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Oliebollen Dutch Doughnuts

Saturday, February 19, 2022

Oliebollen ((literally, "oil balls"), aka Dutch Doughnuts, are traditionally made and enjoyed as a New Years treat in Holland. But you can always make them at home whenever a craving hits! They can be made plain, but are typically filled with raisins or/and apples, then fried until golden brown and served warm dusted generously with powdered sugar. Crisp on the outside with a pillowy center that’s not too sweet. Absolutely irresistible! They taste the best when hot, but still wicked good at room-temperature. You can easily use Air Fryer or oven to reheat them. This recipe makes roughly 12-14Oliebollen, depending on how you scoop your Oliebollen.

250 g Raisins
16 g Fresh yeast (or 9 g active dry yeast)
250 ml Lukewarm milk
270 g White spelt flour (or ap flour)
1 Large egg, at room-temperature
1/3 tsp Black salt (or regular sea salt)
1 kg Lard for frying
Powdered sugar for dusting

Soak the raisins for at least one hour in water, preferably overnight. Drain and pad dry with paper towels before use.
Place yeast and lukewarm milk in a bowl and stir to dissolve. Set aside for 10 minutes or until mixture bubbles.
Place flour and salt in a large bowl and make a well in the centre. Pour the yeast mixture and eggs into the well and stir into a smooth batter. Add in drained raisins and stir until well combined. Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Melt the lard in a deep-fryer or a large saucepan over medium heat to 190C/375F. Take a small piece of bread and put it in the lard. If it starts to fry immediately, then it's ready for frying. Working in batches, use 2 metal spoons (or an ice cream scoop) to shape scoops of dough into balls, and drop them carefully into the hot oil. Deep-fry, turning halfway, for 5-7 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel.
Dust doughnuts generously with icing sugar and serve immediately. Enjoy them hot if possible. You can use Air Fryer or oven to reheat them.

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Simple Kibbeh

Friday, October 29, 2021

Kibbeh, or "ball," is a staple in Middle Eastern cuisine. Made with lamb or beef, these crunchy croquettes are a flavorful blend of fragrant herbs and spices, filling meat, and hearty bulgur. These spiced bulgur balls are first stuffed with meatballs, then fried, or baked. It's delicious as an appetizer or side dish served with hummus, yoghurt dip or tahini dip.
If you want to make them in airfryer, just spray the prepared kibbeh with olive oil and place in your air fryer basket. Set to 190C/ 375F and cook for 12 to 14 minutes, turning halfway through.

Bulgur Dough	Filling	Tahini Dip
300 g Bulgur, fine 1 tsp Salt 500 ml Boiling water 1 Onion, finely diced 10 Mint, finely chopped 10 Parsley, finely chopped 3 tbsp Sultanas/golden raisins 200 g Ground beef Salt and pepper 1 tsp Ground cumin 1 tsp Paprika powder 1/3 tsp Allspice powder 2 Ice cubes Sesame seeds for coating, optional Oil, for frying	30 g Pine nuts, roasted 1 Shallot, finely chopped 250 g Ground beef 1/2 tsp Chilli flakes Salt and pepper	80 g Full fat Greek yoghurt 1 tsp Lemon juice 2 tbsp Tahini Black pepper

Place bulgur and salt in a large bowl. Add in boiling water and set aside for 15 minutes. Finely chop the onion and herbs. Soften the golden raisins in a bowl of hot water. Drain.
Mix together the ground beef, bulgur, onions, herbs, salt, pepper, spices, golden raisins and ice cubes. Process the mixture in batches in a food processor to a sticky, smooth, dough-like consistency. Divide the mixture into 18 portions and shape each into a ball. Cover with a plastic film and set aside while you prepare the filling.
Place all the ingredients for the filling in a bowl. Mix until well combined. Divide the filling into 18 portions.
Poke a hole in the dough ball, making a pocket for the filling. Add ground meat filling and pinch the top to seal the ball. Coat with sesame seeds if using.
Combine all tahini dip ingredients in a bowl and stir until combined. Chill until ready for use. In a deep frying pan or deep-fryer, add enough oil and heat to 180C/350F. Fry the kibbeh in batches until golden brown and crunchy, or about 8 minutes. Drain on paper towels and serve hot or warm with tahini dip.

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Blooming Onion

Thursday, October 14, 2021

If you like onion rings, you're going to love this blooming onion. The name "blooming onion" stems from the fact that the finished dish resembles a flower.
The onion is first cut to 16 strips that resemble the petals of a flower when fanned out, then coated with well seasoned flour mixture and deep-fried to a beautifully golden brown and satisfying crisp goodness. Not only it is delicious, but it also has a unique appearance that looks great and is fun to eat. With only a handful of ingredients, you can create this unique appetizer in your own kitchen. Serve it with your favourite dipping sauce (chipotle sauce, spicy mayonnaise, or garlic yoghurt).


1 Large white/yellow onion 120 g Plain flour 1/2 tsp Smoked paprika powder 1/2 tsp Sweet paprika powder 1/2 tsp Cayenne pepper powder 1/2 tsp Garlic powder 1/2 tsp Dried thyme A large pinch of ground cumin 1/2 tsp Salt 1/4 tsp Black Pepper 2 Eggs 125 ml Milk 1 kg / Lard for deep frying (or 1l sunflower oil)

Combine the plain flour, paprika powders, cayenne pepper, garlic powder, dried thyme and ground cumin in a bowl. Season with salt and pepper. In a separate bowl, beat eggs and milk until combined.
Cut a tiny slice off the tip of yellow onion, then peel off the brown outer layer of skin. Flip the onion cut side down, then begin slicing about 1/2 inch away from the root. I find it easiest to do 4 quarter slices, then cut each quarter into 4 sections, that's 16 sections total. Turn the onion over and carefully fan out.
Holding onion from base, dip in spiced flour mixture, coating petals thoroughly. Shake off excess. Dip in egg wash, letting any excess egg wash drip off, and again in flour mixture, so each petal is thoroughly coated. Pat off any excess flour.
Heat lard or vegetable oil in a deep saucepan to 175C/350F. Immerse onions, cut-side down into the lard for 3-4 minutes. Turn over and fry for 2-3 minutes or until nicely golden brown and crisp. Drain on paper towel. Serve immediately with your favourite dipping sauce.

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Pumpkin Falafels

Sunday, October 03, 2021

These falafels are full of pumpkin flavour, soft in the center and crisp on the outside. Enjoy them in a salad, serving them in a warmed split pita pocket or just on their own. I like serving these on a bed of salad with a lemony Greek yoghurt dressing, but a green tahini sauce (a mixture of cilantro, lemon juice, garlic and sesame paste) would be just amazing if you want to go dairy-free.

Falafels	Yoghurt Dressing
400 g Cooked chickpeas, drained 250 g Roasted pumpkin, mashed 1 tbsp Chickpea flour (or cornstarch) 1 Small red onion, finely chopped 2 Garlic cloves, minced 2 tsp Garam masala 1 tsp Cumin powder 1 Fresh red chilli pepper, finely chopped 4 tbsp Fresh flat-leaf parsley (or cilantro), chopped 2/3 tsp Black salt (or regular sea salt) Olive oil	150 g Plain Greek yoghurt 2 tbsp Lemon juice 1 Garlic clove, minced Salt and pepper to taste

Preheat oven to 200C/400F. In your food processor, pulse the chickpeas until chunky puree forms. You can use a fork to mash them too.
Mash the roasted pumpkin in a large bowl. Add in chickpeas, chickpea flour, red onion, minced garlic, garam masala, cumin, chilli pepper, parsley and salt. Mix well and refrigerate for 30 minutes.
Shape the mixture into 16 balls and place on a greased baking tray or lined with baking paper. Spray the falafel with olive oil and bake for 25-30 minutes or until golden brown. The edges should be crispy and the center is still soft.
Meanwhile, combine yoghurt, lemon juice and minced garlic in a small bowl. Season to taste. Serve falafels with yoghurt dressing.

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Thai Corn Fritters

Tuesday, September 14, 2021

Make brunch for your family with these delicious corn fritters. With a light, crunchy crust and fluffy inside, these corn fritters are quick to make and sure to find favour with both the adults and the kids. Thai fish sauce and sweet chilli sauce give these tasty corn fritters a double dose of Asian flavour. Serve them while still warm for brunch or as a snack. You can buy sweet chilli sauce in Asian grocery stores or Amazon or make this typical Thai condiment at home.

Thai Corn Fritters

inspired by this recipe

2 Large eggs
100 g White spelt flour (or plain flour)
2 Garlic cloves, chopped
1 tsp Coconut sugar
1 tbsp Thai fish sauce
285 g Canned corn kernels, drained
1/2 tsp Sea salt
1/2 tsp Black pepper, freshly milled
2 Spring onions, finely chopped
Lard, to fry
Sweet chilli sauce, to serve
Baby spinach and cherry radishes, to serve, optional

Place the eggs, spelt flour, garlic, coconut sugar, fish sauce, half the corn kernels, salt and pepper in a food processor. Process to a puree. Add the chopped spring onions and the remaining corn kernels and stir well to combine. Heat the lard in a non-stick frypan over medium-high heat.
Working in batches, drop tablespoons of corn batter into the pan and cook for 2-3 minutes on each side until golden and cooked through. Transfer to a plate lined with paper towel. Keep warm while you make the remaining fritters.
Arrange baby spinach and cherry radishes on plates if using and stack the fritters on salad, drizzle with sweet chilli sauce or serve at side as a dipping sauce.