Good evening, Raffies!
The great weather is sticking with us and we are going to the Netherlands – well, we are actually already in the Netherlands, but details..
The dish we are going to make is a traditional recipe, which is falling a bit into oblivion.
We actually talked about Dutch dishes that were dying out in our Dutch class. That is were I knew I had to dig deeper.
Hete Bliksem is a typical dish for the region of the river Rhine. It was common in Germany in Nordrhein-Westfalen and in the Rheinland. You still find it in Saxony, but like in the Netherlands, it is also being slowly forgotten in Germany. The German name “Himmel und Erde” (sky and earth) define the apples hanging in the trees and the potatoes in the ground, often called Erdäpfel (appel of the earth) or aardappel in Dutch.
The recipe is quite heavy for the 32° C, but here it goes:
300 g minced meat
400 g potatoes
300 g apple sauce
1 apple, sliced
1 shallot, chopped
Peel the potatoes and cut them into pieces. Boil the potatoes in hot water. Drain and mash them with some milk, butter, pepper and salt.
In a pan, fry the shallot in butter, add the minced meat and fry until done.
Preheat the oven on 160° C. In a buttered form, spread the apple sauce at the bottom. Add the minced meat over it and cover with the mashed potatoes.
Place the apple slices on top and add some butter to the top. Bake for 15 minutes, until golden brown.
I must say that I was skeptical about mixing apple sauce with meat, but the result was really nice. Of course, it would have been better to enjoy on a cold winter night.