one-pot meals – Page 2 – My Whisk and I

Mustard Soup/Mosterd Soep

May 10, 2022by Karen ClaassenLeave a Comment

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.

Uncategorized

Boerenkool Stamppot

May 5, 2022by Karen ClaassenLeave a Comment

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.

Uncategorized

Butternut Risotto

September 8, 2021September 8, 2021by Karen ClaassenLeave a Comment

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!