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Although the Dutch province of Flevoland was created less than 50 years ago, it still boasts a distinctive culinary tradition all of its own. And whilst most typical Flevoland dishes tend to hail from Urk and Schokland – two ancient islands that were “annexed” when the three provinces of Oostelijk Flevoland, Zuidelijk Flevoland and de Noordoostpolder were reclaimed to form the single province of Flevoland – a new generation of Flevolanders regularly introduce contemporary Flevoland recipes and products for you to enjoy.
500 grams of elderberries
Approx. 250 grams of cane sugar
First remove the elderberries from their stalks and rinse under cold water. Without removing any of the excess water, pop the elderberries into a large saucepan and bring to the boil. Now simmer on a low heat until the elderberries begin to thicken. Next sieve the contents of the saucepan and collect the resulting juice in a fresh pan. Bring back to the boil before adding in the cane sugar (one part juice to one part sugar). Leave to simmer on a low heat, taking care to regularly stir, until it forms a syrup-like consistency. Delicious mixed into yoghurts and vla (Dutch custard pudding), as a topping for ice cream, desserts and pancakes, or for use as a refreshing cordial.
Warme alcoholvrije appelwijn (warm alcohol-free cider)
First wash the lemon and cut in half. Next pop the zest of one half, together with the apple juice, sugar, cloves and cinnamon stick, into a saucepan and bring to the boil. Leave to simmer briefly on a low heat before removing the lemon peel, cloves and cinnamon stick. Lastly stir in the lemon juice and pour the cider into four mugs or heatproof glasses.
Schokker moppen (typical biscuits from Flevoland)
First preheat your oven to 200 C. Next mix the butter, sugar, flour, spices and baking powder together in a mixing bowl and knead into a firm dough. Now roll the dough into a sausage shape (with the approximate diameter of a 2 euro coin) and cut into slices of around 1 cm thick. Line a baking tray with baking paper and then place the slices onto the paper (taking care to leave a 2 cm gap between each). Next break the egg into a bowl, beat thoroughly and use to brush the tops of the biscuits. Lastly place the Schokker moppen into your oven and bake for about 20 minutes or until golden brown. Perfect with a warm cup of alcohol-free cider!
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