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Dutch Gouda Asparagas Rolls


The interesting aspect of Dutch cookery is its very solid national Netherlands background, overladen by a definite Indonesian spice-veneer. Historically, it is very easy to explain, beca se the Dutch have always possessed a traditional characteristic cuisine, but they also used to own the Dutch East Indies, the Spice Islands—an archipelago now called Indonesia. From there they acquired and brought back the taste for unusual condiments. The Dutch housewife, like the German one, has to cater for hearty appetites. So first of all she specialises in good filling soups—soups which could mean a whole meal for daintier ap¬petites. Fish is plentiful and cheap in Holland and consequently they have quite a few good fish specialities. By grating a little nutmeg into their Fish Cakes, they add a special touch to the ordinary fish cake recipe—a tip well worth accepting. Veal Olives is another national dish which the Dutch housewife prepares with care and love. Most housewives could learn the art of dealing with veal from the Dutch —remember that beating the slices of veal is absolutely essential. A dish of Minced Meat Balls is one of the richest and tastiest one-course meals. This week however, we offer a most interesting recipe combing fish, cheese and asparagas.

GOUDA ASPARAGUS ROLLS
 
4 small plaice or sole fillets
4 oz. grated Gouda cheese
8 cooked asparagus heads
1 tablespoon breadcrumbs
4 large tomatoes
unsalted butter
salt and pepper
1 Ib. cooked rice

Cut the tops off the tomatoes and scoop out the centres. Mix bread¬crumbs with grated cheese, salt and pepper and press inside the tomatoes. Season the fillets, roll each one round two asparagus heads, and stuff these rolls into the tomatoes. Place a knob of butter on top and bake in a slow oven for 30 minutes. Serve hot with boiled rice.
 

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