Tomato Waffl Es - SilverCrest SWE 1200 C3 Mode D'emploi

Tomato waffl es
GB
For approx. 8 waffl es
IE
5 eggs
100 g soft butter
1 tsp salt
8 tbsp butter milk
150 g fl our
100 g tomatoes, dried and marinaded in oil
3 stalks of basil
Close and heat up the waffl e iron.
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 fl our.
Drain the tomatoes 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 basil into the mixture, then mix in the egg
white. Stir the batter occasionally so that the
tomato pieces are distributed evenly.
Place about 3 tablespoons of batter into the middle
of each lower baking surface, then close the waffl e
iron. Allow each waffl e to bake for about 4 minutes
until golden brown.
Lay the ready waffl es on a cake grill.
12
Potato waffl es
For approx. 8 waffl es
1 kg mealy cooking potatoes
4 eggs
100 g starch
100 g fl our
8 tbsp. oatmeal fl akes
4 tsp salt
1 sprig of rosemary
Peel, wash and fi nely grate the potatoes.
Close and heat up the waffl e iron.
Stir the potatoes together with the eggs, oatmeal
and some salt in a bowl. Mix in the fl our and the
starch. Plug the rosemary needles from the branch,
chop them and stir them into the potato batter.
Place about 5 tablespoons of batter in the middle
of each lower baking surface, and use a spoon to
spread the batter to all sides.
Close the waffl e iron. Allow each waffl e to bake
for about 5 minutes until golden brown. Lay the
ready waffl es on a cake grill.
SWE 1200 C3