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Can you recommend some traditional Dutch dishes that are not as well-known internationally?

Introduction: Exploring Traditional Dutch Cuisine

Dutch cuisine is known for its hearty, warming dishes like stamppot and erwtensoep (pea soup). However, there are many lesser-known dishes that are just as delicious and deserve more recognition. These dishes showcase the diverse culinary traditions that make up Dutch cuisine. From savory stews to sweet treats, here are some lesser-known Dutch dishes to add to your culinary bucket list.

Dutch Food Beyond the Classics: 5 Lesser-Known Dishes

While traditional Dutch cuisine may not be as well-known internationally as French or Italian cuisine, it is no less delicious. Here are five lesser-known Dutch dishes to try:

Stamppot: Hearty Comfort Food for Cold Days

Stamppot is a classic Dutch dish that consists of mashed potatoes mixed with vegetables like kale, sauerkraut, or carrots. It is often served with smoked sausage or bacon and gravy. This hearty dish is perfect for cold winter days and is a staple in many Dutch households.

Bitterballen: Crunchy and Creamy Fried Delights

Bitterballen are small, deep-fried balls of meat and gravy that are crispy on the outside and creamy on the inside. They are a popular snack food in the Netherlands and are often served in bars with a cold beer. Bitterballen are usually made with beef, but can also be made with chicken or veal.

Snert: A Thick and Satisfying Winter Soup

Snert, also known as erwtensoep, is a thick and hearty soup made with split peas, vegetables, and smoked sausage. It is a staple in Dutch cuisine and is often served as a main course during the winter months. Snert is a filling and satisfying dish that is perfect for a cold day.

Poffertjes: Miniature Pancakes with a Sweet Twist

Poffertjes are small, fluffy pancakes that are traditionally served with powdered sugar and butter. They are made with yeast and buckwheat flour, giving them a unique texture and flavor. Poffertjes are a popular street food in the Netherlands and are often served at festivals and fairs. They are a sweet and satisfying treat that is perfect for any time of day.

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Niger

Can you recommend some traditional Nigerien dishes that are not as well-known internationally?

Introduction: Traditional Nigerien cuisine

Nigerien cuisine is a unique blend of West African and Mediterranean influences, resulting in a diverse array of flavors and dishes. Staples of the Nigerien diet include grains such as millet and sorghum, as well as beans and vegetables. Spices and herbs are also used liberally in cooking, adding depth and complexity to dishes.

Popular Nigerien dishes

Some of the most well-known Nigerien dishes include jollof rice, fufu, and thieboudienne. Jollof rice is a flavorful one-pot dish made with rice, tomatoes, onions, and a variety of spices. Fufu is a starchy side dish made from cassava or plantains, while thieboudienne is a Senegalese dish popular throughout West Africa, consisting of fish and rice flavored with vegetables and spices.

Lesser known Nigerien dishes

While the above dishes are popular both within Niger and internationally, there are many traditional Nigerien dishes that are not as well-known outside of the country. These dishes are often regional specialties, passed down through generations of families.

Dabon koki: a traditional bean dish

Dabon koki is a traditional bean dish from the Hausa people of northern Nigeria. It is made by combining mashed black-eyed peas with spices such as ginger, garlic, and chili, then wrapping the mixture in leaves and steaming it. The dish is typically served with a rich tomato-based sauce and rice or flatbread.

Tchakiri: a millet-based dish

Tchakiri is a millet-based dish popular in the Zinder region of Niger. It is made by grinding millet into a coarse flour and mixing it with water to form a dough. The dough is then rolled into balls and boiled in a soup made with meat, vegetables, and spices. Tchakiri is often served as a main course, accompanied by a side of vegetables or a salad.

La Bouillie: a popular breakfast dish

La Bouillie is a popular breakfast dish in Niger, made by cooking millet flour with milk and sugar until it forms a thick porridge. The porridge is typically flavored with vanilla or cinnamon and topped with nuts or fruit. La Bouillie is a hearty and satisfying breakfast dish that is enjoyed by both children and adults alike.

In conclusion, traditional Nigerien cuisine encompasses a range of dishes that are not as well-known internationally as they should be. From the flavorful bean dish dabon koki to the hearty breakfast porridge la bouillie, Nigerien cuisine is full of unique and delicious specialties. By exploring the lesser-known dishes of Niger, food lovers can gain a deeper understanding and appreciation of this fascinating and vibrant culture.

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North Korea

Can you recommend some traditional North Korean dishes that are not as well-known internationally?

Introduction: Exploring North Korean Cuisine

North Korean cuisine is a unique blend of Korean, Chinese, and Japanese culinary traditions. It features simple and hearty meat and vegetable dishes, fermented and pickled foods, and a diverse range of soups and stews. However, due to the country’s isolation, North Korean cuisine is not as well-known internationally as its South Korean counterpart. In this article, we will explore some traditional North Korean dishes that are not as popular worldwide.

An Overview of Traditional North Korean Dishes

Some of the most representative North Korean dishes include kimchi, a spicy fermented vegetable dish; naengmyeon, a cold noodle soup; and bulgogi, a marinated beef dish. Other common staples are bibimbap, a mixed rice bowl; mandu, steamed dumplings; and tteokbokki, spicy rice cakes. North Korean cuisine also features a variety of soups and stews, such as the seafood-based maeuntang and the meat and vegetable rich doenjang jjigae.

Under-The-Radar North Korean Staples

Although not as well-known internationally, North Korean cuisine has many under-the-radar staples worth exploring. One of them is raengmyeon, a cold noodle soup made with buckwheat or sweet potato starch noodles, boiled eggs, beef, and pear slices. Another delicious dish is jangjorim, a beef or pork dish that is boiled in soy sauce and sugar until tender and then shredded into thin strips. Japchae, a dish made with glass noodles, beef, and vegetables, is a popular side dish that can also be served as a main course.

Tasting the Unique Flavors of Pyongyang

Pyongyang, the capital city of North Korea, is known for its unique cuisine. One of its specialties is ryongmunsik, a dish made with cold noodles, beef, vegetables, and a sesame or peanut sauce. Another popular Pyongyang dish is saengseonjim, a steamed fish that is usually served with a soy sauce and vinegar sauce. Another must-try is chonggak kimchi, a type of kimchi made with small radishes and a spicy seasoning.

Regional Specialties Worth Trying

North Korea has several regional specialties that are worth trying. Hamgyong Province, for example, is known for its cold buckwheat noodles, while Pyongan Province is famous for its meat dishes, such as grilled pork and beef. In the south, Gyeonggi Province is known for its spicy soups and stews, while Gangwon Province is known for its freshwater fish dishes.

Conclusion: A Delicious Discovery of North Korean Cuisine

North Korean cuisine is a treasure trove of unique and flavorful dishes that are not as well-known as their South Korean counterparts. From under-the-radar staples to regional specialties, there is much to explore and discover in North Korean cuisine. By trying out some of the recommended dishes in this article, you can embark on a delicious journey of discovery into the rich and varied culinary traditions of North Korea.

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Food

Do Not Pit: it is Best to Sieve The Cornelian Cherries

From September, the overripe cornelian cherries are ready for harvest. The cherry-like wild fruits taste delicious in chutneys, jams, and pastries, as well as in juice or syrup. However, since pitting the cornelian cherries is extremely laborious, the red fruit should be processed differently.

Seven instead of stone

Instead of pitting them, the cornel cherries should be sieved so that they can then be processed more easily. The best way to do this is to briefly boil the fruit in a pot with a little water and then pass the fruit market through a sieve. In this way, pith and kernels are cleanly separated from one another. Cornelian cherries taste particularly good when they are combined with apples or pears, as this softens the acidity.

Harvesting the cornel

Despite their name, cornel cherries are not related to the well-known cherries but belong to the dogwood family. The wild fruits are also called Herlitze or yellow dogwood and grow on tree-like shrubs at the edge of the forest. Cornelian cherries are ripe from September. When they are overripe and almost fall from the bush by themselves, it is the right time to harvest.

The vitamin bomb

The red fruits are rich in vitamins B and C, which strengthen the body’s defenses and have a positive effect on the immune system. Cornelian cherries also contain potassium, calcium, and iron, which are responsible for strengthening bones and for transporting oxygen in the blood. The fruit is also often used as a home remedy to reduce fever and for gastrointestinal diseases.

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Food

Food Cans: Opened Do Not Put in the Refrigerator

Canned peas, carrots, and corn are popular pantry preserves. Once opened and not completely used up, the canned vegetables often end up in the refrigerator. However, cans that have just been opened should not be stored there.

Food cans: Opened do not put them in the refrigerator

If opened canned goods are stored in the refrigerator, the tin present in the can accumulates in the food inside. This happens especially with acidic content such as tomatoes and fruit.

However, canned mushrooms are also affected by the process in which the food reacts with the tin of the metal can after opening due to the oxygen. This reaction can change the taste of the food. Large amounts of tin in the body can also put an unnecessary strain on the kidneys and lead to stomach irritation.

Decant canned goods

To avoid a reaction with tin, canned food should always be transferred to porcelain or plastic container with a lid and then placed in the refrigerator. This keeps fruit and vegetables fresh for another two to three days. Unopened and in the undamaged original condition, the contents of the can have a shelf life of around one year if the canned food has been stored in the dark and below 20 degrees Celsius.

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Food

Meals on Wheels: Too Much Salt, Not Enough Vitamins

If you don’t want to or can’t cook anymore, you can often have your warm meal delivered to your home. Older people in particular regularly order Meals on Wheels. But that is anything but healthy, as the samples examined now show.

Meals on wheels put to the test

The quality standards for the meals from Meals on Wheels are high: After all, the eaters should receive all the important nutrients – with good taste and delivered warm. But how much “good” is actually in the delivered meals?

The NDR magazine “Markt” took samples of the five most expensive dishes from well-known suppliers and had them examined in the laboratory. Measured against the quality standards for meals on wheels designed by the German Society for Nutrition (DGE), all samples were conspicuous, according to the report.

These Meals-on-Wheels meals were studied:

  • Cod fillet with potatoes and vegetables from the Johanniter for 8.39 euros
  • Roast leg of lamb with beans and rosemary potatoes from the country kitchen for 8.99 euros
  • Matjes in sour cream with bacon beans and potatoes from Hamburg kitchen for 8.90 euros
  • Green cabbage platter with sausage, smoked pork, fried potatoes, and onions from Hanse Menüdienst for 9.40 euros
  • Rostbratwurst with red cabbage and mashed potatoes from Meyer Menu for 6.90 euros

Too much salt

The results of the samples show that the salt content of four of the five samples tested was too high: the front runner with 8.7 grams of salt was the matjes with bacon beans and potatoes – although it must also be said here that this result is not surprising given a salty fish. Nevertheless, only six grams of salt per day are usually recommended – and not per meal.

Too few vitamins

According to the laboratory report, vitamin C was no longer detectable in any of the samples examined. If you order meals on wheels, you should realize that the meals are kept warm for a long time – sometimes even for many hours – and that many vitamins are reduced or even completely dissolved, as the nutritionist Matthias Riedl explains in an interview with “Markt”.

Low in minerals

Calcium and magnesium are important for healthy bones, among other things, but the levels in two of the samples tested were too low. The calcium content of the cod dish (87 milligrams) was around a third lower than the DGE quality standards for meals on wheels recommend (333 milligrams).

These standards also provide for a magnesium content of 117 milligrams for a menu. According to laboratory analysis, however, the grilled sausage with mashed potatoes only contained 56 milligrams of magnesium.

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Food

Smoothies: Do Not Use Fruit Stones or Frozen Fruits

Health-conscious people don’t leave the house in the morning without their smoothie. When preparing the vitamin drink, however, there are a few things to consider so that the positive health effect does not turn negative. For example, frozen fruits and fruit stones are taboo for smoothies.

No fruit pits for smoothies

Not all ingredients for fruity smoothies are healthy – the right choice makes the difference! For example, no fruit cores such as those from apples, cherries, or plums should be put into the blender, as the North Rhine-Westphalia consumer advice center is now warning.

During the digestion process, the nuclei form hydrocyanic acid. This in turn can lead to poisoning, shortness of breath, vomiting, or cramps in large quantities. The fruit stones should therefore be carefully removed before adding them to the smoothie mixer.

No frozen fruit for smoothies

Frozen fruits like strawberries, raspberries or blueberries are popular ingredients for smoothies. After all, the goods are fresh from the field, where they are shock-frozen directly. On the one hand, this means that a lot of vitamins and minerals remain, but on the other hand, the burden of pathogenic noroviruses can also be high.

The virus can be killed with heat. For this, it is necessary that the frozen fruits are not used directly from the freezer or thawed, but are heated to at least 90 degrees before consumption. If possible, smoothie lovers should use fresh, seasonal fruit from the region and only occasionally switch to frozen goods.

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Food

These Foods Should Not Be Missing in the Pantry

With a newly published civil protection concept, the federal government has triggered a discussion about the sense and nonsense of buying hamsters. Everyone has to decide for themselves how useful they think the government’s checklist is. EAT SMARTER has put together a smart shopping list for you, with which you are always well prepared, at least for culinary emergencies.

Who doesn’t know this – it’s 9:30 p.m. on Saturday evening and the supermarket around the corner is closed. Or we are sick, have no strength to get out of bed, but have nothing left to eat in the house. So we order the pizza service. That’s not smart. But a well-stocked pantry can prevent cravings and frustration orders.

With a sensible selection of supplies, we are well prepared for culinary emergencies and can conjure up our favorite dish at any time.

Grain

A certain selection of different dried grain products should not be missing in any pantry. The products do have a best-before date, but according to Stiftung Warentest, this can be exceeded generously. As long as the food tastes impeccable, it is edible. Store grain products in airtight screw-top jars or plastic containers to prevent pests from attacking them.

These grain products belong in the pantry:

  • flour
  • pasta
  • rice
  • polenta
  • couscous
  • millet
  • quinoa
  • crispbread
  • oatmeal

Legumes

Legumes are super healthy because they provide plenty of fiber, protein, and minerals such as iron and potassium. They also provide variety in the kitchen. Dried lentils, chickpeas, and co. can be kept for over a year. Ensure optimal storage conditions by storing the food in an airtight container in a dark, cool, and dry place. If you are in a hurry, you can also buy canned cooked legumes and use them in stews, curries, or sauces.

These legumes belong in the pantry:

  • Chickpeas
  • lenses
  • different types of beans (e.g. kidney beans, white beans, or azuki beans)

Canned goods and jars

Of course, fresh food is always the better choice. Still, it makes sense to stock up on a selection of jars and jars that you can use to cook dishes when you need them. Tomato cans are essential. They often even contain more phytochemicals than fresh tomatoes. But dishes can also be easily spiced up with pesto, olives, and the like.

These preserves and jars should not be missing in the pantry:

  • chopped/peeled tomatoes
  • Pesto
  • olives
  • Sun-dried tomatoes
  • artichokes
  • capers
  • Corn
  • Peas
  • pickled cucumbers
  • Beetroot
  • tuna
  • vegetarian spreads
  • nut butter

Nuts and dried fruits

Whole, unshelled nuts and dried fruits can be kept for several months if stored correctly. As with grains and legumes, nuts and dried fruit should be stored in an airtight container in a cool, dry, dark place.

These nuts and dried fruits are perfect for storage:

  • unshelled walnuts
  • unshelled hazelnuts
  • unshelled peanuts
  • Apple crisps
  • dried apricots, prunes, or dates to taste
  • raisins

Spices

Without spices, the food would taste pretty monotonous. We, therefore, recommend that you always have a supply of different spices at home. Dried herbs and spice mixtures have a long shelf life and give even the simplest dishes that certain something.

These spices should not be missing in a well-stocked pantry:

  • Salt
  • pepper
  • dried vegetable broth
  • dried herbs such as rosemary, thyme, oregano, basil
  • garlic powder
  • curry powder
  • coriander powder
  • nutmeg
  • paprika powder
  • Cinnamon

6. Vinegar and Oil

Cold-pressed oils can be kept unopened for up to twelve months. Refined oils can even be stored and sealed for a year or two. Sniff the oil to see if it’s still good. It is relatively easy to tell whether oil is rancid by smell. You can also try a small drop of the oil to make sure your nose was right. If it tastes bitter, throw it away and stop eating. Vinegar is sealed, stored in a dark and cool place, and can be stored almost indefinitely.

  • rapeseed oil
  • olive oil
  • sunflower oil
  • dark balsamic
  • light balsamic
  • Apple Cider Vinegar
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Lifestyle

Filling The Dishwasher Correctly: What Absolutely Does Not Belong in it

For many of us, the dishwasher runs almost every day. But what is really allowed in the machine and what is not?

The dishwasher is a device that is used almost every day in the home. Annoying rinsing by hand is usually no longer necessary. However, there are a number of things that should not be entrusted to the dishwasher. These include hand-painted or printed glasses. These could flake off or become cloudy during the rinse cycle. In addition, particularly thin glasses can easily break. The same applies to porcelain. The crockery often has small imprints or hand paintings and may also have a gold rim that could be destroyed by frequent washing in the dishwasher.

Even cutlery may not go in the dishwasher. This includes, for example, cutlery with wood and plastic handles. Because the hot water ensures that the glue with which the handles are attached can dissolve. Even with silver cutlery

But you should not only be careful with glasses, cutlery and crockery, there are other things that definitely do not belong in the dishwasher.

With almost all pots and pans, it makes sense to wash them by hand. This is due to the non-stick coatings, which are made of aluminum, for example. The coatings are very sensitive and can be attacked and damaged by harsh dishwasher detergents. If the coating of the pan finally comes off, toxic substances can be released when frying and cooking with the pans, which can enter the body via the food. But that’s not all. The pans can also be scratched if they collide with cutlery or other dishes.

It is best to clean them with dish soap and warm water. Clay pots or terracotta vessels also do not belong in the dishwasher. They can scratch quickly and become dull over time.

And what else?

Wooden boards get cracks and warp due to the heat of the water. You should also have quality kitchen knives

What about insulated mugs and thermoses? The dishwasher is not a good recommendation for these things either. The vacuum seal is damaged by the salts in the dishwasher tabs and the large amount of water. This can damage the ISO effect and the drinks are no longer kept warm.

Bottom line: if you take good care of them when you wash them, all your items will have a longer lifespan. Of course, washing up by hand can be a little annoying, but it’s worth it! So that your hands are not attacked too much, there are skin-sensitive and environmentally friendly detergents*. This way you protect your hands and you will also have sharp knives and intact glasses in the future.

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Food

Not Everyone Mixes What They Promise!

Just a quick mix? Stiftung Warentest has currently tested a wide range of blenders. There were 18 devices ranging from inexpensive smoothie mixers to medium-priced stand mixers to high-end high-performance mixers. Who stands out with their performance? And who turned out to be the surprise loser?

A fresh smoothie or a creamy vegetable soup? Stand mixers are used again and again in the kitchen and puree vegetables and fruit in no time. But what are the differences between the devices? Because the result does not always meet expectations. So how do you find the blender that suits you best?

What do you want to mix?

Not every mixer is equally good at all tasks. Irrespective of the test results below, one must first become aware of what the device is actually intended to mix?

  • Smoothie mixer: They are suitable for smaller amounts of up to 600 milliliters, i.e. about two glasses of fruit juice or smoothie. Most of the mixing containers can be closed with a lid and can be easily taken with you.
  • Stand mixer: If you want to make purees or baby food, for example, it is best to use a stand mixer. Even smoothies with a high liquid content are no problem for him. A good blender will even conjure up mayonnaise.
  • High-performance mixer: For ambitious hobby cooks, either a food processor with a matching mixer attachment or a high-performance mixer is worthwhile. They can be used to mix, puree or, in the case of ice cubes, crush larger quantities.

The stand mixer was put to the test!

In total, Stiftung Warentest tested 18 different mixers. These included six smoothie mixers, seven devices with an output of up to one kilowatt, and five more powerful mixers with an output of more than one kilowatt. The test result summarizes, among other things, the respective handling, the lifespan, and the quality of the preparations. The smoothie mixers should conjure up green smoothies and mixed fruit drinks.

The blenders, including the high-performance devices, had to prove their skills in the preparation of green smoothies, ice cream drinks, mayonnaise, pancake batter, nut butter, baby food, and cold vegetable soups. They should also crush ice cubes and chop parsley and onions.

AEG SB25003 makes the best smoothie!

All six smoothie blenders tested, regardless of the price, are safe to use and deliver a good smoothie result. However, the devices from Clatronic and Russell Hobbs fail in the endurance test and give up before the halfway point of the test. The smoothie blender from AEG emerged as the winner of the test.

Braun blender prevails

If you want to use your mixer often and in a variety of ways, it is worth spending ten to 20 euros more in the category of stand mixers up to 1000 watts. The general mix result is not responsible for the poor rating of the cheaper devices from Russell Hobbs and AEG, but rather the poor handling and short shelf life.

The knives of the mid-priced Bosch mixer spin when making baby porridge, and all devices fail when making thick nut butter. The best was the Braun JB 5160 blender. The result of Krups’ most expensive mixer was only “satisfactory” – it failed to handle. In general, all devices are comparably heavy and noisy.

Big loser: Kitchen Aid

High-performance blenders are generally expensive, except for the €172 WMF blender, which has a “satisfactory” rating. The biggest weakness here is putting on and taking off the mixer attachment. The fast blades of the Vitamix puree are best, it even crushes small raspberry seeds. The second good in this group is the Gastroback Mixer. For noise and durability, the Kitchen Aid mixer receives the grade unsatisfactory. In the endurance test, a drive belt tore early and a pitcher broke.

Hand blender vs stand mixer

Many households already have a hand blender – isn’t that enough? For comparison, Stiftung Warenest tested the successor to a good hand blender from test 8/2011 (see test.de/stabmixer). He did well! It usually purees and mixes well or very well, but does not crush ice. He chops herbs and onions much better in the chopper attachment than in standing devices.

The conclusion

If you want to drink a fresh smoothie every day, you are well-advised to use the AEG smoothie mixer for 40.50 euros. Cheaper devices are more difficult to handle and one has to reckon with the release of critical substances from the silicone seals.

For applications that go beyond preparing a smoothie, a blender is worthwhile. Not everyone is worth their money, but here, too, it is better to invest ten euros more. Otherwise, it could happen that he is not her kitchen helper for long. In any case, you are well served with the Braun blender, as it does what it promises for its price.

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