Buttermilk Belgian Waffles Ingredients: • 4 medium eggs • 1 packet of dry yeast • 2 and 1/2 cup of flour • 2 cups of luke warm buttermilk • 1/2 cup of melted butter • 1 Tablespoon of sugar • 1 teaspoon of vanilla • 1/2 teaspoon of salt • Sift together the flour, sugar and salt in a bowl and set aside. Preparation: • In a separate bowl dissolve one yeast packet in luke warm buttermilk. Separate 4 eggs, keeping the egg whites in a separate bowl. • Egg yolks should be beaten and then mixed with the buttermilk and yeast mixture and add the vanilla here too. • Add the flour mixture to the egg yolk/buttermilk mixture and stir. Then stir in the melted butter. Now beat the egg whites until they are stiff and "peaked" and then fold them into the batter. • Let the batter sit 20 - 45 minutes. • Scoop about a 1 to 1 1/2 cup in the the Belgian waffle iron. • Batter is thick so it is easy to spread along the iron. I have a flip top so it's about 2 minutes baking each side.
Spaghetti with Avocado Sauce
Ingredients:
• 12 ounces spaghetti
• 2 avocados--halved, pitted and peeled
• 1 garlic clove, smashed
• 1 bunch scallions, roughly chopped
• Juice of 1 lemon
• ¼ cup extra-virgin olive oil
• Salt and freshly ground black pepper
• ½ cup chopped parsley, for garnish
Preparation:
• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 6 to 8 minutes.
• While the pasta cooks, make the sauce: In the bowl of a food processor, pulse the avocados, garlic, scallions, lemon juice and olive oil until smooth.
• When the pasta is tender, reserve ½ cup of the cooking water, then drain the pasta. Add the reserved water to the avocado mixture and process until smooth.
• Add the sauce to the pasta and toss to coat. Season with salt and pepper. To serve, portion the pasta onto plates and garnish with parsley.
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Ingredients:
• 12 ounces spaghetti
• 2 avocados--halved, pitted and peeled
• 1 garlic clove, smashed
• 1 bunch scallions, roughly chopped
• Juice of 1 lemon
• ¼ cup extra-virgin olive oil
• Salt and freshly ground black pepper
• ½ cup chopped parsley, for garnish
Preparation:
• Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 6 to 8 minutes.
• While the pasta cooks, make the sauce: In the bowl of a food processor, pulse the avocados, garlic, scallions, lemon juice and olive oil until smooth.
• When the pasta is tender, reserve ½ cup of the cooking water, then drain the pasta. Add the reserved water to the avocado mixture and process until smooth.
• Add the sauce to the pasta and toss to coat. Season with salt and pepper. To serve, portion the pasta onto plates and garnish with parsley.
video link
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