A waffle maker is en route from Amazon.co.uk, so I have been informed!, Therefore, it is time to collate recipes for waffles to astound the family 🙂 ; though pancake is a great favourite, a change now and again can only be a good thing! 😉
Fantastic news, there are plenty of recipes for waffles though of course good reliable maple syrup is still the staple.
The first recipe that I will be trying out is the
Jam & Peanut Butter Waffle Recipe
F&M Strawberry Jam, Photo by Peter
150g plain flour
1½ tsp baking powder
1 tbsp caster sugar
pinch of salt
1 large egg
2 tbsp melted butter
sunflower or vegetable oil for greasing the waffle maker
For the filling:
4 tbsp crunchy peanut butter
4 tbsp strawberry jam or raspberry jam
icing sugar, for dusting
Method of preparation:
Sift the flour, baking powder, salt and caster sugar into a mixing bowl. (I have been told that sifting the flour and baking powder together is the best way to mix these ingredients together.)
Add the milk, egg and butter and whisk until the mixture turns into a smooth batter. Leave for 5-10 minutes or so to allow the baking powder to work its wonder 🙂
Lightly grease the waffle maker and then heat until hot. Important!
Pour in enough batter into the waffle maker and cook until the waffles are smelling of heaven and has turned golden brown.
Repeat until enough waffles have been made. Excess batter will keep in the fridge for a day.
To add the fillings, spread a waffle with peanut butter and another one with the jam. Make a sandwich with the fillings enclosed together in a sweet embrace. 🙂
1/2 cucumber, peeled
6 thin slices of good white bread
Unsalted butter, at room temperature
Cut the cucumber into slices as thin as you can make them, and put in a colander or sieve. Sprinkle lightly with salt (don’t go overboard) and leave for 20 minutes. Taste to check you haven’t oversalted them: you can rinse them at this point if so.
Lay out a few pieces of kitchen paper on the work surface, place the cucumber slices on them, and pat dry with more paper.
Lay out the bread and butter each slice generously. Arrange the cucumber on half the slices, overlapping each round, and sprinkle with ground white pepper. Top with the remaining slices.
Pressing down firmly, cut the crusts off, and then cut into neat fingers, triangles or quarters of roughly equal sizes. Serve immediately, with good tea.
As a variation to the above recipe, marinate the cucumber slices in 2 tablespoons of white wine vinegar and a pinch of salt. Leave to soak for half an hour. Drain and pat with plenty of kitchen paper towels. The worst thing for a cucumber sandwich is a soggy one.
This is another twist to the egg omelet, egg torta, fried egg or scrambled egg for breakfast. This Columbian egg would probably more of a brunch or a light lunch meal. It is very healthy and sustaining. It has that delicious creamy avocado as a layer to the eggs.
20g unsalted butter
2 stalks spring onions sliced diagonally
4 large eggs, beaten
1 large tomato, chopped
salt and freshly ground black pepper
2 slices sourdough bread or lightly grilled baguette
1 ripe avocado, peeled, stoned, cut and sliced lengthwise.
Sprig of basil or rocket to garnish
Method of Preparation:
Melt the butter in a frying pan over a medium heat, add the spring onions and cook until softened but take care not to let them burn.
Stir in the eggs and scramble lightly.
Add and mix in the tomatoes.
Season with salt and freshly ground pepper.
Grill the slices of sourdough or sliced baguette.
Lay the sliced avocado over the bread and then spoon in the eggs.
Add little more seasoning of salt and pepper.
Top with basil or rocket leaves to decorate (optional)