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 | Some notorious old Dutch recipes, slightly adapted to our modern times | |
| The Webmaster's Wife Real Dutch Erwtensoep | ||
| What ?
| Ingredients (for 4 persons) | |
| 400 gram green split peas | ||
| Abt 400 gram thready meat (pork) which disintegrates easily after cooking | ||
| Salt, pepper to your taste | ||
| 1 laurel leaf (dried) | ||
| 2 potatoes (who easily boil to mash) | ||
| 3 leaks | ||
| 1 small winter orange root/carrot (Winter carrots are bigger than the normal orange carrots we eat) | ||
| 1 not too big celery root (Essential!) | ||
| A handful of celery-leaves (not stalk celery!!) | ||
| 1 smoked sausage
| ||
| Celery?
|
To read more about celery root and or celery leaves please visit Sally's Place | |
| How?
| Method of preparation | |
| 1. Put the split peas, the meat, the laurel leaf in a big pan filled with two liter of water, together with a half tablespoon of salt. Put the fire high and wait till it all cooks; | ||
| 2. Put the lid on the pan when it cooks (and if present, remove scum with a spoon). Turn down the fire and let it boil softly; | ||
| 3. While the soup is boiling on a low fire, clean the vegetables: -Cut the potatoes in small cubes -Cut the leaks in small rings (or even smaller if you prefer) -Wash the celery root, peal of the brown, rough, hairy skin and cut it in 4 or 5 slices first and after that in small cubes -Grate the carrot (like you grate cheese) -Cut the celery leaves very fine. | ||
| 4. Take the meat out of the boiling soup and let it cool down on a plate, where you can cut it in small parts or threads; | ||
| 5. Put all the greens in the soup, together with the cut meat and add some salt and pepper to taste; | ||
| 6. Put the smoked sausage(s) in the soup and the lid on the pan and let it it cook softly for about 30-45 minutes | ||
| Have a nice meal! | ||
| The Webmaster's Wife Real Dutch Hutspot | ||
| What ?
| Ingredients (for 4 persons) | |
| 5 big onions | ||
| 5 big orange (winter) carrots, each about 20 cm long | ||
| Salt, pepper, nutmeg (preferably rasping a nut yourself for one third) | ||
| Abt. 2 kilo potatoes | ||
| A lump of butter (just the quantity that suits your taste and cholesterol...) | ||
| A few beefsteaks (abt.500 gram) | ||
| One smoked sausage | ||
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|
| |
| How?
| Method of preparation | |
| 1. Take a large pan, filled with three fourth of water, add the meat and some salt when the water boils. Leave this boiling softly, with the lid on the pan, for about 1 hour; | ||
| 2. Cut or slice the 5 big carrots in small pieces/slices. Do the same with the 5 big onions. Put it in the pan together with the boiled meat; | ||
| 3. Peel the 2 kilo potatoes and put it in the same pan. Add a little lump(abt50 g)of margarine. | ||
| 4. Let it all boil till the potatoes and carrots are well-done | ||
5. Take the pan from the fire and add some rasped nutmeg (see the picture), salt and pepper to your liking; 6.Get the 'masher' and mash it all. You can also use a mixer,but, don't mix it too fine and fast (if you like meat...) | ||
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| ||
| | Have a nice meal! | |
| What ?
| Ingredients | |
| 125 gram flour and 125 gram buckwheatflour (or just 250gram flour) | ||
| 0.2 liter milk | ||
| 125 gram raisins | ||
| 125 gram currents | ||
| 2 tea-spoons rasped orange- or lemon peel | ||
| 15 gram yeast | ||
| sugar and salt | ||
| 20gram vanilla-sugar | ||
| 2 eggs | ||
| bread-crumbs or semolina | ||
| optional: 50 gram fat pork, cut in small cubes | ||
| Baking tin?
|
| |
| How? | Method of preparation | |
| 1. Put the raisins and current in a bowl filled with lukewarm water: let them well for 30 minutes | ||
| 2. make the milk lukewarm on a slow fire | ||
| 3. dissolve the yeast and 1 tea-spoon of sugar in 1 or 2 table-spoons lukewarm milk | ||
| 4. put the 250 gram flour (both normal- and buckwheat) in a large bowl with a tea-spoon of slatand mix it well | ||
| 5. Add the dissolved yeast, sugar and milk mixture to the flour, together with the welled raisins, currents and rasped orange- or lemon peel. Mix it all well with a wooden spoon till you have a solid but supple dough. (Optionally you can now mix the bacon-cubes through the dough) | ||
| 6. put a moisty cloth over the bowl and put the bowl in a warm corner of the room to let it rise for about 1 hour. Mix the dough again shortly after this hour before putting it in the tin | ||
| 7. grease the pan/mould with butter or margarine and spread lightly bread-crums or semolina over the buttered inside | ||
| Now comes the difficult part: you can either bake the poffert or cook it (au bain marie). I would recommend the original method: cooking au bain marie. However, we face a problem here (which can be solved): in Groningen the farmers used a pan/mould with a lid that could be attached to the pan/mould in such a way that it was impermeable to water.It is very difficult to get your hands on a cooking-device like this.If you use the tulband-tin (see above illustration) which is open, you can place it in a large not too wide pan where the tin simply can't topple. I will describe both methods below: | ||
| Cooking. | ||
| Baking. | ||
| Have a nice meal! | ||
nutmeg-rasp
