Netherland

STAPLE FOOD

• Brussels Sprouts
• Meat (Smoked Sausages)
• Vegetables

Erwtensoep (Traditional Dutch Split Pea Soup)

Ingredients:

·                        1 1/2 cups (10.5 oz) dried green split peas (300 g)

·                        3 1/2 oz Dutch speklapjes (fresh sliced pork belly), (100 g), or thick-cut bacon

·                        1 pork chop (5-6 oz/150 g)

·                        1 stock cube (you could use vegetable/pork/chicken)

·                        2 celery sticks

·                        2-3 carrots, sliced (1/2 cup/3 1/2 oz/100 g)

·                        1 large potato, peeled and cubed

·                        1 small onion, chopped

·                        1 small leek, sliced (1/2 cup/3 1/2 oz/100 g)

·                        1/4 celeriac, cubed (1/2 cup/3 /12 oz/100 g)

·                        Salt and pepper, to taste

·                        ------------

·                        To serve:

·                        A handful of chopped celery leaf (or the leaves in the center of a regular bunch of celery)

·                        Rookworst (a Dutch smoked sausage) or smoked soft metwurst or frankfurter/wiener sausages

Preparation:

Bring 3 3/4 pints water (1.75 l) to the boil in a large soup pot, along with the split peas, stock cube, pork chop and bacon. Skim off any froth forming on top. Put the lid on the pot and leave to boil softly for 45 minutes, stirring occasionally (it may catch if you don't).

Take the pork chop out with a pair of tongs, debone and thinly slice the meat. Set aside. Add the vegetables to the boiling broth and leave to cook for another 30 minutes, adding a little extra water every time the soup starts to catch. Add the smoked sausage for the last 15 minutes. When the vegetables are tender, remove the bacon and smoked sausage with the tongs, slice thinly and set aside.

Meanwhile, if you prefer a smooth consistency, puree the soup with a stick blender. Season to taste. Add the meat back to the soup, setting some slices of 'rookworst' aside. Serve split pea soup in bowls or soup plates, garnished with slices of smoked sausage and chopped celery leaf.

DESSERT

Stroopwafel 

Ingredients:  For The Wafles:  4 cups all-purpose flour  1/2 tsp. ground cinnamon  1/2 cup white sugar  1 cup unsalted butter  2 large eggs  1 (.25 ounce) package active dry yeast  1/2 cup warm water  For The Filling:  1 1/2 cups packed brown sugar  1 cup unsalted butter  1 teaspoon ground cinnamon  6 tablespoons dark corn syrup  1/2 cup finely ground hazelnuts, optional*

Instructions: Preheat pizzelle iron.  To Make Wafels:  Dissolve the yeast in the warm water.  Cut one (1) cup of the butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes. Roll dough into 12 small balls, squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds. Cut the wafels into two thin wafels and spread with filling.  To Make Filling:  In a saucepan boil the brown sugar, the remaing one cup of the butter, cinnamon, and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C). Stir in ground hazelnuts at this point, if using.  To Assemble:  Cut each wafel into two (2) thin wafels and spread with filling. Repeat this process until all the filling is used.