20 Sticky Recipes You Can Cook Without the Mess. Recipe Index
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the Sticky Waffle Book 20 sticky recipes you can cook without the mess. Recipe Index Belgian waffle batter Banana pecan and caramel Buckwheat waffle with smoked salmon, dill & caper cream Hash brown waffle with Poached rhubarb and Danish feta and spinach tomato salsa vanilla custard White chocolate Waffle french toast Traditional Belgian Liège and raspberry Three–cheese soufflé Corn and bacon waffles Milk chocolate and peanut butter Recipe Index Sticky date and Hot apple pie and Lemon ricotta cheesecake butterscotch sauce coconut crumble Fried chicken and Aussie vegemite Zucchini, prosciutto buttermilk waffles and cheddar and parmesan Coconut, lime zest Chocolate and and lychee syrup honeycomb waffle Did you know that waffle batter doubles in size while cooking, which causes batter to ooze out of the mold? So how do you make crispy golden waffles WITHOUT THE MESS? Wide wrap-around moat catches and cooks overflow for easy cleanup. So batter up, and let’s get sticky… Belgian waffle batter Belgian waffle batter SERVES PREP COOK 8 10 10 waffles minutes minutes Ingredients Method 3 eggs, separated 1. Place egg yolks, milk, butter and vanilla in a large 2 cups milk jug and whisk until well combined. 5 oz. unsalted butter, 2. Combine flour and sugar into a large mixing bowl melted and cooled and make a well in the center. 1½ teaspoons vanilla extract 3. Carefully whisk in egg and milk mixture to form a 2¼ cups self-rising flour smooth batter. ¼ cup baker’s sugar 4. Beat egg whites with electric beaters until stiff peaks form. Gently fold egg whites into batter. 5. Select BELGIAN setting and dial up LIGHT/ DARK indicator dial to suit your preference. 6. Preheat until orange light flashes up and the words HEATING disappear. 7. Pour ½ cup of batter into each waffle square and close lid to cook. 8. Repeat with remaining batter. Classic waffle batter SERVES PREP COOK 8 10 10 waffles minutes minutes Ingredients Method 3 eggs 1. Place eggs, milk, butter and vanilla in a large jug 2 cups milk and whisk until well combined. 5 oz. unsalted butter, melted 2. Combine flour and sugar into a large mixing bowl and cooled and make a well in the center. 1½ teaspoons vanilla extract 3. Carefully whisk in egg and milk mixture to form a 2¼ cups self–rising flour smooth batter. ¼ cup baker’s sugar 4. Select CLASSIC setting and dial up LIGHT/ DARK indicator dial to suit your preference. 5. Preheat until orange light flashes up and the words HEATING disappear. 6. Pour ½ cup of batter into each waffle square and close lid to cook. 7. Repeat with remaining batter. Buttermilk waffle batter SERVES PREP COOK 8 10 10 waffles minutes minutes Ingredients Method 3 eggs 1. Place eggs, buttermilk and vegetable oil into 15 oz. buttermilk a large jug and whisk until well combined. 3 oz. vegetable oil (such as sunflower 2. Combine flour, sugar and salt into a large mixing or canola) bowl and make a well in the center. 2 cups self–rising flour 3. Carefully whisk in egg buttermilk mixture to form ¼ cup baker’s sugar a batter, with just a few lumps. 1 teaspoon salt 4. If batter is too thick, stir in 1–2 tablespoons of buttermilk. 5. Select BUTTERMILK setting and dial LIGHT/ DARK indicator dial to suit your preference. 6. Preheat until orange light flashes up and the words HEATING disappear. 7. Pour ½ cup of batter into each waffle square and close lid to cook. 8. Repeat with remaining batter. Chocolate waffle batter SERVES PREP COOK 8 10 10 waffles minutes minutes Ingredients Method 5 oz. dark bittersweet chocolate, 1. Place the chocolate and butter in a microwave safe chopped bowl and heat on 100% power for 30 seconds. 3 oz. unsalted butter, diced Stir and continue until chocolate and butter 2 eggs have melted and mixture is smooth; set aside to 1½ cups milk cool slightly. 1½ teaspoons vanilla extract 2. Whisk eggs, milk and vanilla together in a large 2 cups plain flour jug and stir through cooled chocolate mixture ¾ cups baker’s sugar until smooth. ¼ cup cocoa powder 3. Sift flour, sugar, cocoa powder, baking powder and 1 teaspoon baking powder salt together in a large mixing bowl, and make a 1 teaspoon salt well in the center. 4. Pour in egg mixture and whisk until mostly smooth with just a few lumps. 5. Select CHOCOLATE setting and dial up LIGHT/ DARK indicator dial to suit your preference. 6. Preheat until orange light flashes up and the words HEATING disappear. 7. Pour ½ cup of batter into each waffle square and close lid to cook. 8. Repeat with remaining batter. Banana pecan and caramel Banana pecan and caramel SERVES PREP COOK 8 10 15 waffles minutes minutes Ingredients Method 3 eggs 1. Select CLASSIC setting and dial up 6 on 1¾ cups milk LIGHT/DARK indicator dial. 4 oz. unsalted butter, melted 2. Preheat until orange light flashes up and the 1 teaspoon vanilla extract words HEATING disappear. 2 cups self–rising flour 3. Whisk together the eggs, milk, butter and vanilla ¼ cup brown sugar, plus ½ cup extra in a jug and set aside. to sprinkle 4. Combine flour and sugar in a medium sized 2 large banana, thinly sliced bowl, make a well in the center and whisk in milk ¼ cup chopped toasted pecans mixture to form a smooth batter. Vanilla ice cream, to serve 5. Place just under ½ cup of batter into each waffle square. Top with 3 or 4 slices of banana and a Caramel sauce tablespoon of the brown sugar. Close lid and cook. 1¼ cup thickened cream Repeat with remaining batter, banana and sugar. 2 oz. butter 6. To make caramel sauce, combine cream, butter ¾ cup brown sugar and brown sugar into a small saucepan. Stir over medium heat and bring to the boil, Ice cream and toasted chopped reduce to low and simmer for 2–3 minutes or pecans to serve until thickened. 7. To serve, top waffles with ice cream and toasted pecans; drizzle over caramel sauce. Buckwheat waffle with smoked salmon, dill & caper cream Buckwheat waffle with smoked salmon, dill & caper cream SERVES PREP COOK 8 10 10 waffles minutes minutes Ingredients Method Dill and caper cream 1. To make the dill and caper cream, beat together 2 tablespoons chopped dill the dill, crème fraiche, lemon zest, juice, and ½ cup crème fraiche capers until well mixed; set aside. Zest and juice of a lemon 2. Select BUTTERMILK setting and dial up 6 on 2 tablespoons capers, LIGHT/DARK indicator dial. roughly chopped 3. Preheat until orange light flashes up and the 7 oz. smoked salmon words HEATING disappear. Ground black pepper, extra dill 4. To make the waffles, whisk eggs, buttermilk and to garnish oil in a large jug. 5. Place flours, baking powder and salt into a large Waffle bowl, make a well in the center and whisk the egg 3 eggs mixture into the flour to form a smooth batter. 2½ cups buttermilk 6. Pour ½ cup batter into each waffle square and cup vegetable oil cook. Repeat with remaining batter. ¾ cup plain flour 7. To serve top each waffle with a slices of smoked ¾ cup buckwheat flour salmon and a dollop of the caper cream. 2 teaspoons baking powder 1 teaspoon salt Hash brown waffle with tomato salsa Hash brown waffle with tomato salsa SERVES PREP COOK 8 15 30 waffles minutes minutes Ingredients Method 4½ lbs. waxy potatoes, 1. Select CUSTOM setting and dial up 7 on peeled and grated LIGHT/DARK indicator dial. 3 eggs 2. Preheat until orange light flashes up and the ½ cup sour cream words HEATING disappear. 2 tablespoons horseradish 3. Grate potatoes, place into clean kitchen-towel Salt and pepper, to taste and squeeze to remove most of the moisture. Melted butter (optional) 4. Combine eggs, sour cream and horseradish in a large mixing bowl. Toss through grated potatoes Salsa to coat and season well with salt. 3 tomatoes, diced 5. Spread approximately 1 cup of the potato mixture 1 avocado, diced into each waffle square. Cook for 15 minutes or 1 small red onion, finely diced until potatoes are cooked and crispy. To give 1 garlic clove, finely chopped the hash brown a golden color, brush tops of 1 jalapeño chili pepper (stems, ribs, hash brown with melted butter halfway through seeds removed), finely diced cooking time. ½ cup chopped cilantro 6. Meanwhile toss the tomatoes, avocado, red onion, Juice of a lime chilli and cilantro. Combine with lime juice, oil and 1 tablespoon oil season to taste with salt and pepper. 7. Serve hot Hash Brown Waffle topped with tomato Baby spinach leaves and grated salsa, baby spinach and Parmesan. parmesan to serve Poached rhubarb and vanilla custard Poached rhubarb and vanilla custard SERVES PREP COOK 12 15 15 waffles minutes minutes Ingredients Method 1 lb. fresh rhubarb, trimmed 1. Cut rhubarb into ¾" lengths and place into a and washed saucepan with sugar and 1 cup water. Cook over ¼ cup sugar low heat until rhubarb is soft but not broken down. 3 eggs, separated Remove and strain; cool completely. 2 cups milk 2. Whisk egg yolks, vanilla extract and melted butter 1 teaspoon vanilla extract together in a jug. 4 oz. butter, melted 3. Combine vanilla pudding powder, flour and sugar 1 cup vanilla pudding powder together in a large mixing bowl and make a well 1¾ cups self–rising flour in the center. 1 teaspoon baking powder 4. Carefully pour egg mixture into combined flour ½ cup baker’s sugar mixture and whisk until just combined.