Makes 12
Ingredients
1 (0.6 ounce) cake compressed fresh yeast
1 cup lukewarm milk
2 1/4 cups all-purpose flour
2 teaspoons salt
1 egg
3/4 cup dried currants
3/4 cup raisins
1 Granny Smith apple - peeled, cored and finely chopped
1 quart vegetable oil for deep-frying
1 cup confectioners' sugar for dusting
Directions
1. Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
2. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
3. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.
Showing posts with label Netherlands. Show all posts
Showing posts with label Netherlands. Show all posts
Boterkoek (Dutch Butter Cake)
Ingredients:
1 cup butter, softened
1 1/2 cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
16 almond halves (optional)
For the filling:
2 tablespoons birds custard powder
1 tablespoon sweet cocoa powder
1 cup of milk
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown.
Meanwhile make the custard following the directions on the package (I cooked it in the microwave - 2 minutes - stir and then cook for another 2 minutes or until it sets to a nice custard consistency).
To assemble the cake, place one of the 2 cakes on a platter, spread the custard on it and then place the other cake on top. Decorate with the additional almonds and whipped cream.
Cut into wedges to serve.
1 cup butter, softened
1 1/2 cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
16 almond halves (optional)
For the filling:
2 tablespoons birds custard powder
1 tablespoon sweet cocoa powder
1 cup of milk
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown.
Meanwhile make the custard following the directions on the package (I cooked it in the microwave - 2 minutes - stir and then cook for another 2 minutes or until it sets to a nice custard consistency).
To assemble the cake, place one of the 2 cakes on a platter, spread the custard on it and then place the other cake on top. Decorate with the additional almonds and whipped cream.
Cut into wedges to serve.
Edammer bloemkool (cauliflower and edam cheese)
Ingredients
1 cauliflower
3 eggs
2 tbsp condensed milk
30 grams flour
1/4 cup milk
salt, pepper
paprika powder
200 grams grated aged (Edam) cheese
Cut the cauliflower into its individual florets and wash them. Boil the florets for 10 minutes in one cup of lightly-salted water. Drain.
Beat the eggs with the condensed milk, the milk and half of the grated cheese. Add the flour and pepper and paprika to taste.
Put the florets in a greased oven dish. Pour the egg-and-cheese mix over it and sprinkle the remainder of the grated cheese on top. Bake in a preheated oven at 200ºC/395ºF for about 35 minutes. Serve with pan-fried sliced potatoes.
1 cauliflower
3 eggs
2 tbsp condensed milk
30 grams flour
1/4 cup milk
salt, pepper
paprika powder
200 grams grated aged (Edam) cheese
Cut the cauliflower into its individual florets and wash them. Boil the florets for 10 minutes in one cup of lightly-salted water. Drain.
Beat the eggs with the condensed milk, the milk and half of the grated cheese. Add the flour and pepper and paprika to taste.
Put the florets in a greased oven dish. Pour the egg-and-cheese mix over it and sprinkle the remainder of the grated cheese on top. Bake in a preheated oven at 200ºC/395ºF for about 35 minutes. Serve with pan-fried sliced potatoes.
Mansaka
Ingredients
1 tablespoon shortening
1 1/2 pounds ground beef (seitan or minced tofu as a vegetarian substitute)
2 cups sliced onion
1 clove garlic, minced
1 tablespoon all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1 (4 ounce) can mushrooms, drained
1 (15 ounce) can tomato sauce
4 potatoes, thinly sliced
1 cup shredded Swiss cheese
Directions
Melt the shortening in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the onion and garlic; cook until tender. Drain excess grease, and sprinkle in the flour, salt, pepper, sugar, basil, cinnamon and oregano. Stir in the mushrooms and tomato sauce, and simmer for 15 minutes over low heat.
Meanwhile, place the potatoes in a microwave-safe bowl or dish, and cook for 5 to 6 minutes, stirring occasionally, or until about halfway done.
Preheat the oven to 350 degrees F (175 degrees C). In the bottom of a 9x13 inch baking dish, or shallow casserole dish of similar size, layer half of the potatoes. Spread half of the meat sauce over them, then sprinkle with half of the cheese. Repeat the layers ending with cheese on top.
Bake for 35 minutes in the preheated oven, until potatoes are tender and cheese is browned
1 tablespoon shortening
1 1/2 pounds ground beef (seitan or minced tofu as a vegetarian substitute)
2 cups sliced onion
1 clove garlic, minced
1 tablespoon all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1 (4 ounce) can mushrooms, drained
1 (15 ounce) can tomato sauce
4 potatoes, thinly sliced
1 cup shredded Swiss cheese
Directions
Melt the shortening in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the onion and garlic; cook until tender. Drain excess grease, and sprinkle in the flour, salt, pepper, sugar, basil, cinnamon and oregano. Stir in the mushrooms and tomato sauce, and simmer for 15 minutes over low heat.
Meanwhile, place the potatoes in a microwave-safe bowl or dish, and cook for 5 to 6 minutes, stirring occasionally, or until about halfway done.
Preheat the oven to 350 degrees F (175 degrees C). In the bottom of a 9x13 inch baking dish, or shallow casserole dish of similar size, layer half of the potatoes. Spread half of the meat sauce over them, then sprinkle with half of the cheese. Repeat the layers ending with cheese on top.
Bake for 35 minutes in the preheated oven, until potatoes are tender and cheese is browned
Lamb in buttermilk
600gr Lamb (from leg)
A handful of thyme leaves
A handful of marjoram leaves
A handful of rosemary springs
½ tsp of fennel seeds
1 cup buttermilk
Cut the lamb in large cubes and sprinkle with salt and pepper to taste. Mix the buttermilk with the thyme, marjoram and rosemary leaves and fennel seeds and pour this over the lamb. Marinate the lamb for 2 days in the fridge. Put the meat in an oven dish and bake 2 hours at 165 degrees Celsius.
The acid content of buttermilk will soften the meat and the taste would have taken away the strong flavor if people would have used a not-so-soft lamb which was already adolescent or even adult sheep.
A handful of thyme leaves
A handful of marjoram leaves
A handful of rosemary springs
½ tsp of fennel seeds
1 cup buttermilk
Cut the lamb in large cubes and sprinkle with salt and pepper to taste. Mix the buttermilk with the thyme, marjoram and rosemary leaves and fennel seeds and pour this over the lamb. Marinate the lamb for 2 days in the fridge. Put the meat in an oven dish and bake 2 hours at 165 degrees Celsius.
The acid content of buttermilk will soften the meat and the taste would have taken away the strong flavor if people would have used a not-so-soft lamb which was already adolescent or even adult sheep.
Prei-kerrysoep met worst (leek soup with salami)
500 grams leek
1 package soup mix - cream of leek/potato leek
100 grams quick rice
200 grams salami, chorizo or cervelat (leave out for vegetarian or use veggie bacon)
salt and pepper
25 grams butter or margarine
1½ tbs curry powder
Clean and thinly slice the leek. In a soup pan heat the butter. Add the leek and curry powder, turn down the heat and stir fry for 3 minutes. Add 1.5 litre cold water, the soup mix and rice. Bring to a boil, turn down the heat again, put the lid on the pan and cook the soup for 8 minutes.
In the meantime, julienne the sausage. Add to the soup and simmer it for another five minutes. Salt and pepper to taste. Serve with a crispy baguette or sliced ciabatta bread.
1 package soup mix - cream of leek/potato leek
100 grams quick rice
200 grams salami, chorizo or cervelat (leave out for vegetarian or use veggie bacon)
salt and pepper
25 grams butter or margarine
1½ tbs curry powder
Clean and thinly slice the leek. In a soup pan heat the butter. Add the leek and curry powder, turn down the heat and stir fry for 3 minutes. Add 1.5 litre cold water, the soup mix and rice. Bring to a boil, turn down the heat again, put the lid on the pan and cook the soup for 8 minutes.
In the meantime, julienne the sausage. Add to the soup and simmer it for another five minutes. Salt and pepper to taste. Serve with a crispy baguette or sliced ciabatta bread.
Kippenlevertjes met abrikozen (chicken livers with apricots)
500 grams chicken livers (or seitan for vegetarian option)
100 grams bacon or Italian pancetta (veggie bacon)
6 dried apricots
12 prunes
2 onions
3 tsp chili powder
4 tsp powdered stock
thyme, rosemary
75 ml orange juice
75 ml apricot brandy or juice
This is a recipe for the microwave oven.
Wash and chop the apricots. Put them in a shallow dish with 100ml water and heat for two minutes in the microwave. Let apricots cool off. Peel and dice the onions and slice the bacon (or Italian pancetta). Halve the prunes and take the pits out.
In a microwave dish mix onion and bacon and heat uncovered for 90 seconds. Sprinkle the chicken livers with chili powder and mix in with the onion/bacon. Cover and heat for 3-4 minutes at 75 percent power.
Combine juice and/or brandy, add the stock powder, thyme and rosemary. Drain the apricots and add to the livers, together with the prunes and the brandy or juice. Put back in the microwave and heat uncovered for 4 minutes at 75 per cent power. Serve with fresh, whole wheat or multigrain baguette and a tossed salad.
100 grams bacon or Italian pancetta (veggie bacon)
6 dried apricots
12 prunes
2 onions
3 tsp chili powder
4 tsp powdered stock
thyme, rosemary
75 ml orange juice
75 ml apricot brandy or juice
This is a recipe for the microwave oven.
Wash and chop the apricots. Put them in a shallow dish with 100ml water and heat for two minutes in the microwave. Let apricots cool off. Peel and dice the onions and slice the bacon (or Italian pancetta). Halve the prunes and take the pits out.
In a microwave dish mix onion and bacon and heat uncovered for 90 seconds. Sprinkle the chicken livers with chili powder and mix in with the onion/bacon. Cover and heat for 3-4 minutes at 75 percent power.
Combine juice and/or brandy, add the stock powder, thyme and rosemary. Drain the apricots and add to the livers, together with the prunes and the brandy or juice. Put back in the microwave and heat uncovered for 4 minutes at 75 per cent power. Serve with fresh, whole wheat or multigrain baguette and a tossed salad.
Middeleeuwse salade van pastinaken (Medieval parsnip and lettuce salad)
1 parsnip
150 grams / 5 oz. lamb’s lettuce
salt & pepper
2 tbsp white wine, or Balsamic vinegar
½ tbsp toasted, crushed coriander seeds
3 tbsp cooking oil
flour
Lightly toast the coriander seeds in a dry frying pan. Afterwards, roll a rolling pin or glass bottle over the seeds to slightly crush them.
Scrub and scrape the parsnip. Wash and slice it thinly. Put the slices for a few minutes in salted water, drain and pat dry.
Wash and clean the lettuce, also known as corn salad, mache, or field lettuce.
Sprinkle the parsnip slices with salt and drag them through the flour, covering the slices well. Heat the oil in a heavy skillet and fry the parsnip slices until they are golden brown on both sides. Drain the fried slices in absorbent paper.
Prepare the lettuce with the vinegar, salt and pepper and half of the crushed coriander seeds.
Put the lettuce - so named because the leaves resemble lamb tongues - on a serving dish (or individual plates) and arrange the parsnip slices on top. Sprinkle with the remaining coriander
150 grams / 5 oz. lamb’s lettuce
salt & pepper
2 tbsp white wine, or Balsamic vinegar
½ tbsp toasted, crushed coriander seeds
3 tbsp cooking oil
flour
Lightly toast the coriander seeds in a dry frying pan. Afterwards, roll a rolling pin or glass bottle over the seeds to slightly crush them.
Scrub and scrape the parsnip. Wash and slice it thinly. Put the slices for a few minutes in salted water, drain and pat dry.
Wash and clean the lettuce, also known as corn salad, mache, or field lettuce.
Sprinkle the parsnip slices with salt and drag them through the flour, covering the slices well. Heat the oil in a heavy skillet and fry the parsnip slices until they are golden brown on both sides. Drain the fried slices in absorbent paper.
Prepare the lettuce with the vinegar, salt and pepper and half of the crushed coriander seeds.
Put the lettuce - so named because the leaves resemble lamb tongues - on a serving dish (or individual plates) and arrange the parsnip slices on top. Sprinkle with the remaining coriander
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