Hosts: Emi, Cees, Dirk, Rene, Tineke

Photos : Sofiya Mileva

We have been planning this Multi Kulti event for two years and are very happy that we finally did it! We had one afternoon on 16 March 2014 for a deep immersion into the Dutch culture through the kitchen and managed to try hotchpotch, kale purée, gado-gado with peanut sauce, chicken satay with peanut sauce, split pea soup and 6 kinds of amazing pies! Our chefs were Cees, Rene, Dirk and Tineke. After we tried the tasty dishes, we drew a bit with the installation of Reaktiv (presented by Albena and Rene) and appreciated the great photos of the people living in boats in Amsterdam by the Dutch photographer Friso Spoelstra. It turned out there are many Dutch hits and evergreens we’d never guessed were Dutch (probably because they’re in English) so Dirk and Emi did a small quiz with Multi Kulti prizes. It was a great event and we’re extremely thankful to all the volunteers who organized it, cooked and helped in any possible way.

Special thanks to to Bilyana for creating the visions of the event.

Partners of the event:

plus reaktiv-logo-transparent-155px


Split pea soup

Serves 4

250 g. spilt peas (to be found in Bio Shops)
150 g. pork chop
100 g. smoked bacon
250 g. smoked sausage
1 onion
1 leek (medium-sized)
1 potato
100 g. celeriac
1 tablespoon chopped celery
100 g. carrots
black pepper

Wash the split peas thoroughly. Bring them together with the meat and the bacon to boil in a large pot, in about one liter of water. If necessary, take scoop out the foam with a spoon. Let everything boil on a low fire for one or two hours, until the peas are soft (depends on the peas). Stir from time to time to prevent burning. In the meantime, peel the potato and the celery and cut them together with the carrots into small cubes. Cut the onion in small pieces and slice the leek. When the peas are done, take out the meat and the bacon. Take the meat from the bone and cut it into pieces. Cut the bacon into pieces as well. Put them back with the peas and add all the vegetables and the smoked sausage. Leave everything to boil for about half an hour (keep stirring), until the soup gets thick (if it gets to thick, add some water). Turn of the heat, take out the sausage, slice it into pieces and put them back in the soup. Add salt and pepper to taste and a spoonful of celery leafs (cut).

Satay (peanut butter) sauce for chicken skewers

Ingredients for ½ kg. chicken

4 tablespoons peanut butter (no sugar added)
1 onion
2 garlic cloves
½ stock cube dissolved in 100 ml. water
2 tablespoons soya sauce
4 tablespoons sugar
2 teaspoons lemon juice
3 teaspoons sambal sauce (or any other hot sauce)
1 tablespoon ground ginger

Crush the garlic and cut the onion in small pieces and fry them together in a small pot. Turn the heat low and add in small quantities the peanut butter and half of the stock. Stirr continuously while you let the peanut butter melt until the sauce is smooth. Add slowly the remaining stock and the rest of the ingredients (soya sauce, sugar, lemon juice, sambal sauce) and add salt and ginger to taste. If the sauce becomes too thick, add some water. If it is too thin, add some peanut butter. Leave the sauce to cook for a few more minutes until ready to serve.

Apple flan

For the bottom:
300-350 g. flour
100 g. sugar
150 ml. milk
100 g. butter
1-2 eggs
30 g. yeast
vanilla sugar

For the topping:
2-3 sweet apples
3 tablespoons sugar
pinch of cinnamon
1 egg yoke
½ cup of strong cold coffee (optional)
rum flavouring (optional)
vanilla sugar (optional)

Make a well in the centre of the flour and add the sugar and yeast. Melt the butter in the milk, just lukewarm. Slowly add the milk and add the whipped eggs. Mix all the ingredients and knead till you make consistent, not too wet or dry dough. Leave to rest for 30 min and in-between prepare the topping. Knead again and roll out to max 0.5 cm dough sheet width. Put the rolled out dough into a buttered baking form, 30 cm wide, and widen the dough at the edges. Add two layers of apples (sliced), mixed with a bit of sugar, cinnamon, and rum flavouring. You can sprinkle with raisins or ground dried apricots. On top, decorate crosswise with thin strips of dough and moisten the dough that is still visible with whipped egg yoke, coffee and a touch of vanilla sugar for decoration. Put in the oven at 175 C for 35 to 45 min. until the dough turns light brown.