I have been working hard to record my mother’s recipes. I want to record these for myself, my siblings and my own children. I have been on a mission to illustrate this book. Today I would like to share my progress with the world. This is a sneak peak into our family recipe book.
Besides this Dutch pea soup, I am also working on my mother’s macaroni, sweet & sour fish, curry chicken, tomato soup and many more. It is great to see how these recipes reflect special my family is. For instance, the love my mother feels for her family, but also all the travelling we di , are reflected in her cooking. I can really recommend you write down your own family recipes, your children will be so grateful someday!
The basis for this classis Dutch recipe are dried split peas. It is a winter warming dish associated with frosty weather. We like to eat it when we’re able to skate in the outdoors. Unfortunately this doesn’t happen every winter, this does not stop me from making this dish whenever it gets cold. It is a dish meant to be shared, great to share with friend or your helpful neighbours. That’s what my mom used to do.
Dutch pea soup (3 to 4 litres of soup)
- 1 l vegetable stock
- 250 gr dried split peas
- 1 large leak, in thick slices
- 1 large winter carrot, roughly diced
- 2 bay leaves
- 500 gr pork chops
- ½ Celeriac, diced
- 2 Celery storks, in slices
- Optional: add the celery leaves, chopped
- 1 large potato, peeled and diced
- 1 Dutch smoked sausage (about 275 gr), sliced
- Bring the stock, split peas and meat to a boil and let it simmer for 45 minutes or until the meat is tender. You can slice all your other ingredients while the soup simmers.
- Remove the meat and shred it. Place the meat back in the pan.
- Add all the vegetables and the bay leaves to the soup.
- Let the soup simmer for another hour.
- Add the celery leaves and smoked sausage a few minutes before serving.
We like to eat rye bread and with slices of bacon (katenspek) with our soup. This makes it a very satisfying winter meal!
Find more soup recipes here.
My mother used to make lovely salads with endives. I grew to love this bitter leaf. I have found it is the perfect ceasar salad leaf. You can substitute with your own favorite crunchy leaves.
Old gouda cheese is a good strong old and hardy cheese to replace Parmesan in this recipe.
Dutch Ceasar Salad
- Dressing (for multiple salads):
- 1 tbsp mayonaise
- 1 tsp mustard
- 50 ml butter milk
- 1 pinch of dried chili
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 1 cruched garlic clove
- half a bunch of endives
- 150 grams of grated old Gouda
- 1 crouton recipe
Mix all the ingredients for the dressing in a jar. Shake the jar to combine the ingredients. You can make this dressing up to 4 days in advance and keep the dressing in the fridge in a jar or container. Preferably you let the dressing stand for at least 30 mins to let the flavors come together.
Clean your endives. Slives the leaves into chunky pieces.
Mix your ingredients at the last moment for a crunchy salad. Use the amount of dressing you prefer, I like a thin coating on my leaves.
Anyone can make croutons. It is a quick and easy way to liven up a salad or soup and a good way to get rid of old bread. You can use any bread you like to eat. We like whole wheat, but white bread or sour dough is yummy too.
You can also freeze bread slices and take these out whenever you need to make croutons.
Garlic croutons (for 4 servings of salad)
- 2 slices of bread
- 4 tbsp olive oil
- 2 garlic cloves
- salt & pepper
Brush your bread with olive oil on both sides. Toast the slices in your regular toaster until golden and crispy.
Slice your garlic in half length ways. Rub the toast with the garlic slices on each side. Generously season the toast on each side.
Let your garlic toast cool slightly. Slice your toast into cubes in your favorite crouton size.