tag:blogger.com,1999:blog-7144846758981844946.post5558127661629547984..comments2024-03-26T00:04:16.007-06:00Comments on The Dutch Table: StoofpeertjesUnknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7144846758981844946.post-72611226097658931622022-01-11T14:57:38.107-07:002022-01-11T14:57:38.107-07:00I say use port and blueberrysyrup instead of sugar...I say use port and blueberrysyrup instead of sugar and wine, add a clove and some cardamon to further deepen the taste of this traditional dish, it needs spice and booze, dont worry about the alchohol, it will cook of and serve with custard and or (ice)creamdivandivahttps://www.blogger.com/profile/10641038040429870245noreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-89196459691948253252015-08-21T09:27:46.097-06:002015-08-21T09:27:46.097-06:00This comment has been removed by the author.geke kerssieshttps://www.blogger.com/profile/02355473245803631070noreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-27598321127301533672015-01-16T17:30:53.730-07:002015-01-16T17:30:53.730-07:00My mom always used Manischewitz wine (or other che...My mom always used Manischewitz wine (or other cheap berry wine) for this. But she'd make a whole big pot of them and put them in the freezer. I do not recommend freezing them, they always ended up a bit mushy. But mushy was my mom's kitchen theme I think... <br /><br />Serve with homemade custard, ooooh boy!Anonymoushttps://www.blogger.com/profile/01188322841513189012noreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-73665639398599064412014-12-25T07:22:24.988-07:002014-12-25T07:22:24.988-07:00heel lekker met zitroen sgil egt een aan radar voo...heel lekker met zitroen sgil egt een aan radar voor al lekker bei het eis Anonymousnoreply@blogger.com