Easy Waffles from Jamie Oliver

I wish I could say that I just magically knew how to make waffles from scratch, but I don't. Like most people I had to look it up. I mean someone somewhere in time must have said lets mix flour, egg, and milk together and heat it up in a pan or griddle or waffle maker or whatever they used way back in the day and magically made waffles.

However, when it comes down to the simple things, like waffles, they have generally been done before. That's why I have borrowed Jamie Oliver's recipe - which probably wasn't his recipe to begin with either to be fair. But in today's world of copyright and people owning things I will give him credit here as it was his website I found the recipe I use to make waffles.

Since picking up a waffle maker for only £5 (marked down) I have been making waffles for my girls and I for breakfast and dessert. I hadn't thought of sharing it on the blog because I hadn't changed the recipe up at all and toppings are subjective to individual taste.

Then I thought well people are missing out on this super easy waffle recipe to then top with whatever they want! I mean they might find it on Jamie Oliver's site like I did, but if they are like me they are skeptical of how it might turn out and as I have made this about a dozen times now I can say yes this is a good waffle recipe.

Easy Waffles

150g self rising flour
1 tsp baking powder
1 tsp sugar
1 large egg
240ml milk
1/2 tsp vanilla extract (optional)

Mix the dry ingredients together. Then beat the egg in a separate bowl before adding it, in about three parts, to the dry ingredients. Then slowly add the milk beating until smooth between each addition until it's perfectly smooth. Then following the instructions on your waffle maker make waffles!
I usually get about 6 -8 waffles out of the batter.

*I wish Jamie Oliver was paying me to say or to share this, but he's not. If you'd like to visit his site the recipe is here. The amazing lovely lady at Moose Maple Butter sent me a tub of the butter to try out and it's amazing on waffles. Thought it was worth a shout out on here! I met her at Food Blogger Connect a few years back now and received a tub from her there and made these delicious Maple Butter Bars! All opinions are my own and if you want further information see my contact/policy page above!

Blueberry Scones

Wesley Wyndam-Pryce: I wonder if asking Ms. Chase to dance would...
Giles: For God's sake, man, she's 18, and you have the emotional maturity of a blueberry scone. Just have at it, would you, and stop fluttering about. 
- Buffy the Vampire Slayer - season 3 episode 20

I started watching Buffy when I was in high school and I was obsessed with it! My friend and I would call each other during the commercials for any "OMG" moments. We related to all the teenage angst and felt we were a part of the Scooby Gang.

Re-watching it now I am still taken into all the angst, but with less "OMG" moments not just because I have seen it before, but because I have more life experience. Now it's more like "Yup that's how it happens, that's life." Which is why it's such a great show.

Watching Buffy has been a trip down memory lane and when I decide to watch it again in like 20 years I am sure I will see it differently once again. Sometimes long for the days of having the emotional maturity of a blueberry scone, but mostly I'm glad those days are over.

Blueberry Scones

150g dried blueberries
orange juice, for soaking
150g cold unsalted butter
500g self-raising flour , plus a little extra for dusting
2 level teaspoons baking powder
2 heaped teaspoons caster sugar
pinch of salt
2 large free-range eggs
4 tablespoons milk , plus a little extra for brushing

A couple of hours or so before you start place the dried fruit into a bowl and pour over just enough orange juice to cover. Preheat the oven to 200°C.
Put the butter, flour, baking powder, sugar, and a pinch of salt into a big bowl and using your (clean) fingers to gently rub the butter into the flour until just combined. The less it's touched the more crumbly it will be.
Make a well in the middle of the dough, add the eggs and milk, and gently mix with a spatula or spoon. Drain the soaked blueberries and fold into the dough. If needed add a little bit of milk, until it forms a soft, dry dough. It should be bit scruffy, the opposite of bread dough which is usually smooth and neat.
Sprinkle a little flour over the top of the scruffy dough and leave in a bowl (covered with with cling film) in the fridge for 15 minutes.
When the time is up roll out the dough on a lightly floured surface until it's about 2-3cm thick. Then with a 6cm round cutter or something with about that diameter cut out circles from the dough. Place them upside down on a baking sheet. Re-roll the rest of the dough and cut out as many as you can. Brush the top with either melted butter or milk.
Bake for 12-15 minutes. They will be risen and golden on top! Leave them to cool before serving with clotted cream and jam!

Scones are one of the most controversial afternoon treats here in England; from how they are pronounced and what gets put on first the cream or the jam? I myself pronounce scone like cone with an 's' and I like my cream first then the jam. 

*recipe adapted from Jamie Oliver's Crumbliest Scone recipe - found in Jamie's Great Britain

Fruit & Yogurt Parfaits

For me breakfast is a thing for the weekends. It’s hard to wake up and want food right away or I should say it’s hard to wake up and want to cook right away. If I had a personal chef and breakfast was waiting for me as I got out of bed then it’s be a different story. But that’s not the story and breakfast is on me.

If there is an easy way for breakfast I will take it. When I was a teenager and started driving my sister and I to school, every once in a while we’d sneak through the McDonald’s drive through for a breakfast burrito (different then the ones here in the UK) and a fruit parfait. Maybe not the best of combinations, but hey I was a teenager and food didn’t seem to “stick” like it does now.

It was or is literally a layer of yogurt, strawberries and blueberries, topped with more yogurt and granola. Easy peasy lemon squeezy.

Since they don’t sell them here in the UK I thought I’d make it myself. Also, it is Breakfast Week! A campaign dedicated to educating the nation and celebrating breakfast, it is the most important meal of the day! Too many people skip breakfast, myself included some days....

I really hate busy as an excuse, everyone is busy, it’s what you choose to make priority and breakfast should be a priority. How would anything get done if you didn’t have the energy to do it? I am trying to make breakfast a priority and these parfaits make a good start!

They make a great breakfast because fruit and yogurt are, depending on the choice of yogurt, good for you. Plus they can be made the night before and can keep in the fridge for 1-2 nights if properly covered and ingredients were well in date when made.

Fruit & Yogurt Parfait

makes 2 (easily doubled)

8 tablespoons of yogurt, your choice (I used Arla Skyr Icelandic Style Yogurt, Honey)
3-5 strawberries, quartered
2 handfuls or 150g blueberries
baked muesli (recipe follows)

Layer two tablespoons of yogurt in each glass/container. Then add the layer of fruit and top with two more tablespoons of yogurt and the granola! or muesli. Enjoy or wrap tightly with clingfilm and save until the following day.

baked muesli

45g muesli of your choice
20g butter, melted
1 tablespoon of honey

Heat oven to 180C. Mix the muesli and melted butter, honey together. Spread on a prepared baking sheet and bake for 10-15 minutes, stirring once or twice. Leave to cool completely before breaking up and dividing between each parfait.

notes: Shake Up Your Wake Up - all about how you can get involved with Breakfast Week! I was not asked to mention or promote this campagain, I just agree and like it! I entered this into Brilliant Breakfast linky! Aria Skyr Icelandic Style Yogurt is in no way associated with this blog post or my blog, I mention it because it is what I used. I chose it because it is low in fat and sugar, but high in protein, which can help keep hunger pains at bay. Please see my contact/policy page above for more information!

Blueberry Cheesecake Strudels

The theme for this month’s Pastry Challenge was something that could be baked fairly quickly and with minimum fuss. It’s summer so usually it’s too hot to be heating up the oven to bake, but this last week has been pretty horrible actually.


We needed the rain, the back yard/garden was brown and already after a few days of rain the grass is already turning green. As green is my favorite color I’m all for rain and green grass. Let’s just hope we get more sun soon!

I bought filo (phyllo) pastry without having a plan for it. It was an assumption that it would be a quick pastry to work with; an assumption proved right!

Not 100% sure when I decided to also use blueberries, but it was only a matter of time before the idea of adding cream cheese came about. The longest part of this recipes is the cooling of the blueberry mixture. Either make it before hand or buy blueberry pie filling.

These are actually pretty big as well so be sure you have people to share with, half was plenty for me!!

Blueberry Cheesecakes Strudels

360g fresh blueberries
60g sugar
2 tablespoons of corn flour
pinch of salt
12 filo (phyllo) pastry sheets
about 100g unsalted butter, melted
280g cream cheese, whipped with 1 tablespoon sugar

In a medium saucepan boil the blueberries, sugar, corn flour, and salt until the berries have burst and it has thickened. Cool completely.
Heat oven to 205C and line a baking sheet with greaseproof paper. Cover the pastry sheets with clingfilm and a damp towel. On a work surface lay the first sheet of pastry with the short side facing you, brush with the melted butter. Lay a second sheet on top and brush with butter before laying a third sheet on top. Gently spread 1/4 of the whipped cream cheese on top leaving a decent border around the edges. Then spread 1/4 of the cooled blueberry mixture on top. Fold the short end of the pastry nearest you up and then fold in the sides before rolling up. Lay seam side down on the prepared baking sheet. Repeat again until all the pastry sheets are used will make 4 in total. Use the leftover melted butter on the top and sprinkle a little sugar on top of each. Cut 2 slices into each as a vent before baking in the preheated oven for 15-20 minutes.

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Challenges: The Pastry Challenge hosted by Jen over at Jen's Food and by myself. 

White Chocolate Chip Fruity Brioche Muffins

Perhaps I should call them Bruffins or something? Start a new mash-up trend! Mash-up’s are fun, but what makes a mash-up? This is brioche made in a muffin tin and therefore looks like a muffin. It also has common muffin ingredients like the chocolate chips and dried fruit. Works for me as a mash-up, however, I will still call it a Chocolate Chip Fruity Brioche Muffin. No, bruffins here! Or worse Muioche’s … not even sure how one would pronounce that.

Also I am sure somewhere out there in the foodie world someone else has made brioche in their muffin pan/tin way before me. In this world of food it’s hard to be completely original.

Inspiration comes from everywhere. A recipe I found in a magazine a couple years ago inspired these brioche muffins. As I become a more confident baker I am able to change and adapt recipes to suit my tastes and needs.

 It was this recipe clipping and my recent baking day with my friend Jen, fellow baker and blogger, that encouraged me to make these deliciously light, chocolaty, and fruity brioche muffins!

They were loved and enjoyed by everyone who tried one, which was me, my daughters, me, one of the neighbors, and me again…. Sweetbreads are dangerous in this house!

To bring the danger to yours here’s how I made them. I used a stand mixer, but you don’t need one.

White Chocolate Chip Fruity Brioche Muffins

100g mixed dried fruit; cranberries, cherries, blueberries, strawberries

1-2 tsp vodka (or juice)

500g ‘00’ flour, sifted

100g golden caster sugar

2 x7g sachets fast action yeast

pinch of salt

200ml milk, gently warmed

3 large eggs

1 tsp vanilla extract

150g unsalted butter, very soft and cubed

100g white chocolate chips

100g white chocolate, melted

Soak the dried fruit in vodka or juice and set aside. Sift the flour directly in the stand mixer bowl or in a large bowl and add the sugar, yeast, and a pinch of salt. Be sure to put the salt and yeast on separate sides of the bowl. Salt can kill the yeast.
In a jug combine the milk, which should be warm to the touch you don’t want it too hot as it too could kill the yeast, too cold and it won’t work either, gently whisk in the eggs and vanilla extract. Attach the dough hook and start mixing on low. Slowly add the liquid mixture. Use a wooden spoon to first bring the mixture together before kneading by hand. Mix in the mixer for 10 minutes, knead for about 10 minutes give or take a few minutes. It should be soft and stringy.
While the mixer is still running or while you’re kneading slowly add the butter cube by cube. Make sure each cube is completely incorporated before adding the next. The dough should look glossy. Place in a lightly greased bowl, cover with a clean damp towel and leave to rise for one hour or until doubled in size.

Lightly grease each muffin indent with butter. Once the dough has risen gently knock it back, still in the bowl, by pressing your fist into it. Dust the counter top with a little bit of flour before turning out the dough onto the surface and give it another knock or two before folding in the dried fruit and chocolate chips.
Divide the dough into 12 pieces and using your fingertips fold each dough piece into a little ball before dropping into the prepared muffin tin/pan indents. Cover again with a clean damp towel, I used shot glasses to prop up the towel so it wasn't resting directly on the pan. Leave for an hour a little more or less until the dough has doubled in size.

Heats the oven to 190C, once heated bake the brioche muffins for 20-25 minutes until toasty brown on the top. They should feel slightly hollow when tapped.

Melt the white chocolate in your preferred melting method, either in a heatproof bowl over simmering water or in the microwave, be sure to check in 5 or 10 second intervals. Gently spoon the melted chocolate over the cooled brioche muffins.

notes: this recipe is adapted from Jamie Magazine issue 44 December 2013. 

These Brioche Muffins have been entered in these challenges:

Bready Steady Go – hosted by Jen's Food with Utterly Scrummy 

Recipe Clippings – with Farmersgirl Kitchen

ABC Bakes – hosted by Caroline Makes with the more than occasional baker (brought to us by the letter 'B'. B is for Brioche) 

Love Your Freezer Part 1: Fruit {smoothies & muffins}

This post is the first in two posts where I will be sharing the love for my freezer. Starting with fruit! As a baker fruit is a pretty obvious thing to keep in my fridge, because frozen fruits make great crumbles, cobblers, and pies! 

Frozen fruit (and vegetables) are almost better then fresh. The fruit is frozen almost immediately after it’s picked and by doing that seals in the freshness. An added bonus with frozen fruit is that 9 times out of 10 there is no need to defrost before using them, so it's as simple as throwing them into whatever it is that is being baked and/or cooked!

The most obvious way to use frozen fruit is in smoothies! Smoothies are the best way to make the most out of any frozen fruit. Since the fruit is frozen ice isn't necessary to add ice, which just ends up watering it down. Sainsbury’s have a strawberry banana smoothie pack that make smoothie making a breeze. My two girls love it when I whip this up for them!

Strawberry Banana Smoothies:

½ pkg (eyeball it) of Sainsbury’s Strawberry Banana Smoothie frozen pack

300ml vanilla yogurt

300ml apple juice

Blend all the ingredients together. Adjust the yogurt or apple juice according to constancy.

Any frozen fruit makes a good smoothie, I found the trick is using juice to add flavor and texture. It helps keep the smoothie from being too thick. Apple juice pairs well with strawberries, but play around to find your favorite combination. Also if you juice your own fruit it is even better for you, no hidden sugars.

The one frozen fruit I constantly have to restock is blueberries. That is because they are the best fruit/berry to use in pancakes, smoothies, and muffins. This is my fail safe recipe for Blueberry Muffins; the only thing I did different this time was sprinkle some vanilla sugar on top. It gave these muffins a darker colored top, but it was worth it. 

Feel free to substitute with frozen raspberries, blackberries, cranberries or even cherries in place of the blueberries!

I am always looking for ways to make the best out of my freezer! What tips and tricks do you use? 

Please leave a comment below! 

For my go to Pancake recipe follow the link here 

(substitute the chocolate chips for blueberries)

&

For my favorite blueberry smoothie follow the link here

&

For Gluten & Dairy Free Blueberry Muffins follow the link here

notes: In association with Sainsbury’s for their Love Your Freezer campaign! Check out there Live Well for Less free magazine usually available at the end of the tills for more freezer ideas and tips. Watch out for Part 2: Vegetables and Herbs coming soon!! 

Gluten & Dairy Free Blueberry Almond Crumble Muffins

When I was little I had a good dentist, who happened to live in our neighbor hood and on Halloween would give out toothbrushes and Trident sugar free gum. I didn’t realize how great he was until we moved states and I encountered a capable, but horrendous dentist.

Which is why I really appreciate our current dentist, he’s pretty cool and my girls love visiting him. They don’t see the dentist as something to fear and I thank him for that. I think it really does matter how you feel about going depending on who you’re going there to see.

If it were not for my friend who used to work with him, we’d still be with our old dentist who just wasn’t great with kids.

To make sure he knows he’s appreciated I occasionally bring him baked goods. The first time I brought a big plate of Rocky Road, however unbeknownst to me he cannot have gluten or dairy. So, he was unable to enjoy the Rocky Road due to all the chocolate and biscuits.

This time round, as our appointment was in the morning, I brought him these Blueberry Crumble Muffins. They were a bit heavier then regular muffins but they were good. The blueberry and almond flavors really go well together.

It will be six months before I get to ask him about them, but I really hope he’s enjoyed them. Wonder what I should bring him next?

The recipe was adapted from Ms Cupcake’s The Naughtiest Vegan Cakes in Town! It’s one of those books I highly recommend to any one who is after Vegan or dairy free cakes and bakes. Plus all of the recipes can be adapted like I did to this one to be gluten-free as well!

Blueberry Almond Crumble Muffins

crumble:

100g gluten free self-rising flour

50g demerara sugar

50g dairy-free margarine

Put all the ingredients into a bowl and mix together with your hands until it’s all crumbly.

blueberry almond muffin:

500g gluten free self-rising flour

60g ground almonds

1 tsp bicarbonate soda

1 tsp baking powder

250g golden caster sugar

500ml Oatly Oat Drink

320ml sunflower oil

2 tsp vanilla extract

½ tsp almond extract

100g whole blueberries

Heat the oven to 180C/350F and line a muffin tin with paper cases. I had enough batter for 18 muffins. In a big bowl mix the dry ingredients together. In another bowl mix the wet ingredients together. Then pour the wet mixture into the dry mixture and quickly fold together with a metal spoon until just combined. It will be a bit lumpy but that’s exactly how it should be, if it starts to fizz just bang the bowl on the counter a couple of times. Then fill the paper cases about ¾ full before dividing the blueberries between the cases and sprinkling with the crumble. Bake for 20-25 minutes. Cool in the tins for at least 10 minutes before placing on a cooling rack to finish cooling off. Then package up and give to really cool dentists who can’t have gluten or dairy.

notes: I used Dove’s Gluten-Free Self-Rising flour and Vitalite Dairy Free Margarine. I also used Oatly Oat Drink that was leftover from a previous post I did for them. Feel free to use a soya or rice milk. Be sure to check that your baking powder is gluten free. None of these brands are sponsoring this post, but thought I would mention it as I felt it would be helpful. All opinions are my own please see my contact/policy page for more information.

If you enjoyed this post here are a few others you might like:

My first attempt at Vegan Cupcakes

Vegan Chocolate Cupcakes with Peanut Butter Frosting 

Oatly Espresso Cupcakes

Oatly Chocolate Mini Donuts

Blueberry Muffins, perfect

“Perfect!” I say whenever something goes right and when it goes wrong; either with real sincerity and other times dripping with sarcasm.

It’s amazing how the tone in which we say something changes the meaning of the word.

If I were to say “blueberry muffins” with a disgusted voice you’d know that I don’t really like them.

And if I say “BLUEBERRY MUFFINS!” with real enthusiasm you’d then get the impression that I had an unstable obsession with them.

But if I say “Blueberry muffins, perfect” in a relaxed content way, you will then understand that blueberry muffins make me happy.

"Blueberry muffins, perfect" - Is exactly what I said as I burnt my fingers and tongue on a muffin fresh out of the oven. 

They were soft, fruity, and delicious. The sour cream really cuts the sweetness of the blueberry making it a perfect combination.

I think most people expect muffins to be bigger on top, but that's not always the case. If you want more of a muffin top you can fill them up a bit more, just don't over fill. 

They made an easy breakfast and a great afternoon treat. Served with coffee, of course! Now that’s perfect.

Blueberry Muffins:

200g plain flour

½ tsp bicarbonate of soda

2 tsp baking powder

100g golden caster sugar

pinch of salt

75g butter, melted

200ml sour cream

1 large egg

200g frozen blueberries

Pre-heat the oven to 200C. Line your muffin tin with paper cases. Combine the dry ingredients into a medium bowl by whisking them together. Mix the slightly cooled melted butter, sour cream, and egg together. It will curdle if the butter is too hot. Pour the wet mixture into the dry and mix until just combined. Fold in the blueberries I used my ice cream scoop to scoop the batter into the muffin cases, but if you don’t have one just spoon them into the cases. Bake for 15-20 minutes until a skewer comes out clean. They will have a slight tan color and should spring back when gently pressed. Enjoy with whipped cream, melted butter, or as is!

  

Question(s): What words do you use often with different meanings (please only indicate rude words)? Do you prefer fruity or decadent muffins? Please leave a comment below or let me know on Twitter or Facebook!

Super Detox Smoothie

It seemed like every time I turned around someone else I knew was talking about juicing.

I received a juicer for my birthday back before I had kids so like 7 years ago. I juiced a few things and then it was shelved.

The juicer came with a book by Jason Vale, telling his story on how juicing saved his life. Then my friends bought me The Juice Master’s Keeping it Simple! - over 100 Delicious Juices and Smoothies by Jason Vale.

The first book was donated, but the second I had held on too. So, when I felt like I was hearing the word ‘juicing’ I brought it out and decided to do the 3-day detox.

Instead of over thinking it I just did it. It was actually quite refreshing. I did struggle a bit the last day. I was very tired. So, if you ever think of doing a juice detox make sure you aren’t too busy, because you will be tired.

For the whole program and recipes check out the book! He also explains how the juice are beneficial and how they help to detox.

I’m not really sure what to write about, as I’m not sure what people want to know about juicing? So, please if you have any questions or anything you want to know leave a comment!!

My favorite juice of the 3 days was breakfast on day 2 and here is the recipe.

Super detox smoothie

½ small pineapple

1 handful fresh blueberries

1 handful fresh black berries

200g low-fat live yogurt

4 ice cubes

Juice the pineapple before blending with the rest of the ingredients until smooth.

notes: This post is not being compensated or endorsed by Jason Vale or his affiliates in anyway; all opinions are my own. Please see my contact/policy page for further information. This post was written for day 24 of Blog Every Day in May. #BEDM

Forgotten Blackberry Pudding from The Hempstock Farm

Just last week Neil Gaiman's much anticipated The Ocean at The End of The Lane was released to the masses. With a title like that I wasn't sure what to expect. Except the unexpected which is what is expected when reading Neil Gaiman.

My first love is reading. Baking allows me to relax and escape the stresses of everyday life. Reading allows me to escape to other times and places.

When I first moved to the UK I'd go to Waterstone's on my lunch breaks and get 3 books for the price of 2. It’s how I discovered Neil Gaiman for the first time, I picked up Fragile Things as my third book and I've never looked back.

I want to tell you about The Ocean at The End of The Lane, but I am not really sure what to say or how to say it. It’s everything I wanted it to be and nothing I expected it to be.

However it was never my intention to review the book here, but to share with you a dessert inspired by the delicious sounding food from the Hempstock Farm. As this is a “forgotten” pudding it was fitting for our main character. Then on the day that changed everything he has homemade blackberry jam, so blackberries were a must. It was so easy to make and so absolutely delicious. I imagined I was using fresh eggs and cream from the Hempstock’s! 

Forgotten Blackberry Pudding

6 large egg whites

½ tsp salt

250g sugar

½ tsp cream of tartar

1 tsp vanilla paste or extract

250ml double cream

350g blackberries

250g blueberries

Preheat the oven to 220C/450F/gas7. Whisk the egg whites and salt in a mixer or with a hand mixer. You can whisk by hand, but it would take forever! Once peaks have formed gradually add the sugar. Once it’s all mixed in whisk in the cream of tartar and vanilla until stiff and glossy. Butter up a swiss roll tin or baking sheet (with sides) and then spread the mixture into the pan and even as best as possible. Put in the oven, close the door, turn off the oven, and forget about it until the morning. Do not open that oven door no matter what!!

to serve: If you can get it out of the pan in one piece awesome, I couldn't figure out a safe way to remove it. So, I just left it in the tin. Then I whipped up the double cream until it’s thickened, but still smooth. Spread over the cooked marshmallow meringue and spread over the berries!

It's amazing where inspiration comes from. What has inspired you lately?? 

notes: The Ocean at The End of The Lane by Neil Gaiman (Amazon UK & USA); Neil Gaiman; Our main character in Ocean’s is in love with books and for his 7^th birthday, the birthday where the story starts, he receives a whole set of The Chronicles of Narnia. I am currently giving away a whole set of The Chronicles of Narnia a couple posts below. If you love books and know a child who you’d love to share the stories of Narnia with you should enter for a chance to win!; Neil has a lamp post!!; Recipe is adapted from Nigella Express by Nigella Lawson it’s also found on her official site.