Waffle on!

You don't need me to tell you how good waffles are. I just hope the picture shows how good these waffles were.

I have always thought that waffle irons were merely extravagant kitchen toys, but exploring the world of Belgian waffles has convinced me otherwise. As I have said before, purchasing the right, good quality equipment is really important. My brothers gave me this waffle iron as a birthday present after I read 100s of reviews on waffle irons. The result is pretty fab - thank you bros!

There are many, many different types of waffles out there from various regions in Belgium. I wanted to recreate what I have always considered to be a 'Belgian style' waffle - it turns out these light, square-shaped are of the 'Brussels' variety.

With all good cooking, the devil is in the detail. Here you want to get a light and airy batter, to obtain a nice and light waffle. Waffle recipes from other regions of Belgium require yeast and plenty of time to prove to get a slightly more bready result. Keep your mixture light and full of air, and be gentle with it when you're mixing it all together.

Here's how I made them.

Ingredients

- 125 g flour

- 250 ml milk

- 10 g caster sugar

- 100 g melted butter

- 4 eggs yolks

- 4 egg whites

- 10 g salt

- 1 Teaspoon vanilla extract

- Icing Sugar (for dusting)

Method

• Warm the milk and vanilla extract
• In a large bowl mix the four, caster sugar, and salt.
• Make a well
• Mix the eggs yolks and place in the centre of the well
• Combine the milk and butter
• Bit by bit, add the milk mixture to the flour mixture and mix all together
• In another bowl, beat the egg whites until stiff peaks form
• Gently fold into the first mixture. You want to keep enough air in the mixture for a light result
• Heat your waffle iron
• Cook to instructions
• Enjoy with whatever toppings you like!

17 down, 10 to go.... it's the final countdown!

Oh Belgium...

The country that works as a perfect metaphor to describe everything good (and bad) about the European Union. On the good, it is a country that despite its cultural, linguistic, and political issues, has still managed to keep it together. On the bad, Belgium seems to be in a constant identity crisis, most recently gaining the world record for elapsed time without an official government. The European Union too has seen better times than in recent years, and like other unions and states may become a thing of the past. 

 

Waffles are the perfect choice of dessert to represent Belgium. A strong marker of their national identity, waffles are both Flemish, and Walloon. Moreover, there are many, many different types of waffles out there. One Belgian website I found listed 18 recipes including one made with beer, naturally. 

The political and economic climate in Europe does look pretty miserable these days, but its at times like these that I like to look at the European Union motto of ‘Unity in Diversity’’… or just make some Belgian Waffles!

Delizioso!

Well I got a little bit of help with this one, from an Italian friend who is amazing in the kitchen. Recently she has shown me some really authentic pasta and risotto recipes and of course - Tiramisú!

This dish is easy, easy, easy to make. It's also a bit of fun to assemble. The recipe is pretty fail-safe and you can play about with  some of the ingredients if you like.

Thank you Italian friend for showing me a wonderful way to make Tiramisú!!

Here's how we made it...

Ingredients:

 

- 250ml whipping cream

- 250gm mascarpone

- 150ml Marsala wine or Whiskey or any liquor you like

- 3 egg yolks

- Coffee

- 1 packet/400gms Savoiardi Biscuits (ladyfinger biscuits)

- 200gm Sugar

- Cocoa powder for dusting

• Make about 300mls of fairly strong coffee
• Stir in 50ml of whatever liquor you've chosen to use
• Whip the cream 
• In another bowl cream the sugar and egg yolks together
• Alternate stirring in the cream, mascarpone, and remaining liquor
• Assemble the pudding in a large, flat casserole dish
• Lightly dip a savoiardi biscuit in the coffee mixture and place on the base of the casserole dish
• Continue this until a layer is laid out on the dish
• Cover the biscuit layer with a layer of the cream mixture
• Repeat these two layers
• Depending on how big your dish is, you may have enough to make another two layers
• Dust the top layer of cream with cocoa powder
• Cover the dish and refrigerate for at least one hour
• When ready serve, dust again with cocoa powder

Buon appetito!!

16 down, 11 to go....