It is about time I start to post some recipes of my child hood. Recipes of the food my mother used to cook for us and still does. The picture below shows some shots of her well used cookbook :).
If you are Dutch you know what this is. This is a typical Dutch dish. I had to improvise with this recipe for stoofpeertjes, because some ingredients are not available here, like ‘Gieser Wildeman Pears’, I used Bosc Pears. Bosbessensap is not available here neither. I came up with one of my own concoctions.
A frikandel (plural frikandellen) is a Dutch snack, a sort of minced-meat hot dog,developed in 1959.
It is a long, skinless, dark-coloured sausage that is eaten hot. Unlike other sausages, a frikandel is deep-fried. Sometimes it is served on a bun and is then called a broodje frikandel. In Belgium it is mostly called a “curryworst”. Due to the absence of skin, one could argue that it technically isn’t a sausage.
In the Netherlands, Belgium and Curacao, the frikandel mainly consists of a mixture of pork, beef, chicken, and by some manufacturers, horse meat.
It is usually served with curry ketchup sauce and/or mayonnaise, though some people eat it with tomato ketchup. A frikandel with mayonnaise, curry ketchup sauce and chopped onion comprises a frikandel speciaal. The frikandel speciaal usually has a deep cut in the middle to provide room for the chopped onions and the sauces. For best results, the cut is made before frying the frikandel.
In many other countries, including South Africa, Denmark and Germany, frikadel or frikadelle (not to be confused with frikandel) is the local name of minced-meat meatballs or patties like those used in hamburgers.
It took me a while to get this the way I wanted it. From what I have been told it taste just like at home 🙂
I used to roll them which was a major pain, they used to fall apart when I was boiling them. Then I came on this idea, hey why not use somekind of a tube and stuff them. So I went to the local hardware store and bought 2″ diameter pvc tube. Ask them to cut the tube in 7 1/2″. Don’t be surprised when they ask you:”what do you need that for?” Well you can imagine how surprised they were when I replied :”I am making frikandellen ……” I think they only heard part of the word freak lol. Initially I had bought them in 1″ diameter and that didn’t work for me that would give me the size of a hotdog, and you don’t want that because if you are like me you want to slice them in the middle and add the onions, mayo and curry ketchup.
Red, Purple Cabbage: cabbage gets its color from a pigment called anthocyanin as do all red, blue, and purple plants. Red cabbage was even grown in the Middle Ages when botanists learned to encourage its special color feature.
In its raw state, cabbage contains iron, calcium, and potassium. High marks are given for its vitamin C content. Cabbage is also high in vitamins B1, B2, and B3. Lengthy cooking tends to lower the nutritional value considerably.
Red cabbage is higher in fiber than green, with 4 ounces of it boiled and drained offering 2.7 grams. It’s higher in vitamin C, offering 25.8 milligrams for 4 ounces cooked. Red cabbage is also higher in calcium, iron, and potassium than its green cousin.
Savoy and napa cabbage can boast they contain 20% of the RDA for vitamin A, while red and green cabbages contain considerably less. Bok choy contains the most vitamin A, supplying 60% of the RDA, although it is equal to red and green cabbage in other nutrients.
Pickling is an excellent way to preserve the vitamin C in cabbage. In fact, Captain Cook attributed his crew’s good health to a daily ration of sauerkraut.
Purple Cabbage: (Rode Kool) Is another recipe of my mom, this is the kind of food I grew up with. The pictures are not doing justice to this easy recipe.
Ingredients
1/2 purple cabbage 3 small apples or 2 large apples 2 tbsp sugar 1/8 tsp ground cloves if you have whole cloves add 2 1 tbsp vinegar( red or apple) 1/2 minced onion 1/4cup rice 1 bay leaf 1 tsp salt
1. Remove the outer leaves of the cabbage and take the core out. Cut the cabbage into thin strips place them with enough water to cover the cabbag in the pot. Add to the pot the chopped onion and apple, cloves sugar and vinegar. Bring to a boil at the highest setting and let the cabbage cook 50 minutes on medium high. When the cabbage has been cooking for 30 min add the rice, that will thicken the liquid. If you don’t want to use rice you can add diluted cornstarch. Add salt to your taste.
*My recipe card. Right Click on below picture. Save to your hard drive. Print as a 4×6 picture.*
1/8tspground cloves if you have whole cloves add 2
1tbspvinegarred or apple
1/2minced onion
1/4cuprice
1bay leaf
1tspsalt
Instructions
Remove the outer leaves of the cabbage and take the core out. Cut the cabbage into thin strips place them with enough water to cover the cabbag in the pot. Add to the pot the chopped onion and apple, cloves sugar and vinegar. Bring to a boil at the highest setting and let the cabbage cook 50 minutes on medium high. When the cabbage has been cooking for 30 min add the rice, that will thicken the liquid. If you don't want to use rice you can add diluted cornstarch. Add salt to your taste.
An oliebol (plural oliebollen is a traditional Dutch food. Oliebollen (literally oil balls) are traditionally eaten on New Year’s Eve and at funfairs. They are also called smoutebollen in Belgium. Sometimes it is referenced in English as Dutch donut.
They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whomever ate them.
