Waffles

Waffles
Makes about 5, enough for 2 adults, 1 child plus some left over to freeze and reheat in the toaster for a quick snack.

1/4 cup of butter, melted
A scant cup of standard flour
1 teaspoon of baking powder
a pinch of salt
2 small egg yolks
A scant cup of buttermilk
2 egg whites

Melt the butter, but only just, then leave to cool. Separate the eggs and put the yolks in a big bowl and add the the flour, baking powder and salt. With the clean beaters, beat the egg whites until stiff then with the same beaters mix the egg yolk and flour mixture adding the melted butter. Fold a third of the egg whites into the batter then gently fold in the rest. For best results use a metal spoon, but no one seems to particularly notice if I use the spatula!
Pour about 1/2 cup at a time into a preheated waffle iron. You will need to work out how hot your waffle iron should be but I set ours to about 10 o'clock, if you know what I mean!
I don't grease our waffle iron, but it is a new non stick version, so if yours is in need of greasing melt a little more butter in the first step then brush the iron lightly as required.
Serve with maple syrup. 

Cheese Scones

2 Cups Plain Flour
2 Teaspoons baking Powder
1/2 Teaspoon salt
Pinch Cayenne
2 Cups Grated Cheddar
1 Cup Full Fat Milk

Preheat oven to 200c.

Mix dry ingredients then mix in cheese.  Can make ahead to this stage.  Mix in milk, but do not over work the dough.  Form into scones however you like - rectangle then cut or with cookie cutters.  Bake for 15-20 minutes depending on size or until golden.  Serve with lots of lovely butter. 

Roasted Chickpeas

Chickpeas
Olive oil
Salt
Seasoning blend of your choice

Preheat oven to 180c fan.

Drain and rise the chickpeas. Dry thoroughly with a teatowel removing any skins as you do. Toss with oil and bake for 30-40 minutes until golden brown and crunchy (not soft).
Season with salt and seasoning.

Vegetable Bolognese

Makes 4 good portions

3 medium carrots, peeled and chopped

3 stalks of celery, chopped
1 small onion, peeled and chopped
1 red pepper, seeded and chopped
2 garlic cloves
Olive oil

1/2 cup red wine
200g mushrooms
2 tablespoons tomato paste
1 can of tomatoes, whole, crushed, chopped or passata.

fresh herbs - thyme, rosemary, bay or just parsely
1/2 teaspoon dried oregano
salt and pepper

Chop the carrots, celery, onion, pepper, and garlic in a food processor. Fry the chopped vegetables in the olive oil in a large pan until soft. 

Either chop the mushrooms roughly by hand or in the food processor depending on how you like them today.  

Deglaze the pan with the red wine then add the rest of the ingredients.  Bring to a boil the reduce to a low simmer and cook until thick and delicious - 30 minutes to an hour.  Remove any whole herbs.

Serve over pasta with lots of parmesan of course!

Apple Lemon Curd

450g Apples, peeled, cored and chopped
Finely grated zest and juice of 2 unwaxed lemons (you need 100ml strained juice)
125g unsalted butter
450g granulated sugar
4–5 large eggs, well beaten (you need 200ml beaten egg)

Makes 5 x 225g jars

Put the chopped apples into a pan with 100ml water and the lemon zest.  Cook gently until soft and fluffy, then either beat to a puree with a wooden spoon or rub through a nylon sieve.

Put the butter, sugar, lemon juice and apple puree into a heatproof bowl over a pan of simmering water. As soon as the butter has melted and the mixture is hot and glossy, pour in the eggs through a sieve, and whisk with a balloon whisk. If the fruit puree is too hot when the beaten egg is added, the egg will "split". Check the temperature with a sugar thermometer — it should be no higher than 55–60C when the egg is added. If your curd does split, take the pan off the heat and whisk vigorously until smooth. Stir the mixture over a gentle heat, scraping down the sides of the bowl every few minutes, until thick and creamy. This will take 9–10 minutes; the temperature should reach 82–84C on a sugar thermometer. Immediately pour into jars and seal.

Use within four weeks. Once opened, keep in the fridge.

Puffed Cereal Bars

Makes about 21 small toddler slices

8 dates, washed to remove skin and pit removed - approximately 1/4 cup

1 Tablespoon butter

Splash of water

1/4 cup peanut butter

1/4 cup sultanas

pinch Cinnamon

1 cup puffed millet

Heat dates, butter and water in a pot large enough to hold all ingerdients.  When the butter has melted and the water is hot puree with a stick blender.  Mix in the peanut butter, sultanas and cinnamon thoroughly then fold through the puffed millet.  Press out to a rectangular log on some greaseproof paper and wrap up well then chill in the freezer for 30 minutes.  Slice into bars and store in the fridge.

Variations :

• The dried fruit can be varied, prunes or apricots (soaked) for the puree, raisins or chopped dried apricots for the sultanas.  
• Any nut butter can be used.  
• Any spice can be used.  
• Any puffed cereal can be used.  

Edible Playdough

Edible playdough

What you need
Peanut paste
Milk powder
sugar
Edible food colouring

What to do
Younger children often eat regular playdough. If this is happening with your younger child, put away the regular playdough until they are older and can understand not to eat it, and make a batch of edible playdough.

Simply mix on part of peanut paste to one part of milk powder and half a part of sugar. Double or triple the quantities if you require. Add food colouring if desired.