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Fancy sampling a range of typical Dutch dishes with an exotic twist? Our wonderfully fragrant recipes below all use traditional Dutch fare as a starting point, and are then delicately seasoned using a tempting selection of aromatic ingredients, including an assortment of Conimex products, exotic herbs and Asian spices, for surprisingly delicious results!
Hollandse pannenkoeken met Mexicaanse vulling (Dutch pancakes with a Mexican filling)
300 grams of chicken fillet
2 tbsp. of Calvé chilli sauce
1 red chilli pepper
1 jar of Dutch brown beans
50 grams of white or brown rice
½ pack of Koopmans pancake mix
1 small bunch of fresh coriander
100 grams of grated Dutch cheese
Salt and pepper
First prepare the rice and bake four pancakes according to the instructions on the packaging. Next cut the chicken into strips, finely slice the chilli pepper and chop the onion, and then fry together in a little oil until the chicken is thoroughly cooked. Now place the Dutch brown beans into a colander, rinse well with cold water, drain, and add to the pan before heating the contents briefly once more. Next generously fill each pancake with the chicken, rice and beans, before topping with chilli sauce, grated Dutch cheese and some roughly chopped coriander. Once filled, roll the pancakes up, place onto a baking tray and sprinkle with a final flurry of grated Dutch cheese. Lastly, place the pancakes briefly under the grill until the cheese melts to a lovely, golden brown, and then serve immediately with some Calvé chilli sauce on the side.
Indonesische macaroni (Indonesian macaroni)
1 pack of macaroni
500 grams of lean ground beef
200 grams of ham, diced
1 pack of Honig mix for bami special
1 tbsp. of sambal
2 cloves of garlic
3 tbsp. of ketjap manis
First chop the onion, cut the leek into rings and crush the garlic. Next heat the cooking oil in a wok or frying pan and fry both the onion and garlic until translucent. Now add in the ground beef and stir gently until thoroughly cooked. Next add in the leek, ham and the contents of the Honig mix for bami special, and cook until most of the liquid evaporates. Break the eggs over the pan and stir thoroughly. Season to taste with sambal, ketajp, salt and pepper, and then fry on a high heat once more. Now remove the pan from the heat and prepare the macaroni according to the instructions on the packaging. Once cooked, stir the macaroni into the meat and vegetables and serve with a selection of typical Indonesian condiments, such as satay sauce, kroepoek, seroendeng and atjar tjampoer.
Zuurkool met banaan (sauerkraut with banana)
1.5 kg of potatoes
500 grams of minced beef
1 pack of Maggi Oven Mix Sauerkraut
1 pack of sauerkraut
Approx. 1 dl of milk
2 knobs of butter
Preheat your oven to 200°C. Meanwhile peel the potatoes, cook until tender and then finely mash using a potato masher. Season with salt and pepper and stir in a little butter and milk for a lovely, smooth mash (alternatively, use a ready-made mash, such as Maggi mashed potato). Next gently fry the minced meat, together with the Maggi Oven Mix Sauerkraut. Slice the bananas, remove the sauerkraut from its packaging and drain thoroughly. Now place the sauerkraut into a baking dish, spoon over the meat mixture and then top with banana slices. Lastly cover with an even coating of mashed potato and then place into the oven for 30 minutes before dividing equally among 4 plates.
Prefer to read this article in Dutch? Then why not visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants abroad?