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Sunday, February 28, 2010

Saucijzenbroodjes (Dutch Sausage Rolls)

Saucijzenbroodjes are sausage links in puff pastry. It's a traditional snack that's available at Dutch train stations, in fast food places and often consumed for lunch. It's greasy, salty and oh so good :-)

I had puff pastry left over from the tompoes and about half a pound of hamburger meat that needed to be used up. I initially thought about skipping the puff pastry and using bread dough instead (it's the same sausage but with bread dough it's called worstenbroodje and with puff pastry a saucijzenbroodje) but where's the fun in that!?

Here goes. This is great to share with friends at a potluck, as a snack for TV watching or cold for lunch with a salad.

Saucijzenbroodje
1 sheet of puff pastry
1/2 lb of ground beef
1 tablespoon of parsley, minced
1/2 teaspoon of garlic salt
1/2 teaspoon of black pepper
1 garlic clove, minced
1 egg, beaten
2 tablespoons of panko or breadcrumbs

Lay the sheet of puff pastry on the counter to defrost. Mix the meat and the spices together, add half of the beaten egg and all of the breadcrumbs. Mix and roll into a large sausage, a little bit shorter than the length of the puff pastry sheet.

Heat the oven to 400F. Place the sausage on one half of the pastry sheet, fold over the other half and press the edges shut with a fork. Slash the dough three or four times and brush with the rest of the beaten egg. Line a baking sheet with parchment paper, put the saucijzenbrood on top and bake in the oven for approximately 20 minutes or until golden brown.



* You can also make smaller sausage links and make individual portions.

Sunday, February 7, 2010

Nonnevotten (Dutch Donuts)

ALAAAF!!!!! It's Carnaval time in Limburg, the province where I was born and raised. That means lots of food, lots of drinking and lots of partying until Ash Wednesday when the six fasting weeks of Lent start.

Somehow the whole "let's-party-like-it's-going-to-be-Lent-in-five-days" thing doesn't really work for me. All I'm giving up for Lent is dusting. And I don't miss the drinking, but I do miss the food.......

During carnaval time it's traditional to eat nonnevotten, a traditional deep fried dough in the shape of a bow. Nonnevotten literally means "nun's bottom" and it is thought that the name refers to the bow on the back of the Franciscan Sisters' habits that they wore during the late 1800s.

Either way, the nonnevotten (the fried ones) are lovely, pretty in shape and can be eaten all year round, really.

Nonnevotten
1/2 cup of milk, warm
2 teaspoons of active dry yeast
1 3/4 cup flour
2 tablespoons of butter, melted
1 tablespoon of sugar
pinch of salt

Proof the yeast in the warm milk, then mix into a soft dough with the flour, the butter, the sugar and the pinch of salt. Let rest and rise for about 40 minutes. Divide into ten equal parts. Roll each part into a long rope, place a loose knot in it and set aside until all ropes are done. Cover loosely with plastic wrap.

Heat the fryer or a skillet with oil to 375F. Fry two or three nonnevotten at a time until golden-brown. Stack them on a plate with paper towels to drain some of the fat, and when cooled down, roll in sugar.



Serve warm.

Wednesday, February 3, 2010

Ontbijtkoek (Dutch spice bread)

It's actually called "breakfast cake", this ontbijtkoek, but Dutch spice bread seems a more appropriate term in English. Favored by young and old, ontbijtkoek is an integral part of the breakfast table in Holland, shows up as a quick pick-me-up around four o'clock with a cup of tea and performs as the key ingredient for a children's birthday game called "koekhappen", i.e. cake nipping. This is where slices of ontbijtkoek are strung on a piece of wire or string and held above the heads of blindfolded children. Like birds in a nest, they strain their little necks up, mouths open wide, in hope of catching a crumb. The joke for the grownups is ofcourse to lower the cake within reach and then yank it up, so that the kids bite into air instead of a sweet treat. One of the commercials that still has me laughing out loud is this one for a famous ontbijtkoek brand.

Ontbijtkoek is not traditionally baked at home but is produced commercially. It's fair to say that, by baking ontbijtkoek at home, I'm trying to find a recipe close enough to the commercial product that I grew up with. How sad that my benchmark is a product that has been produced en masse and in ways that I could never reproduce at home. Kinda makes the whole baking a futile experience, but yet I try! I guess baking something that is close enough to satisfy my tastebuds memory is better than nothing!

I googled ontbijtkoek and ended up on a Dutch blog by Cisca. For those that read Dutch, check it out, she has a great sense of humor and has her own version of the spice bread.

Ontbijtkoek
1 cup of rye flour
1 cup of all purpose flour
3 teaspoons of baking powder
2 teaspoons of cinnamon
1/2 teaspoon of cardamom, ginger, coriander and ground cloves each
1/2 cup of dark brown sugar
1/4 cup dark molasses
1/2 cup of honey
1 cup of milk
pinch of salt

Mix everything together into a smooth batter. Heat the oven to 300F, grease a cake pan and pour the batter in. Bake for 80 minutes or until the cake is done.

Cool on a rack, then wrap in aluminum foil or plastic wrap for that extra sticky outside crust. Eat sliced with a lick of good butter.



Yummmmmmmmmmmmmmm.........the house smells wonderful and ofcourse I couldn't wait until the bread was totally cooled off before I sliced into it. Ah...bad girl. Nevertheless, it was worth the damage: it has that typical je-ne-sais-quoi that ontbijtkoek has: chewy, sweet, spicy....... The picture made the loaf darker than it is, it has that pretty toasty brown that the slices have.