Liege waffles

This is a post I found in my drafts folder which for some reason never got published at the time of writing. I'm not sure why, as these are in my opinion the best waffles I have ever made. They definitely rival the wonderful Belgian Waffles sold at the Cambridge marketplace, although after some industrial espionage, the dough for the marketplace waffles is very different from the one used here, it's much more solid (it's not scooped, it's in actual lumps which the Waffle Guy puts in his proper full-on iron waffle maker), and it's also darker so I'm suspecting some sort of treacle etc. is used in there. But nonetheless, for being home made waffles made by Claude (my rather cheap waffle maker I bough online) they are as close to perfection as you can get in my humble opinion.
In the last week I have learned a lot about waffles. One thing I have learned is that to make authentic Liege waffles, you need pearl sugar. Funnily enough, it's something I happened to have in my cupboard as I have imported it from back home, but I haven't been able to find it in any store here in the UK. Apparently it's also very important that you have proper pearl sugar made from sugar beets for the right caramelisation. I was also a bit worried to embark on this road as all the recipes said you have to be really careful to find the very narrow heat range where the sugar will caramelise and not burn and you should have an infrared thermometer to make sure you have the right temperature. I might have been really lucky, but I managed to find a good setting on my waffle maker almost immediately. 

Recipe from allrecipies.com here

Liege waffles (makes 8):
7 g instant yeast
1 1/2 tbsp cater sugar
3 cups flour
1/2 tsp salt
3/4 cup lukewarm milk
3 eggs
2 tsp vanilla extract 
1 cup (225 g) melted butter
1 1/2 cups pearl sugar (I only added 1 cup)

The howto:
Mix yeast, flour, caster sugar and salt. Add the milk, eggs, vanilla extract and melted butter and mix. The original recipe suggests you should let the dough rise for about 30 minutes, but nothing had happened to my dough in that time. I think it's because the butter makes it such a rich dough. I left mine for about three hours after which it had risen well and looked fluffy. After the dough has risen, mix in the pearl sugar. The original recipe says you can store the dough in the fridge over night shaped into single servings wrapped in plastic wrap.

All recipes for Liege waffles say you should keep your waffle maker on a low setting to not burn the pearl sugar. I turned down the temperature on my very cheap basic waffle maker and had to turn it right back up to a bit past medium again to the same setting I use for any other waffles to get the beautiful golden brown caramelisation and I had absolutely no problem with burnt sugar. If you are not sure, turn down your waffle maker a bit and keep an eye on it while cooking the first waffle. For me, using a somewhat over medium setting and cooking for 7 minutes per waffle was a perfect setting. 

The verdict:
These waffles come out of the waffle iron quite soft, but leave them on a wire rack for a minute or two and they develop that amazing crunchy crust. They are also rather sweet, I only added 1 cup of the pearl sugar and they were still on the sweet side. Also, they are very rich with all that butter. I'm convinced it's the combination of butter and sugar which makes them so incredibly dreamy and crunchy, but I think next time I will try to reduce the amount of butter somewhat. I really felt quite bad eating the waffles despite them being so incredibly delicious because of the indulgent amount of butter. But out of several different waffle recipes I have tried lately, these are by far superior to any others and much more similar to the amazing Belgian waffles you can get at the marketplace in Cambridge. These are definitely amazing waffles, maybe something to save for a special occasion such as a birthday, or a Sunday afternoon.

Leek and potato soup

This is not the most exciting recipe. This is a sensible mid-week lunch. It's also something I just took out of the freezer to have for lunch at work tomorrow. The reason I had to take it out of the freezer is that the fridge freezer we have in the garage just gave up the ghost. Unfortunately there wasn't quite enough room in our other freezers to find a new home for everything, so the least valuable things had to go, and everything I could cram into our fridge will be eaten in the next few days. Including three pizzas...

So it's safe to say today wasn't the best day ever. But at least I know tomorrow I will have a tasty lunch. This is a simple soup, perfect for hump day, when it is still a long way to go to the happiness that is the weekend. On a day when you are not yet completely over your cold, and need something hot and soothing to keep you warm. And it's perfect to freeze, should your freezer be more reliable than mine, so that you too will have a serving of hot soup if you happen to have a day when you need a steaming hot bowl of soup.
Leek and potato soup (serves 4-6):
3 leeks
8-10 medium potatoes
1 onion
1 l vegetable stock
1/2 - 1 cup single cream
1/2 - 1 tsp salt

The howto:
Chop the onion and leek. Roughly chop potatoes into cubes. Place the stock, leeks, potatoes and onions in a large saucepan and cook until potatoes are soft. Take off the heat and blend. Add the cream and salt to taste. Bring back to a boil and let cook for a few minutes. Serve hot. 

The verdict:
This is a very mild soup. I love how the flavours of potato and leak go together so well. If you want to keep things healthy you can cut out the cream, or reduce the amount. But I think it brings such a wonderful softness to the flavours. Just taste the soup before and after adding the cream and you will know what I'm talking about.

Biscoff and chocolate cookies

Many food bloggers are are always trying to find the ultimate cookie recipe. Some like their cookies crunchy, others like them chewy. I like any cookies. Soft, crunchy, chewy or any other kind. They are just different aspects of the same ultimate delight. So while others work hard trying to perfect their recipes to be just so-and-so or this-and-that, I just enjoy the cookie recipes they create. There are all these ideas about how cookie dough improves when it's stored in the fridge for a few days. A few DAYS? I can't even leave it to chill for a few hours. When I want my cookies now, I want them NOW. And that's the ultimate genius with cookies, they are pretty quick to make, if you don't insist on leaving them in the fridge for days. About 10 minutes to whip up the dough and then about 10 minutes in the oven. If you are in a cookie emergency, like I was the other day, you can have cookies on the table in less than half an hour. Now THAT's what I call a perfect cookie!!

On a side note, how ironic is it that this recipe uses Biscoff spread, which basically is cookies made into a spread, to make cookies. Yes, it's a bit weird. At least this time I managed to save enough cookie butter to actually make cookies, last time I bought Biscoff spread I just ate it straight out of the jar and had almost none left to bake with. 

This recipe was one that I have pinned ages ago, just in case of a Biscoff cookie emergency. It's from a blog called Buns In My Oven, but it's originally from a book by Katrina Bahl called The Biscoff Cookie & Spread cookbook. The original recipe says it makes about 30 cookies, I made mine bigger so I got 16 cookies and hence had to increase the cooking time a bit. I don't like small cookies, they just make me sad. A cookie should be a good size, it's very rewarding to have a big cookie in my opinion. But you can of course make the cookies any size you want.

Biscoff and chocolate cookies (makes 16-30):
120 g butter at room temperature
120 g Biscoff spread
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla (I used 2/3 tsp vanilla paste)
1 1/2 cups all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt (I omitted this as I used salted butter)
1/4 tsp cinnamon
1 cup chocolate chips

The howto:
Cream together butter, Biscoff spread and the sugars. Keep on whisking and add the egg and vanilla. In another bowl, mix the dry ingredients and combine with the butter and sugar mixture. Fold in the chocolate chips. 

Make balls or use a cookie scoop to drop balls of cough onto a cooke sheet, leaving space between for the cookies to expand. Place in fridge for 30 minutes to chill (I have a confession... I skipped this step and the cookies still turned out nice, although if you have more patience than me you should probably do it to give the butter some time to chill before baking).  Preheat oven to 175 degrees C (350 degrees F). Bake for 8-15 minutes, depending on the size of your cookies. The original recipe, which says the recipe makes 30 cookies says to bake them 8-10 minutes, my larger cookies (16 cookies from the dough) were done in 15 minutes. Place on wire rack to cool.

The verdict:
These were very nice cookies, soft on the inside and slightly chewy on the outside. The one thing that did surprise me was that the Biscoff flavour did get very mild after baking the dough compared to how the dough tasted before baking. 

I used dark chocolate chips as that was what I had in my cupboard when my cookie craving struck. I can't stockpile milk chocolate chips as I just eat them straight out of the bag... But I think milk chocolate would go great with these cookies as well, and that's what recommended in the original recipe. The cookies are perfect served with a glass of cold milk.

Apple sauce and fudge snickerdoodle bread

The term bread in the name of today's recipe most certainly refers only to the shape of the thing, as it's most definitely a cake. I don't mind at all! And you could convince yourself to think it's almost healthy. It has some whole meal flour after all. And the butter is replaced by apple sauce and oil. So yes, let's all stick our heads in the sand and pretend it's healthy, because I bet you can't stop at one slice. Or maybe you can, which means to say you are more disciplined than I am. But then again, that's not much to brag about as my self control is non-existent. Especially when it comes to carbs. And in this case, the carbs are accompanied by delicious apple sauce, fudge, sugar and cinnamon. It must count as one of your five a day because of the apple, right?

This recipe is directly copied from This Gal Cooks. When this bread came up on my blog feed I immediately pinned it to bake as soon as I made a batch of stewed apple. I assumed that would work to replace the apple sauce, which it did very well.  Also, I'm not quite sure of the difference between butterscotch and fudge chunks, I couldn't find the former, so I'm assuming it's about equivalent with the latter. Probably a US vs. UK thing.  

Apple, fudge and snickerdoodle bread (makes 1 loaf):
1 3/4 cups all purpose flour
1/2 cup wholewheat flour
3/4 cup caster sugar
2 tsp baking powder
2 tsp apple pie spice (I don't have any, so I added some cinnamon, nutmeg and ground cloves, would have added some ground ginger as well, but had just run out)
1/4 tsp salt
1 cup apple sauce (I used our home-made stewed apple)
1/2 cup vegetable oil
1/2 cup light brown sugar
1/4 cup water
2 large eggs
1 tsp vanilla extract
1 cup fudge chunks (or butterscotch chips)
(1 tbsp flour)
1 tbsp light brown sugar
1 tsp cinnamon

The howto:
Preheat oven to 175 degrees C (350 degrees F). Prepare your loaf tin by buttering if needed. I used my trusty silicone loaf tin which I never butter, and everything always pops out perfectly fine.

In a bowl, mix together the flours, caster sugar, baking powder and spices. In another bowl, mix together the apple sauce, oil, brown sugar, water, eggs and vanilla extract. Combine the dry ingredients into the wet, mix as little as possible. If you want to, coat the butterscotch/fudge chunks in flour (I skipped this step) and mix into the batter. Pour into the loaf tin. Mix the tbsp of brown sugar with cinnamon and sprinkle on top of the bread. Bake for about an hour, until a cake tester comes out clean. If the top gets too dark, cover with foil. Let cool completely before cutting.

The Verdict:

I have eaten three slices of this bread for breakfast. 'Nuff said.

Home made fish and chips

Today's post is a very rare treat, as we hardly ever make anything deep fried. But the other day the Culinary Consultant had a craving for fish and chips so I thought why not try and make our own, and it turned out much better than expected!

I can still remember the first time I had fish and chips. My sister spent a while in North London as an exchange student years ago and I went to visit her. I think it musth have been my first time in the UK, and we did all the touristy things you do when you go to London for the first time. I remember one evening after a long day of sight seeing, we came back and stopped by the local chippy. My sister told me the Brits have this thing called fish and chips, and they put vinegar on the chips and that's really odd. I remember us going back to her student accommodation where we ate the fish and chips. After dinner we sat in her tiny little room eating Ben and Jerry's Phish Food straight from the tub while watching The X-factor. It was a great visit, but little did we know at that time that we would both end up living in this country permanently.

I have had my fair share of fish and chips while living here in the UK, but I have to admit it's usually not my first choice. The Culinary Consultant however is rather partial to a bit of fish and chips every now and then, and the bigger the fish, the better. As we live pretty much in the middle of nowhere, it's a bit of a drive to the nearest chippy, not to mention the nearest good chippy. So home-made was the only option when a fish and chip craving set in recently. I have to apologise for the photos, as we are now in the time of year when it simply isn't light at any time when I cook, and it's not like you want to keep your fish and chips hanging around until the next day to wait for daylight...

Fish and chips (serves 2):
Salt and pepper
2-3 fillets of white fish of choice (we used cod fillets)
115 g flour plus extra for dusting
150 ml beer (we used an ale called Theakston's Old Peculiar)
1 tsp baking powder
oil for deep frying

3 large jacket potatoes
2 tbsp olive oil
salt

frozen peas
to serve: vinegar and tomato sauce

The Howto:
Peel the potatoes and cut into chunky chips. Preheat oven to 225 degrees C. Parboil potatoes for about 5-6 minutes and drain. Mix with the olive oil and spread onto a baking sheet. Sprinkle lightly with salt. Place in the pre-heated oven and set the oven timer for 25 minutes.

When the oven timer goes off, your chips will need another 15 or so minutes. During this time, cook the frozen peas and prepare the fish. To prepare the batter, mix the flour, beer and baking powder. Adjust the amount of flour and beer to get a thick batter, about the consistency of thick double cream.  Salt and pepper the fish fillets. We got better results by cutting the fillets up in a few pieces instead of cooking them whole, if you have a proper big deep fryer you might get away with cooking the fish fillets whole. 

Heat oil in a deep fryer or a large saucepan to 190 degrees C. If you don't have a thermometer, you know the oil is hot enough if you put in a small piece of bread and it bubbles away very briskly and the bread turns a golden. If the bubbling is slow, the oil is not hot enough to cook in. Also remember to always keep a lid close when you are deep fry any food, so that you can cover your saucepan in case of an emergency as oil can over heat and catch fire. Cover fish fillets in batter and carefully place them in the oil. Cook for about 4 minutes, making sure to turn them when one side has gone golden brown. This will leave the fish perfectly cooked and the batter lovely golden and crunchy. 

Serve the fish immediately after cooking with chips, peas, vinegar and tomato sauce.

The Verdict:
I've never been a huge fan of fish and chips, but the Culinary Consultant loves getting those huge fish fillets from the local chippy. I have to say I honestly thought our efforts were much better than the chippy we usually go to. Also, I definitely prefer the oven baked chips to the chips from the chippy. With a splash of vinegar and tomato sauce, they are so delicious. The fish also turned out surprisingly good. The batter was actually pretty perfect, it cooked to be golden and very crisp and crunchy. The fish was perfectly cooked, moist and succulent. I wasn't sure how well we would do, cooking fish and chips without a proper deep frier, but it did turn out really delicious, and even the Culinary Consultant said we should definitely do this again.  

Apple cake with brown butter frosting

I had a big bunch of juicy apples and needed something to use them for. Of course I went looking for a cake recipe, and found this apple cake recipe from Cookies & Cups that I had pinned earlier for and emergency like this. I mean, those apples would have gone bad very soon, I'm convinced of that. And eating them as is just seemed a bit.... too healthy I guess. So obviously adding lots of butter and sugar was the only possible solution to my dilemma. 

At this point I also owe the food blogging community a grand apology. I have not jumped on the browed butter trend before, as I have thought it can't anything too exciting. I mean butter is butter, right? I love butter, of course, but I really didn't think there would be such a big difference. And then I made the frosting, and had a taste... And realised why browed butter is such a huge trend. Just take my word for it, if you haven't jumped on the browed butter bandwagon yet, quickly quickly grab that butter and chuck it in a saucepan. You won't look back!

Apple cake with browned butter frosting (from Cookies & Cups):
225 g unsalted butter at room temperature
1 cup brown sugar
1 cup caster sugar
3 eggs
1 tsp vanilla paste (or 2 tsp vanilla extract)
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 1/2 cups flour
3 cups cubed apple (about 3 large apples)

Browned butter frosting
110 g butter
3 cups icing sugar
1/2 tsp vanilla paste or 1 tsp vanilla extract
1-2 tbsp milk

The Howto:
Butter a bundt cake pan. Peel and cube the apples. Preheat oven to 175 degrees C (350 degrees F). Cream together the butter and sugar. Add vanilla and the eggs one at a time and keep whisking for a bit longer. In another bowl, mix the baking soda, salt, cinnamon and flour. Mix the dry ingredients into the butter and sugar mixture. Fold the apples into the mixture. Transfer to cake pan and bake for 55-60 minutes, or until a cake tester comes out clean. Let cool in the pan for 10-20 minutes, then transfer to a wire rack to cool. 

To prepare the frosting, melt the butter in a saucepan and brown until gently browned. Remove from the heat and add the icing sugar and vanilla and mix using an electric whisk. Add milk until the frosting is your desired consistency. Frost your cake while trying very hard to resist the urge to eat the frosting right then and there with a spoon right out of the saucepan.

The Verdict:
This cake is great as it's very quick to prepare. The only problem I had was to get it out of the pan. It certainly didn't come out nice and clean, but then again that's what you have frosting for, to cover up the tears and cracks.

The cake is lovely and moist thanks to the apple pieces. But now, let's talk about the frosting. No, wait - let's just sit down and be quiet for a minute to contemplate the awesomeness of the frosting. It's so hard to believe that it's nothing but butter, icing sugar and vanilla. Well, it's not just butter, it's browned  butter. And that makes all the difference. It's like maple syrup and caramel fell in love and had a baby. The most beautiful baby in the world. If all food bloggers in the world are raving about something, it must be something special. Like browned butter. I can't believe I have lived without it for this long. But now I have seen the light.

Cauliflower cheese

 

The Culinary Consultant has been growing both broccoli and cauliflowers this year, and very successfully if I might add. There is just one teeny tiny problem - the cauliflowers were supposed to be three different cultivars which would produce at different times. Nice idea if it would have worked. However, it seems like all the cauliflowers came out all at once. And they don't keep for very long on the plants before they start going green and woody. So we have been having plenty of cauliflower lately. Last week's cauliflower and bean soup is finally gone, and I thought something slightly less healthy tasting would be great for a change, so I made some cauliflower cheese.

Cauliflower cheese:
1 cauliflower
500 ml milk
50 g butter
4 tbsp flour
1 tsp Dijon mustard
salt and pepper to taste
100 g mature cheddar, grated
a few tbsp bread crumbs

The Howto:
Wash the cauliflower and break into pieces. Bring a large saucepan to boil with enough water to cover the cauliflower, and cook for about five minutes. Take off the heat, discard water and rinse with cold water to stop the boiling. 

Preheat oven to 200 degrees C. In a smaller saucepan bring the milk to a boil. In another saucepan, melt the butter and add the flour and cook for a minute or two, but do not let it brown. Slowly add the milk while whisking vigorously with a balloon whisk to produce a smooth white sauce. Add the mustard, two thirds of the cheese and season to taste. 

Put the cauliflower in an oven proof dish, cover with the sauce and sprinkle the top with cheese and bread crumbs. Bake for 20-25 minutes until golden and bubbly.

The Verdict:
This certainly didn't taste healthy. It was creamy and cheesy and delicious. The perfect way to indulge in some very unhealthy veg. Does it still count towards your five a day if the veg is smothered in a rich creamy bechamel sauce? I would say it does. The best part was certainly the cheesy and crumbly topping.