waffle

Yet another month almost to its end… Summer is going so fast!!

I usually make pancakes every Sunday for brunch but last weekend I was feeling a bit bored about the regular ones and decided for something more “sophisticated” : waffles! (HA! Not that chic but hey, they are more troublesome to make.. right?)

And for the toppings… I generously covered  them with fresh juicy strawberries and syrup, just in time for June´s  #twitterfoodparty ! This month´s theme is our beloved all-time-favorite-summer-fruit: strawberry ^_^ (Finnish strawberries are delicious!)

Waffles

adapted from Better Homes and Gardens New Cookbook, similar to this recipe

Yield 8-12 servings, according to your waffle iron

  • 1 3/4 cups all-purpose flour
  • 1 tbsp sugar (the recipe calls for two tbsp but I put less)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 eggs, yolks separated
  • 1 3/4 cups milk (I used without lactose)
  • 1/2 cup melted butter
  • 1 teaspoon vanilla

In a medium bowl, stir together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture.

In another bowl or jug, mix the milk, egg yolks, butter and vanilla.

Beat the egg whites until stiff peaks form.

Combine the milk mixture all at once to the flour mixture. Stir until just moistened (the batter should still be slightly lumpy). Fold the egg whites to the batter gently.

Pour 1 cup of  batter onto grids of a preheated, lightly greased waffle iron machine. Bake according to manufacturers directions.

When done (golden and crispy), lift waffle off grid (I use chopsticks ^_^)

Repeat with remaining batter. Serve warm with your favorite jam, fresh fruits and syrup

Check my friends´ contribution for this virtual potluck by looking for the hashtags #twitterfoodparty #twitterstrawberryparty on twitter and visiting the Flickr pool dedicated to this happening. Join us too, it is fun!

This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.

Egg and bacon little pasties / Muna-pekonipasteijat

The #bacontwitterparty was last monday and I was so busy this week I couldn’t post the recipe of my entry… as usually, you can check everyone´s contribution for this virtual potluck by checking the hashtags #twitterfoodparty #twitterbaconparty on twitter and taking a look at the Flickr pool dedicated to this fun happening!

This is a very easy recipe to make if you have everything at home, I had some frozen puff pastry and I thought it´d be a good idea to use it in this  savory recipe.

Egg and bacon little pasties – Muna-pekonipasteijat

Recipe from the Finnish cooking magazine Maku 4/2003

Yields 12 little pasties

  • 1 package (500g) ready puff pastry, thawed if from freezer
  • 120g back bacon (fileepekonia , use streaky bacon if you don’t have it)
  • 2 hard boiled eggs
  • 50 g chive cream cheese
  • 1 tsp chopped thyme (I added chopped fresh oregano too)
  • cracked black pepper
  • 1 beaten egg to brush the pasties before baking
  • poppy seeds

Heat oven to 225C. Fry the bacon in a non-stick pan over a medium heat until it gets crispy. Drain the excess fat on kitchen paper towels and chop into small pieces.

Chop roughly the boiled eggs inside a medium bowl using a knife or a fork. Add the cream cheese, bacon, thyme and mix well. Season with black pepper.

Unroll the pastry and with a rolling pin, roll out until it’s large enough to cut out 12 square pieces of pastry ( approximately 10cmx10cm). My puff pastry comes already in rectangular shapes, needing only to divide in the middle to achieve equal square shapes. Lift onto a baking sheet.

Spoon the filling into the middle of each square. Brush the edges of the pastry with the egg wash, then bring them up to the middle, pinching with the back of a fork to make a triangular pasty. Brush the surfaces with the egg, sprinkle poppy seeds, then bake for 15 mins or until golden.

Leave to cool on a rack and serve.

Egg and bacon little pasties / Muna-pekonipasteijat

The pasties can be eaten as appetizers, snacks, brunch/breakfast or a quick lunch with salad. Complemented by a fresh fruit portion it makes a neat filling for a bento box  ^_^. Delicious even cold!

This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.

Cheddar and herbs muffins

November 4, 2010

Herbs and cheddar muffins

I like muffins. They taste good, can be sweet or savory and they are easy to make. Most of the recipes don’t even require a mixer, an advantage for a small kitchen like mine (yes, I do have one but if I want to use it, I need to clean up the table and move the mixer from the counter).

I had some leftovers of cheese, herbs and deli chicken… oh, and buttermilk in the fridge. Scones? But I wanted something softer… Savory muffins… how about them?

=). I baked muffins for tea time and the extras we ate for breakfast the next day. Just gently reheated. Pikkusiili liked them a lot (well, she is a cheese lover anyways ^_^).

The recipe I use is quite versatile. You can change the ingredients, according to what you have at home. Here follows the way I did this time.

Cheddar and herbs muffins

Yield 20 paper cup muffins

  • 2 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 1/2 cup buttermilk
  • 3 tbsp unsalted butter, melted
  • 2 tbsp canola oil
  • 1 cup grated extra-mature cheddar cheese (I used some Old Gouda leftover too, completing the amount with cheddar)
  • 1/4 cup of grated mozzarella (optional)
  • 1/2 cup diced roasted chicken (you can use ham instead)
  • 1 cup scallions, sliced
  • 1/2 cup basil, chopped
  • 1/4 tsp salt (use less if your cheese is too salty)
  • 1/2 tsp ground black pepper
  • 1/4 tsp paprika
  • 1/4 tsp english mustard powder

Heat the oven to 200°C. I didn’t need to prepare my muffin cups because they had a coated surface. If you are using a normal muffin pan, line them or gently grease with oil.

In a large bowl, combine the flour, baking powder, baking soda, salt, pepper, paprika and mustard.

In a separate bowl, whisk the eggs, buttermilk, oil and butter. Stir in the scallion, basil, cheeses and chicken.

Pour the wet ingredients to the dry and carefully mix until just moistened (it will be lumpy). Pour about 2 tbsp of dough into the prepared muffin cups. If using a 12 muffin pan, you will probably need to make two batches.

Bake the muffins for about 20 minutes (or until they get browned on top, test with a skewer) and transfer the muffins to a cooling rack.

Serve warm.

My notes about the recipe:

These muffins keep well in freezer for about one month but they don’t usually last that longer here :P.

I am a super fan of cheese and these muffins are one of my favorite way to get a rid of cheese leftovers when we have them. You can go vegetarian and omit the meat from the recipe. Adding some other herbs would be interesting too.

Cornbread muffins

September 20, 2010

Cornbread muffins

I have a weakness for any food that contains corn. I don’t know from where it comes (maybe from living in South America?) but I really enjoy to eat anything made with this golden yellow grain.

Fresh corn is not that common here in Finland neither cornmeal. Cornmeal belong to the category of “special” flours, found in supermarkets standing on shelves nearby its fellow gluten-free flours.

To use the rest of a buttermilk carton I had in fridge, I baked these cornbread muffins. They are very moist and are a good option for an afternoon snack or to be put in a bento box for the next day.

Cornbread muffins

Yields 12

From Good Food mag, Aug 2010. What I adapted in parentheses.

  • 85 g melted butter ( and a little bit for frying )
  • 1 large sweetcorn , kernels sliced off (I used half can of corn kernels )
  • 1 small onion , finely chopped
  • ½ red chilli , deseeded, finely chopped (I omitted it and added 1/2 tsp paprika )
  • 140 g plain flour
  • 140 g cornmeal
  • 2 tsp baking powder
  • 50g strong cheddar , grated ( I increased to 80 g )
  • 2 eggs
  • 284ml pot buttermilk ( I used 300 ml and 84 ml milk instead )
  • 100ml milk

Heat oven to 180°C and prepare a 12 hole muffin tray ( I used paper muffin cups ). Heat a knob of butter in a frying pan and gently fry the corn kernels with the onion, until golden and the onion soft. Reserve.

Mix together the flour, cornmeal, baking powder and cheddar with 1/4 tsp salt (adjust according to the cheese ) in a large mixing bowl. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Divide between the muffin cups and bake for 25-30 mins, until golden brown and cooked through (check with a skewer).

Serve it warm.

My notes about the recipe:

I found it difficult to release the muffins from my paper cups and I suggest to grease the muffin pan and use it without a lining. Another option would be baking them straight into silicone cups ^_^.

Buttermilk pancakes

September 19, 2010

Buttermilk pancakes

Sunday afternoon, cold and rainy outside. Strawberries in the fridge, hungry little girls. Afternoon tea… pancakes!

Buttermilk Pancakes

From Fine Cooking mag #102

Yields about 17

  • 3 tbs. unsalted melted butter (plus more to serve )
  • 2 cups ( 9 oz ) all purpose flour ( you can substitute 1/2 cup for whole wheat or wheat germ )
  • 1/4 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk ( I used Finnish “piimä”)
  • 2 large eggs

Vegetable oil for frying,  maple syrup and fresh fruits for serving.

In a large bowl , mix the flour, sugar, baking powder, baking soda and salt. In a medium bowl , whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients and whisk gently, until the batter is evenly moistened. Mix  the cooled melted butter in the end.  There should still be lumps . Let the batter rest while you heat up your skillet.

Heat a large skillet over medium heat. The right temperature would be when drops of water “dance” on surface before evaporating. Lightly oil the skillet and working in batches, pour about 1/4 cup of batter onto the skillet for each pancake. Let cook until bubbles rise to surface and edges look a bit “dry” (1-2 minutes ). Check the bottom, if golden enough, flip. Cook until the other side gets nicely browned and transfer to a plate , keeping it warm till you are done with all the batter.

Serve hot with butter, a generous drizzle of maple syrup and fresh fruits. Luonnonvoima likes it with jam and syrup, I don’t blame her ^_^.

Notes for those who don’t have buttermilk:

You could substitute it for a mixture of yoghurt and milk ( 1 cup plain yoghurt and 1 cup of milk ) or make your own “sour milk” ( add 2 tbs lemon juice to 2 cups of whole milk and let stand for 10 minutes till it gets thick ) .

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