Breigh just told me that Unox have, in NL, released a new pack of my favourite soup in the whole world: erwtensoep. I lust for this. I miss it so.
Talking about it with her brought back memories, missing the things I can’t get here. It is probably not the right word, but I got a little bit homesick. Not for the place this time, but for the food. People say that Dutch food is no good, the Dutch are always apologetic about their national cuisine. Well I love it (except haring).
I have been cooking a lot of Dutch food recently. I have made stamppots on several occasions, and I make them so well that Sonia requested a stamppot for her birthday dinner. I am having Greg and Nicola over for dinner next week and I will be cooking them hutspot (a kind of stamppot) with hachee (a kind of stew). I was given (well, Kirsten and I) a Dutch cookbook as a housewarming gift when we moved into our house on Max Planckstraat. As I was planning to cook hachee for guests I made a test batch last week and it turned out exactly as I remember. It seemed so wrong for me to be putting cloves into a stew but it turned out very well, even Melvin (the food snob) thought it was good and asked for seconds.
After talking with Tammy I have decided that my next recipe will be erwtensoep (a.k.a. snert). I have a few recipes but there will need to be a fair bit of planning as I have to find a pig’s ear and foot and a celeriac. I know where to get spek (Harris farm). I also know where to get the roggebrood but I hate it and it will not make an appearance.
Breigh, please post me some of the pictured Unox erwtensoep. Kirsten, please bring some back for me, and rookworst – you can be my mule!
[Update] I just remembered something that I have never shared with anyone. I have kept up a habit that I started when I lived over there: I shop entirely in Dutch. Once I enter the supermarket I only think in Dutch. Well, as much as possible anyway. Of course there a lot of things here that you can’t get there (what is Dutch for lamb shanks?[update: lamsschenkel?]) but I still make the effort. This is why every time I go back to Holland my Dutch is better than when I left.
sure, why not?
btw I saw this bizar recipe on the Unox website: snert with sauerkraut/chicken/cumin-cheese & mustard sandwiches… not sure if this is a better alternative than roggebrood? Otherwise any dark crusty bread is good. Happy snerting
I don’t like that cumin cheese, I only ate it once and that was so as not to offend your oma.
I am looking through recipes and I think I will make kip-kerrie tonight for dinenr.