Best Ever Waffles

ImageWaffles + Winter = a perfect night in!!

I’ve recently rediscovered a new affinity with waffles and I mean, what’s not to love, soft pillowy cushions of dough drizzled with sweet maple syrup and then dunked into rich chocolate or smothered in vanilla ice cream….oh boy I’m salivating again! I often find though, that when I order waffles from a restaurant or dessert cafe that the waffles themselves are really heavy and doughy, often not quite cooked through in the centre, which for me is super disappointing, especially when waffles are a very once in a while kind of treat (you cant waste a treat on a poorly cooked waffle). So as a result I had just conceded myself to the fact that there were no more waffles for me. But wait, I hear you ask, why can’t you just make some yourself? And right you are! I could make them for myself however I don’t own a waffle iron/press/thingy and I feel that buying one could be rather dangerous to my waistline! This weekend though, my good friend Jamie Oliver revolutionised the way I thought about cooking waffles, suggesting (and showing) that you can actually make them in a griddle pan!! YES!! great success! So after watching the episode (and not writing down the recipe) I found myself following a fan page version of the same recipe.

Essentially, Jamie makes a beautiful fluffy dough, pours it into a hot griddle pan before flipping out a perfectly cooked giant waffle which he then slices into soldiers to be dipped later into hot chocolate. Easy, I thought and on Saturday night I promised my sister that a killer dessert would be served at our girls night in! I was honestly so so excited about the prospect of eating waffles that I pretty much skipped the dinner part of our meal in order to save room for what I imagined were going to be THE BEST WAFFLES EVER!! And finally the time came to get ontomaking them. I decided to halve the mixture as it was just the two of us and diligently followed the fan-page recipe. The final step of said recipe required me to add 1 Tablespoon of bicarb soda, which I thought was quite a lot considering the quantities of the other ingredients. My doubt however, was quelled when the author added something along the lines of “yes I know this seems a lot but i double checked it and a whole Tablespoon is required”. Ok, I thought, that must be right. I let the mixture rest then cooked away before serving what looked like the best waffle I have ever seen. By this stage, I was like a kid at Christmas, filled with so much excitement! This was going to be great! I made melted chocolate pots, scooped ice cream, drizzled maple syrup and cinnamon sugar all over the waffle soldiers before we sat down to eat! Eat your heart out Max Brenner, I thought as I took my first bite….and then I spat it out!

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The waffles had a horrible chemical-like taste to them and while the texture was by far, the best waffle texture I have ever experienced, they just tasted horrid! I was so disappointed! They looked perfect, smelt great, were cooked perfectly, had a lightness and fluffy-ness to them….but were just plain gross. Never before had Jamie Oliver failed me in such a way. I was actually a little devastated.  I am very very sad to say that I couldn’t eat mine and lethargically threw them out. My sister (who has a stomach of steel) ate all of hers, all the while telling me they tasted gross and after some more research discovered that the recipe that I had followed had a typo…I was only supposed to use a teaspoon NOT a tablespoon as instructed!

Needless to say, I have learnt my lesson; number 1, follow your cooking instincts . If you think its wrong then it probably is. And number 2, don’t follow fan recipe pages unless you read all of the feed to get feedback from other bakers.

Aside from all of that though, I’d highly recommend using the correct version of Jamie’s recipe (which I later found online!). The results are honestly so good when done correctly. Perfect, fluffy waffles with a crisp outside and a light, well-cooked centre. Hopefully, you’s taste better then mine (which I’m sure they will because lets face it, Jamie is a genius in my eyes). Serve them with melted chocolate to dip and some vanilla ice cream and you cant go wrong!

You can find the original recipe here:

Serves 4:

What you’ll need:

  • 2 free-range eggs

  • 300 ml milk

  • 225 g self-raising flour

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • 100 g unsalted butter, melted and cooled

What to do:

1. Crack the eggs into a bowl, add the milk and whisk to combine. Sift in the flour, baking powder and salt then whisk until fully combined. Add the cooled melted butter and gradually stir it through the mixture. It’s important not to stir the mixture any more after this or your waffles may be tough. Leave to rest for about 20mins so that it begins to form air bubbles throughout. It looks a little like a bread dough at this stage.

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2. Place your griddle pan over a high heat, add some butter/spray with non-stick spray and pour in the waffle batter, spreading it around to fill the pan using a spatula. Jamie suggests that you could also make smaller waffles, if you prefer – just do 2 at a time.

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3. Lower the heat to medium-low and cook the waffles for around 6 minutes, or until lightly golden on the bottom. Flip over and continue to cook for around 6 minutes, until golden and cooked through.

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4. Turn out onto a cutting board and use a sharp knife to cut into soldiers, or whatever shape you like. Serve with fruit, melted chocolate or ice cream and drizzle with maple syrup.

Enjoy and Happy Baking!!

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Chocolate Muffins with a Gooey Caramel Surprise

ImageLately I’ve been watching a lot of Masterchef so I decided to give myself an invention test challenge! My sister needed something sweet to take to a friends house and I knew that mum had bought an extra tin of condensed milk (it was on sale this week) so with that i decided something with caramel had to be done. My sisters friend also loves chocolate so I came up with Chocolate Muffins with a caramel centre. Now normally when I cook I tend to look at a variety of recipes and then put together the best components to make my own recipe, but on this occasion I decided to go completely blind just to challenge myself! And it turned out a treat! Beautiful light and fluffy muffins, filled with a rich sweet caramel centre! What more could you want!

I used what I knew about muffins as the basis for my chocolate cake mix (essentially; flour, milk, eggs, sugar, butter & cocao powder) and then used the recipe for caramel that I would normally make for caramel slice! Simple! I also wanted to give my bake a bit of trendy finesse, so instead of using paper muffin tins I decided to use baking paper squares pressed into my muffin tin.

Once the muffins were cooked and cooled I then cut a little hole in the centre, into which I then spooned my caramel mixture! Wow what a combination! I also re topped the hole with the cake that I had removed earlier and then put a nice big blob on top of the whole thing! Overall, I was really pleased and impressed with my bake, especially as it was one of the first times I really went without any guidance on my cooking (even though it was just muffins). I would highly recommend giving this recipe a go, and maybe even adding some salt to the caramel if your a fan of salted caramel like me. Another great reccomendation would be to heat the muffins slightly before eating them so that the caramel melts a little! mmm yum!

Hope you enjoy this one as much as I did!

What you’ll need:

2Tbs Cocoa Powder

1 Cup self raising flour

1/2 cup sugar

1 egg

80g melted butter

1 cup milk

1 tin condensed milk

1Tbs butter

2Tbs golden syrup

What I did:

1. Preheat your oven to 180 degrees C. Sift your flour and cocoa powder, then add your sugar, egg, melted butter and milk. Mix on a low speed with an electric mixer until combined then turn up the speed for about 2mins until the mixture is light a fluffy.

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2. Lightly spray your muffin tin with non-stick spray then line with squares of baking paper (you could use pre-bought muffin cases). Divide the mixture between 6 muffins and then pop into the oven. They should take about 15mins but test with a skewer to ensure that they are fully cooked. Leave to cool completely.

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3. Meanwhile, add your condensed milk, butter and golden syrup to a saucepan and cook over a low heat. Remember to stir constantly so that it doesn’t burn or get stuck to the bottom. Continue until the caramel turns to a nice dark rick colour.

4. Allow the caramel to cool.

5. Using a sharp knife, cut a small hole into the top of each muffin, keeping the cut out piece of cake. Spoon or pipe your caramel into the hole and then re-top with the cake piece. Add a nice dollop of caramel to top the whole thing off!

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Enjoy and Happy Baking!!

Triple Chocolate Cheesecake

ImageSo I am fairly certain that anything with three types of chocolate in it will always taste delicious, regardless of what it is. Add to that the fact that the chocolate will make up a beautiful rich cheesecake and you’ve got yourself a winner! Last weekend I decided to cook a three course lunch for my mum for mothers day and knowing that she loves all things chocolate and cheesecake I knew what the dessert had to be. But the question remained….how to do it?? 

I often steer away from making no bake cheesecakes after a previous experience which didn’t end up to be very successful. During that attempt, the recipe asked me to use gelatine powder to set the cake (again a chocolate cheesecake). Now either I was a bit heavy handed with the gelatine or the recipe itself was a little (or a lot) off but what I ended up with was a very dense, very firm cake that was a huge let down in all areas! After that time I thought that I would just steer clear of the gelatine set type cakes and stick to the baked cheesecake. 

Thankfully though, my approach changed completely after watching an episode of MKR (yep another recipe from this show! I’m sorry but I really love it!) where two contestants (QLD’s Paul and Blair) created what looked like a beautiful triple chocolate cheesecake. Aside from the fact that the recipe seemed very simple, the two dad’s are self confessed “non-dessert” people, so I thought that my chances of success would be slightly higher (it was one of those, “if they can do it so can I moments”). So off I went on a path of determination!

And luckily, I was NOT disappointed! Wow! what a recipe! The base is a lovely crumbly mixture that combines the flavours of chocolate, walnuts, dates and honey to make something really really special. The cheesecake mixture itself is beautiful, light, and creamy, with pockets of sour raspberries to cut through the rich flavours. Honestly, this would have to be the lightest, most delicious cheesecake I have ever ever eaten! If thats not proof enough, my family have continued to eat it every day this week and their still not sick of it! I promise you will love this one. It’s easy, tasty and so more-ish! The only issue that I had was that I think I used a slightly smaller cake tin then the recipe required, which meant I had a little leftover of the milk chocolate layer. I put this into another tin though to make a mini cheesecake, which my sister and boyfriend happily devoured as “chef-specials”!

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So here it is, the recipe for Triple Chocolate Cheesecake (original found here):

Ingredients

  1. Melted butter, to grease
  2. 300g plain chocolate biscuits
  3. 180g (1½ cups) walnuts, finely chopped, toasted
  4. 10 dates, pitted (Soak in boiling water to soften for about 15mins)
  5. 100g coconut oil
  6. 2 tbs honey

Filling:

  1. 750g cream cheese, softened
  2. 100g caster sugar
  3. 300ml thickened cream
  4. 200g white chocolate, chopped
  5. 200g milk chocolate, chopped
  6. 200g dark chocolate, chopped
  7. 3 tsp powdered gelatine
  8. 125g fresh raspberries, plus extra, to serve (I used frozen)

Method:

1. Grease a 23cm cake pan with removable base with melted butter. Process biscuits and nuts in a food processor until the mixture resembles crumbs. Add dates, coconut oil and honey and process to combine. Press mixture over base and sides of prepared pan and refrigerate until needed.
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2. To make the filling, using an electric mixer, beat cream cheese and sugar (on medium speed) until smooth and combined. Add cream and beat until smooth. Set aside.
3. Fill a small saucepan one-third full with water and bring to a gentle simmer. Place the white, milk and dark chocolate in separate small heatproof bowls. Working with one bowl at a time, place over pan and stir until chocolate has melted (don’t let the bowl touch the water). Allow to cool.
4. Place 60ml boiling water in a small heatproof bowl and sprinkle over gelatine. Stir until dissolved. With the motor running, gradually add to cream cheese mixture and beat to combine. Add a third of the cream cheese mixture to each bowl of melted chocolate and stir to combine.
5. Pour dark chocolate layer over chilled cake base. Dot with raspberries, then freeze for 5 minutes. Top with milk chocolate layer and freeze for 5 minutes. Top with white chocolate layer and refrigerate for 4 hours or overnight to set.Image
6. Slice cheesecake and place on serving plates.
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I served mine with a raspberry coulis (cooked frozen raspberries with a bit of sugar and lemon juice to make a syrup) which is a lovely accompaniment!
 
Happy Baking and Enjoy!
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Mediterranean Stuffed Squid with Tomato Salsa

ImageCooking with seafood is often quite daunting for me, particularly because I’m not overly experienced with it. That being said, my family and I have always loved our Seafood and after a trip to Greece last year I reaffirmed my desire to try my hand at cooking stuffed squid tubes. The only thing I was missing was a great recipe (squid tubes are a tad expensive so I was keen to have a recipe that was tried and tested and that I’d know would be a big hit with my family) and luckily, after watching an episode of My Kitchen Rules I felt inspired. Two of the shows contestants cooked a beautiful Mediterranean style stuffed squid, serving it on a rich tomato salsa and a crisp salad. I knew this would be a great dish to cook for lunch for my mum this past weekend (here in Aus it was Mothers Day!). I did have a few variations on the original recipe which can be found here, so here is my take on the girls recipe! Originally I wasn’t going to make the salsa but in the end i am so glad that i did! It really lifts the dish and looks fantastic for presentation!

Hope you enjoy and happy baking!

What you’ll need:

  1. 5 whole baby squid, cleaned
  2. 1 tbs olive oil

Squid Stuffing:

  1. 120g medium grain rice
  2. 6 Green Prawns, peeled
  3. 2 tsp olive oil
  4. 250g chorizo, chopped
  5. 1 onion, finely chopped
  6. 30g chopped pine nuts, toasted
  7. 30g sultanas
  8. ¼ cup finely chopped parsley

Tomato Salsa

  1. 3 tomatoes diced into large chunks
  2. 2 tsp olive oil
  3. 1 small red onion, finely chopped
  4. 1 garlic clove, finely chopped
  5. 1 red chilli, finely chopped
  6. ¼ cup pitted black olives, chopped (I used mixed Olives)

What I did:

To make stuffing:

1. Cook rice in a saucepan of boiling until tender (about 10 mins). Drain and set aside.
2. Heat oil in a frying pan over medium heat and add chorizo and onion. Fry until onion is soft and brown and then add your peeled prawns (cut into smaller chunks). Cook until prawn is cooked through before adding your cooked rice, pine nuts, sultanas and parsley.

3. Leave to cool completely.

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4. Once cool, spoon mixture into squid tubes, firmly compacting it and then seal the end with a toothpick.

For Salsa:

1. Preheat your oven to 200C. Place your diced tomatoes onto a tray, drizzle with a little oil and roast until tender and slightly collapsing.

2. Heat the oil in a frying pan and cook your onion, garlic and chilli until soft. Stir in tomatoes and olives. Season. I also added a little parsley and lemon juice for flavour but thats up to your tastes.

Cooking the Squid:
1. Rub squid all over with oil and season. Meanwhile heat your pan to a very high heat. Add the squid and cook for about 5 minutes, turning so that all sides are cooked through (you can tell that its cooked when it turns from translucent to a white colour). Ensure that you don’t overcook the squid. I found it hard to get the ends to cook as they couldn’t touch the pan due to the toothpicks. To overcome this, remove the toothpicks right at the end of cooking (by now the rice should be cooked and hold in place) and then tilt the ends so that they touch the pan and cook.
2. When serving, make thick cuts in each squid tube so that you can see stuffing, without cutting all the way through. Lay onto plate on top of the salsa

Enjoy!!Image

 

 

4Fourteen Reviewed

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This past weekend my boyfriend took me to a restaurant that I have wanted to go to ever since I saw it on My Kitchen Rules, Colin Fassnidge’s 4Fourteen! The first thing that I noticed (once I got over the initial shock of the surprise) was the trendy, laid-back decor which is very modern and simple. There are small touches of pot plants and animal “skeletons” which allude to the quirky menu that uses a lot of “less traditional” cuts of meat. As the night progressed, we also enjoyed the lower level of lighting and the open planning of the space, which is actually quite a lot smaller then I had anticipated. Overall, service was good, with waitstaff very on top of all of their tables and there was no feeling of being rushed or hurried out (this was perfect for us as we both wanted to take our time). The service of our meals was also quite perfectly timed, with a decent gap between each of our courses.

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Now to the best bit, the food!! So to start we shared the Ham Hock and Cheese Croquette with Mustard Crème Fraîche ($4.5ea). These tasty little morsels are presented in an egg cup which was very cute and the mustard creme fraiche packed a beautiful little punch of flavour. The Croquette’s themselves were light and airy, and were filled with the creamiest cheese and ham mixture before being coated in a crispy outer layer. Following this we each had our mains, Mussels with Salted Fish and Batlow Apple Cider Sauce  ($30) and the Smoked Beef Brisket served with Roast Potatoes and Onion Rings  ($36). Wow!! Again my palate was thrown into a taste sensation! The Mussels were juicy and plump, served in a creamy fish broth (a little like a chowder but much smoother) that had a light sweetness to it which I can only assume came from the Cider sauce. Toasted pieces of bread dropped throughout the dish ensured that not a drop of that beautiful rich sauce was wasted (thats very lucky because I was tempted to pick the plate upand lick it!) My only complaint was that I wasn’t given anything to put my shells into once I had eaten them, but I made do. 

The Smoked Beef Brisket however, was the winner dish. In all my life I have never seen or tasted a more tender piece of Brisket! You honestly could have eaten the dish with a spoon it was that well cooked. The whole thing had a lovely rich sauce (of which there was the perfect amount) that was filled with rich deep flavours. The roast potato was a bit more like a smashed potato which had then been fried lightly (a gourmet hash brown perhaps?) as opposed to your traditional roast potato while the onion rings added beautiful texture and acidity. I would highly recommend this dish!Image

To finish off the evening I ordered the Peanut Butter Popsicle with Honeycomb ($12) which was slightly reminiscent of a golden gaytime ice cream. A slab of creamy vanilla ice cream, rolled in peanut crumbs and served with a side of crunchy sweet honeycomb! Delicious! Again my boyfriend picked a winning dish (he had the brisket earlier), selecting the White Chocolate Sandwich with Dulce de Leche  ($14). 

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A beautiful creamy serve of vanilla ice cream, sandwiched between two thin wafers, underneath which was a smothering of rich caramel sauce. And in case you wanted more caramel (which by the way, you did because it was so tasty) there was a small blob for you on the side!

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Overall, we had a wonderful evening filled with fantastic food, lovely wine and great service. To my boyfriend’s dismay the waitstaff were even kind enough to take a picture of us when I asked (he hates photos)! Would highly recommend this one. Next time though I wouldn’t mind being a little more adventurous with my food choices and going for something a little more left of centre…the Ox Tongue Sandwich perhaps?