Tag: yoghurt

French Toast Waffles

French Toast Waffles

Okay, my latest burning question in the world of cooking was “could my waffle machine make quick work of French toast?”.

I very pleased to report the answer to this burning question was a resounding YES!

Ingredients:

  • 2 large eggs
  • 1/2 cup milk or cream
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla paste
  • Pinch salt
  • 4 slices of bread

Pre heat your waffle maker.

Meanwhile, whisk all of the ingredients in a flat-bottomed bowl. Dip the bread slices in one at a time, both sides, and lay on a sheet of baking paper to let the eggy mixture really get soaked into the bread.

Spray your waffle plates lightly to ensure the total non-stick of the plates.

Place the bread in the preheated waffle maker. Close the lid and cook for 3-5 minutes, or until golden brown.

Voila! You are done.

I had some leftover blueberry sauce, and added a butter-cooked banana to the plate with the obligatory low-fat yoghurt 🙂

Oh my goodness, I know it’s a new year and one should really be thinking about that diet, but really….is there anything more delicious than french toast?

There is always next week to start that diet!

Happy brunching xx

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Blueberry Waffles for Brunch

Blueberry Waffles 30th July 2017

I have hankered after a waffle maker for some time now – and this weekend I finally bought one!

I did my due diligence online before heading to a store in; yes I could have ordered it to be delivered to my front door – but where is the fun in that! A girl has to look at it, feel it, chat to the shop assistant to hear about any feedback on the product and happily pack it in the car. 🙂

The waffle maker of my choice has a set of flat plates that can be switched in to toast a sandwich so I felt more than a little satisfied with my purchase; it really is two in one! Doesn’t that make this a smarter purchase? Well that is my story for the hubby and I’m sticking to it!

For my first foray into waffles I decided to go with a basic recipe. I had spent the day before at the Auckland Food Show and brought home a jar of Heilala Vanilla paste so this was the inspiration. I love using vanilla paste and value the exceptional taste this adds to any baking I do.

Here’s the list of ingredients and instructions on making your first sweet waffle…

Ingredients

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla essence (or Heilala Vanilla paste)
  • 1 1/4 cups milk
  • 6 tablespoons vegetable oil
  • 2 eggs

Place ingredients in a large mixing bowl and combine until well mixed and smooth. Let batter rest for 5 minutes.

Pour 1 cup batter onto the centre of the waffle pan, spreading out the batter evenly with a spatula.

Close the cover of the waffle maker and set your timer for 4 minutes.

Open cover and gently remove the gorgeous deliciousness baked waffle!

Top with blueberry sauce (see recipe below), Greek yoghurt and a dusting of icing sugar.

Blueberry Sauce
2 cups frozen blueberries
1 tablespoon lemon juice
1/4 cup sugar

Add all of the ingredients into a small pan over a low heat. Once the mixture starts to bubble, let it gently boil for about 1 minute stirring constantly. Reduce heat to low and allow mixture to simmer for about 6 minutes. And that’s it 🙂

I served the waffles with my home made blueberry sauce and a dollop of Greek yoghurt on the side – and on a breakfast tray in bed!

My husband was surprised when I exclaimed how delicious my first ever waffle tasted; you see I had never ever eaten one before. Deprived of this deliciousness for all my life 🙂

But armed with some ideas on how to make Cauliflower rice waffles, and Kumara waffles I am going to ensure waffles are on the menu very regularly now – healthy options that is…although I have to say the sweet version was pretty good the next day too.

Heat the leftover waffles in the toaster the next day mmmmm……just about as good as same day freshness.

Happy waffle days ahead xx

lessonstodate4 Comments

Banana Yoghurt Cake – a family favourite!

I spotted a couple of banana’s in the fruit bowl that needed some magic to bring them back to life – closer inspection told me that there was nothing left for these brown-skinned beauties but to sacrifice themselves for a tasty cake! 

One of my favourite recipes for a banana cake uses yoghurt instead of milk, and although the recipe says unsweetened yoghurt I use whatever I have in the refrigerator (including fruit varieties). 

This is a very easy recipe to put together and that also makes it a favourite of mine – when you are busy with a family and a job outside of the home, time is a precious commodity so having a selection of ‘go-to’ quick & easy recipes is key to your baking.

 Of course if you have been following my blog you will know that flavour is one of my other important criteria’s when I am in the kitchen and this banana yoghurt cake won’t let you down in the taste department! 

Ingredients:

  • 150g soft butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed banana
  • 1 tsp grand lemon rind
  • 1/4 cup unsweetened yoghurt
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda

Yoghurt Icing

  • 2 cups icing sugar
  • 3 -4 tbsp unsweetened yoghurt
  • 1 tsp grated lemon rind

Place first 6 ingredients in your mixer bowl. Mix on a low speed until combined. Sift in the dry ingredients and beat on a low speed to combine all of the ingredients. Increase the speed to medium and beat for 2 -3 minutes.

Pour into a baking paper-lined 18cm cake tin.

Bake at 180c for 50-60 minutes or until your cake skewer pulls out clean. I like to leave the cake in the tin for about 10 minutes before turning out onto a cooling rack. Ice with yoghurt icing.

Yoghurt Icing

Sift icing sugar into a bowl. Stir in yoghurt and lemon rind to form a smooth icing.

Now because there are no children at our place, I iced the cake and sprinkled chopped walnuts on the top. Making this child friendly is really easy with 100’s and 1000’s sprinkled on top or chocolate icing and grated chocolate!


Happy baking xx

lessonstodate5 Comments

Blueberry & Yoghurt Loaf with Fresh Blueberries

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Visiting Mama Blue Winery last weekend and having fresh blueberries got me thinking about a quick and easy recipe we love to eat at our house – Blueberry & Yoghurt Loaf. I think you will enjoy this one!

Ingredients:

150g butter, melted
1 cup (220g) caster (superfine) sugar
2 eggs
½ cup (140g) Greek-style (thick) yoghurt
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1½ cups (225g) self-raising flour, sifted
125g fresh blueberries, plus extra, to serve
icing (confectioner’s) sugar, for dusting

1. Preheat oven to 160°C (325°F).

2.Place the butter, sugar, eggs, yoghurt, lemon zest and vanilla in a bowl and whisk to combine.

3.Add the flour and whisk until well combined. Fold through the blueberries and spoon into a lightly greased 22cm x 8cm x 7cm loaf tin lined with non-stick baking paper.

4. Smooth the top with a palette knife and bake for 1 hour–1 hour 10 minutes or until cooked when tested with a skewer.

5. Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Dust with icing sugar and top with extra blueberries to serve. Serves 6–8.

Happy baking xx

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