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  Dutch version
Here you will find descriptions of some Christmas recipes from all over the world
We do start with Christmas dinner on Christmas Eve, then Christmas brunch on Christmas morning and then Christmas dinner on Christmas Day itself.
And then something extra for the second day of Christmas.
Use the Links in this menu to jump to one of the recipes.
In some countries this is the beginning of Christmas
In other countries, Christmas starts with the Christmas Eve service or with the Presents under the tree and the Christmas Breakfast or Christmas Brunch.
| Veal stock with vegetables | |
Ingredients:
2 tablespoons of oil
1 kg veal bones, in pieces
1 kg veal shank, sliced
1 can of tomato paste
2 tablespoons of butter
200 g onions, coarsely chopped
200 g carrots, coarsely chopped
500gr celery, coarsely chopped
3 cloves of garlic, halved
4 sprigs of thyme
2 bay leaves
(sprigs of parsley)
Salt
5 peppercorns, crushed
200 g soup vegetables, very finely chopped
200 gr minced beef
2 proteins
200 g leek, thinly sliced
Finely chopped chervil
bag of coarsely chopped almonds
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Preparation:
Preheat the oven to 240 degrees
Place veal bones and shanks in oil in a roasting pan
Let brown in the middle of the oven for 20-30 minutes
Transfer to soup pot
Fry tomato puree in a roasting pan over the fire
Roast any bits with water and pour into a soup pot with 4 liters of water
Bring to the boil
Regular skimming
Onion, carrot and 200 gr celery in butter ± Fry gently for 5 minutes
Put into the soup pan with garlic, thyme, bay leaf (parsley), 1 teaspoon of salt and peppercorns
Let it simmer for 4-6 hours, skimming occasionally
Pour over another pan through a sieve and damp cloth
Clear broth: allow broth to cool
Stir in soup vegetables, minced meat and proteins
Bring the broth to the boil very slowly while stirring
When foam forms, the stock is ready
Sieve again
Final touches: cut the rest of the celery into matchstick-thin strips
Celery and leek ± Let it cook in the stock for 5 minutes
Season the broth with salt and pepper
Sprinkle generously with finely chopped chervil
Serve with rolls or slices of bread |
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| Ham salad with raspberry nut dressing | |
Ingredients:
1 bag of (red) mixed lettuce
1 red pepper
A can of corn on the cob
75 grams of hazelnuts
500 grams of ham cut into slices
2 tablespoons finely chopped chives (fresh)
For the dressing:
2 tablespoons of raspberry vinegar
salt and freshly ground pepper
A pinch of mustard
1 teaspoon of honey
2 tablespoons of nut oil
2 tablespoons of olive oil
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Preparation:
Halve the pepper and remove the seeds. Cut the pepper into narrow strips. Drain the corn cobs.
Chop half the nuts roughly.
For the dressing, mix the raspberry vinegar, salt and pepper, mustard, and honey in a bowl.
Pour in the oil, little by little, while stirring.
Fold in the chopped nuts.
Mix half of the dressing through the lettuce.
Divide the lettuce, pepper strips and corn cobs over the plates.
Drap the ham slices on the plates and pour the rest of the dressing over them.
Garnish the salad with the whole hazelnuts and the finely chopped chives.
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| Stuffed cherry tomatoes |
Ingredients:
1 cup of cherry tomatoes
100 grams of herb cheese with garden herbs
1/2 tablespoon gove mustard
100 grams of Huttenkase
salt
pepper
cayenne pepper
bowl of cress
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Preparation:
Cut the tops from the tomatoes and hollow them out with a teaspoon.
Sprinkle with a little salt and let them drain upside down on kitchen paper.
Grate the cheese and mix it with the Huttenkase, mustard, salt, pepper and cayenne pepper until a firm mass.
Fill the tomatoes with this.
Finally, place a tuft of cress on top of the filling and cover it all with the cap.
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| Carpaccio with parmesan cheese and pine nuts ( 4 people) |
Ingredients:
1 clove garlic, minced
1 dl olive oil
250 gr tenderloin
2 tablespoons of pine nuts
100 gr rocket (rocket herb) or watercress
2 tablespoons capers (jar)
125 gr piece of parmesan cheese
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Preparation:
Mix garlic with oil
Place the tenderloin in the freezer for a few minutes
Then cut into very thin slices
If necessary, place it between plastic wrap and gently crush it by hitting it with a rolling pin
Brush plates with garlic oil
Arrange tenderloin slices on plates
Roast pine nuts in a dry frying pan until golden yellow
Arrange arugula in the middle of the tenderloin
Garnish with pine nuts and capers
Slicing cheese over it at the table
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| Grilled pork tenderloin with orange marinade |
Ingredients:
4 pork tenderloins,
possibly salt,
for the orange marinade:
2 oranges,
3 tablespoons (olive) oil,
½ tablespoon of lemon juice,
2 teaspoons cayenne powder,
4 sprigs of sage or 6 leaves of fresh sage or 2 teaspoons of dried sage,
1-2 cloves of garlic.
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Preparation:
First make the marinade:
Wash 1 orange well and grate the peel into a bowl.
Squeeze the 2 oranges and add the juice to the orange zest.
Add the oil, lemon juice, cayenne pepper, sage and minced garlic.
Stir the mixture well and place the pork tenderloins covered in the marinade for about 3 hours.
Put the bowl in the refrigerator and turn the meat occasionally.
Roast the pork tenderloins under a hot grill for 10 - 15 minutes and brush the pork tenderloins again with the marinade while roasting.
Delicious with roasted potatoes and (lamb) lettuce. |
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| Turkey |
Ingredients:
1 young turkey
3 slices of white bread
300 gr sausage filling
2 onions
5 dl water
50 gr butter
1 leaf of laurel
1 teaspoon lemon juice
1 teaspoon dried sage
6 peppercorns
Freshly ground white pepper
Freshly ground nutmeg
parsley
50 gr butter
2 teaspoons cornstarch
salt
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Preparation:
Bring water with salt to the boil.
Put in the turkey neck, stomach and heart.
Put a peeled onion, a sprig of parsley, the bay leaf and the peppercorns into the pan.
Bring everything back to the boil and let it cook for an hour.
Strain the stock and keep it warm.
Rub the turkey inside and out with salt and pepper.
Chop an onion finely and fry until translucent.
Cut cubes from the toasted bread.
Put this together with the minced meat, onion and parsley in a bowl.
Finish it with salt, pepper, nutmeg and sage.
Fill the turkey with the stuffing and sew the hole closed.
Put the turkey breast side up in a greased pan.
Pour melted butter over the turkey.
Put foil over the pan and place in the oven for 2.5 hours at 80 degrees Celcius.
After 1.5 hours, remove the foil and pour plenty of gravy over it.
Pluck the meat from the neck and chop it finely with the stomach and heart.
Remove the pan from the oven and place it on the heat.
Remove the turkey from the pan and place it on a preheated dish.
Mix the rest of the stock into the gravy.
Pour some prepared cornstarch through the gravy.
Let it cook for a while while stirring and then add the chopped meat from the neck, stomach and heart.
Season with lemon juice, pepper, salt and sage.
Let the sauce continue to cook for a while.
Serve the sauce separately |
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| Christmas Chicken four 4 people |
Ingredients:
1 tangerine
1 whole chicken
2 sprigs of rosemary
2 twigs2 twigs
fresh thyme
50 grams of Christmas butter
400 grams of classic filling (for chicken)
2 fresh carrots
1 stalk celery
2 onions
1.5 tablespoon of wheat flour
1.5 liter vegetable stock from tablet
500 grams of cranberry sauce
1 kg roasted potatoes
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Preparation:
Preheat the oven to the highest setting. Halve the mandarin. Push the mandarin halves into the cavity of the chicken together with the herbs. Carefully create some space between the skin and the meat of the chicken with a spoon. Start at the sides just above the leg and work towards the chicken's breastbone and back to create a large space. Fill the space you made with the spoon with the Christmas butter. Press the sheet with your hands to spread the butter evenly. Remove the bottom leaves from the rosemary sprig and use it as a skewer to secure the skin around the cavity.
On the neck side, make a space between the skin and the meat and carefully fill it with as much filling as will fit. Pull the sheet over the hole and tuck in. Cover the chicken with cling film and store in the refrigerator for a while. Cut the carrot and celery into pieces. Cut the onion into quarters.
Distribute the carrots, onion and celery in a roasting tin that is slightly larger than the chicken. Place the chicken without cling film in the roasting tin and cover with aluminum foil. As soon as the chicken goes into the oven, turn the temperature down to 190 °C. Roast the chicken in the oven for 1 hour, or until the chicken is golden brown and cooked through.
After 1 hour, remove the aluminum foil so that the skin can become crispy. Roast the chicken for another 20-30 minutes, or until the chicken is golden brown and cooked through. Lift the chicken and hold the chicken tilted over the roasting pan so that the meat juices run out. Place on a tray and keep warm under a double layer of aluminum foil plus 2 tea towels.
Skim off any fat layer floating on the roasting pan with a slotted spoon and place the roasting pan over a low heat. Mash everything finely with a masher. Scrape the tasty caked-on bits from the bottom and mash them as well. Mix the flour into the puree little by little and then add the stock. Turn the heat up and let it cook for 10 minutes or until the gravy has thickened.
Pour the gravy through a sieve into a pan. Press the vegetables in the sieve well with a spoon to squeeze out all the flavors. Discard the contents of the strainer. Place the pan over low heat and keep the gravy warm until you serve the food. Cut the chicken, serve with the gravy, the stuffing balls from the oven, cranberry sauce, roasted potatoes and roasted or Christmas fresh vegetables. |
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| Pork tenderloin in mustard sauce |
Ingredients:
1 pork tenderloin of approximately 250 g
1 onion
1 clove of garlic
2 tablespoons of oil or 30 g: frying butter
1 heaping tablespoon of mustard
2 teaspoons finely chopped tarragon
1 glass of dry white wine
3 tablespoons crème fraïche
salt and freshly ground pepper
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Preparation:
Let the meat come to room temperature.
Chop the onion and garlic.
Heat the oil or butter in the frying pan.
Fry the pork tenderloin until brown on all sides and remove it from the pan.
Fry the onion in the frying fat until translucent and fry the garlic briefly.
Add the mustard and tarragon. Deglaze with the wine and stir in the crème fraïche.
Season the sauce with salt and pepper.
Put the pork tenderloin back in the pan and simmer over low heat with the lid on the pan for about 15 minutes. |
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| Beef Wellington / Tenderloin in dough ( 4-6 people) |
Ingredients:
600 gr tenderloin (middle)
2 tablespoons of oil
Salt
Pepper
1.25 dl dry red wine
For the filling:
200 g lean minced veal
1/2 teaspoon mustard
1/2 teaspoon salt
1 teaspoon green pepper
2 tablespoons of chopped parsley
1 teaspoon thyme
30 gr grated onion
1 tablespoon breadcrumbs
For the dough:
450 gr puff pastry (10 slices)
1 egg yolk
2 tablespoons whipped cream
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Preparation:
Rub meat with oil and let rest at room temperature for 30 minutes
In hot pan meat in ± Sear for 10 minutes on all sides
Turn regularly (do not prick)
Sprinkle meat on a piece of aluminum foil with 1 teaspoon salt and 1/4 teaspoon pepper
Pour wine into the cooking liquid and let it reduce by 2 tablespoons
Cover the tenderloin with it
Wrap in foil and let it cool thoroughly in the refrigerator
Mix all ingredients for filling
Roll out thawed puff pastry into a straight piece, 3 mm thick
In the middle ¼ iron part of filling
Place the tenderloin on top and spread the rest of the filling over it
Roll dough around meat, place seam side down in roasting pan
Cut out strips from leftover dough and place over the top
Beat the yolk with the cream
Brush the dough with it
Preheat the oven to 200 degrees Celsius.
Roast meat in the middle of the oven for 40-50 minutes until golden brown
Before cutting ± Let rest for 10 minutes
Serve with honey-thyme sauce and mushroom gratin |
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| Apples under puff pastry with vanilla ice cream |
Ingredients:
1 deciliter of amaretto (liqueur) or calvados
100 grams of raisins
4 gold nets
50 grams of slivered almonds
2 tablespoons of sugar (optionally brown sugar)
cinnamon
juice of 1/2 lemon
1 egg yolk, beaten
6 slices of puff pastry
Vanilla/ice cream
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Preparation:
Heating liqueur. Soak raisins in it.
Cut peeled apples into cubes.
Mix this with the slivered almonds, raisins, sugar, cinnamon and lemon juice.
Place in a buttered flat baking dish.
Roll out the dough into a large piece to cover the apple.
Cut the edge neatly and decorate the cake with the leftover dough into nice figures.
Keep covered in the refrigerator until use.
Preheat the oven to 225 degrees Celsius.
Brush the dough with the beaten egg yolk.
Bake the cake for 25 minutes until golden brown.
Let it cool slightly outside the oven.
Distribute into nice portions on plates with a scoop of ice cream on top and serve quickly. |
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| Christmas bomb |
Ingredients:
leaves of white gelatin
2 dl milk
0.5 dl water
200 g almond paste
200 g strawberries
200 g pitted cherries
4 dl whipped cream
2 tbsp. sugar
1 cake
5 tbsp. rum
Forest fruit sauce:
0.5 jar of forest fruit jam
1 dl port 1 orange
2 tbsp. lemon juice
1 hemisphere mold (capacity 2 l)
plastic wrap
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Preparation:
Soak the gelatin leaves in plenty of cold water.
Heat the milk with 1/2 dl of water, add the almond paste in parts and dissolve the squeezed gelatine in it.
Stir well and let the mixture cool until it becomes lumpy.
Halve the washed strawberries and mix them with the cherries in the almond milk.
Knock the whipped cream with the sugar until stiff and fold it in.
Line the tin with cling film. Line the inside of the mold with slices of cake.
Sprinkle half the rum over it.
Scoop the cream-fruit mixture into the tin and cover it with slices of cake sprinkled with the rest of the rum.
Put the bombe covered in the refrigerator for at least 3 hours.
Put the bombe onto a flat dish.
Remove the cling film.
Scrub the orange under running water.
Grater 1 tsp. of the peel. Juice the orange.
Heat the forest fruit jam with port, orange juice and zest and lemon juice.
Pour the slightly cooled sauce over the Christmas bombe. |
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| Chocolate mousse |
Ingredients:
4 leaves of gelatin
4 egg yolks
4 proteins
100 grams of sugar
150 grams of dark chocolate
1.5 dl. hot coffee
1/4 liter whipped cream
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Preparation:
Make strong coffee.
Let the gelatin soak.
Beat the egg yolks with the sugar until thick and creamy.
Knock the whipped cream until stiff.
Break the chocolate into pieces and melt them in the coffee (possibly over low heat).
Then mix in the squeezed gelatine.
Little by little, mix the chocolate/coffee mixture with the egg yolk mixture.
Create the whipped cream and egg whites onto the mass and fold in lightly.
Let the mousse set in the refrigerator.
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| Christmas pudding |
Ingredients:
20 grams of orange chips
grams of chopped ginger
25 grams of macaroons
25 gram ladyfingers
butter for greasing
1 apple
1 pear
1 knob of butter
lemon juice
3 dl milk
3 eggs
rum
30 grams of sugar
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Preparation:
Make the orange chips and ginger chips even finer.
Crumble the cookies or cut them into pieces.
Peel the apple and pear, remove the cores and cut the fruit into pieces.
Fry the apple and pear in the butter until golden brown and let most of the moisture evaporate.
Sprinkle the fruit with lemon juice and mix the chips, cookies and fruit pieces together.
Knock together milk, eggs and sugar.
Butter a high bowl with a capacity of approx. 1 liter and place the fruit mixture in it.
Pour the egg mixture on top and close the bowl with a lid.
Place the bowl in a pan of gently simmering water and let the pudding set for about 1-1½ hours.
Then pour the pudding onto a plate.
Heat some rum and light it.
Pour the burning rum over the hot pudding and serve immediately. Eat the pudding warm.
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| Christmas ice cream pudding |
Ingredients:
250 grams of tutti frutti
50 grams of raisins
1 large glass of apple juice
2 shot glasses of amaretto (almond liqueur) or rum
150 grams of ginger cookies or macaroons
250 ml + 125 ml whipped cream
4 tablespoons of sugar
chocolate sauce, homemade or from a bottle
whipped cream from the spray can if desired
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Preparation:
Line the mold crosswise with two wide strips of smooth foil to make it easier to pour the pudding.
Check the tutti frutti for seeds and cut the fruit into small pieces.
Put the tutti frutti with the raisins in a bowl.
Stir in the apple juice and the amaretto or rum and let it soak for a few hours or preferably overnight.
If possible, stir occasionally.
Break or cut the cookies into pieces.
Knock the whipped cream with the sugar until stiff.
Fold in the fruit with the soaking liquid and the broken cookies.
Spoon the mixture into the prepared tin.
Put the covered pudding in the freezer for at least one night.
Finishing:
Put the ice cream pudding in the refrigerator 30 minutes before serving.
Immerse the mold briefly in hot water and pour the ice cream pudding onto a flat dish.
Pour some chocolate sauce over it and garnish with rosettes of whipped cream, if desired. |
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| Christmas Breakfast or Christmas Brunch on Christmas Morning: |
A Christmas Day naturally starts with a Christmas Breakfast or Christmas Brunch.
Croissants, hot rolls, and of course Christmas bread.
Below more great ideas to start Christmas.
| Christmas bread |
Ingredients:
300 gr. raisins
3 parts orange juice
1 pack white bread mix
3 tbsp. margarine
2 eggs
flower
pieces of candied peel
1 tbsp. cinnamon
bag of coarsely chopped almonds
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Preparation:
Put the raisins in the orange juice.
Gently mix the bread mix with the margarine.
Stir in the eggs.
Knead the dough well.
Drain the orange juice and let the raisins drain well.
Sprinkle a little flour over the raisins.
Then knead the raisins into the dough.
Mix in cinnamon, pieces of candied peel and coarsely chopped almonds (to taste).
Save some almonds for garnish.
Then let the dough rise for thirty minutes.
Knead the dough well again after rising.
Brush it with a beaten egg and sprinkle some chopped almonds over it.
Bake the Christmas bread in a preheated oven at 225 °C in about 35 minutes.
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| Christmas stollen |
Ingredients:
200 grams of currants
200 grams of raisins
4 tablespoons of rum
1 pack of white bread mix
1 1/2 dl. lukewarm water
1 1/2 dl. lukewarm milk
25 grams of butter
2 bags of vanilla sugar
1 teaspoon lemon zest
50 grams of finely chopped big fat sauce
50 grams coarsely chopped walnuts
50 grams of peeled white almonds
1 egg yolk
200 grams of almond paste
2 tablespoons melted butter
powdered sugar
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Preparation:
Soak the currants and raisins in the rum.
Mix water, milk, butter, vanilla sugar and lemon zest into the bread mix.
Knead a smooth dough from this.
Let the dough rise, covered with plastic wrap, in a warm place for 10 minutes.
Then add the currants and raisins, which have been briefly dipped in the flour.
Add the biggarreaus and nuts and knead the dough thoroughly again.
Mix the beaten egg yolk into the almond paste.
Roll out the dough into a piece of 20 x 30 cm. and place it on the greased baking tray.
Place a roll of almond paste measuring just under 30 cm. in the center of the dough.
Fold one side of the dough lengthwise over the almond paste so that the other side of the dough extends slightly.
Press the dough together gently.
Let it rise covered with plastic wrap in a warm place for 20 minutes.
Preheat the oven to 190 degrees Celsius.
Brush the top of the dough with water.
Place the baking tray slightly below the middle in the oven and bake the stollen for 45 minutes until done and brown.
Place the bread on a rack, brush it with the melted butter.
Sprinkle icing sugar over the stollen just before serving. |
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Vánocka
Vánocka is a Czech Christmas bread, which is eaten on December 24. |
Ingredients:
500 g flour
125 g (cream) butter
100 g sugar
3 egg yolks
40 g fresh yeast
¼ l milk
50 g raisins
50 g slivered almonds
event. handful of walnuts (coarsely chopped)
1 bag of vanilla sugar
The grated lemon peel
pinch of sugar
A pinch of anise
1 egg
powdered sugar
saté sticks
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Preparation:
Put fresh yeast in a bowl and loosen it, add 1 tbsp sugar and 1 tbsp flour and mix.
Then add 1 cup of lukewarm milk and stir, let rise covered in a warm place.
In a large bowl, mix flour with a pinch of salt, lemon zest, vanilla sugar and lemon zest.
Heat the butter until it is thick, let it cool slightly, add the beaten egg yolks and the rest of the sugar.
Mix with flour and prepare into a firm dough (such as with Easter bread), sprinkle with flour and let rise further covered with a tea towel.
Preheat the oven to 185-200 C (depending on type)
Now knead raisins and part of almonds (or walnuts) into the risen dough and divide it into 9 pieces.
Make each piece into a long thin roll.
First braid 4 rolls, carefully place them on the greased baking tray (baking paper is also possible) and flatten the middle a bit by hand.
Place a braid of 3 rolls on top, flatten it a bit in the middle, leave the sides a little wider.
Place the 2 braided rolls above, pressing the ends at the bottom so that they do not come loose.
Let the bread rise for another 10 minutes, brush it with beaten egg and sprinkle with almond sprinkles.
Insert from above at a distance of approx. 8 cm saté sticks in it so that the top layers do not slide off during baking.
The baking time is 45-60 minutes, if you use a saté When you pull out the stick, you will feel whether the dough is already baked through and the stick is dry.
Sprinkle cooled Christmas bread with icing sugar.
Variation: instead of slivered almonds, mix coarsely chopped walnuts into the dough, use the shavings only for sprinkling. |
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| Grunneger Poffert 1 |
It is an originally Northern Dutch recipe, and is also found in other forms and compositions in the rest of the Netherlands.
You also sometimes hear the name "trommelkoek" which is almost the same.
The poffert pan is available in various sizes, the large one is 2 liters and the small one is 1.2 liters, some models may differ in terms of capacity.
The amount of ingredients below is based on the aforementioned formats.
This recipe comes from Grandpa Mollema, originally from Oldehove. Groningen through and through.
This savory bake is delicious for breakfast, lunch or simply for dinner.
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Ingredients for a large poffert:
500 gr. self-raising flour
1/2 ltr. milk
2 eggs
1 bag of vanilla sugar
1 tsp. baking soda
a little salt
100 gr currants
100 gr raisins
Ingredients for a small poffert:
250 gr self-raising flour
250 ml milk
2 eggs (this will be slightly richer)
1 bag of vanilla sugar
1 small teaspoon of baking soda
a little salt
60 gr currants
60 gr raisins
The baking soda used can be obtained at any drugstore.
Supplies:
What you definitely need is a poffert pan.
That's a kind of turban shape with a lid.
The batter goes in here and the poffert pan then goes into a larger pan with boiling water.
Au bain-marie. So the large pot should be one with a lid!
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Preparation:
First mix the milk with flour, baking soda, salt, vanilla sugar and the eggs into a smooth batter.
Grease the poffert pan with a thin layer of butter and sprinkle with a little breadcrumbs if necessary.
This is to prevent sticking, so you can easily release the poffert from the pan.
You simply wipe the breadcrumbs off the poffert when it is ready.
Then pour the batter into the poffert pan and add the currants and raisins.
And put the lid on the Poffert pan.
Let it stand for 10 minutes, then the currants and raisins will sink nicely into the batter.
In the meantime, make sure you have a very large pan ready on the stove, with water that is boiling.
You measure the amount of water by filling the pan with water while pressing the empty poffert pan against the bottom of the pan.
The water should cover approximately 80% of the poffert pan.
After those 10 minutes, lower the poffert pan into the water and put the lid on the large pans and let it simmer nicely.
Because the pan is closed, you ensure that the steam remains in the pan; you absolutely need that steam for cooking.
About two hours long. Depends a bit on the size. And yes, the water must continue to boil softly!
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| Grunneger Poffert 2 |
This recipe is for a traditional Groningen poffert, baked in a poffert pan.
You'll have to be patient, because it will need to sit on the stove for about two hours, but believe me: it's worth it!
A traditional poffert from Groningen is made in a special poffert pan, which is also called a water bath pan. A water bath mold consists of an aluminum baking pan with a lid. Different sizes are available, usually you can choose between one (sometimes 1.2 liters) or two liters. Please note: These shapes are often not suitable for the dishwasher due to their material. In addition, the temperature should not exceed 200 degrees Celsius.
You can also bake a Groninger poffert in the oven, this is a lot faster. Usually a turban shape is used. You need to cook the poffert in the oven for about 45 to 60 minutes at 160 degrees Celsius.
A poffert from the oven is usually slightly crispier and airier, this is because it can rise more and the sides become warmer. A poffert from a poffert pan is slightly denser in structure.
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You only need a few ingredients to make a Groningen poffert.
The most important are: self-raising flour, milk and eggs.
And raisins or currants are often added. Good people always do it half/half, so one half with raisins and the other half without.
Don't have self-raising flour at home? Then you can easily replace this with plain flour, with a teaspoon of baking powder.
Ingredients:
500 grams of self-raising flour
500 milliliters of milk
3 eggs
2 tablespoons of sugar
pinch of salt
butter and caster sugar
100 grams of currants (soak first)
Requirements:
Bowl to mix the batter
Poffert pan (with lid)
Large pan with lid
You may need a mixer to make the batter, but if you beat it hard with a whisk you will be fine.
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Preparation:
With the poffert mold in water:
1. Mix the flour, milk, eggs, sugar and salt in a bowl. Mix everything together well. Now add the currants if you want.
2. Grease the poffert tin with butter.
3. Then put the batter in the poffert tin and close it with the lid.
4. Place the mold in a large saucepan and fill it with water. Make sure that at least 80% of the mold is submerged in water.
5. Let the water boil gently and cook the poffert for about two hours.
In the oven:
1. Preheat the oven to 160 degrees Celsius.
2. Mix the flour, milk, eggs, sugar and salt in a bowl. Mix everything together well. Now add the currants if you want.
3. Grease the baking tin well with butter and pour the batter into the tin.
4. Bake the poffert for 45 to 60 minutes.
Serve the poffert hot or cold with some butter and light caster sugar, but it is also very tasty with syrup.
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| Grunneger Poffert 3 |
Fancy a piece of warm poffert? You probably have the ingredients at home and while the pofferpan simmers on the stove for 2 hours, you can continue with your activities. Then cut off a nice thick slice and eat the poffert with melted butter and a spoonful of sugar. This will make everyone at home happy.
This is also a real Groningen recipe with a few optional adjustments from Johan W. Koning. Have fun cooking! |
Ingredients:
500 g flour
1 sachet (15 g) baking powder
3 eggs
0.5 l whole milk
1 tbsp white caster sugar
Pinch of salt
150 g raisins, soaked in warm water (possibly with a dash of rum)
Optional: 1 tart apple in cubes and/or marrow of 1 vanilla pod
Supplies:
Large bowl,
Poffert pan with lid
Large pan with lid
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Preparation:
Put the flour and baking powder in a large bowl and add the milk and eggs.
Mix until a kind of thick pancake batter is formed.
Stir the white caster sugar and raisins (and optional: apple and/or vanilla pod) into the batter.
Grease the poffert pan with butter and dust it with some flour.
Don't forget to grease the underside of the lid as well.
Pour the batter into the poffert pan, close with the lid
And cook this in a bain marie: Place a large pan of boiling water on the fire and lower the poffert pan into the water.
Make sure that the poffert pan is 80% submerged in water. Put a lid on this pan and keep the water at a gentle boil and bake the poffert under the closed lid for about 2 hours.
Then remove the poffert pan from the water. Allow to cool slightly and slide the poffert onto a nice platter.
Tip: serve the poffert with brown sugar and melted butter or with syrup.
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| Grunneger Aaierbal (Groninger Eierbal /Eggball) 1 |
Many people only consider an egg ball to be a real egg ball
if it contains spicy herbs such as paprika and/or curry |
Ingredients:
5 eggs
dried parsley
paprika powder
curry powder
1 can of beef ragout
breadcrumbs
provincial herbs
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Preparation:
Heat the ragout a little in a saucepan and add the herbs
2 level teaspoons of parsley
1 level teaspoon of Provençal herbs
2 level teaspoons of curry powder
1/2 teaspoon paprika powder
Mix this well with a whisk.
As soon as the ragout starts to become a little more liquid, put it in a food processor and puree it until no chunks of meat are visible.
Put the ragout back into the saucepan over low heat and, while stirring constantly with a whisk, add enough flour little by little to create a dough-like substance.
As soon as you are ready, immediately take the pan off the gas and place it on a cool burner, or somewhere else.
Let the ragout cool down
Boil 4 eggs hard for 7 minutes, cool them and peel them. Also let the eggs cool. It is important that both the ragout and the eggs are at the same temperature!!
Cover the eggs with a layer of ragout, and then coat them with breadcrumbs.
Knock the 5th egg and pass the ball through it. then again through the breadcrumbs.
5 à Fry for 6 minutes at 180 degrees and you're done!
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| Grunneger Aaierbal (Groninger Eierbal) 2 |
| This recipe to make a real Grunneger Patty Ball is for people who don't like spicy herbs |
Are you going to make your own egg balls? Start three days in advance, because it takes some time to set in between.
With this recipe you make 4 large egg balls.
Ingredients:
For the ragout
65 gr wheat flour
1 tsp fenugreek powder (available at some health food stores and online)
1 tsp ground mustard seeds
32 gr unsalted butter
250 ml cold vegetable stock
4 medium eggs
For breading
60 gr flour
4 proteins
50 gr breadcrumbs
Further needed
flower, to pollinate
Sunflower or peanut oil, for deep frying
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Preparation:
Day 1:
For the ragout, sift the flour into a bowl. Add the fenugreek powder and ground mustard seeds. Melt the butter in a saucepan. Add the flour, fenugreek powder and ground mustard seeds all at once. Heat the flour mixture over low heat for 2-3 minutes while stirring.
Add the vegetable stock, bring to the boil and stir with a whisk. Season well with salt and pepper. Let it cook for a few minutes on low heat. Stir regularly.
Spoon the ragout into the oven dish, cover with cling film and let cool for 30 minutes. Let it set in the refrigerator for 24 hours.
Day 2:
Boil regular eggs for 5 minutes. Boil quail eggs for 2.5 minutes. Shock the eggs under cold running water and peel them. Pat the eggs dry with a clean tea towel.
Divide the ragout into 4 equal portions of approximately 80 g (medium egg) or 16 portions of approximately 18 g (quail egg). Dust your palms with some flour. Make balls from the ragout and flatten them.
Dust the eggs and your palms with some flour. Place one slice of ragout in the palm of your hand and fold it around the egg. Make sure that the egg is completely covered and the ragout is evenly distributed. Wash your hands after each egg, pat dry and dust with flour. Cover the eggs with cling film. Let it set in the refrigerator for 24 hours.
Day 3:
Put the flour for breading in a deep plate. Beat the egg whites in a second plate. Place the breadcrumbs in a third plate. Dip the egg balls successively in the flour, the egg and the breadcrumbs. Repeat so that the egg balls are double breaded.
And then fry the Groningen egg balls:
Heat the oil in a deep fryer to 170 °C. Fry the large egg balls for about 5.5 minutes and small egg balls for about 2 minutes and 45 seconds.
Note: Normally you fry at 180 °C. Never fry egg balls in oil with a temperature higher than 170 °C, otherwise the egg will not be warm on the inside and too brown on the outside. If necessary, use a kitchen thermometer if your deep fryer does not indicate the exact temperature.
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| Grunneger Eierball 3 |
A simple way to quickly make Egg Balls,
add herbs or seasonings of your own choice. |
Ingredients for 4 portions:
4 medium-sized free-range eggs
2 liters of frying oil
8 frozen beef croquettes
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Preparation:
Boil the eggs hard for 10 minutes, run them under cold water and peel them.
Meanwhile, heat the oil in a deep fryer or large pan to 170 °C.
Use 2 croquettes per egg ball.
Cut the croquettes open lengthwise and fold them around the peeled boiled egg.
Press firmly into a ball.
Fry the egg balls in batches for about 5 minutes until brown and done. 170 degrees Celsius.
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| White chocolate milk with spices |
What should definitely not be missing from your Christmas drinks repertoire is a delicious recipe for chocolate milk.
For me, chocolate milk goes with ice cream, snow, skating fun, Sinterklaas and Christmas.
Or when it's storming and hailing outside and you're sitting by the fireplace indoors enjoying a chocolate milk with whipped cream. Something like that.
In this case a delicious white chocolate milk with extra spices. You make this in the slow cooker.
And by 'simmering' for a nice long time, the flavors become extra intense!
It is chocolate milk and therefore sweet, but you may find this one too sweet (a matter of taste).
Then add some more milk to the slow cooker and let it heat up. Then it becomes a little less intense.
I think the quantity below is good for 6-8 generous mugs. |
Ingredients:
300 gr white chocolate
750 ml whole milk
750 ml whipped cream
1.5 tbsp pure vanilla extract
2 star anise
1/4 tsp cardamom
1/4 tsp ground nutmeg
3 cinnamon sticks
whipped cream to serve
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Preparation:
Break the white chocolate into small pieces and place in the bottom of the slow cooker.
Add all other ingredients (except the extra whipped cream).
Cover and cook on low for about 2 hours.
Stir every twenty minutes.
A skin will form at the top of the chocolate milk,
Just stir it and it will automatically disappear back into the milk.
You can keep it warm in the slow cooker for a few hours.
Serve each cup with a dollop of whipped cream
and sprinkle with some cinnamon powder.
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| Gluhwein (with or without alcohol) |
Christmas also includes Gluhwein - and this is a very tasty Gluhwein.
Super easy to make and always a favorite.
There is also an alcohol-free variant if you want to let the children join in!
In the Netherlands, this warm wine is of course also known as Bisschopswijn.
It was and is mainly drunk around Sinterklaas.
Traditionally it contains red or white wine, cinnamon, star anise, cloves and orange peels.
So not necessarily very different from mulled wine, except that the Austrian variant apparently also contains other citrus fruits.
This version for making your own mulled wine contains several types of citrus,
but of course you can also only put orange in it.
To make the mulled wine, preferably use a good wine. A cheap wine does not give the right result.
Don't think it will be fine because that is disappointing.
Just have a nice wine. Not a very expensive one, but a good mid-range car. |
Ingredients:
With alcohol
1 liter chianti
3 tbsp sugar or to taste
1 mandarin peel of 1
1 lemon peel of 1
1 lime peel of 1
1 mandarin juice from the
4-5 cloves
3 star anise
2 stick of cinnamon
Without alcohol
500 ml cranberry juice
100 ml orange juice
400 ml apple juice
peel of 1 orange
2 cinnamon sticks
2 star anise
3 cloves
3 cardamom pods
1 teaspoon vanilla extract |
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Preparation:
Alcoholic version
Put the sugar in a saucepan and add a little of the wine.
Bring to the boil and stir until the sugar has dissolved.
Add the peels and spices. Pour in the rest of the wine
and let it warm up thoroughly. (maximum 70°C)
Note: it should no longer be boiling. You don't want all the alcohol to evaporate.
Turn off the heat and cover the pan.
Allow all the flavors to fully absorb and reheat the wine just before serving.
Alcohol-free version
Put cranberry juice, orange juice and apple juice in a saucepan
and add the orange peel, cinnamon sticks, star anise, cloves and cardamom.
Add the vanilla pod or vanilla extract and bring to the boil.
Let this simmer gently for about ten minutes.
Serve hot.
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| Eggnog (eggnog) |
You may mainly know eggnog as that drink your grandmother drank,
She usually had eggnog with whipped cream on birthdays.
And she would spoon it out of her glass,
because the average lawyer was (is) too fat to drink.
This cocktail is made with amaretto and milk, making it suddenly drinkable. |
Ingredients:
600 ml eggnog
200 ml amaretto
200 ml whole milk/whipped cream
Cinnamon sticks to serve
Pinch of cinnamon to top
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Preparation:
Mix the eggnog with the milk and the amaretto.
Shake well so that everything is nicely mixed into an even whole.
Serve the cocktail ice cold with a cinnamon stick in it
and possibly a pinch of cinnamon on the cocktail.
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| Apple juice with spices |
Also one without alcohol.
It looks like mulled wine, but is slightly different.
Let the flavors absorb for a long time for the best effect. |
Ingredients:
1 liter organic apple juice
1 stick of cinnamon
1 piece of ginger of about 5 cm
3 cloves
1 star anise
1 orange peel plus a little juice
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Preparation:
Heat the apple juice to boiling point
and add all the spices and the orange juice and zest.
Let everything simmer quietly for about ten minutes.
Let it cool and drink lukewarm or cold.
(remove the spices before drinking!) |
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| Pina Colada |
This variation on the pina colada is without alcohol (for the children).
He's delicious.
And of course in the winter cold around Christmas
then it is also very tasty and warming with a dash of rum. |
Ingredients:
250 ml coconut milk
200 gr fresh pineapple (Del Monte)
1 tbsp lime juice
1 large banana
Crushed ice optional. It's nice but not necessary |
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Preparation:
Put the coconut milk, fresh pineapple, lime juice and banana in a blender and blend until you have a smooth mixture.
Serve immediately with ice cubes or crushed ice or take it with you.
If you take it with you in a bottle, shake it well before use.
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| Eggnog 2, also called Eggnog |
Eggnog, also called eggnog, is a typical American drink,
that people drink a lot during the holidays. Eggnog is a cocktail that you mix with cognac, egg and milk.
Unfortunately, we don't have a ready-made version of this in the Netherlands yet, so keep shaking! |
Ingredients for 4 glasses of eggnog:
700 ml whole milk
250 ml cream
5 egg yolk
130 grams of sugar
3 cinnamon sticks
1 vanilla pods
And don't forget: 5 teaspoons of rum!
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Preparation:
Mix the milk with the egg yolk and sugar
Add the cream while stirring
Add the cinnamon sticks and the vanilla pod
and add the rum while stirring
Let the vanilla and cinnamon sticks soak in for a while
then remove the remains thereof. |
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| Amaretto Sour |
Hmm, the smell of macaroons is already approaching you.
Amaretto is an Italian liqueur and tastes like macaroons.
A perfect drink for Christmas in that regard! |
Ingredients:
Disaronno Amaretto,
Cranberry juice,
Spa red
Lime.
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Preparation:
Use the cocktail shaker and add 1 part Amaretto, 1.5 parts Cranberry juice and 1.5 parts Spa Red.
Then add a good dash of lime juice and shake!
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| Spicy Chocolate Coffee with Cardamom |
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Ingredients for 4 people:
100 milliliters of whipped cream
1 teaspoon cocoa powder
1 pinch of cinnamon powder
1 teaspoon icing sugar
1 cardamom pod
150 milliliters of whole milk
50 grams of dark chocolate (chopped)
1 tablespoon brown caster sugar or
1 tablespoon of cane sugar
4 cups of espresso coffee or
4 strong coffee
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Preparation:
Knock the whipped cream with the cocoa, cinnamon and icing sugar until stiff and place in the refrigerator.
Crush the cardamom pod and bring it to the boil with the milk in a (sauce)pan.
Remove the pan from the heat source and beat in the chocolate and sugar with a whisk until everything has melted.
Remove the cardamom and divide the chocolate milk among 4 mugs.
Pour over the coffee and serve with a generous dollop of whipped cream.
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| Christmas Punch |
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Ingredients:
20 cl Dark rum
20 cl Dom Benedictine
10 cl Creme de Cassis or Creme de Mure
50 cl Sparkling wine
Orange slices 1 orange
Raspberries half cup
Cranberries
Star anise
Supplies:
Punch scale
Bar buddy
Punch spoon |
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Preparation:
Start with a nice punch bowl
Fill this with approximately 1 liter of ice cubes
Add all the fruit
Now add the dark rum and the Dom Benedictine with a bar buddy
Finally the sparkling wine (cava, prosecco or champagne that you have left)
Finally the Creme de Cassis for the color
Just stir with your punch spoon
Serve up fruit in beautiful coupe or dessert glasses
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| Other Snacks, Cookies, etc.: |
After the extensive breakfast, the time for drinking coffee and tea will undoubtedly follow.
And the traditional Christmas wreaths and other cookies and Christmas pastries should certainly not be missing.
And how nice is it to hang the Christmas wreaths and other cookies as decorations on the Christmas tree,
and that the children can eat that decoration later.
| Christmas Wreaths |
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Ingredients:
200 grams of flour
100 grams of caster sugar
150 grams of butter or margarine
yolk from 1 egg
1/2 beaten egg
150 grams of almonds or sugar
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Preparation:
Mix the flour with the butter, caster sugar and egg yolk.
Roll out the dough on a floured table to a thickness of about 1/3 cm.
Cut out wreaths from this (possibly using a cookie cutter).
Make a small circle in the middle of the wreaths.
Place the wreaths on a baking tray greased with butter and brush them with the beaten egg.
Finally, sprinkle them with the almonds or sugar.
Bake the wreaths for 20 minutes at 180°C. C in a preheated oven. |
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| Christmas Stars |
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Ingredients:
350 grams of self-raising flour
3 teaspoons of cinnamon powder
200 grams of butter
100 grams of sugar
2 teaspoons grated orange peel
For the garnish:
250 grams of powdered sugar
1/2 teaspoon cinnamon powder
3 tablespoons of orange juice
1 tablespoon of finely chopped orange slices
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Preparation:
Grease the baking tray. Preheat the oven to 170 degrees.
Mix the self-raising flour with cinnamon powder.
Add the butter and mix into a crumbly mixture.
Knock in the egg and stir it into the flour mixture with the sugar and orange zest.
Knead everything into a cohesive dough.
Roll out the dough on a floured work surface to a maximum of 1/2 cm. thickness.
Cut stars out of the dough and place them on the baking tray.
Bake the star cookies in the middle of the oven for 12 minutes until done and light brown.
Mix the icing sugar with cinnamon and orange juice to form a thick glaze.
Brush the cookies with the icing. Decorate the stars with orange slices. |
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| Swedish Christmas Cookies (Pepparkakor) |
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Ingredients:
1.5 dl melted butter
1.5 dl dark syrup
1.5 dl white caster sugar
1.5 dl brown caster sugar
1 egg
2 teaspoons each of cinnamon, ginger powder, clove powder and cardamom powder
1.25 tablespoon of salt
1 kilo of wheat flour
Nice cookie cutters, Christmas figures if you prefer. |
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Preparation:
Heat the butter and syrup, and stir in the other ingredients.
Leave the batter overnight - covered with a tea towel - in a cool place.
Preheat the oven to 175-200 degrees Celsius.
Roll out the dough thinly (if you want to make large cookies, not too thin!) on a floured surface.
Cut out figures.
Bake the cookies for about 5 minutes (a little longer for large cookies) on baking trays covered with baking paper.
Make cookies with a hole in the top, and hang them on the Christmas tree with a beautiful ribbon.
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Christmas sticks
A very delicious Christmas cookie made from puff pastry filled with almond paste and topped with almonds and candied cherries. |
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Ingredients:
4 slices of frozen puff pastry
200 gr almond paste
2 egg yolks
16 halved almonds
green and red candied cherries
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Preparation:
Let the puff pastry thaw.
Cut the slices into four strips.
Stir 1 egg yolk into the almond paste and divide the paste into 16 equal portions.
Make rolls of this as long as the puff pastry strips.
Preheat the oven to 200°C. Place a roll of almond paste in the center of each piece of puff pastry and fold the puff pastry around it.
Seal the edges with water.
Press half an almond into each stick and brush with the other beaten egg yolk.
Bake the cookies for ± 10-12 minutes until they are golden brown.
Let them cool and garnish with the candied cherries. |
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| Snowstar |
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Ingredients:
25 gr soft butter
125 gr sugar
2 bags of vanilla sugar
4 eggs
salt
100 gr flour
1 teaspoon baking powder
60 g light brown roasted coconut grater
3 tbsp raspberry or cherry jam
- possibly also real cherries (without pits) or real raspberries
5 dl whipped cream
2 bags of whipped cream stiffener
40 - 50 gr coconut grater
sifted icing sugar
springform pan (diameter 28 cm)
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Preparation:
Preheat the oven to 175 degrees C.
For the dough: Cream the butter until creamy and gradually add the sugar,
Stir in 1 bag of vanilla sugar, 4 egg yolks and salt.
Mix and sift the flour and baking powder and stir in together with the roasted coconut grater.
Knock the 4 egg whites until stiff and fold into the dough mixture.
Grease the springform pan and spoon the dough into it, smooth it out.
Place the pan on the rack in the preheated oven and bake the cake for 30 minutes.
Cut the cooled cake crosswise once.
For the filling: Cover the bottom half with the jam of your choice.
If necessary, add real fruit, slightly higher in the center than at the edges.
So that the top one tilts slightly when it comes into contact with it
like
The top half with six cuts (star shape) in the middle,
Carefully cut in half the height.
Knock the whipped cream for 1/2 minute and then sprinkle in 1 bag of vanilla sugar and 2 bags of whipped cream stiffener and beat the whipped cream until stiff.
Spread half the whipped cream over the jam and the fruits,
Cover the bottom half of the cake with the top crust (press the edges so that they puff up and the star opens)
and cover the cake with the rest of the whipped cream and sprinkle with grated coconut.
Shortly before serving, sprinkle the top with the sifted icing sugar.
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| Kleyner (Typical Danish Christmas cookie) |
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Ingredients:
400 grams of flour
165 grams of margarine
165 grams of sugar
2 eggs
grated zest of a lemon (possibly replaced by cardamom)
3 á 4 tablespoons of milk
deep fryer
cutting knife
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Preparation:
Mix all ingredients thoroughly and let rest for a few hours in the refrigerator after mixing the dough
Cut out Kleyners, for this you make a parallelogram of about 8 cm long and 3 cm high.
Make a small incision in the center of the parallelogram.
Pull one corner of the shape through the cut so that you get a kind of bow.
Let it rest again after cutting out, frying a few at a time in oil at about 180 degrees Celsius.
When the cookies turn a good brown color, remove them from the fat and let them drain on kitchen roll.
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| Christmas strudel |
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Ingredients:
125 gr flour
A pinch of salt
2 tablespoons melted butter
1 egg yolk
500 gr sour apples
100 gr walnuts
100 gr raisins
1 teaspoon cinnamon
50 gr sugar
The grated zest of 1 lemon
4 tablespoons melted butter
100 g crumbled light (rye) bread
powdered sugar |
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Preparation:
Knead a smooth dough from the flour, some salt, 1 tablespoon of melted butter, egg yolk and a few tablespoons of water.
Brush the dough ball with the rest of the melted butter and let it rest covered for a few hours in the refrigerator.
Chop the nuts coarsely. Wash the raisins and let them drain. Peel the apples and cut them into pieces.
Roll out the dough as thinly as possible on a floured countertop or wooden board.
Stretch the dough by hand until the dough is almost transparent.
Brush the cloth with melted butter and sprinkle the (rye) bread crumbs over it.
Place the strudel with the seam side down on a baking tray.
Brush it with melted butter and bake it in the preheated oven for about 45 minutes.
Sprinkle the strudel generously with icing sugar before serving.
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| Butterstollen |
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Ingredients:
150 gr raisins
currants
6 tbsp rum
125 milk
500 gr flour
42 gr yeast
125 sugar
200 gr soft butter
salt
cardamom
Allspice
nutmeg
50 gr liquid butter
50 g icing sugar
Supplies:
greased baking tin, preheated oven to 180 degrees Celsius |
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Preparation:
Mix raisins and currants with the rum.
To heat milk,
Mix the flour, yeast, 1 tsp sugar and half the milk in a flour well.
Let it rest covered for about 30 minutes.
Knead in the rest of the ingredients and herbs.
Let it rest for about 60 minutes.
bake in the oven for 60 minutes,
When cooled, brush with liquid butter and dust with icing sugar
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| Christmas stump - Buche De Noel |
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Ingredients:
For the biscuit dough:
6 egg yolks
80 g sugar
1 pinch of salt
The grated zest of 1/2 unsprayed lemon
3 proteins
20 g cornstarch
60 g flour
For the chocolate cream:
250 g weak butter
30 g cocoa powder
50 g bitter chocolate
2 eggs
3 egg yolks
170 g sugar
1 baking tin with baking paper for lining
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Preparation:
For the sponge cake batter, beat the egg yolks with about 1/3 of the sugar, some salt and the lemon zest until frothy.
Knock the egg whites until stiff, gradually add the rest of the sugar and continue beating until the egg whites are firm to cut.
Stir the yolk foam into the beaten egg white with a wooden spatula and then stir in the sifted flour-cornstarch mixture.
Line the baking tin with baking paper.
Spread the biscuit batter evenly over it and leave it in a oven at 220°C. Bake in preheated oven for 8-10 minutes until golden brown.
Place the slice of cake on a slightly damp cloth, cover it with a second slightly damp cloth.
Let it cool.
In the meantime, make the cream.
Beat the butter with the cocoa powder and the melted, still lukewarm chocolate until frothy.
In a second bowl, beat the eggs with the egg yolks and the sugar with a hand mixer or whisk over a water bath until the mixture is lukewarm.
Remove the bowl from the water bath and continue beating until the mixture is cold.
Then stir the egg mixture into the foamy butter-chocolate mixture.
Carefully remove the paper from the slice of cake and spread approximately two-thirds of the chocolate cream over it.
Cut a strip of approximately 10 cm from the slice of cake and form 2 small rolls that form the twigs when finished.
Roll the rest of the cake into a log and spread the rest of the cake over it.
Apply a tree bark pattern to it with a fork or a decorating comb and attach the two similarly processed small rolls to it.
Then garnish the tree trunk as you wish.
For example, with little foam mushrooms and Christmas leaves made of green colored marzipan. |
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