16 GB/IE/NI
Ham and cheese waffles
Plates:
Waffle plates (upper and lower plate)
[]
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 7 minutes, until
golden brown and crisp.
Serve immediately.
Brownie Belgian waffles
Plates:
Waffle plates (upper and lower plate)
[]
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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