Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
Breakfast, in the sense it exists in other countries, does not exist here I must admit. Many people don’t eat at all before they go to work. I, myself, cannot eat anything in the morning apart from a glass of milk. My son too, he either drinks a glass of milk or he eats cereals with milk. I have no idea why we have this mentality towards breakfast, but truth is that we do. I don’t know if this happens because of the crazy everyday rhythms we are living in or because we eat our dinner quite late and we are also late sleepers as well.
Regarding dinner I will tell you a funny story that happened to me the first day I tried to go out and have dinner when I went to the US to study. Here restaurants serve dinner until 12 to 1 o’clock at night. People usually go out for dinner between 9 and 11 o’clock. So, there I was a foreign student in a foreign country and one day I decided to go out for dinner by myself. That was a big step for me, considering the fact that I was a very shy person and wouldn’t dare dine alone. Anyway, I repressed my feelings and all my fears and decided to check the local restaurants alone. I knew that eating habits there were somewhat different from ours, so I said to myself that nine o’clock would be a good time to go out and dine, instead of ten I was accustomed to here. Needless to say, that I found out the hard way that in Manchester NH, there wasn’t any place open at that time. I was starving to death and in all restaurants people were mopping the flour and cleaning the tables lol. I went back to my apartment tired and hungry and ordered a pizza which, from what I found out, was just about the only thing I could order at that time. That was a memory I will never forget.
So, going back to breakfast, as people we are not accustomed to eating a proper breakfast and also we do not have brunch. I think the only time we eat a full breakfast or brunch is when we are on vacations. Especially brunch is something we never prepare at home; neither do we go out for.
Nevertheless, weekends give me a chance to prepare something a bit different from the usual glass of milk and also have time to sit down and enjoy it without watching the clock and be in a hurry. One of these weekends, I decided to make waffles and since I had a pack of gluten-free flour in my pantry, I thought I should try making them gluten free. Thankfully, no one of us has a gluten problem but I know many people who do. So, if any of you is gluten intolerant or a member of your family these waffles are ideal.
Needless to say they were delicious and because temperatures were quite high, I added some of my homemade ice cream and some of my caramel sauce. Well, I think picture says it all, don’t you think?
- 1 can 397 gr. / 14 oz. sweetened condensed milk
- 2 tsp pure vanilla extract
- 2 cups cold heavy cream
- 2 tbsp white rum or any alcohol you want to keep the ice cream from becoming too tough
- 100 gr. / 3.5 oz. roasted almonds, crushed in big chunks
- 1 cup granulated sugar
- ½ cup water
- ½ cup heavy cream
- 2 cups gluten free flour
- ⅓ cup cocoa powder
- ¼ cup dried milk
- 2 tbsp sugar
- 1 ½ baking powder
- Pinch of salt
- ¾ tsp corn starch
- 2 large eggs
- 6 tbsp vegetable oil
- 2 cups of milk
- 1 tsp chocolate extract
- 100 gr. / 3.5 oz. chocolate chips
- You can use store bought ice cream, but I am giving you my homemade recipe just in case you want to try it.
- You must make the ice cream first, the caramel sauce after that and lastly the waffles
- In your mixer bowl beat heavy cream until stiff peaks form.
- Add the condensed milk, the vanilla extract, the alcohol and the almonds and fold gently.
- Place in a glass or stainless steel container and freeze for at least three hours.
- In a deep pot, in medium heat, put the sugar and water.
- Do not whisk, just swirl the pot.
- Just let it boil until it becomes medium amber.
- Take it off the heat and very carefully add the heavy cream whisking continuously.
- Put aside and let it cool.
- Put all the liquid ingredients together and whisk to combine.
- In a bowl put all the dry ingredients and mix.
- Pour the liquids to the dry ingredients and whisk until they are incorporated.
- There may be some lumps, this is perfectly fine.
- At this point add the chocolate chips and mix.
- Cover the batter and let it rest at room temperature about half an hour.
- Heat your waffle iron according to your manufacturer’s instructions and pour the necessary quantity to get a nice fluffy waffle.
- My machine took ⅔ cup from the batter to make a nice waffle.
- Serve the waffles topped with ice cream and caramel sauce.
- 1 κουτί 397 γρ. ζαχαρούχο γάλα
- 2 κ.γ. εκχύλισμα βανίλιας
- 2 φλ. Κρέμα γάλακτος 35% λιπαρά
- 2 κ.σ. λευκό ρούμι για να διατηρήθεί το παγωτό μαλακό
- 100 γρ. ψημένα αμύγδαλα, κομμένα στο multi σε κομματάκια
- 1 φλ. ζάχαρη
- ½ φλ. νερό
- ½ φλ. κρέμα γάλακτος
- 2 φλ. αλεύρι χωρίς γλουτένη
- ⅓ φλ. κακάο
- ¼ φλ. γάλα σε σκόνη
- 2 κ.σ. ζάχαρη
- 1 ½ μπέικιν πάουντερ
- 1 πρέζα αλάτι
- ¾ κ.γ. κορν φλάουρ
- 2 μεγάλα αυγά
- 6 κ.σ. καλαμποκέλαιο ή βούτυρο
- 2 φλ. γάλα
- 1 κ.γ. εκχύλισμα σοκολάτας
- 100 γρ. Σταγόνες σοκολάτας
- Στο μίξερ σας χτυπήστε την κρέμα γάλακτος σε σαντιγύ.
- Προσθέστε το ζαχαρούχο, το εκχύλισμα βανίλιας, το ρούμι και τα αμύγδαλα και ανακατέψτε απαλά.
- Τοποθετήστε σε ένα γυάλινο ή ανοξείδωτο δοχείο και παγώστε το για τουλάχιστον τρεις ώρες.
- Σε μια βαθιά κατσαρόλα, σε μέτρια φωτιά, βάλτε τη ζάχαρη και το νερό.
- Μην ανακατέψετε, απλά κουνήστε λίγο την κατσαρόλα να διαλυθεί η ζάχαρη.
- Αφήστε να βράσει μέχρι να πάρει ένα βαθύ κεχριμπαρένιο χρώμα.
- Βγάλτε από τη φωτιά και ρίξτε προσεκτικά, λίγο λίγο την κρέμα γάλακτος ανακατεύοντας συνέχεια.
- Βάλτε στην άκρη και αφήστε το να κρυώσει.
- Σερβίρετε μπάλες παγωτού με καραμέλα στην κορυφή.
- Βάζουμε όλα τα υγρά υλικά μαζί και τα ανακατεύουμε.
- Σε ένα μπολ βάζουμε όλα τα στεγνά υλικά και ανακατεύουμε.
- Ρίχνουμε τα υγρά στα στεγνά συστατικά και ενσωματώνουμε.
- Μπορεί να υπάρξουν κάποια γρομπαλάκια μέσα στο μίγμα, είναι απολύτως εντάξει.
- Στο σημείο αυτό ρίχνουμε τα κομματάκια σοκολάτας και ανακατεύουμε.
- Καλύψτε το μίγμα και αφήστε να ξεκουραστεί σε θερμοκρασία δωματίου περίπου μισή ώρα.
- Ζεσταίνετε τη βαφλιέρα σύμφωνα με τις οδηγίες του κατασκευαστή σας και ρίξτε την αναγκαία ποσότητα για να γίνει μια ωραία, αφράτη βάφλα.
- Η δική μου βαφλιέρα πήρε ⅔ φλιτζανιού από το μίγμα.
- Σερβίρετε τις βάφλες με παγωτό και σάλτσα καραμέλας.
