Dutch recipes

Ingredients for 8 portions
250 g (8 oz) deepwater prawns, 250 g (8 oz) peas (fresh or frozen), 300 g (10 oz) bacon, 6 slices white bread, 2 teaspoons soy sauce, ¼ litre (½ pint) milk, 7 eggs, 1 bunch dill, 1 bunch chives, fresh nutmeg, butter for greasing.  

1. Dice the bacon, fry and put aside in a bowl. Finely chop the dill and chives. Mix the peas, prawns and herbs with the bacon, season with soy sauce. Whisk the eggs with the milk, season with salt and nutmeg.
2. Grease an ovenproof dish with butter, line with bread and toast in the oven for around 10 minutes at 200 °C (450 °F).
3. Spoon the prawn mixture onto the toasted bread. Pour the egg mixture over the ingredients in the dish. Bake the prawn pie for around 50 minutes on the middle shelf at 200 °C (450 °F).

Ingredients for 4 portions
2 kg (4 ½ lb) spring vegetables such as asparagus, carrots, broccoli, mange tout, etc., 2 egg yolks, 200 g (7 oz) butter, 2 tablespoons vegetable cooking water, lemon juice, salt, white pepper.

1. Wash the vegetables and cook in plenty of salted water until al dente.
2. Melt the butter slowly over a low heat and allow to cool slightly (to 40 °C / 104 °F).
3. Beat together the egg yolks, vegetable cooking water, salt and lemon juice in a bowl above a pan of boiling water to a foamy consistency. Gradually add the butter, stirring all the time, until the sauce is creamy. Season with pepper.