Garden Berry Waffles

Waffles truly are waffley versatile. They’re delicious sweet or savoury with a delectable array of tempting toppings and and accompaniments.

This is my new favourite way to munch sweet waffles. The combination of juicy berries, crunchy nuts and sweet syrup with the warm, fluffy waffles is pretty much perfection on a plate.

Of course you do need a waffle machine to make the actual waffles at home (I picked up mine from a well known discount supermarket some years ago). But if you don’t have one fear not, this would be just as fabulous with a stack of hot pancakes. And let’s be honest this would be ready in mere minutes if you decided to opt for shop bought waffles. There’s no shame in keeping it real.

And if you do want to try this with pancakes I use the exact same ingredients for pancakes as I do for the waffles and just cook them in a standard non stick pan.

Garden Berry Waffles

Serves 4

Ingredients

  • A big rounded tablespoon of butter
  • 300ml milk
  • 2 eggs
  • 225g self raising flour
  • 1 level teaspoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Berries
  • Pecans
  • Maple syrup
  • Peanut or almond butter (optional)

Method

  • Melt your butter in a pan then leave it to cool slightly while you get on with your measuring and weighing.
  • Mix together the milk, eggs and vanilla, whisk.
  • Now add the flour, baking powder and sugar. Whisk again.
  • Pour in the melted butter and whisk for the final time.
  • Cook your waffles in your machine. Keeping them warm in a low oven as you go.
  • To assemble, pop a couple of waffles onto each plate, strew with berries and nuts and drizzle generously with maple syrup.
  • If you fancy, dollop over a little peanut or almond butter.

Spiced Roasted Chickpea & Veggie Wraps

I love chickpeas roasted in the oven. They’re a lovely little snack. They also add a stunning crunch atop a bowl of simple homemade soup. Now I can attest to spiced roasted chickpeas to be the most delicious filling for a tortilla wrap. Just add a bit of crunchy veg and you’re good to go. Wrap them tightly and take them on a picnic or make this at home when the chickpeas are just out of the oven and still warm.

Another thing I’m rather partial to is garlic. So I made a really simple garlic yoghurt spread for this. You can spread what you like on your tortilla: mayo, cream cheese, aoili, chilli sauce or, for a double chickpea whammy, try hummus.

Veg-wise, I enjoyed this with grated carrot and rocket. Use whatever you have in the fridge. Cherry tomatoes, cucumber, beetroot, spinach… the choices are endless.

Feeling cheesy? You could also add feta, goats cheese, grilled halloumi or even mozzarella. My son had a simple scattering of grated cheddar to finish his off very nicely.

If you have the time and inclination you could roll this, squash down slightly and then grill or heat in a hot dry pan to get an extra layer of crispiness.

Spiced Roasted Chickpea & Veggie Wraps

Serves 4

Ingredients

  • 1 can of chickpeas, drained and rinsed
  • 1/2 teaspoon each of cumin, coriander and turmeric
  • A teaspoon of oil
  • Salt and pepper
  • 4 wholemeal tortilla wraps
  • 4 tablespoons of full fat Greek yoghurt
  • 1/2 garlic clove, minced
  • A few chives, chopped (optional)
  • 1 large carrot, grated
  • 4 handfuls of rocket
  • Cheese of any kind you fancy (very much optional)

Method

  • First thing’s first, get those chickpeas in the oven: preheat your oven to 180C / gas 4. Mix together the chickpeas, spices, a teeny bit of salt and pepper and the teaspoon of oil and lay out on a baking sheet. Roast in the oven for about 30 minutes or until they are crisp at the edges.
  • Next get the the garlic yoghurt spread sorted (if you’re not using this just skip to the next step). Simply mix together the yoghurt, garlic and the chives, if using. Sprinkle in a small pinch of salt and pepper.
  • Now lay out your tortillas and spread with your garlic yoghurt or whatever spread you’re going for today.
  • Scatter over the chickpeas then the rest of the ingredients.
  • Fold and munch, maybe dipping and scooping up any leftover garlicky yoghurt if the fancy takes you.

Super smoked salmon and avo open sandwiches

I was in the bakery section of the supermarket yesterday and was feeling drastically underwhelmed by the rows and rows of white loaves with slightly different names: bloomers, farmhouse loaves, white sliced, batard etc etc. These are all very nice but none of them were calling ‘eat me, I’ll be your perfect lunch today’.

I was about to move on when I spotted a brown sourdough loaf shouting ‘take me’. And I did. From there it all slotted into place: lovely fresh brown loaf needs slithers of pink smoked salmon atop a tangy cream cheese.

When I got home I found a perfectly ripe avocado in the fridge (joy!), a bag of fresh dill and some lettuce (freshly picked from my Mother in Law’s garden). Heaven.

The colours in this sandwich are so delicate and attractive they simply have to be served as open sandwiches.

In every bite you have the tang of the sourdough, the cool cream cheese, the salty salmon, the creamy avo, the crisp lettuce and the grassy freshness of the dill. Get this sandwich in your life. Today.

Smoked Salmon & Avo Open Sandwiches

Recipe

Serves 2

Ingredients

  • 4 – 6 slices of brown or white sourdough bread (depending on appetite)
  • Cream cheese (I like full fat)
  • 1 small packet of smoked salmon
  • 1/2 an avocado, peeled and sliced
  • A few sprigs of dill
  • Black pepper, to taste
  • A squeeze of lemon or lime
  • A few lettuce leaves

Method

  • First of all spread your bread generously with cream cheese.
  • Now gently tear up your smoked salmon and scatter over the bread.
  • Arrange the avocado slices next.
  • Scatter over the dill and add a modest grinding of black pepper.
  • Spritz over a little lemon or lime juice and artfully toss in a couple of leaves to complete this beautifully delicious tableau.