Drie in de pan

Na een lange zondagmiddag wandeling kwamen we verregend thuis. Heerlijk om warme drie-in-de-pan te eten met een kop hete chocolademelk.

Ingrediënten
250 gram zelfrijzend bakmeel
snufje zout
1 zakje vanillesuiker
300 ml melk
1 ei
hand je gewelde rozijnen
roomboter

Bereiding
Vermeng zelfrijzend bakmeel met het zout en de vanillesuiker.
Mix de melk en het ei door het beslag. Het moet vrij dik zijn
Meng de rozijnen door het beslag.
Verhit roomboter in een koekenpan en schep drie kleine pollepels beslag in de pan. Zorg dat de pannenkoekjes elkaar niet raken!
Als er luchtbellen in komen, omdraaien
Bak ze goudbruin

Serveren
Suiker, stroop of poedersuiker naar keuze erover. Als toetje met een bolletje roomijs is ook lekker.

Cheese Sauce

Yesterday i made this sauce just like my dad used to make it, and we had it with collyflower. Although this sauce is very simple to make it is a nice to spice up dull vegetables especially in autumn and winter.

Ingredients
25 gr butter
25 gr flour
300-400 ml of milk (use your intuition)
150-250 grams of cheese (depending on how cheesy you want it)
a pinch nutmeg
1 bay leaf

Preparation
Make a basic bechamel sauce:
Let the butter melt, add the flour and fry it slowly.
Watch the color change from white to golden.
Add the milk, bay leaf, some more heat, and whisk with a guard.
Keep whisking now and then and watch the magic happen: your mixture and transforms into a thick sauce !
Now add the grated cheese and a pinch of nutmeg.
Keep whisking until you get a nice smooth cheese sauce
Add salt and pepper to taste.

Potatoe & Onion Ovendish

Ingredients
750 gr potatoes
1 (trappist) beer
3 red onions
butter
3 tablespoons flour
parsley

Preparation
Boil the potatoes, but not until they are completely done
Cut the onions into rings and fry them lightly in a big pan
Remove onions from the pan
Put about two tablespoons of butter in the pan
Wait until the butter turns golden, add flour, stir well and let this fry for a while
Remove from fire and add the beer
Put the pan back on the fire and mix well with a gaurd until you have a light sauce.
Add the potatoes + onion rings to the sauce and let it simmer for a while
Sprinkle with chopped parsley and serve.

Zuurkool stamppot (sauerkraut mash-pot)

This winter dish serves 4-5. 'Zuurkool' is salted and canned small stripes of white cabbage. It is preserved by the lactic acid bacteria create when canned, hence the sour taste. I usualy eat it with bacon and onion gravy, as this recipe, but it is also eaten with just fried bacon. Can't do without the sausage though !

Ingredients
1.5 kg Potatoes (preferably those who crumble when cooked)
1 kg of Zuurkool (sauerkraut)
1 cup of Milk (or water)
2 Rookworsten (smoked sausage)
some Butter
250 gr. Bacon
1 Onion
2 cups of Beef Stock
2 tablespoons Maizena

Preparation
Boil the zuurkool in one pan with as little water as possible, and the peeled and diced, potatoes in another, big, pan.
Chop up the onion and the bacon, fry it slowly in a small pan.
Add the maizena in the beef broth, mix well and add to the bacon and onion.
Slowly simmer for a few minutes.
In the last minutes of cooking the potatoes add the smoked sausage in it's platic wrap so it is heated (or use the microwave oven).
When the potatoes are soft (pinch them with a fork, when they fall apart, you're good to go), remove the water and mash them together with the sauerkraut and milk (and some butter for richer taste).

Serving
Traditional: remove the sausages from their wrap, and put it on top of the mash, serve in the pan where it was cooked.
Serve with mustard and the gravy on the side.

Eet Smakelijk !

Humble yet Nutricious: guide to dutch cooking

Dutch traditional cuisine isn't famous for its exquisite sauces or for its' superb ingredients. In fact it isn't famous at all. It is best know for it's one-pan-dishes and use of mashed potatoes in stamppot. It originates from peasants who had to work the on land all day long. This required highly nutrient meals so the, very cheap, potatoe was the logical choice. In times before the potatoe we used all sorts of turnips. Herbs and spices aren't used much simply because they don't grow so well in our climate.

The dutch kitchen is the only european kitchen with a big focus on eating vegetables. Meat has also been very important in our food culture: Rookworst (smoked sausaage), meatballs and the one of the few things we have in common with the french: we eat organs ! (although this tradition is fading).

In the coming weeks elgeffe will feature some traditional dutch recipes, under the label dutch cooking.

Uncle Eddo's Meatballs

The city of The Hague has a large indonesian population with a very diverse and spicy kitchen. Our traditional kitchen is quite the opposite, rather dull and simple, without much variation. Sometimes these two blend in nicely and the following recipe is just that: truly fusion !

It comes from 'Uncle Eddo' a famous indonesian-ducth guy, at least in the Hague, and this is his recipe:

Ingredients
500 gr minced meat (beef)
500 gr butter
4 red onions
2 eggs
2 cloves of garlic
3 dried chili's
60 ml of gingersyrup
60 ml of kecap (indonesian flavoured soy sauce)
2 teaspoons of mustard
2 teaspoons of curry powder
2 teaspoons paprika powder (paprika = sweet pepper)
half a cup of breadcrumbs
some flour

Preparation
Chop the onions and the garlic
Mix all the ingredients in a bowl with your hands and roll about 8 meatballs
Heat up a fairly large, thick pan with some butter.
Pass the balls through the flour
Fry them in hot butter until golden
Remove the balls from the fat, add the rest of the butter to make gravy (you can also use a cup of broth and some maizena for a healthier alternative)
Add the balls again and cook lightly for a few minutes before serving.

Serve
with (mashed) potatoes and french beans (traditionally dutch) or with rice and some gado-gado or sayur lodeh for a more indonesian approach.

Selamat makan !