Heart to Hearth Cookery

  For the Dutch even today, Olie-koecken, now referred to as Oliebollen, is part of the celebration of the New Year.  After frying in  the best Rapeseed oil and well browned, the receipt (recipe) for To fry Olie-koecken is draining on a linen cloth.  Happy New Year!

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  To keep the  rapeseed oil hot for frying the receipt (recipe), To fry Olie-koecken, one large spoonful of batter is added to the oil at a time waiting to add the next batter  when the oil is bubbling rapidly again.  Each cake is fried until brown on one side and then turned to brown the other.

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  A mengelen is a liter and in Peter Rose’s translation of the Dutch receipt (recipe) To Fry Olie-koecken, she writes: then take a mengelen of the best Rapeseed oil, add a crust of Bread, a half Apple.  Place it on the fire and let it burn, keep turning the bread and Apple until it blackens and hardens, then pour in a dash of clean water, let it cool in the air, then put it back on the fire when you want to use it.  I heated purchased rapeseed oil after learning the appearance of the oil at the proper temperature and did not choose to  use the apple or bread. The apple and bread would clean the oil and remove disagreeable odors, but both the apple and dash of clean water would make the oil splatter.     Visit my website at:   www.hearttohearthcookery.com

  The batter for the receipt (recipe), To fry Olie-koecken, has risen and is ready to fry.  The batter consists of wheat flour, raisins, apples, almonds, cinnamon, ginger, cloves, melted butter, Sweet milk  and yeast.

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  The thick batter for the receipt (recipe), To fry Olie-koecken, which contains wheat flour, raisins, apples, almonds, cinnamon, ginger, cloves, melted butter, yeast, and sweet milk is completely stirred together the next step is to let it rise!

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  When adding the Raisins to the batter of the receipt (recipe), To fry Olie-Koecken, I used the cloth that I had used to drain the raisins after soaking them so as not to add any additional liquid to a batter that needed to be very thick.

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 A large spoon Yeast, is very happy in the small yellow pipkin containing the not quite a pint  of lukewarm sweet Milk and the half a small bowl of melted Butter is in the larger pipkin.  These are the liquid ingredients that have been translated by Peter Rose from the De Verstandige Kock and the amounts of liquid are small because it must be a thick batter that the batter is tough when spooned.

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