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   Menu by category for Dutch recipes   
also from Overseas (Dutch Indies)

Category: Italian, Spanish and Greek dishes, also for the Dutch kitchen

Spaghetti Bolognese with minced meat, onion and mushrooms. Slice an onion and stir-fry this with the minced or chopped meat on high fire about 10 minutes in olive oil. Add to the meat Bolognese sauce from a glass pot. Add also mushrooms (from a glass pot or tin). Cook the spaghetti in salt water in ten minutes and remove then the water. Set the frying pan on high fire for a moment to warm it, if needed.

You can serve the food in two scales or all in a common pot. Set for the lovers also on table a glass pot with cocktail onions (pearl onions).

In stead of minced meat you can choose also pieces of bacon or pork for the frying pan. Little cubes of ham are suited for the last moment of the stir-frying. Italian food lovers scatter rasped (Parmesan or Dutch) cheese over the dish.

Spaghetti bolognese and spaghetti paesana you can get also in an Italian Pizzeria (present and beloved in each Dutch town). The first dish contains spaghetti with tomato sauce, fried minced meat and parmesan cheese. The last dish contains spaghetti with tomato sauce, baked mushrooms, ham, bacon, onions and parmesan cheese. You also can get these dishes with macaroni in stead of spaghetti. Excellent is also spaghetti or macaroni carbonara with ham, bacon, cheese, cream sauce and parmesan cheese. Pizza's with the same name contain sort like ingredients.

Spaghetti alle vongole. Italians prepare this dish two ways: with tomatoes (in rosso) and without (in bianco). The other traditional ingredients are limited to spaghetti, live clams, garlic, olive oil, parsley, salt and pepper. You have to remove all damaged and open clams before cooking. The live clams (bivalve mollusks), like mussels and venus clamps, open during sweating or cooking, releasing a liquid that serves as the primary flavoring agent. If the shells are open, they are ready to be added as a whole to the already made spaghetti. Shells that do not open after cooking, you have to throw away.
More about edible shellfish and how to prepare these, you can find on my web page North Atlantic shellfish and crustaceans as delicacies.

Dutch elbow macaroni with ham and cheese. Macaroni is a borrowed name of the Italian maccheroni pasta, just like penne. Cut 250 gram ham and 200 gram cheese into pieces for 500 gram macaroni. Commonly 10 minutes for cooking the macaroni apart in sufficient water. Do not forget a little salt and one or two beef stock cubes to add to the boiling water. Mixed with some slices of finely cut smoked bacon or salami makes the meal heartier. Serve after your choice ketchup, tomato purée or a cheese sauce with the macaroni on the table. As vegetables you can serve a salad with salad sauce and tomatoes. Serve a little glas pot with pickled silverskin onions on the table for the lovers.

Recipes with fish. The Italian kitchen knows also many recipes for pizza or spaghetti with fish.

Marinara: tomato sauce, shrimps, salmon and anchovies.
Al tonno: tomato sauce, garlic, parsley and tuna.
Alle vongole: tomato sauce, garlic, parsley and mussels.
Frutti di mare: tomato sauce, fish and sea fruits.
The ingredients can differ slightly for pizza or spaghetti and are also dependent on the pizzeria.

A simple recipe for spaghetti with tuna. Click on the just showed extern web link. You can replace the tuna of course also for other sorts of fish or sea fruits.

Paella from the Spanish kitchen is sort like as the recipes with fish for spaghetti, but then with rice. The rice dish exists of fish, sea fruits, like little lobsters, shrimps and mussels, chicken meat and/or Spanish sausages (chorizo) cut in pieces, mixed with vegetables like garden peas or sliced snap beans. Seafood paella only based on fish and sea fruits do not need green vegetables. All in a Paella pan, except the rice apart cooked in a tasty bouillon, to add later. Also the sauce is based on tomatoes, but with Spanish flavor (saffron). Mix together all in a big Paella pan. External link: Receipt Wiki Cookbook.

Inkfish or squid (cephalopod) also comes from the Mediterranean kitchen and is commercial an important sort of seafood. The inkfish has eight arms and sometimes two extra taste tentacles and can swim very fast. In Europe are these fishes caught in the Mediterranean Sea and near the coast of Atlantic Africa. The inkfish needs professional preparation for cooking. You can bake this fish in sliced rings or cook in soup. In Europe we go to a Greek restaurant for inkfish.

A collection of recipes from around the world: Wikimedia Cookbook.

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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. North Atlantic shellfish and crustaceans as delicacies. Dutch seafood salads and specialties. 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. 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 and John.