This recipe for creamy oxtail soup is an addition to the recipe for clear oxtail soup. The recipe for the basic oxtail stock that is used in this recipe can also be found there. For 1 litre soup (4 to 5 portions); preparation 20 minutes. 1 liter oxtail stock meat of an oxtail, pulled in threads 40…
Modern
Real Dutch ‘Slavink’
A very special meatball This meat dish is typically Dutch. I have not been able to find an exact translation of the name slavink, which derives from slagvink, a singing finch. Some Dutch/English dictionaries translate it with kromeski, but since that is dipped in batter and deep-fried, it is not the same dish. If you want to know how…
Whole smoked chicken
The recipe on this page is taken from a cookbook that I have had in my possession for years, but never used to cook out of. It seemed too much trouble. The book: Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue. written by Cheryl Alters Jamison and Bill Jamison. Over 400 pages of…
Cranberry-walnutbread
This is a really festive bread. It’s tasty, and looks merry with the little red berries. I like eating it with blue cheese, but with just butter it already is a treat. This recipe is inspired by the dried cranberries that are suddenly appearing in stores in November. And I love maple syrup, especially in…
Home-made vegetable stock
Stock gets most of its taste from meat and bones (poultry, cattle or fish). What to do if you are vegetarian? This vegetable stock has an incredibly rich taste, without the help of salt, meat or stock cubes. Even real carnivores will appreciate this stock. You can use it for soups and sauces, and of…
Indonesian chicken stock
Indonesian cuisine does not have soups as a first course, although sometimes they appear on the menu through Chinese and Western influences. One of the dishes in which Indonesian broth is used is soto. That is a ‘full-bodied’ main-course soup, with the meat used for the stock, vegetables, and for example cooked eggs, peanuts, rice or…
Concentrated quail stock
Quails are small birds, related to partridges. Although -at least in the Netherlands- they are called ‘game birds’, they are actually bred at farms for their eggs and meat. They make a beautiful dark stock. The small birds could be regarded as the replacements of even smaller songbirds that used to be eaten (and in…
Chinese tomato soup
The secret ingredient in this soup is apple sauce. This soup is sold in many Chinese restaurants in the Netherlands. The recipe is very popular with children (no doubt because of the apple sauce), and very simple to make. How simple exactly depends on the stock you use. It is not necessary to make Chinese stock for…
Chicken Salad
What to do with soup chicken What to do with all the tasty chicken meat from the boiling hen when you have made chicken stock? This recipe for chicken salad is better with meat from a boiling hen than with a pale chicken breast. It tastes great on toast or on bread, or it can be…
Fish Fumet
A good beef stock is made with meat bones, a good fish fumet (concentrated stock) needs fish bones. Ask the fishmonger to collect the bones when he is filleting, you’ll need about one kilogram. The bones have to be from lean fish like sole, halibut, plaice, flounder, etc., no bones from salmon or maquerel. By…