Tag Archives: oliebollen

my first day of 2009

 

Bergweg 28 New Year's Lunch Menu

My hands are getting itchy from not needing to do any cooking in the last days. Therefore I have offered to prepare the New Year’s Dinner at my in-laws home for the family. I have prepared Indian dishes for the main meal. And for desserts we had opa’s oliebollen (Dutch doughnuts) & oma’s appelflappen (apple fritters), so have a peek at our dinner menu at Bergweg 28:

 

Main

  • Chicken Tikka Masala
  • Cucumber & coriander raita
  • Saffron Rice
  • Naan Bread

Desserts (see pictures at bottom).

  • Oliebollen: I have heard so much about opa’s famous Oliebollen, those who have tried, will never forget them. Finally I could look over opa’s shoulder to see how he made them. I have tried the ones prepared in the restaurants, although they look bigger and rounder but they are not as airy as opa’s ones.

 

  • Appelflappen : Oma’s appelflappen is not the normal apple turnover you see out there, she used the same oliebollen batter mix but with some beer add to it, stir briskly to mix thoughoutly to air as much as as possible. She then coated the sliced apple  in the dough and then fry them. They can be served warm or cold.

Note: only Goudreinet apples are used in a truly authentic dutch way, the same type of apples for Dutch appeltart!!!

 

And here I would just share my experience on my naan bread, they were great success, because I don’t have my bread recipe book with me, so I did some searching and found quite a few bloggers have used Anjun Anand’s  recipe in BBC Food. Other recipes I found consist eggs but as far as I can recall,  the recipe I used consists of yogurt and no egg, so I used this recipe as the backbone and adapted it to become to the closest recipe I used previously. Anyway, this was my second time making homemade naan bread and they were awesome and even better this time after gaining some experience from my first time. And they are just so easy to make, once you have experienced the fresh ones made by yourself, you will never buy the ready made ones ever again.

 

naan bread_best

 as seen in Tastespotting #30226, 03.01 09

NAAN BREAD

Preparation time:  1-2 hours

Cooking time less than 10 mins

Ingredients

For the dough

  • 250g plain flour
  • 2 tsp sugar
  • ½ tsp salt
  • 3.5g (half pack) of 7g instant yeast
  • ½ tsp baking powder
  • 130g warm low-fat plain yogurt (please take note that I used gram and not ml as in Anjum Anand’s 
  • 80-100ml warm milk
  • 1 tbsp olive oil, plus extra for greasing

For variations:

  • Cumin seeds, poppy seeds, sesame seeds, chopped garlic and/ or fresh coriander
  • 1 tbsp butter, melted, for brushing on top when the naan is cooked.

 

Method

  1. Mix all dry ingredients (flour, sugar, salt, baking powder & yeast) in a bowl and then transfer to a large working surface area and make a well in the middle (just like making pizza dough)
  2. Warm the milk and yogurt.
  3. Pour in the milk, yogurt and olive oil into the centre of the flour mixture. Slowly draw the flour from the edges of the well into the liquid mixture to make a small dough. Knead for 8 minutes until a smooth dough is formed, if the dough is a bit sticky, adjust by adding more flour to it.
  4. Place the kneaded dough in a floured bowl, cover with a damp tea towel and leave it in a warm place for 1-2 hours, until the dough has risen and doubled in size.
  5. Transfer the dough back to the working surface and remove the air by knocking the dough back
  6. Divide the dough into five small doughs.
  7. Preheat the grill to medium and grease a baking tray with a little oil to avoid from sticking.
  8. Roll the small doughs into thin and teardrop shape, you can get this shape by gently pull on both sides longitudinally.
  9. Place the shaped dough immediately to the upper shelf of the grill and heat for 2-3 minutes on both sides until they are lightly brown. You can grill 2-3 pieces at a time.
  10. If you do not like plain and like some variation, you can sprinkle over your chosen topping and press into the surface of the dough.
  11. Serve immediately when hot with your favorite Indian curries and raita.

 

 ~~~~~

 

OLIEBOLLEN

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The oliebollen were gone in minutes!

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Be patient, the Oliebollen are not cooked yet!

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Look at the airy texture, the tip is not to fiddle too much with the dough, spoon and fry immediately.

 

APPELFLAPPEN

Appelflappen

 

Inside like apple mousse

  The apple was very soft inside : )

 

 

And here is my previous post for Grandma’s Erwtensoep (Dutch Split Green Peas Soup) if you are interested.

For more Dutch food pictures please go to my flickr!