Category: Recipe

Ingredients

250 ml beef bone broth

40 grams of sushi rice (or another type of rice with a round grain)

Water (optional)

Tamari to taste

A handful of shiitake mushrooms

1 cm fresh grated ginger

1 spring onion

1 soft-boiled egg

1 tablespoon Furikake (e.g. from Terrasana)

Congee

Unusual in the Netherlands but quite normal in Asia. Have breakfast with a bowl of steaming and well-filled soup. A habit we should also applaud. Especially when it concerns this Chinese variant. It is the ultimate comfort food. There are countless variations of Congee. We made savory rice porridge with shiitake, spring onion, and a soft-boiled egg!

Instructions

• Boil the rice until you have a smooth porridge. This takes about 30 minutes. Stir the rice every now and then to prevent it from sticking to the bottom. If the rice has absorbed all the stock but is not yet cooked, add some water.
• Taste the congee and season with tamari if necessary.
• In another pan, boil the egg until soft, 4 to 5 minutes. Add the shiitake mushrooms to the pan so that they cook. 
• Grate the ginger, chop the spring onion and prepare the Furikake. Peel the egg, pour the congee into a large bowl and, just before serving, add the grated ginger, spring onion, soft-boiled egg, and Furikake.

Ingredients

250 ml of Babs Bone Broth

A dash of Himalaya/ Celtic sea salt

A dash of ground black pepper

Add fresh herbs like Parsley

Classic Sipping Bone Broth

Who said classic is boring? Sometimes in our busy and hectic lifestyle, we need a simple, yet very beneficial solution. It’s a perfect recipe for “on-the-go” when you don’t have time to eat, after a workout or, wind down after a busy day.

Instructions

1. Warm at low to medium heat.
2. Add salt, pepper, and fresh herbs
3. Sip it warm

Ingredients

300 ml pork bone broth

1 organic egg

apelle cider vinegar

3-4 slices of bacon with fat

handful green peas

5 gram blueberries

1/4 apple

sea salt

black pepper

fresh herbs (like dille)

Poached egg with bacon oil and pork bone broth

Georgie is a chef at Vanderveen in Amsterdam. Our favourite restaurant. Georgie has been important in promoting our delicious bone broth. In his bar and kitchen at the Beethovenstraat he creates simple but tasty dishes with our pork bone broth. 

This is where the taste and quality come out. Would you like to make this great restaurant recipe at home? Then follow the instructions and ingredient list below. Watch the video for the recipe 🙂 & read about our journey here.

Instructions

For the poached egg

• Bring a pan of water to the boil
• Add a splash of vinegar to the water
• Carefully crack the egg into the pan for 3 to 4 minutes

For the bacon oil 

• Put a pan on low heat 
• Caramelize the smoked bacon in it until it is crispy and golden brown
• Add enough oil to cover the bacon 
• Let this simmer for 30 minutes on a low heat 
• Strain the bacon and keep the oil separate

For the peas and the blueberries

• Grill the peas on the barbecue or in a frying pan
• Season to taste with salt and pepper
• Grill the blueberries in a frying pan
• You can also use the blueberries raw

For the bouillon

• Flavor the bouillon with apple, cider vinegar and salt

How to serve this delicious dish

• Place the egg in the middle of a deep plate
• Sprinkle the peas and blueberries over it 
• Drizzle the bacon oil over the top
• Garnish the dish with fresh herbs from the garden as desired
• Pour the hot bouillon over the dish

Ingredients

1 medium pumpkin

1 red onion

1-2 cloves garlic

1 red chili pepper

1 medium carrot

4 to 5 leaves of fresh sage (or more!)

500 mL (chicken) bone broth

Olive oil

Pumpkin Sage Soup with Bone Broth

Aromatic and richly nourishing, once you try this pumpkin sage soup recipe, you’ll want to make it one of your go-to meals. It’s a delicious soup, easy to make, and features three potent health foods – bone broth, pumpkin and sage.

Why Pumpkin Soup Should Be a Staple in Your Diet

Pumpkin is one of the most underrated health foods (and one of my favorite veggies!). Associated with pumpkin pie and holiday feasts, it rarely plays a central role in the everyday diet.

But, pumpkin is loaded with nutrients your body loves. Trust me, my friend, you have a lot to gain from enjoying it regularly. Pumpkin is:

• High in carotenoids, which protect cells from free radical damage, slowing the aging process and fighting inflammation
• Rich in beta-carotene to support optimal vision and reduce your risk for degenerative eye diseases like macular degeneration
• Your body converts the beta-carotene from pumpkin into a safe form of vitamin A, which supports healthy bones and teeth as well as your eyes
• Pumpkin seeds are a great source of zinc, which boosts male sexual health
• The fiber in pumpkin promotes a healthy heart and stronger digestive system

When I cook pumpkin, I always prepare extra to store in the freezer and puree for later. Pumpkin puree is perfect as a topping for oatmeal or as a tasty ingredient in muffins or pancakes.

Sage Health Benefits

Sage is another underused gift of Mother Nature. It’s a perennial woody herb that has an unbelievable impact on human health.

• Inhale the comforting aroma – research shows that sage can improve memory
• An excellent source of antioxidants, including volatile oils and antioxidant enzymes, which help to promote a healthy heart, skin, joints, and brain

Combine this wonder vegetable and herb, and you have a delicious, savory soup that’s good for your heart, body, and mind.

Preparation

1. Wash the veggies. Peel and chop the onion and garlic
2. Cut the pumpkin in half and remove the seeds, then cut the pumpkin into cubes (you don’t need to peel the pumpkin). Slice the carrot. Cut the pepper in half, removing the seeds and chopping the pepper into small pieces
3. Heat your soup pan with a dash of olive oil and fry the sage leaves for about 2 minutes until they appear slightly crunchy. Remove the sage from the oil, setting on a kitchen towel to drain. In the same oil, fry the pepper, onion, and garlic for about 2 minutes
4. Add the carrot and pumpkin and cook at medium heat for 3 minutes, stirring occasionally
5. Add the broth and bring to a boil, then reduce the heat and cook gently, covered, for about 15 minutes.
6. Remove the pan from heat and puree the soup with a hand blender. Ladle the soup into bowls and garnish with your fried sage leaves

Optional: To make this healthy soup into a heartier meal, you can crumble goat cheese over the top or add lentils. You can also roast the pumpkin seeds and add as a soup topping.evoegen. 

Ingredients

200 gram chicken thigh

1 jar of 400 ml Babs Chicken Bone Broth

1/2 jar of 200 ml water 

400 gram can of chopped Italian tomatoes

1 chili pepper without seeds 

1 small bunch of green chopped onions 

1 small bunch of chopped coriander

2 fresh and ripe avocados. Peeled, cored, and diced

1 red ball paprika

1/2 teaspoon of cumin

4 cloves of garlic

1 tablespoon of olive oil or chicken fat

2 tablespoons lime juice

1 lime

sea salt and black pepper to taste

Chicken Tomato & Avocado Soup

Soups are one of the easiest and most soul-satisfying things to make and savor. But they don’t have to be winter-meals only. Summer soups made from fresh ingredients are wonderful when the weather’s too hot to prepare large meals. Avocado;s add essential saturated fat, which is anti-inflammatory and keeps your metabolism fired up. 

Instructions

• Cut the chicken, the chili pepper, green onions, and ball paprika into small pieces.
• Chop the garlic and coriander
• Heat 1 tablespoon of olive oil or chicken fat over medium heat in a large pot. Add cumin, and when the smell of cumin begins to emit, add ball paprika, chili peppers, and green onions.
• Mix well and sauté for 2 minutes until tender. Add chicken thighs, mix well with the vegetables and spices and sauté for about 3 min. Adding garlic during the last 30 seconds of sautéing.
• Add chicken broth (and additional water if needed), and tomatoes and season with salt and pepper. Bring mixture to a boil over medium-high heat. 
• Reduce heat to medium, and allow to simmer. Stirring occasionally, until the chicken has cooked through for 10-15 minutes. 
• When the soup is ready to turn out the heat, stir in coriander, and wait for 1-2 min before serving. Add the avocados to the soup just before serving. 
• I would recommend adding the avocados to each bowl individually. About 1/2 an avocado per serving. Sprinkle with lime juice, and add 1/4 lime and serve. 

Ingredients

1 big jar Pork Bone Broth

500 ml water

250g split green peas

200g smoked sausage (rookworst), sliced

150g pork shoulder or bacon, diced

1 large onion, chopped

2 carrots, diced

2 stalks celery, diced

1 medium potato, peeled and diced

1 bay leaf

Fresh parsley, chopped (for garnish)

Salt and pepper, to taste

Traditional Dutch Split Pea Soup (Erwtensoep) with Pork Bone Broth

Warm up on chilly days with Erwtensoep, a classic Dutch split pea soup. This hearty dish combines nutritious split peas, tender vegetables, and savory pork bone broth for a rich, comforting flavor.

Why Pork Bone Broth? Our pork bone broth is packed with bioavailable proteins and collagen, which are essential for maintaining healthy skin, joints, and overall well-being. The natural gelatin in the broth also aids in the digestion of vegetables and meat, allowing your body to absorb nutrients more effectively.

As we have sadly discontinued the production of our pork bone broth, now is the perfect time to stock up! Enjoy 30% offour remaining products while they last. Topped with slices of smoked sausage and served with crusty bread, this traditional soup is perfect for cozy gatherings and family meals. Enjoy a taste of Dutch heritage with every spoonful!

Instructions

1. Prepare the Peas:
   • Rinse the split peas under cold water and drain them.
2. Sauté the Vegetables:
   • In a large pot, add the diced pork shoulder or bacon and sauté over medium heat until browned.
   • Add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables soften.
3. Add Broth and Peas:
   • Pour in the pork bone broth and bring to a boil.
   • Add the rinsed split peas and the bay leaf.
4. Simmer the Soup:
   • Reduce the heat to low and let the soup simmer for about 1 to 1.5 hours, or until the peas are soft and the soup has thickened. Stir occasionally to prevent sticking.
5. Add Potatoes and Sausage:
   • Once the peas are soft, add the diced potato and sliced smoked sausage to the pot.
   • Continue to simmer for an additional 20-30 minutes until the potatoes are tender.
6. Season and Serve:
   • Remove the bay leaf and season the soup with salt and pepper to taste.
   • Serve hot, garnished with fresh parsley. Enjoy with crusty bread on the side.

Tips

• For a creamier texture, use an immersion blender to blend a portion of the soup, then stir it back in.
• This soup is even better the next day, as the flavors deepen.

Enjoy Your Erwtensoep!

This traditional Dutch split pea soup made with pork bone broth is hearty and comforting, perfect for chilly days. Enjoy your meal!derlandse erwtensoep met pork bone broth is stevig en troostend, perfect voor kille dagen. Eet smakelijk!