Easter Waffles Florentine Food

FLORENTINES

Steps:

• Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
• Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
• Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

BLUEBERRY BUTTERMILK WAFFLES

Steps:

• Preheat oven to 275 degrees; set a rack on a baking sheet and place in oven. Preheat waffle iron according to manufacturers instructions.
• In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl whisk together buttermilk, butter, and eggs. Add flour mixture to buttermilk mixture and stir just until batter is combined. Toss berries in 1 teaspoon flour; fold into batter.
• Lightly coat waffle iron with cooking spray. Pour 1 cup batter (this may vary depending on size of waffle iron) in the center of iron, spreading evenly with a spatula. Close iron; cook until waffles are golden brown and crisp, 7 to 8 minutes. Remove from iron and quickly toss back and forth from hand to hand to cool slightly and allow waffles to crisp up. Transfer to rack in oven; repeat with remaining batter. Serve with blueberries, creme fraiche, and a sprinkle of confectioners' sugar.

DONN'S WAFFLES

Steps:

• Preheat a waffle iron on the highest setting. Mix together yolks, flour, sour cream, cornmeal, and baking soda. Stir in buttermilk, 1/2 cup at a time. Stir butter into batter (do not overmix).
• Beat whites with a mixer on high speed until stiff peaks form. Stir half into batter. Gently fold in remaining whites with a rubber spatula.
• Coat waffle iron with cooking spray. Pour a heaping cup batter into center of waffle iron (batter should spread to edges without overflowing). Close lid, and cook until waffle is golden and crisp, about 6 minutes.
• Remove waffle from iron. Quickly toss between your hands to release steam and help retain crispness, and serve. Repeat with remaining batter.

EGG FLORENTINE BREAKFAST SANDWICH

Steps:

• In a small saucepan, melt butter over medium. Whisk in flour and cook until bubbling, about 20 seconds, then whisk in milk, mustard, and 1 tablespoon water. Cook, whisking, until mixture is thickened and smooth, 1 minute. Add spinach and cook, stirring, until spinach is wilted and coated, 1 to 2 minutes. Season with salt and pepper and spoon onto bottom half of English muffin.
• In a small nonstick skillet, cook bacon over medium until crisp and golden brown at edge, about 3 minutes, flipping once. Place bacon on top of spinach mixture. Return pan to heat and add egg. Cook until white is set but yolk is still runny, 2 to 3 minutes. Season to taste with salt and pepper and place on top of bacon. Sandwich with muffin top and serve immediately.