It was a choir of birdsong that woke me from a deep slumber this morning. Ah, vacation in New Zealand.
There is no doubt that living in a Northern community in Canada has made me more appreciative of the little things. But I never expected to miss New Zealand’s birds so much. The ravens of the North do little by way of choir. They just tear apart garbage bags. And grow to disturbing size (like little dogs really).
I hear Alberta has some wonderful birds, which I’m excited to see (and hopefully hear in song) on return to Canada in a couple of weeks.
In the meantime, while I vacation with my parents in our serene lakeside bach… overlooking the rustic boatsheds that line the shore, beneath the expanse of cloudless blue sky, anticipating a ride in our wooden boat over to the natural hot pools as the warmth of this Spring day eases… I take a moment to appreciate the birdsong of the New Zealand Tui.
Red Beet Wheat Germ Waffles
Recipe De La Casa original
Serves 3 – 4
I could rave about how beets have antioxidant, anti-inflammatory and detoxification benefits, but really, pink waffles are just fun! Beating the yolks and whites separately ensures fluffy, light waffles, despite being 100% wholewheat with the added weight of wheat germ. They freeze well and can easily be re-heated in the toaster.
2 eggs, separated
1 1/2 cups milk
1/3 cup olive oil (or butter)
1 T maple syrup (or sweetener of choice)
1 roasted beet, pureed (recipe below)
1 Tbsp baking powder
1/2 tsp cinnamon
1 1/2 cups wholewheat flour
1/4 cup wheat germ
salted butter for greasing waffle machine
Preheat waffle machine to moderate temperature.
Whip egg white to stiff peaks and set aside. In a seperate bowl whisk together egg yolks, milk, oil, maple syrup and beet puree until smooth. Mix in baking powder, cinnamon, flour and wheat germ. Gently fold in the egg whites. Cook waffles according on well-buttered waffle machine. Serve with natural yogurt, authentic maple syrup and poached fruit (tis the season here for rhubarb).
To make beet puree:
Preheat oven to 400˚F. Halve 1 beet and place in roasting dish. Add 1 inch of water. Roast for 60 – 90 minutes until easily pierced with a knife. Let cool and remove skin (it should easily peel off). Whizz in food processor, adding a little lemon juice if too thick to process. Store puree in fridge until needed.