HAM SANDWICH

1. NEDERLANDSE KEUKEN NEDERLANDSE KEUKEN NEDERLANDSE KEUKEN NEDERLANDSE KEUKEN KIP BONEN SALADE GEROOKTE VISSCHOTEL AMSTERDAM 3 AMSTERDAM 3 AUBERGINE & KASS NEDERLANDSE KEUKEN NEDERLANDSE KEUKEN NEDERLANDSE KEUKEN NEDERLANDSE KEUKEN HAM SANDWICH PANNEKOEKEN NEDERLANDSE KEUKEN HUTSPOT DUTCH OVEN PANCAKE NEDERLANDSE KEUKEN AMSTERDAM 3 NEDERLANDSE KEUKEN COLESLAW SALAD AMSTERDAM 3 NEDERLANDSE KEUKEN NEDERLANDSE KEUKEN NEDERLANDSE KEUKEN NEDERLANDSE KEUKEN AMSTERDAM 3

2. HISTORY Dutch cuisine is shaped by the practice of fishing and farming, including the cultivation of the soil for raising crops and the raising of domesticated animals, and the history of Netherlands. Traditionally the Dutch diet consisted of bread and herring. In the 18th century the potato (which had been brought from Peru to Europe by the Spanish in the 16th century) gained popularity, to become the staple food by 1800. Historically Dutch cuisine was closely related to northern French cuisine which is still visible in traditional Dutch restaurants and the Southern regional cuisine. In the course of the 15th century haute cuisine began to emerge, largely limited to the aristocracy, but from the 17th century onward these kinds of dishes became available to the wealthy citizens as well, often consisting of a rich variety of fruits, cheeses, meat, wine, and nuts. The national cuisine however became greatly impoverished at the turn of the 20th century, when there was great poverty in the Netherlands. As mass education became available, a great number of girls were sent to a new school type, the Huishoudschool (housekeeping school), where young women were trained to become domestic servants and where lessons in cooking cheap and simple meals were a major part of the curriculum, often based on more traditional Dutch dishes, a process which has been slowly turned.

3. HamSANDWICH Ingredients 1 cup redcurrants 1/2 red onion, peeled 1/2 red chili, seeds removed Juice and zest of 1/2 a lime Salt & Pepper Bread rolls Boiled ham, thinly sliced Oude kaas (or parmesan), thinly sliced Butter Preparation (10 minutes) Place the redcurrants, onion, chilli, lime juice and zest in a food processor and pulse approx. 5 times to obtain a salsa-like consistency. Season to taste. Slice the bread rolls almost all the way through, butter and top with oudekaas and ham. Sprinkle some of the redcurrant relish on top and serve. Cost 2:00 Euro HamSandwich - Dutch Dutch Ham Sandwich Indian Ham Sandwich

4. Coleslaw Salad Ingredients For the dressing: 1/2 cup mayonnaise 1 tsp grainy mustard 1 tsp white wine vinegar For the salad: 1/4 head red cabbage, finely chopped 1/4 head white cabbage, finely chopped 2 carrots, grated or cut into tiny cubes 1 leek, sliced very finely 1 red paprika, cut into tiny cubes Preparation (10 minutes) Mix the mayonnaise, mustard and vinegar together for the dressing. Now place the remaining ingredients in a large bowl, add the dressing and toss until everything is just covered. Cost 4.00 Euro Ham Sandwich - Dutch HamSandwich - Dutch Coleslaw salad Greek Coleslaw

5. Pannekoeken Ingredients Preparation (10minutes + frying) Mix all the ingredients together. Start with milk then add eggs and mix them. Then add salt and flour. When everything is correctly mixed add olive oil. Slice the apples. Heat the frying pan and put some olive oil. Then put the dough on the frying pan (amount of dough depends on the size of the pan). Immediately put 3 slices of apple and a ham. When you think that the part is well fried turn it and add put a cheese on the half that is already done. Keep of 30 seconds and then remove. You are ready to serve  Cost 800 ml of milk 400 g of flour 2 eggs 1 ss of salt 2 ts of olive oil Ham Cheese 2 apples Olive oil Pannekoeken Czech Pannekoeken 8 €

6. Hutspot Ingredients 500g Potatoes,peeled 300g Carrots, peeled 100g Sliced Onion Sliced bacon/Smoked sausage (as much as you like) Salt & Black Pepper Olive oil/butter Cheese/100g milk Hutspot Preparation (30 minutes) Chop the potato and carrot into small pieces and put them into a big pot with water covers all the ingredients.heat it up till it‘s boiling(smoked sausage also in the pot if it’s available). Prepare the bacon while waiting water to boil. Pour proper amount of oil or butter into frying pan and put the sliced bacon in.Grab a fork and keep turning it over till the slices are crispy and in deep red color. Smash the cooked potatoes and corrots with forks and then mix them with milk and Bacon, finally put a little bit salt and peper for flavor. Hutspot - Holland Cost 2 € Chinese Fried potato with sliced pork

7. Dutch Oven Pancake Ingredients Butter 3 Tbsp. Milk 1 ½ Cup Flour ¾ Cup Egg 3 Large Sugar 3 ½ Tbsp. Blueberries 1 Cup Orange Juice ¼ cup Cornstarch 1 Tbsp . Preparation (30 minutes) Pre-heat the oven up to 425 degrees. Put the butter in a pie plate, and put it in the oven (approximately 4 min). Mix milk, flour, sugar, and eggs in a blender until it becomes smooth. Pour the mixture over the melted butter in hot pie plate Return the plate back to the oven for about 20-25 minutes. Mix orange juice, ¼ cup sugar, blueberries, cornstarch in a pan and heat it up. (Blueberries sauce). Mix Gazi cheese, ½ cup milk, and ¼ cup sugar together. Cost Approximately 3.5 € Dutch oven pancake Vada Pav - Indian Iranian pancake

8. Aubergine & Kaas Ingredients 1 large eggplant 2 ts of olive oil 1 ts of cumin seeds 1 garlic Lemon juice Salt & ground pepper Olde remeker cheese Cost Preparation (10minutes + frying) Aubergine & Kaas Cut the eggplant into thick slices of approximately 1/ 2 inch thick. Sprinkle the slices generously with salt and allow to stand for 15-20 minutes, draining the moisture with kitchen paper. Brush the eggplant slices with some oil and grill on both sides until golden and cooked. In a small dry frying pan, roast the cumin seeds. Crush half the seeds in a pestle and mortar, while keeping the other half of the seeds to one side. Puree the eggplant, freshly ground cumin, garlic and 2 tbsp of oil in a food processor until smooth. Now add lemon juice and salt and pepper to taste. Place the aubergine dip in a small bowl and garnish with the remaining cumin seeds. Cut the cheese into thick wedges and serve with the dip and your favorite bread. Chinese Aubergine & Kaas 9 €

9. Lemonenkip & bruinebonensalade Ingredients Preparation (1 hour, 15 minutes) Mix the extra virgin oil, lemon juice and lemon slices. Add the chicken fillets. Season the fillets with salt, pepper and parsley; leave in the fridge 1 hour. Heat marinade oil in a fried pan, add the chicken fillets and fry. Mix the onion and the brown beans. Dress the salad. Forthe salad: 1 onion 400 g brownbeans Vinegar Choppedparsley 1 lemonfinelysliced 1 squeezedlemon ½ cup extra virgin olive oil 4 chickenbreastfillets Salt Groundblackpepper Iceberg lettuce Lemonenkip & bruinebonensalade Cost: 4.65 € Lemonychickenbreastwith salad

10. Smoked Fish Platter Ingredients 80 – 100 g minced Red onions 1 sliced lemon 100g smoked trout fillet 100g smoked mackerel fillet 100g smoked herring 10g fresh dill 100 g smoked salmon Cost Preparation (10minutes) Take fish out of the fridge half an hour before serving Cut fish into appropriate slices Chop lemon into slices/wedges Mince red onions and put into a bowl Arrange the fish, lemons and minced onions on a platter with fresh sprigs of dill Dutch Smoked Fish Platter Bulgarian variant 7 €