Spelt waffles w/ blood orange & orange-blossom water syrup and pistachios

I’m not a big Sunday breakfast or brunch kind of person; I’d rather have a big Sunday lunch, which is the Greek way. Sit around the table for two-three hours eating and drinking until late afternoon, then have fruits and dessert followed by a cup of coffee. But once in a while I like to break up that routine and go out for brunch or prepare a breakfast feast at home to start the day right. One thing I never leave out in cases like these is waffles.

I don’t get the fascination with intricate waffle recipes and extravagant toppings, I believe simple is best. My go-to recipe for basic, classic waffles is the one I shared here on the blog back in 2011 and it is as simple as it can get and pretty damn tasty.

The past couple of years, however, I’ve been using more and more alternative flours —purely because I enjoy the flavor and texture they provide to baked goods— so I thought I’d start experimenting with waffle recipes incorporating said flours.

I’ve tried several ones using buckwheat flour and a couple of others using barley and kamut flour, but the one I absolutely love and come back to again and again is this one with spelt flour.

It is straightforward, quick, fuss-free and delicious with the spelt flour providing a subtle nutty flavor to the crispy waffles. I drizzled them with the bittersweet and slightly sharp blood orange and orange-blossom water syrup I made last week, scattered a few chopped pistachios on top for extra texture and they were transformed into a thing of beauty both visually and in terms of flavor.

Spelt waffles with blood orange & orange-blossom water syrup and pistachios

I use a non-stick waffle iron so I never add any oil to it before adding the batter. If yours isn’t non-stick or particularly reliable, add some sunflower oil (or other vegetable oil) when you heat it up. Also, reading the manufacturer’s instructions always helps.

Yield: 12-14 standard-sized waffles

Ingredients
325 g white spelt flour
2 tsp baking powder
A pinch of salt
65 g caster sugar
100 g unsalted butter, melted and cooled
2 large eggs
450 ml fresh whole milk
1 tsp pure vanilla extract

to serve
Blood orange and orange-blossom water syrup (recipe here)
A handful of pistachios, chopped

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. Mix with a whisk to break up the egss and then gradually add the milk while whisking together all the ingredients. When you have added all the milk, whisk vigorously to break up any lumps in the batter. You should have a slightly thick and smooth batter.

Preheat your waffle iron (and lightly oil it, if needed).

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 the 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 may 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, place them on a wire rack to avoid getting soggy and continue cooking the rest.

Serve them immediately drizzled with the blood orange syrup and scatter a few chopped pistachios on top.

You can keep the batter in the refrigerator for a couple of days, covered very tightly with plastic wrap. Whisk well before using.

Buckwheat & hazelnut granola w/ millet, dried currants & seeds (vegan / gluten free / refined sugar free)

When it comes to breakfast, I’m not adventurous, at all. I eat the same thing, day in day out.

What I eat in the morning is granola or muesli with milk. That’s it. Nothing more. No coffee, no juice, nothing. Except on weekends when sometimes I have a savory breakfast of eggs, tomatoes and cheese, or a sweet one of croissants, bread with jam or honey, or waffles (yay waffles!). But then I can’t wait for Monday to come so that I can eat my regular breakfast again.

You could say I’m pretty boring; I would say, that’s just me and we all have our preferences.

I never used to make granola, I preferred buying it ready made, up until a few months ago when I did start making my own. I’ve discovered that it’s so easy to make and so versatile —adding the ingredients you like or those you have on hand— that I don’t really have an excuse not to. If you haven’t tried making your own granola, you’re missing out.

One of the very first recipes I tried was this one from the Violet Bakery Cookbook. I made some changes to suit my personal taste and the outcome was fantastic. I keep coming back to this granola over and over.

I prefer chunky granola with clusters that hold together when soaked in milk and don’t disintegrate into nothing or become soggy, but I also don’t want the clusters to be too hard. I don’t want to give my jaw a workout first thing in the morning. I managed to achieve the right texture and I was so happy with the result.

Apart from the texture which is bang on, the flavors are incredibly good as well. Earthy, nutty, aromatic, sweet, but not overly so, as the recipe doesn’t contain any refined sugar but only agave syrup. It is also gluten free since the main ingredient is buckwheat flakes. I love the flavor of buckwheat with its slight bitterness that is balanced by the hazelnuts, dried currants and seeds. It’s a hearty granola that fills you up for hours without having to eat too much of it. And that’s what you want from your breakfast, right?

Buckwheat and hazelnut granola with millet, dried currants and seeds (vegan / gluten free / refined sugar free)
Slightly adapted from The Violet Bakery Cookbook by Claire Ptak

Use ground flax seeds instead of whole seeds in order for your body to be able to absorb all the nutrients like Omega-3 fatty acids, protein, vitamins and fiber.

Yield: about 1,300 g

Ingredients
500 g buckwheat flakes
125 blanched hazelnuts
50 g ground flax seeds
50 g sesame seeds
50 g pumpkin seeds
50 g millet
200 ml agave syrup/nectar
50 ml extra virgin olive oil
100 g extra virgin coconut oil
100 ml water
1½ tsp pure vanilla extract
½ tsp ground cinnamon
Pinch of salt
150 g dried unsweetened currants

Special equipment: a large, rimmed baking sheet (or two smaller ones), baking paper


Preparation
Preheat your oven to 150°C.
Line a large baking sheet (or two small ones like I do) with baking paper.

In a large bowl, add the buckwheat flakes, hazelnuts, all the seeds and millet. Mix well with a wooden spoon to combine. Set aside.

In a small saucepan, add the agave syrup, olive oil, coconut oil and the water. Set the pan over a medium heat and melt, whisking continuously. Remove the syrup mixture from the heat, add the vanilla, cinnamon and salt, and stir well to combine.
Pour the syrup over the dry mixture and stir well to coat completely.

Spread the granola mixture evenly onto the prepared baking sheet(s) and place on the middle rack of the preheated oven. (If you’re using two small baking sheets like me, place one on the lower rack and the other one on the middle rack. Halfway through the baking time switch them). Bake for 30 minutes, then remove the baking sheet(s) from the oven and toss the granola well with a metal spatula, breaking it into large chunks. Return baking sheet(s) to the oven, turn down the temperature to 140°C and bake for a further 30 minutes, tossing the granola every 10 minutes, until It has taken on a golden color.

Once ready, remove the baking sheet(s) from the oven and place on a wire rack so the granola cools completely. Then add the dried currants and toss well.

Serve with milk or yoghurt.

Store in airtight containers. It keeps for 1 month in a dark and dry place.

Greek eggs with tomatoes aka Strapatsada aka Kagianas

This is perhaps the simplest Greek recipe in existence and if you are into tomatoes and eggs, this is for you.

The more common name of this dish is “eggs with tomatoes”. In parts of Greece they call it strapatsada, in others, kagianas. In my home, we have always called it eggs with tomatoes and it is what its name implies; scrambled eggs with tomatoes and olive oil.

As with anything simple, though, it requires the best ingredients and a method; a specific method that works and it need not be messed with.

First, you grate the tomatoes, a practice that is very common in Greece to get the juice and pulp of the tomatoes without the skin in order to make sauces. They are slowly simmered in olive oil to produce an intoxicatingly sweet sauce and then, the lightly beaten eggs are added to the pan.

The whole thing gets a gentle mix and then out comes the most honeyed sweet and savory egg and tomato dish you’ve had. Topped with some fresh oregano leaves, lots of black pepper and a drizzle of olive oil, it is the best thing to eat with a good, crusty loaf of bread.

Variations: Even though, customarily, this simple dish doesn’t contain more ingredients, there are some variations. You can add some cubed or crumbled feta when you add the eggs; it will melt and be deliciously tangy. Just be careful not to add too much salt because the feta is already salty.
You can substitute the feta with other cheeses like graviera or kefalotyri.
You can add some boukovo (Greek red chilli flakes) to give the dish an extra kick, or a little smoked paprika to give it a different flavor.
You can add some finely chopped green bell pepper or some long sweet red pepper which you should add together with the tomatoes.
If you’re feeling more adventurous, you can add some loukanika (Greek sausages). Fry them in the olive oil, remove them from the pan and then add the tomatoes.

Greek eggs with tomatoes aka Strapatsada aka Kagianas

Feta and bread are the ideal accompaniments to this dish which is perfect for either lunch or dinner. A glass of cold lager beer or a shot of ouzo wouldn’t hurt either.

If your tomatoes are not in season or are more bland than you expected, add a sprinkle of sugar when you add them to the pan, in order to give them the sweetness they’re lacking.
Don’t be tempted to process the tomatoes instead of grating them. It is not the same. The result will be different and the dish won’t be as it was intended.

I love the flavor of fresh oregano and that’s why I add it sometimes. It is however optional as it changes the flavor profile of this simple dish, as do any other herbs you may add. Fresh or dried oregano, fresh thyme or fresh marjoram are good options.

Yield: 2 servings

Ingredients
2 large, ripe and juicy tomatoes (about 400 g in total)
4 medium-sized eggs, beaten lightly with a fork
2½ Tbsp (35 ml) extra virgin olive oil, plus extra for drizzling on top of the dish
Salt
Freshly ground black pepper
A few small fresh oregano leaves (optional)

Special equipment: box grater


Preparation
Grate the tomatoes (on the large holes of the grater) inside a bowl. As you grate, the skin will remain in your hand, so throw that away.

In a medium-sized skillet or frying pan, add the olive oil and heat over medium-high heat. Add the grated tomatoes and a little salt and pepper. Cook, stirring often, until the tomatoes dry a little bit but not completely, for 7-8 minutes. See photo for reference.

Add the eggs, a little more salt and pepper and stir with a wooden spoon. Cook for about 3 minutes, until they set but still remain juicy, stirring gently every 30 seconds. Don’t overcook or the eggs will be dry.

Serve immediately on plates, sprinkle with a few oregano leaves (optional) and drizzle with some olive oil. Grind some extra pepper on top and enjoy!

Chocolate cake with dark brown sugar

The weather has finally turned and it’s starting to feel like autumn. Rain, dark skies and all that is characteristic of Dutch cold weather is back, while raincoats, boots and woolen socks have finally replaced open-toed shoes, t-shirts and skirts.

It is that time of the year. When the warmth of the oven is again pleasant and I can’t wait to be tucked in my little kitchen, bake my favorite cakes and try new ones.

This one is a cake I have been making quite often for the last two-three years and it is so scrumptious it is difficult to keep around for more than a couple of days. It is a chocolate cake made with dark brown sugar, cocoa and dark chocolate and it is my favorite everyday chocolate cake ever.

It is light and fluffy yet has a rich and deep flavor of chocolate accentuated by the molasses sweetness of dark brown sugar. Its smooth crumb and lovely crust on top, its beautiful chocolate aroma and slight moistness, makes it a perfect accompaniment to a hot cup of coffee or tea, and it is certainly ideal for breakfast before heading out to face the day or for a sweet treat in the afternoon when those sweet cravings kick in.

Chocolate cake with dark brown sugar
Adapted from here

I usually serve this plain but you can dust it with icing sugar that will cover those inevitable cracks on top, or with a patterned glaze made with icing sugar and milk.

You need to use chocolate with a high percentage in cocoa solids to balance the sweetness of the rest of the ingredients. The soft dark brown sugar makes the cake wonderfully moist and adds a level of sweetness as well as an interesting flavor, but the cake needs the bitterness of the chocolate to keep the flavors balanced.

Update 06.11.2014: Some of you have asked me about the sweetened condensed milk in the recipe. Since the cake doesn't contain a lot of sugar, the small amount of sweetened condensed milk gives the required sweetness and contributes to the cake's fluffy texture. Therefore, I wouldn't suggest you substitute it with another type of milk or cream.

Yield: 1 cake / 8-10 pieces

Ingredients
25 g Dutch-processed cocoa powder
50 ml cold water
100 ml boiling water
50 g good quality dark chocolate (70-75% cocoa solids), finely chopped
100 g unsalted butter, softened and cubed, plus extra for greasing the pan
175 g soft dark brown sugar
125 g sweetened condensed milk
2 medium-sized eggs
1½ tsp pure vanilla extract
200 g all-purpose flour
2 tsp baking powder

Special equipment: stand or hand-held mixer, sieve, loaf pan (23 x 9 x 8 cm), baking paper


Preparation
Butter the bottom and sides of your loaf pan with butter and line it with baking paper.

In a small bowl, add the cocoa powder and cold water and mix with a hand whisk until you have a smooth paste. Pour in the boiling water and whisk, then immediately add the chopped chocolate. Leave it for 2 minutes to melt and then whisk until you have a smooth mixture.

Preheat your oven to 180°C.

In the bowl of your stand mixer (or in a large bowl), add the softened butter, the soft dark brown sugar and the sweetened condensed milk and using the paddle attachment (or your hand-held mixer), beat on medium-high speed until very smooth. Add the eggs one by one, beating well after each addition. Add the vanilla and beat to incorporate.
Sieve together in a bowl the flour and baking powder. Add half of it to the egg mixture and beat on medium-high until well incorporated (about 20 seconds). Add the chocolate mixture and beat to incorporate. Add the rest of the flour and beat until smooth (for about 20 seconds). In the end you should have a very fluffy and luscious cake batter.

Empty it into your prepared loaf pan and straighten the top with a spatula or the back of a spoon.
Place the pan on the low rack of your oven and bake for 30 minutes. Then transfer it to the middle rack of the oven and bake for a further 30-35 minutes or until a cake tester or toothpick inserted in the middle of the cake comes out with just a few crumbs sticking to it.

Once ready, take the pan out of the oven and place it on a wire rack until the cake cools. Then remove it from the pan and allow it to cool completely on the rack.

Serve cake as is cut into pieces, or dust it with icing sugar (it needs to be completely cool otherwise the icing sugar will melt into the cake), or glazed with icing/frosting.

You can keep it at room temperature, covered, for 4-5 days.