Jacob Hooy Hutspot spices ground 250 Gram
€8,62
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Jacob Hooy Hutspot spices ground 250 Gram
Jacob Hooy Hutspot spices ground 250 Gram
Regular price
€8,62 EUR
Regular price
€8,53 EUR
Sale price
€8,62 EUR
Unit price
/
per
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Shipping calculated at checkout.
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Ground hutspot herbs
Jacob Hooy Hutspot spices ground
Ingredients
Thyme, allspice, caraway seed, bay leaf, fennel seed, dill tips, parsley leaf, turmeric, coriander seed, black pepper, cayenne pepper, fenugreek, cumin, cloves, ginger, MUSTARD flour, dill seed, rosemary, galangal root.
Usage
Recipe for 4 people: Peel 1.5 kilos of potatoes and cut them into quarters. Trim 500 grams of carrots and thinly slice them lengthwise. Place the potatoes and carrots in a pan of water and add some bouillon powder. Bring to a boil and simmer covered for 20 minutes. Meanwhile, peel and coarsely chop the onions and add them to the pan with the carrots and potatoes. Turn up the heat until everything is bubbling and let the stew continue to cook until the potatoes are tender. Check when the timer goes off to see if the potatoes are cooked. Drain the excess cooking liquid, reserving a little if you won't be using milk. Note: Drain the stew thoroughly, otherwise it will turn into soup instead of mashed potatoes. Place the pan over low heat. First, stir 1 or 2 tablespoons of butter or margarine into the hutspot, then (if necessary) add a little more milk or cooking liquid until the stew is nice and creamy. Heat the hutspot through and season with the hutspot spices, salt, and pepper.
Save
Store in a dry, cool and dark place.
Manufacturer / Distributor
Jacob Hooy & Co BV, National Highway 119, 1906 BG Limmen
Jacob Hooy Hutspot spices ground
Ingredients
Thyme, allspice, caraway seed, bay leaf, fennel seed, dill tips, parsley leaf, turmeric, coriander seed, black pepper, cayenne pepper, fenugreek, cumin, cloves, ginger, MUSTARD flour, dill seed, rosemary, galangal root.
Usage
Recipe for 4 people: Peel 1.5 kilos of potatoes and cut them into quarters. Trim 500 grams of carrots and thinly slice them lengthwise. Place the potatoes and carrots in a pan of water and add some bouillon powder. Bring to a boil and simmer covered for 20 minutes. Meanwhile, peel and coarsely chop the onions and add them to the pan with the carrots and potatoes. Turn up the heat until everything is bubbling and let the stew continue to cook until the potatoes are tender. Check when the timer goes off to see if the potatoes are cooked. Drain the excess cooking liquid, reserving a little if you won't be using milk. Note: Drain the stew thoroughly, otherwise it will turn into soup instead of mashed potatoes. Place the pan over low heat. First, stir 1 or 2 tablespoons of butter or margarine into the hutspot, then (if necessary) add a little more milk or cooking liquid until the stew is nice and creamy. Heat the hutspot through and season with the hutspot spices, salt, and pepper.
Save
Store in a dry, cool and dark place.
Manufacturer / Distributor
Jacob Hooy & Co BV, National Highway 119, 1906 BG Limmen
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