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- This topic has 138sd replies, 19 voices, and was last updated 7 years, 5 months ago by
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Looking for some ideas for dinner, out of inspiration? Share your favourite dinner-ideas here and let’s get inspired!
It’s supposed to be summer here now, but it’s a lovely rainy 15 °C with a record night-temperature: 0,1 °C. Nearly the freezing point of water…in august…
Needless to say I’ve been craving hot weather and warm evenings for one of my favourite summer activities: grilling! Lacking good weather I decided to cook up something with a little sunshine: a pure beef patty with a bit of hot&spicy chili mayo, some low-fat coleslaw and a summer vegetable salad with a simple vinaigrette. The beef patty, mayo and coleslaw were store-bought, and I made the salad with corn salad (field salad), radishes and shredded babycarrots. The vinaigrette was made with 1/2 tbsp of sunflower seed oil, 1/2 tbsp of plain vinegar, some dried parsley and a pinch of seasalt and ground black pepper. Total prep time: 10 minutes.
Best part about the salad: the bun was more than happy with the carrot and radish tops and a little bit of corn salad
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Well, change of plans. Hubby had a craving for loaded nachos. (Nachos with meat, beans, sauce and cheese etc), not sure what you call it elsewhere. So now we’re having that, possibly in addition to remaining sausages, or sausages will be lunch tomorrow
The best part is, he’s cooking them so I don’t have to do a thing 
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BB’s Soup!
I did a few things differently. I didn’t cook for as long and omitted milk, but did add cream to my serve. I also added chickpeas (garbanzo beans). I used a pre made curry powder also. But I really want to try make the one in the recipe sometime.
Aussie Winter ended 2 days ago but I’m still craving soup. I feel well nourished!
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Posted By Azerane on 8/12/2016 7:00 PM
Dinner tonight is leftovers We have leftover kangaroo sausages from last night, we ate all the veggies but will probably just heat up some frozen veg tonight. Very exciting, I know
I always wondered what kangaroo tastes like… is it similar to anything else?
Btw, italian expert of “emergency dining” here. If anyone needs it, tell me what’s in the fridge and I’ll use my magical italian powers to combine stuff in something eatable! *disappears in a cloud of pasta*
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Oh! I got a good one for people who like salty things!
Avacado stew
1 avocado per person
Tomato
Lemon
Onion
Salt
Garlic powder
Black pepper
Olive oil1)
Peel and get the seed out of the avacado and put it in a bowl
2)
Smash the avacado into a thick paste
3)
Cut up tomatoes and onions to preference
4)
Add the olive oil, a pinch of black pepper, and as much salt as you like squeeze lemon too
5)
Mix until spices are distributed evenly
6)
Eat your avacado stew
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We’re having a beef patty tonight with corn on the cob and roasted country potatoes with cajun spices.
Perfect dinner before a night of drinks with our friends. We’ve also invited our new acquaintance from Ghana. At uni he lives in the international student house, his classes are all international, there are several events on campus for international students… But no interaction with the Dutch. This is a complaint from more international students: everything is done to accomodate them, which doesn’t encourage them to mingle with the locals. And that’s just what he wanted: to learn a bit about local culture. Oh well, what better than a traditional Dutch evening of “sitting in a circle, drinking beer and complaining about the government, noisy neigbours and the general state of affairs”.
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Trying to decided between an “Asian” flavored salad (it comes in a pack and you just add all the ingredients together), or a wrap (a garlic and something else wrap filled with cheese, lettuce, kale, cucumber, mild banana peppers, and topped with a little mayonnaise and raspberry vinaigrette).
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Posted By LongEaredLions on 10/10/2016 1:01 AM
I’m loving this thread!
Do we have any vegan/vegetarian peeps here?
Tonight’s dinner was roasted spiralized zuchinni noodles with homemade red sauce, served over a massaged kale salad.
Ate it all before hubby got home!
Part-time vegetarian here, I love variety in my diet. Sadly, nearly all meat-substitutes here in the NL are wheat/gluten-based
4-6 times a year I also cook at LARPS for people with allergies and special diets. These meals are both gluten-free and vegan, that eliminates most allergies and caters to both our vegetarians and our vegans.
I’ll post a recipe soon for my vegan tofu satay with creamy coconut/peanut sauce and nasi goreng. It took a bit of work, but I finally managed to make a firm and flavourful tofu
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Posted By Azerane on 10/10/2016 1:35 AM
Can I enquire as to how a massaged kale salad differs from a kale salad. I have a mental image but I’m pretty sure it’s not correct, lol.When you “massage” the kale with dressing/oil/etc it becomes softer and much easier to chew-and less bitter, it absorbs flavor much better.
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Yum, I love bean wraps! Trying to get my BF to eat more pulses and beans, and he’s slowly warming up to the idea. Sorry to say it, but my mother in law isn’t a very adventurous cook. She prepares them the traditional Dutch way, which hardly uses any spices and the recipes usually ask for pre-cooked beans. This makes beans bland, mealy and boring. It’s up to me now to expand his tastes a bit, because you can’t have the holy trinity of meat, veg and potatoes with gravy every day of the week.
Any of your hubbies/BF’s fussy eaters as well? How do you cope?For tonight I took some leftovers out of the fridge: hutspot with bacon. Hutspot is a popular stamppot dish and very Dutch. Stamppot is a combination of boiled potatoes and veg, mashed together with milk, cream or broth. Hutspot is the potato/carrot/onion variety, which I spice up with bayleaf, white pepper and some nutmeg. Stamppot is traditionally eaten with either crunchy bacon, stewed beef, meatball(s), or the smoked sausage called rookworst.
And for tomorrow there’s a large pan of chicken soup brewing. Yay, autumn is here! Blankies and knitting on the couch, soups or stews bubbling, and staring out the window looking at all the miserable sods who have to ride a bike in this weather
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As promised: my vegetarian/vegan recipe for Indonesian nasi goreng with tofu satay. It’s a bit of a long read and quite a difficult dish. I have Indonesian heritage, a distant family member once married someone from Indonesia. Now in every generation there’s at least 1 person who tans well, has exceptionally dark hair and almond-shaped eyes
Nasi goreng with tofu satay and peanut sauce (prep time: 4 hours, cooking time: 90 minutes, 2-3 servings)
Special cooking utensils:
- A wok or a pan suitable for stir-frying, and a stir-frying spatula
- Satay skewers
- A very clean dishcloth
- Oven dish and tin foil
- Pan suitable for use in oven (up to 100 °C)
Ingredients:
- 150 grams of rice, find rice with whole, firm and rounded kernels that won’t fray at the edges when cooked
- 250 grams of finely chopped vegetables (for instance leek, onion, white cabbage, carrot, bean sprouts)
- 250 grams of plain tofu, unflavored
- 5-6 tablespoons of smooth and unsweetened peanut butter
- 2 cups of milk substitute (especially low-fat coconut milk is great ^_^)
- Sunflower seed oil
- Brown sugar
- 5 cloves of garlic (and one day off from work
) - Salt
- Sweet ketjap (Indonesian soy sauce, I used the Inproba brand which also has a gluten-free variety)
- Sambal (Indonesian ground chilli paste), or chopped chilli
- Spices, all ground: curcuma, cumin, ginger powder, coriander powder (not the leaves!), white pepper
- Optional side dishes: atjar (pickled vegetables), cassava krupuk, sliced cucumbers, pineapple slices
How to prepare:
Prepare the rice at least 4 hours in advance, boil it in salted water for 1-2 minutes less than the indicated cooking time so the kernels are still quite firm. Drain the rice well, and put it back in the pan. Do not cover the pan and stir occasionally so all the steam can evaporate. After cooling, cover the pan and keep it in the refigerator. This will give you very dry, non-sticky rice which is perfect for stir-frying.
Also at least 4 hours in advance: drain the tofu and cut off any of the sides. Gently press the tofu between your hands above the sink so the brine can leak out. Inspect a very clean dishcloth for any dust, and fold it in half. Wrap the tofu in the dishcloth, put it on a flat surface and put something heavy on top of it, such as a large oven dish or a heavy pan. Let the tofu press and drain for at least 2-3 hours.
Making the tofu marinade: chop the garlic finely and let it simmer for a few minutes in a tablespoon of oil on a low heat. Add 6-8 tablespoons of ketjap, half a teaspoon of ginger powder and 1 to 3 teaspoons of sambal (to your taste). Reduce the marinade on a low heat whilst stirring with a wooden spatula until it becomes slightly syrupy, then turn off the heat.
Making the spice paste for the nasi goreng: mix one tablespoon of ketjap and one tablespoon of oil in a small bowl, if you want a very spicy nasi add sambal to taste. Add: 1 teaspoon of curcuma, 1 teaspoon of ginger powder, a pinch of cumin, coriander powder and white pepper. Stir well and set aside so all flavours can mix.
After 2-3 hours, take your tofu and slice it into evenly sized pieces. They should be the right size for satay: rectangular (approximately 3*1,5*1,5 cm). One fifth of the tofu is used to make the egg-replacement for the nasi, so keep that apart in a small bowl. The rest of the tofu will be marinated in the garlic/ketjap/ginger marinade. Pour the marinade onto the cubes and stir well so they’re covered everywhere. The marinade also gives the tofu a lovely dark brown colour. Put the tofu in the refrigerator for at least one hour.
Making the egg replacement: take the tofu you’ve kept apart in the previous step. Crumble it between your fingers until it has the structure of a scrambled egg. Add half a tablespoon of oil and some salt and stir. Now start adding little pinches of curcuma until the tofu has the desired yellow colour. Put the tofu in the refrigerator until use.
This recipe may become a bit tricky now, and may require you to keep track of 3 pans at the same time, because the cooking times are short and the dishes burn easily.…unless you’re a lazy cook just like me. Let’s put the oven to good use for a stress-free time!
Preheat the oven to 100 °C. Mix the spice paste with the rice. Stir-fry the vegetables for 3 minutes in a wok with a bit of oil, and add the scrambled tofu. Start mixing in the rice and keep stirring. Stir-fry the nasi until everything is well-mixed and hot. Then put the nasi into the oven dish and cover with tin foil. Keep warm in the oven at 100 °C.
Prepare the peanut sauce in a small pan suitable for the oven. Heat the milk subtitute in a pan on low heat, but do not boil. Pour in 3 tablespoons of ketjap. Whilst stirring, start adding peanut butter to the hot fluid until the sauce thickens. For extra flavour, spoon in some of the marinade from the tofu. Add 2 tablespoons of brown sugar to the peanut sauce, and taste. Add more ketjap, sugar and maybe some sambal to adjust the flavour if necessary. Cover the pan and keep warm in the oven at 100 °C.
We’re nearly there, and it’s time for the best part: the tofu satay. If the tofu is in nice even pieces, you can skewer the tofu before baking. If you find that you’ve been a bit too imprecise and the pieces are not very even, skewer them after baking. Nobody will notice, right? Right? (I know, it’s not very glamorous and feels a bit like cheating the system)
Bake the tofu on a low heat in a pan with oil, bake it slowly so any excess fluid can evaporate. This concentrates the flavour of the marinade and improves the texture of the tofu. Turn the satays every minute until all sides are baked. Make sure that the tofu doesn’t blacken, because the sugars in the marinade will become bitter. Put the skewers in a nice dish and cover them with peanut sauce. Serve with the nasi and any side dish that your prefer. Wine pairings: a bit tricky for this dish, because it has both spicy and creamy parts. Viognier white wines work well with the peanut sauce, and its fruity aromas can also combine with the spicy nasi. Enjoy!
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It looks delicious but the prep time means I’ll never attempt it
Jersey: Slice firm tofu (finger’s width thickness slices). Marinate it in a mix of coconut milk, lemongrass, garlic, ginger, peanut butter, and a smidge of curry powder or chili sauce (depending on preference). Grill (you can use a griddle if the tofu seems fragile). Serve with slices of grilled pineapple over jasmine rice. Quick and bursting with flavour.
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Ellie: hehe I know, my ex boy is Dutch XD we had a lot of discussions about food! Sadly his family wasn’t one fond of cooking, so I never got to taste traditional Dutch cuisine. They only taught me the “sambal bai lekker lekker” song… *sighs*
As for Vellutata, it can be purèe consistency and eaten as a solo dish with some crunchy bread, or made more runny and drank as a hot drink out of main meal.
I usually make it runny and treat it as a soup, adding some pepper and parmesan. A friend of mine makes it very thick and uses it as a filling for traditional “slab” ravioli (that are massive ravioli I still haven’t tried handmade).In my city they only sell the big halloween kind pumpkins with the hard peel… I gotta look into softer kinds
Jerseygirl: omg I gotta try! sounds delish! Would it work on a steak pan? I think it’s called that… those rectangular non-stick pans with corrugated bottom?
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I had soft tacos tonight. Nothing fancy and I didn’t have all the trimmings. Also used pre made everything.
Taco seasoning is super easy to make but I grabbed a pre made seasoning this week.
I used onion, garlic, Quorn “mince”, black beans and some fresh coriander (cilantro).
Put it on a wrap with cheese, chipotle salsa and some lettuce. -
Posted By jerseygirl on 10/16/2016 7:09 AM
Here you go.
https://nazarblue.co.uk/savouryrecipes/pumpkinantipasto/You could probably pop it in a covered dish in the oven after to soften further if you’d prefer.
Do you happen to know any good gluten free pasta dough recipes?? My friend and her partner have really gotten into making their own pasta but she is finding she can’t always tolerate the gluten well.
My friend with celiac disease uses rice flour or chestnut flour or even chickpeas or quinoa flour to make her pasta and bread.
To make egg-based pasta (ravioli, tagliatelle) for 4 people – has to be kneaded 15-20 mins + 30 mins rest before cutting
– 400 gr flour of choice (may vary according to flour grind type, so best to start with 300/50 and then add more later)
– 3 fresh eggs at room temperature
– 1 table spoon of good olive oil
– pinch of saltOr normal no egg pasta (spaghetti, maltagliati, farfalle, penne, etc etc) it is basically the same but with water instead of eggs (so about 120/130 ml of water). To keep hands and working board not sticky, it’s best to use mais flour (maizena), that is cheaper
It takes a bit of trial and error due to the different flours they can use, but it can workIf they never had polenta or if they already like it, they could try that too… it’s basically mais flour and water and can be eaten as is or fried + various condiments like ricotta, sausages, fried fish…
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Muchelle, I wondered if it was something in the sauce also. I rather think it is because they are eating more pasta then usual.
And she had cut back on gluten at some point previously…. Ellie, that is super interesting. I will pass that on to her. I don’t think she suffers too badly but she will be interested all the same.
What you wrote though does concern me because as Muchelle mentioned, there is a big gluten free “fashion” here also. I wonder what this will do to people that actually do have undiagnosed CD.
Im sorry your misdiagnosis was the cause of your RA. How very frustrating!! -
Posted By Muchelle on 10/15/2016 7:36 PM
I finally found the inner courage to buy pumpkin to make myself a batch of vellutata… I really don’t like to peel pumpkins =.=
Then it’s quite fast… I boil that, boil 2 carrots, a potato, some milk, salt & pepper and then blend everything (then store in the freezer cause I always end up making way more than I need).Is this recipe common also “abroad”?
I never liked pumpking soup as a child, but now that we have Dory and I sometimes buy pumpkin for her, I decided to try making pumpkin soup a few times to use up the remaining. My secret for a souper tasty soup, is to swap out the potato for a sweet potato, add a little bit of paprika and a handful of fresh coriander. I blend everything, and then add the milk after as I read to not boil the milk, only heat it through.
I always make way too much as well, we don’t have a very big saucepan either so it’s always interesting trying to fit it all in. It would be a really easy recipe if you didn’t have to peel and cut the pumpkin, it’s such a pain
I’ve no idea what’s for dinner tonight, some sort of basic pasta with sauce perhaps.
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Yes, it’s official: we’ve fully arrived in autumn. It’s been cold and raining all day, and leaves are flying everywhere. Time for a Dutch classic: stamppot boerenkool met rookworst. Prounouced: stamp-pot (with an “a” like in “bark”) boo-run-kohl met rohk-worst (with the “o” in worst like in “mosh”).
It’s made with kale, which is seen as an old fashioned and boring winter vegetable. The Dutch collectively peed their wooden shoes laughing when hipsters branded it a superfood. A superfood, and they put it in a smoothie??? Well, it turns out that in this age of fast food, old-fashioned Dutch homecooking is hot and hip again. Not enough time to cook every day? Stamppot also freezes well, and it’s easy to make in large batches.
Recipe (serves 3):
- 600 g floury potatoes, peeled and cut into chunks
- 300 g curly kale, very finely chopped
- 1 onion, coarsely diced
- 200 g diced smoked bacon
- 1 small smoked rookworst or 300 g kielbasa
- Cup of beef broth
- (optional: a splash of ketjap or some meat spices to give more flavour to the gravy)
- Half a cup of milk, and optional: a little knob of butter
- A splash of white vinegar
- Nutmeg, white pepper and salt
- Serve with: silverskin onions and mustard
Take a very large pan, put the potatoes in and cover them with boiling water until they’re just under. Add salt to the water and bring to the boil. As soon as it’s boiling, put the kale on top. It’ll cook in the steam of the potatoes. Unwrap the rookworst and lay it on top of the kale. Cover the pan with a lid and turn low the heat. Let boil for 25 minutes.
In the meantime, bake the diced bacon in a dry skillet until just crispy. Take a few spoonfuls of the bacon fat and put it in a small saucepan. Bake the onions in it until they’re starting to brown. Add the beef broth, and finish the gravy with some meat spices, ketjap, or whatever you like in gravy.
After 25 minutes, take the sausage off the kale and keep warm under some foil. Drain the potatoes and the kale and mash them until you have a chunky puree. Add a splash of white vinegar, salt, white pepper and nutmeg to taste. Add milk and/or butter if it’s not creamy enough. As a last step, add the crispy diced bacon. Serve with a piece of rookworst next to it, and very Dutch: make a small dimple in the middle and pour some gravy in it. Finish the whole meal off with some mustard and silverskin onions on the side.
Eet smakelijk! (Ait smah-kuh-luck)
Breintje was also very happy with some uncooked kale:
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The antibiotics are helping. Breathing through the night.
Ok, here’s how I make it:
Sautee chopped onion or leek in a bit of butter, and when translucent add some rice and sautee that too for a bit, then let cool.
Mix this with minced meat (I like a mix of pork and lean beef, but pork is scarce so I did lean beef and minced skinless chicken), a shredded potato, salt & pepper & paprika to taste, and chopped herbs (parsley, dill, or lovage all work nicely).
Cut the very tops off some nice bell peppers and scoop out the insides (seeds and veins) then toast them quickly in a dry frying pan to get that nice smell. Let cool and stuff with the meat mixture.
Prepare a soup with a bit more butter, chopped carrot and parsnip or parsley root, the chopped tops cut off the peppers, and broth (I used chicken broth). You can also add celery and/or chopped tomatos, but I didn’t have any on hand.
When it’s simmering gently, plonk in the stuffed peppers and keep simmering gently until the meat is cooked through (you can’t really overcook them).
Serve with lemon juice, sour cream, fresh herbs, and crusty bread.
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So I made the veggie rogan josh and it was a big fail ! It doesn’t require any special cooking skills, I used a jar of pre made curry paste after all. My mistake was… I used a whole jar when it was only supposed to be 1/2 a jar. It was so so sour.
I’ve made this before and it was nice but I never saved the original source of the recipe. It was one Roberta shared a link to a few years ago.
So my internet search had turned up a version where quantities were not clear and I had used that recipe. It took me a while to figure out what went wrong.
Luckily I found the original version I used before (via binky bunny!) and have that saved now.
I may be able to cook up another lot of veggies and add it to the pot and see whether it helps. And have curry every day for the next fortnight.
One silver lining is, when I was looking up ways to remedy the dish I came across some recommendations to vegetarian cookbook that looks interesting. Im not vegetarian exactly but do like veggie meals.
I don’t cook much and really need to. My diet is pretty sad.
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Posted By ReeseBun on 10/29/2016 6:56 AM
Ellie: we eat kale in the US because it tastes good! Do the Dutch think it tastes bad?No, we have just developed the idea that anything foreign is preferable over our own cuisine. To be honest, Dutch food isn’t exactly known for its variety, but does it always need to be? Luckily we still have the classics, and nothing really beats stamppot on a cold rainy day
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In the category: it tastes better than it looks…Dutch split pea soup called “snert”! Yes, it looks like it has been eaten before, but looks are deceiving in this case
This is just the perfect stick-to-your ribs meal for cold rainy days. The soup has become so synonymous with bad weather that bad weather is called “snertweer”. It’s made from split peas which are boiled down to a mush, while cooking diced pork, bacon and rookworst are added. You finish it off with a huge batch of veggies: finely diced celeriac and carrots, onions, leeks and chopped celery leaves. It’s a great winter food, and extremely rich. Traditionally you cook the soup the day before and put it in the fridge overnight. It thickens then, and if it’s so thick that you can stand a wooden spoon upright in it, it officially gets the name “snert”.
Mission accomplished
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We have pea soup. It”s made of yellow peas with diced pork. It doesn’t have an appealing look, but it tastes good. Traditionally you get pancakes with lingonberry jam after. This is because soup (any soup) is considered a very light meal so you must top it off with 3-4 pancakes or you haven’t had a proper meal
Pea soup with warm arrak liqueur (called punsch) is a traditional meal. (You drink the punsch and eat the soup, you don’t mix it, thank goodness.) Tonight I’m making baked butternut squash with olive oil, roasted sunflower seeds, mozzarella and parmesan cheese. That’s probably my favorite dish. It’s just so unbelievably good.
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