Spread the love this Valentine’s Day and make these fluffy vanilla waffles for someone near and dear to you. I don’t buy into Valentine’s Day and all the fluff and fuss of expensive roses and an over priced meal in a restaurant. What I love about this day is the general message of spreading love and happiness. Doing something at home like cooking a special meal for your other half or drawing a handmade card for your mom- that’s what Valentine’s Day is about for me.
These vanilla waffles are indeed love at first bite. They have a super crispy crust to them and a fluffy vanilla scented centre. I love them with berries and honey while the husband opts for butter and maple syrup. They are a vehicle for delicious toppings like caramelized cinnamon bananas or plain Jane as they are with a dusting of icing sugar. I had some of the best waffles of my life at a brunch spot in Brooklyn, NY with fried chicken and maple syrup. They were sensational, but that’s a wee bit too much admin for me first thing in the morning! If you don’t have a waffle maker it’s really not a bad little investment. It also makes a mean batch of french toast!
Fluffy Vanilla Waffles
makes 3 large waffles
- 170g flour
- 2 tsp baking powder
- 1/2 teaspoon salt
- 25g sugar
- 1 large egg, separated
- 1/4 tsp cream of tartar
- 1 tsp vanilla paste
- 340ml milk, warm
- 75g melted butter
To serve: fresh berries, honey, icing sugar, whipped cream or ice cream and of course an ice cold bottle of bubbly
Heat your waffle iron according to manufacturers instructions.
Whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk together the egg yolk, milk, vanilla and butter.
Whip the egg white until fluffy. Add in the cream of tartar and whisk until soft peaks form.
Whisk together the wet and dry ingredients, and finally fold in the egg whites with a spatula until combined.
Ladle the batter into the waffle iron and cook until golden brown and crisp.
Serve with a dusting of icing sugar, fresh berries, a drizzle of honey and a cold glass of bubbly.
*Disclaimer: Krone Rosé Cuvée Brut supplied by the lovely folks from Twee Jonge Gezellen.
Nothing says celebration like an ice cold glass of bubbles. Now you can have your bubbles and eat it too! Champagne or MCC sorbet is one of my favourite summertime indulgences. It tastes delicious, sounds glam and it feels extra special because well, bubbles. Obvs.
This bubbles in particular is something special. Krone recently released the R.D. after after having spent 15 years on the lees before disgorgement. I popped a bottle of this to try it out with my toes in the sand and a magical sunset in front of me and… WOW. Just wow. I can quite honestly say it is one of the most spectacular bottles of bubbles I have ever tasted. It’s up there with the Krug and Doms of the world. In general I think we produce some of the most outstanding wine and MCC in the world and I wouldn’t want to live anywhere else on earth! My proximity to wine farms is crucial for my mental and physical well being! It’s a glass of wine a day keeps the doctor away right?
- 200ml water
- 150g sugar
- 2 tbsp liquid glucose
- 300ml Méthode Cap Classique
- 1 lemon, juice & zest
Bring the water, sugar and glucose to the boil. Cook until syrupy and remove from the heat.
Add the MCC, lemon juice and lemon zest. Allow to cool.
Once cool strain out the zest with a sieve and pour into an ice cream machine. Churn according to the manufacturer’s instructions.
If you don’t have an ice cream machine pour the mixture into a ziplock bag. Freeze. Remove frozen sorbet, break into pieces and blitz until smooth using a blender or food processor.
Serve with some ice cold bubbles on the side!
*Disclaimer: This utterly fabulous bubbles was sponsored by the awesome folks from Krone.
Gravlax or Gravadlax is the most gloriously simple cured salmon using a little salt, sugar and fresh herbs. I love the addition of the beetroot because of the earthy flavour and most of all the exquisite colour. This is such a luxurious meal and such a treat to prepare for special occasions.
The salmon must be extremely fresh and of really high quality. Ask your fish monger for a side of the freshest sushi-grade salmon. That’s really the only expense here. The rest of the ingredients are super affordable and most importantly you’ll have some bubbles to sip on during the preparation! Remember to plan ahead if this is for a special occasion as the salmon takes 48 hours to cure.
Beetroot & Bubbles Salmon Gravadlax
- 700-800g sushi-grade side of salmon, skin on
- 3 large beetroot, grated
- 150g coarse Kosher rock salt
- 1 large orange, zested
- 2 large lemons, zested
- 4 juniper berries
- 1 large handful dill
- 75g Muscavado sugar
- 75ml Méthode Cap Classique
Remove all pin bones from the salmon and place skin side down on a large baking tray lined with an oversized piece of baking paper.
Crush juniper berries in a mortar and pestle. Mix the crushed juniper berries and all the other ingredients together in a large bowl. Encrust the side of salmon with the cure.
Fold the baking paper tightly around the salmon. Cling wrap the salmon and tray very well so no air can get in. Place in the fridge for 48 hours to cure.
Remove from the fridge. Carefully drain off any liquid and gently remove the cure from the salmon.
Slice thinly at an angle, avoiding the skin.
Serve with toasted bread, crème fraîche, fresh dill and a squeeze of lemon.
Preserve your salmon in the fridge tightly wrapped in cling film for 3-5 days.
*Disclaimer: Méthode Cap Classique provided by the fabulous folks from Krone Twee Jonge Gezellen