Transferring Recipes to Cook With Honey

Hello, Folks!

I wanted to let everyone know that I will not be posting on this blog any more.  I'll be transferring the files to my other food blog at Cook With Honey. I want to thank everyone for being so patient with my posting on this blog, but my work, as well as posting on my regular blog at Walking Between the Grapevines  has just taken over so much of my time that I can't give Our Roots in Food enough of my time. 

Like I mentioned, all of the recipes will be transferred and re-posted at Cook With Honey over the next few weeks. I would love it if you would follow me over there and enjoy the many recipes that will be posted on that blog. I will be including many more recipes to celebrate all of my families heritage: German, Irish, English, Native American, Dutch, Indonesian and even Guamanian dishes - in honour of my oldest son's birthplace.

Oudoe,
Ingrid

Stroopwafel

This Traditional Dutch snack, the stroopwafel, originates from Gouda in the Netherlands. It was first made during the late 18th century or early 19th century by a baker using leftovers from the bakery, such as breadcrumbs, which were sweetened with syrup. One story ascribes the invention of the stroopwafel to the baker Gerard Kamphuisen, which would date the first stroopwafels somewhere between 1810, the year when he opened his bakery, and 1840, the year of the oldest known recipe for syrup waffles.

I found this five-star version at Allrecipes. 

Ingredients

• 4 cups all-purpose flour
• 1/2 cup white sugar
• 1 cup butter
• 2 eggs
• 1 (.25 ounce) package active dry yeast
• 1/2 cup warm water
• 1 1/2 cups packed brown sugar
• 1 cup butter
• 1 teaspoon ground cinnamon
• 6 tablespoons dark corn syrup

Directions

1. Dissolve the yeast in the warm water.
2. Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
3. Roll dough into balls and bake in a pizelle iron. A waffle iron may be used. (Did you know Dutch pilgrims brought waffle irons to America in the 1620s?)
4. To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
5. Split waffles in half while warm and spread cut sides with the warm filling. Then put the halves back together. This will glue the two cookies together.

* Makes 24 cookies or 12 stroopwafels

Arretjescake

The problem with having too many emails (four of them) and being on too many mailing lists (fewer now) is that when I get a personal email it tends to get lost until I finally get around to cleaning out my inboxes.  This recipe is a prime example of that.  I recently found this traditional Dutch recipe sent to me by a distant relative of Johannes.  So I want to formally thank you Ria, for the recipe and also to apologize for taking so long to do so. 

Ria was sweet enough to send me her Oma's recipe for Arretjescake.  I haven't had a chance to make it yet since my teenagers keep eating the animal crackers on me.  Hopefully, I can manage to keep the ravenous beast at bay long enough to make this soon.  It looks yummy!

Or in Ria's words: Lekker .... mmm .... herlich .... awesome!

Ingredients:

8.5 ounces cookies (I learned on the interweb that Animal Crackers work best)

9 ounces butter

9 ounces castor sugar (ground sugar, not confectioners sugar, would work well, just not ground too finely)

1 1/4 ounce cacao (or cocoa)

2-3 tablespoons milk

1 egg

Directions:

1. Melt the butter in the saucepan. 
2. Crush cookies into small pieces in a bowl. 
3. Mix sugar, milk, cacao and egg in another bowl and mix together.
4. Cover cake tin with foil.
5. Melt butter and mix gently into batter.
6. Add crushed cookies.
7. Pour mixture into the cake.
8. Refrigerate 24 hours. 

Knoflook Saus (garlic sauce)

As I mentioned in yesterday's post for Kibbeling, it is delicious with Knoflook Saus (garlic sauce).  Today I am sharing the recipe for the sauce with you. 

Ingredients:

1 tbsp finely minced garlic
1 tsp dried parsley
5 tbsp MARGARINE
freshly ground black pepper

Procedure:

1. When mincing the garlic, be sure you remove any green sprouts in the middle you see. This will help make the garlic margarine last longer.
2. Combine all the above ingredients to make your garlic margarine.

But why use margarine?
In general, margarine is healthier than butter but this really depends on how the margarine was made. Also margarine is more spreadable! (You can make a big batch of garlic butter and freeze and use as required)

For the knoflook saus served with the kibbeling, you can mix this garlic margarine with some low-fat mayonnaise and voila! A great garlic sauce is born

You can also spread it generously on a pistolet (small french roll), toast the bread, and serve it as a side dish for pasta dinner. Yum!

Kibbeling

There are so many wonderful places on the internet to find Dutch recipes and I was lucky enough to discover this Kibbeling recipe over at HomeCookingDiva. This food blogger is an ex-pat living in Holland and married to a Dutchman, so I value her opinion on recipes.

Kibbeling is fresh cod cut into bite-size pieces, dipped into batter and deep fried.  Similar to our fish nuggets - but so much better!  They are served with Knoflook Saus (garlic sauce).  I will post that recipe next time.

Ingredients:

3.75 ounces tilapia fillet (it should be cod but any firm-fleshed white fish will do)
2 tbsp flour
1 tbsp corn flour
1 tsp baking powder
2-5 tbsp milk
1 small egg
1 tsp dried parsley
salt and pepper to taste

Procedure:

1. Cut the fish into bite-size pieces. Use kitchen paper to get rid of any liquids.
2. Combine all the dry ingredients together.
3. Add the egg and mix well.
4. Add the milk one tablespoon at a time. It’s important that the batter is not too wet; you want a nice coating on the fish.
5. Season with salt and pepper.
6. Let the batter stand for just about 5 minutes.
7. In the meantime, heat up your deep fryer (friteuse)to 180 C. (If you don’t have a deep fryer, a deep pan will do just ensure you put in enough oil so that the fish is submerged in oil during frying.)
8. Put the fish into the batter and make sure they are well coated.
9. Fry the fish for about 5 minutes.

Dutch Meatball Soup

It hasn't really been a very cold winter but this is one of those delicious soups that Johannes likes to make for those chilly nights. 

• Ingredients:

• 1 large onion , chopped
• ½ medium head green cabbage
• 2 -3 carrots , chopped
• 2 -3 stalks celery , chopped
• ¼ green bell pepper , chopped (optional)
• 8 cups water
• 1 ½ teaspoons salt
• ¼ teaspoon ground pepper
• ¼ teaspoon curry powder
• 1 (15 ounce) can tomato sauce or 1 (15 ounce) can tomato paste

MEATBALLS

• 1 lb ground beef
• 1 teaspoon salt (scant)
• ¼ teaspoon ground pepper
• 1 pinch nutmeg

Directions:

1. 1
   Heat 1 T. oil in the bottom of a Dutch oven or stock pot.
2. 2
   Add chopped vegetables and salt, pepper. Feel free to throw in whatever vegies you have in the fridge or want to use up!
3. 3
   Saute until somewhat soft.
4. 4
   Stir in curry powder and cook for another minute or two.
5. 5
   Add water. Cover and simmer until vegetables are soft (30-90 minutes). Skim as needed.
6. 6
   Use a hand-held blender to blend soup smooth, or put through regular blender in portions and return to pan. Add water if it is too thick (the soup should be thicker than broth, but thinner than tomato sauce).
7. 7
   Stir in tomato sauce or paste, and again bring soup to a boil.
8. 8
   Mix together ground beef and seasonings.
9. 9
   Form into small balls (1/2-1") and drop into boiling soup. Simmer 10 minutes or so until meatballs are cooked through.
10. 10
    Check for taste, add salt and/or pepper if needed.
11. 11
    Serve with crusty French bread and salad!

Stamppot Sla

Today's blog features a recipe that my family loves.  When I first fell for Johannes I began looking for ways for us to share common interests, despite the miles between us.  Our mutual love of cooking was the route I took.  I discovered this dish while my daughter was still a vegetarian.  Stamppot is a potato mash and sla is lettuce. The end result is simple and delicious.  Stamppot Sla is traditionally a summer dish but we enjoy it year round.  Enjoy...

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:  

  

              2 lb Potatoes, peeled and halved

              1 Vegetable stock cube

              1 Head Butter Lettuce

              5 Eggs

              1 Tbsp Butter

              1 Tbsp Hand-hot cream (or milk)

              Salt and White Pepper, to taste

Preparation:

In a large soup pot, cover the potatoes with water.  Add a stock cube and bring to a boil.  Meanwhile, wash the lettuce thoroughly, spin dry and slice the individual leaves into strips.  When the potatoes are soft, drain them well. Pat them dry and give them a shake in the pot. Mash with a potato masher or ricer. Add an egg, the butter and cream (or milk). Now fry the four eggs in a frying pan, but be careful to leave the yolks runny and intact.  Add some lettuce to the mash and mix it in using a wooden spoon. Season to taste.  

Serve the stamppot on a bed of sliced lettuce with an egg on top.  Pierce the yolk and allow the runny liquid to dribble down the mound. 

Serves 4

Note:

I didn't use salt or pepper and the potatoes were delicious.  The vegetable stock seemed to season the potatoes perfectly.