netherlands

A recipe for Patatje Oorlog (Dutch War Fries) inspired by our visit to the Netherlands.

Patatje Oorlog (Dutch War Fries)

peanut oil

onion (very finely chopped)

garlic (minced)

sambal oelek

ginger

peanut butter

chicken broth (divided)

kecap manis

dark brown sugar

russet potatoes

Vegetable oil (for frying)

Salt (to taste)

mayonnaise

onion (finely chopped)

black pepper

In a medium saucepan, drizzle the peanut oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened. Stir in the garlic, sambal oelek, and ginger and cook just until fragrant, 30 seconds to 1 minute.

Once fragrant, add the peanut butter. Stir to combine, then add 3/4 cup of the chicken broth, the kecap manis, and dark brown sugar. Allow to simmer for 5-10 minutes. Add more broth if the mixture becomes too thick. Remove from heat. Refrigerate in an airtight container until ready to use.

To make the saté:

In a fryer or large pot, add 2-3 inches of oil and heat to 325˚F. Peel the potatoes and cut into fries. Soak the fries in cold water to remove any excess starch and pat dry with a towel.

Add to the hot oil in batches, being careful not to overcrowd (keep the extra fries soaking in the water until their turn to cook). Fry until cooked through, about 5 minutes. Remove with a slotted spoon to a towel-lined plate and repeat with remaining fries.

Allow the first batch of fries to rest while the others cook, then fry again in 375˚F oil until crisp and golden, about 2 minutes. Repeat with remaining fries.

To make the fries:

Sprinkle the fries with salt and serve immediately topped with the saté sauce, mayonnaise and chopped raw onions.

To serve:

Poffertjes, AKA Dutch mini pancakes, are a tasty breakfast or dessert! Serve them with powdered sugar and butter or your favorite pancake toppings.

Dutch Poffertjes

all-purpose flour

baking powder

salt

milk

butter, melted,

eggs

sugar

In a medium bowl, combine the flour, salt...

In a medium bowl, combine the flour, salt and baking powder. Mix until well combined.

Make a well in the middle of the...

Make a well in the middle of the dry ingredients and add the eggs and milk. Whisk until well combined.

Slowly, pour in the melted butter while whisking....

Slowly, pour in the melted butter while whisking. Whisk until completely smooth.

Over medium-low heat, heat up the poffertjes pan...

Over medium-low heat, heat up the poffertjes pan and let small pieces of butter melt in each cavity.

Once hot, fill each cavity halfway full with...

Once hot, fill each cavity halfway full with batter.

Cook for about 3 minutes or until you...

Cook for about 3 minutes or until you see bubbles on the tops.

Flip over with a wooden skewer or fork....

Flip over with a wooden skewer or fork. Cook the other side for about 3 minutes. Then remove from the pan and repeat until the batter is finished.

Serve while hot with confectioners’ sugar and a...

Serve while hot with confectioners’ sugar and a pat of butter.

<p class="MsoNormal">The traditional spekdikken pancake is a harmonious blend of sweet and savory. It combines rye and wheat flour, the sweetness of stroop (syrup) and brown caster sugar, and the hearty flavors of bacon and Drentse sausage. The overnight rest of the batter enriches its flavors and textures while cooking in a traditional waffle iron results in pancakes that are crisp on the outside and soft on the inside.&nbsp;</p>

Spekdikken

rye flour

wheat flour

butter

brown caster sugar

g stroop

tbsp ground aniseed

bacon,

sausage,

<p>The following recipe shows a traditional preparation method of speculaas. Although the specialized speculaas spice mixture is widely available in supermarkets across the Netherlands, this recipe also gives instructions on how to make your own, which can be prepared in advance and should be kept in a cool, dark place.</p>

Speculaas

(1.1 lbs) flour

(10.5 oz) brown sugar

tbsp spice mixture

tsp baking powder

(1 tsp) salt

(6.35 oz) butter,

ml (3 tbsp + 1 tsp) milk or water

FOR SPICE MIXTURE

cinnamon powder

tsp nutmeg powder

ginger powder

clove powder

tsp white pepper

cardamom powder

tsp anise powder

Delicious warmly spiced bisciuits sandwiched with raspberry jam and iced

Belgium Biscuits

Raspberry or Strawberry Jelly Crystals

Cup Raspberry

Cup Icing Sugar

Butter, melted

Vanilla

Water

Butter, cubed, room temperature

Cup White Sugar, 165 grams

Cup Brown Sugar, packed, 50 grams

Tablespoon Golden Syrup

Egg Yolk

Cups Flour, 450 grams

Cinnamon*

Mixed Spice

Cocoa Powder

Baking Soda

Salt

Preheat the oven to 180°C Fan Forced or...

Preheat the oven to 180°C Fan Forced or Multi Bake, and prepare two oven trays with baking paper, and place the oven racks in the upper and lower middle of the oven.

In a stand mixer, using a paddle attachment,...

In a stand mixer, using a paddle attachment, add the room temperature butter, white sugar, brown sugar and golden syrup and mix on medium for 4 minutes or until it is light and fluffy

Scrape down the sides and the paddle with...

Scrape down the sides and the paddle with a rubber spatula, then add the egg and egg yolk and mix for a further 2 minutes then scrape the sides again.

In a medium bowl sift in the flour,...

In a medium bowl sift in the flour, cinnamon (*or cassia or Ceylon cinnamon if using, see notes), mixed spice, cocoa and baking soda and stir well to combine

Add the dry sifted ingredients into the butter...

Add the dry sifted ingredients into the butter mixture along with a pinch of salt. Gently combine the flour into the butter until it forms a dough.

Remove the dough from the bowl and knead...

Remove the dough from the bowl and knead it into a soft ball.

On a well floured surface using a floured...

On a well floured surface using a floured rolling pin, roll the dough to approx 3-4mm high and cut out shapes using a 4-5cm crinkle or round cookie cutter (* see notes). Dipping the cutter lightly in flour can assist if it's sticking.

Carefully transfer the shapes to the baking trays...

Carefully transfer the shapes to the baking trays leaving 2cm between each biscuit - using a metal spatula that has the end dipped in flour helps this process.

Then roll the dough back into a soft...

Then roll the dough back into a soft smooth ball and roll out again on a clean floured surface, cut and repeat until no dough remains.

Bake in the preheated oven for 12 minutes...

Bake in the preheated oven for 12 minutes or until the edges start to brown

Remove from the oven and let them cool...

Remove from the oven and let them cool for 15 minutes, then transfer the biscuits to wire racks to cool completely before icing, 1-2 hours.

When ready to assemble make the icing in...

When ready to assemble make the icing in a medium bowl. Sift in the icing sugar, then add the melted butter and vanilla.

Stir then add water a teaspoon at a...

Stir then add water a teaspoon at a time until you have a smooth spreadable consistency.

Work on a few biscuits at at time,...

Work on a few biscuits at at time, for example, take 6 biscuits, turn over 3 of them. Spread a teaspoon or two of jam on the 3 turned over biscuits, and spread icing on the top of the other 3 biscuits, trying to centre the icing to leave an edge. Then place the iced biscuit on top of the jam covered one.

Then sprinkle over some jelly crystals and set...

Then sprinkle over some jelly crystals and set them aside, the icing will firm up slightly upon standing.

Repeat with small batches of the remaining biscuits

Store in an airtight container, layered with baking...

Store in an airtight container, layered with baking paper. These biscuits keep well, they will soften over the coming days with the jam and icing but that is part of their charm and it creates a delicious biscuit.

The unfilled biscuits keep for several days in...

The unfilled biscuits keep for several days in an airtight container or freeze for up to 3 months

Top 5 netherlands recipes from across the web

The most viewed netherlands recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Patatje Oorlog (Dutch War Fries)

Dutch Poffertjes

Spekdikken

Speculaas

Belgium Biscuits

Top 5 netherlands recipes from across the web

The most viewed netherlands recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Patatje Oorlog (Dutch War Fries)

Dutch Poffertjes

Spekdikken

Speculaas

Belgium Biscuits

The most viewed netherlands recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine