I am the lucky girl who gets to live in a city with a relatively large Dutch community. This means they have an actual store that caters towards those who miss their homeland as much as I do. This means I get to have all the Dutch goodies in the world.
Like when was the last time you had pepernoten or hagelslag since having left the Netherlands? Are any of you actually Dutch? Well I haven’t had pepernoten since last November when mom and I flew back to Holland while renewing our visa’s for in South Africa. We stocked up on pepernoten, kruidnoten, stroopwafels, Pickwick tea, and Wilhelmina mints and brought a whole bunch home to SA.
Well this November we went to the Dutch bakery in the city. Yes, it isn’t as amazing as going to the Netherlands, but instead we just went to our local store. I felt the great need to introduce my boyfriend to what I call delicious treats from the Netherlands.
I’ve now introduced him to hagelsag and he loves it. He says he prefers the dark chocolate hagelsag over my childhood favourite, the colorful one.
So having just introduced him to the goodies of my country, I thought I should do more.
Growing up my favourite dish was stamppot. Stamppot is best described as a potato and vegetable casserole which is mostly paired with meat.
My favourite was stamppot zuurkool, this being sauerkraut casserole. When I was a kid it was with delicious meat sausages but as I do not eat red meat anymore I’ve altered the recipe a bit.
- 10 potatoes, peeled and chopped
- 1 tablespoon butter
- ¼ cup non-dairy sour cream
- Salt and pepper to taste
- 1 package of sauerkraut, drained
- 6 rashers of turkey bacon
- 3 chicken sausages, chopped
In a large pan, boil your peeled and chopped potatoes for at least 20 minutes until potatoes are easily poked with a fork.
Drain water and beat potatoes with an electric mixer or potato masher. Add sour cream, salt, and pepper until potatoes are at desired flavour.
Spoon mashed potatoes into an ovensafe glass container and set aside.
Take three of the rashers of bacon and slice into pieces and begin to cook in an oiled frying pan. As bacon begins to brown, add sauerkraut to the mix and cook until heated through.
Once sauerkraut is cooked, spoon onto potatoes.
In same frying pan, cook last three rashers of bacon and chicken sausages and cook until both are browned.
Once cooked, spread onto sauerkraut and pop dish into the oven to heat stamppot thoroughly.
Remove and enjoy!
The recipe that I followed wasn’t one from an online recipe, but from my own recollection (with the help of my mother through questions) of my favourite dish.
I am so glad I made this as we both loved it so much. He had up to three servings! Completely finished whatever leftovers I was hoping to have! Oh well, he was a happy camper after supper.
We’ve been indulging in all sorts of Dutch goodies now. We actually feel the need to return to the Dutch bakery soon and getting more pepernoten and hagelslag!
Although stamppot is very Dutch, we also enjoy nasi and pindasaus, this being an Indonesian inspired rice dish with peanut sauce. I also got a package of a nasi seasoning and pindasaus package. Can’t wait to try it!
How fantastic is this all?
Well we both were happy having had stamppot the other day and we cannot wait to keep experiencing new meals together!
I hope you all give this a try and enjoy it as much as we did!