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Recipe

Recipe: erwtensoep (Dutch pea soup a.k.a. snert)

April 13, 2015 by Darryn 1 Comment

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Erwtensoep (Dutch Pea Soup a.k.a. "Snert")
Author: Darryn
Recipe type: Soup
Cuisine: Dutch
Prep time:  15 mins
Cook time:  3 hours
Total time:  3 hours 15 mins
Serves: Enough for days
 
Delicious winter soup. The longer you cook it, the better it is. Also, like a curry, it is better the next day. It should be refridgerated as it can go bad easily if left out. Make a lot, it is delicious and won't go to waste; this soup freezes well and can last for 6 months (or even longer). When cold, you should be able to cut it with a knife
Ingredients
  • 2 large celeriac (or a bunch celery if not available)
  • 4 carrots
  • 4 large potatoes
  • 1 stick celery (or a bunch if celeriac is not available)
  • 4 leeks
  • 1 kg green split peas
  • 6-10 l water (depending on evaporation loss)
Meat
  • You want about 2kg of meat, including bones, which can be made up of:
  • 1 ham hock (800g or larger)
  • 6 pork ribs (fat removed)
  • smoked bacon bones
  • Piece of speck
To Serve
  • 2 rookworst as accompaniment (see discussion at bottom about rookworst)
  • 2 handfuls chopped celery leaves
  • 1 handful chopped parsley
Instructions
Prep
  1. Check peas and remove any that are a funny colour, or any small stones that might have crept in. Wash them 3 times in fresh water.
  2. Optional: Some people soak the peas for 12 hours in 6 litres of water, then quickly bring them to the boil, skim off the scum, and discard the water. I don't bother with this, the packet doesn't even say to do it.
  3. Peel and dice potatoes, celeriac, and carrots into 1cm pieces
  4. Dice a stick of celery, or a bunch if substituting for celeriac
  5. Halve the leeks lengthwise, thoroughly wash them and chop roughly (including most of the green bits)
  6. Dice any loose meat, but leave whole any meat that is on the bone
  7. Chop celery leaves and parsley
Method
  1. In a large pot, add celeriac, carrots, potatoes, leeks, peas, and all meat except the rookworst.
  2. Cover with 5-6 litres of water. You can add some stock powder or cubes if you wish, but don’t tell me about it if you want my respect.
  3. Bring to the boil, skimming if necessary, then put the heat on low. Leave it to simmer, covered, for about an hour.
  4. After an hour, give the soup a stir and check that it isn't sticking to the bottom. Add water if it looks like it needs it. Cover and repeat every 20-30 minutes.
  5. After 2.5 hours of simmering, check the meat. If it all comes easily away from the bones, take it out of the pot. Remove the meat from the bones and chop it, then return the meat and bones to the pot. Add more water, if required.
  6. After another 30 mins, the soup should be almost ready. If you like, you can give it a bit of a mash with a potato masher, or use a stab mixer if you desire a more even consistency. I like the chunks to degrade naturally by being ‘boiled to bits’.
  7. Finally, get a spoon and stand it in the centre of the pot. If it stays upright, the soup is ready. If not, continue cooking until this very important test can be passed.
  8. Once the spoon stands up, thinly slice the rookworst (like coins) and add it to the pot. Let it simmer until the rookworst is hot and some of its delicious juices have started to come out.
  9. Season with salt and pepper to taste and add the chopped celery leaves and parsley.
  10. Serve
Notes
Traditionally it is served with a kind of rye bread that is similar to pumpernickel called roggebrood and a thinly sliced black smoked ham/bacon called katenspek. Sometimes mustard is spread on the rye bread.
3.3.3077

 

Filed Under: Recipe

Recipe: Summer Berry Tiramisu

December 17, 2014 by Hayley 5 Comments

Ricotta meets raspberries

This is a real crowd favourite! Not only does it look great, by virtue of being full of berries, it is also child friendly and fun to make. I recommend this as a perfect Summer dessert.

This recipe is derived from a range of Tiramisu recipes I have made in the past, both berry and coffee-based. The quantities given below are very rough, as I tend to do everything to taste or depending on my mood.

A photo of a Christmas Summer Berry and Ricotta Tiramisu

Summer Berry Tiramisu

Ingredients

  • Ricotta cheese – 750g
  • Thickened cream – 300mL
  • Caster sugar – 150g
  • Savoiardi biscuits – 1 packet
  • Fresh berries of your choice (raspberries, strawberries, blueberries and cherries) – a punnet of each
  • Frozen raspberries – 500g
  • Vanilla bean extract
  • Lambrusco or another sweet red wine – half a bottle
  • 70% cocoa chocolate – 50g
  • Cups or serving dish – Serves 6
A photo of Savoiardi biscuits, Vanilla bean extract and Christmas lollies

Savoiardi, vanilla bean extract and Christmas lollies to top

Basic Method
Start by stirring the frozen raspberries in the Lambrusco and some caster sugar on the stove, quantities can be determined based on personal taste. I like to be able to still taste the tartness of the raspberries and the wine. Simmer until the raspberries roughly disintegrate into a syrupy texture. There needs to be enough liquid to soften the Savoiardi biscuits.

A photo of a bottle of Lambrusco next to a pot on the stove

Lambrusco

While the syrup heats up, spread out a layer of biscuits in a flat shallow pan. While the syrup is still hot evenly pour all of the mixture over the biscuits. Then cover and refrigerate whilst you prepare the berries and start on the ricotta cream.

A photo of washed and prepared fresh cherries, raspberries, blueberries, strawberries and Lindt 70 percent cocoa

Fresh berries: strawberries, cherries, raspberries, blueberries and chocolate to top

Wash and slice the strawberries and coat them in a sprinkling of caster sugar then put them aside to allow the sugar to draw out the natural juices. Wash, halve and de-pit the cherries. Wash the remaining berries.

Into a mixing bowl pour the ricotta, cream, a couple of spoons of caster sugar and a teaspoon of vanilla, again to taste. Beat on low until well combined and slightly firmed. Refrigerate the ricotta mixture until the Savoiardi biscuits have cooled.

Once cooled you are ready to assemble into transparent cups or glass dish. Start with a layer of the syrup soaked biscuits, then place a layer of fresh berries. The carefully spoon over a layer of ricotta cream, try not to let the cream dirty the sides of the cups, this isn’t overly important but it kind of ruins the presentation. Repeat this order again; biscuits, berries and cream. Layer as many times as you need, I only needed to repeat once for single serve cups.

Top with shaved chocolate, some extra berries and I added a christmas lolly, for festive reasons.

A photo of a Christmas Summer Berry and Ricotta Tiramisu

Summer Berry Tiramisu

Overall

Pros:
Berries make the dish look really pretty and tend to impress
Once made they can be served up with no effort
Child safe and an adult favourite

Cons:
Takes at least an hour to prepare and another hour to set
Depending on the cost of fresh berries it can be pricey (feel free to stick to frozen berries)
Need to be refrigerated right up until serving (making them not ideal for picnics)

Filed Under: Dessert, Recipe

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