DUTCH RECIPES

Click on one of the following items to get the recipe:

Appeltflappen

Kerstbrood

Kerstkrans

Limburgse Vlaai

SPECULAAS

INGREDIENTS:

300g flour
150g butter
150g brown sugar (dark)
10g speculaas spices (**includes a mixture of cinnamon, cloves,
coriander, ground ginger & cardamom..see below for a full recipe)
1/8 tsp baking powder
milk (to make the mixture moist)
1 tsp salt
100g sliced almonds

INSTRUCTIONS:

Blend all ingredients together till well mixed
(add milk after to soften the dough a little) Roll out dough
on a floured surface, and cut into desired shapes.
Cook for about 15 minutes (oven temperature: 350F)

SPECULAAS KRUIDEN

INGREDIENTS:

20g cinnamon
10g nutmeg
5g ground cloves
10g ground mace
pinch of ground cardamom

OTHER RECIPE:

20g cinnamon
10g ginger (ground)
5g ground cloves
5g ground coriander
pinch of cardomom

Mix ingredients together
*used for Speculaas cookies--->see recipe above

APPELTAART

INGREDIENTS:

*pastry
5 Apples
1 tbsp Flour
1 c Sugar
1/4 tsp Nutmeg
1/2 tsp cinnamon
2 tsp Butter




INSTRUCTIONS:

Line a deep dish with pastry.
Sprinkle the flour and cup the cup sugar on bottom of the crust.
Peel and quarter the apples and place cut side down.
Cover with the balance of the sugar, dot with the butter
and sprinkle with nutmeg & cinnamon.
Bake at 350-F about 35 minutes or until apples are baked and rich syrup has formed.

Source: Morton's recipe collection

BOTERKOEK (#1)

INGREDIENTS:

160g cups flour
125g unsalted butter
125g sugar
pinch of salt
 (you can also add a bit of ginger! or 1/2 tbsp of almond extract!---optional)

INSTRUCTIONS:

Preheat the oven to 350C/180F.Put all the ingredients in a bowl and mix well. Roll the mixture into a nice ball of dough. Press the dough into a
small square or round cake pan. Bake for about 25 minutes till the top gets golden brown!

 Smaakelijk eten!

HAAGSE BLUF

Serves: 4

INGREDIENTS

2 egg whites
Three quarter pint (425ml) lemon or orange juice
4 oz (115g) caster sugar


INSTRUCTIONS

1) Break eggs, and seperate the whites
2) Add in juice and stir
3) Add in sugar and whisk until stiff
4) Pour into wine glasses, and serve with plain sugared biscuit in each glass (Boudan)

BOTERKOEK (#2)

INGREDIENTS:

2/3 cup butter/or margarine (salted)
3/4 cup sugar
1 1/2 cup flour
1 egg (beaten)
1 teasp. almond extract.


Mix all ingredients.
(Save a little of the beaten egg to brush on to the dough
for a nice brown crust)
Place dough in a round/square baking pan.
Bake for 30 minutes at 350F.

*Many thanks to W. Kruller for this recipe*

KOFFIECAKE

INGREDIENTS:

Filling:

1/2 cup brown sugar
2 teasp. cinnamon powder
2 tablesp. flour
2 tablesp. melted butter/margarine
1/2 cup walnut pieces (optional)


For the cake:

Cream	1/2 cup margarine (salted)
with	1 1/2 cup sugar

Add two beaten eggs, one at a time


2 1/2 cups flour
1/2 teasp. baking soda
1/2 teasp. baking powder
1 cup buttermilk or regular milk
1 teasp. vanilla

Add half of the mix to the cake pan, then add 1/2 of the filling.
Add the rest of the mix, then spread the other half of the filling
over the mix.
Bake for 40-45 minutes at 350F .


*Many thanks to W. Kruller for this recipe*

WENTELTEEFJES

Mix 1 1/2 cups of milk and 1 egg and eventually add cinnamon.
Take old (white) bread, take the crusts off. Dip in the mix and bake in
a frying pan till brown on both sides.
Eat with syrup or icing sugar.


*Many thanks to W. Kruller for this recipe*

CHOCOLADEVLA

INGREDIENTS:

3 cups milk
3 tablesp. cornstarch
1 ounce cocoa
6 tablesp. sugar


Mix some milk with the cocoa and the cornstarch till there are no more lumps.
Heat the remaining milk. Add the cocoa mix and mix well until smooth (it may be difficult to get rid of the lumps).
Let the mix cook well (watch out that it doesn't burn)for about 3 minutes.
Add the sugar to the vla.
Let cool.

After it has cooled, mix it well with a hand mixer (till all lumps are gone)
Pour in pudding bowls.
Refregerate.
Serve with fresh whipped cream.

*Many thanks to W. Kruller for this recipe*

DUTCH APPLE PIE(#2)

INGREDIENTS:

Plain Pastry
3 cups apples (peeled, cored & cut in eighths)
1 cup brown sugar
1/4 cup shortening
1/4 cup pastry flour (sifted)
1 tsp cinnamon
1/4 cup sour cream

INSTRUCTIONS:

Line a 9 inch pie-pan with pastry, flute the edges.
Arrange pre-pared fruit on an unbaked pastry shell in a regular pattern.
Combine sugar, shortening, flour & cinnamon.
Mix till crumbly.
Sprinkle crumb mixture over apples
Pour over sour cream
Bake for 40-45 minutes at 375F
Serve slightly warm.


*Recipe from Annapolis Valley,NS Apple Recipe Book*

PANNEKOEKEN

INGREDIENTS:

4 Cups all purpose flour
2 eggs, pinch of salt
1 tsp vanilla extract
enough milk to make thin running batter


INSTRUCTIONS:

Mix flour, eggs, salt, vanilla and milk in medium bowl.
Use a large 9 inch Teflon skillet, fairly hot, and use only enough
margarine to slightly grease the bottom.
Cover full bottom of the pan with batter, thinly and evenly,
by tilting and rolling the pan. When bubbles appear, turn over and
cook other side till golden.
Keep warm in oven while preparing each pannekoek.

To fill: butter one side of the pannekoek, and spread some preserves.
Fill with crumbled bacon (or fresh sliced strawberries);
Roll up the pannekoek, pour some dark syrup on top;
sprinkle with chopped pecans and powdered sugar.
Serve with fresh fruit for decoration.
Makes 8 or 10 pannekoeken.


Filling and decoration:
Stroop (syrup),
crumbled bacon
copped pecans
powdered sugar
preserves.

filling variations:
fresh sliced strawberries,
blue berries

For decoration use fresh orange,
melon, grapes or kiwi fruit slices.


Back to recipe list

VANILLEVLA

INGREDIENTS:

0.75 litres cold water
0.25 litres coffee cream
90gr Custard Powder (like honig)
70gr Sugar
Pinch of salt



INSTRUCTIONS:
Heat the water, sugar, custard powder and coffee cream till well mixed
& a bit thickened.
Add the pinch of salt.
Whisk the mixture fast, until there are no more lumps.
Remove from heat.
While it is cooling, sprinkle a little sugar on top to avoid a film
to form on the surface.
When it has cooled, mix it again.
Serve cold plain or with whipped cream

variation: It is very good to serve half chocolate & half vanilla vla together!

KRUIDNOTEN

INGREDIENTS:

40 gramms butter
50 gramms white flour
50 gramms self-rising baking flour
50 gramms fine sugar (caster sugar)
salt
1/2 tbsp speculaas spices (see recipe in the above list)
2 tbsp milk (not too much!).


INSTRUCTIONS:

Knead all ingredients till you get a solid dough. Form small balls and
place them on a greased or non stick cookie sheet.
Bake for 20 minutes at 160C.(325F)

BORSTPLAT

INGREDIENTS:


6 heaping tbsp whipped cream
2 tbsp milk  about (7.5 gramms)
vanilla sugar (by honig or oetker)
280 gramms fine white sugar
some butter to grease
1 dollop of butter


INSTRUCTIONS:

Grease a pan with small molds (like star or heart molds) and set aside.

In a saucepan, add all the ingredients and mix well with a spoon.
Place the saucepan on low heat, and stir till the sugar has melted.
Keep stiring, and after awhile you will notice that the mixture is
thickening.
---------------->still translating recipe, not finished<---------------
Zodra je merkt dat het mengsel
tijdens het roeren wat  gaat slepen, zet je het vuur uit. Blijf roeren totdat
de kookbellen  verdwenen zijn, en gooi dan snel de boter erbij, roer dit er
snel doorheen.  Giet daarna het prutje in de vormpjes, en laat het opstijven.
Zodra er verkleuringen optreden kan je de vormpjes op hun kant zetten
zodat het  sneller afkoelt.  Wanneer het uitgehard is kan je lekker smullen.
Het lukt de ene keer beter dan de andere, het resultaat kan varieren van
toffee-achtig spul tot gehard beton, maar het prettigst is iets wat daar
tussenin zit

CARAMELVLA

INGREDIENTS:

2 cups milk
1 tbsp custard powder
2 tbsp dark brown sugar
2 tsp vanilla
white sugar

INSTRUCTIONS:

Put milk & brown sugar in a saucepan and cook over medium
heat till sugar has melted. Add custard powder & vanilla and
stir well. Lower heat and keep stiring till the mixture has thickened.
(this may take about 5 minutes) Take off heat, sprinkle a little bit of white sugar
on top to prevent a film to form. Cool.
Once cooled, stir well (use hand mixer if there are lumps)
place in pudding bowls and refrigerate. Serve plain or with whipped cream.

OLIEBOLLEN

Hierbij het originele recept voor oliebollen (ca. 20 stuks) samen met
enkele varianten

Benodigd:

5 dl karnemelk
200 gr rozijnen
100 gr krenten
1 ei
500 gr bloem
zout
2 zakjes gedroogde gist (Oetker)
frituurolie
poedersuiker
keukenpapier
plasticfolie
schuimspaan
grote metalen ijsbolletjestang


Bereiding:

(Karnemelk ca. 15 minuten voor gebruik uit koelkast nemen.) In zeef onder
koud stromend water rozijnen en krenten afspoelen. In kom met ruim warm
water rozijnen en krenten ca. 10 minuten laten wellen. In zeef laten
uitlekken en met keukenpapier droogdeppen. Intussen in kom ei loskloppen.
Boven grote kom bloem en 2 eetlepels zout zeven. Gist erdoor mengen. In
midden van bloem kuiltje maken. Ei in kuiltje schenken. Al roerend
karnemelk toevoegen. Ca. 5 minuten blijven roeren tot glad beslag ontstaat.
Rozijnen en krenten erdoor roeren. Kom afdekken met plasticfolie. Op warme
plaats ca. 1 1/4 uur laten rijzen tot volume verdubbeld is. Beslag daarna
niet meer roeren. Vergiet bekleden met keukenpapier.
In frituurpan olie verhitten tot 175 C of tot er witte damp vanaf komt.
Ijsbolletjestang (of 2 metalen eetlepels) in olie dopen. Met tang bergje
beslag uit kom scheppen en in hete olie laten glijden. (of met 1 eetlepel
bergje beslag uit kom scheppen en met andere lepel in olie schuiven).
Oliebollen met ca. 5 tegelijk in ca. 6 minuten goudbruin en gaar frituren,
halverwege keren. Met schuimspaan oliebollen uit pan nemen en in vergiet
laten uitlekken. Oliebollen op schaal leggen en bestrooien met
poedersuiker.

Tutti-fruttibollen:
Laat de rozijnen en de krenten weg. Laat 1 zakje tutti frutti (250 gr) ca.
4 uur in water weken. Dep de vruchten goed droog en snijd ze in kleine
stukjes (pitten uit pruimen  verwijderen) Tutti frutti samen met 2
eetlepels kaneel door beslag roeren.

Amandelbollen:
Gebruik 100 gr. rozijnen en laat de krenten weg. Verkruimel 100 gr
amandelspijs (baukje). Roer de spijs samen met 1 zakje amandelschaafsel (45
gr, Baukje) en de gewelde rozijnen door het beslag. Bak de amandelbollen
zoals in het recept staat aangegeven. Besprenkel de afgekoelde bollen met
amandellikeur (slijter).

Ananas-gemberbollen:
Laat de rozijnen en de krenten weg. Laat 6 schijven ananas op eigen sap
(blik) en 5 gemberbollen uitlekken, dep ze droog met keukenpapier en snijd
ze in stukjes. Roer ze door het beslag en volg verder het recept.

VANILLEVLA #2

INGREDIENTS:


Descrition: A thin custard served with berries

3/4 ltr milk
1 tsp vanilla
35 g custard powder

INSTRUCTIONS

Mix 1/4 cup of the milk with vanilla and heat slowly.
Add rest of milk and custard powder according to package directions.
Serve warm or cold in a soup plate with tart-flavoured berries.
You can also swirl in thinned chocolate pudding for a nice effect.

Many thanks to Brenda Sharpe for this recipe

APPELKOEK

INGREDIENTS:


2 medium apples
1 1/2 cups flour
3 1/2 tsps baking powder
1/2 tsp salt
6 tbsp granulated sugar, divided
1/4 cup margarine or butter
1 egg, well beaten
3/4 cup milk
1/2 tsp ground cinnamon

INSTRUCTIONS

Peel and cut apples into eighths (wedges). Sift together flour,
baking powder and salt with 4 tablespoons of the sugar.
Cut in butter/margarine. Combine egg and milk and add to flour mixture.
Turn batter into greased 8 inch square cake pan.
Press apple wedges partly into batter. Combine remaining 2 tbsp sugar
and cinnamon, sprinkle over apple. Bake at 425 degree F for
25 to 30 minutes. (Serves six)

Many thanks to Brenda Sharpe for this recipe

SPECULAAS #2

INGREDIENTS:


1 cup margarine or butter
1 1/2 cups packed brown sugar
1 1/2 tsps ground cinnamon
1 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
1 egg
2 3/4 cups all-purpose flour
1/3 cup finely chopped blanched almonds (optional)
Blanched whole almonds (optional)

INSTRUCTIONS

(Note: Some Dutch/European specialty stores may have pre-mixed speculaas spice packages)

Beat margarine or butter with a mixer on medium to high speed for 30
seconds or by hand. Add brown sugar, cinnamon, baking powder, nutmeg,
cloves and salt. Beat in egg and flour. Add chopped almonds if using.
Roll dough to 1/8 inch thickness on a lightly floured board and cut
into shapes (windmills and Sinterklaas/Santa shapes are traditional
but we also cut them into the children's initials).
Decorate with whole almonds if using. Place one inch apart on lightly
greased cookie sheets. Bake in 350 degree F oven 8 to 10 minutes or
until edges are lightly browned. Cool 1 minute; transfer to wire racks
to cool completely. Makes 4 to 6 dozen (depending on size.)

Many thanks to Brenda Sharpe for this recipe

OLIEBOLLEN #2

INGREDIENTS:

2 c. milk
1 Tbsp sugar
1/2 tsp salt
2 Tbsp butter
1/4 c. warm water
1 small pkg. cake yeast
1 egg
3 c. unsifted flour
1/2 c. raisins

INSTRUCTIONS

Scald milk, stir in sugar, salt and butter.  Let cool.  Pour warm water in
warm bowl and sprinkle in yeast.  Stir until dissolved.  Add milk mixture,
egg, 1/2 flour and raisins.  Beat until smooth.  Stir in remaining flour.
Cover and let rise for 1 hour or double in size.  Beat batter down and deep
fry spoonfuls @ 375 degrees until brown. Sprinkle with powdered sugar when
done.

Many thanks to Mary Boer for this recipe

ONTBIJTKOEK/a>

INGREDIENTS:

250 G. self-rising flour  
250 G. brown sugar  
250 G. any combination of raisins,  
  currants, nuts, candied peel,  
  candied ginger, etc.  
1 Tbsp. cinnamon  
1 Tbsp. each ground nutmeg, ground  
  cloves, ground ginger, ground  
  allspice  
1/4 Liter Milk And Yogurt Mixed Or  
1/4 Liter Buttermilk  

INSTRUCTIONS
Mix everything. Pour into a cake pan. Bake 50 minutes in a
moderate oven (150 degrees C).

APPELFLAPPEN

INGREDIENTS:


(For appr. 12 pieces) :

250 grams flour, 
125 grams cold, firm butter, 
1 deciliter water, 
a pinch of salt. 

For the filling : 

4 to 5 cooking apples, 
appr. 4 tablespoons (not heaped) of sugar, 
30 gr. currents, 30 gr. raisins, some cinnamon. 

For brushing : 

1 egg yoke or a mix of milk and sugar. 
 
INSTRUCTIONS

Prepare or buy (shortcrust) pastry. Roll the pastry not too thinly and cut out large cirkels (6 in/15cm). Prepare the filling by cutting dices out of the pealed apples and mix them with the sugar, cinnamon, well drained previously washed currants and raisins. Do NOT prepare the filling in advance as the sugar will melt making the pastry too damp. Heap some filling on each cirkel of pastry and fold the edges over it, glueing the edges down with water. Brush each applefold with the eggyoke, which has been slightly beaten in a table spoon of water or use the mix of milk and sugar. Put the folds on a buttered baking tray and bake them in the middle of a hot oven in approx. 10 minutes until golden brown and well cooked. Eat them not too long afterwards as the crust will soon become limp because of the moist filling. 
 
Taken from: http://www.netwiz.net/~glas4ac/Recipes/

LIMBURGSE VLAAI

INGREDIENTS:

For the dough : 

a sweet bread dough (or fine bread dough) 
baked in a 10 inch (25 cm) round pan or in 4 individual smaller pans, made of 2 cups flour 
(use your own favorite recipe).

For the filling : 

any fruit, dried fruit, 
sugar. 


INSTRUCTIONS
Limburg Pies are thin, flat pieces made of bread dough. They are made in all sizes from 4 to 20 inches (10 to 50 cm) in diameter. For a pie of about 8 inches (20 cm), a dough made of 2 cups of flour will suffice. For preparing dough use recipe for sweet bread dough or fine bread dough adding a little butter or margarine. Knead dough, leave it to rise, roll it out thinly, put it in a greased round pan, cover up and leave to rise to double its size. Prick through the dough with fork or knife if it has risen too high. Cut (for instance) the plums into halves, stone them and put them closely together on the dough with the cut side upwards, or fill the pie with stoned cherries or stewed fruit. 

Bake pie in hot oven (450 degr. Fahrenheit = 235 degr. Centigrade) for 30 minutes. Sprinkle fruit with sugar 10 minutes before pie is taken out of the oven, sprinkle once more when pie is done. If stewed fruit is used, mix fruit with sugar before filling pie. 
 

KERSTBROOD (Xmas loaf)

INGREDIENTS:


500 gr. of self rising flour, 
1 teaspoon salt, 
200 gr. white castor sugar, 
1 sachet of vanilla 
sugar, 
half (miniature) bottle of rum essence, 
half a (miniature) bottle of almond essence, 
2 teaspoons rasped lemon peel, 
half a teaspoon (powder) nutmeg, 
2 eggs, 
150 gr. molten butter, 
250 gr. quark (a type of yoghurt), 
200 gr. raisins, 
100 gr. coarsly chopped almonds, 
50 gr. chopped candied lemon peel.

To decorate : molten butter and powdered sugar (if desired). 
 
INSTRUCTIONS
Sieve the self risingflour and the salt together with the castor sugar and the vanilla sugar in a bowl. Add and mix the rum - and almond essence, the rasped lemon peel and the nutmeg. Add the eggs, the molten butter, the quark and the remaining ingredients. Knead the mix to a cohesive lump of dough. Butter the baking dish and fill with the dough. Put the dish on a wire rack in the oven, bake until done to a lightbrown color. Brush immediately after removal from the oven with the molten butter and sprinkle with powder sugar.

Baking times :
In conventional oven : 
preheat to 175 degrees (Centigrade), put wire rack on first level from the bottom and leave for 70-80 minutes at 175 degrees. Leave another 10 minutes in the oven after switching off.

In Hotair type of oven :
70-80 minutes at 150-175 degrees. Leave 10 minutes in oven after switching off.

In Combi Microwave oven :
Preheat to 175 degrees, wire rack on first level from bottom. Bake for 45 minutes at 175 degreees + microwave at 180 Watt. 
 

KERSTKRANS (Xmas ring)

INGREDIENTS:

Puff pastry: 

1 cup of flour - 
½ cup butter or margarine - 
water to mix 
salt.

For the filling : 
Almond paste : 

3/4 cup shelled blanched and peeled almonds, 
¼ cup granulated sugar, 
1 egg, 
the peel of 1 lemon, 
5 candied cherries.

To decorate :

Thin lemon icing, 
apricot preserve, 
candied red and green cherries, 
candied orange peel, 
candied lemon peel, 
a red ribbon, holly. 
 
INSTRUCTIONS
Make the filling preferably at least 1 month in advance. Store in jar. 

Grind the almonds very finely, add the sugar and the egg, also the grated peel. Mix well. Grind again. Store. When necessary knead through and add some water if paste is too stiff. Make the puff-pastry your favorite way. Roll out into long strip of 1/8 inch (4mm) thick, 4 inch (10 cm) wide. Brush your baking tray with water. Take a pancover that will nearly fit the baking tray. Put it in the middle and trace the circumference, this will guide you when forming the ring. Shape almond paste into roll of nearly the same length. Press 10 halved candied cherries at equal intervals into the almond paste roll. They must not be visible any more. Now place the almond roll on the dough, a little above the centre. 

Wet the lower part of the dough with water and wrap it loosely around the almond paste roll. Put it on the baking tray : the 'ring' will guide you. Seal the join well and turn the roll until the join faces down. Form a ring by joining the two ends together with some water. Brush with beaten egg. Allow to stand for 15 minutes in a hot oven (450 degrees Fahrenheit) until golden brown. When done, coat the ring thinly with preserve and when still HOT, coat with thin icing (with a few drops of lemon juice). Cool. When firm, take from the tray and cool on wire rack. Decorate with halved candied cherries, orange peel and lemon peel cut in leaf shapes. Tie a ribbon around the ring where the two ends meet and decorate with holly.