Noord-Holland

https://www.laurasbakery.nl/weespermoppen/ 

Weespermoppen

20 People

INGREDIENTS

• 150 grams of almond flour

• 150 grams of fine granulated sugar + extra

• 1 egg (M)

• lemon zest of ¼ lemon (optional)

• Chocolate sauce

INSTRUCTIONS

1. Put the almond flour and 150 gram sugar in a bowl and add the egg and lemon zest. Stir or knead it into a smooth paste and wrap in cling film. Place in the fridge for at least an hour, but overnight is even better to let the food rest.

2. Cut the almond paste in half and make two thick rolls. Sprinkle sugar over your work surface and make a sausage of about 20 cm in length from each roll that you roll out through the sugar. This way, the food will not stick to your hands and your weesper moppen will get a nice sugar coating.

3. Cut the sausage into 2 cm thick slices and push both cut surfaces a little longer into the sugar. Place on a parchment-lined baking tray and bake in a preheated oven at 200 ° C (top and bottom heat) for 8-10 minutes or until they have a golden brown edge. Let cool on a wire rack.

4. Do not bake these cookies too long, because then they will become too hard and that is not tasty. An orphan puppet is nice and crispy on the outside and creamy on the inside. Just like the filled apple cakes, these weesper moppen were used up very quickly.

 

Zuid-Holland

https://www.francescakookt.nl/dag-3-voor-5-euro-zelfgemaakte-kapsalon/ 

Kapsalon

What you need for 2-3 persons

- 500gr potatoes

- 1 clove of garlic, unpeeled

- 1 onion

- 250gr lamb shawarma

- 1/2 cup of mushrooms

- 1/2 bag of grated matured cheese

- 1/2 iceberg lettuce

- 2 tomatoes

- sunflower oil

- salt

Directions

Peel the potatoes with a vegetable peeler and cut them into fries. Crush the garlic clove with a knife. Fry the fries together with the garlic until brown and crispy in the way you prefer fries. This can be done in the deep fryer or just in a pan. Look here for a recipe if you don't have a deep fryer. Drain the chips on kitchen paper and season with a little salt. Preheat the oven to 200 degrees. Chop the onion and slice the mushrooms. Heat a dash of sunflower oil in a frying pan and fry the onion in it until it is translucent. Add the shoarma and fry for about 8 minutes until crispy. Add the mushrooms and fry for another minute. Take an oven dish and spoon the fries on the bottom. You scoop the shoarma mixture over it. Sprinkle a generous amount of cheese over it and then put it in the oven for about 15 minutes until the cheese layer has completely melted and is brown. In the meantime, wash and chop the iceberg lettuce. Cut the tomato into small pieces. Finally, sprinkle with the lettuce and tomato and the kapsalon is ready to serve. Delicious with homemade garlic sauce .

 

Zeeland

http://www.worldcook.net/Cooking/Bread/BR-Bolus.htm

Zeeuwse bolus Sweet roll

• 500 GRAM FLOUR

• 2 TEASPOONS YEAST

• 2 TEASPOONS SALT

• 1 1/4 CUP MILK

• 50 GRAM BUTTER

• 1 EGG

• 50 GRAM BROWN SUGAR

• 1/2 TSP CINNAMON

Mix flour, yeast, salt, milk, butter, and egg together and knead for ten minutes. Allow the dough to rise one hour and roll it out to a rectangular shape with a length of 35 centimeters. Mix the sugar with the cinnamon and sprinkle half of that mixture on top of the dough. Cut the dough into 12 long strips and roll each strip into a bread roll. Sprinkle the rest of the sugar-cinnamon mixture on top. Let the rolls rise another 45 minutes and bake them for 25 minutes at 200 degrees Celsius.

 

Noord-Brabant

http://www.worldcook.net/Cooking/Cakes/CA-StJohnsCake.htm

St John's cake

• 300 GRAM RYE FLOUR

• 1/4 CUP BUTTERMILK

• 1 CUP HONEY

• 1 TSP BAKING POWDER

• 1 TBSP BISCUIT SPICES

• 2 TBSP COARSE SUGAR

Mix all ingredients except the coarse sugar well together and whisk about 5 minutes. Pour the batter into a grease cake tin. Sprinkle with coarse sugar. Bake the cake one and a half hour at 150 degrees Celsius.

The anniversary of St John the Baptist is celebrated on the 24th of June, which also marks the beginning of summer. Many people still lit St John's fires to celebrate.

 

Utrecht 

http://www.worldcook.net/Cooking/Cakes/CA-Kelekoek-Eng.htm

Kelekoek

• 300 GRAM SELF RAISING FLOUR

• 1 CUP MILK

• 1 EGG

• 50 GRAM SOFT BUTTER

• 100 GRAM RAISINS

• 200 GRAM BROWN SUGAR

• 1/2 CUP BREAD CRUMBS

Roll the raisins though a tablespoon of flour. Mix the rest of the flour with the milk, egg, butter and sugar. Finally add the raisins. Dust a greased cake tin with bread crumbs and pour the batter on top. Bake for 40 minutes in the oven at 165 degrees Celsius.

 

Flevoland

https://www.smulweb.nl/recepten/331217/Polderkoek 

FLEVOLAND POLDER CAKE

 

200 grams of wheat flour,

 1 egg, 

3 deciliters black coffee, 

2 deciliters milk, 

pinch of salt, 1

2 thin slices of smoked and dried fat bacon.

 

Make a pancake batter by first sifting the flour over a bowl and then stirring in the egg. Then add the coffee and milk in small dashes while stirring. Make sure you get a smooth and lump-free batter. Fry 3 slices of bacon in a frying pan and pour some of the batter on top. Let the cake brown slowly until the top is dry. Then turn and bake the other side nicely brown. These cakes are eaten with some sugar syrup.

 

Friesland

https://www.culy.nl/recepten/briochewentelteefjes-met-bacon-en-banaan/ 

Frisian sugar bread

INGREDIENTS

8 slices of bacon

200 ml of milk

1 egg

1 teaspoon of cinnamon

Butter (for baking)

4 thick slices of brioche

1 banana (sliced)

Maple syrup

Fry the bacon in a non-stick frying pan until golden brown on both sides for a few minutes and drain on kitchen paper. 

Beat the milk with the egg and cinnamon in a bowl or measuring cup. Pour the mixture into a deep plate.

Heat some butter in a frying pan over medium heat. Briefly swirl the brioche slices through the milk-egg mixture.

Because brioche is so fluffy it can quickly become soft and limp, so use a spatula to scoop the brioche into the frying pan.

Fry the slices until golden brown on both sides. Divide the French toast between 2 plates and garnish with the fried bacon,

 banana slices and a pinch of cinnamon. Pour maple syrup over it and serve immediately.

 

 

Groningen

https://uitpaulineskeuken.nl/2012/09/groninger-poffert.html 

Poffert

INGREDIENT

500 gr self-raising flour

3 eggs

0.5 liter milk

2 tbsp white caster sugar

Pinch of salt

100 gr raisins

Melted butter

Brown caster sugar

DIRECTIONS

Put the flour in a bowl and add the milk and eggs little by little. It's basically the same as making pancake batter, but much thicker.

Add the sugar and mix the raisins into the batter.

Grease the poffert pan with baking spray or butter.

Pour the batter into the tin and cook it au bain marie. Put a large pot of water on the fire and let it boil. Make sure that the poffert pan is 80% submerged. Let it boil gently.

Cook the poffert in about 2 hours.

Serve the poffert with brown sugar and melted butter.

 

Poffert is a typical Groningen regional dish, it is a kind of bread cake that you bake au bain marie

 

Drenthe

Kniepertjes Dutch waffles

http://www.worldcook.net/Cooking/Cookies/CO-AlmondCurls.htm 

• 250 GRAM FLOUR

• 100 GRAM SUGAR

• 100 GRAM BUTTER, soft

• 2 EGGS

• 1 TSP VANILLA SUGAR

Mix all ingredients well and form around 25 balls. Bake them in a waffle iron until they are golden brown.

 

Overijssel

https://www.buitenleven.nl/recept-twentse-kozak/ 

Cossack

20 g melted butter

 3 eggs 

70 g granulated sugar 

50 g flour, sifted 

10 g cornflour 

125 ml of whipped cream 

1 jar of raspberry or strawberry jam 

1 bar of milk chocolate 

powdered sugar

 baking paper 

baking tray

A sweet treat from the baker in the East of the country is the Twente Cossack. A biscuit slice with filling, rolled up and then covered with chocolate on the flat sides.

Preheat the oven to 220 ° C. Melt the butter and set aside. Line the baking pan in advance. Split the eggs (keep the yolks as well) and beat the whites with the granulated sugar to a firm foam. The mixture is only good when it shines and the peaks remain. Beat the egg yolks separately and toss them very carefully into the egg white mixture. Fold in the sifted flour and the cornflour first, followed by the melted butter. Divide this airy mixture over a baking tray lined with baking paper, so that an approximately 1 cm thick layer is formed. Place the baking tin for about 10 minutes in the preheated oven. Keep a close eye on the baking to prevent burning. Remove the plate from the oven and sprinkle it with icing sugar. Then turn the baking pan over a clean tea towel, remove the baking pan and let it cool down. Meanwhile, heat the jam on a low heat. Beat the whipped cream with a little sugar to a stiff mixture. When the baking has cooled, remove the baking paper and spread the warmed jam and whipped cream on the slice. Roll up the slice gently but tightly with the shortest side on the open ends.Place the roll on baking paper, fold it well and let it stiffen in the refrigerator for more than 30 minutes. Meanwhile melt the chocolate. Finally, cut slices from the roll and spread it on both sides with the melted chocolate.

Gelderland 

Arnhem girls - sugar cookies

Ingredients

1⅓ c. flour (I actually used 1 c. all purpose and ⅓ c. white whole wheat the first time I made them, which was nice)

½ c. milk

Few drops orange or lemon juice

½ packet active dry yeast (about 1 tsp)

4 ounces salted butter, cut into 5 slices

Swedish Pearl Sugar (about a cup) OR turbinado sugar

Instructions

Mix the flour, milk, yeast and citrus juice together until combined. With the mixture on high speed, beat in the butter, one slice at a time, until it's all incorporated. Wrap the dough well, and refrigerate overnight.

Preheat the oven to 275 degrees.

Scatter the pearl sugar generously on a rolling surface, and roll out the dough to about ¼ inch thick, sprinkling the dough with more pearl sugar to keep it from sticking to the rolling surface or the rolling pin. Using a cookie cutter (Oval is the traditional shape -- I used a circle which got pushed into an oval when I transferred to the baking sheet, but I'd also use a pastry cutter to cut these into diamonds), cut the dough into shapes, and transfer them to a cookie sheet lined with parchment paper or silpat.

Bake for 30-45 minutes until "lightly golden" -- they will crisp as they cool. Enjoy! And while you're enjoying them with tea, get started on your next batch. You wouldn't want to run out.

 

They were conceived in 1829 by the Arnhem baker Hagdorn of the Van Zalinge company. He made a crunchy oval-shaped biscuit from yeast dough, sprinkled with sugar.

 

Limburg

Limburg cherry flan

Ingredients 

250 g plain flour 

40 g caster sugar 100 ml milk 

25 gbutter, melted, plus extra for brushing tin 

1egg 

7 g sachet dry yeast 

pinch salt 

300 ml cherry juice (if there isn't enough juice with the cherries, add some water) 

50 g(⅓ cup) cornflour 

55 g(¼ cup) caster sugar 

700 g drained bottled sour cherries (see Note) (Buy more than needed to achieve drained weight.)

 

Instructions: 

Preheat oven to 180ºC. Brush a 23 cm fluted tart tin with melted butter and line the base with baking paper. Mix flour with sugar with an electric mixer using a dough hook. Place milk and butter in a small saucepan over low heat until just warm (not too hot, just so the butter is runny), then add yeast and stir. While running the mixer slowly, add the milk mixture and egg – don’t mix too fast or mixture will become lumpy. Mix with the machine for 5 minutes, or until smooth. Add the salt and mix again for 5 minutes. Rest, covered with cling film, for an hour until the dough doubles in size. Work it quickly to slap it down and then cover it with a damp cloth and set aside for another hour to double in size. Roll out two-thirds of the dough to 30 cm diameter on a lightly floured surface. Wrap pastry gently around a rolling pin and transfer to the tart tin, ensuring it goes well into the corners and trim the sides to the top of the tin. Roll out the remaining pastry to 23cm diameter on a floured piece of baking paper and randomly cut holes in the top pastry. Cover and refrigerate. Place cherry juice, cornflour and sugar in a saucepan, whisking until cornflour has combined. Place over medium heat, whisking and stirring (to get into the corners of the saucepan) constantly until liquid has thickened. Add the drained cherries and stir to combine. Transfer to a bowl and set aside to cool. Brush the top inside the edge of base pastry with a little water to help seal the join. Add the cherry mix into the base and spread out. Using a rolling pin, transfer the top pastry, press the two pastries together then trim around the edge of the tin. Bake for 25-30 minutes, or until pastry is golden and cooked through. Dust with icing sugar to serve.

 

Maria Hubertina Hendrix, a baker from Weert, made the pies known throughout the Netherlands. At the beginning of the twentieth century she sold her 'Weerter vlaaitjes' to train passengers at Weert station.