We have A-Z for each surname. I think it may be best to put each one under the appropriate letter. It may take longer but it does help people know where to look
We have A-Z for each surname. I think it may be best to put each one under the appropriate letter. It may take longer but it does help people know where to look
I wanted to give the families by mentioning them as couples with their dates of marriage, so that would mean two surnames per couple, do you get my problem?
I could of course mention each couple twice, once for each spouse, guess I'll do it that way then.
Posted: Thu Mar 29, 2007 6:35 pm Post subject: Re: Ermmmm...
Dotty wrote:
Do you have a recipe for Dutch pea and ham soup? (Just thought I'd ask? Do they call it stumpot or some such thing??).
Ehm, stamppot is something different I think (although I don't know too much about Dutch cooking, we didn't eat even peanut butter at home).
Stamppot (from the verb to 'stamp' or mash the cooked potatoes and half-raw leafy vegatables together in one pot) is something I ate for the first time when I lived with a student girlfriend who grew up in a Dutch village. I had never eaten it before that time.
The name of the stamppot differs according to which leafy vegetable you mix in with the potatoes. Stamppot andivy e.g. is when you make it with andives, stamppot spinahsy is with spinache, etc.etc..
I think cream (or a little milk) and butter is added to make it more smooth.
The (heavy & thick) pea and ham soup is eaten only in winter and is called snert (pronounce very short with 'e' as in let and with rolling r). It is also popular with a large saucage on top (not like english bangers). Not with me though because I never eat meat.
I think both dishes should be spiced with some black pepper.
I'll try to find a recipy for the snert.
Last edited by André on Thu Mar 29, 2007 7:21 pm; edited 2 times in total
By joining our friendly society, you could ask for help in our magazine The Sandgrounder, and have your family names listed in our 'Members Interest' booklet, listing names all other member are researching
I agree with mother - join the North Meols (Southport) FHS and put an 'ad' in the magazine and who knows what might happen? It does mean that your search will be delivered to over 150 homes (worldwide) and you might just finish up with an even bigger family than you envisaged?
_________________ I may be a shrimp but I'm BIG on family history
Posted: Fri Mar 30, 2007 3:49 pm Post subject: Yum yum
Thanks for bringing me up to speed on the recipes Andre. I was desperate to try some authentic Dutch food and remember the stamppot (I like mash) and the soup but my pals wouldn't go into brown bars which were the only places that seemed to offer the local dishes.
A recipe would be nice...I have a Dutch friend who comes from Eindhoven (?). I can speak a little Dutch...my full repertoire is Toilet Duck! It's a long story but really not worth the bother of repeating it!
I have copied out all your families that you are searching as I have loads of them and will have to see if any match.
Enjoy your weekend,
Dotty
_________________ Family History is moo-sic to my ears!
Ingredients for one person:
2 liters of water
500 grams of split peas
2 pork chops (lamb is also possible)
3 cuts of bacon
100 grams Celeriac or Celery (Apium graveolens var. rapaceum ) http://en.wikipedia.org/wiki/Celeriachttp://en.wikipedia.org/wiki/Celery
2 potatoes
2 large onions
1 leek
1 small wintercarrot (large carrot variety that kan keep)
salt
pepper
(black rye bread)
Wash the split peas until the water stays clear.
Bring the water to a boil and add the split peas.
Turn the fire at its lowest and if possible use indirect heating.
Don't forget to stir regularly as it will start to stick to the bottom of the pot very quickly (best made in a heavy pot).
Cut the potatoes into small cubes and add these.
Cut the onions, leeks (keep white and green parts of the leeks separate), celeriac and wintercarrot into small pieces and add half of each and the green part of the leeks.
Add some salt according to taste.
Leave to simmer on a very low fire for a minimum of 2 hours.
After those 2 hours add the other half of the vegetables and the chopped up pork and bacon.
Taste if it needs more salt and let simmer for another half hour.
In Friesland they eat this with black rye bread and bacon (Roggebrea mei spek).
The Dutch like to eat this in very cold winters when there is ice on the canals. Needless to say the dish is eaten less and less with the climate change.
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