Recipe

Learn to make this easy #cinnamon #honey cake. It is perfect for #fall, with the warming flavors of cinnamon and honey, and just a pinch of ground cloves. This cake is great at breakfast, or with a cup of coffee in the afternoon. It takes very little time to make, so you can easily make this recipe on a weekend morning, and serve it for breakfast!

Learn to make these deliciously crispy Indonesian fried dumplings filled with beef, and served with two homemade dipping sauces! This recipe for Pansit Goreng, (which means “Fried Dumpling” in Indonesian) is pretty straightforward to follow, and makes 50 beautiful crispy dumplings! Filled with beef, celery, and spices, the flavor of these dumplings almost doesn’t need any sauce. However, we make two sauces, one based on orange juice and tomato paste, and one based on ketjap manis.

Learn to make Gevulde Koeken: Dutch Almond Filled cookies, with homemade almond paste from scratch! Buttery goodness, slight savoriness, and a nice balanced sweetness, these large cookies have it all!! These pastries have been around since the 16th century; they used to go by names as “gevuld heertje” (filled little lord) or “gevulde herenkoek” (filled lord’s cookie) because almonds were (back then) a luxury that only the aristocracy or wealth people could afford. The almond flavor from the filling is great, and the buttery dough around it just compliments it!

Learn how to make Dutch kroketten from scratch. A Dutch beef croquette is a delicious deep-fried snack with a crunchy outside and tender meat in gravy on the inside. It is a very popular snack in The Netherlands and is either eaten by itself, or with French fries, or on a soft and fluffy bun! Fried to a golden brown color, you can find these delicious beef kroketten anywhere.

Learn how to make hachee, an old-fashioned Dutch beef stew that dates back to the Middle Ages. This recipe with beef, onions, vinegar, and apple butter is traditionally served with red cabbage and potatoes! However, I love it with just some mashed potatoes. This is typically a fall or winter dish, but I was craving it, so we made it; even though it’s summer!