I love waffles. I especially love Belgian waffles. I keep thinking of how super delicious Belgian waffles are that I plan to go back to Belgium just for their waffles one day soon.
I like waffles drenched in maple syrup or Belgian chocolate.
So yummy. Can thinking of waffles flooded in syrup makes you fat?!!!
Am I waffling on about waffles too much?!! 😉
Waffles Recipe from the BBCFood
250g Flour (plain)
7g Baking powder
20g Caster sugar
30ml Vegetable oil
Weigh all the dry ingredients, place in a large mixing bowl. Break the eggs into the milk and beat the mixture.
Add the egg and milk mixture to the dry ingredients. Add the oil and mix all ingredients together until all the large lumps have been broken up. Do not over mix otherwise the waffles will be heavy when cooked.
Pre heat the waffle maker and spray with oil (1 cal spray works well).
Pour 3/4 of a cup of batter into the waffle maker and cook for 3-4 mins or until golden brown and crispy on the outside.
Serve hot with maple syrup. Also good served with sliced banana or blueberries.
Cooked waffles can be frozen and heated up in the toaster. Unused batter mixture can be kept in a container in the fridge for up to 2 days.
Bloody Mary is a special favourite. I do like tomato juice with a bit of a spiritual kick of vodka, Tabasco and Worcestershire Sauce. I would drink this slowly with a stick of celery to swirl this blood-red concoction round and round.
Did you know?
Bloody Mary was named after Mary Tudor (1516-1558), daughter of Henry VIII with Katherine of Aragon.
Mary was the last Catholic Monarch. During her reign, she tried to restore Catholicism as the official state religion. She was intolerant of any form of criticism what she burned hundreds at the stake and hanged many Prostestants.
Her tyranny earned her the sobriquet as ‘Bloody Mary’
Anyways, here is the recipe.
2 ice cubes
vodka, double shot
½ lemon, juice only
6 dashes Worcestershire sauce
3 dashes Tabasco sauce
150ml/5fl oz tomato juice
pinch salt and freshly ground black pepper
Method of preparation:
Place the ice into a tall glass and add the vodka.
Add the lemon juice, Worcestershire sauce, Tabasco sauce and tomato juice. Stir well.
Adjust the seasoning, to taste, with salt and pepper and serve straightaway.
For the rösti, grate the potatoes coarsely into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions.
Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti.
Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving.
By Good Food
Ready in 30-40 mins, plus 1 hr to soak cranberries
Skill level – Easy
Servings – makes 24 stuffing balls
This festive stuffing brings together all the trimmings in one gorgeous mass, transforming your roast from mundane to truly memorable
100g dried cranberries
50ml ruby port
1 small onion, chopped
2 rashers unsmoked back bacon, cut into strips
2 garlic cloves, chopped
140g fresh white or brown breadcrumbs
2 tbsp chopped fresh parsley
½ tsp chopped fresh thyme leaves
140g peeled, cooked chestnuts, roughly chopped
1 medium egg, lightly beaten
1.Soak the cranberries in the port for an hour.
2.Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked.
3.Add the garlic and fry for another minute or so.
4.Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind – I find it easiest to use my hands.
Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.
Apparently garlic is not only medicinal but is a very potent aphrodisiac as well. A recipe from the Hairy Bikers is a true classic. they use 40 cloves but you can add more if you prefer. A recipe I saw uses of 50 cloves.
Chicken with 40 Cloves of Garlic
Chicken with forty cloves of garlic
This dish isn’t usually cooked with shallots but we’ve added a few to make the sauce extra delicious. Leave them out if you prefer.
To make a richer sauce from the cooking liquor, you can stir in freshly chopped tarragon and some double cream or crème fraîche. Not traditional, maybe, but very delicious.
250g/9oz shallots (small ones not banana shallots)
1.35kg/3lb oven-ready fresh chicken
½ lemon, halved
1 large bay leaf
1 tbsp finely chopped fresh thyme
1 tbsp sunflower oil
40 garlic cloves (from 2-3 bulbs), unpeeled
150ml/5fl oz vermouth
250ml/9fl oz chicken stock (made with 1 stock cube)
2 tbsp chopped fresh tarragon leaves
100ml/3½fl oz double cream or crème fraîche
flaked sea salt and freshly ground black pepper
For the colcannon
1kg/2lb 4oz medium floury potatoes, preferably Maris Piper or King Edward
100g/3½oz rindless smoked streaky bacon rashers, cut into 2cm/¾in pieces
300g/10½oz fresh kale
6 spring onions, trimmed and finely sliced
200ml/7fl oz double cream
flaked sea salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6. Place the shallots in a heat-proof bowl, cover with just-boiled water and leave to stand for five minutes. This will make the skins easier to remove.
Remove any string from the chicken and place the lemon and bay leaf inside the cavity. Generously season the chicken inside and out with plenty of flaked sea salt and freshly ground black pepper. Sprinkle with the chopped thyme over all sides.
Melt the butter with the oil in a large flameproof casserole. Brown the chicken over a medium-high heat for a couple of minutes on each side.
Drain the shallots and, once cool enough to handle, peel off the skin and trim, halving any larger ones. Add the whole garlic cloves and shallots to the casserole, nestling around the chicken.
Pour over the vermouth and chicken stock. Cover the casserole with a tight-fitting lid and bring the liquid to a simmer on the hob, then transfer to the oven for 1¼ hours, or until the chicken is thoroughly cooked and the garlic is completely softened.
Transfer the chicken, garlic and shallots to a warmed platter and cover with a piece of foil and a couple of dry tea towels. Holding the casserole with an oven-cloth, tilt the chicken liquor to one side. Skim off any fat that rises to the surface and discard.
Return the casserole to the hob and stir in the tarragon and cream (or crème fraîche). Bring to a gentle simmer, stirring. Cook for three minutes. Season to taste and pour into a warmed jug.
For the colcannon, peel the potatoes and cut into evenly-sized chunks. Put in a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Test with the tip of a knife.
While the potatoes are cooking, trim the thick stems and cut out much of the tough central vein from each kale leaf. Thinly shred the leaves and wash in a colander under cold running water. Drain.
Heat 25g/1oz of the butter in a large non-stick frying pan and fry the bacon and kale for four minutes, stirring regularly until the kale is tender. If it is still a little tough after four minutes, add a couple of tablespoons of cold water and continue cooking for a couple of minutes more. Add the spring onions and cook for one minute, stirring.
Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining butter in small pan. Mash the cooked potatoes with the cream and milk until smooth and season to taste. Use a set of electric beaters if you want your mash to be really fluffy and light.
Tip the softened kale into the same pan and stir together until lightly combined. Transfer to a warmed dish.
Carve the chicken into chunky pieces and serve with the sauce and colcannon. Squeeze the garlic out of its skin and spread on the bread just like butter.
I love macaroons. They are so delicious that I could happily sit down and just gobble one after another and another and another until every one of the pretty colourful macaroons is gone to live around my hips and tummy area. 🙁 :0 😉
Fortunately for me, Peter does not eat macaroons, anything with a bit of coconut, he is not interested. Lucky for me eh!
I don’t share my macaroons!!! Ever.
Beautifully packaged macaroons can be very expensive so it is useful to know how to make them especially if one is never enough for you (or me!)
Below is a BBC Food recipe by Lorraine Pascale
Equipment and preparation: You will need a piping bag fitted with a 1cm/½in nozzle.
125g/4½oz icing sugar
125g/4½oz ground almonds
90g/3½oz free-range egg whites
2 tbsp water
110g/4oz caster sugar
food colouring (optional)
desiccated coconut, for sprinkling (optional)
150ml/5fl oz double or whipped cream, whipped
Method of Preparation:
Preheat the oven to 170/C/325F/Gas 5 and line a large baking tray with baking paper.
Put the icing sugar, ground almonds and 40g/1½oz egg whites together in a large bowl and mix to a paste.
Put the water and caster sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil until the mixture starts to go syrupy and thickens – I don’t use a thermometer but if you prefer to use one, it should read 115C/239F at this stage.
Whisk the remaining 50g/2oz egg whites in a small bowl until medium-stiff peaks form when the whisk is removed from the bowl, then pour in the sugar syrup, whisking until the mixture becomes stiff and shiny. For coloured macaroons, add a few drops of food colouring. Tip this meringue mixture into the almond paste mixture and stir gently until the becomes stiff and shiny again.
Spoon into the piping bag. Pipe a little mixture under each corner of the baking paper to stop it sliding around. With the bag held vertically, pipe 4cm/1½in flat circles onto the lined tray, about 2cm/¾in apart, twisting the bag after each one. The mixture should be quite loose to give a smooth finish. The piping will leave a small ‘tip’ on each circle so, when they’re all piped, give the tray 2–3 slams on a flat surface to flatten them. At this stage, sprinkle with desiccated coconut if you want.
Leave to stand for 30 minutes to form a skin then bake in the oven for 12–15 minutes with the door slightly ajar until firm. Remove from the oven, lift the paper off the baking tray and leave the macaroons to cool on the paper.
When cool, sandwich the macaroons together with whipped cream. They can be kept for a couple of days, if they hang around that long!