You’re becoming more Dutch than us 😂! The kale flavor was gone because you immersed it in boiling water. Try this: potatoes in a big pot, water until just submerged. Kale on top and the rookworst on top of that. Cook for 20 minutes. This way the kale and the rookworst are steamed. Way more flavor on both. Try frying some smoked bacon cubes to add to the boerenkool. Did you have stoofpeertjes for dessert already?
You need to taste stamppot bruine bonen (1/3 potatoes 2/3 bruine bonen) In Groningen we call it "stopvaarf" (putty) And eat it with a meatball. And try bruine bonensoep
@b.anoniem9007 Because that's the traditional Dutch way to eat it, and that's what this video is about. I'm sure though that with rice and broccoli tastes nice also. 😋
For long cook meat you don’t take biefstuk, you take hachee meat or runderlappen, (cheaper) parts of the cow that need more time to become tender, for the rest: great video!
Yeah definitely use a cheaper cut of meat for this, like a chuck roast or "sukade" (which I think is beef shoulder). What also really works well is to add some brown ale, brown sugar and some peperkoek (dutch gingerbread, but less ginger-y). This is a variant that you would see in Limburg and the Flemish part of Belgium.
My favorite is Rauwe Andijve Stampot. Basically, you cook potatoes and fry some bacon bits, then add raw Endive and the fried bacon bits when the potatoes are done, and mash it all together to make a stampot a la the kale one you had earlier.
Mind that because the andijvie is raw, it goes off much quicker. You'll have to eat it in one or two days at the most. So you can't make a big pan to last you 3 days.
I love the Dutch winter dishes! The stamppots and soups are soo rich in flavour and very filling, it's always soooo good! It's sad that there aren't that many restaurants serving typical Dutch winter dishes during these months, because a well-made stamppot is amazing!
Gravy volcano!! Now that's what I call "inburgeren". A tip for your next stamppot (with andijvie/endive perhaps): mix in some crunchy bacon bits. As for desert... there is a Dutch staple you're yet to try: Mona pudding. 1. Remove lid. 2 Turn upside down on plate 3. Remove the sticker on the bottom to let the air in.
Many people call Dutch food bland, yes it is plain and simple, but with lots of flavor. I always make my hachee with some peperkoek/ontbijtkoek added, it makes the sauce a bit thicker and a bit sweeter. You can also add some appelstroop and then it becomes more like zuurvlees (a stew from Limburg). With hutspot I caramelize the onions in butter and add some ketjap manis to it, then mix it with the cooked carrots and potatoes.
My mom usually makes a big (like 8 - 10 liters) pan of snert and then freezes it in (Tupperware) blocks so it lasts all winter. Also if you want another Dutch meal that's completely different from what you've tried so far you could try *"Kapucijners met spek"* it goes great with with piccalilli and zilveruitjes as well
Zuurkool stamppot is my favorite. Also Balkenbrei. It’s a kind of dough filed with leftover pieces of meat and fat from a pig. You slice it up and fry it in bacongrease or lard.
It's funny how food that is so nasty you wouldn't want to feed it to a dog, ends up called a "regional culinary specialty" a century later. Like Balkenbrei from Brabant, or Zure Zult.
@@fritsdaalmans5589 if balkenbrei ain't prepared well than it's not to great but when prepared well it's very tasty, at least the type we have in the south of Limburg. But same go's for like Limburgse stinkkaas, it's super tasty but it's not a flavour people are used to. Personally don't even really mind the smell cause it's linked to how it tastes in my brain which is positive for me at least
@@Paragon643 Haha I bought Limburger cheese once; I had to make my sandwich and eat it on the balcony, so that it would not stink out the house! Agree that it's super tasty!
🇨🇦 I'm a Canadian kid from immigrant Dutch parents and all of what you made is standard for our Canadian winter meals (stampot - correct pronunciation would be stumpot, as in dumb) is a regular rotation for us - even my married brothers make it for their families. Hachee is my favorite! Well Done you two 😋‼️
For cheese fondue use Gruyere and Emmentaler and 1 other to your liking. Rub your pan with a few garlic cloves, add white wine and then slowly add the grated cheese… should become a liquid cheesy soup. To bind it, add a bit maizena mixed with water (just a littlebit), and just before serving add a splash of Kirsch or pear liquor.
Michelle is a great cook, even though these seem like simple dishses, but getting the mash and the consistancy of the pea soup right and not too soaky on the first try is impressive. I personally add some pepper to my hutspot/boerenkool. And if you want to have a different boerenkool add some Paturain (French herbs cottage cheese) in the mix. Eet smakelijk!
Let me give you guys the ultimate (in my eyes) winter food recipe: Hete Bliksem. Some variants exist, this is how our family does it: take even amount of apples and potatoes. The apples should be sour, preferably not hand apples (with green shiny skin, they are too hard). The potatoes should be a kind that mashes easy, but any kind will do if you dont have those. Take, say, 1 kg of both. Peel the potatoes, cut them in quarters, boil them in water with a pinch of salt. Peel the apples, and take the centers out. Slice them. Put them on top of the boiling potatoes, so they will steam. You can put them in later, as they only require little time. When the potatoes and apples are easy to stab with a fork, tilt the pan with a lid that has a little opening still, and poor the boiling water into the sink. Keep the cold water running to cool the steamy water, or you will (!) burn your hands. Mash it. Put a bit of butter and or salt in it to get a nice mash. On the side: take a frying pan and let minced meat (half pork, half cow will do just fine, or any other if you dont have that) fry in a bit off butter or arachide oil, till its hard and crunchy, and almost starts to turn black. Dont do this with grocery meat (they are full of water that will be sooo hard to get crunchy), but from a decent butcher. At the table: place a cinnamon powder container, and a sugar container, and (for goodness sake!) place cold water in a jug on the table as well (its called 'hot' for a reason, you WILL burn your throat if you dont have the water nearby). Then just slap some mashed hetebliksem on your plate, sprinkle it with crunchy minced meat fragments, then add plenty of sugar and cinnamon to your tasting. Eat it. Be amazed by how hot it is. Drink the water. Eat the rest. You will feel full and hot for like.. hours. There is sooo much going on in this dish: the sour apples vs the sweet sugar, the hot hete bliksem vs the cool glass of water, the mash vs the crunchy, the taste of the cinnamon. The ultimate winter food, imho.
I, as a German, grew up with Pea Soup, and it still is my most favorite winter dish of them all! There are tons of European recipes around on YT - just try them out, vou will love every single ofthem!
Love your videos! Since you tried fondue, you must try the gourmet set (raclette), Dutch people looove to use the gourmet. It’s like a mini-grill where everyone grills/preps their own food. Super gezellig!
You should really try 'Varkensrollade met stoofpeertjes' It's something my grandmother always made with Christmas. I love it The 'stoofpeertjes' you can buy them canned but I wouldn't do that. Make them yourself instead tastes much better!
...and some port. 😊 Stoofpeertjes is very slow cooking. Take the pot from the stove and place it on the radiator of your central heating, or go old school and put it in a hooikist (hay chest).
Your Dutch cooking and your Dutch pronunciations are getting better and better and I found a nice video to watch so please continue making these types of videos.My favorite dish for the winter is: Brussels sprouts with mashed potatoes and stoofvlees. And a close second place goes to homemade pea soup by my mother and homemade pancakes that were also made by mine dear mother.
I prefer homemade meatballs with my hutspot, mostly because you can add butter and water to them and let them slowly simmer so you get a really nice gravy that goes really well with the hutspot. This looks lightyears better than your first attempt at making boerenkool, glad you are using a stamper now.
Super well done on cooking this, especially given it's your first try! Making it yourself is really the way to go. I mean, I get it, it's easy to pick it up ready-made from the store and heat it up, but in terms of taste nothing beats a home-cooked meal. And it's not *that* complicated to make, really.
the Dutch have meat and vegetables down! I have eaten all these things on visits there except fondue, and now I am craving stamppot. All these dishes are so easy to make too.
You can also ad bacon strips in about every stamppot. I also like to eat it with zilveruitjes and cucumber with pepper and salt with vinegar. I make the cucumber thing the night before I'm gonna eat it. I just put it in the fridge and let it marinate haha.
Why would you use "biefstukpuntjes" ("steak tips") in hachee? Normally you would use something that is meant for stewing like "riblappen" or "sucade", and I would think the biefstukpuntjes are more suited to stir-frying. But glad it turned out nice!
When my grandparents moved to the US, my Oma couldn’t find kale as readily. She used frozen spinach and broccoli but we didn’t eat it with gravy. Cooked the wurst steaming on top toward the end. Then she fried bacon and would sprinkle that (along with the drippings 😅) over. But absolutely favorite winter meal!
I visited my parents in the netherlands last week, and had erwtensoep, wortelstampot and boerenkoolstampot. All my favourites. Also had some hachee, although not homemade that time.
NO NO NO you don't put parsley in erwtensoep and not that type of celery stalks. Look for the leaf celery (bladselderij), it is found in the cooling section of the supermarket near the vegetables among other herbs like dill and thyme. Same herb is used for your groentesoep, not the normal celery (bleekselderij in Dutch). And I don't put celery root in my groentesoep but definitely yes in erwtensoep but that's not as much of a problem just a variation.
Now i am hungry for erwtensoep (we also call it SNERT). Real erwtensoep has to be thick. No watery sh*t. All the comfort food you made is so freakin delicious. ❤❤❤
I really love Hutspot - it's my fav. food. We used to make it from equel amount of carrots, unions and potatoes. My wife usually adds a bit of bouillon and some baked bacon at the end. Normally I have to force myself stopping for thirds, fourths ,,,,
Dutch people definitely do the cheese fondue at home! I think it is actually traditionally much more of a do it yourself and only later was introduced in restaurants in NL. I actually do not like the traditional Dutch food other than the snert and rookworst, but you are definitely making me reconsider with this great video😉.
Tip: add some vermicelli to your vegetable soup, and a few splashes of Maggi seasoning sauce before serving. You can also buy the vegetables ready-to-use in a bag in the cooling section, both coarse or finely chopped. For hachee, use chuck roast next time.
My favorite food is actually boerenkool. I only learned recently that kale isn't that popular with most people 😂 Andijvie stamppot is also a really comforting mash to try. I believe they normally mix bacon in there, but as I am a vegetarian, I add vegetarian 'bacon'.
In neighbouring countries, they feed kale to the cows I believe :-D but it's really good, and healthy in winter. They eat it in Sweden as well and call it "grönkål" here. Same with capucijners; can't get it in the supermarket. Animal fodder. They have a very earthy taste, they're more like beans than like peas. I believe the English word is "cow peas". Many people nowadays don't appreciate andijvie or brussels sprouts, because they are slightly bitter vegetables. So it's an acquired taste.
Great effort! I think most (if not all) of them turned out well. I personally use more whole peas in erwtensoep. Gives it a bit more of a bite, especially if you prepare it for multiple days. Replacing the rookworst with hachee with the stamppot (including hutspot) is a very nice variation as well. Nicely covers up for mistakes with the stamppot being too dry ;o). Many fellow RUclipsrs would do better to taste traditional Dutch foods made by you, than what they usually get in restaurants. PS. The Piccalilli was a total surprise for me, although I do know some people who ad a bit of mustard (not too sweet).
Everything you made looks very authentic, awesome job! I share your videos with friends over in the US, and they absolutely love it! Also huge kudos for learning to speak Dutch, as a Dutchman I'd say your pronunciation is spot on. I hope you'll make it to Maastricht again in a future video, there are a lot of things you didn't see last time you visited.
Watching this made me feel kind of nostalgic. I haven't eaten these type of meals in a very long time, probably since I've moved out of my parents home. I struggle with the texture of food a lot, especially mashed potatoes and meat (first reason I started eating vegetarian). But I do really miss the flavours sometimes. This video made me think I should try to make an vegetarian version of hachee sometime. I remember my mom putting peperkoek in hachee, but maybe this is a regional thing? (My family is from Nijmegen and Tilburg). There's also another hearty wintersoup that I could recommend you guys, if you'd like to try some more. Mosterdsoep! I don't think I've heard about this soup outside of The Netherlands. It is very nice and very very filling.
we got a lot of comments to add peperkoek or ontbijtkoek in it so i think it is somewhat common. i can definitely see how that would add to it! and we LOVE mustard soup! we haven’t made it at home yet but it’s one of our favorites when we see it at a restaurant here 🤤 and we had never seen it or heard of it before moving to the netherlands
I love me some good soup. Preferably made the day before, so the stock gets really rich in flavor. Also a tiny bit of Maggie in it, yumm.. Same with Hachee, make it a day before, let it enrich over night! And it goes lovely with some cooked red cabbage on the side. Lovely video!!
Who says Dutch food is terrible? Sometimes the simple comfort food your Oma used to make is the best. Also, almost all of those dishes are better the second or third or fourth day. Favorite Dutch comfort food: snert.
Keep in mind dat your local Dordrecht butcher store has fresh homemade erwtensoep in the freezer section. Also bruinebonensoep and kippensoep are good choices. 😉👍🏻
Wow! Really respect your Dutch cooking efforts, this is so cool. Somehwo your channel shows on my timeline and I got intrigued. Being a Dutchman, but living in tropical SE Asia in Kuala Lumpur, this is kind of weird, as we don’t feel any need to cook comforting winter food in the tropics, but highly entertaining. Keep up the Dutch ccoking, kook ze! Veel plezier!
It all looks delicious! I'm hungry now 😂 For next time you should try making 'draadjesvlees' with your hutspot. And also, my boyfriend is from the province of Limburg and there they eat zuurvlees (or zoervleisj in their dialect). This is superdelicious!
You need Enmenthaler and Gruyere cheese for fondue. And to bind the cheese, you need a little mix of Maizena and white wine. Pro tips: rub the pot with sluced garlic! Use plenty of garlic! And last but no least: a shooter of Kirsch keeps the cheese very light. The fondue becomes a timebomb.
Hi, I'm watching your video while I eat. And I'm so glad I'm eating because otherwise I would have fainted from hunger to see all that delicious food that you prepared yourself. I only have 2 small notes. When you make stampot boerenkool (and other potato dishes) do not add much water. the potatoes should just not be covered. Because otherwise you will end up throwing away a lot of water that contains a lot of flavor. And you really need a lot more kale. I think you had a 250/300gr bag. Feel free to throw it all in! Hutspot is onion and winter carrot in equal parts. So 500g onion and 500g carrot. I personally think it tastes better if you braise the onion and carrot togeter in a separate pan with a little bit of water and a knob of butter. place on low heat and stir regularly and add moisture if necessary. This continues to simmer until the potatoes are ready (20 minutes). The advantage of this is that you do not throw away the flavor of the onions in the cooking water of the potato. And personally, when everything is mashed together, I throw a lot of white pepper on it and that I do also with de boerenkool. Eet smakelijk
Your Dutch pronunciation is almost flawless, well done. My mum just boiled the vegetables separately from the potatoes and than mashed it all together. I love boerenkool stamp (stamp is the abbr. for stamppot) with sweet potatoes and a little mustard/ mosterd. Piccalilly is great with “kapucijners” . My mum used to make hachee with draadjesvlees which was cooked very very slowly ( took quite a few hrs). My parents ate it with red cabbage and mashed potatoes. As a veggie I got something else to eat. 😂😂😂 I hardly ever eat any of the Dutch winter foods ( to much potatoes for my taste) I do eat a lot of mixed vegetables though. Thx for another fun video.
imho boiling the kale is not the way to go since the kale will lose most of its nutrients to the water, i prefer to stirfry the kale, and for the hachee you could add some ontbijtkoek to bind it a bit more, and to make it vegetarian you could swap the beef for jackfruit
I recently tried steaming the kale for the first time - like with stirfrying, it retains a bit more crunch and a lot more nutrients than cooking. Great advice.
I know its often said our food is bland. I would rather say it's versatile, switch 1or 2 ingredients and it's completely different. Ever tried Brussel sprouts with a hot peper. And with all the other cultures here our food choice became so much bigger. BTW i missed the red cabbage with a small sweet apple with the hachee😂. And you are right the vegetarian rookworst doesn't compare with a HEMAworst. The runder (beef) rookworst is a good choise if you want to switch. 😊❤😘
Well done. Your cookingskills are up to Dutch par! And you guys are so funny. I use a slowcooker for wintersoups like erwtensoep, linzensoep and other varieties. Yes, it takes many hours, but they are so full of veggies and so healthy. Also, a slowcooker (crockpot) is great for beef.
Well done you two! Especially “de volgende keer” 😂 I love mashed potatoes with “stoofvlees “ and stoofpeertjes, in this time of year you can buy freshly made stoofpeertjes at the Albert Hein. Try them.. oh and chocolate milk with rum is also very nice, try “strohrum” in it..
I really enjoy Hutspot in this time of the year, best version for me is when you have left over and the next day use a koekenpan/frying pan and make it a bit golden brown on both sides. Also in our family we are used to having bacon with the hotspot which i really love as combo as well instead of the sausage.
10 месяцев назад+1
Love the video! Great to see you enjoying Dutch food. Make sure to make a thick pumpkin soup to have with bread to dip! And don't forget to have you snert with roggebrood (rye bread) next time. Also nice version of stamppot is with a LOT of caramelized onions instead of kale. My favorite. I'll make it for you if you reach out ;) my girlfriend is from North America and loves the vids too, we're both big foodies and got some good tips for you guys!
Next time try with the hachee, rode kool met appel stukjes. You will love it. Some of the stampot dishes need the smoked bacon bits baked and in the stampot. Hutspot with cooked "spek" bits
Nice video showing that the dutch do have good food. You might want to try hutspot with leek instead of unions. This works really well and we found that out when I for a time couldn't eat unions. Fun side fact, The unox vega rookworst came out as one of the worst in a test. Guess you already found that out. Greatings from Eindhoven :)
This time I was actually eating dinner while watching your food video, so for once, it was very enjoyable and not torture at all 😁. I'm glad you like the stamp en hutspotten. 🥰 did you have similar dishes in the usa? Similar to stamppot?
Favourite of all time: Stoof vlees, aardappelpuree (coarse) and stoof peertjes. Secondly has to be hashee, rodekool met appel en aardappelpuree. 😂 Edit The type of pear matters, these should be end up red, ask your vegetable jewelry for the type.
In the Netherlands 'Comford Food' is not as positive a label as people from the U.S. may think. The British English meaning of comfort food is more like "the type of food that people eat when they are sad or worried". It does not have to be nostalgic, it is mostly associated with 'unhealthy food' like chips, chocolate, cake and icecream. The food items discussed would probably be called 'traditional'
I love that you respected the Dutch food and tried to make it authentic! All food looked very tasty and inspires me to make something similar! The weather certainly calls for dishes like these! I love these kind of videos! I hope I get to cook for you guys one day! 🙂
Erwtensoep is traditionally served with dark Frysian style rye bread (it usually comes in a plastic container in the supermarket) with butter and Katenspek. Katenspek is bacon that has already been boiled and smoked (so not raw!). It goes really well together in my opinion.
I like how you made the soups from scratch. Using the seasoning blocks works well, but supermarkets also have bones available for making the broth from scratch too. :)
Well, now that you have deciphered the word 'paard', it is time for my favorite Anglo-Dutch joke: "So, what do you do for a living?" "I fok horses." "Pardon?" "Yes, paarden."
You are SO Dutch by now 😂 Next time I also suggest stamppot rauwe andijvie. Or as it's called in my family: warm ice. Traditional is just potato, hard baked spekjes, gravy and (always more than you think you need) shredded raw endive. Some add a smidge of nutmeg, salt, pepper. And non-traditional is to mix in grated cheese. Make sure to really only add the endive at the end, raw. Enjoy :-)
For me as a Dutchy this is one of your best video's, I have been mentioning stews a few times and you did it! Personally I like stew with meatballs and the fresh gravy from it but hey, I am proud of you guys! Hutspot is my favourite...raw Andive stew with baked bacon is a very close second, but please also try Hete Bliksem. I have said it before in previous videos and I have seen others have made this comment as well. It will blow your mind (it is made with apples, a very special and ancient dish). If you get that done...there is Pastinaak soep cooked in milk ;) One step at a time, love you guys! Oh yeah, one more addition...we in the Netherlands say 'Snert is goed als je lepel rechtop blijft staan'.
Next time for the boerenkool met worst; during boiling add the cale on top, put the lid back and just let it boil until done. Then strain. Meanwhile, bake small bacon cubes until they get crunchy. Don't use butter, just add the rendered fat from the bacon and enough milk, and freshly ground pepper before mashing. As for condiments, I'd advice some mustard, vinegar, zilver uitjes and sweet /sour gherkins. Besides the jus.
And something to do and really really Dutch: Gourmetten. You can do this together, with friends or family. Everyone has its own little pan. If you eat meat, different small sizes of meat, some veggies, drinks, stokbrood and sausjes....you put it on the table, and everyone bakes its own food. Maybe a little music on the background and you will have a wonderful time... Super gezellig. Oh yeah, dont forget to put a window open.
Your dutch is improving, well done. ;) The dishes looking good except for the erwtensoep (I don't like it ;) ) The stoofvlees is a nice dish also, but in Limburg we have soervleish (zuurvlees or sour meat) traditionally made from horse-meat and that is way better. :P
My personal favorite stamppotten are: zuurkoolstamppot (cooked sauerkraut and potatoes mashed up/mixed up together, with baked ‘spekjes’ added in the end -I like the vegan ones from Vivera, and pieces of canned pineapple added as well, and raisins which are pre-soaked in the pineapple juice), also especially good as a leftover when fried up in a pan after. Also I like wortelstamppot, which is basically like hutspot but without the onion. I like to add (vegan) baked ‘spekjes’ here as well. I personally never add butter and milk for any stamppot. I’ll use some of the cooking water instead to make it more soggy.. or in case of the zuurkoolstamppot the pineapplejuice from the canned pineapple will do the trick ;)
As a Dutchie it can be difficult to find appreciation for our own cuisine - there are so many styles of food from all over the world represented in the Dutch culinary scene and only a handful of restaurants really showcasing what our own traditional food has to offer. We tend to make fun of ourselves for having bland or simple dishes, putting everything in the deep fryer, and eating boring AVG'tjes all winter. But you guys have done a great job trying out some staples and really cooking them well and enjoying them! Thanks for sharing your joy with the world - and for reminding me of how good stamppot actually is :) As some already mentioned, red cabbage with apple and spices goes really well with hachee or stoofvlees. You'll get like 8 portions out of one head of cabbage but luckily it keeps really well in the freezer (it becomes even better imo) so you can have backup veggies in stock throughout winter! For stamppot, I personally hate kale (honestly the flavour just makes me want to throw up), but andijvie and spinach as well as some lesser known, less bitter green leaf veggies (postelein, raapstelen...) tend to be good replacements. You should try adding some mustard to the boerenkoolstamppot (mixed into the mash or just on the side like the piccalilly in this video); it really enhances the flavours imo. My favourite stamppot is hete bliksem: cook & mash apple with the potatoes, fry off some bacon cubes to put on top, and fry some apple with a lot of butter, some honey and/or sugar (and for some extra flavour you can even add appelstroop), and some cinnamon (it tastes like the filling of an apple turnover). The combination of the sweet, spiced, syrupy apple with crispy, salty, smoky bacon on top of that simple potato and apple base is surprisingly good (and you'll often see similar combinations at pancake restaurants, by the way!). Also great if you don't want to eat a lot of meat since it only has a little bit of bacon, no sausage or anything. Oh, and if you go to a cheese shop, you can ask for a fondue mix and they'll find you a mix of cheeses that work really well in fondue, which they can even machine-grate for you. Makes for next-level home fondueing. PS I've been binging your videos and it's really been a pleasure to follow along with your journey. You've shown me places that I've never been to and inspired me to see more of what my country has to offer, and at the same time your videos have brought me joy about things that I'm very familiar with, but didn't think to appreciate. So thank you for your wonderful work on this channel!!
My favorite stamppot is hete bliksem (hot lightning)! It's potatoes, onion, and apples, and its name comes from the apple juices making it hotter than normal stamppot would be. The apple gives it a really nice tang and bit of a crunch. I think it's originally German, so it's more common around the Dutch/German border areas in the Netherlands.
Next time when you make boerenkoolstamppot (cale), don’t boil the cale. What you do is you boil the potatoes so that potatoes and water take up half a pan and then put the cale on top steaming it. Easy way to make them both in the same pan and keeping max flavor, crispyness and nutrition from the kale.
You guys missed one “savory” by Michelle, it was in the section with the pannenkoeken. I was born and raised here, and I can eat stamppot when I have too. But not hutspot though. I have a childhood trauma. My parents wanted me to eat it, but despite their efforts, I never did. I hated it than and I still hate it now. We used to eat hutspot with pork chops, not rookworst. And kale needs spekjes. I a vegetarian and I agree: Unox veggie rookworst is terrible. But there are better options around (fe Valess and Garden Gourmet). Nice video’s. I like to see another perspective on my country. Very enjoyable. Makes me want to migrate myself 😂.
Nice! But it looks way too pretty. Just slap it on a plate and pig out. Also try andijviestamppot with uitgebakken spekjes. I recommend adding the andijvie raw while stamping so it maintains its crunch. My favourite.
Wow, great job guys. You nailed most of it. (and liked it :-) my wife doesn't even like Snert) But the Hachee you need make with riblappen and not biefstukpuntjes. The beef is to lean, you nead the fatiness from the riblappen and it really needs to fall apart after the slowcooking.
I thought cheese fondue was something from the 70's, but as you bought a kit at HEMA, it obviously is still around. I never liked it, I don't like warm cheese. We eat Boerenkoolstamppot once every week in winter, but we use more vegetables. The finished product has to look solid green.
Throw in some little mayo and salad sauche in jour "Stampot". Or some scoop of "Jus" if you serve it with meatballs, it makes it less dry and gives it a but more kicks to it.. Adding little blocks of pre-backed bacon is also a favorite (in combination with the scoops before) ;)
You should also give andijvie-stamppot a go. Do not, however, cook the andijvie. Stir it raw (but washed, of course) into the mash. The crunch gives it something extra, and it tastes just great.
Use more kale and put some mustard on or in. I like everything as stampot, andijvie, witlof: beets with raw onion. As a child we ate like that: prakken. Try to make your own gravy from the meat. So much better that from packet. Puree: at some heavy cream and nutmeg.
My favourite is stamppot (boerenkool / kale ) and rookworst the most and gourmetten. (But I think the last one is from Switzerland but really populair during the winter in the Netherlands
For that Fondue, i would suggest to use Candles instead of that OIL burner, it works just as well, and is less of a Fire-hazard if you do not know what you are doing. [Spilling that oil/liquid is quite dangerous with open flames]
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Everything you guys made looked very authentically Dutch! I'm very proud of ya'll 🧑🍳
You’re becoming more Dutch than us 😂! The kale flavor was gone because you immersed it in boiling water. Try this: potatoes in a big pot, water until just submerged. Kale on top and the rookworst on top of that. Cook for 20 minutes. This way the kale and the rookworst are steamed. Way more flavor on both. Try frying some smoked bacon cubes to add to the boerenkool.
Did you have stoofpeertjes for dessert already?
this and also add the whole bag of kale not just a portion. no need to stir either.
was gonna be my comment add way more kale @@lauwie7610
With a spoon of mustard in the cooking water it's even better
You need to taste stamppot bruine bonen (1/3 potatoes 2/3 bruine bonen) In Groningen we call it "stopvaarf" (putty) And eat it with a meatball.
And try bruine bonensoep
One thing you need to eat wich Hachee, is braised red cabbage with apple.❤
Why do Dutch people think you ought to eat red cabbage with hachee. It's also good with rice and broccoli.
Red cabbage with cloves and apples. 😊
Trust us , you need the red cabbage .
@b.anoniem9007 Because that's the traditional Dutch way to eat it, and that's what this video is about.
I'm sure though that with rice and broccoli tastes nice also. 😋
I don't like the sweetness of apple in my red cabbage but need my cloves and laurel leaves.
For long cook meat you don’t take biefstuk, you take hachee meat or runderlappen, (cheaper) parts of the cow that need more time to become tender, for the rest: great video!
Yeah definitely use a cheaper cut of meat for this, like a chuck roast or "sukade" (which I think is beef shoulder). What also really works well is to add some brown ale, brown sugar and some peperkoek (dutch gingerbread, but less ginger-y). This is a variant that you would see in Limburg and the Flemish part of Belgium.
In Limburg we add vinegar, peperkoek and appelstroop. We call it Zuurvlees. With french fries and mayo it is haven.
You should try a slice of roggebrood met spek next time you eat split pea soup. Everything you made looks very delicious!
My favorite is Rauwe Andijve Stampot. Basically, you cook potatoes and fry some bacon bits, then add raw Endive and the fried bacon bits when the potatoes are done, and mash it all together to make a stampot a la the kale one you had earlier.
Agree, my favourite too. Boerenkool comes a close second
Yes fav! And with the boerenkoolstamppot, use a bit of pickling liquid from the little onions or gherkins 🤩
Rauwe andijvie is by far the best stamppot there is and can be eaten with spekjes and gravy.
We typically eat it with a metball.
Mind that because the andijvie is raw, it goes off much quicker. You'll have to eat it in one or two days at the most. So you can't make a big pan to last you 3 days.
Heerlijk hoor Kiriko ! XD
I love the Dutch winter dishes! The stamppots and soups are soo rich in flavour and very filling, it's always soooo good!
It's sad that there aren't that many restaurants serving typical Dutch winter dishes during these months, because a well-made stamppot is amazing!
i agree! but i am looking forward to trying the hema erwtensoep at some point soon 😋
You can probably get at least some of them from a traiteur (pimped-up butcher's). In the winter even snackbars sell snert.
and they are also very healthy if you don't eat too many potatoes.
Gravy volcano!! Now that's what I call "inburgeren". A tip for your next stamppot (with andijvie/endive perhaps): mix in some crunchy bacon bits. As for desert... there is a Dutch staple you're yet to try: Mona pudding. 1. Remove lid. 2 Turn upside down on plate 3. Remove the sticker on the bottom to let the air in.
thank you for the tip! we’ve been eyeing this at the grocery store for a while now 😋
@@buncharted The Dutch word for dessert is "toetje" (toochuh).
Many people call Dutch food bland, yes it is plain and simple, but with lots of flavor. I always make my hachee with some peperkoek/ontbijtkoek added, it makes the sauce a bit thicker and a bit sweeter. You can also add some appelstroop and then it becomes more like zuurvlees (a stew from Limburg). With hutspot I caramelize the onions in butter and add some ketjap manis to it, then mix it with the cooked carrots and potatoes.
People who say that usual douse their food in hot sauce.
My mom usually makes a big (like 8 - 10 liters) pan of snert and then freezes it in (Tupperware) blocks so it lasts all winter. Also if you want another Dutch meal that's completely different from what you've tried so far you could try *"Kapucijners met spek"* it goes great with with piccalilli and zilveruitjes as well
My mom does the same. Is kapucijners met spek the same as or similar to brown beans with spek (pork belly) and apples?
@@itsalwayshalloweenexceptwh5118 The way my mom used to make it, similar yes (without the apple ofcourse 😁)
@@rwiersema If you love cooked apples you should try brown beans with pork belly and apple (preferably goudreinetten)
I like the apple chunks for textural variety.
Yeah, kapucijners oftewel grauwe erwten met spek en mayonaise
Well done! The groentensoep looked amazing. One thing, though, canned whipped cream is a crime. It's so easy to make it fresh.
The gravy from a Maggi packet is also a crime.
Gotta start somewhere
Zuurkool stamppot is my favorite. Also Balkenbrei. It’s a kind of dough filed with leftover pieces of meat and fat from a pig. You slice it up and fry it in bacongrease or lard.
and eat it together with baked apple and sprinkle over some sugar
It's funny how food that is so nasty you wouldn't want to feed it to a dog, ends up called a "regional culinary specialty" a century later. Like Balkenbrei from Brabant, or Zure Zult.
@@fritsdaalmans5589 if balkenbrei ain't prepared well than it's not to great but when prepared well it's very tasty, at least the type we have in the south of Limburg.
But same go's for like Limburgse stinkkaas, it's super tasty but it's not a flavour people are used to. Personally don't even really mind the smell cause it's linked to how it tastes in my brain which is positive for me at least
@@Paragon643 Haha I bought Limburger cheese once; I had to make my sandwich and eat it on the balcony, so that it would not stink out the house! Agree that it's super tasty!
🇨🇦 I'm a Canadian kid from immigrant Dutch parents and all of what you made is standard for our Canadian winter meals (stampot - correct pronunciation would be stumpot, as in dumb) is a regular rotation for us - even my married brothers make it for their families. Hachee is my favorite! Well Done you two 😋‼️
I would love to see you guys eat “Stoofpeertjes”. It’s my favorite dessert/food!
For cheese fondue use Gruyere and Emmentaler and 1 other to your liking. Rub your pan with a few garlic cloves, add white wine and then slowly add the grated cheese… should become a liquid cheesy soup. To bind it, add a bit maizena mixed with water (just a littlebit), and just before serving add a splash of Kirsch or pear liquor.
Forgot to mention. Leave the garlic cloves in the wine etc. They become soft and sweet when everything is cooked and you dip your bread pieces in it
Couldn't have said it better.
Michelle is a great cook, even though these seem like simple dishses, but getting the mash and the consistancy of the pea soup right and not too soaky on the first try is impressive. I personally add some pepper to my hutspot/boerenkool. And if you want to have a different boerenkool add some Paturain (French herbs cottage cheese) in the mix. Eet smakelijk!
Let me give you guys the ultimate (in my eyes) winter food recipe: Hete Bliksem. Some variants exist, this is how our family does it: take even amount of apples and potatoes. The apples should be sour, preferably not hand apples (with green shiny skin, they are too hard). The potatoes should be a kind that mashes easy, but any kind will do if you dont have those. Take, say, 1 kg of both. Peel the potatoes, cut them in quarters, boil them in water with a pinch of salt. Peel the apples, and take the centers out. Slice them. Put them on top of the boiling potatoes, so they will steam. You can put them in later, as they only require little time. When the potatoes and apples are easy to stab with a fork, tilt the pan with a lid that has a little opening still, and poor the boiling water into the sink. Keep the cold water running to cool the steamy water, or you will (!) burn your hands. Mash it. Put a bit of butter and or salt in it to get a nice mash.
On the side: take a frying pan and let minced meat (half pork, half cow will do just fine, or any other if you dont have that) fry in a bit off butter or arachide oil, till its hard and crunchy, and almost starts to turn black. Dont do this with grocery meat (they are full of water that will be sooo hard to get crunchy), but from a decent butcher.
At the table: place a cinnamon powder container, and a sugar container, and (for goodness sake!) place cold water in a jug on the table as well (its called 'hot' for a reason, you WILL burn your throat if you dont have the water nearby). Then just slap some mashed hetebliksem on your plate, sprinkle it with crunchy minced meat fragments, then add plenty of sugar and cinnamon to your tasting. Eat it. Be amazed by how hot it is. Drink the water. Eat the rest. You will feel full and hot for like.. hours.
There is sooo much going on in this dish: the sour apples vs the sweet sugar, the hot hete bliksem vs the cool glass of water, the mash vs the crunchy, the taste of the cinnamon.
The ultimate winter food, imho.
ooh this does sound like a really good winter food 🤤
Ah, apples for that dish: Goudreinet
I always make it with a mixture of sour and sweet apples, but I guess sugar gives a similar effect.
For sweetness you can also use some raisins. But the big jug of cold water is very important. 😂
Yeah, hete bliksem. So good!! I haven't had it for decades.
Thank you for appreciating our winter foods ❤
Dank jullie wel for mingling in our national dishes.. Eet smakelijk x
I, as a German, grew up with Pea Soup, and it still is my most favorite winter dish of them all! There are tons of European recipes around on YT - just try them out, vou will love every single ofthem!
Love your videos! Since you tried fondue, you must try the gourmet set (raclette), Dutch people looove to use the gourmet. It’s like a mini-grill where everyone grills/preps their own food. Super gezellig!
You should really try 'Varkensrollade met stoofpeertjes' It's something my grandmother always made with Christmas. I love it
The 'stoofpeertjes' you can buy them canned but I wouldn't do that. Make them yourself instead tastes much better!
...and some port. 😊
Stoofpeertjes is very slow cooking. Take the pot from the stove and place it on the radiator of your central heating, or go old school and put it in a hooikist (hay chest).
Your Dutch cooking and your Dutch pronunciations are getting better and better and I found a nice video to watch so please continue making these types of videos.My favorite dish for the winter is: Brussels sprouts with mashed potatoes and stoofvlees. And a close second place goes to homemade pea soup by my mother and homemade pancakes that were also made by mine dear mother.
I prefer homemade meatballs with my hutspot, mostly because you can add butter and water to them and let them slowly simmer so you get a really nice gravy that goes really well with the hutspot. This looks lightyears better than your first attempt at making boerenkool, glad you are using a stamper now.
Super well done on cooking this, especially given it's your first try! Making it yourself is really the way to go. I mean, I get it, it's easy to pick it up ready-made from the store and heat it up, but in terms of taste nothing beats a home-cooked meal. And it's not *that* complicated to make, really.
the Dutch have meat and vegetables down! I have eaten all these things on visits there except fondue, and now I am craving stamppot. All these dishes are so easy to make too.
You can also ad bacon strips in about every stamppot. I also like to eat it with zilveruitjes and cucumber with pepper and salt with vinegar. I make the cucumber thing the night before I'm gonna eat it. I just put it in the fridge and let it marinate haha.
Why would you use "biefstukpuntjes" ("steak tips") in hachee? Normally you would use something that is meant for stewing like "riblappen" or "sucade", and I would think the biefstukpuntjes are more suited to stir-frying. But glad it turned out nice!
as long as you follow a few basic principles it's very hard to mess up a soup.
Respect/ head off for your cookery with the real Dutch winter meals 👍😋
Watching you guys make, taste and LOVE this just gives me butterflies in my stomach somehow. :D
So adorable!
When my grandparents moved to the US, my Oma couldn’t find kale as readily. She used frozen spinach and broccoli but we didn’t eat it with gravy. Cooked the wurst steaming on top toward the end. Then she fried bacon and would sprinkle that (along with the drippings 😅) over. But absolutely favorite winter meal!
I visited my parents in the netherlands last week, and had erwtensoep, wortelstampot and boerenkoolstampot. All my favourites. Also had some hachee, although not homemade that time.
For me it is raw endive stampot with bacon try it, you will love it !!
NO NO NO you don't put parsley in erwtensoep and not that type of celery stalks. Look for the leaf celery (bladselderij), it is found in the cooling section of the supermarket near the vegetables among other herbs like dill and thyme. Same herb is used for your groentesoep, not the normal celery (bleekselderij in Dutch). And I don't put celery root in my groentesoep but definitely yes in erwtensoep but that's not as much of a problem just a variation.
Now i am hungry for erwtensoep (we also call it SNERT). Real erwtensoep has to be thick. No watery sh*t. All the comfort food you made is so freakin delicious. ❤❤❤
It must be so thick that your soup ladle remains upright in the soup 😁
@@johannessugito1686 Nehh not THAT thick. But I speak for myself of course 🙂
@@uomunumerous2350 ask an older Dutch person and he/she will say "de soeplepel moet rechtop staan", the soup ladle must stand right up.
@@johannessugito1686 🙂 I know, I just prefer it just a tiny little less thick.
If it's watery, than it's peasoup.
If it's thick, it's snert!
I really love Hutspot - it's my fav. food. We used to make it from equel amount of carrots, unions and potatoes. My wife usually adds a bit of bouillon and some baked bacon at the end.
Normally I have to force myself stopping for thirds, fourths ,,,,
Dutch people definitely do the cheese fondue at home! I think it is actually traditionally much more of a do it yourself and only later was introduced in restaurants in NL.
I actually do not like the traditional Dutch food other than the snert and rookworst, but you are definitely making me reconsider with this great video😉.
Tip: add some vermicelli to your vegetable soup, and a few splashes of Maggi seasoning sauce before serving. You can also buy the vegetables ready-to-use in a bag in the cooling section, both coarse or finely chopped.
For hachee, use chuck roast next time.
thanks!
we’ve become kind of addicted to the maggi seasoning lately
You made some VERY tasty looking meals, guys! This video got me all hungry...
My favorite food is actually boerenkool. I only learned recently that kale isn't that popular with most people 😂
Andijvie stamppot is also a really comforting mash to try. I believe they normally mix bacon in there, but as I am a vegetarian, I add vegetarian 'bacon'.
In neighbouring countries, they feed kale to the cows I believe :-D but it's really good, and healthy in winter. They eat it in Sweden as well and call it "grönkål" here.
Same with capucijners; can't get it in the supermarket. Animal fodder. They have a very earthy taste, they're more like beans than like peas. I believe the English word is "cow peas".
Many people nowadays don't appreciate andijvie or brussels sprouts, because they are slightly bitter vegetables. So it's an acquired taste.
It is not likely they give kale to the cows, is not healthy for cows to eat kale it produces a lot of gas in the intestines...
Great effort! I think most (if not all) of them turned out well. I personally use more whole peas in erwtensoep. Gives it a bit more of a bite, especially if you prepare it for multiple days. Replacing the rookworst with hachee with the stamppot (including hutspot) is a very nice variation as well. Nicely covers up for mistakes with the stamppot being too dry ;o). Many fellow RUclipsrs would do better to taste traditional Dutch foods made by you, than what they usually get in restaurants. PS. The Piccalilli was a total surprise for me, although I do know some people who ad a bit of mustard (not too sweet).
Tonight in the hotel I order as an entre “Erwtensoep with Katenspek” and as a main course “ A casserole with deer, wild boar and pheasant!
😋 Oh my that casserole, my dad was French we used to eat a lot of deer and boar.
Everything you made looks very authentic, awesome job!
I share your videos with friends over in the US, and they absolutely love it!
Also huge kudos for learning to speak Dutch, as a Dutchman I'd say your pronunciation is spot on.
I hope you'll make it to Maastricht again in a future video, there are a lot of things you didn't see last time you visited.
Watching this made me feel kind of nostalgic. I haven't eaten these type of meals in a very long time, probably since I've moved out of my parents home. I struggle with the texture of food a lot, especially mashed potatoes and meat (first reason I started eating vegetarian). But I do really miss the flavours sometimes. This video made me think I should try to make an vegetarian version of hachee sometime. I remember my mom putting peperkoek in hachee, but maybe this is a regional thing? (My family is from Nijmegen and Tilburg).
There's also another hearty wintersoup that I could recommend you guys, if you'd like to try some more. Mosterdsoep! I don't think I've heard about this soup outside of The Netherlands. It is very nice and very very filling.
we got a lot of comments to add peperkoek or ontbijtkoek in it so i think it is somewhat common. i can definitely see how that would add to it!
and we LOVE mustard soup! we haven’t made it at home yet but it’s one of our favorites when we see it at a restaurant here 🤤 and we had never seen it or heard of it before moving to the netherlands
@@buncharted
What is also great, zuurkool soep en broccoli bloemkool soep.
I love me some good soup. Preferably made the day before, so the stock gets really rich in flavor. Also a tiny bit of Maggie in it, yumm.. Same with Hachee, make it a day before, let it enrich over night! And it goes lovely with some cooked red cabbage on the side. Lovely video!!
Who says Dutch food is terrible? Sometimes the simple comfort food your Oma used to make is the best. Also, almost all of those dishes are better the second or third or fourth day. Favorite Dutch comfort food: snert.
we had a lot of fun eating all of the leftovers. the hachee and erwtensoep were especially good on the second day!
My absolute favourite is spruitjesstampot; it smells awful but tastes amazing!
Cook the Brussel Sprouts in herb bouillon and they taste great.
Keep in mind dat your local Dordrecht butcher store has fresh homemade erwtensoep in the freezer section. Also bruinebonensoep and kippensoep are good choices. 😉👍🏻
Don't get too good, I'm ashamed that I can't make that all myself as a Dutchman..
Wow! Really respect your Dutch cooking efforts, this is so cool. Somehwo your channel shows on my timeline and I got intrigued. Being a Dutchman, but living in tropical SE Asia in Kuala Lumpur, this is kind of weird, as we don’t feel any need to cook comforting winter food in the tropics, but highly entertaining. Keep up the Dutch ccoking, kook ze! Veel plezier!
Good to see you cook these meals yourself, 👨🍳👩🍳 always better than a tin
It all looks delicious! I'm hungry now 😂
For next time you should try making 'draadjesvlees' with your hutspot. And also, my boyfriend is from the province of Limburg and there they eat zuurvlees (or zoervleisj in their dialect). This is superdelicious!
Your snert actually looked even more delicious than the common snert and all of the rest of the dishes you nailed it too. Challenge accomplished 👍👍👍
You need Enmenthaler and Gruyere cheese for fondue. And to bind the cheese, you need a little mix of Maizena and white wine. Pro tips: rub the pot with sluced garlic! Use plenty of garlic! And last but no least: a shooter of Kirsch keeps the cheese very light. The fondue becomes a timebomb.
I’m Dutch, but not a stamppot guy. Your videos are the real comfort food 😅 😜
🥰🥰🥰
You need to add some maizena to the fondue aka cornstarch.
And in spring stamppot based on freshy cut turnip greens! Very lovely as well, old tradition within my family.
Hi, I'm watching your video while I eat. And I'm so glad I'm eating because otherwise I would have fainted from hunger to see all that delicious food that you prepared yourself.
I only have 2 small notes. When you make stampot boerenkool (and other potato dishes) do not add much water. the potatoes should just not be covered. Because otherwise you will end up throwing away a lot of water that contains a lot of flavor. And you really need a lot more kale. I think you had a 250/300gr bag. Feel free to throw it all in!
Hutspot is onion and winter carrot in equal parts. So 500g onion and 500g carrot. I personally think it tastes better if you braise the onion and carrot togeter in a separate pan with a little bit of water and a knob of butter. place on low heat and stir regularly and add moisture if necessary. This continues to simmer until the potatoes are ready (20 minutes). The advantage of this is that you do not throw away the flavor of the onions in the cooking water of the potato. And personally, when everything is mashed together, I throw a lot of white pepper on it and that I do also with de boerenkool. Eet smakelijk
these are very good tips!!! thank you!!
Your Dutch pronunciation is almost flawless, well done.
My mum just boiled the vegetables separately from the potatoes and than mashed it all together. I love boerenkool stamp (stamp is the abbr. for stamppot) with sweet potatoes and a little mustard/ mosterd. Piccalilly is great with “kapucijners” . My mum used to make hachee with draadjesvlees which was cooked very very slowly ( took quite a few hrs). My parents ate it with red cabbage and mashed potatoes. As a veggie I got something else to eat. 😂😂😂 I hardly ever eat any of the Dutch winter foods ( to much potatoes for my taste) I do eat a lot of mixed vegetables though. Thx for another fun video.
imho boiling the kale is not the way to go since the kale will lose most of its nutrients to the water, i prefer to stirfry the kale, and for the hachee you could add some ontbijtkoek to bind it a bit more, and to make it vegetarian you could swap the beef for jackfruit
I recently tried steaming the kale for the first time - like with stirfrying, it retains a bit more crunch and a lot more nutrients than cooking. Great advice.
I know its often said our food is bland. I would rather say it's versatile, switch 1or 2 ingredients and it's completely different. Ever tried Brussel sprouts with a hot peper. And with all the other cultures here our food choice became so much bigger. BTW i missed the red cabbage with a small sweet apple with the hachee😂. And you are right the vegetarian rookworst doesn't compare with a HEMAworst. The runder (beef) rookworst is a good choise if you want to switch. 😊❤😘
Correct, red cabbage with apple and a side of hachee and potatoes. (not so much potatoes like that hachee dish)
Well done. Your cookingskills are up to Dutch par! And you guys are so funny. I use a slowcooker for wintersoups like erwtensoep, linzensoep and other varieties. Yes, it takes many hours, but they are so full of veggies and so healthy. Also, a slowcooker (crockpot) is great for beef.
Well done you two! Especially “de volgende keer” 😂 I love mashed potatoes with “stoofvlees “ and stoofpeertjes, in this time of year you can buy freshly made stoofpeertjes at the Albert Hein. Try them.. oh and chocolate milk with rum is also very nice, try “strohrum” in it..
Congrats! You just became officially dutch!🎉
I really enjoy Hutspot in this time of the year, best version for me is when you have left over and the next day use a koekenpan/frying pan and make it a bit golden brown on both sides.
Also in our family we are used to having bacon with the hotspot which i really love as combo as well instead of the sausage.
Love the video! Great to see you enjoying Dutch food. Make sure to make a thick pumpkin soup to have with bread to dip! And don't forget to have you snert with roggebrood (rye bread) next time. Also nice version of stamppot is with a LOT of caramelized onions instead of kale. My favorite. I'll make it for you if you reach out ;) my girlfriend is from North America and loves the vids too, we're both big foodies and got some good tips for you guys!
Next time try with the hachee, rode kool met appel stukjes. You will love it.
Some of the stampot dishes need the smoked bacon bits baked and in the stampot.
Hutspot with cooked "spek" bits
Nice video showing that the dutch do have good food. You might want to try hutspot with leek instead of unions. This works really well and we found that out when I for a time couldn't eat unions. Fun side fact, The unox vega rookworst came out as one of the worst in a test. Guess you already found that out.
Greatings from Eindhoven :)
This time I was actually eating dinner while watching your food video, so for once, it was very enjoyable and not torture at all 😁.
I'm glad you like the stamp en hutspotten.
🥰 did you have similar dishes in the usa? Similar to stamppot?
Favourite of all time: Stoof vlees, aardappelpuree (coarse) and stoof peertjes. Secondly has to be hashee, rodekool met appel en aardappelpuree. 😂
Edit
The type of pear matters, these should be end up red, ask your vegetable jewelry for the type.
👏👏👏
that’s a great list 😄
My favorite: andijvie stampot. And yes Balkenbrij needs a video aswell, but buy it at a slagerij not from the supermarkt.
You should combine the hutspot with the hachee that's the way I eat it, or combine the hachee with stamppot rode kool (red cabbage)
Hete bliksem is one of my favorites. Bottom layer of hachee, middle layer of apple compot and top layer of mashed potato.
In the Netherlands 'Comford Food' is not as positive a label as people from the U.S. may think. The British English meaning of comfort food is more like "the type of food that people eat when they are sad or worried". It does not have to be nostalgic, it is mostly associated with 'unhealthy food' like chips, chocolate, cake and icecream.
The food items discussed would probably be called 'traditional'
I love that you respected the Dutch food and tried to make it authentic! All food looked very tasty and inspires me to make something similar! The weather certainly calls for dishes like these! I love these kind of videos! I hope I get to cook for you guys one day! 🙂
Erwtensoep is traditionally served with dark Frysian style rye bread (it usually comes in a plastic container in the supermarket) with butter and Katenspek. Katenspek is bacon that has already been boiled and smoked (so not raw!). It goes really well together in my opinion.
I LOVE roggebrood with a THICK layer of bread and katenspek
Also good with some really old cheese. 😜
You missed one Savory at 12:29
hahahahaha dammit
🤣😂🤣😂
I like how you made the soups from scratch. Using the seasoning blocks works well, but supermarkets also have bones available for making the broth from scratch too. :)
Yes, great to see you two finally making these amazing foods yourself!
Great video. You can try some thick apple sauce or apple compote with the hachee.
Well, now that you have deciphered the word 'paard', it is time for my favorite Anglo-Dutch joke:
"So, what do you do for a living?"
"I fok horses."
"Pardon?"
"Yes, paarden."
You are SO Dutch by now 😂 Next time I also suggest stamppot rauwe andijvie. Or as it's called in my family: warm ice. Traditional is just potato, hard baked spekjes, gravy and (always more than you think you need) shredded raw endive. Some add a smidge of nutmeg, salt, pepper. And non-traditional is to mix in grated cheese.
Make sure to really only add the endive at the end, raw. Enjoy :-)
For me as a Dutchy this is one of your best video's, I have been mentioning stews a few times and you did it! Personally I like stew with meatballs and the fresh gravy from it but hey, I am proud of you guys! Hutspot is my favourite...raw Andive stew with baked bacon is a very close second, but please also try Hete Bliksem. I have said it before in previous videos and I have seen others have made this comment as well. It will blow your mind (it is made with apples, a very special and ancient dish). If you get that done...there is Pastinaak soep cooked in milk ;) One step at a time, love you guys! Oh yeah, one more addition...we in the Netherlands say 'Snert is goed als je lepel rechtop blijft staan'.
Next time for the boerenkool met worst; during boiling add the cale on top, put the lid back and just let it boil until done. Then strain.
Meanwhile, bake small bacon cubes until they get crunchy.
Don't use butter, just add the rendered fat from the bacon and enough milk, and freshly ground pepper before mashing.
As for condiments, I'd advice some mustard, vinegar, zilver uitjes and sweet /sour gherkins. Besides the jus.
Hutspot my fav, with sambal badjak. You have to try "Hutspot" with meatballs or sausage .
And something to do and really really Dutch: Gourmetten. You can do this together, with friends or family. Everyone has its own little pan. If you eat meat, different small sizes of meat, some veggies, drinks, stokbrood and sausjes....you put it on the table, and everyone bakes its own food. Maybe a little music on the background and you will have a wonderful time... Super gezellig. Oh yeah, dont forget to put a window open.
Your dutch is improving, well done. ;) The dishes looking good except for the erwtensoep (I don't like it ;) ) The stoofvlees is a nice dish also, but in Limburg we have soervleish (zuurvlees or sour meat) traditionally made from horse-meat and that is way better. :P
My personal favorite stamppotten are: zuurkoolstamppot (cooked sauerkraut and potatoes mashed up/mixed up together, with baked ‘spekjes’ added in the end -I like the vegan ones from Vivera, and pieces of canned pineapple added as well, and raisins which are pre-soaked in the pineapple juice), also especially good as a leftover when fried up in a pan after. Also I like wortelstamppot, which is basically like hutspot but without the onion. I like to add (vegan) baked ‘spekjes’ here as well. I personally never add butter and milk for any stamppot. I’ll use some of the cooking water instead to make it more soggy.. or in case of the zuurkoolstamppot the pineapplejuice from the canned pineapple will do the trick ;)
As a Dutchie it can be difficult to find appreciation for our own cuisine - there are so many styles of food from all over the world represented in the Dutch culinary scene and only a handful of restaurants really showcasing what our own traditional food has to offer. We tend to make fun of ourselves for having bland or simple dishes, putting everything in the deep fryer, and eating boring AVG'tjes all winter. But you guys have done a great job trying out some staples and really cooking them well and enjoying them! Thanks for sharing your joy with the world - and for reminding me of how good stamppot actually is :)
As some already mentioned, red cabbage with apple and spices goes really well with hachee or stoofvlees. You'll get like 8 portions out of one head of cabbage but luckily it keeps really well in the freezer (it becomes even better imo) so you can have backup veggies in stock throughout winter!
For stamppot, I personally hate kale (honestly the flavour just makes me want to throw up), but andijvie and spinach as well as some lesser known, less bitter green leaf veggies (postelein, raapstelen...) tend to be good replacements. You should try adding some mustard to the boerenkoolstamppot (mixed into the mash or just on the side like the piccalilly in this video); it really enhances the flavours imo. My favourite stamppot is hete bliksem: cook & mash apple with the potatoes, fry off some bacon cubes to put on top, and fry some apple with a lot of butter, some honey and/or sugar (and for some extra flavour you can even add appelstroop), and some cinnamon (it tastes like the filling of an apple turnover). The combination of the sweet, spiced, syrupy apple with crispy, salty, smoky bacon on top of that simple potato and apple base is surprisingly good (and you'll often see similar combinations at pancake restaurants, by the way!). Also great if you don't want to eat a lot of meat since it only has a little bit of bacon, no sausage or anything.
Oh, and if you go to a cheese shop, you can ask for a fondue mix and they'll find you a mix of cheeses that work really well in fondue, which they can even machine-grate for you. Makes for next-level home fondueing.
PS I've been binging your videos and it's really been a pleasure to follow along with your journey. You've shown me places that I've never been to and inspired me to see more of what my country has to offer, and at the same time your videos have brought me joy about things that I'm very familiar with, but didn't think to appreciate. So thank you for your wonderful work on this channel!!
My favorite stamppot is hete bliksem (hot lightning)! It's potatoes, onion, and apples, and its name comes from the apple juices making it hotter than normal stamppot would be. The apple gives it a really nice tang and bit of a crunch. I think it's originally German, so it's more common around the Dutch/German border areas in the Netherlands.
Next time when you make boerenkoolstamppot (cale), don’t boil the cale. What you do is you boil the potatoes so that potatoes and water take up half a pan and then put the cale on top steaming it. Easy way to make them both in the same pan and keeping max flavor, crispyness and nutrition from the kale.
You guys missed one “savory” by Michelle, it was in the section with the pannenkoeken.
I was born and raised here, and I can eat stamppot when I have too. But not hutspot though. I have a childhood trauma. My parents wanted me to eat it, but despite their efforts, I never did. I hated it than and I still hate it now. We used to eat hutspot with pork chops, not rookworst. And kale needs spekjes.
I a vegetarian and I agree: Unox veggie rookworst is terrible. But there are better options around (fe Valess and Garden Gourmet).
Nice video’s. I like to see another perspective on my country. Very enjoyable. Makes me want to migrate myself 😂.
Nice! But it looks way too pretty. Just slap it on a plate and pig out. Also try andijviestamppot with uitgebakken spekjes. I recommend adding the andijvie raw while stamping so it maintains its crunch. My favourite.
Wow, great job guys. You nailed most of it. (and liked it :-) my wife doesn't even like Snert)
But the Hachee you need make with riblappen and not biefstukpuntjes. The beef is to lean, you nead the fatiness from the riblappen and it really needs to fall apart after the slowcooking.
I thought cheese fondue was something from the 70's, but as you bought a kit at HEMA, it obviously is still around. I never liked it, I don't like warm cheese. We eat Boerenkoolstamppot once every week in winter, but we use more vegetables. The finished product has to look solid green.
Throw in some little mayo and salad sauche in jour "Stampot". Or some scoop of "Jus" if you serve it with meatballs, it makes it less dry and gives it a but more kicks to it.. Adding little blocks of pre-backed bacon is also a favorite (in combination with the scoops before) ;)
You should also give andijvie-stamppot a go. Do not, however, cook the andijvie. Stir it raw (but washed, of course) into the mash. The crunch gives it something extra, and it tastes just great.
Use more kale and put some mustard on or in. I like everything as stampot, andijvie, witlof: beets with raw onion. As a child we ate like that: prakken.
Try to make your own gravy from the meat. So much better that from packet. Puree: at some heavy cream and nutmeg.
My favourite is stamppot (boerenkool / kale ) and rookworst the most and gourmetten. (But I think the last one is from Switzerland but really populair during the winter in the Netherlands
For that Fondue, i would suggest to use Candles instead of that OIL burner, it works just as well, and is less of a Fire-hazard if you do not know what you are doing. [Spilling that oil/liquid is quite dangerous with open flames]