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    You are in: Home / Cookbooks / World Tour: Scandinavia, Belgium & the Netherlands
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    32 recipes in

    World Tour: Scandinavia, Belgium & the Netherlands

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    2 Reviews |  By TammieV

    Dutch cheese sandwiches

    Recipe #44575

    Shoarma is so popular in Holland that you might forget it is from the Middle East! When we lived abroad I really missed it and tried to copy the spice mix that you can buy here in the shops. There are many makes and blends in the shops, they all taste different, now try the homemade mix! Note that there is no salt in the mix so do not forget to add with cooking, or if you give this as a gift to mention it. After you have tried this you can always make some changes to suit your own taste.

    Recipe #44858

    Recipe #101444

    Wayan was one of the chefs at our hotel in Bali. She was great at making these pancakes and happy to share the recipe.

    Recipe #99028

    5 Reviews |  By PanNan

    This is a Dutch recipe for a tart or pie crust. It's different, easy and delicious.

    Recipe #38981

    My family loves this for breakfast. It is so fun how they puff up. This came out of a Klutz cookbook believe it or not but it is REALLY good.

    Recipe #95485

    When I lived in Holland several years ago, I often indulged in this spicy rice dish. This recipe, from an old newspaper cutting, is the most authentic I have found, and closely matches the wonderful taste sensation I experienced in Holland. More unusual ingredients, such as shrimp paste (also known variously as belacan, balachan, blachan and trassi) can be found in Asian speciality food stores. I must warn you that dried shrimp paste smells rather awful, but the taste in the finished dish is wonderfully aromatic, and essential to the authenticity of Indonesian cuisine. Nasi Goreng can be served as a main dish, as a component of a Dutch/Indonesian 'rijstafel' or as a side dish. It is commonly eaten by Indonesians for breakfast, which you can do also if there is any left from the previous day (doubtful!). Preparation time does not include cooking and cooling the rice.

    Recipe #61614

    4 Reviews |  By PanNan

    These are very lacy and nutty. Easy to make.

    Recipe #39063

    9 Reviews |  By Olha

    Here is a different way to prepare ground beef. Most of the year this recipe is referred to as Slavinken, except in the spring when It is referred to as "Salad Birds," on menus in hotels in the Netherlands.

    Recipe #82746

    Exotic, tropical, cosmopolitan Broome, an old pearling town in Western Australia, is a popular holiday destination. On market day, stall vendors whip up a wonderfully tempting array of dishes. This is one.

    Recipe #63329

    11 Reviews |  By PanNan

    This popular Dutch "fast food" is a great way to use left overs like meat and mashed potatoes. Typically, croquettes are sold by street vendors and snack shops in Holland, but they are very easy to make.

    Recipe #39129

    Simple but very good comfort food. Normally made with just some salt, pepper and nutmeg in the meat filling but I make them different these days and with many variations (just don't tell my mother!). Slavink translates as beatfinch (yes I know its weird) they are wrapped in bacon and another version is blinde vink= blind finch (even weirder) that is the same meat filling but then wrapped in a thin slice of veal. These days often replaced with a slice of beef. Some still name it blinde vink but the right name is runder vink=beef finch. I have tried very hard over the years to understand why they are named like this since I can honestly not see the resemblance of a bird in these sausages and I've never seen one fly away! No Dutch person in their right mind makes them at home since you can buy them ready made from every butcher and in every super market. Now that information should tell you something about the poster of this recipe, who is Dutch.... My excuse is that I lived many years abroad and that is when you crave for the simple dishes of your home country. We eat them here with vegetables and potatoes but they are also good cooked on the barbeque and served on buns with ketcup and mustard.

    Recipe #116269

    From Andreas Viestad, a lovely, slightly sweet, onion soup. Prep time includes cooking time because you do have to stir now and then while the onions saute.

    Recipe #116061

    This is Marcus Samuelsson's rendition of the perennial favorite. The sauce is wonderful, unctuous. They should be served with garlicky mashed potatoes, quick pickled cucumbers and extra lingonberry preserves. The pickled cucumbers (and their juice) are really easy to make and the recipe is posted. If you can't find lingonberry preserves (a pity) you can substitute whole cranberry relish.

    Recipe #118360

    Serve this special breakfast dish with ham, bacon or sausages and for a real treat, include maple syrup!

    Recipe #84313

    Pure comfort food! Stamppot consists of mashed potatoes mixed with various ingredients like carrots, onions or kale, and it was one of my favourites when I lived in Holland. It is often served as the main meal, with a smoked, spicy sausage such as rookworst. I tend to cook it as taught me by my Dutch friend, Anna, with lots of root vegetables, and in large quantities. My family have always loved it. It does contain a lot of butter, but you can add less (or more!) to your preference. Note: In Australia, in place of butternut squash, use Jap, Kent, Queensland Blue or Butternut pumpkin.

    Recipe #124192

    This is the Indonesian version of the spring roll, a version of which you find in most asian country's. For the filling you use meat, chicken or seafood and a selection of vegetables.

    Recipe #8208

    Another beautiful dish from "Kitchen of Light" by Andreas Viestad... this one's for Lennie! It's a wonderful potato salad with a light vinaigrette and lots of herbs. I personally have to have mint in this dish; but another herb may be one of your favorites (and the actual measurement as written is "a large handful" of chopped herbs; I'm estimating that it's about 2/3; use more or less as you wish). And, I usually omit capers in any dish; I just don't like the little things!

    Recipe #122872

    A popular dish in the Netherlands. Preparation time includes 30 minutes soaking.

    Recipe #125088

    Potato & cauliflower soup topped with bacon, fried bread and Gouda cheese.

    Recipe #120510

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