Monday, April 20, 2009

Food: Poffert

Poffert is quite a local dish (northern part of the Netherlands), over half of the people I know..dón't know this 'dish'.
It's a kind of a doughcake with raisins & currants.
In normal circumstances, it should take you about 2,5 hours from start to finish (it being actual on a plate), but the while it's cooking you can go and do almost whatever you want.

The recipe:
- 500gr self raising dough
- 250gr raisins/currants (pick one or mix them)
- 2-3 eggs
- 2,25 deciliters milk
- a knifetip of salt
- breadcrumbs..*can't seem to get a better translation of 'paneermeel'so click the link*

Put the dough in a bowl and make a little cavity in it and break the egss in there. Add the salt. Get an electrix mixer *I'll show you later why you really need it!* and mix it, when the mixing gets tough, add some milk till you're all out of milk. When the dough's kinda smooth add the raisins/currants and mix them with it.

You need a special kind of cooking bowl for the Poffert (shown later) which you have to 'grease' with olive oil and cover it with the breadcrumbs. Put the dough in the bowl and top it off with breadcrumbs. Now you can put the lid on the bowl.

What you need is a very large pan *you'll see it below* and put the cookingbowl in it and fill the pan with water to just below the edge of the lid. Boil the water *lid on the pad* and let it boil on a low fire for 2! hours.
Take a look now and then to make sure everything's allright (if the fire's too high, you'll get water splatters all over your kitchen ;)

After 2 hours, take out the pofferbowl, open the lid and get the poffert out. Cut parts with a breadknife like you would do with a cake. I like to add butter and jam, sugar or syrup on it. Most people are stuffed after 4-5 pieces.
I'd say you can easily prepare a poffert for 4-5 persons and have a good meal out of it.

The photo's which will show how ..nót to do it, although it turned out alright.
Rico (a friend of mine..yes TAS..thé Rico) tries hiding the mess we were making

Ok, this is what happens when you find out you don't have a proper mixer and have to use your hands:
Do(ug)h hands
Washing hands
We scraped the dough of his hands with cutlery..*he didn't lose any blood*

The pan we used:
Large pan
The special poffert bowl (notice the lid with clips)
Poffert bowl

Tada! Poffert


Blogger Arkonbey said...

So you have to have a special Poffert bowl?

We haven't even used your cookie recipe yet. Have to get Sweet Enemy cranking in the kitchen ;)

We've got guest coming over this weekend...

20 April 2009 at 19:30  
Blogger Dan said...

Looks a little like spotted dick

20 April 2009 at 21:26  
Blogger Nicole said...

That's a great post!

And by the way, "breadcrumbs" is the proper translation :)

20 April 2009 at 23:21  
Anonymous Lee said...

Dude, Poffert looks awesome.

21 April 2009 at 01:10  
Blogger Arjan said...

@ Arkonbey..I guess so. But next to poffert you can also make various normal cakes with this bowl.

@ Dan: yes it does *just googled it*, but without the suet and there's seem to be some small differences in preparation and in boiling time.

@ Nicole: ah thanks. It sounded too much like 'broodkruimels' which it actually isn't..*I was afraid people would start crumbling bread and using thát*

@ Lee: it was! I also had breakfast & lunch of it the next day. Cold with sugar or jam it's still very tasty.

21 April 2009 at 12:34  
Blogger Arjan said...

@ Dan
Oh and we don't use custard..just jam, syrup and sugar. Spotted dick sounds *by the recipe I've read a bit soggy*

21 April 2009 at 12:36  
Blogger Arkonbey said...

@Arjan: so, what you're saying is that you're evil?

You've presented the recipe for a delicious looking creation that is virtually unknown outside of northern Netherlands. AND we need a special bowl for it? A bowl that would be hard to find in the southern Netherlands, let alone rural northern Vermont USA?

Cruel, sir, cruel! ;)

21 April 2009 at 15:22  
Blogger Arjan said...

hehe yes.
Although I think there are more things which can be made in this bowl than just poffert. I'll ask my mum :) And I'll check how the spotted dick (those Brits have strange names for their cakes, it sounds awefully like a std) are made.

Basically it's just a way to cook 'au bain marie' (the bowl being about 75% submerged in water) without the risk of water dripping in.

23 April 2009 at 22:57  
Blogger Ashley said...

I have a recipe that has you boil the dough wrapped up in a tea towel instead of in a special pot. It doesn't come out nearly as pretty though!

25 April 2009 at 02:05  
Blogger Arjan said...

as long as it tastes good.
We've got a theory at home that if it looks like you messed up, it tastes all the better.

26 April 2009 at 22:12  
Blogger Rico said...

i like to add that Arjan did try to cut my fingers off >.>

the poffert did taste good though despite the fact that i had my fingers in it :P

30 June 2009 at 23:24  
Blogger Arjan said...

1 I'll do something against those ffing blue photo's.
2 @ Rico, pfft like you're not perfectly able to cut off your own fingers ;)

1 July 2009 at 00:19  

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