Boerenkool (farmers dish)
½ kg kale, 1 kg potatoes 150 g smoked sausages, milk, 40 g butter, to taste: salt.
* Peel the kale, wash it.
* Bring it, with a little boiling water and salt, to boil quickly,
* Add, once wilted, the peeled potatoes. Put the sausage on it,
* Bring it rapidly to the boil and let it simmer for 30 minutes,
* Take off the sausage and the potatoes when cooked,
* Pour the moisture in a bowl,
* Mash the potatoes and the kale finely,
* Add enough milk and moisture as needed to get a tasty stew,
* Bring the stew to taste with salt and butter.
Erwtensoep (Pea soup)
300 g split peas, 1 ½ l of water, 50 . lean smoked bacon, 2 stock cubes, 2 potatoes, ½ celeria bulb, ½ bunch celery, 1 onion, 1 leek, 150 g sausage, to taste: salt & pepper.
* Wash the peas and put them in the water for 24 hours to soak.
* Bring them with the remaining soaking water, the bacon and the bouillon to boiling.
* Leave it to simmer for about 1 hour.
* Add the cleaned potatoes, the chopped vegetables and the sausage to the soup,
* Let the soup simmer for about 30 minutes.
* Take the sausage and the bacon from the pan.
* Stamp the potatoes fine, season them to taste with salt and pepper.
* Serve with the sausage and the bacon.
500 grams of beef, ??? milk, ??? flour, ??? egg, ??? breadcrumbs, ??? butter or rapeseed oil. To taste: onions, herbs, infor, rows, orange zest, grated citronskin and zest.
* Stewe the meat together with shredded onions, herbs and spices until very soft,
* Pound the meat into a paste and mix to a firm bechamel sauce,
* Let it cool in the cellar or refrigerator,
* Knead then the sauce into balls,
* Roll each ball in the flour, dip it in the beaten egg and then in the breadcrumbs,
* Fry the meatballs until brown and crispy.
Croquettes are served with liquor (except for gin, that needs small meatballs).
FARMERS SAUCE AND BITTER SAUCE (for croquettes)
Is also used on cauliflower (and on lasagna)
25 grams butter, 25 grams flour, 300 ml milk, to taste: salt, pepper.
* Melt in a saucepan over medium heat. Let the butter turn brown.
* Add the flour, stir well and leave to one, simmer for about 30 seconds.
* Add the milk and turn the heat a little higher.
* Continue to stir until well binds.
* Add salt and pepper to taste.
This sauce is also a good basis for a cheese sauce. Add, when the whole begins to bind, grated cheese. The sauce is ready when the cheese has melted and the flavor is. Keeping on stirring is important!
Delicacy that is eaten around New Year’s Eve
1 ½ l milk, 10 g yeast, 200 g flour, 1 egg, 100 g currants and raisins, 25 g candied peel, apple, 1 liter cooking oil (vegetable oil and corn oil are also a good use if available but peanut oil is best).
* Make the lukewarm milk. Stir the yeast with a little lukewarm milk limp.
* Put the flour in a bowl, make a well in the middle of it.
* Put it to it the salt, the egg, the yeast mixture and a portion of the milk.
* Stir from center and slowly add the remaining milk.
* Beat until a smooth batter is created.
* Wash the currants and raisins and gently rub them dry with a cloth.
* Stir them together with the far fragmented citron and fragmented apple into the batter. * Leave it with a cloth covered, batter in a lukewarm place for about 1 hour.
* Make the oil hot. Take two tablespoons, make them wet and save them.
* Spoon batter with one spoon from the bowl and slide it to the second scoop of the first spoon into the oil.
* Fry the donuts brown on all sides and cooked through.
* Take them with foam chip from the bowl and let them drain in a colander.
* Serve sprinkled generously with powdered sugar.
(spring salad with egg and parsley)
Turnip greens are a typical spring vegetables, juicy and crunchy. They can be very good eaten raw in salads and stew. Can be also cooked. Store only briefly by them with the stalks with roots in a pot with a layer of water and put a plastic bag over it to pull. Slack turnip can a few hours in a bowl of cold water to make to infuse.
2 eggs, 2 bunches turnip, 2 tablespoons flaked almonds, 2 sprigs fresh parsley, a few sprigs of fresh chives, 3 table spoons balsamic vinegar, 3 tablespoons olive oil,
To taste: salt and pepper.
* Hard boil the eggs in 10 minutes.
* Meanwhile cut the roots of the turnip.
* Wash the turnip and drain it well in a colander.
* Fry the almonds in a dry pan until golden brown.
* Cut the parsley and chives fine. Chop the turnip. Mix oil and vinegar.
* Mix the turnip with the parsley, chives and dress all to taste.
Photo: Timo, Jaap Geensen (oliebollen)