Resep /Menu Masakan Khas Belanda (Dutch)

v Cream of tomato soup

v Ham and cheese savories

v Meat-filled pancakes

v Open egg and meat sandwich

v Curried chicken- fricassee

v Boiled potatoes

v Dutch mashed potatoes

v Real Dutch steak

v Large meat balls

v Pork chops

v Meat and potato casserole

v Hunter’s stew

v Fried fish

v Stewed eel

v Cod fish and rice dish

v Stewed beetroot

v Spiced red cabbage

v Chicory or endives with cheese sauce

v Chicory with ham

v Chicory with egg

v Curly kale and sausage stew

v Cinnamon turn-over’s

v Ordinary pancakes

v Dutch doughnuts

v The Hague Bluff

v Yoghurt cream with fresh fruit

v Chocolate custard

v Arnhem girls

v Pepper nuts


Cream of tomato soup

With fried bread cubes or croutons

4 cups water

4 large tomatoes

1 onion

2 bay leaves


2 tbsp. butter or margarine

1/³ cup flour



Cream or milk

Cut the tomatoes in four, put them into the boiling water with the sliced onion, bay leaves and salt. Simmer for 20 minutes and sieve. Melt the butter, add the flour and a little of the soup. When creamy add some more and go on till you have a creamy smooth soup. Add some finely chopped parsley, pepper and the cream or milk. Serve with fried bread cubes. Fried bread cubes. 2 slices white bread cut in cubes, crust removes. Butter to fry them into a golden brown. Hand them round separately.

Ham and cheese savories

8 thin slices of stale bread

4 slices (¼ oz each) Gouda or Edam cheese

4 slices ham (½ oz each)

Butter or margarine, or dripping for frying

Remove the crust from the bread and cut it in identical slices. Cut the cheese and the ham to the same size. Put 1 slice of ham and 1 slice of cheese between two slices of bread. Spread the sandwiches on the outside with butter or margarine. Fry them golden brown and crisp and serve this savory either for lunch, or as an entrée, after the soup with a main meal.

Meat-filled pancake

For the pancakes:

1 cup flour

1 ½ cups milk

2 eggs


4 tbsp. butter or margarine

1/³ cup flour

2 cups stock or bouillon

Salt, pepper, nutmeg, lemon juice to taste

2 cups cooked meat, ground or minced

½ cup canned mushrooms

Make a thick brown sauce of butter, flour and stock: add seasoning, keep stirring and mix with meat and mushrooms. Keep hot but take care that it does not boil, or the meat will get tough. Filling can be made in advance. Make a smooth batter of pancake ingredients. Heat butter in a 10-inch skillet. Use half of the batter; brown pancake slowly on one side until done. Slide into platter and keep hot. Make a second pancake in same way. Spread meat mixture on light side of first pancake and turn second pancake, brown side up, on top of first. Cut into wedges and serve at once with a green salad. Serve as a diner entrée or for lunch.

Open egg and meat sandwich

This is a snack, ordered mostly in a small restaurant, when one is in a hurry but wants to eat something substantial. It consists of 1 or 2 slices of white bread, buttered, topped with a liberal portion of cold, cooked thinly slices roasted beef or ham. And on top of this two fried eggs (with one egg it is called a ‘’halve’’ (half) uitsmijter).

I can recommend you this when you find some slices roasted beef or ham at the refrigerator. You will certainly have some bread in the bread-bin.

Curried chicken-fricassee

One cut-up chicken


1/3 cup butter or margarine

1 teaspoon curry or more to taste

1 medium chopped onion

2 cups chicken broth

1 cup fresh mushrooms

3 tbsp. flour


Salt the chicken parts and fry in butter on all sides in a large skillet or Dutch oven. Add curry and onion 5 minutes before the frying is done and fry to a golden brown. Add the broth, cover and leave to simmer until chicken is cooked. Cook mushrooms no longer than 10 minutes in this mixture. Remove the chicken and mushrooms. Strain the liquid and thicken it with the flour which has been mixed with some milk beforehand. Replace the chicken and the mushrooms in this sauce and heat. Serve with rice or in centre of a rice ring (rijstrand).

Boiled potatoes

The Dutch are very particular about the texture of their boiled potatoes. They eat quite a lot of them with their evening meal. Potatoes must be flaky when dishes up.

2 lb. potatoes

1 cup of water


Peel the potatoes, remove the eyes and put the potatoes at once into cold water. Put ½ inch of water in a saucepan with at tightly fitting lid. Add the potatoes and the salt. Bring quickly to the boil and then turn gas or electric hotplate down, as low as possible just keeping the steam under the lid of the pan. Cook for 20 minutes, drain and shake well until dry and flaky.

Dutch mashed potatoes

Always make nice and white mashed potatoes from freshly boiled potatoes. If made from cold boiled potatoes the color of the mashed is not white.

2 lb, potatoes

1½ cup milk

Grated nutmeg

¼ cup butter or margarine


Boil the peeled potatoes. Mash them when still warm with a fork of put them through a mincer or through a sieve. There must not be any lumps in them. Bring the milk, nutmeg, butter or margarine and salt to the boil. Add the mashed potatoes at once and stir well. Then, with a wooden spoon, whip the mixture well until it is white and creamy, and serve or put it into a casserole, dot with some butter and brown under the grill or in the oven.

Real Dutch steak

For 4 people:

One piece of 1lb very tender lean steak

Or 4 small steaks

(Filet steak, tenderloin or rump steak)

Or 4 pieces of 4 oz each

Salt, pepper, milk

Butter (no margarine!)

Scrape (do not wash) the meat. Rub it with salt and pepper. Melt the butter in skillet. Add the meat when the ‘’skum’’ of melting butter disappears and the butter is very hot. Put the meat into the butter, do not use a fork but two spoons (the juice must be sealed into the meat and the prongs of a fork may make holes in the meat out of which the juice will ‘’ooze’’) and sear the meat on one side, then on the other side. Brown on both sides. Keep moving. The Dutch eat their ‘’biefstuk’’ very rare, but if you do not like underdone meat, fry it a little longer. Then take the mat out of the pan. Keep it hot. Pour one tbsp. milk in the pan, reheat (dissolve the brown bits in the pan) and let the gravy thicken a little. Pour over meat. Serve with home fried potatoes and a salad (lettuce) or with fresh green peas.

Large meat balls

½ lb. ground beef

½ lb. ground pork

4 slices stale bread

½ cup milk

1 tbsp. salt

Bread crumbs

½ tsp. nutmeg

Pinch of pepper

½ onion

¼ cup margarine or fat

1 tsp. tomato-paste or 1 tbsp. tomato juice

Mix the mat in a large basin. Remove the crusts from the bread and soak in the milk. Fry the chopped onion in some fat. Mix this all together with salt, pepper and nutmeg. Shape into 4 or 8 balls. Roll through flour and fry them until brown in the fat. Add some water and simmer for 15 minutes. Add tomato paste to gravy. Serve with boiled potatoes and boiled vegetables. Serve the gravy separately in a gravy boat to pour over the potatoes.

Meat and potato casserole

½ lb. cold meat

1 lb. boiled potatoes

2 tbsp. butter or margarine

1 small onion




Bread cumbs


Mince the meat, mash the potatoes, fry the chopped onion in the butter. Mix all these ingredients together and add the gravy or stock until it is thick as mashed potatoes. Sprinkle in some pepper, salt and nutmeg. Put in a casserole, cover with bread crumbs, and some knobs of butter. Heat and brown in the oven or under the grill.

Hunter’s stew

As much cold meat as available

½ lb. cooking apples

3 medium onions, peeled and sliced very thin

3 tbsp. butter or margarine

12 big boiled potatoes



1 cup stock or bouillon made from meat cubes

Slice the meat, peel the apples, slice them. Fry them with the onions until golden brown. Arrange alternate layers of slices potatoes, meat, onions and apples in a casserole. Season with pepper and salt. Take care that the last layer will be of potatoes, but do not put it on top yet. Pour the stock over the contents of the dish. Finish off with potatoes. Dot with butter. Put in the oven until thoroughly hot and brown on top. Serve with spiced red cabbage or with stewed sliced (cooked) beetroots or thick applesauce.

Fried fish

Fish for frying may be: any fillet


Haddock and the like

Cooking oil

Fry the cleaned and seasoned fish in a skillet with cooking oil 1/8 inch deep. Either dip in flour or in milk. Sprinkle with lemon when cooked. Serve with home-fried potatoes and green salad. Haddock may be served with stewed beetroots.

Stewed eel

1½ lb. eel

¼ cup butter or margarine




Bread crumbs

Cut the skinned eel in slices, clean and wash them, salt the slices and put them in a casserole dish. Add a little water, lemon juice and butter. Sprinkle bread crumbs over the fish, bake in a hot oven, with the lid on, for 15 or 20 minutes. Lower temperature, remove lid and cook for a further 10 minutes. Serve with boiled potatoes and a green salad.

Cod-fish and rice dish

2 lb. dried salt codfish, soaked, shredded

1 or 1½ tbsp. salt

1½ lb. potatoes

3 cups of uncooked (quick boiling) rice

½ lb. chopped onions

½ cup butter or margarine

2½ tbsp. flour

Prepared mustard

Tie up dried fish in rolls and cook in salted water to cover. Simmer gently to prevent it getting hard. Cooking time 1-1½. Turn out on serving dish. Peel potatoes and boil in little salted water (30 minutes). Turn out on dish. Boil rice dry and turn out. Fry onions in some fat until light brown. Prepare mustard sauce from 1½ cup broth (fish stock), the butter or margarine, the flour, salt and a spoonful of mustard. Serve separately with the older dishes. Eat out of a soup plate. Mix everything in the plate and eat with a dessert or soup spoon. Serve with melted butter.

Stewed beetroot

1½ lb. cooked beetroot

1 small onion


1 tsp. sugar

3 cloves

Dash of vinegar

Knob of butter or margarine

2 tsp. corn flour

Peel (slip off skins) the beetroots and slice them. Put them in a saucepan with a little water, chopped onion, salt, sugar, cloves, vinegar and butter or margarine. Simmer them for 10 minutes (keep the lid of the pan). Bind the liquid at the last moment with a little corn flour, made into a paste of pouring consistency with some cold water.

Spiced red cabbage

One small red cabbage

¼ cup of butter or margarine

3 cloves

2 cooking apples

1 tbsp. sugar

Some vinegar, if liked


Remove the outer leaves of the cabbage. Cut the cabbage in halves. Remove the core. Wash and shred cabbage very thinly. Put a little butter or margarine in a saucepan and 1 cup of water. Add the red cabbage, the cloves, the peeled, cored and slices apples and simmer the vegetables with a tight fitting lid on the pan for ¾ hour. Then add the rest of the butter or margarine, the sugar, some vinegar and simmer for another 5 minutes.

Chicory or endives with cheese sauce

2 lb. of chicory


For the cheese sauce:

3 tbsp. butter or margarine

A scant ½ cup flour

1½ cup half milk, half water

Or some stock made from

2 meat cubes

½ cup grated Gouda cheese

Worcestershire sauce



Cut a very thin piece from the bottom of the chicory. Then insert a pointed vegetable knife and remove the core, which is rather bitter. Wash the vegetable and boil it for 20 minutes in salted water, or until tender. Then drain it well, put it in a casserole and cover the chicory with a cheese sauce made as follows:

Melt the butter or margarine, add the flour and blend into a smooth paste. Then add the milk, water and meat-cube-stock stirring well. Boil for 5 minutes and add the grated cheese off the fire. Make it to taste with a little Worcestershire sauce and some salt and pepper. Cover the vegetable with it and put in the oven to color to a brown golden.

Chicory with ham

A variation is: boil chicory heads. Drain and wrap each head in a slice of ham. Put in a casserole. Cover with thick cheese sauce and put into the oven to brown.

Chicory with eggs

And a second one: cook them drain well. Hard-boil one egg a head. Peel. Cut into halves (lengthwise). Melt some butter. Serve chicory on a hot plate. Decorate with eggs and hand round the butter and some grated nutmeg separately.

Curly kale and sausages stew

2 or 3 lb. curly kale

3 lb. potatoes



About 1 lb. smoked sausage or Frankfurters

4 tbsp. fat, butter or margarine


Strip wash and cut the kale very finely. Boil kale in little boiling water with salt, about 40 minutes. Add peeled and cut potatoes and sausage and enough water to prevent burning (cooking time 30 minutes). Remove sausage from pan, mash remainder and stir in boiled milk until smooth. Taste, add some pepper if desired. ‘’Stamppot’’ means that the vegetables and potatoes are mixed to a smooth consistency. It is a typical winter dish at home and the Dutch have a saying: ‘ Never eat curly kale before the frost has got at it’.

Cinnamon turn-overs

8 slices stale bread

1 tsp. ground cinnamon


1½ cup milk

Pinch of salt

Butter or margarine to fry

Take the crusts off the bread. Stir the cinnamon and sugar together. Add the beaten egg and milk, also the salt. Soak the slices in this mixture. Fry them slowly in butter on both sides and sprinkle with sugar before serving.

Ordinary pancakes

4 cups flour

Or 4 cups Aunt Jemina pancake mix


1 cake yeast (2/3 oz)

4 cups lukewarm milk

Butter or margarine

Put the flour and the salt in a bowl. Make a well in the centre add the diluted (with a little milk) yeast. Add 2 cups milk and mix to a smooth batter. Add the rest of the milk. Leave to rise for ¾ hour. Heat enough butter in a heavy skillet. Pour in part of butter and fry the pancake on both sides. (You can toss the pancake in the air for turning, if you like. Otherwise use a spatula). Keep them hot and serve with sugar or molasses, golden syrup or treacle.

Dutch doughnuts

1 cake yeast (2/3 oz)

1 cup milk 2¼ cups flour

2 tsp. salt

1 egg

1½ cups currants and raisins (washed)

1 tart (cooking) apple

Oil for deep frying

First blend the yeast with a little lukewarm milk. Sift the flour and salt. Add milk, mix to a batter with yeast and egg. Add currants, raisins and peeled, minced apple. Leave batter in a warm place to rise to double its size. Heat the fat to 375° F. (190° C). put two metal spoons into the batter. Shape balls with the two spoons and drop them into the fat. Fry them for 8 minutes until brown. The doughnuts should be soft and should not be grease-soaked inside. If they are fried too slowly the crust becomes hard and tough and the doughnuts becomes greasy. Drain on absorbent paper. Serve then piled on a dish and coves thickly with sifted confectioner’s sugar. Eat them hot, if possible. ‘Oliebollen’ are a traditional treat on New Year’s Eve in The Netherlands.

The Hague Bluff

The good citizens of The Hague were often accused by their countrymen – rightly or wrongly so – of bragging or showing off. The following recipe, ‘The Hague Bluff’, is so named because it produces quite a fluffy desert out of practically nothing. It is a great favorite with Dutch children.

5 tablespoons red currant or raspberry juice

½ cup sugar

One egg white

Put the juice, sugar and the unbeaten white egg in a deep bowl or in a electric-mixer (blender). Beat by hand 10 minutes or more, the idea being that the longer one beats, the more one gets. Serve with a wafer of lady finger.

Yoghurt cream with fresh fruit

4 cups plain yoghurt

(yoghurt in The Netherlands is rather thin)

Like custard instant vanilla pie filling

4 cups milk

½ lb. fruit in season

Sugar to taste

Wash the fruit and place in a glass bowl and cover with sugar to taste. Leave sugar to permeate for a couple of hours. Take enough pudding powder to mix with 4 cups of milk and prepare according to indication on package. Chill. Mix well with chilled yoghurt and pour over fruit just before serving. Decorate with some well chosen fruits an serve with wafers of lady finger.

Chocolate custard

3 cups milk

3 tbsp. corn flour

1 ox or square unsweetened chocolate or 1 oz cacao

6 tbsp. sugar

A pinch of salt

Whipped cream (sweetened)

Bring the milk except for a few spoonfuls, to the boil. Mix the corn flour, chocolate and sugar dry and smooth out the lumps. Then add the cold milk and blend smoothly. Pour into the boiling milk, add the salt and boil stirring well, for 3 minutes. Let cool, stir to prevent forming a skin. Pour in a shallow gals dish and top with sweetened cream.

Arnhem girls

1 cup of butter or margarine

½ cup flour

A pinch of salt

About 4 tbsp. water

1 egg

Sugar for sprinkling

Make puff pastry in your own manager of the 4 first ingredients. Roll out thinly. Cut out ovals with a cookie cutter of about 2½’’. Place on buttered baking sheet, not too close together. Moisten tops with a mixture of water and beaten egg and sprinkle with sugar. Bake about 10 minutes in a hot oven (450° F until done, very crisp and golden brown.

Pepper nuts

1¼ cup flour

1¼ cup self-rising flour

½ cup brown sugar * when too coarse roll with rolling pin

2 tbsp. water 1 egg yolk

¼ tsp. each of cinnamon, nutmeg, powdered cloves

Some anise seeds

A pinch of salt

Knead all ingredients into a soft ball. Butter two baking sheets. From about ninety marble-sized balls. Divide them over the sheets, so that they are placed at equal distances from one another. Flatten each ball slightly. Bake about 20 minutes in a moderate oven (350° F) or until done (they are then very hard). On Dec. 5th ‘Pepernoten’ are often thrown through the slightly opened door by black-gloved hand, representing ‘’Black Peter’’, St. Nicholas’ faithful helpmate. All the children crawl over the floor on which a white sheet is spread and grab what they can, while singing one of the popular St. Nicholas songs. A loud doorbell ringing just before this procedure enhance the excitement.


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