Food & Drink

Griddle Pan Waffles - Jamie Oliver

Griddle-pan waffles - Jamie OliverThere's no need to buy a waffle iron for these bad boys. These are made straight in a griddle pan and they're delicious!

Ingredients:-

2 free-range eggs
300 ml milk
225 g self-raising flour
2 teaspoons baking powder
¼ teaspoon salt
100 g unsalted butter, melted and cooled, plus about 1 tsp extra

Method:-

I'm a little in love with this. I was trying different ways of cooking waffles, and looked at a griddle pan and thought… Aha! You know what, it works like a charm.

Crack the eggs into a bowl, add the milk and whisk to combine. Sift in the flour, baking powder and salt then whisk until fully combined. Add the cooled melted butter and gradually stir it through the mixture. It's important not to stir the mixture any more after this or your waffles may be tough.

Place your griddle pan over a high heat, add the extra teaspoon of butter and as soon as it's melted pour in the waffle batter and spread it around to fill the pan. You could also make smaller waffles, if you prefer – you'll need to do 2 at a time.

Lower the heat to medium-low and cook the waffles for around 6 minutes, or until lightly golden on the bottom. Flip over and continue to cook for around 6 minutes, until golden and cooked through. (It can be tricky to flip a whole waffle, but be bold and go for it – if it breaks, don't worry, you can rock the rustic look.)

Give the waffle an extra couple of minutes on each side to crisp up, then serve them with your toppings. I like mine with bacon, egg and maple syrup, but you can serve them with berries and yoghurt, or whatever you like.

http://www.jamieoliver.com

Courgette, marinated anchovy and rocket pizza recipe

Courgette, marinated anchovy and rocket pizza recipeIngredients

3 courgettes
1 tbsp olive oil
2 garlic cloves
2 ready-made passata-covered pizza bases 
200g hard cooking mozzarella
2 handfuls of rocket leaves
Squeeze of lemon juice
16-20 marinated anchovy fillets


Method


1. Heat the oven as high as it will go and put a griddle pan over a high heat. Slice the courgettes lengthways into thin ribbons, then toss in olive oil and some salt. When the griddle is hot, cook the courgettes for a couple of minutes on each side until cooked through and soft. Transfer to a bowl and gently squeeze the courgettes to dry them out, tipping away any juices that collect.
2. Crush the garlic, then spread onto the pizza bases. Top with the courgette ribbons and mozzarella, thinly sliced from
a block. Transfer to the oven and cook for 12-15 minutes until crisp and golden.
3. Meanwhile, toss the rocket with a splash of extra-virgin olive oil and a squeeze of lemon juice. Season. When the pizzas are cooked, remove from the oven and top with the marinated anchovy fillets and the dressed rocket. Serve immediately.

SIX Restaurant - BALTIC Centre for Contemporary Art, Gateshead Quays, South Shore Road, Gateshead, NE8 3BA - 0191 4404948

SIX Restaurant - BALTIC Centre for Contemporary Art, Gateshead Quays, South Shore Road, Gateshead, NE8 3BA - 0191 4404948After a busy weekend at Traverse, afternoon tea at the BALTIC's roof top restaurant, Six was the perfect way to relax before heading home.

Whilst lounging on the comfy sofas and taking in the stunning views we were given a selection of tasty finger sandwiches (why do sandwiches always taste better without the crusts?!), fruit scones with local jam and clotted cream. The cakes of banoffee trifle, rhubarb and custard pavlova, treacle tart and orange cake with cream cheese frosting were just delicious. The staff were very attentive and kept my choice of tea flowing.

 Afternoon tea here is the perfect treat and very reasonably priced (starting at £14.95 per guest). 

La Terrazza , Sheffield

La Terrazza - SheffieldThey say things change for a reason; perhaps this explains the longevity of La Terrazza.

While restaurants fall from grace across the city, the inconspicuous Italian on Sharrow Vale Road has been there as long as I can remember – full to the brim on a weekend and with a steady trade throughout the week, the bright yet modest exterior is no reflection of what awaits inside.


The specials board caught the attention of my dining companion, who chose her main course in a flash – the fresh whole sea bream. Being rather more measured in my response I prioritised starters and indulged in a archetypal Italian guilt-fest; two gooey rolls of mozzarella, deep-fried and served in a bowl of rich tomato sauce. Extravagant but light enough to finish without any difficulty.
A generous show of meat, salad and vegetables graced my fellow diner’s plate, and her Antipasto Italiano was consumed with zeal – I just had time to duck in and try the Parma ham which was excellent.


This aside, my main course really stole the biscotti. A hunk of fillet steak sat almost dwarfed by two king prawns of spectacular proportion, the meat complemented perfectly by the sweet shellfish both in texture and flavours – served simply with a selection of vegetables, the Filetto Con Gamberoni is a splendid dish.
The aforementioned sea bream was also a triumph. Served whole and open, it was cooked with butter, lemon and olive oil and the delicate flavours effortlessly infused the moist flesh. Why we don’t find this fish on menus more often is a mystery.
Two indulgent Italian desserts followed and stood up very well to the fantastic savoury courses, washed down with an espresso of course.
One classic formula has maintained La Terrazza’s popularity – a lively atmosphere and fine food both thanks to owner Mario’s inspired finesse in the kitchen. If that’s not reason enough to go back, I don’t know what is.

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