The Dutchies LOVE their desserts. When in Holland, they serve dessert immediately after dinner, and it is commonly either custard, yoghurt or Griesmeel pap. They call this pudding Griesmeel (sounds like Grease-may-el) and it is basically a semolina and almond pudding. Whenever I have been to Holland I seek it out over all other desserts….

Ingredients

I love knowing what is in my food, especially sausages. I have made pork sausages here, but you can use chicken, lamb, beef, goat, what ever you can find! Sausages are a great way to use the whole of an animal, bits and pieces that may not be perfect for other uses. Also, sausages need…

Time: Takes an 1.5 hours Ingredients 2 cups (250g) plain flour 2 cups (335g) semolina

This is Opa’s recipe from the ‘Bakkerij de Greef’ in Zutphen, The Netherlands.

Another spicy recipe from the blister-in-law. I made this with the cherry plums I picked from Jenny. Ingredients 2 tablespoons finely chopped fresh ginger

Ingredients 125g butter 3 tblspns golden syrup 1/2 cup sugar (I use raw) Grated lemon rind from 1 whole lemon 2 heaped teaspoons ground ginger (I add even more) 1/2 teaspoon bi-carb soda

Ingredients 1 heaped tablespoon cloves 1 heaped tablespoon black peppercorns 2 heaped tablespoons whole allspice 1 bay leaf 5kg chopped tomatoes, roughly chopped 6 cloves garlic, roughly chopped 1 tablespoon ground ginger 1/2 teaspoon cayenne pepper 30g salt 600ml white-wine vinegar (we didn’t have any and just used white vinegar) 1kg white sugar (you can…