I love to travel. A chance to switch off, slow down, and spend most of your time eating, drinking and sightseeing. It also provides lots of ways to get new ideas to take home with you.
So it was that during my recent visit to the Netherlands, I became the proud owner of a new cookbook, called simply Koekje (“cookie”). After a brief introduction, it then gets straight into the serious stuff of recipes written by two Dutch bakers, Cees Holtkamp and Kees Raat.
Dutch baking is probably most famous for the stoopwafel, two pieces of wafer filled with caramel syrup. And then…well, there is not a huge amount of recipes that spring to mind. Sure, there is speculaas, but versions of it also appear in France, Belgium and Germany, so a little tricky to claim it as unique. And that is where these gentlemen come to the rescue. Cees Holtkamp runs Patisserie Holtkamp, a traditional bakers which makes tempting treats that you can buy throughout Amsterdam. Kees Raat runs the Unlimited Delicious chocolate shop and patisserie in Amsterdam’s trendy Haarlemmerstraat. So basically…they know their stuff. They really know their stuff.
This means Koekje has a perfectly formed selection of 100 biscuits – 50 Dutch classics from Mr Holtkamp and 50 recipes with a modern twist from Mr Raat. The traditional cookies include some spectacular names like arnhemse meisjes (“little Arnhem girls”), utrechtse spritsen (“Utrecht sprays”), taaitaai (“tough-tough”) and haagsche wind (“wind of The Hague”), with recipes ranging from simple butter biscuits to those rich with nuts, fruit and spices. The contemporary recipes include javaanse jongens (“java boys” made with hot sambal sauce!), zeeschuim (“sea foam”) and zeeuws profetenbrood (“Zeeland prophet bread”). It’s fair to say that there is something in there for everyone, even if it does mean that you have to learn to pronounce names that often seem to contain an impossible pile-up of vowels.
I think this is a lovely little book – it’s been put together to look stylish, but each two pages have a clear picture of the finished item, and a simple recipe. Lots of these recipes look delicious, but none of them (yet) look like they would be too hard to make. It’s a good guide to just peruse when looking for inspiration, and it’s great to see traditional recipes and contemporary variants collected in one place and presented so well. A concept that would be great to see for the baking of other countries, perhaps?
It probably doesn’t take a genius to work out that I’m going to be making extensive use of my new Dutch baking bible. While there are a lot of recipes that are interesting, I am drawn to those that use more unusual ingredients – aniseed, sesame, rye or sambal hotsauce – or those which are very different from British biscuits, such as “tough-tough” biscuits or the haagsche wind meringue recipe from 1880.
That’s the good news. Now for the bad news. As far as I’m aware, Koekje is not yet available in English, which is a shame, as I think it would be a great seller. So for the time being, it’s a case of even geduld alstublieft (patience please)!