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Pecan waffles with maple and blackberry sauce

<p><strong>Serves:</strong> 4 (Makes 4-8 waffles depending on the size of the iron)<br /><strong>Preparation:</strong> 20 minutes<br /><strong>Cooking:</strong> Approx. 15 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>¾ cup (110g) plain flour</li> <li>½ teaspoon ground cinnamon</li> <li>1 teaspoon baking powder</li> <li>1 tablespoon caster sugar</li> <li>1 large egg, separated</li> <li>200ml low-fat milk</li> <li>1 tablespoon (20g) butter, melted</li> <li>1½ tablespoons finely chopped pecans</li> <li>Maple and blackberry sauce</li> <li>1 large, ripe dessert pear</li> <li>4 tablespoons maple syrup</li> <li>½ cup (50g) pecans</li> <li>100g blackberries</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>First make the maple and blackberry sauce.</li> <li>Cut the pear lengthwise into quarters and cut out the core, then cut the pear into fine dice.</li> <li>Put into a small heavy saucepan and add the maple syrup.</li> <li>Warm gently, then remove the pan from the heat.</li> <li>Stir in the pecans and blackberries.</li> <li>Set aside while making the waffles.</li> <li>Heat and lightly grease the waffle iron or maker according to the manufacturer's instructions.</li> <li>Meanwhile, make the waffle batter.</li> <li>Sift the flour, cinnamon, baking powder and sugar into a medium-sized mixing bowl.</li> <li>Make a well in the centre and add the egg yolk and milk to the well.</li> <li>Gently whisk the egg yolk and milk together, then gradually whisk in the flour to make a thick, smooth batter.</li> <li>Whisk in the melted butter, then stir in the finely chopped pecans.</li> <li>Whisk the eggwhite in a separate bowl until stiff.</li> <li>Pile it on top of the batter and, using a large metal spoon, fold it in gently.</li> <li>Spoon a small ladleful (3-4 tablespoons) of batter into the centre of the hot waffle iron or maker, then close the lid tightly.</li> <li>If using a waffle iron on top of the hob, cook for about 30 seconds, then turn the waffle iron over and cook for a further 30 seconds.</li> <li>Open the waffle iron: the waffle should be golden brown on both sides and should come away easily from the iron. (If using an electric waffle maker, follow the manufacturer's instructions – usually allow 2-3 minutes for each waffle.)</li> <li>Lift the cooked waffle from the iron using a round-bladed knife and keep warm while cooking the rest of the waffles.</li> <li>Just before all the waffles are ready, gently warm the fruit sauce, then pour into a sauceboat or serving bowl.</li> <li>Serve with the warm waffles.</li> </ol> <p><em>This recipe first appeared in <span><a href="http://www.readersdigest.com.au/recipes/fruity-vegetable-muffins">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, here’s our <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRN87V"><span>best subscription offer</span></a>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

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Coconut pandan waffles

<p>These coconut pandan waffles from Tracey Lister &amp; Andrews Pohl’s new recipe collection <em>Made in Vietnam</em>, will go down a treat with the whole family.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> Six</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>3 pandan leaves</li> <li>2 eggs, separated</li> <li>300g plain (all-purpose) flour</li> <li>1 1/2 teaspoons baking powder</li> <li>1/2 teaspoon bicarbonate of soda (baking soda)</li> <li>55g sugar</li> <li>1/2 teaspoon salt</li> <li>50g butter, melted and cooled, plus extra</li> </ul> <p><em>For greasing</em></p> <ul> <li>125ml milk</li> <li>375ml coconut milk</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Cut the pandan leaves into small pieces using kitchen scissors, then place in a mortar. Add . teaspoon water and pound to extract the liquid from the leaf. Using your hands, squeeze out any further liquid and strain through a fine sieve.</li> <li>Whisk the egg whites by hand until they form soft peaks.</li> <li>Sift the flour, baking powder, bicarbonate of soda, sugar and salt into a bowl, then make a well in the centre.</li> <li>Add the egg yolks, butter, milk, coconut milk and a tablespoon of the pandan juice and mix until just combined. Be careful to not overwork the batter, or the waffles will be tough.</li> <li>Finally, use a metal spoon to fold in the whisked egg white.</li> <li>Heat a waffle iron according to the manufacturer’s instructions.</li> <li>When hot, add a little of the extra butter so the waffles won’t stick.</li> <li>Now pour in 80ml of the batter and cook for 4–5 minutes, until golden.</li> <li>Remove the waffle and repeat with the remaining batter.</li> <li>Serve hot with tea or coffee, or as a dessert with coconut ice cream.</li> </ol> <p>Have you ever tried a dish like this one?</p> <p><img width="191" height="218" src="https://oversixtydev.blob.core.windows.net/media/37709/made-in-vietnam-cover_191x218.jpg" alt="Made -in -Vietnam -Cover" style="float: right;"/></p> <p><em>This is an edited extract from </em>Made in Vietnam<em> by Tracey Lister &amp; Andrews Pohl published by Hardie Grant Books RRP $39.99 and is available in stores national.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

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