references and resources relating to dutch migration

• Transcript of impromptu talk given by Flora Fox at the 2006 Abel Tasman conference at Dunally.
• List of references, both published and unpublished, concerning Dutch migration.

dutch passports and residence permits

• For passports, contact our patron, The Hon Consul for the Netherlands, Mr George Huizing
  E-mail: ghuizing@bigpond.net.au
  Tel: 6225-3591
• Brief guide to the current rules relating to Dutch residence permits
• See also netherlands.org.au on our Links Page

articles

• Dutch Migration to Tasmania in 1950 ~ a Thesis by Kees Wierenga
  • Cover pages
  • Introduction
  • Chapter 1 – Motivations
  • Chapter 2 – Intentions
  • Chapter 3 – Assimilation
  • Conclusion
  • Appendix
  • Bibliography
  • Responses submitted by readers
• Tasman in the History of Tasmania ~ Kees Wierenga
• The Queen’s birthday – Orange unites and sells ~ Erwin Boogert
• The Netherlands at a Glance ~ Eleonor Breukel, edited by Kees Wierenga

dutch national anthem

First verse:

Wilhelmus van Nassouwe

ben ik, van Duitsen bloed,

den vaderland getrouwe

blijf ik tot in den dood.

Een Prinse van Oranje

ben ik, vrij onverveerd,

den Koning van Hispanje

heb ik altijd geëerd.

Interested in learning Dutch?

Visit www.netherlands.org.au, for several helpful language-related links.

Headstones – finding ancestors in the Netherlands

The following information concerns accessing tombstone information in the Netherlands.

Go to www.graftombe.nl. The site is easy to use. Names, with dates of birth and death, are listed alphabetically for each cemetery. To receive a photograph of the headstone(s) you are interested in, you need to register as a user. This is also very easy, as long as you can read Dutch. Once registered, you can also join a discussion forum, and you can do that in English if you prefer. ~ K.W.

traditional dutch recipes

• Abraham

  An “Abraham” is a delicious cake filled with almond paste and caramel, decorated with almonds, marzipan, fruit and sugar, standing about 50cm high. It is traditionally baked as a gift for somebody turning 50 to highlight, tongue in cheek, that they are now so old they must have seen Abraham.

  The expression ‘seen Abraham’ comes from John 8:57, where it says ‘The Jews then said to him, “You are not yet 50 years old yet you have seen Abraham?”’

  An alternative to the Abraham (the poor man’s version) can be a specially-shaped Speculaas cookie (see recipe link below).

• Appelflappen (Apple folds)

  One of the treats traditionally served on New Year’s Eve. Appelflappen are preferred by those who don’t like “Oliebollen” (Dutch dough buns), the traditional deep-fried treat for New Year’s Eve.

• Asparagus with ham and eggs

  This is the traditional way to eat asparagus in The Netherlands and probably in Germany and Belgium too. This dish is served with melted butter drizzled over the asparagus, ham and egg, and some boiled new potaoes.

• Boterkoek (Butter Cake)

  This is cake that likes to settle in susceptible areas of the body as it mainly consists of butter. However, when prepared in the correct way, it is a nice, satisfying kind of cake/cookie.

• Goudse Kaasbolletjes (little cheeseballs from Gouda)

  The province of Zuid Holland is justifiably famous for its cheese: Gouda, Leidse (with cumin), Edam. The favorite way (for most Dutch people) to eat cheese is on a sandwich (often open-faced), but over time a lot of recipes have been developed to use up all that wonderful cheese. This is one of them.

• Hague Bluff

  The citizens of The Hague are often accused, rightly or wrongly, of bragging or showing off. The “Hague Bluff” is so named because it produces a fluffy dessert out of practically nothing. It is a great favourite with Dutch children.

• Kletskoppen (lacy almond cookies)

  Kletskop means someone who talks a lot. No idea why a cookie would get that name!

• Kroketten (Croquettes)

  If you make these into little crumbed balls (called bitterballen), you can eat them, dipped in mustard, as an appetiser with pre-dinner drinks.

  The Society sells croquettes at fund-raising functions such as the Tulip Festival.

• Oliebollen (Dutch dough balls)
  

  Oliebollen

  The traditional treat served at New Year’s Eve, when friends or family gather to celebrate by playing games, watching television and/or getting loaded (when one is younger). At new year in Dutch homes you can be sure to find a tray filled with oliebollen. Caution: Since they are greasy don’t eat too many. And, they don’t mix with beer, because of the yeast. Beer and oliebollen could make you sick.

  The Society makes Oliebollen to sell at fund-raising functions such as the Tulip Festival.

• Ontbijtkoek (Dutch Spice Cake)

  Literally this would translate as breakfast biscuit or cake. Yet it is neither used strictly at breakfast nor is it a biscuit. It more resembles a heavy kind of cake and the taste can differ depending upon the ingredients used.

• Pancakes

  Dutch pancakes are as big as a dinner plate (in the old days even bigger at about 12"/30cm). Nowadays you may find such big pancakes on a restaurant menu, but at home we make them the dinner plate size. They are either eaten as a savoury (with smoked sausage or bacon and cheese) or as a sweet (plain with golden or maple syrup or with apples, or sugar).

• Pepernoten (Gingernuts)

  This treat is connected with old Dutch folklore: Sinterklaasfeest, or St Nicholas Day.

• Snert (Green Pea Soup)

  Traditionally eaten in winter, when the weather is cold and wet. One can always find a snert vendor at any skating track, for skating and snert are made to go together.

  Snert consists of mashed green peas simmered for a considerable time. Bacon and smoked sausage are added. Some say that the best snert is yesterday’s – the soup gets so thick when it cools that it can almost be cut next day. That is one reason why it is made in such large quantities.

• Speculaas

  Although commonly associated with the Sinterklaas festivities, Speculaas can be bought year round. It is eaten as a cookie to go with tea, or even as sandwich covering. A special kind of bearded man-shaped speculaas doll is baked as a present for somebody turning 50. It is called an ‘Abraham’ (see Abraham reference above) and the presentation of it to someone reaching 50 years of age is to highlight, tongue in cheek, that they are now so old they must have been born when Abraham was alive. The female version is called a ‘Sarah’.

• Stamppot

  Generally eaten in the winter months, this is a quick, down to earth meal, usually consisting of mashed potatoes mixed with various other vegetables. Hotch Potch is served with fried bacon pieces and smoked sausage. The habit of the Dutch is to dig a hole in the middle of the blob of hotch potch on their plates, and fill it with gravy.

• Taai Taai

  This is a kind of ginger-bread. A literal translation of the name would be “tough tough”, referring to the substance and difficulty involved in swallowing them.

• Vlaai

  This should really be Limburg vlaai (Limburg pie) as it is mostly associated with the province of Limburg in the deep south of the Netherlands.