Easiest Way to Make Award-winning Stamppot (blauwe bliksem)

Hey everyone, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, How to Make Quick Stamppot (blauwe bliksem). One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Stamppot (blauwe bliksem), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stamppot (blauwe bliksem) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stamppot (blauwe bliksem) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stamppot (blauwe bliksem) estimated approx 25minutes.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Stamppot (blauwe bliksem) using 7 ingredients and 3 steps. Here is how you cook it.

A traditional Dutch dish that I’ve got to admit I had never even heard of until recently when researching for my “edition series of food and travel books” is a dish called Stamppot. Usually Stamppot is served with smoked sausage, julienned bacon or even stewed meats. I thought I would try to re-create a regional variation of the traditional Stamppot called blauwe bliksem (blue lightning) made with pears. It’s slightly unusual but when you really think about it, it’s a natural pairing of salty pancetta and sweet pears. #1PotRecipe

Ingredients and spices that need to be Prepare to make Stamppot (blauwe bliksem):

1. 4 large pears
2. 4 large potatoes
3. 2 sticks cinnamon
4. 100 grams smoked pancetta
5. Small knob of butter
6. Small amount of milk
7. Black pepper

Instructions to make to make Stamppot (blauwe bliksem)

1. In a large saucepan Dry fry some smoked pancetta until cooked. Drain any excess fat (which may come out of the pancetta). Add the washed whole pears,chopped potatoes and two sticks of cinnamon. Fill with cold water, bring to the boil, reduce and cover until the pears and potatoes are soft.
2. Drain well and leave to slightly cool down. Half the pears and scoop out the flesh, removing the skin and core. Add the pear flesh back in with the potatoes, add a knob of butter and milk and mash until creamy and smooth.
3. Only season to taste at this stage, remember the pancetta is naturally salty, so all I’ve added was loads of black pepper. Serve on a plate with a pork chop, a scattering of parsley and a pear and apple chutney.

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