Snert, traditional winterfare Dutch cuisine has few internationally known highlights. Gouda cheese is one them, maatjesharing (young herring eaten slightly salted but essentially raw) is another. Snert or pea soup is also an icon of Dutch cuisine. As with all traditional recipes Dutch pea soup is made in many different ways. It is an ideal…
winter dishes
Dutch cuisine is at its best during the Winter season with filling 'stamppot' and thick soups. These are traditional recipes.
Other winter recipes are from historical sources, containg ingredients like sauerkraut or Seville oranges.
Enjoy!
Dutch beef stew or ‘hachee’
Great with mashed potatoes and red cabbage Hachee (pronunciation ɦɑʃeː or hashay) is a traditional Dutch winter dish with beef. It has an almost medieval flavour, because of the use of vinegar and peperkoek (something like gingerbread but not quite the same). Hachee can be served as a separate dish, but I have chosen to prepare an oven dish, with red cabbage and apple on the bottom…
Soup with Sauerkraut? Delicious!
Straight to the recipe A Russian recipe from 1861 During my preparations for a presentation in October 2014 in the Hermitage Museum in Amsterdam for a talk in the accompanying program for the exhibition Dining with the Czars, I experimented with several Russian nineteen-century recipes. I have adapted one of those recipes, a soup, for this page. The…
Black salsify with parsley sauce
Straight to the recipe A ‘forgotten’ vegetable There are two vegetables that look like asparagus once they’re peeled: salsify and scorzonera or black salsify. Both are winter vegetables, and both are the root of a plant, while asparagus is actually the stalk with the bud. According to Allan Davidson, salsify (Tragopogon porrifolius) is better known…
Smoking bishop
Straight to the recipe With Seville oranges Today many people have lost all feeling for what food is seasonaland what is not. Everything is available throughout the year. The bitter or Seville orange is one of the few exceptions. Its season is short, from mid-December to February, and even then this fruit is hard to find…
Stock from winter vegetables
A recipe from a century ago I prepared this vegetarian stock for the vegetable cutlets from Iwan Kriens. The stock recipe is also from his cookbook, that he wrote with Dorothy Peels in 1918 to provide the British with recipes to use during the food rationing. More can be read at the recipe for vegetable…