Summer is the time for having all-sweet dishes for lunch like waffles or (when I was a kid) jelly with custard. After much hem-ing and haw-ing over single-purpose devices vs. home-made waffles, use of storage space vs. home-made waffles and "Will I use it often enough?" vs. home-made waffles, I finally bought a new
The Overnight Waffles have a nice texture-mix of crisp and fluffy on the outside/inside, but are a bit bland tastewise and need something else to give them flavour. The apple sauce with just a touch of ginger does that perfectly. The sharpness from the ginger does accentuate rather than dominate the sweetness from the apples.
Source: How to Cook Everything Vegetarian by Mark Bittman
1/2 tsp active dry yeast *
2 cups all-purpose flour
1 Tbsp sugar
1/2 tsp salt
2 cups milk
8 Tbsp (1 stick) butter, melted and cooled
1/2 tsp vanilla extract (optional)
Neutral oil, like grapeseed or corn, for brushing the waffle iron
* Used about 1/4 cube (i.e. 10 g) of fresh yeast.
The night before you want to serve the waffles, combine the yeast, flour, sugar and salt in a large bowl. Stir in the milk, then the melted butter and vanilla. The mixture will be creamy and loose. ** Cover with plastic wrap and set aside overnight at room temperature. *** (Of course you can do this in the morning if you want waffles for supper.)
To start baking,brush the waffle iron lightly with oil and heat it. Separate the eggs and stir the yolk into the batter. Beat the whites until they hold soft peaks. Fold the gently into the batter.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.
** My dough was a bit lumpy, but this turned out ok.
*** I stored it in the fridge, because I made the dough early in the evening and wanted to make the waffles for lunch. This seemed like too long a rising time at room temperature.
Applesauce with Ginger
Source: Adapted from How to Cook Everything Vegetarian by Mark Bittman
600 g apples, (weight of whole apples)
apple juice, maybe 200 ml (just because I had; water will work fine too)
walnut-sized piece of ginger
Peel, core and dice the apples. Put the apples in a saucepan, add the apple juice and bring to a boil over medium heat with the lid on.
Once it's boiling, remove the lid, turn the heat to low and simmer for half an hour. Meanwhile, peel and grate the ginger. When the apples have become soft and mushy, remove from heat. Mash them with a potato masher or a fork. Fold in the grated ginger and set aside to cool.