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Netherlands Antilles (Netherlands Antilles Recipes)

World Cuisine Recipes

   Traditional food in Netherlands Antilles differ between the islands, but all of them are variations of Caribbean Creole cuisine. Typical traditional foods are funchi, a maize porridge, and pan bati, a pancake made of maize flour. Funchi and pan bati combined with carni stoba (a goat stew) form the basis of the traditional meal. Bolo pretu (black cake) is prepared only for special occasions. Fast food and international cuisine have become more popular since the establishment of tourism.
Servings: 6
2 medium apples
1 1/2 cups flour
3 1/2 tsps baking powder
1/2 tsp. Salt
6 tbs. granulated sugar, divided
1/4 cup margarine or butter
1 egg, well beaten
3/4 cup milk
1/2 tsp. ground cinnamon
Cooking Instructions:
Peel and cut apples into eighths (wedges). Sift together flour, baking powder and salt with 4 tablespoons of the sugar. Cut in butter/margarine. Combine egg and milk and add to flour mixture. Turn batter into greased 8 inch square cake pan. Press apple wedges partly into batter. Combine remaining 2 tbs. sugar and cinnamon, sprinkle over apple. Bake at 425 degree F for 25 to 30 minutes.
Chicken Souse
1-3 pound broiler fryer chicken cut up
1 quart water
1 celery rib, sliced
1 medium onion, sliced
1 small red of green bell pepper, cut into thin strips
3 potatoes, peeled and cubed
1/4 cup fresh lemon juice
Salt and Pepper to taste
Dash hot pepper sauce
Cooking Instructions:
Cover chicken with water; and remaining ingredients. Heat to boiling; cover and reduce heat. Simmer for 1 hour or until chicken is done. Serve with additional lemon juice and red or green pepper.
Curried Fish Steaks
3 tablespoons oil or fat
2 tablespoons chopped onion
1 clove of garlic
2 tablespoons curry powder
1 cup water or coconut milk
A little lime juice
1 Piece of green mango
Salt to taste
1 1/2 lb. prepared fish steaks
Cooking Instructions:
Heat the oil, add the onion and garlic and fry them lightly but do not brown. Add the curry powder, stir and cook for 3 to 4 minutes. Add water or coconut milk, lime juice and mango, and cook until thick. Put in fish and cook gently until tender. Do not stir fish, but prevent it from sticking to the bottom of the pan, the pan may be moved gently backward and forward.
1 envelope dry yeast
3 tbs. Sugar
1/2 cup warm water
2 well-beaten eggs
1/2 cups warm water
1/2 tsp. Vanilla
1 tsp. Salt
4 cups flour
2 cups seedless raisins
3 apples, peeled and diced
Confectioners' sugar to dust
Cooking Instructions:
Put yeast and sugar in warm water and soak 10 minutes. Mix together yeast mixture and eggs, water, vanilla and salt, and add to flour slowly. Add fruit, let rise 1 1/2 hours. Drop in hot frying oil, dust with confectioners' sugar.
Grilled Chicken
¾ cup vegetable oil
Juice of 3 limes
6 cloves garlic, chopped
1½ tsps ground black pepper
1 tsp. Fiery Scotch Bonnet Hot Sauce
2 tsp. Oregano
1½ tbs. Cilantro
3 pounds boneless chicken breast
Cooking Instructions:
Combine the oil, juice, and seasonings. Place the chicken in a glass or ceramic dish, pour the marinade over the chicken, and cover. Marinate in the refrigerator for 2 to 3 hours. Grill the breasts for about 12 minutes on each side.
Spice Cookies
1 cup margarine or butter
1 1/2 cups packed brown sugar
1 1/2 tsps ground cinnamon
1 tsp. baking powder
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. Salt
1 egg
2 3/4 cups all-purpose flour
1/3 cup finely chopped blanched almonds, optional
Blanched whole almonds, optional
Cooking Instructions:
Beat margarine or butter with a mixer on medium to high speed for 30 seconds or by hand. Add brown sugar, cinnamon, baking powder, nutmeg, cloves and salt. Beat in egg and flour. Add chopped almonds if using. Roll dough to 1/8 inch thickness on a lightly floured board and cut into shapes (windmills and Sinterklaas/Santa shapes are traditional but we also cut them into the children's initials). Decorate with whole almonds if using. Place one inch apart on lightly greased cookie sheets. Bake in 350 degree F oven 8 to 10 minutes or until edges are lightly browned. Cool 1 minute, transfer to wire racks to cool completely. Makes 4 to 6 dozen (depending on size).
Servings: 4-6
1/4 cup margarine or butter
2 pounds braising meat, sliced 1/2 inch thick (large chunks)
2 cups cold water
3 pounds carrots, peeled and diced or a mixture of diced carrot and turnip
12 ounces onions, diced (about three medium)
3 pounds potatoes, peeled and quartered
1 tsp. Salt
1/2 tsp. Pepper
1 or 2 Dutch smoked sausages or any smoked sausage
Cooking Instructions:
Heat the fat in Dutch oven or crock pot until brown. Sear the meat on both sides til brown. Add water to just cover the meat and simmer (covered) for approximately one hour. Add carrots, onions and potatoes. Season with salt and pepper. Cover and simmer for about an hour more. Add the Dutch sausage on top during the last 15 minutes of cooking. Remove the meat and veggies, if there is enough liquid left, make gravy. Mash the vegetables together and put on plates. Put meat and sausage slices on top and serve with gravy.
3/4 ltr milk
1 tsp. Vanilla
35 g custard powder
Cooking Instructions:
Mix 1/4 cup of the milk with vanilla and heat slowly. Add rest of milk and custard powder according to package directions. Serve warm or cold in a soup plate with tart-flavored berries. You can also swirl in thinned chocolate pudding for a nice effect.

World Cuisine Recipes


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