I remember going on holidays to Florida when i was very young and seeing waffles at the buffet. To me they taste like a crispy pancake, as they are crispy on the outside and light in the middle. Waffles can be flavored with whatever your heart desires. I like the traditional belgian waffle and i top mine with fresh berries, maple syrup and whipped cream.
2 cups Plain flour
2 teaspoons Baking Powder
2 Tablespoons Icing sugar
1 Tablespoon Vegetable oil
2 cups Milk
3 Eggs, separated
2 teaspoons Vanilla Essence
1 pinch Salt
Berries (eg; strawberries and blueberries) to serve
Maple Syrup to serve
Whipped cream to serve (optional)
Combine the flour, baking powder, icing sugar, oil, milk and egg yolks.
Beat the egg whites and salt until soft peaks, mix in the vanilla and fold into the batter (do not over mix).
Pour 1/8th of the mixture into a hot waffle iron and bake for about 2 minutes.
Repeat with the remaining batter.
Top with your favorite fruit, maple syrup and whipped cream, serve hot.
Tip - combine sugar with cinnamon together and dust waffles to get a donut flavor waffle.
This nut brittle is so moorish (so my husband says). I use a variety of nuts, but you can pick just one, or even change it to have something else like sweets or popcorn ( Yummm, i'm trying that next!!) I use this nut brittle in my Anzac Tart recipe.
80g Mixed nuts (I used, macadamia, peanut and cashew nuts)
140g Caster Sugar
Line a baking tray with baking paper and spread nuts over the paper.
In a small saucepan add water and sugar, over a low heat, until sugar has dissolved. Increase the heat to high ( don't stir from this point) and cook for around 10mins, until it's golden in colour. Pour hot mixture over the nuts ( i shake the tray around to make sure all the nuts are coated) and set aside to cool.
Break into shards to serve.
A treat for the kids, perfect for the lunchbox! A quick snack anyone can make.
1 packet Marshmallows (i used the pink & white pascall ones)
6 cups Rice Bubbles
Melt butter in a large saucepan, once melted add marshmallows and stir until melted. Add rice bubbles and stir quickly to combine. Press mixture into a slice tin and place in the fridge to chill.
Add butter and marshmallows to your thermocook bowl and melt at temp 80, speed 3 for 1 min (may need extra 30secs). Scrape down half way. Add rice bubbles and mix on speed 1 or 2 until all rice bubbles are coated. Press mixture into a slice tin and place in fridge to cool.
- Use the back of a spoon to press mixture down to get a flat surface.
- You can add anything you like to your bar, like chocolate, sprinkles or dried fruit.
A delicious three layered slice consisting of a firm sweet biscuit base, a luscious creamy middle, topped with jelly. Great for the kids!
1 packet Nice biscuits
175g Butter, melted
1 can Condensed Milk
1 Tablespoon & 1 teaspoon Gelatine
1 packet Jelly (any colour of flavor you like)
Butter a slice tin.
Dissolve jelly in 1 1/2 cups boiling water, place in fridge for 45mins.
Meanwhile crush biscuits in a food processor and transfer to melted butter, mix well. Press mixture in prepared tray and press down firmly. Put it in the fridge for 30mins.
Once biscuits are cool. Dissolve gelatine in 1/2 cup of hot water. Combine gelatin into condensed milk and mix well. Pour over biscuit base and place back in the fridge to cool for 30mins.
Pour cold jelly over the top of the slice and put back in the fridge until its set. Cut into squares using a butter knife.
Tip: Wipe your butter knife regularly to prevent jelly running into white.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.