Hachée is a traditional Dutch stew with some diced meat, fish or poultry, and vegetables. The Dutch kitchen is simple and straightforward, with many vegetables and little meat. I usually make my Hachee with beef, lots of vegetable and acid I use wine however one can also use vinegar. Traditional clove and bay leaves are added to the thick gravy, which I usually omit. I like to serve it with my favorite spätzle but it is usually served with potatoes, rice or hutspot.
2 pounds beef, cubed in ½ in. pieces, blotted dry with paper towel, lightly seasoned with salt and pepper
3 tablespoons butter
2 pounds yellow onions (about 4 large), finely chopped
¼ cup all-purpose flour
4 cups of red wine.
1 cup of water
vegetables of your choice
Preheat oven 350 degrees. Melt the butter in a Dutch oven over medium-high heat. Brown the beef on all sides, working in batches so as not to overcrowd.
Add the onions and some more butter if needed and cook until caramelized, about 5 minutes. Add the flour and stir until combined. Add the wine and water, stir to combine, and add the seasonings to your taste.
Cover Dutch oven and place in oven for 2½ hours.
Depending on how well you like your vegetables cooked you may add them at this time or later.
Today, MR. MILITANT NEGRO provided us with this wonderful post to help us remember the time.
This No-Bake After Eight Cheesecake! was posted a few days ago by Jane’s Patiesserie.
Jane has a number of awesome recipes posted. This No-Bake After Eight Cheesecake is my new favorite.
One of the Thankful Thursday post of the “The Purple Almond Blog” was this Turmeric Latte recipe. Check out Tamara’s Blog there is so much great information.
“1 cups milk (250 ml) (almond, coconut or dairy)1/2 teaspoon turmeric powder, 1/2 tbs fresh turmeric, grated1/4 tsp ginger powder1/4 tsp teaspoon cinnamon powder, 1 inch stick cinnamona pinch of black pepper1 tsp sugar or any other sweetener Method:Combine all ingredient in a pot. Gently heat on low flame.Strain the mixture.Blend with a whisker or blender. Serve hot.”
The recipe was originally posted on Recipe 52 blog.
I especially love this recipe also due to the many benefits of turmeric.
Best cookies for a long night of studying.
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A reminder of last months theme
The Frugal Pantry has a great tutorial on how to freeze peaches and freezing peach pie filling.
It included a Peach Pie Filling recipe as well. I usually use two tablespoons of Kraft Tapioca Powder where as the listed recipe has 1.5 tablespoons of Tapioca Power and 1.5 tablespoons of cornstarch.