Another Dutch tradition….oliebollen if you want a heart attack!

Yummie these are really great. Oliebollen I think you can compare them a little bit with doughnuts, only these are balls with raisins,currants and powdered sugar in/on it.
But they are both really greasy and nice of taste. ( )
So this recipe is really not the most healthiest, but we eat them on the new years eve, maybe after x-mas an the big diners we don’t care anymore about the greasy balls?
We eat them while we are having a good time with wine and maybe board games, television. Or just when we are partying like freaks. Just eating greasy before the new year is beginning with our good intends.
Do I have good intends for 2013? Not really, maybe to enjoy life more, also when it’s winter, to getting married, to love more and to live more my life like the way I want…Yes that will be the intends for me.
Anyway for you also a good 2013, and love peace and happiness 🙂

The recipe for Dutch oliebollen (like 50 balls)
2 apples cut in little pieces just like the size of the raisins
1 kilogram of sifted wheat flower
200 gram of raisins, if you like raisins you can take more, soaked for 20 minutes in water
(if you like put also some currants in, I didn’t have them)
50 gram of coconut oil, heat up a little so it’s soft and ready for use
30 gram of dried yeast
1/2 litre of lukewarm water (you can use the water of the raisins)
1/2 litre of lukewarm oatmilk
juice of 1 1/2 lemon
1/4 cup of date syrup
1 1/2 tablespoon of cinnamon powder
some dashes himalayan salt
some oil for frying

a bowl or 2
a bucket
an pan to fry in
a food processor with dough hook, or where you can mix the dough with
2 tablespoons
a paper kitchen towel in a colander for the dripping oil
a skimmer

how to make
Just mix the dry ingredients first (the sifted flour, yeast, raisins, cinnamon powder, salt and apples), then in another bowl, mix the wet ingredients together (date syrup, water, milk, lemon juice and oil)
Now slowly mix all the ingredients together, the dough is growing very much so pour the dough into a big bucket (5 litre), put on top a moisten towel and set aside on a warm place  (maybe on a windowsill above the heating)
Wait for 3 hours, and when you lift up the towel you see it grew a lot!
Now it’s time for baking them, I used a cooking pan for frying, beware you put enough oil in the pan ( I used 1/2 litre and filled again when the oil was disappearing)

Heat up the oil, and I always do the trick, to check if the oil is hot enough, with a drip of water (let it fall into the oil, but be careful water and oil is dangerous). When the water is sizzling then it’s hot enough for the balls to fry
Take the 2 tablespoons and get some dough with it, just the size of the tablespoon and pour into the oil, wait till they are getting golden brown and the turn around.

When they are on both sides golden brown, hold the skimmer and get them out of the oil and put them in the colander with the paper towel, so they can get rid of the extra oil.

The first oliebollen are ready! So just finish the dough on the same way
Get a plate and make a pyramid of them (more plates then 1 🙂 ) and scatter some powdered sugar on top….Now you are ready for 2013

eet smakelijk

oeh lalala sticky banana bread!

This is so great and sweet and delicious…you want to eat it all when you made it! Yes I am talking about banana bread! This was really what I wanted to try before the high tea, because I think it fits well for an high tea, the sweetness comes from the banana so no added sugar or something else poisoning ;). Only some date-syrup.

This is what I want to give to my children, I feed them (at least I try to) almost sugarless..Because if you won’t get used to the refined sugar you appreciate the taste of the ingredients more, I must say at least I did when I  became a  almost sugarless eater.
Just try for one week to eat no sugar, find out how hard it is, almost in everything will be added some refined sugar (especially in the take away, ready for dinner, sauces and microwave food). But this is of course your own choice.
Anyway to finish my story the banana bread wasn’t good enough for the high tea, but now I made it for the x-mas and I ate almost the whole bread on my own ( 😉 ).

The ingredients for one whole banana bread ( in a cake tin)
3 ripe bananas
1 tablespoon of lemon juice
1/2 cup melted coconut oil
1/2 cup of date syrup
1 3/4 cup of spelt flour
3/4 teaspoon of baking soda
3/4 teaspoon of baking powder
1/3 cup of crunched walnuts
1/3 cup of crunched hazelnuts
1/3 cup of soaked raisins (soaked for 20 minutes)
some crunched walnut for garnish

a food processor
a dough hook for the food processor
a metal bread pan like 30 cm
an oven
a bowl
some hunger for sweetness

so the beginning….
Mix all the dry ingredients (spelt flour, baking powder and soda, crunched wal- and hazelnuts, raisins) together in a bowl. Set aside and now mash the bananas very well till they are smooth (you can do in the food processor, I did) some lumps are not a disaster.
Now mix all the residual ingredients together with the bananas (the coconut oil,lemon juice and date syrup).
Now you can mix it together with the dry ingredients in a food processor with dough hook. The dough must be a little soft and sticky.
Yes it’s ready, pour the dough into the bread pan, I used some baking paper to put the dough in so it won’t stick on the metal. But without baking paper, if you have a good pan, it won’t stick , just put a little oil on the metal. (my bread pan is to old and destroyed)
And for garnish put on top some crunched walnuts

preheat the oven on 190 degrees Celsius, and then put in the bread for about 45 minutes. Check on the end if the bread is harden and is having a tan, then it’s ready for eating.

Enjoy this delicious sweet bread, no spread needed!

Muse…and some raisin bread

Whoopie, great, amazing ,wow what a great concert of Muse last monday (finally after many years I knew about the ticket selling on time, it was sold out after 30 minutes or something like that time) . I really enjoyed the show, amazing visuals, beautiful lights, nice audience and great music. And me as a lightoperator (ok ex one at the moment) really like the kind of stuff lighting/visually things.
I never been into the Ziggo dome in Amsterdam, it can host 17000 people, what a big hall, I was getting a little seasick when I was on the second ring, it was so steep on the balcony, I was thinking immediately, when you are drunk you can fall really bad like many meters down (it must be a great and exciting stage/balcony dive ;)), of course there was a barrier but still!
Anyway the concert again was great, singing out loud the music, clapping in the hands, dancing.I would say check out on youtube.
MUSE – Unsustainable/Supremacy

If you never been to a concert of Muse, you really must go and see!
So Anyway today I made a raisin bread what I really wanted to share with you, it’s a little sweet and something else then the uncommon brown bread.
Get ready for the ingredients

The ingredients for one round raisin bread (10 inch spring)
300 grams of spelt flour
100 gram of wheat flour sifted
3/4 cup of sunflower seeds
1 tablespoon of dried yeast
1 tablespoon of date syrup
3/4 cup of raisins
2 cups of lukewarm water
1 tablespoon of oil
some oat flakes, spelled flakes or like that as garnish

a bowl
a machine with a dough hook to mix the dough
an oven

The beginning…..
I would say heat up some water to the cooking point and put off and lets stand aside, while you are preparing the mixture of the dough.
First get all the dry ingredients, the flour, sunflowerseeds, raisins, and yeast. Mix this together!
The after the mixture you put in the oil, date syrup and the now lukewarm water (not all at once, but pour it in the mixture slowly) and let the machine turn and turn while you pour in the wet ingredients.
Now the mixture is ready (it must be a sticky dough) put in the spring (the bottom must be all covered) on top you do some garnish (the flakes) and let stand for 1 hour in a warm place, like the living room covered with a towel.
This is the time the bread will get bigger!

After 1 hour you heat up the oven like 200 degrees Celsius ( I think it’s like this temperature, because my oven is gas and old and I don’t know the exact temperature)
Put in the bread, and after 20 minutes you low down the heat to the lowest point of the oven for another 5-10 minutes.
Now put the gas off, let the bread inside the oven and cool down a little bit. (you must see that the bread is having a brown tinted crust and when you knock on it it must make a hollow sound, then it’s perfect)

At the end…..
You have a beautiful tasty bread, and the perfect spread on it is hazelnut spread (not the chocolate but the real stuff) mixed with raisins!
Anyway try some other nuts or seeds inside the bread or more nuts/seeds. It will make a little change!

Enjoy your day, at least I do….and eet smakelijk

Freezzzzzzzzzzzzing…..need some sun…sunny spread

Cold, No no winter please, it’s soooo cold. But think positive, I have now more time to experiment with foods and especially with spreads.
I am really sick of eating a lot of hummus (it’s easy to make and I did it a lot, so it’s the first thing I make), also when you want to eat something outside the house a lot of time you eat a sandwich with hummus, because all the others are with cheese or meat…So I say no to hummus now (just a break, because it can be very tasty also;))
Say hello to the sunny spread, wow what refreshing and new to me.
So here it is, the recipe.

the recipe….sunny spread ( a little bowl full)
juice of 1 lemon
hand full of basil leaves (I took the stalks also)
6 sun-dried tomatoes (from oil)
some oat milk
1 cup of sunflower seeds
3 tablespoons of flaxseed oil
some salt (and pepper)

a little bowl
just a foodprocessor

Time to make..
I would say pour all the ingredients together (except the oat milk and salt/pepper) in the food processor, so the juice of the lemon, the basil leaves, the sun-dried tomatoes, the sunflower seeds,and the oil. Process it till it’s getting more smoothier, now it’s time to pour in the oat milk. I did this on my feeling, just poor it slowly in the mixture while it’s processing till you think it’s smooth and as thick as a spread (to put on your bread, so It won’t fall off or is too thick for your bread)
The salt and pepper you do on your taste, maybe you don’t like salt or pepper. So make your choice!
Ready to put in the bowl and to use as a spread on bread!

Enjoy and taste the sunshine…;)

last day of a tradition in the Netherlands…kruidnoten with a taste of spain!

It’s a special day for the children it’s the 5th of december, and on the 5th of december Sint Nicolaas and his zwarte Pieten (black Petes) will go along every house and bring the children presents in a jute bag. They will ring the doorbell and we will open the door and there is the bag (the Pieten are already gone)…what a suprise!
Before this day we have 3 weeks of putting our shoes at the chimney or somewhere you can put it where the zwarte Pieten can put a present in the shoe. (Ok there are some discussions if it’s not racism, our history with slaves and so on, Sint Nicolaas is white and his happy helpers are black, I must say its doubtful, but we really love the black men and white man and it’s a long tradition)
Sint Nicolaas came here in the Netherlands on the 17th of November by boat in Roermond (a place in the Netherlands). We saw Sint Nicolaas together with the couchsurfer Wen-Lin (very sweet lady from Taiwan) a day after the 17th in Edam. (a Little city close to Amsterdam, famous for the cheese!)
We ate some traditional things at grandma her house, some kruidnoten (some little cookies made with a lot of spices), gevulde speculaas (some special cake with almondcream inside), macaroni (a pasta a la the Netherlands)…The cookies are typical for Sint Nicolaas, the black Petes throw the kruidnoten to the children (together with some sweets). Everybody happy.
I think the couchsurfer really liked this day, anyway we liked it and especially the children liked it! Even I got nervous/happy when Sint Nicolaas arrived by boat (all the way from Spain) on the canal! Anyway here is some Dutch recipe for the kruidnoten (‘little cookies’) with a taste of spain Not really healthy but really delicious!

the recipe from Sint Nicolaas (a lot of kruidnoten)

140 gram of spelt flour
1/3 cup plus 2 Tablespoons of datesyrup
45 grams of coconut oil, made soft by heating it on lowest temperature
1,5 tablespoons of oatmilk
2 teaspoons of speculaaskruiden (a mixture of spices)*
a pinch of salt
1 teaspoon orange zest
6 grams of baking powder

a bowl
your hands
a teaspoon
something to make orange zest with
an oven

How to make!
I must say the origin recipe is without orange zest, but I must say I really like it with. And if you like chocolate you can melt a bar of pure chocolat and dip the kruidnoten in the chocolat, yammie!
Anyway first things first, mix all the ingredients together (first the dry and then the wet ingredients), and with your hand make a ball of it, let it rest for 10 minutes, while the oven is heating up
The oven must be like 175 degrees Celsius when you put the dough in, as you can see I made little balls of the dough. The easiest way is doing it with a teaspoon, get some dough with the teaspoon and roll little balls, roll and roll many more till the dough is finished
Put them in the oven on a baking paper for about 15 minutes, and not like me (forgot them) the last time.

I burned the bottoms of the kruidnoten and had to scrap the black off the kruidnoten and that’s a hell of a job!
But the taste was still delicious…..
Anyway after 15 minutes put the oven off and let them stand for 5 minutes more, and then get them out. Wait a time till they are cooled down, anyway warm they are nice also ; )
Ready for eating…

Geniet van de kruidnoten/ enjoy the kruidnoten

*30 gram of cinnamon
10 grams of nutmeg
5 grams of anise seed
10 grams of clove powder
5 grams of white pepper
5 grams of coriander seeds

Mix this altogether till it’s a powder


enjoy the flavour…taste the raw chocolate mousse

Funny to see my little boy eating his first fruit, now he is already 6 months it goes so extremely fast. His first taste was mango, I thought this must be great to taste after the breast-milk!
To look at his face he was really confused, must I like this?, how do I eat this (imagine it was totally pureed and really smooth)?
I think I cannot imagine how strange it is to get the first taste of something, but I must say with this chocolate mousse I made, it’s in a good direction to a new smoothy taste.
So if you want to have a nice desert I would say taste this kind of mousse, I would say yammie and maybe if you like the rice/soya whipped cream put it on top as a decoration (but I don’t think it’s raw ) I have no idea, it’s not heated so maybe yes it’s allowed)

Here is the recipe for 4 persons*
3/4 cup grinded walnuts
3 bananas
1/2 cup of dates (soaked in water for 20 minutes) in the recipe they used medjool (I used the cheapest little one)
1/4 cup of datesyrup
some dried grated cocos
1 stick of vanilla (cut/grasp out the soft inside of the stick)
1/4 cup of water
1/2 cup of raw cacao-powder
Maybe if you like 1 tablespoon of orange zest (or some pinches of chillipowder or mint leaves, but this you must test on your own if you like)

so the tools are:
a foodprocessor
4 cute bowls to make the dessert beautiful

let’s start…
Get the dates, date-syrup and vanilla and put them into the foodprocessor and mix. After this is smooth, you are ready to put in the bananas, water and raw cacao-powder.
At last you put in the walnuts and maybe if you like some orange zest (like 1 tablespoon) or some grated coconut.
Get the bowls and serve the mousse into the bowls, decorate them with some grated coconut and walnuts. And as finishing touch some banana-slices
Really me and my friend enjoyed this very much!

Enjoy and feel the chocolate taste melting in your mouth 😉

*based on the recipe from the vegan scoop