Waffles aren't just for Christmas, they're for breakfast lunch and dinner all year round. Hang on....have we got muddled up here? Anyway..Waffles! Now, we are all inclusive here at Steamer Trading, we love both sweet and savoury waffles. Today we wanted to share two of our favourite recipes from our friends at Cuisinart. So are you in the sweet or savoury camp? Why not try both and let us know.
Sweet Waffles with Honey Roast Peaches, Vanilla Ice Cream, Toasted Almonds and Fresh Raspberries
For The Waffles:
- 250g Plain Flour
- 40g Caster Sugar
- 1tsp Baking Powder
- ¼ tsp Salt
- 225ml Milk
- 1 Large Egg
- 60g Unsalted Butter
For The Garnish:
- 50ml Raspberry Coulis
- 20g Toasted Almonds
- 20 Fresh Raspberries
- Vanilla Ice Cream
Lets Get Started
Prep the garnish:
- Cut the peaches in half and remove the stones. Place on a baking tray cut side up.
- Drizzle the honey over and bake for 5 minutes in a 220°C oven.
- Sprinkle the sugar on the top and bake for a further 6-8 minutes.
- Cool on a wire rack.
- Turn the Waffle Maker on.
- Place the flour, sugar, baking powder and salt into a bowl and combine well. Slowly add the milk and stir well.
- Beat the egg until fluffy.
- Melt the butter and leave to cool a little so as not to curdle the egg when added to the batter.
- Add butter to the batter then fold in the egg.
- Leave to rest for 10 to 15 minutes.
- Grease the waffle plates and pour 1 ladle of mixture into each slot.
- Cook for approximately 6 minutes until the waffles are baked to your preference.
- Repeat for the next 2 waffles.
- Cut each waffle in four diagonally.
- Stack the waffle quarters together, drizzle with raspberry coulis.
- Cut the peaches in quarters and place on the plate.
- Scoop the ice cream on the side, scatter the raspberries and sprinkle with flaked almonds.
Spinach & Ricotta Waffle with Smoked Salmon
For the Waffles:
- 100g Baby spinach
- 160g Ricotta cheese
- 80ml Semi-skimmed milk
- 2 large eggs, separated
- 120g Plain Flour
- 1 tsp Baking Powder
- Zest of 1 lemon
- 1tsp Lemon Juice
- 1tsp Salt
- 40g Butter
- 4 Fresh Eggs
- 1 tsp White Wine Vinegar
- 160g Smoked Salmon
- 40g Watercress
- 80g Crème Fraiche
- Sea salt and freshly ground pepper
- Wilt the spinach by placing in a colander and pouring boiling water over it. Drain the excess water by pressing between two paper towels. Chop thinly with a knife.
- Put the ricotta, milk and egg yolks into a bowl and mix well to combine until smooth.
- Stir in the flour, baking powder and salt and gently whisk to make a smooth batter.
- Beat the egg whites until they become foamy and then fold them into the ricotta mixture.
- Add the spinach, salt, lemon juice and zest to the waffle batter, gently stirring to combine.
- Turn the Waffle Maker on.
- Grease the waffle plates with the butter. When the green light shows, pour a ladle of batter into each slot of the waffle maker. Gently spread the batter into the plates and cook for 6 min. Remove and repeat for the remaining two waffles.
- Whilst the waffles are cooking put a saucepan of water on and bring to the boil, turn down to simmer and add the vinegar to the water. Gently break the eggs into the simmering water and cook for approximately 5 minutes. Once the eggs are cooked remove with a slotted spoon ensuring that all water has drained off.
- Cut the waffles diagonally in two and place in the centre of each plate.
- Top with the smoked salmon and a poached egg.
- Place the watercress on the plate along with a dollop of crème fraiche.
- Season with sea salt and freshly ground pepper.