Hangover cure

IMG_20151212_092045[1]Well not really, and not really a recipe, but it certainly helps you feel more human.  It’s another Dutch speciality, uitsmijter, which literally means “thrower-out”, or bouncer.  It’s traditionally served at the very end of a party as an untypically Dutch way of being polite and telling people to go home.

You will need:

  • Some nice sliced bread – typically white sliced but I like Vogel‘s sunflower & barley bread
  • Eggs – usually 2 per person, but depends on the size of your bread
  • A slice of ham
  • A slice of Gouda cheese (any hard cheese will do, including Cheddar or Edam, but young Gouda is the more authentic choice)
  • A bit of butter
  • A dessertspoonful of vegetable oil in a non-stick frying pan

Heat up the frying pan with the oil in it.  Lay the bread on a plate – you can butter it but it’s not usual to do this in Holland, that would be a bit too profligate…  Put the ham on the bread first, then the slice of cheese. It has to be this way round so that the hot egg can melt the cheese a bit.  Crack the eggs into the frying pan and let them cook until they go brown and frilly round the edge.  You can baste the yolks with the oil to get them to set slightly.  When they are done to your satisfaction, lift them out of the pan with a fish slice and drain them on some kitchen paper before placing on the cheese/ham/bread you’ve already prepared.  This is best accompanied by a large mug of koffie verkeerd and two paracetamol.

microwave meringues

I’m never buying meringues again.  Five minutes in the kitchen produced a whole load of these.

  • The white of one medium egg
  • 250-300g icing sugar

Put the white of egg in a medium sized bowl and mix in about about 250g icing sugar. I didn’t even bother sifting it. Mix it well until it forms a firm, pliable dough that’s not sticky, a bit like fondant icing.  You may need more than 250g of icing sugar – depends on the size of the egg. Break off walnut-sized pieces, roll them briefly in your hand until they are more or less spherical, and place 3 or 4 of the balls on a piece of kitchen paper on a cold plate. Make sure they are well separated or they’ll expand and merge into one big meringue… Put in the microwave and cook on full power for about 1 – 1.5 minutes depending on the power of your microwave (ours is 900W and it took them just over a minute). Take them out of the microwave and put them on a cake rack to cool and dry out. Continue cooking them 3 or 4 at a time. One egg white made about 12 meringues.   They are less robust than shop-bought meringue nests and break very easily – which makes them ideal for Eton mess!