Monday, January 16, 2012

No post this week!

No post this week! I've just returned from two weeks in Holland and am trying to organize all the information, recipes and impressions I gathered over the last fourteen days: spekkoek, hopjesvla, gemberbolus, hazelnootgebak, kapsalon, bamischijf, friet-ei, bloedworst, balkenbrij......too many to name. I was able to find a real poffert-pan, and a baking pan for reerug, plus several new-to-me cookbooks with some great old-fashioned, traditional recipes, so I can't wait to get back in the kitchen this weekend and report back to you. If any of these recipes have preference, or if you have a different request, do let me know, I'm all ears and only too glad to do the research :-)

8 comments:

  1. Hi Nicole

    Can't wait to read all about it!
    Made your pea soup recipe this week and boy, is it good! I have some for lunch today - hoorah!
    Take care,

    Deb

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  2. I love your website!! Thanks for all the wonderful recipes! You should put them all together and publish a cookbook :)

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  3. Hi
    I loved the stroopwaffles! Have been looking up waffle makers, but am confused - should i get the one that makes the thinnest waffles, or the medium or the thickest ones? The Goldilocks dilemma!

    Preet

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  4. Preet, thanks for the comment! Try to find a waffle maker that is used for waffle cones or ice cream cones, they will work great for stroopwafels. The Belgian ones (the thicker ones) won't work for these, but will work great for suikerwafels :-) Let me know how it goes!

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  5. Ah Kapsalon! An invention from my old hometown of Rotterdam :)

    Greetings from Edinburgh, Scotland

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    Replies
    1. That kapsalon was something else, I tell you! Will write about it soon.

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  6. I like your site, but it truly irritates that you keep saying Holland...that is so wrong..it is the Netherlands.

    Astrid

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    Replies
    1. Astrid, I'm glad you like the site! I am sorry my alternating use of Holland and The Netherlands irritates you, that is certainly not my intention. I hope you can read past that and still enjoy the recipes.

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