Calve Pindakaas / Regular peanut butter (350 gram)
Classic Dutch Peanut Butter (350g), from Calvé Pindakaas, the Netherlands’ #1 peanut butter brand. Made with high-quality roasted peanuts for rich, nutty flavor.
No added sugars. Packed with protein. Vegetarian-friendly.
Perfect on toast, crackers, or as a dip for fruits and veggies. Also pairs well with smoothies, sauces, and baking recipes.
Imported directly from the Netherlands, now available in Hong Kong
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Recipe Idea: Peanut Butter Brownies
(Check out 6 peanut butter recipe ideas here!)
Peanut Butter Cheesecake Recipe
Ingredients (serves 8–10):
- 200g digestive biscuits (or graham crackers), crushed
- 100g melted butter
- 500g cream cheese
- 200g Calvé Smooth Peanut Butter
- 100g icing sugar
- 200ml double cream
- Optional: melted chocolate or chopped nuts for topping
Instructions:
- Mix biscuit crumbs with melted butter and press firmly into a cake tin base. Chill.
- In a large bowl, whisk cream cheese, Calvé Peanut Butter, and icing sugar until smooth.
- Fold in whipped cream gently.
- Spoon onto the chilled base, smooth the top, and refrigerate for at least 4 hours (overnight is best).
- Decorate with chocolate drizzle or chopped nuts before serving.
Success Tip: For the silkiest texture, bring cream cheese to room temperature before mixing—it prevents lumps.
Time Needed: 20 minutes prep + 4 hours chilling.
Koopmans Oliebollen bakmix origineel (500 gram)
With Koopmans Oliebollen you can make a dough for the traditional Oliebollen from Holland in no time at all. Oliebollen are traditionally eaten in the Netherlands on New Year's Eve, Oudejaarsavond. Between Christmas and New Year's Day, the delicious balls are sold at many stalls outside supermarkets, at markets and in bakeries.
Would you like to make Oliebollen at home and surprise your friends on New Year's Eve? No problem! You can make Oliebollen with the Koopmans baking mix from Holland.
For the Koopmans Oliebollen you will need:
- 1 Koopmans Oliebollen baking mix
- 500 ml lukewarm water
- 250g sultanas (optional, to taste)
- sunflower oil for baking
Preparation:
1. if you are adding sultanas, first soak them in lukewarm water for about 15 minutes and then pat them dry.
2. put the baking mixture into a large bowl and add the 500ml water. Then mix with a hand mixer until smooth.
3. Add the sultanas and fold them in with a cooking spoon.
4. cover the dough with plastic wrap and let it rise at room temperature for about 45 minutes.
5. Next, heat the deep fryer to 190 degrees. Shape the oliebolls with the help of 2 tablespoons and carefully slide them into the hot fat.
6. Bake the oliebolls for approx. 3-4 minutes until golden brown all over. Remove from the fat bath with a skimmer and drain on a paper towel.
Serve the Koopmans Oliebollen while still slightly warm and sprinkle with our delicious Van Gilse icing sugar
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