Recipes of the food workshop

(Marijke) Dutch recipes for Workshop cooking at ROTA

Appetizer

Ingredients for Mushroom Soup

200 mushrooms
citrus juice
1 onion
30 grams butter
30 flower
8 cups broth (block)
milk
salt
pepper

Preparation of Mushroom Soup

Clean the mushrooms, wash them, cut them into slices and drizzle with lemon juice. Make the
onion and chop it finely clean. Heat the butter in a pan and fry the onion briefly here. Stir in flour
and then the buillon. Stir very well. Add the mushrooms and let the soup simmer 8 minutes.
Make the soup with pepper, salt and a dash of milk.

Main Course

Ingredients for Potato and cauliflower curry

500 grams potatoes
1 onion
1 cauliflower
400 grams tomatoes
150 grams of spinach
2 tablespoons oil
1 tablespoon curry paste

Preparation of potato-cauliflower curry

peel the potatoes and chop the onion. Heat the oil in a pan and fry the potatoes until they are
brown. Divide the cauliflower into florets. Add them and the chopped onion to the potatoes. Heat
this up in the 3-4 minutes stir in the curry paste, tomatoes and 200 milliliters water. Bring to the
boil, stirring and let simmer on low heat 15 minutes. Now stir in the spinach and cook for 4-5
minutes until spinach is tender.
Dessert

Poffertjes (my favourite dessert, they're just like pancakes but different)

- Ingredients:
125 grams flour
125 g buckwheat flour
1 egg
250 ml milk
± 250 ml water
15 grams fresh yeast (1 sachet dry yeast)
50 grams melted butter
salt (if butter is unsalted)

- Preparation:
Poffertjes to bake you a special poffertjespan need a pan
with dimples in it with a diameter of about 3 cm. You might want
also a similar pan.

Dissolve the yeast in 3 tablespoons lukewarm milk. Mix the flour and buckwheat
flour. Make a smooth batter for
flour, yeast, milk and water (the batter should not be easy for the
spoon walk, but should not be too thin, adjust the amount of water
for this). Stir the salt, melted butter and the egg
through. The batter should be lukewarm. Let the batter, covered with a
damp cloth, half hour rise in a warm place (at the
heating in the sun or in an oven at 50 ° C state). Heat with
poffertjespan greased butter on high. Pour quickly into each hole
a little batter. This is the easiest in a squeeze bottle with a
not too small hole or a jug. Time the top is dry to the
pancakes with a fork or skewer. They have brown on both sides
baked.
Eat the poffertjes hot, with a knob of butter and a thick layer of powder
about sugar
STARTER - Pasta salad (serves 12)

Ingredients

300g (5½oz) pasta shells

500g (9 oz) cooked peeled prawns (or tuna, ham or cheese if preferred)
24 small tomatoes (quartered)
2 Large avocado
Lettuce leaves (cut into strips)

Dressing – I will provide

MAIN – Toad in the hole (serves 12)

Batter mix – I will provide

900g (1lb) sausages

Potatoes
Carrots
Peas
Gravy

PUDDING – Apple Crumble (serves 12)

Crumble mix – I will provide

4 large cooking apples
100g Sugar
Custard or Ice cream (Which is preferred)
Recipe “Wentelteefjes”
Ingredients:
4 slices white old bread
2 eggs
1 tablespoon sugar
200 ml milk
½ teaspoon Cinnamon
butter

Preparation:
1. In a large bowl, combine milk, egg, cinnamon and sugar. Soak bread in
the egg mixture.
2. Heat a lightly oiled frying pan over medium high heat. Cook until bread
slices are golden brown on both sides. Sprinkle with sugar and serve hot.

Recipe “Hutspot”
Ingredients:
Onions
Potatoes (twice the amount of onions)
Carrots (three times the amount of onions)
Butter
Milk

Preparation:
Peel the Onions, carrots and potatoes and slice them in pieces. Boil the sliced
vegetables in a small amount of water until they’re well-done.
Mash the vegetables together with the butter, add a bit of milk and you’re
done!
Recipe pancakes
Ingredients:
2 eggs
500ml milk
250g flour
a pinch of salt
butter to grease frying pan

Preparation:
1. Mix the flour, milk, eggs and salt.
2. Heat a frying pan, grease it with butter.
3. Put some of the mixture in the pan.
4. Wait until the top side is almost dry and turn it.
5. Grease the pan again for every new pancake.
6. After done one can sprinkle with sugar.
 Potato Salad

Ingredients:
3 kg potatoes
3 big onions or 5 small ones
3 tablespoons vegetable stock
12 tablespoons vinegar
10 tablespoons oil
1 teaspoon salt
pepper
3 pinches sugar
4 cucumbers

Preparation:
▪ Cook the potatoes in slightly salted water.
▪ When done, rinse with cold water and let them cool down a bit.
▪ Peel the cooked potatoes.
▪ Peel the cucumber and cut into small cubes.

The marinade:
▪ Peel the onions and cut them in small cubes.
▪ Take 600 ml hot water, add vegetable stock, vinegar, onions, oil, salt,
pepper, sugar. Taste it and make sure that the marinade is savoury and spicy.

Mix everything well and enjoy!

 Potatoe Fritters with stewed apples

Ingredients:

3 kg potatoes
6 eggs
3 onions
6 teaspoons salt
frying oil

Preparation:
▪ Wash the potatoes. Grate them. Let them drain well.
▪ Cut the onions in very small cubes.
▪ Mix grated, drained potatoes, onion cubes, salt well.

Preheat the oil in a pan.

▪ Take one heaped tablespoon of the mix and press it flat into the pan.
▪ Fry from one side, then the other until golden brown. Make sure you use
enough oil. The fritters must nearly “swim” in oil.
▪ Take out of pan, put briefly on paper towel to soak of some of the oil.
▪ Pile the fritters on a plate, if necessary keep them warm in the oven at about
80°C.
▪ Put the stewed apples from the package in a bowl.

Serve and enjoy!

 “Heaven and Earth“ – a potato casserole

Ingredients:

3 kg potatoes
2.300 kg apples
750 ml apple juice
juice of one lemon
5 packets vanilla sugar
9 onions
120 g butter
6 tablespoons breadcrumbs
750 ml milk
500 g bacon
salt and pepper
nutmeg

Preparation:
▪ Peel the potatoes.
▪ Cook them for 25 minutes in slightly salted water. When done, pour off the
water and mash the potatoes with warm milk and butter. Season with salt
and nutmeg.
▪ Peel the apples and cut them in chunks.
▪ Cook them in the apple juice with lemon juice and vanilla sugar for about 10
minutes until you have got stewed apples. If necessary, mash them with a
fork.
▪ Cut the onions in rings and roast them in butter in medium heat so that they
get tender and slightly brown. Add the bacon. When ready, sprinkle with
breadcrumbs.
▪ Mix mashed potatoes and stewed apples in a large casserole. Put the onion-
bacon-mix on top. Put in preheated oven at 200°C and bake for about 15
minutes.

Irene
STARTER: Mediterraneo's salad:

Ingredients:
· Tomatoes
· Lettuce
· Onion
· Olives
· Tuna
· Peppers
· Vinegar, oil and salt
· And more things that you want to add.

MAIN COURSE: Albondigas - Ball mince

Ingredients in general:
· Mince meat of cow or pig
· One egg
· Pepper
· Garlic
· Farine
· Oil

Produccion:
Beat one egg, and mix the meat with a little of pepper and a little of garlic
The next step is make the ball with the mix, not too big but not too small.
When you have them, put them in a frying pan with hot oil.
When all of them are fried, you can put off and add the sauce you want.
When you have all of this, put another time in the frying pan and cook them with low fire.

If you want, you can present ir witn chips or salad.

DESERT: Leche merengada:

Ingredients:
· 1L of milk
· 300 gr. of sugar
· Cinnamon
· 1 Bark of lemon
· 3 eggs

To put a casserole to the fire with the milk, the cinnamon and the bark of lemon.
While warm up, is adding the sugar, removing with a spoon, to prevent it from sticking and the
sugar dissolving well.
When it starts boiling, leaving her two or three minutes, without stopping moving and separating
of the fire.
Seep the milk and let it to get cold. When it is cold put it into the frigdeand be careful because it
can be freezed.
A part of it, prepare the "merengue". For that, beat the eggs and when they have a great volumn,
add the sugar and continue beating ti find the perfect form.
When the milk are very cold put off and add the "merengue" removing the mnix to get a perfect
form.

Hanna's recipes

PEA SOUP

Ingredients for 6 people

400gr. split peas, a bit of bacon (about 150g.) 1 pork knuckle, salt, 2 bay leaves, peppercorns,
salt, 4 leeks, 2 potatoes, 2 carrots, 1 small celery root, 2 rookworster, celery bunch.

Preparation
Place the split peas with 2 liters of water, the smelled bacon, gammon, bay leaves and
peppercorns and salt to boil. Lower the heat, skim the surface and put a lid on the pan angle. Boil
about 40 minutes. Meanwhile, make the leeks and cut them into rings. Peel the carrots, potatoes
and celery root and cut into cubes. Remove the meat from the soup and cut it into cubes. Add this
to the leek, carrot, celery and potatoes and the split peas and cook about 45 minutes. Add the
sausage to the last 15 minutes. Chop the celery. Remove the sausage from the pan and cut into
pieces. Add the sliced sausage by the celery and cook for about 5 minutes.

Grünkohl mit Mettwurst

Ingredients for 4 people

1 kg potatoes (pressure cookers), salt, pepper, 500 g sliced cabbage, a sausage, 100 g lean bacon,
20 g butter, 1.5 cup hot milk, 1 or 2 tablespoons vinegar.

Preparation
Pour a layer of water of about 4 cm in a pan. Add the potatoes with some salt and boil them. Lay,
once the potatoes cook the kale and sausage on it. Reduce the heat and cook the potatoes and
vegetables - with the lid on the pan - in about 15-20 minutes. Prick the potatoes to feel soft.
Meanwhile, in a dry frying pan fry the bacon out. Pour the cooking liquid. Mash the potatoes and
kale together with a pestle. Stir in the butter and make the stew some wet with warm milk. Add
the bacon and season the stew to taste with salt and pepper and a dash of vinegar. Serve stew with
sausage.

Rice milk

Ingredients for 4 people

125 ml whipped cream (instead of milk)

2 tbsp caster sugar
1 / 2 jar apricot compote (360 ml, AH)
2 tablespoons dark brown sugar

Preparation
Make the rice pudding according to the basic recipe, but replace the milk with the cream and add
2 tablespoons caster sugar.

Divide the apricot compote over four ovenproof (glass) bowls and spoon the rice pudding on top.
Let the cake cool and then in the fridge and cold. Sprinkle each bowl evenly with 2 tablespoons
dark brown sugar and put the bowls as close as possible under the hot grill. Let the sugar
caramelize in 4-5 minutes.

Eefje's recipes

Vegetable soup

Ingredients for 3 persons

Runderboulion Maggie. Large quantity of vegetable soup farmers. Fine vermicelie. 500 gr
minced meat.

Tools
Extra person to run balls (there are many balls in chopped 500gr ;-)
Large soup pot with at least 3 liters in can.

Preparation
Fill the pot with 3 liters of water (if you have 4 liters pot, your best one liter size in the
neighborhood used to determine if the pan is full at the beginning.)

Preparation
-If 3 liters of water in the pan add the right amount is boulion and bring you in the meantime to a
boil.
Then, when the cubes are well boulion are good cooks and you start turning the meat balls and
throw it right. Until the meat is rolled up.
-Then add the vegetables and let it cook for 5 minutes.
-Then add the vermicelie, and who may (if you've bought the right vermicelie least) up to a 11
cook 12 minutes.
After the 11-a 12 minutes set up the gas.
chopped spinach casserole

Ingredients for 4 persons

600gr.spinazie from the freezer .. .. celery 2 cloves garlic 600g beef mince .. ..
1kg potatoes butter .. .. .. milk nutmeg 1 chopped onion .. .. 2 .. 1 our mature grated cheese
biscuits fijngekruimelde sweet soy .. .. .. salt pepper ketchup .. ..

Preparation
Peeling potatoes and washing.
snippperen onion.
biscuit crumble.
Preheat oven to 200 degrees about 15 minutes

Preparation
Prepare the spinach and season to taste with salt, pepper and a clove of garlic from the press.
Make mashed potatoes, butter and milk and season with salt, nutmeg and some celery.
Roast in baking butter in between the ground beef, onion, a clove of garlic fine, pear, salt, a dash
of soy sauce and some ketchup. (Loose with a fork)
Fill a baking dish with a layer of spinach, then the meat and finally the mashed potatoes.
Sprinkle the cheese and biscuits on top and top with a few lumps of butter.
Put it in the oven until the cheese is golden brown.

Vlaflip

Ingredients for 2 people

2 slices gingerbread to 25 deg., 2 tbsp. cherry cordials, cherries 8, 1 / 8 l. whipped cream? bag
knock down, 1? dl. vanilla, 1 cup. and chocolate pudding? a 30 g bar of milk chocolate.

Tools
Nozzle piping bag with coarse milling

Preparation
Upper bowl cake crumble. Lemonade Syrup through creation. Remove stems and wash cherries.
Stoning. cherries by creating cookie crumbs. In bowl beat cream to stiff fixed. 3 tbsp. cream in
nozzle to nozzle to create coarse milling. Put in refrigerator until use. Remaining 2 cups cream to
distribute. By half a vanilla custard creation care. Other half by carefully creating chocolate
pudding. Successively divide about 2 tall glasses:? roomvla of vanilla, cherry cake mix,
remaining vanilla and chocolate roomvla roomvla. Covered in refrigerator until use. Upper bowl
with chocolate shavings of cheese slicers.

Jana

the starter:
Courgettesoup
- 2/3 courgettes
- 1/3 onions
- a bit of bouillon
- pasteurized milk
- emmental cheese

main course:
minced meat with apple sauce and potatoes
- 1/2 beef (minced meat)
- 1/2 porc (minced meat)
- 1 egg
- parsley
- breadcrumbs
- onion
- apples
- sugar
- potatoes

dessert:
vanillacustard with brown spiced biscuits
- vanillacustard pouder
- milk
- sugar
▪ brown spiced biscuits

Recipes Weronika Stefanik and Kinga Leszczorz

Dinner recipes:

Garlic soup (Wodzionka) :

Ingredients:
-Bread
-Garlic
-Maggi
-Butter
-Wegeta
-Water

At the beginning you need to put water in the kettle.

Next you must cut the bread into cubes on the plate and add two cloves of garlic, spoon of butter,
pinch wegety and maggi. Pour water over all and it's finish.

Polish Pierogi:
Ingredients:
-flour
-eggs
-water

-sour cabbage
-mushrooms
-salt
-onion
-spices

Stuffing:

First fry onion in pot next you add mushrooms. Alone cook cabbage and when cabbage be ready
add it to onion and mushrooms. And cook them all. When the stuffing will be ready you put them
to bowl.

Cake:

You must mix flour, eggs and water in bowl. Can you take it out and make the dough. Next use
the rolling pin to make it flat. Cut small circles of dough using a glass. Put on the cake stuffing
and then fold the dough. Boil water and put inside pierogi. When pierogi go up you wait few
minutes and take it out. It is ready. We serve then with fat.

Dessert:

"Racuchy"

Ingredients:
-Eggs
-Sugar
-Flour
-Baking powder
-Milk
-Oil/Fat

Of the following ingredients to make dough.

Apple slice in half and removed center. Cut into slices.
Then dip in batter to make sure everything was covered cake.
Throw into the pan with the fat or oil, and after about 40 seconds removed from the pan. Sprinkle
with powdered sugar. And ready to eat;)

Hannah

starter tomato soup

 1 onion , chopped
 1 carrot , grated
 1 garlic clove , crushed
 1 tbsp olive oil
 1 tin chopped tomatoes
 200ml vegetable stock
 2 tbsp double cream
 a handful basil , chopped
 1 chopped stick celery

1. Cook the onion, carrot, celery and crushed garlic in the olive oil, until softened. Add the
tinned tomatoes and vegetable stock. Simmer for 15 minutes.
2. Whizz in a blender. Stir in the double cream and a handful chopped basil.

main sheperds pie

 1 tbsp sunflower oil

 1 large onion , chopped
 2-3 medium carrots , chopped
 500g pack minced lamb
 2 tbsp tomato purée
 large splash Worcestershire sauce
 500ml beef stock
 900g potatoes , cut into chunks
 85g butter
 3 tbsp milk

1. Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins.
When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat.
Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the
stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
2. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the
potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and
milk.
3. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie
can now be chilled and frozen for up to a month. Bake for 20-25 mins until the top is
starting to colour and the mince is bubbling through at the edges. (To bake from frozen,
cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash
under the grill to brown, if you like.) Leave to stand for 5 mins before serving.

desert bread and butter pudding

▪ 25g/1oz butter, plus extra for greasing

▪ 8 thin slices bread
▪ 50g/2oz sultanas
▪ 2 tsp cinnamon powder
▪ 350ml/12fl oz whole milk
▪ 50ml/2fl oz double cream
▪ 2 free-range eggs
▪ 25g/1oz granulated sugar

o Grease a 1 litre/2 pint pie dish with butter.

o Cut the crusts off the bread. Spread each slice with on one side with butter, then
cut into triangles.
o Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a
layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread
and sultanas, sprinkling with cinnamon, until you have used up all of the bread.
Finish with a layer of bread, then set aside.
o Gently warm the milk and cream in a pan over a low heat to scalding point. Don't
let it boil.
o Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until
pale.
o Add the warm milk and cream mixture and stir well, then strain the custard into a
bowl.
o Pour the custard over the prepared bread layers and sprinkle with nutmeg and the
remaining sugar and leave to stand for 30 minutes.
o Preheat the oven to 180C/355F/Gas 4.
o Place the dish into the oven and bake for 30-40 minutes, or until the custard has
set and the top is golden-brown.

Sofia

SPAGHETTI ALLA CARBONARA

Ingredients: - 60g spaghetti per person
- salt
- 1 egg per two persons
- 20 g bacon cut into small cubes per person
- olive oil

Preparation: Put water in a pan and wait until it boils. Then put the spaghetti in the pan, and when
it boils again add salt. Stir once in a while. Read the cooking period on the spaghetti-pack (about
5 -10 minutes, depending on the sort). Meanwhile fry the bacon cubes in a frying pan whith a
little oil. Separately whisk the eggs. When the spaghetti are cooked, drain them. Then put the
spaghetti in the frying pan toghether with the bacon, and add the eggs. Leave it on the fire for a
couple of minutes.

PETTO DI POLLO CON PEPERONI - CHICKEN BREAST WITH PEPPERS

Ingredients: - 60g chicken breast per person
- oliv oil
- garlic
- 3 sweet peppers (red, yellow,green) for 4 persons
- salt

Preparation: Put some oliv oil in a frying pan; cut the chitcken breast and fry the pieces in the
pan. Cut the peppers into pieces, and mince the garlic. Then add the peppers and the garlic in the
pan. Add salt. Stir everything on the fire (about 20 min).

MACEDONIA DI FRUTTA - FRUIT SALAD

Ingredients: - all sort of fruit there is: apples, pears, strawberries, oranges, kiwies, bananas,...

- sugar

-lemons

Preparation: peel the fruit and cut it into pieces. Squeeze the lemons and add the juice to the
pieces of friut. Add also sugar.