Easter in Amsterdam: Dutch Recipes for Easter

By Coledown Kitchen

Embark on a culinary journey that brings the heart of Amsterdam's Easter celebrations to your home. From charming street food to time-honored family recipes, this cookbook is a celebration of Easter in Amsterdam. 

From iconic stroopwafels to comforting Dutch lamb stew, immerse yourself in the delightful tapestry of Dutch cuisine, where every bite is a celebration of tradition, innovation, and the sheer joy of good food.

• Language: English
• Publisher: Coledown Kitchen
• Release date: Jan 22, 2024
• ISBN: 9798224580095

Book preview

Welcome

Welcome to Easter in Amsterdam. Get ready to embark on a culinary journey filled with the vibrant and delicious flavors of Dutch cuisine.

From delightful starters to indulgent desserts, each chapter takes you through a carefully crafted selection of dishes that embody the warmth and hospitality of Dutch cooking.

This cookbook is a celebration of both tradition and creativity, offering a collection of fun and friendly recipes that capture the essence of Amsterdam at Easter.

Vrolijk Pasen! Happy Easter!

Starters & Appetizers

Picture yourself in the heart of Amsterdam, strolling along its charming canals, as we guide you through a culinary tour of savory bites and tantalizing treats. Each recipe is a love letter to Dutch flavors, featuring ingredients that celebrate the season and the joyous spirit of Easter.

Bitterballen (Dutch Meatballs)

Bitterballen, with their golden-brown crunch and luscious savory filling, are a staple in Dutch pubs and gatherings. These delightful meatballs are perfect for kicking off your Easter celebration.

Ingredients:

- 250g (9 oz) beef or veal ragout

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 50g (1.7 oz) butter

- 60g (2 oz) all-purpose flour

- 500ml (2 cups) beef or vegetable broth

- Salt and pepper to taste

- 2 eggs, beaten

- Breadcrumbs for coating

- Vegetable oil for frying

Instructions:

1. In a pan, sauté the onions and garlic in butter until translucent.

2. Add the flour and cook for 2-3 minutes to make a roux.

3. Gradually whisk in the broth to form a smooth mixture. Cook until thickened.

4. Add the beef or veal ragout, salt, and pepper. Stir until well combined.

5. Transfer the mixture to a dish, cover, and refrigerate until firm.

6. Shape the mixture into small balls, coat in beaten eggs, and roll in breadcrumbs.

7. Heat oil in a deep pan and fry the bitterballen until golden brown.

8. Drain on paper towels and serve hot.

Serving Size: Makes about 20 bitterballen

Hollandse Nieuwe Haring Salad

Transport yourself to the Dutch seaside with this refreshing salad. Fresh herring combined with seasonal vegetables creates a vibrant and zesty starter, reflecting the Netherlands' love for fresh seafood.

Ingredients:

- 250g (9 oz) fresh herring fillets, diced

- 1 cucumber, thinly sliced

- 2 tomatoes, diced

- 1 red onion, finely chopped

- 1/4 cup fresh dill, chopped

- 2 tablespoons extra virgin olive oil

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