Some recipes are already years old and tastes perhaps precisely because of the nostalgia as well. NU.nl asks ordinary people to special recipes from their family. This week tells Anneliese Vonk (60) about the stew of her now deceased husband Theo.
Spark was 35 years, married to a chef, so she never had to cook. According to him, could they also not at all. They ran in a total of three restaurants, which Theo chef was, and Anneliese hostess.
“We had our own pigs, a vegetable garden and a greenhouse. I made it sometimes things, like jam, but Theo stood behind the pots and pans.”
In 2011, it was at Theo advanced, metastasized cholangiocarcinoma diagnosed and they decided the doors of their restaurant to close. He came the sickness is not over. “After his death came the family to me to bring food, because they knew that I could not cook. My sister gave me a stoofschoteltje and said that rice had. Then I thought: “I can not make. I felt so stupid.”
‘Troosteten’ for a large group
One of the first recipes that Spark was, it was Theo’s stew. There, everyone was always mad at, she says. “I did it with his notes and with what I knew of how he did it. In my kitchen I had a picture of him standing, and if I no longer knew how I had to go, I looked at him.”
The stew is for Spark really troosteten. Not only because the spicy food is, but also because, due to the large amount of meat immediately for a large group of people. “Together with them, I’m going to be at the table and my lives to share, then I taste just gratitude.”
Ingredients (for eight people)
- 2 pounds runderstoofvlees
- 2 onions
- 4 dl of full red wine
- 4 dl runderboullion
- 3 bay leaves
- 10 juniper berries
- Pepper and salt
- 1 tsp ketoembar, djahé and djintan (cumin)
- Olive oil
- 1 can of tomato paste
Method of preparation
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