Yesterday I made some Millefeuille which meant making, baking and cutting puff pastry, layering it with crème pâtissière, decorating the tops and photographing them in their best light. A work intensive and pretty looking treat, something that I love doing and I will share the recipe next week. I'm happy when I'm creative like that, be it with food or interiors. However, nobody can live of fancy pastries on a daily basis. Just as I couldn't imagine living in Versailles - even if the opportunity did ever arise - I don't want to be eating pretty cream filled puff pastry creations regularly. The point is, most days I live of and do like unfussy and simple food. Soups, stews, grilled meat and salad, a hearty brunch accompanied by a large mug of coffee. I like strong flavours, cooking with garlic, wine, herbs and spices, but at the same time keeping things down to earth, realistic and suitable for everyday life. The same goes for my table: I like to keep things simple and unfussy, some old linen, plain plates, simple glasses and just adding some simple flowers for a little decoration.
On top of everything else, I'm also trying to cut down on my sugar intake and give simple food like waffles a little bit of a twist. I mean, waffles are nice as they are, but if I can mange to cut out some refined sugar and white flour, then why not? So, I came up with these. The taste is a little more 'earthy' than normal waffles and they're not sweet. The sweetness of the dish is down to the stewed apples to which have added vanilla for extra flavour and 'mellowness'. They clearly don't look as pretty or impressive as some sweet little cake creation, but they taste good and went down very well with my two test people, so I hope you'll like them too.
Here are the ingredients you'll need for around 8 waffles, each around 10cm across:
- 120g ground almonds
- 120ml semi skimmed milk
- 2 large eggs
- 2 pinches of saffron threads (very loose 1/8 tsp)
- 1/2 tsp baking powder
- butter to grease your waffle iron
For the stewed apples you'll need the following:
- 6 medium apples, a sweet variety
- 1 vanilla pod
- 1 tbsp water
And here's how it's done:
- one hour before you make the mix, take two tbsp of the milk, warm it up in a small glass and add the saffron threads.
- mix the almonds, milk, eggs, the saffron milk and baking powder together until smooth
- leave to stand for ten minutes before starting to bake your waffles
- each waffle is made from half a ladle of mix
- whilst you're baking the waffles, peel, core and cut your apples into medium sized cubes
- put the apples into a pan
- cut the vanilla pod lengthwise and add the seeds along with the scraped out pod to the apples
- add a tbsp water to the apples and stew them over a medium heat with a lid on the pot for about ten minutes until they're soft but not falling apart
- remove the vanilla pod from the apples and serve the waffles with the stewed apples on top
- if you do want a little extra sweetness, dust a little icing sugar on top