There are three preparations that have to be prepared
separately.
First the mashed potatoes. And I'm not going to bore you
with its recipe. That is basic knowledge for a hobby cook.
Then the apple sauce. Depending on your preference and
the apples you use, you can add some sugar or sweetener. I
did not do that. The apples were boiled in a little water and
without any other additives.
The third preparation is a layer minced meat. I opted for
pure beef. You fry it in a little butter, until (so to speak) all meat
pellets are loosely in the pan. In another pan, fry finely
chopped onion until it caramelises. Mix this with the minced
beef and season with salt and pepper, both from the mill.
hot lightning - hete bliksem
bread-crumbs
mashed potatoes
sour apples
sugar or sweetener
minced beef
Hot lightning originates from a Limburg regional dish
known in both the Dutch and Belgian part of Limburg. In
Germany it is called "Heaven and Earth" (Himmel und
Erde), referring to the apples (heaven) and the potatoes
(earth). The name 'hot lightning' would refer to the apples,
which retain their heat longer and provide an unexpectedly
hot temperature experience if you take a scoop of this dish
if it just comes out of the oven.
The recipe apparently dates from the period in which the
potato was introduced in our regions. This is the result of
an experiment to combine indigenous cultivation (the
apple) with the new products such as the potato.
In some recipes the puree is mixed with the applesauce
and served without mince as a side dish with fried black
pudding, bacon or other meat preparation.
The rest is building up in an oven dish. In some recipes of
hot lightning the puree is mixed with the applesauce. I have
chosen 3 separate layers. Starting with the layer of minced
beef, applesauce on top and sealing with puree.Put a few
blocks of butter on top and finish with breadcrumbs. Put the
oven dish in a preheated oven for 30 minutes at 185°C, the
last minute under the grill until the breadcrumbs turn colored.
bread-crumbs
mashed potatoes
sour apples
sugar or sweetener
minced beef
There are three preparations that have to be
prepared separately.
First the mashed potatoes. And I'm not going
to bore you with its recipe. That is basic
knowledge for a hobby cook.
Then the apple sauce. Depending on your
preference and the apples you use, you can
add some sugar or sweetener. I did not do
that. The apples were boiled in a little water
and without any other additives.
The third preparation is a layer minced
meat. I opted for pure beef. You fry it in a little
butter, until (so to speak) all meat pellets are
loosely in the pan. In another pan, fry finely
chopped onion until it caramelises. Mix this
with the minced beef and season with salt and
pepper, both from the mill.
Hot lightning originates from a Limburg
regional dish known in both the Dutch and
Belgian part of Limburg. In Germany it is
called "Heaven and Earth" (Himmel und
Erde), referring to the apples (heaven) and
the potatoes (earth). The name 'hot
lightning' would refer to the apples, which
retain their heat longer and provide an
unexpectedly hot temperature experience if
you take a scoop of this dish if it just comes
out of the oven.
The recipe apparently dates from the period
in which the potato was introduced in our
regions. This is the result of an experiment
to combine indigenous cultivation (the
apple) with the new products such as the
potato.
In some recipes the puree is mixed with the
applesauce and served without mince as a
side dish with fried black pudding, bacon or
other meat preparation.
The rest is building up in an oven dish. In
some recipes of hot lightning the puree is
mixed with the applesauce. I have chosen 3
separate layers. Starting with the layer of
minced beef, applesauce on top and sealing
with puree.Put a few blocks of butter on top
and finish with breadcrumbs. Put the oven dish
in a preheated oven for 30 minutes at 185°C,
the last minute under the grill until the
breadcrumbs turn colored.
hot lightning
hete bliksem
taste and tradition
