Tuesday, February 21, 2012

Bowling, Matt’s Cold, Passport Expiry.

Monday we bowled, Thursday we bowl, Friday we bowl. I am not sure my legs will take it. Considering they have been used so little whilst I have been unwell, they are taking something of a hamm5-pinering now. My shoulder, which was the main problem, is totally well behaved and gives me no problem at all other than an odd twinge now and again. Thursday is, of course, our Travel League which takes place once a month. This time we are going to the local Red Lobster before hand. I have only been to a Red Lobster once and wasn’t overly impressed. Ontario is really too far from the sea. However, that was probably 25 years ago, so maybe I will be more impressed this time.

Poor Matt has a cold, we neither of us remember the last time he had one. He coldsays 50 years, I don’t know if its really that long, but it is a fact neither of us do get colds although I had one last winter and now he has one this winter. Guess I will have to do some hunting to find out what one does these days, echinacea springs to mind. No, according to what I read, echinacea isn’t much use. In fact as youngsters we were always told there really isn’t a cure, you just have to work through it and it doesn’t sound as though much has changed. I am not sure, but I don’t think I have one, but I do seem to have some allergies at the moment.

I just realised that our passports run out next month, thanks to my Palm. I haven’t been using iCanadian Passportt very much lately, so its lucky I happened to check it yesterday. I downloaded forms which I filled in on line, but we have to get photos taken of course although one no longer has to get anyone to sign them to id you. Used to be a bit of a nuisance finding someone who was ‘approved’. I don’t know if its still the same, but we used to get British passports for 10 years, Canadian ones are only for 5 years. They aren’t cheap either, $87 each. We are still able to apply for British passports as we have dual nationality, but it is much easier to get a Canadian one by going to an office in town, the UK applications have to be sent to a consul or embassy.

We have some very good friends who are Dutch in origin. This weekend at their church the various nationalities did a “table” to celebrate Family Day which was on Monday, 20th. Among the things on display, were Ollie Bollen which is kind of a Dutch doughnut. I have never eaten them, but I looked up the recipe and I am sharing it with you. They look pretty good don’t they? I am going to do some nagging until our friend makes us some.

Oliebollen (Dutch Doughnuts)

Submitted By: FlourGirl. Photo By: WENSMITH

Servings: 12

"Ollie-bollen, or (Oliebollen) is a dutch pastry similar to a doughnut. It typically is a deep fried pastry filled with raisins and dusted with powdered sugar. Some modern variations serve them topped with berry filling, but this is a traditiOllie Bollenonal recipe. Oliebollen are a traditional treat on New Year's"


1 (0.6 ounce) cake compressed fresh yeast

1 cup lukewarm milk

2 1/4 cups all-purpose flour

2 teaspoons salt

1 egg

3/4 cup dried currants

3/4 cup raisins

1 Granny Smith apple - peeled, cored and finely chopped

1 quart vegetable oil for deep-frying

1 cup confectioners' sugar for dusting


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.

Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.

Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts 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.

Have a great day



  1. My Dutch sil makes them all the time. There's a mix one can buy (if one can find it) that makes them. We get them in a food specialty store. So easy. They are delicious!
    So glad you are able to bowl.

  2. Thanks Lulu.

    You say a mix, in which country? I don't think I would dare make them for us, they look delicious and my hips couldn't stand it LOL.

  3. Martin is Dutch and I make these on New Year's Day every year. It's when it is most famous to eat them. My recipe is different than yours though (from my mother in-law and my dutch cook book), it has a variety of citrus peels, currents, raisins, apples, etc.

    They are absolutely delicious, especially when rolled in lots of icing sugar and eating them warm. Not as good cold.


  4. I'd be interested in seeing your recipe if you would like to share it Linda. I love dried fruit in baked goods.

    My friend has offered to bring me her recipe on Thursday too.

  5. I would love to try this 'cos i really like bread with raisins. And since my kids also likes donuts.