Made some cheese waffles coz it was a friend’s birthday (as well as some cake, but more about that later… happy birthday, Simon!). The waffle iron is a much loved tool in the house and was given to me by a much loved person. So whenever I am part of a gathering of people I try to smuggle some waffles in…
I have experimented quite a bit with cheese waffles, and so far the best ones are based on a recipe in one of my mum’s cookery books (but they are not the exact recipe). The dough is quite funny coz it’s not liquid. You either have to roll it out evenly, or, if you are lazy like me, you just squeeze it flat with your hands and put it into the hot iron!
The recipe (not for the faint-hearted in terms of calories) is as follows:
pot of creme fraiche or sour cream
1 brie or camembert cheese (the riper & fatter the better – see what I mean?)
salt, pepper, generous dash of cayenne pepper
some curry powder (any) and/or cajun
about 250 – 300 g mixture of spelt and whole meal flour (or just wholemeal, but it’s nicer with spelt flour if you can get your hands on it)
Knead everything into a wet dough, leave in fridge for at least 8 hours. Form little pancakes and put them into the hot iron. Take out when brown & crisp!
Here is an alternative recipe I got of a friend in Wakefield. We tried them out and they are also nice!
100 g flour
1 tsp baking powder
50 g cheddar
50 g parmesan
4 tbsp milk
150 g butter