Dutch Moorkoppen Recipes
DUTCH MOORKOPPEN
Moorkoppen are typical Dutch. They are very good with coffee. makes about 8 Pastry (= choux pastry)
Provided by Lard en Tineke
Categories Dessert
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Filling: 500 ml double cream (or heavy cream), whipped with 60 gr sugar and 15 g vanilla sugar Icing: 100 gr icing sugar 10 gr cacao (or cocoa) 1.5 tablespoon warm water About 8 pieces of fruit (e.g.
- pineapple chunks, strawberries) Sift the flour and the salt. Bring the water to the boil, together with the butter.
- (it really has to boil!). Add the flour and salt and mix.
- Remove from heat. Beat well with a wooden spoon until there are no lumps left. Now add one of the eggs, stir with a wooden spoon, then beat very thoroughly until it has been absorbed.
- Add the second egg, stir, beat again very thoroughly until it has been absorbed.
- Beat the remaining egg in a little bowl, and add this spoon by spoon until the pastry mixture has a velvety consistency that keeps its shape when pulled into points with the spoon.
- Then beat the pastry mixture till it is fluffy and shining.
- Make with 2 spoons dipped in water, about 8 ball shaped heaps on a well-greased baking tin.
- Bake in the middle of a preheated oven (200-225 degree.C) in 30-40 minutes golden and puffy.
- Do not open the oven door the first 20 minutes! Leave them for about 5 minutes in the oven with the door opened, and then remove the choux puffs from the tin.
- Put them on a wire rack to cool down.
- Make the icing just before filling the choux puffs.
- Make a cut in the puffs sides and pipe in the cream.
- Keep some of the cream to decorate the top.
- Mix the icing sugar and the cacao, and add drip by drip the water.
- Stir with a metal spoon, until thick and slightly fluid.
- Stir this till it shines and stick to the back of the spoon.
- Dip the tops of the filled choux puffs with a twisting move in the icing, so that the top is covered.
- Put the moorkoppen on a wire rack with a plate under it. Leave them for about. 30 minutes until the icing is hard.
- Pipe a puff of the remaining cream on it, and decorate this with a piece of fruit.
Nutrition Facts : Calories 432.2, Fat 33, SaturatedFat 20.1, Cholesterol 177.1, Sodium 138, Carbohydrate 30.5, Fiber 0.3, Sugar 19.9, Protein 4.9
POFFERTJES (DUTCH MINI PANCAKES)
An easy, no-yeast recipe for Dutch pancakes, which are called "poffertjes" in the Netherlands. They are traditionally made in a poffertjes pan which has indents, but you can use a large frying pan and scoop a small tablespoon of batter per poffertje into the pan. Serve the poffertjes warm with a knob of butter and powdered sugar.
Provided by stroopwafel
Categories World Cuisine Recipes European Dutch
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
- Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 18.7 g, Cholesterol 32.6 mg, Fat 1.4 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 0.5 g, Sodium 297.8 mg, Sugar 3 g
DUTCH HACHE - STEWED MEAT
ZWT 6. Comfort food. This recipe is supposed to be a typical dutch meal. I got it from nlplanet.com and adapted it. You can use stew meat or any cut of beef, since it is stewed. It sometimes takes an hour and a half for the meat to be really tender. In that case, I add about 1/3 to 1/2 cup more beef broth at the beginning so that it doesn't dry out. I like to use chuck for this. If you use a better cut of beef, it will be ready in 45 minutes.
Provided by Pesto lover
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown the onions in the butter or oil.
- Add flour, mix well and cook 1 minute.
- Add beef broth and bring to a boil.
- Add all other ingredients.
- Lower heat to simmer and cook for at least one hour or until meat is tender.
- Adjust seasoning if necessary. You may want more salt.
- Serve over mashed potatoes, with cooked cabbage on the side.
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