Sourdough bread.

Apple Sourdough Bread Starter - Recipe by Kirsten Dixon:
Apple Sourdough Bread Starter
Author: Kirsten Dixon
Recipe type: Bread

To make your own sourdough bread starter, begin with good ingredients.
Some people use non-chlorinated, purified or distilled water and only organic flour so there aren’t any chemicals or pesticides that would inhibit lactobacillus growth.
It’s a personal choice to take those extra steps but since you are creating a starter batch that will be around for a long time, why not make it as pure as possible?
INGREDIENTS
2 Granny Smith (or other) tart green apples
6 tablespoons sugar
3 cups water
2½ cups all-purpose flour
INSTRUCTIONS
Cut up the apples into chunks and place in a bowl (I leave the skin on but you can peel the apple if you prefer), add in the sugar and ½ cup of the water.
Cover the bowl.
Let it sit for about a week in a warm place in the kitchen, checking on it now and then.
If for some reason the apple has dried out, add in a little more water.
The apple will soften and turn into something that looks like applesauce.
Make sure your sourdough container is well washed.
Add in the flour, the remaining water, and the apple mash.
That’s it.
Set the covered starter in a warm place and now you have a living pet that has to be fed and watered, sometimes every day.
To maintain your sourdough, the general rule is to add in equal weight amounts of flour and water (roughly 1 cup flour and ½ cup water) as you use the sourdough.
If you don’t bake enough to use sourdough every week, then you’ll need to add in, or “feed” the starter with additional flour and water.
You might have to remove a little bit of the old starter to add in new flour and water so you don’t outgrow your container.
If you don’t use your sourdough for an extended period of time, place it into the refrigerator or freezer until ready to reactivate.
NOTES
Makes about 4 cups of starter.

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Dutch Comfort Food: Stamppot - mash potatoes.

Dutch Comfort Food: Stamppot Recipe
Stamppot (English: Mash pot) is a traditional Dutch dish made from a combination of potatoes mashed with one or several other vegetables or fruits.
Recipe for the perfect stamppot.

1½ lb (700 g) potatoes, peeled and cut into large chunks
½ lb (225 g) smoked bacon, diced
2 onions, diced
1 lb (450 g) andijvie*, roughly chopped (there’s no obvious non-Dutch version of andijvie, but kale make a good substitute.
The kale is sautéed with onions and garlic before its mashed with the potatoes.)
1 tablespoon whole-grain mustard
1 large knob butter
1 splash milk
Salt and pepper
½-1 rookworst or other smoked sausage per person (depending how hungry you are!)
Procedure:

Boil the potatoes in salted water in a large pot until cooked through - drain and return to the pot.
While the potatoes are cooking, fry off the bacon and onion in a little oil until lightly browned.

Add the andijvie to the still steaming-hot potatoes and roughly mash everything together – the steam from the potatoes will wilt the greens. (If you are using kale instead, you may want to boil it for a few minutes before adding it to the potatoes as it takes longer to cook.)
Then add in the fried bacon and onions, mustard, butter, milk and a good pinch of salt and pepper to taste.

Cook the rookworst according to the packet instructions and serve with the stamppot. One of the best ways to do it is simply to boil it in its bag with the potatoes!

*Endive is a leaf vegetable belonging to the genus Cichorium, which includes several similar bitter leafed vegetables.
More: DUTCH STAMPPOT - Panning The Globe

Dutch Pea Soup ( the real one: snert).

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