So this is not the post I was quite hoping for. In fact, I had aimed for something entirely different … until one of my ingredients decided it take a bow.
What happens is, last weekend, my parents and brother-in-law somehow decided to throw me some curveballs. First one up, which was supposed to be the topic of today’s post: yellow courgettes (or summer squash as some call it).
My parents came home last weekend with a bunch of yellow courgettes. I’d seen them before but never bought them. So when Mam and Dad handed them to me, my first reaction was “what am I going to do with them?” I know, that’s quite a ridiculous question to ask yourself. I mean, that’s just courgettes, right? Theoretically, yes, but the whole point for me was to be able to display that they were yellow, rather than the usual green or round variety. And somehow, I was stuck.
My first reaction with a new vegetable is to make soup (and today’s rainy weather would certainly call for a nice bowl of soup). But a soup would not display the fact that they were yellow. Simply boiled or fried? I didn’t feel like it. A tart? Why not, but I already gave you a tart before, so let’s not make a habit of it, shall we? Then I came across some recipes for courgette and cheese bakes, and that sounded rather nice… until I opened my fridge and realised my beautiful courgettes were covered with some dark patches.
It was a major disappointment for me, because obviously, showing fruits and vegetables that are past their prime is not particularly appealing.
What’s a girl to do in this situation? Make waffles!!
What have waffles to do with ageing courgettes? Absolutely nothing!!
The truth is, I don’t have a waffle iron, because there’s no place left in my kitchen for one. And that’s quite sad when you like waffles, want to make some but don’t have the equipment to make them. Except that yesterday, I “accidentally” visited one of the kitchenware shops and left with some silicon waffle moulds. I know, it’s not the same as an actual waffle iron, but for me, it’s better than nothing.
Since some people at home are sweet-teeth and others favour savoury, I made 2 kinds of buttermilk waffles: classic sweet and Parmesan.
- 250g/8.8 oz. flour
- 1 teaspoon baking soda
- 90g/3 oz. butter, melted
- 400ml buttermilk, well shaken
- 2 eggs
- A pinch of salt
- 15g/0.5 oz. caster sugar or Parmesan
In a bowl, beat the eggs and sugar or Parmesan until white and fluffy. Add the melted butter, then the sifted flour & baking soda, the salt and the buttermilk. Beat until your batter is smooth and there are no lumps of flour in it.
If using a waffle iron, use according to the manufacturer’s directions.
If using waffle moulds, preheat your oven at 220°C/430°F. Once your batter is ready, place the moulds on a baking tray and pour the batter in. Bake for about 10 minutes. Take the tray out of the oven, de-mould the waffles on the tray and bake them, pattern side up, for another 5-10 minutes or until golden.