Inside this issue:

North Holland & Volendam & Monnickendam 1

Amsterdam & Multatuli & Salad Trio with Cheese

& Dutch Cheese Salad

2

Bakkum & Castricum & Feta Salad 3

Spinach Salad with Pear and Blue Cheese &

Smoothies and Juices & Enkhuizen

4

Grain Info & Famous Chef & Millet Pancakes 5

Dairy Know How & Cheese Muffins with Horse-

radish

6

Kids Corner & Alkmaar & Sauerkraut Salad &

Ginger Facts & House Made Sauerkraut

Cabbage Salad & Broccoli –Tuna Salad & Cheese

Stuffing & Haarlem

Fresh in September! & Avocado Salad

7

8

9

Cheesy Palmiers & Parmesan Tule's

Brie Sauce & Special thanks to…

10

11

DutchovenArt Newsletter “Down memory

lane the culinary way.” Volume 1– Issue 22 -

September, 2014

Volendam is a town in North

Holland, 20 kilometres north

of Amsterdam. Sometimes

called "the pearl of the Zuiderzee", this

place is a highly popular tourist destina-

tion. Here, you'll find many Dutch clichés,

including the traditional costumes and

wooden shoes. Most of them, however,

have a lot of historic truth to them.

North Holland

West Frisian:

Noard-Holland) is

a province in the

northwest of the

Netherlands. It is situated on the North Sea,

north of South Holland and Utrecht, and west of

Friesland and Flevoland. In 2006, it had a popula-

tion of 2,606,584 and a total area of 2,683 km2

(1,036 sq mi).

The capital and seat of the provincial government

is Haarlem and its largest city is Amsterdam. The

King's Commissioner of North Holland is Johan

Remkes.

History 1840 to today. After the Haar-

lemmermeer was drained in 1855 and turned into

arable land, it was made part of North Holland. In

exchange, South Holland received the greater

part of the munici-

pality of Leimuiden

in 1864.

In 1942, the islands Vlieland

and Terschelling went back to

the province of Friesland.

In 1950, the former island Urk

was ceded to the province of Overijssel.

In February 2011, North Holland, together with the

provinces of Utrecht and Flevoland, showed a

desire to investigate the feasibility of a merger

between the three provinces. This has been

positively received by the Dutch cabinet, for the

desire to create one Randstad province has

already been mentioned in the coalition agree-

ment. The province of South Holland, part of the

Randstad urban area, visioned to be part of the

Randstad province, and very much supportive of

the idea of a merger into one province, is not

named. With or without South Holland, if created,

the new province would be the largest in the

Netherlands in both area

and population.

Monnickendam is a city in the Dutch province of

North Holland. It is a part of the municipality of Wa-

terland, and lies on the coast of the IJsselmeer,

about 8 km southeast of Purmerend. It received city

rights in 1355 and suffered a lot of damage during

the fires of 1500 and 1513. Monnikendam was also the

name of a number of warships - mainly built at the

port of that name - during the Anglo-Dutch Wars.

Monnickendam was a separate municipality until

1991, when it was merged into Waterland. Although it

is a small fishing village today, it was an important

port in earlier centuries. It possesses a seventeenth

-century weigh house, once used by merchants and

port officials, and a bell tower that dates from 1591.

The fourteenth century church of St. Nicholas, reno-

vated in 1602, is particularly notable. The synagogue

was built in 1894. Jewish families named Monni-

kendam trace their roots to this town. The town was

the site of an artist's colony in the early twentieth

century. In 2001, the town of Monnickendam had

9,546 inhabitants. The built-up area of the town was

1.34 km², and contained 3,766 residences. The wider

statistical area of Monnickendam has a

population of around 9,680.

2. Dutch cheese salad

Yield 4

350 g/13 oz Gouda cheese,

small cubes

1 green bell pepper, small dice

1 apple, cored and cubed

4 dill pickles, sliced

3 Tbsps/45 ml mayonnaise

2 Tbsps/30 ml sour cream or

Greek yoghurt

1 Tbsp/15 ml lemon juice

1 tsp/5 ml mustard

Some lettuce leaves

1 tomato, sliced, for garnish

Parsley for garnish

Mix the cheese in a bowl with

the bell pepper, apple, and dill

pickles. Add the mayonnaise in

a separate bowl together with,

sour cream, lemon juice and

mustard stir well. Poor the

sauce over the cheese mixture

and let it sit for 15 minutes.

Place some lettuce leaves on a

salad plate add a scoop of sal-

ad, garnish with tomato slices

and parsley.

1. Salad Trio with Cheese

Yield 4

100 g/3.5 oz currents, soaked

150 g/5.25 oz sugar peas

TT salt

1 can/400 g kidney beans

1 can/300 g corn

½ head iceberg lettuce

150 g/5.25 oz cheese, shredded

1 shallot

125 ml/½ cup whipping cream

6 Tbsps/90 ml yoghurt

1 Tbsp/15 ml white wine vinegar

TT freshly ground black pepper

Soak the currents in warm water for approximately 10

minutes, strain and dry. Tip the sugar peas and blanche

them for 3 minutes in salted water or vegetable stock.

Strain and rinse under cold running water. Strain and

rinse the kidney beans and corn. Cut the iceberg lettuce

julienne. In a salad bowl toss the currents, sugar peas,

beans, corn, iceberg lettuce and shredded cheese. In a sep-

arate bowl whip the cream and stir in the shallots, yo-

ghurt, vinegar, salt and pepper. Serve the sauce separate.

Serve with a toasted slice of your favourite bread.

3. Spinach and goats’

cheese salad

Yield 6

300 g/10.5 oz spinach

1 red bell pepper, julienne

200 g/7 oz goats’ cheese,

crumbled

2 oranges, peeled and seg-

mented

3 Tbsps/45 ml white wine

or vinegar

½ tsp/2.5 ml mustard

½ tsp/2.5 ml honey

4 Tbsps/60 ml oil

2 Tbsps/30 ml

orange juice, optional

TT salt and pepper

Wash and dry the spinach.

Wash the bell pepper, re-

move the seeds and cut

julienne. Peel and segment

the oranges. Crumble the

goats’ cheese. In a salad

bowl toss the spinach, or-

ange segments with the

pepper and goats’ cheese. In

a separate bowl whisk the

wine mustard, honey, oil

and orange juice, optional.

Drizzle over the salad.

Famous People from Amsterdam; Multatuli, Writer

Eduard Douwes Dekker, better known by his pen name Multatuli,

was a Dutch writer famous for his satirical novel, Max Havelaar,

which denounced the abuses of colonialism in the Dutch East Indies.

Annelies Marie "Anne" Frank 12 June

1929 – early March 1945) was a diarist

and writer. She was one of the most

discussed Jewish victims of the Holo-

caust. Her wartime diary The Diary of a Young Girl has been

the basis for several plays and films. Born in the city of

Frankfurt in Weimar Germany, she lived most of her life in

or near Amsterdam, in the Netherlands. Born a German

national, Frank lost her citizenship in 1941. She gained inter-

national fame posthumously after

her diary was published. It docu-

ments her experiences hiding

during the German occupation of

the Netherlands in World War II.

4. Twice Baked Po-

tatoes with Mon

Chou-Crème

Yield 6

6 Russet potatoes

TT salt and pepper

100 g/3.5 oz Mon

Chou

4 Tbsps/60 ml

whipping cream

1 Tbsp/15 ml

chives, chopped

Wash the po-

tatoes under

cold running

water and boil them

for 20 minutes in

cold water with a

pinch of salt added.

Mix the mon chou

cheese with the

whipping cream

light and fluffy; fla-

vour to taste with

salt and pepper.

Strain the cooked

potatoes, set aside to

cool down. Peel two

potatoes and thinly

slice them or cut

small dice. Cut the

top of the remaining

potatoes and with a

spoon hollow out the

potato, add the slic-

es or diced potatoes

into the holes, puree

the remaining pota-

toes add nto the

mon chou mixture,

whisk well and add

into a piping bag.

Pipe the cheese po-

tatoes mixture on

top, sprinkle with

grated cheese and

place under the grill

till golden brown.

Sprinkle with chives

before serving, goes

well with grilled

meat or poultry, or

on the side with a

sal-

ad.

Amsterdam is the capital city of The Netherlands and the

most populous within the Kingdom of the Netherlands. Its status

as the Dutch capital is mandated by the Constitution of the

Netherlands though it is not the seat of the Dutch government,

which is at The Hague (Den Haag). Amsterdam has a population of 810,909 within the

city-proper, 1,108,297 in the urban region and 1,571,234 in the greater metropolitan

area. The city is located in the province of North Holland (Noord Holland) in the west of

the country. It comprises much of the northern part of the Randstad, one of the larger

conurbations in Europe, with a population of approximately 7 million.

Amsterdam's name derives from Amstelredamme, indicative of the city's origin as a

dam of the river Amstel. Originating as a small fishing village in the late 12th century,

Amsterdam became one of the most important ports in the world during the Dutch

Golden Age (17th century), a result of its innovative developments in trade. During that

time, the city was the leading center for finance and diamonds. In the 19th and 20th

centuries, the city expanded, and many new neighborhoods and suburbs were planned

and built. The 17th-century canals of Amsterdam and the 19–20th century Defence Line

of Amsterdam are on the UNESCO World Heritage List.

As the commercial capital of the Netherlands and one of the top financial centres in

Europe, Amsterdam is considered an alpha world city by the Globalization and World

Cities (GaWC) study group. The city is also the cultural capital of the Netherlands. Many

large Dutch institutions have their headquarters there, and 7 of the world's top 500

companies, including Philips and ING, are based in the city. In 2012, Amsterdam was

ranked 2nd best city to live by the Economist Intelligence Unit (EIU) and 12th globally on

quality of living by Mercer. The city was previously ranked 3rd in innovation by

2thinknow in the Innovation Cities Index 2009.

The Amsterdam Stock Exchange, the oldest stock exchange in the world, is located in

the city center. Amsterdam's main attractions, including its historic canals, the Rijks-

museum, the Van Gogh Museum, Stedelijk Museum, Hermitage Amsterdam, Anne Frank

House, Amsterdam Museum, its red-light district, and its many cannabis coffee shops

draw more than 3.66 million international visitors annually.

5. Feta Salad

Yield 4

½ head curly endive lettuce

(aka frisee)

½ head iceberg lettuce

1 cucumber

4 tomatoes, concassée

10 black olives, halved

1 red onion, sliced in rings

5 Tbsps/75 ml olive oil

115 g/4 oz feta cheese,

small dice

2 Tbsps/30 ml white wine

vinegar

2 tsp/10 ml marjoram or

oregano (or 1 tsp/5 ml

each)

TT salt and pepper

1 tsp/5 ml mustard

Wash the lettuce and slice

or tear and add into a

large salad bowl. Thinly

slice the cucumber, prepare

the tomatoes (see standard

procedure for tomato

concassee) Slice the toma-

toes into small dice and

add to the lettuce in the

salad bowl along with the

cucumber slices the olives

and onion rings. Toss all

gently. Sprinkle over the

cubed feta. Whisk all the

ingredients for the dressing

till well blended and drizzle

over the salad. Serve with a

baked potato or pita bread.

Variety: omit feta with

cheddar of other cheese of

preference. Omit marjoram

and oregano with parsley

and/or chives.

Bakkum is a village in the Dutch province of North

Holland. It is a part of the municipality of Castricum and

lies about 12 km southwest of Alkmaar. It is the oldest

village in Castricum and the closest to the shore.

In 2001, the village of Bakkum had around 2680 inhabitants. This

includes the neighbourhood of Bakkum-Noord (550 inhabitants)

which is sometimes identified as a separate village.

Castricum is a municipality and a town in the Netherlands, in the

province of North Holland. Castricum is a seaside town in the

province of North Holland. It draws in a fair share of tourists who

mainly come to visit the beach and nearby dune landscape. In

Castricum's vicinity one also finds the lake of Alkmaar-Uitgeest

which offers various sailing and windsurfing

opportunities.

7. Grilled Goat’s Cheese

Salad

Yield 2

2 Tbsps/30 ml olive oil

½ Tbsp/7.5 ml white

wine vinegar

1 tsp/5 ml honey

1 Tbsp/15 ml whole

grain mustard

TT salt and pepper

3 slices bread, day old,

toasted

120 g/4.2 oz goats

cheese

200 g/7 oz frisee let-

tuce (aka; Curly Endive)

Cookie cutter round 4

cm/1.5 “ in diameter

Preheat the grill or grill

pan. In a mixing bowl

whisk the oil, vinegar,

honey and mustard into

a smooth dressing. Fla-

vour to taste with salt

and pepper. Toast the 3

slices of bread, cut out 2

circles from each slice.

Divide the goats’ cheese

into 6 slices, add on the

toasted bread circles

and place all on a bak-

ing tray. Bake under the

grill for approximately 2

minutes. Divide the let-

tuce over two plates,

pour over the dressing.

With a spatula remove

the grilled cheeses and

place them on the bed

of lettuce. Serve imme-

diately.

6. Spinach Salad with pear and Blue Cheese

Yield 4

150 g/5.3 oz spinach, fresh

1 pear

100 g/3.5 oz blue cheese

1½ Tbsps/22.5 ml balsamic vinegar

TT salt and pepper

75 g/3 oz pecans

Wash the spinach and drain. Remove stems. Wash the

pear, quarter it and remove the core, thinly slice.

Crumble the blue cheese. In a salad bowl, wish togeth-

er the oil, vinegar, salt, and pepper. Add spinach toss

well so that all leaves are covered with the dressing,

add the crumbled blue cheese, pear slices, and pecans.

SMOOTHIES & JUICES

All recipes yield 1 glass

Strawberry-Raspberry

50 g/1.8 oz

strawberries

50 g/1.8 oz rasp-

berries

100 ml/3.4 fl.oz orange

juice

50 ml/1.7 fl.oz milk

50 ml/1.7 fl.oz yogurt

2 ice cubes

Mango-Lemon

100 g/3.5 oz mango

1 lemon, juice only

100 ml/3.4 fl.oz orange

juice

50 ml/1.7 fl.oz milk

50 ml/1.7 fl.oz yogurt

2 ice cubes

Lime-

Strawberry

1 lemon, juice only

100 g/3.5 oz strawberries

200 ml/6.8 fl.oz butter-

milk

1 tsp/5 ml honey

Raspberry

100 g/3.5 oz raspberries

50 ml/1.7 fl.oz orange

juice

150 ml/5 fl.oz milk

2 ice cubes

Enkhuizen is a municipality and a city in the

Netherlands, in the province of North Holland

and the region of West-Frisia. Enkhuizen was

one of the harbour-towns of the VOC, just like

Hoorn and Amsterdam, from where overseas

trade with the East Indies was conducted. It

received city rights in 1355. In the mid-17th

century, Enkhuizen was at the peak of its

power and was one of the most important

harbour cities in the Netherlands. However,

due to a variety of reasons, notably the silting

up of the harbours, Enkhuizen lost its position

to Amsterdam.

Along the IJselmeer you will find some interesting places that make

renting a boat very interesting for example: Monnickendam, Volendam,

Hoorn, Enkhuizen, Medemblik, Makkum, Hindeloopen, Stavoren, Lemmer,

Urk, Lelystad en Almere. A combination of a sailing trip on the Wadden

Sea and the Frisian lakes is also possible.

Ferry service Enkhuizen-Stavoren since 1886

The ferry boat "BEP GLASIUS" takes you on a

relaxing crossing over the IJsselmeer, which is

the largest lake in The Netherlands and was

formally an inlet of the North Sea that was

dammed off in 1932.

In the 80 minutes it takes to cross the IJssel-

meer, you can enjoy the view from the sun deck,

the upper or the lower (non smoking) salons or

the cozy bar in the front of the boat. Morning and

afternoon tea/coffee, light snacks, lunch and

alcoholic beverages are all served on board.

On arrival in either Stavoren or Enkhuizen, you

can continue your further journey by train. The

train stations both being within a 2 minute walk

from the ferry jetty. Bicycles and bicycle trailers

may be taken on board for those who are on a

cycling tour.

Millet though America cultivate this cereal grass almost exclusively for

fodder and bird seed, millet is a staple for almost 1/3 of the world’s

population, particularly in disadvantaged regions of Azia and Africa. There

are many varieties of millet, most of which are rich in protein. Millet has

a bland flavour that lends itself well as a background to other seasonings. It’s prepared like

rice by boiling it in water and is used to make hot cereal and dishes like pilaf. Ground millet

is used as a flour to make puddings, breads and cakes. Millet can be found in Asian markets

and natural food stores.

Semolina 1. Durum wheat that is more coarsely ground than normal wheat

flours, a result that is often obtained by sifting out the finer flour. Most good

pasta is made from semolina. It is also used to make gnocchi, puddings and

soups and in various confections. 2. Similarly ground grains are sometimes

referred to as ―semolina‖ but with the grain’s name attached – corn semolina, rice semoli-

na, etc.

Grain Products

Make at least half of your grain products whole grain each day. Choose grain products that

are lower in fat, sugar or salt.

Grain products, particularly whole grains, are a source of fibre and typically

are low in fat. Fibre rich foods can help people feel full and satisfied. A diet

rich in whole grains may also help reduce the risk of cardiovascular disease.

Nutrients provided by grain product include:

Carbohydrate; B-vitamins’ (e.g. thiamine, riboflavin, niacin and folate), iron, zinc, magnesium

and other components such as fibre. The health benefits associated with grain products

cannot be attributed to any one nutrient. It is more likely that the nutrients work together

with other naturally occurring components to provide an overall health benefit.

Grain Product include all grains, cereals, pasta, rice and products made with grain flour

(including corn flour).

Grain info! 8. Millet Pancakes

with Gouda Cheese

Yield 4

300 g/10.5 oz Millet

1 Liter water

4 eggs

½ tsp/2.5 ml salt

2 Tbsps/10 ml chives, chopped

3 Tbsps/45 ml parsley, chopped

TT pepper, nutmeg, freshly ground

80 g/3 oz semolina

Butter for frying

250 g/9 oz cheese, shredded

Bring the millet to a

boil in a large pan with

cold water and a pinch

of salt added. Lower

the heat when it boils and let it

simmer for about 30 minutes.

Turn of the heat and let it cool

down to room temperature. In a

whisking bowl crack the eggs and

lightly beat them while adding the

spices and add the

cooled down millet,

semolina, mix well

and set aside till needed, covered.

Melt the butter in a sauté pan and

bake the pancakes on both sides

golden. Sprinkle with cheese, cover

the pan, lower the heat and let

the cheese melt. Serve immediate-

ly.

―Millet is an ancient seed, originally hailing from

Africa and northern China, and it remains a staple

in the diets of about a third of the world's popula-

tion. Rich in iron, B vitamins and calcium, millet

has a mild corn flavour and is naturally gluten-

free. Sure, on first glance you might be tempted

to think that raw millet looks like bird seed. But

these little yellow beads have a really lovely and

light texture when cooked, are relatively quick-

cooking because of their small size, and are

incredibly versatile in dishes ranging all the way

from breakfast to dinner.‖ (www.thekitchn.com)

Georges Auguste Escoffier 28 October

1846 – 12 February

1935) was a French

chef, restaurateur

and culinary writer

who popularized

and updated tradi-

tional French cooking methods. He is a

legendary figure among chefs and gour-

mets, and was one of the most important

leaders in the development of

modern French cuisine. Much

of Escoffier's technique was

based on that of Marie-Antoine

Carême, one of the codifiers of French

haute cuisine, but Escoffier's achievement

was to simplify and modernize Carême's

elaborate and ornate style. In particular,

he codified the recipes for the five mother

sauces. Referred to by the French press

as roi des cuisiniers et cuisinier des rois

("king of chefs and chef of kings"—though

this had also been previously said of Car-

ême), Escoffier was France's preeminent

chef in the early part of the 20th century.

Alongside the recipes he recorded and

invented, another of Escoffier's contribu-

tions to cooking was to elevate it to the

status of a respected profession by intro-

ducing organized discipline to his kitchens.

Escoffier published Le Guide Culinaire,

which is still used as a major reference

work, both in the form of a cookbook and a

textbook on cooking. Escoffier's recipes,

techniques and approaches to kitchen

management remain highly influential

today, and have been adopted by chefs and

restaurants not only in France,

but also throughout the world.

“The greatest dishes are very simple.” ~August Escoffier, the “Emperor of Chefs”~

9. Cheese Muffins with Horseradish

Yield 12

1½ dl/150 ml milk

4 Tbsps/60 ml water

100 g/3.5 oz butter, melted

1 egg, lightly beaten

500 g/1 Lb flour

1½ tsp/7.5 ml salt

3 tsp/15 ml white sugar

2 tsp/10 ml horseradish freshly

grated or paste from a jar

100 g/ 3.5 oz Gouda Cheese

7 g/0.3 oz instant yeast

1 egg, beaten for brushing

Pour the milk and the water in a mixing

bowl, add the butter, the egg, halve of the

flour, salt, and sugar horseradish and ¾ of

the cheese. Cover all with the remaining

flour make a small hole and pour in the in-

stant yeast. Gently mix all the ingredients

till smooth soft dough appears. Cover mixing

bowl and set aside so the dough

can rest for 15 minutes. Cover the

working surface with flour (lightly)

and roll out the dough and divide

into twelve equal sized portions. Roll each

portion into a ball, and place those into a

lightly greased muffin pan, cover

the tops with paper muffin cups

and let the dough rise till they are

doubled in size. Brush the muffins before

baking with egg wash, sprinkle with the re-

maining grated cheese and bake in a pre-

heated oven on 200°C/180°F

for 20 minutes, until cooked

and golden. Serve warm or

make ahead and reheat in microwave or

oven.

10. Pepper-Cheese Salad

Yield 12

1 yellow pepper, julienne

1 red pepper, julienne

150 g/5.3 oz Gouda cheese,

julienne

bean sprouts for garnish

2 Tbsps/30 ml lemon juice

½ tsp/2.5 ml mustard

1 tsp/5 ml honey

TT salt and pepper

3 Tbsps/45 ml oil

Wash the peppers, half them lengthwise and

remove the seeds. Slice the peppers julienne.

Same with the cheese. Mix the peppers and

the cheese in a salad bowl add the sprouts

to taste. In a mixing bowl wish the ingredi-

ents for the dressing till a smooth dressing,

pour it over the salad toss the salad, place

the salad in the refrigerator for about 20

minutes for the flavours to enhance. Serve

with toasted bread and a few slices of sala-

mi, meat lovers could add julienne sliced

salami into the salad.

Havarti Cheese is

named after

Havartigaard, the Danish experi-

mental farm where it was devel-

oped, Havarti is often referred to

as the Danish TILSIT because of their simi-

larities, though Havarti has a milder aroma

and flavour. This cow’s milk cheese has a sup-

ple, elastic texture that can range from sem-

isoft to semi hard. The thin rind is reddish-

yellow interior with small, irregular EYES.

The flavour of young Havarti is mild yet

tangy. As the cheese ages, its flavour inten-

sifies and sharpens. Havarti comes in loaves

or blocks and is often wrapped in foil. It can

be plain of flavoured with any of a variety of

seasonings including dill, caraway seeds,

chives, jalapeno peppers and various herbs

and spices. This cheese is also produced in

other countries including Australia and the

United States.

Tilsit is a cheese that originated in Tilsit,

East Prussia (Tilsit is now part of Russia and

known as Sovetsk), when Dutch immigrants

accidentally created it while attempting to

make Gouda. It’s now made in variety of

forms in various other countries including

Denmark, where it’s sometimes called Havarti

Tilsit; Germany, where it’s Tilsiter; or Tol-

lenser; and Switserland, where it was called

Royal or Royalp Tilsiter but today is generally

referred to as Tilsiter or Tilsit. Tilsit has a

semi soft to semi hard texture with irregular

eyes or cracks. Commercially produced Tilsit

is made from pasteurized milk and has a pale

yellow interior surrounded by a dark reddish-

yellow rind. Its flavour is mild, spicy and

tangy but becomes stronger and more pun-

gent with age. A very strong version, called

Farmhouse Tilsit, is made from raw milk and

aged for about 5 months, which creates a

cheese approaching Limbuger in aroma.

dairy know how!

11. Cheese Salad with

Ginger Sauce

Yield 6

100 g/3.5 oz Maas-

dammer cheese or clove

cheese

100 g/3.5 oz Gouda

cheese

2 Tbsps/30 ml raisins

1 shallot, small dice

4 balls of confit ginger,

small dice

4 Tbsps/60 ml tomato

ketchup

1 Tbsp/15 ml vinegar

2 Tbsps/30 ml ginger

syrup

TT salt, pepper, ground

clove, chilli powder

100 g/3.5 oz mixed

greens

Parsley for garnish

Slice the cheese in small

dice, soak the raisins in

warm water for about 10

minutes, drain and dry.

Peel and slice the shallot

in small dice. Make a

sauce with the tomato

ketchup, ginger syrup, the

vinegar, and flavour to

taste with salt, pepper,

ground clover, and chilli

powder. Wash and dry

the mixed greens, divide

over four plates, drizzle

over the dressing, sprinkle

with the diced cheeses

and garnish with the gin-

ger and parsley.

12. Sauerkraut

Salad

Yield 6

300 g/11 oz (wine)

sauerkraut

150 g/5.3 oz ham,

cooked

150 g/5.3 oz Gou-

da cheese

1 apple

100 g/3.5 oz blue

grapes

1 can (small) man-

darin parts

1 Tbsp/15 ml lem-

on juice

1/8 liter/125 ml

sour cream

3 Tbsps/45 ml

mayonnaise

1 tsp/5 ml sugar

TT salt and pepper

Drain the sauer-

kraut under cold

running water and

roughly chop it. Cut

the ham and cheese

julienne. Core and

peel the apple cut

julienne, sprinkle

with a little lemon

juice to prevent the

apple from turning

brown. Strain the

mandarin parts,

and safe the juice.

Wash the grapes

and half them. Mix

the ham, cheese,

apple, mandarin

parts and grapes

into the sauerkraut.

In a separate bowl

whisk the sour

cream, mayonnaise,

sugar, flavour to

taste with salt and

pepper.

SAUERKRAUT NUTRITIONAL

VALUE per 125 ml/75 g

Kcal 14

kJ 59

Protein 1 g

Carbohydrate 3 g

Total sugar 1 g

Total dietary fibre 1.9 g

Total fat tr g

Calcium 23 mg

Iron 1.1 mg

Sodium 496 mg

Potassium 128 mg

Magnesium 10 mg

Phosphorus 15 mg

Vitamin A 1 RAE

Beta-carbonate 6 mcg

Lycopene 0 mcg

Folate 18 DFE

Vitamin C 11 mg

Vitamin B12 mcg

Homemade Sauerkraut

(http://nourishedkitchen.com/

homemade-sauerkraut)

A simple recipe to make

traditional, lacto-

fermented, homemade sau-

erkraut using only cabbage,

salt and

time. 2

medium cabbage heads is

about 4 to 5 total pounds,

cored and finely shredded

2 Tbsps/60 ml sea salt find

unrefined sea salt here

Toss cabbage and salt to-

gether in a large mixing

bowl and begin to squeeze

the cabbage and salt to-

gether with your hands,

kneading it thoroughly to

break up the cellular struc-

ture of the shredded cab-

bage. When the cabbage

has become limp and releas-

es its juice, transfer it to a

sauerkraut crock or vegeta-

ble fermenter (available

here). Pack the salted cab-

bage into the crock or fer-

menter as tightly as you

can, eliminating air bubbles.

A kraut pounder (available

here) is particularly helpful

in packing the cabbage tight

within the crock. Continue

packing the cabbage into

the container until the cab-

bage is completely sub-

merged by liquid. Cover

loosely and allow it to sit at

room temperature, undis-

turbed, for at least 1 month

and up to 6 months, testing

the sauerkraut every few

days until it is done to your

liking. Transfer to the re-

frigerator or other cold

storage where it should

keep for at least 6 months

and up to 1

year.

Alkmaar is a historic city in the province of North Holland in

the Netherlands, about 10 km inland from the coast, and 40 km

north-west of Amsterdam. The city's population is about 95

000, the whole urban area has about twice that number.

Alkmaar is the regional center for the northern part of the

province, serving about 600 000 people. The city center pre-

serves the 17th-century pattern of canals and narrow streets,

and has many historic buildings (and some ugly new ones). The

nearby beaches and dune reserves are easily accessible from

Alkmaar itself. Inland is a historic agricultural landscape, with

17th century polders: one (De Beemster) is a UNESCO World

Heritage Site.

15. Cheese Stuffing

Cheese, from cow milk, milk of sheep or goats’ is a very popu-

lar food item in the Middle Eastern kitchen. A favourite filling

for pies or pastas. The Levantine merchants brought back

home this idea from their travels through Mid Evil Europe, via

Venice. Usually the fresh cheese is mixed with a lightly beaten

egg and cream or sour cream, sometimes even melted butter.

The filling suits perfect as filler for ravioli, pancakes, pita

bread, phyllo pastry, etc. For a savoury filling at salt, pepper,

cumin, parsley, chives or finely chopped shallots, or any other

flavour of your liking. For a sweet filling mix the cheese with

sugar or honey, cinnamon, soaked raisings, chopped nuts, etc.

Olive,

Pomegran-

ate and Walnut

Salad Yield 4

2 pomegranates

125 g/1 cup green

olives, stoned and

sliced

Bunch of coriander

leaves, chopped

8 scallions, chopped

125 g/1 cup wal-

nuts, chopped

Dressing

2 Tbsps/30 ml

lemon juice

3 Tbsps/45

ml olive oil

TT freshly grated

red pepper and salt

Cut open the pome-

granates and ex-

tract the seeds.

Combine with the

olives, coriander,

scallions and wal-

nuts. Make a pi-

quant (spicy) dress-

ing with the re-

maining ingredients.

Pour over the salad,

toss and serve.

Variation: A few

shredded young

sorrel leaves make a

pleasant addition.

14. Broccoli-Tuna Salad

Yield 6

400 g/14 oz broccoli

TT salt and pepper

400 g/1 can tuna in oil

1 small can mandarin parts

150 g/5.3 oz Maasdammer cheese

1/8 liter/125 ml sour cream

1 Tbsp/15 ml tomato ketchup

TT Tabasco

Blanche the broccoli in a large pan

with boiling water, with a pinch of

salt added for 2 minutes. Drain and

rinse under cold running water, set

aside till needed. Strain the tuna,

mandarin parts (safe the juices).

Mix the broccoli, the tuna, shredded

cheese in a salad bowl. Whisk the

sour cream, the tomato ketchup,

Tabasco, salt and pepper. Pour over

the salad, garnish with mandarin

parts.

13. Cabbage Salad with

Gouda Cheese

Yield 4

3 Tbsps/45 ml vinegar

1½ Tbsps/22.5 ml sugar

Pinch of ground bay leave

Pinch garlic powder

TT salt and pepper

200 g/7 oz red cabbage,

shredded

200 g/7 oz white cab-

bage, shredded

150 g/5.3 oz carrot,

shredded

2 shallots, finely chopped

½ apple, sour

2 Tbsps/30 ml lemon

juice

125 ml/½ cup yogurt

1 tsp/5 ml curry powder

200 g/7 oz Gouda

cheese, shredded

Parsley for garnish

Whisk a sauce with the

vinegar, half of the sugar,

pinch bay leave powder,

garlic powder, salt, pep-

per. Add the cabbage and

carrot all in separate

bowls, divide the sauce

over the vegetable, mix

all well, and cover the

bowls, place in the re-

frigerator for at least 1

hour for the flavours to

infuse. Peel and chop the

onions add them in a

clean bowl. Peel, and

shred the apple, sprinkle

with lemon juice. Mix the

yogurt, the remaining

lemon juice and sugar,

the curry powder, salt

and pepper. Plate the

cabbage and carrots, add

1 scoop of yogurt sauce

on top the shredded

cheese and finish with

parsley for garnish. Serve

with French baguette and

butter.

Haarlem is a city and municipality in the Netherlands. It is the capital of the prov-

ince of North Holland and is situated at the northern edge of

the Randstad, one of the most populated metropolitan areas in

Europe. Haarlem had a population of 155,758 in 2014.

Haarlem was granted city status or stadsrechten in 1245,

although the first city walls were not built until 1270. The

modern city encompasses the former municipality of Schoten

as well as parts that previously belonged to Bloemendaal and

Heemstede. Apart from the city, the municipality of Haarlem

also includes the western part of the village of Spaarndam.

Newer sections of Spaarndam lie within the neighbouring

municipality of Haarlemmerliede en Spaarnwoude.

The city is located on the river Spaarne, about 20 km (12 mi) west of Amsterdam and

near the coastal dunes. It has been the historical centre of the tulip bulb-

growing district for centuries and bears the nickname

'Bloemenstad' (flower city), for this reason.

“All happiness depends on

a leisurely breakfast.”

~John Gunther~

17. Five-Cheese Quiche

Yield 1 quiche

1 9”/23 cm pre-cooked, deep pie

crust or home made

1 Tbsp/15 ml butter

1 onion, chopped

1 clove garlic, minced

2 Tbsps/30 ml cranberry sauce

1 cup/250 ml broccoli florets,

blanched

1 cup/250 ml diced, cooked turkey

2 eggs

½ cup/125 ml milk (or 10% cream)

1/3 cup/80 ml Canadian Ricotta

cheese

1 tsp/5 ml allspice

TT salt and freshly ground pepper

1/3 cup/80 ml shredded Canadian

Cheddar cheese

1/3 cup/80 ml shredded Canadian

Gouda cheese

3 oz/90 g Canadian Brie cheese, cut

into 8 slices

2 Tbsps/30 ml crumbled

Canadian Blue cheese

Preheat oven to 190°C/375°F. Melt

butter in a frying pan over medium-

high heat and sauté onion and garlic

for 2 minutes.

Meanwhile, spread cranberry sauce

in pie crust. Add onion, garlic, broc-

coli and turkey. In a bowl, whisk eggs

and milk together. Blend in Ricotta

and spices and season generously.

Pour mix into pie crust and garnish

with shredded Cheddar, Gouda and

crumbled Blue cheese. Cook 20

minutes on centre grill. Set for 10

minutes, and then top with Brie

slices. Serve hot, warm or cooled.

Variety: the quiche recipe can very

well be made with less cheese. You

also can use Dutch, Swiss,

Feta, Provolone or Havarti.

ANNE FRANK HOUSE AMSTERDAM

As well as the Frank family there are

four other Jews in the Secret Annex:

Hermann and Auguste van Pels with their son Peter, and

Fritz Pfeffer. Four of Otto’s employees helped them. Every-

one lives in constant fear of discovery. And it’s certainly not

easy for eight people to live in such close quarters.

A bookcase hides the entrance, the

hiding place is located in an empty section

of the building owned by Otto Frank's

company. While business continues, as

usual, in the front part of the building,

there are people hiding in the annex out back.

Anne writes: "The Annex is an ideal place to hide in. It may

be damp and lopsided, but there's probably not

a more comfortable hiding place in all of

Amsterdam. No, in all of Holland."

―We thought that by living together with the family of my

business partner's family life would be less monotonous,

but we had not considered how many difficulties would arise

due the combination of characters and opinions.‖

(www.annefrank.org)

Fresh vegeta-

bles in Septem-

ber Artichokes,

Asian greens,

broad beans,

beets, broccoli,

cabbages, cauli-

flower, carrots,

celery, silver

beets, lettuce,

green onions, kohl-

rabi, green onions,

spinach, tomatoes,

peas, leek, egg-

plant, pumpkin,

winter squash,

zucchini. Fruit

fresh in Sep-

tember Cumquats,

lemon, lime, manda-

rin oranges, nashi,

pomegranates,

blueberries, crab

apple, cranberries,

melon, grape.

Herbs fresh in

September Bay

leaf, rosemary,

thyme, chives,

oregano, marjoram,

sage, bronze-

fennel, dill, garlic,

coriander, parsley.

16. Avocado Rice Salad

Yield 4

100 g/3.5 oz rice

4 green onions

TT salt and pepper

8 cherry tomatoes cut

in half

125 g/5 oz smoked

cheese

2 ripe avocados

4 Tbsps/60 ml lemon

juice

1 tsp/5 ml mustard

1 tsp/5 ml sugar

3 Tbsps/45 ml oil

6 Tbsps/90 ml whip-

ping cream

Parsley for

garnish

Boil the rice according

the instructions on the

package, set aside to

cool down till needed.

Wash the green onions

and cut them into small

rings. Wash the toma-

toes and half them. Cut

the smoked cheese into

small dice. Halve the

avocados and remove

the pits, peel and thinly

slice 1 avocado and cut

the other one into small

dice, sprinkle both with

lemon juice to prevent

them from browning.

Add the cooked rice into

a salad bowl and stir in

the green onion rings,

tomato halves, diced

cheese, diced avocado.

Whisk a sauce from the

remaining lemon juice,

mustard, sugar, oil and

whipping cream; flavour

to taste with salt and

pepper. Stir the sauce

into the salad mix well,

cover the bowl and

place in the refrigerator

for 15 minutes. Divide

the salad over four

plates, place the sliced

avocado in a waver

shape on the plate, gar-

nish wish toma-

toes and parsley.

18. Cheesy Puff Pastry with

Thyme honey

Yield 4

4 sheet of puff pastry, thawed

50 g/2 oz Edammer Cheese,

shredded

50 g/2 oz Kernhem Cheese,

shredded

1 egg yolk

Sauce

5 Tbsps/75

ml honey

3 springs of thyme, or 1

Tbsp/15 ml dried thyme

Garnish

Watercress or curly endive

2 confit ginger balls, julienne

Thaw the puff pastry sheets.

Preheat the oven to 200°

C/392°F. Mix the two shred-

ded cheeses together in a mix-

ing bowl, in a separate bowl

lightly beat the egg. Divide the

mixed cheese in the middle of

the thawed pastry sheets,

brush the edges with egg wash.

Fold the sheet diagonally and

lightly press the edges either

with a finger or a fork. Place

the cheese turnover on a

parchment paper lined baking

tray, brush them with the

remaining eggs wash, and bake

in the oven for 20 minutes.

Meanwhile make the sauce, in

a saucepan heat the honey

with the thyme and let sim-

mer on low heat for 10

minutes. Remove the thyme

and strain the warm honey

through into a clean saucer.

Plate the cheese turnovers on a

plate, garnish with a scoop of

honey-thyme sauce and some

curly endive or watercress,

along with the julienne sliced

ginger. Serve immediately.

19. Cheesy Palmiers

Yield 4

1 Tbsp olive oil

small handful fresh sage leaves

200g/7oz ready-made puff pas-

try

plain flour, for dusting

8 Tbsp/120 ml freshly grated

parmesan

12 tinned anchovies (preserved

in oil), drained, finely chopped

(optional)

freshly ground black pepper

1 free-range egg, lightly beaten

dry sherry, to serve (optional)

Heat the olive oil in a

frying pan over a medium heat.

Add the sage leaves and fry for 2

minutes, or until crisp, then re-

move the sage leaves from the

pan using a slotted spoon and set

aside to drain on a plate lined

with kitchen paper. Roll out the

puff pastry onto lightly floured

work surface until it measures

approximately 20cm x

30cm/8in x 12in. Trim the edg-

es using a sharp knife. Sprinkle

the fried sage leaves, parmesan

and anchovies (if using) over the

puff pastry and season, to taste,

with freshly ground black pepper.

With the longest side of the pas-

try rectangle facing you, roll each

short side of the rectangle into

the centre of the pastry so that

they meet in the middle (the

rolled pastry should resemble a

scroll). Brush the rolled pastry all

over with the beaten egg and

chill in the fridge for 30 minutes.

Reserve any remaining egg. When

the pastry has chilled, preheat

the oven to 200°C/400°F. Line a

baking tray with a silicone sheet.

Brush the rolled pastry all over

with the beaten egg once again,

then, using a very sharp knife,

cut it into 10 slices (cut so that

each slice comprises two circles of

pastry). Place the slices of pastry

onto the prepared baking tray

and bake for 12 minutes, or un-

til the pastry has puffed up and

is golden-brown. Set aside to cool

slightly before serving with a

glass of sherry, if desired. 20. Parmesan Tuile

Yield 10

115 g/4 oz Parme-

san Cheese, grated

Preheat the oven to

200°C/392°F. Line

two baking sheets

with parchment

paper. Grate the

cheese. Spread the

grated cheese in 9

cm/3½ “rounds on

the baking tray.

Cheese should just

cover the

parch-

ment, do not spread

too thickly. Bake for

7 minutes, until

bubbling and golden

brown. Leave the

tuiles on the baking

tray for about 30

seconds and then

carefully transfer,

using a metal spatu-

la, to a wire rack to

cool completely. Al-

ternately, drape

over a rolling pin to

make a curved

shape.

Tip: Tuiles can be

made into little cup

shapes by draping

over an upturned

eggcup. These little

cups can be filled to

make tasty treats to

serve with drinks.

Try a little cream

cheese flavoured

with fresh garden

herbs.

Autumn Equinox 2014,

September 23 at 2:29 UTC

An equinox occurs twice a

year, around 20 March and

22 September. The word

itself has several related

definitions. The oldest mean-

ing is the day when daytime

and night

are of

approximately equal dura-

tion. The word equinox comes

from this definition, derived

from the Latin aequus

(equal) and nox (night). The

equinox is not exactly the

same as the day when period

of daytime and night are of

equal length for two reasons.

Firstly, sunrise, which begins

daytime, occurs when the top

of the Sun's disk rises above

the eastern horizon. Second-

ly, Earth's atmosphere

refracts sunlight. As a result,

an observer sees daylight

before the first

glimpse of the

Sun's disk above

the horizon.

DutchovenArt 45251 Crescent Drive

Chilliwack, British Columbia

V2P 1G5

Dutchovenart@shaw.ca

This newsletter is created for

educational purpose's!

For more information, questions and comments:

Www.dutchovenart.wordpress.com 21. Brie Sauce

Yield 1 cup

200 ml/7 fl.oz cream,

35%

50 ml/1½ fl.oz dry

white wine

80 g/3 oz. brie, grat-

ed

TT salt and pepper

Reduce the cream and

wine by half. Whisk in

the brie slowly to in-

corporate the cheese.

Strain and season with

salt and pepper. Serv-

ing suggestion: pork

tenderloin.

Special Thanks To:

- www.ah.nl/allerhande/recepten

- Google, Google Images and Wikipedia

- www.healthcanada.gc.ca/foodguide

- www.foodnetwork

- www.kraftcanada.com

- www.thedutchtable.com

- www.canadianliving.com

- www.getlocalbc.org

- www.budgetbytes.com

- www.farmfolkcityfolk.ca

- www.simplerecipe.com

- www.arganolie.eu

- www.lovefood.com

- www.myrecipes.com

- www.bbc.co.uk/food/recipes

- www.jamiemagazine.nl

- On Cooking; A Textbook of Culinary

Fundamentals

- Food Lovers’ Companion

- The Book of Spices

- www.holland.com

- www.keukenhof.nl

- www.bloemencorso-bollenstreek.nl/en/

- www.annefrank.org

- www.randomactsofreading.wordpress.com/2013/09/24/

author-jane-kohuth-joins-us/

- www.madametussauds.com

- www.palingsound.com

- www.vvv-volendam.nl

The Hero of Haarlem

Many years ago there lived in

Haarlem a sunny-haired boy.

His father was a sluicer, that is,

a man whose business it was to

open and close the sluices, or

large oaken gates that are placed

at regular distances across the

entrances of the canals, to regu-

late the amount of water that

flows into them.

The sluicer raises the gates more

or less according to the quantity

of water required, and closed

them carefully at night, in or-

der to avoid all possible danger

of an oversupply running into

the canal, or the water would

soon overflow it and inundate

the surrounding country. As a

great portion of Holland is lower

that the lever of the sea the

waters are kept from flooding

the land only by means of string

dikes, or barriers, and by means

of the sluices, which are often

strained to the utmost by the

pressure of the rising tides. Even

the little children in Holland

know that constant watchfulness

is required to keep the rivers

and ocean from overwhelming

the country, and that is mo-

ments‟ neglect of the sluicer‟s

duty may bring ruin and death

to all.

One lovely after-

noon, the little eight

year-old boy ob-

tained his parent‟s

permission to carry

some cakes to a blind

man who lived out

in the country, on

the other side of the dike. The

little boy spent an hour with

his grateful old friend, bade

him a farewell and started on

his homeward walk. While

walking along by the canal he

thought about his father‟s brave

old gates and what would hap-

pen if they gave way. These

pretty fields would be all cov-

ered with the angry

waters. „Father always

calls them the angry

waters; I suppose he

thinks they are mad

at him for keeping

them out so long.‟

After walking for a while he

realised that the sun was setting.

It was growing dark and he was

still some distance from home.

He quickened his footsteps, and

with a beating heart recalled

many a nursery tale of children

lost in dreary forests. Just as he

was bracing himself for a run,

he was startled by the sound of

trickling water. He looked up

and saw a small hole in the dike

through which a tiny stream

was flowing. The boy understood

the danger at a glance. That

little hole, if the water were

allowed to trickle through,

would soon be a large one, and

a terrible flood would be the

results.

Quick as a flash, he saw his

duty. The boy clambered up

until he reached the hole and

thrust in his chubby little fin-

ger. The flowing was stopped!

„Ah!‟ he thought, with a chuckle

of boyish delight, „the angry

waters must stay back now!

Haarlem shall not be drowned

while I am here!‟

This was all very well at first,

but the night was falling; chill

mists filled the air. The boy

began to tremble with cold and

fear. He shouted loudly, „Help!

Come here!‟ but no one came.

The cold grew more intense;

numbness, commencing in the

tired little finger, crept over his

hand and arm, and soon his

whole body was filled with pain.

His mother had already locked

the doors and had decided to

scold him for spending the

night with blind Jansen with-

out her permission. He tried to

whistle, to attract somebody‟s

attention, but his teeth

chattered so it was impossible.

The midnight moon looked

down upon that small solitary

for, sitting upon a stone, half-

way up the dike. His head was

bent, but he was not asleep.

Every now and then he would

rub the outstretched arm that

seemed fastened to the dike.

Often the pale, tearful face

turned quickly at some real or

imagined sound.

How can we know the sufferings

of that long and fearful watch;

what childish terrors came over

the boy as he thought of the

warm little bed at home, of his

parents, his brothers and sisters,

then looked into the cold,

dreadful night! If he took away

his tiny finger, the angry waters

would rush forth, and never

stop until they had swept over

the town. No, he would hold it

there till daylight – if he lived!

Anyway he was not sure now

that he could take his finger out

even if he wished to. It seemed to

be stuck.

At daybreak a clergyman, re-

turning from the bedside of a

sick parishioner, thought he

heard groans as he walked along

on the top of the dike. Bending,

he saw the child. „In the name of

wonder, boy, „he exclaimed,

„what are you doing there?‟

„I am keeping the water from

running out,‟ was the simple

answer. „Tell them to come

quick.‟

It is needless to add that they

did come quickly and that the

dike was repaired before further

damage occurred. As for the boy

who saved Haar-

lem.