On to the plate

Experimenting with flavours, colours and style of food served at our place

The search is over


I have in my hot little hand (bench) a Waffle Maker!

Cuisinart WAF-RA

This has been on my wish list since before Christmas.

My brother told me I didn’t need to spend a lot of money, just get one from K-Mart. That made me feel good. I didn’t have to spend a fortune to get decent waffles.  But do you think I could find one that I cared for? I admit I’ve not looked in K-Mart (or have I?) but I’ve looked in Farmers, Briscoes and online, a lot online.

Last week I read a post by Deb from Smitten Kitchen for a Waffle recipe and I was again feeling like I was missing out because I simply didn’t have a waffle maker.

I remember the brunch with Louise and Simon over New Years where we had waffles. Waffles always make me think of Louise and Simon. Simon in the kitchen whipping up the egg whites just before making the waffles, and his story about how he came upon their waffle maker, it was a real find.

But I didn’t have a waffle maker and I wanted to make those glorious waffles for myself when I wanted.

Then Monday saw a subscription email to The Home Essentials arrive in my inbox. Quite often I just delete the email without even looking at the details, but Monday I scanned the list and there it was. On special no less.

Waffle Iron

The book that came with the waffle iron has heaps of recipes. I’ve already eyed up a couple that I’m really keen to make. Lemon Blueberry, and Lemon Ginger (using fresh grated ginger) which Mr Fussy will hopefully be pleased with. The Lemon waffle recipe uses buttermilk and yoghurt. We wont mention the yoghurt, I’m sure he wont even notice.

There’s a recipe for Apple and Walnut I’m keen on too, but Mr Fussy wont have it since it’s got walnuts in it, and you add a bit of cinnamon to the maple syrup. But so many possibilities.

Loads of recipes

This week I made a layered cake which I took into work today, it used Strawberry Puree. I’ve got some puree left and was secretly hoping the waffle iron would turn up in time for this weekend. And then last weekend when I made the Double Chocolate Berry Layered Cake I ended up with some frozen (then thawed) berries left over. I’ve got everything sorted for waffles this Saturday. I can’t wait!

But I’ll be using Deb’s recipe first, and pestering Louise to see if Simon will share his recipe (hint hint Louise!).

Here’s a sneak peak of the cake I took for a shared lunch today at work. I’ll write it up over the weekend.

Strawberry Layered Cake2

Lastly, on a different but related matter, I’ve just been delivered a packet of dried egg white. So if I do get Simon’s recipe and it only needs egg whites I wont have to feel guilty about wasting the yolks. And one of the Account Managers at work mentioned New World in Wellington sold packs of raw egg whites, and he bought me a pack yesterday which I’ll get tomorrow.

Swiss Meringue Buttercream can now be made in abundance without scrambling for recipes to use up the yolks. It’s only a problem during winter when a custard based ice-cream really doesn’t have a place in our freezer.

I’ll be sure to let you know how each type of egg white works out for both the SMBC and Royal Icing for cookies. Though I do have some RI in both the fridge and the freezer so probably wont need to whip up any in the next few weeks.

Right, off to watch New Zealand’s Hottest Home Baker.


4 thoughts on “The search is over

  1. Where did you end up getting the egg white powder from? Maybe I will head to town to look for the egg whites. Was it Thornton new world by any chance do you know? 🙂

    • Hi Bec, the New World by the Museum and I bought the powder from the Christchurch based trader. I don’t have the details on me at the mo, but there were only two traders when I sent you the link a week or so ago. Hope that helps.

  2. Hi Anita – just emailed through. I didn’t think I should post here given I am not sure about copy right laws and all! Maybe Waffles for breakfast tomorrow 🙂

    • Thanks so much Louise. I’ve received the email and will definitely make the recipe. The recipe from Smitten Kitchen is made and going through a number of raises and deflates all on it’s own. I’ve never seen that before 🙂

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