Hi, I’m Toine, and welcome to my kitchen! This site features the foods I grew up with from The Netherlands and its former colonies, such as Indonesia. For each recipe, I will tell you some history about the dish, as well as memories and emotions the food invokes for me!
I have created a few playlist, for Dutch food and Indonesian food. These playlist contain either my Dutch recipes, or my Indonesian recipes! If you have any Dutch, or Indonesian food you'd like to see, please feel free to contact me!
Many of the recipes will be adaptations of my mom’s recipes so that they can be made with items readily available in your regular grocery store. All the recipes will be posted on my website with full instructions: www.toineskitchen.com/recipes/
Toine's Kitchen is made, produced, and managed by Nederlicious Media, LLC
It’s about 1 packet, I believe those are 7g. I never had an issue priming the yeast in milk, but yeah, if for you, water does a better job, your method would work great!
The Dutch use more raisins then currents. The Twents Krentenwegge is made with currents. I like the Zante currents. Not always easy to find. So I have to substitute with raisins.
Hallo Toine, we bekijken met veel plezier je videos vanuit Nieuw Zeeland. De rendang en kroketten waren erg goed gelukt. Nu wilden we je vragen of je ook een keer kip-kerry salade kunt maken en sellerie salade. Dankjewel
My favorite!!!! Met boter, kaas and rauwe ham. Beware Americans, Zante currents are not currents but it is what we have had to use for 40 years and they taste good.
Weer een lekker recept aan je al imposante lijst toegevoegd. Je krentenbollen lijken een beetje op camouflage bollen op je werkblad 😂. Dank voor de video.
they are different, sultanas are light colored "raisins", "krenten" are darker and generally come from corinth grapes rather than sultana grapes there's quite some subtle difference in understanding of raisins/sultanas between even english speakers, and i'm not sure what terminology to use here, hence the extra quotation marks :D in austraila they tend to call sultanas, what in the USA they call raisins, and appears to be used more as the collective name for several grapes rather than specifically menaing sultanas alone., currants seems to be a name used for them too, i can find "corinth grape currants" for sale on the internet. i don't exactly know what constitutes a currant, but if it goes by the rules of what the english call "pudding", then almost everything is a currant lol
@@ToinesKitchen The reason I asked was because I have a red currant bush which gave me a big harvest last year. It looks like I'll be getting an even bigger one this year so I was considering dehydrating them for baking purposes. But, they are definitely not the same then, so buns won't turn out the Dutch way
Hi Toine, I just watched your recipe for gehaktballen. I,m also from the Netherlands and stil live there, funny to watch your videos with Dutch traditional cookings. There are so many ways to cooke the perfect gehakbal, I cooke the balls in a bouillon and a little Kikkoman sojasaus, this also makes a wonderfull tasting sauce. This is called a "Jordanese gehaktball" there is a video on youtube with another Dutch chef. Greetings from the Netherlands.Ps misschien moet je ook eens een stoofpotje introduceren is ook altijd een toppper.
Yes!!! Dit recept lijkt tenminste op een echte frikandel 🎉 Na een paar jaar deze niet te hebben gegeten, heeft mijn man er nu enorm zin in, alleen waar wij wonen kennen ze dit niet 😮 Ik heb het volste vertrouwen erin dat deze goed gaan smaken want tot nu toe smaakte alles van jouw yt kanaal overheerlijk 🎉
i havd a facebook friend in The Netherlands who introduced me to stroopwafels, i ordered a tin and not long afterwards, I saw them in a package in the checkout line at Walgreens! I guess I had been overlooking them because I never knew what they were m.
My dad always talked about having these for New Year's but we never carried the tradition on in our house as my mom wasn't Dutch. Now we are having a cultural dinner and I thought I'd try these, thank you for making it simple.
Yessssssss you did it right! I am from Limburg and ontbijtkoek IS indeed the secret ingredient! Your channel is SOOO good I've been cooking up a storm here in Southern California, thanks Toine!
Toine, thank you so much for this video! I made them exactly like you demonstrated and they turned out DELICIOUS! I have been making bitterballen as well and will look for your other videos.
I made it exactly like you said and wrote down the ingredients. Are you sure you did not mean 4 tsp turmeric, but said (and wrote) 4 Tbsp??? I think 4 Tbsp is way to much and the atjar tastes bitter!!!
I grew up in Melbourne, Australia with a Dutch Mother/Grandparents. As kids, my Opa would come and pick up my brother and I every weekend and take us for a treat somewhere. There was a local market where a Dutch lady had a Poffertjes stall. It was our absolute favourite. Dank je wel!
I have just discovered your channel after coming back from a short trip to the Netherlands and I find it wonderful. Also, could you do a video recipe for mustard soup?
These look truly wonderful! They are fine, even if they aren't "perfectly round." I think being a bit lazy, I will just visit my wonderful local bakery. They make marvelous treats, and there isn't a single dish to wash!
This is interesting. Thank you for a wonderfully simple video! I just ran across a poffertjes pan at a discount store. I got one. It is a little smaller than yours. Mine makes 15. Maybe it will heat better on the stove, being smaller. I had expected these to be an oven thing, not a stovetop cook. Can you heat the pan in the oven to start with?
@@ToinesKitchen You can add rice flour to the left over liquid used to boul the chixken, then fry that liquid in a very hot oil. It will become a very delightful thing. Look in RU-vid, Kremes .
