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It’s an unfortunate fact that many Western households now regularly throw away a large amount of food, and the Netherlands is no exception. Indeed, statistics reveal that each and every Dutch person annually discards some 50 kilos of food. The reasons for this are surprisingly obvious: too much food is being either purchased or prepared. Shopping smarter, measuring portions more carefully and storing food correctly, can therefore go a long way towards preventing good food from being thrown out with the rubbish. And, using leftovers to prepare fresh dishes wherever possible, not only helps to avoid food waste; it also saves a considerable amount of money. So, if you’re letting far too much good food go to waste in your home, then why not try preparing these delicious Dutch dishes rustled up from leftovers?
Hartige croissantjes (small savoury croissants)
Leftover cooked pasta (with or without sauce)
1 tin of Danerolles (ready-made croissant dough)
150 grams of young Dutch cheese
A sprig of fresh parsley
Preheat your oven to 190 C and line a baking tray with greaseproof paper. Meanwhile, grate the cheese, chop the parsley, and stir both into the leftover pasta. Next roll out the croissant dough and cover each sheet with a small amount of pasta. Now roll up the croissants and place onto the baking tray. Finally pop the croissants into the oven and bake for 15 minutes or until golden brown. Savoury croissants make a perfect party snack and are simply delicious served with fresh, green salad at lunchtime.
Aardappelgroentesoep (potato and vegetable soup)
Leftover cooked potatoes
Leftover cooked vegetables
2 stock cubes (for the preparation of 1 litre of soup)
First place the cooked potatoes into a pot filled with half a litre of water, bring to the boil, and then puree in a blender. Next, finely chop the cooked vegetables (e.g. beans, peas, cauliflower, broccoli, courgette, carrots, etc. – the possibilities are endless!) and then gently stir-fry in a little olive oil for a few minutes. Now add the vegetables to the soup, pour in another half litre of water, and leave to simmer for a few more minutes. Lastly, season your soup with fresh parsley and top with grated Dutch cheese, before serving with freshly baked baguette or rye bread.
Stamppottaart (Dutch mash pie)
Preheat your oven to 200C and leave the filo pastry to thaw under a damp cloth. Meanwhile, rinse and finely chop the onions and place into a bowl. Mix in the cream, grated cheese and eggs and then season with salt and pepper. Next grease an oven dish with a little olive oil and line with a sheet of filo pastry. Brush lightly with oil before placing another sheet of filo pastry on top. Brush again with oil and repeat this process until you’ve used all of the remaining pastry sheets. Now spoon the leftover mash (you can use any type of mash or Dutch stampot) evenly onto the pastry, and go over with a fork to produce a furrowed effect. Lastly top with your cheese sauce, place into the centre of the oven, and bake the mash pie for about 35 minutes or until golden brown.
Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.