N … Netherlands

  Netherlands

Known for its tulips and cheese, its windmills and canals, and for being flat, the Netherlands was chosen for our letter N cuisine, held at Marie’s.

 

 

 

 

 

 

Joan prepared tasty Boerenkaas Soep (Farmer’s Cheese Soup).  Traditionally the cheese for this soup is made by farmers in warmer weather, when the cows are in the fields eating fresh grass.

 

 

 

 

 

Julie made Veluwse Kalfsrolletje (Veluwe-style veal with chicken livers), from the forested Veluwe region of central Netherlands.

Velluwse Kalfsrolletje

 

 

 

 

 

 

Jeanne’s made the classic Dutch meat dish, Slavinken – meat wrapped in bacon.

Slavinken

 

 

 

 

 

 

Kathy prepared Stamppot, a traditional dish of potatoes mashed with other vegetables.  In the Netherlands this is often served with smoked sausage.

Stamppot

 

 

 

 

 

Wendy made Hertzoggies – jam and coconut meringue tarts from the Boer colony, named after an Afrikaan general.

Hertzoggies

 

 

 

 

 

 

 

Wendy also made Speculaas, Dutch spiced biscuits, traditionally eaten around the feast of Sinterklaas (St Nicholas) in early December.

Speculaas

 

 

 

 

 

 

Credits:

 

Joan’s Boerenkaas Soep is from SBS Food.

Wendy’s Hertzoggies are from The Spruce

Her Speculaas are from SBS Food

Kathy’s Stamppot was adapted from a recipe at geniuskitchen

See our Recipes page for more recipes.

 

 

A Belated Brunch

With everyone recovered and being Blessed with Beautiful weather our “B” Brunch was held at Pauline’s.

Beetroot and Haloumi Salad

Joan, our newest recruit, brought along a Beetroot and Haloumi salad.

Di produced Bocconcini-stuffed Chicken balls served with Bacon and corn omelette fritters. For those with more spicy palate, this could have chili and herbs added to the mince.

Bocconcini-stuffed Chicken balls

Pauline experimented with Bacon, Basil and Brie quiche muffins served with Broccoli, Butter Beans and crispy Bacon salad – with Balsamic vinegar dressing, of course.  These are also tasty served cold. For a lighter version the cream could be replaced by light milk.

Bacon,Basil & Brie Quiche

 

 

 

 

 

Laura provided multiple courses; Bocconcini rolls, a white Bean dip with Pita chips and a Blueberry cheesecake.

Bocconcini Rolls and White Bean dip

 

 

Kathy modified a recipe from an old magazine by using fresh chili to produce Braised Broccoli with Brown Rice.

Braised Broccoli

Wendy’s desserts included Banana-Blueberry cupcakes (gluten-free) and Beetroot Icecream.  For variety, Wendy and Pauline served the icecream with a choice of Chili chocolate sauce or Clove and Chili chocolate sauce.

Blueberry cupcakes

 

 

Chris couldn’t attend but sent her recipe for Bacon, Bean–shoot, Broccoli and Bok Choy stir-fry.  See our Recipes page for all of our recipes.

Credits:

Beetroot and Haloumi Salad: Cheesematters

Bacon Omelette fritters: Taste.com.au

Bocconcini-stuffed chicken balls:  Yummly.com

Beetroot Icecream:  Triplemotion