Due to the flu we arrived in Amsterdam yesterday, a week later than planned. Amsterdam, this lovely city with the Amsterdamse grachten, the beautiful tulips, and – as we were to find out – the fantastic food enabled by the former Dutch Empire and the possibility to import spices and exotic fruit. We made Naked babies in the grass, marinated carrots, bitterballen, cheese with auberginepesto, poffertjes and stroopwafels. Scroll down to find out how many mice this Friday mouse got, and enjoy the recipes!
Eggplant & Cumin Dip with Olde Remeker Cheese
- 1 large eggplant
- 2 tbsp extra virgin olive oil
- 1 tbsp cumin seeds
- 1 clove garlic, peeled
- Lemon juice, to taste
- Salt & freshly ground pepper
- Cut the eggplant into thick slices of approximately 1/2 inch thick (just over 1 cm).
- Sprinkle the slices generously with salt and allow to stand for 15-20 minutes, draining the moisture with kitchen paper.
- Heat a griddle pan. Brush the eggplant slices with some oil and grill on both sides until golden and cooked. Allow them to cool down a bit.
- In a small dry frying pan, roast the cumin seeds. Crush half the seeds in a pestle and mortar, while keeping the other half of the seeds to one side.
- Puree the eggplant, freshly ground cumin, garlic and 2 tbsp of oil in a food processor until smooth.
- Now add lemon juice and salt and pepper to taste.
- Place the aubergine dip in a small bowl and garnish with the remaining cumin seeds.
- Cut the cheese into thick wedges and enjoy.
Naked Babies in the Grass Recipe (Naakte Kindertjes in Het Gras)
- 300g canned white beans
- 500g green beans, trimmed and cut in half
- 2 tbsp butter
- Salt and Pepper to taste
- Place green beans in a large pot and cover with plenty of water. Bring to a boil.
- Add the white beans.
- Drain the beans and tip the water out of your serving bowl.
- Add butter to the pot and let the fry for a minute. Add salt and pepper to taste.
- 1/2 a red bell pepper
- 1 large carrot
- 1 large onion
- 1 medium leek
- 1/3 cup corn
- 10 green beans
- 2/3 cup vegetable broth
- 3 tbsp flour
- 2 oz butter
- flat-leaf parsley
- 2 egg yolks
- 1 egg
- 1 tbsp milk
- oil (for deep-frying)
- Grate carrots
- Finely mince other vegetables
- Transfer the carrot to a large pot and pour in 2/3 cup vegetable broth. Simmer over low heat (with the lid on) for 10 minutes. Stir now and then.
- After 10 minutes are up, stir in the chopped green beans, bell pepper and leek. Put the lid on and simmer another 15 minutes.
- After 15 minutes you check the green beans for readiness. Add the corn and simmer for yet another 5 minutes.
- Drain the vegetables. Gently push out as much of the cooking liquid as you possibly can. Save the liquid.
- Lightly beat two egg yolks.
- Heat the butter and as soon as the bubbles are gone you add your onions. Sautee them for a few minutes, until soft but not brown. Add the flour and cook for a minute to neutralize the rawness of the flour.
- Bit by bit, pour in the cooking liquid. It’s supposed to stay very thick. Add the egg yolks, the vegetables and mix well. Season with salt and pepper to taste and turn off the heat.
- Finely mince a really good handful flat-leaf parsley and add it to the vegetable mix.
- Break a large egg over a bowl, add 1 tbsp milk and mix it up.
- Scoop up some vegetable mix with a dinner spoon—not too much—form mixture into a ball, cover with breadcrumbs, cover with egg and cover with breadcrumbs again. Coating them with breadcrumbs twice will make for a nice crunchy and firm outer layer.
- Pour 5-10 cm of oil to a pot and deep fry balls until they turn golden brownish.
Glazed Carrots with Cinnamon Recipe
- 1 pound (500 g) small carrots
- 4 tbsp salted butter
- 1 lemon
- 1 tsp runny honey
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Peel the carrots, leaving 1/2 inch (1 cm) of the green stalk intact.
- Cook the carrots until tender. They should not be mushy.
- Pour the cooking water out and add butter, lemon juice and zest of half the lemon, as well as the honey, cinnamon and nutmeg. Fry for a minute mixing them few times. Serve.
- 250 gram flour
- 1 teaspoons active dry yeast
- 1 teaspoon ground cinnamon
- 75 gram sugar
- 65 grams butter
- 50 ml warm water
- 1 large egg
- Pinch of salt
- 75 grams light brown sugar
- 65 gram (4.4 oz) unsalted butter
- 1 teaspoon ground cinnamon
- 5 tablespoons syrup
- 1 tablespoon vanilla extract
- Mix the flour, yeast, cinnamon and sugar.
- Rub small pieces of butter in the flour until it resembles small peas.
- Slowly pour in the warm water, knead several times.
- Add the eggs one at a time.
- Finally add the pinch of salt and knead the dough for a minute or two to incorporate all the ingredients until they are well blended.
- Wrap in plastic food film and rest for 30 minutes.
Melt the sugar and the butter, stirring slowly over a low heat.
Add the cinnamon and the pancake syrup and continue to stir until the caramel comes together and slowly bubbles. Make sure all the sugar has dissolved, then add the vanilla extract and stir it in. Keep the caramel warm.
Divide the dough into 20 equal pieces, and roll each one into a small ball. Cover and rest on the counter.
Heat your waffle cone machine or your pizzelle iron according to instructions. Place one dough ball in the middle, press down the top lid and bake each waffle for approximately 40 seconds.
Now you have to work fast. As long as the waffle cookie is hot, it’s pliable. The moment it cools, it will break on you so make sure you have all the items you need within reach.
With a sharp, serrated knife, slice the cookie horizontally in two. Place a generous size dollop of caramel in the middle, replace the top part and gently push down on it so that the caramel spreads. Place on a rack to cool.
- 1 cup warm milk
- 1 teaspoon dry yeast
- 2 cups flour
- 2 eggs
- Pinch of salt
- Powdered salt
- Sprinkle the yeast to a warm (42 C) milk and wait for 10 minutes.
- Mix flour with eggs
- Slowly add the milk, beating well and making sure there are no lumps. Add in pinch of salt.
- Cover and set aside for 45 minutes.
- Heat the pan (we used muffin pan) and lighty butter each dimple.
- Pour a small amount of batter into each dimple
- Bake until golden brown.
- Sprinkle with powdered sugar and serve with butter.
Bubbly, bubbly! We had trouble finding Dutch sparkling wine to drink, so we had some french instead: Wolfberger Crémant d’Alsace Chardonnay. The mouse score for the Friday mouse Dutch style is:
Next stop Zürich!