Dutch homemade bitterballen are made with beef, it takes some time to create the beef stew but it’s definitely worth it! Fried beef with a crunchy layer, what’s not to love about that, right?
Dip a piece of bread in olive oil and then into this delicious dukkah (-dugga, -dukka). Great as a appetizer, origins in Egypt.
On markets they have these big bags filled with lots of veggies, such as beautiful peppers. You can easily preserve them as canned roasted peppers.
Classic egg benedict are easier than you might think. Delicious luxury breakfast or lunch for the weekend, or during Easter.
A delicious creamy horseradish sauce, made from scratch with veggies, fish stock and white wine. You can serve it with any kind of fish.
A fu yung hai is mostly something to order at a Chinese restaurant, but try it at home. It’s easy! An omelette filled with veggies served with rice.
A basic vegetable soup can vary all the time, you can add all kinds of veggies to empty your fridge. Add tiny meatballs for a non-vegetarian version.
Bisque de homard is a French classic lobster soup made from scratch using lobster shells, veggies and more. The perfect soup during Christmas.
A lot of people in the south of the Netherlands serve rabbit legs for Christmas. This recipe for Dutch sweet and sour rabbit goes way back in my family.
Here in Holland you can eat mussels in almost every restaurant when they’re in season. Served in a pan. Try our Dutch mussels recipe, ready in 15 minutes.
Making your own stocks gives that extra flavor to all your soups, stews, sauces and more. Fish stock is light, but flavorful. It doesn’t need much time like other types of stock do. You only have to let it simmer for 30 minutes, otherwise the stock will taste a bit bitter.
Autumn is coming! If we think about autumn, we think about a season filled with great food. Make a large pan with lovely tasting and smelling mushroom stock to store in your freezer. Mushroom stock is a great starter for a soup, stew, risotto, croquettes filling, sauce and so much more.