Dutch Moorkoppen Recipes

Steps:

• For the choux paste:.
• Bring the water, salt and butter to a boil in a saucepan.
• Remove from the heat.
• Add the flour and mix in with a wooden spoon.
• Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
• Remove from the heat and allow to cool.
• Gradually add the beaten eggs, mixing well.
• Potato mixture:.
• Add the butter and egg yolk to the warm mashed potatoes; mix well.
• Season to taste.
• Mix the choux mixture and the potato mixture together, making sure they are well combined.
• Mould the mixture into cylinder shapes (or quenelle them using two spoons).
• Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.

Steps:

• Filling: 500 ml double cream (or heavy cream), whipped with 60 gr sugar and 15 g vanilla sugar Icing: 100 gr icing sugar 10 gr cacao (or cocoa) 1.5 tablespoon warm water About 8 pieces of fruit (e.g.
• pineapple chunks, strawberries) Sift the flour and the salt. Bring the water to the boil, together with the butter.
• (it really has to boil!). Add the flour and salt and mix.
• Remove from heat. Beat well with a wooden spoon until there are no lumps left. Now add one of the eggs, stir with a wooden spoon, then beat very thoroughly until it has been absorbed.
• Add the second egg, stir, beat again very thoroughly until it has been absorbed.
• Beat the remaining egg in a little bowl, and add this spoon by spoon until the pastry mixture has a velvety consistency that keeps its shape when pulled into points with the spoon.
• Then beat the pastry mixture till it is fluffy and shining.
• Make with 2 spoons dipped in water, about 8 ball shaped heaps on a well-greased baking tin.
• Bake in the middle of a preheated oven (200-225 degree.C) in 30-40 minutes golden and puffy.
• Do not open the oven door the first 20 minutes! Leave them for about 5 minutes in the oven with the door opened, and then remove the choux puffs from the tin.
• Put them on a wire rack to cool down.
• Make the icing just before filling the choux puffs.
• Make a cut in the puffs sides and pipe in the cream.
• Keep some of the cream to decorate the top.
• Mix the icing sugar and the cacao, and add drip by drip the water.
• Stir with a metal spoon, until thick and slightly fluid.
• Stir this till it shines and stick to the back of the spoon.
• Dip the tops of the filled choux puffs with a twisting move in the icing, so that the top is covered.
• Put the moorkoppen on a wire rack with a plate under it. Leave them for about. 30 minutes until the icing is hard.
• Pipe a puff of the remaining cream on it, and decorate this with a piece of fruit.

Steps:

• In a small heatproof snifter, combine the tequila, coffee liqueur and hot coffee.
• Stir in 4 teaspoons of the cinnamon sugar and top with the heavy cream.
• Garnish with a little of the remaining cinnamon sugar.

Steps:

• Take the slice of bread (always bread, Toast is a concept from over to other side of the English Channel).
• Spread one side with margarine or softened butter.
• Pour on your hagelslag, vlokken or kwinkslag (you can press it down with a knife to make it stick a little better if you want).
• Cut the slice of bread in half and eat!

Steps:

• Preheat oven to 200 degrees Celsius
• Line a 9 inch pie dish with double crust pastry - see description.
• Dice chicken and place in a large bowl.
• Mix cornflour with a couple of tablespoons of milk and add to bowl.
• Add vegetables (if you don't have left overs, cook some frozen mix veges, drain and add to bowl).
• Add herbs, celery soup and mushroom soup. Stir together.
• Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
• Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 200 degrees C for 35 minutes.
• Remove foil and continue to bake for an additional 25 minutes until golden brown.
• stand for 5 minutes before serving with mash potato and salad of choice.