By: Ryan Schlesinger 5/4/15 period 6
The Netherlands has a democratic government. Anyone 18 and older can vote. The Netherlands also has a constitutional monarchy. The queen is Queen Maxima. The prime minister is Mark Rutte. The prime minister is the government leader. The currency us in the Netherlands is the Euro. One Euro is 1.12 dollars in the USD. The Netherlands has an industrial economy. The economy depends on foreign trade due to few natural resources. The Netherlands exports many industrial products. New farming techiniques have helped turn the small amounts of farmland into highly productive ones.
The Netherlands has a mild, damp climate. It has moderately warm summers (60°F-65°F) and easy winters (around 30°F). Extremely cold or hot temperatures aren't common. The Netherlands gets about 25-30 inches of precipitation each year. The best time to visit the country would be in the summer. The summer is a great time to go there because the weather is warm and calm in the summer.
Netherlands' canals were built during the Dutch Golden Age. The canals are similar to the ones in Venice. It attracts tourist because it's relaxing, and you get to see the streets of Amsterdam.
The Rijksmuseum, located in Amsterdam, is home to many fascinating antiques. It's the largest museum in Netherlands. It contains more than 5,000 books and over 35,000 books. This museum is full of amazing treasures.
Anne Frank House
This was the hiding site of the historic Anne Frank. She hid here for most of WWII, and died two months before the war ended. The back of the house has been kept in the same condition as it was when she was there.
Dutch Puffed Pancake Recipe
- 3 tablespoons butter
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk, heated 20 to 30 seconds in the microwave
- 1 tablespoon plus 1 teaspoon sugar
- 2 teaspoons vanilla extract
- Pinch salt
- 1 pint fresh or frozen blueberries
- 1 teaspoon sugar
- 1/2 teaspoon fresh lemon zest
- 2 tablespoons confectioners' sugar
Preheat the oven to 400 degrees F.
Place the butter in a large saute pan and place in the oven to melt.
Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.
Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.
Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries
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