Still having a hammer in my head of yesterday, my boyfriend had to work on Valtifest it’s a nice party with people all dressed up…the theme was all in the family! We had babies, Amish families, take care bears, daddies, supermans, where is wally, batmans, twister games, family trees and so on….walking around!!
I was like a mother, father and grandma in one, walking around with a baby-doll, moustache and curlers/some knitting work in my hair. And I danced for life and drunk too much wodka..
The Czech people (Lukas and Petra) we had on visit here in Amsterdam, cycled around to the beach!! In the night they were very tired…(Guys I am proud of you you did it…it’s a long trip you did)
So we 4 were all tired, they physically and we mentally : )
A couple of days ago I made some nice traditional Dutch food (called hutspot), for our guests, on a different manner, normally you put together 3 big baked onions cut in rings, 500 gram carrots and 500 gram potatoes and mash this all together, maybe some pepper and salt ( and I remember sometimes you put white beans (not masht) through the mash) This is how I made the traditional hutspot like ‘modern’ food : ) (now it isn’t real hutspot anymore)
Next time I will enjoy it with bozkov the ‘rum’ of Czech, thanks for the nice present I love bozkov its memory of Czech Republic and a nice taste.
The ingredients (4persons)
for the pommes de duchesse
“or maybe you can make it with bramborak (potatoe-pancake recipe will come later on, you Czech know how to make it ; ) in the next blog, and decorate the pancake!!!”
2 big carrots
some pepper not grounded (like 1/2 tablespoon)
1 kilogram of potatoes
some salt if you like
2 tablespoons dried rosemary
2 tablespoon dried parsley
water for boiling
some oatmilk to make from the potatoes puree (maybe 1/2 cup)
some rose petals and purslane for garnish
(beware the rose petals are not chemical sprayed)
for the carrots
500 gram of carrots, cut in the length of the carrot in half
2 tablespoons of balsamic vinegar
1 teaspoon of grounded star anise
1/2 cup of water
“for the sauce”
2 big onions, red and yellow cut in rings
250 gram of mushrooms
3 cloves of garlic
1/2 juice of a lemon
1 little leek cut in slices
Seitan (long preparing time)
You see how I made it for the boerenkool early in my blog, but instead of ginger, soysauce I put in some mustard seeds (like 1/2 tablespoon) and some bouillon (the half of normally you make soup of, otherwise its getting too salt) And I made look alike sausages.The water where you boil the seitan in you can put over the top of the seitan as a gravy thing
( I put the recipe at the bottommost place of the blog)
a frying pan
a piping bag
a wooden spoon
Lets make the duchesse first, boil the potatoes and carrots till they are soft ( I think circa 15 minutes of boiling). When they are ready put away the cooking water, mash the potatoes/carrots and put in the herbs/spices. Mix very well. You just make puree of the potatoes, make it not to wet and not to dry, you must put the mixture in the piping bag later and you will make great shaped potatoes heaps on the baking sheet.
And let them bake in the oven for 20 minutes on circa 200 degrees Celcius
In the meanwhile you can prepare the carrots, wash them and get a saucepan, poor the water, balsamic vinegar and star anise together in the pan and mix. Put in the carrots and boil (like 10 minutes) till they are soft ( this part is finished)
Now lets make the ‘sauce” just put some oil in the frying pan, when the oil is heaten up put in the onions, and garlic and bake very short. Now also bake the mushrooms together with the onions and garlic. Also bake this very short. Time for the lemon juice, leek and parsley to get in, mix this all together till the onions is glassy and the mushroom are darker from colour. Be careful you don’t ruin the nice onion rings
Bake also the seitan in the frying pan, apart from the onion mixture.
Probably everything is ready now!! Lets make the plate look nice, here I have an example for you to get some ideas…….
Eet smakelijk/enjoy your meal
the seitan first ( very long time 4 hours)
3 cups of speltflour
3/4 cup of whole wheat flour
1 to 2 cups of water
some dashes of pepper
for the sauce (to simmer the seitan in)
2 cups water
1/2 tablespoon not grounded mustard seeds
What you need
a bamboo steamer
a cooking pan
your hands (and a bowl) or a mixing machine with dough hook
How to start
It’s easy to make but it’s a long time to prepare..so get some nice music. Put the flours and pepper together and mix, while it’s mixing you poor carefully the water in, knead it till it’s getting smooth.
Finished? make little sausages from the ball, like 4 centimeters thick and very long (what fits in the bamboosteamer)
Now it’s ready for steaming, steam the sausages for 20 minutes. After they steamed let them cool..when it’s cold make little pieces of the roll like 2 cm at thickest point.
Get the cooking pan put the ingredients of the sauce in it and also the seitan, now simmer for 3 hours while you stir occasionaly. I just put after 1 1/2 hour more water in the cooking pan….
So when it’s finished after 3 hour it’s ready for using, just bake in a frying pan till it’s got a darker color!!