Appelflappen (Apple Beignets)

Dec 30, 2014 by

Confusion about apple fritter and apple turnover. Is it appelflappen or appel beignets? Depends who you ask, and it depends where you are at.  If you have appetite for an apple fritter or an apple turnover you should wait and see what you get from the bakery. Both contains apple but how is the apple packaged. In puff pastry and baked in the oven or batter fried? It seems impossible to put an end to this confusion. Because how do you get everyone involved so far as to use the same definitions for apple fritters and apple turnovers? As for me I’m still calling these appelflappen because that’s what they were called where I grew up, even though officialy they are called appel beignets 😉 Appelflappen (beignets) are next to the oliebol the most popular treat on New Years Eve. Every Dutch family will have some oliebollen and or appelflappen.

Ingredients
  • 1½ cups plus 2 tablespoons all-purpose flour
  • Salt
  • 1¼ cups beer (Heineken)
  • Vegetable oil, for deep-frying
  • 4 Golden Delicious or which ever apples you got available
  • Granulated or confectioners’ sugar, for dusting
Instructions
  1. Peel and core the apples slice in ¼ inch rings and put them in cold water so they wont turn brown.
  2. In a bowl, whisk the all-purpose flour with a pinch of salt; gradually whisk in the beer until completely smooth. Allow the batter to rest for at least 30 minutes or up to 1 hour.
  3. In a large deep skillet, heat 3 inches of the vegetable oil to 370° over moderate heat. Stir the batter. Working in batches, dip the apple rings in the batter and fry them, turning occasionally, until golden and crisp, about 6 minutes. Using a slotted spoon or a wire skimmer, transfer the beignets to a baking sheet lined with paper towels to drain. Keep the cooked beignets warm in a low oven while frying the rest. Sprinkle the beignets with granulated sugar or sift confectioners’ sugar over them and serve hot.

 

Appelflappen (Apple Beignets)

Appelflappen (beignets) are next to the oliebol the most popular treat on New Years Eve. Ever Dutch family will have some oliebollen and or appelflappen.

30 minPrep Time

6 minCook Time

36 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • Salt
  • 1 1/4 cups beer (heineken)
  • Vegetable oil, for deep-frying
  • 4 Golden Delicious or which ever apples you got available
  • Granulated or confectioners' sugar, for dusting

Instructions

  1. Peel and core the apples slice in 1/4 inch rings
  2. In a bowl, whisk the all-purpose flour with a pinch of salt; gradually whisk in the beer until completely smooth. Allow the batter to rest for at least 30 minutes or up to 1 hour.
  3. In a large deep skillet, heat 3 inches of the vegetable oil to 370° over moderate heat. Stir the batter. Working in batches, dip the apple rings in the batter and fry them, turning occasionally, until golden and crisp, about 6 minutes.
  4. Using a slotted spoon or a wire skimmer, transfer the beignets to a baking sheet lined with paper towels to drain. Keep the cooked beignets warm in a low oven while frying the rest. Sprinkle the beignets with granulated sugar or sift confectioners' sugar over them and serve hot.
Cuisine: Dutch | Recipe Type: Dessert/Holiday
7.6.2
152
http://arrisje.com/appelflappen-apple-beignets/

 

read more

Related Posts

Share This

Peach Cobbler

Sep 2, 2013 by

 

Our English ancestors brought us the fruit pies. They added a topping of biscuit dough to them and placed a heavy lid on top so that the biscuit dough could rise and brown, that’s how the cobbler was born. Today in the South, most of the restaurants and the Barbecue restaurants have peach cobbler on the menu. A Peach cobbler is as American as Apple Pie, it is a tradition and one that I have come to love.

Ingredients

   For the Fruit mix:
8 peeled and sliced peaches
1 tsp lemon juice
1/4 tsp cinnamon
1/8 tsp nutmeg
For the syrup:
3/4 cup water
1/2 cup white sugar
1/4 cup brown sugar
For the crust:
1 stick butter, melted
1/2 cup white sugar
1 1/2 cups self-rising flour
1 1/2 cups pet milk or regular milk
1/2 tsp cinnamon

Instructions

1.  Preheat oven to 350 degrees F (175 degrees C).
2. Combine the sliced peaches, lemon juice, cinnamon and nutmeg in a bowl 3. Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
4. As for me I don’t like it overly sweet. If you like your cobblers sweet add an additional 1/2 cup of sugar to the syrup. 5. Combine sugar and self-rising flour in a large bowl. Pour in the milk and cinnamon; whisk to form a smooth batter. You have to use self-rising flour because if you use regular flour the batter won’t rise to the top.
6. Pour melted butter into the baking pan. Pour the batter over the melted butter. Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter. Bake until syrup is bubbling and crust has risen and is golden brown, about 50-55 minutes.

Peach Cobbler

15 minPrep Time

55 minCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

    For the Fruit mix:
  • 8 peeled and sliced peaches
  • 1 tsp lemon juice
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • For the syrup:
  • 3/4 cup water
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • For the crust:
  • 1 stick butter, melted
  • 1/2 cup white sugar
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups pet milk or regular milk
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the sliced peaches, lemon juice, cinnamon and nutmeg in a bowl
  3. Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
  4. As for me I don't like it overly sweet. If you like your cobblers sweet add an additional 1/2 cup of sugar to the syrup.
  5. Combine sugar and self-rising flour in a large bowl. Pour in the milk and cinnamon; whisk to form a smooth batter. You have to use self-rising flour because if you use regular flour the batter won't rise to the top.
  6. Pour melted butter into the baking pan. Pour the batter over the melted butter. Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter. Bake until syrup is bubbling and crust has risen and is golden brown, about 50-55 minutes.
7.6.2
137
http://arrisje.com/peach-cobbler/

 

read more

Related Posts

Share This

Pisang Goreng (Indonesian)

Aug 26, 2012 by

Fried bananas is one thing that always should be included with the traditional “rijst tafel”.

Ingredients

2 cups of self rising flour
1 1/2 cup of milk
1 egg
pinch of ginger (djahe)
ripe bananas
canola oil
1/2 cup of brown sugar.

Instructions

1.   Mix the flour, milk, egg and djahe (ginger)

2. Cut the bananas in 4 and put in the batter. Fry in the hot canola oil. Untill nice and brown, sprinkle with brown sugar.


Pisang Goreng

Fried bananas should be included with the traditional "rijst tafel".

5 minPrep Time

3 minCook Time

8 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 2 cups of self rising flour
  • 1 1/2 cup of milk
  • 1 egg
  • pinch of ginger (djahe)
  • ripe bananas
  • canola oil
  • 1/2 cup of brown sugar.

Instructions

  1. Mix the flour, milk, egg and djahe (ginger)
  2. Cut the bananas in 4 and put in the batter. Fry in the hot canola oil. Untill nice and brown, sprinkle with brown sugar.
Cuisine: Indonesian/Dutch | Recipe Type: Side Dish
7.6.2
41
http://arrisje.com/pisang-goreng-indonesian/

 

read more

Related Posts

Share This

Stoof Peertjes (Dutch)

Jan 7, 2012 by

It is about time I start to post some recipes of my child hood. Recipes of the food my mother used to cook for us and still does. The picture below shows some shots of her well used cookbook :).

If you are Dutch you know what this is. This is a typical Dutch dish. I had to improvise with this recipe for stoofpeertjes, because some ingredients are not available here, like ‘Gieser Wildeman Pears’, I used Bosc Pears. Bosbessensap is not available here neither. I came up with one of my own concoctions.

Ingredients

8 bosc pears (if you can get your hands on the Gieser Wildeman Pears use that)
2 tbsp sugar
1 (12oz) bag of berry blend berries
1 cups of Minute Maid Pomegranate blueberry juice
1 cinnamon stick
1 tbsp cornstarch

Instructions

  1. Peel the pears, half them and take the core out. Put the bag of frozen berries in a pot and add the juice and sugar. Add the pears and the cinnamon stick. ( The original recipe says boil in water with the cinnamon stick, since I don’t have the same pears the color won’t be the same, if I just boil them in water so I changed it and cook them in berry juice). Bring to a boil then simmer for 2 hours. Take the pears out, press the berries through a sieve. If you like the juice thick add some diluted cornstarch to the juice. You can serve this as a side dish or use it for a dessert, add it to yoghurt or add the juice to griesmeel pudding another recipe from my Mom’s Dutch Cooking.

 

Arrisje’s Recipe Card 4×6 * Save to your hard drive, then print as 4×6 picture *

Recipe Card StoofPeertjes

 

Stoof Peertjes

It is about time I start to post some recipes of my child hood. Recipes of the food my mother used to cook for us and still does. The picture below shows some shots of her well used cookbook :).

15 minPrep Time

2 hrCook Time

2 hr, 15 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 8 bosc pears (if you can get your hands on the Gieser Wildeman Pears use that)
  • 2 tbsp sugar
  • 1 (12oz) bag of berry blend berries
  • 1 cups of Minute Maid Pomegranate blueberry juice
  • 1 cinnamon stick
  • 1 tbsp cornstarch

Instructions

  1. Peel the pears, half them and take the core out. Put the bag of frozen berries in a pot and add the juice and sugar. Add the pears and the cinnamon stick. ( The original recipe says boil in water with the cinnamon stick, since I don't have the same pears the color won't be the same, if I just boil them in water so I changed it and cook them in berry juice). Bring to a boil then simmer for 2 hours. Take the pears out, press the berries through a sieve. If you like the juice thick add some diluted cornstarch to the juice. You can serve this as a side dish or use it for a dessert, add it to yoghurt or add the juice to griesmeel pudding another recipe from my Mom's Dutch Cooking.
Cuisine: Dutch | Recipe Type: Side Dish and or Dessert
7.6.2
32
http://arrisje.com/stoof-peertjes/

read more

Related Posts

Share This