Delish Dutch Recipes!

Although Dutch cuisine is not as well-known as that of its European counterparts, you'd be amazed at how wonderful it is. There's something for everyone, from the sweet to the savoury to the downright bizarre.In the Netherlands, seafood is quite popular, especially herring, which is available both fresh and pickled. Fresh herring may be purchased from pushcarts on city streets during peak season, and it is also pickled and accessible all year. Another traditional method for curing goods is smoking, which is used for both seafood (smoked eel) and meats (smoked bacon). Take a peek at these delectable Dutch delicacies, along with recipes to try at home...

1.Stamppot

This isn't the most refined cuisine you'll find in the Netherlands, but it'll come in handy on those cold winter evenings. Stamppot, which literally translates to "mash pot," is the ultimate comfort dish, consisting of mashing potatoes with various veggies and topping it with a large smoked sausage and gravy. Boerenkool (kale), zuurkool (sauerkraut), hutspot (onions and carrots), and rauweandijvie(endive) are just a few of the stamppot types to try . Stamppot is one of the most popular Dutch dishes since it is nutritious, tasty, and simple to prepare.

INGREDIENTS

2lbs potatoes (900g)
1lb butternut squash{pumpkin} (500g)
1⁄2 lb sweet potatoes (250g)
1/2 lb yam (250g)
3 large carrots
2 large parsnips
1 large turnip
1 large leek
1 onion
1 lb savoy cabbage (or use green cabbage, kale, Swiss Chard, silverbeet or collards)
1⁄2 cup butter (or less to taste)
salt and pepper
1⁄2 cup chopped fresh parsley leaves (optional)
1 1⁄2 lbs dutch sausage, such as Rookworst (or other spicy sausage such as Spanish Chorizo)

INSTRUCTIONS

Prepare the vegetables: Peel and roughly chop the potato, Butternut squash (pumpkin), sweet potato/yam, carrots, parsnips and turnip. Peel and finely chop the onion. Wash any grit from the leek and cabbage, then slice both fairly finely.
Place the chopped vegetables in a large stock pot, and add water to barely cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 minutes.
Meanwhile, cook the rookworst as per the instructions on the wrap, or saute the chorizo, or other spicy sausage you choose, in a little oil. Slice, then keep warm.
Drain the vegetables well, then mash - but not too smoothly - some lumps are good ;-) Season with salt and pepper to taste. Add the butter, and mix through (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley.
Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter!

2.Boterkoek

Dutch boterkoek (butter cake) is one of the finest delicacies you'll discover in the Netherlands. It's simple to create and delightful to eat. This dairy treat is made with butter, sugar, and flour, and is often filled with almond paste for added taste. Depending on personal choice, it can also contain vanilla, salt, or lemon zest. It's generally served in little squares or tiny slices because to its dense consistency and rich flavour, and it's best eaten with a warm cup of koffie(coffee). Lekker!

INGREDIENTS

1½ cups (340 grams) unsalted butter, softened
1¼ cups (250 grams) granulated sugar
¼ cup (55 grams) firmly packed dark brown sugar
2 teaspoons (7 grams) tightly packed orange zest
1 large egg (50 grams), room temperature
1 large egg yolk (19 grams), room temperature
1½ teaspoons (9 grams) vanilla bean paste
2½ cups (313 grams) all-purpose flour
½ cup (62 grams) unbleached cake flour
1 teaspoon (3 grams) kosher salt
¼ teaspoon ground nutmeg
1 large egg white (30 grams), lightly beaten

INSTRUCTIONS

Preheat oven to 350°F (180°C).
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugars, and orange zest at low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, one at a time, beating until well combined after each addition. Beat in vanilla bean paste.
In a large bowl, whisk together flours, salt, and nutmeg until well combined. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape sides of bowl. (Dough will be quite thick.)
Spray a 9-inch springform pan with baking spray with flour; line bottom with parchment paper. Add dough to prepared pan; using a sheet of plastic wrap pressed on surface, spread and press dough into an even layer. Discard plastic wrap. Gently brush top of dough with egg white; using the tines of a fork, make a crosshatch pattern over surface of dough.
Bake for 25 minutes. Rotate pan, and bake until golden brown and a wooden pick inserted in center comes out clean, 10 to 15 minutes more. Let cool in pan for 5 minutes. Carefully remove sides of pan. Let cool completely on base of pan on a wire rack. Remove from base of pan and discard parchment before serving.