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Comenius. Tenerife October 8 till October 12 2011. Hollands favoured diner: Hutspot. Main meal. History of Hutspot. Hutspot has a long traditional history of Dutch cuisine. According to legend, the recipe came from the

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Comenius

Tenerife

October 8 tillOctober 12

2011


Hollands favoured diner:Hutspot

Mainmeal


History of Hutspot

  • Hutspot has a long traditional history of

    Dutch cuisine.

  • According to legend, the recipe came from the

    cooked bits of potato left behind by hastily departing Spanish soldiers during their Siege of Leiden in 1574 during the Eighty Year's War, when the liberators breached the dikes of the lower lying polders surrounding the city. This flooded all the fields around the city with around a foot of water. As there were few, if any, high points, the Spanish soldiers camping in the fields were essentially flushed out.

  • The anniversary of this event, known as LeidensOntzet, is still celebrated every October 3 in Leiden and by Dutch expatriates the world over. Traditionally, the celebration includes consumption of a lot of "Hutspot met klapstuk/stooflap" (Hotchpotch with chuck roast/beef shoulder chops).

  • In the nextslidesyouget to know more ingredients of thisdish.


Class 6 A of the primary school St. Willibrordus is ready to give a hand.

WilliSt


Hutspot

Youneedpotatoes …

Lots of potatoes …


Howmany?

Peeling potatoes is a tough job.

How does it look?


Wichvegetable do we alsoneed?


Why all thosetears?


Onions!

Everyone is sad…


We needcarrots!


Peel and makelittlepieces.


Use a knifeor …

Use a machine

fromgrandmother.

How does itwork???


Potatoes, carrots and onions in the pan.

  • Add salt as youwish.

Addsome water and cookthem all together.

After 20 minutesitsdone.


Butter and milk


STAMP!stamp!STAMP!


Jamie enjoysher meal.


The maindish is ready.

“Enjoyyour diner!”

In dutch:

“Smakelijk eten!”


Cas loves hutspot withsausage…

Knife and spoon.

Pfff…. a hot meal.


Hutspot

Ingrediëntsfor 4 persons:

  • 2 kg. potatoes

  • 2 or 3 big onions

  • 1 kg. carrots

  • 300 ml. milk

  • Butter

  • A teaspoonnutmeg

  • Salt and pepper


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