Alrighty, if you hadn’t guessed my hinting in my last post/ hadn’t seen on instagram – I’m writing my second cookbook! Well…I’ve been writing recipes for it since October last year. I’ve spent the majority of my summer retesting recipes and shooting all the pictures too. So yeah, that’s why I’ve been absent from here for a while!
Now I have a little request for anyone who is willing/interested – I’ve obviously tested the recipes myself multiple times however I know that due to variation in ovens, stoves, pans, ingredients, altitudes etc.. that recipes can turn out wildly different in another cook’s kitchen. Also in my recipes I may explain something which makes sense to me but for others needs more clarification. On that note: I’m looking for people to test these recipes for me – between 1-3 recipes, your choice – and to give feedback so I can make sure the recipes are all good to go!
In case you’re wondering, the recipe book is entirely vegetarian as I’ve pretty much stopped eating meat for environmental, monetary and health reasons (although if the meat/fish is locally sourced and of a high quality I will eat it but that’s only really the case when I’m at a fancy ass restaurant/ at my parent’s home i.e. rarely). The recipes are aimed at beginner cooks with not a lot of dollah to splash on fancy ingredients (I’m looking at u cacao powder and coconut oil). There’s a BUNCH of savoury recipes and about 25 sweet recipes, too. There are also many recipes which are vegan (especially the baking recipes!) or gluten-free and many more which have adaptations to make them so.
If you’d like to help a gal out, please fill out this form and I’ll send a selection of recipes over to you asap! THANKS IN ADVANCE, YOU’RE THE BEST! (I’ve now closed the form submissions! Thanks so much to everyone who has volunteered 🙂 )
Ok let’s talk about these waffles now please. They’re the only waffle I’ve ever made which has been consistently crispy and light without having to add like 1/2 a cup of oil to the batter. The sourdough starter adds a beautifully soft tangy note and a hell of a lot of flavour. As this is kind of like a loose bread dough, I also find that you can beat the batter quite a lot without having to deal with a whole dense/gummy waffle situation from overdeveloping the gluten. HOORAY! Also there’s no whipping of egg whites and you make most of the batter the night before so in the morning you can get from zero to waffle in 30 minutes or less. In case you don’t actually have a sourdough starter, fear not! You can use regular old dried yeast instead – you’ll get the same texture but you just won’t get the tang.
- 120 g (1 cup) wholemeal flour
- 30 g (1/4 cup) dark rye flour (or more wholemeal flour)
- 40 g (1/4 cup) fine cornmeal (the stuff which is still gritty but not super coarse)
- 3 tbsp sourdough starter*, (100% hydration) (see notes)
- 1 tbsp sugar, , honey or maple syrup
- 120 g (1/2 cup) water
In the morning add:
- 1 egg
- 2 tbsp olive oil or melted butter, (plus more oil for the waffle iron)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- The night before you want to make the waffles, stir together the ‘starting batter’ ingredients until smooth. Cover with a clean kitchen towel or cling film and leave out on the counter.
- In the morning: Preheat your waffle iron (I also turn the oven on to 90 C for keeping the waffles warm).
- Mix the egg, olive oil, baking powder, salt and vanilla into the starting batter.
- Brush your waffle iron with some of the extra oil then pour in 1/4 cup to 1/3 cup (60-80ml) of batter, depending on your waffle iron. Close the lid and cook for 3 minutes, life the lid, flip the waffles over, close the lid and cook for 1 more minute. Remove to a wire rack set over a baking tray and slip into the oven to keep them warm as you cook the rest of the waffles.
- Serve the waffles warm with maple syrup & fresh fruit.
No sourdough starter? Use 1/4 tsp of dried yeast instead! If you've got instant yeast (which is called 'fast action dried yeast' in the UK) you can just mix it straight into the starting batter. If you've got dried yeast which needs hydrating first (called 'active dried yeast' in the US) - mix it into the 120 g of water and let it sit for 5 minutes before mixing it into the rest of the 'starting batter' ingredients. Check your packet of yeast for instructions if you're not sure which type of yeast you have.