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Yearly Archives: 2010
What I love about NY Eve?$
Hi darlings!
Well, there are two main things I love about New Years Eve!
1) Oliebollen!
You might think, huh what on earth is that? Well, oliebollen are small round Dutch doughnuts. They are a traditional food to serve on New Year’s Eve in Holland. The name of these tasty treats literally translates to “oil balls.” But don’t let this unappetizing name fool you, Oliebollen are truly delicious!! They are made by using two spoons to scoop dough and dropping it into a deep fryer filled with hot oil. So a round shaped “oliebol” emerges. In December many ‘Oliebollen’ stands appear around the country, selling the freshly baked warm doughnuts. A national newspaper even runs a yearly nation wide test that scores the many stands to find where you can buy the best Oliebol for that year! :) This is me and mum enjoying an oliebol in the city of Haarlem a few days ago!
Yesterday on my last day back home, dad & I made fresh homemade ‘Oliebollen’. I think I ate about 5 of them, uh-oh ;) In Holland a lot of people make them from the packet because it’s so quick and easy! So yes, I admit it, we cheated too and used a packet! All we had to add was water, the raisins and currents and let the dough rise. Then we fried them up in hot oil…..Check out the finished result:
If you want to make these (you know you want to & trust me, you won’t regret it!) here is the recipe:
Ingredients:
500 grams flour
25 grams yeast
350 ml milk
250 grams (in total) of currants and raisins
Pinch of salt
Oil for deep-frying (use fresh vegetable/sunflower oil)
Method:
Put the flour in a bowl and make a depression in the centre. Pour in the yeast, which has been dissolved with a little lukewarm milk. Add the remaining milk, salt and stir. Stir the washed currants and raisins into the mix. Beat it to a smooth and airy mass, cover with a damp cloth (eg, a tea towel) and leave to rise in a warm/draft free place/room around 45min to one hour.
Heat the oil in a deep pan or in a deep fryer to 175 degrees C (= 350 degrees F). To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready. Use two tablespoons or an ice-cream scoop to shape balls and slide them into the hot oil. Fry the balls until they are golden brown, about 2 minutes per side. They should turn over on their own when they are ready to brown on the other side, but keep an eye on them and flip them as necessary. They should be soft and not oil soaked inside. Remove them from the oil with a slotted spoon or similar tool to a paper towel lined plate and repeat with the remaining dough. Serve them warm with a generous dusting of icing sugar! Yummmmmm
♥ Planning more fun travel trips now that I am back in Europe
2) Celebrating a new start!
I always see the New Year as a great opportunity to set new goals and resolutions for myself :)
Some of my News Years Resolutions for 2011 are:
♥ Start exercising again…..
♥ Making new friends in London
♥ Not being too hard on myself sometimes; allowing myself to relax & enjoy life a little more!
♥ Finding love?
♥ But most of all….
♥ Finding love?
♥ But most of all….
Here’s wishing you more happiness
Than all my words can tell,
Not just alone for New Years Eve
But for all the year as well!
xoxo Roz
Happy Hump Day %
Hello my lovelies!
I hope you all had a wonderful Christmas? I really enjoyed mine with family back home in The Hague. We had lots of snow & relaxed at home with lights, candles, LOTS of amazing food and all this by the smell of a real Christmas tree (♥ it!). Here a quick little collage of my time in Holland over the holidays :)
Also I got this cute email from a friend a few days ago and wanted to share it with you all because it’s such a lovely message and much very in the spirit of Happy Hump Day and the upcoming New Year celebrations :)
‘Let’s keep living our lives like we know best, and to fly even further and higher in 2011!’
Lots of love xoxo Roz
Naked FOTD
* Toasted on the lid
* Hustle in the crease + lower lashline
* Creep (shimmer) in the outer v
* Buck (matte) to blend on the outer crease
* Half baked (shimmer) on the inner corner
* Black UD eye liner (waterline + upper lash line)
* L’oreal Voluminous
Topshop Flush (cheeks)
GOSH concealer
Revlon + MAC
Lips: Australis Lipgloss
