Oliebollen | Community Recipes | Nigella's Recipes (2024)

FAQs

Why do the Dutch eat oliebollen? ›

Eating oliebollen was supposedly a deterrent. Their oily residue meant Perchta's sword would slide off their stomachs, sparing them from the spirit's next-level hangry ways.

Oliebollen, literally translated as 'Oil Balls' are also known as Dutch Doughnuts. They are some sort of deep fried fluffy bread filled or not with raisins in the shape of balls.

In the Netherlands there are only a few things that you can eat with your hands publicly without it being frowned upon: chips, pizza, bread and meat with a lot of bones, like chicken or spare-ribs. Using your hands and fingers to eat rice, vegetables, potatoes or meat without bones isn't on!

Oliebollen has a history that goes back many years. It began when Germanic tribes used to fry dough in oil as an offering to their gods during winter celebrations. As Christianity spread, these fried treats became associated with important religious festivals such as Christmas and New Year's Eve.

Coming from New Orleans, the standard sugared oliebollen is very similar to French beignets — the dough is only shaped differently (puffy ball vs an airy square) and is not always sold hot off-street carts.

There are two main types of oliebollen: one plain, the other with raisins in the dough. You can eat them with or without powdered sugar and in any case it is tasty, but powdered sugar does add some more richness to the taste.

Alongside chasing turkey twizzlers out of school dinners, Jamie is famous for his Italian and American inspired dishes, but it's his classic, rustic and simple steak sarnie (from his Meals in 30 Minutes book). This steak sarnie recipe remains one of Jamie Oliver's most famous dishes.

Nigella Lawson, a British celebrity chef and author, has been open about her struggles with weight and health issues, including her diagnosis with type 2 diabetes and a heart attack.

What does Nigella have for breakfast? ›

For me, the weekend cries out for American Breakfast Pancakes – and if you want to make your life even easier, try my Home Made Instant Pancake Mix – or French toast (either Orange French Toast or Doughnut French Toast, you choose).

For a subtle, smokey onion flavor, try swapping out sesame seeds for nigella seeds in your favorite recipes. To release the flavor and aroma of nigella seeds, dry toast the seeds in a pan before using.

Nigella seeds can add an herby-oniony flavor to all sorts of dishes. Try sprinkling them over salad, vegetables (potato dishes especially), or fish or adding them to rice pilaf, lentils, and chicken or lamb braises.

Nigella seeds are found frequently in Indian, Middle Eastern, and North African cuisines. This means you can find these seeds in curries and lentil dishes alike. Nigella seeds also pair well with root vegetable dishes, as well as squashes such as spiced butternut squash.

Oliebollen has a history that goes back many years. It began when Germanic tribes used to fry dough in oil as an offering to their gods during winter celebrations. As Christianity spread, these fried treats became associated with important religious festivals such as Christmas and New Year's Eve.

Eating oliebollen was considered a surefire way to ward off the whims of a cruel pagan goddess named Perchta. Her Teutonic name meant bright or glorious, but she was not always friendly. During the 12 Days of Christmas the goddess was said to fly around with evil spirits looking for something to eat.

An oliebol (Dutch pronunciation: [ˈoːlibɔl], plural oliebollen, West Frisian: Oaljebol or Oaljekoek) is a Dutch beignet, doughnut or dumpling that is traditionally eaten on New Year's Eve.

The Dutch colonized many places that had access to exotic comestibles and this proved a lucrative trade for the Dutch as well as a broadened of their food preferences. Dutch peanut butter is, in my view, the best available. It is absolutely delicious and mostly based on the Indonesian way of making it.