14 GB/CY
Ham and cheese waffles
Plates:
Waffle plates (upper and lower plate)
13
Ingredients:
570 g Package refrigerated hash brown
potatoes
225 g Black forest ham, diced
200 g Shredded cheddar cheese
3 Large eggs, beaten
2 cloves Garlic (minced)
2 tsp Chopped fresh parsley leaves
½ tsp Dried thyme
¼ tsp Smoked paprika
Salt and freshly ground black pepper, to taste
Preparation:
Thaw the hash brown potatoes.
Preheat the product.
Spray both exchangeable plates with cooking
spray.
In a large bowl, combine hash brown potatoes,
ham, cheese, eggs, garlic, parsley, thyme and
paprika. Season with salt and pepper, to taste.
Evenly spoon the potato mixture onto the lower
plate. Bake for about 15 minutes, until golden
brown and crisp.
Serve immediately.
Brownie Belgian waffles
Plates:
Waffle plates (upper and lower plate)
13
Ingredients:
180 g All purpose flour
65 g Unsweetened cocoa powder
20 g Granulated sugar
1 tsp Baking powder
1 tsp Sea salt
10 tbsp Melted unsalted butter
2 Large eggs
2 tsp Vanilla extract
60 ml Water
120 g Mini chocolate chips
Optional toppings: Vanilla ice cream, chocolate
sauce, powdered sugar
Preparation:
Preheat the product. In a large bowl, mix the
flour, cocoa powder, sugar, baking powder, and
salt. Melt the butter and set aside to cool a little.
In a small bowl, beat the eggs, vanilla extract,
and water. Whisk the egg mixture into the dry
mixture, then quickly mix in the melted butter. Stir
in the chocolate chips.
Spray both exchangeable plates with cooking
spray.
Evenly spoon the batter onto the lower plate.
Bake for about 3 minutes.
Lift the lid to check the waffle. The waffle should
be fully formed, but soft to the touch.
Serve with powdered sugar, vanilla ice cream or
chocolate sauce.
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