Savoury Buttermilk Waffles with Tomatoes and Burrata

jens Home Swede Home, Prince Edward County, Recipes carrot, cheese, creme fraiche, egg, tomato

Waffles. Whenever I hear that word, I envision thin, crispy waffles, loaded with whipped cream and strawberry jam. Growing up, that is how I ate them. For many, waffles are considered both a dessert a savoury dish and I like them both ways. They make a wonderful breakfast/brunch, whether sweet or savoury.

When we have overnight visitors, I always try to make meals a bit more special. Something extra, more than simply throwing a box of cereal or a loaf of bread on the counter and say, ‘help yourselves.’

Recently, I made these savoury waffles for some friends staying for the weekend. They brought some fresh burrata as a gift and I was thinking of a way to put it to good use. Adding some shredded carrots and chives to the waffle batter made them beautifully moist.

Mowing down on these warm waffles accompanied by fresh lettuce, tomatoes and a creamy burrata cheese I realize this is really is quite nice. I should do this more often—a big proper breakfast. Surrounded by cheers and laughter adds to the moment, but who needs guests for these anyway? So what if it is not a ‘special’ morning? Sometimes it’s important to treat ourselves a little. Think of something delicious to make and make this ordinary, nothing special morning, something to remember.

Jens

1 1/2 cups buttermilk

1/2 cup milk

1/2 cup sour cream

3 eggs

2 cups flour

2 tsp baking powder

1 1/2 tsp salt

100g browned butter (unsalted)

1/4 cup finely chopped chives

1 cup grated carrots

Preheat the oven to 200F.

In a large bowl, whisk together buttermilk, milk, sour cream and eggs. In a separate bowl sift flour, baking powder and salt. While whisking, slowly add the flour mixture, a little bit at a time, to the batter then whisk until well blended. Again, while whisking, add the browned butter and the chives and carrots. Stir well.

Bake the waffles according to the instructions on your waffle maker. Transfer waffles to a plate in the oven to keep warm. Serve with a simple tomato salad and shredded burrata cheese, sprinkled with sea salt.

Carrot and Last Minute Pear Soup

jens Home Swede Home, Recipes carrot, chives, creme fraiche, garlic, pear, soup 0 Comments

I’ve said it before and I’ll say it again: Soups are great. They are easy to make and a good food option for all seasons. Warmer weather calls for cooler versions. When winter sets in, you want to nestle up with in a blanket and a steaming bowl of your favourite soup. Such a marvellous way to warm up.

Recently I needed a reason to use up a big chunk of the carrots in our garden. Soup came to mind. Who wouldn’t love a bright orange soup made from freshly picked carrots?

Whilst pureeing the soup, a bowl of pears on the counter caught my eye. Hmmm. Well why not? I grabbed a few and quickly peeled and cored them berfore tossing them into the blender as well. Delicious. The vibrant colour and subtle taste of carrots went seamlessly with the fresh hint of pear.

I do love when I hear a symphony of “mmmm’s” around the dining room table. It is one of those simple pleasures in life I never tire of. This time around it was with each spoonful.

This recipe is a keeper. Equally as good warm as chilled.

Jens

6 large carrots

1 large onion

3 cloves garlic

6 cups chicken broth

1/4 cup pear eau de vie

1 1/2 tbsp white wine vinegar

salt

pepper

4 pears

dollop of crème fraîche

chives

Peel the carrots and onion and cut into 1” pieces. Peel and lightly crush the garlic cloves.

In a large pot, over medium high heat, heat up butter and olive oil then sauté the vegetables for 3-4 minutes. Turn the heat down to medium and add the eau de vie. Let cook for a minute, stirring the bottom of the pot. Add the chicken broth. Bring to a boil, then let simmer until carrots are soft, about 20 min. Take off heat and let cool slightly.

In the mean time, peel and core the pears. Cut into 1” pieces. Add to a blender.

Transfer the soup to the blender as well and pure until smooth. Garnish with a dollop of crème fraîche, some finely diced chives and a sprinkle of sea salt.

Spinach Soup with Egg Halves and Carrot Slaw

jens Home Swede Home, Prince Edward County, Recipes carrot, cream, egg, ginger, nutmeg, onion, soup, spinach 0 Comments

We all have them. They come and go. Difficult to avoid. I’m talking about the days where you just want to stay in bed. Not move, not care, not anything. The reasons might be all different but the feeling is universal. I recently had one of those days. The weather was cold, grey, rainy and windy. Coffee didn’t even lift my spirit, which is rare. I knew I had to get up and get on with my day and was looking for something to cheer me up.

This Swedish spinach soup came to mind. Traditionally served with egg halves and hard bread. I recently picked up some local eggs from a nearby farm and the yolk is the brightest orange you’ve ever seen. This in turn inspired me to go crazy with the colour. A refreshing carrot slaw with ginger and orange zest became a great side snack to the soup which offers subtle spinach, onion and a hint of freshly ground nutmeg. The meal did lift my spirit. Thanks to both flavour and colour. Try it. It’s the perfect lunch on a day when feeling a tad blue.

Soup:

2 tbsp butter

1 large onion, finely diced

2 1/2 tbsp flour

5 cups vegetable broth

500g frozen spinach

1/2 tsp freshly grated nutmeg

salt

white pepper

1/2 cup heavy cream

4 boiled eggs

Carrot Slaw:

4-5 grated carrots

2 tbsp grated ginger

1 tbsp olive oil

1 tbsp white wine vinegar

zest of 1 orange

2 tbsp orange juice

salt

pepper

In a bowl, mix together the ingredients for the carrot slaw. Set aside to marinate while you make the soup.

In a large pot melt the butter over medium-high heat. When slightly browned add the onion and turn the heat down to medium. Sauté for 2-3 min until slightly translucent. Sprinkle the flour over the onions and mix well. Let cook for another minute. Add about a cup of the broth and stir well. When simmering add the rest of the broth along with the spinach and nutmeg.

Let simmer for 10-15 min. Take of from the heat and stir in the cream. Season with salt and pepper.

Serve the soup along with the boiled eggs. The carrot slaw can be served on crackers or hard bread or on its own on a side plate. Serves 4.