Cook and Share

During this unprecedented time, the kids of RVC have been meeting every Monday over Zoom to share meals they have made: here are just a few.. thank you to Jeremy, Ayla, Natalie, Juliet, Luke, Maeve, Noah, Henry and Hannah for sharing your recipes:

Belgium Waffles made by Natalie:

Makes approx. 8-10 waffles

1 1/2 cups water, divided
2 1/4 tsp active dry yeast
3 cups sifted all-purpose flour
1/4 tsp salt
3 large eggs, separated + 1 egg white
1/3 cup sugar
1 1/2 cups whole milk
8 Tablespoons unsalted butter, melted and cooled
2 tsp vegetable oil
2 tsp pure vanilla extract

Directions:
Heat 1/2 the water to luke warm, 105°F-110°F. Dissolve yeast in the water with a pinch of sugar; let stand 5-10 minutes, until the mixture begins to foam.

Blend the sifted flour and salt in a large bowl and set aside.
Add 3 egg yolks, 1 egg white, and sugar to the yeast mixture. Stir to blend.
Add the remaining water, milk, melted butter, oil and vanilla; stir until mixture is smooth.
Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.
Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.
Preheat waffle iron to preferred setting (we use setting #4 on Cuisinart Double Belgium Waffle Maker)
When waffle grids are preheated, pour approx 3/4 cup batter evenly over the grid, use a heatproof spatula to spread batter evenly or follow your waffle maker’s instructions for cooking.
Waffles may be kept warm in a low (200°F) oven. Arrange on a cookie sheet.
Serve with whipped cream, fruit, powdered sugar, syrup or anything you would like.