Silvercrest Delicious Waffle Recipes - Handbuch (Seite 9)

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13. Cheese Waffles
For approx. 8 waffles
200 g soft butter
4 tbsp. sour cream
500 g flour
12 tbsp. grated Parmesan cheese
300 ml mineral water
1 pinch salt
Fold down and heat up the waffle iron.
Knead the butter, sour cream, flour, Parmesan chee-
se, mineral water and some salt into a smooth
batter.
Place about 2 tablespoons of batter into the middle
of each lower baking surface, then close the waffle
iron. Let each waffle bake for about 3 minutes until
golden brown. Place the finished waffles on a
cooling rack.
14. Tomato Waffles
For approx. 8 waffles
5 eggs
100 g soft butter
1 tsp. salt
8 tbsp. butter milk
150 g flour
100 g dried tomatoes in oil
3 stalks of basil
Fold down and heat up the waffle iron.
Separate the eggs. Beat the egg whites stiff. Stir the
egg yolks with butter and salt. Stir in the butter milk
and flour.
Drain the tomatoes and cut them into small pieces.
Wash the basil and shake dry. Pluck off the leaves
and cut into small pieces. Stir the tomatoes and ba-
sil into the batter, then cut in the egg white. Stir the
batter occasionally so the tomato pieces are
distributed evenly.
Place about 2 tablespoons of batter into the middle
of each lower baking surface, then close the waffle
iron. Let each waffle bake for about 4 minutes until
golden brown. Let the finished waffles cool on a
cooling rack.
RB_IB_69037_SWE1200B2_LB3 22.08.2011 9:33 Uhr Seite 8