If you need to speed things up in the kitchen you may make this soup with store-bought stock and rotisserie chicken.
45ml olive oil 1 onion, finely chopped a small bunch of salad onion, chopped 1 clove of garlic, minced 1l chicken stock 2 eggs 60ml fresh lemon juice 375ml cooked rice 500ml cooked chicken breast, shredded
Place a saucepan on medium-high heat and add the oil, onion and salad onion. Cook until the onion is soft and translucent. Add the garlic and stir-fry for 1 minute. Pour in the chicken stock and season with salt and pepper. Bring the mixture to the boil, turn down the heat and leave to simmer. Add the eggs, lemon juice and 60ml of the rice to a blender. Blend until smooth. Keep the blender running and slowly pour in 250ml of the hot stock. Now pour this mixture into the stock mixture in the saucepan while stirring. Add the rest of the rice and the shredded chicken. Simmer the soup for 10 minutes, on a low heat (do not let it boil) until thick. Spoon into bowls and serve immediately.
1,5kg lamb shoulder or leg, cut into 2cm cubes vegetable oil 10 whole cardamom pods 15ml mustard seeds 2 bay leaves 6 whole cloves 10 black peppercorns 1 stick cinnamon 2 onions, finely chopped 8 cloves of garlic, minced 5ml ground coriander 10ml ground cumin 20ml paprika 15ml ground ginger 5ml crushed dried chillies 5ml salt 2 red chillies, chopped 120ml yoghurt 2,5ml garam masala
Place a heavy-bottom saucepan on a medium-high heat and cover the base with vegetable oil. Brown the meat in batches and set aside in a bowl. Add the cardamom, bay leaves, cloves, peppercorns and cinnamon and stir the mixture for about 1 minute. Add the onion and fry for about 5 minutes. Add the garlic and fry for another minute. Now add the coriander, cumin, paprika, crushed chillies, salt and fresh chillies and stir-fry for another 30 seconds or so. Add the meat and stir through to cover with the spices. Add a spoonful of yoghurt and stir-fry for 30 seconds. Add the remaining yoghurt in the same way, so that the sauce does not split. Pour in 375ml of water and bring the curry to a boil. Turn the heat down to a slow simmer and cover the saucepan with a lid. Cook for 1 hour or until the lamb is tender, stirring frequently. Remove the lid and cook the curry for another 30 minutes, stirring and waiting for the sauce to become beautifully thick. Sprinkle over the garam masala, mix through and serve with fragrant rice.
1,5litre vegetable stock 750g frozen peas 250g broccoli 300g baby spinach 60g almond meal grated zest and juice of 1 lemon a small handful of mint leaves plain yoghurt, to serve
Pour the stock into a large saucepan and bring to a boil. Add the peas and broccoli and simmer until the broccoli is tender – about 5 minutes. Add the spinach leaves, almond meal, lemon zest and juice and mint and simmer for another 2 minutes. Season the soup with salt and pepper. Taste the soup and adjust seasoning if necessary. Blend the mixture with a stick blender until smooth. Simmer the soup for another 2 minutes, spoon into serving bowls and serve with a dollop of yoghurt.
3 litres chicken stock 1,5kg chicken breasts, skin removed 5ml black peppercorns 5ml salt 2,5ml smoked paprika 3 x 400g tins chopped tomato 2 large onions, chopped 3 cloves garlic, minced 3 x 400g jars sweet jalapeño, drained 30ml + 30ml vegetable oil 120g spaghetti fresh coriander lime wedges
Add the stock to a saucepan and bring to a simmer. Cut the chicken breasts into chunks and add it to the stock. Add the black peppercorns, salt and smoked paprika and simmer together for 30 minutes. Set aside. Add the tomato, onion, garlic and jalapeño to the bowl of a blender and process until smooth. Add 30ml oil to a large saucepan set over medium-high heat and add the tomato mixture to it. Bring to a low simmer and cook half-covered for 10 minutes. Remove the cooked chicken pieces from the stock and finely shred the meat. Pour the stock into the tomato mixture. Simmer the mixture for 20 minutes. Now add the shredded chicken and cook for another 10 minutes. Taste the soup and adjust the seasoning – salt, black pepper, smoked paprika. Place a frying pan over medium-high heat, add 30ml vegetable oil and add the spaghetti to the pan. Stir continuously while frying the spaghetti until it is a golden brown colour – about 3 minutes. Drain the pasta on paper towel and then add it to the soup. Simmer the soup for about 8 minutes, until the pasta is cooked. Serve the soup immediately with fresh coriander and lime wedges.
Place a saucepan on medium-high heat and add the oil to it. Add the garlic and onion and cook for 1 minute. Add the carrot and cook for another 3 minutes while stirring every now and then. Turn the heat up and add the beef. Break the meat up with a wooden spoon and stir around until loose and browned from cooking. Sprinkle the flour over the beef and stir through. Add the tomato paste, beef stock, red wine, stock powder, Worcestershire sauce, thyme leaves, bay leaves and salt and pepper. Stir the mixture and bring it to a simmer. Turn the heat to medium and cook for 30 minutes, stirring occasionally. You should now have a reduced, gravy consistency that isn’t watery. Taste the beef and adjust the seasoning according to taste. Spoon the mixture into a 18cm x 28cm ovenproof dish and allow it to cool. If the meat is cool when you add the mashed potato topping, the meat won’t cook through the topping.
Preheat your oven to 180℃. Cook the potatoes in a saucepan with boiling water for 20 minutes. Drain the potatoes and add them back to the saucepan. Add the warmed milk and 100g butter and mash the potato until smooth. Season with salt. Spread the mash on the beef and rough up the surface with a fork. Sprinkle the melted butter over and top with a sprinkling of the parmesan. Bake the cottage pie for 30 minutes until it is beautifully golden on top and bubbling on the edges. Serve piping hot.
Pour the chicken stock into a large saucepan and bring to a simmer. Cut the breasts into 5-6 pieces and add it to the stock. Cook the chicken until most of the liquid has evaporated and then break up the cooked chicken pieces with a wooden spoon. Set a frying pan over high heat and add the oil and butter to it. Fry the mushrooms for about 7 minutes, until it has caramelised and has a beautiful golden colour. Turn the heat down to medium-low and add the thyme leaves and garlic. Stir around for a minute or so. Now add the cream to the mushrooms and stir through. Spoon the mushroom mixture into the saucepan with the cooked chicken, turn up the heat and simmer gently for 5 minutes. Season the chicken with salt and pepper. The meat should now be creamy and fragrant. If you find it has too much liquid, simmer it for a while longer so that the liquid evaporates. Serve the chicken on couscous, rice or quinoa.
Place a large saucepan over medium heat and add the oil and butter. Add the onion and stir-fry it until translucent. Add the ginger, cinnamon stick, turmeric, coriander, cumin, curry powder and chilli flakes and gently cook the spices for 2 minutes while stirring. Now add the sugar, coconut cream and cashews. Bring the sauce to a simmer and then take it from the heat. Remove the cinnamon stick and blitz the sauce with a hand blender, until smooth. Place the saucepan back on medium heat and add the butternut and chickpeas. Cook for about 20 minutes or until the butternut is tender but do take care that the sauce doesn’t burn. Stir in the chopped spinach and peas and stir through. Adjust the seasoning according to taste. Garnish the curry with fresh coriander and serve it with jasmine rice.
Traditional Amsterdammers will insist that this soup be made with Groninger mustard but any good quality granulated mustard is perfect for this delicious soup. Serve it with fresh bread and extra fried bacon. Serves 4.
2 leeks, rinsed and sliced 1 onion, chopped 2 large potatoes, cut into small chunks 1 clove garlic, minced 50g flour 1 litre vegetable/chicken stock 62ml cream 30ml Groninger/granulated mustard salt and pepper
Pour enough oil into a saucepan to cover the bottom and place on medium-high heat. Add the leeks, onion and potato and cook until the leeks are soft. Stir often. Add the garlic and fry for another minute. Sprinkle the flour over the vegetables and stir-fry for another minute. Pour in the stock and bring the soup to a boil. Turn the heat down and simmer until the potatoes are very, very soft. Blitz the mixture with a stick blender/liquidiser until completely smooth. Add the cream and mustard and stir through. Simmer the soup on a low heat for 15 minutes, stirring every now and then. Add the bacon to a non-stick frying pan and cook until slightly crispy. Drain on kitchen paper. Season the soup with salt and pepper. Serve the soup piping hot with extra bacon scattered on top.
Boerenkool Stamppot is probably the oldest and most authentic of Dutch dishes and could be considered the Netherland’s national dish. Comfort food for those cold evenings when you do not want to spend too much time in the kitchen but need something to feed your soul.
1,5kg potatoes, peeled and diced 2 onions, peeled and chopped 1 bay leaf 500g kale, trimmed and roughly chopped 500g rookworst (or any other smoked sausage) 125ml milk 45ml butter salt and plenty of black pepper, to taste
Add the potatoes, onion, bay leaf, kale and a teaspoon salt to a large saucepan and pour in enough water to cover the ingredients. Cover with a lid and simmer for 25 minutes. Slice the sausage into thick slices and fry it off in a hot pan. You want the edges to caramelise and become crispy. Set aside. Remove the bay leaf from the veggies in the saucepan and drain off the water. Add the milk and butter to the saucepan and stir through. Lightly mash the potato-kale mixture but be sure to keep some texture. Season to taste with salt and pepper. Stir in the fried sausage. Serve the stamp pot with a traditional Dutch beer or a glass of wine.
about 1,8 litre chicken or vegetable stock 15ml + 30ml butter 10ml vegetable oil 1 onion, finely chopped 3 cloves of garlic, minced 3 x 250ml butternut, cubed 500ml arborio rice 125ml white wine 125ml parmesan cheese, grated 30 sage leaves, chopped
Pour the stock into a saucepan and bring it to a simmer. Reduce the heat to low. Put another saucepan on medium heat and add 15ml butter and the vegetable oil. Add the onion and cook for 2 – 3 minutes. Add the garlic and cubed butternut and cook until the butternut begins to colour around the edges – about 7 minutes. Add the 30ml butter and the rice and stir through to coat the rice for about 2 minutes. Add the white wine and cook until most of it is absorbed by the rice. Add about 250ml (a cup) of the hot stock to the rice and stir continuously until most of the stock is absorbed. Add the remaining stok 250ml at a time but allow the rice to absorb the liquid before adding more. Stir the risotto often and cook until the butternut is tender – about 25 minutes. Stir in the parmesan and sage and season with salt and pepper. Serve hot!