The luck of the draw in a rota of regular Sunday breakfast picks fell to waffles this past weekend (with the other two regular items being pancakes or the more exotic upma). These waffles were tweaked from my favorite and ludicrously easy recipe, full of heart healthy scrumminess, and which the kids adore so much that a certain parent may be awoken from her single lie-in of the week in order to produce the
wretched delicious thing. I like to think of the wholegrain flour and oatmeal (not an ounce of bleached flour in these babies) as washing away the clogging effects of naughty add ons such as whipped cream. Maple syrup, hailing organically from a tree trunk, being not naughty in the least 😉
- Oats (aka oatmeal), 1 cup
- Whole meal or whole grain flour, 1 cup
- Eggs, 3, separated
- Bananas, 2 large and very ripe (1 cup), mashed at last minute
- Buttermilk or milk, 1 cup
- Vanilla essence, 1 tsp
- Salt, pinch of
- Optional – chopped walnuts, 1/2 cup, for banana-nut waffles
- Optional – half tbsp of agave nectar
- [Baking powder, 1/2 tsp – optional. Only needed if one is rubbish at egg-white whisking]
- Whisk the egg yolks
- Add milk, whisk till combined
- Add vanilla and pinch of salt
- Add oats, give it a whirl with handheld blender or whisk
- Add flour. Needs a bit more elbow grease at this point
- [If adding baking soda, sieve it into the flour several times first]
- Mash the bananas with a fork, fold into batter and mix
- In separate bowl, whisk egg whites till stiff
- Fold into batter in one-third portions
- Give preheated waffle iron a spritz with Pam spray
- Ladle about 3/4 cup of batter into the middle (or whatever amount fills, when cooked, all the wee squares on the griddle)
- When done, serve warm with fresh berries, fresh whipped cream and maple syrup 🙂
Till the boys were about 8, I had baked them cakes covered in frosting and fondant, and moulded into a myriad of objects and animals. Ducks, dinosaurs, trains, sports cars, monsters, a camping tent, ladybird (ladybug), even an entire multi-storey car park, you name it. They were no mean feats, either. Several took up to 6 hours of careful laboring, completely disproportionate to the velocity with which they’d end up in teeny tums.
Another favorite of the kids (and us, too). This is a dish that can be purely vegetarian, or fishyterian. We go meatless 3 or 4 times a week and I find these are the meals the kids can demolish in minutes, possibly due to the lack of chewing?! They’re perfectly content with wholegrain pasta with a homemade tomato sauce, into which I bung a few other veggies too, plus lots of cheese, or wholegrain chapati (an Indian flatbread) and dhal and chickpeas with tomato, or noodles done any style, like this one with Asian spicing. Of course I couldn’t hold back and added chillis to the peanut sauce, but you don’t have to. And yes, the entire family gobbled it up!
Those with nut allergies may easily substitute the peanut content for a few tablespoons of sunbutter or no-nut pea butter.
It’s so thrilling to see that, in between the downpours and floods, spring is here with a vengeance! Last night, we had friends over and took advantage of the gorgeous weather to barbecue. On the Passover BBQ menu were: Asian-spiced chicken fillets and legs, peanut gravy with Thai basil, salmon with honey and soy (very scrummy, and brought over by my friend Gudrun), tomato salad, green salad with cranberries, rice pasta and veg salad in pesto, finished off with fresh berries, meringues and whipped cream. Yum! Three fantastic things about doing a barbie – it’s always delicious, the mess is outdoors, and the hubby cooks 🙂 I was worried I hadn’t cooked enough because the food had all disappeared, except for some of the orange-scented cream which I rediverted to the next morning’s meal (see below). (more…)
Is there a fragrance more enticing than that of a home-brewed chicken soup? Everyone I know attests that their own mothers and grandmothers make the best chicken soup (top prize in my case goes to my mum-in-law). I grew up having lots of chicken soup, although much of it was the sort that goes into, and with, a dish called Hainanese chicken rice – a big hit with my family from our days in Southeast Asia.
After 51 weeks of reaching for that favorite breakfast cereal, Passover week can throw one off kilter in terms of daily eating rituals. Egg and soldiers? Buttered croissant? French toast? Avert thine eyes! Usually, by day 2 or 3, despite starting off well with peanut-buttered and jammed matzah (and with deep apologies to our ancestors who ate unrisen bread and wandered the desert for 40 years) I tend to hit a rut in terms of ideas for the kids’ lunchboxes or breakfast. (more…)
I baked a dozen cupcakes to take along to my younger son’s school today for his birthday on Saturday. I’m afraid I’m one of those awful parents who insists on bringing cupcakes to school! I wonder if the fact that they’re lovingly homemade, with wholegrain flour and the best ingredients (and no nuts), makes a difference. No matter. He wanted cupcakes for his mates and I obliged.
The ones you see here are just the rehearsal lot (later eaten by his classmates). There are more I’ll frost for his party tomorrow.
Anyway, as I had swirled the frosting too high on the cupcakes, I couldn’t use my 24-cupcake carrier as it was, but had to remove the second storey to allow headroom for the little gateaux. With those 12, and another dozen in a separate container, I piled the kids into the car and set off. (more…)