It turned into a day with a 'typically Dutch' theme and it was lovely to spend some time with her and catch up with the latest (graduation end of this month!, charity work, jobs and travels).
It just so happened that it was the day of the 'Hollandse Nieuwe' (Holland's New)! This is the term used for the first catch of herring, of the year. Yes people, it is true. We eat raw, 'salted' herring in Holland, usually with raw onion, pickles and accompanied with Jenever (Dutch Gin).Herring info. click here.
Next on the menu were some 'poffertjes' (mini blinis with butter and icing sugar) which went down well. Later, in a trendy café in Leiden (near me) we had some 'bitterballen' (deep fried, meat-ragout balls).
Hollandse Nieuwe in Scheveningen, The Hague.
A whole festival is organised around this event and the first 'tub' of herring is always auctioned for an enormous amount which is given to charity. This year it was sold for € 67.0000,-
Tasha is showing how to eat herring in Holland (the gentleman behind her had about 3, while we were there).
Poffertjes
The garish interior of this 'poffertjes-p(a)lace' is very typical. This is an antique, copper, handmade 'poffertjes-iron'. The copper plate gets heated and the batter gets poured into the little 'dimples'. Once they're done on one side, the cook deftly turns them over with a sharp, two pronged fork.
One of my favourite café-restaurants in Leiden is called 'de Poort'. Part of the ancient gateway to Leiden has been transformed into this modern restaurant, by the water.
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| Tasha admiring the lampshades. |
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| Bitterballen |
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