Frisian recipes, what we can cook on board while traveling in Friesland ?
Friesland is not only a very large and beautiful water sports area, Friesland also offers very special culinary delights. Besides "patat met" (fries and mayonnaise) there are also additional treats: Treat yourself and your crew with delicious dishes typical Frisian. They are quick to prepare, save some money and are extremely delicious. Perfectly suitable for the catering on board. Enjoy at home and dreaming of vacation, traveling on the waterways here in Friesland.
Andijvie - Stampot
Andijvie - Stampot (endive - stew)
Ingredients for 4 people:
2 kg peeled potatoes
750 gr endive
400 gr smoked bacon
approximately 0.5 l warm milk
Salt / pepper
Boil the potatoes first and prepare a coarse puree with a little milk, salt, pepper and butter. Fry the bacon. The raw, washed endive cut transversely to the sheet direction in about 1 to 1.5 cm wide strips. First, the amounts of bacon. By the mashed potatoes and then enter the endive to everything from good volumes, possibly again shortly warm up.
For lovers you have to prepare a gravy (from the bag). Forms a trough in the portion on the plate, here then enter ithe sauce.
Kapucijners - Stampot (Marrowfat - stew)
Ingredients for 4 people:
2 cans (800 ml) (young) Marrowfat
500 gr tomatoes
300 gr bacon
500 gr minced meat
350 gr leek
Enter the Capuchin peas with the liquid in a saucepan and warm on those with mild heat. Part the Chopped into small pieces and fry it lightly in a pan with a little butter on high. The bacon fry also slightly in a second pan. The washed tomatoes and leeks cut in small pieces. Is the mince lightly fried enter the bacon and leeks and stir everything well. Add the tomatoes and warm all over again shortly. Pour from the Capuchin peas and mix everything well in the high pan.
Marrowfat - stew
Fries suikerbrood (Frisian sugarbread)
75 gr. Butter
500 gr. Flour
1 pinch of salt
1? decilitre milk
25 gr. Yeast
3 tablespoons ginger liquid
1 teaspoon cinnamon
100 gr. Sugar candy ..
Sieve the flour into a bowl, press a well in the center and crumble the yeast into it. Sprinkle some sugar over the yeast, pour the warm milk over it, and dissolve the yeast in it while stirring. Enter the liquid, cooled butter, ginger liquid and the eggs and knead to a smooth dough you everything. Leave the dough covered with a damp cloth in a warm place about 1 hour to go. Knead it again afterwards with the cinnamon and sugar candy.
Coat a bread pan with plenty of butter and sprinkle sugar over the butter, enter into the dough and leave it still takes around 15 minutes. The top sprinkle with sugar and bake in a preheated oven (200 ? C) for about 30 minutes brown.
350 gr wheat flour, ¾ packet of baking powder, 225 gr Basterdzucker, 25 gr butter, 1 egg, ½ decilitre water, 1 pinch salt, 1 teaspoon nutmeg, 2 teaspoons anise, 1 grated orange peel, 75 grams of orange....
Ingredients for the glaze: 100 gr icing sugar,
1 tablespoon water or liqueur.
Enter the flour, Basterdzucker, butter, egg, water and salt in a bowl and knead by hand until you get a smooth dough. Then enter the nutmeg, anise, the grated orange peel and very finely sliced ??orange pieces to it and then knead it all over again. Coat a baking tray with butter and roll the dough to about 1 inch thickness. The baking tray in the center of the preheated oven at 200 ? C and bake for 30 minutes.
In the meantime, prepare the glaze: Sift the icing sugar over a bowl and carefully while stirring much liquid to the liquid until shiny and thick. Let cool to Oranjekoek after baking on the sheet and then brush with the glaze. Leave to dry the glaze about an hour.
In corner cut (about 6 cm x 6 cm). Decorative and tasty is an ornament of whipped cream on each piece.