Delicious recipes

Duuv recipes

Chili con carne

(for 6 generous servings)

– 60 ml olive oil
– 1 kg of minced meat (beef)
– 1 green pepper
– 1 onion
– 2 cubes of broth (beef)
– 160 ml red wine
– 2 cans peeled tomatoes in pieces
– fresh garlic
– 2 jars of kidney beans
– 1 jar of corn
– 1 1/2 teaspoons of pepper powder
– 2 1/2 teaspoons of chili powder

– 1 teaspoon of cayenne
– 2 1/2 teaspoons of dried basil
– 1/2 teaspoon of dried oregano
– 2 tablespoons of parsley
– 1/2 teaspoon of black pepper
– 1 teaspoon of salt
– 12 drops of tabasco
– 1 jar of tomato paste or brown beans
– flour
– water

Read the preparation here
Read the preparation here

preparation time 2 hours

Hang the fire cauldron of DUUV above the fire. Heat the oil in it. Bake the sliced pepper and onion until they are soft. Add the minced meat and fry it untill it turns brown. Add the cubes of broth and the wine. Let it boil for some minutes. Stir the peeled and sieved tomato pieces (without juice), the garlic and the tomato paste through it. Make tastefull with the pepper powder, chili powder, cayenne, parsley, basil, oregano, salt and pepper. Make it boil and stir it well. Then hang the cauldron higher above the fire so the content can simmer quietly for about 60 minutes, with the lid of the cauldron on it. Stir it once in a while. Add the kidney beans, corn and tabasco and stir it well. If the chili con carne is too thick you can add some tomato juice. Let it simmer for 30 minutes more. If you prefer a firmer chili you can add in water dissolved flour. Put different bowls with garnish on the table, like a salad, tortillachips, enchiladas, grated cheese, fruit, rice or cornbread.  of maisbrood. Festive and tasty!

Mussels à la Duuv

(for 4 persons)

– 4 kg of fresh mussels
– 400 gr fresh vegetables (leek, cauliflower, carrot, onion, celery)

– 250 ml sour cream for hot dishes
– approx. 400 ml  of dry white wine

Read the preparation here
Read the preparation here

preparation time 20 minutes

Rinse the mussels thoroughly in cold water and remove open and damaged shells. Put the mussels with hanging water in the fire cauldron of DUUV. Add the vegetables and wine. Hang the cauldron above the fire. Stir the mussels, vegetables and the liquid once in a while and make sure the vegetables are well devided. Slide the mussels to one side of the cauldron as soon as the liquid rises. Add the cream to the boiling liquid and stir it so it will dissolve. Then spoon the total around very well, a few times. Make the liquid rise once more. Determine the temperature by hanging the cauldron higher or lower above the open fire. The mussels are ready when they are open (do not eat mussels which stay closed). Mussels are very delicious with bread and herb butter. Do not forget to put a good bottle of dry white wine on the table! Bon appetit.

Boeuf bourguignon

(for 6 persons)

– olive oil
– 3 onions
– 200 gr bacon cubes
– 1 large carrot
– 1 kg potatoes
– 1/2 l red wine
– salt
– dried oregano
– 8 juniper berries
– 1 tablespoon tomato paste
– 1 glass of cognac

– 1 kg lean beef
– 2 cloves of garlic
– 250 gr mushrooms
– 300 gr green beans
– 1 1/2 dl water
– 2 tablespoons of flour
– freshly ground pepper
– 3 cloves

Read the preparation here
Read the preparation here

preparation time approx. 2,5 hours

Slice the beef into small pieces, chop the onion and squeeze the garlic. Pour the oil in the fire cauldron of DUUV, above the fire pit of DUUV and bake the onion and bacon in it. As soon as the onions are golden brown you get everything out of the cauldron. Again pour in some oil (if necessary) and bake the pieces of beef brown quickly. Sprinkle flour over it and pour the water in, stir it directly. Add salt and pepper. Add the baked onions and bacon in the cauldron, stir it well. Add wine, oregano, cloves, juniper berries and squeezed garlic. Let everything boil quietly for 1,5 to 2 hours. Then add the sliced mushrooms, carrot, green beans and the peeled and sliced potatoes. Stir it well, add also the tomato paste and cognac. Let it boil for half an hour. Serve it with rice, potato paste or bread. It is also very delicious combined with stewed pears. Of course we drink a glass of red wine with it!

Paella

(approx. 6 servings)

– saffron rice
– 2 onions
– 1 red pepper
– 1 cup of chicken broth
– grilled drumsticks
– 1 jar of peas
– a dash of white wine
– 1/2 a bunch of lemon balm

– olive oil
– 3 cloves of garlic
– 1 green pepper
– 200 gr of chorizo and 100 gr of fricandeau (sliced)
– gambas
– 1 jar of corn
– 1/2 a bunch of fresh basil
– salt and pepper

Read the preparation here
Read the preparation here

preparation time 1 hour

Preparation: boil the rice and bake the drumsticks and gambas. Slice the unions and peppers in thin pieces. Heat the oil in the cauldron of DUUV above the fire and fry the onions and garlic in it. Add salt and pepper. Then bake the sliced peppers with it. Add the broth and let it stew for about 6 minutes. Meanwhile slice the chorizo and fricandeau. Add this, together with the drumsticks and gambas to the cauldron. Add the peas (without the liquid) and corn, as well as the wine. Heat everything thoroughly. Add the rice. Possibly hang the cauldron a little bit higher above the fire, to make sure the paella boils quietly. Chop the parsley and lemon balm and add this shortly before serving the paella. Buen apetito!

Pumpkin curry

(approx. 6 litres)

– 3 table spoons of olive oil
– 4 cloves of garlic (sliced in small pieces)
– 2 celery stalks (sliced in small pieces)
– 1 teaspoons of cinnamon powder
– 2 teaspoons of curry powder
– 200 gr of red lentils
– 4 beef tomatoes (roughly chopped)
– 2 medium pumpkins with edible shell (roughly chopped, seeds removed)
– a hand full of rice
– juice of half a lemon
– tabasco

– 2 large onions (sliced in small pieces)
– 1 table spoon of grated ginger
– 2 teaspoons of turmeric powder
– 2 teaspoons of cumin powder
– 1 bay leaf
– 400 gr of chickpeas
– 1 box of chestnut mushrooms (sliced into quarters)
– 1 litre of broth
– 2 tablespoons of freshly chopped parsley
– salt and pepper

Read the preparation here
Read the preparation here

preparation time 2 hours

Heat oil in the cauldron of DUUV. Add the onions and bake until they are golden brown. Add the garlic, celery and ginger. Then add all the herbs (turmeric, cinnamon, cumin, salt, pepper, bay and 1 teaspoon of the curry powder). Let it fry for a while. Then add the tomatoes, lentils, chickpeas, parsley and rice. Pour the broth in the cauldron and add the pieces of pumpkin and mushroom. Let everything boil quietly. When the pumpkin is soft, add the second teaspoon of curry powder and the lemon juice. You prefer it more spicy? Add some tabasco in the end. We prefer the pumpkin curry when it has boiled through and through. For a ‘solid bite’ serve it earlier!

Pizza dough

– 1 1/2 dl hand-warm water
– 250 gr of flour
– 1 teaspoon of salt

– 1/2 bag of instant yeast
– 2 teaspoons of sugar
– 4 tablespoons of olive oil

Read the preparation here
Read the preparation here

preparation time 75 min

Put the yeast in a small bowl and dissolve it in half a dl of the water. Stir it until you have a smooth mass. Mix the flour and salt in a batter bowl. Make a small hole in the middle and pour the yeast mass in it. Add the oil and the rest of the water. Mix the pizza dough into a cohesive mass that releases from the bowl. If the dough is too sticky, add some flour. Cover the bowl with a tea towel and let the dough rise for about 1 hour. Now the dough is ready to use. With this quantity we make 6 to 8 thin, small pizzas.

Pizza sauce

– 1 onion
– 1 tablespoon of brown sugar
– 4 cloves of garlic
– 8 basil leaves
– 1 teaspoon of rosemarine
– salt and pepper

– 1 teaspoon of thyme
– 1 can of tomato cubes
– 1 teaspoon of oregano
– 2 tablespoons of olive oil
– 1 can of tomato paste

Read the preparation here
Read the preparation here

preparation time 10 minutes

Heat the oil in a saucepan. Add the sugar and the onion (cut in small pieces) and bake it shortly. Add the tomato cubes and paste. Squeeze the garlic, cut the basil leaves and add this, together with the oregano and rosemarine. Season with salt and pepper. Remove the saucepan from the heat source and puree the content with a hand blender until you have a smooth mass. This sauce is delicious for different kinds of pizza toppings!

Tip; prepare a large quantity and store a part in your freezer.

Chili con carne

(for 6 generous servings)

– 60 ml olive oil
– 1 kg of minced meat (beef)
– 1 green pepper
– 1 onion
– 2 cubes of broth (beef)
– 160 ml red wine
– 2 cans peeled tomatoes in pieces
– fresh garlic
– 2 jars of kidney beans
– 1 jar of corn
– 1 1/2 teaspoons of pepper powder
– 2 1/2 teaspoons of chili powder

– 1 teaspoon of cayenne
– 2 1/2 teaspoons of dried basil
– 1/2 teaspoon of dried oregano
– 2 tablespoons of parsley
– 1/2 teaspoon of black pepper
– 1 teaspoon of salt
– 12 drops of tabasco
– 1 jar of tomato paste or brown beans
– flour
– water

Read the preparation here
Read the preparation here

preparation time 2 hours

Hang the fire cauldron of DUUV above the fire. Heat the oil in it. Bake the sliced pepper and onion until they are soft. Add the minced meat and fry it untill it turns brown. Add the cubes of broth and the wine. Let it boil for some minutes. Stir the peeled and sieved tomato pieces (without juice), the garlic and the tomato paste through it. Make tastefull with the pepper powder, chili powder, cayenne, parsley, basil, oregano, salt and pepper. Make it boil and stir it well. Then hang the cauldron higher above the fire so the content can simmer quietly for about 60 minutes, with the lid of the cauldron on it. Stir it once in a while. Add the kidney beans, corn and tabasco and stir it well. If the chili con carne is too thick you can add some tomato juice. Let it simmer for 30 minutes more. If you prefer a firmer chili you can add in water dissolved flour. Put different bowls with garnish on the table, like a salad, tortillachips, enchiladas, grated cheese, fruit, rice or cornbread.  of maisbrood. Festive and tasty!

Mussels à la Duuv

(for 4 persons)

– 4 kg of fresh mussels
– 400 gr fresh vegetables (leek, cauliflower, carrot, onion, celery)

– 250 ml sour cream for hot dishes
– approx. 400 ml  of dry white wine

Read the preparation here
Read the preparation here

preparation time 20 minutes

Rinse the mussels thoroughly in cold water and remove open and damaged shells. Put the mussels with hanging water in the fire cauldron of DUUV. Add the vegetables and wine. Hang the cauldron above the fire. Stir the mussels, vegetables and the liquid once in a while and make sure the vegetables are well devided. Slide the mussels to one side of the cauldron as soon as the liquid rises. Add the cream to the boiling liquid and stir it so it will dissolve. Then spoon the total around very well, a few times. Make the liquid rise once more. Determine the temperature by hanging the cauldron higher or lower above the open fire. The mussels are ready when they are open (do not eat mussels which stay closed). Mussels are very delicious with bread and herb butter. Do not forget to put a good bottle of dry white wine on the table! Bon appetit.

Boeuf bourguignon

(for 6 persons)

– olive oil
– 3 onions
– 200 gr bacon cubes
– 1 large carrot
– 1 kg potatoes
– 1/2 l red wine
– salt
– dried oregano
– 8 juniper berries
– 1 tablespoon tomato paste
– 1 glass of cognac

– 1 kg lean beef
– 2 cloves of garlic
– 250 gr mushrooms
– 300 gr green beans
– 1 1/2 dl water
– 2 tablespoons of flour
– freshly ground pepper
– 3 cloves

Read the preparation here
Read the preparation here

preparation time approx. 2,5 hours

Slice the beef into small pieces, chop the onion and squeeze the garlic. Pour the oil in the fire cauldron of DUUV, above the fire pit of DUUV and bake the onion and bacon in it. As soon as the onions are golden brown you get everything out of the cauldron. Again pour in some oil (if necessary) and bake the pieces of beef brown quickly. Sprinkle flour over it and pour the water in, stir it directly. Add salt and pepper. Add the baked onions and bacon in the cauldron, stir it well. Add wine, oregano, cloves, juniper berries and squeezed garlic. Let everything boil quietly for 1,5 to 2 hours. Then add the sliced mushrooms, carrot, green beans and the peeled and sliced potatoes. Stir it well, add also the tomato paste and cognac. Let it boil for half an hour. Serve it with rice, potato paste or bread. It is also very delicious combined with stewed pears. Of course we drink a glass of red wine with it!

Paella

(approx. 6 servings)

– saffron rice
– 2 onions
– 1 red pepper
– 1 cup of chicken broth
– grilled drumsticks
– 1 jar of peas
– a dash of white wine
– 1/2 a bunch of lemon balm

– olive oil
– 3 cloves of garlic
– 1 green pepper
– 200 gr of chorizo and 100 gr of fricandeau (sliced)
– gambas
– 1 jar of corn
– 1/2 a bunch of fresh basil
– salt and pepper

Read the preparation here
Read the preparation here

preparation time 1 hour

Preparation: boil the rice and bake the drumsticks and gambas. Slice the unions and peppers in thin pieces. Heat the oil in the cauldron of DUUV above the fire and fry the onions and garlic in it. Add salt and pepper. Then bake the sliced peppers with it. Add the broth and let it stew for about 6 minutes. Meanwhile slice the chorizo and fricandeau. Add this, together with the drumsticks and gambas to the cauldron. Add the peas (without the liquid) and corn, as well as the wine. Heat everything thoroughly. Add the rice. Possibly hang the cauldron a little bit higher above the fire, to make sure the paella boils quietly. Chop the parsley and lemon balm and add this shortly before serving the paella. Buen apetito!

Pumpkin curry

(approx. 6 litres)

– 3 table spoons of olive oil
– 4 cloves of garlic (sliced in small pieces)
– 2 celery stalks (sliced in small pieces)
– 1 teaspoons of cinnamon powder
– 2 teaspoons of curry powder
– 200 gr of red lentils
– 4 beef tomatoes (roughly chopped)
– 2 medium pumpkins with edible shell (roughly chopped, seeds removed)
– a hand full of rice
– juice of half a lemon
– tabasco

– 2 large onions (sliced in small pieces)
– 1 table spoon of grated ginger
– 2 teaspoons of turmeric powder
– 2 teaspoons of cumin powder
– 1 bay leaf
– 400 gr of chickpeas
– 1 box of chestnut mushrooms (sliced into quarters)
– 1 litre of broth
– 2 tablespoons of freshly chopped parsley
– salt and pepper

Read the preparation here
Read the preparation here

preparation time 2 hours

Heat oil in the cauldron of DUUV. Add the onions and bake until they are golden brown. Add the garlic, celery and ginger. Then add all the herbs (turmeric, cinnamon, cumin, salt, pepper, bay and 1 teaspoon of the curry powder). Let it fry for a while. Then add the tomatoes, lentils, chickpeas, parsley and rice. Pour the broth in the cauldron and add the pieces of pumpkin and mushroom. Let everything boil quietly. When the pumpkin is soft, add the second teaspoon of curry powder and the lemon juice. You prefer it more spicy? Add some tabasco in the end. We prefer the pumpkin curry when it has boiled through and through. For a ‘solid bite’ serve it earlier!

Pizza dough

– 1 1/2 dl hand-warm water
– 250 gr of flour
– 1 teaspoon of salt

– 1/2 bag of instant yeast
– 2 teaspoons of sugar
– 4 tablespoons of olive oil

Read the preparation here
Read the preparation here

preparation time 75 min

Put the yeast in a small bowl and dissolve it in half a dl of the water. Stir it until you have a smooth mass. Mix the flour and salt in a batter bowl. Make a small hole in the middle and pour the yeast mass in it. Add the oil and the rest of the water. Mix the pizza dough into a cohesive mass that releases from the bowl. If the dough is too sticky, add some flour. Cover the bowl with a tea towel and let the dough rise for about 1 hour. Now the dough is ready to use. With this quantity we make 6 to 8 thin, small pizzas.

Pizza sauce

– 1 onion
– 1 tablespoon of brown sugar
– 4 cloves of garlic
– 8 basil leaves
– 1 teaspoon of rosemarine
– salt and pepper

– 1 teaspoon of thyme
– 1 can of tomato cubes
– 1 teaspoon of oregano
– 2 tablespoons of olive oil
– 1 can of tomato paste

Read the preparation here
Read the preparation here

preparation time 10 minutes

Heat the oil in a saucepan. Add the sugar and the onion (cut in small pieces) and bake it shortly. Add the tomato cubes and paste. Squeeze the garlic, cut the basil leaves and add this, together with the oregano and rosemarine. Season with salt and pepper. Remove the saucepan from the heat source and puree the content with a hand blender until you have a smooth mass. This sauce is delicious for different kinds of pizza toppings!

Tip; prepare a large quantity and store a part in your freezer.

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