World Dishes

Best recipes of the world

[wereldgerechten]

Authentic Shaslick

This Chicken Shashlik is a delicious Indo-Chinese recipe made with marinated boneless chicken, green bell pepper, onions, and a deliciously tangy and sweet sauce!  It is originally a dish from Russia but has evolved into a popular Indo-Chinese dish at Indian and Pakistani restaurants.

Ingredients:

For the marinade:

500 grams chicken breasts

3 cloves garlic

1 tablespoon soy sauce

1 teaspoon Lal Mirch Power (Indian Kashmiri Chili Powder)

½ tablespoon white vinegar

½ teaspoon salt

For the vegetables:

1 onion

1 tomate

1 green bell pepper

For the sauce:

2 garlic gloves

1 chicken stock cube

3 tablespoons soy sauce

2 tablespoons oil

1 tablespoon Sriracha

1 tablespoon sweet chili sauce

1 tablespoon white vinegar

1 teaspoon fresh ginger root

1 teaspoon Lal Mirch Power (Indian Kashmiri Chili Powder)

1 teaspoon sugar

1 teaspoon ground black pepper

½ teaspoon salt

1 cup tomato ketchup

1 cup water

1-2 teaspoons corn flour with 1-2 tablespoons water and mix to create a slurry

Preparation:

Step 1:

Cut the tomato, onion and green bell pepper into cubes. Cut the chicken breasts into cubes. Grate the ginger root. Finely chop two cloves of garlic.

Step 2:

Add the chicken, soy sauce, white vinegar, salt, Lal Mirch Power (Indian Kashmiri Chili Powder)

 And the garlic cloves into a mixing bowl and mix well. Let it marinate for at least 30 minutes.

Step 3:

Put the oil in a large skillet over medium-high heat. Brown the chicken on all sides and cook through. Add the tomato, green bell pepper, and onion and cook for 2-3 minutes. Transfer the chicken and vegetables to a plate and set aside.

Step 4:

Do some oil in a wok and saute the garlic and ginger for 15 seconds. Add the rest of the ingredients for the sauce exept the corn flower. Cook ererything for about 4-5 minutes  until the sauce is bubbling and slightly thickened. Pour in the corn flower slurry and stir it well into the sauce.

Step 5:

Add the chicken and vegetables, and mix to coat well. Serve it with rice.

NOTE:

You can use your favorite sauces for this recipe. However, ketchup is an integral sauce for this recipe, so to get that restaurant style shashlik flavor you will have to use tomato ketchup. To make it spicier, you can use chili garlic ketchup which is popular in India and Pakistan.

Lal Mirch, also known as Kashmiri powder, has a bright red color and a mild, smoky flavor. The seeds are removed before the chili pepper is ground into powder. This results in a pleasantly hot taste. Kashmiri powder retains its red color during cooking and is excellent for curries, sauces, and vegetable dishes. It is an important ingredient in Tandoori chicken and popular in many Indian dishes.

[wereldgerechten]

Authentic Indonesian Bami Special

Bami Special is an underrated Indonesian stir-fried sweet and savory noodle dish. Made with fresh egg noodles, this dish is on the menu at some Indonesian-Chinese restaurants in the Netherlands. Like Nasi Goreng, Bami Special is a one-pot dish, a staple meal that often contains fried chicken or tofu. Serve it with some fresh Atjar and Krupuk, and you have a complete dinner in a short time.

Bami is originally a Chinese ingredient where “ba(k)” means meat and “mie” is the name for a type of noodles made from wheat. Bak-mie therefore actually means wheat noodles suitable for meat dishes.

Ingredients:

350 grams noodle nests

300 grams chicken breast or pork cutlets

200 grams stir-fry vegetables (pointed cabbage, leek, bean sprouts, carrot, red onion)

2 cloves Garlic

1 Onion

2 tablespoons sweet Soy sauce (Ketjap Manis)

2 tablespoons Chinese Soy sauce

2 teaspoons Onion powder

2 teaspoons Ginger powder

1 teaspoon ground Cumin

1/4 teaspoon ground Cinnamon

1/4 teaspoon ground Cloves

2 teaspoons Curry powder

Half a teaspoon Anise

Preparation:

Step 1:

Chop the onion and garlic. Cut the meat into pieces. Cook the noodle nests according to the instructions on the packaging,

Step 2:

Heat butter or oil in a wok or sauté pan and sauté the Curry powder with the Onion and Garlic.

Step 3:

Add the meat and brown it on all sides, then add the vegetables. Season the mixture with Onion powder, Ginger powder, Cumin, Cinnamon, Cloves and Anise. Also add the Soy sauce and Ketjap Manis.

Step 4:

Mix the noodles with the meat and vegetables and fry for a few minutes.

NOTE:

Of course, you can incorporate all kinds of leafy greens into the Bami, such as Chinese cabbage, pak choi, or spinach. This Bami Special recipe is very adaptable. For an vegetarian Bami simply take out the meat and use mushrooms or tofu as a protein instead. Also, you will need to use a vegan Oyster sauce. For gluten-free, you can replace the Ketjap and Soy sauce with Kokos Aminos.

Kokos Aminos is a soy-free, gluten-free, and plant-based substitute for soy sauce or ketjap. It is made from the fermented juice of coconut blossoms and sea salt. The taste is savory with a light, natural sweetness (umami). It is also suitable for the Paleo Diet.

[wereldgerechten]

Authentic German Jägersauce

Jägersaus (Hunter’s sauce) is a typical German sauce that has fallen somewhat into oblivion in recent years. I advocate for a comeback of this crowd-pleaser, because this sauce pairs perfectly with chicken, game dishes such as venison and wild boar, but also goes well with red meat, potatoes, potato salad and vegetable dishes. This dish is deliciously full of flavor and will create a new favorite on your table.

You can serve this hunter's sauce with numerous delicious meat dishes, such as chicken breast, steak, roulade, pork chops or a tasty Jägerschnitzel. You can easily prepare the sauce in advance and simply warm it up at the last minute.

Ingredients:

250 grams mushrooms

2 tablespoons butter

1 tablespoon oil

3 shallots

125 grams lean bacon strips

2 sprigs of thyme

1 tablespoon flour

1 tablespoon tomato paste

200 ml red wine

125 ml beef stock

1 tablespoon sugar

Preparation:

Step 1:

Slice the mushrooms. Finely chop the shallots.

Step 2:

Fry the mushrooms in some oil over high heat until they have shrunk and are golden brown. In the saucepan.

Step 3:

Sauté the shallot, bacon, and thyme sprigs in 1 tablespoon of butter over medium heat until the onion is soft. Add the tomato paste and flour and cook for a minute over low heat to allow the flour to cook through. Stirring constantly, add the red wine and stock until you have a smooth sauce.

Step 4:

Season to taste with the sugar. Add the mushrooms and let the sauce simmer gently over low heat for a few minutes. Just before serving, stir the remaining tablespoon of butter into the sauce and whisk well. Remove the thyme sprigs.

NOTE:

What does hunter's sauce taste like?

Hunter's sauce has a fairly strong flavor; you can use smoked bacon bits if you want an even stronger-tasting sauce. It is a fairly simple red-brown sauce.

Which vegetables go well with hunter's sauce?

Cool vegetables are best with hunter's sauce, such as green beans, broccoli, Brussels sprouts, or cauliflower.

How long can you keep hunter's sauce?

In the refrigerator, this sauce will keep for up to 3 days in a well-sealed container. You can also freeze this sauce, in which case it will keep for up to 3 months.

What are other names for hunter's sauce?

This sauce is also known as sauce chasseur (hunter's sauce in French) or jägersaus (hunter's sauce in German and Austrian).

[wereldgerechten]

Authentic Russian Stroganoff Sauce

Stroganoff sauce is a rich, creamy sauce of 19th-century Russian origin, traditionally made with mushrooms, onion, bell pepper, and tomato paste. It's often served with tender strips of beef (Beef Stroganoff), pasta, or rice. Adding vodka is a classic, optional addition.

The creamy stroganoff sauce with onion, bell pepper, and mushrooms is incredibly easy to make yourself. You can easily prepare it ahead of time and reheat it before serving. This gives you plenty of time to sear the steak and prepare some side dishes.

Ingredients:

1 onion

1 clove garlic

100 grams crème fraîche

1 tablespoon tomato paste

Half a red bell pepper

Handful of mushrooms

1 teaspoon honey

2 teaspoons smoked paprika powder

Pepper

Salt

Preparation:

Step 1:

Finely chop the onion. Mince the garlic. Dice the bell pepper. Slice the mushrooms.

Step 2:

Pour some oil into a small pan and sauté the onion and garlic. Now add the diced bell pepper and sliced ​​mushrooms and cook briefly.

Step 3:

Add salt, pepper, smoked paprika, and tomato paste and cook for a few minutes. Stir in the honey.

Step 4:

Now add the crème fraîche and stir until smooth. Do not let the sauce boil.

NOTE:

Make the stroganoff sauce before preparing the rest of the meal so the flavors can further combine.

[wereldgerechten]

Authentic Dutch Tomato Soup

Yum, tomato soup! And homemade, too. Because making authentic Dutch tomato soup yourself isn't difficult at all. The basic recipe includes tomatoes, onion, garlic, celery, meatballs, and vermicelli. It's not only flavorful but also budget-friendly. Especially delicious during the cold winter months. Will you try this warming treat?

Dutch tomato soup is a soup made with tomatoes and possibly other vegetables, meatballs or beef, croutons, herbs, and/or spices. It can be prepared in various ways. You can use pre-pureed tomatoes or fresh, peeled tomatoes that are cooked to a pulp and diluted with water.

Ingredients:

2 liters of water

2 cans of peeled tomatoes

500 grams of strained tomatoes

2 tablespoons of dried basil

Handful of finely chopped fresh celery

meatballs

2 tablespoons of tomato powder

Vermiceli

1 small onion

3 cloves of garlic

Preparation:

Step 1:

Chop the onion and garlic and fry until translucent in some sunflower oil in a frying pan.

Step 2:

Add the peeled tomatoes and strained tomatoes and crush the tomatoes to release their juice.

Step 3:

Add the dried basil and stir well.

Step 4:

Add the water and celery leaves and bring to the boil, then reduce the heat to a gentle simmer.

Step 5:

Add tomato powder and stir well.

Step 6:

Finally, add the meatballs and vermiceli.

NOTE:

If you want a nice smooth soup, you can also puree it in step 3.

[wereldgerechten]

Authentic Hungarian Pörkölt

Pörkölt is a classic, hearty Hungarian stew and is considered the "true" version of what is often served as Goulash in other countries. Unlike Goulash (Gulyás), which is a soup in Hungary, Pörkölt is a thick stew with lots of meat, garlic, onions and paprika. In Hungary, Pörkölt is served with rice, pasta (Tészta), Tarhonya (big Hungarian pasta grains),Ggaluska or Nokedli as a side dish. Boiled potato is also a common garnish, sheep's cottage cheese and pickles may complement the dish. Make the most delicious Pörkölt in your own kitchen with the authentic taste of Hungary.

Ingredients

4 slices thickly sliced ​​bacon

2 cloves garlic

1 large tomato

1 large yellow onion

1 green bell pepper

1/2 teaspoon caraway seeds

1 bay leaf

700 gram stewing beef

1 1/2 teaspoons salt

1/4 teaspoon black pepper

4 tablespoons sweet Hungarian paprika powder

1 tablespoon potato starch (optional)

Preparation:

Step 1:

Cut the bacon. Peel and chop the onion. Peel and chop the garlic. Cut the bell pepper into cubes. Cut the beef into large pieces. Cut the tomato into cubes.

Step 2:

Fry the bacon until done in a heavy pot or Dutch oven without oil or butter.

Step 3:

Add the onion and cook over medium-high heat until golden.

Step 4:

Add the bell pepper and stir.

Step 5:

Add the garlic and cook for another 2 minutes.

Step 6:

Add the beef and cook for a minute.

Step 7:

Stir in the sweet Hungarian paprika powder. Remove from the heat (paprika powder gets bitter when fried).

Step 8:

Add and stir the caraway seeds and the tomato.

Step 9:

Add bay leaf, salt and black pepper.

Step 10:

Add just a little water in so that the water does not cover the meat. Return the pan to the heat and bring to a boil. Reduce the heat to low, cover and simmer for 90 minutes.

If it is too thin after 90 minutes you can add a tablespoon of potato starch.

NOTE:

Caraway seeds are a classic component in the Hungarian cuisine and seeds provide an exceptional taste. It is a main ingredient for Goulash Soup and Pörkölt dishes (Goulash Stew), as well as several other dishes.

Paprika is the symbol of the Hungarian national kitchen and is used there in abundance. The sweet Hungarian paprika powder  is made from quality Hungarian peppers.  The spiciness and the taste of the paprika powder used is very important to the taste.

If no Hungarian paprika powder is available, a mild or heatless chili powder is a suitable substitute but may slightly alter the character of the dish.

[wereldgerechten]

Authentic Surinamese Sambal

This sambal is traditionally prepared with yellow Madame Jeanette peppers, known for their bright color, tropical aroma, and powerful spiciness. Experience the atmosphere and be surprised by the full flavor of Surinamese sambal!

Surinamese sambal is a very hot, flavorful sambal made with fresh Madame Jeanette peppers. It is characterized by a fresh, aromatic flavor and, in addition to peppers, it contains garlic, onion, lemon juice, sugar, and vinegar, these l ingredients are essentia for its balance. This versatile sambal is a must-have with Roti, Nasi Goreng, Bami, Baked Beans with Rice and Sandwiches.

Ingredients:

500 grams Madame Jeanette peppers

2 large onions

4 cloves garlic

2 lemons

2 tablespoons olive oil

2 tablespoons granulated sugar

2 tablespoons white vinegar

Preparation:

Step 1:

Remove the stems from the peppers and cut them in half (leaving the seeds in). Peel and quarter the onions. Peel the garlic. Juice the lemons.

Step 2:

Place the onion, garlic, and peppers in a blender or food processor and blend until smooth. Add the sugar, lemon juice, vinegar, and oil and process until smooth.

Step 3:

Spoon the sambal into a sterilized glass jar with a lid and store in the refrigerator.

NOTE:

Wear gloves when handling the peppers, because  they are extremely hot.

[wereldgerechten]

Curry Ketchup

This flavourful Curry Ketchup is quick and easy to make. It's similar to the Hela brand in taste and pairs perfectly with sausage, fries, hot dogs, burgers or anything else where you like Tomato Ketchup.

Curry, also known as Curry Gewürz or Curry Gewürz Ketchup, is a sauce commonly eaten in Belgium, Denmark, Germany and the Netherlands. It's a spicy version of Tomato Ketchup. In Flanders and Germany, this sauce is called Curry Ketchup.

Well-known Curry brands include Hela, Rabeko, Heinz, Zeisner, Knorr and Remia.

Ingredeients:

1 cup of Tomato Ketchup

4 teaspoons of Curry Powder

2 teaspoons of Sweet Paprika Powder

2 teaspoons of Worchestershire Sauce

2 teaspoons of Mild Honey

1 teaspoons of Cili Powder

1 teaspoon of Water

Preparation:

Step 1:

Simply put all the ingredients into a bowl and mix together very well.

Step 2:

Let it rest overnight in the fridge to let the flavours meld.

NOTE:

Replace 1/2 teaspoon of Sweet Paprika Powder with 1/2 teaspoon of Hot Paprika Powder if you want some extra heat.

[wereldgerechten]

Authentic Indonesian Babi Kecap

Babi Kecap is an Indonesian braised pork with sweet soy sauce (Kecap Manis). It is a Chinese- Indonesian classic, due to its simplicity and popularity among Chinese-Indonesian households. It is also popular in the Netherlands among the Indo-Dutch, where it is known as Babi Ketjap, owing to colonial ties with Indonesia. In the Netherlands, the dish might also be served with rice or bami. However, it is more Indonesian in nature, because of the mild sweetness introduced by Indonesian Kecap Manis (sweet soy sauce).

Ingredients:

800 ml chicken stock

500 grams lean pork steak

10 shallots

8 cloves garlic

7 Rawits (Bird’s Eye) or 4 Jalapeno’s with 1 Red Cayenne Pepper

10 grams fresh ginger root

3 star anise

1 Cassia cinnamon stick

4 tablespoons Kecap Manis

1 tablespoon Kecap Asin

1/4 teaspoon salt

A pinch of freshly ground black pepper

Preparation:

Step 1:

Peel the shallots and slice them. Peel the garlic cloves and slice them. Peel the fresh ginger root. Cut the lean pork steaks into pieces.

Step 2:

Pour oil into a frying pan and add the cinnamon stick and star anise. Add the shallot and garlic and stir briefly.

Step 3:

Crush the fresh ginger root in a mortar and add it, stir it and also add the meat.

Step 4:

Add the salt and a little black pepper from the mill and stir well.

Step 5:

Add the Kecap Asin and Kecap Manis and stir well. Add the chilie peppers.

Step 6:

Add the chicken stock and simmer gently for one to one and a half hours, covered, over low heat. Remove the star anise, Cassia cinnamon stick and the peppers.

Serve with rice or mee noodles and a fresh Acar Tjampoer.

NOTE:

Babi Kecap is, to me, a bit of a mystery in Indonesian cuisine. Pork isn't part of the average Indonesian's diet because it's not Halal. Anyone wanting to eat Babi Kecap in Java will quickly find themselves in a Chinese restaurant or a Western-style hotel.

Atjar Tjampoer is a sour dish from Indonesian, Indian, and Malaysian cuisines. In the Netherlands, the word is written according to the old Dutch-Indian spelling; in modern Indonesian spelling, it is now written as Acar Tjampoer.

[wereldgerechten]

Authentic Dutch Creamy Tomato Soup with Smoked Chili & Basil

Creamy tomato soup with smoked Chili and Basil is quite a mouthful. This flavorful soup is a variation on the traditional Dutch tomato soup, with a hint of smoked Chili for a spicy kick and a touch of Basil for a refreshing kick. The cooking cream makes it deliciously creamy.

Ingredients:

1 liter water

750 grams sieved tomatoes

50 ml cooking cream

10 grams fresh Basil

5 grams fresh Cilantro

3 tablespoons sun-dried tomatoes

2 teaspoons Chili Flakes

2 teaspoons Smoked Paprika Powder

2 teaspoons Onion Powder

1 clove Garlic

1 vegetable stock cube

Preparation:

Step 1:

Peel the Garlic. Remove the Basil and Cilantro leaves from the stems.

Step 2:

Place the sieved tomatoes, sun-dried tomatoes, Basil, Garlic, Cilantro, Smoked Paprika Powder, Chili Flakes, and Onion Powder in a blender and blend until smooth.

Step 3:

Place the water and vegetable stock cube in a soup pot and bring to a boil. Once the water boils, add the tomato sauce and stir until combined. Let the soup simmer for a few minutes.

Step 4:

Finally, stir in the cooking cream.

NOTE:

If you like, add some soup vegetables (or meatballs or chicken).

[wereldgerechten]

Creamy Pepper Sauce

Want something different on your hamburger? Then this is the perfect sauce! Smoky, creamy, and perfectly spiced, it's ready in 5 minutes with ingredients you likely have on hand. Perfect as a burger topping, sandwich spread, or dipping sauce.

Ingredients:

1 cup Hellmann's Mayonnaise

1 tablespoon ground mustard  powder

1 tablespoon + 1 teaspoon white vinegar

1 tablespoon lemon juice

2 tablespoons chipotle peppers in adobo sauce

1 1/2 tablespoons freshly ground black pepper

1/2 teaspoon ground white pepper

1 teaspoon salt

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon dried parsley

Preparation:

Step 1:

Combine all the ingredients in a small bowl. Mash the chipotle peppers as you stir them. Stir until you have a uniform mixture.

Step 2:

Place the creamy pepper sauce in an air tight container, and wait 1 hour before serving for best flavor.

NOTE:

Sometimes chipotle peppers in adobo sauce are hard to find, but you can substitute Tabasco Chipotle Pepper Sauce for the same heat level and smokiness flavor. If you can’t find Hellmann’s, I recommend using a high-quality, full-fat mayonaise for the richest result.

This sauce keeps fresh in a airtight container for up to 1 month in the refrigerator. The flavors actually improve after 24 hours as they meld together. Always use clean utensils to prevent contamination and extend shelf life.

For the ultimate burger experience, try spreading this sauce on both the top and bottom buns before adding your other toppings.

[wereldgerechten]

Authentic French Julienne Soup

French Julienne Soup is a clear vegetable soup with vermicelli, finely chopped vegetables, and herbs, seasoned with a few spices. This soup is perfect as a starter for a multi-course dinner on Sundays or holidays. Light, delicious, and flavorful. Making this delicious soup yourself only takes 20 minutes!

What does julienne mean? The originally French name may sound a bit fancy, but julienne vegetables are simply thinly sliced ​​vegetables. They are often no more than a few millimeters thick. Julienne soup originates in France, where "julienne" is a cutting technique for creating finely shredded vegetables. The name refers to this French cutting technique, which is used to make a clear vegetable soup.

 Ingredients:

3 liters of water

3 vegetable bouillon cubes

400 grams of fine soup vegetables (carrot, leek, cauliflower, celery leaves, wild celery)

200 grams of beef meatballs

2 tablespoons of dried parsley

2 teaspoons of turmeric

2 teaspoons of nutmeg

4 teaspoons of dried chives

1 onion

Butter

Vermicelli

Preparation:

Step 1:

Peel and chop the onion.

Step 2:

Heat a little butter in a soup pot and sauté the onion. Add the water and bouillon cubes and bring to a boil.

Step 3:

Add the meatballs and cook for at least 10 minutes. Add all the vegetables, parsley, nutmeg, chives, turmeric, and vermicelli, and cook for another 10 minutes.

NOTE:

"Wild celery" can refer to two different plants: the aquatic Vallisneria americana, found in freshwater to brackish waters, and the terrestrial Apium graveolens, which is the wild ancestor of the celery we eat. Both are ecologically important as food or habitat, and A. graveolens is an edible, aromatic herb used in cooking and traditional medicine. It is crucial to be certain of identification before consuming any wild plant, as A. graveolens can be confused with toxic plants like water hemlock. 

[wereldgerechten]

Authentic Italian Pasta allo Scarpariello

Pasta allo Scarpariello is a unique and flavourful traditional Neapolitan dish with a perfect blend of cherry tomatoes, Basil, Pecorino, and Parmigiano. You can make this pasta in less than 10 minutes and for less than $10.

Ingredients:

300 gram De Cecco Mezzi pasta

1 small can Italian cherry tomatoes

300 gram fresh cherry tomatoes

3 tablespoons Pecorino cheese grated

3 tablespoons Parmigiano Reggiano grated

1 tablespoon Chili Pepper

2 Garlic cloves

A fresh bunch of Basil

Salt and Pepper

Sea Salt

Extra virgin olive oil

Preperation:

Step 1:

Cut the fresh cherry tomatoes into half. Chop the Chili Pepper. Peel the Garlic.

Step 2:

Fill a large pot with water and bring it to boil. Add 1 tablespoon of Sea Salt and allow it to dissolve. Add the Mezzi pasta, which should takes about 10 minutes to cook and cook it al dente. Scoop up a mug full of pasta water and set it aside.

Step 2:

Heat a large pan over medium heat and add 6 tablespoons of olive oil. Before the oil gets too hot, add a splash of water and crush the Garlic in it, stir it.

Step 3:

Add the chopped Chili Pepper and continue stirring for 30 seconds, then reduce the heat and add the halved cherry tomatoes. Press down on the cherry tomatoes using a tomato crusher or the back of your wooden spoon. Once the juice releases, increase the heat to medium-high and add the canned cherry tomatoes. Press them down and mix well. Season with Salt and Pepper to taste, then tear half of the Basil leaves by hand and add them in. Lower the heat and stir frequently.

Step 4:

Ad the pasta to the sauce, stirring to combine. To thicken the sauce and create a more moist texture, add some of the reserved pasta water and toss. Turn off the heat then add the grated Pecorino and Parmigiano. Continue to toss the pasta until the cheese is well incorporated and serve right away.

Note:

You may choose to use a different type of pasta, preferably a long or fresh variety, such as Penne Rigate, which will hold the sauce well.

It’s best to stir well and continuously as you add the grated cheeses, alternating them with the pasta cooking water to keep the cheese from congealing.

[wereldgerechten]

Classic Dutch Egg Salad

Homemade egg salad tastes quite different from that store-bought version, with lots of egg chunks and to much sauce. Making egg salad is incredibly easy! Especially with this egg salad recipe. And it's also incredibly delicious. It is a great basic egg salad that can be put together in a matter of a few minutes. Best of all it’s easy to make. This classic is not only perfect for a sandwich or brunch, but also delicious on toast with drinks. In no time you have a delicious fresh egg salad on the table.

You don’t need to hunt down exotic ingredients to make amazing food. I bet you have everything in your pantry to make this recipe. The Dutch egg salad contains a few simple ingredients.

Ingredients:

12 eggs

½ cup mayonaise

3 tablespoons sweet pickle relish

1 teaspoon sweet pickle relish juice

1 teaspoon salt

1 teaspoon tarragon vinegar

½ teaspoon ground black pepper

Preparation:

Step 1:

Boil the eggs hard, peel them and then cut the eggs into small pieces.

Step 2:

In a bowl, combine the mayonnaise, sweet pickle relish, tarragon vinegar, sweet pickle relish juice, salt, and black pepper and whisk until well combined.

Step 3:

Add the egg and stir gently. Leave it covered in the refrigerator so that all the flavors can be properly absorbed.

NOTE:

This egg salad can be stored in an airtight container in the refrigerator for several days.

[wereldgerechten]

Authentic Dutch Endive Stew

It's now the height of autumn, and that means it's time for a delicious stew. Andijviestamppot (endive stew) is the perfect winter dish in the Netherlands! The combination of creamy mashed potatoes, fresh endive, and crispy bacon bits makes for a delicious meal.

Ingredients:

600 grams floury potatoes

400 grams endive

250 grams smoked bacon bits

100 ml milk

Knob of butter

Salt

Ground Pepper

Preparation:

Step 1:

Peel and boil the potatoes for 15-20 minutes until tender. Meanwhile, fry the smoked bacon in a dry frying pan.

Step 2:

Drain the potatoes and mash them with a potato masher. Add a generous splash of warm milk and a knob of butter, and continue mashing until you have a smooth mashed potato. Season with freshly ground Pepper and Salt.

Step 3:

Gradually add the endive, stirring well until well combined. Continue to simmer gently for a few minutes until the endive wilts slightly.

Step 4:

Finally, stir in the smoked bacon. Serve with gravy and a thick smoked sausage.

NOTE:

In this stew, you'll use raw endive. If you don't like it raw, you can cook it in the pan with the potatoes for the last few minutes. Replace the Salt and Pepper with Nutmeg or Four Seasons Pepper.

[wereldgerechten]

Authentic Italian Spaghetti Marinara

Marinara Sauce is a classic favorite in Italian cuisine, and for good reason. It's similar to the famous Pizza Sauce, made with tomato, garlic, and oregano. Simple, aromatic, flavorful, and versatile. You can use it not only over pasta, but also on a jacket potato (or sweet potato), or with grilled vegetables.

Marinara Sauce is especially popular in American dining restaurants, such as Olive Garden and Maggiano’s Little Italy.

Ingredients:

500 grams Spaghetti

2 tablespoons olive oil

4 cloves Garlic

790 grams tomato paste

790 grams diced tomatoes

1 1/2 teaspoons Italian Seasoning

1/2 teaspoon dried Basil

1/4 teaspoon red Chili flakes

2 teaspoons Salt

1/2 teaspoon ground Black Pepper

1 tablespoon Sugar (optional)

Preparation:

Step 1:

Cook the spaghetti according to the package directions. Chop the garlic cloves into large slices.

Step 2:

Pour the oil into a frying pan and sauté the garlic until translucent and fragrant.

Step 3:

Add the tomato paste, diced tomatoes, Italian Seasoning, dried Basil, red Chili flakes, Salt, and Black Pepper and stir well with a wooden spoon. Reduce heat and simmer covered for 25-30 minutes, stirring occasionally.

Step 4 (optional):

Taste the sauce. If it's too sour, add half a tablespoon of Sugar. Taste and determine if you need to add the remaining Sugar.

NOTE:

Making your own Marinara Sauce offers numerous advantages: it's healthier because you can choose all the fresh ingredients, you can adjust the flavor to your liking, and it's often cost-effective compared to expensive ready-made options.

Do you have too much sauce left over? You can easily freeze it in an airtight container.

[wereldgerechten]

Onion Gravy

This onion gravy recipe has complex savory flavor without a ton of effort. Sweet onions get sauteed in butter and then seasoned beef stock is added and thickened with cornstarch. It’s ready in half an hour and is delicious on basically everything, especially meats and potatoes.

Ingredients:

4 tablespoons butter

2 tablespoons cornstarch

2 sweet onions

½ teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 ½ teaspoon dried thyme

1 teaspoon Worcestershire sauce

500 ml beef stock

Preparation:

Step 1:

Peel and sliced the onions into ¼-inch. Cut the butter into pieces.

Step 2:

Melt the butter in a large nonstick skillet over medium heat. Add the onions and the salt, toss to coat. Cook , tossing occasionally, until the onions are soft and lightly browned but not caramelized in about 10 to 15 minutes.

Step 3:

Whisk in a bowl the beef stock, garlic powder, onion powder, dried thyme, Worcestershire saus and the cornstarch together until no lumps remain. Pour the beef stock mixture into the pan with onions. Bring to boiling, reduce to a simmer; the sauce will thicken. Simmer, stirring frequently for 5 minutes.

NOTE:

Serve warm with your favorite meal.