Casa

i'm trying to levitate

Beware of the dog.

Your Welcome

I hope u get well soon Stormy .

Dont know if this is known in other countries. Ingredients 1 pound lean ground veal 2 tablespoons butter 4 tablespoons all-purpose flour 1/2 cup milk 1/2 cup chicken broth 1/2 teaspoon paprika 1/2 teaspoon chili powder (optional) 1 teaspoon curry powder (optional) 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon Worcestershire sauce 1 teaspoon finely chopped fresh parsley 8 ounces spiced Gouda cheese, cut into strips (optional) 1 egg 1/2 cup all-purpose flour 2 tablespoons water 1 1/2 cups seasoned dry bread crumbs 1 cup oil for frying Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside. Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature. When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired. Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot. We like to serve it with mustard.

She was on Koach few years back when there was a party.

Dont drewl please.

Do u always sleep like that Henry ?

Where is the dog ????

If The Beatles Came Out Today

Cats are always nice.

Made it 2 years back.

I have this camera for a few years now , dont use it that much though. Only on partys and holidays. Sony cybershot dsc-h50.

This one on the photo was a big one , there wasnt a springform available at that time so i took a cooking bowl 40 cm x 25 cm. Made it with my youngest daughter when we were home alone as a surprise for my wife and oldest daughter.

Happy Aussie Day Nan. Does this mean u gonna bake cookies and pie for us ? Grtz Casa

Dutch Apple Pie Ingredients: 1 cup sultanas (150 g) 1 cup wallnuts (150 g) 2 tablespoon brandy (or cognac or rum) 2 eggs 4 cups self-rising flour (500 g) 1 1/3 cup cubed ice cold butter (300 g) 1 cup brown sugar (175 g) A pinch of salt Zest of 1/2 lemon 4 lb tart apples (1.85 kg) Juice of 1/2 lemon 1/3 cup brown sugar (75 g) 2 teaspoon ground cinnamon 1 teaspoon 'speculaaskruiden' (or pumpkin pie spices) 1 tablespoon corn starch (corn flour) You will need: A large springform cake pan (24 cm x 6.5 cm/10" x 2 1/2") In a small bowl, steep the sultanas in the brandy for at least an hour (or put on high in the microwave for 2 minutes and allow to cool). Preheat the oven to 347 degrees F (175 degrees C). Whisk the eggs, adding most of it to the flour in a large mixing bowl (keeping about a tbsp of the egg behind to brush the pie with later). Add the cubed butter, the first cup of brown sugar, salt and lemon zest. Knead dough using a stand mixer with a dough attachment (or by hand) until the dough comes together into a ball. Set aside for 20 minutes. Meanwhile, peel and core the apples, cut them into bite-sized pieces and mix with the sultanas, wallnuts,lemon juice, the remaining 1/3 cup brown sugar, and spices. Sprinkle the corn starch (corn flour) over and mix well. Grease the pie tin and use 3/4 of the dough to cover the bottom and sides of the dish. Add the apple mixture to the pie dish and firmly press down. Use the rest of the dough to make the lattice topping. You'll need about 5 strips. Arrange three strips one way and two the other way, press to fix it to the sides, and then fold the dough back in towards the pie. It should not be hanging over the pie dish, otherwise it will stick. Brush the pastry with the egg wash and a bit of brown sugar and place in the oven to bake for approximately 1 hour. Allow the pie to cool in the springform and then carefully turn out. Serve Dutch Apple Pie with whipped cream, or vanilla or cinnamon ice-cream. Makes enough for about 12 slices.

Dutch version. Ingredients: 2 cups all-purpose flour (you can use Nutritious Flour Blend in this) 1 teaspoon baking soda 1/2 teaspoon salt 1 egg 3 tablespoons water 1 teaspoon vanilla 1 cup firmly packed brown sugar 1/4 cup canola oil 1/2-3/4 cup semi-sweet chocolate chips Directions: 1 Heat the oven to 375*F. and grease baking sheets well(or spray with cooking spray). 2 Combine the flour, baking soda and salt. 3 Combine the egg, water and vanilla. 4 Blend brown sugar and oil in a large bowl at low speed. 5 Add the egg mixture and beat until smooth. 6 With mixer on lowest speed, add 1/3 of the flour mixture at a time until all of the mixture is added, scraping the bowl well after each addition. 7 Stir in the chocolate chips. 8 Drop dough by rounded teaspoonfuls onto baking sheets. 9 Bake cookies at 375 degrees F for 7-8 minutes or until lightly browned. 10 Cool on the baking sheet for 1 minute, and them move to cooling rack. 11 Enjoy!

Wilmaaaaaaaaaaaaaaaaaaaaaaa , where's my helmet.

Dutch cuisine has few internationally known highlights. Gouda cheese is one them, maatjesharing (young herring eaten slightly salted but essentially raw) is another. Snert or pea soup is also an icon of Dutch cuisine. As with all traditional recipes Dutch pea soup is made in many different ways. It is an ideal soup to make in large quantities for big gatherings, or to put in a freezer in portions for one or two persons. Real Dutch pea soup is made with pork. However, on this site you can also find two recipes for meatless pea soup, and a speciqal stock for Lent, also made from peas. Snert must be very thick: a spoon should be able to remain upright in the middle of the pan. To reach the preferred thickness you must prepare the soup one day in advance and reheat it very carefully before serving. The microwave oven is ideal for reheating one or two portions, but if you want to reheat a whole pan of soup you can either place it in a moderate heated oven and stir occasionally (no plastic handles on the pan or cover!), or on the stove on very slow fire, again stirring occasionally. If the heat is too strong you will get a thick black cake on the bottom of the pan. Sausage The sausage which is traditionally added to the soup is "Gelderse rookworst": smoked pork sausage from which the ends are tied together, originally from the province Gelderland in the Netherlands. You can use other smoked pork sausage instead, or Frankfurters. Curdled A warning. Someone once mailed be, very dissappointed and even angry, that his peasoup had turned sour, and he had followed my recipe to the letter! Of course I felt for him, and I hope that next time he will get a wonderful soup. But it is a fact that peasoup can go off. I speak of my own experience: years ago I lived temporarily in an extremely humid house, and the peasoup I had made for a party had turned sour. All I could do was flush the lot through the toilet. There are circumstances that will cause food to go off no matter what you do. Stock (and peasoup) turns sour, bread dough will rise like a bubbling vulcan, and mayonnaise will curdle. There is nothing you can do, the decay litterally hangs in the air. For example, when thunder threatens (that seems to have to do with ozone), or when the kitchen is damp and microscopic organisms float about (if you want to make sourdough some of these organisms are what you want). My complainer suggested that I should mention that the peasoup must be cooled quickly and then kept in the refrigerator. Under normal circomstances this is not necessary, and I never do that. But for those of you who can store a ten-litre pan in their refrigerator and doubt their kitchen-climate, this may be a good tip. So there. The recipe Ingredients for about 3 litres (6 to 12 persons) 500 gram (2 1/2 cup) split peas 1 piece of gammon with bone, or pork hock, about 500 gram (1 pound), or spareribs, or two pig's trotters 100 gram (3 ounces) streaky bacon or Dutch "sauerkraut bacon": streaky pork, salted but not smoked, preferrably with rind 1 smoked sausage 2 large onions, chopped not too small 1 large carrot 2 leeks 1 celeriac 2 potatoes 1 bunch celery pepper and salt to taste 2 litre (8 cups/4pints) water to start with bread or rye bread (pumpernickel), with -if you can get it- slices of "katenspek" (lightly streaked pork, first boiled and then smoked black) Preparation Rinse the split peas in a sieve under the running tap. Split peas don't need soaking in water. Bring water to the boil with the peas, gammon and bacon. Let it boil and skim off the floating scum. Pour all water off, rinse peas (and meat) again and put them back on the fire with clean water. Meanwhile, prepare the vegatbles: Cut the skin of the celeriac, peel the potatoes, and dice celeriac and potatoes. Peel the carrot and dice it. Cut the leeks and wash them. Add the vegetables to the pan and let simmer until the peas are done (one and a half to two hours, the split peas must be broken). Take the meat out of the pan, remove rind and bones, and cut in small pieces. Return the meat to the pan. Wash the sprigs of celery, and chop or cut the leaves. Twenty minutes before the end of cooking, add the whole smoked sausage and the celery. Taste, finish off with pepper and salt. The pea soup is still fairly liquid. Let it cool completely and reheat it the next day, or freeze in portions. When you want to freeze the soup, add the smoked sausage when reheating, or divide the sausage in equal quantities over the portions. Rehating the soup Take care when you reheat the soup to do this very gently and stirring frequently, to prevent a thick black crust forming on the bottom of the pan. To heat smaller amounts, use the microwave. Another way to heat a large amount of snert is placing the whole pan (with ovenproof handles!) in the oven at 120dgC/250dgF. But even then, stir the soup once in a while. To serve In large bowls, with bread. Older cookbooks (nineteeth century) prescribe toasted white bread, later cookbooks rye bread (pumpernickel), with katenspek (cooked and smoked bacon) or other cooked and smoked streaky bacon. And no one will punish you if you use French bread instead of rye bread. Casa

Happy Newyear. Gelukkig Nieuwjaar ( Dutch). I wish everyone a good and healthy year with lots of fun , joy and happiness. Casa

Get well soon Stormy , i hope u have a good recovery. Casa

Hmmm..... pizza.

LOLLLLLLLLLLLLLL

We have them here only canned.

Kapucijnerschotel (Grey Pea Dish) A hearty, wholesome dish, kapucijnerschotel (grey pea dish) has a rather scary-looking name to non-Dutch natives. In fact, the Dutch name for grey peas, kapucijners, refers to the greyish-brown habits of the Capuchin order of monks. I sometimes call my take on the dish 'Monk's Mince' in their honor. Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Ingredients: 4 oz bacon, diced (100 g) 4 shallots, thinly sliced 1 leek, thinly sliced 1 apple, diced 10 oz minced beef (285 g) 1 tsp ground paprika 1/2 tsp ground cumin seeds 1/2 tsp ground coriander seeds 19 oz tinned cooked grey peas, drained (540 g) Salt and pepper to taste --------------------- TO SERVE: Sour Cream Piccalilli Freshly torn parsley leaves Chopped red onions Preparation: Crisp the bacon in a large dry frying pan. Remove to drain on a paper towel. Now add the shallots, apple and leek to the frying pan and allow to caramelize in the bacon fat. Add the spices and the mince and brown. Toss in the drained peas. Mix. Reduce heat. Season. Serve Monk's Mince with a dollop of sour cream, piccalilly, freshly torn parsley leaves and chopped red onions. Grtz Casa