These expert tips will help you achieve the perfect balance of flavours.
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9 May 2013 - 12:48 PM  UPDATED 6 Sep 2013 - 9:31 AM

Storing potatoes

Store potatoes in a cool, dry, dark place. Avoid purchasing pre-washed potatoes, as dirt protects the vegetable from the elements during storage.

Choosing Brussels sprouts

Choose the smallest Brussels sprouts available, with tight, firm heads. Avoid yellow leaves.

Cauliflower florets

Remove the leaves from the cauliflower, turn upside down and remove most of the core. Detach the florets by cutting through the base, breaking the head into small pieces. Cut the pieces into bite-size florets with a paring knife.

Poffertjes pancake fillings

To make filled poffertjes, pour a small amount of batter in the poffertjes pan, add a teaspoon of jam, raisins, shredded apple or almond paste, and cover with a little more batter.

Festive occasions

In Dutch cuisine, festive occasions are almost always marked with desserts and sweets. Appelflappen, a fritter which is half way between an apple pie and a donut, is traditionally served on New Year’s Eve. Banketstaff, a flaky puff pastry, decorated with glace cherries is served at Christmas, as are Christmas cookies, used to decorate the tree.