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Dutch recipe for french toast. You can take the crusts off, but you don't have to. Enjoy, or in Dutch: eet smakelijk!
19 people made this
- 350ml (12 fl oz) semi skimmed milk
- 1 egg
- 1/4 teaspoon ground cinnamon
- 1 tablespoon caster sugar
- 8 slices day-old bread
- 2 tablespoons dark brown soft sugar
MethodPrep:5min ›Cook:5min ›Ready in:10min
- In a large bowl, combine milk, egg, cinnamon and sugar. Soak bread in the egg mixture.
- Heat a lightly oiled frying pan over medium high heat. Cook until bread slices are golden brown on both sides. Sprinkle with brown sugar and serve hot.
Reviews & ratingsAverage global rating:(15)
Reviews in English (15)
It was to rich for me, the milk to egg ratio makes it like very sweet fried bread that is soggy in the middle.-30 Oct 2014
We add a dribble of golden syrup instead of the sugar...Yum!!-26 Apr 2009
very nice, kids loved it for breakfast-26 Apr 2009
Healthy Easter Recipes
Easter is coming up! A great time to celebrate spring and have a nice brunch with your loved ones. But you might find it difficult to serve a healthy brunch with all those chocolate Easter Bunnies staring at you in the supermarket. I hear you and I’m here to help you out with my Easter brunch ideas.
I’ve made a vegetarian and vegan Easter recipe board on Pinterest and I’ve listed my own favorite Easter recipes on this page.
All these recipes are vegetarian and sugar free. And there are gluten free and vegan options listed as well. This way you can please everyone!
Easter bread French toast
In the Netherlands we have a thing called ‘Paasstol’, it’s a bread that we eat at Easter (that looks a lot like the bread we eat at Christmas by the way). It’s a raisin bread with almond paste in the middle. You often put the whole Easter bread on the table during Easter brunch, but often only half of it gets eaten on the first day. My solution for the day after? Make French toast with it! Or as the Dutch call it: wentelteefjes. Just whisk an egg, some milk and cinnamon together in a bowl and soak slices of the Easter bread in the mixture. Shortly fry them in a skillet and serve with fresh fruit.
Easter Bread Bunnies
Another fun thing that you can do with Easter bread is to make these cute Easter bunnies from it! Just use a round cookie cutter for the face and cut the side in two for the ears.
Eggs in Pots
This healthy breakfast dish looks like culinary art, but it’s in fact super easy to make. It’s high in protein, sugar free, gluten free and dairy free. The recipe is for 4 egg pots.
Preheat the oven to 180C/350F. Grease 4 small oven proof pots or bowls. Lay a couple of spinach leaves in each little pot. Crack 1 egg open for each pot, if your pots are a bit bigger you can also use 2 eggs per pot. Don’t break the egg yolk. Cut 6 cherry tomatoes in half and add 3 tomato halves to each pot. Sprinkle with salt and pepper. Put the pots in the oven for 15 minutes. They’re perfect if the egg yolk is still a bit runny. Serve the egg pots with some fresh basil.
Eggs in toast
These Easter Bunny eggs in toast look so cute! I used a Easter Bunny shaped cookie cutter to cut out the shapes in the slices of bread. Then I whisked an egg with some salt and pepper. Heated 1 tablespoon of olive oil in a frying pan and put the bread in. Then I poured the egg in the bunny shapes. Let it fry on low/medium heat for a couple of minutes. The bread will get nice and crispy, like toast, which combines great with the eggs. I made whiskers from chive.
Easter Bunny toasts
Don’t throw away the bunny shapes that you cut out of the bread, you can toast them separately and make eggs and a nose with hummus and whiskers from grated carrot. These cute bunnies are suitable for vegans!
Tofu is your hero if you want to have an easter brunch without eggs! I’ve made scrambled tofu and it looks (and tastes) just like scrambled eggs! It’s just tofu and kurkuma fried in a skillet and served with sundried tomatoes and toast. I’ve made a video showing you how easy it is to make.
These sandwiches are so easy to make, yet they leave a big impression. You can easily make these edible tulips just by cutting some cherry tomatoes in half and serve them with chives. I put some vegan tomato spread on my sandwiches first, it adds a lot of flavour and a nice background color!
Easter Mug cake
I love mug cakes! It feels like you’re having a piece of pie, but it’s actually a nutritious breakfast! For 1 mug cake just mix 1 banana, 1 egg and 3 tablespoons of oatmeal in a mug. Microwave it for two minutes and that’s all! For this Easter version I decorated it with dark chocolate eggs and Easter cupcake decoration. This mug cake is gluten free and dairy free. Click here for more mug cake recipes and a DIY video.
Apple roses are so pretty! I saw them so often on Pinterest and Instagram, that I decided I wanted to make them myself. They’re actually much easier to make than I thought and they’re a perfect dessert for your Easter brunch!
You can check the recipe here, or have a look at my DIY video where I show you how to make them in just 30 seconds!
Shakshuka is such a delicious and filling brunch! I’ve made mine with tomatoes and red bell pepper to add some extra veggies. You can find the recipe here. I’ve also made a sweet potato Shakshuka that’s perfect for dinner.
This gluten free and vegan lemon cake pleases the eye and the soul! It looks beautiful on your easter table and I’m sure everyone will love the taste as well! This cake is gluten free and vegan. You can find the recipe here.
Got some leftovers? A quiche is a great way to reduce food waste! I made these with puffed pastry and leftover spinach, red bell pepper and sweet potatoes. I fried them all shortly before dividing them over the 4 mini pie pans and covering them with whisked eggs. I sprinkled them with sundried tomatoes and rosemary.
You don’t need sugar to make popsicles. Fruit is sweet enough already! I’ve made two types of healthy popsicles. For the blackberry popsicles I used sugar free lemonade with water and for the strawberry popsicles I mixed water with coconut water. Freeze for at least 4 hours, or until use.
These caterpillars are adorable and a great way to get your kids to eat more healthy! Just lay some spinach or basil leaves on a plate and lay cherry tomatoes and small mozzarella balls on them. I decorated them with balsamic vinegar to create eyes and a mouth.
With the same ingredients you can create a healthy snack for the adults as well! Just use a toothpick to keep everything together. Check this blog post for more healthy party ideas.
Sundried tomato and basil donuts
These savory donuts (or bagels) are healthy and vegan! They’re great for your easter brunch. You can find the recipe here.
This healthified version of a naked cake is perfect for easter! This carrot cake with peanut butter is vegan and gluten free! Check the recipe and make it yourself!
Okay… these guys are not so healthy. But they’re so cute that I wanted to share them anyway. I made these sheep cupcakes for The Foodie Channel a while back. You can find the ‘how-to video’ here.
This pumpkin bread is super tasty, and it’s vegan too! Vegan Easter recipes can be hard to find, so you can surprise your vegan friends with this pumpkin bread recipe.
Green Asparagus Puff Pastry Bundles
These Green Asparagus Puff Pastry Bundles are super easy to make. Just lay a few green asparagus in the middle of a puff pastry sheet, sprinkle with some grated cheese and fold the corners to the middle. Whisk an egg and cover the puff pastry sheets with the whisked egg and some pepper. Bake them for 15 minutes on 220C.
These Egg clouds are perfect for a gluten-free or low-carb Easter brunch.
Click here for the recipe of these Egg Clouds.
An easy way to healthify your donuts is by making them savoury instead of sweet. No butter or sugar is needed for these sundried tomato donuts with basil. No dairy&hellip
Easter is a very good reason to bake a cake! Especially when it's a healthified vegan and gluten free naked cake! On this page I'm sharing my recipe for healthified&hellip
Easter is coming up in two weeks. These eggs in pots would look great on your easter brunch table. And they're healthy too! They're rich in protein, sugar free, gluten free&hellip
Corn Flake French Toast
It's very easy to turn regular French toast into amazing French toast just by dragging it through some breakfast cereal. The corn flakes add a light crunch that tastes great and looks interesting and fun. This recipe also works great with cinnamon raisin bread. Enjoy!
How To Make Corn Flake French Toast
In a medium bowl, whisk together eggs, milk, sugar and cinnamon.
In a shallow bowl or on a plate, spread out the crushed corn flakes. If using coconut, mix it together with the corn flakes.
Please Note: If you decide not to use the optional coconut, you should increase the amount of corn flakes to about 3/4 cup.
Heat butter in a skillet over medium heat.
Dip each slice of bread in egg mixture, then in the the crushed corn flakes.
Brown in skillet until light golden brown on both sides.
Serve with maple syrup, honey or jam.
This French toast had a mild crunch that makes it very special. Coconut is optional but recommended.
Appelflappen from the Netherlands
These are very well known in the Netherlands and you can eat them for dessert or for your coffee break. Anything goes! It’s made of puff pastry and filled with a mix of apples and raisins.
- 1 package Roomboterbladerdeeg (These Are 10 Sheets Of Puff Pastry About 20x20cm or 8x8 Inch In Size)
- 4 whole Apples, Preferably Elstar, Jonagold Or Granny Smith
- 5-⅓ ounces, weight Raisins, Preferably Sultana Raisins, Soaked In Warm Water So They Puff Up A Bit
- 4 Tablespoons Brown Sugar, Plus Some Extra To Sprinkle On Top Of The Appelflappen
- 1 teaspoon Cinnamon
- 1 whole Egg, Whisked
Separate the frozen puff pastry sheets and let them warm up a bit (for about 10 minutes).
Preheat the oven (220 degrees Celsius, or about 430 degrees Fahrenheit).
Peel the apples, remove the core and dice them.
Mix the apple with the raisins (without the water!), sugar and cinnamon. If you like, you can add a few drops of lemon juice, but that’s not really necessary or anything.
Take a sheet of puff pastry and put a bit of the apple mix on top.
Grab a brush and brush a bit of water on the sides of the square. You can use your fingers for this too I always use my hands for this, it’s just as easy.
Delicious Dutch Food Recipes – Kroketten & Bitterballen
An after-work drink in the Netherlands isn’t complete if you haven’t eaten some bitterballen. They’re also the perfect afternoon snack while enjoying the sun on a terrace. And even a Dutch embassy will serve them during events.
Bitterballen and their slightly larger counterparts kroketten, are typical Dutch foods. Whether you make them at home, order them at a restaurant, or buy them from a little box in a wall (yes, that’s a thing), they’re a great simple snack.
Kroketten vs Bitterballen
To start with the basics: the difference between kroketten and bitterballen. They are very similar, to start with, both are a soft roux filling with a crunchy outer shell that is formed during frying. Really, the main difference is the size. Bitterballen are shaped like a ball whereas kroketten have a cylindrical shape. Both can have a variety of fillings, all characterized by a smooth soft inside and brown crunchy outside. The most common filling is a beef version, but nowadays both vegetarian as well as meat containing version are available using a whole range of different ingredients.
Since bitterballen are quite a bit smaller than kroketten they are more commonly served as a small snack during drinks for instance. Kroketten on the other hand, might be part of a lunch (eaten with bread) or dinner (eaten with fries). Both are often served with mustard!
Homemade kroketten are made by first making a filling, commonly using flour as a thickener. This filling will be soft and almost liquid when warm. However, when it cools down it will firm up. This then allows the cook to coat the filling with a mixture of flour, eggs and breadcrumbs. The basis for that crispy crust.
By subsequently frying the kroketten in oil the crust becomes super crispy whereas the inside warms up again and will soften. Home made kroketten cannot really be made in the oven. However, nowadays more and more manufacturers sell kroketten that can be made in the oven. They have found a way around this required deep frying (or pre-deep fry them) to still make a crispy outside.
Why can kroketten burst during baking?
Sometimes kroketten burst open during baking (see photo below). This can happen for both the oven as well as deep fried versions. This is due to the evaporation of moisture inside the kroket. The inside gets very hot and the longer the snack is in the heat, the heater it will get and the more moisture evaporates. This can cause a pressure build up of vapour inside the kroket. If that pressure is too high it will break the crust and release the vapour.
There are some things we eat on special occasions. And although there are many many more regional traditional things, we want to share three of our national traditions.
Beschuit met Muisjes
Literally translated: rusk with little mice. That doesn&rsquot sound very appealing haha. When a baby is born, everyone who comes to see the newborn is treated on a rusk with butter (again: makes it stick) and &ldquomuisjes&rdquo in either blue or pink (depending on the baby&rsquos sex). It&rsquos made of aniseeds with a sugared, colored layer.
Celebrating the baby&rsquos genitals with blue or pink
Kruidnoten/Pepernoten (Dutch Ginger Cookies)
You might&rsquove heard about the Dutch Santa Claus: Sinterklaas. The North American Santa Claus is actually based on the Dutch Santa Claus: Dutch people in New Amsterdam &ndash NYC &ndash reinvented the Dutch tradition and made it an American one. So in December (and actually months before already), we eat pepernoten, small round cookies!
Best Dutch recipe
Oliebollen (Dutch Doughnuts)
We actually made oliebollen last year during New Year&rsquos Eve in Bangkok. It&rsquos literally translated as &lsquooil balls&rsquo, and it basically is just that: deep-fried dough balls. Incredibly delicious though.
Bake Dutch doughnuts!
That was it! We hope you liked this list. Did we miss something? Let us know! Have you tried one of these already? Tell us!! We&rsquod love to hear what you think of &lsquoour&rsquo food!
- 7 1/2 cups/1.75 liters water
- 1 1/2 cups/300 grams peas (dried green split)
- 3 1/2 ounces/100 grams pork belly (Dutch speklapjes or thick-cut bacon)
- 1 pork chop
- 1 bouillon cube (vegetable, pork, or chicken)
- 2 ribs celery
- 2 to 3 carrots (peeled and sliced)
- 1 large potato (peeled and cubed)
- 1 small onion (chopped)
- 1 small leek (sliced)
- 1 cup celeriac (cubed)
- 1 pound sausage (chopped rookworst smoked sausage or smoked soft metwurst or frankfurter/wiener sausages)
- Salt, to taste
- Pepper, to taste
- Garnish: handful chopped celery leaf
Pasteitje met ragout
As Calvinistic as we are, bent on not having too much of anything and claiming that "being normal is crazy enough", we are set on extending the Christmas celebrations over two days instead of one. First Christmas Day is December 25th, Second Christmas Day is December 26th. And if you are part of those families that also celebrate Christmas Eve, that makes it two days and a half.
Christmas Eve is traditionally the night where you dress up, go to evening mass (even those that are not raised in the church will often attend) and upon return to the house round off the celebrations with hot chocolate and, how else, a bread meal with luxury rolls.
So many of these traditions are slowly changing but one of the standard items on Christmas Day is this appetizer or starter for the meal: a puff pastry cup filled with a chicken and mushroom gravy. It is so seventies, but it is one of those dishes that is comforting, filling and familiar at the same time.
2 sheets of puff pastry
1 tablespoon of flour
1 egg, beaten
Dust the counter with flour and thaw the sheets. Cut eight circles out of the pastry dough. Out of four of these circles, press a smaller circle from the middle. Wet the full circles with a little bit of water, place the rings on top and brush the whole pastry with egg. Place the cut outs on the side, poke them a couple of times with a fork so they don't puff up too much, and brush as well.
Bake on a sheetpan in a 425F oven for ten to twelve minutes or until golden and puffy. Cool on a wire rack.
1/3 cup of flour
4 tablespoons of butter
If you have time, marinate the chicken breast the night before in a bowl with the wine, water, onions, bay leaves, thyme and crushed garlic cloves.
Heat the olive oil in a Dutch oven, add the sliced onion and the garlic cloves and sauté until translucent. Dry the chicken, cut it into large cubes, season it with salt and pepper and quickly sear it on all sides.Add the wine, the warm water, the bouillon cube and the mushrooms and bring to a boil. Turn down the heat, add the bay leaves, a sprinkle of thyme and pepper and simmer for at least 25 minutes, covered.
Take the chicken out of the stock. The meat should be tender enough that you can pull it apart with two forks. If not, return to the pan and simmer longer.
In a different pan, melt the butter, stir in the flour and quickly make a paste. Add a ladle full of your cooking liquid to the sauce and stir until it's absorbed. Do the same with four more ladles, until you have a nice pan full of gravy. Now add the meat to the gravy. Taste and adjust the flavor with salt and pepper if needed.
Christmas time is a special time in Holland: for one, we don't just celebrate Christmas Day, on December 25, but repeat it the next day, on December 26th, a day aptly called 'Second Christmas Day'. Two times the party, two times the food! On Christmas Eve, people may attend Christmas Mass at midnight and come home to have a midnight feast, also called koffietafel (literally means "coffee table"), with luxury rolls, cold cuts, cheeses, fruit preserves, hot chocolate, coffee or tea before going to bed. Traditionally, a luxury bread called kerststol is served and eaten at Christmas time: it is studded with candied fruit peel and raisins and sprinkled with powdered sugar. The bread is bought at neighborhood bakeries or, even better, baked at home.
If the bread contains a ribbon of creamy almond paste it is called a "stol". If it doesn't, it's "just" Christmas bread. During the December holidays, buttered slices of kerststol will be part of breakfast or brunch and may be offered to guests instead of a cookie with their cup of coffee or tea.
The stores and bakers will sell exactly the same bread at Easter, but then it's called paasstol.
The commercially prepared stollen are heavy, chewy and rather rich. I prefer mine a little lighter so I use all purpose flour instead of bread flour.
1/2 cup golden raisins (75 grms)
1/2 cup mixed candied peel (orange, lemon, citron) (40 grms)
1/4 cup orange juice, warm (60 ml) - some prefer rum, or a flavored liqueur
2 1/2 cups all purpose flour (350 grms)
1/2 cup milk, warm (120 ml)
2 teaspoons active dry yeast (7 grms)
1/4 cup sugar (55 grms)
1/2 teaspoon salt (4 grms)
1 egg, beaten
1/2 stick of butter, melted (50 grms)
1/2 teaspoon lemon zest
1 small can of almond paste* (or make your own by blending 8 ounces of sliced almonds with the same amount of powdered sugar, a small egg, a teaspoon of lemon zest and a teaspoon of almond flavoring)
2 tablespoons butter, melted (25 grms)
2 tablespoons powdered sugar (15 grms)
Soak the raisins in the warm orange juice for a good fifteen minutes, then drain. Spread them out in a colander or baking sheet so that they can air-dry while you continue with the recipe.
In a large bowl, place the flour. Make a well in the center and pour the warm milk in, and sprinkle the yeast on top. Let it sit for five minutes. Stir the flour and the milk until it barely comes together. Add the sugar and the salt, stir again, and slowly add the egg, then the melted butter and the lemon zest. Continue to knead for ten minutes on medium speed, until the dough comes together. If it's too dry add a tablespoon of milk at a time.
Let the dough rest at room temperature, covered, for thirty minutes. Give those raisins a quick squeeze to drain some superfluous liquid. Fold them and the mixed peel into the dough: either by hand or in your bread mixer, but be careful that you don't tear through the gluten strands! You'll probably have more dried fruit than you think will ever fit, but keep kneading and pushing those raisins back in the dough (they tend to escape). Knead the dough carefully until the raisins and candy peel are well distributed. Grease a bowl, place the dough inside, cover and rest for an hour at room temperature or until the dough has doubled in size. Don't skip this step as the stol will be very thick and heavy if you do.
Gently deflate the dough and pat into an oval. Place the oval with the short end toward you and make an indentation along the length of the dough, in the middle. Now roll the almond paste on the counter until it forms a roll almost as long as the dough. Lay the almond roll in the indentation and lift the left side of the dough over the paste. Make sure that the dough does not meet the bottom half all the way: a significant shape of the stol is the bottom "pouting" lip of the bread. If you want a more pronounced pout, fold the right side of the dough one-third towards the almond paste ribbon, and fold the left side of the dough in half, placing it on top of the bottom half and covering the paste.
Rest the dough on a lightly greased baking sheet or silicone mat. Cover it and let it proof for about 30 minutes or until ready to bake: the dough should barely spring back if you poke it with your finger. In the meantime, preheat your oven to 350F. Bake the bread for 35 - 40 minutes on the middle rack, then reduce the heat down to 325F. Brush with melted butter and bake for another five minutes, then brush again and bake for another 5 minutes. If the bread is browning too fast, cover it with a piece of aluminum foil. Use a digital thermometer to determine if the bread is done: the temperature should be 190F and rising.
Cool the bread on a cooling rack. Sprinkle with powdered sugar and slice.
Tip: If you have any kerststol left over the next day, toast a slice until nice and golden. Whip the almond paste out with the tip of your knife and spread it on the warm slice of bread. Yummm.
Hete Bliksem In this quest to investigate, research and write about the culinary traditions of my country, I stumble across some very interesting details. For one, I think there is nary a thing a Dutch person wouldn't add to a dish of mashed potatoes: we have mashed potatoes with carrots (hutspot), mashed potatoes with kale (boerenkool), mashed potatoes with sauerkraut, a whole array of mashed potatoes with greens and today I am making mashed potatoes with apple.
The key is to use a mixture of sweet and tart apples, 2 parts potato, 1 part apple. Jonagolds, Braeburns and Jonathans will do well by themselves as they possess both flavors.
8 large potatoes
4 apples (2 sweet, 2 tart)
4 slices of salted pork
Slice the pork in narrow strips, mix in with the mashed potatoes and serve. Good with a lick of mustard.
Traditional and tasty Wentelteefjes – the perfect Mother’s Day breakfast
One of the characteristics of traditional Cape Winelands Cuisine is the combination of sweet and savoury in one dish. Another is using fruit in traditional savoury dishes. This recipe for Wentelteefjes (or French Toast) with flavoured dried fruit compôte from our Cape Winelands Cuisine cookbook (p 27) combines all these elements.
The dish can be traced back more than 2000 years to a Roman chef called Apicius, who cooked for the aristocracy during the time of Christ. Where and when the name French toast was created is uncertain however, it was definitely part of Cape cuisine from the very beginning. The Dutch word for French toast is wentelteefjes. A recipe for French toast under the name wenteljefies can still be found in Hildagonda Duckitt’s cape cookbook.
Dried fruit compôte was a breakfast dish or an accompaniment to meat, and was also served as dessert with custard.
French toast ingredients
1/4 tsp (1 ml) ground cinnamon
rosemary or kapokbos (wild rosemary), finely chopped
2 Tbsp (30 ml) butter or oil
3 rashers crisp-fried belly bacon per person (optional)
Beat the eggs, milk, spices, salt and herbs together.
Soak the bread in the egg mixture for 1 minute.
Heat a mineral (stainless steel) pan, melt the butter or oil and add the soaked bread. Fry on both sides over moderate heat until golden brown and the egg in the centre of the bread is cooked through. (You can also sprinkle with cinnamon sugar if it is to be eaten on its own.)
Dried fruit compôte ingredients
1 cup (250 ml) sugar or honey, or according to taste
4 cups (1 litre) boiling water
juice and zest of 2 oranges
juice and zest of 1 lemon
Dissolve the sugar or honey in the boiling water in a saucepan. Add the orange leaves, if using, the orange and lemon juices and zests, rooibos teabags and the spices. Boil for 5 minutes until syrupy.
Pour the boiling syrup over the fruit and leave overnight to infuse.
Reheat the soaked and infused fruit compôte and serve with the warm French toast and bacon.
The stewed fruit can be refrigerated in an airtight container for up to two weeks and is an excellent breakfast dish, accompanied with yoghurt and muesli.
Plate up with the French toast at the bottom, then the dried fruit compôte and finish with the crispy bacon rashers on top. You can also add some fresh seasonal fruit such as figs or grapes.