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
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Chilliwack, British Columbia
V2P 1G5
E-mail: [email protected]
For more information, questions and comments:
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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