I Hope everyone is as excited and glad as I am the weekend is almost upon us, its been a long long week. Sorry about the lack of updates and addition of new recipes but I have been extremely busy with some projects that for now must remain a secret even though I am bursting to tell you all. I just wanted to let you know that I have added a new recipe both to my site and YouTube channel for waffles. The recipe and video are both below I hope you enjoy and have a great weekend and I will catch up with you soon.
I used to make waffles so often and then my electric waffle iron died and that was the end of the waffle making for a long time. I have recently bout a stove top waffle iron, which I think is much better than the electric one. The issue i ran into with the electric one is that it can be really difficult to clean properly a problem i don’t have with the stove top one as I can submerge it entirely into hot soapy water and give it a good clean. I also feel I have a greater control of the stove top waffle maker when cooking. However, whether its a stove top or electric one you have you can make these delicious waffles.
This recipe make enough batter for 16 waffles, you could half this if you want. I think part of the point of making waffles, for me anyways is that I have a lot of waffles that can be stashed in the fridge or freezer then toasted in the toaster so that you have breakfast in minutes whenever it’s required. To freeze place them into a freezer in a single layer on a tray when frozen they can be stacked wrapped in a double layer or cling wrap and a layer of foil. This makes them much easier to separate when required. No need to defrost toast once or twice until hot within and crispy on the outside.
Until recently, I always made plain waffles flavoured with a little vanilla, now though I have discovered sweet potato waffles. This came about due to having some cooked sweet potato in the fridge that needed using. I always cook sweet potato when I’m using the oven, scoop out the flesh and mash it and store it in the fridge for use during the week when i can’t be bothered with carb cooking. Anyways, these waffles are super light and crispy on the outside with that naturally sweet toasty interior thanks to the sweet potato and the warmth of the cinnamon.
I do like something with a bit of sweetness to it for a late
breakfast on the weekends and this is one I love. I use stale croissants that I
steep in a sweet vanilla eggy mixture and what you get after 35 minutes in the
oven is a kitchen full of sweet bready aroma and a croissant bake that has a
donut like flavour studded with tart berries and crunchy flaked almonds on top.
I also love the bits of croissant that stick out they crisp up in the oven.
This is also a fab make ahead
breakfast for a large crowd double or triple the recipe. The night before, make
it up and stick in the fridge, next morning pop it into the oven for a no stress
breakfast. The only downside I have when it comes to this is when I make it the
night before it often ends up a midnight snack. Willpower fails me and I almost
always give in. I hope you enjoy.
Eggs in Purgatory are as you might have guessed from the
photo and name are eggs that are poached in a fiery tomato sauce. These aren’t
the most photographic eggs in the world but what they lack in appearance they certainly
make up for in flavour. As a quick shortcut here, I use spicy Chorizo sausage
to impart a lot of flavour with very little work. You can if you want things a
lot milder use a sweet smoky paprika chorizo instead of a spicy one and adjust
heat level with dried chilli flakes and you can also cut out the meat factor
altogether by removing the sausage and using just the chilli, garlic, tomatoes
and sea salt which is tasty enough.
I most often make these when I get in and am famished and need something quick. The whole dish from beginning to end only take about 8 minutes. It is so good with hunks of good bread to dip in and scoop out the fiery sauce and runny eggs with. Sourdough, flatbreads or any other favourite will do.