Cheesecake from cup

 A cake in a cup 

Photo: Thinkstock

Many are surprised when they hear that in the microwave can prepare quick and cheesecake that their taste is not inferior to the classic version of cheesecake. For three portions, which will also bake in a cup, you will need 120g fresh cream cheese, 240 g yoghurt, 3-4 tablespoons sugar, 1 tablespoon flour, egg whites of 2 eggs and ½ teaspoon vanilla extract. These ingredients thoroughly in a bowl and add them as an optional, such as fruit puree, jam or simply - the juice and grated lemon peel. Then prepare three cups, put them on the bottom of the crushed biscuits, and distribute them to the prepared mixture. Cheese cakes in cups bake one at a time at a high temperature, for 45-60 seconds.

During the processing of cheesecake in the microwave you must ensure that you blend with cheese begins to boil, so it bake in 15-second intervals, checking the consistency of cream after each interval. That the cakes of cheese finished, you will recognize the fact that the cream along the edges to be solid in the middle, like a jelly, and this make a slight shake cup. Before eating, tarts leave about 2 hours in the refrigerator.

Gâteau léger au citron

ingredients

2 lemons

400 g flour

2 tablespoons baking powder

120g butter

1 deciliter of olive oil

120g sugar

2dcl whole milk

4 egg whites

icing and decoration

100g icing sugar

1-2 tablespoons of lemon juice

preparation method

Lemons put in cold water and boil them for 5 minutes, remove from heat, spilled water, pour new and repeat the process. After cooking, remove from the water and Mixing up and leave aside to cool.

In a bowl stir the flour and baking powder in the second melt butter and pour over the olive oil and sugar and mix until everything is combined and become slightly foamy.

Pour over the flour, add the mashed lemons and milk and mix everything well.

In other utensils Beat egg whites with a pinch of salt.

Snow carefully with a spatula or wooden spoon to dilute the mixture, just to connect.

If you want to add the candied fruit or almonds in a cake, do it in the last 2-3 strokes spoon, do not mix too much as it would have happened to cover almonds and squeeze the air out of the mixture and cake will remain a pillar.

Pour mixture into a greased and flour sprinkled with good mold and bake for about 40 minutes at 180C, depending on the oven. He should grow well and get nice browny color.

Leave it to cool in the mold so it just before serving drizzle with a mixture of lemon juice and powdered sugar and decorate as desired 

Krostule

ingredients
0.5 kg of flour
1 egg
2 egg yolks
2 tablespoons sugar
2 dl sour cream
1 tablespoon rum or brandy
vanilla sugar
1 tablespoon oil
1/2 baking powder
pinch of salt
0.5 liters of oil for baking
powdered sugar for sprinkling


Sugar, egg yolks and egg foam make.
Flour mixed with baking powder.
In the flour to make a dent in it add sour cream, oil, rum,
a pinch of salt and a mixture of egg yolks and sugar.
 Knead the dough and leave in the fridge for about half an hour.
Chilled dough thinly roll.

Cut it into strips 2 cm wide and 10 cm long, approximately. Of course, you do not have to stick to these measures.

Optionally, you can tie knots in the middle strips.

Fry in hot oil until they turn yellow.

Roasted kroštule drain on a paper napkin and sprinkle still hot with powdered sugar.

Super smart cake

ingredients

8 eggs

300 g sugar

10 tablespoon flour

250g butter

1 liter milk

1 teaspoon vanilla extract

rind of lemon

Preparation

Melt butter 1 and leave to cool. 

Foam blended egg yolks with sugar, gradually add flour, 

melted butter, vanilla extract, lemon peel and milk.

 To the combined mixture gradually add pre-made egg whites firm.

 The mixture is poured onto a previously prepared tin (20x30 cm) 

 and bake in preheated oven for one hour at 165 degrees.

This is one of my favorite cakes.

 It is very juicy, tasty and refreshing.

If someone loves chocolate variant can then 

replace part of the flour with cocoa powder

vanilla cookies

ingredients:

280 g flour

100 g sugar

100 g walnuts

200g butter

1 vanilla sugar

100 g of powdered sugar

Preparation:

Walnuts, sugar, flour and butter into a smooth dough. Butter may be room temperature.

Let the dough rest in the refrigerator for half an hour and then shape into small rolls.

 Place them in a sheet.

Baked 10 minutes at 180 ° C in a preheated oven.

When baked, remove from oven and allow to rest for 2-3 minutes and then roll them in a mixture of powdered sugar and vanilla sugar.

How to make homemade margarine

Margarines can be enriching and ingredients such as seeds, spices or flavorings, depending on preferences. Also, ratios and types of oils used in the preparation of influencing the flavor of margarine.

The first association to margarine, industrial production and unknown processes. However, we can easily demystify that food you prepare at home. The list of ingredients needed for the preparation of margarine is not comprehensive. For starters, we need oil and water, which are the basis of these foods without them is not possible to make margarine.

Since oil and water do not spontaneously connect, we need an emulsifier, and is commonly used lecithin from egg yolk. Then came a citric acid or lemon juice to make fresh butter. Last but not the least important ingredient is the salt that enriches and intensifies the taste of other ingredients. Margarines can be enriching and other ingredients such as seeds, spices or flavorings, depending on preferences. Also, ratios and types of oils used in the preparation of influencing the flavor of margarine.

To prepare the homemade butter you need the following ingredients:

1/2 cup milk / water

1 cup oil (sunflower or a mixture of olive and sunflower) or 1/2 cup oil and 1/2 cup of coconut fat

1 teaspoon of liquid lecithin or egg yolk

1 teaspoon lemon juice

1/2 teaspoon salt

At the start of the water to be heated, or the milk to about 40 degrees. The vessel that has been placed in an ice bath, pour the oil in which we used to dissolve the lecithin or egg yolk and the strongest rate mix. Gradually add the milk / water and mix for approximately 2 minutes until the milk / water and oil do not connect. Add lemon juice and salt and mix gently until the butter is not concentrated. The last step involves your creativity.

Would you like your butter is different and aromatic, add a little chili powder or use smoked salt. If you decide that a sweet taste, add a mixture of cinnamon and sugar, malt or honey. A special dimension will give the addition of seeds or coarse salt. If desired, at the end you can add some spice (garlic juice, pieces of garlic or onion, red pepper and chives ...). Margarine put into a dish and keep in the refrigerator. You need to spend a period of 2-3 days.

Pizza (speciality of Italian cuisine)

Pizza was originally an Italian product and comes from a time when the poor barely subsisted.

Therefore, it holds that the pizza food of the poor, although nowadays it can not tell.

But the story of the origin of the pizza I will leave for another time.

Pizza dough is most important and then stuffing and other ingredients.

required

Dough

1 kg multipurpose flour

0.6 l milk

100 g butter

2 bags of dry yeast

pinch of salt

Topping

Tomato puree

salt, pepper, garlic powder

a little olive oil.

grated cheese

ham

onion

corn

bacon

Preparation

Sieved flour and make a dent in that you put all the dry ingredients,

Melt butter and heated with milk just enough to not cold.

Add the milk and butter in the flour and the dough mixture.

dough let rise until double the volume.

Than mix and cut into pieces
of which shape the balls that leave another 15 minutes to rise.

Roll out the dough on a baking sheet
 and brush with sauce of tomato and overlay the stuffing.

We put bake in the oven at 200 degrees,
 the pizza should be baked with in 10-20 min.

Filling that I used is just one example,you can put whatever you want ..

Enjoy your meal

Dalmatian fritule

Ingredients

2-3 eggs

0.5 liters of yogurt

3-4 tablespoons sugar

2 vanilla sugar

300-500 grams of flour

pinch of salt

lemon zest

baking powder

rum or other alcohol such as vodka or cognac

raisins

Preparation

In a bowl, break the eggs, add the. yogurt, sugar, salt, vanilla sugar,

lemon zest, rum, raisins,

baking powder and stir well with a wooden spoon.

Add Flour how it is needed the dough thicker than for pancakes.

 Let stand about 15 minutes.

In a pot heat the fat to about 180 degrees, set a cup of water and a spoon on the side. Grab the dough and make a fist on top of your hand, with a spoon pick up the dough and put it in the hot fat

Frying until is golden in color

Fried fritters on paper towels path, still hot sprinkled with sugar and ready to eat.

Dubrovnik rozada

Ingredients

500ml milk

6 tablespoons sugar

6 eggs

2 tablespoons vanilla sugar

Cover 1 lemon

2 tablespoons liqueur of roses (or rum)

Procedure

For the caramel sauce pour the sugar into the thick bottom saucepan and heat over low heat until Dissolved. Then turn up the heat and cook until the syrup without taking a nice golden brown.

 During cooking the sugar mix.

 Remove the pan from the heat and care fully distribute 

the resul ting caramel among 4 ceramic bowls.

 Be quick Because The caramel harden very quickly. 

The plate with caramel turn upsidedown So that the caramel covers all sides. 

Allow to cool.

Warm up the oven to 150 ° C. 

In a bowl of warm milk and 6 tablespoons sugar Constantly stirring until the sugar is Dissolved. 

Remove from heat and allow to cool to room temperature. 

Meanwhile whisk beat the eggs with the vanilla sugar

. Mix only as much as needed to connect the eggs and sugar, making sure the mixture is frothy.

 Do not use an electric mixer.

 Add the lemon zest and liqueur or rum and roses mix. 

At the end of the mixture pour the milk slowly and stir until everything is united together.

 The resul ting mixture was then strain through a fine mash strainer and pour into prepared jars .

 Lend Arrange in a deep baking tray taking care to not touch one another.

 Then the sheet Carefully pour hot water to about two thirds the height or ceramic dish.

Rozata bake for about 35 minutes, then care fully remove the pan from the water bath.

 Leave them to cool to room temperature, cover them with plastic sheets 

and chill overnight in the refrigerator.

When ready to serve, care fully flip the rozata on a plate 

with caramel sauce thatwill flow from the bowl.

 Serve immediately.

Zeeuwse bolussen

Ingredients

500 grams Flower

1 pinch salt

3.5 deciliter milk

50 grams Yeast

75 grams butter

1 Egg

250g caster sugar Brown

2 tablespoons cinnamon

Preparation

Sift the flour into a bowl and put some salt in it. Heat the milk until it is lukewarm. Solve the yeast with the butter in a little lukewarm milk. Make a well in the flour and add the yeast mixture that has just been created here. Now Beat the egg and put it also in the same hole in the yeast solution. Pour dash dash for the rest of the lukewarm milk to the flour and go all from the middle knead until a nice smooth dough. Let the dough rise for about 1 hour under a moist cloth in a warm place. Meanwhile, the dough rises you can already cinnamon and brown sugar mix together. After hours you have the dough to rise one more time knead well. Weigh than small pieces of dough off of 60 grams. Let this dough pieces 15 minutes below a plastic bag or tarp. After 15 minutes you can put the pieces of dough a little by the cinnamon-sugar mixture and roll back 15 minutes to rise. Now the real work. Roll the dough pieces by the sugar into long strengels, and roll up your finger like a turd. It's very simple, pick up the twist at the end between your thumb and forefinger and turn the twist at two times around your finger. . Place the boluses right on a buttered baking sheet or baking paper held by the end of the bolus under the bolus. Let the boluses under plastic sheeting rise half an hour. Preheat the oven already at 250 degrees Celsius. Bake the boluses in 10 minutes or until tender and brown. After baking, the boluses turn right but beware of the sugar syrup because it is very warm. Let the boluses are cool but not dry.

Peanut sauce

Ingredients:

peanut butter

tablespoon garlic powder

teaspoon ginger

2 tablespoons ketchup

3-4 tablespoons of peanut butter

4 dl milk

teaspoon of bouillon powder

2 tablespoons soya sauce

Pour milk into a saucepan, add all ingredients except peanut butter and cook on low flame.

When boiling, add peanut butter and stirring for about 5 minutes or until sauce thickens to desired consistency.

Sauce can be served with various dishes.

Chocolate kuglof

ingredients

125g butter

150 g sugar

150 ml of milk

160 g wheat flour

20g cocoa powder

1 vanilla sugar

1 baking powder

2 eggs

For the glaze:

40 g butter

100 g chocolate

Butter heat to dissolve, remove from the heat, stir in the sugar and vanilla sugar,

 milk and finally add the mixture of flour cocoa and baking powder.

Add eggs and well-made mixture pour into a greased and flour sprinkled mold for cake. Bake in preheated oven at 180 ° C for about 40-45 minutes.

For the glaze:

Heat the butter to boil, remove the heat, add the broken up chocolate and stir to dissolve.

Pour over cake and cool

Moussaka with zuchini

Required for 4 people

0.5 kg of ground meat

2 red onions

3 eggs

tomato concentrate

salt

pepper

1 kg of potatoes

Clean onions and cut into cubes, on a hot fat fry the onion and add the meat fry until liquid evaporates.

Add tomato concentrate and make up a little water, salt and pepper and cook until the liquid has evaporated.

Peel potatoes and cut into slices about 1cm thick.

Blanched potatoes in the fryer.

In a pan put a series of potatoes and cover with meat

 then put the sliced zuchini and re-cover the meat, the last line again put the potato

 and is ready for baking.

Bake in preheated oven at 180 degrees for about half an hour.

Five minutes before the end of baking in bowl mixed eggs with a little salt and pepper

 and pour over baked moussaka, 

Back in the oven for another 5 minutes for the eggs curdle.

Remove from the oven and after 15 minutes it is ready for serving.

French fries, which is not

Ingredients:

4 cups milk

1.5 cups polenta

2 tablespoons butter

70 g goat cheese

Teaspoon salt

Pepper

3 tablespoons vegetable oil

Preparation:

1. On medium heat warm the milk and stir.

2. Slowly pour in the polenta and stir until a uniform mixture. Lower the heat and cook for about 5 minutes.

3. Add the cheese and butter and salt and pepper.

4th Stir until all lumps are gone, and then pour the mixture into a shallow dish that you previously Zamastil lightly buttered or you put greaseproof paper baking.

5th Evenly place the mixture and let stand for about 20 minutes and refrigerate for 1 hour.

6. Remove the polenta from the refrigerator and turn the container on a clean work surface or cutting board. Cut strips of polenta fries approximate size, but a bit thicker.

7th Heat a skillet and oil and fry the strips of polenta on two to three minutes on each side.

8. When you are finished, remove the strips on paper towels to drain excess fat. Serve with main course or with sauce optional.

Croissants

Ingredients:

600g plain flour

350 ml of warm milk

4 tablespoons oil

0.5 pieces of baking powder

1 bag of dried or 20 g of fresh yeast

1 egg

200-250 g of butter (for coating the dough circles)

2 teaspoons salt

Coating before baking:

1 egg

Pinch of salt

Sesame or other small seeds for sprinkling

For a sweet variation in the dough, add 1 lemon zest or orange, 1 vanilla sugar, 1 teaspoon of vanilla extract and 3 tablespoons of powdered sugar.

Charging (salty): salty cheese, cream cheese, ham, ham-cheese, cheese + spinach (your choice)

Charging (sweet): Nutella, various jams, stuffing of ground hazelnuts and sugar or poppy seeds, walnuts, almonds.

Preparation:

First dry or fresh yeast, flour, sugar and a little warm milk, mix and leave to rise.

2. In a bowl mix well the flour, baking powder and salt and add the risen yeast, lukewarm milk that are mixed with oil, and at the end of an egg. Knead a smooth dough.

3. When you have kneaded the dough, divide it into 8 balls. Roll out the dough into a circle with a diameter of 15-20 cm and so that when the first round of stretch to it Arrange thinly sliced or grated slices of butter (or well soften butter, apply with a brush or spoon) and agree on it the next round. Doing so until you get to the eighth round of dough you put the last and do not put butter.

4. Now as complex well roll the dough into a circle to a thickness of less than one centimeter. Cut the first four parts, and each quarter even at 4 parts if you want more croissants or 6 parts if you want less croissants.

5. croissants filled with stuffing that you want, either sweet or salty. From savory fillings, my favorite stuffing salty feta cheese or cream cheese and sweet of all possible fillings! Charge of the wider part of the spoon, press well to prevent the stuffing went out during baking and roll in snails, respectively, in the form of a croissant. Arrange on a baking sheet on which you put a baking sheet and let rise one croissants 30 - 45 min.

6. Start the oven that is heated in the meantime, brush croissants with a mixture of an egg and salt and sprinkle with sesame seeds or other that you love (with salted croissants).

7. Bake at 200 ° C for a 20-25 minutes, or until croissants not assume a nice golden color.

Cottage cheese

How to make your own cottage cheese? 

Actualy it is very easy and dont take to much time.

ingredients:

2 whole milk  (the best is fresh milk from the farm)

2 lemons

Preparation:

Milk heated to boiling (not boil). In hot milk add the juice of 2 lemons and mix. 

Wait for the lemon acts, about half  hour, and strain through cheesecloth or a fine mash strainer.

 Tight in  cheesecloth and lifted for easier juicing. 

The cheese is ready when whey ceases to drip. 

Whey can be used to make a variety of cakes or as a tasty and healthy drink.

cheese you can eat fresh or as a condiment.

Constantinople Cake

Ingredients:

For the dough:

12 egg whites

15 tablespoons sugar

six tablespoons of flour

200 g walnuts

For the filling:

12 egg yolks

8 tablespoons flour

5 sachets of vanilla sugar

10 tablespoons powdered sugar

500ml milk

250 g butter

300 g walnuts

Preparation:

Crust: Whisk 6 egg whites with 7.5 tablespoons of sugar, 3 tablespoons flour, to add it manually mixing 100 grams of nuts and bake the crust in the pan  on  baking paper. In the same way, make another sheet. When the crust baked and cooled divide them lengthwise so you get 4 of the same bark.

Phil: 8 tablespoons of flour, 5 bag of vanilla sugar, 10 tablespoons of powder-sugar, stir in a little milk, previously put 500ml of milk to a boil and cook the pudding. Cream the butter with 4 tablespoons of powder-sugar, and to add one by one yolk mixing with the mixer.

The cooled filling assemble with egg butter, manually mute and finally add 300 grams of nuts. This filling fill each crust and assemble the cake. Coat the cake inside and sprinkle with coarsely ground walnuts. Garnish as desired

Baklava

Ingredients

500 g ready-to bark baklava

500g walnuts - half ground, half a chopped

3 tablespoons bread crumbs

100ml oil coating bark

125ml oil and 125g of butter to coat baklava

syrup:

800ml water

800g sugar

juice of half a lemon

Preparation

Prepare syrup

First make the syrup to cool down when baklava is baked. Boil water and sugar 20 min. Towards the end add the juice of half a lemon. Allow to cool while making baklava, because it goes hot baklava - cold syrup.

Preparing baklava:

Size 20x30cm baking dish coated with oil. Kore cut the size of the pan. Mix the walnuts and bread crumbs. First, line up in a baking pan crust 3 each coated with oil. Fourth sprinkle a mixture of nuts and bread crumbs, fifth oiled. So line up to the end, one coated with oil, sprinkle with nuts next until you spend all the material. At the end of 3 crust coated with oil just as in the beginning. Put aside another crust. Baklava cut diagonally to the rhomboids. Heat 125ml of oil and 125g of butter and pour it over the cut-out baklava. On baklava put an entire crust that has been left on the side in order not burned.

Baking baklava:

Baklava is baked 50min. Heat the oven to 220C. The first 10 minutes the oven to 220C. Reduced to 180C and bake for 30 minutes at 180C. At the end of this firing step up to 200C while the temperature of the furnace for 10 minutes.

Remove from the oven, remove the upper crust and pour cold bay. When absorbed bay can hang another casserole 10 minutes to stand in order to avoid the upper crust of the elevator. Allow to cool to room temperature and placed in the refrigerator covered with aluminum foil

Bread with Gorgonzola

ingredients

250 g flour

2.5 teaspoons of baking powder  (i use baking soda)

1 egg

1 tablespoon sugar

1 teaspoon salt

100 ml of oil

250 ml of buttermilk 

100 g Gorgonzola

a pinch of  salt for sprinkling

Gorgonzola chop into small pieces.

In a bowl, place the flour and mix with baking powder.

Add all the other ingredients: sugar, salt, egg, oil and buttermilk and mix by hand with a wire pastry, to connect all the ingredients and there are no lumps of flour.

DO NOT use a mixer for this dough, only be mixed by hand.

Finally, add gorgonzola gently into dough

Pour the mixture into a mold for bread 20x10 cm mold previously greased with a little oil, bottom and sides and sprinkle with a little flour ii grits. Pole sprinkle with a pinch of rock salt.

Bake in a preheated oven at 200 degrees for 45 minutes

Pumpkin cream soup

Ingredients:

1 kg pumpkin

3 large carrots

3 potatoes

2 spring onions (not necessarily young)

half green less paptike

2 sprigs of celery, and parsley

cream (optional)

2 tablespoons olive oil

a pinch of butter

Pumpkin cleaned and cut into slices. That and other vegetables, all put to cook covered with water over the vegetables 2 prsta.dodati oil salt, pepper and cook until the vegetables are soft

When the vegetables are cooked pour off some water and mix with a hand blender, if you prefer a little thicker soup, do not add water that you are taking and if you like that is a little infrequent, add water 'mass to the top of the blade add to the soup and stir, add the cream.

Cleaned pumpkin seeds lightly fry.

serving

Serve hot soup and sprinkle with seeds and optionally add cream

Paprenjak

ingredients:

450 g flour
250g butter or fat
125 g sugar
4 egg yolks
1.5 tablespoon honey
165 g ground walnuts
on top of a teaspoon white pepper
½ teaspoon ground cloves
lemon zest of one lemon
2 teaspoons cinnamon
1/4 teaspoon nutmeg
100 g of powdered sugar with half a teaspoon of cloves for sprinkling

Preparation:

Rub the butter into the flour, then in the middle, add the other ingredients: sugar, egg yolk, honey, nuts, pepper, cloves, lemon peel, cinnamon, nutmeg. Knead the dough for about ten minutes, or until it forms a firm ball.

Chilled dough roll on floured surface to a thickness of 5 to 7 mm. Good sprinkle with flour wooden molds, print various motives and cut them with a sharp knife and place on prepared baking sheet.

Short Bake at 180 degrees that are not darkened. They're done when they start getting a splash of color around the edges.

Somun-lepinja

Ingredients

600 g flour

300 ml of lukewarm water

6 tablespoons oil

1 tablespoon sugar

1 teaspoon salt

1 yeast

Preparation

The warm water dilute the yeast with the sugar and let it foam. Mix flour with salt, add water, yeast and oil and knead a smooth paste. Allow to rest for 30 minutes.

Risen dough spread into six balls and leave it to rest for half an hour. Then they extend to 1/2 inch thick and let sit for 15 minutes.

Bake 10 minutes in preheated oven at 250 degrees.

Sachertorte

Ingredients:

• 140 g butter (room temperature)

• 110 g icing sugar

• 1/2 vanilla pod (scrape marrow out of sticks)

• 6 egg yolks

• 6 egg whites

• 130 g dark chocolate

• 110 g granulated sugar

• 140 g flour

• 200 g of apricot jam

• Butter (for mold)

• flour (for mold)

• cream (for decoration)

For the glaze:

• 200 g granulated sugar

• 125 ml of water

• 150 g chocolate

Preparation:

In a bowl, mix the soft butter with powdered sugar and vanilla until a creamy mass. Slowly stir in the egg yolks and can beat until a thick foam. Chocolate melt in pairs and add to the mixture. Make egg whites, slowly then add granulated sugar and lay on until you get the shine and harden so that it can cut. Snow add a previously prepared mixture of egg yolks, all sprinkle with flour and gently stir with a wooden spoon. At the bottom of the mold for the cake set the baking sheet, and the edge of the mold with butter and sprinkle with flour. Put the pastry in the mold, flatten it, and bake for 55 to 60 minutes in an oven pre-heated you up to 170 ° C. The first 10 - 15 minutes leave the oven door open 1 cm, then close them. (The cake is baked good when you give in to a light finger pressure). Cake (with mold) leave to cool for 20 minutes. Remove the paper, turn the cake again and leave to cool in order to remedy the unevenness on the surface. Then with a sharp knife horizontally in half a cake. Heat the jam a little, stir until smooth, spread it both halves of the cake and then reconnect it. And the edges of the brush with jam and let it dry. Icing sugar to boil water for about 5 minutes, let it boil and allow to cool slightly. Melt the chocolate steamed and gradually mix with sugar solution, until a thick, smooth glaze. In one quick motion pour cake in the fewest moves evenly glaze. Let the cake is dried for several hours, until the icing hardens completely. In the end, cut into slices and serve with whipped cream

Super smart cake - SSC

ingredients

8 eggs

300 g sugar

10 tablespoon flour

250g butter

1 liter milk

1 teaspoon vanilla extract

rind of lemon

Preparation

Melt butter 1 and leave to cool. Foamy stir the egg yolks with sugar, gradually add flour, melted butter, vanilla extract, lemon peel and milk. To the combined mixture gradually add pre-made egg whites firm. The mixture is poured onto a previously prepared tin (20x30 cm) lined with baking paper and bake in preheated oven for one hour at 165 degrees.

If you prefer chocolate, simply replace part of the flour with cocoa.

Nederlandse oliebollen

voor het beslag:

1 kg. bloem
1 l lauwe melk
80 gr gist  80 gr (zachte) boter
50 gr witte basterd suiker
20 gr citroensap
10 gr zout
3 eieren
zonnebloemolie voor het frituren.

voor het garnituur:

75 gr krenten
100 gr rozijnen
100 gr geconfijt fruit in stukjes
200 gr appel

voor de afwerking:

1 bus poedersuiker

Voorbereiding
Laat allereerst de krenten en de rozijnen een paar uur wellen in wat lauw warm water. Snij daarna de appelen in kleine blokjes van ca. 3/4 cm.  Laat in de tussentijd de krenten en rozijnen even in een zeef uitlekken. Voeg nu de krenten, rozijnen en appelstukjes samen. Los de gist op in de lauwe melk.  Doe de bloem in een zeer royale kom en maak een kuiltje in het midden, voeg de boter en suiker toe en meng langzaam draaiend de melk door de bloem, totdat een mooie gladde massa ontstaat.  Voeg de citroensap en de garnituur toe, roer het geheel even door elkaar en voeg als laatste het zout toe.  Laat het geheel nu ca. 30 minuten op een temperatuur van ca. 30 graden rijzen.  Let dus wel op, dat je de kom groot genoeg gekozen hebt, daar je anders het gevaar loopt dat het letterlijk de pan uit rijst.  Gebruikte dan ook een emmertje en dekte deze af met een schone theedoek en liet deze achter de kachel rijzen.  Na ca. 30 minuten sloeg zij het deeg neer en liet het nogmaals omhoog komen.
Bereidingswijze

Roer daarna het geheel nog eens goed door en het afbakken kan beginnen in olie van ca. 175 graden. Gebruik daarvoor een natgemaakte juslepel, maar een ijsbollenschep gaat beter.  Deze dient uiteraard ook even natgemaakt te worden.  Bak steeds zoveel bollen, dat ze nog ruim door de pan zweven.