John N's web site for Science and Fiction
Menu by category for Dutch
also from Overseas (Dutch Indies)
Category: Recipes for Dutch stews (mash pots).
Mash pots with leaf vegetables.
Mash pot endive with meatball
and a dimple gravy (meat sauce).
Mashed pot endive or spinach with potatoes. Cook the sliced endive 10 minutes in little water with some salt. Get an handful endive separate to mix later fresh. Potatoes 30 minutes. Remove the water, mix, mash and .. ready. Serve pork meatball or meat chop with it and eventually fried pieces of bacon. Fry pieces of bacon in a roastpan light brown. Use 20-30 minutes for frying pork meatball or meat chop. In stead of endive you can use spinach (add it fresh in the boiling water for the last 1-2 minutes). On hot fire fried beef strip steak or T-bone (4-8 minutes for frying) taste also excellent, when you serve spinach. Do not forget that also fried roast beef taste good with this mash pots or with salad only. Roast beef is one of the meats traditionally served at Sunday dinner, although it is also often served as a cold cut in snack bars, usually in sandwiches, as a special delicacy.
I can recommend fresh lettuce, endive or spinach from own garden. These vegetables grow prosperous in almost each sort of soil and are easy to cultivate. You have to harvest them well-timed. A few square meters garden suffice for a whole summer season vegetables.
Mashed pot lettuce (salad) with potatoes. Cook the potatoes and fry the pieces of bacon as above. Wash the lettuce and leak the water, then slice the lettuce fine. Add the fresh lettuce to the warm water just before removing the water from the cooked potatoes and mash the potatoes and lettuce with a little milk. Serve the bacon and bacon fat apart at the table. As extra you can serve thick sliced luncheon meat cold or warm (baked light brown in a frying pan). Other meat such a meatball or pork chop is also a good alternative or a firmly cooked egg. Very expensive meat as strip beefsteak, T-bone beefsteak or roasted beef is not really needed. Personally I prefer a golden brown baked pork meatball or pork chop.
You also can serve the fresh sliced lettuce mixed with fresh sliced tomatoes separately with a salad dressing and/or tomato sauce beside cooked potatoes or potato chips (potato strips deep fried in hot oil). It is very healthy and taste excellent.
Mashpot chicory (Belgian endive or Dutch witlof) with potatoes, ham and cheese. Cut the chicory in slices and remove the bitter core if you want. Cook the potatoes in 30 and the chicory in 20 minutes in water with some salt. Remove the water. Mash all together with some milk and add the pieces ham and cheese (or Boursin). Hereby taste a cordon bleu, schnitzel and also a fried or roasted chicken very good. You can serve also the chicory and potatoes apart. Cook each chicory as a whole and cut each chicory open after cooking to fill each with a slice ham and cheese or use a ham-cheese sauce from a package (Knorr mark of Heinz).
Mash pot leek with potatoes, cheese and mincemeat. Use for the the leek only the white and light green parts of the leaves. Wash the leek, slice it in rings and cook it then in 10-13 minutes. You can also stir-fry the leek with the minced meat in a stir-fry pan with some butter or olive oil and eventually sliced onion or shallot and some pepper. Cook meanwhile also the potatoes in water with some salt in 30 minutes. Cut some Dutch cheese in cubes to add to the mashpot and mix all. You can add some milk for mashing. The modern version for Dutch cheese is French cheese such as Roquefort. Of course you can serve extra meat with this dish such as cordon blue or Wiener schnitzel.
Mash pots with sorts of cabbage.
Mashed pot sauerkraut with potatoes. One or two packets of sour cabbage (sauerkraut) with enough potatoes for cooking together in 30 minutes in sufficient water without salt. Remove the water, mash and .. ready. Same meat as Dutch hotchpotch. Fry pieces of bacon in a roastpan light brown. Use 20-30 minutes for frying sausages or meatballs. In stead of fried sausages you can use smoked sausages (Dutch rookworst). Warm the already smoked sausages 20 minutes in hot not boiling water. Left you see a hearty German pork disk, with cooked meat from a just slaughtered pig (Schlachteplatte), that primarily consists of boiled belly pork, freshly cooked Blutwurst (blood sausage) and Leberwurst (liver sausage) and with Sauerkraut. Right Dutch sauerkraut with a large piece of a typical Dutch smoked sausage.
Sauerkraut with cooked potatoes,
bacon and smoked sausages.
Farmers cabbage or Dutch kale with potatoes. Let the sliced kale (borecole) cook for 15 minutes in water. Then remove the water and spool the kale with cold water. This takes away the bitter taste of kale and makes it gentler. Put the potatoes with the kale above for another 30 minutes to boil together in water with salt. Remove the water, mash and .. ready. Same meat as Dutch hotchpotch.
Some people place the fresh kale first a night in the deepfreezer, so that it tastes as if the frost came over it. This Dutch cabbage can stand frost in autumn or early winter.
Farmers cabbage with fried potatoes,
bacon, cutlet and sausages.
Beef like rib roast (150-180 minutes) needs longer cooking times. Pork as fresh fried German sausage (Bratwurst) or fried farmer's sausage (20-30 minutes) taste also good. Except for sauerkraut you have to use some salt for the mashed pots. You can add a little butter for mashing. Serve the sauce of the fried meat apart on your table. Left you see fresh farmer's sausages and right a fresh rib roast. You are of course free to use less fat meat.
Except for the lettuce, endive and spinach stew, you can keep these stews in your deep freezer or refrigerator for several days and they keep their same delicious taste.
Red cabbage and potatoes. Slice the red cabbage very thinly and boil this 45 minutes in water with not too many salt and two till four tablespoons vinegar. You can add one or two rasped apples for the last ten minutes for boiling. Remove the water and add some butter and one or two flattened tablespoons sugar. Let it stew while stirring with some cornflour or potato flour added as binder. Clove or pepper after your choice. Cook the potatoes as usual, remove the water and add the potatoes to the red cabbage. Mash all and ready! Fried beef or pork as with farmers cabbage, cutlets or meatballs. Traditional also loved is red meat or wild roast. Of course you can also serve the red cabbage withe pieces op apples and potatoes apart
Savoy cabbage and potatoes. Cook the sliced green Savoy cabbage together with potatoes in sufficient salt water in 30 minutes and remove the water. Stir and mash at last all together and use some pepper or nutmeg. Thereby fits a big role drawer or beef with the fat of the meat for the jus sauce.
Green Savoy cabbage has also a pointed variant, just like an oxheart cabbage as variant of white cabbage. White cabbage and oxheart cabbage can be prepared on the same way as Savoy cabbage and the taste is nearly identical.
Chinese cabbage and potatoes. For this softer sort of cabbage you can better serve the potatoes and cabbage apart. Hereby fits a basil or cheese sauce for the Chinese cabbage. Cook the sliced Chinese cabbage for 10-15 minutes in sufficient water with some salt. Add at the end of the cooing time an handful of the fresh soft white inner leaves, mix it with the cooking cabbage and let it cook for a moment. Cook the potatoes apart during 20-30 minutes. Do not forget to serve also a spicy meat sauce for the potatoes and for the meat. A well fried chicken, Wiener schnitzel or cordon blue taste also excellent with this dish.
Mash pots with root vegetables or tuberous plants.
Dutch hutspot (hotchpotch)
to prepare with masher and pot spoon.
Dutch hodgepodge or hotchpotch with potatoes. Sliced winter carrots, onions and potatoes for cooking together in 30 minutes in sufficient water with some salt. Remove the water, mash and .. ready. Fry pieces of bacon in a roastpan light brown. Use 20-30 minutes for frying sausages or meatballs. In stead of fried sausages you can use smoked sausages (Dutch rookworst). Warm the already smoked sausages 20 minutes in hot not boiling water.
Mashpot red beets with potatoes and bacon or pork. Fry in 5-10 minutes the pieces bacon in a roast pan with butter or olive oil. Use 20-30 minutes for frying pork or meatballs. Cook the potatoes 30 minutes in salt water. Remove the water from the potatoes and add warm beetroots (from a glass pot). Add an extra tablespoon vinegar and some pepper after your choice. Together with the bacon you can fry pieces of an apple light brown. Sometimes you can buy also already cooked beets in a store or market. Slice these beets in pieces and stew them for another ten minutes. You can also cook fresh beetroots yourself, after removing leafage and tail. Wash it good with water and then boil it in de skin with salted water. The smaller summer beets need 20-30 minutes for cooking and the larger winter beets 60 minutes or longer. Cool it in cold water, push the beets out off their skins, slice it and warm it up.
Mashpot yellow turnip (rutabaga) with potatoes and bacon or pork. Peel the turnip and cut them in little pieces, just like the potatoes. Boil both in water with some salt added for 25-30 minutes, till it's well done. Remove the water, mix and mash with a little milk, butter or jus of the meat. For more flavor you can add pepper and nutmeg. In stead of bacon you can use also meatballs, fried or smoked sausages, etc.
Mashpot white turnip can be prepared sort like as the yellow turnip. Take a cooking time of twenty minutes for the smaller white turnips.
Traditional mash pots and stews.
Dutch hot lightning (hete bliksem). Mashpot potatoes with sweet and sour apples of both just as much. Cook the diced sweet apples first 15 minutes in water with salt and add then the diced sour apples and potatoes for cooking together another 30 minutes. Eventually some pepper or cinnamon after your choice. Stewed or fried bacon as meat. Use some meat sauce for mashing. With this dish is traditionally also often served slices baked blood sausage (black pudding) or minced beef in tripe.
You can replace eventually the sweet apples for pears or use only sweet apples or sweet-and-sour apples. Also dried apples can be used after a night relinquished in water and cook it the next day together with the potatoes. For a fast mashpot hot lightning you can replace the apples for apple-sauce from glass pot. Sweet apples from Dutch bottom are for sale in the months September and October and can not long be kept fresh.
Mashed pot Dutch or French salt sliced navy beans and white beans with potatoes, smoked sausages and/or bacon. Cook the potatoes in 30 minutes. Prepare the dutch or french salt navy beans as mentioned on the vacuum package (mostly after one night in a lot of water, else to salty). Use cooked white beans from a little glass pot or tin. Fry in 5-10 minutes the pieces of bacon in a roast pan with butter or olive oil. Warm the already cooked or smoked sausages in hot (not boiling) water within 20 minutes. Remove the water from the potatoes, scatter some pepper over them and add the french and white beans. Mash all together with some butter or grease from the bacon. Instead of pieces of bacon, you can use also pieces of cooked meat.
You can of course also choose for fresh French beans, also called Dutch navy beans, green beans, string beans or snap beans. Slice the beans in thin little pieces. Cook the beans for about ten minutes, till they are cooked so as to be firm but not hard (al dente). Taste them your self and do not cook to long.
Stew with lentils, vegetables and meat.
Stew is a dish that has ingredients, which need to be stewed a long time before it is ready. Traditionally consist stews of parts of meat and vegetables, who need a long cooking time. It is an one pan's meal, whereby the divers ingredients are added, with taking consideration of the needed stewing times. Mostly serve as basic ingredient legumes, such as split peas or lentils, with soup vegetables, cabbage, carrots, onions or potatoes. Of course also with stew meat, bacon or sausages.
See for the preparation of spit peas, dried lentils and stew meat my web page Pea soup, brown bean soup, lentil soup, etc.
Dutch hachee. Hachee based on beef, onions and acid (usually vinegar or wine) is a typical example of traditional Dutch cuisine and particularly of Brabantish cuisine. Clove and bay leaves are added to the thick gravy.
It is usually served with Red Cabbage, apples, apple sauce, potatoes, hutspot or rice.
See the internet for a Dutch hachee recipe.
A stew with meat and vegetables.
Hungarian goulash. Goulash is a dish, originally from Hungary, a stew or a soup, usually made of beef, red onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyás, the word for a cattle stockman or herdsman.
See internet for a Goulash recipe with a package Knorr® Goulash (Beef Stew) with boneless chuck or round steak, cut into 1-inch cubes, onions and Knorr recipe mix. See also the internet for an Hungarian goulash recipe, also beloved on the Dutch table.
Onions stew or mash pot. Onions with mashed potatoes is an old Dutch soldier's meal and related to hachee. It is based on fried onion rings and potatoe puree with pepper, salt and some acid (usually vinegar or wine). It can be served with braised steak or soured herring.
Own kitchen garden with herbs and vegetables.
Vegetable garden or vegetable plot. Except the above mentioned vegetables, such as lettuce, endive or spinach, from own garden, I prefer to let the other sorts in the hands of a professional gardener. But with exception of onion or shallot from own summer garden, because the delicious smell by harvest. Of course there may not miss in your own garden a place for herb plants, such as parsley, chive, celery, etc.
When you have a larger garden, you can also let grow butter beans, potatoes and so on. Ask advice to a neighboring allotment gardener, who knows what will grow the best on your garden soil. I am personally also a fan of organic gardening, with only biological pest control and organic fertilizers. With old horse or chicken dung your vegetables grow much larger than normal.
Cowbridge Physic Garden, Wales,
with traditional medicinal plants and herbs.
Menu for Dutch recipes by category each on an own page.
Recipes for Dutch stews (mash pots).
Vegetables with potatoes and meat apart.
Diverse traditional Dutch dishes with beans.
Pea soup, brown bean soup, lentil soup and other full meal soups.
Dutch chicken and egg dishes, also other poultry.
Dutch pancakes, doughnuts, apple fritters and turnovers.
Bami or nasi goreng with lumpia and rice dishes from Overseas.
Italian, Spanish and Greek dishes, also for the Dutch kitchen.
Dutch recipes for North Atlantic sea fish.
Durable caught fish, aquacullure and fish farms.
North Atlantic shellfish and crustaceans as delicacies.
Dutch seafood salads, specialties and sandwiches with fish.
Dutch entrées and desserts, also sweet delicacies.
Tips for breakfast, brunch or lunch and tasty snacks in the afternoon.
Kitchen herbs and spices in bird's ey view.
Plop chicken, clap fish and more nonsens.
Traditional Dutch drinks before, during and after dinner.
There are also diverse foreign recipes in the menu, who are popular in the Netherlands
and wherefore the ingredients are almost everywhere available.
Make your choice!
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Old Dutch recipes from Yuda
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