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Cereals

Dumplings

dumplings_cIngredients:
* 125g (4 oz) Stork margarine
* 225g (8 oz) self-raising flour, sieved (or use half wholemeal flour and half white flour)
* Pinch of salt
* 4-5 x 15ml spoons (4-5 tablespoons) water

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Lamb and apricot pie

Lamb-and-apricot-pieIngredients:
* Shortcrust Pastry, made with 250g (8 oz) flour etc.

Filling:
* 25g (1 oz) Stork margarine
* 675g (1 1/2 lb) loin of lamb chops, trimmed of excess fat
* 1 medium-sized onion, peeled and sliced
* 25g(1 oz) flour
* 275ml (1/2 pint) stock
* 50g (2 oz) dried apricots, soaked overnight, drained and chopped
* 25g (1 oz) seedless raisins
* Pinch mixed spice
* Salt and pepper
* Beaten egg or milk, to glaze

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Beef goulash

Beef-goulashIngredients:
* 2 large onions, peeled and chopped
* 1 clove garlic, peeled and crushed
* 50g (2 oz) Stork margarine
* 675g (1 1/2 lb) stewing steak, cut into 2,5cm (1 inch) cubes
* 2x 15ml spoons (2 tablespoons) plain
* flour'
* 1 x 15ml spoon (1 tablespoon) paprika'
* 1 x 2.5ml spoon (1/2 teaspoon) salt'
' sieved together
* Freshly ground black pepper
* 1 x 396g (14 oz) can tomatoes
* 2 x 15ml spoons (2 tablespoons) tomato puree
* 2 x 5ml spoons (2 teaspoons) sugar
* 1 x 5ml spoon (1 teaspoon) caraway seeds
* 425ml (3/4 pint) beef stock
* 1 x 142g (5 oz) carton soured cream
* 1 x 15ml spoon (1 tablespoon) chopped parsley
* Small toast triangles, to garnish

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Spiced fish parcels

Spiced-fish-parcels_cIngredients:
* 40g (1 1/2 oz) Stork margarine
* 2 medium-sized onions, peeled and chopped
* 1 x 5ml spoon (1 teaspoon) ground ginger
* 1 x 2.5ml spoon (1/2 teaspoon) chilli powder
* Salt and freshly ground black pepper
* 1 x 5ml spoon (1 teaspoon) sugar
* 1 x 5ml spoon (1 teaspoon) lemon juice or vinegar
* 1 x 15ml spoon (1 tablespoon) plain flour
* 60ml (2 1/2 fl oz) stock
* 450g (1 lb) white fish fillet, skinned and diced
* 8 large cabbage leaves
* Tomato Sauce

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Beef roll_ups stuffed with mince, bacon and gherkins

Beef-roll-ups-stuffed-with-Ingredients:
1 slice old bread
a little milk
200 g/7 oz minced beef and
pork
salt and freshly ground pepper
nutmeg
4 slices of stewing or uncooked
roast beef (total weight 400 g/14 oz )
beaten as thin as possible
4 bacon rashers
4 gherkins
cocktail sticks
25 g/1 oz butter
50 ml/2 fl oz beef stock
100 ml/3 1/2 fl oz buttermilk

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Fried plaice with almonds

Fried-plaice-with-almondsIngredients:
50 g/2 oz flour
2 plaices
salt and freshly ground pepper
1 teaspoon paprika powder
1 orange
75 ml (3 fl oz) medium dry
sherry
50 g/2 oz butter
50 g/2 oz flaked almonds
1 tablespoon finely chopped
chives

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Eggs in herbal and mustard sauce

Eggs-in-herbal-and-mustard-Ingredients:
8 eggs
50 g/2 oz butter
50 g/2 oz flour
1/2 litre/1 pint milk
1 herb or vegetarian
stock cube
2-3 tablespoons soft mustard
2 tablespoons finely
chopped parsley
2 tablespoons finely
chopped chives
salt and freshly ground pepper

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Creamy ragout of veal with parsley rice

Creamy-ragout-of-vealIngredients:
400 g/14 oz veal steak
1 onion
50 g/2 oz butter
500 m/17 fl oz veal stock
1 bouquet garni comprising
2 sprigs thyme,
2 springs parsley and a bay leaf
salt and freshly ground pepper
300 g/10 oz rice
40 g/1 1/2 flour
150 m/5 fl oz cream
squeeze of lemon juice
pinch of nutmeg
2 tablespoons finely chopped
parsley

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Zuurkoolstamppot: Sauerkraut 'stamppot'

Sauerkraut-stamppotIngredients:
1 1/2 kilo/3 lb potatoes
600 g/20 oz sauerkraut
salt and freshly ground pepper
1 bay leaf
2 onions
50 g/2 oz butter
100 g/3 1/2 oz piece lean smoked bacon
4 pork sausages
2 tablespoons flour

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Limburg asparagus soup with ham off thebone and egg mimosa

Limburg-asparagus-soup-withIngredients:
300 g/10 oz white asparagus
3/4 litre/1 1/2 pints vegetable
stock (tub)
1 teaspoon sugar
30 g/1 oz butter
30 g/1 oz flour
100 ml/3 1/2 fl oz cream
pinch grated nutmeg
salt and freshly ground pepper
200 g/7 oz ham-off-the-bone
3 eggs, hardboiled
1 tablespoon finely chopped
parsley

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Koninginnesoep Queen's soup

Queens-soupIngredients:
1 litre/2 pints chicken stock
30 g/1 oz flour
150 g/5 oz smoked salmon, in
pieces
freshly ground pepper
pinch nutmeg
few drops lemon juice
1 egg yolk
100 ml/3 1/2 fl oz cream
2 tablespoons finely chopped
dill

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Herrings with mustard sauce

Herrings-with-mustard-sauceIngredients:
* 4 herrings, cleaned, gutted and boned
* 4 x 15ml spoons (4 tablespoons) wholemeal breadcrumbs
* 1/2 apple, grated
* 1 small onion, peeled and finely chopped
* 1 x 5ml spoon (1 teaspoon) lemon juice
* 25g (1 oz) melted Stork
* Sauce
* 25g (1 oz) Stork margarine
* 25g (l oz) flour
* 425ml (3/4 pint) milk
* 1 x 15ml spoon (1 tablespoon) dry mustard
* 1 x 15ml spoon (1 tablespoon) wine vinegar
* Lemon wedges and parsley, to garnish

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Hearty chicken soup

Hearty-chicken-soupIngredients:
1 onion
1 leek
1 large carrot
2 celery sticks
1 red pepper
1 bunch spring onions
1 boiling chicken
1 bouquet garni: sprigs thyme,
parsley and bay leaf tied
together
4 white peppercorns
1 small piece nutmeg
50 g/2 oz vermicelli
100 g/3 1/2 oz sweetcom (tin)
1 tablespoon finely chopped
celery
salt and freshly ground pepper

Tip
Remove the skin and fat from the chicken beforehand if the soup is to be eaten on the same day.

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Cauliflower soup with cheese puffs

Cauliflower-soup-with-cheesIngredients:
1 large potato
1 onion
25 g/1 oz butter
500 g/1 lb cauliflower florets +
one or two for garnishing
1 litre/2 pints vegetable stock
100 ml/3 1/2 fl oz cream
pinch nutmeg
salt and freshly ground pepper
2 tablespoons finely chopped
parsley
For the cheese puffs:
50 ml/2 fl oz milk
25 g/1 oz butter
30 g/1 oz flour
1 egg, beaten
2 tablespoons mature Gouda
cheese or any full-flavoured
cheese, grated

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Zebras

ZebrasIngredients:
100 g/3 1/2 oz softened butter
200 g/7 oz cream cheese
100 g/3 1/2 oz mature cheese,
grated
salt and freshly ground pepper
8 slices rye bread

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