Current porridge Groningen-style

Groningse krentenbrij

500 grams / 1 lbs. 1 oz. non-hulled barley
250 grams / 9 oz. currants
250 grams / 9 oz. raisins
3 tbsp brown sugar
dash vinegar
salt

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Drenthe-style waffles

Spekkendikken

500 grams / 2.2 lbs flour
25 grams /1 oz. yeast
salt
½ liter / 2 cups milk
350 grams / 13 oz sliced pancetta (rolled Italian bacon)

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Zeeland omelet

Zeeuwse omelet

4 eggs
3 tbsp milk
pepper and salt
100 grams / 4 oz butter
220 grams / ½ lb peeled shrimps
220 grams / ½ lb oyster mushrooms

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Hypocras - mulled wine

Bruidstranen

500 grams / 2lb 2oz. Sugar
2 lemons
2 tsp cinnamon
4 cloves
2 pieces of mace
6 white pepper corns
1 tsp coriander
5 oranges
1 tart apple such as ‘goudrenet’
½ liter / 2 cups / 1 pint milk
2 litres / 2 qts red or white wine

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Buttermilk porridge with barley

Supengrottenbrij - Karnemelksepap met grutten

100 grams/4 oz barley or grits
1 litre buttermilk
salt
Dutch syrup (stroop) or molasses or brown sugar
(250 grams / 9 oz dried figs)

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Apple beignets

Appelflappen

for 15 ‘flappen’

125 grams / 5 oz. sifted self-rising flour
1.5 deciliter / ½ bottle (dark) beer
1 egg yolk
1 egg white
3 grams / ¼ tsp salt
3 large tart apples
1 tbsl vegetable oil
oil for deep-frying

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Omelet roll-ups with spinach

Eierrolletjes met spinazievulling

750 grams / 1 lb 11 oz fresh spinach
125 grams / 5 oz. light cream cheese
8 tbsp grated parmesan cheese
salt and pepper
nutmeg
4 eggs
1 tbsp olive oil

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Crepes with salmon

Flensjes met zalm

for the (approx. 18) crepes:
3 eggs
pinch of salt
125 grams/5 oz flour
¼ liter/1 cup milk

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Groningen breakfast cake

Groninger koek

250 gram/10oz. Self rising flour
100 grams/4oz. Currants
100 grams/4oz. Raisins
125 ml/ cup tea
175 grams/7oz. brown sugar
150ml/cup milk
1 tsp ‘speculaaskruiden’* or ‘koekkruiden’*
½tsp ground clove (omit when using koekkruiden)
½tsp ground nutmeg (omit when using koekkruiden)
1 tsp cinnamon (omit when using koekkruiden)
3 tbsp ‘stroop’ or molasses;
salt

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Buttermilk porridge

Karnemelksepap

1 litre buttermilk
60 grams flour
molasses or ‘stroop’
salt

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Three in the pan

Drie-in-de-pan

250 grams flour
1 tsp salt
2/3 package ready-made yeast
300 ml milk
1 tsp sugar
50 grams raisins
50 grams currants
lemon rind
1 small tart apple
margarine

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Friar’s pancake Hoorn-style

Hoornse broeder

300 grams flour
salt
20 grams yeast
¼ liter milk
2 eggs
cinnamon
75 grams currants
75 grams raisins
25 grams candied peel
2 tbsp vegetable oil

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French Toast the Dutch Way

Wentelteefjes

8 slices of day-old white bread
2 eggs
¼ liter lukewarm milk
40 gram butter or margarine
2 tbsp icing sugar
1 tsp cinnamon
salt

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Pancakes with sausage

Worstpannenkoek

500 whole wheat flour
2 eggs
30 grams yeast
1 tsp sugar
1 litre milk
1 tsp salt
2 tbsp butter or margarine
350 grams ‘rookworst’, or farmers' sausage molasses or Dutch stroop.

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Brandied Raisins

Boerenjongens

500 grams raisins
500 ml water
300 grams sugar
piece of cinnamon stick
1 liter brandy
canning jar(s) or other stoppered bottle(s)

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Buttermilk Porridge

1 liter buttermilk
60 grams flour
molasses or ‘stroop’
salt

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Dutch eggnog

Advocaat

10 egg yolks
pinch of salt
275 grams / 10 oz. sugar
1½ tsp vanilla essence
400 ml / 1 2/3 cup brandy

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