and whipped cream!
Sauerkraut stew with sausage is a hearty Dutch favorite! A real winter meal!
Put the Maggi mashed potatoes into a pan and add the milk, water and a little butter.
Stir everything until it looks like soft and creamy mashed potatoes.
Wash the sauerkraut and put this in a pan.
Poor some water in the pan with sauerkraut until the sauerkraut is halfway laying in the water. Boil this with a little bit of salt. The sauerkraut will be done and boiled dried in 40 minutes.
Stir the sauerkraut through the smashed potatoes. You can even add some fried bacon bits.
To complete the real Dutch pot a sausage of Unox cannot be missed.
Keep the sausage wrapped in the transparent foil. Leave the sausage to cook on a low heat for about 15 minutes a layer of oil in the pan(do not boil) . Lastly, cut the smoked sausage into slices and either mix into the mash or serve separately.
Kale with smoked sausage is a hearty Dutch favorite! A real winter meal!
Put the Maggi mashed potatoes into a pan and add the milk, water and some butter.
Stir everything until it looks like soft and creamy mashed potatoes. While stirring put the kale into the smashed potatoes. To complete the real Dutch pot, a sausage of Unox cannot be missed.
Keep the sausage wrapped in the transparent foil. Leave the sausage to cook on a low heat for about 15 minutes (do not boil) . Lastly, cut the smoked sausage into slices and either mix into the mash or serve separate.
Dutch pea soup with rye bread is a real meal for the cold days. After a nice day of ice skating or playing in the snow you can warm up with pea soup and rye bread.
Heat up the soup and keep stirring in order to prevent it from burning.
Keep it for 10 minutes on a low profile fire. After these 10 minutes the soup is ready to be eaten!
Poor the soup in bowls and serve it with rye bread. The typical dish is finished.
Haagsche hopjes is a sweet from back in the days. It was invented by a baron who lived in The Hague as a replacement for coffee. Nowadays this old sweet is still popular under the name Rademaker hopje. Try to make it yourself!
Grease a baking tray with butter and make five deciliter quite strong coffee. After this you bring the coffee to boil in a pan of cast iron with a thick bottom. Add the syrup and sugar into the boiling coffee and mix it well. Now add the cream and butter into the mix. To test of the mass is thick enough you can try to scoop a little bit out of the mass and let it drop in cold water. If it becomes a droplet the mass is thick enough. Now pour the thickened mass on the baking sheet. About 1 cm thick. After this you can cut the coffee slice in pieces of 1.5 by1.5cm. Let the coffee pieces cool down. Finally, separate the pieces coffee from each other. Don’t forget to keep the Haagsche hopjes in a sealable bowl.