What a glorious weekend we have had, I hope it has been as lovely for you wherever you are. I enjoyed the sun with a glass of ice cold Pimms in my hand. I really like the new blackberry and elderflower flavour. Our garden is perfect for slouching in the sun as it gets sunlight pretty much all through the day, although I did have to move into the shade of the plum tree for a while when it got a bit too hot for my delicate tastes.
We also had our first al fresco brunch on Saturday with the Culinary Consultant, enjoying these amazing BLT waffles. My family will come and visit in July, so I have been working very hard (what a chore it is, poor me!) to identify acceptable brunch recipes. So far I have found way too many, and this one will go onto the ever growing list. And there was another great one this weekend as well, watch this space...
|Brunch in the garden|
Today's recipe for our al fresco brunch is from Joy The Baker, and the photos over there are just amazing so pop over and have a look! As soon as I saw this recipe, I knew Claude (the waffle maker, aka. the love of my life) would come out of the closet this weekend. But even with my less impressive photos, these waffles are still amazing. I adore a good weekend brunch, usually we go and get the weekly grocery shop done and then I make something delicious for us to eat and get the weekend started for real.
Cheddar and buttermilk BLT waffles (makes 6):
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
pinch of black pepper
1 tbsp sugar
1/3 cup (75 g) melted unsalted butter
2 large eggs
1 1/4 cup buttermilk
1/2 cup grated cheddar (I added a few tbsp of grated parmesan as well)
For the sandwiches:
Mayonnaise (I used a cracked pepper and garlic mayonnaise)
Mix the dry ingredients in a bowl. In another bowl, mix the butter, eggs and buttermilk. Mix all ingredients together and add the cheese. Or if you are lazy like me, mix all the ingredients together in one bowl, seemed to work well enough and saves time and washing up.
Let the batter rest while the waffle maker is heating up. Cook according to instructions. For me that meant six minutes on 2/3 of the maximum heat. The batter makes six large waffles. Keep the waffles hot in the oven while cooking the rest of them. While the waffles are cooking, cook the bacon either in the oven or in a pan depending on your preference.
I didn't make proper waffle "sandwiches", just topped the waffles with mayonnaise, tomato, lettuce straight from our own greenhouse and a few slices of bacon.
This waffle recipe was really great. It has enough butter to give the waffles that slightly crispy crust after you let them rest for a minute or two on a wire rack after cooking. But there isn't too much butter to make them too buttery. (As a sideline, why on earth do all US recipes give butter measurements in cups? Would you really just melt a random amount of butter and then measure up 1/3 cup? I wouldn't! I certainly want to have my butter measures in weight, not volume to avoid any waste of perfectly good butter). The cheddar brings loads of flavour. I think out of all the savoury waffles I have made, so far these are my favourites. I also love BLTs so no wonder I loved this brunch. They went down a treat with the Culinary Consultant as well. I guess you could always add a bit of scrambled egg or an egg sunny side up if you wanted, but for us this was a substantial enough brunch on it's own. I popped a few of the leftover waffles in the freezer and took the last leftover waffle to work and enjoyed as my Monday morning breakfast treat. It sure made the start of the week better!