In article >, Arri London >
wrote:

> Miche wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
> > > Miche wrote:
> > > >
> > > > In article >, Arri London >
> > > > wrote:
> > > >
> > > > > Miche wrote:
> >
> > > >
> > > > The gov't wanted immigrants after WWII so encouraged the Dutch to come
> > > > as they were the "right sort" *cough*white*cough*
> > >
> > > LOL! Isn't it always like that. Plus we are so very good at flood
> > > control (since the 50s at any rate...) Turns out that my family had the
> > > option of going to NZ or Oz, but apparently my father thought that was
> > > too 'foreign' for him. Shame; could have had all that great lamb all
> > > those years.
> >
> > Dang! He should've come.
>
> That's what I said after my mother 'confessed' last week LOL. He'd
> already had to leave his homeland to move to the Netherlands. So what's
> wrong with foreign after that

Well quite.

NZ in the '50s would have been quite different, though -- nobody here
knew how to make coffee.
>
> >
> > > > > Do you like saucijzen brotjes?
> > > >
> > > > Don't think I've ever had 'em.
> > >
> > > Related to UK sausage rolls, but with better sausage and better pastry.
> > > Of course with a wheat sensitivity won't do you much good.
> >
> > Well not now but if I'd known about them when I was younger I'd probably
> > have liked them. My family wasn't big into "foreign muck" though, until
> > Dad started experimenting with Chinese food when I was a teenager.
>
> Common enough in many cultures. So what do you make pastry with, if you
> make pastry that is?

Spelt flour, mostly. Behaves and tastes almost identical to wheat but
requires less moisture.

[Appelflappen]

> > They were a special treat, I only ate them on New Year's Day when Oma
> > and Opa and Tante Betty (Bettina) and the cousins came out to our big
> > family picnic.
>
> Can be eaten any time of the year. Really nice when the apples are
> freshly harvested though.
>
> Try this, but I have no idea what you can use instead of wheat flour.
> Rice flour won't do it; BTDT and it wasn't pretty...
>
> Appelflappen
> (from 'Het Winter Koek Book') my translation
>
> 4 large apples
> lemon juice
> 125 g flour
> 1 teaspoon baking powder
> pinch of salt
> 2 dl milk
> oil for frying/baking
> icing/confectioner's sugar (or anything else you like on you pancakes)
>
> Peel and core the apples. Slice about 1 cm thick. Sprinkle with lemon
> juice to prevent discolouration.
>
> Mix the flour, baking powder and salt in a large bowl. Add the milk
> gradually, stirring to form a smooth batter. Heat the oil in a suitable
> frying pan. Add the sliced apples to the batter and fry/bake until the
> pancakes are brown and done.
>
> Eet smakelijk!

Oooh fabulous. Thank you!

Miche

--
Electricians do it in three phases