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The Netherlands is arguably at its most beautiful in the Autumn, when the sun starts to sink a little lower each day, the mornings take on an air of freshness, the trees flaunt their vibrant Autumnal colours and Dutch farmers have almost finished their annual harvest. Perfect for staying snuggled up indoors and enjoying some typical Dutch Autumn meals!
Hollandse stoofpeertjes (Dutch stewed pears)
Peel the cooking pears, cut into quarters, remove the cores and place into a sturdy pan. Add the red berry juice, the sugar and the cinnamon stick, along with 100 ml of water, and bring to the boil. Now reduce the heat, cover the pan and allow the pears to stew for about 1½ hours. Stewed pears are perfect with hearty meat stews and game and are just as delicious served cold!
Pittige Hollandse pompoensoep (spicy Dutch pumpkin soup)
½ kg of potatoes
250 grams of pumpkin
250 grams of carrots
1 large onion
Stock cubes for 1 litre of soup
1 tsp. of ginger powder
1 tsp. of coriander powder
1 tsp. of cumin
1 tsp. of sambal (optional)
Peel the potatoes, pumpkin and carrots and dice each into cubes of about 1 cm. Chop the onion and fry in a large casserole or roasting pan with a little oil, together with the ginger, coriander, cumin and chilli powder. After 1 minute, add in the potato, carrot and pumpkin cubes and fry for 1 to 2 minutes. Now add the stock cubes and 1 litre of water and simmer for 10 minutes on a low heat until the vegetables are nice and soft. Remove the pan from the heat and puree the soup in a blender. Finally ladle into soup bowls and garnish with fresh parsley. A delicious and filling soup that’s perfect served with fresh bread and a crisp salad.
Witlofstamppot (chicory stew)
1 kg of potatoes
600 grams of chicory
200 grams of diced ham
150 grams of grated Dutch cheese
Salt and pepper
Peel the potatoes, place in a pan with some water and a pinch of salt and bring to the boil. Meanwhile wash the chicory and cut into rings. Once the potatoes have been cooking for 10 minutes, add the chicory and leave to boil for a further 5 minutes. Once cooked, drain and mash the potatoes and chicory and stir in the diced ham, along with some of the grated cheese. Season with salt and pepper and divide among 4 plates. Finally, garnish each plate with the remaining grated cheese and serve with Dutch meatballs.
Hollandse biefstuk met champigonsaus (Dutch beef steak with mushroom sauce)
200 grams of mushrooms
50 ml of cooking cream
1 knob of butter
1 tbsp. of milk
Salt and pepper
Clean the mushrooms using a little kitchen paper and cut into slices. Now heat some butter in a saucepan and fry the mushrooms. Add in 1 tbsp. of milk and the cooking cream and simmer on a low heat for about 10 to 15 minutes. Meanwhile, remove the steaks from the refrigerator and allow to reach room temperature before seasoning with salt and pepper. Fry the steaks according to your personal preference and place each on a plate. Spoon over the mushroom sauce or serve separately. Delicious with new potatoes and spinach. If you don’t have time to prepare the mushroom sauce yourself, why not make use of a tempting Knorr or Maggi mushroom sauce?
Prefer to read this article in Dutch? Then why not visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants abroad?