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The Brierley Hill garden supplies a wealth of ingredients for the table. Neat and tidy most of the year with raised beds and gravel paths, it overflows in the summer with an abundance of juicy tomatoes, peppers, eggplant, leeks, and more. Guests are welcome to wander the pathways and pull a weed or two.
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Joyce's Macadamia Waffles
Ingredients:
3 eggs, separated
1 1/2 cup buttermilk
1 teaspoon baking powder
1/2 cup butter or margerine, melted
1 teaspoon baking soda
1 teaspoon Vanilla extract
1 cup sour cream
1/4 cup sugar
1/2 cup chopped macadamia nuts (Can substitute pecans)
2 cups all-purpose flour
Directions:
- In a medium bowl, beat the egg whites until stiff. Set aside.
- in a large bowl, beat the remaining waffle ingredients together. Fold in the egg whites. Pour into a hot waffle iron that has been greased and bake to taste.
- Serve with fresh fruit, whipped cream and hot maple syrup. Serves 8.
Ham & Herb Cheese Frittatas
Ham & Herb Cheese Frittatas Ingredients:
1 tablespoon butter
1 small onion, chopped
1/3 pound ham, cubed
3-4 ounces garlic herb cheese (Boursin or similar), cubed
10 eggs
1/4 cup half & half
pepper to taste
Ham & Herb Cheese Frittatas Directions:
- Preheat oven to 350 degrees.
- Grease four ramekins with butter and set aside.
- On medium heat, melt butter and sauté onion until translucent; add ham and sauté for three minutes.
- move from heat and divide among ramekins. Divide cheese among ramekins.
- Beat eggs and half & half with whisk and season with pepper. Divide egg mixture among ramekins and stir.
- Bake in preheated oven until puffed and set, approximately 40 mintues.
- Serve immediately.
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