Tasty winter food to keep warm
During the winter cold, there is nothing better to eat than the real Dutch winter pot. Recipes of well-known winter foods such as kale stew, stew and sauerkraut are known to most of us and are often made by ourselves. Other winter foods are also very easy to make yourself, such as pea soup or red cabbage with apple. And what about Brussels apples for dessert from the oven: warm apples in a dough jacket? To keep nice and warm.
Homemade pea soup
requirements: for 4 people
- 500 grams of split peas
- 500 grams of ham slice or ribs
- 1 medium-sized celeriac (preferably with greenery on it)
- 500 grams of leek
- smoked sausage
Wash the split peas in a sieve and put it in plenty of water, about 1 1/2 liters. Bring to the boil and skim it off. Add the ham slice and bring back to a boil. Let this simmer for about three hours. Wash the leek and cut it into rings, peel the celeriac and cut into pieces, wash the green of the celeriac and cut it into pieces (if still attached). After about three hours, remove the ham slice or ribs from the soup and remove the meat from the bones. Also remove the fat. Add this back to the soup. Also add the leek, celeriac and possibly the finely chopped celery leaves. Let this boil until the celeriac is softly cooked, depending on the size of the cubes this takes about 20 minutes. When the celeriac is soft you can mash it in the pan, you will get a firm thick soup. If you think the soup is too thick, you can add some (boiling) water. Add the whole smoked sausage to the soup and continue warming well. Remove the smoked sausage from the soup and cut it into nice slices. Add this to the soup and serve.
Homemade red cabbage with apples
- 1 red cabbage of about 1 kilo
- 2 large or 4 smaller gold rein nets
- bay leaf
- some cloves
- butter or liquid margarine
Cut the ugly outer leaves and the stump of the red cabbage. Cut these into thin strips with a sharp knife or plane with a plane. Peel the apples and chop into small pieces. Place the shaved cabbage with the apple in a little bit of boiling water, a little salt, a dash of vinegar, sugar, a bay leaf and a few cloves. Bring to a boil and let it soften for about 30 minutes. Stir in a knob of butter or some liquid margarine. Before serving, remove the bay leaf and cloves.
Delicious with boiled potatoes and a tasty hash.
Brussels apples from the oven
dessert for 4 people.
- 4 gold cleats, peeled and drilled
- lemon juice
- 2 tablespoons of jam or berry jelly
- 1 1/2 dl water (about 9 spoons)
- pinch of salt
- 45 grams of butter
- 45 grams of flour, sifted
- 2 medium eggs
- 60 grams of icing sugar
Preheat the oven to about 150-160 degrees. Brush an oven dish with butter. Rub the outside of the apples with some lemon juice. Place them in the baking dish and fill the cavities with the jam or jelly. In a saucepan, bring the water, salt and butter to a boil. Suddenly add the sifted flour. Stir with a wooden spoon until a ball forms and comes off the spoon. Put the dough in a bowl. Add the first egg and stir until it is completely absorbed by the dough. Stir the second egg and add as much of the egg until the dough is so thick that it falls off the spoon. Add the icing sugar and stir with a wooden spoon or mixer until fluffy and shiny. Pour the dough over the apples. Place the dish in the preheated oven and cook for about 30 – 40 minutes until cooked and lightly browned.
This dish is delicious for dessert after a big plate of pea soup! Enjoy your meal!!