Het gereedschap

Equipment

You need less than you think — but a ricer, a heavy pot, and (for the joy of it) a poffertjes pan go a long way.

The essentials

The route to lump-free stamppot and mash.

Enamelled cast iron for hachee, zuurvlees, and every slow braise.

For suikerbrood, ontbijtkoek, and dense rye loaves.

For nasi goreng, bami, and quick Indo stir-fries.

Holds 180°C for bitterballen, kroketten, and oliebollen.

To pound bumbu spice pastes for the rijsttafel.

Thin flexible blade for herring, mackerel, and eel.

Cast-iron dimpled griddle for the little yeasted puffs.

Thin waffle iron to press wafers before splitting and filling.

Wide shallow tin for Limburg vlaai and open fruit tarts.

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