Woordenboek Woensdag: Maaltijd

Zucchini Tart [Day 178/365]
While we were out shopping last week, G asked me if I knew what maaltijd meant. He said he’d seen it quite often on restaurant signs, but didn’t know what it meant. He was doing better than me; I hadn’t even noticed the word! For me, it was a bit confusing, because when I think of mal/maal, I think of something bad, thanks to the Italian and French that I know, not to mention their somewhat negative connotations in English. So to think of a “bad time” (tijd=time) in regards to a restaurant, I knew my Italian and French weren’t helping any here. It turns out, though, that it’s not really that far off of English. Maaltijd means meal, as in meal time. Ah! That makes much more sense!

I still hadn’t noticed the word, though, until today, when I was checking the latest Waar In Utrecht game and saw that the prize for a correct answer is now a maaltijd from Stamppot To Go. Hopefully, I’ll be able to win one of the prizes soon!

Speaking of maaltijden, I thought I’d share a recept (recipe) for the maaltijd I made last night. It was a hodgepodge of recipes — some tried and true, some new — that turned out heerlijk (delicious)! The main dish was a zucchini, ricotta and feta tart, which I found the recipe for here.

I think there is some sort of frozen pie crust available here, but it’s not in the ready-shaped form that you can buy in the US, not that I have room in my tiny freezer to keep pie crusts in any size. Fortunately, Lizzy posted a recipe last year for a very easy-to-make pie crust that doesn’t require the cutting in of shortening/butter that makes me hate making crust from scratch. This one uses oil instead and it’s so fast and easy and quite delicious. Since I was going to need only one crust, I simply halved the amounts without any trouble. I also played around a bit with the oils, since I knew I was going to be making a savory dish. Instead of 1/4 cup of vegetable oil, I did a mix of olive oil, a smidge of sesame oil, and then finished it off with regular vegetable oil.

Finally, as I was cooking the zucchini, I was worried that it would all be a bit bland. I like spices and I love spice blends, especially the ones I make myself, so I sprinkled a bit of one of my latest favorite spice blends, Kayotic Kitchen’s ras el hanout, over the zucchini as it was cooking in the pan. I didn’t use a lot, but just enough to give it a nice depth and warmth of flavor.

I was really happy with how the whole dish turned out — we paired it with a nice side salad — and I’m so glad there are leftovers for my lunches!

Eet smakelijk!