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Wednesday, March 26, 2008
Spinach Soup Spinach originated in Iran, but by the 1300s had found its way to Europe. It flourishes in cool, moist conditions, making
Holland's climate perfect for growing this green, leafy vegetable.
Spinach has a delicious, distinctive taste, but despite this, it is very versatile and can be used in sauces, quiches,
salads and soups. This dark-green spinach soup is quick to make and low in fat, but packed with taste and goodness.
Tuesday, March 18, 2008
Easy Huzaren Salad March is a wonderful month in Holland. Although there is still a small chance of snow, the days are getting longer and the
weather warmer. On a sunny day, the terraces of cafés and restaurants are full. People’s thoughts also start
turning away from warm, heavy winter foods such as stews and mashed potatoes to lighter spring dishes.
One
dish that is particularly nice to make at this time of year is huzaren salad (v). It is a delicious combination of ham, cooked winter vegetables and crunchy raw carrot and gherkins. The
beetroot in the recipe also turns the salad a delightful pink, reminding us that one of the best things about spring is the
colours.
Monday, March 17, 2008
Classic Dutch Apple Pie Perhaps Holland’s most famous sweet export, Dutch apple pie is a favourite on Sunday afternoons, as a dessert or for special occasions. With a deep apple and raisin filling,
a buttery base and crisscross pattern on the top, it tastes delicious and looks really impressive. The good news is that it’s
also easy to make. For something really indulgent, serve with whipped cream.
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