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.
Lemon Drizzle Cake: Nigella's lemon drizzle cake is a classic and refreshing treat. It features a moist lemon-infused sponge cake topped with a zesty lemon syrup that gives it a delightful tang. Spaghetti Carbonara: Nigella's version of spaghetti carbonara is a quick and satisfying pasta dish.
In a past interview with Good Housekeeping, Nigella revealed two of her favourite suppers. "I love traditional food, and I'm never going to complain about having a pie! Roast chicken is my favourite food," she said.
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.
Nigella needs no introduction. She is the queen of simple cooking made good, with cookbooks that are so beautifully written, they're worthy of reading in bed. Her timeless recipes have become staples, not least because they're straight-forward to prepare and they always have that extra special something thrown in.
British television personality Nigella Lawson is known worldwide for her popular cooking shows such as Nigella Express and Simpy Nigella, as well as for judging food competition shows like Iron Chef America, MasterChef Australia, and The Taste.
Though Lawson has enjoyed a successful career in cookery, she is not a trained chef, and does not like being referred to as a "celebrity chef". Nor does not see herself as a cook or an expert in her field.
Nigella seed is a black, drop-shaped seed that is traditionally used as a spice in Indian, Middle Eastern and North African cuisines, where its aromatic flavor and crunch make it particularly useful in bread and pastries. It is also used in curries, soups and stews.
If you want to make your own mixture then it may depend on what other spices are available to you but we would suggest starting, if possible, with 1 tablespoon ground cinnamon, 2 teaspoons of ground coriander and 1 teaspoon each of ground nutmeg and ground ginger.
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. It ruins people not having to earn money."
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