Netherlands (Europe) 18 March 2022

The Netherlands is located in the continent of Europe. It has the North Sea to the north, Denmark and Sweden to the northeast, Germany to the east, Belgium to the south, and the United Kingdom to the west.

The capital is Amsterdam.

The official languages are Dutch and Frisian.

The climate is temperate, with gentle winters, cool summers, and rainfall (highest in summer in August) in every season.

The staple foods are herring, cod, chicken, onions, gherkins, French fries, stroopwafel, baby pancakes, cheeses and so much more (https://www.amsterdamtourist.info/eating-drinking/famous-dutch-food/).

https://www.britannica.com/place/Netherlands

KIPPELING (https://honestcooking.com/kibbeling-deep-fried-battered-fish-pieces/):https://www.britannica.com/place/Netherlands

• 1.25lb. fish, in 1-inch chunks
• 1 C flour
• 1 C milk
• ¼ C water or beer
• 2 eggs
•  Tsp salt
• 1 tsp pepper
• Oil to deep fry in
• Fish spice mix
• Sauce of choice

1. Mix the flour with the milk, water (or beer), eggs, salt and pepper.
2. Preheat the deep fryer to 350F.
3. Add the fish to the batter, stir around gently.
4. Carefully slide the fish pieces one by one into the hot oil. Don’t overcrowd the pan, this will drop the temperature of the oil too much, causing the batter to be soggy instead of crisp.
5. When golden brown, scoop them out with a slotted spoon (don’t use a frying basket, the nuggets tend to get stuck to it) and place in a bowl with some paper towel to get rid of the excess fat.
6. Bake the rest of the fish the same way (the batch size depends on the size of your deep fryer). Scoop the small bits of batter that came loose from the fish out of the oil in between the batches, otherwise they will burn and stick to the new batch, which is not very tasty.
7. Transfer to a serving bowl, sprinkle with fish spice mix, and serve hot with a dipping sauce.

Ravigote Sauce (https://ohmydish.com/recipe/homemade-ravigote-sauce):

• 3 TBSP mayonnaise
• 1-1/2 TBSP crème fraiche or sour cream
• 1 TBSP capers
• 4 small sour pickles
• 1 shallot
• 1 tsp mustard
• Small handful of fresh chives
• Few sprigs of fresh parsley
• Few sprigs of fresh tarragon (can use dried too)
• Salt and pepper to taste

1. Peel and finely chop the shallot.
2. Chop the pickles as finely as possible.
3. Finely chop the capers.
4. Finely chop the fresh chives, parsley and tarragon.
5. Combine the shallot together with the pickles, capers, chives, parsley and tarragon.
6. Finish the sauce by stirring in mayonnaise, crème fraiche and mustard.
7. Season the sauce with salt and pepper, traditionally this sauce is served with kibbeling, a Dutch fried snack. Enjoy!!

RODEKOOL (Red Cabbage)

LIMBURGSE KERSENVLAAI (Cherry Pie)

Due to a complaint/concern from the original chef on me using his recipe, (even though his link was listed to give him full credit) I have taken his recipe down. I have however left the picture of how my Limburgse Kersenvlaai turned out. I would highly recommend you find a recipe for this and try it. It was very good!