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(Alphen a/d Rijn)

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Cooking in Holland
  Bitter koekjes
(almond cookies)

(Apricots in Brandy )

( Potato salad speciale )

(Mock Turtle soup )

( Beef roll-ups )

Erwten Soep ( Snert )
( Dutch split pea soup)

( croquettes )

Hollandse Groentesoep
(Dutch vegetable soep)

Bitter Koekjes

( Almond  Cookies )

( This recipe was submitted by my Dutch cyber pal Thea )


1 cup almond paste
a dash of salt

2/4 cup of castor sugar

3 egg whites, at room temp., beaten stiff

margarine to grease cookie sheet

4 tbsps. flour for dusting cookie sheets


Pre-heat oven to 350 degrees F

1) Mix almond paste, salt and castor sugar thoroughly together

2) Fold beaten egg whites in

3) Drop onto greased and floured cookie sheet and bake in pre-heated oven until golden brown, about 25 min...cut and eat...

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(Apricots in Brandy)

( And this is Thea's recipe too )


2 2/3 cups of dried apricots
2 1/2 cups of water

finely grated peel of one lemon

1 3/4 cups castor sugar

4 1/3 cups of brandy


1) Soak apricots overnight in water along with the lemon peel

2) The next day cook the mixture carefully without breaking the apricots

3) Remove from heat and stir in sugar until dissolved

4) Remove apricots with a slotted spoon and put in a large glass jar

5) Reheat the remaining liquid , mix with the brandy and pour over the apricots

6) Cover jar tightly and set aside in a cool place for a month..

Eat it with a spoon... ( *g*)

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( Potato Salad speciale )


5 hardboiled eggs
8 ounces cold, lean, cooked pork meat, cut up finely

6 boiled potatoes

1 apple

canned red beets ( about 2 )

5 small pickles

10 silver onions ( tiny pickled onions )

1 head of lettuce, cleaned


pepper, salt to taste

tomato ketchup

finely chopped parsley



1) Grind meat in meat grinder or cut up very small and mash the potatoes with a fork

2) Peel and core apple and cut up very small

3) Cut beets, pickles and silver onions very small

4) Cut the washed lettuce very small

5) Mash two hardboiled eggs finely with a fork

6) Mix everything with the mayonnaise and add salt and pepper to taste

7) Place salad on a serving platter and decorate with the remaining sliced hardboiled eggs, tomato ketchup and finely chopped parsley

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( Mock turtle Soup )


1 lb veal
1 lb beef shank

10 cups of water

4 oz bacon

about 1/2 teasp. thyme, ground bayleaf, ground cloves

1 small hot pepper

2 onions

3 very small carrots


3/4 cup flour

1/2 cup butter

1 tablsp. Worcester sauce

1 glass Madeira

1 glass Sherry



1) Clean veal and boil in 4 cups of salted water until soft

2) Cut the beef in small cubes, season with thyme, bayleaf and clove powder and fry in butter , then add to the veal ( retain pan juices )

3) Add the balance of the water and the vegetables and cook, covered, on a very small flame for at least 3 hours

4) In the retained pan juices fry the flower and the bacon pieces, then add to veal and beef mixture in the pot and let cook together for another 10 mins

5) Strain meat mixture, put soup back on the fire and reheat , but don't let it boil, then add Sherry and Madeira

6) If the soup should be too thin, you can thicken it with a little flour

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( Beef roll-ups )


Sliced pieces of beef, about 7 " long, 5 " wide and 1/4 " thick,
3 onions

2 oz butter

fat bacon

pepper, salt to taste

clove powder



string for tying


1) Beat meat with a meat hammer until thin and season on both sides with salt, pepper and clove powder

2) Cut onions up finely and saute in butter until soft

3) On each piece of meat put a piece of bacon, some sauted onion and a pickle, then roll up the beef rolls and tie a string around it

4) Fry rolls in hot butter on each side until brown, add some water, cover and stew rolls for about 2 hours

5) Place rolls on a serving platter, bind pan juices with flour and pour over rolls ( may have to adjust seasoning ).

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Erwten Soep ( Snert )

( Green Splitpeasoup )


2 1/2 cups dried green peas
3 qts cold water

1 pork hock

2 bayleaves

1 tbsp salt

3 leeks

1 small celeriac OR 2 stalks of chopped celery

1 potato

1 sausage ring, cut up

1/2 bunch leaf celery, chopped

1 tsp Maggi

salt and pepper



1) Soak the dried peas overnight at least 12 hrs in cold water

2) In the morning, add the pork hock, bayleaves, salt and pepper to the peas and water

3) Bring to a boil and then reduce the heat to simmer

4) Cover the soup and allow to simmer on low heat for 2 hrs.

5) While the soup is simmering, chop the cleaned leeks

6) Cut the celeriac in to slices ( or stalk celery )

6) Peel the slices of celeriac and the potato and cut both into cubes

7) Add the leeks, celeriac, potato to the soup and simmer for another 3/4 hr. until tender

8) During this time, add the sausage to the soup as well

9) Remove the pork hock from the soup and slice meat into pieces, add the pieces along with the chopped celery to the soup. Remove the bayleaves and add Maggi as well as salt and pepper to taste. Simmer for another 20 min.

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( Veal Croquettes )


2 tbsp butter
4 tbsp all purpose flour

1/2 cup milk

1/2 cup chicken stock

2 cups lean, cooked veal, ground or cut up very finely

1/2 teasp salt

1/2 teasp paprika

1/2 teasp chili powder

1 teasp curry powder

1/4 teasp pepper

1 teasp Worcestershire sauce

1 teasp finely chopped parsley

1 egg

2 tablsp water

1/2 cup seasoned flour

1 1/2 cups fine bread crumbs

1 cup oil for deep-frying


1) Heat the butter in a sauce pan

2) add the flour and cook over low heat for 2 mins

3) stir in the milk and chicken stock alternatively to make a very stiff white sauce

4) While stirring add the meat, seasonings, Worcestershire sauce and parsley,

5) Cool to room temperature, then shape into cylinders of about 1 1/4" thickness and 3 1/2 " length

6) Blend the beaten egg with the water, dust each croquette with flour, dip into the egg mixture and coat with the bread crumbs

7) Heat the oil in a large skillet and fry the croquettes to a golden brown

( You can use other cooked meats such as chicken, lean beef etc. )

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Hollandse Groentesoep

2.5 l water 
1 kg kalfsborst 
1/4 knolselderij met het groen 
paar takjes peterselie 
1 prei 
4 worteltjes 
stukje bloemkool 
2 kleine aardappels 
75 gr fijne vermicelli 
1 groot bouillonblok 
100 gr gehakt 
1 ei 
2 beschuiten 
zout, peper 

Zet het water op met zout en de kalfsborst en laat dit 3.5 uur trekken. 
Snijd de groenten fijn 
Vermeng het gehakt met de gestampte beschuiten, het ei, zout, peper en nootmuskaat. 
Draai er balletjes van. 
Haal na de 3.5 uur het vlees uit de bouillon en laat de groenten, vlees balletjes en vermicelli 25 minuten meekoken. He vlees kan voor  een salade gebruikt worden  (Huzarensla)

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