Delicious Dutch Dinner

Our 7th meeting took place on Sunday 19th of November and we met at Jocelyn’s apartment in Rauhaniemi. Our mission for the evening was to cook some traditional Dutch food. I was really looking forward to it because, well, food is always nice. We made carrot and potato stew with meatballs for dinner and a stroopwafelcake for dessert.

 

Jocelyn had already prepared the meatballs when I arrived and here is the recipe for the meatballs.

 

Gehaktbal                                                                  Meatball

200 g Gehakt                                                            200 g Minced meat

1 tl Zout                                                                      1 tsp Salt

2 tl Nootmuskaat                                                    2 tsp Nutmeg

2 tl Paprikapoeder                                                  2 tsp Paprika powder

1 tl Peper                                                                   1 tsp Pepper

½ Ei                                                                               ½  Egg

50 g Paneermeel                                                     50 g bread-crumbs

 

Bereidingswijze gehaktbal / Method of preparation meatballs

  1. Klop het ei. / Beat the egg.
  2. Voeg de kruiden en paneermeel toe. / Add the spices and bread-crumbs.
  3. Voeg dit toe aan het gehakt. / Add this mixture to the minced meat.
  4. Kneed tot een compacte massa. / Knead till a compact mass.
  5. Verdeel de massa in 2 stukken en rol tot gehaktballen. / Separate the mass into two pieces and roll them into a meatball.
  6. Braad voor ongeveer een uur. / Roast for about an hour.

 

When I arrived we started preparing the stew. Here is what you need for the stew.

 

Hutspot                                                                     Carrot and potato stew

750 g Aardappelen                                                 750 g Potatoes

750 g Wortelen                                                        750 g Carrots

1 Ui                                                                               1 Onion

25 g Boter                                                                  25 g Butter

50 ml Melk                                                                50 ml Milk

Snufje zout en peper                                             Pinch of salt and pepper

 

Bereidingswijze hutspot / Method of preparation stew

  1. Schil de aarappelen en snijd deze in evengrote stukken. / Peel the potatoes and cut into equally sized pieces.
  2. Snijd de ui in kleine stukken. / Cut the onion into small pieces.
  3. Schil de wortelen en snijd in kleinere stukken. / Peel the carrots and cut into smaller pieces.
  4. Doe de aardappelen, wortels en ui in een pan. / Put the potatoes, onion and carrots in a pan.
  5. Vul de pan met water en voeg een snufje zout toe. / Fill the pan with water and add a pinch of salt.
  6. Kook dit voor 20-25 minuten. / Cook for 20-25 minutes.
  7. Giet het water af en stamp alles door elkaar. / Pour off the water and mash everything.
  8. Roer de melk en boter erdoor en breng op smaak met zout en peper. / Mix the milk and butter with the stew and season with salt and pepper.
  9. Serveer met gehakballen en jus. / Serve with meatballs and gravy.

 

 

And then for the dessert we made a stroopwafelcake.

 

Stroopwafelcake                                                  Syrup waffle cake

200 g Zachte boter                                                 200 g Soft butter

200 g Suiker                                                              200 g Sugar

4 Eieren                                                                      4 Eggs

200 g Bloem                                                              200 g Flour

2 tl Bakpoeder                                                         2 tsp Baking powder

2 tl Vanillesuiker                                                      2 tsp Vanilla sugar

2 Stroopwafels                                                        2 Stroopwafels (Syrup waffles)

Snufje zout                                                                Pinch of Salt

 

Bereidingswijze stroopwafelcake / Method of Preparation stroopwafelcake

  1. Roer de boter zacht en voeg de suiker toe. / Mix the butter and add the sugar.
  2. Roer totdat het luchtig is en voeg een voor een de eieren toe. / Mix until it’s smooth and add the eggs one at a time.
  3. Voeg al mixend de bloem, bakpoeder en zout toe. / While mixing add the flour, baking powder and a pinch of salt.
  4. Breek de stroopwafels in kleine stukjes. / Break the stroopwafel in small pieces.
  5. Voeg de stroopwafel en vanillesuiker toe. / Add the stroopwafel and the vanilla sugar.
  6. Roer alles goed door elkaar. / Mix everything together.
  7. Vet de bakvorm in en giet het beslag in de vorm. / Grease the baking mold and pour the batter into the mold.
  8. Bak voor ongeveer 60 minuten op 180°C. / Bake at 180°C for about an hour.

 

 

The food was really good and I am definitely going to make them again! In the end, here is a photo that describes our cooking. We both cut our finger while cooking but it was worth it!

 

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