Inside this issue:

Groningen the province 1 Marum & mini high tea 2 Winsum & mustard soup 3 Uithuizen & “stopverf”/(putty) 4 Pieterburen seal rehab centre 5 Kids corner & Egg balls 6 Colophon 7

Dutch oven art Newsletter “Down memory lane the culinary way.” Volume 1– issue 5; October 01—05, 2013

Special point of interest:

Groningen, the Province

Marum; with its Tea factory; museum of the municipality; Agricultural

Museum; Niebert Mill

Winsum with its two canals, canoe routes; famous for the two Mill‟s The

Star and The Friendship

Uithuizen; Windmill The Love; Wadden Sea; Salt Marshes

Seal day care at Pieterburen

Groningen (Dutch pronunciation:

[ˈɣroːnɪŋə(n)] ( listen); Gronings: Grön-

nen; West Frisian: Grinslân) is the north-

eastern most province of the Nether-

lands. In the east it borders the German

state of Niedersachsen (districts of Leer

and Emsland), in the south Drenthe, in the

west Friesland and in the north the Wad-

den Sea. The capital of the province is the

city of Groningen.

Land use in Groningen is mainly agricul-

tural; it has a large natural gas field near

Slochteren. But, Groningen has many

historical monuments and many old build-

ings in almost every village.

Originally a part of Frisia, Groningen

became a part of the Frankish Empire

around 785. Charlemagne assigned the

Christianization of this new possession to

Ludger. In the 11th century, the city of

Groningen was a village in Drenthe that

belonged to the Bishopric of Utrecht,

while most of the province was in the

diocese of Münster. During the

Middle Ages, central control

was remote, and the city of

Groningen acted as a city

state, exerting a dominating

influence on the surrounding Ommeland-

en. Around 1500, Maximilian I, Holy Roman

Emperor gave Groningen and Friesland to

Albert, Duke of Saxony, who could howev-

er not establish permanent control. In

1514/15 Groningen came to the Duchy of

Guelders, and in 1536 to the Habsburg

Netherlands. In 1594, Groningen was

conquered by the United Netherlands, to

which it belonged henceforth.

Groningen was one of the towns within

the Hanseatic League during the Middle

Ages.

Groningen the province

Marum: ( pronunciation) ( Groningen : Moarem , Frisian : Mearum ) (inhabitants

per May 1, 2013: 10,383, source: CBS) is a town in northern Netherlands , in the province

of Groningen . The municipality covers an area of 64.9 km ² (of which 0.3 km² water). She

covers the southwest corner of the Westerkwartier located on the A7 motorway, near

the point where the three northern provinces.

marum

Dialect: Groningen is home to

a typical Low Saxon dialect called Gronings

(Grönnegs / Grunnegs in Gronings regional

language), with local nuances. Nowadays, many

inhabitants of the province do not speak the

dialect, especially in the city of Groningen

where many outsiders have moved.

Groninger “teatable”:

Yield 4

2 sandwiches of Groninger

hard bread

2 slices savoury Grunneger

schoot

4 slices of meat loaf

4 slices savoury poffert

4 scones

4 slices of sweet poffert

4 slices old wives c{ke

4 chocolates

Fruit of the season

A variety of tea to taste

4 glasses of fruit juice

This dish is served like a

three course me{l.

TEA BREWING BASICS

Use a clean tea pot or cups. Prefer{bly rinsed with warm

water. And use fresh tapped cold water to boil the tea

water with.

Preheat the teapot, like said previously, with warm wa-

ter.

Water to tea ratio: 1 tsp./5ml per ¾ cup/180 ml./6

fl.oz. Loose tea (flavour to person{l preference.)

Or 1 tea bag (5 g/0.2 oz.)

To 600 ml./20.2 fl.oz. fresh and cold tap water

Poor boiling water over the tea.

Cover the tea pot with the lid and {llow the tea

to infuse, for at least 3-5 minutes.

Remove the loose tea or tea bag. When brewing is

complete.

Serve immediately.

Do not re-use the used tea leaves

or tea bag.

Iced Tea:

When brewing iced tea. Brew with

50% more tea and pour over ice cubes. Brew

at room temper- ature or in the refrigerator, for

a couple of hours to prevent clouding.

Jagerthee/hunters tea:

Add per glass of tea 2 Tbsp./30ml rum,

to m{ke it a Jagergthee. To taste sweeten with hon-

ey or brown sugar.

Winsum (About this sound pronunciation is a municipality and a

town in the northeastern Netherlands.

The town of Winsum was officially established in 1057 as the fusion

of three historic villages: Obergum (North), Winsum (center) and

Bellingeweer (South). The majority of the town's 8,000 inhabitants

commute to the nearby city Groningen.

The town boasts two traditional Dutch wind mills, two historic

churches, two canals, and one of the Netherlands' oldest taverns.

The two mills, "De Ster" ("The Star") and "De Vriendschap" ("The

Friendship") were built in 1851 and 1801 respectively. The building

that the tavern "De Gouden Karper" ("The Golden Carp") now occu-

pies has been in use as a tavern since the 16th century, and is the

oldest (unverified) in the Netherlands.

Winsum is a sister city with

the Polish Lubraniec .

winsum Mustard-soup with buck-

wheat cheese-crepes

Yield 4

1 sm{ll st{lk

of leek, thoroughly washed

and sliced in thin rings

½ liter/2 Cups milk

1 stock cube, chicken

½ tsp./2.5 ml cornstarch

50 ml/1.7 oz. whipping

cream

100g/3.5 oz. shredded

cheese

TT s{lt and pepper

1 Tbsp./15 ml chives, fine-

ly chopped

250 g/8.8 oz. smoked ba-

con, sm{ll dice

4 Tbsp./60 ml whole grain

mustard

Stir the mustard and a

drizzle of the milk into a

soup pan, stir in the re-

maining milk. Add the

stock cube and bring, while

stirring, to a boil.

Stir the cornstarch into the

whipping cream till a

smooth paste, pour it into

the soup and bring to a

boil, keep stirring. When it

boils, turn down the heat

and let it simmer for 2-3

minutes. Stir in the shred-

ded cheese and let it {ll

dissolve.

In a Sautee pan, sauté the

smoked bacon dice and the

leek rings. Use it for gar-

nish.

Meanwhile prepare the

buckwheat crepes.

For the buckwheat crepes:

50g/1.8 oz. buckwheat

flour

Pinch of s{lt

1 egg

150ml/5 fl.oz. milk

50g/1.8 oz. shredded cheese

1 Tbsp./15 ml melted

butter

1 Tbsp./15 ml finely

chopped chives

Butter of remaining bacon

fat for b{king!

Mix {ll the ingredients to a

smooth/lumb free panc{ke

batter. Set the batter a side

for at least 15 minutes be-

fore b{king to let it rest.

Melt a bit of bacon fat of

butter in a crepe pan. Pour

a little bit of batter onto

the hot pan and b{ke the

crepes nice and thin. When

to top of the crepe is dried

you can flip the crepe to

b{ke of the other side.

Slide the crepe onto a plate

and repeat this till {ll

batter has been used and

the crepes are b{ked. Roll

the crepes into rolls and

wrap them in {luminum

foil place into the fridge for

an hour to let cool down

before using as garnish.

Cool down and finish of the

soup.

Remove {luminum foil

from wrapped crepes. Just

before serving, thinly slice

the crepes into mini pin-

wheels. Add them in the

mustard soup for gar-

nish.

uithuizen Uithuizen is a village in the Dutch province of Gro-

ningen. It is located in the municipality of Eemsmond.

Uithuizen has a railway station.

Uithuizen was a separate municipality until 1979,

when it became part of Hefshuizen.[1]

May 17 2008,

Cardinal

Simonis opened the Trail of St James, connecting

Uithuizen to Hasselt, Le Puy en Velay, and Santiago de

Compostela, creating a modern, northern branch of

the Way of St James.[2]

In the village is a mansion called the Menkemaborg.

Menkemaborg at Uithuizen is a 14th-century, brick-

built country house, which was substantially altered

around 1700, Since then it has since barely been

changed. The Alberda family, the 18th-century occu-

pants, commissioned artists to decorate the interior

with impressive chimney-pieces carved with baroque

ornaments, and paintings of mythological scenes. The

Menkemaborg

and its gar-

dens are open

to the public.

Stamppot “stopverf” (putty)/ Brown bean stew

with pickled herring

Yield 4

1 kg/2.2 Lb. Potatoes, peeled, washed and

cubed equ{l pieces

1 can/500g/17.6 oz. brown beans or

400g/14.1 oz. dried brown beans

TT s{lt and pepper

75g/2.7 oz. butter

If necessary drizzle some milk or safe the

juices from the canned brown beans

1 jar or bucket pickled herring

1 onion, chopped

250g/ 8.8 oz. bacon, sm{ll dice and sautéed

together with the chopped onion

So{k the dried beans overnight in cold water

with a little s{lt.

Add the potatoes (peeled, washed and diced)

in a pan filled with 2/3 rds. of water add

some s{lt and bring to a boil.

After 10 minutes add the

so{ked dried beans and let it {ll simmer un-

til beans and potatoes are completely cooked.

When you choose to use canned beans, strain

them and safe the liquid. Stir them through

the potatoes after they have been thoroughly

cooked and mashed, flavour to taste with s{lt

and pepper. Garnish with the sautéed onions

and diced bacon; stir some or {ll of the bacon

fat into the “stamppot” for extra flavour.

Serve with pickled herring on the side.

At least that is how I think how it supposed

to be served, and if you do not like the pick-

led herring omit those for a pickle of even

sm{ll pickled onions on the side.

When you are a 100% meat lover, I would

suggest a meatb{ll or slice of meatloaf!

Source recipe: www.dick’sdigit{lekookboek.nl

pieterburen

The small village of

Pieterburen is situat-

ed in the northern part

of the province of Gro-

ningen in the Nether-

lands. Pieterburen is

part of the municipality

of De Marne.

Pieterburen is situated

on the „Hogeland‟ (high

land) of Groningen. It is

an area with brick

Gothic churches, state-

ly farms, and endless

views over the land, all

the way to the Wadden

Sea.

Pieterburen is known

for its seal rehabilita-

tion centre, the vicar-

age garden Dom-

iestoen, the old mill De

Vier Winden (Literally

translated: The Four

Winds), and for mudflat

hiking in the Wadden

Sea. Regrettably, the

medieval castle Huis

ten Dyke was torn down

a century ago. Pieter-

buren is also the start

of the Pieterpad, a long

-distance hiking trail to

Sint Pieter in the ex-

treme south of the

Netherlands.

Seal rehabilitation centre

The Zeehondencrèche Lenie 't Hart is a

seal rehabilitation and research

centre in the village of Pieter-

buren in the province of Groning-

en, The Netherlands.

Lenie „t Hart has been rehabilitat-

ing sick and injured seals since

the centre was founded in Pieter-

buren in 1971. The centre has

evolved from a simple „crèche‟ for

young seals to a scientific research-

based seal hospital, with accompanying

facilities such as quarantine, a laborato-

ry, a chemist and modern research

facilities. Hundreds of seals are cared

for annually. The center rescues seals

that have been injured by boats or fish-

ing nets and those that have been sick-

ened due to pollution. The center also

rescues orphaned pups. All rehabilitated

seals are released into the wild after

their rehabilitation period, which lasts

from several weeks to a maximum of six

months. None of the animals remain in

captivity and none of the seals are bred.

The center also collects pieces of fishing

nets that float in the sea and injure the

animals.

The

center is

Groninger “Egg-balls” The Groninger “Egg-ball” is made from a hard-boiled

egg rolled into a layar of herb-ragout, coated with

breadcrumbs and or panga breadcrumbs. It a very

popular deep fried snack in the provinces of Gro-

ningen, Drenthe. Poeple are willing to travel an extra

mile or two for good cooked egg-ball.

The recipe: Snack for 4 b{lls.

50g/1.8 oz. butter

60g/2.1 oz. flour

500ml/ 2 Cups chicken stock

TT S{lt, pepper, nutmeg and curry powder

1 Tbsp./15ml parsley, finely chopped

4 hard-boiled eggs

1 egg loosely whisked

1 plate of breadcrumbs/panko

Oil and frying pan for deep fat frying.

Oil must be at a temperature of 175°C/347°F.

Melt the butter in a saucepan. Add the flour

stir well and let cook for 2-3 minutes. Fla-

vour to taste with the s{lt, pepper, nutmeg,

curry powder and parsley, stir well. Add bit

by bit the chicken stock to the mixture and

stir well till you have a smooth slightly thick

ragout. Remove from the heat and pour the

mixture on a with cold water rinsed plate,

this will help cool down quicker and m{kes

the ragout a little thicker.

When it is completely cooled down divide in

four equ{l portions, wet your hands and roll

the ragout around the hard-boiled egg. When

{ll eggs are covered with ragout, roll them

through the whisked egg and breadcrumbs.

Repeat previous step, when the eggs are not

covered {ll around with breadcrumbs. Deep

fat fry the egg-b{lls until golden and

crunchy, strain on paper kitchen towel to re-

move the excess fat, serve hot, with mustard or

mustard-stip.

Rollmops/pickled herring

ROLMOPS/PICKLED HERRING

4 herring fillets

400ml/13.5 fl.oz. white vinegar or pickle

vinegar

1 Tbsp./15 ml S{lt

1 tsp. 5ml sugar

1 red Spanish pepper, sliced into rings

2 whole dried bay leaves

4 pickles

4 sm{ll skewers/tooth picks

1 sweet onion, sliced into rings

1 lemon, sliced into rings

Remove the tails from the herring fillets and

rinse them with cold running water. Bring

the water and vinegar to a boil. Add s{lt

and sugar, the pepper, bay leaves and let it

{ll simmer for 3-4 minutes. Remove the

pickled water from the heat and let cool

down. Place a pickle on every herring fillet

and roll them up, skewer together with a

sm{ll skewer or toothpick. Place in a cleaned

jar add the onion rings and lemon slices on-

top and fill the jar(s) till the top the the

cooled down pickled water. Cover jar(s) with

lid and set in refrigerator for a few days, be-

fore consuming.

colophoncolophoncolophon

This newsletter is created for

education{l purpose's! Dutchovenart 45251 Crescent Drive

Chilliwack, British Columbia

V2P 1G5

E-mail: Dutchovenart@shaw.ca

For more information, questions and comments:

Www.dutchovenart.wordpress.com

Special Thanks to:

www.ah.nl/allerhande/recepten/

Google, Google Images and Wikipedia

www.healthcanada.gc.ca/foodguide

www.katinkafotoblog.wordpress.com

www.marum.nl

www.museumgemeentemarum.n

www.theefrabriek.nl

www.kanoroutes.nl/e-groningen

www.menkemaborg.nl

www.bdpoppen.nl

www.dick’sdigitalekookboek.nl

www.zeehondencrechde.nl

Last but certainly not least! To my dear, Sieverts family,

many THANKS, for sharing the food memories of your

roots! ;)

Safe a seal