3. Mandarine waffels | 4. Tomato Waffles |
For approx. 8 waffles
1 Tin of Mandarine pieces
(175g drained weight)
200 g Soft butter
200 g Sugar
2 Eggs
150 g Vanilla yoghurt
200 g Flour
50 g Edible starch
Drain the tangerines. Grease the baking surfaces, close the appliance and allow it to heat up.
Beat the butter with the sugar and eggs until crea- my. Mix in the tangerines, it is alright if they disinte- grate. Then blend in the yoghurt, flour and the edi- ble starch.
Place about 2 tablespoons of pastry mixture into the middle of each lower baking surface, then close the waffle iron. Let each waffle bake for about 3 minu- tes until golden brown. Lay the ready waffles on a cake grill.
For approx. 8 waffles
5 Eggs
100 g Soft butter
1 tsp. Salt
8 tbsp. Butter milk
150 g Flour
100g Tomatos, dried and marinaded in oil
3 Stalks of basil
Grease the baking surfaces, close the appliance and allow it to heat up.
First separate the eggs. Beat the whites until stiff. Beat the yolks with the butter and salt until creamy. Then blend in the butter milk and the flour.
Drain the tomatos and cut them into small pieces. Wash the basil and shake it dry. Pluck off the leaves and cut into small pieces. Stir the tomatoes and ba- sil into the mixture, then mix in the egg white. Stir the batter occasionally so that the tomato pieces are distributed evenly.
Place about 2 tablespoons of pastry mixture into the middle of each lower baking surface, then close the waffle iron. Let each waffle bake for about 4 minu- tes until golden brown. Lay the ready waffles on a cake grill.
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