Recipes to cook yourself

Groninger Mustardsoup for 5 people

50 grams of butter
60 grams of flour
½ finely chopped onion
6 dl of milk
6 dl water
2 bouillon cubes
100 grams of lean smoked bacon (must be fried)
¼ thin leek
1 dl whipped cream
2 tablespoons of Marne Groninger mustard (Zaanse coarse mustard from Albert Heijn can also be used)

method of preparation:

1. cut the onion out and glaze it in melted butter
2. remove the pan from the heat and add flour
3. cook this mixture with mild stirring on low heat
4. remove the pan from the heat and add milk with 2 dl of water
5. soak for 5 minutes
6. put the pan on high heat and stir whisk and stirring with a whisk
7. if the soup is boiling, do not continue stirring with whisk but with wooden spoon
8. add the rest of the water with bouillon cubes
9. add mustard and cook for 20 minutes on low heat.
10. meanwhile, cut leek into very fine rings
11. when the soup has stood up for 20 minutes (with regular stirring) add cream
12. put some fried bacon and leek in a soupbowl and add the hot soup
13. serve immediately

Spicy bean soup for 10 people

1 can of white beans
2 cans of tomato paste
pack of sifted tomatoes
5 tomatoes cut into cubes
chili pepper / hot paprika powder
½ bunch of fresh coriander
cumin powder (djintan)
2 cloves of garlic
1 large onion
4 bouillon cubes

method of preparation:

1. chop the onion and peel the garlic
2. heat some oil in a pan and fry the onion and the crushed garlic
3. add the tomato paste and heat it briefly
4. quench the whole with the pack of strained tomatoes
5. make this to taste with the chili powder, cumin powder and stock cubes
6. Meanwhile, chop the coriander roughly
7. let the soup boil for 15 minutes, then add the drained white beans
8. cut the tomatoes into cubes of about 1 x 1 cm
9. add the tomatoes and cook them for a while
10. check the taste and add any stock, salt and/or pepper
11. serve the soup with the coarsely chopped coriander

Raw endive mash for 10 people

5 kg of potatoes
about 1kg chopped endive
2 bags of grated cheese
2 double packs of lean smoked bacon
1 full tablespoon of coarse mustard
100 grams of butter
possibly 2-5 dl of warm milk
aromat
pepper
3 smoked sausages

method of preparation:

1. peel the potatoes and cook them until done in about 25 minutes
2. meanwhile, heat the smoked sausages in a pan
3. wash the endive in the colander
4. bake the bacon
5. heat the milk
6. pour the potatoes over the colander with the endive
7. mash the potatoes to a smooth puree, using the margarine, mustard, aromat, grated cheese, pepper and if necessary some or all of the hot milk
8. finally stamp the bacon (for vegetarians you can keep a little bit apart and add some chopped cashews) and the endive
9. check the taste and add some more aromat, pepper or mustard
10. serve immediately because it will cool down rather quickly
11. silver onions, gherkin, applesauce and mustard are good added tastes

Risotto with mushrooms & bacon for 10 people

750 grams of lean smoked bacon
2 large onions
2 cloves of garlic
2 bowls of mushrooms
1 box of large mushrooms
180 grams of butter
5 tablespoons of olive oil
950 grams of risotto rice
750 ml of dry white wine
3 liters of chicken broth (may simply be taken from tablets)
200 grams of grated parmesan cheese
½ bunch of chopped basil

method of preparation:

1. chop the onion and garlic and halve the mushrooms
2. fry the bacon in a dry pan and add the onion and garlic at the end for a while
3. fry the mushrooms in half of the olive oil also keep this aside
4. bake the rice in the rest of the olive oil until it looks glassy
5. quench the rice with the wine and bring it to the boil
6. when the wine is almost completely absorbed, add half of the stock
7. bring the whole to the boil and let it cook through
8. then add the rest of the stock and continue cooking until the stock is absorbed
9. add the fried bacon, mushrooms, onion and garlic
10. season with salt and pepper and add the butter and the parmesan cheese
11. serve immediately and spatulate the chopped basil leaves
12. this risotto is quite powerful and tastes good with a salad and bread

Oven dish with spinach and mushrooms for 10 people

bechamel sauce
100 grams of butter
120 grams of flour
1 shredded onion
1.2 liters of milk
nutmeg

3 bowls of mushrooms
2 double packs of lean smoked bacon or 500 grams of minced meat
8 hard-boiled eggs
2 kg of fresh spinach or 3 packs of 450 grams of frozen spinach
bread-crumbs
200 grams of grated cheese

mashed potatoes
3.5 kg of potatoes
50 grams of butter
aromat
pepper
3 dl of warm milk

method of preparation:

preheat the oven to 200 ° C

1. boil the potatoes in 25 minutes until done and turn it into a creamy puree
2. meanwhile, make the bechamel sauce
3. melt the butter and fruit until the glass is glazed
4. add the milk and stir with the whisk until the sauce is lump free
5. cook the sauce for about 15 minutes on low heat
6. stir regularly with a wooden spoon and season to taste with salt, pepper and nutmeg
7. the spinach was very good and cook until it has shrunk
8. cut the spinach on a cutting board finer and let it drain well
9. meanwhile, fry the minced meat or the bacon and add the chopped mushrooms
10 grease a baking dish well and put in a layer of mashed potatoes
11. mix the drained spinach with the bechamel sauce, the meat and the mushrooms
12. put these on the layer with mashed potatoes
13. cut the eggs into slices and place them on the spinach mixture
14. put a bag of grated cheese on it
15. cover the whole with the rest of the mashed potatoes
16. on the puree come the breadcrumbs, the second bag of rapped cheese and some lumps of butter
17. bake until a nice golden yellow crust occurs
18. serve immediately