The Ultimate Vampire Resource and Directory

Oliebollen (Treat to eat on New Year's Eve)
13:31 Oct 02 2009
Times Read: 587

Ingredients:

17g compressed fresh yeast

110 g raisins

110 g currants

1 tsp. soft white sugar

125 g icing sugar

oil for frying

280 g flour

250 ml lukewarm milk



How to do it:

Crumble the fresh yeast and dissolve with sugar in 100ml luke warm milk. Mix the flour together with the yeast

mixture. Add the rest of the milk and beat the ingredients to a smooth mixture. Wash the raisins and currants and let them dry out. Add the raisins and currants to the mixture spoon it evenly. Cover the bowl with a damp towel and let the batter rise for about an hour in a warm spot. Heat the oil to 180ºC. Meanwhile form balls out of the batter. Dip the batter balls in the heated oil for about 2-3 minutes until nice gold brownish. Let the 'oliebollen' dry out on some kitchen paper. Sprinkle over them the icing sugar and serve.

Speculaasjes (biscuits)
13:25 Oct 02 2009
Times Read: 588

Ingredients:



200 g all purpose flour

1.5 tbsp. speculaas spices

pinch salt

100 g brown sugar

125 g butter

3 eggs

1 tbsp water



How to make:



Mix a dough of butter, flour, brown sugar, eggs and pinch salt (1 tbsp if necessary). Put in the refrigerator for half an hour. Shape into rolls and pack them in waxed paper. Leave them overnight in a freezing compartment. Slice in thin layers and bake on greased cookie sheets at 350 degrees, from 5 to 7 minutes or until brown.

Den Bosch Cream Puffs
13:22 Oct 02 2009
Times Read: 589




Ingredients

160 gram / 12/3 cup flour

160 gram / 2/3 cup water

160 gram / 2/3 cup milk

160 gram / 2/3 cup butter

7 gram / 1/2 Tbsp salt

4-5 eggs

125 gram / 4.4 oz dark chocolate couverture

125 gram / 1/2 cup whipping cream with

18 gram / 11/2 Tbsp sugar

Preparation

Bring the water, milk and butter to a boil in a pan, remove the pan from the stove and fold in the flour and salt. Place the pan back on the stove to heat the batter, stirring constantly. Remove the batter from the stove and fold in the eggs one at a time. Pre-heat the oven to 180 °C / 356 °F. Coat a baking sheet with butter and sprinkle with flour. Squeeze the batter onto the sheet with a pastry bag and bake the cream puffs for 25-30 minutes, until they are light and golden brown.

For the chocolate, heat 1 part cream and 1 part chocolate in a

double boiler and mix them together.

Let the cream puffs cool, then fill them with sweetened whipped cream and dip them in the chocolate fondant.