Limburg pie and Bosche buns
She once came home with him, a real Brabander. And from that day on we spoke Dutch when he was there. At least we tried. Not her, she kept speaking dialect when we were there. And after 'trial and error' he learned to understand our dialect. And if he ever speaks a word of dialect, you can hear that he is not a Limburger. And the same is true with pastries.
Max is coming to stay and he would like to bake a Limburg pie, because you don't get one like that in Brabant. Dymphy has bought one before, from them in Brabant, but it doesn't taste like it does in Limburg. Much less tasty.
And so I get to work with Max over the weekend. He chooses the variant with crumbs and because he likes apple so much and Jesse cherries, we make two different halves.
Because Jos likes Bosche buns so much, not just any puff, but the real one, Max brings a real Bosche bun. The funny thing is that wherever you buy a choux with chocolate (moorkop, but I'm not allowed to use that word anymore), it never tastes like the real Bosche bun from Brabant. And so every region has its own delicacies.
Actually, that is also the case in the brocante world.
French antiques look very different from German and Dutch antiques are very different again. It doesn't really matter to me, I don't care where it comes from, I like it or not. I think a Swedish folding desk is very beautiful, but I also think a French jewelry box is beautiful, there are no more beautiful poems than the German and old Dutch cookie boards...
But I digress again.
Max and I baked deliciously together and Jos enjoyed his Bosche bun. Of course, the pie went home with Max.
It is truly a vintage recipe that is perhaps 80 years old. I learned to bake real Limburg pie from my mother-in-law. And still when I bake her pie I think of her statement 'thin with leather and thick with grease'.
Tomorrow I will put the recipe for the Limburg pie and the crumbs on my website under the heading 'cooking and baking'.
Worth trying it out. But I don't know if it will be just as tasty if you live in another province, I think there should also be a portion of Limburg love with a 'soft g' in it...
Max is coming to stay and he would like to bake a Limburg pie, because you don't get one like that in Brabant. Dymphy has bought one before, from them in Brabant, but it doesn't taste like it does in Limburg. Much less tasty.
And so I get to work with Max over the weekend. He chooses the variant with crumbs and because he likes apple so much and Jesse cherries, we make two different halves.
Because Jos likes Bosche buns so much, not just any puff, but the real one, Max brings a real Bosche bun. The funny thing is that wherever you buy a choux with chocolate (moorkop, but I'm not allowed to use that word anymore), it never tastes like the real Bosche bun from Brabant. And so every region has its own delicacies.
Actually, that is also the case in the brocante world.
French antiques look very different from German and Dutch antiques are very different again. It doesn't really matter to me, I don't care where it comes from, I like it or not. I think a Swedish folding desk is very beautiful, but I also think a French jewelry box is beautiful, there are no more beautiful poems than the German and old Dutch cookie boards...
But I digress again.
Max and I baked deliciously together and Jos enjoyed his Bosche bun. Of course, the pie went home with Max.
It is truly a vintage recipe that is perhaps 80 years old. I learned to bake real Limburg pie from my mother-in-law. And still when I bake her pie I think of her statement 'thin with leather and thick with grease'.
Tomorrow I will put the recipe for the Limburg pie and the crumbs on my website under the heading 'cooking and baking'.
Worth trying it out. But I don't know if it will be just as tasty if you live in another province, I think there should also be a portion of Limburg love with a 'soft g' in it...