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----- Original Message -----
From: Julie
To: phaedrus
Sent: Friday, September 05, 2008 3:02 PM
Subject: Looking for a Dutch Soup Recipe
My mom used to make something she called "soup 'n brye". I don't know if the spelling is correct
but I know it's an actual thing still eaten in the Netherlands. It's made with barley, buttermilk,
and sugar can be added to make it sweet. I believe she cooked the barley in the buttermilk in a pot
on the stove.
Thanks for your help.
Julie
Hello Julie,
Sorry, I can't find any Dutch soup recipes with "brye" or "brie" or "bree" in the name.
There are a couple of Dutch soup recipes with buttermilk and barley. See below.
Phaed
Barley-Buttermilk Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Barley
1 qt Water
Salt
1/4 c Finely diced red onion
3 c Buttermilk
1/2 ts Turmeric
1/4 c Finely chopped parsley
2 tb Finely chopped dill -- -ÿÿ
1/2 ts -Dried Dill
1 tb Finely chopped cilantro
1 tb Snipped chives
Freshly ground pepper
1 d Paprika or herb blossoms
-(if available, for garnish)
Rinse The Barley and put it in a pot with the water
and salt to taste. Bring to a boil, lower the heat,
and simmer until the barley is tender, about 45
minutes. Drain the barley. (The liquid can be reserved
to use in another soup.) Toss the onions into the warm
barley to wilt them slightly; then put the mixture in
a soup bowl with the buttermilk. Stir in the turmeric
and herbs and season to taste with additional salt.
Cover and refrigerate until chilled. Serve with
freshly ground pepper and paprika or with a garnish of
blossoms, such as chive blossoms, cilantro flowers or
mustard petals. Makes 1 Quart
-----------------------------------------------
Kruudmoes or Kruidmoes
(Milk soup with barley), 4 servings.
3/4 cup barley, soaked overnight in water to cover
2 quarts buttermilk
1/4 lb. lean salt pork, diced
4 frankfurters, sliced
1 cup raisins
1/4 tsp. chervil
1/4 tsp. thyme
Brown sugar or molasses
Method:
Drain the barley and place in a heavy pan with the buttermilk
and salt pork. Bring to a simmer, cover and cook slowly for 2 hrs.
Add frankfurters and raisins and simmer 15 minutes more.
Stir in the chervil and thyme. Serve in individual bowls and pass
a dish of brown sugar or molasses as a topping for the soup.
This may be served hot or cold.
----- Original Message -----
From: leslie
To: phaedrus
Sent: Saturday, September 06, 2008 9:53 PM
Subject: Recipe
Recipe for making your own pulse. It is a biblical recipe from daniel 1:12.
Thank you
Hi Leslie,
"Pulse" is just another name for dried legumes such as peas, beans, or lentils. The word "pulse"
does not represent a particular dish, but a type of seed used as food. The word "pulse" is not Hebrew,
but is of Middle English origin. It's in the King James Bible because that's what the English Bible
translators in King James' time called peas or beans or lentils. The Hebrew word of the original Daniel
1:12 would have been something quite different.
For more on pulses see here:
Wikipedia
If you're making a "Biblical meal", just cook up some dried lentils and you'll have your "pulse".
Phaed
----- Original Message -----
From: Midge
To: phaedrus
Sent: Friday, September 05, 2008 6:37 PM
Subject: recipe for Holland America muesli
Hello,
I was wondering if you could find the recipe for muesli that Holland America cruises serves.
I had a copy of it from our local paper a few years ago but have not been able to locate it.
Thanks in advance for your time and efforts!
Midge
Hello Midge,
See below.
Phaed
Swiss Muesli Like Holland America's
4 servings
2 cups rolled oats
1 cup milk
1 tablespoon honey
1 to 2 apples, peeled and grated
1/4 cup chopped hazelnuts or almonds
1 cup low-fat yogurt (any flavor you wish)
Combine oats, milk and honey and leave soaking in the refrigerator overnight.
The next morning, add the grated apple, hazelnuts or almonds, and yogurt.
----- Original Message -----
From: Annette
To: phaedrus
Sent: Saturday, September 06, 2008 10:28 AM
Subject: recipe
Annette asks for a recipe for a cottage cheese dip. It's from the alpine village restaurant
it was in las vegas nv. they have since went out of business It has caraway seed, dried green
onion salt msg I think it has some garlic in it. you would add some of this to cottage cheese
and dip crackers into it. It was so yummy.....
Hi Annette,
See below.
Phaed
Alpine Village Seasoned Cottage Cheese
2 pounds cottage cheese, small curd
1/2 teaspoon caraway seeds
1 1/2 teaspoons sugar
1 teaspoon Accent
1/2 teaspoon white pepper
1 tablespoon dried chives
1/2 teaspoon celery salt
Mix all ingredients together and chill for several hours or overnight. Serve as a condiment
or as a dip
From: "Louise "
To: "Phaedrus"
Subject: hot shoppe
Date: Saturday, August 09, 2008 5:37 AM
Ice Box Cheese Cake
2 tbsp gelatin, plain
1 cup water, cold
4 each egg yolks
4 each whites
1/2 cup sugar, granulated
2 cups ( 16 ozs) cream cheese, softened
3 tbsp orange juice
4 tbsp orange rind, grated
1/2 tsp salt
1 cup heavy cream
Crumb Crust:
4 cups yellow cake, day old
2 tbsp + 1 tsp sugar, granulated
5 tbsp oleo margarine, melted
Soak gelatin in cold water. Combine egg yolks
and 1/4 of cup sugar in the top half of a double
boiler.
Heat egg yolks and sugar until slightly thickened.
Add soaked gelatin to the yolk and sugar mixture.
Stir until completely blended. Remove from heat
and cool.
Beat together the cream cheese, orange
juice, orange rind.and salt until light and fluffy.
Add cooled egg mixture to the cheese mixture and
stir until thoroughly combined.
Beat egg whites and remaining 1/4 cup of sugar
until stiff.Add cheese mixture slowly to the beaten
egg whites, folding carefully until well combined.
Whip heavy cream and fold in to mixture.
8 to 10 servings
Louise in Al..
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