Tag Archives: buttermilk

Light buttermilk and vanilla waffles

Today London feels like the gateway to summer! 24 degrees and rising!..
For breakfast, I whipped up those delicious waffles. Maybe it is the sunshine outside or my impending trip to Spain soon but I felt like giving the kids and I a particularly fruity breakfast and here it is.Those are made with skinny buttermilk so they are lighter and more virtuous than ever! plus covered in fresh fruit, they can definitely count towards your 5-a-day… Or is it 7 these days?!

Ingredients list:
This made 8 generous waffles.

  • 4 eggs
  • Self-raising flour 250g (I used light brown flour)
  • Butter 125g (I used English butter – with salt)
  • Buttermilk 280ml
  • Vanilla sugar, 2 large spoonfuls
(I make my own vanilla sugar by putting a split vanilla bean into a jar full of caster sugar.)
Fruity waffle

Fruity waffle

In a large bowl, work the butter and sugar until fluffy and creamy.
Split your egg whites from their yolk. Then, add the yolks one by one to the mix. Use an electric whisk for that and add the cream and flour, bit by bit. It should be creamy not lumpy.
Clean your hand whisk to beat the egg whites to a stiff consistency, adding a pinch of salt to help start it. They must make peaks when you pull out the blades but don’t overdo it! Carefully fold the whites into the mix with a wooden spatula. You now have a gloriously plump batter, soft as a pillow.

Warm the waffle iron or the electric maker and drop a large spoonful of batter in the centre. Bake until crisp and brown.

Those waffles are lighter and just as gorgeous as my previous recipe with full fat cream. This is the perfect version for a bit of spring clean – but with a smack of indulgence!

Try them with a dash of maple syrup in the morning or just with fresh fruit and a dollop of rich yogurt anytime of the day. They taste so delicious they hardly need the extra sugar so pile them high with fresh fruit -or fruit purée- and have them guilt-free.

IMG_9477

Used light whipped cream no sugar

In any case, guilt is a useless negative emotion and probably worse for you than the indulgent food you might be having, so just enjoy and forego the guilt – next time you might balance this out!

Just remember that enjoying a stress-free treat is very good for your mood and therefore good for your health: you will appreciate it better, certainly digest it better and maybe feel contented for longer! No-one can be virtuous all the time… Not even Gwyneth!..

Spring is here!

Spring is here!

 

Best ever Buttermilk loaf or soda bread

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Sea view

This I dedicate to Dorothee who now makes her own bread in Chelsea! And loves it. Go girl!
I have been making soda bread for a while but this is definitely the easiest and most delicious recipe: we can’t get enough of it here! Hope you enjoy it as much!

Ingredients:

Plain flour 400g
Salt 1 level tsp
Bicarbonate of soda 1 level tsp
Buttermilk 300ml

Sieve the flour, salt and bicarbonate into a bowl.
Stir the buttermilk in to make a soft but not too sticky dough- Doro, you can use your Thermomix!
Turn it onto a floured surface and knead it lightly. Roll it around in flour if too sticky. Keep it light.

Shape the dough in a ball and make incisions with a knife.
Bake at 200° for 30 min until golden and springy.
Eat warm with cheese and butter!
This loaf will not keep well but is delicious straight away so don’t hold back…

This is borrowed from a Scottish recipe book lent by my sister-in-law Liz who knows a thing or two about providing and sharing: A feast of Scotland by Janet Warren- one of those old fashioned numbers you can never tire of…

Butter waffles

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Wednesday is baking day in my house and for tea we ate these!


Now, I’d have waffles anytime over pancakes… but I am always searching for the ultimate waffle recipe – at least since I bought my waffle maker last year during that massive snow fall… I want a light and buttery waffle, something crispy and melting at the same time. And today I’ve cracked it ; here it is: the ultimate waffle recipe!

Ingredients list:
4 eggs
Self-raising flour 250g (I used light brown flour)
Butter 125g (use English butter – with salt)
Whipping cream 400gr
Vanilla sugar 2 large spoonfuls
(I make my own vanilla sugar by putting a split vanilla bean into a jar full of caster sugar.)

In a large bowl, work the butter and sugar until fluffy and creamy.
Split your egg whites from their yolk. Then  add the yolks one by one to the mix. Use an electric whisk for that and add the cream and flour, bit by bit. It should be creamy not lumpy.
Clean your hand whisk to beat the egg whites to a stiff consistency, adding a pinch of salt to help start it. They must make peaks when you pull out the blades but don’t overdo it! Carefully fold the whites into the mix with a wooden spatula. You now have a gloriously plump batter, soft as a pillow.

Warm the waffle iron or the electric maker and drop a large spoonful of batter in the centre. Bake until crisp and brown. The rich smell went right up to the loft to entice hungry children…

I like serving these with a blackcurrant sauce or melted chocolate with butter and a few slices of banana. Their buttery flavour hardly needs anything though… The one in the picture has caramel sauce.


I credit this recipe to the booklet compiled by the mums of Lübeck school in Paris. Recipes tried and tasted over generations! A treasure-trove, I tell you!

>Keeping healthy in the chill? Try this

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Health smoothie
This is my very best winter pick-me-up recipe because sometimes I want full on nutrition with taste and this is packed with folic acid, potassium, magnesium and fibre:
1 large banana
3 squeezed oranges
300 ml or 1 big glass of buttermilk (use Kefir or even yogurt if you like)
1 spoon full of wheat-germ
Put it all in a blender with a few ice-cubes and serve chilled.

Buttermilk scones

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Ingredients list:
  • Self-raising flour 200 g
  • 2 small spoonful of baking powder (4 if using non-enriched flour)
  • 1 pinch of salt
  • 1 spoonful of bicarbonate of soda
  • Butter 50g
  • Sugar 40g
  • Buttermilk or fermented milk 150 ml
This one of my most cherished recipes because I searched for it for many years!
Scones are the simplest but also the most coveted and celebrated of English cakes and for years I had been baking them in Paris for my friends and looking for the definitive recipe… Until my future mother-in-law baked me the lightest and yummiest scones, years later in Surrey, and kindly let me have this version of the most English of English cakes.
I recently baked a tray of them for tea with my girlfriends at Christmas and I post this for Caroline who asked me to do so!
Start by mixing all the ingredients but the milk and work through them with the tip of your fingers until they form a light powder.
Add the buttermilk or milk and knead lightly with a wooden spoon. It must be moist but not too sticky. Roll out on a floured marble surface and make a thick slab then cut it with a round cutter in as many shapes as you want.
Each scone must be nice and thick: about 1 inch or 2 centimetres.
Put them on an oven tray dusted with flour and put in a hot oven (200 degree Celsius) for 10mn or until nicely raised and brown.
Serve warm with clotted cream and strawberry jam – I used mascarpone instead of the golden clotted cream when in France.
Serve with a cup of hot tea and enjoy!