In 2017 I got into a not so healthy weekend breakfast routine. First thing Saturday morning (sometimes eyewatering early if I’d left it late when booking a slot) the lovey Ocado man would deliver (amongst other things) a packet of bacon, punnet of eggs and a rather shameful loaf of thick cut white bread. I would scramble, still half asleep to make a mound of sandwiches and mugs of tea before retreating back to bed. Snuggled under the duvets I would devour my feast whilst catching up on my favourite youtubers (usually The Anna Edit, Try Guys, Sarah’s Day, and Buzzfeed Unsolved). It was GLORIOUS!
Don’t get me wrong there is no way on earth I am completely ditching that routine. But I will probably reserve it for once or twice a month, not once or twice a week. I love a special weekend breakfast to break up the monotony of my week day snickerdoodle smoothies. In an effort to shoe horn in a little extra fruit and veg in my diet I’m trying to make sure I have at least one portion with breakfast (that’s an extra 7 portions a week so not to be sniffed at!).
Waffles can take a little time to make, but freeze well so you can make a large batch in advance and still enjoy a lazy Sunday morning. Peeling and slicing the fruit whilst not necessary does make for a show stopping serving. The original recipe from Nigella calls for 3 tbsp of sugar in the batter, I am inclined to leave this out as you can always sweeten with honey afterwards and this gives you the option for a savoury waffle if you freeze some of them. Because there is nothing quite like bacon and eggs for a hangover!
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Waffle recipe from Nigella Lawson - At My Table serves 4 plus some leftover waffles
3 large eggs, yolks and white seperated
125ml vegetable oil
1 tsp vanilla extract
225g plain flour
2 tsp baking powder
3 tbsp caster sugar - optional
Small pinch of salt
1 grapefruit, peeled and thinly sliced
1 navel orange, peeled and thinly sliced
1 clementine, peeled and thinly sliced
150ml Greek yoghurt
4 tbsp chopped pistachios
Honey to serve
- Heat the waffle iron according to instructions, oil if needed. Preheat the oven to 120C and place a cooling rack on one of the shelves.
- Beat together the milk, egg yolks, oil and vanilla together in a large jug and set to one side. In a large mixing bowl combine the flour, baking powder, sugar and salt. Mix the wet ingredients with the dry whisking until there are no lumps.
- In a very clean bowl (you can wipe the inside with a little vinegar or lemon juice to make sure) beat the egg whites until they form stiff peaks.
- Slowly, using a metal spoon fold the egg whites into the waffle mixture. You are trying to get an even consistency without deflating the egg whites too much.
- Spoon the waffle batter into the iron until the bottom is just covered. If you are using a hob top iron cook for 1 minute, then turn the iron over and cook for a further 2 minutes. If you are using an electric waffle iron cook for 4-5 minutes.
- To keep the waffles warm place on the cooling rack in the oven. This will also help crisp up the outside.
- Serve hot with mixed sliced citrus fruit, a dollop of yogurt, sprinkled with pistachios and a drizzle of honey.