A culinary journey around the (Berghof) World.

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A culinary journey around the (Berghof) World.
A culinary journey
around the (Berghof) World.
A culinary journey around the (Berghof) World.
About us
           ABOUT US
            Name: Melany Benitez Luque
            Department: Marketing
                                   and Communication,
            Berghof Membranes
            Location: L eeuwarden, The Netherlands

            Name: Ynze Salverda
            Department: Salesforce Specialist – System Admin,
            Berghof Membranes
            Location: L eeuwarden, The Netherlands
A culinary journey around the (Berghof) World.
ABOUT CHRISMAS
    Chrismas
     About

                  IN THE NETHERLANDS

How is Christmas (or New Year) celebrated in your country? Are there any special Advent traditions
/ rituals in your country?
Melany: In the Netherlands we celebrate the Christmas days on the December, 25th and 26th . These days
          are really family days with some nice outdoor walks, games, cooking and sharing wonderful
          moments with each other. We do have a tradition with New Year, we gather with family and
          bake oliebollen and apple beignets. Both are a typical Dutch treat which is served during New
          year. It is a delicious deep fried pastry.
Ynze: We are a Dutch/German mixed couple. In Germany the 24th is the most important date but in NL
      we normally start on the 25th. We decided to go for the German tradition so for us Christmas start
      on the 24th of December. The Christmas days are being celebrated together with family members
      and close friends. Presents and great food are the main ingredients of these days.

What is the one thing you personally look forward to most every year?
Melany: The weeks before Christmas are wonderful. Creating in and outside the house the perfect
          Christmas vibe. Since last year our son (Jurjen, 4 years) is experiencing the weeks before
          Christmas throughout his Advent Calendar. His face of joy coming closer to the real Christmas
          days is priceless. So I must say the whole December month is one big feast.
Ynze: Around the fireplace with family and friends and enjoy the time.

Which dish / menu from your country would you like to share with the Berghof colleagues? And why?
Melany: Since we are located in the Northern part of the Netherlands, Ynze and I decided to create a Frisian
          Christmas menu. Therefore I would like to share with you the starter and dessert! Starter: Frisian
          mustard soup. Dessert: French toast of Frisian sugar bread with warm apple and Cinnamon Ice cream.
Ynze: Together with Melany we have created a typical Frisian menu. I will be cooking the main course
      and share the recipe.Main course: Hutspot with parsnip and hachee. First time my wife saw me
      cooking this she thought I was crazy because of the combination of carrots and unions. After
      trying, this became her favourite dish.
A culinary journey around the (Berghof) World.
3rd advent

MENU 3 ADVENT
               rd

L EEUWA R D E N/
THE N E T H E R LANDS
A culinary journey around the (Berghof) World.
cooking team

               Frisian Christmas Menu
                   Starter: Frisian mustard soup

                     4 PERSONS

                   Main course: Hutspot with parsnip and hachee

                     4 PERSONS

                                                   Ynze Salverda

                   Dessert: French toast of Frisian sugar bread with warm
                   apple and Cinnamon Ice cream

                     4 PERSONS

                                               Melany Benitez Luque
A culinary journey around the (Berghof) World.
Ingredients Starter/
Frisian mustard soup:                              4 persons

1 liter beef broth
50 gram margarine
60 gram flour
1 laurier leaf
1 dried Frisian sausage
3 tbsp whole grain mustard
2 dl cream
1 fine chopped leek
Pepper and salt

Instead of Frisian dried sausage
I would suggest to use fine chopped and baked bacon.
And for the VEGGIE lovers change the beef broth
in vegetable broth and leave out the meat.
A culinary journey around the (Berghof) World.
cooking guide
                        Frisian
                                mustard
                      How it i          soup
                               s do n e
                1   - Place
                             the
                   - When margarine in a la
                              th                    rg
                  - Use a e pan is hot add e 4 or 5 liter pan
                             spatula t            th                       .
                    a ball.            o smoot e bay leaf and flo
                                                h the flou                 ur.
                 - Let th                                  r until it
                          e flour be                                  f orms
                  stirring.          cooked o
                                              ver mediu
                - Now a                                 m heat w
                         dd a little                                hile
                                     stock.

                                un ti l th e liq ui o d is absorbed.
                      2 - Stir             fr y   th e s a us a ge in narrow
                        - Meanwhile      ,                                 es).
                                 in  a   fr yi n g pa  n (about 5 minut
                          slices
A culinary journey around the (Berghof) World.
cooking guide
                      Frisian
                               mustard
                      How it i         soup
                              s do n e
                3     -A    dd the re
                                      s
                        smooth w t of the stock a
                                                          n
                     - Add 3 ith a whisk, let it d stir the soup
                                 table spo              bo
                       stir the s          ons of w il (10 to 15 minut
                                                      hole grai
                    - Add a up.
                                  o                             n mustar es).
                               bit of cre                                d and
                     moist an             a m
                                d leave th to give the soup a
                     minutes,             e soup on                n
                               but keep                medium h extra
                                        stirring e               eat for 1
                                                   very now                0
                                                             and then
                                                                       .

                                                   th in   s lic ed   a n d   add them to
                4         Chop the leek in                    e  s  o up an extra bite.
                                             w ill  gi ve th
                          the soup they                                          !
                             in a lly th e s o up   is ready to serve
                          F
                                                                        rnish add the
                                                 For extra ga                                 n
                                                        is ia  n  s u s a g e , baked baco
                                                  Fr                              b ehind for the
                                                                  t h e m e a  t
                                                   or leave
                                                                         ople.
                                                    vegetarian pe

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                                          https://bit.ly/3
A culinary journey around the (Berghof) World.
Ingredients Main course/:
Hutspot with parsnip and hachee
                                  4 persons

500 grams of carrots
500 grams of onions
500 grams of Potatoes
500 grams of Parsnip
Milk or cream
Salt
Pepper
Curry powder

Hachee
800 grams beef Poulet
2 onions
Garlic
Bay leaves
6 cloves
Tomato puree
Salt
Pepper
A culinary journey around the (Berghof) World.
cooking guide
                 H utspot
                          with pars
                 How it i           n ip a n d h
                         s do ne                 ach ee
                   1      Peel the
                                   pot
                         parsnip a atoes, carrots, o
                                   nd cut th             n
                                             em in sm ions and
                                                     all pieces
                                                                .

                2 -N
                     ow put th
                               e car rots
                    in a pan
                             with wate , parsnip and pot
                  - When              r                     a
                           the potat and cook them. toes
                                    oes are g
                                              ood, dra
                                                       in the wa
                                                                 ter.

                                                                                      n.
                                                  ti ll th ey a re nice and brow
                            - Fry the un  io n s
                                                              s  to th e re s t a n d start to mix
                          3                      the union
                            - Now you add
                                 em to ge th er to     create a stew.
                              th

                                                                         .
                                  d d s o m e m ilk when it is too dry           wder and taste.
                             4 -A                  er and a  b it o f c ur ry po
                               - Add salt, pepp
cooking guide
                  H utspot
                           with pars
                  How it i           n ip a n d h
                          s do ne                 ach ee
                   5        Hachee
                           - Cut th
                                    em
                          - Cut th eat in about 2 c
                                   eo                m
                         - Peel th nions in small pi pieces.
                                  e garlic.         eces.

                6 - No
                       w you sea
                   and fr        son the m
                         y it              ea
                                            t wi
                  - Add t in a pan till nice th salt and peppe
                         he onions           an                r
                                   and the g d brown.
                                            arlic.

                                       d d  th e  to m a  to  puree and stir.                   add
                            7 - Now a w minutes to heat up the puree and
                              - Give it a fe
                                                        t is covered.
                                water so the mea
                                  d d  th e b a  y le a ves and cloves.                  e the heat,
                               -A                                   b o il a n d re d uc
                                                    me time to
                               - Now give it so                a b o ut  2 hours.
                                                im m  er  fo r
                                 so it can s

                                                          te and enjoy
                               8      Garnish to tas

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                                               It is t h a t s im p
                                                               3TMRjO
                                               https://bit.ly/3
Ingredients/Dessert
French toast of Frisian sugar            4 persons

bread with warm apple and Cinnamon
Ice cream
8 till 9 slices of Frisian sugar bread
or any raisin, brioche or
Christmas bread will do fine.
Just use sweetened bread.
2 eggs
250 ml of milk
2 apples
Pinch of Cinnamon
1 table spoon of sugar
Water
Cinnamon ice cream
Whipped cream
cooking guide
                          Fre nch t
                                   oast of
                         su gar br         Frisian
                        How it i
                                  ead
                                s do ne
                   1    Peel the
                                 app
                       them into les and cut
                                 small cub
                                           es.

                2 - Pour
                         a dash o
                   the p          f water i
                          ieces             n   to a
                   - Let th of apple, sugar a saucepan, along
                            is sim                nd ci               with
                    not forge mer for about 15 nnamon.
                              tt                     m
                    a splash o stir occasiona inutes now. Do
                              of water            lly and s
                                       when nee             ometimes
                                                ded.                 add

                                                                                 t.
                                               e, s ta rt w it h the French toas
                                      ean ti m                                    a raised
                            3 In the m e eggs and milk in a flat bowl with
                               - Place th
                                                      gether.
                                 edge and beat to
cooking guide
                               Fre nch t
                                        oast of
                              su gar br         Frisian
                             How it i
                                       ead
                                     s do ne
                       4 Soa
                             k the slic
                              bread in  e      s of su
                                        the egg m gar
                             but not t            ixt
                                       oo long - ure,
                            should no              th
                                       t fall apa e bread
                                                  rt.

                5 Melt
                         the butter
                  fry the b         in a frying
                           read                 pan a
                                                   nd
                   brown on in it until they are g
                            both sides            olden
                                      .

                    6 Frenc
                           h toast wit
                        if desired,           h warm
                                      with whippe apple, cinnamon ic
                                                 d cream.           e cream a
                                                                             nd,

                It is that
                              simple - c
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                          it.ly/3qH                       e video no
                                         Z2u0                          w
Preview

We hope you enjoy following the recipes and tasting our third advent menu!

Speaking about joy: We would be very pleased to get your photos of the advent menu.

Our plan is to create a photo trip around the Berghof world, so that at least in this way we sit together
at the table and have a toast on our successful year, since our common, festive meal at the Berghof
Christmas party can not take place this year.

So please send us your pictures as well as your suggestions to marketing@berghof.com.

We also look forward receiving your further recipes, as this culinary trip shall go on in 2021.

We are eagerly waiting how you will go about the menues and how you like them!
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