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Dutch Asparagus

  1. Wash asparagus and cut about 2 cm from the bottom. Remove the skin with a peeler.
  2. Place washed and peeled asparagus in a pan and cover with water. Season with salt, bring to a boil and reduce fire, leave to simmer for 10  minutes.
  3. Boil potatoes in water for about 20 minutes until cooked.
  4. Remove pan with asparagus from heat and leave for another 15-20 minutes. Test with fork to see if asparagus are done: prick bottom section, must be tender but not soggy.
  5. Boil eggs 10 minutes in boiling water. Drain and rinse eggs briefly in cold water to remove shells more easily. Shell and halve lengthwise.
  6. Melt butter on low heat, and season with salt and pepper to taste.
  7. Use skimmer to take asparagus from pan and leave to drip dry on tea towel. Pour molten butter into gravy boat. Drain potatoes.
  8. Divide asparagus amongst 4 plates and garnish with 4 rolled slices of ham, 2 half eggs and potatoes. Sprinkle asparagus with nutmeg and parsley for garnish.

 

Source: Nederlands Bureau voor Toerisme & Congressen

Recipe

Apple Strudel with Shortcrust Pastry

This sweet and sour specialty is exceptionally popular with locals and guests alike. The apple strudel filling is made of apples, sultanas, sugar, breadcrumbs, natural flavors, pine nuts, other nuts or almonds and butter. Only South Tyrolean apples and South Tyrolean butter may be used in apple strudel with the seal of quality. All ingredients are natural. Preservatives and other additives are forbidden. Flavor enhancers may not be used either. South Tyrolean apple strudel contains only natural flavors and aromas.

Recipe

Potato Dumplings with Sheep Cheese

The most typical Slovak national food is Bryndzové Halušky with bacon. This is made from potato dough mixed with a special kind of sheep cheese – „bryndza“ that tastes best in the so called cottages of shepherds or mountain chalets. The dish is topped by fried bacon lardons and some of the fat. Bryndzové halušky is best eaten with buttermilk or acidified milk. Slovakia can boast a remarkable world curiosity. Every year, in the mountain village of Turecká at the foot of the Veľká Fatra mountains, lovers of bryndzové halušky meet at the European championship for cooking and consuming of this dish.

Ingredients

  • Ingredients for 4 people:
  • 1 kg (2.2 lb) white asparagus
  • 1 kg (2.2 lb) potatoes
  • 4 eggs
  • 100 g (5.3 oz) butter
  • 8 slices cooked ham
  • 1 pinch freshly grated nutmeg
  • fresh parsley (chopped), garnish

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