The stroopwafel was first made in Gouda either during the late 18th century or the early 19th century by a baker using leftovers from the bakery, such as breadcrumbs, which were sweetened with syrup. The stiff dough for the waffles is made from flour, butter, brown sugar, yeast, milk, and eggs. Medium-sized balls of dough are put into a heated waffle iron and pressed into the required uniformly thin, round shape. After the waffle has been baked, and while it is still warm, it is split into thin layered halves. The warm filling, made from syrup, brown sugar, butter, and cinnamon, is spread between the waffle halves, gluing them together.
Originally uploaded by Russ & Daughters
In the Netherlands, our Dutch friends recommended their national snack, the herrings. The gibbing process of the herring preparation since the Middle Ages was rather special. The Dutch catches the herrings from end May til early July in the North Sea. The timing is just right before the breeding season commences as herrings are 15% richer in oils at this time. Moreover, they have not develop the roe and milt yet.
As the pancreas are not removed, the enzymes that it secretes continues to season the meat very slowly. That is why the secret to its tenderness.
The milder in taste and lower in salt Dutch brine with the minimum -45°C freezing before salting makes it such a delish delicacy.
If you are planning to prepare a Herring Salad at home, here we share the Soused Herring recipe from our Dutch friend:-
Ingredients
serves 2
- 2 large or 3-4 small herrings, cleaned and boned
- salt and pepper
- 3 peppercorns
- small onion, chopped into dices
- 1 bay leaf
- few parsley stalks
- 1/3 cup malt vinegar
- 1/3 cup water
Directions:
1. Trim off the heads, tails and fins, remove the bones and sprinkle the fish with salt and pepper.
2. Pack them into a shallow ovenproof dish and add the onion, peppercorns and herbs. Pour in the vinegar and water to almost cover the fish.
3. Cover with foil and bake in the oven at 180°C (350°F) for about 1 hour, or until tender.
4. Leave the herrings to cool and serve as an appetiser or with salad. Enjoy!
2. Pack them into a shallow ovenproof dish and add the onion, peppercorns and herbs. Pour in the vinegar and water to almost cover the fish.
3. Cover with foil and bake in the oven at 180°C (350°F) for about 1 hour, or until tender.
4. Leave the herrings to cool and serve as an appetiser or with salad. Enjoy!
March 04, 2013
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Poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour.
They can also be served with other sweet garnishes, such as stroop (syrup), slagroom (whipped cream) or aardbeien (strawberries), for added flavor.
Poffertjes is also familiar in Indonesian cuisine through its historical ties as the former Dutch colony. Poffertjes is thought to be related to and to have influenced Indonesian Kue cubit.
September 05, 2011
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Originally uploaded by Terracidus
Olie Bollen (literally translates as 'oil balls') are small round Dutch doughnuts. It is a traditional food usually serve on New Year's Eve in Holland. The Dutch regularly stud their Olie Bollen dough with raisins, currants or even finely diced apples.
Ingredients:
1 envelope dry yeast
3 tablespoons sugar
1 cup warm water, divided
2 eggs, at room temperature
1/2 teaspoon vanilla
1 teaspoon salt
4 cups all purpose flour
3 cups fruit (diced fresh apples, raisins or dried currants)
oil for frying
confectioner's sugar for dusting
Makes 48
Pour 1/2 cup warm water, about 50°C., into the bowl of a large food processor.
Sprinkle the yeast and sugar over the water and mix at low speed.
Let stand for five minutes.
Slowly mix in remaining water, eggs, vanilla and salt.
Slowly add flour a cup at a time.
Mix on high for about a minute or two.
The dough should turn into a ball and roll around the processor.
If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does.
If your mixture is more like a batter, add flour one tablespoon at a time. Mix in fruit.
Remove fromfood processor. Place in an oiled bowl, cover with a clean kitchen towel and let rise until doubled, about 1 1/2 hours.
Heat about 2 inches of oil in a large skillet.
Punch down dough.
Roll the dough into small balls, about 1/2 - 2 inches in diameter.
Drop dough balls into hot oil, fryinguntil goldenbrown, turning as needed.
Drain on paper towels and dust withconfectioner's sugar. Serve hot.
December 29, 2010
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