Moem's Journal
It's not Myspace...wait, it's not even LiveJournal.
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readme.txt
Hi! You've found me. This is kind of an experimental / placeholder journal, since the way LiveJournal has been changing recently worries me.
You can find me there under the username m03m. That's m-zero-three-m.

Since I'm (for now) primarily an LJ user, these entries have been copied from there. Some have even been copied from MySpace first!
That causes some problems with linkage. And if there's something about site changes and other ongoing events that makes you go 'huh?' because it doesn't seem to make any sense, it's probably about LiveJournal, not Scribbld. I apologize for any confusion and other kinds of inconvenience.

Oh, and copying the entries from elsewhere means losing all comments, as well.
5th-Jan-2009 01:51 pm - Here's that recipe for oliebollen I promised you
kladderkatje
These are a Dutch traditional treat for new year's eve and new year's day. But you can buy them from street vendors throughout the winter. And they're fun to make at home, too. I've even seen them being made next to a camp fire while camping.

If it all works like it's supposed to work, they'll turn themselves over in the oil to get evenly brown on all sides.
  • 17 g compressed fresh yeast
  • 235 ml lukewarm milk
  • 280 g all-purpose flour
  • 10 g salt
  • 1 egg
  • 110 g dried currants
  • 125 g raisins
  • 1 Granny Smith apple - peeled, cored and finely chopped (optional)
  • 1 litre of vegetable oil for deep-frying
  • 125 g confectioners' sugar for dusting.

DIRECTIONS
  1. Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour.
  2. Heat the oil in a deep-fryer, or heavy deep pan to 190 degrees C / 375 degrees F. Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
  3. Fry the balls until golden brown, about 8 minutes. The oliebollen should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished oliebollen on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.
oliebollen

26th-Oct-2008 10:14 pm - Baked my second pumpkin cake
kladderkatje
It's the season after all. I made it to bring as a dessert, when we went over to my mother for dinner today.
This one was round and flat, which made an hour of baking time enough. I put a paper cutout on top and sprinkled it with powdered sugar for decoration. See for yourself
20th-Oct-2008 09:21 pm - Pumpkin cake
kladderkatje
Autumn is upon us, which means that everyone who has a garden tries to get rid of the yearly overstock in pumpkins. Apparently, they're much too easy to grow.
I was gifted with three. I used half of the first one to make a curry, which I thought was nice, and it also taught me a valuable lesson:
[info]stoneshop  doesn't like pumpkin. Not even in curry.

This left me with 2 1/2 pumpkins and no one to feed them to. I decided to try a different approach, and baked a pumpkin cake. This turned out remarkably well. So here's the recipe I used:
  • 250 grams of pumpkin, peeled and grated (300 grams works fine, too)
  • 150 grams of sugar (I used cane sugar)
  • 150 grams of flour
  • 100 grams of chopped walnuts (I used half walnuts, half almonds)
  • 50 grams of honey
  • 4 eggs
  • 1 tea spoon of baking powder (or more, up to a whole packet)
  • 1 packet of vanilla sugar
  • pinch of salt
  • powdered sugar
Mix the eggs and the sugar.
Add all other ingredients and stir well.
Pour the batter into a cake tin (covering it with baking paper might be wise. I didn't and I was sorry)
Bake the cake for an hour in a pre-heated oven at 180 degrees C
Make sure the cake is done by sticking a fork in it. It it comes out clean, with no traces of batter, the cake is done. If it's not, give it some more time and check again. (My cake took 20 minutes longer.)
Serve cold, with some powdered sugar on top.


It turned out really nice. It was even nice when still warm.
11th-Jul-2008 03:35 pm - Today's bread
avatar met molen
...manages quite cleverly to make itself look bigger than it actually is.



It's still good, though. Go on, cut yourself a slice.
3rd-Jan-2008 11:41 am - Here's a bit of Dutch tradition for you
avatar met molen
It's a bit obscure, though. (That should make it more interesting.)
Not all Dutch people know about this, so it might be a regional custom to bake (or actually fry) these small, hollow waffles on New Year's Eve; I don't know which region, though.
I was taught how to do these by my family. My grandmother always made them because she preferred them to oliebollen which are quite massive and can lay on the stomach like the proverbial brick. Both my mother and her sister have their own set of irons, as does my father. And of course, so do I.

The irons can be hard to find, but older houseware shops in the smaller villages may have them. Alternatively, I've been told some of the more upmarket cookery stores now stock them because it's quaint and interesting to have obscure cooking utensils nowadays.
Without further ado, here's a picture of my 'vlindertjes-ijzers' (butterfly-irons) and the Vlindertjes I baked on New Year's Eve.

Dutch deep fried waffles, click makes big

As you see, they don't all look like like butterflies. There are wheels and stars and I've seen pictures of card symbols too. But in my family they're referred to as Vlindertjes, no matter which shape they are.

These waffles are made from a normal waffle batter, liquid enough so you can dip the iron into it. The iron should be hot enough to sizzle ever so slightly when you dip it into the batter, so be sure to heat it up in the deep fryer first. Don't dip it in all the way or you'll never get the batter off! The top of the iron should remain free from batter.
If the iron is hot enough the waffle will come loose from it while it's being fried. You may need to help a little with a fork, though. Deep fry it in hot oil until a nice golden brown, turn it over so the hollow side is at the bottom and lift it from the oil. Put it on some absorbent paper to get rid of excess oil. After they've cooled down, the Vlindertjes will be nice and crispy. Sprinkle with a generous amount of confectioner's sugar, and enjoy.

Oh, and it's perfectly normal if the first three waffles stick to the iron. In fact, there traditionally should be a bit of a struggle before you get it right. Or so I tell myself!
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