Seeing that Nigella tasted these in her blog post this Christmas(2010), I thought it would be nice to place the recipe here so anyone who wants can taste this Dutch treat we traditionally eat on new years-eve.
Seeing that Nigella tasted these in her blog post this Christmas(2010), I thought it would be nice to place the recipe here so anyone who wants can taste this Dutch treat we traditionally eat on new years-eve.
Ingredients
Serves: 20
MetricCups
500 grams plain flour
1 packet dried yeast (7g)
1 bottle beer (Dutch, such as Heineken)
375 millilitres milk
1 teaspoon salt
1 packet vanilla sugar (8g)
1 bottle sunflower oil
icing sugar
fresh coriander
17⅔ ounces all-purpose flour
1 packet dried yeast (7g)
1 bottle lager (Dutch, such as Heineken)
13 fluid ounces milk
1 teaspoon salt
1 packet vanilla sugar (8g)
1 bottle vegetable oil
confectioners' sugar
cilantro
Method
Oliebollen is a community recipe submitted by nerderella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Combine the flour and yeast in a large bowl and put aside. Warm the milk in a saucepan to medium heat. Add the milk, salt and vanilla sugar to the flour mixture and mix well with a hand mixer.Then add the beer, and mix well again, till you have a lump free thick mixture. Put some cling foil over the bowl and leave to rest in a warm place for an hour.
After an hour, pour the oil in a sturdy pan, don't fill it all the way but just enough for the oliebollen to float and warm the oil to about 175 C. Place some paper towels in the colander and set aside. Take the cling foil of your bowl and place it beside your pan with oil, make sure you don't mix the mixture again! Take a metal spoon ( preferably a ice cream scooper ) and dip it in the hot oil, then scoop out a spoonful of the mixture from your bowl and let it gently glide in to the hot oil. You should be able to fit 4 to 5 scoops in 1 pan at the same time. Fry them till golden ( for about 6-8 minutes ) when halfway done turn them around with a fork. When done place them in the colander to drain excess oil. When all your oliebollen are done place them in a bowl and dust generously with icing sugar.
Variations: You can also add 200gr raisins to this recipe, just before adding the beer.
Combine the flour and yeast in a large bowl and put aside. Warm the milk in a saucepan to medium heat. Add the milk, salt and vanilla sugar to the flour mixture and mix well with a hand mixer.Then add the lager, and mix well again, till you have a lump free thick mixture. Put some cling foil over the bowl and leave to rest in a warm place for an hour.
After an hour, pour the oil in a sturdy pan, don't fill it all the way but just enough for the oliebollen to float and warm the oil to about 175 C. Place some paper towels in the colander and set aside. Take the cling foil of your bowl and place it beside your pan with oil, make sure you don't mix the mixture again! Take a metal spoon ( preferably a ice cream scooper ) and dip it in the hot oil, then scoop out a spoonful of the mixture from your bowl and let it gently glide in to the hot oil. You should be able to fit 4 to 5 scoops in 1 pan at the same time. Fry them till golden ( for about 6-8 minutes ) when halfway done turn them around with a fork. When done place them in the colander to drain excess oil. When all your oliebollen are done place them in a bowl and dust generously with confectioners' sugar.
Variations: You can also add 200gr raisins to this recipe, just before adding the lager.
For me, the weekend cries out for American Breakfast Pancakes – and if you want to make your life even easier, try my Home Made Instant Pancake Mix – or French toast (either Orange French Toast or Doughnut French Toast, you choose).
Nigella is using a metal spatula made by Wusthof. It is the "4435" spatula and is 12cm/4 1/2 inches long and is available from several sources on-line. The measuring spoons used by Nigella are Amco Professional Performance stainless steel measuring spoons.
When it comes to saucepans (as well as oven trays), Lawson prefers a Finnish brand called Iittala Tools. “They are as sturdy as they are beautiful,” she explains. “They manage to combine a '70s chunkiness with sleek elegance—they are a cook's dream: They conduct heat excellently and wash up easily.”
In 2008 Lawson reported that she held a personal fortune of £15 million. Her husband Charles Saatchi was worth £100 million at that time. She said her two children should not inherit any of her money, saying: "I am determined that my children should have no financial security.
She is the author of twelve bestselling cookbooks, including How to Eat, Nigella Christmas, At My Table, and her latest book Cook, Eat, Repeat and she continues to inspire men and women to cook.
Nigella's Grasshopper Pie (from KITCHEN) is a tart based on the grasshopper co*cktail that is made with cream, minty creme de menthe and white creme de cacao, a chocolate liqueur. The filling of the pie includes melted marshmallows, as this gives a light, moussey texture.
They add interest to all egg dishes as a sprinkle, from poached and boiled to scrambled and fried, and are good with cheese and cheese dishes, too. For more profound flavours, dry roast or microwave the seeds before use. Try cooking with this ingredient in our squash & nigella seed soup recipe.
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