Recipes
-
wirbel
- Bathroom
- Posts: 899
- Joined: Sat Feb 05, 2005 12:04 am
- Location: Rotterdam, NL / Mellerud, Sverige.
hmm, boil some potatoes, boil some vegetables, bake some meat; add the gravy to the potatoes after mashing them with your fork; mix everything well and put the meat on the side of the plate. Here you got your traditional dutch meal... maybe add some mayonaise to it? 
Or the Frisian option:
Instead of the vegetables add some sort of yoghurt (don't know the english name for it.. -bloempap in dutch-) to the potatoes; add bacon pieces and the gravy of bacon and mix everything well. yummie! [rolling]
i wish i could give you the recipe of dutch/frisian peasoup -snert!- but we always buy it ready made; it's very good though in wintertime...
Or the Frisian option:
Instead of the vegetables add some sort of yoghurt (don't know the english name for it.. -bloempap in dutch-) to the potatoes; add bacon pieces and the gravy of bacon and mix everything well. yummie! [rolling]
i wish i could give you the recipe of dutch/frisian peasoup -snert!- but we always buy it ready made; it's very good though in wintertime...
-I am a true Believer-
Daniel's vegetarian "Bacon is a vegetable" lunch pie.
Inspiration: http://www.dieselsweeties.com/archive.php?s=931
About 6 servings (Or 4 "generous" ones)
{1} First you need to make a nice dough. I made this the day before and let it rest overnight in the fridge so I have no pics of the process.
I take about 200g of butter or margerine (salted or unsalted doesn't matter) and mash it with flour until I get something that looks like crumbles. Add a little bit of flour at a time, you usually need about 4-6dl. For this one I used half plain white flour and half whole wheat flour. Oh and do the mashing with your hands ... definitely.
Then when you have the crumbles add water until you have a nice, firm dough. If you let it rest in the fridge overnight it's easier to work with.
HEAT UP THE OVEN TO 200 DEGREES BEFORE STARTING WITH THE REST..
{2} Roll out the dough...
{3} ... line a mold or somekind of baking tin with the dough ...
{4} ... prickle the dough with a fork and cut away all excess ... this will be the "lid" for the pie later on. Then put the mold with the crust in the oven and let it turn nice and golden.
{5} For the rest of the pie you'll need: some margerine, some leeks, bacon, feta cheese, cr?me fraiche, 2 eggs, tomatoes, chopped spinach and if you want, garlic and some of your favourite grated cheese. Not everything is in the photo though ...
I'm not a big fan of measurements... I'll tell you how much I used of everything as we go along.
{6} So first you chop up about 5 or 6 strips of streaky bacon ... I think a packet usually contains this.
{7} ... and then you fry it in a pot in a little bit of oil. The bacon will release a lot fo fat so you only need enough oil for it not to stick in the beginning.
{8} When the bacon looks crispy remove it from the pot, chop the leeks and throw them in with some extra margerine and a couple of chopped cloves of garlic. I used 3 medium sized leeks.
{9} Saut? the leeks on medium heat until they're nice and glossy and soft. It looks like a lot in the beginning but as it gets soft it reduces. Of course add salt and pepper ... but not a lot of salt. The bacon is pretty salty and so is the feta cheese. But a lot of pepper is nice.
{10} At this point you put the bacon back in the pot and add the spinach. I used about two good handfuls of chopped frozen spinach. Now you turn off the heat but leave the pot on the stove.
{11} Now for the binder. Mash about 100-150g of feta cheese in a bowl.
{12} Add the two eggs, about 1dl of cr?me fraiche and a good handful of grated cheese and whisk it all about.
{13} Hopefully you've had your eye on the crust in the oven and take it out just when it has turned nicely golden and crusty ...
{14} Chop the tomatos and mix them into the leeks/bacon/spinach. Then put all of that in the crust. Add the cheese/egg/cr?me fraiche binder on top and mix it all evenly with a fork or something.
{15} Then roll out the remaining dough and put it on top of everything ... like a lid. Make sure to seal it around the edges while you take away the excess dough. Then prickle it to let some steam out and put it in the oven for about 30-40 minutes... or until the crust is nicely golden and crusty.
{16} Now ... we were so anxious to eat that I forgot to take pics of it when it came out of the oven. You'll have to accept this crummy pic of a little leftover piece ... it does not make it justice. It was REALLY good.
Enjoy.
Inspiration: http://www.dieselsweeties.com/archive.php?s=931
About 6 servings (Or 4 "generous" ones)
{1} First you need to make a nice dough. I made this the day before and let it rest overnight in the fridge so I have no pics of the process.
I take about 200g of butter or margerine (salted or unsalted doesn't matter) and mash it with flour until I get something that looks like crumbles. Add a little bit of flour at a time, you usually need about 4-6dl. For this one I used half plain white flour and half whole wheat flour. Oh and do the mashing with your hands ... definitely.
Then when you have the crumbles add water until you have a nice, firm dough. If you let it rest in the fridge overnight it's easier to work with.
HEAT UP THE OVEN TO 200 DEGREES BEFORE STARTING WITH THE REST..
{2} Roll out the dough...
{3} ... line a mold or somekind of baking tin with the dough ...
{4} ... prickle the dough with a fork and cut away all excess ... this will be the "lid" for the pie later on. Then put the mold with the crust in the oven and let it turn nice and golden.
{5} For the rest of the pie you'll need: some margerine, some leeks, bacon, feta cheese, cr?me fraiche, 2 eggs, tomatoes, chopped spinach and if you want, garlic and some of your favourite grated cheese. Not everything is in the photo though ...
I'm not a big fan of measurements... I'll tell you how much I used of everything as we go along.
{6} So first you chop up about 5 or 6 strips of streaky bacon ... I think a packet usually contains this.
{7} ... and then you fry it in a pot in a little bit of oil. The bacon will release a lot fo fat so you only need enough oil for it not to stick in the beginning.
{8} When the bacon looks crispy remove it from the pot, chop the leeks and throw them in with some extra margerine and a couple of chopped cloves of garlic. I used 3 medium sized leeks.
{9} Saut? the leeks on medium heat until they're nice and glossy and soft. It looks like a lot in the beginning but as it gets soft it reduces. Of course add salt and pepper ... but not a lot of salt. The bacon is pretty salty and so is the feta cheese. But a lot of pepper is nice.
{10} At this point you put the bacon back in the pot and add the spinach. I used about two good handfuls of chopped frozen spinach. Now you turn off the heat but leave the pot on the stove.
{11} Now for the binder. Mash about 100-150g of feta cheese in a bowl.
{12} Add the two eggs, about 1dl of cr?me fraiche and a good handful of grated cheese and whisk it all about.
{13} Hopefully you've had your eye on the crust in the oven and take it out just when it has turned nicely golden and crusty ...
{14} Chop the tomatos and mix them into the leeks/bacon/spinach. Then put all of that in the crust. Add the cheese/egg/cr?me fraiche binder on top and mix it all evenly with a fork or something.
{15} Then roll out the remaining dough and put it on top of everything ... like a lid. Make sure to seal it around the edges while you take away the excess dough. Then prickle it to let some steam out and put it in the oven for about 30-40 minutes... or until the crust is nicely golden and crusty.
{16} Now ... we were so anxious to eat that I forgot to take pics of it when it came out of the oven. You'll have to accept this crummy pic of a little leftover piece ... it does not make it justice. It was REALLY good.
Enjoy.
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sound world
- Bedroom
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Stupendous,Daniel!!
Now you have to lug your laptop into the kitchen to follow the recipe,Beth..don't drop it in the mix
One of my favourites,el simplo,is to get a load of veg like spuds,carrots,parsnips etc-solid,chunky things; wash 'em and wrap them each in foil and roast in a hottish oven for 3/4 hr or so.Put the plate of them still wrapped on the table and everyone gets a lucky dip of surprise vegetables which are totally delicious.If you steam something green to go with it and make a simple sauce by adding herbs,marmite,whatever to some stock,it's delicious and needs very little work.
Now you have to lug your laptop into the kitchen to follow the recipe,Beth..don't drop it in the mix
One of my favourites,el simplo,is to get a load of veg like spuds,carrots,parsnips etc-solid,chunky things; wash 'em and wrap them each in foil and roast in a hottish oven for 3/4 hr or so.Put the plate of them still wrapped on the table and everyone gets a lucky dip of surprise vegetables which are totally delicious.If you steam something green to go with it and make a simple sauce by adding herbs,marmite,whatever to some stock,it's delicious and needs very little work.
Daniel - WOW! 
Thanks so much, I'm going to try making it on Sunday when I have a day off. It looks delicious and so .... real!!! And I will not be taking the laptop into the kitchen Dave, I've learned my lesson. [tup] I'll save this thread and print it out.
I'm quite pleased with myself, I did some actual cooking with real food this evening for a change - made beef stew which turned out lovely. My husband asked what I'd done with his wife.
Thanks so much, I'm going to try making it on Sunday when I have a day off. It looks delicious and so .... real!!! And I will not be taking the laptop into the kitchen Dave, I've learned my lesson. [tup] I'll save this thread and print it out.I'm quite pleased with myself, I did some actual cooking with real food this evening for a change - made beef stew which turned out lovely. My husband asked what I'd done with his wife.
Hey! I dug up some other stuff I made over a year ago.
Daniel's Mediterranean Pizza
This is my own version of the classical pizza recipe. It should be enough for 6 generous helpings.
Me, my brother, my sister, my mother, my cousin and my sister's boyfriend were very satisfied.
01.
These are the ingredients: Five nice and plump tomatoes, two fresh spring onions, one red pepper, a generous handfull of fresh-picked basil from the garden, about 8-10 cherry tomatoes, one salami, some sliced smoked ham, feta cheese, one jar of olives (black are nicer but not everyone likes them alas), one small jar of tomato paste and some (a lot) of cheese for melting on top.
02.
A nice close-up of the fresh, fresh veggies. One of the many advantages of living in the country.
03.
You must have made the dough itself a while before beggining to make the topping. The basic recipe for pizza-dought is: 2dl of ice cold water, 50g of yeast, 8-10dl of flour, 2 teaspoons of salt, 4 tablespoons of olive oil.
Dissolve the yeast in 1dl of the water. Add the rest of the water, the salt, and the oil. Add the flour and work the dough, work it! It's not ment to be very firm, sticky is more like it. Then let it rise in the fridge for an hour.
04.
Then you have to peel the tomatoes, this is best done submerging them in boiling water for about 10 seconds. The peel will come right off.
05.
Thus. Then the thing to do is to chop them up coarsely, you want your sauce to be chunky and nice.
06.
Chop the basil coarsely. Go wild! But don't cut yourself ... I did.
07.
Then put the chopped tomatoes and basil in a hot pan with some olive oil and leave to simmer.
08.
While that is happening you can chop the red pepper into stripes and the spring onions finely.
09.
When the tomatoes have simmered enough they should look like this. Then it's time to add the tomato paste according to taste.
10.
Thus. Remember to taste it for salt and pepper. Tomatoes ususally require a lot of salt. Turn the heat down and let it simmer a little more.
11.
Then you should roll out the dough on the baking tin, using greased baking paper underneath to keep the fat down... and for the pizza not to stick to the tin of course.
12.
Chop the salami and the ham and get ready to spread out the sauce, the red pepper, the onions, the ham and the salami onto the dough. In that order.
13.
Thus. It's starting to get real yummy.
14.
Chop the desired amounts of feta cheese into cubes and the cherry tomatoes into quarters. Put all that and the olives on top of the pizza.
15.
Thus.
16.
Sprinkle generous amounts of dried basil and oregano on top.
17.
And lastly the cheese of course. This is all according to your taste, it's also good without the cheese if you're like, weight conscious and stuff.
18.
Bake it in the oven at 250 degrees C until the cheese has melted, the olives are all scrunchy and the feta cheese goes golden. Thus.
19.
Do you need proof of how good it was? This is all that was left!
I hope yours is as good if you decide to make it.
Daniel's Mediterranean Pizza
This is my own version of the classical pizza recipe. It should be enough for 6 generous helpings.
Me, my brother, my sister, my mother, my cousin and my sister's boyfriend were very satisfied.
01.
These are the ingredients: Five nice and plump tomatoes, two fresh spring onions, one red pepper, a generous handfull of fresh-picked basil from the garden, about 8-10 cherry tomatoes, one salami, some sliced smoked ham, feta cheese, one jar of olives (black are nicer but not everyone likes them alas), one small jar of tomato paste and some (a lot) of cheese for melting on top.
02.
A nice close-up of the fresh, fresh veggies. One of the many advantages of living in the country.
03.
You must have made the dough itself a while before beggining to make the topping. The basic recipe for pizza-dought is: 2dl of ice cold water, 50g of yeast, 8-10dl of flour, 2 teaspoons of salt, 4 tablespoons of olive oil.
Dissolve the yeast in 1dl of the water. Add the rest of the water, the salt, and the oil. Add the flour and work the dough, work it! It's not ment to be very firm, sticky is more like it. Then let it rise in the fridge for an hour.
04.
Then you have to peel the tomatoes, this is best done submerging them in boiling water for about 10 seconds. The peel will come right off.
05.
Thus. Then the thing to do is to chop them up coarsely, you want your sauce to be chunky and nice.
06.
Chop the basil coarsely. Go wild! But don't cut yourself ... I did.
07.
Then put the chopped tomatoes and basil in a hot pan with some olive oil and leave to simmer.
08.
While that is happening you can chop the red pepper into stripes and the spring onions finely.
09.
When the tomatoes have simmered enough they should look like this. Then it's time to add the tomato paste according to taste.
10.
Thus. Remember to taste it for salt and pepper. Tomatoes ususally require a lot of salt. Turn the heat down and let it simmer a little more.
11.
Then you should roll out the dough on the baking tin, using greased baking paper underneath to keep the fat down... and for the pizza not to stick to the tin of course.
12.
Chop the salami and the ham and get ready to spread out the sauce, the red pepper, the onions, the ham and the salami onto the dough. In that order.
13.
Thus. It's starting to get real yummy.
14.
Chop the desired amounts of feta cheese into cubes and the cherry tomatoes into quarters. Put all that and the olives on top of the pizza.
15.
Thus.
16.
Sprinkle generous amounts of dried basil and oregano on top.
17.
And lastly the cheese of course. This is all according to your taste, it's also good without the cheese if you're like, weight conscious and stuff.
18.
Bake it in the oven at 250 degrees C until the cheese has melted, the olives are all scrunchy and the feta cheese goes golden. Thus.
19.
Do you need proof of how good it was? This is all that was left!
I hope yours is as good if you decide to make it.
You should! These pictures are wonderful and they make it all look so easy and fun.paulr wrote:funny. you should publish a cook book. nice pictures and surely tasty recipes.
I'm off shopping in a minute to get the ingredients for the bacon/leek/cheese pie, hopefully it will be our dinner this evening. I'll let you know how it goes. I'm a bit worried about making the pastry, I haven't done that for years.
I did used to make home-made pizza back in the day and it always came out well, so I'll be giving that recipe a go too. I'm so glad I started this thread!
Oh c'mon!!! You guys are totally making me blush!!! 
Hehehe.
I'm so glad you enjoyed it. I love cooking and I love sharing stuff so I guess this was a way of doing both.
Thanks guys.
Elizabeth: It's almost impossible to mess up a pastry... you'll do fine. Looking forward to hearing how it turned out.
Hehehe.I'm so glad you enjoyed it. I love cooking and I love sharing stuff so I guess this was a way of doing both.
Thanks guys.
Elizabeth: It's almost impossible to mess up a pastry... you'll do fine. Looking forward to hearing how it turned out.