Frisian food tour through Leeuwarden – part 2

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At the end of March, I was a guest in Leeuwarden with about twenty food bloggers for a Frisian food tour. Here you can read what I experienced in the first part of this food tour, now we continue with part 2:

We had 2 options that afternoon: a visit to Bongastate sheep farm or an excursion to De Duindoorn to get acquainted with the powerberry. I chose the first option and visited the company of farmer Chris who, after a career at the ABN Amro bank, has followed his passion and his heart and is now a sheep farmer. We got a tour in his stables and were allowed to cuddle lambs, really super cute.
friesland 19

friesland 19

friesland 19

 

 

 

 

 

 

 

 

 

 

Part of the sheep’s milk goes to the dairy and with the other part he makes cheese and yogurt himself. We also got to see this process and we were allowed to put sheep’s milk in a bowl (with gloves and hairnet on) and take it with us to make yogurt at home. But what does sheep yogurt actually taste like? I found it super creamy and smooth, not as sour as ‘regular’ yogurt. The Bongastate sheep yogurt can be found at a number of branches of the Spar, Hanos, Jumbo and Poiesz.

friesland 19

friesland 19

friesland 19

Jam session

We concluded the day with a jam session in the kitchen of the Friesland College with 4 top Frisian chefs. But before we got started, we received an explanation from chef Willem Schaafsma, from the restaurant Eindeloos , about preparing bull balls and cow heart. Hmmm, not quite my thing but I didn’t let myself know and tried it anyway. I didn’t think it was bad but the thought that you know what it is kept me from taking another piece. Wild picker John from De Wilde Oogst also gave us a presentation about the use of plants and even weeds in the kitchen. A good example was the wild garlic butter that we were allowed to taste.
friesland 19

friesland 19

friesland 19
Then it worked! Esther from restaurant Tandjong Priok made a salad of cabbage, bean sprouts and cucumber with fresh peanut sauce, served with an Indian potato croquette. Quite spicy but super tasty! Kees Meinderts, sous-chef at Landgoed Lauswolt, got to work with the wild Wadden oysters and turned them into a real work of art. But most of the time I was around Daan Nagelkerke from the restaurant Van Buren(Orange hotel). He made the dessert; a souffle of Frisian sugar bread. Together with Olga, from the blog Team Confetti, I was allowed to brush the souffle trays with butter. In the meantime I have asked Daan for tips because I have not yet managed to make the perfect souffle and of course I will also share these with you:
friesland 19

friesland 19

friesland 19

  1. For perfectly beaten egg whites, use the ratio of half fresh egg whites and half pasteurized egg whites from a pack. Then add the sugar little by little to the egg white while mixing and not all at once.
  2. When greasing, smooth the butter up with the brush, creating a kind of grooves through which the soufle can easily rise (because that’s what we want!).
  3. Use enough butter for greasing. I quote: the fatter, the better.
  4. Sprinkle the trays with a layer of sugar after greasing, do not apply for savory souffles.
  5. Pipe the batter into the containers with a piping bag and run your finger along the edge of the container.
friesland 19

friesland 19

friesland 19
After dinner we received a goodie bag with, among other things, milk and eggs from Boer Bart. Then we got back on the bus to the station. Fortunately, after a sprint, I caught my train to Eindhoven. I went home with a full stomach and a very good feeling. I looked back on a day full of inspiring stories and people, thank you for this nice experience!
I took many of the photos in my blog myself with my iPhone, but I also ‘borrowed’ a few from food photographer Simone from simoneskitchen.nl and Cherrypicker , thank you!
friesland 19

friesland 19

friesland 19

 

 

 

 

 

 

 

 

 

 


Source: Leukerecepten by leukerecepten-nl.
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