150g flour Salt. black pepper 3 eggs 75g butter 150g fine, lean, smoked bacon 125g crème fraîche 1 pinch nutmeg Preparation:
Sieve the flour into a bowl and make a hollow in the center. Add a pinch of salt, one egg, and the butter cut in small pieces. Knead together the ingredients and the flour and form the dough into the shape of a ball. Squash the pastry flat again and knead it once more into the shape of a ball. Wrap the dough in airtight cling film and put it in the refrigerator for 2 hours.
500g red beet 2 large carrots 1 turnip 200g white cabbage 1 large onion 500g beef 2 Tbs butter 1,5l bouillon 3 Tbs red wine vinegar 2 bay leaves 1 tsp sugar Salt, black pepper 1 bunch each of parsley and dill Sour cream
Wash the vegetables and cut them into small pieces.
Cut the beef into bite-sized portions. Melt the butter in a large saucepan then add the meat, carrots, turnip, and onion and braise for about 10 minutes, until the meat has browned and the vegetables are done. Add the red beet, bouillon, vinegar, bay leaves, and sugar; season with salt and pepper. Stir throughly, cover and simmer for 45 minutes.
Wash the parsley and dill and tie in a bouquet. Place in the saucepan with the white cabbage and cook for a further 30 minutes. Remove the bouquet of herbs and the bay leaves. Stir well and serve with sour cream.
200g flour 2 beaten eggs 200g fine bread crumbs 4 veal Schnitzels Salt 250g pork fat or oil 1 untreated lemon 1 bunch of parsley
Get ready the flour, eggs, and bread crumbs in three separate bowls. Special cut of the Schnitzel across the grain. Lightly pound them, prick them all over with a knife point, lightly salt, then turn alternately in flour, eggs, and fine bread crumbs.
Pancakes in Netherlands, or pannekoeken, are legendary because of their size and golden crispiness. Loved by children and adults alike, pancakes are served almost all over holland in what is called the pannekoekenhuis, a restuarant which makes nothing else. They are usually so large that they hang over the plate's edge. Ingredients: 1 cup (200g) flour 0,5 tsp baking powder a pinch of salt 2 eggs 200g fatty bacon, thinly sliced