Tweet26-05-2010 om 15:23 by Administrator

Real Limburgian vlaai (kind of tart)
In our opinion a Limburgian vlaai is a real regional product of Limburg. The question ‘what is a regional product’ may arise. The origin of the raw materials plays an important role in the definition wether a product is a real regional product. At Bisschopsmolen we try to use only raw materials from Limburg. The Kollenberger Spelt (a type of bread) uses our produced flower that originates from Beek, Urmond, Valkenburg, Schinnen and Voerendaal. The fruits grow on the family grounds of the Leesens family in Bemelen. All hazelnut come from the Feijen family business, Ospeldijk. Not only do we know where our raw materials originate from, we also know the people behind the products. People that run their business with heart and soul.
www.bisschopsmolen.nl

Ravioli filled with goat cheese and rhubarb chutney
In cooperation with Pasta Pura and apprized chef Michel Kagenaar we developed a new Limburgian regional product. The ravioli is made of Kollenberger Speltbloem, filled with goat cheese from Bokkensprong. This dish can be served in Mart van der Walls’ applesyrup or with a rhubarb compote from ‘t Platteland farm in Veulen.
www.pastapuro.nl

Gerardusbierbrood, bread made with the Gerardus beer
One of the oldest collaborations in the food industry is that of the bakeries and beer brewers. Even before people knew that microorganisms existed the beer brewer passed his yeast on to the baker. That also explains the double meaning of the Latin word ‘cervisa’: yeast and beer. Gerardusbierbrood returns this century old tradition by using the dark beer Gerardus Bier Donker instead of water. This gives the bread a nice dark colour and gives it an exceptional taste. Another ingredient is honey, origination from the Elshout family in Born. Their bees live in the famous castle gardens (Kasteeltuinen) in Arcen. Of course the bread is also made with the Kollenberger Spelt.

Livar chop with winter beer ‘Euleteul’ sauce
Limburgian pork chop with ‘Euleteul’ sauce, made with Winterbeer from brewery De Fontein, served with vegetables from Tuin van St. Pieter.
www.livar.nl

Spelt with beans
Kollenberger spelt grain with beans from Tuin van St. Pieter combined with grilled Livar pork chops.
www.tuinvansintpieter.com

By Frank van Eerd
Owner and founder of Bisschopsmolen, Limburgian Held van de Smaak (translation: hero of taste) for Bakkerij and region coordinator for Week van de Smaak (translation: week of taste).

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