Good Dutch Food
I love to read what others write about . This is week I was reading about Dutch food.
Reading Karin Engelbrecht’s recipes for are mouthwatering. Her traditional Dutch Food Recipes are a pleasure to read and easy to prepare. What about draadjesvlees, slow braised beef, or stoofpeertjes met rode kool en appelmoes, stewed pears with red cabbage and apples.
Cecily Layzell has lived in the Netherlands since 2003 and loves food and writing about it. Her blog with recipes and explanation of and cooking techniques is a must-read for all food lovers. Her glossary of Dutch cooking term is very helpful.
Homemade Pea soup with smoked sausage
If you don’t feel like slaving away in the kitchen, helps you finding the right restaurant or cafe.
photo credit: tulipgirl
Tags: Food & Beverage
5 Comments
That soup looks really good, is it in Karin Engelbrecht’s recipe collection? I would love to try to re-create that.
Don’t forget Dutch Girl Cooking. As an American, I enjoy reading about Kay’s life in Gouda and her yummy recipes:
When I make split pea soup here in the US,people love it. I make a broth, by taking pork (ribs, chops etc) and boiling it in water for a couple of hours. Put some salt in the water. Put your peas in a pan with water and cool them on low, till it forms kinda of a paste. After I take the meat out of the broth, I put my vegetables in. Leeks, carrots and potatoes and celery. In Holland they use knolselderie {don’t know what the translation is)where I use potatoes, because the knolselderie is very hard to find here. When the vegetables are tender, put your peas in. Finish with kielbasa or smoked sausage. The soup is best, if you let it stand for a day and eat it the next day. Eat with pumpernickel bread.
Ingrid, You gave the perfect, traditional recipe for ‘erwtensoep’. As you say it is best to let it stand for a day. It gets nice and thick and the flavours mix. As far as I know knolselderie translates as celeriac or knob celery.