Poffertjes: Tiny Cheese Pancakes with Herb Butter

Serves 4 preparation: approx. 25 min

400 ml / 14 fl oz milk 15 g / ½ oz fresh yeast or 7 g / ½ teaspoon dried yeast 200 g / 7 oz flour 100 g / 3 ½ oz buckwheat flour Pinch of salt 1 egg 100 g / 3 ½ oz mature Gouda or other full-flavored cheese Freshly ground pepper 40 g / 1 ½ oz melted butter

For the herb butter: 125 g / 4 oz softened butter 1 tablespoon lemon juice 1 teaspoon finely chopped parsley 1 teaspoon finely chopped chives 1 teaspoon chopped chervil

• For the herb butter combine the butter, lemon juice and finely chopped herbs in a bowl. Set aside.

• Warm the milk until lukewarm. Crumble or sprinkle the yeast into a small bowl, add a splash of milk and mix until smooth. In a bowl, beat the flour, buckwheat flour, salt, yeast mixture, egg and the remaining warm milk with a whisk to smooth batter. Whisk to remove any lumps. Cover and leave to rise for 1 hour in a warm place.

• Stir the grated cheese and pepper into the batter. Lightly grease the ‘poffertjes’ pan and fill the depressions about half full with the batter. Quickly fry the tiny pancakes. Turn them when golden and almost dry and fry the other side.

• Serve with a knob of herb butter.

Delicious with halved cherry tomatoes.

For this recipe you need a traditional ‘poffertjes’ pan or else you must increase the milk ¾ liter and fry small pancakes with 1 – 2 tablespoons of batter.

Nicolaas Zasstraat 43A | 3033 TC Rotterdam | +31(0)104659797 [email protected] | www.smilingfaces.nl | KvK 242396534 Wentelteefjes: French Toast with Lemon serves 4 preparation: approx. 15 min

1 egg Grated rind of 1 lemon or 2 teaspoons ground cinnamon 150 ml / 5 fl oz milk 4 slices stale white bread 30 g / 1 oz butter 2 tablespoons soft, brown sugar

• In a bowl, beat the egg and stir in the lemon peel or cinnamon and milk. Remove the crusts from the bread.

• Dip the slices of bread in the egg mixture. Next put the slices on top of each other in the bowl so that they can absorb all the remaining liquid. In a large frying pan, heat the butter over a moderate heat. Fry the bread on both sides until golden brown.

• Serve the French toast sprinkled with soft brown sugar.

Farmer’s Omelette with Herbs serves 4 preparation: approx. 25 min

2 waxy potatoes 100 g / 3 ½ oz mushrooms 100 g / 3 ½ oz piece smoked bacon, diced 100 g / 3 ½ oz frozen peas 1 tablespoon finely chopped parsley 1 tablespoon finely chopped chives 6 eggs 100 ml / 3 ½ oz milk Salt and freshly ground pepper

• Peel and dice the potatoes. Cook the potatoes in salted boiling water for about 10 minutes until tender. Clean and slice the mushrooms.

• In a large frying pan, fry the diced bacon. Remove and fry the diced potato in the bacon fat for about 5 minutes. Add the mushrooms, bacon, peas and herbs and fry a few minutes.

• In a bowl, beat the eggs and milk and season to taste. Add the mixture to the pan with the vegetables. Cook on a low heat until the omelette begins to set. Lift the edges of the omelette with a fork from time to time so that uncooked mixture runs underneath and sets.

Nicolaas Zasstraat 43A | 3033 TC Rotterdam | +31(0)104659797 [email protected] | www.smilingfaces.nl | KvK 242396534 Dutch Apple Pie approx. 10 wedges preparation: approx. 30 min oven: 45 min

300 g / 10 oz flour + extra 125 g / 4 oz white caste sugar Salt 200 g / 7 oz chilled butter + extra 1 egg yolk 100 g / 3 ½ oz raisins 100 ml / 3 ½ fl oz raisins 1 kg / 2lb firm apples (Elstar, Jona Gold, peeled and sliced) 2 tablespoons custard powder 2 teaspoons cinnamon 2 tablespoons sugar 3 tablespoons apricot jam

• In a bowl, combine the flour, sugar and a pinch of salt. Dice the butter and mix into the flour. Use a pastry cutter or two knives to cut the butter into small pieces. Add the egg yolk and knead everything together with cool hands. Roll into the firm ball. Grease a 24 cm / 10 in a cake tin with a removable bottom with butter and press 2/3 of the dough over the bottom and sides. Refrigerate the tin and remaining dough until ready to use.

• Preheat the oven to 175°C / 375°F. Put the raisins and orange juice in a pan, bring to a boil and simmer until the liquid has evaporated, about 5 minutes.

• Combine the apple, raisins, custard powder, cinnamon and sugar. Spread over the pastry base. Roll out the rest of the pastry base. Roll out the rest of the pastry and cut into 1 cm / 1 ½ in strips. Arrange in a crisscross pattern on top of the apple mixture, pressing the pastry edges together.

• Bake the apple pie about 45 minutes in the oven until golden brown. Remove from the oven and glaze with apricot jam. Allow to cool in the cake tin for 10 minutes. Remove from the tin and serve.

Nicolaas Zasstraat 43A | 3033 TC Rotterdam | +31(0)104659797 [email protected] | www.smilingfaces.nl | KvK 242396534 Dutch Pea Soup serves 4 – 6 preparation: approx. 2 hours

400 g / 10 oz green split peas ½ celeriac, peeled and cubed 1 large carrot, peeled and diced 400 g / 14 oz pork chops 100 g / 3 ½ oz smoked bacon, cubed 200 g / 7 oz leeks, sliced 250 g / 8 oz cooked smoked pork sausage ½ bunch fresh celery leaves, chopped ½ bunch parsley, chopped Salt and freshly ground pepper

• Wash the split peas. In a large pan, bring 1 ½ liters / 3 pints water, the peas, celeriac, carrot, pork chops and bacon to the boil. Simmer for 1 ½ hours until the meat is tender. Add the leeks for the last 15 minutes of the cooking time.

• Slice the smoked sausage. Remove the chops from the soup and take the meat off the bones.

• Return the meat to the pan. Add the herbs, smoked sausage, salt and pepper to taste and simmer for 10 more minutes, stirring occasionally.

This soup is delicious with pumpernickel spread with coarse mustard and slices of smoked bacon.

Nicolaas Zasstraat 43A | 3033 TC Rotterdam | +31(0)104659797 [email protected] | www.smilingfaces.nl | KvK 242396534 Hutspot: Carrot and Potato Mash serves 4 preparation: ½ hours stewing: 2 hours

400 g / 14 oz marbled braising steak 75 g / 3 oz butter 4 onions, peeled, 2 sliced and 2 finely chopped 2 bay leaves 1 teaspoon dill seeds or 1 tablespoon fresh dill Salt and freshly ground pepper 750 g / 1 ½ lb carrots, peeled and sliced

• Cut the meat into cubes. In a large casserole, heat the butter. On high heat, brown the mean on all sides. Add the finely chopped onions and continue frying. Add a little water, the bay leaves, dill, salt and pepper and cover. Simmer for 2 hours until meat is tender.

• Cook the potatoes, carrots and sliced onions in a little salted water for about 25 minutes until tender.

• Drain the potatoes and vegetables and mash everything to a fine puree.

• Add the braised meat and some of the braising liquid to the vegetables and mix until a smooth thick ’stamppot’. Season to taste and serve the remaining braising liquid separately.

Nicolaas Zasstraat 43A | 3033 TC Rotterdam | +31(0)104659797 [email protected] | www.smilingfaces.nl | KvK 242396534 Curly Kale ‘Stamppot’ serves 4 preparation: approx. 35 min

1 ½ kg / 3 lb floury potatoes, peeled and cut into pieces 2 onions, peeled and chopped 600 g / 20 oz trimmed and cleaned curly kale, finely chopped 1 bay leaf Salt and freshly ground pepper 1 smoked sausage (350 g / 12 oz) 150 ml / 5 fl oz milk 25 g / 1 oz butter

• Put the potatoes, onions, curly kale and bay leaf with seasoning in a large pan. Add just enough water to cover the bottom of the pan and cook about 25 minutes on a low heat until cooked.

• Meanwhile simmer the sausage for about 25 minutes in water, or follow the directions on the package. Remove the bay leaf from the pan, drain the vegetables and mash them finely.

• Heat the milk and butter and stir through the potato and curly kale mash until smooth. If necessary, season with salt and pepper. Slice the sausage and arrange over the ‘stamppot’.

• Delicious with coarse mustard, brown sauce and strips of crispy fried bacon.

Nicolaas Zasstraat 43A | 3033 TC Rotterdam | +31(0)104659797 [email protected] | www.smilingfaces.nl | KvK 242396534 Creamy Fish Bake with Broccoli

Serves 4 persons preperation: 25 min. oven: 25 min recipe 500 g / 1lb broccoli florets Salt and freshly ground pepper 25 g / 1 oz butter 1 large red onion, peeld and sliced 1 yellow pepper, sliced 300 g / 10 oz cod fillet Grated rind and juice of 1 lemon 100 g / 4oz cream cheese ½ tablespoon fresh thyme leaves Pinch nutmeg 100g / 4 oz cooked mussels 100 g / 4 ox peeled Dutch shrimps or prawns 50 g / 2 ox mature Gouda cheese or other mature cheese, grated

• Preheat the oven to 200°C /400°F. Blanch the broccoli 3 minutes in salted, boiling water. Drain in a colander.

• In a pan, melt the butter, add the onion and pepper and fry gently for about 5 minutes. Cut the cod and salmon fillet in to 3cm. pieces and sprinkle with lemon juice.

• In a large bowl, mix the cream cheese with the cream, thyme nutmeg, salt, pepper, and grated lemon rind. Stir in the broccoli, cod salmon, mussels, shrimps and onion and pepper mixture. Turn in to a shallow baking dish. Sprinkle with the grated cheese and bake about 25 minutes in the oven until golden brown.

• Delicious with mashed potatoes and a carrot and parley salad.

Nicolaas Zasstraat 43A | 3033 TC Rotterdam | +31(0)104659797 [email protected] | www.smilingfaces.nl | KvK 242396534 Old-Fashioned Mashed Potatoes

Serves 4 preparation 35 min.

1 kg / 2lb. floury potatoes, peeled and cut in pieces salt and freshly ground pepper 200 ml / 7fl oz milk 50-75 g / 2-3 oz butter finely chopped parsley, optional nutmeg

• Cook the potatoes with a pinch salt for about 25 minutes in about 3 cm. (1 ½ in) water.

• In a saucepan, heat the milk and butter. Drain the potatoes and leave to steam dry. Finely mash the potatoes with a masher or press through a vegetable mill. And the warm butter and milk and stir until smooth.

• Stir in the parsley if using and season to taste with salt, pepper and nutmeg.

Meat balls with gravy serves 4

500 g lean mince 1 onion, finely chopped 1 egg 1 tbsp. paprika 1 tbsp. tomato ketchup 1 tsp. mustard 3 tbsp. bread crumbs 50 g butter Salt and pepper

• Mix the mince with the onion, egg, paprika, tomato ketchup, mustard, bread crumbs, salt and pepper, and form into 4 large balls. Melt the butter in a frying pan and brown the balls all over. Fry gently for 12- 13 minutes until they are cooked, turning them regularly. Take them out of the pan and keep them warm. Add some water to the frying fat and stir round the bottom of the pan. Put the balls in the gravy.

Nicolaas Zasstraat 43A | 3033 TC Rotterdam | +31(0)104659797 [email protected] | www.smilingfaces.nl | KvK 242396534 Dutch rijsttafel (rice table) serves 4

300 g rice 4 tbsp. olive oil 300 g chicken filet, in cubes 1 tbsp. chicken spices 1 packet of satay sauce 150 g ham, in cubes 1 leek, in rings 1 sachet of dry nasi herbs 7 eggs Prawn crackers Gherkins and cocktail onions Sambal oelek

• Boil the rice according to the instructions on the packet, drain it and leave it in a pan with the lid on.

• Heat 2 tbsp. olive oil and fry the chicken filet until browned all over. Season with chicken spices and fry the chicken for 6 – 7 minutes. Prepare the satay sauce according to the instructions on the packet and stir the chicken into it. Heat the remaining olive oil in a wok and fry the cubes of ham. Add the leek and fry briefly. Add the nasi herbs and rice. Fry while stirring. Beat 3 eggs and make thin omelettes with butter in a frying pan. Roll them up and cut into strips. Stir them into the nasi. Fry the remaining 4 eggs. Put the nasi on the plates, together with the chicken in satay sauce and a fried egg and serve with prawn crackers, gherkins, cocktail onions and sambal.

Pancakes with syrup serves 4

200 g self-rising flour, sieved Pinch of salt 400 ml milk 2 eggs butter to fry in

• Beat the flour, salt, milk and eggs to a smooth batter. Melt a knob of butter in a frying pan and pour in enough batter to cover the base generously. Cook the pancake on a medium heat until the top is almost dry. Turn the pancake and cook this side until golden brown. Drizzle the pancakes with syrup and roll them up.

Nicolaas Zasstraat 43A | 3033 TC Rotterdam | +31(0)104659797 [email protected] | www.smilingfaces.nl | KvK 242396534