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A Wedding Menu

Shrimp in Coconut Sauce

Stuffed Tenderloin Lyonnaise


Substitute Ketjab Benteng manis

Baked Cauliflower

Potatoes au Gratin

Plain boiled Rice

Tossed mixed Salad


Crème Caramel

Coconut Blancmange 


Bahmi ( Indonesian)
If you have a store for Oriental ingredients in your neighbourhood, look for Conimex products and you will find the necessary ingredients there. But you can easily substitute.


left-over meat, like chicken, pork, beef , cut up in very small cubes
1 Pk Chinese egg noodles ( Mie)

3 cloves garlic, crushed

onion, cut up into very small cubes

carrot, cut into very small cubes

cabbage, cut up in small cubes

celery, cut up small

1 1-inch piece of fresh ginger root, crushed

chive, cut up small

1 great leek ( if available)

salt, pepper

Indonesian soy sauce ( Ketjab Benteng Manis- a Conimex product)

3 eggs

butter for frying

1 teasp. sambal oelek ( a Conimex product),( or chilli pepper flakes)

shrimp paste ( optional)

kroepoek ( shrimp crackers) for garnishing

oil for frying shrimp crackers

small whole dill pickles for garnishing


1) Boil egg noodles in salted water and drain

2) Put garlic, onion, carrot, cabbage, celery, ginger root, chive, leek, salt, pepper and a little shrimp paste in a large mortar and crush with pestle until all flavours are nicely blended

3) In a large skillet or wok, heat up butter and saute vegetable blend for a few minutes

4) Add cut-up meat, saute again for a minute or two

5) Add boiled and drained noodles and mix thoroughly

6) Add 1 teasp. sambal oelek ( chilli pepper flakes ), Ketjab Benteng manis

7) Take off fire and put into serving bowl, keep warm

8) Fry an omelette from the three beaten eggs with a little salt and pepper and cut into long thin strips and decorate top of the Bahmi with them

9) Cut dill pickles in half, lengthways and then cut one side in little strips ( but leave attached ) like a fan, press slightly down to spread the fan and decorate Bahmi

10) Deep-fry shrimp crackers until fully expanded and decorate top of Bahmi

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Substitute Ketjab Benteng Manis

To make about 1 1/2 cups


1 cup sugar
1 1/4 cups light Soy

2 garlic cloves, bruised

2 large star anise pods

a little molasses ( experiment with taste)


In a heavy medium saucepan, cook the sugar over low heat, stirring occasionally until it melts and caramelizes to a rich brown

Add soy, garlic, star anise, molasses and 1/4 cup of water

Cook, stirring until the caramel and soy are blended

Simmer until slightly thickened ( about 15 mins.)

Let cool, then pour into a wide-mouth jar, cover and refrigerate for up to 2 years

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Baked Cauliflower


1 large Cauliflower


cheese, grated


bouillon cube




1) Bring salted water to boil in a large pot

2) Add cleaned cauliflower and boil until soft

3) Take out cauliflower with slotted spoon, separate into florets and place in a buttered baking dish, preserve cooking water

4) Add bouillon cube to cauliflower water and melt, take off fire

5) Make a white sauce in a heave skillet by melting 4 tablesps. butter, then adding about 1/4 cup flour; stir until blended, but do not brown it

6) Add some cauliflower/bouillon cube stock to the flour mixture and stir quickly ( make sure no lumps form, so do not add too much stock at a time, now add a little milk, stir again, then again stock etc. until you obtain a nice white sauce.

7) Add grated nutmeg and grated cheese and keep stirring, taste if it needs any more salt or pepper

8) Pour cheese sauce over cauliflower and bake in 375 degrees oven until slightly brown on top

N.B. The basic white sauce, without the nutmeg and cheese can be used for many dishes, just add different flavours to it. Also cubed sweet peppers, onion, ham etc. can be added to the sauce before baking it with any kind of vegetable. I also use this cheese sauce in making lasagne instead of just grated cheese.

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Potatoes Au Gratin
( Gratin Dauphinois )


1 clove garlic, halved
1 1/2 lbs potatoes, peeled

3/4 pint milk

3/4 pint cream

salt, pepper

pinch of nutmeg

2 oz cheese, grated

1/2 oz butter



1) Rub a shallow flameproof dish with garlic, then butter generously

2) Slice the potatoes 1/4 inch thick ( do not soak in water, otherwise the starch will be removed needed to hold the slices together)

3) Bring milk to boil in large sauce pan, add the potato slices and cook for 5 to 10 mins until partly tender. Drain and discard milk ( or use for soup).

4) Return potatoes to saucepan, add cream, salt, pepper and nutmeg. Bring to the boil, reduce heat and simmer for 10 - 15 mins. until potatoes are tender, but not falling apart. The mixture should be very moist.

5) Taste and adjust seasoning.

6) Spoon into prepared baking dish, sprinkle with cheese and dot with butter.

7) Place dish under a hot grill and cook until golden brown.

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Plain Boiled Rice

1 cup rice
about 3 cups water

salt to taste ( 2 teasps)


1) Place rice with water and salt into a pot with tight fitting lid

2) Bring to the boil with lid open, then reduce flame to small, cover pot and simmer for about 15-20 mins. Do not open lid

3) Take heat off, leave pot closed and let it steam for another 5 mins

4) Open lid and fluff rice with a fork

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Tossed Salad


Cucumber, cut into thin slices
Tomatoes, cut into slices or wedges

Lettuce, shredded by hand

and any other item you like to make a salad with


My Salad Dressing

olive oil, 1-2 teasps.
flavoured vinegar ( like wine vinegar), 1 1/2 tablesps.

salt, pepper to taste

sugar, a pinch

water,3 tablesps.

onion, cut-up very fine, or into very thin rings


Mix dressing ingredients and pour over salad

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Cheesecake à la  ILKA


For Crust :

Use a spring form

8 oz flour
1 teasp. baking powder

3 oz sugar

1 teasp. vanilla extract

pinch of salt

1 drop lemon extract ( or grated skin of 1 lemon)

1 egg

3 oz butter

For Filling:


3 eggs ( separated )
4 oz sugar

pinch of salt

4 packs cream cheese ( 8 oz each)

a little orange juice ( or orange flower water )

a little rum
or brandy



Preheat oven to 325 degrees

1) Mix all ingredients, form into a ball.

2) Press dough into the bottom and sides of a spring form; punch holes into bottom of dough with a fork.

3) Bake crust 4 mins. in preheated oven, take out.

While crust is baking .....

mix CREAM CHEESE filling:


1) Place cream cheese in bowl of mixer first, start mixing

2) Add sugar and pinch of salt

3) Add orange juice or orange flower water and rum/brandy

4) Add egg yolks and keep mixing

5) Beat egg whites with a little sugar until stiff

6) Carefully fold egg white mixture into cream cheese mixture and pour into pre baked crust

7) Bake in 325/350 degrees oven for about one hour until set and very slightly browned on top

8) Turn oven off and leave door open to cool cake

9) Loosen edge of cake with a sharp knife, take off the rim of the spring pan and place cake on serving platter

NB You can top this cake with either cherry pie-, strawberry pie- or blueberry pie filling and whipped cream.

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Crème Caramel


For Caramel:

2 Tablespoons granulated sugar
3 oz water

For Flan:

3 oz Castor sugar
4 oz Evaporated milk

6 medium-large eggs

a few drops of Vanilla



1) In a saucepan, heat water and then add sugar and cook until sugar turns golden and thickens, then take off fire

2) grease side of an oven-proof container and pour caramel in


1) In a bowl , blend eggs with castor sugar until all sugar is blended in

2) Warm up evaporated milk and then pour it into the sugar and eggs mixture

3) Mix with beaters and add a few drops of vanilla essence

4) Beat until mixture is bubbly and light

5) Pour mixture into container on top of the caramel

6) Place container into another container with hot water and bake for 1 hour and 15 mins at 350 °

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Coconut Blancmange


1 1/2 cups grated coconut
1 tin Evaporated milk

1 tin condensed milk

3/4 cups water

2 envelopes Gelatine

2 tablesps. sugar




1) Put grated coconut in a blender

2) Add evaporated milk and water and blend

3) Add Condensed milk, stir and strain, keep the coconut residue

4) Dissolve Gelatine in a little warm water and add to the mixture

5) Refrigerate until set , do NOT freeze

6) Take grated coconut residue from strainer, place in a frying pan and add 2 tablesps sugar with a spatula or spoon and fry , over low heat, until brown

7) Just before serving sprinkle Blancmange with browned coconut and garnish with cherries

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