Echte Nederlandse pannenkoeken – Real Dutch pancakes

Echte Nederlandse pannenkoeken – Real Dutch pancakes

Recipe by NLCourse: Main, Dessert
Servings

20

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 500 grams of whole wheat flour

  • 1 liter of milk

  • 4 eggs

  • a pinch of salt

  • a mixer

  • a big bowl

  • a pan

  • a teaspoon of oil

  • a soup spoon

Directions

  • Take a large bowl and put the flour, milk, eggs and salt in the bowl.
  • Mix everything together with the mixer until there are no more lumps in the batter.
  • Take the pan, put it on the fire, put a teaspoon of oil in it and divide the oil over the pan.
  • Take a soup spoon and then divide some batter in the middle of the pan with the soup spoon. You can also add slices of cheese at this point.
  • Let the pancake bake until the top is completely dry. Turn the pancake over with a spatula and bake for about a minute more until both sides are lightly browned.
  • Repeat until the batter is used up. You can still put Dutch syrup on it, but this is not necessary and of course not very healthy.

Andijvie stamppot – Vegetarian endive stew

Vegetarian endive stew

Recipe by NLCourse: Main
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 1200 gr floury potatoes

  • 500 gr endive

  • pepper and salt

  • vegetarian smoked sausage

  • vegetarian gravy powder

  • butter

Directions

  • Peel all potatoes, cut in half so they are not too big. Once you’ve peeled them, put them into a pan filled with water (put about 2 tsp salt in the water). Let them cook for 20 minutes.
  • In the meantime, take the smoked sausage, remove the outer packaging. Place the smoked sausage with the inner packaging in a pan with hot water. Leave the smoked sausage in the pan for 15 minutes. But make sure the water doesn’t boil!
  • For the gravy, melt a little bit of butter in the pan. Add a bit of water and then add 3 tsp gravy powder. Make sure to stir it all together.
  • In the meantime, the potatoes and the smoked sausage are ready, rinse away the water that comes with the potatoes. Mash the potatoes with a pestle, now stir the endive through the potatoes.
  • Remove the smoked sausage from its packaging, set the table and you’re done!  
  • Serve with / very good with some mustard and silver onions!

Erwtensoep / Snert / Pea soup

Erwtensoep / Snert / Pea soup

Recipe by NLCourse: Soups
Servings

3

servings
Prep time

10

minutes
Cooking time

1

hour 

20

minutes

Ingredients

  • 250 gr split peas

  • 0.5 leeks

  • 1 liter of water

  • 1 beef stock cubes

  • 125 gr celeriac

  • 0.5 carrots

  • 0.5 potato (250 gr)

  • 0.5 smoked sausage (275 gr)

  • 150 gr shoulder pork chop

  • 0.5 onion

Directions

  • Bring 2 liters of water to the boil with the stock cubes and split peas. Add the pork shoulder in its entirety. Let it simmer for about 1 hour, stirring occasionally.
  • Meanwhile, peel the carrot, potato and celeriac and cut into cubes of about 1 cm. Cut the leek into rings and wash them well. Peel the onion and cut it into small pieces.
  • After about 1 hour of cooking you will notice that the split peas begin to fall apart and a green mass is formed. Some split peas will break sooner or later than others. Stir well a few times to speed this up.
  • Remove the shoulder chops from the pan, cut into pieces and add to the soup along with the chopped vegetables and potato. Let the soup simmer for about another hour and a half until the vegetables and potato are cooked and have shrunk a bit. Cut the smoked sausage into slices and stir it into the pea soup during the last few minutes and heat through. Season the pea soup with a little extra salt and pepper, if desired.

Zuurkool – SAUERKRAUT (the Dutch way)

Zuurkool – Sauerkraut (the Dutch way)

Recipe by NLCourse: Main
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 900 g potatoes

  • 500 g sauerkraut

  • 125 g low-fat bacon strips

  • 200 ml milk

  • 50 g butter

  • salt

Directions

  • Peel the potatoes and cut them into cubes.
  • Place the potatoes in a pan and fill the pan with cold water until almost submerged. Bring the potatoes to boil and let them cook gently for about 20 minutes. Drain the potatoes and let them evaporate with the lid on the pan.
  • Stew the sauerkraut in some water for ± 20 minutes.
  • Mash the potatoes into a puree and add the sauerkraut. Gradually add the milk and the margarine and stir well until well blended. Add the bacon and stir.