This is a quick and simple method to make puffy breakfast waffles.
I bought a special waffle frying pan from Aldi a few weeks back and it works really well for cooking breakfast waffles.
These ingredients should make three batches, so twenty one waffles in one cooking session.
I take a cup of self-raising gluten free flour, a cup of milk, one egg, a large spoon of sugar and some vanilla essence.
Whisk the ingredients together until you have a smooth batter. You may want to add extra milk if the batter is too thick.
Heat the pan on a moderate to low heat, you need these to cook through and not be overdone on the outside and sticky in the middle, You’re aiming for a puffy waffle with crisp(ish) outside.
I brushed the pan with some sunflower oil and pour Not too much) of the batter into the pan.
You have to take care to ensure that the pancakes cook all the way through, but isn’t overdone (or even burnt) on the surface. I do find turning them can be quite messy, so be careful. I use two breakfast spoons to turn them.
So there I was at an event in London and needing to book a hotel for the night. Going through the booking system we use at work, there was a cheap hotel almost next door to the venue, well that made a lot of sense, so I booked it.
Well it was a very tired hotel, it was dated and in the end quite noisy as well. I did though have breakfast included.
The breakfast was limited in choice, but it wasn’t half bad.
Well the coffee was plain awful, I wish I had tea, those knowing me, will realise that’s saying something. It should be said I rarely find outstanding coffee when I have breakfast in a hotel, but this was on another level entirely.
The breakfast itself was all hot (and you can’t always say that about the breakfast buffet at some hotels), the eggs were cooked perfectly to my liking, I liked the tomato and the sausages. I wasn’t too enamoured with the bacon, but it was okay. As for beans, I don’t really like beans, so won’t comment on that.
I enjoyed the toast and there was a good choice of jams.
Overall the hotel was somewhere I wouldn’t want to stay again. The breakfast though, wasn’t too bad for a hotel breakfast.
3 standard eggs
Take the same weight of two of the eggs of soft butter.
Take the same weight of two of the eggs in caster sugar
Take the same weight of two of the eggs in self-raising gluten-free flour.
Two large spoons of cocoa powder.
Cream the sugar and butter until you have a smooth consistency.
Beat the eggs, add some vanilla essence.
Stir the eggs into the creamed butter and sugar with some of the flour and the cocoa, until the mixture is smooth and consistent.
Then fold in the remaining flour until it is combined with the rest of the mixture.
Spoon into a loaf tin and bake in a 180º normal oven or 160º fan oven for 35 minutes or until a metal skewer inserted into the cake comes out clean.
Staying overnight in Cambridge, well over in Madingley, which is just outside the city. I was wondering where I could get something to eat. In Madingley there is a really nice looking gastropub, but was out of my budget, so I looked into the heart of Cambridge. Yes the Midsummer House was a possibility, if I had loads of spare money and no budget, but I didn’t, so no that wasn’t a possibility…
I had downloaded a Zizzi voucher, quick and easy I thought. Checking where it was, I saw on the map the Loch Fyne. I have been curious about the place for a while now, there are branches in Bath and Bristol, but I have never been, mainly as it was usually quite pricey from memory. I thought I would look at the menu and see what I could be missing. Accessing the website I saw that they had a January offer, 50% off mains. Looking over the menu, I saw lots of things I liked the look of, so that was the place.
The restaurant is on Trumpington Street quite close to the impressive Fitzwilliam Museum. It’s an older building and inside there are lots of wooden beams and low ceilings.
I initially thought, well it’s January, cold and a Tuesday, it wouldn’t be very busy, boy was I wrong. The place was packed. I was left waiting for a while, and then asked to sit in the foyer style area, until a table was free. I waited some more. At this point I nearly left.
In the end I went with Loch Fyne Seafood Mixed Grill. The dish as described consists of Scottish salmon, Scottish king scallop, golden shell Hebridean mussels, squid, sea bass fillet, samphire, wilted spinach, lobster butter, and a side of sautéed new potatoes.
I knew the place was busy, so didn’t worry too much about the speed of service, but in the end it was quite quick. The plate looked delicious. There was a huge prawn in the dish, which was nice, as that wasn’t on the dish description.
As I tried the salmon, I realised that the king scallop was missing. Considering how busy it was, I didn’t think I would be able to get the attention of the waiting staff, but I was lucky. He was very apologetic and took the dish and returned shortly with the added scallop, well two scallops.
The dish was well cooked, I enjoyed the salmon and the bass as well as the scallops. The squid was nice, as were the mussels. I couldn’t really taste the lobster butter, but there was a richness there I enjoyed. It comes with a side of sautéed potatoes, which were smooth, buttery and rather tasty.
I was surprised by how busy the place was, but I did quite like the environment. The service wasn’t perfect, but I put that down to the number of people in the place.
I quite like Bao Buns. I don’t actually recall when I had my first Bao Bun, a filled steam bun, but I think it was from the SheSellsSushi stall at one of the Bristol Street Food markets. I’ve had some really nice ones, and some which were rather disappointing.
Having enjoyed the buns from Master Bao the last time I was there, and needing lunch I decided to visit Master Bao again. As this is a shopping centre, there are a range of outlets all with a common eating area. You order at the counter, take a electronic gizmo and when it buzzes you collect your food. Not the best way I think of having a nice lunch, a bit too fast food for me, but it works. I ordered the lunch deal of two bao buns and a side dish
I had this before, but did enjoy it, the Shiitake Mushroom Bao – teriyaki shiitake mushrooms, pickled onions and miso.
This was mushrooms cooked in a teriyaki sauce and served in a hot fluffy bao. The bun was warm and fluffy, and the mushrooms very tasty. It was a bit messy to eat, but I got there in the end.
My second Bao was the Mr Bao – slow braised pork with house pickles, roasted peanut and coriander.
The pork was very tender, and the peanut added a nice crunchy texture to the Bao. I would have liked a little more coriander, but otherwise it was delicious.
Both Bao buns were soft and fluffy and full of tasty fillings.
I had enjoyed the pork dumplings last time, but this time I went with the fried chicken.
This was not as good as I thought it could be, but the chicken was nice and crispy with a tasty sauce.
I have used Jus-Rol puff pastry in the past and have been pleased with the results, so I was intrigued to see their gluten free puff pastry and wondered what it would be like to use.
It comes as a ready rolled sheet which I sliced in half and filled with some sausage meat before rolling it up and placing on a baking tray. I made slices in the top of the pastry and brushed with beaten egg.
This was then baked in a hot oven for around twenty minutes.
They worked very well, the pastry I think it needed to be a bit more flakey, but it was really easy to use and tasted very nice.
When I am in London (and elsewhere) and needing a coffee I try and find somewhere not only new, but try and find a place which I wouldn’t find locally in the South West, whether that be an independent, or a “local” chain.
I was at the services on the M42, and rather than go into the main building, I went to Starbucks, which stands alone, mainly as it is a drive through (not a thru) but has a “normal” bit as well with tables and chairs.
I ordered a flat white, like I usually do, and I was reminded why when it comes to coffee that I rarely go to Starbucks as the coffee tasted as though the beans had been over-roasted, so great coffee taste, but left a rather unpleasant burnt after-taste.
Despite the coffee, the flat white had been prepared really well, the milk was smooth, velvety and light as it should be. I quite enjoyed it in the end.