Varkenshaas en Pijnboompitten in Filodeeg


Bashed Neeps

This can be any combination of mashed root vegetables, but most particularly carrots and turnips. Take equal amounts of each vegetable and boil until tender. Mash as you would potatoes, adding butter and such seasonings as you desire: honey, cardamom, caraway, cinnamon.

Credits: Known World Handbook

Young Vegetables

  • 1 lb assorted young vegetables, such as peas, carrots, strin beans, cauliflower, etc.
  • salt
  • 2 T butter
  • 1 T parsley, chopped
  • 1/4 t pepper
  • 1 T flour
  • 1 C water

Wash vegetables and cook in just enough salted water to cover, but do not let it evaporate. When done, drain and save water, tumble vegetables in butter and sprinkle with parsley and pepper. Prepare sauce with butter, flour, and water.

Credits: German Cooker


Franse Mosselen


Wortelstamppot en Snelle Runderstoof


Carrot Cake

  • 2 C flour
  • 2 t baking soda
  • 2 t baking powder
  • 1/2 t salt
  • 3 t cinnamon
  • 1 t nutmeg
  • 4 eggs
  • 1 1/4 C vegetable oil
  • 1 C sugar
  • 1 C brown sugar, packed
  • 2 t vanilla
  • 3 C shredded or grated carrots

Preheat oven to 160C. Grease a 9×13″ cake pan, or two 9″ pans. Mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In separate bowl, beat together eggs, oil, brown sugar, white sugar, and vanilla. Mix the flour mixture in with the egg mixture. Mix carrots in thoroughly.

Pour batter into pan and bake 45-50 min. or until a toothpick inserted comes out clean. Cool thoroughly before frosting (with cream cheese frosting).

Credits: Adapted from

2014-03-09: We had some carrots getting old, so I decided to try a carrot cake recipe, since it’s basically Joel’s favorite type of cake and I’ve never made it. Cake was good. Cream cheese frosting with 20% speisequark substituted for the cream cheese was a bit failure:


Cazuela de Pollo


Pompoensoep met Sherry


Gevulde Groentesoep

  • 3 T olive oil
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 1/2 stalk celery, chopped
  • 400 g carrots, in slices
  • 1 l chicken broth
  • 1 T dried rosemary
  • 450 g potato dumplings
  • 4 bratwurst, in slices

Heat 2 T oil in a soup pan,and cook the onion until golden brown. Add the garlic and cook for a minute, and then add the celery and carrots.

Add the broth and rosemary to the vegetables. Bring it to a boil and cook for 15 min. Add the dumplings for the last 5 minutes.

In a frying pan, heat the remaining T of oil and fry the bratwurst slices 15-20 minutes. Remove from pan and drain. Season the soup with salt and pepper. Pour the soup into bowls and add the bratwurst.

Credits: Aller Hande


Chinese Loempia