Dutch Oliebollen

What do you usually do on the last day of the year? Today I have been watching my favourite TV show - Anthony Bourdain's No Reservation that is running non-stop on Discovery Travel and Living channel from 9:30am and cooking up a storm in the kitchen.

I made two Dutch delicacies today. Oliebollen and Kroketten. It's my first time making them and I must say I am very proud that they have been given the seal of approval from my Dutch husband Mr J.

Oliebollen (laterally means oil balls) are a Dutch delicacy that are traditionally eaten on New Year's Eve. They are often referred as Dutch Doughnuts / Donuts.

The dough is made from flour, eggs, yeast, salt, milk and with variations of sultanas, currants, raisins, apples and lemon zest. They are then deep-fried and served with powdered sugar. They are light, taste fruity and less sweet than the traditional American Doughnuts.

Supermarkets in The Netherlands sell the pre-mix Oliebollen packages but they are not easily available in Sydney. I was extremely excited when I saw this Oliebollen recipe from the Snowflakes and Schnapps Cookbook - one of my favourite cookbooks as it contains many of Mr J's favourite European traditional dishes.

The author Jane Lawson has given many of the classics a modern touch. Almost all of the recipes are accompanied with beautiful pictures and the recipes are brilliantly written with clear instructions and details.

Oliebollen
(Adapted from Jane Lawson's Snowflakes and Schnapps Cookbook)
Serves 8

Ingredients

10 g (1/4 oz) fresh yeast (* I use 5 g dried yeast)
2 tbsp caster (superfine) sugar
125 ml (4 fl oz . 1/s cup) lukewarm full-cream (whole) milk
190 g (6 3/4 oz / 1 1/4 cups) plain (all-purpose_ flour
A large pinch sea salt
1 tbsp rum (optional)
1 small egg
1 1/2 tbsp raisins, chopped (I used 2 tbsp currants)
1 granny smith apple, peeled, cored and finely chopped
1/2 tsp finely grated lemon zest
sunflower oil, for deep-frying
icing (confectioner's) sugar, for dusting

Method

1. Break up the fresh yeast then mash together with 1 tsp of the sugar and 60 ml (2 fl oz / 1/4 cup) of the warm milk until smooth. Set aside in a warm place for 15 minutes or until frothy.

   

2. Sift the flour, sea salt and remaining sugar into a bowl and make a well in the centre. Pour in the warm milk, rum (if using), yeast mixture and the egg and mix to combine well.

   

3. Stir in the raisins, apple and lemon zest combining well. Cover and rest in a warm place (I left it on the cup-warming section of our espresso machine) until doubled in size - this will take about an hour or so.

   

4. Bang the bowl a couple of times on the work surface to knock out some of the air.

   

5. Fill a deep-fryer or large heavy-based saucepan one-third full with oil and heat to 180C (350F), or until a cube of bread dropped into the oil browns in 15 seconds.

   

6. Using two spoons, carefully drop rounded tablespoons of the mixture into the oil, using one spoon to push the mixture off the other, and cook for about 6 minutes, or until puffed and golden and cooked all the way through.

   

7. Drain on paper towels.

   

8. Sift icing sugar on top.

   
   

Happy New Year!

Black Forest Tiramisu

For the first time in many years we celebrated Christmas without our family. During the past Christmases, we would either visit my parents in Malaysia or Mr J's parents would visit us from Holland to escape the European winter and soaked up the sunshine in the Australian summer.

Our dear friends Miss A and Mr G were in the similar situation. They decided to host the Christmas lunch and invited us over for a feast. I came up with the idea of making this Black Forest Tiramisu for the lunch as both of them lived in Germany for eight years before residing in Sydney.

The Black Forest (Schwarzwald) is a wooded mountain range in Baden-Württemberg, southwestern Germany. It is bordered by the Rhine valley to the west and south. We have visited the area once on our way to Chamonix two years ago.

Black Forest, Germany

This Black Forest version of Tiramisu is inspired by the Black Forest Cake which is originated from this region, and so, by name and reputation at least. It is known as Schwarzwälder Kirschtorte (literally "Black Forest cherry torte") in German and is made with chocolate cake, cream, sour cherries, and Kirsch (cherry brandy).

Black Forest Tiramisu
Serves 8

Ingredients

1 chocolate sponge cake (Recipe follows)
1 cup strong espresso coffee

2 tbsp Kirsch
2 eggs
75 g caster sugar
250g Mascarpone cheese
300 ml double cream

1 cup cherries, pitted and halved (soaked in 1/2 cup of Kirsch for at least 2 hours or overnight) + more cherries for decorations
Grated dark chocolate

Shaved dark chocolate for decorations

Method

1. Mix the espresso coffee with 2 tbsp of Kirsch.
2. Drain the cherries that have been soaked in the Kirsch for at least 2 hours.
3. Combine the eggs and caster sugar in an electric mixer and whisk together until thick and light. The mixture should be thick enough to leave a trail on the surface.
4. Put the Mascarpone cheese into a large bowl. Stir in a little of the egg mixture. Fold in the remaining egg mixture. Fold in the double cream. Stir in the cherries.
5. Cut the chocolate sponge cake to fit the size of the base of the individual serving glasses or the large serving bowl.
6. Line the bottom of the glass with a layer of chocolate sponge cake. Drizzle the espresso coffee and kirsch mixture over the chocolate sponge cake.
7. Sprinkle over a thick layer of grated dark chocolate, then spoon Mascarpone mixture on top (3-4 tbsp, enough to cover the chocolate sponge cake). Level the surface.
8. Repeat the layers until it reaches the top of glass.
9. Decorate with the remaining grated dark chocolate. Cover and chill for 4 hours.
10. Decorate with a few of the whole cherries and shaved dark chocolate before serving.

Chocolate Sponge Cake Recipe

Ingredients

75 g (2 1/2 oz) plain flour
2 tbsp cocoa powder
150 g (5 oz) self-raising flour
6 eggs
220 g (7 oz) caster sugar

Method

1. Preheat the oven to moderate 180C (350F). Lightly grease a rectangular (30 x 20 cm) cake tin and line the bases with baking paper. Dust the tins with a little flour, shaking off any excess.
2. Sift the flour together three times onto a sheet of greaseproof paper. Beat the eggs in a large bowl with electric beaters for 7 minutes, or until thick and pale. Gradually add the sugar to the egg, beating well after each addition. Using a large metal spoon, quickly and gently fold in the sifted flour and 2 tbsp boiling water.
3. Spread the mixture into the tin and bake for 25 minutes, or until the sponge shrinks slightly from the sides of the tin. Leave the sponge in their tin for 5 minutes before turning out onto a wire rack to cool.

Note: The secret to making a perfect sponge lies in the folding technique. A beating action, or using a wooden spoon, will cause loss of volume in the egg mixture and result in a flat heavy cake. The sponge cake can be frozen up to one month in freezer bag. Thaw at room temperature for about 20 minutes.

Nuvolone - (Cloud Soufflé)

Souffle for breakfast? Yup, you bet! But don't be surprised how easy it is to whip up this impressive and yet delicious dish.

I was attracted to the picture of this souffle on the cover of the 'Winter In The Alps' Cookbook. I knew I just had to make this for breakfast as soon as I brought home this book.

We love the Alps in Europe. Every home trip we make to visit Mr J's family in Holland, we always include a detour to the Alps. Inevitably, I fell in love with this cookbook with all the beautiful pictures of the Alps and the food by the fireside.

Mont Blanc from Chamonix

Winter In The Alps - "This is similar to a traditional souffle, but the eggs remain separated. It is the simplest dish to make and looks very impressive. I've called it Nuvolone, which literally translates as 'big cloud', because when it comes out of the oven it looks like a big cumulus in a sunset."

Nuvolone (Cloud Souffle) Recipe
(Adapted from Winter In The Alps Cookbook by Manuela Darling-Gansser)
Serve 1

Ingredients

2 eggs, separated
Sea salt
50 ml (2 fl oz) cream
40 g (1 1 /2 oz) grated Gruyere cheese
Freshly ground black pepper
15 g (1/2 oz) unsalted butter

Method

1. Preheat the oven to 200C (400F). Butter an individual ramekin per person (about 15 cm / 6" in diameter). Beat the egg whites. When they start to become stiff, add salt to taste. Continue beating until they hold their peaks well.
2. Spoon the egg whites into the ramekin. With the back of a soup spoon, make a well in the middle of the egg whites, pushing the egg whites up the sides of the ramekin. Carefully drop the 2 egg yolks into the well.
   
   

   

3. Then add the cream and Gruyere. Grind over some black pepper and add the knob of butter. Smooth the egg whites back over the hole.
   
   

   

4. Bake in the oven for 4 to 5 minutes. The top should be lightly golden, and when you break the crust, the yolks and cream should be soft and hot.
5. Serve with crusty bread to dip into the yolks and cream.

Christmas Glazed Ham with Guinness, Mustard, Marmalade and Pineapple Juice

Mr J discovered this fantastic glazed ham recipe on his favourite Mix 106.5 radio channel while driving to work four years ago.

It has been on our Christmas table ever since. It's Mr J only task on the Christmas day. He will normally spend two hours cooking this glazed ham on his barbie with a can of beer in his hand.

Christmas Glazed Ham with Guinness, Mustard, Marmalade and Pineapple Juice Recipe

Ingredients

1 cooked leg ham
175 g of wholegrain mustard
175 g of marmalade
440 ml of Guinness
440 ml Pineapple juice

Method

1. Preheat your oven or outdoor barbie to 170°C.

   

2. Place the ham into a deep sided baking tray.
3. Mix together the wholegrain mustard and marmalade, spoon over the ham.

   

4. Pour into the tray the Guinness and pineapple juice and place into the oven and allow to slowly caramelise, keep basting every 20 minutes or so, the ham will take about 1-1 1/2 hours.

   

5. Stand for 30 minutes before carving.

Note: Ask the butcher to cut off the hock, you’ll find it fits into your oven better this way. You can freeze the hock and ham bone until winter and turn it into soup.

Here are some pictures from our Christmas lunch hosted by our friends Mr G and Miss A at their lovely house:

Roast Turkey prepared by Miss A

Glazed Ham Prepared by Mr J

Yorkshire Puddings (Recipe HERE)

Stuffing meatballs, roasted carrots and kumara prepared by Miss A

Turkey Gravy prepared by Miss A

Mashed Potatoes prepared by Miss A

Black Forest Tiramisu (Recipe HERE)

Merry Christmas and Happy New Year!!