Category Archives: Lactose Free

Fantastic Dutch Cuisine and Goodies

I am the lucky girl who gets to live in a city with a relatively large Dutch community. This means they have an actual store that caters towards those who miss their homeland as much as I do. This means I get to have all the Dutch goodies in the world.

Like when was the last time you had pepernoten or hagelslag since having left the Netherlands? Are any of you actually Dutch? Well I haven’t had pepernoten since last November when mom and I flew back to Holland while renewing our visa’s for in South Africa. We stocked up on pepernoten, kruidnoten, stroopwafels, Pickwick tea, and Wilhelmina mints and brought a whole bunch home to SA.

Well this November we went to the Dutch bakery in the city. Yes, it isn’t as amazing as going to the Netherlands, but instead we just went to our local store. I felt the great need to introduce my boyfriend to what I call delicious treats from the Netherlands.

I’ve now introduced him to hagelsag and he loves it. He says he prefers the dark chocolate hagelsag over my childhood favourite, the colorful one.

So having just introduced him to the goodies of my country, I thought I should do more.

Growing up my favourite dish was stamppot. Stamppot is best described as a potato and vegetable casserole which is mostly paired with meat.

My favourite was stamppot zuurkool, this being sauerkraut casserole. When I was a kid it was with delicious meat sausages but as I do not eat red meat anymore I’ve altered the recipe a bit.

Ingredients:

  • 10 potatoes, peeled and chopped
  • 1 tablespoon butter
  • ¼ cup non-dairy sour cream
  • Salt and pepper to taste
  • 1 package of sauerkraut, drained
  • 6 rashers of turkey bacon
  • 3 chicken sausages, chopped

Instructions:

  1. In a large pan, boil your peeled and chopped potatoes for at least 20 minutes until potatoes are easily poked with a fork.

  2. Drain water and beat potatoes with an electric mixer or potato masher. Add sour cream, salt, and pepper until potatoes are at desired flavour.

  3. Spoon mashed potatoes into an ovensafe glass container and set aside.

  4. Take three of the rashers of bacon and slice into pieces and begin to cook in an oiled frying pan. As bacon begins to brown, add sauerkraut to the mix and cook until heated through.

  5. Once sauerkraut is cooked, spoon onto potatoes.

  6. In same frying pan, cook last three rashers of bacon and chicken sausages and cook until both are browned.

  7. Once cooked, spread onto sauerkraut and pop dish into the oven to heat stamppot thoroughly.

  8. Remove and enjoy!

The recipe that I followed wasn’t one from an online recipe, but from my own recollection (with the help of my mother through questions) of my favourite dish.

I am so glad I made this as we both loved it so much. He had up to three servings! Completely finished whatever leftovers I was hoping to have! Oh well, he was a happy camper after supper.

IMG_2627

We’ve been indulging in all sorts of Dutch goodies now. We actually feel the need to return to the Dutch bakery soon and getting more pepernoten and hagelslag!

Although stamppot is very Dutch, we also enjoy nasi and pindasaus, this being an Indonesian inspired rice dish with peanut sauce. I also got a package of a nasi seasoning and pindasaus package. Can’t wait to try it!

IMG_2557

How fantastic is this all?

Well we both were happy having had stamppot the other day and we cannot wait to keep experiencing new meals together!

I hope you all give this a try and enjoy it as much as we did!

 

It is a Healthy Ice Cream Type of Day

I scream, you scream, we all scream for ice cream!

I love ice cream. I miss ice cream treats or ice cream cakes from Dairy Queen! But you know, it is probably a good thing that we do not have a DQ in the Netherlands or South Africa or I would be fat. Super fat.

In the meantime though I can always make ice cream with my ice cream machine. Just days before my sister and her boyfriend arrived in South Africa for the holidays, I got a small ice cream machine. And pretty much everyone who knows me well knows that I will have an ice cream machine on my wedding registry for when I get married. That and a juicer. I’ll be able to slim down on a juicing diet and regain my fat from ice cream, well the ice cream that is milk-based.

My First Ice Cream Machine

Anyway a few weeks ago I made my first batch of ice cream. A yoghurt ice cream which is normally called frozen yoghurt. I never remember the term “frozen yoghurt” though, so I always end up just calling it yoghurt ice.

But I got the recipe from Justataste via Pinterest. Loved it! Although the recipe was slightly large for my minuscule machine so I did halve it. The recipe is of a healthy strawberry frozen yoghurt but I couldn’t find frozen strawberries so mine was made into a mixed berry frozen yoghurt. I also combined the recipe with a recipe in my instruction manual for my machine (you know, just in case the original recipe broke the machine – WHICH probably wouldn’t have happened). Below you can see the recipe:

Ingredients:

  • 2.5 cups (338g) frozen berries, thawed
  • 2 Tablespoons agave nectar
  • 3 Tablespoons Greek yoghurt
  • 1 Tablespoon lemon juice

Instructions:

  1. In a sieve, mash berries and drain juices into a bowl to set aside. Blend whole berries into food processor with agave, Greek yoghurt, and lemon juice.

  2. Add berry juices to berry yoghurt mixture in food processor. And blend till smooth.

  3. Meanwhile prep ice cream machine and turn on.

  4. Pour berry mixture into ice cream machine and allow to freeze to for as long as machine is to be used (mine said a max of 40 minutes).

  5. Once berry mixture is at desired consistency, stop machine and enjoy! Keep in mind that homemade ice cream does not have the same consistency as store bought ice cream)

Although the original recipe I had followed said it was a 5 minute recipe, this forty minute one came out pretty well.

Fresh Frozen Yoghurt

I then placed the ice cream into a little container and popped it into the freezer so I could eat it much later. This did however change the ice cream to be much harder but with a little pop into the microwave all can be made good again!

I still have some leftover berry frozen yoghurt in the freezer even! Yay me.

Eating my Frozen Yoghurt

Not only do I want to share my ice cream with y’all, but I recently re-vamped a giant T-shirt for workout purposes. I don’t know if any of you know, but I do Pilates biweekly as well as Taiji, a martial arts type thing once a week. And yes, the proper name is Taiji which is derived from Taijiquan.

Anyway, I wanted a new workout shirt that was both inexpensive and cute and I pretty much got that. I bought an extra-large shirt from the men’s section of a store and brought scissors to it to make it into this awesome workout shirt!

I got the original idea from a WordPress blog entry by Dollars, Sense, and More and had to do the same thing! The original link for that entry is found here. Although I was initially somewhat confused by the instructions, I later grasped what was to be done and made this:

Back of ShirtFront of Shirt

I did tweak it ever so slightly. But unintentionally as I did cut a hole in the seam by the shoulders. Oops! I then cut three lines on the shoulder seam and pulled apart the seam. I pulled at the shoulder bits to lengthen the material and then tie them together. The shoulder now looks like so:

Shoulders of Shirt

I can say that my Pilates instructor loved my shirt. I too quite love it. But I learnt that the shirt isn’t practical for Pilates usage as we lay on our backs often. And although we lay in a neutral spine the wrapped racerback middle area does press into the soft spot of my back just below my shoulder blades. Not that comfortable. I’ll have to re-vamp a few other shirts till I find the right one for my Pilates. Who knows, maybe I’ll also make shirts for my good friend and Pilates instructor as she really did like the shirt.

Now if you guys want to workout and get back into the fashion world (at least like I did) but you crave for something sweet, this may be just the entry for you with a re-vamped shirt and ice cream and all!

Happy eating and working out!

On Friday’s We Bake

“On Wednesday’s we wear pink!” – Yeah? Well on Friday’s we bake.

And we all know that baking is greater than wearing pink. Who doesn’t love a bit of sweet-tooth lovin’? My housekeeper definitely doesn’t.

Usually I make her a cake of some sort but I thought to change it up a bit for yesterday. It was a cookie day yesterday. And you know, every time I think about baking cookies I think of the Cookie Dance. Not heard of it? You probably shouldn’t listen to it if you are one to get music stuck in your head often. I am one of those people.

Made with Love

Anyway, I made enough cookies for both Lizzie’s family AND our family. Plus mom gave some cookies to the pool guys after they cleaned our pool. Talk about a lot of cookies.

We also reheated a meal from the freezer for lunch.

A few weeks ago I made a fabulous meal of Chicken Tortilla Soup, though I made too much. Not surprising. We froze the remainder of it and pulled it from the freezer for lunch!

So today is a blog about baked goods and spicy Mexican soup! Not the best of combinations, but hey!

The cookies looked like this:

Chocolate Chip and Peanut Butter Chocolate Chip

And I got the recipe from here, but I followed the recipe to a tee.

Ingredients:

CHOCOLATE COOKIE DOUGH

  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar (or dark brown)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (128g) all-purpose flour
  • ½ cup (100g) + 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 Tablespoons milk (almond, cow’s, soy, or half-and-half)
  • ½ cup (87g) dark chocolate chips (or semi-sweet or milk chocolate)

PEANUT BUTTER COOKIE DOUGH

  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • ½ cup (100g) light brown sugar (or dark brown)
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • ¾ cup (190g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 and ¼ cups (160g) all-purpose flour (careful not to over measure)
  • ¼ teaspoon salt
  • ½ cup (87g) dark chocolate chips (or semi-sweet or milk chocolate)

Instructions:

  1. *Make the chocolate dough:* Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.

 

  1. *Make the peanut butter dough:* Cream the butter and sugars together with a hand or stand mixer on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides as needed. Slowly mix in the baking soda, flour, and salt. Do not over mix. Fold in the chocolate chips.

 

  1. Chill both doughs for at least 1-2 hours. 2 hours is preferred.

 

  1. Preheat oven to 350ᵒF (175ᵒC). Line cookie sheet with silicone baking mat or parchment paper. Measure 1 Tablespoon of peanut butter cookie dough. Roll into a ball. Take 1 Tablespoon of chocolate cookie dough. Roll into a ball. Press the two balls together and roll them into 1 large ball. Repeat for each cookie. The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie. It is important the chocolate cookie dough is chilled or else it will be even messier.

 

  1. Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. As the cookies cool, they will firm up. Cookies remain fresh (and soft) for up to 10 days in an airtight container.

 

My kitchen lacks certain tools to bake…. Well even cook, so I did not roll my cookies together. I tried to with an oiled long drink glass but that made a massive mess. Instead I decided just to press the cookies together then to press them into the lined cookie sheet. This still worked well. At least for me. If you actually own a rolling pin, I am sure that will work just as well as my fingers did for these cookies.

Pressed Cookies

I can tell you I ended up making like 7 batches of cookies on a tray. A lot of cookies. Although I did only fit like seven or eight per tray, so not THAT much. But still quite a lot as I do not

Okay so I cannot find the tortilla soup recipe that I used OR the one from a few years ago that ended up using my soup photo! I guess this means I will need to make the soup again sometime and share it with you immediately. Not a few weeks later. UGH.

Oh well. Sorry y’all!

Anyway, I hope you enjoy the cookies as much as we did!

Sweet Craving Cured with a Mugcake!

I hate getting cravings for something sweet! And it is usually when there is nothing in your household!

I had that craving last night. Luckily I recently bought a carton of eggs so I had an egg to produce a masterpiece. Though my masterpiece tasted more the part than it looked. If I had powdered sugar it would have made my cake look better!

 Chocolate Coconut Flour Mugcake

I realized that for those times when I crave something sweet, I should always have coconut flour on hand. It makes the best tasting sweets! Plus coconut flour smells amazing! It is like a powdered Caribbean goodness! Kind of like sunscreen, but edible!

So I got the recipe from here and pretty much followed it to a T except that I keep my sweetener of choice as vegan as possible. AKA: my sweetener of choice is always agave nectar!

Ingredients:

  • 1 tablespoon coconut flour
  • 1 tablespoon cocoa
  • ¼ teaspoon baking soda
  • pinch of salt
  • 1 egg
  • 1 tablespoon agave nectar
  • ½ teaspoon of vanilla extract
  • 3 tablespoons almond milk

Directions:

  1. In a medium coffee mug mix all dry ingredients together until a light brown color.

  2. Crack the shell of your egg and add it to the dry ingredients and mix well (make sure all dry ingredients are no longer at the bottom of the mug).

  3. Add agave nectar, vanilla extract, and almond milk to mixture and mix until smooth.

  4. Place in microwave for three minutes and enjoy!

I then drizzled some extra agave nectar over the top of the mugcake. It was truly delicious!

Though again I know how my presentation sucked! Next time I’ll have to use some fresh berries and frozen yoghurt to enhance the presentation of my mugcake!

And the next time I do this, I will most likely be feeding the likes of my mom! So some ice cream would work best for that moment. 

Anyway, enjoy your sweet craving cake making!

Green Ombré Trifle Cakes for a Festive St. Patrick’s Day!

It is almost St. Patrick’s Day! The perfect time to color everything you love to eat green. And as much of you would know – I love green food!

What do you have planned for this time of year? Green cookies, cakes, smoothies, icing? I made mini trifles!

Green Ombré Trifle CupcakesThese cute little mason jars were made for my mom and her friends for their last game of Bridge. Apparently my moms three friends loved both the presentation AND the actual taste of the cupcakes. So I am pretty sure I did well for their last get together before mom moves to South Africa!

The recipe I got from here and the idea I got from here.

Ingredients:

  • 2 cups (240 ml) non-dairy milk (soy, almond, rice)
  • 2 teaspoons apple cider vinegar
  • 1 ½ cups (300 grams) granulated sugar
  • 2/3 cup (150 ml) vegetable oil
  • 1 tablespoon pure vanilla extract
  • 2 cups (250 grams) unbleached all-purpose flour
  • 3 tablespoons cornstarch
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 2 tins Betty Crocker Buttercream Icing

Directions:

  1. Preheat the oven to 350 degrees fahrenheit (175C).

  2. In a large bowl, whisk together the non-dairy milk and vinegar. Let stand for about 5 minutes.

  3. Add the sugar, oil, and vanilla extract, and whisk together until the mixture becomes frothy.

  4. Sift together the flour, cornstarch, baking soda, baking powder, and salt.

  5. Add the dry ingredients to the wet ingredients and whisk together until the flour mixture disappears.

  6. Divide the batter evenly in 3 bowls and add green food coloring to each until one bowl has light green batter, the other is a medium green, and the last is a dark green.

  7. Now divide the colorful batter amongst several cupcake cups (I was able to make 24 cupcakes) and bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  8. Cool the cupcake tin on wire racks for about 15 minutes. Then remove cupcakes from tin and allow to cool further (to make cupcakes cool thoroughly, rip cupcakes in half and keep on wire rack) 

  9. Wash and dry your mason jars and place darkest cupcakes at the base of the mason jar and layer with icing. Place medium colored green cupcake half in the middle and top with icing, then top the jar with the light green cupcake chunks with a dollop of green icing. 

  10. Seal lid and deliver to rightful person. 

Green Ombré Cupcakes

Best part about these cupcakes are that they are vegan while the Betty Crocker icing is vegetarian! Yay Betty Crocker!Dark Green Cupcake Base

Green Ombré Trifle CakeNot everyone celebrates St. Patrick’s Day in the Netherlands and as my moms friends are all Dutch I decided to just draw a funky four leaf clover on the front with a simple message to enjoy. They definitely loved it!

So if you’re a fan of St. Patrick’s Day but do not like to drink enough alcohol to need a liver transplant (as if one day of drinking can truly do that), then this is definitely something to think about. Plus your children can enjoy the green cupcakes as well!

As they say in Ireland: Bain sult as do bhéile

(Enjoy your meal in English)

 

 

Following Culinary Trends with Healthy Eating

I never thought I would conform to the “in” trends, but I have noticed that I am doing just that. I am currently in the process of building a hypothetical business for my final year studying International Business and Hospitality and have to determine whether my business will be on or off trend. I looked up the top five culinary trends of last year and the forecasted trends for this year.

Here are last years culinary trends:

  1. Healthier meal choices
  2. Smaller portions
  3. Local, artisan food
  4. Asian inspired comfort food
  5. Salted fruit

And here are the forecasted trends:

  1. Locally sourced meats and seafood’s
  2. Locally grown produce
  3. Environmentally sustainable
  4. Healthful kids’ meals
  5. Gluten free

Now my hypothetical business will be completely off trend as it is going to be a desserterie, alas my personal culinary needs and desires are completely on trend. I aspire to be healthier and somewhat gluten free. So really I am conforming to fit in, aren’t I?

In my moment of being healthy and gluten free I made a delicious polenta dish with sautéed spinach. Super easy, filling, and most of all super delicious.

Polenta topped with Sautéed Spinach and MushroomsIngredients:

  • ¾ cup yellow cornmeal
  • 2 cups water
  • ¾ cup almond milk
  • 1 teaspoon salt
  • 2 Tablespoons olive oil
  • ½ red onion, chopped
  • 2 cloves garlic, minced
  • ¼ – ½ cup mushrooms, sliced
  • 1 ½ cup spinach
  • Salt and pepper to taste

Instructions:

1)    Pour water and milk into a saucepan and slowly whisk in cornmeal. Put on a high heat and wait to boil then cover with lid and turn heat to a low and allow cornmeal to simmer for about 10-15 minutes or until thick.

2)    Pour 1 tablespoon of olive oil to a hot frying pan. Add onions and garlic and fry until translucent. Mix in mushrooms and second tablespoon of olive oil (if needed) and fry mushrooms until soft. Next add spinach and sauté until wilted.

3)    Scoop polenta on a bowl plate and place sautéed spinach over top. You can add additional salt and pepper onto the polenta or add it to the spinach. Remember not to overdo it! Enjoy!

Ready to Eat!This was pretty damn easy to make. Only downfall is that the polenta doesn’t come out of the saucepan like jello in a bowl. It coats the entire pan like crazy. I hate cleaning that.

Other than that, it is still super tasty. And only one bowl of it made me full. Although I’ve been eating well today. All healthy, and filling. The correct portions have made me full.

But you should definitely make this! And you can add some butter to your polenta before you plate it. I hear that is better.

At any rate – eet smakelijk!

Corn Dogs, a Childhood Favourite

What is one of your favourite foods from your childhood? For me it would have to be tequeños which are apparently fried cheese wonton sticks as a direct translation. My sisters ultimate favourite food would definitely have to be corn dogs. So I thought why not surprise her with homemade corn dogs?

It was a good idea. Plus that way I could make corn dogs for me as well. Veggie Corn Dogs – PERFECT!

Corn dogsThat looks just about right. Alas my corn dogs did not turn out that gorgeous. But here is the recipe that I followed, although there were a few tweaks.

  • 1 cup yellow cornmeal
  • ½ cups whole wheat flour
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 cups haver milk
  • 1 teaspoon vegetable oil
  • 1 teaspoon honey 
  • A choice between meat and vegetable hot dogs
  • Wooden skewers

Directions:

  1. Start by filling a pan with oil and heating on medium.

  2. Combine all dry products together and mix well

  3. In a separate bowl combine the egg and liquid ingredients and add to dry ingredients.

  4. When ready pour batter into a long drink glass

  5. Remove hot dogs from packages and wipe them down then insert a wooden skewer into each hot dog

  6. Insert each hot dog into the long drink glass filled with batter and then place hot dog into hot oil. Turn often to allow entire hot dog to become golden brown. 

  7. Remove from hot oil and place on a plate with paper towel on it to remove grease.

  8. Enjoy!

Now unfortunately my corn dogs did not quite turn golden brown and smooth like the photo I showed you above, but they were quite edible!

Unattractive Corn DogsThe two bottom corn dogs are the ones which contain a vegetarian hot dog, while the other four are whatever meat that is in a normal hot dog. It is very obvious that they look hideous, but honestly they were good. So good that when I stepped out of the kitchen to see what sort of havoc was going on down my road I returned to see this:

Stealing my CorndogsAustin decided to eat the only vegetarian corn dog I had left. I guess they really were that good.

Interior of Corn DogHe’d been admiring them like crazy before, guess he just had to have one himself.

Cheeky puppy.

If you happen to decide to make these things, you should follow the original recipe on the link above. That way your corn dogs will most likely be of a smoother consistency.

I hope you enjoy yours just as my little sister, dog, and I enjoyed ours.

¡Buen apetito!

Healthy Meal with Exploration of Zuid-Holland

It feels as though I have been on a cooking vacation/hiatus. It literally feels like forever since I’ve been in a kitchen. Except I cannot live without being in the kitchen. But today was definitely the first meal in a week? I think it has been a week!

Last weekend an old friend came by. I have not seen her for ten years so this was like a reunion type of thing. We spent Friday night just catching up on the couch, just talking until sleep came over us. Then Saturday morning we hopped on a tram to Madurodam, which is like a miniaturized version of the Netherlands. Once we were done from there I took her to Scheveningen, this being the most popular beach in the country. Before we left from the beach we had a little bite to eat at a Japanese restaurant and then we popped back to my apartment to get our belongings and headed to my mom’s house. We had a quiet night eating dinner with my family and watching the Voice UK and then hit the sack. The following morning we headed to the city of Leiden and explored the downtown area.

Postcard from Madurodam

But tonight now that I am back in the kitchen, I made falafels with homemade hummus and carrots. I’ve been craving chimichurri sauce and thought this would go great with my new obsession for falafels. It truly did. Perfectly delicious!

I made both a homemade hummus and chimichurri sauce while just fried store bought falafels and heated some pita bread.

Falafels with Carrots and Hummus

Classic Hummus:

Ingredients:

  • ½ Cup Chickpeas, drained
  • 2 Tablespoons Tahini
  • 2 cloves garlic
  • 2 shallots, chopped
  • 1 teaspoon lemon juice
  • 2 teaspoons olive oil

Directions:

  1. Combine all ingredients in a food processor and mix well. If hummus is not smooth enough for your liking add more lemon juice and/or olive oil.

  2. Scoop hummus into small bowl and refrigerate.

Chimichurri Sauce (recipe found here):

Ingredients:

  • 1 bunch cilantro
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 teaspoon vinegar
  • 2 teasooons lemon juice

Directions:

  1. Combine all ingredients in a food processor and mix well. If sauce is not liquid enough, add more olive oil or lemon juice and mix until smooth.

Assembling Your Falafel:

  1. Choose your vegetables and chop in the appropriate size

  2. Heat pita breads in oven until warm

  3. Fry falafels until brown and warm

  4. Once pitas are warm, cut half of the pita along the rim and coat sides of pita with hummus

  5. Cut the falafel balls in half and place in the pita. Top with greens of choice (I used arugula lettuce, slices of red pepper, and whole chickpeas)

  6. Top with chimichurri sauce and additional hummus if you want

  7. Now enjoy your meal!

Falafel with Carrots and HummusThis was so delicious and really filling. I hope you make it as well and enjoy it as I have!

As they say in Greek: καλή όρεξη! (Enjoy your meal)

P.S. Here are some more photos of our travels over the weekend to Madurodam and Leiden:

Giant Seagull Taking Over the World (or at least Madurodam)
Giant Seagull Taking Over the World (or at least Madurodam)

For those that know me, I love dodge rams... so finding one in Madurodam was great!
For those that know me, I love dodge rams… so finding one in Madurodam was great!

Together in Madurodam

Gate Towards Citadel of Leiden

The City Hall of Leiden
The City Hall of Leiden
View of Church of Leiden from the Citadel
View of Church of Leiden from the Citadel