I bought the boys a waffle maker for Christmas. They’d mentioned wanting one on and off throughout the year but it still blew their collective mind when it was unwrapped.
Naturally in the weeks leading up to Christmas I was researching recipes for waffle batter and settled on two from my spirit baker Smitten Kitchen.
These far outshone any of the other recipes we tried. They are rich in flavour and so delightfully crispy.
It needs you to start the night before but it is far from arduous. You also have to leave the batter out overnight which may make you cock your head but just do it ok? In the morning the mix can look a bit funky but stir in the eggs and baking powder and brace for the best waffles around.
I can’t offer any real cooking advice as the Breville machine I bought has it all built in and you just select your type and it cooks it accordingly. Bless it.
What’s your favourite brekkie if you go out? For me it’s corn fritters, ideally with avocado, maybe sour cream and a chilli jam or roasted tomato to round it out. I also prefer the fritter to be more corn than batter and some diced capsicum is a welcome addition, as you can see from the recipe below. You can easily use tinned corn but I prefer fresh because it has that satisfying crunch.
This is another winner from the all white all clean Bill Granger. It is wonderful as part of a breakfast/brunch affair. Divine with lime (or lemon for that matter) curd, on it’s own, buttered or done all fancy and dusted with icing sugar. According to Bill it’s Jamaican and can be served with a lime relish – or substitute lime marmalade.
Coconut Bread From Sydney Food, Bill Granger
1 tsp vanilla essence
2.5 cups plain flour
2 tsp baking powder
2 tsp cinnamon
1 cup caster sugar
150g shredded coconut
75g unsalted butter, melted
Preheat oven to 180C and grease and flour a 21x10cm loaf tin
Whisk the eggs, milk and vanilla together
Sift the flour, baking powder and cinnamon in a bowl then add the sugar and coconut
Gradually stir in the egg mixture until just combined, then add the butter – be careful not to overmix
A few months back the Daring Bakers made cinnamon scrolls. It was this challenge that made me WANT to be a Daring Baker. I’ve been wanting to make the recipe they used ever since and the get together today with some of our dearest friends who have just returned from living in the UK for two years seemed like the perfect opportunity.
But when push came to shove, I couldn’t bear to part with the cinnamon scroll recipe I’ve been using for the last few years – originally a Donna Hay recipe – so my internal dialogue about being chicken at trying new recipes for old favourites came to the compromise – my recipe with the Daring Bakers glaze.
Glazed cinnamon scrolls Adapted from Donna Hay Magazine, Issue 8 Glaze recipe from Peter Reinhart, The Bread Baker´s Apprentice Dough
3 cups plain flour
1/4 cup sugar
3/4 tsp salt
1 1/2 tsp active dry yeast
1/3 cup lukewarm milk
2 tbsp lukewarm water
120g butter, softened
Place flour, sugar, salt, yeast, milk, water and eggs in a bowl and using a dough hook on your mixer form a dough (or pulse in a processor until it comes together)
Add the butter a little at a time until all combined and dough is coming away from the walls of the bowl (this should take about 7 minutes)
Place in a well oiled bowl and let proof for 1 1/2 hours
Preheat oven to 170C
Dough will be gorgeously soft and pliable, using your hands stretch the dough out to a 45cm x 25cm rectangle
Spread the filling over the dough and roll up along the longest side
cut rolls into rounds and place on top of glaze
Cover with some clingfilm and let proof for a second time for 75-90 minutes
Bake for about 30 minutes
Let cool in the tin for about 5-10 minutes, then turn out and scoop any excess glaze back onto the top.
100g butter, softened
1/2 cup brown sugar
3 tsp ground cinnamon
3/4 cup ground hazelnuts
combine everything and then spread over dough after it has proofed
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 pound butter
1/2 cup corn syrup
1 tsp vanilla
beat the sugars and butter until light and fluffy
add the corn syrup and vanilla and beat for about five minutes until it’s all light and fluffy
spread over base of pan to 1/4 inch thick
Sprinkle over your choice of nuts and dried fruits (I used pecans and dried cherries)
My favourite meal of the day is breakfast. And get this, I enjoy it even if it’s Weetbix. It is a meal with so much promise. It’s the start of the day, there are infinite possibilities – smoothies, cereals, oaty goodness in its many forms – muesli, bircher muesli, granola, porridge, pancakes, eggs, bacon, roasted tomatoes, sauteed mushrooms – see, it’s endless!
I’ve been kicking around the idea of making my own crumpets ever since Bill put them in his first book. But you know, it’s on the list with making my own bouillabaisse, paella, and beef bourgignon, a nice idea.
Anyways. In the latest Gourmet Traveller there was a recipe for crumpets with maple butter. I bypassed the crumpet for the heart bypass with the maple syrup. The pancakes are the recipe I’ve been making since 1988. I’m sorry the photos are out of focus, I was kinda excited to get eating.
Pancakes with maple butter The pancakes
2 cups buttermilk
2 tbs caster sugar
2 cups SR flour
Whisk the eggs with the milk and sugar
Fold in the flour
Heat a frypan over medium heat and melt some butter in the pan.
Add a few tablespoons of batter and cook until bubbles form, turn and cook for a few more minutes.
Now we have a hundred children I double this and make pikelets with any batter left over. The maple butter
250g butter, softened
1/3 cup maple syrup
1 tsp cinnamon
Whip the butter using a Kitchen-Aid or whatever that utensil is called generically
Add the maple syrup and the cinnamon
Try to only eat a little bit
As you can see, I made the corn fritters as well. The roasted tomatoes were just out of shot.