A culinary journey around the (Berghof) World.
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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
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.
3rd advent
MENU 3 ADVENT
rd
L EEUWA R D E N/
THE N E T H E R LANDS
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
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.
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
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
le - c lick on the video now
It is t h a t s im p
gwIVdZ
https://bit.ly/3
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
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, peppcooking 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
le - c lick on the video now
It is t h a t s im p
3TMRjO
https://bit.ly/3Ingredients/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 tocooking 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
https://b lick on th
it.ly/3qH e video no
Z2u0 wPreview 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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