French Friday

Theres supposed to be
a blog post here. About Cannelle de Bordeux and ho delicious they are, and how I forgot that you're supposed to use a copper tin,and bought a silicone one instead. But there isn't a blog post about that, because I had forgotten that the batter tends to need 24-48 hours to sit in the fridge, or 12, but either way, the batter is not turning into canelles anytime soon. Soon they will be ready though, and I'll be blogging about it...

Waffle Wednesday

The Greatest Sour Cream Waffles

I started out with this awesome sour cream waffle recipe, rummaged through the fridge to see what interesting things I could add to the waffle; Feta,cheese, spring onions and bacon ended up being in the waffle. Boy, it was AMAZING, and I topped it with a spoonful of sour cream, it has got to be my favorite waffle up until now.(I think I said that about the Pumpkin Waffles too, but they just keep getting better!)
Adapted from legourmet.tv

Ingredients:

• 2 cups (250g)all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 1/2 cups (350ml)milk
• 1/2 cup sour cream 
• 1/4 cup (50g) butter,melted and cooled
• 4 spring onions chopped thinly
• 8 strips of bacon, cooked and crumbled
• 1/2 cup (80g) feta cheese

Method:
Pre-heat your waffle Iron
1. In a large bowl combine the eggs,milk,butter and sour cream.
2. Add the flour,salt and baking powder mixing to combine, but don't overmix. (lumps are fine)
3. Crumble the feta cheese,spring onions and bacon into the waffle mixture, mixong until they are evenly incorperated.
4. Cook in your waffle iron for 3-4 minutes.
5. Top with some more sour cream, for extra deliciousness.

Chocolate Chip Cookies

The Best Recipe
I rarely bake chocolate chip cookies at home, because I didn't have a recipe that was good, although they were good, but I wanted amazing. Like chewy in the center,crispy at the edges amazing, so boy was I glad when I found a recipe for Mrs. Fields chocolate chip cookies, which I've heard are just the way I like mine. I found this recipe on 'Get the Dish' and I do believe it is an awesome recipe, but something that does make a difference is cold butter, that is why the cookies are so good, and don't skip chilling the dough for half an hour either.



Ingredients:

• 2 1/2 cups (350g)all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (200g) brown sugar
• 1/2 cup (100g) white sugar
• 2 cups (340g) semisweet chocolate chips
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup (200g) butter, cubed and cold

Method:

Pre-heat your oven to 300F/150C

1.Mix the flour,baking soda and salt in a small bowl.

2. Using an electric mixer, beat together the sugars and cold butter on low speed for about two minutes, unitl it looks grainy in texture.

3. Add the eggs and vanilla until just combined.

4. add the flour mixture and the chocolate chips until just incorperated.

5. Chill the dough in your fridge for at least 30 minutes.

6. Scoop or drop the cookies onto a cookie sheet, leaving 1 inch between the cookies.

7. Bake for 20-22 minutes until golden.

In one batch I made, I replaced the chocolate chips with peanut butter m&m's, which worked great, and it didn't only give them a peanutty  taste but also some color.

French Fail

 I tried to make Macarons, because every recipe I found was so descriptive and encouraging, but they were a not what they were supposed to be. They did taste exquisite though, so I guess thats not so bad, the combination of lavender and milk chocolate is amazing. The only thing I don't understand is why they didn't have feet (the little bubbles) at the bottom, especially because until I baked them, I thought they were fine. I just can't figure out whats wrong!? I guess these just take practice.
I found the very descriptive, recipes, that also includes a link to Ten Macaron Commandments, this makes me wonder even more what went wrong with mine. http://bravetart.com/recipes/Macarons

Waffle Wednesday

Spinach,
does work in waffles, well anything does, but it doesn't all taste great. Although I have made this recipe a few times, I had to change some things this time, such as not using onions, just because I didn't have any, and added Mozzarella and real Gouda instead of Emmentaler. I also accidentally pureed the spinach after cooking it, which means instead of a yellow waffle with tiny pieces of spinach, it was 'grinched' and turned out super green. While they were baking though, the smell was sooo delicious I couldn't resist and they were better than they smelt, if that's even possible.


Adapted From Food.com 'Spinach Waffles'

Ingredients:

• 1lb (450g) spinach, frozen or fresh
• 1 tablespoon olive oil
• 1 tablespoon of garlic
• 0.22lb (100g) grated cheese of your choice    ( I used Mozzarella and real orange Gouda)
• 4 eggs
• 1/2 cup (100ml) milk
• 0.44 (200g) flour
• 1/2 teaspoon baking powder

Method:

Pre-heat your waffle iron.

1. If fresh, cook the spinach with the oil and garlic, then puree them in a blender, but make sure you drain any excess water.

2. Seperate the eggs and beat the egg whites unitl stiff peaks form. In a second bowl combine the flour,baking powder, eggs and milk, then add the cheese. 

3. Combine the flour, milk mixture with the pureed spinach and garlic, then fold in the egg whites.

4. Bake in your waffle iron for 2-3 minutes.

These work great as a base for eggs florentine, because instead of having a piece of toast and spinach, you have the spinach in the waffle, then all you need is the eggs, and ham. They would go great with cream cheese or egg salad.

Cupcakes

Coconut,Orange, Yogurt and Grand Marnier:
make a great combination for a cupcake. These are so delicious topped with frosting and coconut, but they are a great little treat by themselves too. I don't make my own shredded coconut, because it is something that is better to buy from the store, and one of the few things I don't make myself. I think that adding  raisins might be good in this one, but I haven't tried that before.



Adapted from 'Muffins' by Zabert Sandman

Ingredients:

• 1&1/2 cups(200g) flour
• 1/2 cup (50g) shredded coconut
• 2 tablespoons orange zest
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/3 cup (75g) granulated sugar
• 5 tablespoons oil (such as sunflower or canola)
• 3/4 cup (150g) plain yogurt
• 100ml orange juice
• 1 tablespoon Grand Marnier (Orange liquor)

Method:

Pre-heat your oven to 350F/180C

1. Combine the flour, shredded coconut, orange zest,baking powder, baking soda and salt in a large bowl.

2. In a second bowl combine the egg,sugar,oil,yogurt,orange juice and Grand Marnier.

3. Add the wet ingredients to the flour mixture and stir until just combined.

4. Grease (or use paper liners) your cupcake tin, then fill in the dough about 3/4 full.

5. Bake for 15-20 minutes or until slightly golden on top.

To make Frosting: 

1.Combine 1 cup(200g) sugar with 1/3 cup orange juice (or orange juice concentrate if you're lucky enough to have that) with 2 tablespoons water, 1 teaspoon vanilla extract and a pinch of cream of tartar. You can add food coloring at this point if you like. Boil the mixture for two minutes, until bubbly and a syrup consistency.

2. Using electric beaters, beat two egg whites, whilst slowly, drizzling in a thin stream, adding the cooled syrup mixture.

3. Beat for 8 minutes until very thick.

4. Pipe onto cooled cupcakes and sprinkle on shredded coconut for a little extra touch.

French Friday

Crepes
Every country has their own version of a 'pancake' and 'doughnut.' Crepes are like thin pancakes, very close to German pancakes, they are usually made on a very large, round griddle, but can be made any size, has long as they are thin.  They are endlessly versatile, with scrambled eggs, nutella, bananas, spinach, ham, maple syrup, gravy, or whatever else you can possibly think of.

Adapted from www.la-crepe.fr
Ingredients:

• 2 cups (250gr.) all purpose flour
• 4 eggs
• 2 cups (500ml) Milk
• 1 pinch of salt
• 1/2 stick (50gr) butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon rum
• Bananas 
• 1/2 cup chocolate chips
• Butter to grease the pan

Method:
1. Combine the eggs, milk,salt,butter,vanilla,and rum.
2. Add the flour and mix until smooth, the batter should be very light in color.
3. Heat your pan, and grease with butter.
4 Once heated, add enough batter to thinly cover the pan.
5. Cook for one  minute, then flip, add as many chocolate chips as you would like, and thinly sliced banana.
6. Cook for another minute, then fold twice and serve.

These crepes are great for any  breakfast,brunch,lunch,dinner;With roast tomatoes, egg and cheese, peanut butter, maple syrup, rucola, serano ham and parmesean. Instead of slicing the banana you can mash them and spread an even layer on the crepe, then cover with chocolate chips, which makes a smooth chocolate filling that tastes like bananas.