Kitchen timer and old Dutch recipes
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Kitchen timer and old Dutch recipes
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Kind of food Potatoes |
Cooking time in minutes 20-30 |
Recipes for Dutch stews (mash pots).
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 meatballs with it and eventually fried pieces of bacon. Fry pieces of bacon in a roastpan light brown. Use 20-30 minutes for frying meatballs. 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 steak or T-bone (4-8 minutes for frying) taste also excellent if you serve spinach.
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. Warm the smoked sausages 20 minutes in hot not boiling water.
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.
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.
Fat beef needs longer cooking times. Fat pork as fried German sausage or smoked Dutch sausage taste also good. You can add a little butter for mashing. Except for sauerkraut you have to use some salt for the mashed pots. Serve the sauce of the fried meat apart on your table. You are of course free to use less fat meat.
Except for the 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 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.
Chinese cabbage and potatoes. For this softer sort of cabbage you can better serve the potatoes and cabbage apart. Hereby fits a basil, cheese or tomato 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. Chicken taste also excellent with this dish.
Mashpot 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. Meatballs or pork and meat jus or bacon fat makes the meal complete.
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). 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 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 package (sortlike as german sauerkraut in a package). 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 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.
Diverse traditional Dutch dishes with beans.
Marrowfat peas with bacon and minced meat. Fry in 5-10 minutes the pieces bacon in a roast pan with butter or olive oil. Get the bacons out the pan and put spiced minced meat in it. Fry the minced meat light brown and add then soup vegetables or mixed garden vegetables for once more 10 minutes (stirring) frying. Add at last the fried bacon and the ready to eat marrowfat peas (from a glass pot or tin).
Dutch navy marrowfats (raasdonders = raging thunders). The traditional old-Dutch navy dish such as marrowfat peas with fried sliced onions and bacon with common mustard taste also excellent. Hereby fits also baked liver with mustard. Keep the fresh liver after buying immediately under cool water, than wipe it dry and fry it with pepper and salt in about 10 minutes brown. You can serve also a pot syrup (to use in stead of mustard) to use for the peas, for lovers only.
Broad or field beans with bacon and onions. Fry the sliced onions and pieces of bacon in a roastpan light brown and add the beans (from an glass pot). Pepper and salt after your choice. A meatball or fried sausage taste excellent hereby. With baked liver, bacon and onions you can serve fried potatoes also. Also a sandwich with slices liver and salt junk meat is delicious, with pepper and salt if you like that.
White beans with luncheon meat in slices. For a quick dish you use white beans from a glass pot. Heat the beans, eventually mixed with some celery green, and serve with it the thick sliced luncheon meat cold or warm (light brown baked in the roast pan). Tomato purée for the beans after your personal choice. Thereby you can serve a butter sauce and potatoes.
Common brown beans with (winter) carrots, onions and bacon. Cook the carrots (cutted in parts) an half hour in salt water. Fry meanwhile the sliced onions and the pieces of bacon light brown in a roast pan. Add at last the already cooked brown beans (from a tin or glass pot), stir all together and warm it up till it is hot. Serve the carrots spread with minced parsley separately. Instead of bacon you can use also pieces of cooked meat, such as mentioned at the mash pots. In stead of carrots you can serve cooking-pears (cooked pears on syrup in a glass pot available in the supermarket). After your choice you can also serve a syrup pot on the table for the beans (not for the carrots).
Variation hint. You can replace the carrots by Chili concarne sauce from a glass pot (from the Supermarket) and use extra minced meat for stir-frying. Stir-fry first the minced meat lightly brown and add then the beacon and onions for stir-frying together till all is light brown. Add the already cooked brown or kidney beans with the concarne sauce and mix all until it is hot.
More Dutch meals (inclusive quantities per meal) on the web site Dutch Recipes.
Bami and nasi goreng, yardlong beans with rice & macaroni and spaghetti dishes.
Dutch East Indies nasi goreng. Boil 400 gram rice in salt water, as you used to do or according to the indications on the packet. Put the content of a packet of (boemboe) nasi goreng spices (from Heinz or Knorr) into 150 milliliter boiling water en let this well at least 10 minutes. Stir-fry 500 gram chicken (pullet) in little pieces in olive oil light brown and put at last a cutted onion with it and stir-fry this till it's also light brown. Add then the nasi spices into the frying pan. Stir 2 raw eggs through it and keep stirring until all small particles have fixed. Add a sliced leek and stir-fry this all maximally 2 minutes. Add at last the cooled rice and warm it fully well. Make the dish on taste with some sambal oelek (1 or 2 tea spoons) and soy sauce (2 tablespoons). Serve wit it baked eggs, kroepoek (prawn crackers) and atjar (Indian pickle). Serve also for the spices lovers extra sambal oelek or sambal goreng (baked sambal) and Indonesian soy sauce (ketjap) on the table.
Dutch East Indies bami goreng (bakmi). Use for a fast meal ready to use packets of bami meat and bami vegetables from the supermarket. Each Dutch supermarket has this in the assortment. Stir-fry the fine cutted pork meat in olive oil light brown in about 10 minutes on an hot fire and add the fine cutted vegetables for together stir-frying another 10 minutes. Put a packet of bami spices into 150 milliliter boiling water and let this well at least 10 minutes. Add then the bami spices into the frying pan. Finish meanwhile the bami according to the indications on the packet (usually 10 minutes for cooking). Blend eventually everything to each other and warm it fully well by. Sambal (chillis) and soy sauce following personal taste.
Variation hint. In stead of bami vegetables you can use an half round fine cutted white or green cabbage (30 minutes for cooking). In stead of meat you can serve pieces of ham and pieces of fried chicken. Mix all together and lay fried egg on the top. Also this dish stays excellent after several days in the refrigerator or deep freeze.
Dutch West Indies yardlong beans with rice. Remove the tips of the yardlong beans (long subtropical sort of bean) and stir-fry the beans (cut to pieces) with a sliced onion for 5-10 minutes on high fire in some tablespoons olive oil. Put also a couple of branchlets thinly sliced celery and some soy sauce in the frying pan. Herewith you can use boiled shrimps or boiled meat, baked bacon, ham, chicken, etc. Cook de white rice as you commonly do. Add salt and eventually pepper, garlic or nutmeg after your choice.
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 shallots (silver 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) cheese over the dish.
Spaghetti bolognese and spaghetti paesana you can get also in an Italian Pizzeria. 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. 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.
Dutch elbow macaroni with ham and cheese. 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 onions on the table for the lovers.
A collection of recipes from around the world: Wikimedia Cookbook.
NB. All kinds of rice and bami and just mentioned spices are to find in an eastern Toko (Store) or a quality Supermarket.
Dutch pea soup, brown bean soup and lentil soup.
Dutch pea soup. Wash 300 gram dried green split peas in water and let it soak for at least 2 hours in water. Boil it in 2 liter salt water together with 300 gram fresh bacon, fat pork meat or upper leg if a swine to cook together for 90 minutes (30 minutes in pressure cooker). Add for the last 15 minutes a cleaned and little celeriac cutted in little cubes and 2 sliced big leeks, just as 4 sweet potatoes and 200 gram smoked dutch saucage (rookworst) or fresh german sausages. Then take the meat out the pan and slice it in pieces. Smoothen the soup, add the meat and some chopped celery. Let the soup boil for a while .... then ready to eat.Dutch brown bean soup. Same recipe as above with brown beans in stead of peas and the same meat, but without the leeks and potatoes. Replace the leek with two fried sliced big onions for the last 15 minutes boiling in the soup and add also some roast fat. In stead of the potatoes you can serve a scale boiled white dry rice on the table to add to the soup after everybody's personal choice.
Hint. Nowadays there are also packages in the supermarket available (from Honig brand of Heinz) for quick brown bean soup and pea soup. Follow the indications on the package, usually 20 minutes for cooking. You can as extra finely cut leek boil with the pea soup and celery or other soup vegetables with the brown bean soup. For well filled soup you can add after your choice already cooked peas or brown beans from a glass pot for the relevant soup. Prepare the meat as above or add a smoked sausage in slices.
Of course you can take also for a fast meal a tin ready to eat firm pea soup or brown bean soup with a smoked sausage of Unox (brand of Unilever) or you can choose another brand. Warm all together and ready ...
Dutch lentil soup.
There are lentils in several sorts and colors, depending on the country of origin. Wash in the evening 250 gram dried lentils and let them relinquish for soaking all night long in a liter cold water with 3 laurel leafs. Warm it up next morning end let it boil for approximately 90 minutes. Add for the last 15 minutes 250 gram of ham cubes and pulverized pepper with what flavor. Fry 100 gram diced bacon and put the fried cubes out off the frying pan and something of the grease. Fry in the remainder of the grease a fine sliced onion, add a tablespoon of flower to it and stir-fry till it becomes brown. Retrieve the leafs from the lentils and put the pieces of meat in it. Let the soup boil for a while .... then ready to eat.
NB. Dried pies and lentils and just mentioned spices are to find in an eastern Toko (Store) or a quality Supermarket.
Dutch recipes for Atlantic seafish.
Fried plaice (dab or common sole). Bake the plaice nice brown in a frying pan with what butter or better olive oil, first for a moment on higher and then on lower fire, in approximately 5-10 minutes per side (depending on the size), the white side first. Use roast or fish herbages before you put the fish in the pan. Wait until the frying pan with the olive oil is hot before you put the the plaice in it, otherwise you get to fat plaice. Serve a rice dish with it, if the plaice is meant for the main meal.
Stewed plaice (dab or common sole). Let the plaice boil (stew) submerged in salt water with a little vinegar in 4-8 minutes (depending on the size), until the fins are easy to remove with a fork. Serve the plaice with a sour sauce and the cooked or mashed potatoes with a butter sauce. Eventually you put on the table also already cooked red beets or red cabbage (from a glass pot or tin).
Fried haddock (or whiting). Remove the head, cut the fish lengthwise and remove fish bone, tail and fins. Fry the two halves like described for baked plaice. As vegetables fit summer carrots. The Britons serve hereby potato frites (fish and chips).
Stewed haddock (or whiting). Make the fish ready for cooking as above mentioned and boil them as mentioned for the stewed plaice. Make a mustard sauce for the haddock or whiting and a butter sauce for cooked or mashed potatoes.
Fried eel. Fry the cleaned and skinned eel in 8-12 minutes per side (depending on the size) like fried plaice and do not forget the herbage. Fresh eel you can buy in the old Dutch fisherman towns around the IJsselmeer or deep-freeze in the better fish store (like Baarssen at the harbor of Urk in the Netherlands).
Stewed eel. Stew the cleaned and skinned eel in salt water during 10 minutes. After your choice you add as tablespoon vinegar and a tablespoon minced parsley. After removing the bone of the stewed eel you can use a sour sauce for the eel. Use a butter sauce for the boiled potatoes or potato puree.
Other sorts or fish can be prepared usually similarly as above mentioned, if the fishes are not too large. Personally I like fried red gurnard (sea robin), if it is thoroughly done because the firm meat of the fish. Moreover the red gurnard is an inexpensive kind of fish. For haddock and whiting there are available nowadays also more inexpensive Asian kinds of fish as substitution with the same good taste in the better fish store.
Butter sauce. Use 50 gram flour with some water to make a thick sauce and add 400 á 500 ml boiling water. Let this all boil (while stirring) for a moment at low fire and add some salt. Add 50 gram or more butter.
Parsley sauce. Like butter sauce with an additional table spoon minced parsley.
Mustard sauce. Like butter sauce with an additional table spoon mustard. Use hereby preferably the boiling water of the fish.
Sour sauce. Like butter sauce with additional 50 ml vinegar. Use here also the boiling water of the fish.
Web site about fishes: North Sea fishery and FishBase Online!
Fine quick-service seafood in the restaurants of Long John Silver's.
See also Cooksrecipes.com with Fish & Seafood Recipes or Allrecipes.com with Seafood.
Dutch seafruits salads.
Herring salad. This Dutch-Jewish recipe consists of a glass pot collared sour herring (rollmops), a glass pot red beets, a sour apple and a couple of extra gherkins in pieces mixed cold together with mayonnaise. Let it rest for a while and serve it cold. Decorate it with parsley.
Source for this last recipe is The Dutch Pot with section The Jewish Pot (Dutch language).Mussel salad. Only for lovers. Replace the herring with a glass pot sour mussels. Further the same recipe as above.
Shrimp salad. Spread the shrimps with pepper and salt. Scatter mayonnaise or salad cream over them and garnish with parsley and sliced gherkin. You can make also a mixture of shrimps and sliced tomatoes with further same recipe as above. These salads taste also excellent on white bread.
Russian salad with salted herring. You can decorate Russian salad (ready to eat from Supermarket) with sliced Dutch new raw or salted herring. This salad is also suitable on white bread.
Salted herring on white bread. Hereby belongs fresh sliced onions and sliced tomatoes to cover the herring. You can make of course also a salad by mixing sliced herring with onions and tomatoes. Also pieces of herring on pieces of black bread (rye-bread) is delicious with a glass Dutch beer or French wine.
Dutch farmer's pancakes.
Natural pancake. Add carefully a liter (half full) milk to 500 gram (self-raising) flower, while stirring so that you get a nice mixture. Add a little salt and a couple of eggs. Bake the pancake on both sides golden brown in a frying pan with melted butter or hot olive oil above not to high fire. A Little beer added to the mixture makes the pancake lighter. For real beer-pancake you can use an half liter milk and an half liter beer for 500 gram flower. Preparation as above. On the pancake you can use syrup, brown sugar, honing, jam, applesauce or rhubarb.
Variation hints. You can add to the mixture for pancake (batter) pieces of smoked bacon, raisins, rasped sour apple, slices of sour apple or bananas. For sweet pancake (without bacon) you can add sugar to the batter, but not more than needed. Cover the pancake with apple compote, slices strawberry, pineapple, peach or apricot and cream. Choose or this or that fruit, not all together!
See also Wikimedia Cookbook with recipes for pancake.
Dutch chicken and egg dishes.
Fried chicken. Cut the nude chicken in two halves and fry both halves handled with roast or chicken herbages from time to time turning in 45 minutes at not too high fire in a roast pan with butter. Add if needed from time to time some water. Hereby fits chips (patat frites) or baked potatoes with applesauce or salad. Also can you serve fried chicken with bami or nasi goreng, eventually with sate sauce. You can keep apart also a part of the fresh chicken and the organ meat for the chicken soup.
Soup chicken. Use a part of the fresh chicken and the organ meat and cook it in 30 minutes in sufficient water with a little salt or chicken bouillon. Remove the bones from the cooked chicken and cut the meat in pieces. Use the cooking water for a packet chicken soup (from the Supermarket) and add the meat of the chicken for 12 minutes cooking along with an handful extra vermicelli or rice. Add extra maggi and flavor after your choice. Instead of a packet chicken soup you can also use a packet vegetable soup. Of course you can also add hereby soup vegetables.
Hint. You can defrost quickly a broiler hen or cock from deep-freeze in a cooking pan filled with hot not boiling water.
Fried eggs wih sunny side up. Break the eggs near the surface of a roast pan with hot butter and let the content glide in the pan at high fire. Lower the flame and wait until all white is set. For double baked eggs turn the eggs and bake the sunny side also in a short time light brown. You can place also slices ham or bacon in the hot butter and break the eggs above them. Sprinkle after your choice the eggs with some salt (and pepper). You can spread baked eggs with ham also with rasped cheese. The baked eggs with ham, cheese or bacon are fitted for on a slice of bread. Baked egg taste also excellent on a slice of black bread (rye-bread) with cheese. You can also bake a sunny egg on the upper side of a pancake. Break the egg above the pancake when the lower side is halfway the frying time and wait till all white is set.
Traditional omelet. Beat up the content of a couple of eggs in a scale with a tablespoon water or milk per egg and what salt (and pepper). Cut after your choice ham, cheese or bacon in pieces and mix all. Hereby you can also add some minced garden herbages after your choice. Bake the omelet on both sides light brown as above, till everything is set and ready ....
Modern omelet. In the better supermarket are nowadays available various packs (from Knorr brand of Unilever) with vegetables and herbage mixture for omelet. Follow the indications on the pack, where you also can find hints for still richer filling. See also the international web site www.knorr.com with many products and recipes for many countries and languages.
Dutch entrées and desserts.
Bouillon in advance. Instead of soup you can drink a glass or cup hot bouillon by solving a bouillon cube (from Maggi brand of Nestlé) in hot water. The larger beef or chicken stock cubes (many marks) are each good for a half liter hot water. Also cup-a-soup (many marks and kinds) can suffice for a 1-cup soup. This taste also excellent beside bread.
Soup as entrée. Various kinds of soup in a pack (from Knorr brand of Unilever) have to boil usually ten minutes. If wished you can add a handful vermicelli, macaroni or rice, soup vegetable and beef or chicken bouillon from a glass pot. Some minced parsley, chive or lovage leaf from your own garden makes the soup delicious. Be careful with lovage leaf. Use for champignon or asparagus soup only extra champignons or asparaguses from a glass pot and little soup meatballs from a tin or fine cut slices ham.
Yoghurt or custard (vla) as dessert. Yoghurt with extra whipped cream and fruit, like strawberries, cherries, berries, peaches, pineapple, etc. If whished add a tablespoon lemonade. Here you can also use mixed yoghurt and vanilla custard (vla). Also mixed vanilla and chocolate custard with whipped cream taste good.
See the internet www.maggi-usa.com, www.heinz.com and www.knorr.com.
Traditional Dutch drinks before, during and after dinner.
Drinks before dinner. A glass Dutch or Belgian trappist beer or a glass French wine. A Frisian beerenburg (country jenever) from Friesland, a Dutch jenever, brandy or French cognac for the gentlemen. A liqueur or an advocaat (a creamy liqueur) with whipped cream for the ladies. A warm grog (hot water with sugar, lemon juice and rum) during the freezing winter days for the gentlemen and punch (raisins or plumbs on brandy) for the ladies.
Drinks during dinner. You can choose yourself from several excellent sorts of champagne, rosé, white or red wine. Mineral water with ice cubes either a common ice cold Dutch beer for barbecue or game food.
Drinks after dinner. French cognac with an hand made West Indies cigar or pipe with East Indies tobacco for the gentlemen. You can put also a cup of hot coffee with cream beside the cognac or take an Irish coffee with whiskey, brown sugar and cream. Pisang Ambon liqueur or blue Curaçao liqueur with a cigarillo or signoritas for the ladies. But you know now that smoking can be harmful for your health and that you never have to drive after drinking. Light both cigar or pipe with the traditional long oak match.
Drinks before sleeping. A tool par excellence to become sleepy is an extra heavy alcoholic drink beside or in a glass of beer, mostly jenever or brandy. Do not immediately drink it all in a short time, because then the chamber can start to dance. Also a drop liqueur, cognac or rum beside a glass beer can you make sleepy. Ladies prefer a cola with cognac or rum in it. A bloody mary is a cocktail based on tomato juice with vodka. Also tonic water with old or young Dutch gin, jenever or brandy on ice cubes is appreciated. Take a grog with hot water, rum, sugar and many lemon juice when you have again a cold. One suffices before sleeping.
Lucas Bols BV is the oldest Dutch company still active, and the oldest distillery brand in the world (1575).Visit www.lucasbols.com.
Heineken (Dutch company), which traces its roots to 1864, is one of the world’s leading international brewers. Available in almost every country on the planet, Heineken is the most valuable international beer brand. Visit www.heineken.com.
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