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01

BITTERBALLEN

INGREDIENTS

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BEEF RAGOUT

Cooked beef, finely shredded – 200 g
Beef stock – 300 ml
Unsalted butter – 50 g
Plain flour – 60 g
Onion, finely diced – 40 g
Fresh parsley, chopped – 8 g
Dijon mustard – 10 g
Ground nutmeg – 1 g
Black pepper – 1 g
Salt – 3 g

COATING

  1. Melt the butter and cook the onion for 3–4 minutes without colouring.

  2. Add the flour and cook for 2 minutes.

  3. Gradually whisk in the beef stock until smooth.

  4. Cook until a very thick ragout forms.

  5. Add beef, parsley, mustard, nutmeg, pepper and salt.

  6. Spread into a shallow tray and refrigerate for at least 4 hours.

  7. Portion into approximately 30 g balls.

  8. Coat each ball in flour, egg and breadcrumbs.

  9. Refrigerate for another 30 minutes.

  10. Deep-fry at 175°C for 3–4 minutes until golden and crisp.

  11. Serve 4 bitterballen with 15 g mustard and 20 ml Jenever.

METHOD

Plain flour – 80 g
Egg – 100 g / 2 pcs
Fine breadcrumbs – 150 g
Frying oil – as required

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METHOD

02

HARING

INGREDIENTS

Dutch soused herring – 100 g
White onion, finely diced – 20 g
Pickled gherkin – 25 g

  1. Drain the herring carefully.

  2. Pat lightly to remove excess liquid.

  3. Cut into 2–3 cm pieces, or leave whole for traditional presentation.

  4. Place 100 g herring on the serving plate.

  5. Add 20 g finely chopped onion.

  6. Serve with 25 g sliced pickled gherkin.

03

SUIKERBROOD

INGREDIENTS

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Strong wheat flour – 500 g
Whole milk – 250 ml
Unsalted butter – 60 g
Egg – 50 g / 1 pc
Instant yeast – 7 g
Fine sugar – 30 g
Salt – 8 g
Pearl sugar – 180 g
Ground cinnamon – 5 g
Butter for greasing – 10 g

  1. Combine flour, yeast, sugar and salt.

  2. Add milk and egg.

  3. Knead for approximately 6 minutes.

  4. Add softened butter and knead for another 5–7 minutes.

  5. Cover and allow to rise for 60 minutes.

  6. Mix pearl sugar with cinnamon.

  7. Gently incorporate the pearl sugar mixture into the dough.

  8. Shape into a loaf and place in a buttered loaf tin.

  9. Proof for another 40–50 minutes.

  10. Bake at 180°C for 30–35 minutes.

  11. Cool for at least 45 minutes before slicing.

  12. Serve plain or with approximately 10 g butter.

METHOD

04

KRENTENWEGGE

INGREDIENTS

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METHOD

  1. Soak the currants and raisins in lukewarm water for 15 minutes.

  2. Drain thoroughly and pat dry.

  3. Combine flour, yeast, sugar and salt.

  4. Add milk and egg.

  5. Knead for approximately 5 minutes.

  6. Add butter and knead for another 5–7 minutes.

  7. Fold in the currants, raisins and cinnamon.

  8. Cover and proof for 60 minutes.

  9. Shape into a long loaf.

  10. Proof for another 40 minutes.

  11. Bake at 180°C for 35–40 minutes.

  12. Cool completely before slicing.

  13. Serve with approximately 10 g butter if desired.

Wheat flour – 500 g
Whole milk – 250 ml
Unsalted butter – 60 g
Egg – 50 g / 1 pc
Instant yeast – 7 g
Sugar – 40 g
Salt – 8 g
Currants – 200 g
Raisins – 150 g
Ground cinnamon – 3 g

05

GOUDA

INGREDIENTS

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Aged Gouda cheese – 80 g
Dutch mustard – 15 g
Cornichons – 20 g

METHOD

  1. Remove the Gouda from refrigeration 20–30 minutes before serving.

  2. Cut 80 g Gouda into 8 approximately equal cubes.

  3. Arrange neatly on the serving plate.

  4. Add 15 g Dutch mustard.

  5. Serve with 20 g cornichons.

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METHOD

06

ROOKWORST

INGREDIENTS

Dutch rookworst – 100 g
Dutch mustard – 15 g
Pickles – 20 g

  1. Heat the rookworst according to the manufacturer’s instructions.

  2. For a typical pre-cooked rookworst, heat gently in water at approximately 80°C for 15–20 minutes.

  3. Do not boil.

  4. Remove from the water and rest for 2 minutes.

  5. Cut into approximately 1.5–2 cm slices.

  6. Serve 100 g rookworst with 15 g mustard and 20 g pickles.

07

KAASTENGELS

INGREDIENTS

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Puff pastry – 500 g
Aged Gouda, finely grated – 180 g
Egg – 50 g / 1 pc
Dijon mustard – 15 g
Sesame seeds, optional – 15 g
Black pepper – 2 g

  1. Roll the puff pastry to approximately 3 mm thickness.

  2. Brush lightly with Dijon mustard.

  3. Sprinkle evenly with grated Gouda and black pepper.

  4. Fold the pastry once and roll gently.

  5. Cut into strips approximately 2 cm × 15 cm.

  6. Twist each strip 3–4 times.

  7. Place on a lined baking tray.

  8. Brush with beaten egg.

  9. Sprinkle with sesame seeds if used.

  10. Bake at 200°C for 12–15 minutes.

  11. Cool for approximately 5 minutes before serving.

METHOD

08

STROOPWAFEL

INGREDIENTS

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WAFFLE DOUGH

METHOD

  1. Combine all waffle dough ingredients.

  2. Knead until a smooth dough forms.

  3. Cover and rest for 45 minutes.

  4. Divide into 10 equal portions.

  5. Shape each portion into a ball.

  6. Cook in a preheated stroopwafel iron until thin and golden.

  7. While still warm, carefully slice each waffle horizontally.

  8. Heat brown sugar, stroop, butter and cinnamon until smooth.

  9. Spread approximately 25–30 g warm stroop filling onto one half.

  10. Close with the second half and press gently.

  11. Allow to cool until the filling sets.

Plain flour – 300 g
Unsalted butter – 120 g
Fine sugar – 80 g
Whole milk – 50 ml
Egg – 50 g / 1 pc
Instant yeast – 5 g
Ground cinnamon – 3 g
Salt – 2 g

STROOP FILLING

Brown sugar – 150 g
Dutch stroop or golden syrup – 150 g
Unsalted butter – 75 g
Ground cinnamon – 3 g

09

SPECULAAS

INGREDIENTS

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Plain flour – 300 g
Unsalted butter – 180 g
Dark brown sugar – 180 g
Milk – 30 ml
Baking powder – 5 g
Salt – 2 g
Ground cinnamon – 8 g
Ground cloves – 2 g
Ground nutmeg – 2 g
Ground ginger – 2 g
Ground cardamom – 1 g
Ground white pepper – 0.5 g

METHOD

  1. Cream the butter and brown sugar until combined.

  2. Mix flour, baking powder, salt and all spices separately.

  3. Add the dry ingredients to the butter mixture.

  4. Add the milk and mix until a firm dough forms.

  5. Wrap and refrigerate for at least 1 hour.

  6. Roll the dough to approximately 4 mm thickness.

  7. Cut into biscuits or press into traditional speculaas moulds.

  8. Bake at 175°C for 12–15 minutes.

  9. Transfer to a cooling rack.

  10. Allow to cool completely before serving.

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METHOD

10

BESCHUIT MET MUISJES

INGREDIENTS

Dutch rookworst – 100 g
Dutch mustard – 15 g
Pickles – 20 g

  1. Place one beschuit on the serving plate.

  2. Spread 8 g butter evenly over the entire surface.

  3. Sprinkle 15 g muisjes evenly over the butter.

  4. Press very lightly so the muisjes remain in place.

  5. Serve immediately to keep the beschuit crisp.

11

TOMPOUCE

INGREDIENTS

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PASTRY

Puff pastry – 500 g

VANILLA PASTRY CREAM

  1. Roll the puff pastry to approximately 3 mm thickness.

  2. Prick evenly with a fork.

  3. Bake between two baking trays to keep the pastry flat.

  4. Bake at 200°C for approximately 18–22 minutes.

  5. Cool completely.

  6. Heat the milk and vanilla.

  7. In a separate bowl, whisk egg yolks, sugar and cornstarch.

  8. Gradually whisk the hot milk into the egg mixture.

  9. Return to the saucepan.

  10. Cook over medium heat while whisking until thick.

  11. Remove from heat and mix in the butter.

  12. Cover the surface directly and refrigerate until completely cold.

  13. Cut the baked pastry into 20 equal rectangles.

  14. Pipe approximately 60 g pastry cream onto each of 10 bottom pieces.

  15. Place the remaining pastry rectangles on top.

  16. Mix icing sugar, water and pink colouring into a thick glaze.

  17. Spread approximately 20 g glaze over each tompouce.

  18. Refrigerate briefly until set.

METHOD

Whole milk – 500 ml
Egg yolk – 80 g
Fine sugar – 100 g
Cornstarch – 40 g
Vanilla – 5 g
Unsalted butter – 30 g

PINK GLAZE

Icing sugar – 200 g
Water – 30–35 ml
Pink food colouring – 1–2 g

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12

DROP
ZOET & ZUUR

INGREDIENTS

METHOD

Zoete Drop / Sweet Liquorice – 30 g
Zure Drop / Sour Liquorice or Sour Candy – 30 g

  1. Weigh 30 g sweet drop.

  2. Weigh 30 g sour drop.

  3. Place both varieties in the same serving dish while keeping the two types visually separated.

  4. Serve at room temperature.

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