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HAM SANDWICH PANNEKOEKEN
GER
OO
KTE
VISS
CHO
TEL
COLE
SLAW
SAL
AD
KIP BONEN
SALA
DE
DUTCH OVEN PANCAKE
AUBERGINE & KASSHUTS
POT
NEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN NEDERLANDSE KEUKEN
NEDERLANDSE KEUKENNEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN
AMSTERDAM 3 AMSTERDAM 3
AMSTERDAM 3NEDERLANDSE KEUKENNEDERLANDSE KEUKEN
AMSTERDAM 3
NEDERLANDSE KEUKENAMSTERDAM 3NEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN
Dutch cuisine is shaped by the practice of fishing and farming, including the cultivation of the soil for raising crops and the raising of domesticated animals, and the history of Netherlands.Traditionally the Dutch diet consisted of bread and herring. In the 18th century the potato (which had been brought from Peru to Europe by the Spanish in the 16th century) gained popularity, to become the staple food by 1800.Historically Dutch cuisine was closely related to northern French cuisine which is still visible in traditional Dutch restaurants and the Southern regional cuisine. In the course of the 15th century haute cuisine began to emerge, largely limited to the aristocracy, but from the 17th century onward these kinds of dishes became available to the wealthy citizens as well, often consisting of a rich variety of fruits, cheeses, meat, wine, and nuts. The national cuisine however became greatly impoverished at the turn of the 20th century, when there was great poverty in the Netherlands. As mass education became available, a great number of girls were sent to a new school type, the Huishoudschool (housekeeping school), where young women were trained to become domestic servants and where lessons in cooking cheap and simple meals were a major part of the curriculum, often based on more traditional Dutch dishes, a process which has been slowly turned.
HISTORY
Ham SANDWICH
Ingredients1 cup redcurrants
1/2 red onion, peeled1/2 red chili, seeds removedJuice and zest of 1/2 a lime
Salt & PepperBread rolls
Boiled ham, thinly slicedOude kaas (or parmesan), thinly sliced
Butter
Preparation (10 minutes)Place the redcurrants, onion, chilli, lime
juice and zest in a food processor and pulse approx. 5 times to obtain a salsa-like
consistency. Season to taste. Slice the bread rolls almost all the way through,
butter and top with oude kaas and ham. Sprinkle some of the redcurrant relish on
top and serve.
Cost2:00 Euro
Ham Sandwich - Dutch
Dutch Ham Sandwich
Indian Ham Sandwich
Coleslaw salad
Coleslaw Salad
IngredientsFor the dressing:
1/2 cup mayonnaise1 tsp grainy mustard
1 tsp white wine vinegarFor the salad:
1/4 head red cabbage, finely chopped1/4 head white cabbage, finely chopped
2 carrots, grated or cut into tiny cubes1 leek, sliced very finely
1 red paprika, cut into tiny cubes
Preparation (10 minutes)Mix the mayonnaise, mustard and vinegar
together for the dressing. Now place the remaining ingredients in a large bowl, add
the dressing and toss until everything is just covered.
Cost
4.00 Euro
Ham Sandwich - Dutch
Ham Sandwich - Dutch
Greek Coleslaw
Pannekoeken
800 ml of milk400 g of flour
2 eggs1 ss of salt
2 ts of olive oilHam
Cheese2 applesOlive oil
Ingredients
Preparation (10minutes + frying)Mix all the ingredients together. Start with milk then add
eggs and mix them. Then add salt and flour. When everything is correctly mixed add olive oil.
Slice the apples.Heat the frying pan and put some olive oil. Then put the
dough on the frying pan (amount of dough depends on the size of the pan). Immediately put 3 slices of
apple and a ham. When you think that the part is well fried turn it and add put a cheese on the half that is already done. Keep of 30 seconds and then remove.
You are ready to serve Cost
8 €
Pannekoeken
Czech Pannekoeken
Preparation (30 minutes)Chop the potato and carrot into small pieces and
put them into a big pot with water covers all the ingredients.heat it up till it‘s boiling(smoked sausag
e also in the pot if it’s available). Prepare the bacon while waiting water to boil. Pour proper amount of oil or butter into frying pan and put the sliced b
acon in.Grab a fork and keep turning it over till the slices are crispy and in deep red color. Smash the
cooked potatoes and corrots with forks and then mix them with milk and Bacon, finally put a little bi
t salt and peper for flavor.
Ingredients500g Potatoes,peeled300g Carrots, peeled
100g Sliced OnionSliced bacon/Smoked sausage
(as much as you like)Salt & Black Pepper
Olive oil/butterCheese/100g milk
Hutspot - Holland
Chinese Fried potato with sliced pork
Hutspot
Cost2 €
Hutspot
Dutch Oven Pancake
IngredientsButter 3 Tbsp.
Milk 1 ½ CupFlour ¾ CupEgg 3 Large
Sugar 3 ½ Tbsp.Blueberries 1 Cup
Orange Juice ¼ cupCornstarch 1 Tbsp
.Preparation (30 minutes)
Pre-heat the oven up to 425 degrees. Put the butter in a pie plate, and put it in the oven
(approximately 4 min). Mix milk, flour, sugar, and eggs in a blender until it becomes smooth. Pour
the mixture over the melted butter in hot pie plate Return the plate back to the oven for about 20-25
minutes. Mix orange juice, ¼ cup sugar, blueberries, cornstarch in a pan and heat it up.
(Blueberries sauce). Mix Gazi cheese, ½ cup milk, and ¼ cup sugar together.
CostApproximately 3.5 €
Vada Pav - Indian
Dutch oven pancake
Iranian pancake
Aubergine & Kaas
Lemon juice
Salt & ground pepper
Olde remeker cheese
Cost9 €
Aubergine & Kaas
Chinese Aubergine & Kaas
Ingredients1 large eggplant2 ts of olive oil
1 ts of cumin seeds 1 garlic
Preparation (10minutes + frying)
Cut the eggplant into thick slices of approximately 1/ 2 inch thick.
Sprinkle the slices generously with salt and allow to stand for 15-20 minutes, draining the moisture with kitchen paper.
Brush the eggplant slices with some oil and grill on both sides until golden and cooked.
In a small dry frying pan, roast the cumin seeds. Crush half the seeds in a pestle and mortar, while keeping the other half of the
seeds to one side.Puree the eggplant, freshly ground cumin, garlic and 2 tbsp of oil
in a food processor until smooth. Now add lemon juice and salt and pepper to taste. Place the aubergine dip in a small bowl and
garnish with the remaining cumin seeds. Cut the cheese into thick wedges and serve with the dip and
your favorite bread.
Lemonenkip & bruine bonen salade
Ingredients
1 lemon finely sliced
1 squeezed lemon
½ cup extra virgin olive oil
4 chicken breast fillets
Salt
Ground black pepper
Iceberg lettuce
Preparation (1 hour, 15 minutes)
Mix the extra virgin oil, lemon juice and lemon slices. Add the chicken fillets.
Season the fillets with salt, pepper and parsley; leave in the fridge 1 hour. Heat
marinade oil in a fried pan, add the chicken fillets and fry. Mix the onion and
the brown beans. Dress the salad.
Cost: 4.65 €
For the salad:1 onion400 g brown beansVinegarChopped parsley
Lemony chicken breast with salad
Lemonenkip & bruine bonen salade
Smoked Fish Platter
Ingredients80 – 100 g minced Red onions
1 sliced lemon100g smoked trout fillet
100g smoked mackerel fillet100g smoked herring
10g fresh dill100 g smoked salmon
Cost
Preparation (10minutes)Take fish out of the fridge half an hour before
serving
Cut fish into appropriate slices
Chop lemon into slices/wedges
Mince red onions and put into a bowl
Arrange the fish, lemons and minced onions on a platter with fresh sprigs of dill
7 €
Dutch Smoked Fish Platter
Bulgarian variant