BEST BREAKFAST WAFFLES RECIPE | JAMIE OLIVER
I love my waffle machine – if you haven’t got one, put it on your Christmas wishlist!
Total Time 10 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Mix all the dry ingredients together in a large bowl. Gradually beat in the egg, then add the milk slowly, whisking well to get as smooth a batter as possible.
- If you’re making sweet waffles, grate in the orange zest and add a few drops of vanilla extract.
- Get your waffle machine ready. Once it’s hot, ladle in the batter mixture and seal, following the machine instructions until your waffles are cooked.
- Serve with whatever takes your fancy! Let the kids invent their own, or see some of our favourite ideas below for inspiration.
Nutrition Facts : Calories 119 calories, FatContent 2 g fat, SaturatedFatContent 0.8 g saturated fat, ProteinContent 4.8 g protein, CarbohydrateContent 21.9 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0.5 g salt, FiberContent 0.8 g fibre
EASY FISH PIE | SAINSBURY'S RECIPES
A fine fish bake
Provided by Sainsbury's
Total Time 65 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 10
Steps:
Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 15 minutes until tender, then drain and mash with the butter and milk.
Meanwhile, put the crème fraîche in a large bowl and mix in the spring onions, parsley, lemon zest and cornflour. Stir in the fish pie mix and season with freshly ground black pepper.
Spoon the pie filling into a 1.2-litre ovenproof dish. Top with the mashed potato and sprinkle the Cheddar over the top.
Put on a baking tray and bake in the oven for 30-35 minutes until golden and bubbling.
Nutrition Facts : Calories 912 calories, FatContent 40.7 grams, SaturatedFatContent 22.4 grams, SugarContent 7.7 grams, SodiumContent 1400.0 milligrams salt, CarbohydrateContent 16.2 grams, FiberContent 1.8 grams, ProteinContent 8.9 grams
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Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 15 minutes until tender, then drain and mash with the butter and milk.
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Spoon the pie filling into a 1.2-litre ovenproof dish. Top with the mashed potato and sprinkle the Cheddar over the top.
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