Recipe: Spring dinner with Salmon and Asparagus

image The Netherlands is one of the very few countries that have two days of Easter (and Christmas). It is actually kind of weird, because the event we are celebrating is only one day, but we spread it out over two days. It does give you an extra day off work and the possibillity to celebrate with both sides of the family for example. We did an elaborate brunch with the whole family on the first day and invited my grandparents for dinner on the second day. I wanted to make something that gives you the feeling of spring, so a light dinner with vegetables and flavors of the season. Lees verder

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Inspiration: Old fashioned Dutch Zuurkool (sauerkraut)

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My father loves to make the typical Dutch winter dinner ‘zuurkool’ (or sauerkraut for the non-Dutch speaking). Zuurkool is directly translated: “sour cabbage”, finely cut cabbage that has been fermented by various lactic acid bacteria. It has a distinctive sour taste. In the Netherlands, we like to make it with mashed potato, like a ‘stamppot’. We like a rookworst (smoked sausage ) with it or a speklapje (piece of porkbelly). When my dad makes it, hè likes the porkbelly to be cooked in the same pan as the zuurkool. Sounds a bit odd, but that is how his parents made it for him when he was a child. I must say it does taste nice and the porkbelly gets really tender. We are just not that used to cooking our meat , as we usually bake it.
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Restaurant: de Frietwinkel, Utrecht

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As you might have read in this post, I visited Utrecht last week. After some shopping, I needed to have lunch somewhere and the first place that popped into my mind was de Frietwinkel. Not that strange if you know it is in the same street as Yoghurt Barn and I passed it on my way to there in the morning.
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