Dutch oven art Newsletter “Down memory lane the culinary way.” Volume 1– issue 9; NOVEMBER 01—09, 2013
Lets take the Hunebedden “highway”! Inside this issue: Drenthe; Assen & hunebed D16 1 DRENTHE Drenthe hunebedden “highway!” & beet 2 Drenthe is a province of the Netherlands, casserole with lean ground beef located in the north-east of the country. Roden; hunebed D1 & roast pork The capital city is Assen. It is bordered by 3 Overijssel to the south, Friesland to the with juniper berries and bay leaves west, Groningen to the north, and Germany TYNAARLO; hunebed D6 & Savoy cab- 4 to the east. bage salad Kids corner & brown bean pie 5 Bartje! & Bartjes brown bean stew 6 Special thanks to… 7 ASSEN Assen (Dutch: June the [ˈɑ.sə(n)] Dutch TT is run. a barren peat area, which also hap- archaeologist Van Giffen ( listen)) is a pened to flood from time to time, a History Hunebed D16 replaced all 9 capstones on municipality better location had to be found. A their uprights again. D16 lies The history and a city in better and especially dryer spot for @ balloo just north of the small but of the capi- the north- the Cistercian beautiful nature reserve tal of D16, Balloo near Rolde eastern Nether- convent was Kampsheide. Here you can Drenthe can be traced back to at lands, and is the found in an area D16 is a real nice Dolmen find many tumuli, barrows least 1258, when a new location had capital of the known as Wit- and from the iron- and bronze to be found for the Maria in Campis province of Dren- ten, where at with age. In the west it borders convent, which had originally been the. It received the time only a 9 on the Drentse A, one of the built near Coevorden as a penalty for city rights in 1809. few farms were located. Around it cap- many meandering brooks in the slaughter in 1227 of the army of Assen's main claim were village communities like Drenthe. D16 lies on a dirt the Bishop of Utrecht at the hands of to fame is the TT Deurze, Witten en Peelo. The latter road, not far from the paved Drenthe's peas- Circuit Assen the has a history which goes back to the stones quit big. All side- and road between Loon and ants, in what has motorcycle racing times from when Dolmens were endstones are present and Balloo. There are no parking come to be known circuit, where on the last Saturday in built, but is presently situated be- so are the 2 passage side- facilities. as the Battle of tween two new districts of Assen. stones and their capstone. Ane – a battle, incidentally, in which The "relocated" convent probably Maybe the 2 boulders near the bishop was killed. His successor was erected in the 1260s, and over the grave are the remains of ordered the convent to be built as a the centuries Assen developed a ring of kerbstones. In 1987 penalty. As this convent was located in around it. Drenthe Hunebedden “HIGHWAY” glaciers, all the way to Drenthe. Our prehistoric ances- each. tors used the dolmens as tombstones for their dead. The Hunebed Centre In the Hunebed Centre in Borger, thanks to film, multime- Learn more about the dia and life-sized maquettes, you can relive the times of history of and climb the mysterious prehistoric builders of the dolmen. The into the amazing Hunebed Centre lies next to the biggest dolmen in the passage graves in Drenthe. The Borger Hunebed Centre Netherlands. will inform you about the rich history of the tribes and There are dolmens some 15 km from Center Parcs Hut- graves for just a few Euros. The Hunebed Centre is locat- tenheugte, and the ed in a beautiful, natural environment, so the best way to Hunebed centre lies discover many Near to Center Parcs Huttenheugte lies the 'Hunebedden some 35 km away. „hunebedden‟ and enjoy the province of Drenthe Highway'. The Highway snakes its way across the prov- The „hunebedden‟ or is by bike. ince of Drenthe, and is full of so-called „dolmens‟ or passage graves are an 'megalithic tombs'. These are impressive, silent and emblem of the prov- ancient remants of the people who lived in the Nether- ince of Drenthe. They were created by peasant tribes lands some five thousand years earlier. 5000 years ago. 54 of these graves have stood the The enormous boulders originate from Sweden and test of time. Each passage grave is a tomb made from Finland. During the ice age, they drifted, via enormous enormous, solid stones. The stones were left behind after the penultimate ice age and weigh up to 40 tons
Beet Casserole with Lean wash the potatoes and pan prepare the lean Ground Beef cut in sm{ll equ{l piec- ground beef; cook for es. Boil till cooked, 20 {bout 5 minutes or till Yield 4 minutes. When you use nice and brown. Strain 1 kg/2.2 Lb. potatoes fresh beets, rinse the beets and pour on the bottom under cold running wa- of the with butter 500 g/18 oz. beets (or ter add in a pan cover creased casserole dish, one large jar 500 g) with water and bring to add s{lt and pepper to 75 g/2.5 oz. butter a boil, turn down the taste. Set aside, strain 2 onions, sm{ll dice heat and let simmer for the potatoes and puree 15-20 minutes. T{ke the them with the milk, ½ Tbsp. /7.5 ml dried pan of the stove strain mustard, butter, s{lt and thyme the beets, let cool down pepper to taste. Divide 500 g/18 oz. lean for a bit. Peel and slice the beets over the lean ground beef when the beets when ground beef into the cas- they are cool enough to serole dish and cover 150 ml/ ¾ cup milk handle. In a sauté pan with the mashed pota- 2 Tbsp. /30 ml mustard melt the butter and sau- toes. B{ke in the oven for té the onions till golden 25-30 minutes. 1 (approximately 3 li- brown. Add the beet ters) large casserole dish, slices and dried greased thyme. Cover and let simmer for 5 minutes. Add s{lt and pepper to Pre-heat the oven taste. In a different 200˚C/390˚F. Peel and Roast Pork with juniper juniper berries and tie berries and bay leaves with string to secure. Yield 6 Rub the skin with the oil and then rub in with 1 kg/2 ½ Lb. boned leg plently of s{lt. Roast the of pork pork for 20 minutes per 5 fresh bay leaves 450 g/1 Lb. plus an extra 20 minutes. 6 whole juniper berries Remove the pork from 1 Tbsp./15 ml Olive oil the oven and leave to TT s{lt and fresh ground rest for {bout 10 black pepper minutes before carving, then serve immidiately. Serve with roasted Preheat the oven to 180 potatoes and a s{lad. degrees C/350 degrees F. Open out the pork and season with plenty of s{lt and HUNEBED [D1] @ black pepper. steenbergen Lay the bay leaves on the pork and sprinkle D1, Steenbergen (near Roden) over the juniper berries. Carefully roll The numbering of the hunebeds (D1, up the pork to enclose D2, etc.) was made by the late professor Van Giffen, an archaeolo- the bay leaves and gist of the Groningen University, who dedicated his career to make a comprehensive survey of all prehistoric monuments in the northern part of the country. The "D" stands for Drenthe and he numbered the hunebeds from north to south. The most northern, D1, is of medi- um size and situated near the village of Roden. It lies in an attractive scenery, on the slope of a small sand hill. It is pretty complete: all 6 capstones and 14 side- and endstones are present. Even the en- trance with 4 passage sidestones and one capstone is complete. RODEN At the time of the survey in 1918, D1 was a ruin. All capstones were fallen off and one capstone was broken into 5 pieces. Van Giffen cemented them together, erected tumbled sidestones and lifted the capstones onto their original position again. In March 1997 D1 was severely damaged by arson. The second capstone was split into pieces by the fire. At first sight the damage seemed to be unrepair- able but after an investigation by experts an attempt to glue the parts together again was successful.
Roden is a town in the Dutch province of Drenthe. It is located in the municipality of Noordenveld, about 16 (10 miles) km southeast of Groning- en. Roden has 15.000 citizens.
Roden was a separate municipality until 1998, before it merged into the municipality of Noordenveld, during the last mu- nicipal reorganisations. HUNEBED [D6] @ TYNAARLO Hunebed D6 bij Tynaarlo A mini hunebed but very well preserved with all boulders just in place: 3 capstones, 6 sidestones and 2 endstones. A cute little hunebed on its own quiet ground but close to the busy road to Zuidlaren and the railroad Assen - Groningen. Investigations by Prof. Van Giffen in the fifties proved the former existence of another 4 hunebeds in the neighbor- hood. He found an abundance of artifacts (potsherds, axes, beads, etc.), exhibited now in the Drents Museum in Assen.
TYNAARLO Tynaarlo (About this sound pronunciation (help·info)) is a municipality in the northeastern Netherlands. Though located in the province of Drenthe, many of its communities serve as sub- urbs of the neighbouring city of Groningen, capital of the prov- ince of the same name.
Savoy C{bbage S{lad shred finely. Yield 4 Blanch the c{bbage for 1 minute in boiling
water, drain and re- 1 sm{ll savoy c{bbage fresh under cold run- ning water. Drain 50 g/1.8 oz. pine nuts thoroughly and cool. (or cheaper option) Put the c{bbage and Dressing: pine nuts in a bowl. 1/4 cup/60 ml olive For the dressing, oil whisk together {ll the other ingredients. 2Tbsp./30 ml wine Pour over the s{lad, vinegar toss and serve. 1/4 tsp./1 ml paprika 2 tsp./5 ml soft brown sugar TT s{lt and pepper 1 sm{ll package of Noodles (option{l)
Remove the large cen- tr{l st{lks from the c{bbage leaves, then Savory brown and the mush- bean pie rooms, stir well and let simmer Yield 4 for 10 minutes. 8 sheets of puff Stir frequently. pastry T{ke of heat and set aside to cool 250 g/8.8 oz. down. Line up the mushrooms, sliced pie pan with the 3 onions, chopped puff pastry, edges 3 green onions first, work you way down to the 200 g/7 oz. Ba- bottom. Press con, cubed slightly. Brush the 250 g/8.8 oz. edges with a little Lean ground beef water. Pour the meat filling into 3 stock cubes, beef the pie shell, and flavoured in a bowl crack 200 g/7 oz. brown the eggs, gently beans, wish till foamy, pour it over the 3 eggs meat mixture in 100 g/3.5 oz. the pie, sprinkle Shredded cheese with shredded cheese and deco- Parchment paper rate the pie with Pie pan 26 strips cut from the cm/10” in diam- remaining puff eter pastry. B{ke the pie in 45 Preheat the oven minutes, till egg to 210 degrees custard has C/410 degrees F. properly set and Grease the pie pan crust is golden with butter. Sauté brown. the bacon, peel Serve and chop the on- with a ion, cut the green s{lad. onion and slice the mushrooms. Add the lean Reheat in the ov- ground beef to the en: 200 degrees sautéed bacon, C/392 degrees F keep stirring till for 10-15 beef is cooked add minutes. the onions, green onions, stock cu- bes, brown beans Bartje Bartels is the main character in a series of Dutch books written by Anne de Vries at the begin- ning of the 20th century. The stories are about a boy who grows up in a poor family in the countryside in Drenthe in the north-east of the Netherlands.
The author Anne de Vries is male. The name “Anne”, although usually a girl's name, can also be used as a boy‟s name in Dutch, especially in the north where Frisian is spoken. It is pronounced “Oa-ne”.
Bartje (pronounce: “BAR-che”) is a boy whose father is a poor farmer. His parents expect him to be- come a farmer like his father, but Bartje has other ideas. Bartje starts work as an apprentice, but then his mother dies and he has to look after his younger brothers and sisters.
The most famous quotation from the Bartje books come in the story in which the family are sitting down to a meal. They are going to eat brown beans. Bartje hates brown beans and pulls his empty plate away when his mother wants to give him some. He refuses to say grace (to say a prayer to thank God for the food they are about to eat) and he says: Ik bid nie veur bruune boon'n (in modern Dutch: Ik bid niet voor bruine bonen, meaning: I don‟t pray for brown beans). His parents are shocked and he gets into big trouble.
Bartje has become a much-loved symbol for the province of Drenthe. The stories were made into a television series which was shown in 1972 and repeated in 2004. The film had Dutch subtitles because the actors were speaking in Drenthe dialect.
There is a statue to Bartje in the town of Assen.
Bartjes Brown Beans Yield 4 800 g/28.2 oz. brown beans 1/2—1jar pasta sauce 150 g/5.3 oz. corn 250 g/8.8 oz. bacon, diced 1 onion, chopped Sauté the bacon and the onion. Add the brown beans and the pasta sauce, heat till warm. Special Thanks to:
www.ah.nl/allerhande/recepten
Google, Google Images and Wikipedia
De ANWB reisgids/travel guide ;P
www.healthcanada.gc.ca/foodguide
www.katinkafotoblog.wordpress.com
www.hunebedden.nl
wwwhunebedden.nl/d16eng.htm
www.hunnebeddenwijzer.nl
www.holland.com
www.vvv.nl
www.proef.drenthe.nl
www.detuinenvanweldadigheid.nl
www.smulweb.nl
www.hotspotholland.nl
www.assen.nl
www.hunebedcentrum.eu/en/
www.rtvdrenthe.nl/nieuws/lekkerste-bruine-bonen-recepten
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