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
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.
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!
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.
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.
🇨🇦 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 😋‼️
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, 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!
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!
@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. 😋
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).
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.
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!
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.
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. :)
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.
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.
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.
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 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.
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.
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! 🙂
Hutsepot and other variations are so tasty and so easy to make, i love it... My favorite is carrots and bacon, drool! One of my favorite winterfoods is lentilsoup or spinach with fishsticks 😋
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!!
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.
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.
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 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 ,,,,
My absolute favorite is kale stamppot. But I prefer boiling the potatoes first and mash it with some milk, then mixing in raw kale together with a bunch of baked lardon. This together with gravy is the perfect comfort food for me 🤤
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. ❤❤❤
Your dutch is getting really good! My favorite is kale stampot, usually without the gravy. So yes there are people excited for kale, I am! An other of my favorites is stampot andijvie met spek. Leave the andijvie raw. Zo als we hier zeggen ‘daar mag je me midden in de nacht voor wakker maken ‘
I’m guessing the Santa’s horses idea is a bit of an oddity from translation. Here in Australia, carrots are often marketed to leave out for Santa’s reindeer at Christmas, even though it is the middle of summer and there isn’t a reindeer within 10 000 miles.
You have mentioned that you really like the silverunions. I think it's quite common to eat that alongside a stampot. Also pickles. At least in my family we all eat it alongside.
If you guys like pickles en onions maybe you like “Piccalilly” as well? Don’t know if you ever tasted it but we eat it with stamppot and with rookworst
Stamppot is not always with boerenkool, there are so many sorts of stamppots. I think the most popular so also the most known stamppot is the andijviestamppot. And even there you have different versions, the regular version and for example the raw andijvie version. But there are so many kinds of stamppots so you also have wortelstamppot it's almost the same as hutspot. It is called stamppot because you stamp the vegetables through the potatoes with the stamper. So basically every dish where you stamp vegetables through the potatoes you can call stamppot.
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.
Haha again; love this! You guys are awesome. Small sidenote- "speklappen" are not really meant for erwtensoep. These are more used to just bake in a pan and add to boerenkool for example. Get the "varkenskrabbetjes" at Albert Heijn for erwtensoep!
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.
Next time you make kale stew and you get sausage at the Hema, get a bottle of Merlot red wine right away,..... test a bite of kale and immediately a sip of Merlot...... A super experience as if an angel was on your tongue... Good luck. gr Irene
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.
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.
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..
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 UA-camrs 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).
10 місяців тому+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!
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.
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]
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'.
My secret ingredient to snert is a table spoon of Sambal.(almost at the end of the cooking proces) For the amount you where cooking one but if you like spicy food two.
i would recommend to actually get the whole "bloemkool" with stem and all instead of the pre cut pre packed stuff in the cooled isle its cheaper (if you also use the stem) its tastier and it safes plastic since you dont need to package it and just wash it before use but it does take abit more to prepare (since you need to cut it yourself)
@@buncharted fair enough we do that to sometimes (mostly when they have that sticker for like 30% off because they would throw it out after the day anyway)
I really like all your tasting sessions! Good for you for trying all these lovely savory dishes 😉 I think I mix in even more veggies in the stamppot and hutspot. For 2 portions I use 300g kale and 500g potatoes and for hutspot, for 2 portions I use one of the mix veggie bags from the store, 500g mixed ui/wortel and 500g potatoes. Another great wintery soup is bruinenbonensoep. Similar to erwtensoep, but with brown beans. 😋 Great with rookworst, but Just as tasty vegan 😊 Eet smakelijk!
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
I love zuurkool & boerenkool. Try mash with stir fried leek & shredded cheese or with raw andive! For crunch you can add baked bacon cubes. Most supermarkets sell stamppot seasoning which adds even more flavor.
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.
Acording to my grandmother (98 this december) Peasoup or erwtensoep (Snert) is good when you stick your spoon inside of it and it remains upright to the old custom recipe. I really like your video's and love how you do them and show dutch Culture ^^
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 add always some black pepper and garlic powder into the Cheese Fondue. Besides bread, you also can use small raw Carrots and Cauliflower (bloemkool) to dip into the fondue.
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 :-)
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
I’ve learnt “spherical wholesomeness” is a thing, and this video’s marked by it, by which I mean to say it’s wholesome to watch, no matter from what angle I liked to interprete its content. Well done!
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
Everything you guys made looked very authentically Dutch! I'm very proud of ya'll 🧑🍳
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.
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.
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
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.
🇨🇦 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 😋‼️
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, 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!
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!
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.
Thank you for appreciating our winter foods ❤
Dank jullie wel for mingling in our national dishes.. Eet smakelijk x
Respect/ head off for your cookery with the real Dutch winter meals 👍😋
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).
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.
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!
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.
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. :)
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.
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.
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.
A handful of small Brussels sprouts (halved or quartered) in the groentensoep elevates the dish tremenously.
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.
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 the Stampots you can also try hutspot with Haché or try a with a meatbal and just some graving ;)
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.
I really love homemade beef ragout with cubes of bread❤❤
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! 🙂
Hutsepot and other variations are so tasty and so easy to make, i love it... My favorite is carrots and bacon, drool!
One of my favorite winterfoods is lentilsoup or spinach with fishsticks 😋
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!!
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.
Yes, great to see you two finally making these amazing foods yourself!
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...
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.
Love the licence plate ❤
Oh and can i just say how much your Dutch is improving? Wow! You are improving so much
You can (or even should) add 'spek' to the boerenkoolstampot! I love to add some mustard, too.
Very authentic. Very good
AInt nothing like comin home in the cold winter to some homemade Andive Stamppot
I’m Dutch, but not a stamppot guy. Your videos are the real comfort food 😅 😜
🥰🥰🥰
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 ,,,,
My absolute favorite is kale stamppot. But I prefer boiling the potatoes first and mash it with some milk, then mixing in raw kale together with a bunch of baked lardon. This together with gravy is the perfect comfort food for me 🤤
Looks great guys!😁 im hungry now
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!
My absolute favourite is spruitjesstampot; it smells awful but tastes amazing!
Cook the Brussel Sprouts in herb bouillon and they taste great.
Your dutch is getting really good!
My favorite is kale stampot, usually without the gravy. So yes there are people excited for kale, I am!
An other of my favorites is stampot andijvie met spek. Leave the andijvie raw. Zo als we hier zeggen ‘daar mag je me midden in de nacht voor wakker maken ‘
as long as you follow a few basic principles it's very hard to mess up a soup.
I’m guessing the Santa’s horses idea is a bit of an oddity from translation. Here in Australia, carrots are often marketed to leave out for Santa’s reindeer at Christmas, even though it is the middle of summer and there isn’t a reindeer within 10 000 miles.
Great you guys enjoyed the hotchpotch... Eh, hutspot 😊
You have mentioned that you really like the silverunions. I think it's quite common to eat that alongside a stampot. Also pickles. At least in my family we all eat it alongside.
Greenpeasoup needs to be one day old in order to get full flavor. You nailed that.
Great. It's 2 am and now I'm soooo hungry! 😁
Awesome video! Especially that stamppot looked delicious! With that gravy. My winterfavourite
Great job!
If you guys like pickles en onions maybe you like “Piccalilly” as well? Don’t know if you ever tasted it but we eat it with stamppot and with rookworst
It helps getting it more smooth quickly if you start with warm wine, and then slowly add the cheese, instead of the other way around
good to know - i think that was our mistake
Mashed potatoes with poached white fish on top, (poached in a sauce of butter, water and mustard).
Boerenkool met een gehaktbal jus en spekjes! Hutspot met een rookworst en jus
Stamppot is not always with boerenkool, there are so many sorts of stamppots. I think the most popular so also the most known stamppot is the andijviestamppot. And even there you have different versions, the regular version and for example the raw andijvie version. But there are so many kinds of stamppots so you also have wortelstamppot it's almost the same as hutspot. It is called stamppot because you stamp the vegetables through the potatoes with the stamper. So basically every dish where you stamp vegetables through the potatoes you can call stamppot.
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.
Haha again; love this! You guys are awesome. Small sidenote- "speklappen" are not really meant for erwtensoep. These are more used to just bake in a pan and add to boerenkool for example. Get the "varkenskrabbetjes" at Albert Heijn for erwtensoep!
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.
Next time you make kale stew and you get sausage at the Hema, get a bottle of Merlot red wine right away,..... test a bite of kale and immediately a sip of Merlot...... A super experience as if an angel was on your tongue... Good luck. gr Irene
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.
I cook the potatos and mix it with raw andijvie and cut cheese. Plus a meatbal (for the gravy).
That was all very well made. Congrats on your great success!!! 😁👍
Yeah try some Hete Bliksem, I have not had it in 20 years I think but I loved it as a kid. It is mashed potato with apple and cinnamon :)
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. 😜
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..
My favorite: andijvie stampot. And yes Balkenbrij needs a video aswell, but buy it at a slagerij not from the supermarkt.
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 UA-camrs 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).
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!
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.
Boerenkoolstamppot met shoarma is my favorite 😋😋😋😋
You missed the gort in the stamppot boerenkool, that's my favorite part of it 😅
We used to fondue with a pot of oil where you put pieces of meat in.
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]
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'.
My secret ingredient to snert is a table spoon of Sambal.(almost at the end of the cooking proces) For the amount you where cooking one but if you like spicy food two.
By the way: celery root makes amazing mash. Just treat it like mashed potatoes, cook until soft, add butter and herbs, and mash. Thank me later.
Looks very good! Nice presentation
As a Dutch person I hate most Dutch food but it's nice to see you guys being enthusiastic about it haha.
In the haché , add the next time a half pot of piccalilly !!
i would recommend to actually get the whole "bloemkool" with stem and all instead of the pre cut pre packed stuff in the cooled isle its cheaper (if you also use the stem) its tastier and it safes plastic since you dont need to package it and just wash it before use but it does take abit more to prepare (since you need to cut it yourself)
If your pot is big enough, put the whole colliflower on top of the potatoes and steam it. Serve it whole and slice it like a pie.
100%. we normally would buy the whole cauliflower but we did a few shortcuts for the video since we were cooking 6 full meals in just 2 days 😅
@@buncharted fair enough we do that to sometimes (mostly when they have that sticker for like 30% off because they would throw it out after the day anyway)
I really like all your tasting sessions! Good for you for trying all these lovely savory dishes 😉 I think I mix in even more veggies in the stamppot and hutspot. For 2 portions I use 300g kale and 500g potatoes and for hutspot, for 2 portions I use one of the mix veggie bags from the store, 500g mixed ui/wortel and 500g potatoes.
Another great wintery soup is bruinenbonensoep. Similar to erwtensoep, but with brown beans. 😋 Great with rookworst, but Just as tasty vegan 😊
Eet smakelijk!
For really tasty Erwtensoep, you made it the first day and you eat it the next day 😁👍
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
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)
I love zuurkool & boerenkool. Try mash with stir fried leek & shredded cheese or with raw andive! For crunch you can add baked bacon cubes. Most supermarkets sell stamppot seasoning which adds even more flavor.
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.
Acording to my grandmother (98 this december) Peasoup or erwtensoep (Snert) is good when you stick your spoon inside of it and it remains upright to the old custom recipe. I really like your video's and love how you do them and show dutch Culture ^^
Boerenkool stamppot met spekjes. 🎉🎉
I'm used to much more vegetables in my Stamppots. One on one mostly. 1kg potatoes/1kg vegetables.
There is hope for you guys. excellent
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 add always some black pepper and garlic powder into the Cheese Fondue. Besides bread, you also can use small raw Carrots and Cauliflower (bloemkool) to dip into the fondue.
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 :-)
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!!
Try Bruine Bonen soep. Brown beans, onions, leak, boullion and sausages with rice
Fun video guys! You are well prepared for the Dutch winter now! Hachee is my personal favorite 😋
I’ve learnt “spherical wholesomeness” is a thing, and this video’s marked by it, by which I mean to say it’s wholesome to watch, no matter from what angle I liked to interprete its content. Well done!
haha we make a few less than wholesome jokes in the video but i’ll take it 😅