Monthly Archives: November 2013

Dutch kitchen: Stamppot rauw andijvie

One of my alltime favourite dishes is a traditional dutch dish: stamppot rauw andijvie. Which translates as: stew of raw endive, or better described: mashed potatoes mixed with uncooked endive.

I love it. And it’s the time of the year, so here comes a recipe for two hungry people, since this is perfect food for after working in the garden for a whole day, hiking or any exhausting and outside activity.

You’ll need:

  • endive, not too much, one crop is usually too much, but you can eat it as salad as well.
  • kilo potatoes ( the sort you would buy for mashed potatoes)
  • 100- 200 gr striped bacon cut in small cubes or pieces (basically as much as you like, is there such a thing as too much bacon?)
  • one or two eggs per person
  • milk
  • butter
  • pepper, salt

BTW: vegetarian variant, also very very good: instead of bacon, either use an old cheese (any not too mild cheese would work I think, but of course if you can get a mature gouda that would be nice), or a combination of cheese and roughly chopped cashew nuts. Of course these do not need to be fried crispy, but apart from that follow the recipe below.

Peel and cook the potatoes in enough water, with salt. In the meantime, wash and cut the endive in small stripes. I usually take of single leaves and then cut these in stripes of about half a centimeter or even less (this way you can save the rest of the crop for a neighboor, or for making salad). Lots of dutch people are less sensitive about this and just roughly cut it. Wash well, cause it is gonna be sandy. The amount you’ll need for two persons is about one big colander full. But again, this depends on taste as well. I like it if the mix is green, and you yet you still taste the potatoes as well (see picture). Cut the bacon in small cubes. Fry them until crispy.

When the potatoes are done, mash them together with a bit of butter and a good splash of milk, until you have a nice and smooth mash. It doesn’t need to be fully smooth, there can be smaller parts of potatoes in it (again, this depends a bit on taste). Make sure it doesn’t cool too much, either by mashing it while still on the stove, or by being quick!

Then, switch of the heat and mix in the bacon and the endive, for the latter: as much as you like. Work quickly, cause you do not want to cook the endive, it should be as fresh and crisp as possibly, cause this gives the whole dish its freshness, with a slight bitterness. Add salt and pepper to taste. If the mix seems dry add some more milk/butter. In the meanwhile, use the pan that you used for the bacon to fry one or two eggs per person. I like them best when the yolk is still soft and the rest is done.

Serve a generous amount on a plate and put the egg(s) on top. Enjoy!


OK, it is not really pretty food, but, it is the perfect comfort food, really!


gevulde speculaas -update

My gevulde speculaas baking infected die Kaltmamsell, who turned it into a much less messy baking event: a couple of changes to the original   recipe makes our lives much easier (and the kitchen cleaner). Thanks dear Kaltmamsell!

So, first of all: you can make the dough in advance, it is even recommended, but, do not leave it in the fridge all the time, cause it’s gonna be rock hard and you will not be able to use it. Either take it out well in advance, or, like I did last time, just let it rest in a relatively cool place. This makes it much easier to get it into the form.

Second: I followed Kaltmamsell’s recommendation and first made the top of the speculaas, rolling half of the dough (or in fact a little less than half) on cling film, which I put on the form, so that it had exactly the right size. (I used a springform, so this was easy). once done, put it aside and the role the other half onto the form. I left over a little bit of dough to make a small edge/rim, so that the almond filling is covered from the sides as well. I just rolled this on my working top, cut small stripes and put them carefully into the form. After this the almond paste comes in. Mine is to thin to role, but I actually think that makes it easier. Just put it in, and then, carefully smear it into the form, so that it is divided equally. I used a spoon for that, which I made wet with a bit of water, so that the paste does not stick to it.

Then: tricky part: getting the top on the almond paste. I now had a beautifull top, but…no idea how to get it in without making a new mess. I just turned it over carefully, and it happened to land approximately there where I wanted to have it, but it also broke a little bit. I think as Kaltmamsell suggest, the Tortenretter (no idea how to translate that) is indeed needed here.

I’ll have to make another one, to optimize the process!

But, most importantly: the taste was great. It had a nice crust, I made it a little less sweet, and all agreed it was very good and better than the stuff bought in the supermarket.IMG_2858