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Food And Nutrition

Quick and Easy Homemade Belgian Waffles



This recipe makes enough for about four people. It can easily be doubled if you are serving breakfast for a larger group. You can also make a larger batch and then freeze the leftovers after they have cooled. Easily reheat them by popping them in the toaster for a few minutes. They’re way better than Eggos and are just as easy to reheat on a busy weekday morning. Why are the things our moms wouldn’t let us eat, so delicious?


  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 2 large eggs
  • 1/2 cup oil, or melted butter
  • 1/2 teaspoon pure vanilla extract, optional


  1. Gather the ingredients.

  2. Heat your waffle iron on high heat.

  3. Stir together the dry ingredients in a large bowl.

  4. Whip together the milk, eggs, and oil in a liquid measuring cup or a separate bowl.

  5. Add the wet mixture to the dry mixture and stir until combined. The batter may be a bit lumpy, but that is OK.

  6. Add a 1/2 cup of the batter to the center of the waffle iron and cook for 2 to 3 minutes, until golden brown.

  7. Top with butter and warm maple syrup.

  8. Serve and enjoy!

READ ALSO  Chicken and chorizo casserole
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Food And Nutrition

What Is the “Climatarian Diet”?




According to, the food we eat is responsible for 24% of global greenhouse gas emissions. The climatarian diet is a “climate-friendly diet” that encourages people to make their food choices based on environmental impact or carbon footprint. For instance, Climates Network CIC recommends opting for chicken instead of beef because cows emit more methane and require more land.

The climatarian diet focuses heavily on reducing environmental impact through reducing intake of animal products and opting for a more plant-based eating pattern. It promotes veganism, vegetarianism and pescatarianism as more sustainable ways of eating.

For people who eat animal products, the climatarian diet encourages choosing pork, poultry, sustainable fish such as blue crab, dairy products and eggs over beef, lamb, goat and unsustainable fish such as swordfish, which are commonly overfished, as a means to reduce food emissions. According to Harvard’s T.H. Chan School of Public Health, beef accounts for 36% of greenhouse gas emissions in the United States and producing one pound of lamb creates five times more greenhouse gas emissions than producing a pound of chicken.

In addition to choosing more plant-based foods, proponents of the climatarian diet urge people to eat locally grown and seasonal fruits and vegetables. Other food-related methods of reducing environmental impact promoted by the climatarian diet are avoiding air-flown food, food grown in heated greenhouses, highly packaged foods or disposables and limiting food waste. Composting is suggested.

In summary, the climatarian diet is not a strict set of rules or “forbidden” foods but more of an appeal by members of a global social network for people to consider the environmental impact of their food choices and adjust wherever possible.

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Food And Nutrition

Preparing Pizza on toast




Cheese on toast meets pizza in this easy peasy cheesy recipe – add whatever toppings take your fancy.


  • 1 thick slice white or brown bread
  • 2 tbsp pasta sauce, pizza topping, tomato salsa or passata
  • thinly sliced chorizo, salami, ham, mushrooms or roasted peppers, sun-dried tomatoes, olives, jalapeños
  • 30g/1oz cheese, such as grated Cheddar, ready-grated mozzarella, or a mixture
READ ALSO  Provençal picnic sandwich (Pan bagnat)
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Food And Nutrition

Preparing Honey-glazed gammon




Of all our gammon recipes, this is a festive classic. The Hairy Bikers know a honey-roasted gammon joint is a must-have for a Christmas party!

Each serving provides 327 kcal, 36g protein, 10g carbohydrates (of which 10g sugars), 15.5g fat (of which 5g saturates), 1.5g fibre and 4.9g salt.


For cooking the gammon

  • 2kg/4lb 8oz unsmoked boneless gammon joint, tied
  • 2 onions, halved
  • 2 carrots, unpeeled, cut into 5cm/2in pieces
  • 2 celery stalks, cut into 5cm/2in pieces
  • 4 bay leaves
  • 12 black peppercorns
  • small handful cloves

For the glaze

  • 4 tbsp runny honey
  • 4 tbsp English mustard


  1. Place the gammon joint into a large lidded saucepan, cover with cold water and bring to the boil over a high heat. Drain the water from the saucepan, add fresh cold water, the onions, carrots, celery, bay and peppercorns and bring to the boil once more. Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for 20 minutes per 500g/1lb 2oz. (If your pan is not quite large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)

  2. Remove the gammon from the water and set aside to cool for 15 minutes. (The cooking liquid can be strained and reserved for making soup for another time.)

  3. Preheat the oven to 200C/180C Fan/Gas 6 and line a large roasting tin with kitchen foil.

  4. Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove into the centre of each ‘X’.

  5. Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come halfway up the joint to contain any roasting juices.

  6. For the glaze, mix the honey and mustard together and brush half of it evenly over the gammon, including one side of the joint. Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze. Return the gammon to the oven for a further 10– 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.

  7. The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.

  8. Pour any juices that have collected in the kitchen foil into a small pan, and warm through gently.

  9. Carve the gammon, serve on a large platter and spoon over the warmed juices .

READ ALSO  Tandoori quail with fennel salad and yoghurt dressing
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