We interrupt this program...

...to show you some snippets from this past week. Oh, and share some waffles with you.




I can't get enough of watching windmills. I don't know what it is with them but, especially when they're in action, I think they have the power to hypnotize me.




Rotterdam is the second largest city in The Netherlands and the largest port in Europe. It is a busy, vibrant, multicultural city but in the middle of all the hustle and bustle, you can find this. Het Park. The Park.




There's nothing more relaxing than going for a walk around this park. It's so calm, so serene.




Texel island in North Holland. The scenery of this island is breathtaking.




Dunes and fields of purple flowers.




The beach at sunset.




Sea shells creeping out of the sand.




The sky.




The seals at Ecomare.




Texel is famous for its sheep and of course, their wool.




Texel, where the strawberries are plenty and strawberry jam is perhaps the most delicious I have ever tasted.




Case in point. The breakfast of the last couple of mornings. Bread with butter and strawberry jam. See? Whole strawberries!




And waffles with strawberry jam.


S gave me a waffle iron last month as a present and I have been going crazy making waffles ever since. They're so quick to prepare and so unbelievably tasty, they're verging on sinful.






Crispy yet soft, fluffy, light and slightly sweet, they are perfect with honey, strawberry jam or fresh fruit, for breakfast. Topped with chocolate spread and/or ice cream, they make the ideal dessert.
And if you're feeling a bit adventurous, add some parmesan cheese in the batter and serve them with onion jam. They make a mean snack or appetizer.






The only limit is your imagination and trust me, you'll become addicted to these waffles in no time. Which of course can only be a good thing, right?












Classic Waffles

This recipe is quite light on eggs, butter and sugar so you can splurge on the toppings. Be generous and creative.

If you enjoy the flavor of vanilla, you can add a teaspoon of pure vanilla extract to the batter.






Yield: 14-16 standard-sized waffles

Ingredients
300 g all-purpose flour
1 heaped tsp baking powder
Pinch of salt
85 g caster sugar
100 g unsalted butter, melted and cooled
2 large eggs
500 ml whole milk

Vegetable oil for oiling the waffle iron

Special equipment: waffle iron


Preparation
In a large bowl, whisk together the flour, baking powder and salt.
Create a well in the middle and add the sugar, eggs and melted butter.
Add the milk gradually while whisking together all the ingredients.
When you have added all the milk, whisk vigorously to break up any lumps in the batter. In the end, you should have a slightly thick and smooth batter.
Let it stand for about 1 hour, covered with a clean tea towel.

Lightly oil and preheat your waffle iron.


Whisk the batter and add a portion of it in the waffle iron. (Portion depends on the size of your waffle iron). Ensure that the batter fills all grooves and close the lid. Don't open it for a couple of minutes because the waffles need time to set and create a skin. If you open the iron, the waffles might break up.
Cook them for 4 minutes or until they have taken on a golden color.
Take them out with the help of a rubber spatula and continue cooking the rest.

Serve them immediately, as they tend to go soggy fairly quickly. Top them with jam, honey, syrup, preserves, chocolate spread, fresh fruit, ice cream or anything your heart desires.

You can keep the batter in the refrigerator for a couple of days, in an airtight container.