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3.8 MB - TU Delft Institutional Repository

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3.8 MB - TU Delft Institutional Repository
NEDERLANDSE KEUKEN
AMSTERDAM 3
NEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN
GEROOKTE VISSCHOTEL
NEDERLANDSE
KEUKEN
NEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN
AMSTERDAM 3
NEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN
PANNEKOEKEN
COLESLAW SALAD
HAM SANDWICH
AMSTERDAM 3
NEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN
AMSTERDAM 3
NEDERLANDSE KEUKEN
NEDERLANDSE KEUKEN AMSTERDAM 3
HISTORY
Dutch cuisine is shaped by the practice of fishing and farming,
including the cultivation of the soil for raising crops and the
raising of domesticated animals, and the history of Netherlands.
Traditionally the Dutch diet consisted of bread and herring. In the
18th century the potato (which had been brought from Peru to
Europe by the Spanish in the 16th century) gained popularity, to
become the staple food by 1800.
Historically Dutch cuisine was closely related to northern French
cuisine which is still visible in traditional Dutch restaurants and
the Southern regional cuisine. In the course of the 15th century
haute cuisine began to emerge, largely limited to the aristocracy,
but from the 17th century onward these kinds of dishes became
available to the wealthy citizens as well, often consisting of a rich
variety of fruits, cheeses, meat, wine, and nuts.
The national cuisine however became greatly impoverished at
the turn of the 20th century, when there was great poverty in the
Netherlands. As mass education became available, a great
number of girls were sent to a new school type, the
Huishoudschool (housekeeping school), where young women
were trained to become domestic servants and where lessons in
cooking cheap and simple meals were a major part of the
curriculum, often based on more traditional Dutch dishes, a
process which has been slowly turned.
Ham SANDWICH
Ingredients
1 cup redcurrants
1/2 red onion, peeled
1/2 red chili, seeds removed
Juice and zest of 1/2 a lime
Salt & Pepper
Bread rolls
Boiled ham, thinly sliced
Oude kaas (or parmesan), thinly sliced
Butter
Ham Sandwich - Dutch
Dutch Ham Sandwich
Preparation (10 minutes)
Place the redcurrants, onion, chilli, lime
juice and zest in a food processor and
pulse approx. 5 times to obtain a salsa-like
consistency. Season to taste. Slice the
bread rolls almost all the way through,
butter and top with oude kaas and ham.
Sprinkle some of the redcurrant relish on
top and serve.
Cost
2:00 Euro
Indian Ham Sandwich
Coleslaw Salad
Ingredients
For the dressing:
1/2 cup mayonnaise
1 tsp grainy mustard
1 tsp white wine vinegar
For the salad:
1/4 head red cabbage, finely chopped
1/4 head white cabbage, finely chopped
2 carrots, grated or cut into tiny cubes
1 leek, sliced very finely
1 red paprika, cut into tiny cubes
Ham Sandwich - Dutch
Ham Sandwich - Dutch
Coleslaw salad
Preparation (10 minutes)
Mix the mayonnaise, mustard and vinegar
together for the dressing. Now place the
remaining ingredients in a large bowl, add
the dressing and toss until everything is just
covered.
Cost
4.00 Euro
Greek Coleslaw
Pannekoeken
Ingredients
800 ml of milk
400 g of flour
2 eggs
1 ss of salt
2 ts of olive oil
Ham
Cheese
2 apples
Olive oil
Preparation (10minutes + frying)
Pannekoeken
Mix all the ingredients together. Start with milk then add
eggs and mix them. Then add salt and flour. When
everything is correctly mixed add olive oil.
Slice the apples.
Heat the frying pan and put some olive oil. Then put the
dough on the frying pan (amount of dough depends
on the size of the pan). Immediately put 3 slices of
apple and a ham. When you think that the part is well
fried turn it and add put a cheese on the half that is
already done. Keep of 30 seconds and then remove.
You are ready to serve 
Cost
8€
Czech Pannekoeken
Hutspot
Ingredients
500g Potatoes,peeled
300g Carrots, peeled
100g Sliced Onion
Sliced bacon/Smoked sausage
(as much as you like)
Salt & Black Pepper
Olive oil/butter
Cheese/100g milk
Preparation (30 minutes)
Chop the potato and carrot into small pieces and
put them into a big pot with water covers all the
ingredients.heat it up till it‘s boiling(smoked
sausage also in the pot if it’s available). Prepare
the bacon while waiting water to boil. Pour proper
amount of oil or butter into frying pan and put the
sliced bacon in.Grab a fork and keep turning it
over till the slices are crispy and in deep red color.
Smash the cooked potatoes and corrots with forks
and then mix them with milk and Bacon, finally put
a little bit salt and peper for flavor.
Hutspot
Hutspot - Holland
Cost
2€
Chinese Fried potato with sliced pork
Dutch Oven Pancake
Ingredients
Butter 3 Tbsp.
Milk 1 ½ Cup
Flour ¾ Cup
Egg 3 Large
Sugar 3 ½ Tbsp.
Blueberries 1 Cup
Orange Juice ¼ cup
Cornstarch 1 Tbsp
.
Dutch oven pancake
Preparation (30 minutes)
Pre-heat the oven up to 425 degrees. Put the
butter in a pie plate, and put it in the oven
(approximately 4 min). Mix milk, flour, sugar,
and eggs in a blender until it becomes smooth.
Pour the mixture over the melted butter in hot
pie plate Return the plate back to the oven for
about 20-25 minutes. Mix orange juice, ¼ cup
sugar, blueberries, cornstarch in a pan and
heat it up. (Blueberries sauce). Mix Gazi
cheese, ½ cup milk, and ¼ cup sugar together.
Vada Pav - Indian
Cost
Approximately 3.5 €
Iranian pancake
Aubergine & Kaas
Ingredients
1 large eggplant
2 ts of olive oil
1 ts of cumin seeds
1 garlic
Lemon juice
Salt & ground pepper
Olde remeker cheese
Preparation (10minutes + frying)
Aubergine & Kaas
Cut the eggplant into thick slices of approximately 1/ 2 inch
thick.
Sprinkle the slices generously with salt and allow to stand for
15-20 minutes, draining the moisture with kitchen paper.
Brush the eggplant slices with some oil and grill on both sides
until golden and cooked.
In a small dry frying pan, roast the cumin seeds. Crush half the
seeds in a pestle and mortar, while keeping the other half of the
seeds to one side.
Puree the eggplant, freshly ground cumin, garlic and 2 tbsp of oil
in a food processor until smooth. Now add lemon juice and salt
and pepper to taste. Place the aubergine dip in a small bowl and
garnish with the remaining cumin seeds.
Cut the cheese into thick wedges and serve with the dip and your
favorite bread.
Cost
9€
Chinese Aubergine & Kaas
Lemonenkip & bruine
bonen salade
Ingredients
1 lemon finely sliced
1 squeezed lemon
½ cup extra virgin olive oil
4 chicken breast fillets
Salt
Ground black pepper
Iceberg lettuce
For the salad:
1 onion
400 g brown beans
Vinegar
Chopped parsley
Lemonenkip & bruine bonen salade
Preparation (1 hour, 15 minutes)
Mix the extra virgin oil, lemon juice and
lemon slices. Add the chicken fillets.
Season the fillets with salt, pepper and
parsley; leave in the fridge 1 hour. Heat
marinade oil in a fried pan, add the
chicken fillets and fry. Mix the onion and
the brown beans. Dress the salad.
Cost:
4.65 €
Lemony chicken breast with salad
Smoked Fish Platter
Ingredients
80 – 100 g minced Red onions
1 sliced lemon
100g smoked trout fillet
100g smoked mackerel fillet
100g smoked herring
10g fresh dill
100 g smoked salmon
Preparation (10minutes)
Dutch Smoked Fish Platter
Take fish out of the fridge half an hour before
serving
Cut fish into appropriate slices
Chop lemon into slices/wedges
Mince red onions and put into a bowl
Arrange the fish, lemons and minced onions
on a platter with fresh sprigs of dill
Cost
7€
Bulgarian variant
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