You may have already seen it in the bookstore: Gill Meller’s beautiful new cookbook, titled Time . Gill is head chef at River Cottage in England and has previously written another great cookbook: Gather . In Time he takes you through all the moments in the day when we can be found in the kitchen. And through the seasons. As in this recipe for spelled waffles with force fruit.
For 4 to 6 pieces:
- 200 grams spelled flour
- A pinch of salt
- 1 teaspoon baking powder
- 2 eggs, split
- 200 ml whole milk
- 25 grams of light caster sugar
- 50 grams butter, melted
- Yogurt, to go with it
For the soaked fruit:
- 200 grams of mixed dried fruit, including apricots, figs, prunes and raisins
- 2 cardamom pods, bruised
- 1 vanilla pod, halved lengthwise
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 sprig of thyme (optional)
- 1 tea bag English breakfast
- 1 tablespoon liquid honey
- 1 mandarin, halved
Gill: “All my youngest daughter really wanted for Christmas was a waffle iron. And she got it. (That really had nothing to do with me.) Before she goes to school in the morning, she bakes herself a few waffles. Once she’s gone, I’ll bake some for myself too! This is one of my favorite ways to eat them. The soaked fruit goes well with just about anything, but goes best with crispy, light, nutty spelled waffles.”
This is how you make spelled waffles fruit by force
Make the soaked fruit first. Add all ingredients except the mandarin orange to a small saucepan. Squeeze the mandarin and add the juice to the pan, along with the mandarin itself. Add 200 ml of water and place the pan over medium heat. Bring to the boil, let it simmer for 1 minute, then remove the pan from the heat and spoon the fruit and liquid into a heatproof bowl. Let cool, remove the tea bag and place the bowl in the fridge. Let the fruit soak for 12 hours, preferably overnight.
For the waffles, mix the spelled flour, salt and baking powder in a large bowl.
Add the egg yolks to a medium bowl, whisk with the milk and light caster sugar and pour into the spelled flour while beating. Continue beating until a smooth, thick batter is formed.
In a separate bowl, beat the egg whites to peaks and fold into the batter. Finally, stir in about 1/2 tablespoon of melted butter.
Heat the waffle iron and brush with some of the butter. Spoon in some batter and bake until the waffles are risen and golden brown. Repeat until the batter is used up.
Place one or two warm waffles on a plate. Spoon 1 tablespoon thick yogurt on top and garnish with 1 heaped tablespoon of pure fruit.
Source: Culy by culy.nl
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