Basil, Sundried Tomatoes & Cheese Waffles

25 g of chopped fresh basil

6 slices of sun dried tomatoes chopped 

4 oz of grated Cheddar cheese
6 oz flour

300 ml soya milk (or cow's milk)

2 eggs

Waffle maker (oiled to stop the waffles sticking)

Oil the waffle maker and turn it on to heat up before you start so that it is hot enough once you have made the batter.

Separate the eggs and whisk the whites until they form stiff peaks.

 

Mix the flour, egg yoks and milk to a smooth batter.

Mix in half the grated cheese, all of the sundried tomatoes and basil.

Pour the batter onto the preheated waffle maker and cook until crisp and brown.

Sprinkle cheese over the cooked waffle and grill until the cheese is melted.

Sprinkle some basil and chopped fresh tomoatoes on top of the cheesey waffle and serve immediatly.

Cheese and Marmite Scones

 

8 oz (225 g) Flour (white or wholemeal or half & half)
 

2 oz (50 g) Margarine (or butter)
 

1/2 tsp Bicarbonate of Soda 

1tsp Cream of tartar
 

150 ml Milk ( I used soya) 

 1-2 tbs Marmite (or similar)

 2 oz (50 g) Grated cheddar cheese

Add Bicarb and cream of tartar to flour and mix
Rub margarine into flour
Add the Marmite
Add the milk and mix quickly and lightly, don't kneed it like bread- that makes the scones 'heavy'
Have a piece of greaseproof paper with a handful of flour on it ready, put the scone mixture onto it and shape into a a circle or oblong (depending on what shape scones you are making), cut into shape with a cutter.

Place on tray, put in the oven right away, cook for 15-20 min depending on you oven