150 Dutch & Belgian Recipes: Discover the Authentic Tastes of Two Classic Cuisines | 
As it's Sunday, I made Dutch Sunday Soup, from the tagged book. It is made with whatever vegetables are in season (I used leek, carrots, celeriac, celery, Jerusalem artichokes and romanesco), small pieces of beef, veal meatballs flavoured with nutmeg, and vermicelli. Perfectly fine.
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I made the tagged book's chervil pie. Nice. The dough was a bit hard - not surprising given that it called for just 50g of butter for 200g or flour - but at least, that made it a lot less caloric than regular shortcrust. The filling was cream cheese (I used fromage frais), eggs, chervil, chives (I used a bit of leek) and tarragon.
#Netherlands #FoodandLit
@Catsandbooks @Texreader
Picked up the tagged book on Jan, 1st. It opened of its own accord on page 100: fosco (cold chocolate drink) and poffertjes (drop scones/thick pancakes made with plain & buckwheat flour), which apparently “were a traditional New Year treat in North Holland“. That was fate & obviously, I had to try them. Very nice! Will definitely make them again 👍
#Netherlands #FoodandLit
@Catsandbooks @Texreader
