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 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. Ever Dutch family will have some oliebollen and or appelflappen.
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.
Fried bananas is one thing that always should be included with the traditional “rijst tafel”.
2 cups of self rising flour
1 1/2 cup of milk
pinch of ginger (djahe)
1/2 cup of brown sugar.
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.
- 2 cups of self rising flour
- 1½ cup of milk
- 1 egg
- pinch of ginger (djahe)
- ripe bananas
- canola oil
- ½ cup of brown sugar.
- Mix the flour, milk, egg and djahe (ginger)
- Cut the bananas in 4 and put in the batter. Fry in the hot canola oil. Untill nice and brown, sprinkle with brown sugar.
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.