Showing posts with label Netherlands. Show all posts
Showing posts with label Netherlands. Show all posts

September 11, 2016

CARP WITH RAISIN SAUCE (KARPER MET ROZIJNEN SAUS)

Ingredients:
Carp - 1
Water - 900 ml + 25 gms salt
White wine - 225 ml
Sugar - 5 tbsp
Lemon juice - 1
Lemon rind - 1 tsp
Butter - 2 tbsp
Seedless Raisins - 100 gms

Method:

  • Tie the carp in muslin after cleaning it, and simmer in at least 900 ml of water for 30-40 minutes or until tender but still firm. Leave the fish in liquid.
  • Take 225 ml of this fish stock, and add wine, sugar, lemon juice and rind, butter and raisins.
  • Simmer very gently, to make a smooth sauce.
  • Taste, and reseason if you wish.
  • Bring the carp to the boil in the remaining liquid, to reheat it.
  • Remove it to a warmed serving dish, and pour the hot sauce over.

December 08, 2015

BIETEN MET APPELEN (BEETS WITH APPLES)

Ingredients:
Large cooked beets - 2
Salted butter - 5 tbsp
Sour cooking apples - 4 (peeled and finely chopped)
Onion - 1 (chopped)
Salt to taste
Nutmeg (grated)

Method:

  • Peel and slice the beets. Place them in a saucepan with the butter, apples, onion, salt and a generous amount of grated nutmeg. Mix well.
  • Place over gentle heat, and simmer until both vegetable and fruit are reduced to a puree.
  • Beets with apples can be served with almost any hot main course dish.


November 03, 2015

PIPED BISCUITS (SPRITS)

Ingredients:
Butter - 150 gms
Castor sugar  -100 gms
Plain four - 200 gms
Egg - 1 (beaten)]
Vanilla essence - few drops

Method:

  • Cream the butter, add the sugar gradually, and cream together until light.
  • Add the essence and the beaten egg. Then stir in the sifted flour lightly. Place the mixture in a pastry forcing bag with a large rose nozzle.
  • Lightly butter a baking sheet. pipe the mixture on the sheet in short lengths side by side, touching so that they form a long strip 1 1/2" wide. The lines of piping go across the width of the strip.
  • Chill in refrigerator.
  • Bake in a moderate oven for 20 minutes, or until pale golden brown.
  • Cut into biscuits while still warm.
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