Basic Waffles

Waffles - when I think of them I think of Belgium.  Spent a couple of days in Brussels during the Beer Festival, some years ago.  More than the Beer what excited me were the waffles.  Topped with strawberries, bananas, cream and then chocolate syrup.  Impossible to eat a full waffle and heartbreaking to have to share it.

This is the recipe for a regular waffle.  

Top it with the above and you are set.  

Top it with Bacon and maple syrup for a slice of heaven.

Top it with just powdered sugar

Top it with butter

Top it with anything - its an experience of its own

Ingredients

• 2 cups flour
• 2 tsp baking powder
• 2 tsp castor sugar
• 2 cups milk
• 2 eggs, separated
• 1 tbsp melted butter + additional butter for the iron
• 1 tsp vanilla essence
• Toppings of your choice

Method

• Separate the eggs and beat the egg whites to stiff peaks
• Sift the flour, baking powder and sugar in a bowl
• Mix the egg yolks with the milk, butter and vanilla essence.
• Mix the wet ingredients into the dry, taking care not to overmix.  Lumps are fine.
• Fold in the beaten egg whites into the mix.
• Bake in a preheated iron till golden brown.
• Serve topped with toppings of your choice.

Crepes Suzette

My God, its been a really long time since I posted anything. What with being unwell most of April, and then being tied down with work, I was in no mood to either cook or blog.

My post today is on Crepes Suzette - an old fashioned dessert or breakfast - whatever you want to call it.  Mine was breakfast :)  The beauty of crepes is that you can have these sweet or savory.  Its one of the most versatile dishes.

Traditionally Grand Marnier or Cointreau is used in the sauce but since this was breakfast I skipped this.

1 cup flour
2 tbsp castor sugar
1/4 tsp salt

Sift and keep above items.

In a separate bowl, mix the following

1.5 cups milk
1/4 cup water
2 eggs
4 tbsp melted butter
splash of vanilla essence

Mix the wet ingredients into the dry and combine to ensure there are no lumps and mixture smooth. 
Keep aside for 30-45 mins

Heat a crepe pan or a small frying pan, lightly buttering it

Pour 3 to 4 tablespoons of batter into the pan. 

Quickly swirl the batter to coat the entire surface. 

Cook over medium heat until the crepe starts to brown at the edges. 

With a spatula, loosen the edges and flip the crepe and cook the underside until it is lightly browned. 

Turn the crepe out onto a plate. Cover with a clean kitchen towel and keep warm.

Continue making crepes until the batter is all used.

For the sauce you will need

• 150ml orange juice
• zest of 1 orange
• Juice and zest of a lemon
• 2 tbsp sugar
• 2 tbsp butter

Mix all the ingredients, except the butter and bring to a boil. 

Cook till syrupy and then add in the butter.

Place the crepes in a large pan, folded in triangles and pour the sauce over it.

Warm on low heat for 2-3 minutes

Serve immediately with cream.

Baked Eggs and Toast

Its November and the weather has turned.  Its nice and chilly early morning but the afternoons are still warm.  Living on the 9th floor we have turned off the fans and are enjoying the fresh chilled early morning air.  My windows are open through the day and night.

The outcome of all this left me with a miserable cold and cough.  A week of not being able to taste anything I eat :( and this morning I had this craving for egss and toast.  Normally my breakfast is just a fruit smoothie so this was a nice change.

Take 2 slices of bread.  Butter one slice on one side only.  

Place if butter side down on your grill rack.

Using a cookie cutter, cut a round in the other bread piece.

Butter one side and place it over the first slice, butter side up

Break an egg in the center of the bread filling the hole

Season well with salt and freshly ground pepper.

Sprinkle with chives and chilli flakes.

Bake in a preheated 180C oven for 10 mins till white set and yolk still soft.

I used the cutout round and topped it off with some cheese.

Enjoy.