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    Jenny Thetford
    Wed Dec 28, 2005 11:58 pm
    Newbie "Fry Cook" Poster
    My family emigrated to Australia from Epe, Geldeland, in the 50's and my mother would make Kruidmoes every summer. She has since passed away and now I'm not able to remember how she made it. I'm sure she had to substitute the ingredients as there was not much about in Australia then as far as European ingredients.
    I know she used pearl barley, canned milk, mint, vinegar, sultanas and diced sausage (in later years, speck). Can anyone help me keep this recipe "alive" to pass onto my grandchildren. I make oliebollen every New Year and balkenbrij every winter with kruidmoes, hopefully, to make the trio of favorite Dutch foods.
    Thu Dec 29, 2005 4:31 am Groupie
    Hi Jenny,
    Have searched on the net for you and also in my Dutch far no luck.. icon_cry.gif
    Jenny Thetford
    Sun Jan 01, 2006 5:22 pm
    Newbie "Fry Cook" Poster
    Thanks for the effort "Pets'R'us".
    Kruidmoes may be a 'regional' recipe. On a visit to Epe a few years ago, I did see it ready-to-go in a supermarket so I know it's still made.....I'll keep looking !
    Taylor in Belgium
    Wed Jan 18, 2006 6:39 am Groupie
    Check out this website and see if it is similar to what you are looking for...kruutmoes
    - Carla -
    Wed Jan 18, 2006 1:11 pm Groupie
    I think I might have found something you are looking for - but unfortunately I don't have a lot of time to translate it at this moment - I'll email pets and ask her to take a look at it - I just wanted to reply to your search for this recipe..
    This recipe has Gort (I've no clue what that is) milk, ham or bacon, rookworst, raisins, fresh herbs such as brand nettles, parsley, selderie ( I think that's lovage, but not sure) fennel greens, chevrel - does this soundabout right ingredient wise?

    Maar een recept voor "kruudmoes"volgt direct !!

    350 gram gort; 2 liter karnemelk; 250 gram ham of mager gerookt spek; 1 rookworst; 250 gram rozijnen; 60 gram boter en verse kruiden als: brandneteltoppen, peterselie, selderieblad, venkelgroen, zwarte bessenblad, kervel, zuring.
    Van dit alles 2 takjes of fijngeknipte blaadjes.

    De gort een nacht laten weken in 1 liter water.De volgende dag de uitgelekte gort in karnemelk aan de kook brengen en 2 uur zachtjes laten koken.
    De ham/spek, de worst en de rozijnen toevoegen en nog een uur zachtjes laten doorkoken.
    Het vlees uit de pan nemen en in kleine stukjes snijden.
    Dan de kruiden en de boter toevoegenen nog even doorwarmen.
    Met stroop serveren.

    Ook kun je uitgaan van 2 liter karnemelkse gortepap.(Die is wellicht kant en klaar te koop.)
    Breng dan de pap aan de kook en volg de bereidindswijze vanaf het toevoegen van de ham.

    Dit laatste is de beste optie als je geen kok bent !!

    Karnemelkse pap koken is lastiger dan het lijkt.

    Smakelijk !!!!!!! uit: Streekgerechten uit Nederland"
    - Carla -
    Thu Jan 19, 2006 12:50 am Groupie
    Yep - here are a few other websites I found offering the recipe for Kruidmoes aka kruudmoes.
    I would still like to know what "gort" is...

    Does this give you any help?
    Thu Jan 19, 2006 12:21 pm Groupie
    "Gort" is pearl barley (hull-less, polished barley). icon_smile.gif
    - Carla -
    Thu Jan 19, 2006 2:05 pm Groupie
    correct, otherwise known as grits icon_smile.gif

    Translations for: Grits
    Nederlands (Dutch)
    gort, grof maÔsmeel

    FranÁais (French)
    gruau, gruau d'avoine, gruau de maÔs

    Deutsch (German)
    n. pl. - HafergrŁtze, HaferkŲrner

    Ελληνική (Greek)
    n. pl. χοντροαλεσμένη βρόμη

    Italiano (Italian)
    farina d'avena grezza

    PortuguÍs (Portuguese)
    n. pl. - sÍmola (f), cereal (m) meio moŪdo
    Jenny Thetford
    Sun Jan 29, 2006 9:06 pm
    Newbie "Fry Cook" Poster
    Thanks so much to all for finding the recipe for me. ...I didn't think to try different spellings.
    Thanks also for the translation of "gort". I'm not too bad at reading Dutch but this would have stumped me, although my mother did use pearl barley.
    Once again, thank you....what a great community !
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