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cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EWhy Appeltaart?\u003Cbr \/\u003E\u003Cbr \/\u003EI love that I have a mother who is from the Netherlands and a father who was from the United Kingdom.\u003Cbr \/\u003E\u003Cbr \/\u003EI am (and all of my family are) proudly Australian, however, I love my international heritage – if not only for the different cultural lessons I have learnt growing up*, but also for the frequent trips to Europe.\u003Cbr \/\u003E\u003Cbr \/\u003EGoing to Europe as a young child opened up my (culinary) eyes to a different culture and world.\u003Cbr \/\u003ETulips, Delft blue tiles, van Gogh, Rembrandt, clogs, croquettes and kaas (cheese) is just a small list of things that I instantly fell in love with on early visits the Netherlands.\u003Cbr \/\u003E\u003Cbr \/\u003EEach year I have list of food to eat that a quintessentially Dutch. The list, however, keeps growing every year and unfortunately my beloved appeltaart did not make it.\u003Cbr \/\u003E\u003Cbr \/\u003ESo here I share it with you. This recipe is adapted from a recipe from one of my mum’s cookbooks from when she first moved here. I like to slice the apples very thinly so that they are tender once cooked with a few sitting amongst the tart that still have a little crunch.\u003Cbr \/\u003E\u003Cbr \/\u003E*My mum always to this day pronounces Lavender as lavendel (the dutch\/german way) and will always ask if I had a good ‘sleep out’ before quickly correcting herself by saying ‘sleep in’ when I speak to her on the weekend.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E225g plain flour\u003Cbr \/\u003E160g butter, chilled and finely diced\u003Cbr \/\u003E110g caster sugar\u003Cbr \/\u003Ea pinch salt\u003Cbr \/\u003E1 egg, lightly whisked\u003Cbr \/\u003E\u003Cbr \/\u003EFor the filling\u003Cbr \/\u003E1 kilo granny smith apples, peeled cored and thinly sliced\u003Cbr \/\u003E100g raisins\u003Cbr \/\u003E80g caster sugar, plus extra for sprinkling\u003Cbr \/\u003E1 teaspoon cinnamon\u003Cbr \/\u003Ezest of 1 lemon\u003Cbr \/\u003E2 tablespoons of lemon juice\u003Cbr \/\u003E2 tablespoons custard powder\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EPreheat oven to 180°C.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a food processor place the flour, butter, caster sugar, salt and half the egg (reserving the rest). Pulse until the pastry comes together (make sure not to over work the pastry or it will shrink when baking). Turn out, flatten into a disc and wrap in cling film and refrigerate for 20 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EMeanwhile in a bowl combine the apples, raisins, caster sugar, cinnamon, lemon zest and juice and gently toss to combine.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove the pastry from the fridge and cut off a third and reserve for the lattice topping.\u003Cbr \/\u003ERoll out on a lightly floured surface to 2-3 mm thick and use to line a 20cm spring form cake tin, trimming any excess pastry. (Don't worry of the pastry breaks a little, you can press it together in the tin.)\u003Cbr \/\u003E\u003Cbr \/\u003ESprinkle the custard powder on the base of the pastry and fill with the apple filling.\u003Cbr \/\u003ERoll out the remaining pastry and slice into 1.5cm wide strips. Arrange these in a lattice pattern over the top and press to secure.\u003Cbr \/\u003E\u003Cbr \/\u003EBrush the surface with the remaining egg and sprinkle with caster sugar.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 1 hour and 15 minutes or until the pastry is golden.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove and leave to cool for 5 minutes before removing from the tin.\u003Cbr \/\u003E\u003Cbr \/\u003EServe with cream and ice cream.\u003Cbr \/\u003E\u003Cbr \/\u003EServes 8.\u003Cbr \/\u003EBon Appetite."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/859806501505354808\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=859806501505354808\u0026isPopup=true","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/859806501505354808"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/859806501505354808"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2011\/01\/recipe-of-week-appeltaart-dutch-apple.html","title":"Appeltaart (Dutch Apple tart)"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/TToWzDHstJI\/AAAAAAAAA44\/OSprgoG-DDU\/s72-c\/IMG_3554.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-7904848108526335826"},"published":{"$t":"2009-12-30T21:09:00.005+11:00"},"updated":{"$t":"2010-02-05T10:31:43.942+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dutch food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sweet treats"}],"title":{"type":"text","$t":"This Week's Recipe: Olienbollen (Dutch Donuts)"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/SzsrJDLsoRI\/AAAAAAAAAvI\/wWvbdNqGtOc\/s1600-h\/IMG_2279.JPG\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;\" src=\"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/SzsrJDLsoRI\/AAAAAAAAAvI\/wWvbdNqGtOc\/s320\/IMG_2279.JPG\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5420974010943709458\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EWhy Olienbollen?\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EOlienbollen are a dutch deep fried pastry that literally mean oil\/oily balls. These light yeast dough treats are similar to common donuts, however are made by using 2 spoons to scoop dough into hot oil.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EStudded with raisins and dusted with plenty of icing sugar oliebollen are a quintessential  New Years eve in Holland, and one I am more than happy to partake in.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EBesides being a much favoured tradition that stems from Germanic tribes in the Netherlands that ate fried treats during winter to ward off evil spirits (the fat was believed to help swords slip off their bodies instead of slicing and stabbing), they are also a great to enjoy along with a glass or two of bubbly.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EIngredients\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003E200g plain flour\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003E10g dried instant yeast\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003E150ml tepid milk\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003E1 egg\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003E1 pinch salt\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003E100g raisons\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003EVegetable oil, for frying\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family:Arial,sans-serif;\"\u003EIcing sugar, for dusting\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EMethod\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EIn a small bowl whisk together the milk and yeast and leave to stand for 5 minutes or until it starts to form bubbles.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EWhisk in the egg and in a large bowl mix together the flour, salt and raisons.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003ELeave to stand, covered with a damp tea towel for an hour, or until the dough doubles in size.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EIn the meantime heat a large pot with oil until to approximately 180°C.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EUsing 2 spoons dip each in the oil and spoon the dough between each one and let it slip into the oil.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EEach oilebollen should be the size of an egg when it goes into the oil and will drop to the bottom of the oil before rising to the top and browning.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EWhen the pastry is golden lift out and allow to drain on absorbent paper.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EDust with plenty of icing sugar and serve.\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EMakes 12\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003ENote oliebollen can be made several hours before serving and eaten at room temperature or heated in the oven\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cspan class=\"Apple-style-span\"  style=\"font-family:Arial,sans-serif;\"\u003EBon Appetite \u0026amp; Happy New Year\u003C\/span\u003E\u003C\/p\u003E \u003Cp style=\"margin-bottom: 0cm;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/7904848108526335826\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=7904848108526335826\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/7904848108526335826"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/7904848108526335826"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/12\/this-weeks-recipe-olienbollen-dutch.html","title":"This Week's Recipe: Olienbollen (Dutch Donuts)"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/SzsrJDLsoRI\/AAAAAAAAAvI\/wWvbdNqGtOc\/s72-c\/IMG_2279.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-2590531244332635593"},"published":{"$t":"2009-04-20T21:12:00.004+10:00"},"updated":{"$t":"2010-01-29T12:07:58.543+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"biscuits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dutch food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sweet treats"}],"title":{"type":"text","$t":"This Week’s Recipe: Dutch Ginger and Almond Butter Biscuits"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SexZhBIG14I\/AAAAAAAAAk4\/yd-J00CjUSs\/s1600-h\/IMG_5621.JPG\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;\" src=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SexZhBIG14I\/AAAAAAAAAk4\/yd-J00CjUSs\/s320\/IMG_5621.JPG\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5326730883045447554\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EWhy Dutch Ginger and Almond Biscuits?\u003Cbr \/\u003E\u003Cbr \/\u003EThese biscuits are buttery like shortbread while being sweet and slightly chewy. The crunch of the toasted almonds and the richness of spicy glace ginger make them one of my favourites.\u003Cbr \/\u003E\u003Cbr \/\u003EWhat I also love about them is that they are they taste just like Dutch Boeterkoek, a rich spiced shortbread styled cake.\u003Cbr \/\u003E\u003Cbr \/\u003EEasy to make and even more delicious if you make one batch you may as well make two because with friends around they wont last long!\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E260g plain flour, sifted\u003Cbr \/\u003E220g caster sugar\u003Cbr \/\u003E150g glace ginger, coarsely chopped\u003Cbr \/\u003E80g blanched almonds\u003Cbr \/\u003E1 egg\u003Cbr \/\u003E185g unsalted butter, melted\u003Cbr \/\u003E1 pinch salt\u003Cbr \/\u003E2 teaspoons icing sugar\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EPreheat oven to 160 degrees Celsius and line a 20cm by 30 cm lamington pan with baking paper making sure to grease the sides.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the almonds on a baking tray and bake for 5-10 minutes until they are golden and toasted. Remove and leave to cool. Once cool chop roughly.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a bowl combine the flour, sugar, ginger, almonds and egg. Mix to combine and stir in the melted butter.\u003Cbr \/\u003E\u003Cbr \/\u003EPress mixture into the lined pan and bake for 25-35 minutes, or until golden on the surface. Stand in the pan for 10 minutes before lifting onto a wire rack to cool.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce cool cut into squares and dust with icing sugar.\u003Cbr \/\u003E\u003Cbr \/\u003EMakes 12 large biscuits or 20 small. Store in an airtight container for up to 1 week.\u003Cbr \/\u003E\u003Cbr \/\u003EBon Appetite"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/2590531244332635593\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=2590531244332635593\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/2590531244332635593"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/2590531244332635593"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2009\/04\/this-weeks-recipe-dutch-ginger-and.html","title":"This Week’s Recipe: Dutch Ginger and Almond Butter Biscuits"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/SexZhBIG14I\/AAAAAAAAAk4\/yd-J00CjUSs\/s72-c\/IMG_5621.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-3412780386399574087"},"published":{"$t":"2008-04-21T12:22:00.006+10:00"},"updated":{"$t":"2010-01-15T08:27:19.387+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dutch food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"main meal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"winter"}],"title":{"type":"text","$t":"Recipe of the Week: Oma's Ragout"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/SAv_giUs-SI\/AAAAAAAAAQE\/0OdhKA5XOXQ\/s1600-h\/IMG_2456.JPG\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/SAv_giUs-SI\/AAAAAAAAAQE\/0OdhKA5XOXQ\/s320\/IMG_2456.JPG\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5191523929909164322\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhy Oma’s Ragout? Oma in Dutch means Grandmother, and this is the recipe for her famous \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Ragout\"\u003Eragout\u003C\/a\u003E (a meat and \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Bechamel\"\u003Ebéchamel\u003C\/a\u003E like stew).\u003Cbr \/\u003E\u003Cbr \/\u003EThis recipe is a present for my uncle Jeroen and aunt Anca who both turn a fabulous 50 today.\u003Cbr \/\u003E\u003Cbr \/\u003EI believe at this milestone, you both have the wisdom and skills to make it yourselves and share it with your own families. Enjoy and Happy 50th Birthday!\u003Cbr \/\u003E\u003Cbr \/\u003EFor everyone else this is a simple winter meal that is easy to make and is ever so yummy. It is quite old fashioned in its simpleness, which is why I think our family loves it so much- perfect comfort food!\u003Cbr \/\u003E\u003Cbr \/\u003EEat it on toast (the way my family does) with hot mustard, or serve it with rice or potatoes and vegetables.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E\u003Cbr \/\u003E500g Chuck or Blade Steak\u003Cbr \/\u003E1 onion\u003Cbr \/\u003E1 carrot\u003Cbr \/\u003E1 celery stalk\u003Cbr \/\u003E1 bay leaf\u003Cbr \/\u003E1 teaspoon of black pepper corns\u003Cbr \/\u003E\u003Cbr \/\u003E40g butter\u003Cbr \/\u003E30g plain flour (you may need a little more of less depending)\u003Cbr \/\u003E1 white onion finely chopped\u003Cbr \/\u003E1 teaspoon mustard powder\u003Cbr \/\u003E1\/2 teaspoon nutmeg freshly ground\u003Cbr \/\u003ESalt\u003Cbr \/\u003EPepper\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EPlace the steak, whole onion (unpeeled), carrot and celery bay leaf and peppercorns in a large pot. Add enough cold water to cover the meat and vegetables.  Allow to simmer for 1-2 hours until you have a rich coloured stock and the steak falls apart.\u003Cbr \/\u003E\u003Cbr \/\u003EDrain and reserve the liquid. Keep the meat and discard the carrot, celery, onion, bay leaf and peppercorns.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the meantime place the butter in a saucepan and slowly melt. When the butter starts to bubble add the chopped onion and stir until your onions look see through.Turn the heat down and add the flour. Continue to stir until this mixture becomes stiff. If it appears a little soft and continues to run in the pan add a little more flour and stir thoroughly- this is your \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Roux\"\u003Eroux\u003C\/a\u003E. Cook this mixture out for 1 minute while continuing to stir.\u003Cbr \/\u003E\u003Cbr \/\u003EWith your saucepan on a medium heat add the stock 100 mills at a time to the roux and whisk until the mixture becomes a thick paste. Continue to add the stock in small amounts- this will help avoid any lumps.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce your sauce is thick and resembles a cheese sauce consistency stop adding any more liquid and allow your mixture to come to the bubble. This will indicate how thick your sauce will be, while cooking out the flour. If you think it is too thick add a little more stock or water and allow the sauce so bubble again. Be careful though as you can always make the mixture thinner but you cannot make it thicker.\u003Cbr \/\u003E\u003Cbr \/\u003ETake this sauce off the heat and in the meantime cut the steak into small cubes. Add your meat to the sauce and stir. Season with salt pepper, nutmeg and mustard powder.\u003Cbr \/\u003E\u003Cbr \/\u003EServes 4 as a main.\u003Cbr \/\u003E\u003Cbr \/\u003EBon Appetite."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/3412780386399574087\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=3412780386399574087\u0026isPopup=true","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/3412780386399574087"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/3412780386399574087"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2008\/04\/this-weeks-recipe-omas-ragout.html","title":"Recipe of the Week: Oma's Ragout"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/SAv_giUs-SI\/AAAAAAAAAQE\/0OdhKA5XOXQ\/s72-c\/IMG_2456.JPG","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-1034995912581427658"},"published":{"$t":"2008-03-02T17:25:00.005+11:00"},"updated":{"$t":"2010-01-15T08:23:07.226+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dutch food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"main meal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat"}],"title":{"type":"text","$t":"This Week's Recipe: Jan Willem's Meat Balls"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/R8tb2k5zcpI\/AAAAAAAAAPQ\/cdCITgprE28\/s1600-h\/IMG_0138.JPG\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/R8tb2k5zcpI\/AAAAAAAAAPQ\/cdCITgprE28\/s320\/IMG_0138.JPG\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5173329590142333586\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EWhy Meat Balls?\u003Cbr \/\u003E\u003Cbr \/\u003EI don’t know if it is because I am on holiday or because the Dutch really know how to cook, but whenever I am in Holland I seem to find my self overwhelmingly happy with every meal I eat.\u003Cbr \/\u003E\u003Cbr \/\u003EThis said I think I am also lucky in having a family that like good food and know how to cook it.\u003Cbr \/\u003E\u003Cbr \/\u003EI got this recipe from my uncle Jan on my recent vacation to Holland (and Italy).\u003Cbr \/\u003E\u003Cbr \/\u003EThese meatballs are amazingly good. Think rich hearty moist and succulent spiced meatballs with a delicious jus made from their own cooking juices.\u003Cbr \/\u003E\u003Cbr \/\u003EThey are perfect served with steamed rice and vegetables or al dente  pappardelle drizzled with olive oil. Or if you are being indulgent (which I am sure you will be after tasting one of these) crunchy fresh bread spread with plenty of creamy butter, a hot meat ball and plenty of jus to mop it all up with.\u003Cbr \/\u003E\u003Cbr \/\u003EThank you Jan for this recipe it is wonderful.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E\u003Cbr \/\u003E400g Chuck or blade steak, cut into 1 inch cubes\u003Cbr \/\u003E250g Pork butterfly or loin steaks, cut into 1 inch cubes\u003Cbr \/\u003E150g Pork belly(rind off), cut into 1 inch cubes\u003Cbr \/\u003E2 eggs, beaten\u003Cbr \/\u003E50g fresh breadcrumbs\u003Cbr \/\u003E1 teaspoon ground white pepper\u003Cbr \/\u003E1\/2 teaspoon ground nutmeg\u003Cbr \/\u003E1\/2 teaspoon ground coriander\u003Cbr \/\u003E1\/2 teaspoon mustard powder\u003Cbr \/\u003E1\/2 teaspoon turmeric\u003Cbr \/\u003E1\/2 teaspoon smoked paprika powder\u003Cbr \/\u003E1\/4 teaspoon ground dried chilli ( or chilli flakes)\u003Cbr \/\u003E2 teaspoons salt\u003Cbr \/\u003E1\/2 teaspoon ground black pepper\u003Cbr \/\u003Eflour to dust\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003E\u003Cbr \/\u003EPlace meats in a meat mincer, or a food processor and pulse until the meat breaks down (be careful not to mince the meat too fine though, you don’t want a mouse like consistency). You can also ask you butcher to mince these meats for you, if you wish.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a large bowl place the mince, beaten eggs, breadcrumbs and spices. Mix thoroughly until all ingredients are combined. If the mixture is a little dry or wet add more egg or breadcrumbs.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll a small ball the size of a 10 cent coin, fry in a little olive oil to test for seasoning. When you are happy with the seasoning, roll the balls the size of tennis balls and dust them with flour.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat a little olive oil in an earthenware or heavy based pot with a lid and brown all sides. When the balls are golden brown add enough water to cover and place on the lid . Cook on a low heat for 1 1\/2 hours.\u003Cbr \/\u003E\u003Cbr \/\u003ETake the balls out, skim the fat off the jus and reduce by 1 \/3.\u003Cbr \/\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E(2 balls per person)\u003Cbr \/\u003E\u003Cbr \/\u003EBon Apetite."},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/1034995912581427658\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=1034995912581427658\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1034995912581427658"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/1034995912581427658"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2008\/03\/this-weeks-recipe-jan-willems-meat.html","title":"This Week's Recipe: Jan Willem's Meat Balls"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/R8tb2k5zcpI\/AAAAAAAAAPQ\/cdCITgprE28\/s72-c\/IMG_0138.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-2569154706471997849"},"published":{"$t":"2007-11-29T15:09:00.001+11:00"},"updated":{"$t":"2010-01-15T08:15:17.169+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dutch food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soup"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"winter"}],"title":{"type":"text","$t":"This Week's Recipe: Dutch Mustard Soup"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/R04_F74tRFI\/AAAAAAAAAN4\/4a4lkuDnNec\/s1600-h\/holland-1.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/R04_F74tRFI\/AAAAAAAAAN4\/4a4lkuDnNec\/s320\/holland-1.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5138113596083749970\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhy Mustard Soup?\u003Cbr \/\u003EThis recipe is dedicated to my uncle, Frans Lugte who passed away today.\u003Cbr \/\u003EI will always remember having mustard soup when I visited Frans and Jan in Assen at their favourite cafe. They would visit this cafe for a coffee and a glass of citrus brandy wine every time they went into town.\u003Cbr \/\u003E\u003Cbr \/\u003EI will miss you Frans, thank you for being the biggest fan of my cooking and my blog.\u003Cbr \/\u003E\u003Cbr \/\u003EIngredients\u003Cbr \/\u003E1 litre water\u003Cbr \/\u003E2 chicken or vegetable stock cubes\u003Cbr \/\u003E1\/2 cup crème fraiche\u003Cbr \/\u003E2 tablespoons whole grain mustard\u003Cbr \/\u003E125ml smeerkaas (cream cheese; you want it to melt into the soup)\u003Cbr \/\u003E4 tablespoons cornflour\u003Cbr \/\u003ESalt\u003Cbr \/\u003EPepper\u003Cbr \/\u003E1 spring onion chopped\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMethod\u003Cbr \/\u003EBring the water to the boil with the stock cubes. In a separate bowl mix the crème fraiche, smeerkaas and mustard together. Whisk into the stock.\u003Cbr \/\u003EIn a small bowl mix together a little of the soup base and the corn starch until it is a smooth paste. Whisk the cornflour mix into the soup and allow the soup to boil once more; continuing to stir. Season with salt and pepper.\u003Cbr \/\u003E\u003Cbr \/\u003ETo serve, sprinkle with chopped spring onions, a white bread roll and lots of butter.\u003Cbr \/\u003E\u003Cbr \/\u003EServes 4 as a main course.\u003Cbr \/\u003EBon Appetite\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/R04-2b4tREI\/AAAAAAAAANw\/yjoNj-CcI00\/s1600-h\/250px-StationAssen.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"http:\/\/3.bp.blogspot.com\/_CcD9HICD_Y0\/R04-2b4tREI\/AAAAAAAAANw\/yjoNj-CcI00\/s320\/250px-StationAssen.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5138113329795777602\" border=\"0\" \/\u003E\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/2569154706471997849\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=2569154706471997849\u0026isPopup=true","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/2569154706471997849"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/2569154706471997849"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2007\/11\/this-weeks-recipe-dutch-mustard-soup.html","title":"This Week's Recipe: Dutch Mustard Soup"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/R04_F74tRFI\/AAAAAAAAAN4\/4a4lkuDnNec\/s72-c\/holland-1.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-3272620425248678362.post-6825580733177682383"},"published":{"$t":"2007-05-09T18:19:00.004+10:00"},"updated":{"$t":"2010-02-05T10:48:24.073+11:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dutch food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nibbles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"winter"}],"title":{"type":"text","$t":"Recipe of the week: Croquettes on bread"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/RkLcPIa9tUI\/AAAAAAAAAFs\/gi5UestZ5XA\/s1600-h\/IMG_1129.JPG\"\u003E\u003Cimg id=\"BLOGGER_PHOTO_ID_5062851083634586946\" style=\"margin: 0px auto 10px; display: block; cursor: pointer; text-align: center;\" alt=\"\" src=\"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/RkLcPIa9tUI\/AAAAAAAAAFs\/gi5UestZ5XA\/s320\/IMG_1129.JPG\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EKroket op b\u003C\/span\u003E\u003Cspan style=\"font-style: italic;\"\u003Erood\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EWhy Croquettes \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMothers Day is soon approaching. This year I have decided to really celebrate my mum and all she has done for me. This recipe is for her.\u003Cbr \/\u003E\u003Cbr \/\u003EOriginally from Holland, my mum moved to Australia more than 30 years ago. As a child I can remember being embarrassed on occasion by my sometimes eccentric Dutch mum.\u003Cbr \/\u003E\u003Cbr \/\u003EHowever as I have grown into a young adult I no longer feel embarrassed by things she says or does, and now find myself laughing along with her at the silliest of things.\u003Cbr \/\u003E\u003Cbr \/\u003EToday, although my mum would defiantly call Australia home, she has never lost sense of her Dutch heritage and has made sure to share it with my brother and I.\u003Cbr \/\u003E\u003Cbr \/\u003ESome of my first memories of Holland would have to include food- especially the kroket.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/RkLcqoa9tVI\/AAAAAAAAAF0\/WQRCTLV6Ve0\/s1600-h\/IMG_1125.JPG\"\u003E\u003Cimg id=\"BLOGGER_PHOTO_ID_5062851556080989522\" style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" alt=\"\" src=\"http:\/\/4.bp.blogspot.com\/_CcD9HICD_Y0\/RkLcqoa9tVI\/AAAAAAAAAF0\/WQRCTLV6Ve0\/s200\/IMG_1125.JPG\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThe croquette is a meat-based ragout that is coated and deep-fried and are best eaten with a soft white bun and mustard. The combination of the crunchy outside, and smooth, creamy hot ragout inside is perfectly finished squished between an ever so soft white bread roll.\u003Cbr \/\u003E\u003Cbr \/\u003EIf I think of times spent in Holland, the croquette seems to have always played an important roll. From eating one from a \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Vending_machine#Automatiek\"\u003Eautomatieken\u003C\/a\u003E for the first time, to nearly being hit by a tram because of my indulgence in eating one.\u003Cbr \/\u003E\u003Cbr \/\u003EThere are only a few foods that strike fond memories for me, but the croquettes in Holland will always remind me of great times spent with my mum.\u003Cbr \/\u003E\u003Cbr \/\u003EThank you for everything mum. Happy Mothers Day!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E250g skinless chicken breast\u003Cbr \/\u003E400ml water\u003Cbr \/\u003E100ml white wine\u003Cbr \/\u003E1\/2 carrot, chopped\u003Cbr \/\u003E1\/2 leek, chopped\u003Cbr \/\u003E1\/2 onion, chopped\u003Cbr \/\u003E125g butter\u003Cbr \/\u003E125g flour\u003Cbr \/\u003ENutmeg\u003Cbr \/\u003E3 tablespoon chopped parsley\u003Cbr \/\u003E1 egg yolk\u003Cbr \/\u003E4 tablespoons cream\u003Cbr \/\u003E6 tablespoons breadcrumbs\u003Cbr \/\u003EVegetable oil for deep frying (at least 1 litre)\u003Cbr \/\u003EWhite bread rolls\u003Cbr \/\u003EMustard\u003Cbr \/\u003ESalt and Pepper\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Ragout.\u003Cbr \/\u003EBring the chicken breast to a boil in a pan with the water, wine, carrot, leek and onion. Let simmer for 20 minutes. Remove the chicken breast and let cool. Shred or chop the chicken finely and strain the cooking liquid.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt the butter and stir in the flour, blending thoroughly. Cook out for a further 2 minutes until golden in colour. Slowly add 150ml of the cooking liquid and keep stirring until smooth. Add the remaining liquid and stir until it is a thick coating consistency. Season with salt, pepper and nutmeg.\u003Cbr \/\u003E\u003Cbr \/\u003EStir the chicken, parsley, egg yolk and cream into the warm ragout. Chill for at least 2 hours, or preferably over night. Divide the cold ragout into 8 equal cylinder portions and roll in breadcrumbs. Store in refrigerator for another 30 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat the oil in a large saucepan till 180 degrees Celsius. You can check the temperature with a kitchen thermometer, or drop a small piece of bread into the oil. If it bubbles and goes golden brown quickly the temperature should be correct. Fry the croquettes until golden and drain on kitchen paper.\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy with a bread rolls and mustard.\u003Cbr \/\u003E\u003Cbr \/\u003EServes 4-8\u003Cbr \/\u003E\u003Cbr \/\u003EBon Appetite.\u003Cspan style=\"font-style: italic;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/RkLdA4a9tWI\/AAAAAAAAAF8\/p3aSmnbIEzk\/s1600-h\/IMG_1132.JPG\"\u003E\u003Cimg id=\"BLOGGER_PHOTO_ID_5062851938333078882\" style=\"margin: 0px auto 10px; display: block; cursor: pointer; text-align: center;\" alt=\"\" src=\"http:\/\/1.bp.blogspot.com\/_CcD9HICD_Y0\/RkLdA4a9tWI\/AAAAAAAAAF8\/p3aSmnbIEzk\/s200\/IMG_1132.JPG\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-style: italic;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.foodbyjessica.com.au\/feeds\/6825580733177682383\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=3272620425248678362\u0026postID=6825580733177682383\u0026isPopup=true","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/6825580733177682383"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3272620425248678362\/posts\/default\/6825580733177682383"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.foodbyjessica.com.au\/2007\/05\/this-weeks-recipe-croquettes-on-bread.html","title":"Recipe of the week: Croquettes on bread"}],"author":[{"name":{"$t":"Jessica"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/08198674614139027853"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/_CcD9HICD_Y0\/RkLcPIa9tUI\/AAAAAAAAAFs\/gi5UestZ5XA\/s72-c\/IMG_1129.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}}]}});