P
Pat K
Guest
How about either Edam or Gouda cheese? Easy, tasty and both come from the Netherlands.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
I
i<3u....
Guest
My Introduction to World Languages class has a culture day coming up.
I'm mainly Dutch (from the Netherlands) so I obviously want to bring in something Dutch. Other than windmill cookies, what other Dutch foods are there I could bring in for about 30 7th graders that they'd want to try?
thanks
I'm mainly Dutch (from the Netherlands) so I obviously want to bring in something Dutch. Other than windmill cookies, what other Dutch foods are there I could bring in for about 30 7th graders that they'd want to try?
thanks
D
danu
Guest
New Year’s Sweet Bread
Duivekater Nieuwjaarsbrood
Publish Date: Jan 09, 2006
Tags: Breads & Puddings
500 grams / 1.1 lb flour
28 grams / 1 oz. yeast
2 tbsp milk
50 grams / 2 oz. butter
100 grams / 4 oz. sugar
1 tbsp cinnamon
1 egg yolk
1 egg
salt
Sift the flour and a pinch of salt into a bowl. Cream the yeast in a bit of lukewarm milk or follow the instructions on a package of dry yeast. Melt the butter. Pour the yeast into a hollow made into the top of the mound of flour and add the rest of the milk. Scoop half of the flour over it, add the sugar, cinnamon and egg yolk and the cooled-off butter. Knead into smooth dough for about fifteen minutes (slam it down on the counter a few times to make the dough airy) and divide it into two. Let the dough rise for 45 minutes in a warm place.
Then shape each lump into bread with points on each end. Cover with a damp tea towel and let rise for another 15 minutes. With a scissor make three cuts on one end and two on the other and fold the curls down. With a knife make a few incisions on the sides of the bread.
Brush the loaves with the slightly beaten egg and bake on a cookie sheet for 40 minutes at 390° F (200° C).
The history of the name ‘duivekater’ (or ‘deuvekater’) is unclear. ‘Kater’ is Dutch for ‘tomcat’, but could also mean ‘devil’ and would then be equal to the first part of the word ‘duivekater.’
==================
Buttercake
Ingredients: 1/2 pound of butter
1 1/2 cup of brown sugar
1 egg separated
1/2 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of flour
Preparation:
Cream butter and sugar. Add egg white, baking powder and salt. Add flour and mix well. Divide batter and spread into two pie plates. Decorate with cross hatching marks made with the tine of a fork. Spread egg yolk over top. Preheat oven to 325 F. Bake for 30 minutes or until edges are a golden brown. Cool and slice into wedges.
===========
Duivekater Nieuwjaarsbrood
Publish Date: Jan 09, 2006
Tags: Breads & Puddings
500 grams / 1.1 lb flour
28 grams / 1 oz. yeast
2 tbsp milk
50 grams / 2 oz. butter
100 grams / 4 oz. sugar
1 tbsp cinnamon
1 egg yolk
1 egg
salt
Sift the flour and a pinch of salt into a bowl. Cream the yeast in a bit of lukewarm milk or follow the instructions on a package of dry yeast. Melt the butter. Pour the yeast into a hollow made into the top of the mound of flour and add the rest of the milk. Scoop half of the flour over it, add the sugar, cinnamon and egg yolk and the cooled-off butter. Knead into smooth dough for about fifteen minutes (slam it down on the counter a few times to make the dough airy) and divide it into two. Let the dough rise for 45 minutes in a warm place.
Then shape each lump into bread with points on each end. Cover with a damp tea towel and let rise for another 15 minutes. With a scissor make three cuts on one end and two on the other and fold the curls down. With a knife make a few incisions on the sides of the bread.
Brush the loaves with the slightly beaten egg and bake on a cookie sheet for 40 minutes at 390° F (200° C).
The history of the name ‘duivekater’ (or ‘deuvekater’) is unclear. ‘Kater’ is Dutch for ‘tomcat’, but could also mean ‘devil’ and would then be equal to the first part of the word ‘duivekater.’
==================
Buttercake
Ingredients: 1/2 pound of butter
1 1/2 cup of brown sugar
1 egg separated
1/2 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of flour
Preparation:
Cream butter and sugar. Add egg white, baking powder and salt. Add flour and mix well. Divide batter and spread into two pie plates. Decorate with cross hatching marks made with the tine of a fork. Spread egg yolk over top. Preheat oven to 325 F. Bake for 30 minutes or until edges are a golden brown. Cool and slice into wedges.
===========
D
David H
Guest
Try making a Dutch Honey Cake, one of your grandmothers would have a recipe, and it improves as the days go on, as the honey will keep it moist, and you most likely have the ingredients around your house, I am a former chef and I go to a Dutch bakery here in Toronto Canada and buy one as a treat, now being a grade 7 class, herring is not likely to go over well, a potato dish even.