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 by category for Dutch
recipes 
