Wednesday, September 21, 2011

Waffle Wednesday

does work in waffles, well anything does, but it doesn't all taste great. Although I have made this recipe a few times, I had to change some things this time, such as not using onions, just because I didn't have any, and added Mozzarella and real Gouda instead of Emmentaler. I also accidentally pureed the spinach after cooking it, which means instead of a yellow waffle with tiny pieces of spinach, it was 'grinched' and turned out super green. While they were baking though, the smell was sooo delicious I couldn't resist and they were better than they smelt, if that's even possible.

Adapted From 'Spinach Waffles'


  • 1lb (450g) spinach, frozen or fresh
  • 1 tablespoon olive oil
  • 1 tablespoon of garlic
  • 0.22lb (100g) grated cheese of your choice    ( I used Mozzarella and real orange Gouda)
  • 4 eggs
  • 1/2 cup (100ml) milk
  • 0.44 (200g) flour
  • 1/2 teaspoon baking powder
Pre-heat your waffle iron.
1. If fresh, cook the spinach with the oil and garlic, then puree them in a blender, but make sure you drain any excess water.
2. Seperate the eggs and beat the egg whites unitl stiff peaks form. In a second bowl combine the flour,baking powder, eggs and milk, then add the cheese. 
3. Combine the flour, milk mixture with the pureed spinach and garlic, then fold in the egg whites.
4. Bake in your waffle iron for 2-3 minutes.
These work great as a base for eggs florentine, because instead of having a piece of toast and spinach, you have the spinach in the waffle, then all you need is the eggs, and ham. They would go great with cream cheese or egg salad.

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