I was craving waffles yesterday and so I decided that I would make us some for our breakfast today. (Saturday as I write this.) But not just any waffles . . . Toasted Almond Waffles!
All winter long I wait for the summer months for good light, but for some reason I am not getting it. Grrr . . . sorry that these photos are so poor, lightwise.
These waffles are great, using both flour and ground almonds in the batter . . . and not a lot of sugar, only a minimal amount . . .
More almond flavour comes from the use of almond extract. The ground almonds make these nice and crisp edged . . .
I love the wholesome texture that the ground almonds give as well . . . and of course there is even more almond flavour from a sprinkle of toasted almonds scattered over the top.
I enjoy mine with a dusting of icing sugar, and some fresh raspberries . . . so good . . .
Peaches are also nice . . . or blueberries . . . or a mix . . .
They're just really, really good . . . full stop . . . Todd of course enjoys his with lashings of syrup, maple syrup, but you can also make a raspberry syrup to enjoy with them if you wish. I did not have enough raspberries to make it today, but you can find the recipe here. It's good for all sorts. I like it on ice cream.
*Toasted Almond Waffles*
Makes 4 servings
Happy Canada Day to all my Canadian family and friends, and Happy Independance Day (on the 4th) to all my American family and friends! This is a really special celebratory year in Canada, marking 150 years of Canada being an independant country.
I can still remember the centenary celebrations of Canada's independance in 1967. I was in Grade six at school and there were all sorts of exciting things going on across the country throughout that year.
One activity which stands really out in my mind was the Centennial Train which made its way across the country, bringing a taste of Canadian History to every town it visited. We went en masse as a school to view it in Kentville where it was visiting and I can remember, in particular, learning about the role Canada had played in two World Wars, etc.
There was a Centennial Voyageur Canoe Pageant which saw 10 crews of canoe teams beginning a 104 day journey to replicate the fur trading route of the original Canadian Voyageurs, launching on the North Saskatchewan River at Rocky Mountain House, Alta. Competitors, representing eight provinces and two territories, traced a route through rushing rivers, along windswept lakes and across gruelling portagesas a way of paying homage to the fur-trading voyageurs and explorers who opened up the country.
A great Centennial flame was lit by our Prime Minister at the time, Lester B Pearson, at the Parliament Buildings on Parliament Hill in Ottawa. All school children were given a special Centennial coin to commemorate the year, and a fabulous Word Fair opened in Montreal, called Expo 67!
A a family we were quite keen to attend the Expo 67. We started off by visiting my father's family in Northern Quebec (where he was from), but while we were there some bombs exploded in the washrooms of the Expo, and my mother decided that we were not going to be going to the Expo after all, but instead would take a short trip down through the US to visit family there instead. Good times!
In any case, I wanted to do something special to mark this very special Canadian Anniversary, and of course the 4th of July as well, which follows close on Canada's heels! Its a fact that most Canadian towns that border on the American border celebrate both holidays together most years with four days of activities and celebrations, and the fourth of July has also become somewhat of a celebration here in the UK (although not a holiday) as there are quite a few Americans living here now.
Everyone loves Butterfly Cakes. A Butterfly Cake is a type of cupcake that has a cone shaped piece of cake cut out of the top, and is filled with jam and buttercream, and then the cone shape is cut in half and placed back on top of the buttercream, resembling butterfly wings!
For the holidays I added a patriotic touch of colour with fresh bright blueberries and red raspberries! You could of course use freshly whipped cream instead of the buttercream icing if you wished. The buttercream is nice however, and works well against the contrasting tart sweetness of the fresh berries. Altogether these are lovely and will be quite welcome at your traditional holiday cookout!
*Patriotic Butterfly Cakes*
Makes about 12These are simple to make and so very cute when they are done. Not only that, but they are quite delicious. Food for the eyes and the soul, and the perfect way to say . . . I love you!
For the cakes:
125g softened butter (1/2 cup)
115g caster sugar (1/2 cup plus 1 TBS)
2 large free eggs
115g self raising flour (3/4 cup plus 2 TBS)
1 tsp baking powder
1/2 tsp vanilla or a grating of vanilla pod from a vanilla pod grinder
For the Icing:
170g softened butter (1/2 cup plus 4 TBS)
240g icing sugar, sifted (2 2/3 cups)
To Decorate:
strawberry preserves
fresh blueberries & raspberries
icing sugar for dusting
Pre-heat the oven to 200*C/400*F. Line a medium sized muffin tin with paper cupcake liners and set aside.
Tip all the cake ingredients into a large bowl and beat well with an electric hand whisk for two to three minutes, until well blended and smooth. Spoon into the paper lines cups, filling each one half way.
Bake in the heated oven for 15 to 20 minutes, or until well risen and golden brown and a toothpick inserted into one comes out clean. Remove from the oven and the tins, placing on a wire rack to cool completely before proceeding.
Make the icing by beating the butter and icing sugar together until smooth and well blended. You may think it is never going to come together when you start, but be persistant, it will . . . just like magic.
Cut a small slice from the top of each cake with a sharp knife, cutting down into it a bit, like a small cone. Cut this slice in half so that you have two wing shaped half moon pieces. Spoon a bit of strawberry jam into the hollow that has been left ineach cake. Top the jam in each with a healthy dollop of buttercream. Place the half slices of cake into the icing at the curved edge fanning them out a bit to look like wings. Place a few berries down the centre of each. Dust the completed cakes with some icing sugar to finish.
Sit back and wait for the applause.
I broke one open so that you could see the lovely texture of these cakes. It was originally a Mary Berry recipe and used all margarine. She says in her recipe that it makes 18, but I have only ever gotten 12 at a stretch. I adapted it to use butter and of course added the jam and the berries. I also added vanilla because I think a bit of vanilla makes most tasty cakes even tastier. Bon Appetit and Happy Holidays! Let the summer begin!
I think of all the fishes in the sea . . . cod is my absolute favourite. It has a lovely mild almost sweet flavour, not too strong . . . and a delicate texture when cooked properly. It is a fish which lends itself to a wide variety of preparations.
We love it battered and deep fried of course, but that is not my favourite way to prepare and eat it . . . you might be surprised at that.
My favourite way is actually quite simply pan fried. A simple seasoning with salt and pepper and a light dusting of flour . . . is all it needs . . . and a hot pan with a tiny bit of oil and a knob of butter. (Not always, but sometimes.)
A nice thick loin will only take 6 to 8 minutes done this way . . . you don't really need anything else, but the real beauty of cod is that it takes to other flavours admirably. It is like the chicken breast of the fish family.
Almost anything goed with it. Today I created a simple sauce using some white wine, lemon juice . . .
the juice and zest of a lemon, chili flakes with fresh cherry tomatoes and basil . . .
Its also a beautiful way to use up some of the fresh cherry tomatoes that will be landing on our tables over the next weeks . . . I love fresh tomatoes from the garden. They are so sweet and tasty!
Basil goes very well with both tomatoes and fish. In the winter months I rely on store bought fresh basil and I try to use it all up right way, because it is not a great keeer, but in the summer months . . . I grow my own basil in the garden and I just can't get enough of it. I just love the stuff!!
*Tomato & Basil Sauced Cod*
Serves 21 TBS olive oil
You will also need:
a bit of chopped basil for a garnish
This recipe is smaller sized just for two, but can very easily be
doubled. You might want to double the sauce anyways. Just saying! Fish for Friday. Bon Appetit!
I just adore Gnocci . . . those delicious little Italian potato dumplings that combine my adoration of potatoes and pasta in the most perfectly delicious way!
They are also very versatile. I like them simply boiled with some butter, salt, pepper and cheese . . . browned in butter like fried potatoes, with a tomato sauce and cheese, with vegetables, with meat, with gravy . . . you get the idea. I love Gnocci any way I find them!
You can get them in a few different flavours also . . . sweet potato, beetroot, etc. My favourites however are the basic old fashioned plain potato, coz I'm a simple girl like that.
This dish today is a simple vegetarian dish with a simple sauce that goes together very quickly, in a flash really. You could call this a 15 minute supper!
Sliced mushrooms get browned in a non stick skillet with a bit of cooking spray, or if you are feeling really naughty you could use a bit of butter and oil. (Just sayin!)
Once they are softened and beginning to turn golden, (It helps if you let them sit instead of agitating them, which makes them release their juices and you don't really want that) you add some garlic and cook until fragrant and then . . .
The piece de resistance . . . double/heavy cream . . . ohhh . . . so rich. So tasty . . .
You also add a nice amount of freshly grated Parmesan cheese and a goodly amount of fresh baby spinch, letting that cream bubble up and thicken and wilt the spinach . . .
After that you toss in the gnocchi (which you've also been cooking. Takes literally seconds.), well drained of course and a nice smidge of salt and freshly ground black pepper.
Presto chango! Dinner is ready! I like to scatter some more Parmesan on top. I grate the garnish Parmesan a bit coarser so people can see it . . . sit back and wait for the ooohs and aahhs . . . and they will come. Trust me.
*Creamy Spinach and Mushroom Gnocchi*
Serves 4
pinch freshly grated nutmeg
salt and black pepper to tasteCook the gnocchi according to the package directions in a saucepan of lightly salted boiling water. Drain well. While the gnocchi are cooking soften the mushrooms in a large skillet you have lightly spritzed with low fat cooking spray. Add the garlic and cook for a minute or so longer. Add the ream and spinach. Bring to the boil, then reduce to a low simmer and cook until the spinach has wilted and the sauce thickend. Stir in half of the cheese and season to taste with salt, black pepper and a pinch of nutmeg. Stir the cooked and drained gnocchi into the mixture. Sprinkle on the remaining cheese and serve immediately.
You could also add a TBS of grainy Dijon mustard to the sauce if you wanted to. It adds a nice zip. I didn't do that this time. Break out the crusty bread because you are NOT going to want to miss any of that delicious sauce! Bon Appetit!
Oh dear, chicken two days in a row. Forgive me! I had some chicken breasts that I wanted to use up and I did not want to freeze them, so here you go, chicken two days in a row. Two very different prepartions however! But, this is also somewhat light and healthy and perfect for a light summer supper!
I don't know how it works, but slicing chicken breasts in half horizontally always seems to tenderize them, and of course it quickens the cook time, so this is also a supper that is very quick to put on the table!
The only faffy part is the pané-ing of the chicken. ( A fancy French word for breading.) But even that isn't too difficult.
I use a vegetable peeler to cut my carrots into ribbons. They give a nice look. I also de-seed the tomatoes for this type of salad, when you don't want the tomato seed/juices diluting the dressing.
There's plenty of Parmesan cheese in the breading and then again in the dressing . . . giving it a lovely creaminess that goes very well with the tartness of the lemon. Lemon and Parmesan . . . a brautiful combination.
You can really stream-line things by using store bought breaded chicken if you wanted something really fast, but I happen to think those types of things are pretty tasteless. I would rather bread my own . . . .
You can also use a ready-mix of salad leaves, but again . . . I mix my own. I would rather do it myself, wash it myself, mix it myself. I find those store mixed leaves have a rather odd taste to them, and they don't last very long either. It seems you no sooner open a pack and they are going off! In any case. Give this a go. I think you will really like it.
*Crispy Chicken Salad*
Serves 4
Cut the chicken breasts horizontally into two pieces each. Pound lightly between some cling film. Season lightly on both sides with salt and pepper. Place the flour for the chicken into a shallow bowl. Whisk the egg in another shallow bowl. Combine the bread crumbs and cheese in another shallow bowl. Dip each chicken first into the flour, shaking off any excess, then into the egg and then into the breadcrumb mixture, pressing firmly to coat well on each side.
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a baking sheet.
Heat
half of the oil and butter together in a large skillet. Once the
butter begins to foam, add half of the chicken pieces. Fry until golden
brown on both sides, taking about 2 minutes per side. Transfer to the
baking tray. Wipe out the skillet and repeat with the remaining chicken
and oil/butter. When all have been browned and placed onto the baking
tray, pop the tray into the heated oven and cook for a further 6 to 8
minutes until cooked through. Remove from the oven and set aside.
Make
the dressing by whiksing the lemon juice, garlic, cream, cheese and
seasoning together until smooth. Whisk in the olive oil slowly until
creamy. Set aside.
Mix the salad ingredients together
in a bowl. Add half of the dressing and toss to coat. Divide between 4
chilled plates. Top each with a portion of chicken and drizzle the
chicken with a bit more dressing. Serve immediately.
This was beautiful enjoyed out on the patio beneath the umbrella with a nice breeze ruffling the hair. Todd is not such a salad freak, but I added a baked potato for him and he was happy. Bon Appetit!
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